Recipe: TALK TKL 10-1-97 - The Joy of Baking - 19 Recipes

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TALK TKL - 10-1-97 - The Joy of Baking
Part 1 (of 2)
Sweet Eggy Challa for the Holidays
Pumpkin Bars
All-Bran Seed Loaf
Bagels for the Bread Machine
Blue Corn and Pepper Bread
Blueberry Bread
Boston Brown Bread (Crockpot)
Chocolate Pistachio Orange-Loaf
Cheddar Bread Ring
Lemon Tea Bread
Peaches and Cream Bread
Blackberry/Blueberry Banana Pancakes
Texas Chocolate Sheet Cake
Fat-Free Pineapple Upside Down Cake
Honey Gingerbread Cookies
Heavenly Banana Bread
TJ Cinnamon Rolls
Chocolate Cheesecake Mousse
Holiday Fruitcake

Betsy, NY (9:11:28 pm) :
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 cps 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 and eggs and 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 witha 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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Debbie, DW (9:12:54 pm) : * Exported from MasterCook *
Pumpkin Bars
Recipe By : Debbie McCrory
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 eggs
1 cup oil
1 2/3 cups sugar
1 16 oz can libbys pumpkin
2 cups flour
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 3 ounces cream cheese -- softened
1/2 cup real butter -- softened
1 teaspoon vanilla
2 cups powdered sugar
Mix together the first 4 ingredients. Then add the next five ingredients.
Spread in ungreased 9x13 baking pan. Bake at 350 degrees for 25-30
minutes.
Cream Cheese Frosting:
Cream together the cream cheese, butter, and vanilla, then add the
powered sugar. Spread the frosting on the cooled cake. Chill. Cut
into bars and serve.
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Betsy, NY (9:18:19 pm) :
All-Bran Seed Loaf
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Whole wheat flour
3/4 cup Flour -- all-purpose
1 tablespoon Baking powder
1/2 teaspoon Salt
1/3 cup Sesame seeds
2 teaspoons Poppy seeds
3/4 cup Orange juice
1/4 cup Honey
2 each Eggs
1/4 cup Vegetable oil
1/2 cup Bran cereal
Stir together flour, baking powder, salt and seeds.
In large bowl, beat together orange juice, honey, eggs and cereal.
Let stand 2 min. Add flour mixture, stirring only until well combined.
Spread evenly in greased 8.5 x 4.5 x 2" loaf pan. Bake at 350f about 40 min.
Let cool 10 min and remove from pan. Cool completely before slicing.
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Betsy, NY (9:19:43 pm) :
Bagels for the Bread Machine
Recipe By : EAT-L, Pillsbury Bread & Dough Maker Recipe Book
Serving Size : 8 Preparation Time :0:00
Categories : Bread Machine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/8 cups water
3 cups bread flour
2 teaspoons sugar
1 1/4 teaspoons salt
2 teaspoons butter
3/4 teaspoon dry yeast
Place ingredients into the bread case. Place the bread case into the bread
machine. Select the Dough mode and press the start button.
When the buzzer sounds, press the STOP button and remove the bread case from
the bread machine. Remove the dough from the bread case and divide it into 8
- 10 equal portions. Shape the dough into circles.
Arrange the circles on a greased cookie sheet and cover with a clean towel.
Place the dough in a warm place and allow to rise for 40 to 50 minutes.
In a large saucepan bring 2 quarts of water to a medium boil. Carefully add
dough one at a time. Boil each bagel for about 2 minutes.
Remove bagels from boiling water and place on a greased cookie sheet. Bake
at
400 F until golden brown (about 20 minutes.)
Makes 8 to 10 bagels.
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Betsy, NY (9:21:49 pm) :
Blue Corn and Pepper Bread
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons oil
3 tablespoons unsalted butter
1 red bell pepper
cored seeded and diced
1 jalapeno chili
cored seeded and minced
2 garlic cloves -- minced
3/4 cup all-purpose flour
1 cup blue cornmeal
4 teaspoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup buttermilk
Preheat oven to 375. Lightly grease an 8" square baking pan.
In a small skillet over medium heat, heat the oil and butter; when the
butter has melted, add the pepper, chili and garlic; saute until just soft,
about 3 minutes. Set aside and let cool. Sift together the flour, cornmeal,
sugar, baking powder, baking soda and salt. Set aside. In a large bowl, beat
together the eggs and buttermilk; whisk in the butter-pepper mixture. Fold
in the dry ingredients until just moistened. Pour the batter into the
prepared pan and bake until a wooden skewer inserted into the center comes
out clean, about 45 to 50 minutes. Let cool
somewhat; cut into squares and serve. Makes 8 to 10 servings. From:
Southwest, the Beautiful Cookbook.
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Betsy, NY (9:22:24 pm) :
Blueberry Bread
Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breads Holiday
Family
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Flour
1 cup Sugar
1 1/2 teaspoons Baking powder
1/2 teaspoon Soda
1/4 teaspoon Salt
2 tablespoons Shortening
1 each Egg
1/4 cup Orange juice
1 tablespoon Grated orange or lemon rind
Boiling water
1 cup Blueberries -- fresh or frozen
1/2 cup Pecans or walnuts -- chopped
Preheat oven to 350 deg. Grease 9 x 5-in. loaf pan. Mix flour, sugar, baking
powder, soda and salt thoroughly. Cut in shortening.
Stir in egg. Add enough boiling water to orange juice and rind to measure 1
cup. Stir into flour mixture. Add blueberries and nuts; stir gently. Pour
batter into prepared pan. Bake 60 min. Makes 1 loaf.
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Betsy, NY (9:23:43 pm) :
BOSTON BROWN BREAD (CROCKPOT)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Whole wheat flour
1/4 cup All-purpose flour
1/4 cup Yellow cornmeal
1/2 teaspoon Baking powder
1/4 teaspoon Baking soda
1/4 teaspoon Salt
1 Beaten egg
1/4 cup Molasses
2 tablespoons Sugar
2 teaspoons Cooking oil
3/4 cup Buttermilk
2 tablespoons Raisins
Stir together flours, cornmeal, baking powder, soda, and salt. Combine egg,
molasses, sugar and oil. Add flour mixture to molasses mixture alternately
with buttermilk; beat well. Stir in raisons. Turn batter into two well
greased 16 ounce vegetable cans. Cover cans tightly with foil. Place cans in
crockery cooker.
Cover and cook on high heat setting fro 3 hours.
Remove cans from cooker. Cool 10 minutes in cans.
Serve warm. Makes 2 loaves.
Hope this is what you're looking for! Steve From: spteach@interaccess.com
(Steve Rosenzweig) on rec.food.cooking
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Vicki,La (9:24:23 pm) : MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Chocolate Pistachio Orange-Loaf
Categories: Desserts, Chocolate, Breads, Pistachios
Yield: 1 loaf
3/4 c Sugar
1/4 c Butter, softened
2 Eggs
1 1/2 c Light sour cream
1 ts Grated orange peel, fresh
1 tb Orange extract
3 c All-purpose flour
1 1/2 ts Baking powder
1 ts Salt
3/4 ts Baking soda
1 c Semi-sweet chocolate chips
1/2 c Pistachio nuts, finely
-chopped
**Glaze:
1/2 c Powdered sugar
2 1/2 ts Orange juice
Heat oven to 350 degrees. In large bowl, combine sugar and butter.
Beat at medium speed, scraping bowl often, until creamy (1 to 2
minutes).
Add eggs; continue beating until well mixed (1 to 2 minutes). Add light
sour cream, grated orange peel and orange extract. Continue beating;
scraping bowl often, until creamy (about 1 minute).
Add flour, baking powder, salt and baking soda. Continue beating,
scraping bowl often until just mixed (about 1 minute). Do not over
mix. By hand, stir chocolate chips and chopped pistachios.
Spoon batter into a greased 9" x 5" x 3" loaf pan. Bake for 60 to 70
minutes or until wooden pick inserted in center comes out clean. (If
browning too quickly, cover loaf with aluminum foil.)
Cool 10 minutes; invert onto cooling rack. Cool completely. Stir glaze
ingredients together until smooth; drizzle over bread.
**Note: For a more tender crust, do not glaze immediately. Wrap loaf
in plastic wrap; refrigerate overnight; then prepare glaze and
drizzle over bread.
MMMMM
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Betsy, NY (9:26:28 pm) :
Cheddar Bread Ring
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Breads
Yeast Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 cups Bread Flour
1 package Active Dry Yeast -- OR
3/4 teaspoon Salt
1 cup Milk
1 1/2 cups Cheddar; Sharp -- Shredded
Butter
2 tablespoons Sugar -- Granulated
1 tablespoon Active Dry Yeast -- Bulk
2 tablespoons Butter
NOTE: You can use Unbleached All-Purpose flour in this recipe and up to
+++++++++++
Combine 1 1/2 cups of the flour, the sugar, undissolved yeast and salt
thoroughly in a large bowl. Heat the milk and butter together until very
warm (115-125 degrees F.). Gradually add to the dry ingredients and beat at
medium speed on an electric mixer for 2 minutes, scraping the bowl
occasionally. Add 1/2 cup of the flour and the cheese. Beat fir 2 minutes on
high speed on the mixer, scraping the bowl occasionally. Stir in enough
additional flour to make a stiff but light dough.
Turn the dough out onto a lightly floured surface and knead until smooth and
elastic, 5 to 8 minutes. Place in a greased bowl, turning once to grease the
top.
Cover with a dishtowel that has been soaked in hot water and then wrung out
until almost dry. Let rise in a warm place until doubled in bulk, about 1
hour.
Punch the dough down and turn out on a lightly floured surface and shape
into a 20-inch rope. Place seam side down in a buttered 6 1/2 cup ring mold,
pinching the ends together. Cover and let rise in warm place until nearly
doubled in bulk, about 35 to 40 minutes. Bake in a preheated 350 degree F.
oven for 25 to 30 minutes. Remove from the ring mold. NOTE: For a softer
crust, brush with melted butter while still hot. Crust will become crisp
when cool if you do not.
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Vicki,La (9:27:41 pm) : Newsgroups: rec.food.recipes
Subject: Lemon Tea Bread
Lemon Tea Bread
===============
This has been a huge success everywhere it has showed up.
Preheat oven to 350 degrees F. Grease and flour a 9"x5" loaf pan.
Lemony Glaze (see below)
1/3 cup butter melted * 1 teaspoon baking powder
1 cup sugar 1 teaspoon salt
3 tablespoons lemon extract 1/2 cup milk *
2 eggs * 1 1/2 tablespoons grated lemon peel
1 1/2 cups all-purpose flour 1/2 cup chopped pecans
Lemony Glaze
============
Mix together:
1/4 cup lemon juice
1/2 cup sugar
Prepare lemony glaze and set aside. In a large bowl, cream butter, sugar
and lemon extract until fluffy. Add eggs, beating until mixture is
blended. In a medium bowl, sift flour, baking powder and salt. Pour 1/3
of the flour into the egg mixture. Add 1/3 of the milk. Stir until
blended. Continue adding flour and milk alternately until all is
blended. Do not overmix. Fold in lemon peel and pecans. Pour batter
into prepared pan. Bake one hour or until wooden pick inserted in center
comes out clean. Remove bread from oven and immediately pour lemony
glaze slowly over the top. Let stand 15 - 20 minutes. Turn out onto
rack to cool. May be frozen.
Before serving bread bring to room temperature. Cut in thin slices.
(This is easy to do, since this stuff is pretty dense and moist).
Serve with butter, or lemon curd or clotted cream. (I like it best
with lemon curd).
Variation:
Bake it in smaller loaf pans for finger-food sized slices for parties.
* For Vegans:
Margarine works well in this. I have never tried it with egg substitutes
or dairy milk substitutes, but I don't see why it wouldn't work. The
texture might be different, but I think it would still taste good.
(I doubt that it would be much more dense than the original version).
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Annie, TX (9:28:47 pm) : Peaches and Cream Bread
You may love your peaches and cream chilled, but the way to serve this
lovely light bread is warm from the oven. Like your favorite peach cobbler,
the subtle richness of the flavors lends itself perfectly to a light topping
of
fresh butter. Try it for bread and butter sandwiches and you may decide to
make afternoon tea a ritual.
1-pound loaf
1/2 cup water
2 cups white bread flour
1 tablespoon dry milk
2 teaspoons brown sugar
3/4 teaspoon salt
1/2 cup dried peaches (coarsely diced)
1/3 cup peach yogurt
2 tablespoons applesauce
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1 1/2 teaspoon yeast (fast rise)
OR
2 teaspoons yeast (active dry)
1 1/2-pound loaf
3/4 cup water
3 cups white bread flour
1 1/2 tablespoon dry milk
1 tablespoon brown sugar
1 1/4 teaspoon salt
3/4 cup dried peaches (coarsely diced)
1/2 cup peach yogurt
1/4 cup applesauce
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
2 teaspoon yeast (fast rise)
OR
3 teaspoons yeast (active dry)
For a creamy texture, use low fat yogurt; if you're calorie counting, nonfat
will do.
For more of a cobbler effect, increase nutmeg and cinnamon to taste.
This bread tends to have a dark crust. Try the "light" crust setting.
This recipe can be used with the regular and quick bake cycles.
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Bill, DC (9:29:12 pm) : I know it isn't a baked items, but looked soooooo
good.
* Exported from MasterCook *
Blackberry/Blueberry Banana Pancakes
Recipe By : Marla Reif & Fay Nakanishi of Mission Cafe, San Diego
Serving Size : 7 Preparation Time :0:30
Categories : Breakfast Fruits
Low-Fat/Low-Cal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour -- sifted
1 3/4 teaspoons double-acting baking powder
1 teaspoon salt
3 tablespoons sugar
2 eggs
2 tablespoons melted butter
1 1/4 cups milk
3 bananas -- sliced
1 1/2 cups frozen blackberries
---Blackberry/Blueberry Puree-----
1 cup frozen blueberries
2 cups frozen blackberries -- (fresh if available)
1 cup sugar
----Assembly and Presentation---- 1. Sift together first four ingredients.
2. In separate bowl, lightly beat the eggs. 3. Add milk and butter to beaten
eggs. 4. Quickly combine the liquid ingredients and the dry ingredients. (Do
not over beat ingredients. Ignore the lumps.) 5. Spoon the batter onto a
greased grill or pan. 6. Add 3-4 blackberries and 3 slices of bananas to
each pancake. 7. Cook until golden brown. 8. Plate presentation: Serve fruit
side up. Garnish with fresh fruit slices and berry puree.
----Preparation of Blackberry/Blueberry Puree---- Cook in small stock pot on
low heat until fruit is cooked down. Drain some of the excess liquid from
fruit if a thicker puree is desired. When mixture is cooled down, puree in
food processor until smooth. Optional - Remaining mixture can be strained
through a cheesecloth if desired to remove any remaining particles from
berries. Place puree in squirt bottle.
Makes approximately 14 four-inch pancakes.
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NOTES : email: themission@electriciti.com
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 1440
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Risa G., NJ (9:30:04 pm) : This one sounded great. Haven't tried it yet.
www.EatingWell.com
Texas Chocolate Sheet Cake
Cake
1/2 cup walnuts
2 cups granulated sugar
1 cup fruit puree fat replacement
1/2 cup unsweetened cocoa powder (not Dutch-process)
1/2 cup strong brewed coffee
6 tablespoons canola oil
1/3 cup semisweet chocolate chips
2 2/3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 large egg
1 large egg white
2 teaspoons pure vanilla extract
1/2 cup nonfat plain yogurt
Frosting
2 cups confectioners' sugar
1/3 cup unsweetened cocoa powder (not Dutch-process)
1/4 cup low-fat milk
1/4 teaspoon baking soda
2 ounces reduced-fat (not nonfat) cream cheese
To make cake:
1. Preheat oven to 350F. Lightly oil a 10-by-14-inch sheet-cake pan
or coat it with nonstick spray.
2. In a shallow pan, toast walnuts in the oven for 5 minutes. Let cool;
chop.
3. In a heavy medium saucepan, mix sugar, fruit puree fat replacement,
cocoa, coffee and oil. Bring to a simmer over low heat, whisking
constantly. Remove from heat. Add chocolate chips and stir until
melted. Transfer to a bowl and let cool for 10 minutes.
4. Meanwhile, in another bowl, whisk flour, baking soda and salt.
5. Whisk egg, egg white and vanilla into chocolate mixture. Add half of
the flour mixture and stir just until combined. Stir in yogurt. Add
remaining flour mixture and toasted nuts, stirring just until combined.
6. Scrape batter into prepared pan. Bake for 25 to 35 minutes, or until
a cake tester comes out clean. Let cool in the pan on a wire rack.
To make frosting:
1. In a medium saucepan, mix confectioners' sugar, cocoa, milk and
baking soda. Whisk constantly over low heat until steaming. Transfer
to a bowl and cool to room temperature.
2. Add cream cheese and beat with an electric mixer on medium speed
until spreadable, about 5 minutes.
3. Leaving cake in pan, spread frosting over the top. Cut into squares.
Makes 16 servings.
350 calories per serving: 5 grams protein, 9 grams fat (1 gram
saturated fat), 63 grams carbohydrate; 225 mg sodium; 15 mg
cholesterol; 1 gram fiber.
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Bill, DC (9:32:43 pm) : This one is fat free.
* Exported from MasterCook *
Fat-Free Pineapple Upside Down Cake
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Low-Fat/Low-Cal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
No-Stick cooking spray
1/3 cup Brown sugar -- packed
2 tablespoons Light corn syrup (Karo)
1 tablespoon Lemon juice
7 Canned pineapple rings -- well-drained
1 cup Flour
1/4 cup Cornstarch
1 1/2 teaspoons Baking powder
1/2 teaspoon Salt
1 cup Sugar
2/3 cup Skim milk
2 Egg whites
1/3 cup Light corn syrup (Karo)
1 teaspoon Vanilla
Spray 9-inch cake pan with cooking spray. Add brown sugar, corn syrup and
lemon juice; stir to combine. Place in 350 F oven 3 minutes. Arrange
pineapple rings and cherries in pan; set aside. In large bowl, combine
flour, corn starch, baking powder and salt. In medium bowl, stir sugar and
milk until sugar is almost dissolved. Add egg whites, corn syrup and
vanilla; stir until blended. Gradually add to flour mixture, stirring until
smooth. Pour into pan. Bake in 350 F oven 35 to 40 minutes or until
toothpick inserted in center comes out clean. Immediately loosen edge of
cake with spatula and invert onto serving plate. Remove pan.
Each serving provides: 200 Calories, 2 g protein, 47 g carbohydrate, 0 mg
cholesterol, 160 mg sodium
Source: Karo pamphlet Typed for you by Karen Mintzias
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Risa G., NJ (9:35:05 pm) : When I was searching for recipes to make for
Trev's Winnie The Pooh party I
came upon this cookie recipe. Sounded good to me!
HONEY GINGERBREAD COOKIES
(makes about 3 dozen 3-inch round cookies)
1/2 cup sugar
3 cups all-purpose flour
2 tsp. baking soda
1 tsp. salt
2 tsp. powdered ginger
2 tsp. cinnamon
1/2 tsp. each powdered cloves and nutmeg
1/2 lb. butter or margarine
1/2 cup honey
Preheat oven to 350 degrees. Mix together sugar, flour, baking soda, salt,
ginger, cinnamon, cloves, and nutmeg in a large mixing bowl. Cut butter or
margarine into small pieces and knead together in bowl until thorougly
blended. Add honey and mix thoroughly.
Wrap dough in plastic wrap and refridgerate for an hour. Remove wrap, and
roll out dough about 1/8-inch thick on a floured board or between sheets of
wax paper. Cut into shapes using cookie cutters or tracings of Pooh shapes
from the books. Bake for 12 to 15 minutes on a cookie shheet in the
pre-heated oven.
Loosen cookies from sheet immediately with a spatula and allow to cool.
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Betsy, NY (9:36:42 pm) :
Heavenly Banana Bread
Recipe By : Great Grandma Burr
Serving Size : 1 Preparation Time :1:30
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 stick margarine
1 1/2 cups sugar
2 large egg yolks
1 1/2 cups banana -- mashed
1 1/2 cups flour -- sifted
1/4 teaspoon salt
1 teaspoon baking soda
4 tablespoons sour cream
1 teaspoon vanilla
2 large egg whites -- beaten
1 cup nuts -- chopped
Cream Sugar & Oleo together, add Egg Yolks,& mix well add bananas & mix
well.
Sift Flour w/ soda & salt, add dry ingredients alternately w/ sour cream &
beaten egg whites. mix well and pour into 3 - 3x7 small loaf pans that have
been floured & greased. Bake in preheated oven @ 350 for 1 hour
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Cookie, NH (9:37:11 pm) :
This sounds yummy! I haven't tried it but have bought TJ cinnamon rolls in
the store. Super
* Exported from MasterCook *
TJ Cinnamon Rolls
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Yeast Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages dry yeast
1/2 cup hot water
1/3 cup sugar
1/2 teaspoon sugar
4 1/2 cups flour
1 teaspoon salt
1 cup hot milk
1/3 cup vegetable oil
2 eggs
Filling
1/2 cup butter
1 cup brown sugar
1/2 cup white sugar
2 tablespoons cinnamon
Icing
1 cup powdered sugar
2 tablespoons hot milk
1 teaspoon vanilla
Mix bread ingredients in food processor. Let rise. Roll out. Spred with
butter. Sprinkle rest of filling ingredients over. Roll up. Cut into slices.
Place in greased pans. Let rise. Bake at 350 for 20-25 minutes. Cool and
ice.
NOTES : These are wonderful. I have melted the filling ingredients and they
have been good. I never use the icing.
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Risa G., NJ (9:39:48 pm) : This one is low fat.
Chocolate Cheesecake Mousse
32 oz carton plain nonfat yogurt
7 tablespoons sugar
or 10 packets sweet and low.
2 tablespoons cornstarch
1/3 cup unsweetened cocoa
1/4 to 1/2 teaspoon mint extract
1/2 teaspoon Rum extract
4 egg whites
1/4 teaspoon cream of tartar
1-1 1/2 cups oatmeal.
Drain yogurt overnight. Whip in sugar, constarch, cocoa, mint and rum
extract.
In separate clean and dry bowl whip egg whites(make sure no yolks are
present) with cream of tartar until they form stiff peaks. Take 1/3 of white
and mix into yogurt mixture. Carefully fold yogurt mixture into remaining
egg whites.
Line pie pan with oatmeal, and gently pour mixture in.
Bake 25-30 minutes in a 325 degree oven.
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Bill, DC (9:41:06 pm) : I know nobody wants this, but here it is anyway.
LOL!
* Exported from MasterCook *
Holiday Fruitcake
Recipe By : Jo Anne Merrill
Serving Size : 2 Preparation Time :3:50
Categories : Cakes Holiday
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour
1 1/2 cups packed brown sugar
1 teaspoon salt
1 teaspoon double-acting baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup salad oil
1/2 cup orange juice
2 tablespoons molasses
4 eggs
2 bananas -- chunked
1 cup chopped dates
1 pound mixed fruit -- * see note
2 cups pecans -- chopped
1. Mix all ingredients except dried fruit, pecans, candied fruit and dates.
Beat 3 minutes with mixer on high speed. After mixing well, stir in the
remaining ingredients.
2. Line 2 loaf pans (9 x 5 x 3) with waxed paper and grease well. Pour in
mixture and bake at 275 degrees for 2-1/2 to 3 hours. Cover with foil last
hour to keep from over-browning. Remove from pan and cool completely.
Freeze this if you wish; thaw slowly. Yield: 2 loaves of fragrant, delicious
Christmas cakes.
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NOTES : * A fruitcake I developed over time, since my family did not like
the usual types. The choice of the dried and candied fruits makes all the
difference in whether this will taste truly unique and homemade or more like
a ready-made purchased cake. When choosing candied fruit, I use only very
good quality and NEVER use citron. This one uses bananas and molasses in the
batter, and 1/2 cup chopped dried apricots make a wonderful addition. Stays
moist and delicious if wrapped tightly and stored a few days. Freezes very
well.
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