Search Results for '("C'

[rottiedogs]

Cheese Crusted Asparagus
Submitted by brianjwood on September 04, 2002 at 3:18 am

DESCRIPTION
Cheese Crusted Asparagus

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Simple but tasty, could be a starter or a side dish with fish?
Cheers, Brian

This is a favorite method of cooking vegetables in Germany. You can use this recipe with cauliflower (whole or broken into florets),leeks, artichoke bottoms, Belgian endive, or just about any vegetable that needs a little dressing up. Just boil or steam them until tender, as with the asparagus, and follow the rest of the instructions.

Crusted Asparagus (Uberkrustete Spargel)

2 lbs (900 g) asparagus, trimmed and boiled or
steamed until barely tender
3 Tbs (45 ml) butter
1/4 cup (60 ml) freshly grated Parmesan cheese
1/4 cup (60 ml) heavy cream or half-and-half
Salt and freshly ground pepper to taste

Place the cooked asparagus in a buttered baking dish. Dot with butter and sprinkle with the cheese. Add the cream and season with salt and pepper. Bake in a preheated 450F (230C) oven 10 to 15 minutes, until the topping is golden brown. Serves 4 to 6.
Bon appetit from the Chef at World Wide Recipes
Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com
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[rottiedogs]

Cassoulet
Submitted by brianjwood on August 21, 2003 at 5:37 am

DESCRIPTION
Cassoulet

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
I'm a great fan of bean dishes in winter. A true French cassoulet, would be made with duck or goose pieces, previously fried slowly to render all the fat out, then put into a glass jar and covered with its own fat, and sealed. Preserved this way they are aspeciality of South Western France, called Confit (roughly=conserved) d'Oie for goose, or de Canard for duck. They also use the famous Toulouse sausage, not for wimps!DON'T ask more than one Burgundian Frenchman which town created it, unless you enjoy fighting! It is truly a peasant dish, but I have had it in Paris, in a Left Bank restaurant, and seen grown men cry with pleasure over it ( I just sort of whimpered 'cos I'm English). Chicken would not normally be used, but you could subsitute it, and use a good, plain pork sausage. To give you the full flavour, here is a recipe from a delightful book by Jeanne Strang, called 'Goose Fat and Garlic; Country recipes from South West France'. If you like earthy cooking, this is well worth tracking down, not least for the wonderful (I think unconscious)contempt she shows for English cooking!

LE CASSOULET White bean stew with sausages, tomatoes, garlic and meats
There are three distinct processes. The beans and meats are partly cooked separately to start with. Both are then cooked together in the cassole. If you are using confit or partly cooked meats, they are added only for the final stage.
Serves 8 - 10

for preparing the beans:
1 kg (2 ¼ lb) dried white haricot beans, preferably Lingots or Cocos
350 g ( ¾ lb) salt belly of pork with its rind, previously soaked if very salty
the meat:
2 tablespoons goose fat
500 g ( 1 lb) lean pork shoulder
2 medium-sized onions
carrot
1 kg (2 1/4 lb) Toulouse or pure pork sausage
250 g (1/2 lb) Marmande or beef tomatoes ( or small tin tomatoes )
for the cassoulet:
2 quarters confit d'oie or
3 pieces confit de canard

carrot
onion stuck with 2 cloves
bouquet garni
ham or pork bone (optional)
2 cloves garlic (more if you like)
salt
peppercorns
1 1/4 litres (2 pints) stock or water
2 large cloves garlic (more if you like)
bouquet garni
salt, pepper
fresh white breadcrumbs
goose fat

LE CASSOULET
To prepare the beans: Soak the beans overnight in plenty of water - do not leave them soaking too long or they may start to ferment. Drain and rinse them and put them into a large enamelled pan. Cover with cold water and bring slowly to the boil. Skim before adding the belly of pork, onion stuck with cloves, sliced carrot, bouquet garni, ham or pork bone, garlic and peppercorns. Allow to simmer very slowly, covered, until the beans are just tender, adding salt half way through this cooking time if there is not enough in the ham/salt pork. The time will depend on the age and quality of the beans but an hour should be enough because of the cooking they will have later. Be sure they do not become overcooked. While they are cooking, prepare the meat.
To cook the meat: If you do not already have any goose fat to hand, open your jar or tin of confit and put it in a warm place. You will then have all the fat you need. In a casserole heat the fat and in it seal the shoulder of pork, cut into 2.5 cm ((1 inch) cubes. When they are well sealed add the chopped onions and carrot and colour them. Prick the sausages and fry them separately until their skin turns golden and they have given off some of their fat. Drain them and cut into bite- sized pieces, then add these to the sauteed pork and onions. Stir in the skinned and de-seeded tomatoes and pour over enough meat stock to cover. Add the chopped garlic and seasonings and leave to simmer quite gently for an hour.
To assemble the cassoulet:
During this time prepare the confit, i.e. open its jar or tin and set it in a gentle oven to heat through and to melt the fat. Remove the skin from the confit (pop it back into the jar of goose fat to use later for an omelette filling, as on page 97). Break up the goose meat into bite-sized pieces, discarding the bones.
When the beans are just tender, drain them but keep their cooking liquor . Cut off the rind from the cooked salt belly of pork and cut up the meat. Discard the onion and carrot. Take your large earthenware casserole or cassole and lay the pork rind in the bottom, fat side down. Put in half of the beans and then a layer of all the meat. Cover this with the rest of the beans. Pour over the sauce from cooking the meat and top up with the stock plus, if necessary , some of the bean liquor so that the beans are nearly covered.
Sprinkle a good layer of fresh breadcrumbs over and put into a cool oven (150°C, 300°F, Gas Mark 2) for one hour. You should top up the level of the liquid with the bean stock so that the contents of the casserole are again nearly covered. This preparation can be done the day before. When you resume, stir in the breadcrumbs gently and put another good layer of crumbs on top. Sprinkle this all over with melted goose fat and return the dish to the oven for another 2 hours, or until the crust on top has become an appetising golden colour .

[rottiedogs]

Carrot-Rhubarb Soup With Sourdough Croutons
Submitted by brianjwood on October 13, 2002 at 12:20 pm

DESCRIPTION
Carrot-Rhubarb Soup with Sourdough Croutons

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Talking about sourdough twitched my memory! here's a recipe that uses it. Sort of!
Cheers, Brian

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Carrot-Rhubarb Soup With Cinnamon Sourdough Croutons
Categories: Soup
Yield: 6 Servings

2 shallots,minced
1 T diet margarine,unsalted
1 1/2 lb carrots,cut in 1/2" dice
1/2 lb rhubarb,cut in 1/2" pieces
1/2 c orange juice concentrate
-Frozen
1 1/2 c low sodium chicken broth
-low or no fat
2 c lowfat 1% milk
salt and pepper,to taste
3 oz sourdough bread (6 slices)
-cut 1/2 inch thick
1 t olive oil,mixed with
2 t chicken broth
1 garlic clove,peeled
1 t cinnamon,freshly grated
6 fresh chervil,for garish
1 T ricotta cheese,part skim
-milk,optional flavoring

In a large saucepan over medium heat, saute the shallots in the
butter-substitute until soft but not browned, about 3 minutes. Add the carrots and cook, stirring to prevent sticking, over medium-high heat for 10 to 12 minutes or until the carrots are just tender. Add the rhubarb and orange juice, cover, and cook for 4 to 5 minutes more. Puree the carrot and rhubarb mixture with the broth in until smooth. Return to a clean saucepan and combine with the milk. Season with salt and pepper and the ricotta cheese, if using.

CROUTON (3 x 3 - inch piece): Preheat the oven to 350degF. Brush the bread on both sides with some olive oil and/or broth. Arrange on a baker's sheet in a single layer. Toast the bread until nicely browned on both sides in the oven. Rub the bread on one side with the garlic clove and dust with cinnamon.

To serve: put one slice of the bread in each warm bowl and ladle the hot soup over it. Serve immediately garnished with chervil. FOR 6 1/2-CUP SERVINGS

TIPS: * Cook the rhubarb soup in a nonreactive pan such as stainless steel, enameled cast iron, or anodized aluminum.
* The soup may be made ahead (in the morning) and warmed thoroughly and gently while the bread is crisping. * Let the diners guess which vegetable accompanies the carrot. * Use your own Cinnamon Foccacia recipe. *
Substitute fresh orange juice and add 1/2 teaspoon grated zest. *
HERBS:
tarragon, thyme, Italian parsley, cilantro.

[rottiedogs]

Caramel Chocolate Pecan Pie
Submitted by brianjwood on April 10, 2004 at 3:24 am

DESCRIPTION
Caramel-Chocolate Pecan Pie

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Caramel-Chocolate Pecan Pie
Categories: Pies
Yield: 8 Servings

1 9" pastry shell,Unbaked
1 c Pecan pieces
6 oz Semisweet chocolate pieces
1/2 c Caramel ice-cream topping
8 oz Cream cheese,softened
8 oz Dairy sour cream
1/2 c Sugar
1 t Vanilla
3 Eggs
Unsweetened cocoa powder
-optional

Sprinkle pecans evenly in unbaked pastry shell; sprinkle with
chocolate pieces and drizzle with caramel topping. Set aside.
In a medium mixing bowl combine cream cheese, sour cream, sugar and vanilla; beat with an electric mixer on medium speed until smooth. Add eggs, beating on low speed just until combined. Pour over caramel topping in crust. Bake in a 350 degree F oven about 45 minutes or until center appears set. Cool on a wire rack. Cover and chill for at least 1 hour before serving. Sift cocoa powder over pie, if desired. Makes 8 to 10 servings.

Nutrition information per serving: 640 cal., 44 g fat, 123 mg chol.,
10 g pro., 57 g carbo., 2 g fiber, 243 mg sodium. RDA: 11 percent
calcium, 15 percent iron.

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[rottiedogs]

Cape Cod Fish Chowder
Submitted by brianjwood on August 09, 2002 at 7:33 am

DESCRIPTION
Cape Cod Fish Chowder

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Cape Cod Fish Chowder
Categories: Soups
Yield: 8 Servings

----- PREP TIME MINUTES =============
----- BAKING TIME HOUR ==============
2 lb Haddock fillets
4 Potatoes,peeled and thinly sliced
3 Celery leaves,chopped
1 Bay leaf
2 1/2 t Salt
4 cloves,Whole
1 Garlic clove
1/2 c Butter
1/4 t Dill seeds
1/4 t White pepper
1/2 c White wine (or vermouth)
2 c water,Boiling
2 c Light cream

Preheat oven to 375F. Place all ingredients except cream into an
ungreased four to six-quart casserole and mix gently. Cover and bake for one hour. Scald cream and add just before serving. Stir to break up fish. Yield: 8 servings. Typed in MMFormat by
Source: Atlanta Cooknotes

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[rottiedogs]

Butterscotch Oatmeal Bars
Submitted by brianjwood on November 22, 2004 at 4:22 am

DESCRIPTION
Butterscotch Oatmeal Bars

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
For Claire

Butterscotch Oatmeal Bars

1 cup butter or margarine, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 egg yolks
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup rolled oats
1/2 cup finely chopped nuts
1/2 cup flaked coconut
1 12-ounce package butterscotch morsels
1/2 c. finely chopped nuts

Preheat oven to 350°F. Spray a 15x10-inch jelly-roll pan with non-
stick vegetable spray.

In a large mixing bowl, beat butter and sugars until light and
fluffy. Add egg yolks and vanilla; beat thoroughly. Blend in
flour. Stir in oats, nuts, and coconut. Spread in prepared jelly-
roll pan.

Bake for 20 minutes; cool on a wire rack.

In a double boiler, melt butterscotch morsels; remove from heat.
Spread evenly over the cookie layer. Sprinkle with remaining nuts.
Cut into 2x1-inch bars.

(Yield: 6 dozen)

[rottiedogs]

Butterscotch Apple Squares
Submitted by brianjwood on September 04, 2002 at 10:53 am

DESCRIPTION
Butterscotch Apple Squares

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
I just love butterscotch - toffees, ouddings, icecreams - bring 'em on! I couldn't resist this one, supplied by Eagle'
Cheers, brian
@@@@@
Butterscotch Apple Squares

1/4 cup Margarine or butter
11/2 cups Graham cracker crumbs
2 small All-purpose apples, pared and chopped (about 1 1/4 cups)
6 oz Package butterscotch flavored chips
14 oz Can Eagle® Brand Sweetened Condensed Milk (NOT EVAPORATED MILK)
1 cup Chopped nuts

Preheat oven to 350º (325º for glass dish). In 13x9-inch baking pan, melt margarine in oven. Sprinkle crumbs evenly over margarine; top with apples.In heavy saucepan, over medium heat, melt chips with Eagle® Brand. Pour butterscotch mixture evenly over apples. Top with coconut and nuts; press down firmly. Bake 25 to 30 minutes or until lightly browned.Cool and cut into squares. Garnish as desired. Refrigerate leftovers.
Microwave: In 12x7-inch baking dish, melt margarine on 100% power (high) 1 minute. Sprinkle crumbs evenly over margarine;top with apples.In 1-quart glass measure, melt chips with sweetened condensed milk on 70% power (medium-high) 2 to 3 minutes. Stir until smooth. Pour butterscotch mixture evenly over apples. Top with coconut and nuts. Press down firmly. Cook on 100% power (high) 8 to 9 minutes. Proceed as above.
Prep Time: 20 minutes
Serves 12

[rottiedogs]

Butterkuchen (Butter Cake)
Submitted by brianjwood on May 01, 2004 at 1:06 am

DESCRIPTION
Butterkuchen (Butter Cake)

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Butterkuchen (Butter Cake)
yields 12 servings
2 Env active dry yeast
1/2 c Water, warm
3/4 c Milk
1/2 c Sugar
1 ts Salt
1/2 c Butter
4 c All-purpose flour, sifted
Grated rind of 1 lemon
3 Eggs
Butter Topping
1/2 c Butter (1 stick)
1 c Sugar
1/2 ts Cinnamon
1/3 c Almonds, blanched, slivered

Sprinkle the yeast over warm water. Heat milk, sugar, salt and the 1/2 cup butter together until sugar is dissolved and butter melted. Cool to lukewarm. Add dissolved yeast. Place the flour blended with lemon rind in large mixing bowl; form a well in the center. Add yeast-milk mixture and the eggs. Stir until blended and smooth. Pour into a buttered 9x13-inch baking pan, spreading dough evenly. Let rise in warm place about 45 minutes. Chop the butter into the mixed sugar and cinnamon to form fine particles. Sprinkle over top of risen batter. Add the almonds. Bake in oven preheated to 375 F. for 30 minutes, or until top is golden and syrupy. Makes about 12 servings. Variations: Streuselkuchen: This is much the same as Butterkuchen except that the lemon rind is omitted from the butter and a crumb topping of 1 1/2 cups flour, 3/4 cup sugar, 1/4 cup ground almonds and 8 Tbsp (1 stick) butter are sprinkled over batter. If desired, 1/4 tsp cinnamon may also be added to the topping mixture. Apfebutterkuchen (a Bremen specialty). Prepare as for Butterkuchen, place sliced peeled apples over top of dough before placing in oven. Cover apples with same Butter Topping. Almonds are an optional addition (and very good!). From: The Art of German Cooking, by Betty Wason Shared by: June Hoffman.

comments
Submitted by TrojanInOz on Sun, 2011-05-08 16:24.
Mmmmm! I used a slightly different recipe (from an old Sunset cookbook of my mother's), which left out the lemon zest, 1/4 C shortening for the 1/2 C butter (in the dough), and only used 2 eggs. It came out a little dry - I'm wondering if the little differences here make a moister cake? It also didn't get syrupy on top, just dry cinnamon and sugar (which was yummy, even if it did get all over the place).
I think I'll try this version next time, and see how it compares!

• This topic was modified 9 years, 6 months ago by rottiedogs.

[rottiedogs]

Buffalo Wings
Submitted by brianjwood on September 09, 2002 at 11:18 am

DESCRIPTION
Buffalo Wings

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
@@@@@
Buffalo Chicken Wings

25-30 chicken wings
Vegetable oil for deep frying
4 Tbs(60 ml) butter or margarine
3-6 Tbs(45 to 90 ml) hot sauce
6-8 ribs celery, cut into 3-inch (8 cm) pieces
Blue cheese dressing for dipping

This dish is said to have originated in Buffalo, New York when a
harried bar manager threw together the meagre items he had on hand in order to satisfy some hungry late night customers. True or not, the dish is now available in every corner of the land and has become a modern American classic. Tradition dictates that they be served with celery sticks and blue cheese salad dressing. Common sense dictates that they also be served with plenty of napkins.
Cut the wings in half at the "elbow" and remove and discard the tips. Deep fry in small batches in 2 to 3 inches (5 to 8 cm) of vegetable oil heated to 375F (190C) until the outsides are crisp and golden brown, about 8 to 10 minutes. Drain on paper towels. Melt the butter in a saucepan and combine with the hot sauce. Place the cooked wings in a large bowl and pour the sauce over them, tossing them to thoroughly coat with the sauce. Serve with celery sticks and blue cheese dressing. Serves 4 to 6.
Bon appetit from the Chef at World Wide Recipes
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[rottiedogs]

Brownie Pecan Pie Bars
Submitted by brianjwood on April 10, 2004 at 3:26 am

DESCRIPTION
Brownie Pecan Pie Bars

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Brownie Pecan Pie Bars
Categories:
Yield: 24 Servings

1/4 c Butter,plus ...
2 T Butter
3 T Cocoa
1 1/4 c Sugar
2 Eggs,beaten
3/4 c Flour
1/3 c pecans,Chopped
1 t Vanilla
1/4 t Salt
1/4 t Baking powder
----- TOPPING ========================
3 T Butter
3/4 c Sugar
2 Eggs,beaten
1 Egg yolk,beaten
2/3 c pecans,Chopped
3 T Flour
1 t Vanilla

Heat oven to 350 degrees. Grease and flour 9x9x2 inch pan. Melt
butter in 2-quart saucepan; remove from heat. Mix in cocoa, sugar and eggs. Stir in remaining ingredients except topping. Spread in pan. Bake 23 minutes. Meanwhile, prepare topping: Melt butter in 1-quart saucepan; remove from heat. Mix in sugar, eggs and egg yolk. Stir in remaining ingredients. Immediately pour topping over brownies; spread evenly. Bake about 18 minutes longer or until firm; cool. Cut into 2 1/4 x 1 1/2 inch bars.

[rottiedogs]

Broad (Fava) Bean And Mint Soup
Submitted by brianjwood on August 03, 2002 at 11:26 am

DESCRIPTION
Broad (Fava) Bean & Mint Soup

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Broad (fava) Bean & Mints Soup.

1 ½ lbs broad beans in pod.
1 lb potatoes
1 onion, chopped finely
1 tbsp butter
1 tbs olive oil
2 ¼ pints chicken (or vegetable) stock
12 mint leaves, chopped
4 fl oz double (heavy) cream
Sea salt and fresh ground black pepper

Method: Pod the beans and peel potatoes, cutting them into bite sized chunks. Cook the beans in simmering, salted water for about 10 minutes until tender, then drain. Heat the butter and oil in pan and fry the onion, not browning, till soft. Add the stock and potatoes, stiriing well, and cook 20 – 30 minutes until soft. You can peel the beans (prettier and much greener) or leave the skin on (more nutricious), but now add the mint and the beans and puree (in batches if necessary) in a blender or processor. Return to pan, add the cream, season to taste and heat gently. Can be served hot, or cooled completely (chilled) and served like vichysoisse. Great with crusty bread – of course!

Serves 2.
N.B with metric conversions, which are always approximate, take care not to add the stock all at once. Put about 2 pints in to cook, process and check the texture. If you want it a bit thinner, add more stock before final heating. The cream’s OK!

[rottiedogs]

British Bloomers
Submitted by brianjwood on August 17, 2002 at 10:55 am

DESCRIPTION
British Bloomers

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
I dedicate this loaf to Moomie. Strictly speaking, it is called a 'Bloomer', but the though of calling it Moomie's Bloomers appealed to me - then I lost my nerve!!

@@@@@
British Bloomers

1 1/2lb white bread (strong) flour
1 1/2tsp salt
2tsp instant/rapid rise yeast OR
1/2oz fresh yeast
½ tbsp sugar (note, this isn’t strictly ‘pure’, but does speed things up a little at the expense of a little of the mature flavour of a slow rise loaf.
15fl.oz water
To sprinkle on top
1/2 tsp salt
2tbsp water
3tsp poppy seeds (more if desired)

Sift flour & water together in a bowl, add yeast, sugar and gradually mix to a firm dough with the water. (If using fresh yeast, warm about 5fl.oz of water slightly, and crumble in the fresh yeast & whisk to dissolve. Let develop for 15 mins, or until nicely frothy, then proceed as above with the remaining water). Put onto a lightly floured surface and knead firmly for 10 - 12 minutes. Place in a large, oiled bowl, and leave to rise in cool surroundings until doubled in bulk (several hours).
Knock back firmly on a floured surface, knead hard for about 6 minutes, then return to bowl, cover and let rise for 2 – 21/2 hours. Knock back and knead vigorously again for 5 minutes, let it rest 5 more, then roll out to a rough oblong shape, about 1” thick.
Now roll the dough up along the long axis and shape into a longish oval, with the ends slightly blunt. Place on a lightly oiled bake sheet, seam up, cover and leave 15 – 20 minutes. Turn over on sheet, and if necessary, firm up the shape by tucking the ends and sides under. Make 5 or 6 slightly angled slashes, ½” deep evenly across the top.
Leave to rest, covered, another 1- 12 minutes, this time in a warm place. Have the oven pre-heated to 230C/450F, then mix the remaining salt & water together, brush well over the loaf, sprinkle evenly with the poppy seeds, and place in the center oven for 20 minutes. You can pour a cup of boiling water into a dish on the bottom shelf as you load the loaf to give a crisper crust. After 20 minutes, reduce heat by 30C/50F and continue baking for 25 minutes or so, until nicely golden. Test for done after 20 minutes by tapping the bottom. It should sound ‘hollow’. Put back for another 5 mins if in doubt.
@@@@@

It can, of course, be made in a mixer with your usual method.

[rottiedogs]

Bread Pudding (Alternative Version)
Submitted by brianjwood on April 19, 2005 at 5:42 am

DESCRIPTION
Bread Pudding (Alternative Version)

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
jennymitch, as promised, genuine British bread pudding.
Ingredients: 8 oz bread, stale is best, with crusts removed. Can be white or brown; 1/2 pint milk; 2 oz butter, melted; 3 ozs soft brown sugar; 2 level tsps mixed spice; 1 egg beaten; 6 oz mixed fruit, currants, raisins, sultanas,candied peel; grated rind of half an orange, freshly grated nutmeg, say 1/2 tsps.
Method: Pre-heat oven to180C. Take a 2 to 2 1/2 pint baking dish and butter it well (not the butter above); Break the bread into smallish sized pieces and place in a bowl; pour over the milk,give the mix a good stir, thenleave to soak about 30 mins until the milk is fully absorbed; now add the melted butter, the sugar, mixed spice and beaten egg; using a fork, beat the mixture well until no lumps remain, then stir in the mixed fruit and orange rind. Spread the mixture in the baking dish, and sprinkle over the grated nutmeg. bake in the oven for about 1 1/4 hours - you can test after an hour by pircing the centre with a metal skewer - if it comes out clean, it is done. Cool and enjoy, or serve hot, traditionally with custard, but a white brandy sauce goes well too. Me, I steal it when cold, run into the garden, hide, and scoff it!
Now, that's the REAL bread pudding. What follows is what people often call bread pudding but isn't - it's bread and butter pudding, equally delicious but totally different in texture and taste.
B & B Pudding (4 - 6 servings)
Ingredients: 1/2 pint milk; 1/8th pint double (heavy) cream;grated rind of half a small lemon; 2 oz castor sugar (that is fine sugar, don't know what you call it there);3 eggs; 8 slices of white bread (from a small loaf) buttered generously; 1/2 oz candied orange or lemon peel, chopped small; 2 oz currants; fresh grated nutmeg.
Method: Pre-heat oven to 180C. Butter a 2 pint oblong baking dish well; cut each buttered slice in half, leaving crusts on. Layer half the slices into the dish, sprinkle the candied peel and half the currants over, then cover with the reamining bread and add the reamining currants. In a jug, add the cream to the milk and stir in the caster sugar and grated lemon peel. Whisk the eggs in a separate bowl, then add to milk mixture. Pour this over the bread in the baking dish, sprinkle with grated nutmeg, and bake for 30 - 40 minutes. Serve warm, with cream, custard, ice cream, whatever you like. I've done it with maple syrup, but then, I'm a pig!

[rottiedogs]

Bread Miscellany (15 Recipes)
Submitted by brianjwood on August 13, 2002 at 10:18 am

DESCRIPTION
Bread Miscellany (15 recipes)

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Here's a selection of breads from my recipe programme. For those of you with Accuchef they can be directly imported by the cut & paste method. I hope you find something to please you!
Cheers, brian

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Yorkshire Oatcakes (From Grigson's English Food)
Categories: Breads
Yield: 4 Servings

1 lb Fine oatmeal
1/2 oz Fresh yeast
1 t Salt (scant)
Water at blood heat

Put the oatmeal and salt in a bowl. Cream the yeast with a teacupful
of water, and leave it to rise to a creamy froth. Mix into the oatmeal
and add more water until the batter is like a thick cream. A ladleful
is thrown onto the heated griddle or bakestone, in a narrow strip. It
immediately puffs up with steam, which makes it smooth underneath and
rough on top. "When baked it is damp and flexible, and is hung on the
wooden clothes rail before the fire" (if you have one!) "To dry, or on
lines across the kitchen ceiling. It must be crisped quickly
immediately before it is to be eaten." The flavour is slightly bitter
and very appetising. "It can be used for soups, fish, fowl, cheese,
butter, or any kind of meat in place of any other kind of bread or
biscuit." (Lacking lines in the kitchen, you might try hanging the
cakes over a broomstick handle in front of a radiator or open fire, or
just toasting them under the broiler. When we had an aga, in the
kitchen of the last house we rented, we used the "towel-drying rail" in
front of the ovens for this kind of thing, as well as for drying pasta:
it worked very well. )

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Weixenkeimbrot (Molasses Brown Bread)
Categories: Breads
Yield: 4 Servings

2 1/2 c Whole-Wheat Flour
1 1/2 c Wheat Germ
1/3 c Brown Sugar
1/2 t Salt
1 c Raisins,Mixed Dark & Light
2 t Baking Soda
1 7/8 c Buttermilk
1/3 c Molasses

Preheat oven to 325 degrees f. Grease a 9 x 5 x 3-inch pan. Combine
flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix
well. In a second mixing bowl, mix baking soda, buttermilk and molasses,
using a wooden spoon. This misture will start to bubble. Immediately
mix it into the dry ingredients. Spoon the batter into the greased pan.
Bake at once. The bread is done when a toothpick comes out clean, about
1 hour. Turn out of the pan and cool on a wire rack. Makes 1 loaf

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Thai Bread
Categories: Breads/Rolls
Yield: 0 Servings

7/8 c water
2 c bread flour
2 T milk,Dry
2 T sugar
1 1/2 t salt
1 T butter
1 1/2 t chili paste (Sambal Oeleck)
1 T lime juice
1/3 c unsalted peanuts,Chopped
1/3 c coconut milk
2 t sesame seed oil
1 T cilantro,Dried
2 1/2 t active yeast,Dry

Place the ingredients in the bread pan in the order recommended by
your machine's manufacturer. Process on the appropriate cycle.
This recipe yields a 1 pound loaf.

Source:
"The Bread Bakers Forum at http://www.angelfire.com/ab/bethsbread"
S(Formatted for MC5):
"10-23-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

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Title: Sun Dried Tomato And Asiago Cheese Bread
Categories: Breads/Rolls
Yield: 0 Servings

1 c water
2 T extra-virgin olive oil
1 t lemon juice
2 T white sugar
2 T skim milk powder
1 t salt
2 1/2 c bread flour
1/2 c amaranth flour (or wheat
-bran)
2 T sun tomatoes,Dried
1/4 c asiago cheese,Grated
1 t dried basil,(optional)
1/2 t freshly-ground black pepper
1 t yeast

Place all ingredients into bread machine in order given. Bake
according to bread machine directions for regular bake.
This recipe yields a 1 1/2 pound loaf.

Source:
"Bread Recipe.Com (ABM recipe collection) at
http://www.breadrecipe.com"
S(Formatted for MC5):
"10-20-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

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Title: Sourdough Baguettes
Categories: Breads/Rolls
Yield: 0 Servings

2 c healthy active sourdough
-starter
1 1/4 c bread flour
1 T oil
1/2 c milk
1 t salt
1 T sugar
1 1/2 c bread flour

Knead the first two ingredients for 5 minutes, then allow to sit in
the pan for 8 hours. Then add the rest of the ingredients. Select the
dough cycle and press start.
When the dough is done remove from the pan and form into 3 balls of
roughly the same size. Form a long narrow rope from each ball. Ropes
should be as long as your baking sheet and bout 1 1/2-inch in diameter.
Allow to rise on a greased baking sheet for 1 to 2 hours. If you
arrange the ropes within 1 inch of each other and seperate them with
narrow strips of wax paper, they will support each other as they rise
and have less tendency to flatten.
Just before baking, brush with cold water and then make short diagonal
slashes along the entire length. Leave the waxed paper in place and
bake in a preheated 375 degree oven for 35 minutes. Every 10 or so
minutes drop ice cubes on your oven's floor, this will generate steam
and give your bread that traditional crust. Once they have done,
seperate them and place on a cooling rack to cool.
This recipe yields 3 baguettes.

Source:
"The Bread Machine Digest at http://www.sonic.net/webpub/"
S(Formatted for MC5):
"10-18-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"3 baguettes"

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Title: Soda Bread (Irish Whisky Soda)
Categories: Breads
Yield: 8 Servings

----- Bread ==========================
4 c Flour,All Purpose
1 t Salt
1 t Baking Soda
1/4 c Butter,Chilled
1 c Raisins Or Currants
-(Optional)
1/2 c Honey,Liquid
1/4 c Irish Whisky Or Buttermilk
----- Glaze ==========================
2 t Irish Whisky
2 t Milk

Bread: in large bowl, combine flour, salt and baking soda. With
pastry blender or two knives, cut in butter until mixture resembles
coarse crumbs. Stir in raisins or currants (if using). In separate bowl,
combine buttermilk, honey and whisky. Add all at once to dry
ingredients; stir just until no dry spots remain. Turn dough out onto
lightly floured surface. Knead lightly 1 minute (too much handling will
toughen loaves, while too little will inhibit rising.) divide dough in
half and shape each half into an 8 in (20 cm) round. Place in two
greased 8 in (1. 2 l) round cake pans. With floured knife, cut a cross
1/2 in deep in each loaf. Glaze: in small bowl, combine whisky and milk.
Brush loaves with glaze. Bake in 350f (180c) oven 35 to 40 minutes or
until loaves sound hollow when tapped on bottoms. Remove from pans; let
cool on wire racks. Cut into wedges. Per serving: 317.7 cal; 5.9g
protein; 61.2g carb; 513.0mg sodium; 2. 0g fiber; 6.4g fat; 3.7g satfat;
15.9mg chol; 54.8 fat cal (17.3%)

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Title: Singing Hinnies
Categories: Breads
Yield: 1 Servings

4 c Flour
2 t Sugar
1 t Baking soda
2 t Cream of tartar
1 pn -salt
1/4 c Lard
1/4 c Margarine
1 1/4 c Currants or currants and
-sultanas mixed
2 T Milk,or enough to make
-stiff dough

These are hotcakes from the isle of cape breton in nova scotia. Mix
flour, sugar, baking soda, cream of tartar and salt then rub in lard (i
would use shortening) and margarine. Add currants and milk to make
dough stiff enough to roll 3/4" thick. Cut into thick rounds and bake
on greased griddle or lightly greased electric pan set on low, until
brown. Turn and cook on the other side. Split and spread with butter
and jam. Source: _more baking with schmecks appeal_

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Title: Sally Lunn Bread
Categories: Breads/Rolls
Yield: 0 Servings

2 lg eggs
3 t yeast
2 T sugar
1/2 c water
1/4 c powdered buttermilk
1 T vanilla
1/2 c vegetable oil
2 1/2 c bread flour
1/4 c corn syrup
1/2 t salt

Place all ingredients in machine according to the manufacturer's
manual and push START!
This recipe yields 1 loaf.

Source:
"Southern U.S. Cuisine (ABM Collection) at
http://southernfood.about.com"
S(Formatted for MC5):
"10-15-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

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Title: Houska (Bohemian Sweet Bread)
Categories: Abm
Yield: 1 Servings

-Robbie Shelton
----- LB LOAF ========================
1/2 c Milk
1 Egg
2 T Butter
1/2 t Salt
3 T Sugar
1/4 t Mace
2 c Bread Flour
1 t Rapid or Quick Yeast
----- LB LOAF ========================
1 c Milk
1 Egg
3 T Butter
3/4 t Salt
1/2 t Mace
3 c Bread Flour
1 1/2 t Rapid or Quick Yeast
----- LB LOAF ========================
1 c Milk
2 Eggs
1/4 c Butter
1 t Salt
1/3 c Sugar
1/2 t Mace
3 1/2 c Bread Flour
2 t Rapid or Quick Yeast

Jean is not sure if her great grandma is appalled or applauding her
efforts for adapting this old family recipe to the bread machine! She
says that her mother sometimes adds golden raisins. This bread may
appear to have too much liquid, but it is supposed to be very moist. It
is traditionally braided. Cycle setting: sweet white; no timer
doneness setting: light nutritional information per 1 oz. Calories 77,
protein 2. 3G, carbohydrates 12.9, Fat 1.8G, sodium 93mg. This recipe
was contributed by jean allen to donna german's the bread machine
cookbook v - favorite recipes from 100 kitchens.

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Title: Highland Oatcakes
Categories: Breads
Yield: 4 Servings

8 oz Medium oatmeal
1/2 oz Dripping (or lard)
1 t Salt
3 T Hot water (or more)

Sift salt and oatmeal in a roomy bowl. Put on the gridle or a heavy
frying
pan to heat. Bring the water to the boil with the fat. Pour into a
well
in the oatmeal. Work into a stiff dough and cut in half. Roll out on
a
floured board to the size of a dinner plate and about 1/8-inch thick.
Cut
into quarters or farles.

Test the gridle's heat by holding your hand over it. Lay on one of the
quartered rounds. When the farles are ready, the surface stops
steaming
and begins to look dry and white. Turn them and do the other side.
Dry
off the oatcakes and lightly brown the edges in a hot oven or under the
grill - they should curl up to the fire to prove that you have made
your
own.

Source: Elisabeth Luard in "Country Living" (British), February 1989.
Typed
for you by Karen Mintzias

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Title: Great Grandmother's Bread
Categories: Bread
Yield: 1 Servings

To california in one of the last wagon trains to leave the east.
Over a four year period in her later years she wrote down the ways and
recipes she had used and passed them down to me. Some of the foods and
terminology have changed and is so noted ( ) by me. Easter brown bread
one pint each of rye or graham (unbolted flour) and indian (corn) meal,
one cup molasses, three-fourths cup of sour milk (one-half cup sour
cream and one-fourth cup milk), one-half tea-spoons (baking) soda, and
one and one-half pints cold water. Knead into one loaf then put on
stove over cold water and steam for four hours, and brown over in the
oven. Brown bread two and one-half cups sour milk (two cups sour cream
and one-half cup milk) and one-half cup molasses; into these put one
heaping tea-spoon soda, two cups corn meal, one cup graham flour; steam
three hours, and brown a few minutes in the oven. Cont' nex message *
qmpro 1.0 90-8356 * New jersey, the garden state -- wildmail!/Wc v4.11
* Origin: the magic dominion 1:268/420 analomink p.A.420-8937 (1:
268/420. 0) From: d roberts my great grandmother, originally from the
passamaquaddy indian nation, came date:

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Title: Greek Olive Bread
Categories: Breads/Rolls
Yield: 0 Servings

1 c water,plus
2 T water
1 T olive (or vegetable oil)
3 c bread flour
2 T sugar
1 T salt
1 1/4 T bread machine yeast
1/2 c Kalamata (or ripe olives )
-pitted, and
coarsely,Chopped

Place the ingredients, except olives, in the bread pan in the order
recommended by your machine's manufacturer. Process on the appropriate
cycle.
Add olives at the raisin/nut signal or 5 to 10 minutes before last
kneading cycle ends.
This recipe yields a 1 1/2 pound loaf.

Source:
"The Bread Bakers Forum at http://www.angelfire.com/ab/bethsbread"
S(Formatted for MC5):
"10-22-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

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Title: Ethiopian Honey Bread
Categories: Breads/Rolls
Yield: 0 Servings

----- MEDIUM 1 1/2 lb LOAF ===========
2 T water
1 ea egg
6 T honey
1/2 c milk,plus
2 T milk

3 1/2 tablespoons butter
3 1/4 cups bread flour
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
2 teaspoons ground coriander
1 1/2 teaspoons yeast

Place all ingredients in your machine in the order specified by your
machine's manufacturer. Select the basic or white cycle and press
start.
This recipe yields 1 loaf.

Source:
"The Bread Machine Digest at http://www.sonic.net/webpub/"
S(Formatted for MC5):
"10-18-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

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Title: English Crumpets (Bakestone Recipes)
Categories: Breads
Yield: 4 Servings

4 oz All-purpose flour
4 oz Bread flour
2 t Salt
1/4 oz Fresh yeast
1 t Sugar
1/2 pt Warm milk and water
1 T Vegetable oil
1/2 t Bicarbonate of soda
1/4 pt Warm water

Sift the flours and salty into a warm bowl. Cream the yeast with the
sugar. Add the warmed milk and water, then the oil. Stir into the flour
to make a batter, and beat vigorously until smooth and elastic. Cover
the bowl, put in a warm place and leave it until the mixture rises and
the surface is full of bubbles (about 1 1/2 hours). Break it down by
beating with a wooden spoon. Cover and leave in a warm place to prove
for another 30 minutes. -- To cook the crumpets, heat and grease the
bakestone lightly. Grease 5 or 6 crumpet rings (3-3 1/2 inches) (or
scone cutters) and put them on the bakestone to heat. Cook as many
crumpets as possible at a time, as the batter will not stay bubbly for
long. -- Put 1/2 inch deep of batter into each ring. Cook gently for 7 -
10 minutes, or until the surface sets and is full of tiny bubbles.
Using an oven glove for protection, lift off the ring, and if the base
of the crumpet is pale gold, flip it over and cook for another 3
minutes until the other side is just colored. If the crumpet batter is
set but sticks slightly in the ring, push it out gently with the back
of a wooden spoon. Wipe, grease and heat the rings for each batch of
crumpets. If serving immediately, wrap the crumpets in a cloth and keep
warm between batches. Butter generously and serve at once. If reheating,
toast the crumpets under the grill, cooking the smooth surface first
and then the top so that the butter will melt into the holes.

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Title: Cocklecakes With Laverbread
Categories: Breads
Yield: 4 Servings

8 oz Flour
Oil,For Frying
1 Egg
8 oz Prepared laverbread,-OR-
1 T Vegetable oil
1/2 oz -Dried nori,reconstituted
8 oz Cockles (or clams (shelled))
1/2 Lemon (juice only)
2 T (heaped) parsley,Chopped

Sieve the flour. Separate the egg. Work the yolk and oil into the
flour
and beat in the water gradually until you have a thick batter. Whisk
and
leave aside for 30 minutes. Whisk the egg-white until stiff and stir
into
the batter. Add thc cockles, then salt, parsley and herbs as necessary.

Heat two fingers of oil in a heavy pan. Deep-fry the batter in
spoonfuls
until the cakes are golden and crisp. Heat up the laverbread with the
lemon juice. Serve piping hot, with wedges of lemon.

Source: Elisabeth Luard in "Country Living" (British), April 1989.
Typed
for you by Karen Mintzias

[rottiedogs]

Bread Machine Selection For Tinkerbelle (8 Recipes)
Submitted by brianjwood on November 21, 2002 at 4:50 am

DESCRIPTION
Bread Machine Selection For TinkerBelle (8 Recipes)

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
There are eight varieties of bread and starter here. Have fun experimenting!
Cheers, Brian

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Title: Abadoo's Walnut Bread For Bread Makers
Categories: Breads,Appetizers
Yield: 5 Servings

5 oz WATER (150 ML)
1 EGG,SMALL
1/4 c ALL-PURPOSE FLOUR
1 3/4 c BREAD FLOUR
2 T NONFAT DRY MILK POWDER
2 T SUGAR
1 t SALT
3 T BUTTER
1 1/2 t DRY YEAST
1/4 c WALNUTS,CHOPPED

PLACE ALL INGREDIENTS IN THE ORDER LISTED IN THE BREAD MAKER. USE
SWEET MODE FOR THIS BREAD. BREAD MAKER CANNOT BE PUT ON TIMER MODE.

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Title: Black Forest Pumpernickel
Categories: Breads/Rolls
Yield: 0 Servings

----- SMALL 1 lb LOAF ================
2 t active dry yeast
1/2 c bread flour
1 c rye flour
1 c whole wheat flour
3 T cocoa powder
1 1/2 t salt

1 1/2 tablespoons cornoil
1/2 cup molasses
1 tablespoon caraway seeds
1 1/8 cups warm water
2 tablespoons warm water

Add the ingredients to the pan in the order recommended by machine
manufacturer. Select "white bread" setting; crust color medium.
This recipe yields 1 loaf.

Source:
"CD Kitchens (Bread Machine Collection) at http://www.cdkitchens.com"
S(Formatted for MC5):
"10-15-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

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Title: Black Pepper And Onion Bread
Categories: Breads/Rolls
Yield: 0 Servings

----- MEDIUM 1 1/2 lb LOAF ===========
1 c water
1 T butter
1 t salt
3 c bread flour
3 T dry milk
1 T sugar
1 1/2 t dry onions,Minced
3/4 t freshly-ground black pepper
1/4 t garlic powder
2 t yeast

Place all ingredients in your machine in the order specified by your
machine's manufacturer. Select the basic or white cycle and press
start.
This recipe yields 1 loaf.

Source:
"The Bread Machine Digest at http://www.sonic.net/webpub/"
S(Formatted for MC5):
"10-18-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

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Title: Bread Machine Challah
Categories: Breads/Rolls
Yield: 0 Servings

3/4 c milk
2 eggs
3 T butter (or margarine)
3 c bread flour
1/4 c white sugar
1 1/2 t salt
1 1/2 t active dry yeast

Add ingredients to the pan of the bread machine in the order
suggested by the machine's manufacturer. Select Basic Bread and Light
Crust settings. Start.
This recipe yields a 1 1/2 pound loaf.

Source:
"Bread Recipe.Com (ABM recipe collection) at
http://www.breadrecipe.com"
S(Formatted for MC5):
"10-19-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

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Title: Buckwheat Bread
Categories: Breads/Rolls
Yield: 0 Servings

1 1/2 t active dry yeast
1 T dough enhancer
1 1/2 T dry milk
3 T sugar
1 3/4 c bread flour,plus
2 T bread flour
1 1/2 t salt
1 T wheat (or oat bran)
1/4 c wheat germ
1 1/4 c buckwheat flour

1 1/2 tablespoons butter
9 ounces warm water

Place the ingredients in the bread pan in the order recommended by your
machine's manufacturer. Process on the appropriate cycle.
This recipe yields a 1 1/2 pound loaf.
Comments: This has a strong buckwheat flavor and texture. It is good
with vegetable soups or for morning toast.

Source:
"The Bread Bakers Forum at http://www.angelfire.com/ab/bethsbread"
S(Formatted for MC5):
"10-23-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

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Title: Cajun Bread
Categories: Breads/Rolls
Yield: 0 Servings

----- SMALL 1 lb LOAF ================
1/2 c water
1/4 c onion,Chopped
1/4 c green bell pepper,Chopped
2 t finely-chopped garlic
2 t margarine (or butter )
-softened
2 c bread flour
1 T sugar
1 t Cajun (or Creole seasoning)
3/4 t salt
1 t yeast
----- LARGE 1 1/2 lb LOAF ============
3/4 c water
1/3 c onion,Chopped
1/3 c green bell pepper,Chopped
2 t finely-chopped garlic
1 T margarine (or butter )
-softened
3 c bread flour
2 T sugar
2 t Cajun (or Creole seasoning)
1 1/4 t salt
1 3/4 t yeast

Measure all ingredients into machine according to manufacturer's
directions. Select basic/white cycle. Use medium or light crust color.
(Do not use delay cycles.) Cool on wire rack.
This recipe yields 1 loaf.

Source:
"Southern U.S. Cuisine (ABM Collection) at
http://southernfood.about.com"
S(Formatted for MC5):
"10-15-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

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Title: Caraway Rye Onion Bread
Categories: Breadmaker,Breads
Yield: 1 Servings

-Denise Bradshaw BDgm08b
1 pound breadmaker size
3/4 c Water
1 T Vegetable oil
1 T Honey
2 T onion,Dried
1 1/4 c Bread flour
1/2 c Whole wheat flour
1/4 c Rye flour
1 1/2 T Powdered milk
3/4 t Salt
2 t Caraway seeds
2 t Yeast

Put ingredients in breadmaker in order listed, unless using a
Welbilt
or DAK (reverse them, in that case).

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Title: Carrot & Thyme Bread
Categories: Abm,Fat-free
Yield: 15 Servings

1 1/2 lb loaf,,(1 lb loaf)
2 1/2 t Active dry yeast,(1 1/2 tsp
2 1/4 c Bread flour,(1 1/2 c)
1 c Rye flour,(2/3 c)
1/2 c Yellow cornmeal,(1/3 c)
1 1/2 T Sugar,(1 t)
1 1/2 t Salt,(1 tsp)
1 1/2 T Dried thyme,(1 t)
2 c Carrots,freshly grated, or
1 c Water,(1/2 c or more if

Recipe by: The Best Bread Machine Cookbook Ever, Madge Rosenberg
This
moist multi-grain bread is excellent. It is chock full of vitamins
and fiber and tastes good with fruit or vegetable salad or lentil or
bean soup.

Note: The original recipe called for 3 T vegetable oil for the large
loaf and 2 T for the smaller loaf.

Add all ingredients in the order suggested by your bread machine
manual and process on the basic bread cycle according to the
manufacturer's directions. Let the loaf cool before slicing.

Formatted into MasterCook II and tested for you by Reggie Dwork
reggie@netcom.com

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Title: Cardamom Bread
Categories: Breads/Rolls
Yield: 0 Servings

1/4 c egg substitute (or 1 egg)
1/4 c water
1/2 c evaporated skim milk
1 t salt
1 1/2 t canola oil
3 c bread flour
1 t cardamom,Ground
3 T white sugar
1 t active dry yeast

Place all ingredients into bread machine in the proper order for
your machine. Use the Dough cycle.
At end of the Dough cycle, remove dough from the machine. Place on a
lightly floured board, and let it rest, covered, for about 10 minutes.
Shape dough into a loaf, and place it in a 9- by 5-inch greased bread
pan. Cover, and let rise for 45 minutes.
Just before baking, brush the top of the dough with a little milk, and
slash a line down the center. Bake at 375 degrees for 30 to 35 minutes.
Remove from pan, and cool on a wire rack.
This recipe yields a 1 1/2 pound loaf.

Source:
"Bread Recipe.Com (ABM recipe collection) at
http://www.breadrecipe.com"
S(Formatted for MC5):
"10-19-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

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Title: Cheese Bread For Bread Makers
Categories: Breads
Yield: 5 Servings

7 oz WATER (210 ML)
1 EGG
1 3/4 c BREAD FLOUR
1/4 c ALL-PURPOSE FLOUR
2 T NONFAT DRY MILK POWDER
2 T SUGAR
1 t SALT
2 T BUTTER
1/2 c SWISS CHEESE,SHREDDED 2 OZ
1/4 c PARMESAN CHEESE,GRATED
1 1/2 t DRY YEAST

PLACE INGEDIENTS IN BREAD MAKER IN EXACT ORDER. USE STANDARD LOAF
MODE.

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Title: Cherry Yogurt Bread For Bread Machine
Categories: Elec_bread,Breads
Yield: 8 Servings

----- REGULAR LOAF ===================
1/2 c Water
2 c White bread flour
3/4 t Salt
1/2 c Cherries,dried
1/3 c Cherry yogurt,low fat
2 T Applesauce,unsweetened
2 t Brown sugar
1 1/2 t Fast rise yeast ***OR***
2 t Active dry yeast
----- LARGE LOAF =====================
3/4 c Water
3 c White bread flour
1 1/4 t Salt
3/4 c Cherries,dried
1/2 c Cherry yogurt
1/4 c Applesauce,unsweetened
1 T Brown sugar
2 t Fast rise yeast ***OR***
3 t Active dry yeast

This sweet bread, featuring choice dried Bing cherrys (or any other
kind), is surprisingly versatile. You can use it in lieu of raisin
bread for french toast, or serve it warm with cream cheese and honey
for a dessert bread. The applesauce and yogurt contribute a
refreshing moistness to this light loaf.
+++ regular loaf yields about 8 slices, large about 12 slices
SUCCESS HINTS:
-------------
Use low fat fruited yogurt.
Add the dry cherries whole. If you want whole cherries, add them at
the beep in the fruit/nut cycle.
This recipe can be used with the regular and rapid bake cycles.
CALORIES: 130 PROTEIN: 12%
CHOLESTEROL: 0.3 mg CARBOHYDRATES: 86%
SODIUM: 172 mg. FAT: 2%
-- from ELECTRIC BREAD, by Innovative Cooking Enterprises
PO Box 240888, Anchorage, Alaska 99524-0888

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Title: Chocolate Apricot Kugelhupf
Categories: Breads,Desserts,Kooknet
Yield: 12 Servings

----- SPONGE =========================
1 1/2 c Apricot Nectar
1 1/2 c All-Purpose Flour,sifted
1/4 c Sugar
1/4 c Nonfat Dry Milk Powder
1 pk Fast-Rising Dry Yeast
----- DOUGH ==========================
1/2 c Unsalted Butter,at room
-temperature
1 c Sugar
2 lg Eggs
3 lg Egg Yolks
3 T Apricot Brandy
1 1/4 t Salt
1 t Vanilla Extract
1/2 t Ginger,Ground
1 pk Fast-Rising Dry Yeast
2 T Hot (125øF) Water
3 1/2 c All-Purpose Flour,sifted
12 oz Bittersweet Chocolate
-coarsely,Chopped
6 oz Moist Apricots,Dried
-quartered
2 T Golden Brown,Firmly Packed
-Sugar
1 1/2 t Cinnamon,Ground
Powdered Sugar
----- CHOCOLATE SWIRL CREAM ==========
2 oz Bittersweet Chocolate
-chopped
2 c Whipping Cream,plus
2 T Whipping Cream
2 T Sugar
3 T Apricot Brandy

For sponge, boil apricot nectar in a heavy medium saucepan over high
heat until reduced to 1 cup, about 5 minutes. Pour reduced nectar
into a large bowl. Cool to 120-125F. Whisk in flour, sugar, milk
powder and yeast. Cover tightly with plastic wrap and let rise in a
warm, draft-free area until double in volume, about 30 minutes.

Meanwhile, prepare dough: Generously butter a 12-cup kugelhupf pan. (A
large bundt or angel food pan may be substituted.) Using an electric
mixer, cream butter with sugar in a large bowl until fluffy. Beat in
eggs and egg yolks 1 at a time. Beat in brandy, salt, vanilla and
ginger. Combine yeast and 2 tb hot water in a small bowl and stir
until yeast dissolves. Mix yeast mixture and sponge into butter
mixture. Gradually mix in 3 cups flour. Combine chocolate, apricots,
brown sugar and cinnamon in a medium bowl. Mix into dough.

Spoon dough into prepared pan. Cover tightly with plastic wrap and
clean kitchen towel. Let stand in a warm, draft-free area until dough
rises just to the top of pan, about 3 hours.

Position rack in center of oven and preheat to 350F. Bake kugelhupf
until deep brown and cracking on top and tester inserted in center
comes out clean, about 48 minutes. Cool on rack 20 minutes. Turn out
onto rack and cool completely.

Meanwhile, make Chocolate Swirl Cream: Stir chocolate and 2 tb cream
in a heavy small saucepan over low heat until chocolate melts and
mixture is smooth. Cool. Beat remaining 2 cups cream and sugar in a
large bowl until soft peaks form. Add brandy and continue beating
until stiff peaks form. Pour chocolate mixture over cream and fold
together until whipped cream is lightly streaked with chocolate.
Transfer to a serving bowl and chill.

Place kugelhupf on a platter. Lightly sift powdered sugar over. Cut
into wedges. Serve with chocolate swirl cream.

Source: Gourmet Magazine From Katherine Smith, Kook-Net: The Shadow
Zone IV - Stinson Beach, CA

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Title: Cinnamon Apple Swirl Bread Abm
Categories: Cyberealm,Breads
Yield: 1 Servings

----- DOUGH ==========================
1 pk Active dry yeast
2 1/4 c Bread flour
2 T Brown sugar
1 T Dry milk powder
1 t cinnamon,Ground
1 t Salt
1 c Water
----- SWIRL FILLING ==================
1 Apple,peeled, diced 1/4"
3 T Brown sugar
1 t Cinnamon
1 T Flour
1/4 t Nutmeg

All ingredients should be at room temp before starting. Add the
dough
ingredients to the pan in the order listed. Select White Bread and
press start. Let the machine run all the way through the end of the
final kneading. During the final knead, prepare a work area in which
the dough will be
rolled out. Combine and thoroughly blend the spiral filling
ingredients. After the machine stops kneading for the final time,
remove the bread
pan and turn it out quickly onto the well floured work area. Roll
the dough out to form a long but narrow (about half as wide as
the bread pan is tall) oblong of dough about 1/2" thick. Spread the
spiral filling ingredients over the top of the dough oblong. Roll up
the dough jelly-roll fashion. Return the dough to the bread pan.
Permit the machine to complete rise and bake cycles normally.

Originally posted by Sharon Stevens Reposted by Joel Erlich

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Title: Creamy Rye Bread
Categories: Breads/Rolls
Yield: 0 Servings

7/8 c water
2 1/2 c bread flour
2 t caraway seed
1 1/2 t salt
2 T butter
2 T brown sugar
3/4 c rye flour
1 1/2 t unsweetened cocoa powder
1/2 c sour cream
1 1/2 T molasses
2 t active dry yeast

Place the ingredients in the bread pan in the order recommended by
your machine's manufacturer. Process on the appropriate cycle.
This recipe yields a 1 1/2 pound loaf.

Source:
"The Bread Bakers Forum at http://www.angelfire.com/ab/bethsbread"
S(Formatted for MC5):
"10-22-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

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Title: Dak's Sourdough Starter Abm
Categories: Breads,Kooknet
Yield: 1 Servings

1 c Nonfat (or lowfat milk)
3 T Unflavored yogurt (we used
Nonfat)
1 c All-purpose flour

In a 1-quart pan over medium heat, heat milk to 90-100 degrees.
Remove from heat and stir in yogurt. Place in a warm 3 to 6 cup
glass, ceramic, plastic or stainless steel container with a tight
lid. Cover and let stand in a warm place until mixture is the
consistency of yogurt and a curd has formed. (You can test the
mixture by tilting the container. If the mixture doesn't flow freely
when the container is tilted, it's ready.)

The curding process takes about 18 to 24 hours. You'll need to check
it periodically. If some clear liquid rises to the top of the milk,
stir it back in. NOTE: If the liquid turns pink, discard the batch
and start again.

Once the curd has formed, add the flour and stir until smooth. Cover
again and let stand in a warm place until the mixture is full of
bubbles and has a good sour smell. This should take about 2 to 5
days. Again, if some clear liquid rises to the top stir it back in.
If the liquid turns pink, discard the batch and start again. When the
mixture is ready, you can keep it covered and store it in the
refrigerator until you need it. The recipe makes about 1 1/3 cup
starter.

Posted by Bob Hogan, Wacko in charge LUCIFERnet MBOTVM BBS, Wichita,
KS 316-554-0005

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Title: Dark Rye Bread
Categories: Breads/Rolls
Yield: 0 Servings

1 c water,plus
2 T water
2 T molasses
1 T vegetable oil
1 t salt
2 c all-purpose flour
1 1/2 c rye flour
3 T brown sugar - (packed)
1 T unsweetened cocoa powder
3/4 t caraway seeds
2 t bread machine yeast

Place ingredients in the pan of the bread machine in the order
recommended bymachine's the manufacturer. Select the Basic cycle, and
press Start.
This recipe yields a 1 1/2 pound loaf.

Source:
"Bread Recipe.Com (ABM recipe collection) at
http://www.breadrecipe.com"
S(Formatted for MC5):
"10-19-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Dr. Benjamin's Rye Bread Starter Abm
Categories: Try It,Breadmaker
Yield: 1 Servings

2 1/2 t Yeast
2 c Water
2 c Rye flour
1 sm Onions
1 c Water
1 1/2 c Rye flour

Sprinkle yeast over tepid water. Beat in flour till no lumps remain.

Peel and halve onion; add to starter. Cover loosely with cloth & let
stand at room temp for 24 hrs.

Remove onion. Beat in tepid water & flour. Cover with cloth and let
stand for 24 hrs more. The starter should now be pleasingly
sour-smelling, almost beery and bubbly.

Feed once a week with 1/2 c tepid water & 3/4 c rye flour and leave
out overnight. Otherwise keep in fridge. (Good idea to feed the day
before you're going to use it.)

Source: Robert S. Benjamin MD. From the recipe files of Sylvia
Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator at net/node 004/005

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Title: Dill Pickle Rye Bread
Categories: Breads/Rolls
Yield: 0 Servings

----- MEDIUM 1 1/2 lb LOAF ===========
3/4 c water
1 c dill pickle brine
1 ea egg
2 T shortening
3 c bread flour
1 1/2 c rye flour
2 T sugar
1 1/2 t salt
1 T dill weed
1 1/2 t caraway seed
3 t yeast

Place all ingredients in your machine in the order specified by your
machine's manufacturer. Select the basic or white cycle and press
start.
This recipe yields 1 loaf.
Comments: You may want to reduce or eliminate the salt from the recipe.
The pickle brine should provide all you need.

Source:
"The Bread Machine Digest at http://www.sonic.net/webpub/"
S(Formatted for MC5):
"10-18-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Dutch Crunch Bread
Categories: Breads/Rolls
Yield: 0 Servings

----- MEDIUM 1 1/2 lb LOAF ===========
3/4 c water
1 t sugar
2 1/2 t active dry yeast
1/2 t salt
1 T butter (or margarine )
-melted
2 1/2 c all-purpose flour
----- DUTCH CRUNCH TOPPING ===========
2 t sugar
5 t active dry yeast
1/4 t salt
6 T white rice flour
1 t salad oil
1/3 c water,warm

Place all ingredients (except the topping ingredients) in your
machine in the order specified by your machine's manufacturer. Select
the basic or white cycle and press start.
While the machine is working, in a large bowl stir together all the
ingredients for the topping and cover and let rise in a warm place.
When the machine is on the start of its last rise, stir the topping
mixture and spread the topping over the dough. Allow the machine to
finish the final rise and bake.
When the machine is finished, remove the bread to a wire rack and allow
to cool for 30 minutes before slicing.
This recipe yields 1 loaf.

Source:
"The Bread Machine Digest at http://www.sonic.net/webpub/"
S(Formatted for MC5):
"10-18-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

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Title: Dried Tomato And Rosemary Bread
Categories: Bread,Abm
Yield: 1 Servings

----- LB LOAF ========================

2/3 cup water 2 Tbls. snipped unsalted dried tomatoes (do not use
oil
pack) 1 Tbls. olive or vegetable oil 3/4 tsp. salt 2 cups bread flour
3 Tbls. nonfat dry milk powder 2 tsp. sugar 1/2 tsp. rosemary,
crushed 1/2 tsp. paprika 1 1/2 tsp. bread yeast 1 cup water 3 Tbls.
snipped unsalted dried tomatoes 1 Tbls. olive or vegetable oil 1 tsp.
salt 3 cups bread flour 1/4 cup nonfat dry milk powder 1 Tbls. sugar
1 tsp. rosemary 3/4 tsp. paprika 2 tsp. bread yeast

Add ingredients to bread machine pan in the order suggested by
manufacturer, adding dried tomatoes with the water. Recommended cycle:
Basic/white bread cycle; medium/normal color setting.

Source: Manchester Union Leader

End Recipe Export- From the Recipe Files of Grace Penney

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