Recipe: Holiday Breads (34)
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TALK TKL Kitchen Chat Room Archive - 12-14-97 - unsorted
34 Recipes (Topic was Holiday Bread Recipes)
Betsy at TKL (08:02:12 am) :
Date: Tue, 23 Aug 1994 22:28:17 -0400
From: Denise Gluck (GLUCKD@NYUACF.BITNET)
Subject: RECIPE: Sweet Eggy Challa for the Holidays
I don't remember where this came from, and anyway I do remember that I
fooled
around with proportions a little anyway. While it's traditional to form the
loaves into braids most of the year, for Rosh Hashana (lit. "Head of the
Year"), it's traditional to form the dough into "crowns, ." by rolling the
dough for each loaf into a long, fat (ca. 2" diameter) rope and spiralling
it.
Ingredients:
2 packets dry yeast
1 1/2 cps warm water, divided
1/3-1/2 cp sugar
6-6 1/2 cps bread flour
2 tsp salt
1/2 cp oil or softened sweet margarine
4-5 eggs
quick "glug" of vanilla
Mix yeast with 1/2 cp water and 1 tsp sugar. Let rest for 5-10 min, until
slightly foamy.
Meanwhile, put 4 cups flour into a bowl with the remaining sugar, salt and
margarine or oil. Combine until they form coarse crumbs. Add yeast mixture,
remaining 1 cp water, eggs and vanilla beat the loose dough with a mixer for
about 3 minutes. By hand or mixer, slowly stir in just enough flour to form
a soft, slightly sticky dough. Cover with plastic wrap and let rest for
about 5
minutes.
Turn out dough onto a floured surface and knead, adding small sprinkles of
flour (or in the KitchenAid), until very smooth and stainy (10 mins by hand,
less in the mixer). Put dough into oiled bowl and turn to coat with oil.
Cover loosely with plastic wrap and then a dish towel. Let rise until
doubled
in bulk, about 1-2 hours.
Punch down the dough and knead to remove any air. Divide in half, for two
loaves [I find this makes awfully large loaves, and I often make three from
the same dough). Shape as desired. Rub surface of loaves with a little oil,
put on cornmeal-covered baking sheets, and let rise until doubled. The
dough,
which is very tender, holds its shape best if at this point it rises at room
temperature, rather than in a warm place.
Gently brush loaves with a glaze made by mixing the yolk of an egg with a
tablespoon of water and, if desired, sprinkle with poppy or sesame seeds.
Bake in a 375-degree oven for 40-45 minutes, or until crust is browned and
bottom sounds hollow when tapped.
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Betsy at TKL (08:02:30 am) :
From: Carole A. Resnick (ak399@cleveland.Freenet.Edu)
Date: 29 Oct 1994 22:52:14 GMT
Title: Challah with Honey and Raisins
Keywords: Breads, Yeast
1/2 cup plus 1 Tablespoon warm water (105-115xF.)
1 1/2 teaspoon sugar
1 envelope dry yeast*
3 cups all purpose flour
2 large eggs, room temperature
1/3 cup vegetable oil
2 Tablespoons honey
1 1/2 teaspoon salt
Combine 1/4 cup warm water and 1 teaspoon sugar in small bowl.
Sprinkle dry yeast over. Let stand until mixture is foamy, about
10 minutes.
To make dough by machine: Sift 2 3/4 cups flour into bowl of
heavy duty mixer fitted with dough hook. Use hand to make a deep
well in center of flour. In
well, place yeast mixture, remaining
1/4 cup water, remaining 1/2 teaspoon sugar, 2 large eggs, 1/3
cup vegetable oil, 2 Tablespoons honey and 1 1/2 teaspoons salt.
Mix ingredients on medium speed until soft and sticky dough
forms, stopping occasionally to push flour toward center and
scrape down sides of bowl. Add 1/4 cup flour and blend well.
Using machine, knead dough until it cleans sides of bowl and is
smooth. scrapping down sides of bowl with spatula as necessary,
about 5 minutes. Pinch dough; if it sticks to fingers mix more
flour in, 1 tablesoon at a time, until dough is no longer sticky.
Knead dough 2 minutes longer.
Grease large bowl. Add dough and turn to coat. Cover bowl with
plastic wrap and let let dough dough rise in warm draft-free ara
until doubled in volume (about 1 hour and 15 minutes). Punch
down dough and let rise again in warm draft-free area until
doubled in volume, about 1 hour.
SHAPING AND BAKING
1/4 cup dark raisins
1/4 cup light raisins
1 egg beaten with a pinch of salt (glaze)
Oil large baking sheet. Rinse raisins and pat dry with paper
towel. Punch down dough. Turn out dough onto lightly floured
surface and knead until smooth. Pat dough into 9x12-inch
rectangle. Sprinkle dark and light raisins evenly over dough.
Roll up dough tightly jelly roll style, starting at 1 long side.
Roll dough bak and forth between palms of hands and work surface
to form 32-inch-long rope. Form dough rope into sprial shape on
prepared baking sheet. Tuck end of rope underneath sprial.
Cover dough with slightly damp towel. Let dough rise in warm
draft-free area until double in volume, about 1 hour.
Position rack in center of oven and preheat to 375xF. Brush with
egg glaze and bake for 15 minutes. Reduce heat to 350xF and bake
until bread sounds hollow when tapped on bopttom, about 25
minutes longer. Transfer bread to rack and cool completely.
*If using instant yeast, mix 1 Tablespoon yeast with the dry
ingredients. Add remaining ingredients and proceed as above.
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Betsy at TKL (08:03:04 am) :
From: Aruna Viswadoss av9y@poe.acc.virginia.edu
Newsgroups: rec.food.recipes
Italian Christmas Bread
2 packages yeast
1/2 c warm water
1/4 cup sugar
3/4 tsp salt
1/3 c butter melted
1/4 c water
1/3 c non-fat milk solids
3 and 3/4 c sifted all purpose flour
2 eggs
3/4 tsp vanilla
1/4 c white raisins
1/4 c almonds chopped
2 tbsp candied pineapple
1/4 c candied lemon peel
Soften yeast in luke warm water. Combine sugar, salt, butter,
and remaining water. Combine non-fat milk solids and
1 cup flour. Remove a tbsp of white from the eggs and reserve for glaze.
Add remainder of eggs, vanilla, and softened yeast.
Beat till smooth. Add 1 c flour with fruits and nuts. Blend and
add remaining flour to form a soft dough. Turn out on a lightly
floured pastry cloth and knead until smooth. Place in a greased
bowl, turning once to bring the greased side up. Cover and let rise
in a warm place until double in bulk [1 hour and 20 minutes].
Turn out on a pastry cloth and knead. Shape into a round loaf
and place in a greased 8 or 9 inch round cake pan. Brush with egg
white, cover, and let rise until double in bulk [40 minutes].
Brush again with egg white and bake in a slow oven [325 F] for 55 to 60
minutes. Cover with foil after 15 minutes of baking to prevent overbrowning.
Makes one round loaf.
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Betsy at TKL (08:03:24 am) :
Title: Christmas Bread Wreath
Categories: Breads
Yield: 12 servings
-Sue Woodward
1 lb Loaf frozen bread dough; thawed
Butter; or margarine, melted
Foil or parchment paper
For decoration - holiday ribbon, cranberries;
non-toxic plant leaves, etc.
Grease a sheet pan or round pizza pan. Cut a 10"
circle from a piece of parchment paper or foil. Place
on pan and grease. Set aside. Divide loaf into 12
equal portions. With lightly floured hands, roll each
piece of dough into a rope 6 to 8 inches long. Tie
each rope into a loose knot. Arrange knots in a 10"
ring, placing them 1" apart on parchment/foil. Be
sure that the loose ends of the knots are all pointing
in the same direction.
Brush knots w/melted butter. Let rise until double in
size. Bake in a preheated 375~ oven for 20 mins. or
until golden brown. Remove from pan; cool on wire
rack. Decorate as desired.
For ease in preparation, wreath may be assembled and
placed in the refrigerator to rise. Cover buttered
wreath loosely w/plastic wrap. When dough is risen
and ready to bake, remove plastic wrap and let pan sit
at room temp for 20-30 mins., place in preheated oven
as directed above.
Source: Best Recipes, 12/94
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Betsy at TKL (08:03:52 am) :
Date: Fri, 10 Dec 1993 10:29:34 EST
Sender: Foodlore/Recipe Exchange (EAT-L@VTVM1.BITNET)
From: Stephen Wood (BMOEM112@SIVM.BITNET)
Panettone is a light and cakelike Italian bread traditionally
served at the holidays. Recipe is from _Quick Breads_ by
Beatrice Ojakangas.
Quick Panettone
2 eggs
1/2 cup sugar
1/2 cup (1 stick) butter, melted and cooled
1 teaspoon grated lemon peel
1 teaspoon crushed anise seed
1/4 cup pine nuts or slivered almonds
1/4 cup golden raisins
1/4 cup mixed candied fruits, chopped
1 teaspoon anise extract
1 teaspoon lemon extract
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
Preheat the oven to 325 F. Grease a panettone mold. If using
an 8-inch round cake pan, grease it well, and cut a 3-inch-wide
strip of brown paper, parchment, or wax paper long enough to go
all around the rim of the pan. Fit the paper onto the INSIDE
edge of the pan (the grease will help it stand up and stay in
place) to make a tall collar.
In a large bowl, beat the eggs and sugar until thick and pale
yellow. Beat in the melted butter, lemon peel, anise seed,
nuts, raisins, fruits, and anise and lemon extracts. In a
small bowl, mix the flour, baking powder, and salt and blend
into the creamed mixture alternately with the milk. Turn the
mixture into the prepared baking pan. Bake for 1 hour and 45
minutes, or until the bread is well browned and tests done.
Cool the bread in the pan for 10 minutes, then turn it out onto
a rack to finish cooling. To serve, remove the paper and cut
the bread into wedges.
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Judy/AZ (10:32:06 am) : Classic Stollen
Makes 2 coffeecakes.
5 to 5 1/2 cups all-purpose flour
1/3 cup sugar
2 packages FLEISCHMANN'S RapidRise Yeast
2 teaspoons grated lemon peel
1 1/2 teaspoons SPICE ISLANDS Ground Cardamom or
3/4 teaspoon Ground Mace or Ground Nutmeg
1/2 teaspoon salt
1/2 cup water
1/2 cup milk
1/2 cup butter or margarine, cut into pieces
2 eggs
3/4 cup golden or dark raisins
1/2 cup finely chopped candied orange peel
1/2 cup blanched slivered almonds, toasted
1 egg white
16 candied cherry halves, optional
Powdered sugar
In large bowl, combine 2 cups flour, sugar, undissolved yeast, lemon
peel, cardamom, and salt. Heat water, milk, and butter until very warm
(120 to 130 F). Stir into dry ingredients. Stir in 2 eggs, raisins,
candied orange peel, almonds, and enough remaining flour to make soft
dough. Knead on lightly floured surface until smooth and elastic, about
6 to 8 minutes. Cover; let rest on floured surface 10 minutes.
Divide dough in half. Roll each half to 12- x 8-inch oval. Fold dough
in half lengthwise, slightly off-center, so top layer is set back 1/2
inch from bottom edge; pinch to seal. Place on large greased baking
sheet. Cover; let rise in warm place until doubled in size, 30 to 45
minutes.
Lightly beat egg white; brush on loaves. Arrange 8 cherry halves in a
row along bottom edge of each stollen. Bake at 350 F for 35 to 40
minutes or until done, covering with foil after 25 minutes to prevent
excess browning. Bread is done if it sounds hollow when tapped. Remove
from baking sheet; let cool on wire rack. Sift powdered sugar over
stollens.
Nutrition information per serving (1/24 of recipe): calories 196; total
fat 6 g; saturated fat 3 g; cholesterol 28 mg; sodium 99 mg; total
carbohydrate 31 g; dietary fiber 1 g; protein 5 g.
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Judy/AZ (10:35:52 am) : CHERRY ALMOND WREATH
1 package (1/4 ounce) active dry yeast
1/2 cup warm milk (110-115 degrees)
1/4 cup warm water (110-115 degrees)
3-4 1/4 cups all-purpose flour
2 eggs
1/4 cup butter or margarine, softened
3 tablespoon sugar
1 1/2 teaspoons salt
1 teaspoon grated lemon peel
11/2 teaspoon ground cardamom
FILLING:
1/4 cup butter or margarine, softened
1/4 cup all-purpose flour
2 tablespoons sugar
1 teaspoon almond extract
1/2 teaspoon grated lemon peel
2/3 cup finely chopped blanched almonds
1/2 cup chopped red and green candied cherries
GLAZE:
2/3 cup confectioners sugar
2 teaspoons lemon juice
1 teaspoon water
In a large mixing bowl, dissolve yeast in milk and water. Add 2 cups flour,
eggs, butter, sugar, salt, lemon peel and cardamom; beat until smooth. Add
enough remaining flour to form a soft dough. Turn onto a floured surface;
knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl,
turning once to grease top. Cover and let rise in a warm place until
doubled, about 1 1/2 hours. In a small mixing bowl, beat butter, flour,
sugar, extract and lemon peel Stir in almonds and cherries. Refrigerate
until needed. Punch dough down. Roll into a 30-in. x 9-in. rectangle.
Crumble filling over dough. Starting with the 30-in. edge, roll up and seal
edge. Place, seam side down, on a greased baking sheet. With a sharp knife,
cut roll in half lengthwise; carefully turn cut sides up. Loosely twist
strips around each other, keeping cut sides up. shape into a ring and pinch
ends together. Cover and let rise 1 hour. Bake at 350 degrees for 35-40
minutes or until browned. Cool 15 minutes. Combine glaze ingredients;
drizzle over warm coffee cake. Cool completely. Yield: 1 coffee cake.
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Judy/AZ (11:04:09 am) : Magic Marshmallow Crescent Puffs
Originally made with a yeast dough, this sweet hollow puff is a Bake-Off
Contest classic.
PUFFS
1/4 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
2 (8-oz.) cans Pillsbury Refrigerated Crescent Dinner Rolls
16 large marshmallows
1/4 cup margarine or butter, melted
GLAZE
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 to 3 teaspoons milk
1/4 cup chopped nuts, if desired
Heat oven to 375 F. In small bowl, combine sugar, flour and cinnamon.
Separate dough into 16 triangles. Dip 1 marshmallow in margarine; roll in
sugar mixture. Place marshmallow on wide end of triangle. Roll up starting
at wide end of triangle and rolling to opposite point. Completely cover
marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining
margarine; place margarine side down in ungreased large muffin cup or 6-oz.
custard cup. Repeat with remaining marshmallows.
Bake at 375 F. for 12 to 15 minutes or until golden brown. (Place foil or
cookie sheet on rack below muffin cups to guard against spills.) Immediately
remove from muffin cups; cool on wire racks over waxed paper. In small bowl,
blend powdered sugar, vanilla and enough milk for desired drizzling
consistency. Drizzle over warm rolls. Sprinkle with nuts.
16 rolls
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Judy/AZ (11:13:03 am) : Smoking bishop
5 unpeeled, sweet oranges
1 unpeeled grapefruit
36 cloves
1/4 pound of sugar
2 bottles of red wine (strong)
1 bottle of port
Wash the fruit and bake them in the oven until
they are brownish. Turn once.
Put them into a warmed earthenware bowl with
six cloves pricked into each.
Add the sugar and pour in the wine - not the port.
Cover and leave in a warm place for a day.
Squeeze the fruit into the wine and strain.
Add the port and heat. DO NOT BOIL!
Serve "smoking hot" in small wine glasses.
Yield: 15 to 20 servings
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Lara (2:10:41 pm) : Pumpkin Muffins
3/4 cup packed brown sugar
1/2 cup butter or margarine, softened
1/4 cup molasses
1 egg, beaten
1 cup canned pumpkin
1 3/4 cup all-purpose flour
1 ts baking soda
1/4 ts salt
1/2 cup pecans or raisins, optional
Combine sugar, butter, and molasses. Add egg & pumpkin, beating until
smooth. Stir together remaining ingredients and add to pumpkin mixture,
stirring just until moistened (batter will be lumpy). Fill lightly greased
muffin pans half full. Bake at 350 degrees for 20 to 25 minutes. Makes about
15 muffins
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Peggy, WA (3:37:38 pm) :
BROCCOLI AND CHEESE SOUP
========================
Ingredients:
------------
olive oil
2 onions
6 medium potatoes
1 pint water/stock
2 heads of broccoli
8 oz cheddar cheese - mature cheddar is good, add more cheeses if
you want it only improves it
salt, peper, herbs and spices
Instructions:
-------------
heat oil, soften 2 onions and 6 medium potatoes.
When yellowish, add about 1 pint of water or stock and one head of
broccoli (broken into florets), salt and any herbs/spices you fancy.
Cook for about 20 minutes at a fast simmer.
Add another head of broccoli in florets, simmer for another 2/3 minutes.
Remove from pan while new broccoli is still crunchy and liquidise.
Add about 8 ounces grated mature cheddar to the serving dish and stir until
it melts - top with lots of freshly ground pepper. Serve with fresh brown
bread.
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Peggy, WA (3:38:41 pm) :
BROCCOLI-CHEESE SOUP
====================
Ingredients:
------------
1 1/2 pounds fresh broccoli
1 pint half-and-half (that's half milk, half cream for the non-US
people, or substitute to your liking)
2 cups water
1 pound pasteurized process cheese spread (like Velveeta)
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup cornstarch (cornflour) mixed with 1 cup cold water
Instructions:
-------------
Steam broccoli until tender (can cook in microwave on high power, 6
minutes per pound). Place half-and-half and water in the top of a
double boiler. Add cheese (cut in pieces), salt and pepper. Heat until
all the cheese is melted. Add broccoli. Mix cornstarch and water in a
small bowl. Stir into the cheese mixture in the double boiler, and heat
over simmering water until soup thickens. Makes 10 1 cup servings.
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Peggy, WA (3:39:41 pm) :
JARLSBERG CHEESE AND BROCCOLI SOUP
==================================
Ingredients:
------------
1 c. chopped leek
1-2 c. mushrooms, chopped
2-3 T. margarine
1-2 T. flour
3 c. chicken broth
1 bunch broccoli, in florets
1 pint half and half
1 c. shredded Jarlsberg cheese
Instructions:
-------------
Saute leek and mushrooms in margarine till tender. Add flour and heat
one minute more till bubbly. Stir in broth till thick. When heated, add
broccoli. Simmer 20 min. till tender. Add half and half (less if
you want) and cheese. Stir till cheese is all melted. Good with a good
loaf of French bread.
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Peggy, WA (3:40:53 pm) :
FARMER'S CHEESE SOUP
====================
(Yield: 7 cups)
Ingredients:
------------
3 tablespoons butter
1 cup finely chopped onion
1 cup chopped celery
3/4 cup sliced carrot rounds
1/2 pound broccoli, separated into small flowerets (about 2-1/4 cups)
3 cups milk
1 cup (4 oz.) Dakota Farms cheddar cheese
6 to 8 slices French bread, toasted
Swiss cheese cut into thin wedges, two for each slice of bread
4 slices bacon, cooked and crumbled
Instructions:
-------------
Melt butter in 3-qt. saucepan. Add onion and celery. Stir and cook 5
minutes. Add carrots, broccoli and broth. Cover, bring to a boil, then
turn to simmer and cook for 15 minutes or until vegetables are tender.
Add milk, bring to a simmer. Add cheese, stirring until melted. Pour
soup into a casserole. Float bread slices on top of soup and cover each
with two wedges of Dakota Farms Swiss cheese. Place under broiler for 2
to 3 minutes until the cheese melts and turns a delicate brown.
Sprinkle with crumbed bacon and serve.
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Betsy at TKL (4:44:44 pm) :
Title: Christmas Tree Bread
Categories: Breads, Entertain, Holidays
Yield: 2 servings
-----------------------------------BREAD-----------------------------------
1/2 c Margarine
1/2 c Sugar
2 ts Salt
2 c Milk, scalded
2 Env active yeast
1/2 c Warm water
2 Eggs, lightly beaten
8 c Unsifted flour
-----------------------------FRUIT NUT FILLING-----------------------------
Red and green candied
-cherries, drained
1 Tube (3/4 oz) white
-decorator frosting
Apricot glaze
-----------------------------FRUIT NUT FILLING-----------------------------
1 1/2 c Light corn syrup
1 1/2 c Chopped mixed candied fruit
1 1/2 c Sliced almonds
-------------------------------APRICOT GLAZE-------------------------------
1/2 c Light corn syrup
1/2 c Apricot preserves
In large bowl with mixer at medium speed, beat margarine, sugar and salt.
Add milk, beating until margarine is melted. Sprinkle yeast over water,
stir until dissolved. Add to margarine mixture with eggs. With mixer at low
speed add 4 cups of the flour, 1 cup at a time, beating until well mixed.
Stir in remaining flour with wooden spoon. On lightly floured surface knead
8 to 10 minutes or until smooth and elastic. Place dough in greased bowl;
turn to grease top. Cover with towel; let rise in warm place 2 hours or
until doubled in bulk. Punch down dough; form into ball; cut into quarters.
Set 2 quarters aside; cover with towel. Use reserved quarters to make two
Fruit Nut Loaves. (Instructions at end of this recipe.)
On lightly floured surface roll out one quarter into rectangle 15x12
inches. Cut into 2 triangles each with a base of 10 inches, a height of 12
inches and 15 inch sides. Place one triangle on large greased cookie sheet.
Reshape into triangle if necessary. Spread 1 cup of Fruit Nut Filling over
dough on cookie sheet to within 1/2 inch of edge; moisten edges with water.
Place second dough triangle over fruit filled one pressing to seal edges.
Roll out second quarter of dough to 1/2 inch thickness. With 2 1/2 inch
doughnut cutter cut 17 circles; remove centers. Overlap cut circles on tree
triangle. Roll out scraps of dough to 1/2 inch thickness; cut one 2 inch
square. Place on center of base of triangle to form "trunk" of tree. Cut
one 3 inch star; place on top of tree. Cover; allow to rise in warm place 1
hour or until almost doubled in bulk. Bake in 350-F oven 35 minutes or
until golden brown. Remove from oven. Place cherries in center of circles.
While warm, brush lightly with glaze. Decorate tree with decorator
frosting. Makes one tree and 2 loaves.
Fruit-Nut Filling: In small saucepan stir together all ingredients.
Stirring constantly, bring to boil over medium heat and boil 1 minute.
Cool.
Apricot Glaze: In small saucepan stir together the corn syrup and
preserves. Stirring constantly, bring to boil over medium heat and boil 1
minute.
Fruit Nut Loaves: Grease two 8 1/2 x 4 1/2 x 3-inch loaf pans. Roll out
each quarter of reserved dough into 15 by 9-inch rectangle. Spread 1 cup of
Fruit Nut Filling over each rectangle of dough to within 1/2 inch of edge,
roll each rectangle up from short side. Press ends to seal; fold ends
under; place seam side down into prepared pan. Cover; let rise about 1 hour
or until doubled. Bake in 350-F oven 40 to 45 minutes or until bread sounds
hollow when tapped. Remove from oven. While still warm, brush with Apricot
Glaze.
Source: Green Bay Press Gazette (newspaper), December 13, 1978
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Betsy at TKL (4:45:51 pm) :
Title: Cranberry Hazelnut Bread
Categories: Entertain, Breads, Desserts, Holidays
Yield: 4 servings
1 1/2 c All purpose flour
1 ts Ground cinnamon
1/2 ts Baking powder
1/4 ts Baking soda
1/4 ts Ground cloves
1 c Dried cranberries, dried
-pitted cherries, or
Snipped dates
1/2 c Dried blueberries OR raisins
1/3 c Chopped hazelnuts OR pecans
2 Eggs
3/4 c Packed brown sugar
1/2 c Orange juice
1/3 c Cooking oil
Brandy
Grease bottom and sides of four 4 1/2 x 2 1/2 x 1 1/2-inch loaf pans.
(Greasing the sides only partway up will result in nicely rounded tops and
prevent unwanted rims along the edges.) Set aside.
In a large mixing bowl, stir together flour, cinnamon, baking powder,
baking soda, and cloves. Add cranberries or cherries, blueberries or
raisins, and hazelnuts or pecans.
In a medium mixing bowl, beat eggs; stir in brown sugar, orange juice, and
cooking oil. Stir into fruit mixture. Spoon about 3/4 cup of the batter
into each pan, stirring batter often.
Bake loaves in a 300 degree F oven about 40 minutes or till a toothpick
inserted near the center of each loaf comes out clean. Cool the loaves in
the pans on wire racks for 10 minutes. Remove loaves from pans. Cool
thoroughly on wire racks.
Wrap loaves in brandy-moistened cheesecloth. Over-wrap with foil. To
mellow flavors, store in the refrigerator for up to 8 weeks. Remoisten
cheesecloth with about 1 Tablespoon of brandy once a week or as needed.
Makes 4 loaves, 8 servings each.
From: THE JOY OF HOLIDAY BAKING, Better Homes and Gardens, 11/90 Posted
by: Karin Brewer, Cooking Echo, 6/92
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Betsy at TKL (4:50:01 pm) :
Title: Tangy Cranberry Bread
Categories: Breads, Breadmaker, Sweet bread
Yield: 24 servings
1 tb Yeast
3 c Bread flour
1/3 c Cranberries, dried
2 tb Dry milk
1/2 tb Salt
2 tb Butter
3 tb Orange marmalade
1 1/4 c Cranberry juice
Bring all ingredients to room temperature and pour into bakery,
in order. Set "baking control" at 10 o'clock. Select "white
bread" and push Start.
This is supposed to be great for Turkey Sandwiches. If using on
delayed cycle make sure the berries are placed where they will
not absorb all the moisture.
Source: _ELECTRIC BREAD_
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Betsy at TKL (4:54:04 pm) :
Title: Almond Bread Abm
Categories: Breadmaker
1 c Milk
1 Eggs
3 tb Butter
8 oz Almond paste; 1/8" slices
2 1/2 c Flour; not bread flour
2 tb Sugar, brown
1/2 ts Salt
2 ts Yeast
-----------------------------------GLAZE-----------------------------------
1 ts Syrup, corn
1 ts Water; warm
Almonds, slivered
Unless the instructions that came with your ABM call for putting the yeast
in the pan first and incorporating the liquid ingredients last, pour the
milk into the baking pan of your ABM and break in the egg. If the butter is
not soft, cut it into small chunks to ensure its blending into the dough,
then add it to the liquids.
Next add the almond paste, sliced so it will blend better too. Measure in
the flour, brown sugar, and salt, and add the yeast as directed for your
bread maker.
You can use your machine's full cycle with this bread, but the quick cycle
is better. If a light color setting is available, use it as well.
As soon as the bread has finished baking, remove it from the machine,
closing the cover again, and ease the loaf from the pan. Combine the corn
syrup and warm water and brush the top of the loaf with this mixture, using
a pastry brush. Sprinkle the slivered almonds over the glaze, put the bread
gently back in its pan, and return it to the electronic oven for a few
minutes to dry the glaze a bit.
Source: The Bread Machine Bakery Book
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Betsy at TKL (5:03:49 pm) :
Title: Candy Cane Rolls
Categories: Breads, Xmas
Yield: 24 servings
1 pk Active dry yeast
1/4 c Warm water (110 to 115 F)
3/4 c Warm milk (110 to 115 F)
1/4 c Sugar
1/4 c Shortening
1 ts Salt
1 Egg, lightly beaten
3 3/4 c All-purpose flour
1 c Candied cherries, quartered
1 c Confectioner's sugar
1 tb Milk
In a large mixing bowl, dissolve yeast in warm water. Add warm milk, sugar,
shortening, salt, egg and 2 cups flour; beat until smooth. Stir in
cherries. Add enough of the remaining flour to form a soft dough. Turn
onto a floured board; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in
a warm place until doubled, about 1 hour. Punch dough down; let rest for
about 10 minutes. Divide dough into half. Roll each half into a 12x7-inch
rectangle. Cut twelve 1-inch strips from each rectangle. Twist each strip
and place 2-inches apart on greased baking sheets, shaping one end like a
cane. Cover and let rise until doubled, about 45 minutes. Bake at 375 F
for 12-15 minutes or until golden brown. Cool completely. Combine
confectioner's sugar and milk; frost rolls.
Janice Peterson Huron, South Dakota Taste of Home, Dec/Jan/94
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SueA, CA (7:46:51 pm) : MAPLE-NUTMEG PUMPKIN ROLLS
MAKES 18
1/4 cup warm water (105 F to115 degrees F)
1 envelope dry yeast
4 1/4 cups (about) all purpose flour
2 tablespoons plus l/4 cup sugar
1/2 cup milk
2 tablespoons (1/4 stick) butter
3/4 cup canned solid pack pumpkin
1/4 cup pure maple syrup
2 large eggs
1 teaspoon salt
3/4 teaspoon ground nutmeg
Stir 1/4 cup warm water and yeast in large bowl of heavy-duty mixer until
yeast dissolves. Mix in i/ cup flour and 1 tablespoon sugar. Cover with
plastic and let stand in warm draft-free area until very foamy, about 45
minutes.
Bring milk and butter just to simmer in medium saucepan. Remove from heat;
stir until butter melts. Cool 10 minutes. Add pumpkin, syrup, eggs, salt,
nutmeg and remaining l/4 cup plus 1 tablespoon sugar and whisk to blend.
Whisk pumpkin mixture into yeast mixture. Using heavy-duty mixer fitted with
dough hook, mix in enough remaining flour, 1 cup at a time, to form dough.
Mix until smooth and elastic, adding more flour if sticky, about 5 minutes.
Cover bowl with plastic and clean kitchen towel; let dough rise in warm
draft-free area until doubled in volume, about 1 hour 30 minutes.
Grease 2 heavy baking sheets. Punch down dough. Transfer to generously
floured surface. Knead until smooth. Divide dough into 18 equal pieces.
Shape each piece into ball. Arrange balls on prepared baking sheets, spacing
2 inches apart. Cover with clean kitchen towels and let rise in warm area
until almost doubled, about 45 minutes.
Preheat oven to 425 degree F. Bake rolls until golden brown, about 15
minutes. Transfer to racks and cool slightly.
From Bon Appetit Dec. 1995
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SueA, CA (7:57:31 pm) :
PINE NUT-PARSLEY ROLLS
1 16-ounce package hot roll mix
1 cup warm water t120 to 130 )
2 tablespoons butter or margarine
1 egg
1/2 cup finely chopped pine nuts or slivered almonds
1/3 cup grated Parmesan cheese
1/4 cup snipped fresh parsley
2 tablespoons butter or margarine, melted
1 slightly beaten egg
1 tablespoon water
GREASE a baking sheet and set aside. Prepare roll mix according to package
directions using the warm water, 2 tablespoons butter or margarine, and egg.
Knead dough and let rest as directed on the package.
COMBINE pine nuts or almonds, cheese, and parsley. Roll dough on a lightly
floured surface into an 18-inch square. Brush with 2 tablespoons melted
butter or margarine; sprinkle with cheese mixture. Roll up dough; moisten
and seal seam. Cut crosswise into twelve l 1/2-inch-thick slices.
PLACE slices, seam side down, on prepared baking sheet. Let rest for 5
minutes. Using a wooden spoon handle, press down in center of each slice to
make a deep crease. Stir together slightly beaten egg and water; brush onto
dough. Let rise in warm place till nearly double (30 to 35 minutes).
BAKE in 375 oven about 15 minutes or till golden. Serve warm. Makes 12.
FROM Better Homes and Gardens HOLIDAY CELEBRATIONS 1997
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SueA, CA (8:13:29 pm) : Braided Christmas Bread June Carter Cash
2 packages active dry yeast
2 cup warm wator (105 to 115 )
1 cups milk
1/2 cup sugar
1/2 cup shortening
1 teaspoon salt
2 eggs
6 1/2 - 7 cups all-purpose flour
2 cups golden raisins
1 cup slivered almonds
Margarine or butter, melted
Icing, optional
Soffen yeast in warm water. Heat milk, sugar, shortening and salt in a
medium saucepan till warm (115 to 120 ) and shortening is almost melted;
stir constantly.
Transfer to a large mixing bowl. Stir in eggs and 3 cups of the flour; beat
well. Add softened yeast; stir till smooth. Stir in as much remaining flour
as you can with a spoon.
Turn dough onto a lightly floured surface. Knead in enough of the remaining
flour to make a moderately soft dough that is smooth and elastic (3 to 5
minutes total). Place the dough in a greased bowl and turn once. Cover and
let rise in a warm place till double (1 to 11/2 hours).
Punch dough down. Roll into a 12xl6-inch rectangle on a lightly floured
surface. Sprinkle with raisins and almonds; gently knead them into the
dough.
Divide dough into 6 equal pieces. Shape each piece into a 14-inch rope.
Place 3 ropes 1 inch apart on a greased baking sheet. Braid loosely, tucking
ends under. Repeat with remaining ropes. Brush braids with melted margarine
or butter.
Cover and let rise in a warm place till nearly double (about 1 hour). Bake
in a 375 oven for 20 to 25 minutes or till lightly browned. Cool. Drizzle
with icing, if desired. Makes 2 loaves.
Icing: Stir together 11/2 cups sifted powdered sugar and enough milk (1 to 2
tablespoons) to make icing of drizzling consistency.
From Country America Celebrity Recipes
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SueA, CA (8:14:28 pm) : Eggnog-Nut Stollen
Eggnog gives extra richness to this shortcut version of the traditional
German bread
1 16-ounce package hot roll mix
1/2 teaspoon ground mace
1 cup dairy eggnog
2 tablespoons margarine or butter, softened
1 slightly beaten egg
1 cup pecans, toasted and ground
3 tablespoons apricot preserves
2 tablespoons brown sugar
2 teaspoons margarine or butter, melted
1/4 teaspoon ground cinnamon
1 cup sifted powdered sugar
1 to 2 tablespoons dairy eggnog
2 tablespoons finely chopped pecans
Stir together hot roll mix, its yeast packet, and mace. Set aside. Heat the
I cup eggnog in a small saucepan till warm (120 to 130 degrees).
Prepare roll mix according to package directions using the 2 tablespoons
margarine and egg and substituting the warm eggnog for the hot water. Turn
dough out onto a lightly floured surface. Shape dough into a ball with
floured hands. Knead 5 minutes or till dough is smooth. Cover and let rest
10 minutes.
For filling, combine ground pecans, apricot preserves, brown sugar, melted
margarine or butter, and cinnamon in a small mixing bowl.
To shape, divide dough in half. Roll one portion on a lightly floured
surface into a 9x7-inch oval. Spread half the filling lengthwise on half of
the dough oval to within 1 inch of edge. Fold plain half over filling;
moisten edges to seal. Transfer to a greased baking sheet. Repeat with
remaining dough oval and filling.
Cover and let rise in a warm place 30 minutes or till nearly double. Bake in
a 350 degree oven for 20 minutes or till golden; cool. Combine powdered
sugar and enough eggnog to reach drizzling consistency. Drizzle over loaves.
Sprinkle with chopped pecans. Makes 2 loaves.
From Better Homes and Gardens Holiday Cooking 1995
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SueA, CA (8:15:01 pm) : Caramel Bubble Ring
1/3 cup chopped pecans cup
3/4 sugar
4 teaspoons ground cinnamon
2 packages (16 total) refrigerated breadsticks
1/3 cup margarine or butter, melted
1/2 cup caramel ice cream topping
2 tablespoons maple-flavor syrup
Generously grease a 10-inch fluted tube pan. Sprinkle about half of the
pecans in bottom of pan. Set aside. Stir together sugar and cinnamon; set
aside.
Separate each package of dough into eight pieces (for a total of 16). Do not
unroll Cut rolled pieces in half crosswise. Dip each piece of dough into
melted margarine or butter, then roll in sugar mixture. Arrange dough
pieces, spiral side down, in the prepared pan.
Sprinkle with remaining pecans. Stir together caramel topping and
maple-flavor syrup; drizzle over dough in pan.
Bake in a 350 degaree oven about 35 minutes or till dough is light brown,
covering with foil the last 10 minutes to prevent overbrowning.
Let stand I minute only. (Otherwise it will be difficult to remove from
pan.) Invert onto a serving plate. Spoon any topping and nuts remaining in
pan onto the ring. Serve warm. Makes 10 to 12 servings.
From Better Homes and Gardens Holiday Cooking 1995
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Risa G., NJ (10:02:01 pm) : I haven't tried this one yet but it is perfect
for this time of year:
GRANOLA AND DRIED CRANBERRY CHOCOLATE
CHIP COOKIES
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
3/4 cup firmly packed light brown sugar
1 large egg
1/2 teaspoon vanilla
1 1/2 cups granola
1/4 cup dried cranberries, chopped
1 cup (6 ounces) semisweet chocolate chips
Preheat oven to 350 F.
In a bowl whisk together flour, baking soda, baking powder, and salt. In
another bowl with an electric mixer cream butter and sugar until light and
fluffy. Beat in egg, beating until combined well, and beat in vanilla. Beat
in flour mixture and stir in remaining ingredients.
Drop dough by rounded tablespoons 2 inches apart onto buttered baking sheets
and bake in batches in middle of oven 12 to 15 inches, or until golden. Cool
cookies on racks. Cookies keep in airtight containers 5 days.
Makes about 36 cookies
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SueA, CA (11:48:50 pm) : Plum Sauce 1
1/2 cup chutney
1 cup plum jelly
1 tablespoon sugar
1 teaspoon vinegar
!. Chop chutney fine; then combine in a saucepan with plum jelly, sugar, and
vinegar. Blend well and heat thoroughly, stirring. (If mixture is soo thick,
thin with water.
Pour into a jar, cap tightly, and store in a cool place. Serve as a dip in
small condiment dishes. You can strain out the chunks from the chutney if
you prefer.
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Amberlee (11:54:15 pm) : 2/3 cup apricot preserves or
orange marmalade
1/2 cup ketchup
2 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons light brown sugar
1 teaspoon dry mustard
1/2 to 1 teaspoon garlic
1/2 to 1 teaspoon ginger
Combine all ingredients in a saucepan over medium heat and cook till sauce
is bubbly and brown sugar is melted.
Be sure to stir occaisonally.
Personally, I tend to use the aprioc
and lose the lemon juice and brown sugar. Now always, it depends on your
tastes. I like mine with garlic and ginger heavy--but they don't usually put
much in the sauce.
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(11:55:38 pm) :
ORIENTAL SPICY ORANGE BEEF
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Beef flank or round steak
1 cup Cool beef broth
2 tablespoon Corn oil
1/4 cup Soy sauce
1/4 cup Slivered orange peel
1/4 cup Dry sherry
10 milliliter Minced garlic
1/4 cup Orange marmalade
1/2 teaspoon Ground ginger
1/2 teaspoon Crushed dried red pepper
2 tablespoon Corn starch
In Wok medium heat oil: Add meat 1/3 at a time.Stir fry 3 minutes or until
browned. Return all beef to Wok. Add: peel, garlic and ginger. Stir fry 1
minute. Stir together: corn starch, beef broth, soy sauce, sherry, marmalade
and pepper. Stir into beef. Stirring constantly, bring to boil over medium
heat. Boil 1 minute. Serve over rice. Serves 4.
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(11:59:15 pm) : SWEET & SOUR SAUCE
2tb Oil, peanut
2ts Garlic, minced
2ts Ginger, minced
1c Water
1c Vinegar
1c Sugar
1c Ketchup
2tb Cornstarch
2tb Water
1/2ts Salt
Heat the oil in a wok and add garlic, ginger,
water, vinegar, sugar and ketchup.
Dissolve the cornstarch in the water and add salt.
Add to the mixture in the wok and cook until
clear.
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SueA, CA (00:01:45 am) : Dip I for Deep-Fried shrimp
1 garlic clove
2 tablespoon sherry
2 tablespoon honey
1/4 cup soy sauce
1/2 teaspoon salt
dash of pepper
1. Mince garlic clove; then blend well with remaining ingredients.
2. Serve in a dip dish.
Dip II for Deep-Fried Shrimp
2 tablespoon catsup
1 tablespoon Chiniese chili
1 teaspoon hoisin sauce
1. Combine all ingredients, blending well.
2. Serve in a dip dish.
from The Thousand Recipe Chinese Cookbook
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SueA, CA (00:05:21 am) : Christopsomo-Christmas Bread
3/4 cup milk
6 tablespoons sugar
2 teaspoons salt
1/8 teaspoon ground anise
2 pkgs. active dry yeast
1/2 cup warm water (110 to llS )
3/4 cup butter, melted and cooled
6 3/4 to 7 1/2 cup sifted all-purpose
flour
4 eggs
1 beaten egg
2 tablespoons water
2 teaspoons sesame seeds
Scald milk; add sugar, salt and anise. Cool to lukewarm. Sprinkle yeast on
warm water; stir to dissolve.
Combine yeast, milk mixture, melted butter, 4 c. flour and 4 eggs. Beat
until smooth. Stir in enough remaining flour, a little at a time, until
dough leaves the sides of bowl. Turn onto lightly floured board. Knead until
smooth and elastic, about 8 minutes.
Place in lightly greased bowl; turn dough over to grease top. Cover and let
rise in warm place until doubled, 1 to 2 hours. Punch down.
Turn onto board; divide in half. Cover and let rest 10 minutes. Take a piece
of dough the size of a golf ball from each portion of dough. Divide each
small ball of dough in half and roll each piece into a strand 5 to 6" long.
Shape remaining dough into 2 loaves and place in greased 9X5X3" loaf pans.
Place strands of dough on top of loaves to form a cross on each. Cover and
let rise in warm place until doubled, 1 to l 1/2 hours.
Combine beaten egg and water. Brush over tops of loaves. Sprinkle 1 tsp.
sesame seeds on each loaf.
Bake in moderate oven (350 degrees F.) 40 to 45 minutes, until golden brown.
Remove from pans and cool on racks. Makes 2 loaves.
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SueA, CA (00:14:20 am) : GUGELHUPF
A cake-like bread on the sweet side with a subtle lemon-almond flavor
1/2 cup milk
1 pkg. active dry yeast
1/4 cup warm water (110 to 115 degrees F.)
1/2 cup sugar
1/4 cup butter
2 eggs
2 l/2 cups sifted all-purpose flour
1/4 teaspoon salt
l/2 cup chopped golden raisins
1 l/2 teaspoons grated lemon peel
1 tablespoon melted butter
1/4 cup finely ground almonds
15 to 18 whole blanched almonds (optional)
Scald milk; cool to lukewarm.
Sprinkle yeast on warm water; stir to dissolve.
Cream sugar and Y c. butter with electric mixer until light and flufly. Add
eggs, one at a time, beating after each addition. Add yeast and milk, then
flour and salt, which have been sifted together. Beat with electric mixer at
medium speed until smooth, scraping bowl occasionally.
Stir in raisins and lemon peel; cover and let rise in warm place free from
drafts until doubled, about 2 hours.
Meanwhile generously grease a heavy 1 1/2-quart mold with a tube, such as a
Turk's head or a 10" angel food cake pan, with 1 tblsp. melted butter. Be
sure to grease tube well. Shake mold or pan to coat sides thoroughly with
finely ground almonds. Arrange pattern of whole blanched almonds on bottom
of pan.
Stir down light dough. Spoon batter into mold or pan carefully to avoid
disturbing almonds. Cover and let rise in warm place free from drafts until
doubled, about 1 hour.
Bake in moderate oven (350 ) 25 to 30 minutes, or until cake tester inserted
in bread comes out clean. (Look at bread when it has baked 15 minutes. If it
has started to brown, cover loosely with aluminum foil. The bread browns
easily.)
Remove from oven and let stand in pan 10 minutes. Loosen sides and turn
bread onto wire rack. Sift a little confectioners sugar over top. Makes
about 12 servings.
from Homemade Bread
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SueA, CA (00:23:40 am) : Coming-Of-The-Kings-Bread
It is Mexican in origin and commemorates Epiphany, January 6
1 16-ounce package hot-roll mix
2 large eggs
4 tablespoons butter or margarine, melted
1/4 cup sugar
1 teaspoon vanilla extract
1/2 cup walnuts, chopped
1/2 cup golden raisins
3/4 cup diced mixed candied fruits
1 cup confectioners' sugar
EARLY IN DAY OR DAY AHEAD:
1. In large bowl, dissolve yeast
from hot-roll mix in 1/2 cup warm water (120 to 130 degrees F.); stir in
mix, eggs, margarine or butter, sugar, and vanilla until mixed. Cover with
towel; let rise in warm place (80 to 85 degrees F.), away from draft, until
doubled, about 1 hour.
2. Stir walnuts, raisins, and 1/2 cup candied fruits into dough. Turn dough
onto well-floured surface; knead until elastic and not sticky, about 5
minutes. Shape dough into a 20-inch-long roll; join ends to form a ring;
place on greased cookie sheet. Cover with towel; let rise in warm place 30
minutes.
3. Preheat oven to 375 degrees F. Bake bread 30 minutes or until it is
golden and sounds hollow when lightly tapped with fingers. Remove bread from
cookie sheet to cool on rack. When bread is cool, in small bowl, combine
confectioners' sugar and 2 tablespoons water; stir in remaining candied
fruits; use to glaze top of bread. Makes 1 loaf or 8 servings.
Each serving: About 485 calories, 12 g fat, 53 mg cholesterol, 485 mg
sodium.
from Good Housekeeping December 1991
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SueA, CA (01:06:58 am) : POPPY SEED
BABOVKA
1/4 cup butter and Crisco mixed
1 3/4 cups sugar
4 eggs
1 teaspoon cinnamon
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1/2 pound ground poppy seeds
l/2 cup milk
1 cup mashed potatoes
1/2 cup walnuts
Cream shortening and sugar; add eggs one at
a time, beating well after each addition. Add
milk alternately with the dry ingredients;
then add vanilla, potatoes, poppy seeds and
nuts. Beat well after each addition. Put in a
greased angel food cake pan. Bake in a
preheated 350 oven for 1 hour.
from Come Into The Kitchen With Jackie
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END OF FILE
The Kitchen Link
http://www.kitchenlink.com
TALK TKL Kitchen Chat Room Archive - 12-14-97 - unsorted
34 Recipes (Topic was Holiday Bread Recipes)
Betsy at TKL (08:02:12 am) :
Date: Tue, 23 Aug 1994 22:28:17 -0400
From: Denise Gluck (GLUCKD@NYUACF.BITNET)
Subject: RECIPE: Sweet Eggy Challa for the Holidays
I don't remember where this came from, and anyway I do remember that I
fooled
around with proportions a little anyway. While it's traditional to form the
loaves into braids most of the year, for Rosh Hashana (lit. "Head of the
Year"), it's traditional to form the dough into "crowns, ." by rolling the
dough for each loaf into a long, fat (ca. 2" diameter) rope and spiralling
it.
Ingredients:
2 packets dry yeast
1 1/2 cps warm water, divided
1/3-1/2 cp sugar
6-6 1/2 cps bread flour
2 tsp salt
1/2 cp oil or softened sweet margarine
4-5 eggs
quick "glug" of vanilla
Mix yeast with 1/2 cp water and 1 tsp sugar. Let rest for 5-10 min, until
slightly foamy.
Meanwhile, put 4 cups flour into a bowl with the remaining sugar, salt and
margarine or oil. Combine until they form coarse crumbs. Add yeast mixture,
remaining 1 cp water, eggs and vanilla beat the loose dough with a mixer for
about 3 minutes. By hand or mixer, slowly stir in just enough flour to form
a soft, slightly sticky dough. Cover with plastic wrap and let rest for
about 5
minutes.
Turn out dough onto a floured surface and knead, adding small sprinkles of
flour (or in the KitchenAid), until very smooth and stainy (10 mins by hand,
less in the mixer). Put dough into oiled bowl and turn to coat with oil.
Cover loosely with plastic wrap and then a dish towel. Let rise until
doubled
in bulk, about 1-2 hours.
Punch down the dough and knead to remove any air. Divide in half, for two
loaves [I find this makes awfully large loaves, and I often make three from
the same dough). Shape as desired. Rub surface of loaves with a little oil,
put on cornmeal-covered baking sheets, and let rise until doubled. The
dough,
which is very tender, holds its shape best if at this point it rises at room
temperature, rather than in a warm place.
Gently brush loaves with a glaze made by mixing the yolk of an egg with a
tablespoon of water and, if desired, sprinkle with poppy or sesame seeds.
Bake in a 375-degree oven for 40-45 minutes, or until crust is browned and
bottom sounds hollow when tapped.
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Betsy at TKL (08:02:30 am) :
From: Carole A. Resnick (ak399@cleveland.Freenet.Edu)
Date: 29 Oct 1994 22:52:14 GMT
Title: Challah with Honey and Raisins
Keywords: Breads, Yeast
1/2 cup plus 1 Tablespoon warm water (105-115xF.)
1 1/2 teaspoon sugar
1 envelope dry yeast*
3 cups all purpose flour
2 large eggs, room temperature
1/3 cup vegetable oil
2 Tablespoons honey
1 1/2 teaspoon salt
Combine 1/4 cup warm water and 1 teaspoon sugar in small bowl.
Sprinkle dry yeast over. Let stand until mixture is foamy, about
10 minutes.
To make dough by machine: Sift 2 3/4 cups flour into bowl of
heavy duty mixer fitted with dough hook. Use hand to make a deep
well in center of flour. In
well, place yeast mixture, remaining
1/4 cup water, remaining 1/2 teaspoon sugar, 2 large eggs, 1/3
cup vegetable oil, 2 Tablespoons honey and 1 1/2 teaspoons salt.
Mix ingredients on medium speed until soft and sticky dough
forms, stopping occasionally to push flour toward center and
scrape down sides of bowl. Add 1/4 cup flour and blend well.
Using machine, knead dough until it cleans sides of bowl and is
smooth. scrapping down sides of bowl with spatula as necessary,
about 5 minutes. Pinch dough; if it sticks to fingers mix more
flour in, 1 tablesoon at a time, until dough is no longer sticky.
Knead dough 2 minutes longer.
Grease large bowl. Add dough and turn to coat. Cover bowl with
plastic wrap and let let dough dough rise in warm draft-free ara
until doubled in volume (about 1 hour and 15 minutes). Punch
down dough and let rise again in warm draft-free area until
doubled in volume, about 1 hour.
SHAPING AND BAKING
1/4 cup dark raisins
1/4 cup light raisins
1 egg beaten with a pinch of salt (glaze)
Oil large baking sheet. Rinse raisins and pat dry with paper
towel. Punch down dough. Turn out dough onto lightly floured
surface and knead until smooth. Pat dough into 9x12-inch
rectangle. Sprinkle dark and light raisins evenly over dough.
Roll up dough tightly jelly roll style, starting at 1 long side.
Roll dough bak and forth between palms of hands and work surface
to form 32-inch-long rope. Form dough rope into sprial shape on
prepared baking sheet. Tuck end of rope underneath sprial.
Cover dough with slightly damp towel. Let dough rise in warm
draft-free area until double in volume, about 1 hour.
Position rack in center of oven and preheat to 375xF. Brush with
egg glaze and bake for 15 minutes. Reduce heat to 350xF and bake
until bread sounds hollow when tapped on bopttom, about 25
minutes longer. Transfer bread to rack and cool completely.
*If using instant yeast, mix 1 Tablespoon yeast with the dry
ingredients. Add remaining ingredients and proceed as above.
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Betsy at TKL (08:03:04 am) :
From: Aruna Viswadoss av9y@poe.acc.virginia.edu
Newsgroups: rec.food.recipes
Italian Christmas Bread
2 packages yeast
1/2 c warm water
1/4 cup sugar
3/4 tsp salt
1/3 c butter melted
1/4 c water
1/3 c non-fat milk solids
3 and 3/4 c sifted all purpose flour
2 eggs
3/4 tsp vanilla
1/4 c white raisins
1/4 c almonds chopped
2 tbsp candied pineapple
1/4 c candied lemon peel
Soften yeast in luke warm water. Combine sugar, salt, butter,
and remaining water. Combine non-fat milk solids and
1 cup flour. Remove a tbsp of white from the eggs and reserve for glaze.
Add remainder of eggs, vanilla, and softened yeast.
Beat till smooth. Add 1 c flour with fruits and nuts. Blend and
add remaining flour to form a soft dough. Turn out on a lightly
floured pastry cloth and knead until smooth. Place in a greased
bowl, turning once to bring the greased side up. Cover and let rise
in a warm place until double in bulk [1 hour and 20 minutes].
Turn out on a pastry cloth and knead. Shape into a round loaf
and place in a greased 8 or 9 inch round cake pan. Brush with egg
white, cover, and let rise until double in bulk [40 minutes].
Brush again with egg white and bake in a slow oven [325 F] for 55 to 60
minutes. Cover with foil after 15 minutes of baking to prevent overbrowning.
Makes one round loaf.
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Betsy at TKL (08:03:24 am) :
Title: Christmas Bread Wreath
Categories: Breads
Yield: 12 servings
-Sue Woodward
1 lb Loaf frozen bread dough; thawed
Butter; or margarine, melted
Foil or parchment paper
For decoration - holiday ribbon, cranberries;
non-toxic plant leaves, etc.
Grease a sheet pan or round pizza pan. Cut a 10"
circle from a piece of parchment paper or foil. Place
on pan and grease. Set aside. Divide loaf into 12
equal portions. With lightly floured hands, roll each
piece of dough into a rope 6 to 8 inches long. Tie
each rope into a loose knot. Arrange knots in a 10"
ring, placing them 1" apart on parchment/foil. Be
sure that the loose ends of the knots are all pointing
in the same direction.
Brush knots w/melted butter. Let rise until double in
size. Bake in a preheated 375~ oven for 20 mins. or
until golden brown. Remove from pan; cool on wire
rack. Decorate as desired.
For ease in preparation, wreath may be assembled and
placed in the refrigerator to rise. Cover buttered
wreath loosely w/plastic wrap. When dough is risen
and ready to bake, remove plastic wrap and let pan sit
at room temp for 20-30 mins., place in preheated oven
as directed above.
Source: Best Recipes, 12/94
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Betsy at TKL (08:03:52 am) :
Date: Fri, 10 Dec 1993 10:29:34 EST
Sender: Foodlore/Recipe Exchange (EAT-L@VTVM1.BITNET)
From: Stephen Wood (BMOEM112@SIVM.BITNET)
Panettone is a light and cakelike Italian bread traditionally
served at the holidays. Recipe is from _Quick Breads_ by
Beatrice Ojakangas.
Quick Panettone
2 eggs
1/2 cup sugar
1/2 cup (1 stick) butter, melted and cooled
1 teaspoon grated lemon peel
1 teaspoon crushed anise seed
1/4 cup pine nuts or slivered almonds
1/4 cup golden raisins
1/4 cup mixed candied fruits, chopped
1 teaspoon anise extract
1 teaspoon lemon extract
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
Preheat the oven to 325 F. Grease a panettone mold. If using
an 8-inch round cake pan, grease it well, and cut a 3-inch-wide
strip of brown paper, parchment, or wax paper long enough to go
all around the rim of the pan. Fit the paper onto the INSIDE
edge of the pan (the grease will help it stand up and stay in
place) to make a tall collar.
In a large bowl, beat the eggs and sugar until thick and pale
yellow. Beat in the melted butter, lemon peel, anise seed,
nuts, raisins, fruits, and anise and lemon extracts. In a
small bowl, mix the flour, baking powder, and salt and blend
into the creamed mixture alternately with the milk. Turn the
mixture into the prepared baking pan. Bake for 1 hour and 45
minutes, or until the bread is well browned and tests done.
Cool the bread in the pan for 10 minutes, then turn it out onto
a rack to finish cooling. To serve, remove the paper and cut
the bread into wedges.
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Judy/AZ (10:32:06 am) : Classic Stollen
Makes 2 coffeecakes.
5 to 5 1/2 cups all-purpose flour
1/3 cup sugar
2 packages FLEISCHMANN'S RapidRise Yeast
2 teaspoons grated lemon peel
1 1/2 teaspoons SPICE ISLANDS Ground Cardamom or
3/4 teaspoon Ground Mace or Ground Nutmeg
1/2 teaspoon salt
1/2 cup water
1/2 cup milk
1/2 cup butter or margarine, cut into pieces
2 eggs
3/4 cup golden or dark raisins
1/2 cup finely chopped candied orange peel
1/2 cup blanched slivered almonds, toasted
1 egg white
16 candied cherry halves, optional
Powdered sugar
In large bowl, combine 2 cups flour, sugar, undissolved yeast, lemon
peel, cardamom, and salt. Heat water, milk, and butter until very warm
(120 to 130 F). Stir into dry ingredients. Stir in 2 eggs, raisins,
candied orange peel, almonds, and enough remaining flour to make soft
dough. Knead on lightly floured surface until smooth and elastic, about
6 to 8 minutes. Cover; let rest on floured surface 10 minutes.
Divide dough in half. Roll each half to 12- x 8-inch oval. Fold dough
in half lengthwise, slightly off-center, so top layer is set back 1/2
inch from bottom edge; pinch to seal. Place on large greased baking
sheet. Cover; let rise in warm place until doubled in size, 30 to 45
minutes.
Lightly beat egg white; brush on loaves. Arrange 8 cherry halves in a
row along bottom edge of each stollen. Bake at 350 F for 35 to 40
minutes or until done, covering with foil after 25 minutes to prevent
excess browning. Bread is done if it sounds hollow when tapped. Remove
from baking sheet; let cool on wire rack. Sift powdered sugar over
stollens.
Nutrition information per serving (1/24 of recipe): calories 196; total
fat 6 g; saturated fat 3 g; cholesterol 28 mg; sodium 99 mg; total
carbohydrate 31 g; dietary fiber 1 g; protein 5 g.
----------------------------------------------------------------------------
Judy/AZ (10:35:52 am) : CHERRY ALMOND WREATH
1 package (1/4 ounce) active dry yeast
1/2 cup warm milk (110-115 degrees)
1/4 cup warm water (110-115 degrees)
3-4 1/4 cups all-purpose flour
2 eggs
1/4 cup butter or margarine, softened
3 tablespoon sugar
1 1/2 teaspoons salt
1 teaspoon grated lemon peel
11/2 teaspoon ground cardamom
FILLING:
1/4 cup butter or margarine, softened
1/4 cup all-purpose flour
2 tablespoons sugar
1 teaspoon almond extract
1/2 teaspoon grated lemon peel
2/3 cup finely chopped blanched almonds
1/2 cup chopped red and green candied cherries
GLAZE:
2/3 cup confectioners sugar
2 teaspoons lemon juice
1 teaspoon water
In a large mixing bowl, dissolve yeast in milk and water. Add 2 cups flour,
eggs, butter, sugar, salt, lemon peel and cardamom; beat until smooth. Add
enough remaining flour to form a soft dough. Turn onto a floured surface;
knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl,
turning once to grease top. Cover and let rise in a warm place until
doubled, about 1 1/2 hours. In a small mixing bowl, beat butter, flour,
sugar, extract and lemon peel Stir in almonds and cherries. Refrigerate
until needed. Punch dough down. Roll into a 30-in. x 9-in. rectangle.
Crumble filling over dough. Starting with the 30-in. edge, roll up and seal
edge. Place, seam side down, on a greased baking sheet. With a sharp knife,
cut roll in half lengthwise; carefully turn cut sides up. Loosely twist
strips around each other, keeping cut sides up. shape into a ring and pinch
ends together. Cover and let rise 1 hour. Bake at 350 degrees for 35-40
minutes or until browned. Cool 15 minutes. Combine glaze ingredients;
drizzle over warm coffee cake. Cool completely. Yield: 1 coffee cake.
----------------------------------------------------------------------------
Judy/AZ (11:04:09 am) : Magic Marshmallow Crescent Puffs
Originally made with a yeast dough, this sweet hollow puff is a Bake-Off
Contest classic.
PUFFS
1/4 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
2 (8-oz.) cans Pillsbury Refrigerated Crescent Dinner Rolls
16 large marshmallows
1/4 cup margarine or butter, melted
GLAZE
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 to 3 teaspoons milk
1/4 cup chopped nuts, if desired
Heat oven to 375 F. In small bowl, combine sugar, flour and cinnamon.
Separate dough into 16 triangles. Dip 1 marshmallow in margarine; roll in
sugar mixture. Place marshmallow on wide end of triangle. Roll up starting
at wide end of triangle and rolling to opposite point. Completely cover
marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining
margarine; place margarine side down in ungreased large muffin cup or 6-oz.
custard cup. Repeat with remaining marshmallows.
Bake at 375 F. for 12 to 15 minutes or until golden brown. (Place foil or
cookie sheet on rack below muffin cups to guard against spills.) Immediately
remove from muffin cups; cool on wire racks over waxed paper. In small bowl,
blend powdered sugar, vanilla and enough milk for desired drizzling
consistency. Drizzle over warm rolls. Sprinkle with nuts.
16 rolls
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Judy/AZ (11:13:03 am) : Smoking bishop
5 unpeeled, sweet oranges
1 unpeeled grapefruit
36 cloves
1/4 pound of sugar
2 bottles of red wine (strong)
1 bottle of port
Wash the fruit and bake them in the oven until
they are brownish. Turn once.
Put them into a warmed earthenware bowl with
six cloves pricked into each.
Add the sugar and pour in the wine - not the port.
Cover and leave in a warm place for a day.
Squeeze the fruit into the wine and strain.
Add the port and heat. DO NOT BOIL!
Serve "smoking hot" in small wine glasses.
Yield: 15 to 20 servings
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Lara (2:10:41 pm) : Pumpkin Muffins
3/4 cup packed brown sugar
1/2 cup butter or margarine, softened
1/4 cup molasses
1 egg, beaten
1 cup canned pumpkin
1 3/4 cup all-purpose flour
1 ts baking soda
1/4 ts salt
1/2 cup pecans or raisins, optional
Combine sugar, butter, and molasses. Add egg & pumpkin, beating until
smooth. Stir together remaining ingredients and add to pumpkin mixture,
stirring just until moistened (batter will be lumpy). Fill lightly greased
muffin pans half full. Bake at 350 degrees for 20 to 25 minutes. Makes about
15 muffins
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Peggy, WA (3:37:38 pm) :
BROCCOLI AND CHEESE SOUP
========================
Ingredients:
------------
olive oil
2 onions
6 medium potatoes
1 pint water/stock
2 heads of broccoli
8 oz cheddar cheese - mature cheddar is good, add more cheeses if
you want it only improves it
salt, peper, herbs and spices
Instructions:
-------------
heat oil, soften 2 onions and 6 medium potatoes.
When yellowish, add about 1 pint of water or stock and one head of
broccoli (broken into florets), salt and any herbs/spices you fancy.
Cook for about 20 minutes at a fast simmer.
Add another head of broccoli in florets, simmer for another 2/3 minutes.
Remove from pan while new broccoli is still crunchy and liquidise.
Add about 8 ounces grated mature cheddar to the serving dish and stir until
it melts - top with lots of freshly ground pepper. Serve with fresh brown
bread.
----------------------------------------------------------------------------
Peggy, WA (3:38:41 pm) :
BROCCOLI-CHEESE SOUP
====================
Ingredients:
------------
1 1/2 pounds fresh broccoli
1 pint half-and-half (that's half milk, half cream for the non-US
people, or substitute to your liking)
2 cups water
1 pound pasteurized process cheese spread (like Velveeta)
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup cornstarch (cornflour) mixed with 1 cup cold water
Instructions:
-------------
Steam broccoli until tender (can cook in microwave on high power, 6
minutes per pound). Place half-and-half and water in the top of a
double boiler. Add cheese (cut in pieces), salt and pepper. Heat until
all the cheese is melted. Add broccoli. Mix cornstarch and water in a
small bowl. Stir into the cheese mixture in the double boiler, and heat
over simmering water until soup thickens. Makes 10 1 cup servings.
----------------------------------------------------------------------------
Peggy, WA (3:39:41 pm) :
JARLSBERG CHEESE AND BROCCOLI SOUP
==================================
Ingredients:
------------
1 c. chopped leek
1-2 c. mushrooms, chopped
2-3 T. margarine
1-2 T. flour
3 c. chicken broth
1 bunch broccoli, in florets
1 pint half and half
1 c. shredded Jarlsberg cheese
Instructions:
-------------
Saute leek and mushrooms in margarine till tender. Add flour and heat
one minute more till bubbly. Stir in broth till thick. When heated, add
broccoli. Simmer 20 min. till tender. Add half and half (less if
you want) and cheese. Stir till cheese is all melted. Good with a good
loaf of French bread.
----------------------------------------------------------------------------
Peggy, WA (3:40:53 pm) :
FARMER'S CHEESE SOUP
====================
(Yield: 7 cups)
Ingredients:
------------
3 tablespoons butter
1 cup finely chopped onion
1 cup chopped celery
3/4 cup sliced carrot rounds
1/2 pound broccoli, separated into small flowerets (about 2-1/4 cups)
3 cups milk
1 cup (4 oz.) Dakota Farms cheddar cheese
6 to 8 slices French bread, toasted
Swiss cheese cut into thin wedges, two for each slice of bread
4 slices bacon, cooked and crumbled
Instructions:
-------------
Melt butter in 3-qt. saucepan. Add onion and celery. Stir and cook 5
minutes. Add carrots, broccoli and broth. Cover, bring to a boil, then
turn to simmer and cook for 15 minutes or until vegetables are tender.
Add milk, bring to a simmer. Add cheese, stirring until melted. Pour
soup into a casserole. Float bread slices on top of soup and cover each
with two wedges of Dakota Farms Swiss cheese. Place under broiler for 2
to 3 minutes until the cheese melts and turns a delicate brown.
Sprinkle with crumbed bacon and serve.
----------------------------------------------------------------------------
Betsy at TKL (4:44:44 pm) :
Title: Christmas Tree Bread
Categories: Breads, Entertain, Holidays
Yield: 2 servings
-----------------------------------BREAD-----------------------------------
1/2 c Margarine
1/2 c Sugar
2 ts Salt
2 c Milk, scalded
2 Env active yeast
1/2 c Warm water
2 Eggs, lightly beaten
8 c Unsifted flour
-----------------------------FRUIT NUT FILLING-----------------------------
Red and green candied
-cherries, drained
1 Tube (3/4 oz) white
-decorator frosting
Apricot glaze
-----------------------------FRUIT NUT FILLING-----------------------------
1 1/2 c Light corn syrup
1 1/2 c Chopped mixed candied fruit
1 1/2 c Sliced almonds
-------------------------------APRICOT GLAZE-------------------------------
1/2 c Light corn syrup
1/2 c Apricot preserves
In large bowl with mixer at medium speed, beat margarine, sugar and salt.
Add milk, beating until margarine is melted. Sprinkle yeast over water,
stir until dissolved. Add to margarine mixture with eggs. With mixer at low
speed add 4 cups of the flour, 1 cup at a time, beating until well mixed.
Stir in remaining flour with wooden spoon. On lightly floured surface knead
8 to 10 minutes or until smooth and elastic. Place dough in greased bowl;
turn to grease top. Cover with towel; let rise in warm place 2 hours or
until doubled in bulk. Punch down dough; form into ball; cut into quarters.
Set 2 quarters aside; cover with towel. Use reserved quarters to make two
Fruit Nut Loaves. (Instructions at end of this recipe.)
On lightly floured surface roll out one quarter into rectangle 15x12
inches. Cut into 2 triangles each with a base of 10 inches, a height of 12
inches and 15 inch sides. Place one triangle on large greased cookie sheet.
Reshape into triangle if necessary. Spread 1 cup of Fruit Nut Filling over
dough on cookie sheet to within 1/2 inch of edge; moisten edges with water.
Place second dough triangle over fruit filled one pressing to seal edges.
Roll out second quarter of dough to 1/2 inch thickness. With 2 1/2 inch
doughnut cutter cut 17 circles; remove centers. Overlap cut circles on tree
triangle. Roll out scraps of dough to 1/2 inch thickness; cut one 2 inch
square. Place on center of base of triangle to form "trunk" of tree. Cut
one 3 inch star; place on top of tree. Cover; allow to rise in warm place 1
hour or until almost doubled in bulk. Bake in 350-F oven 35 minutes or
until golden brown. Remove from oven. Place cherries in center of circles.
While warm, brush lightly with glaze. Decorate tree with decorator
frosting. Makes one tree and 2 loaves.
Fruit-Nut Filling: In small saucepan stir together all ingredients.
Stirring constantly, bring to boil over medium heat and boil 1 minute.
Cool.
Apricot Glaze: In small saucepan stir together the corn syrup and
preserves. Stirring constantly, bring to boil over medium heat and boil 1
minute.
Fruit Nut Loaves: Grease two 8 1/2 x 4 1/2 x 3-inch loaf pans. Roll out
each quarter of reserved dough into 15 by 9-inch rectangle. Spread 1 cup of
Fruit Nut Filling over each rectangle of dough to within 1/2 inch of edge,
roll each rectangle up from short side. Press ends to seal; fold ends
under; place seam side down into prepared pan. Cover; let rise about 1 hour
or until doubled. Bake in 350-F oven 40 to 45 minutes or until bread sounds
hollow when tapped. Remove from oven. While still warm, brush with Apricot
Glaze.
Source: Green Bay Press Gazette (newspaper), December 13, 1978
----------------------------------------------------------------------------
Betsy at TKL (4:45:51 pm) :
Title: Cranberry Hazelnut Bread
Categories: Entertain, Breads, Desserts, Holidays
Yield: 4 servings
1 1/2 c All purpose flour
1 ts Ground cinnamon
1/2 ts Baking powder
1/4 ts Baking soda
1/4 ts Ground cloves
1 c Dried cranberries, dried
-pitted cherries, or
Snipped dates
1/2 c Dried blueberries OR raisins
1/3 c Chopped hazelnuts OR pecans
2 Eggs
3/4 c Packed brown sugar
1/2 c Orange juice
1/3 c Cooking oil
Brandy
Grease bottom and sides of four 4 1/2 x 2 1/2 x 1 1/2-inch loaf pans.
(Greasing the sides only partway up will result in nicely rounded tops and
prevent unwanted rims along the edges.) Set aside.
In a large mixing bowl, stir together flour, cinnamon, baking powder,
baking soda, and cloves. Add cranberries or cherries, blueberries or
raisins, and hazelnuts or pecans.
In a medium mixing bowl, beat eggs; stir in brown sugar, orange juice, and
cooking oil. Stir into fruit mixture. Spoon about 3/4 cup of the batter
into each pan, stirring batter often.
Bake loaves in a 300 degree F oven about 40 minutes or till a toothpick
inserted near the center of each loaf comes out clean. Cool the loaves in
the pans on wire racks for 10 minutes. Remove loaves from pans. Cool
thoroughly on wire racks.
Wrap loaves in brandy-moistened cheesecloth. Over-wrap with foil. To
mellow flavors, store in the refrigerator for up to 8 weeks. Remoisten
cheesecloth with about 1 Tablespoon of brandy once a week or as needed.
Makes 4 loaves, 8 servings each.
From: THE JOY OF HOLIDAY BAKING, Better Homes and Gardens, 11/90 Posted
by: Karin Brewer, Cooking Echo, 6/92
----------------------------------------------------------------------------
Betsy at TKL (4:50:01 pm) :
Title: Tangy Cranberry Bread
Categories: Breads, Breadmaker, Sweet bread
Yield: 24 servings
1 tb Yeast
3 c Bread flour
1/3 c Cranberries, dried
2 tb Dry milk
1/2 tb Salt
2 tb Butter
3 tb Orange marmalade
1 1/4 c Cranberry juice
Bring all ingredients to room temperature and pour into bakery,
in order. Set "baking control" at 10 o'clock. Select "white
bread" and push Start.
This is supposed to be great for Turkey Sandwiches. If using on
delayed cycle make sure the berries are placed where they will
not absorb all the moisture.
Source: _ELECTRIC BREAD_
----------------------------------------------------------------------------
Betsy at TKL (4:54:04 pm) :
Title: Almond Bread Abm
Categories: Breadmaker
1 c Milk
1 Eggs
3 tb Butter
8 oz Almond paste; 1/8" slices
2 1/2 c Flour; not bread flour
2 tb Sugar, brown
1/2 ts Salt
2 ts Yeast
-----------------------------------GLAZE-----------------------------------
1 ts Syrup, corn
1 ts Water; warm
Almonds, slivered
Unless the instructions that came with your ABM call for putting the yeast
in the pan first and incorporating the liquid ingredients last, pour the
milk into the baking pan of your ABM and break in the egg. If the butter is
not soft, cut it into small chunks to ensure its blending into the dough,
then add it to the liquids.
Next add the almond paste, sliced so it will blend better too. Measure in
the flour, brown sugar, and salt, and add the yeast as directed for your
bread maker.
You can use your machine's full cycle with this bread, but the quick cycle
is better. If a light color setting is available, use it as well.
As soon as the bread has finished baking, remove it from the machine,
closing the cover again, and ease the loaf from the pan. Combine the corn
syrup and warm water and brush the top of the loaf with this mixture, using
a pastry brush. Sprinkle the slivered almonds over the glaze, put the bread
gently back in its pan, and return it to the electronic oven for a few
minutes to dry the glaze a bit.
Source: The Bread Machine Bakery Book
----------------------------------------------------------------------------
Betsy at TKL (5:03:49 pm) :
Title: Candy Cane Rolls
Categories: Breads, Xmas
Yield: 24 servings
1 pk Active dry yeast
1/4 c Warm water (110 to 115 F)
3/4 c Warm milk (110 to 115 F)
1/4 c Sugar
1/4 c Shortening
1 ts Salt
1 Egg, lightly beaten
3 3/4 c All-purpose flour
1 c Candied cherries, quartered
1 c Confectioner's sugar
1 tb Milk
In a large mixing bowl, dissolve yeast in warm water. Add warm milk, sugar,
shortening, salt, egg and 2 cups flour; beat until smooth. Stir in
cherries. Add enough of the remaining flour to form a soft dough. Turn
onto a floured board; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in
a warm place until doubled, about 1 hour. Punch dough down; let rest for
about 10 minutes. Divide dough into half. Roll each half into a 12x7-inch
rectangle. Cut twelve 1-inch strips from each rectangle. Twist each strip
and place 2-inches apart on greased baking sheets, shaping one end like a
cane. Cover and let rise until doubled, about 45 minutes. Bake at 375 F
for 12-15 minutes or until golden brown. Cool completely. Combine
confectioner's sugar and milk; frost rolls.
Janice Peterson Huron, South Dakota Taste of Home, Dec/Jan/94
----------------------------------------------------------------------------
SueA, CA (7:46:51 pm) : MAPLE-NUTMEG PUMPKIN ROLLS
MAKES 18
1/4 cup warm water (105 F to115 degrees F)
1 envelope dry yeast
4 1/4 cups (about) all purpose flour
2 tablespoons plus l/4 cup sugar
1/2 cup milk
2 tablespoons (1/4 stick) butter
3/4 cup canned solid pack pumpkin
1/4 cup pure maple syrup
2 large eggs
1 teaspoon salt
3/4 teaspoon ground nutmeg
Stir 1/4 cup warm water and yeast in large bowl of heavy-duty mixer until
yeast dissolves. Mix in i/ cup flour and 1 tablespoon sugar. Cover with
plastic and let stand in warm draft-free area until very foamy, about 45
minutes.
Bring milk and butter just to simmer in medium saucepan. Remove from heat;
stir until butter melts. Cool 10 minutes. Add pumpkin, syrup, eggs, salt,
nutmeg and remaining l/4 cup plus 1 tablespoon sugar and whisk to blend.
Whisk pumpkin mixture into yeast mixture. Using heavy-duty mixer fitted with
dough hook, mix in enough remaining flour, 1 cup at a time, to form dough.
Mix until smooth and elastic, adding more flour if sticky, about 5 minutes.
Cover bowl with plastic and clean kitchen towel; let dough rise in warm
draft-free area until doubled in volume, about 1 hour 30 minutes.
Grease 2 heavy baking sheets. Punch down dough. Transfer to generously
floured surface. Knead until smooth. Divide dough into 18 equal pieces.
Shape each piece into ball. Arrange balls on prepared baking sheets, spacing
2 inches apart. Cover with clean kitchen towels and let rise in warm area
until almost doubled, about 45 minutes.
Preheat oven to 425 degree F. Bake rolls until golden brown, about 15
minutes. Transfer to racks and cool slightly.
From Bon Appetit Dec. 1995
----------------------------------------------------------------------------
SueA, CA (7:57:31 pm) :
PINE NUT-PARSLEY ROLLS
1 16-ounce package hot roll mix
1 cup warm water t120 to 130 )
2 tablespoons butter or margarine
1 egg
1/2 cup finely chopped pine nuts or slivered almonds
1/3 cup grated Parmesan cheese
1/4 cup snipped fresh parsley
2 tablespoons butter or margarine, melted
1 slightly beaten egg
1 tablespoon water
GREASE a baking sheet and set aside. Prepare roll mix according to package
directions using the warm water, 2 tablespoons butter or margarine, and egg.
Knead dough and let rest as directed on the package.
COMBINE pine nuts or almonds, cheese, and parsley. Roll dough on a lightly
floured surface into an 18-inch square. Brush with 2 tablespoons melted
butter or margarine; sprinkle with cheese mixture. Roll up dough; moisten
and seal seam. Cut crosswise into twelve l 1/2-inch-thick slices.
PLACE slices, seam side down, on prepared baking sheet. Let rest for 5
minutes. Using a wooden spoon handle, press down in center of each slice to
make a deep crease. Stir together slightly beaten egg and water; brush onto
dough. Let rise in warm place till nearly double (30 to 35 minutes).
BAKE in 375 oven about 15 minutes or till golden. Serve warm. Makes 12.
FROM Better Homes and Gardens HOLIDAY CELEBRATIONS 1997
----------------------------------------------------------------------------
SueA, CA (8:13:29 pm) : Braided Christmas Bread June Carter Cash
2 packages active dry yeast
2 cup warm wator (105 to 115 )
1 cups milk
1/2 cup sugar
1/2 cup shortening
1 teaspoon salt
2 eggs
6 1/2 - 7 cups all-purpose flour
2 cups golden raisins
1 cup slivered almonds
Margarine or butter, melted
Icing, optional
Soffen yeast in warm water. Heat milk, sugar, shortening and salt in a
medium saucepan till warm (115 to 120 ) and shortening is almost melted;
stir constantly.
Transfer to a large mixing bowl. Stir in eggs and 3 cups of the flour; beat
well. Add softened yeast; stir till smooth. Stir in as much remaining flour
as you can with a spoon.
Turn dough onto a lightly floured surface. Knead in enough of the remaining
flour to make a moderately soft dough that is smooth and elastic (3 to 5
minutes total). Place the dough in a greased bowl and turn once. Cover and
let rise in a warm place till double (1 to 11/2 hours).
Punch dough down. Roll into a 12xl6-inch rectangle on a lightly floured
surface. Sprinkle with raisins and almonds; gently knead them into the
dough.
Divide dough into 6 equal pieces. Shape each piece into a 14-inch rope.
Place 3 ropes 1 inch apart on a greased baking sheet. Braid loosely, tucking
ends under. Repeat with remaining ropes. Brush braids with melted margarine
or butter.
Cover and let rise in a warm place till nearly double (about 1 hour). Bake
in a 375 oven for 20 to 25 minutes or till lightly browned. Cool. Drizzle
with icing, if desired. Makes 2 loaves.
Icing: Stir together 11/2 cups sifted powdered sugar and enough milk (1 to 2
tablespoons) to make icing of drizzling consistency.
From Country America Celebrity Recipes
----------------------------------------------------------------------------
SueA, CA (8:14:28 pm) : Eggnog-Nut Stollen
Eggnog gives extra richness to this shortcut version of the traditional
German bread
1 16-ounce package hot roll mix
1/2 teaspoon ground mace
1 cup dairy eggnog
2 tablespoons margarine or butter, softened
1 slightly beaten egg
1 cup pecans, toasted and ground
3 tablespoons apricot preserves
2 tablespoons brown sugar
2 teaspoons margarine or butter, melted
1/4 teaspoon ground cinnamon
1 cup sifted powdered sugar
1 to 2 tablespoons dairy eggnog
2 tablespoons finely chopped pecans
Stir together hot roll mix, its yeast packet, and mace. Set aside. Heat the
I cup eggnog in a small saucepan till warm (120 to 130 degrees).
Prepare roll mix according to package directions using the 2 tablespoons
margarine and egg and substituting the warm eggnog for the hot water. Turn
dough out onto a lightly floured surface. Shape dough into a ball with
floured hands. Knead 5 minutes or till dough is smooth. Cover and let rest
10 minutes.
For filling, combine ground pecans, apricot preserves, brown sugar, melted
margarine or butter, and cinnamon in a small mixing bowl.
To shape, divide dough in half. Roll one portion on a lightly floured
surface into a 9x7-inch oval. Spread half the filling lengthwise on half of
the dough oval to within 1 inch of edge. Fold plain half over filling;
moisten edges to seal. Transfer to a greased baking sheet. Repeat with
remaining dough oval and filling.
Cover and let rise in a warm place 30 minutes or till nearly double. Bake in
a 350 degree oven for 20 minutes or till golden; cool. Combine powdered
sugar and enough eggnog to reach drizzling consistency. Drizzle over loaves.
Sprinkle with chopped pecans. Makes 2 loaves.
From Better Homes and Gardens Holiday Cooking 1995
----------------------------------------------------------------------------
SueA, CA (8:15:01 pm) : Caramel Bubble Ring
1/3 cup chopped pecans cup
3/4 sugar
4 teaspoons ground cinnamon
2 packages (16 total) refrigerated breadsticks
1/3 cup margarine or butter, melted
1/2 cup caramel ice cream topping
2 tablespoons maple-flavor syrup
Generously grease a 10-inch fluted tube pan. Sprinkle about half of the
pecans in bottom of pan. Set aside. Stir together sugar and cinnamon; set
aside.
Separate each package of dough into eight pieces (for a total of 16). Do not
unroll Cut rolled pieces in half crosswise. Dip each piece of dough into
melted margarine or butter, then roll in sugar mixture. Arrange dough
pieces, spiral side down, in the prepared pan.
Sprinkle with remaining pecans. Stir together caramel topping and
maple-flavor syrup; drizzle over dough in pan.
Bake in a 350 degaree oven about 35 minutes or till dough is light brown,
covering with foil the last 10 minutes to prevent overbrowning.
Let stand I minute only. (Otherwise it will be difficult to remove from
pan.) Invert onto a serving plate. Spoon any topping and nuts remaining in
pan onto the ring. Serve warm. Makes 10 to 12 servings.
From Better Homes and Gardens Holiday Cooking 1995
----------------------------------------------------------------------------
Risa G., NJ (10:02:01 pm) : I haven't tried this one yet but it is perfect
for this time of year:
GRANOLA AND DRIED CRANBERRY CHOCOLATE
CHIP COOKIES
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
3/4 cup firmly packed light brown sugar
1 large egg
1/2 teaspoon vanilla
1 1/2 cups granola
1/4 cup dried cranberries, chopped
1 cup (6 ounces) semisweet chocolate chips
Preheat oven to 350 F.
In a bowl whisk together flour, baking soda, baking powder, and salt. In
another bowl with an electric mixer cream butter and sugar until light and
fluffy. Beat in egg, beating until combined well, and beat in vanilla. Beat
in flour mixture and stir in remaining ingredients.
Drop dough by rounded tablespoons 2 inches apart onto buttered baking sheets
and bake in batches in middle of oven 12 to 15 inches, or until golden. Cool
cookies on racks. Cookies keep in airtight containers 5 days.
Makes about 36 cookies
----------------------------------------------------------------------------
SueA, CA (11:48:50 pm) : Plum Sauce 1
1/2 cup chutney
1 cup plum jelly
1 tablespoon sugar
1 teaspoon vinegar
!. Chop chutney fine; then combine in a saucepan with plum jelly, sugar, and
vinegar. Blend well and heat thoroughly, stirring. (If mixture is soo thick,
thin with water.
Pour into a jar, cap tightly, and store in a cool place. Serve as a dip in
small condiment dishes. You can strain out the chunks from the chutney if
you prefer.
----------------------------------------------------------------------------
Amberlee (11:54:15 pm) : 2/3 cup apricot preserves or
orange marmalade
1/2 cup ketchup
2 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons light brown sugar
1 teaspoon dry mustard
1/2 to 1 teaspoon garlic
1/2 to 1 teaspoon ginger
Combine all ingredients in a saucepan over medium heat and cook till sauce
is bubbly and brown sugar is melted.
Be sure to stir occaisonally.
Personally, I tend to use the aprioc
and lose the lemon juice and brown sugar. Now always, it depends on your
tastes. I like mine with garlic and ginger heavy--but they don't usually put
much in the sauce.
----------------------------------------------------------------------------
(11:55:38 pm) :
ORIENTAL SPICY ORANGE BEEF
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Beef flank or round steak
1 cup Cool beef broth
2 tablespoon Corn oil
1/4 cup Soy sauce
1/4 cup Slivered orange peel
1/4 cup Dry sherry
10 milliliter Minced garlic
1/4 cup Orange marmalade
1/2 teaspoon Ground ginger
1/2 teaspoon Crushed dried red pepper
2 tablespoon Corn starch
In Wok medium heat oil: Add meat 1/3 at a time.Stir fry 3 minutes or until
browned. Return all beef to Wok. Add: peel, garlic and ginger. Stir fry 1
minute. Stir together: corn starch, beef broth, soy sauce, sherry, marmalade
and pepper. Stir into beef. Stirring constantly, bring to boil over medium
heat. Boil 1 minute. Serve over rice. Serves 4.
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(11:59:15 pm) : SWEET & SOUR SAUCE
2tb Oil, peanut
2ts Garlic, minced
2ts Ginger, minced
1c Water
1c Vinegar
1c Sugar
1c Ketchup
2tb Cornstarch
2tb Water
1/2ts Salt
Heat the oil in a wok and add garlic, ginger,
water, vinegar, sugar and ketchup.
Dissolve the cornstarch in the water and add salt.
Add to the mixture in the wok and cook until
clear.
----------------------------------------------------------------------------
SueA, CA (00:01:45 am) : Dip I for Deep-Fried shrimp
1 garlic clove
2 tablespoon sherry
2 tablespoon honey
1/4 cup soy sauce
1/2 teaspoon salt
dash of pepper
1. Mince garlic clove; then blend well with remaining ingredients.
2. Serve in a dip dish.
Dip II for Deep-Fried Shrimp
2 tablespoon catsup
1 tablespoon Chiniese chili
1 teaspoon hoisin sauce
1. Combine all ingredients, blending well.
2. Serve in a dip dish.
from The Thousand Recipe Chinese Cookbook
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SueA, CA (00:05:21 am) : Christopsomo-Christmas Bread
3/4 cup milk
6 tablespoons sugar
2 teaspoons salt
1/8 teaspoon ground anise
2 pkgs. active dry yeast
1/2 cup warm water (110 to llS )
3/4 cup butter, melted and cooled
6 3/4 to 7 1/2 cup sifted all-purpose
flour
4 eggs
1 beaten egg
2 tablespoons water
2 teaspoons sesame seeds
Scald milk; add sugar, salt and anise. Cool to lukewarm. Sprinkle yeast on
warm water; stir to dissolve.
Combine yeast, milk mixture, melted butter, 4 c. flour and 4 eggs. Beat
until smooth. Stir in enough remaining flour, a little at a time, until
dough leaves the sides of bowl. Turn onto lightly floured board. Knead until
smooth and elastic, about 8 minutes.
Place in lightly greased bowl; turn dough over to grease top. Cover and let
rise in warm place until doubled, 1 to 2 hours. Punch down.
Turn onto board; divide in half. Cover and let rest 10 minutes. Take a piece
of dough the size of a golf ball from each portion of dough. Divide each
small ball of dough in half and roll each piece into a strand 5 to 6" long.
Shape remaining dough into 2 loaves and place in greased 9X5X3" loaf pans.
Place strands of dough on top of loaves to form a cross on each. Cover and
let rise in warm place until doubled, 1 to l 1/2 hours.
Combine beaten egg and water. Brush over tops of loaves. Sprinkle 1 tsp.
sesame seeds on each loaf.
Bake in moderate oven (350 degrees F.) 40 to 45 minutes, until golden brown.
Remove from pans and cool on racks. Makes 2 loaves.
----------------------------------------------------------------------------
SueA, CA (00:14:20 am) : GUGELHUPF
A cake-like bread on the sweet side with a subtle lemon-almond flavor
1/2 cup milk
1 pkg. active dry yeast
1/4 cup warm water (110 to 115 degrees F.)
1/2 cup sugar
1/4 cup butter
2 eggs
2 l/2 cups sifted all-purpose flour
1/4 teaspoon salt
l/2 cup chopped golden raisins
1 l/2 teaspoons grated lemon peel
1 tablespoon melted butter
1/4 cup finely ground almonds
15 to 18 whole blanched almonds (optional)
Scald milk; cool to lukewarm.
Sprinkle yeast on warm water; stir to dissolve.
Cream sugar and Y c. butter with electric mixer until light and flufly. Add
eggs, one at a time, beating after each addition. Add yeast and milk, then
flour and salt, which have been sifted together. Beat with electric mixer at
medium speed until smooth, scraping bowl occasionally.
Stir in raisins and lemon peel; cover and let rise in warm place free from
drafts until doubled, about 2 hours.
Meanwhile generously grease a heavy 1 1/2-quart mold with a tube, such as a
Turk's head or a 10" angel food cake pan, with 1 tblsp. melted butter. Be
sure to grease tube well. Shake mold or pan to coat sides thoroughly with
finely ground almonds. Arrange pattern of whole blanched almonds on bottom
of pan.
Stir down light dough. Spoon batter into mold or pan carefully to avoid
disturbing almonds. Cover and let rise in warm place free from drafts until
doubled, about 1 hour.
Bake in moderate oven (350 ) 25 to 30 minutes, or until cake tester inserted
in bread comes out clean. (Look at bread when it has baked 15 minutes. If it
has started to brown, cover loosely with aluminum foil. The bread browns
easily.)
Remove from oven and let stand in pan 10 minutes. Loosen sides and turn
bread onto wire rack. Sift a little confectioners sugar over top. Makes
about 12 servings.
from Homemade Bread
----------------------------------------------------------------------------
SueA, CA (00:23:40 am) : Coming-Of-The-Kings-Bread
It is Mexican in origin and commemorates Epiphany, January 6
1 16-ounce package hot-roll mix
2 large eggs
4 tablespoons butter or margarine, melted
1/4 cup sugar
1 teaspoon vanilla extract
1/2 cup walnuts, chopped
1/2 cup golden raisins
3/4 cup diced mixed candied fruits
1 cup confectioners' sugar
EARLY IN DAY OR DAY AHEAD:
1. In large bowl, dissolve yeast
from hot-roll mix in 1/2 cup warm water (120 to 130 degrees F.); stir in
mix, eggs, margarine or butter, sugar, and vanilla until mixed. Cover with
towel; let rise in warm place (80 to 85 degrees F.), away from draft, until
doubled, about 1 hour.
2. Stir walnuts, raisins, and 1/2 cup candied fruits into dough. Turn dough
onto well-floured surface; knead until elastic and not sticky, about 5
minutes. Shape dough into a 20-inch-long roll; join ends to form a ring;
place on greased cookie sheet. Cover with towel; let rise in warm place 30
minutes.
3. Preheat oven to 375 degrees F. Bake bread 30 minutes or until it is
golden and sounds hollow when lightly tapped with fingers. Remove bread from
cookie sheet to cool on rack. When bread is cool, in small bowl, combine
confectioners' sugar and 2 tablespoons water; stir in remaining candied
fruits; use to glaze top of bread. Makes 1 loaf or 8 servings.
Each serving: About 485 calories, 12 g fat, 53 mg cholesterol, 485 mg
sodium.
from Good Housekeeping December 1991
----------------------------------------------------------------------------
SueA, CA (01:06:58 am) : POPPY SEED
BABOVKA
1/4 cup butter and Crisco mixed
1 3/4 cups sugar
4 eggs
1 teaspoon cinnamon
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1/2 pound ground poppy seeds
l/2 cup milk
1 cup mashed potatoes
1/2 cup walnuts
Cream shortening and sugar; add eggs one at
a time, beating well after each addition. Add
milk alternately with the dry ingredients;
then add vanilla, potatoes, poppy seeds and
nuts. Beat well after each addition. Put in a
greased angel food cake pan. Bake in a
preheated 350 oven for 1 hour.
from Come Into The Kitchen With Jackie
----------------------------------------------------------------------------
END OF FILE
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MsgID: 0011893
Shared by: Betsy at TKL
In reply to: TALK TKL Recipes for Week of 12-8 - 470 ...
Board: Cooking Club at Recipelink.com
Shared by: Betsy at TKL
In reply to: TALK TKL Recipes for Week of 12-8 - 470 ...
Board: Cooking Club at Recipelink.com
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| 5 | Recipe: Low Fat Recipes (25) |
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| 13 | Re: 147 Recipes (Beverages) - TALK TKL Kitchen Chat - 12-9-97 |
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