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White Chocolate Pound Cake Box Mix
Submitted by serendipity on May 18, 2003 at 3:57 pmDESCRIPTION
White Chocolate Pound CakeSUMMARY
Yield 0 File under cakesINSTRUCTIONS
This moist, delicous cake looks beautiful in the Rose Bundt pan when it's coated with the non stick and then coated with granulated sugar, just bear in mind that there's too much batter in this recipe for the Bundt pan, so prepare a couple of small loaf pans, too, so everyone can have a secret stash when the cake's made for someone else.6 oz. white chocolate, chopped
1 stick of butter or margarine
1 box white cake mix
1 c. milk
3 large eggs
1 teaspoon vanilla1) Melt the margarine and white chocolate together and set aside to cool.
2) In mixer's bowl, add together the cake mix, eggs, and milk. Beat very well until fairly smooth.
3) Add the melted chocolate and margarine or butter, and beat on medium-high very well until it's very smooth and ribbons when the beater is lifted from the batter.
4) Spread batter into greased and sugared pan of your choice, but bear in mind that not all of the batter will fit into a Rose or Star Bundt pan. (I found this out the hard way.)
Bake at 350 degrees for 35 to 40 minutes.
5) Cool in the pan until the pan is cool enough to use your bare hands to pick it up, then invert, leveling if necessary first, onto cake platter. Cool completely before glazing.Raspberry Filled Cookies
Submitted by kingarthurwannabe on November 17, 2002 at 10:28 pmDESCRIPTION
Raspberry Filled CookiesSUMMARY
Yield 0 File under Cookies Brownies BarsINSTRUCTIONS
l-l/3 cups flour
l/8 tsp. salt
l/2 cup butter
l pkg. (3 oz.) cream cheese (softened)
2 Tbsp. sour cream
1/2 cup raspberry filling or jam (apricot is nice too)
l eggPreheat oven to 350º
Sift flour and salt. Cream butter with cream cheese and sour cream in medium size bowl until fluffy and light. Stir in flour and salt and knead until dough is smooth. Cover and chill several hours or overnight.
Divide dough into thirds. Roll out each part on a lightly powdered-sugar dusted board. Cut dough circle into 16 wedges.
Spread each wedge with desired filling and roll into a crescent.Please on ungreased cookie sheets.
Beat egg well in small bowl; brush lightly over rolls before baking.
Bake 15 minutes until golden. Remove and cool; store in tightly covered container.
Dust with powdered sugar before serving.
Makes 4 dozenNote: If you prefer pinwheels, roll each section into a rectangle; cut into 2" squares, then make a short cut into the square from each corner, fill and bring the corners up to form a pinwheel.
Holiday Orange Rolls
Submitted by prairie on November 11, 2003 at 8:10 amDESCRIPTION
Holiday Orange RollsSUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)INSTRUCTIONS
Pureed vegetables give a lovely moistness to bread and rolls. These tasty rolls are always a big hit with guests. We serve them every time we cook a full turkey dinner...Thanksgiving, Christmas, Easter. The key is the delicious orange sauce. They should be served hot and iced just before serving.Rolls
2 tablespoons active dry yeast
1/4 cup granulated sugar
1/2 cup warm water, or 2 tablespoons each warm water and warm milk
3 tablespoons butter
1 1/2 teaspoons salt
1 teaspoon cinnamon
3 eggs
3 1/2 to 4 cups Unbleached All-Purpose Flour
1/2 cup mashed sweet potato, yam, squash, pumpkin, or regular potatoOrange Sauce
½ Cup butter
2 Cups powdered sugar
Grated rind of one orange (optional)
½ Cup concentrated orange juice from can at room temperature.Filling
3/4 Cup butter (soft at room temperature)
1/2 cup brown sugar
1 T Cinnamon
1 Cup chopped pecans1. In a large bowl, dissolve the yeast and sugar in the warm water. Let sit for 10 minutes.
2. While yeast is getting started, melt butter and let it cool. Add cooled butter, salt, cinnamon, eggs, flour and mashed vegetable to yeast mixture, stirring to blend; dough will be quite slack.
3. Beat with the flat beater of an electric mixer, or stir by hand, for about 5 minutes. Place dough in a well-greased bowl, turning to coat all sides, and cover with plastic wrap; or scoop into a large, well-oiled plastic bag, sealing bag near the top.
4. Transfer dough to greased bowl. Cover with plastic and clean towel. Let dough rise in warm draft-free area until doubled in volume, about 30 minutes.
5. While dough is rising, make orange sauce. Mix until smooth room temperature butter, orange zest, and powdered sugar. Add orange juice, little at a time, until consistency of pudding. Refrigerate until rolls are ready to serve.
6. Butter 9x13-inch baking dish.
7. Punch dough down. Roll out on lightly floured surface to 15x9-inch rectangle. Spread dough evenly with remaining 3/4 cup butter. Sprinkle with remaining 1/2 cup brown sugar. Sprinkle with remaining 1 cup walnuts (and raisins). Roll up jelly roll style, starting at one long side. Slice dough into 1-inch-thick rounds.
8. Arrange dough slices cut side down in baking dish, spacing evenly. Cover with plastic. Let rise in warm draft-free area until doubled, about 45 minutes. Preheat oven to 350°F.
9. Bake rolls until golden brown, about 40 minutes. Let stand 5 minutes. Turn out onto platter. Ice rolls with orange sauce. Serve warm.Potato Yeast Starter Breads From The American Womans Cookbk
Submitted by prissymissy on March 04, 2006 at 2:40 amDESCRIPTION
Potato Yeast (starter) breads from The American Woman's CookbkSUMMARY
Yield 0 File under sourdoughINSTRUCTIONS
All of these breads come from The American Woman's Cook Book, published 1938, edited by Ruth Berolzheimer, Director, Culinary Arts Institute. From The Delineator Cook Book, edited by The Delineator Institute, Martha Van Rensselaer and Flora Rose, Directors, College of Home Economics, Cornell University.Liquid Starter or Potato Yeast
3 medium potatoes
4 cups boiling water
1 cake yeast
1 cup lukewarm water
1 cup sifted flour
1/3 cup sugar
1 1/2 tablespoons saltPare and dice potatoes and cook in boiling water until very tender. Drain, saving liquid. Mash potatoes thoroughly and return to liquid. Mash potatoes thoroughly and return to liquid. Cool to lukewarm. Soften yeast in lukewarm water and add to potatoes with remaining ingredients. Beat well. Cover and let stand at room temperature 24 hours. Pour into sterilized jar, cover and store in cool, dark place. Use 1 cup of the mixture to replace 1 yeast cake in recipes. Fresh starter should be prepared at least every 2 weeks, using 1 cup of the old or a fresh cake of yeast.
Whole-Wheat or Graham Bread
1 cake yeast
1/4 cup lukewarm water
1/4 cup brown sugar
1 1/2 teaspoons salt
2 tablespoons shortening
2 cups milk, scalded
3 cups whole-wheat or graham flour
3 cups sifted white flourMix and bake as for standard white bread. (here are those instructions).... Add yeast to lukewarm water and 1 tsp. sugar. Let stand 5 minutes. Add salt, shortening and remaining sugar to milk and cool to lukewarm. Add softened yeast and 3 cups flour. Beat well. Add enough more flour to make a soft dough. Place remaining flour on board, turn out dough on floured board and knead until smooth and elastic. Place in greased bowl, turn over, so that greased side is on top, cover with cloth and let rise until doubled in bulk. Punch down and let rise a second time if desired. Cut dough into halves, round into balls, cover and let stand 10 minutes. Shape into loaves and place in greased bread pans. Grease tops, cover with a cloth and let rise until doubled in bulk. Bake in hot oven (400 degrees) 10 minutes, reduce temperature to 375 degrees and bake 35 to 40 minutes longer. Makes 2 loaves.
Rye Bread
6 T. corn meal
1/2 cup cold water
1 cup boiling water
2 tsp. salt
1 T. shortening
1 cake yeast
1/4 cup lukewarm water
1 cup mashed potatoes
2 1/2 cups rye flour
1 1/2 cups sifted white flour
1/2 T. caraway seedsMix corn meal with cold water, add boiling water and cook 2 minutes, stirring constantly. Add salt and shortening and cool to lukewarm. Soften yeast in lukewarm water. Add with remaining ingredients. to corn mixture. Knead to a stiff dough. Dough will be sticky. Handle rapidly or too much flour is absorbed. Cover and let rise until doubled in bulk. Shape into 2 loaves, cover and let rise until doubled in bulk. Bake in 375 degree oven for 45 minutes.
*For Cocktail Rye: Shape into long loaves like French bread. Sprinkle with salt and seeds; let rise and bake as above.
Corn Bread
1/2 cake yeast
1/4 cup lukewarm water
1/2 cup corn meal
1 3/4 cups boiling water
1 1/2 teaspoons salt
2 T sugar
1 T shortening
2 3/4 to 3 cups sifted flourSoften yeast in lukewarm water. Cook corn meal in water 10 minutes; add salt, sugar and shortening. Cool until lukewarm, stirring occasionally to prevent a film. When cool add softened yeast and beat well. Add flour and mix well. Knead, using as little flour on board as possible. Put into a greased bowl and let rise until almost doubled in bulk. Knead down and let rise again. Shape into loaves, place in pan and let rise until it has almost doubled in bulk. Bake as for standard white bread. Makes 2 loaves.
Raisin Bread
1/2 to 1 cake yeast
1/4 cup lukewarm water
2 cups scalded milk
2 T. shortening
1/4 cup brown sugar
1 1/2 tsp salt
3/4 cup raising, chopped
6 cups sifted white flour, aboutSoften yeast in water. Follow general directions for making bread, either sponge method or straight dough method. Those directions are just below. Then add raising with the flour. Makes 2 loaves.
(Sponge method - Add sugar and softened yeast to lukewarm liquid, then stir in half the flour and beat well. Cover and set in a warm place (not warmer than a warm room) until batter is bubbly and light. Add salt, melted shortening and enough more flour to make a dough of the desired stiffness. Turn onto a floured board and knead thoroughly until smooth and satiny.)
(Straight dough - If scalded milk is used, add sugar, salt and shortening and cool to lukewarm, than add softened yeast. Otherwise, melt shortening and add to lukewarm liquid, then add sugar, salt and softened yeast. Add half the flour and beat well. Add enough more flour to make a dough of the desired stiffness, turn out onto a floured board and knead well until smooth and satiny. This method may be used with compressed or granular yeast.)Monte Carlo Bread
2 cakes yeast
1/2 cup lukewarm water
2 cups milk, scalded
1 1/2 teaspoons salt
1 cup sugar
1 cup shortening
9 cups sifted flour, about
6 eggs, slightly beated
1 1/2 cups currantsSoften yeast in lukewarm water. Add milk to salt, sugar and shortening. When lukewarm add yeast. Add half the flour and beat well. Let rise until very light. Add eggs, currants and remaining flour. Knead lightly, let rise and when light place in greased bread pans. Let rise and when light bake as for white bread. When bread is 2 days old, cut into thick slices and toast. Makes 3 loaves.
Gluten Bread
1 cake yeast
1/2 cup lukewarm water
2 cups scalded milk
1 1/2 tsp salt
4 cups gluten flour
2 egg whitesSoften yeast in water. When milk is cool, add softened yeast, salt, gluten flour, a little at a time, and finally slightly beaten egg whites. The mixture should be of a consistency to drip from a spoon rather than to pour and should be baked in greased pans filled about half full. Follow general directions for rising (put dough in oiled bowl and turn, then let double, then punch down, shape and let rise again.) When light, bake in 350 degree oven for 1 hour. If a less moise bread is desired, add enough white flour to make a dough, after beating in the gluten flour, and follow directions for straight dough method (see above) Makes 2 loaves.
Potato Bread
1 cake yeast
1/2 cup lukewarm water
1/2 cup boiling water
1 1/2 teaspoons salt
1 T sugar
1 T. shortening
2 cups mashed potatoes
4 cups sifted flour (enough to make a medium dough)Combine in order given, following general directions for straight dough method. Makes 2 loaves.
Rolled Oat Bread
1 cup rolled oats
2 cups boiling water
1/2 to 1 cake yeast
1/2 cup lukewarm water
1/2 cup molasses
1 1/2 tsp salt
1 T shortening, melted
4 1/2 cups sifted flourCombine rolled oats and boiling water, cover and let stand 1 hour. Soften yeast in lukewarm water. Add to cooled oats with molasses, salt and melted shortening. Add flour and let rise. When light beat thoroughly, place in greased bread pans, let rise again and bake as for white bread. For a less moist bread, add enough flour to make a medium dough and follow directions for straight dough method. Makes 2 loaves.
