Recipe: TALK TKL 10-1-97 - The Joy of Baking - 25 Recipes

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TALK TKL - 10-1-97 - The Joy of Baking
Part 2 (of 2)
Apple Pancakes
Sourdough Banana Bread
Bisquick Banana Nut Bread
Peanut Butter-Jelly Cupcakes With Frosting
Southern Sweet Potato Pecan Bread
Cheese Garlic Biscuits
Garlic Bread
Onion Lover's Twist
Whole Wheat Batter Bread
Rum Molasses Cake with Tart Lemon Sauce
Yorkshire Pudding
Chocolate spice zucchini muffins
Indian Griddle Cakes with Corn Salsa
Pear-Custard Pie
Parmesan Basil Monkey Bread
Tourte de Blettes
Poppyseed Bread
Wildflower Honey Cake with Indian Summer Berry Compote
Monkey Bread
Portuguese Biscotti
Squash Rolls
Soft Molasses Cookies
Apple Butter Cookies
Raisin Filled Cookies
Peanut butter cutouts

Cookie, NH (9:41:50 pm) : * Exported from MasterCook *
Apple Pancakes
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Quick Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/8 teaspoon nutmeg
2 tablespoons margarine -- melted
1 cup applesauce
2 eggs -- beaten
3/4 cup milk
Sift dry ingredients together; add eggs, milk, oleo, and applesauce,
stirring just until dry ingredients are moistened. Use about 2 T. batter for
each pancake. Bake on hot, slightly greased griddle, turning once. Makes 18
pancakes.
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Betsy, NY (9:45:43 pm) :
Sourdough Banana Bread
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Shortening
1 cup Sugar
1 each Large Egg
1 cup Mashed Bananas
1 cup Active Sourdough Starter
2 cups Unbleached Flour
1 teaspoon Salt
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
3/4 cup Chopped Walnuts
1 teaspoon Vanilla OR
1 teaspoon Grated Orange Peel
Cream together the shortening and sugar, add egg and mix until blended. Stir
in bananas and sourdough starter. Add orange peel or vanilla. Stir flour and
measure again with salt, baking powder and soda. Add flour mixture and
walnuts to the first mixture, stirring until just blended. Pour into greased
9 x 5-inch loaf pan. Bake in 350 degree oven for 1 hour or until toothpick
comes out clean. Cool to cold before slicing.
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Cookie, NH (9:45:52 pm) : This is great, I 've tried these
* Exported from MasterCook *
Bisquick Banana Nut Bread
Recipe By : 3 1/2 *
Serving Size : 1 Preparation Time :0:00
Categories : Quick Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups Bisquick baking mix
1/3 cup sugar
2 eggs
1/2 cup milk
1 cup banana -- ripe,mashed, about 2
1/4 cup walnuts -- chopped
Preheat oven to 350 deg F. Grease & flour a 9x5x3" loaf pan. Beat all
ingredients in large mixing bowl on low, scraping bowl constantly. Beat on
medium, scraping bowl occasionally, for 3 min. Pour batter into prepared
pan. Bake 55-60 min or until tester inserted in center comes out clean. Cool
10 min in pan. Remove from pan. Cool completely before slicing.
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Bill, DC (9:46:21 pm) : This one sounds good for kids.
* Exported from MasterCook *
Peanut Butter-Jelly Cupcakes With Frosting
Recipe By : Jo Anne Merrill
Serving Size : 24 Preparation Time :0:25
Categories : Muffins
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 box yellow cake mix
1 cup creamy peanut butter
1/2 cup grape jelly -- or other flavors
--- Frosting: -----
1/3 cup unsweetened cocoa powder
1/4 cup margarine
2 cups confectioner's sugar
4 tablespoons milk
1/2 teaspoon vanilla extract
1/2 cup creamy peanut butter
For the muffins, line 24 (2-1/2 inch) muffin pans with paper liners. Use a
non-pudding type cake mix.
Place the cake mix in a large bowl along with the peanut butter. Use an
electric mixer at medium speed to mix until coarse crumbs form. Continue
with cake mix directions but omit the oil called for on package.
Spoon batter into muffin cups, filling each half full. Top each with 1
teaspoon jelly. Add enough batter to cover jelly, filling each cup to 3/4
full. Bake in preheated 350-degree oven for 20 minutes or until cakes spring
back when lightly touched.
Cool in pan on wire rack for 10 minutes. Frost if desired.
FROSTING:
Place cocoa and margarine in large bowl. Using a mixer at medium speed, beat
cocoa and margarine until smooth. Gradually beat in sugar, alternating with
milk and vanilla. Beat in peanut butter until frosting is fluffy.
Yields: 24 cupcakes and enough frosting for all.
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Serving Ideas : A real treat for the children.
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Betsy, NY (9:47:25 pm) :
Southern Sweet Potato Pecan Bread
Recipe By : Kristina Clemens (ev185@cleveland.freenet.edu)
Serving Size : 10 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour -- sifted
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon mace
1/2 teaspoon cinnamon
1 cup sugar
2 eggs -- lightly beaten
1/2 cup applesauce
2 tablespoons 1/2% milk
1 cup sweet potatoes -- cooked and mashed
1 cup pecans -- chopped
1/2 cup golden raisins
Preheat oven to 325 F. Grease bottom only of an 8.5 x 4.5 x 2.5-inch
loaf pan. Stir together flour, baking powder, salt and spices in
mixing bowl. With a spoon, stir in sugar, eggs, applesauce and milk;
stir to blend. Stir in sweet potatoes, pecans and raisins. Pour batter
into prepared pan. Bake for 1 hour and 10 minutes or until toothpick
inserted in center comes out clean. Cool in pan for 15 minutes. Remove
from pan and cool on wire rack. For easier slicing, wrap loaf and store
overnight in a cool place.
- - - - - - - - - - - - - - - - - -
NOTES : I substituted applesauce for the vegetable oil that
was listed in the original recipe, and mace for the nutmeg.
To make this bread truly low-fat, eliminate the pecans
and watch the fat per slice drop from 8.7 to 1.4 grams.
This bread turned out absolutely delicious and my mother-
in-law even wanted the recipe. Source of original recipe:
Martha White Co.
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Cookie, NH (9:49:40 pm) : * Exported from MasterCook *
Cheese Garlic Biscuits
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Quick Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups buttermilk baking mix
2/3 cup milk
1/2 cup cheddar cheese -- shredded
1/4 cup margarine -- melted
1/2 teaspoon garlic powder
1) PREHEAT OVEN TO 450 DEGREES Fahrenheit
2) COMBINE BAKING MIX, MILK, AND CHEESE WITH
WOODEN SPOON UNTIL SOFT DOUGH FORMS
3) BEAT VIGOROUSLY 30 SECONDS
4) DROP DOUGH IN HEAPING TEASPOONFULS ONTO AN
UNGREASED COOKIE SHEET
5) BAKE 8-10 MINUTES UNTIL GOLDEN BROWN
6) COMBINE MELTED BUTTER AND GARLIC POWDER;
BRUSH OVER WARM BISCUITS BEFORE REMOVING
FROM COOKIE SHEET
7) SERVE WARM; YIELD=10 TO 12 BISCUITS
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Risa G., NJ (9:51:35 pm) : I could have used this last night:
GARLIC BREAD
GREAT ADDITION TO AN ITALIAN MEAL, OR TOASTED
FOR GARLIC TOAST, BEST IF SERVED WARM
1.5 LB LOAF
3/4 CUP WATER
2CUPS + 1Tbsp white bread flour
1Tbsp sugar
1/2 tsp slat
1/2 Tbsp butter
2Tbsp Parmeasan
1/2 tsp sweet basil
1/2 tsp garlic powder
1/4 tsp finely chopped garlic
1 1/2 tsp active dry yeast
more fresh garlic can be added, we have used as much as 1Tbsp. it's strong,
but the house does smell great. us the basic setting
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Risa G., NJ (9:52:18 pm) : That recipe was, obviously, for a bread machine.
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Risa G., NJ (9:52:58 pm) : I got this one from some site. I don't remember
which one.
Onion Lover's Twist
Enjoy this delicious version of onion bread with steak or roast beef.
BREAD
3 1/2 to 4 1/2 cups Pillsbury BEST All Purpose or Unbleached Flour
1/4 cup sugar
1 1/2 teaspoons salt
1 pkg. active dry yeast
3/4 cup water
1/2 cup milk
1/4 cup margarine or butter
1 egg
FILLING
1/4 cup margarine or butter
1 cup finely chopped onions or 1/4 cup instant minced onion
1 tablespoon grated Parmesan cheese
1 tablespoon sesame or poppy seed
1/2 to 1 teaspoon garlic salt
1 teaspoon paprika
Lightly spoon flour into measuring cup; level off. In large bowl, combine
2 cups of the flour, sugar, salt and yeast; blend well. In small saucepan,
heat water, milk and 1/4 cup margarine until very warm (120 to 130 F.). Add
warm liquid and egg to flour mixture. Blend at low speed until moistened;
beat 3 minutes at medium speed. By hand, stir in remaining 1 1/2 to
2 1/2 cups flour to form a soft dough. Cover loosely with greased plastic
wrap and cloth towel. Let rise in warm place (80 to 95 F.) until light and
doubled in size, 45 to 60 minutes.
Grease large cookie sheet. Melt 1/4 cup margarine in small saucepan; stir in
remaining filling ingredients. Set aside. Stir down dough to remove all air
bubbles. On floured surface, toss dough until no longer sticky. Roll dough
into 18x12-inch rectangle. Cut each rectangle in half crosswise to make two
12x9-inch rectangles; cut each rectangle into three 9x4-inch strips. Spread
about 2 tablespoons onion mixture over each strip to 1/2 inch of edge. Bring
lengthwise edges of each strip together to enclose filling; pinch edges and
ends to seal.
On greased cookie sheet, braid 3 rolls together; pinch ends to seal. Repeat
with remaining 3 rolls for second loaf. Cover; let rise in warm place until
light and doubled in size, 25 to 30 minutes.
Heat oven to 350 F. Uncover dough. Bake 27 to 35 minutes or until golden
brown and loaves sound hollow when lightly tapped. Immediately remove from
cookie sheet; cool on wire racks. 2 (16-slice) loaves.
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Betsy, NY (9:54:05 pm) :
Whole Wheat Batter Bread
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Londontowne
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups Whole wheat flour
4 tablespoons Honey-molasses
3 tablespoons Wheat germ
3 1/2 cups Very warm water
3 tablespoons Soya flour
3 cups Corn oil
3 packages Yeast
2 tablespoons Salt
This recipe is for 2 loaves of bread. If one loaf is desired, use 2 packages
yeast instead of 3 and cut all other ingredients in half.
Wheat germ and soya flour may be omitted. Put flour in oven to warm, at
lowest heat. In a VERY large bowl, dissolve yeast in 3/4 cup of very warm
water. Add honey to yeast. Coat loaf pans well with margarine and flour. Add
oil, 2-1/2 cups warm water, and 2T salt yeast. Add about 4c flour mixture
and beat at medium speed for 2 minutes. Gradually add more flour, beating
well. Dough should be sticky - if runny, add more flour. Put in pans,
smoothing top and making sure dough is pushed into corners. Cover with hot,
wet towel and let rise in warm place. Check bread in about 20 minutes and
keep checking to be sure dough doesn't rise over lip of pan. When dough has
risen ALMOST to lip of pan, bake at 450 degrees for about 40 mins. Remove
from pan immediately and cool on rack. Mrs. William W. LaViolette
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Bill, DC (9:55:57 pm) : This one sounds yummy.
* Exported from MasterCook *
Rum Molasses Cake with Tart Lemon Sauce
Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time :0:45
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons butter -- softened
2 cups all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon baking soda
1 dash salt
1 large egg
3/4 cup water
1/4 cup dark rum
1/2 cup dark molasses
Lemon sauce:
1/2 cup sugar
1 teaspoon cornstarch
1 cup boiling water
1/4 cup fresh lemon juice
1 tablespoon lemon rind -- grated
1 tablespoon butter
1. Grease a 9-inch square pan generously with 1 tablespoon butter or solid
margarine. Preheat oven to 375 degrees.
2. In large mixing bowl, combine flour, sugar, cinnamon, cloves, baking soda
and salt.
3. Add remaining 2 tablespoons butter, egg, water, rum and molasses. Mix
well at medium speed of electric mixer.
4. Pour into prepared pan and bake for 30 minutes.
5. Serve with Tart Lemon Sauce or sprinkle with powdered sugar.
SAUCE:
In a small saucepan, combine 1/2 cup sugar, 1 teaspoon cornstarch and salt.
Gradually blend in 1 cup boiling water and 1/4 cup lemon juice. Cook,
stirring constantly, until slightly thickened. Remove from heat and stir in
1 tablespoon grated lemon rind and 1 tablespoon butter.
Yields 1-1/2 cups sauce.
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NOTES : Bake this delicious cake when you want a really fragrant smell in
your kitchen -- it's sure to impress your visitors.
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Betsy, NY (9:58:34 pm) :
From: Deborah Kirwan dkkirwan@CREIGHTON.EDU
To: Multiple recipients of list EAT-L EAT-L@LISTSERV.VT.EDU
Sharon, for years I've been making Yorkshire Pudding with a blender recipe.
My understanding is that Yorkshire Pudding is simply a large popover
flavored with beef fat from a standing rib roast. Since I haven't seen any
other responses to your request, I'll go ahead and post my recipe in the
hopes you can adapt it for your popovers.
* Exported from MasterCook II *
Yorkshire Pudding
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Holiday
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 each eggs
1/2 teaspoon salt
1 cup flour
1 cup milk
2 tablespoons beef fat -- roast drippings
Combine eggs, salt, flour and milk in blender jar. Blend at high speed for 2
or 3 seconds. Turn off blender and scrape sides down. Blend again for 40
seconds. Refrigerate at least 1 hour.
Heat fat in a baking pan in 400 degree oven. Pour in batter. Bake for 15
minutes, reduce heat to 375 degrees and bake 15 minutes more. Top should be
crisp and brown. Serve with roast beef.
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Cookie, NH (10:00:26 pm) : these are good too.
* Exported from MasterCook *
Chocolate spice zucchini muffins (makes 12)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Quick Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****
Chocolate spice zucchini muffins (makes 12)
1-3/4 cups all-purpose flour
2/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup shredded,unpeeled zucchini
1/2 cup nonfat buttermilk
2 tablespoons hazelnut, walnut, or macadamia nut oil
2 tablespoons corn oil
2 large egg whites, lightly beaten
1 teaspoon vanilla extract
Preheat the oven to 400 dgrs F. Lightly grease 12 regular-sized muffin
cups, of coat with nonstick spray.
In a large bowl, mix the flour, sugar, baking powder, baking soda,
cocoa, cinnamon, nutmeg, and salt. In another bowl, combine the
zucchini, buttermilk, oils, egg whites, and vanilla. Stir the liquid
ingredients into the dry ingredients just until blended, about 25
strokes.
Spoon the batter into the muffin cups, dividing the batter evenly.
Bake for 20 to 25 minutes, or until the muffins are lightly browned
and a wooden skewer inserted in the center of a muffin comes out
clean. Cool 1 minute, then remove from the muffin tin and transfer to
a wire rack to cool or to a basket to serve warm.
Per muffin: 158 cal. (28% from fat), 4.8 g. fat, 0.6 g. fiber
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Bill, DC (10:04:05 pm) : This one is interesting if you are in a
Southwestern mood.
* Exported from MasterCook *
Indian Griddle Cakes with Corn Salsa
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Southwestern Cuisine Vegetable Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Indian Griddle Cakes
1 1/2 cups buttermilk
2 1/4 teaspoons melted butter
3/4 each egg
1/4 cup flour
3/4 cup coarsely ground cornmeal
3/8 teaspoon baking soda
1 1/2 dashes salt
1 1/2 tablespoons oil
Corn Salsa
3/4 pound corn kernels -- thawed
3/4 cup cabbage -- finely shredded
3/4 cup onion -- diced
3/4 teaspoon whole celery seed
3/8 teaspoon whole mustard seed
3/8 teaspoon ground turmeric
3/8 teaspoon dry mustard
1/4 cup sugar
3/8 cup cider vinegar
To prepare Griddle Cake batter: In a bowl, combine all ingredients except
the oil. Mixture should be thickness of pancake batter or heavy cream.
Heat small amount of oil on the griddle over medium heat. Spoon 1/4 cup of
the batter for each cake, cook for 3-4 minutes, turn and cook 1-2 minutes
more until golden brown. Serve hot with the corn salsa.
To prepare the corn salsa: Place all ingredients into a large skillet over
medium heat and bring to a boil. Lower the heat and simmer for 20 minutes.
Serve warm over the griddle cakes.
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Betsy, NY (10:04:17 pm) :
From: rtjn10@email.sps.mot.com (Bill Kolofa)
To be honest, this pie was an apple pie but the pear tree in the
back yard was over-producing and something had to be done. So,
use apples instead of pears. The pear version has a subtle pear flavor
and was a big hit last year at Thanksgiving. My sister-in-law loves
it with a scoop of French Vanilla ice cream. Recipe source: Chicago
Tribune.
Pear-Custard Pie
5-6 Ripe pears
1 Egg
2/3 C. Sour cream (light is OK)
1/2 C. Sugar
1 tsp. Vanilla
3 Tbs. Flour (Wondra)
1/4 tsp. Nutmeg (optional, but recommended)
Topping:
5 Tbs. Sugar
5 Tbs. Brown sugar
1 1/2 C. Chopped walnut pieces (optional, but recommended)
2 tsp. Cinnamon
Place pie crust in glass pie dish (9 inch).
Beat egg lightly in bowl. Add sour cream, sugar, vanilla, flour and
optional nutmeg to beaten egg. Blend until smooth. Peel, core and slice
pears thinly. Add pear slices to custard in the bowl. Toss pear slices in
the custard until all pear slices are coated with custard. Place the coated
slices in pie dish with the uncooked pie crust. Arrange the coated sliced
pears in the crust to be more or less flat. Mix all topping ingredients,
except the nuts (if used), together. Sprinkle the nuts evenly over the top
of the pie. Pour all of topping on top of pie and smooth out the topping.
Bake at 375 F. (glass pie dish) for 1 hour and 10 minutes.
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Velma TN (10:10:16 pm) : I really like Monkey Breads, and here is a recipe I
want to try.
Parmesan Basil Monkey Bread
Recipe By: Pillsbury Summertime Across America
Serving Size: 22
Preparation Time: 0:00
Categories: Breads
Amount Measure Ingredient Preparation Method
1 package Pillsbury Hot Roll Mix
2 tablespoons parmesan cheese grated
1 1/2 teaspoons fresh basil , chopped (1/2 teaspoon dried)
3/4 cup hot tap water (115 to 125 degrees F)
1 egg
1/4 cup butter or margarine melted
Grease 12-cup fluted tube pan or 2 1/2-quart ring mold. In large bowl,
combine flour and yeast from hot roll mix with cheese and basil. Stir in
water and egg; blend well. On well-floured surface, knead dough until no
longer sticky, 1 to 2 minutes.
Roll out dough to 12-inch square; brush with 2 tablespoons melted butter.
Cut into 25 squares. Overlap squares, buttered-side-down, in greased pan;
brush with remaining butter. Cover; let rise in warm place until light and
doubled in size, 45 to 60 minutes.
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Betsy, NY (10:11:27 pm) :
This sounds interesting :)
Date: Wed, 3 Aug 1994 10:02:52 EDT
From: John Mathis M2J@NIHCU.BITNET
Subject: Re: Ideas: Swiss Chard
Chris,
There is an excellent cookbook called, "The Cuisine
of the Sun - Classical French Cooking from Nice and
Provence," by Mireille Johnston (Random House, 1976).
It is full of (for Americans) unusual recipes from
the sunny south of France - the Mediterranean diet!
One of our favorites from this book is "Tourte de
Blettes," a delicious dessert pie made from chard.
I have been told that the book is out of print, so
I will write the recipe here. Try it! Your family
or guests will be charmed.
Tourte de Blettes
_________________
sweet pastry dough for a 2-crust pie
4 large Golden Delicious apples
3 tbs raisins
2 tbs dark rum
1 c cooked and thoroughly drained Swiss chard
(green part only - save the white ribs for
another use)
4 tbs pine nuts
1/2 c confectioners' sugar
1/3 lb bland cheese (Gouda or mild Cheddar), diced
2 beaten eggs
2 tbs currant jelly
3 tbs confectioners' sugar (for topping)
grated rind of 1 lemon
Chop the chard. Peel the apples and cut two of them
into small cubes. Simmer raisins in rum for two minutes.
Preheat oven to 375 degrees.
In a large bowl, mix chard, raisins, apple cubes, pine
nuts, sugar, cheese, eggs and lemon rind. Slice the
remaining two apples.
Divide pastry into two balls, one twice as large as the
other. Roll larger ball as thinly as you can.
Butter a deep pie dish and line it with the larger circle
of pastry. Press gently to fit it snugly into the dish.
Prick the bottom and sides all over with a fork. Spread
the currant jelly evenly over the bottom; add the filling
mix. Top with the sliced apples.
Roll the second ball of pastry very thinly and fit it on
top of the pie. Prick the top with a fork. Bake for
30 minutes. Dust with remaining sugar just before
serving.
Ms. Johnston says, This is one of Nice's traditional and
most beloved desserts, and although it may seem odd to
you at first, it will probably become one of the staples
for your picnics and buffets. It can be eaten warm or
cold.
I agree with all of the above.
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Cookie, NH (10:13:22 pm) :
This looks good to me! * Exported from MasterCook *
Poppyseed Bread
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Quick Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****
Poppyseed Bread
3 c. flour
2 c. sugar
3 eggs
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 Tbls. poppyseeds
1 1/2 c. milk
3/4 c. vegetable oil
1 1/2 tsp. vanilla
1 1/2 tsp. almond extract
1 1/2 tsp. butter flavoring (found with the spices and other flavorings)
Combine all ingredients in a large bowl; beat 2 minutes at medium speed.
Spoon batter into 2 greased and floured loaf pans. Bake at 350 degrees F.
for 1 hour or until tested done with toothpick. Cool in pans for 10 minutes,
remove from pans, and cool completely.
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Bill, DC (10:14:29 pm) : * Exported from MasterCook *
Wildflower Honey Cake with Indian Summer Berry Compote
Recipe By : Richard Chamberlain, Restaurant at the Little Nell, Aspen
Serving Size : 8 Preparation Time :1:00
Categories : Desserts New American Cuisine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
1 cup wildflower honey
1/2 cup whole milk yogurt
1/2 cup sour cream
4 tablespoons lemon juice
1 cup all-purpose flour
1 cup rye flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon clove
2/3 cup walnuts -- chopped
1 pint raspberries
1 pint strawberries -- quartered
1 pint blueberries
1 pint raspberry sauce
1 tablespoon mint -- chopped
STEP ONE:
Cream butter and whisk in honey, yogurt, sour cream, and one-fourth of the
lemon juice. Mix flours, salt, soda, clove, and walnuts. Combine ingredients
softly. Do not whip or beat. Butter 8-inch square pan. Pour batter into pan
and bake at 350 degrees F for 45 minutes until skewer comes out clean. Cool
and unmold onto cake rack. Cut into 1--inch by 1--inch squares.
STEP TWO: Prepare the Indian Summer Berry Compote--
Combine fruit, mint, and remaining lemon juice with raspberry sauce.
STEP THREE:
Serve cake topped with compote.
- - - - - - - - - - - - - - - - - -
Suggested Wine: Late Harvest Reisling
Nutr. Assoc. : 0 731 1671 0 797 568 1298 0 0 0 1580 1232 1436 175 4686 0
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Velma TN (10:14:41 pm) : Here is one for a sweer monkey bread.
Monkey Bread
4 cans biscuits (10 @ can - I found the cheap ones work best.)
melted butter (about 1 1/2 sticks)
cinnamon
brown sugar
Generously grease a bundt or tube pan. Quarter all biscuits.
Cover the bottom of the pan with biscuits. Heavily brush with
melted butter, sprinkle cinnamon, and brown sugar. Continue
this pattern until you run out of biscuits or you are at the
top of the pan. Bake in a preheated 350 deg. oven 20 - 25
minutes or until knife inserted does not come out doughy.
You can use nuts and small pieces of fruit with cinnamon and sugar, too.
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Betsy, NY (10:16:33 pm) :
* Exported from MasterCook II *
PORTUGUESE BISCOTTI
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Sugar
1/2 c Butter
1 tbsp Lemon zest
1/4 c Lemon juice
3 Egg
3 c Flour
In large bowl of an electric mixer, beat 1 cup of the sugar and butter
until well blended. Add lemon peel and juice; mix to blend. Beat in eggs,
1 at a time, until smooth. Gradually stir in 3 cups of the flour, mixing
well. cover and chill until dough is firm enough to handle easily, at
least 3 hours or as long as 2 days. For easier handling, chill the dough
before you form the ring-shaped cookies. Divide dough in half. Cover and
chill 1 portion. Divide other half into 8 equal pieces. With floured
fingers, roll each piece on a lightly floured board to make a 10-inch
rope. Overlap ends of each rope slightly to form a ring. Place rings
about 1 inch apart on a greased 14x17 inch baking sheet. Sprinkle light
with sugar. Bake in a 300 F. oven until golden, 35-40 minutes. Remove
cookies from pans and let cool completely on racks. Repeat with remaining
dough. Serve or store airtight up to 10 days.
Sunset magazine, date unknown From:
shelley.rodgers@f202.n161.z1.fidonet.org (Shelley Rodgers)
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Cookie, NH (10:18:09 pm) : * Exported from MasterCook *
Squash Rolls
Recipe By : Bisquick
Serving Size : 12 Preparation Time :0:00
Categories : Quick Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Bisquick baking mix
2/3 cup hubbard or butternut Squash -- mashed and cooked
2 tablespoons margarine or butter
Heat oven to 450 degrees. Mix Bisquick and squash thoroughly. Gently smooth
dough into a ball on floured cloth-covered board. Knead 5 times. Roll dough
into 12-inch circle; spread with 2 tablespoons butter or margarine,
softened. Cut into 12 wedges. Roll up, beginning at rounded edges. Place
rolls with point underneath about 1 inch apart on ungreased cookie sheet.
Bake until golden brown, 8 to 10 minutes.
Betsy, NY (10:23:15 pm) :
Title: Soft Molasses Cookies
Categories: Cookies
Yield: 4 dozen
1 1/2 c Flour, unsifted
1/2 ts Baking soda
1/4 ts Salt
1/2 c Butter
1 lg Egg
1/3 c Brown sugar, firmly packed
1/3 c Dark molasses
3 T Apple butter
6 T Buttermilk
On waxed paper or in bowl, stir together the flour,
baking soda, and salt. In small mixer bowl, cream
butter and sugar; thoroughly beat in egg, molasses,
and apple butter. Stir in flour alternately with
buttermilk. Drop by level tablespoonfuls on greased
cookie sheets. Bake at 350 degrees until edges are
browned. About 15 minutes.
Source: Wandalee Bonnewell
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Betsy, NY (10:26:57 pm) :
From: sharon gorman ranger@halcyon.com
Newsgroups: rec.food.cooking
Apple Butter Cookies
1/4 cup butter or margarine, softened
1 cup packed brown sugar
1 egg
1/2 cup quick cooking oats
1/2 cup apple butter
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons milk
1/2 cup chopped nuts
1/2 cup raisins
In a mixing bowl, cream butter and sugar. Beat in egg, oats and apple
butter. Combine oats, flour, baking soda, baking powder and salt;
gradually add to creamed mixture along with milk; beat until blended.
Stir in nuts and raisins. Chill well. Drop by teaspoonfuls onto lightly
greased cookie sheets. Bake at 350 degrees for 15 minutes.
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RAISIN FILLED COOKIES
From: Bev In CA
Makes about 20 cookies

1/2 cup butter, softened (or lard)
1 cup granulated sugar
1 large, beaten
1 teaspoon vanilla
3 cups flour, sifted
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole milk
Raisin Filling (recipe follows)

Preheat oven to 350 degrees F.

Cream together butter, add sugar egg and vanilla; set aside.

Mix and sift dry ingredients together. Add to the first mixture alternately with the milk (1 cup flour, 1/4 cup milk, 1 cup flour, 1/4 cup milk, 1 cup flour). The dough should be stiff enough to roll out thin.

Roll out to about 1/8-inch thick, on a lightly floured or powdered sugared board, or pastry cloth. Cut with a cookie cutter.

Place a generous teaspoons of filling in center of cookie. Wet a pastry brush, and brush the outer edged of the cookie with water, place another cookie on top of filling. Press edges together with flour fork.

Bake in 350 degree F oven about 12 minutes.

RAISIN FILLING

1/2 cup granulated sugar
2 Tablespoons cornstarch
1 cup raisins
Juice of 1/2 lemon plus enough water added to make 1/2 cup liquid

Combine sugar and cornstarch in a saucepan. Add raisins and lemon-juice/water. Cook in top of double-boiler until thick.
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Betsy, NY (10:32:33 pm) :
From: Kattwoman1@aol.com
---------- Recipe via Meal-Master (tm) v8.02
Title: Peanut butter cutouts
Categories: Desserts, Cookies, Kathy's
Yield: 4 dozen
1 1/2 c Flour
3/4 t Baking soda
1/8 t Salt
1/2 c Butter
1/2 c Creamy peanut butter
1/2 c Sugar
1/2 c Packed brown sugar
1 Egg
Colored sugar(optional)
in a small bowl, combine flour, baking soda and salt. in large bowl, beat
butter and peanut butter until well blended. beat in sugar and brown sugar
until blended.beat in egg. gradually beat in flour mixture until well
mixed.divide dough into thirds. refrigerate until firm, about 3 hours. roll
out dough, one at a time, 1/4 inch thick on lightly floured surface. cut out
with cookie cutters. place 2 inches apart on ungreased cookie sheets. if
desired, sprinkle cookies with colored sugars. bake in preheated 350 degrees
oven 8 to 10 minutes or until lightly browned. remove to wire racks to cool.
recipe from Favorite Recipes Magazine's "Holiday Cookies and Baking"
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END OF FILE - Part 2 (of 2)
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