Here are some new recipes I made for the holidays.* Exported from MasterCook *

Walnut Stout Bread

Recipe By :Houston Chronicle-3/17/99
Serving Size : 1 Preparation Time :0:00
Categories : Ethnic Yeast Bread Amount Measure Ingredient -- Preparation Method
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1/2 cup warm (110 degree) water
1 package active dry yeast
2 tablespoons sugar
2 cups stout or other dark ale -- at room temperature
2 tablespoons olive oil
2 tablespoons unsweetened cocoa powder
1 tablespoon ground coriander
1 teaspoon anise seed -- crushed or ground
1 tablespoon salt
4 cups bread flour or all-purpose flour
3 cups rye flour
1 cup chopped walnuts
cornmeal for dusting
1 egg beaten with 1 tbl. water

In a very large bowl, whisk together water, yeast and sugar. Let stand 10-15 min. until foamy. Stir in stout, olive oil, cocoa powder, coriander, anise and salt until combined.
Sift together 2 flours and gradually beat in yeast mixture. When most of the flour has been added, stir in walnuts. Turn dough onto a lightly floured surface. Knead until smooth and elastic, about 10-15 min., slowly adding more flour if needed.
Clean bowl and oil it lightly. Place dough in bowl and turn to coat lightly with oil. Drape clean, damp towel over bowl and place in a warm place until doubled, 1-1/2 hrs. Punch dough down, turn out onto board and divide in 2 pieces. Shape each piece into even round. Place on oiled baking sheet that has been dusted with cornmeal. Allow loaves to rise until doubled in bulk, 45 min. to a hour.
Brush loaves with egg wash. Using a sharp knife, cut decorative slashes on laoves. Bake at 375 degrees until crusts are firm and loaves are hallow sounding when tapped, 35-45 min. Makes 2 loaves. - - - - - - - - - - - - - - - - - - -

Per serving: 2245 Calories (kcal); 106g Total Fat; (40% calories from fat); 65g Protein; 290g Carbohydrate; 0mg Cholesterol; 6414mg Sodium
Food Exchanges: 17 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 19 Fat; 1 1/2 Other Carbohydrates

NOTES : This bread is great served with Cheddar Ale Spread (see recipe)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *

Cheddar Ale Spread

Recipe By :Houston Chronicle-3/17/99
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers & Snacks

Amount Measure Ingredient -- Preparation Method
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8 ounces cream cheese
2 teaspoons Dijon mustard
2 1/2 cups (10oz) shredded sharp cheddar cheese
1/2 teaspoon hot red pepper sauce
1/4 teaspoon salt
1/4 cup flavorful beer
1 tablespoon chopped fresh parsley
1 tablespoon chopped green onions

Process cream cheese, mustard, cheese, pepper sauce, and salt in food processor about 30 seconds. Add beer and continue processing until very smooth. Pulse in parsley just until dispersed. Fold in green onions.
Spread can be kept, covered, in refrigerator as long as 7 days. It is best if brought to room temp. before serving. Makes 2 generous cups. - - - - - - - - - - - - - - - - - - -

Per serving: 802 Calories (kcal); 80g Total Fat; (87% calories from fat); 18g Protein; 7g Carbohydrate; 249mg Cholesterol; 1331mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 14 1/2 Fat; 0 Other Carbohydrates

NOTES : Good served on Walnut Stout Bread (see recipe)
Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Jamaican Cherry Ginger Bread

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cherry Marketing Institute Yeast Bread Amount Measure Ingredient -- Preparation Method
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1 cup milk
3 tablespoons butter
2 1/2 teaspoons active dry yeast
1/4 cup firmly packed brown sugar
1/4 cup lime juice
1 teaspoon salt
3 1/4 cups bread flour -- divided
2/3 cup toasted coconut
1/2 cup dried tart cherries
1 tablespoon grated lime peel
2 teaspoons minced fresh ginger
OR
3/4 teaspoon ground ginger

Put milk and butter in a medium saucepan; heat until warm (105º to 115ºdegrees). Pour milk mixture into a large mixing bowl. Add yeast; stir until dissolved. Add brown sugar, lime juice and salt; mix well. Add 2 cups bread flour. Beat on low speed with an electric mixer until flour is moistened; beat 3 minutes at medium speed. Stir in remaining 1-1/4 cups bread flour, coconut, dried cherries, lime peel and ginger; mix until dough pulls cleanly away from sides of bowl.
Knead dough on a lightly floured surface until smooth and elastic, adding more bread flour, if needed. Place dough in a greased mixing bowl; cover loosely with plastic wrap and a cloth. Let rise in a warm place (80 to 85 degrees) about 1 hour, or until double in size.
Punch down dough several times to remove all air bubbles. Let rest 15 minutes. Shape into a loaf. Place in a greased 8-1/2 × 4-1/2-inch loaf pan. Cover; let rise in a warm place 45 to 60 minutes, or until double in size.
Bake in a preheated 350 degree oven 40 to 50 minutes, or until golden and loaf sounds hollow when lightly tapped. Remove from pan immediately. Let cool on a wire rack. Serve warm or at room temperature.
To toast coconut: Spread coconut in an ungreased pan. Bake in a preheated 350º oven 5 to 7 minutes, stirring occasionally, or until golden brown.

Cuisine:
"Jamaican"
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"
Yield:
"1 Loaf"

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Per serving: 2866 Calories (kcal); 76g Total Fat; (23% calories from fat); 71g Protein; 483g Carbohydrate; 126mg Cholesterol; 2668mg Sodium
Food Exchanges: 22 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 6 Fruit; 13 1/2 Fat; 3 1/2 Other CarbohydratesNutr. Assoc. : 0 0 0 0 0 0 0 0 26525 3948 26086 0 2130706543* Exported from MasterCook *

Strawberry Cheesecake Bread

Recipe By :Terry Ward
Serving Size : 0 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
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1 cup chopped fresh strawberries
3 tablespoons sugar
1/4 cup milk
1 8oz pkg. cheesecake-flavored cream cheese
1 teaspoon vanilla extract
2 tablespoons butter or margarine
1 large egg
1 tablespoon sugar
1 teaspoon salt
3 cups all-purpose flour
2 1/2 teaspoons yeast

Sprinkle berries with 3 tbl. sugar and let stand at room temp. for 30 min. Drain strawberries very well.
Place all ingred. in bread machine according to manufacturer's directions. Set on "light" crust, basic bread, cycle. Check after 5 min. of kneading; add more flour or water, one tbl. at a time, as need for consistency.

Yield:
"1 loaf"

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Per serving: 1907 Calories (kcal); 34g Total Fat; (16% calories from fat); 50g Protein; 345g Carbohydrate; 257mg Cholesterol; 2464mg Sodium
Food Exchanges: 19 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 3 1/2 Other Carbohydrates

NOTES : Be sure to put the cream cheese in small spoonsfuls. and butter in small pats, for ease in conbining.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0