Search Results for '("C'

[rottiedogs]

Almond Beer Bread
Submitted by brianjwood on February 23, 2005 at 9:42 am

DESCRIPTION
Almond Beer Bread

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

INSTRUCTIONS
Almond Beer Bread

Ingredients:
This moist, dark yeast bread has the crunch of almonds and the zing of ginger. Try it with ham and cheese and sweet-hot mustard or toast it and top with marmalade.

* 2 C chopped almonds
* 6 tbs butter, divided
* 1 1/2 C dark beer (12 ounces), at room temperature
* 1/2 C firmly packed brown sugar
* 1 pkg (1/4 ounce) active dry yeast
* 4 to 5 C flour, divided
* 2 tsp powdered ginger
* 2 eggs, divided
* 1 1/2 tsp salt
* 1/2 tsp almond extract
* 1 TBS water

Instructions:
Saute almonds in 2 Tbsp butter until crisp; reserve. Melt remaining 4 Tbsp butter; reserve. Mix beer and brown sugar. Stir in yeast and let stand until yeast is dissolved, about 10 minutes. Beat in 2 cups flour, ginger, 1 egg, salt, and almond extract. Add melted butter and another cup flour. Stir in almonds. Continue to add flour as needed to make a firm dough that cleans the bowl. Turn out onto a floured board and knead until dough is smooth and elastic, about 10 minutes. Place in an oiled bowl and turn to coat with oil. Cover and let rise until double in volume, about 1 to 1 1/2 hours. Punch dough down and let rest for 10 minutes. Divide dough in half and form 2 round loaves. Place on baking sheet, cover, and let rise until double in volume, about 1 to 1 1/2 hours. Beat remaining egg with 1 Tbsp water and brush loaves. Bake at 350 degrees for 30 to 35 minutes or until golden brown and loaves sound hollow when tapped on the bottom.

Makes 2 loaves.

[rottiedogs]

Absolutely Apricot Bread
Submitted by brianjwood on August 02, 2002 at 11:57 am

DESCRIPTION
Absolutely Apricot Bread

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

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

Title: Absolutely Apricot Bread - Abm - Large Loaf
Categories: Breads
Yield: 1 Servings

1 1/4 c Water
3 c White Bread Flour
2 T Dry Milk
1 1/2 t Salt
2 T Butter
1/4 c Apricot Jam
3/4 c Dried Apricots,Chopped
2 t Yeast,Fast Rise Or Machine
- Or -
3 t Yeast,Active Dry

Source: electric bread this is bread with the jam alread inside!
It's a coffee bread, a snack bread or the perfect after-school bread.
The finely textured sweet bread also happens to be lovely, with the
summery orange apricots floting in the golden loaf. success hints -----
-------- use the "light" crust feature if your machine provides it.
use dried apricots preserved without sulfur dioxide, which sometimes
deactivates the yeast. use a jam with a high fruit content and few
other additives. use regular, rapid or delayed time bake cycle.

-----

[rottiedogs]

Abm Levain Starter
Submitted by brianjwood on August 17, 2010 at 10:20 am

DESCRIPTION
This is the starter recipe (one of them rather) from the Rustic European Breads book, and an excellent way to start the adventure of sourdough baking! As you can see, it is straightforward in the extreme. Later, much later, you may want to try it with a select strain of yeast , or try natural
airborne fermentation. Of the two I would choose a bought starter yeast.

SUMMARY
Yield 0 Source Rustic European Breads File under ABM Recipes

INGREDIENTS
1 cup organic bread flour
1/4 teaspoon bread machine yeast
1/2 cup room temperature spring water

INSTRUCTIONS
This is an easier way to make The French Baker's starter or leavening. You can do it directly in your bread machine using the dough cycle.
Process all ingredients through the dough cycle, then leave the 'levain' to
work" for 2 to 5 days, or until it smells and tastes pleasantly sour and is
bubbly and light. During this time you may store it in the machine, or
transfer it to a jar with a lid, and keep it in a warm, draft-free place.
Knead the dough a couple of times during the process, to stir the mixture
And admit more airborne microflora. After about a week, if you haven't used
the starter, pull off a cup to give away or discard, and feed the rest by
kneading in 1/2 cup organic bread flour and 1/2 cup spring water. Leave the
starter in a warm place overnight, then refrigerate until needed. The aroma
Will continue to become more sour and the tan, bubbly dough
Will have a crusty surface and a runny middle. Stir the crust back into the
starter any time you're working with it. No need to discard it. It will
re-hydrate once it's re-mixed.

[rottiedogs]

Abm Cardamom Bread
Submitted by brianjwood on February 09, 2005 at 1:34 pm

DESCRIPTION
ABM Cardamom Bread

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

INSTRUCTIONS
Bread Machine Cardamom Bread
This bread is commonly made during the Christmas season
but can be enjoyed anytime of the year. It smells
delicious as it's kneading and baking and it makes wonderful
French toast. It is made using the dough cycle of your bread
machine. Prep Time: approx. 10 Minutes. Cook Time: approx. 35
Minutes. Ready in: approx. 2 Hours 45 Minutes. Makes 1 - 1 1/2
pound loaf (12 servings).
Printed from Allrecipes, Submitted by LB1FAN

1/2 cup milk
1 egg
1/4 cup honey
1/4 cup unsweetened applesauce
1/4 teaspoon salt
3 cups bread flour
1/2 teaspoon ground cardamom
2 teaspoons active dry yeast

Directions
1 Place ingredients into the pan of your bread machine in
the order recommended by the manufacturer. Select the
Dough cycle and press Start.
2 When the bread machine indicates that the cycle has
ended, remove the dough, and knead slightly. Form into a loaf
shape, and place into a greased 9x5 inch bread pan. Cover,
and let rise in a warm place until doubled in size, about
45 minutes.
3 Preheat the oven to 350 degrees F (175 degrees C).
4 Uncover the loaf, and brush the top with water. Bake
for 40 to 45 minutes in the preheated oven, or until
nicely browned, and the loaf makes a hollow sound when tapped
on the bottom. Allow to cool for 10 minutes before
removing from the pan. Cool for about 1 hour before slicing.

[rottiedogs]

Abm Bread Selection For Petra
Submitted by brianjwood on November 22, 2002 at 6:29 am

DESCRIPTION
ABM Bread Selection for Petra

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

INSTRUCTIONS
Another transit batch. I need a Ford van!
Cheers, brian

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Title: 8-Grain Bread Abm
Categories: Cyberealm,Kooknet,Breads
Yield: 1 Servings

1 pk Active dry yeast
1 1/2 c Bread flour
1 1/2 c King Arthur 8 grain flour
1 T Sugar
1/8 c Corn oil
1 t Salt
3/4 c milk,Warm
1/4 c water,Warm

All ingreadients but the milk and water should be at room temp
before
starting. Add ingredients to the pan in the order listed. Select Whole
Wheat Bread. Press Start.

Posted by Joel Erlich, Kooknet Conference Participant

-----

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Title: Abm Foolproof White Bread For The R2 D2
Categories: Breadmaker,Tested
Yield: 24 Servings

1/2 T Yeast
3 c Flour,bread
1/2 T Salt
1 T Sugar
1/2 T Dough enhancer,optional
2 T Oil
1 Eggs
1 c Water,warm

Bring all ingredients to room temperature and pour into bakery, in
order. Set "baking control" at 11 o'clock. Select "white bread" and
push Start.

In hot, humid weather, use only 1-1/8 c water.

Tested in DAK 1-1/2 lb R2D2 bread machine.

Copyright 1993 by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator at net/node 004/005, Internet
sylvia.steiger@lunatic.com

-----

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Title: Abm Whole Wheat Apple Raisin Bread
Categories: Bread,Abm
Yield: 2 Servings

1 t Yeast
1 1/3 c Bread flour
1 c Whole wheat flour
. (10 1/2 oz. total weight)
1 T Dry milk
1 T Vital gluten
1 T Lecithin granules
2 t Barley malt syrup
1/2 t Cinnamon
1 pk Unsweetened apple sauce
Water added to apple sauce
. to make 1 cup liquid
1/4 c Raisins

Place everything EXCEPT the cinnamon and raisins in the machine.
Roll
the raisins in the cinnamon to coat. Wait for the first mix to be
completed. Add the cinnamon and raisins.

-----

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Title: Banana Oatmeal Bread Abm
Categories: Cyberealm,Kooknet,Breads
Yield: 1 Servings

2 t Active dry yeast
1 c Oats
2 c Bread flour
1 c Whole wheat flour
1 T Butter
1 T Dry milk powder
1/2 t Cinnamon
1/4 t Nutmeg
2 T Honey
1 t Salt
1 Egg
1/4 c Sour cream
2 c Sliced,ripe bananas

All ingredients should be at room temp before starting. Add
ingredients to the pan in the order listed. Select white bread. Press
start. Remove the bread from the pan at the end of the baking cycle.
Place bread on a cake rack for at least 1 hour before slicing.

Posted by Joel Erlich, Kook-Net conference participant.

-----

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Title: Blueberry Oatmeal Bread Abm
Categories: Breadmaker,Try it
Yield: 24 Servings

1/2 T Yeast
3 c Flour,bread
1/2 c Oats
1/2 t Salt
2 T Sugar
1 T Butter
16 oz Blueberries,canned

Bring all ingredients to room temperature and pour except
blueberries
into bakery, in order. Bring all ingredients to room temperature.
Pour undrained blueberries into 2-cup measure. Add water or drain
juice so total volume is 1-1/2 cups. Set "baking control" to medium.
Select "white bread" and push Start.

Tested in DAK 1-1/2 lb R2D2 bread machine. Sylvia's comment:

Source: _Loafing It_. MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005

-----

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Title: Chocolate And Cherry Loaf Abm
Categories: Breads,Desserts,Cyberealm,Kooknet
Yield: 8 Servings

1/3 c Half-And-Half,plus
2 T Half-And-Half
2 Eggs
3/4 t Orange Rind,grated
1/4 c Sugar
1 t Salt
3 c Bread Flour
2 1/2 t Yeast
3/4 c Semisweet Chocolate,chopped
4 oz Dried Cherries,soaked in
1/4 c Orange Juice,overnight

Place all the ingredients except cherry mixture and chocolate in the
machine, program for basic white bread and press start. After 33
minutes have elapsed, add the cherries with any remaining liquid and
the chocolate.

Source: Desserts from your Bread Machine Typed by Meg Antczak, Fido
Cooking Conference 07-19-95 Revised for Meal-Master Format by
Katherine Smith

-----

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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: English Crumpets (Bakestone Recipes)
Categories: Breads,Breakfast
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 milk and water,Warm
1 T Vegetable oil
1/2 t Bicarbonate of soda
1/4 pt water,Warm

Sift the flours and salt 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: English Toasting Bread #1
Categories: Abm
Yield: 1 Servings

-1 1/2 lb. loaf
3/4 c Milk
3/8 c Water (Dak add 2 tb. more)
3 c Bread flour
1 t Salt
2 t Sugar
1/4 t Baking soda
2 t Yeast
Cornmeal
----- =================================
-1 lb. loaf
5/8 c Milk
1/4 c Water (DAK add 1 tb. more)
2 c Bread flour
1/2 t Salt
1 1/2 t Sugar
1/4 t Baking soda
2 t Yeast
Cornmeal

SOURCE: This was Posted on NVN F & W Board - message #106668 by
Kathy Vanklaver....and she got it from Linda Rehberg's book, Bread
Machine Magic.
Formatted into MM by Ursula R. Taylor.
Place all ingredients in bread pan except the cornmeal, according
to manufacturers dierections, select Dough cycle and press start.
When dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread from pan, and turn out dough onto a
floured countertop or cutting board.
Grease a loaf pan; sprinkle all sides with cornmeal.
Place dough into prepared loaf pan. With your hands, carefully
press it evenly into pan. Sprinkle the top with cornmeal. Cover and
let rise in a warm oven for 20-30 minutes or until dough almost
reaches the top of the pan. Remove pan from oven and preheat oven to
400 degrees. Bake at 400 for 25 minutes. Remove from oven; remove
loaf pan and cool on wire rack. To serve, cut into thick slices and
toast.....

-----

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Title: European Black Bread
Categories: Breads/Rolls
Yield: 0 Servings

7/8 c water
3/4 t cider vinegar
1 1/2 c bread flour
1/2 c rye flour
1/4 c oat bran
1 T butter (or margarine)
1 1/2 T white sugar
1 t salt
1 t caraway seeds
1 t minced onion,Dried
2 T unsweetened cocoa powder
1 t active dry yeast

Place the ingredients in the pan of the bread machine in the order
suggested by the manufacturer. Select Normal setting, and then press
Start.
This recipe yields a 1 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: Fig Walnut Wheat Bread
Categories: Breads/Rolls
Yield: 0 Servings

----- MEDIUM 1 1/2 lb LOAF ===========
1 c water
3 T honey
1 T butter
1 t salt
3/4 t cinnamon,Ground
1/3 c wheat germ
1 1/2 t cocoa powder
4 T powdered milk
3 c bread flour
2 1/2 t active dry yeast
1/2 cn dried figs,chopped
1/3 c walnuts,Chopped

Place all ingredients (except walnuts and figs) in your machine in
the order specified by your machine's manufacturer. Select the
basic/white cycle and press start. If your machines basic/white cycle
doesn't have an add-in beep. Then use the cycle that does or turn on
the add-in beep.
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: Focaccia (Italian Flatbread) Abm
Categories: Try It,Breadmaker,Italian
Yield: 6 Servings

2 1/2 c Flour,bread
1 T rosemary leaves,Dried
2 t Salt
1/2 T Yeast
3 T Oil,olive
1 c Water,hot
Oil,olive

Mix 1 1/2 cups of the flour, the rosemary, salt, and yeast in a
large
bowl thoroughly. Add 3 tablespoons oil and the hot water. Beat on low
speed 30 seconds, scraping bowl constantly. Beat on medium speed 1
minute, scraping bowl frequently. Stir in enough remaining flour to
make dough easy to handle. Turn dough onto lightly floured surface.
Knead 5 to 8 minutes or until smooth and elastic. Place in greased
bowl; turn greased side up. Cover and let rise in warm place about 1
hour or until double. (Dough is ready if indentation remains when
touched.) Punch down dough. Brush 12-inch pizza pan or large cookie
sheet with oil. Press dough in pizza pan or flatten into 12" circle
on cookie sheet. Make depressions, with fingers about 2 inches apart,
into dough. Brush with oil; sprinkle with pepper. Let rise uncovered
in warm place 30 minutes.

Heat oven to 400 degrees. Bake 20 to 25 minutes or until golden
brown. Brush with additional oil. Serve warm.

*If using quick-acting yeast, omit first rise. After kneading, cover
dough and let rest 10 minutes. Press dough in pan and continue as
directed.

High altitude directions (3500 to 6500 feet): Rising times may be
slightly shorter.

Food & Wine RT [*] Category 2, Topic 29 Message 173 Mon Nov 09, 1992
M.GOLDSTEI15 [D.O.M.] at 21:10 EST

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: Forty Niner Sourdough Bread Abm
Categories: Cyberealm,Breads
Yield: 1 Servings

1/2 c Starter
3 c Bread flour
1 1/2 t Sugar
1 1/2 t Salt
3/4 c water,Warm
2 T water,Warm

All ingredients should be warm, at least to room temp before
starting. Add ingreadients in the order listed. Select "dough". Press
start. When the dough cycle finishes, set the machine for a delayed
start cycle scheduled to complete in 10-12 hours.

Posted by Joel Erlich

-----

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Title: Fresh Rosemary Onion Focaccia Abm
Categories: Breads,Kooknet,Cyberealm
Yield: 6 Servings

1 1/4 c Water
1/3 c Olive Oil
1/3 c Rosemary Leaves
2 t Salt
3 c Flour
1/2 c Cornmeal
1 T Yeast
1 lg Spanish Onions,cooked in
2 T Olive Oil
----- TOPPING ========================
2 T Olive Oil
Coarse Salt
Pepper,Ground

Place all dough ingredients except cooked onion in the machine,
program for knead and first rise. Press start. Strain onions and
return liquid. At end of final knead, add the onion (without liquid)
to the machine. Restart and knead only until the onion is roughly
mixed in. The dough will be wet and onion will remain in clumps,
sticking out of the dough. Turn the dough out on a well-floured board
and knead briefly by hand to form a ball. Oil a pizza pan or baking
sheet. Place the dough on the prepared pan and pat into a 12" disk.
Coat the top of the dough with the onion juices. Cover with plastic
wrap and let it rise either at room temperature until doubled in
bulk, or in the refrigerator overnight. A long cold rise in the
refrigerator will result in a more flavorful bread with a heartier
interior. Preheat the oven to 450F. with the rack in the center
position.

Just before baking the dough, use your fingertips to gently make
indentations in the surface. Drizzle on the oil and then sprinkle
with salt and pepper. Bake for 10 minutes, then reduce to oven to
350F. and bake for another 12 to 15 minutes, or until the focaccia
is golden brown. Serve hot or at room temperature.

Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido
Cooking Conference 07-19-95 Revised for Meal-Master Format by
Katherine Smith

[rottiedogs]

Abilene Choral Society & Music Guild Chili
Submitted by brianjwood on November 27, 2002 at 3:38 am

DESCRIPTION
Abilene Choral Society & Music Guild Chili

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This is another recipe from The Manhattan Chili Co SouthWest American Cookbook,by Michael McLaughlin, my no. 1 favourite. It attracts interest for the name alone, but the taste is great too.
Cheers, Brian

Abilene Choral Society and Music Guild Chili
Serves 6 to 8
In other words, a "gourmet" chili for tenderfeet and other genteel types. This tasty chili always surprises chili heads who think they only like it hot.
6 tablespoons olive oil
2 large yellow onions, peeled and coarsely chopped (about 4 cups)
3 large celery stalks, finely chopped
6 medium garlic cloves, peeled and minced 3 pounds chili-grind beef
2 teaspoons salt
1/3 cup mild, unseasoned chili powder
2 tablespoons ground cumin, from toasted seeds I V2 tablespoons dried basil
1 tablespoon dried oregano, preferably Mexican 1/2 teaspoon cayenne pepper, or to taste
1 can (35 ounces) Italian plum tomatoes, crushed and well drained
4 cups beef stock or canned beef broth
I 1/2 cups hearty dry red wine
2 large sweet green peppers, stemmed, cored, and diced
2 large sweet red peppers, stemmed, cored, and diced
2 to 3 tablespoons yellow cornmeal, as optional thickener
2 cans (16 ounces each) dark red kidney beans, drained and rinsed

1. In a large skillet over medium heat, warm 3 tablespoons of the oil. Add the onions, celery, and garlic, lower the heat slightly, and cook, stir ring once or twice, until very tender, about 20 minutes.
2. Meanwhile, set a 41/2- to 5-quart heavy flameproof casserole or Dutch oven over medium heat. Add the beef, season with salt, and cook, uncovered, stirring often, until the meat is evenly crumbled and has lost all pink color, about 20 minutes.
3. Scrape the onion mixture into the casserole with the beef. Stir in the chili powder, cumin, basil, oregano, and cayenne pepper and cook, stirring, for 5 minutes. Stir in the tomatoes, beef stock, and red wine and bring to a boil. Lower the heat and simmer, uncovered, stirring occasionally, for 1 hour .
4. Meanwhile, in a medium skillet, warm the remaining 3 tablespoons of oil over high heat. When it is very hot, add the diced green and red peppers and cook, tossing and stirring, for about 5 minutes, or until the peppers are lightly browned. Set them aside.
5. Taste the chili, correct the seasoning, and add the sauteed peppers. Continue to simmer , stirring often, for another 30 minutes, or until the meat is tender and the chili is reduced to your liking.
6. To further thicken the chili, or to bind any surface fats, stir in the optional cornmeal. Stir in the kidney beans and simmer for another 5 minutes, or until heated through.
NOTE: For a particularly rich and delicious chili, substitute chili-grind pork for half of the beef. Of all the chilies, this one seems to benefit the most from an overnight rest before serving.

[rottiedogs]

A Scone Selection
Submitted by brianjwood on November 21, 2002 at 7:25 am

DESCRIPTION
A Scone Selection

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
Get lots of strawberry jam and clotted cream in.
Cheers, brian

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Title: Lemon Scones
Categories: Breads,Breakfast
Yield: 16 Servings

4 c All-purpose flour 3,Sifted
-times with 2 Tbs
Baking powder
1/4 c Sugar
1/4 t Salt
3 T lemon peel,Grated
1/2 c (1 stick) butter,Unsalted
-cut into 1/2-inch
Pieces
2 Eggs,room temperature,
-beaten to blend
2/3 c Milk (or buttermilk)
All-purpose flour (for
-rolling)
Whipping cream

Makes 16 to 20

Preheat oven to 450 F. Grease and flour baking sheets. Sift flour, sugar and salt into deep bowl. Stir in peel. Cut in butter until mixture resembles coarse meal. Blend in eggs and just enough milk or buttermilk to form soft but not sticky dough. Turn dough out onto lightly floured surface. Gently roll or pat dough to about 1/2-inch thickness, lightly flouring as necessary to prevent sticking. Cut out rounds using 2-inch flourd biscuit cutter. Set 1/2 inch apart on prepared baking sheets. Brush with cream. Bake until scones are golden brown, 12 to 15 minutes.

Bon Appetite

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Title: Lemon Walnut Scones
Categories: Breads
Yield: 6 Servings

1 1/3 c Unbleached all-purpose flour
1/4 c light brown,Firmly Packed
-sugar
1 T Double-acting baking powder
3/4 t Baking soda
1 t Salt
3/4 Stick (6 Tbsp) cold,Unsalted
-butter,cut into bits
2/3 c Whole-wheat flour
1/3 c Miller's bran (try a natural
-food store)
3/4 c walnuts,Chopped
2/3 c Raisins
1 1/2 T lemon rind,Freshly Grated
1 lg Egg
1/2 c Buttermilk

* egg wash, made by beating 1 large egg yolk with 1 tsp water *
softened butter, assorted jams as accompaniments .Into a bowl, sift together the unbleached flour, brown sugar, baking powder, soda & salt. Blend in the butter until mixture resembles coarse meal, and stir in the whole-wheat flour, bran, walnuts & raisins until the mixture is combined. In a small bowl, whisk together the rind, egg & buttermilk, add this mixture to the flour mixture and stir the mixture with a fork until it just forms a sticky but manageable dough. Knead the dough lightly on a floured surface for 30 seconds and pat it gently into a 3/4 inch thick round. Cut out rounds with a 2 or 2-1/4 inch cutter dipped in flour and arrange them on a buttered baking sheet. Form the scraps into a ball, pat into 3/4 inch thick round & repeat. Arrange the rounds on the baking sheet, brush the
tops with the egg wash, and bake the scones in the middle of a
pre-heated 400 degree oven for 15 - 17 minutes or until golden. Serve the scones warm with the butter and jams. Per Serving: 230 calories, 5 gm protein, 30 gm carbohydrate, 11 gm fat, 39 mg cholestrol, 329 mg sodium.

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Title: Maple Pecan Scones
Categories: Breakfast
Yield: 12 Servings

3 c Flour
1 c Pecans,chopped
1 1/2 T Baking powder
3/4 t Salt
3/4 c Cold butter,Unsalted
2/3 c Maple syrup plus a little
-extra for brushing
1/3 c Heavy cream

Heat oven to 350'F. Grease and flour a 9-x-13 baking sheet. In a
large bowl stir together the flour, pecans, baking powder, and salt. Cut in the butter until the mixture resembles coarse meal. Set aside. In another bowl, whisk together the maple syrup and cream. Make a well in the center of the dry ingredients and pour in the liquid mixture, combining with swift strokes until the dough clings together. Roll out about two inches thick on a lightly floured surface. Cut scones with a three-inch round biscuit cutter and place on baking sheet about two inches apart. Brush tops with additional maple syrup, and bake for fifteen to twenty minutes or until lightly browned. Transfer to a rack and cool.

Source: Americas, September, 1995

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Title: Marble Scones - Country Cooking
Categories: Breads,Chocolate
Yield: 8 Servings

4 c Unsiftcd all-purpose flour
1/3 c Sugar
4 t Baking powder
1 t Salt
1/2 t Baking soda
2/3 c Butter
1 1/3 c Buttermilk
2 t Vanilla extract
2 1-oz squares semisweet
-chocolate,melted

Heat oven to 425'F. Grease large baking sheet. In large bowl,
combine flour, sugar, baking powder, salt, and baking soda. With
pastry blender or 2 knives, cut the butter in until mixture resembles coarse crumbs. Remove 1 1/4 C flour mixture to medium-size bowl. In small bowl, combine buttermilk and vanilla. In cup, combine 1/4 C buttermilk mixture and the chocolate. Add remaining buttermilk mixture to remaining flour mixture in large bowl and mix lightly with fork until it clings together and forms a soft dough. Add chocolate mixture to the reserved 1 1/4 C flour mixture in medium-size bowl and stir with fork until it forms a soft dough. Turn both doughs out onto lightly floured surface; divide chocolate dough into 6 pieces. Dot 3 chocolate pieces over surface of plain dough. Fold plain dough
over and dot with remaining 3 pieces chocolate dough; knead 5 or 6 times to marbleize dough. Divide dough in half. With lightly floured rolling pin, roll one half of dough into a 7-inch round. Cut into 4 wedges. Repeat with remaining half of dough. Place scones, 1 inch apart, on greased baking sheet. Pierce tops with tines of fork. Bake scones 15 to 18 minutes or until golden brown. Serve warm.

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Title: Margaret's Scones
Categories: Breads
Yield: 12 Servings

2 c All Purpose Flour
3 t Baking Powder
1/2 t Salt
2 T Granulated Sugar
2 T Shortening,chilled
2 Eggs
1/3 c Milk
3/4 c Raisins

Servings: 12

Sift dry ingredients together in a mixing bowl. Cut in shortening until it is the size of small peas. Using a small bowl, beat eggs, then beat in milk and pour into flour mixture. Stir just until blended; do not overmix or dough will become tough. Fold in raisins. Roll out dough on floured surface until 2 inches thick, then cut into rounds on greased baking sheet. Bake in oven preheated ot 425 degrees for 12 - 15 minutes, or until lightly browned. Makes about a dozen.

Recipe by Margaret Hayes. These scones appear in the movie The Dance Goes On. Montreal actress Louise Marleau takes them to a Gaspe fair.

From The Gazette, 91/09/18. Posted by James Lor.

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Title: Molasses & Ginger Scones
Categories: Breads
Yield: 6 Servings

1 7/8 c Whole wheat flour,-OR-
2 c Unbleached white
2 T Brown sugar,firmly packed
1/2 t Baking soda
1 T Baking powder
1/2 t Ginger
4 T Butter,cut into bits
1 lg Egg,beaten
2 T Molasses
1/2 c Lowfat yogurt
1/4 c Raisins

PREHEAT OVEN TO 425F. Line a cookie sheet with parchment. Using a wooden spoon, mix the flour, sugar, baking soda and powder and ginger together. Stir in the butter, then the egg, followed by the molasses, yogurt and raisins. Mix until too thick to stir. Flour a flat surface and turn the dough onto it. Form the dough into a ball and knead until it holds together nicely, adding flour if the dough sticks to your hands. The dough should be slightly tacky. Pat the ball down to 1/2-inch thickness, and cut hearts from it. Place the hearts on the
cookie sheet and bake until golden brown and firm, about 15 minutes. Serve with jam and tea. Makes 6 large heart-shaped scones.

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Title: Old Fashioned Cream Scones
Categories: Scones
Yield: 1 Servings

2 c Unsifted all purpose flour
3 t Baking powder
2 T Sugar
1/2 t Salt
4 T Butter
2 Eggs,beaten -- see note
1/3 c Heavy cream
2 t Sugar

I often add dried cranberries and minced orange zest to the dry
ingredients before adding the eggs and cream.

Note: Reserve 1 Tablespoon egg white for brushing on top.

Preheat oven to 400 degrees.

Combine flour, baking powder, 2 Tablespoons sugar and salt. Cut in butter with your fingers, a fork or two knives. Beat eggs slightly with cream, and stir into flour mixture. Turn out onto a lightly floured surface and knead only until dough sticks together. Divide in two parts. Rolls each part out into a circle that is 1" thick and 6" in diameter. Cut each circle into 4 wedges, and put wedges on ungreased baking sheet. Bake for 15 minutes.

Recipe By : From the 1966 _SUNSET_Cook_Book_of_Breads_

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[rottiedogs]

A Savoury Sandwich Selection
Submitted by brianjwood on May 20, 2004 at 1:59 am

DESCRIPTION
A Savoury Sandwich Selection

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
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Title: Russian Tea Cakes
Categories: Snack
Yield: ? Servings

1 c butter
1 t vanilla extract
6 T confectioners' sugar
2 c all purpose flour
1 c chopped walnuts
1/3 c confectioners' sugar,for
-decoration

[Note: From:E-Cookbooks Library ]
Preheat oven to 350 degrees F(175 degrees C). In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons
confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet. Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar.

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Title: Smoked Salmon And Chive Sandwiches
Categories: Bread,Sandwich
Yield: 6 Servings

12 sl Pumpernickel,Thinly Sliced
6 oz Smoked Salmon,Thinly Sliced
8 oz Cream Cheese,Softened
1/4 c Butter,Softened
1 T Lemon Zest,Grated
Salt And Pepper
3 T Fresh Chives,Finely Chopped

Beat cream cheese and butter together until smooth and light. Beat in lemon zest, salt and pepper to taste. Stir in chives. Lay out 6 slices of the bread. Carefully spread with half the filling. Place the salmon, overlapping if necessary, in an even layer over the filling. Spread with the remaining filling and top with the remaining slices of bread. Trim off the crusts and cut the sandwiches into quarters.

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Title: Mangia's Fig And Goat Cheese Sandwich
Categories: Sandwich,Cheese
Yield: 1 Servings

4 small black mission figs
1 T extra virgin olive oil
1 1/2 T brown sugar
1 t lemon juice
1 ounce Montrachet (or Coach)
-Farm goat
-cheese
Leaves of arugula
2 sl whole-wheat walnut bread

Slice figs and toss with the olive oil, brown sugar and lemon juice. Roast approximately 10 minutes, until they puff, in a pre-heated, 400-degree oven. Spread the goat cheese on 1 slice of the bread and layer with the figs. Top with arugula and a slice of bread.

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Title: French Grilled Chicken Sandwich
Categories: Sandwich,Chicken
Yield: 8 Servings

8 chicken cutlets
1 c olive oil
2 t paprika
1 t salt
1 t black pepper,Freshly Ground
2 t fresh garlic,finely chopped
2 t basil,Dried
2 t oregano,Dried
4 baguettes,halved crosswise
-and then lengthwise
Lettuce,tomato and slices
-of avocado

This savory sandwich can be assembled up to one hour before serving. Serve at room temperature. Trim any visible fat from the chicken. In a shallow glass pan, combine the olive oil, paprika, salt, pepper, garlic, basil and oregano. Stir well. Marinate the chicken in this mixture for a couple of hours. Remove chicken from the marinade and dry it with paper towels. Discard marinade. Preheat the grill. Grill the chicken about 5 inches from the flame for about 3 minutes, then turn and grill
on the other side for 3 to 4 minutes or until chicken is cooked
throughout.Place 1 cutlet into each baguette half. Top with lettuce, tomato and avocado slices. Wrap well.

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Title: Herbed Shrimp Salad With Watercress On Toasted Brioche
Categories: Sandwiches&Snac
Yield: 4 s Servings

1 1/4 lb small shrimp (about 60)
-shelled and deveined
1/4 c mayonnaise
1/2 c finely diced celery
1 -2 tbsp minced fresh chives
-tarragon, or dill
2 t fresh lemon juice
1 c watercress sprigs
eight 1/2-inch slices
-brioche or
-challah,toasted lightly.

[Note: Can be prepared in 45 minutes or less. Courtesy Epicurious ]In a large saucepan of salted boiling water cook shrimp 1 minute, or until just cooked through. Drain shrimp well and cool completely. Chop shrimp and in a bowl toss with mayonnaise, celery, herbs, lemon juice, and salt and pepper to taste. Make 4 sandwiches with shrimp salad, watercress sprigs, and bread, pressing together gently.

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[rottiedogs]

A Pound Cake
Submitted by brianjwood on November 14, 2004 at 11:13 pm

DESCRIPTION
A Pound Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
TODAY'S RECIPE
__________________________________________________
I've never made a pound cake, but I hope you will!
Cheers, Brian

Pound cakes can be a bit temperamental, and one of the keys to their success is to start baking them in a cool oven in order to allow the batter to come up to temperature gradually. This will also cause the cooking time to vary depending on how fast your oven heats, so be sure to check the cake for doneness as directed in the recipe.

All recipes this week are adapted from "Damon Lee Fowler's New
Southern Kitchen," Simon & Schuster, 2002

Bourbon Pound Cake

3 1/2 cups (875 ml) all-purpose flour
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) salt
1 lb (450 g) butter at room temperature
2 cups (500 ml) sugar
8 large eggs
1/3 cup (80 ml) milk (whole milk for best results)
1/3 cup (80 ml) bourbon
1 tsp (5 ml) vanilla extract

Sift the flour, baking powder, and salt together. Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Fold in half the flour, then fold in the milk, then the remaining flour, followed by the bourbon and vanilla. Pour the batter into two lightly greased and floured 9-inch (23 cm) loaf pans and run the blade of a knife through the batter in an X pattern from corner to corner of the pans to eliminate air bubbles. Place the pans in the center of a cool oven, leaving a space between them. Turn the oven to 325F (165C) and bake for about 1 hour, until a wooden skewer inserted in the
middle comes out clean. Turn off the oven and let the cakes cool in the oven for 10 minutes. Open the oven door and cool for 30 minutes. Turn the cakes out onto a wire rack to cool completely before slicing.
Makes 2 cakes to serve 12 to 18.

Bon appetit from the Chef at World Wide Recipes

[rottiedogs]

A Cinnamon Selection
Submitted by brianjwood on October 08, 2002 at 10:25 am

DESCRIPTION
A Cinnamon Selection

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

INSTRUCTIONS
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Title: "Land Of Nod" Cinnamon Buns
Categories: Pickell,Breads,Quick,Desserts
Yield: 1 Servings

20 Dough Rolls,Frozen
1 c Brown Sugar
1/4 c Vanilla Pudding,Instant
1 T Cinnamon (up to 2 Tbsp)
3/4 c Raisins,Plumped
1/4 c Butter,Melted (up to 1/2 C)

Before you put the cat out and turn off the lights, grease a 10"
bundt pan and add the frozen rolls. Mix the brown sugar, dry pudding
powder and cinnamon. Sprinkle over the rolls. Sprinkle the plumped
raisins ontop. Pour the melted butter or margarine over all. Cover
with a clean, damp cloth. (Leave out at room temperature). Turn out
the lights and say Good Night. In the morning preheat the oven to
350F and bake for 25 minutes. Let sit for 5 minutes and then turn out
on a serving plate. Now Enjoy!

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Title: 1989 3rd Place: Cinnamon Toffee Bars
Categories: Cookies,Holiday
Yield: 48 Servings

1 c Unsalted butter,softened
1 c brown sugar,Packed
1 Egg
1 t Vanilla
2 T cinnamon,Ground
1/2 t Salt
2 c All-purpose flour
1 Egg white,beaten
----- STREUSEL =======================
6 T Butter,cold
3/4 c All-purpose flour
3/4 c Sugar
Colored sugar,For Garnish

Preparation time: 15 minutes Baking time: 20 to 25 minutes

1. Heat oven to 375 degrees. Grease 15- by 10-inch jelly-roll pan.
Cream butter, sugar, egg and vanilla in mixing bowl. Stir in cinnamon
and salt. Add flour, a little at a time. Blend well. Press into pan
to 1/4 inch thickness with wax paper.

2. Brush beaten egg white over dough. Combine streusel ingredients
in food processor. Process until butter is evenly blended. Sprinkle
streusel over dough. Bake 20 minutes. Cool on wire rack 15 minutes.
Cut into 2- by 1 1/2 -inch bars while still warm.
Note: The test kitchen found that a mixture of ground spices such as
cinnamon, allspice, ginger, cardamom and cloves also works nicely in
place of the cinnamon, and for the holiday season, a sprinkling of
colored sugar before baking brightens up these cookies.
This recipe from Mary Pat Knopp of Chicago placed third in the 1989
cookie contest. from the Chicago Tribune second annual Food Guide
Holiday Cookie Contest December 14, 1989

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Title: 1989 Honorable Mention: Jelly Christmas Eyes
Categories: Cookies,Holiday
Yield: 18 Servings

1/2 c Margarine
1/3 c Sugar
1 Egg
Juice of 1 lemon
1/4 t lemon rind,Grated
1 1/3 c All-purpose flour
1/2 c almonds (or walnuts),Ground
Raspberry (or strawbery
-jelly)
Sugar

Preparation time: 20 minutes Chilling time: 30 minutes Baking time:
10 to 12 minutes per batch

1. Cream margarine and sugar in mixing bowl. Add egg, lemon juice and
lemon rind. Mix until smooth. Add flour and nuts. Wrap in plastic
wrap and flatten. Refrigerate dough 30 minutes.

2. Heat oven to 350 degrees. Roll out dough on lightly floured
surface to 1/8-inch thickness. Use a round 2-inch cookie cutter to
cut out circles from dough. Cut out an inner circle with a smaller
round cookie cutter from half of the circles to make a "cookie ring."

3. Bake circles and rings until light golden, 10 to 12 minutes.
Transfer to wire rack to cool. Spread a small amount of jelly on each
whole circle. Press a cookie ring on top of it. Shake the cookies one
at a time in a bowl of sugar to coat well. Store in a covered dish.
Note: Confectioners' sugar can be used to coat the cookies in place
of granulated.

Honorable mention went to Mary Vodisek of Chicago for this recipe
featuring two sugar cookies sandwiched together with jelly. from the
Chicago Tribune second annual Food Guide Holiday Cookie Contest
December 14, 1989

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Title: 90 Minute Cinnamon Buns
Categories: Breads,Snack,Desserts,Muffins
Yield: 12 Servings

3 1/4 c All-purpose flour,divided
1 T Yeast,quick-rise
1/4 c Sugar
1/2 t Salt
3/4 c Milk
1/4 c Water
1/4 c Butter (or margarine)
1 Egg
1 c Brown sugar,firmly packed
1 T Cinnamon
1/3 c Butter (or margarine)
-softend
1/2 c Raisins,optional

Set aside 1 cup flour. Mix remaining flour, yeast, sugar and salt in
a
large bowl. Heat milk, water and 1/4 cup butter to 105-115 F. Stir
liquids into flour mix, stir to blend completely. Add the egg. Add
enough of the reserved flour to make a soft dough that does not stick
to the bowl. Turn out onto a floured surface and knead 5 times. Cover
dough and let rest 10 minutes.

Mix brown sugar, cinnamon and butter together (amounts can be
increased up to 1 1/2 times given for extra sticky buns). Gently roll
dough into a 12"x9" rectangle. Spread with cinnamon mixture and
sprinkle with raisins if desired.

Roll up from long side and pinch to seal the seam. Cut into 12 equal
slices with a sharp knife. Place cut side up in greased muffin tins.
Place muffin pan on a baking sheet on top of a large shallow pan half
filled with boiling water. Cover dough and let rise for 20 minutes.

Bake at 375 F. for 20 minutes or until browned. Remove from muffin
tins immediately to cool. Serve warm!

Typed by Bob 8-{) Recipe from a neighbor.

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Title: Amy Scherber's Big Beautiful Cinnamon Raisin
Categories: Bread,Tvfn
Yield: 1 Servings

1 1/2 t Cinnamon
3 T Sugar
1 1/2 c (7.5 ounces) dark raisins
2 T Unbleached all purpose flour
1 Big Beautiful White Pan
Loaf Dough (1 batch
See Recipe)

Equipment: One 9 by 5 inch loaf pan, oiled or buttered

Mix one batch of the White Pan Loaf dough according to instructions
given in recipe.

Place the just mixed dough in a clean bowl lightly dusted with flour.
Cover the bowl with a towel and allow the dough to rise at room
temperature (75 degrees to 77 degrees F) for 2 to 2 1/2 hours, until
it doubles in volume. (An indentation made by poking your finger deep
into the dough should not spring back.)

While the dough is rising, place the raisins in a bowl or a plastic
container and fill with warm water to come just below the top of the
raisins. (If you use too much water, you will rinse away the natural
sweetness of the raisins.)

Place the dough on a very lightly floured surface. Gently deflate the
dough and pat it into a rectangle that is about 3/4 of an inch thick,
and about 6 inches by 12 inches in size. The short sides should be
the top and bottom edges.

Mix the cinnamon and sugar together, and sprinkle it evenly over the
dough.

Drain the raisins and toss them with the remaining 2 tablespoons
flour. Spread the raisins evenly over the dough and gently press them
into it.

Starting at a short side, roll the dough into a log. Roll the dough
tightly, keeping the skin of the dough slightly taut, and tucking in
any raisins that fall out, but don't stretch the dough so tight that
the skin tears. Seal the seam of the log gently but tightly using the
heel of your hand against the surface of the table, or pinch it shut
with your fingers.

Place the loaf in an oiled or buttered 9 by 5 inch loaf pan, and
cover with oiled plastic wrap. Let the dough rise at room temperature
for 1 1/2 to 2 1/2 hours, or until the loaf has risen almost 1 inch
above the sides of the pans.

Meanwhile, preheat the oven to 450 degrees F.

Place the loaf pan on the center oven rack. Using a plant sprayer,
mist the loaf 8 to 10 times, then quickly shut the oven door. Spray
the bread again after 2 minutes.

Bake for 15 minutes, then reduce the oven temperature to 375 degrees
F and bake for 20 to 30 minutes longer, until the crust is deep brown
and the loaf sounds hollow when tapped on the bottom. The crust may
color quickly because of the cinnamon and raisins in the dough; watch
carefully and cover the top of the loaf loosely with foil if it is
browning too fast. Let cool in the pan for 5 minutes, then remove the
bread from the pan and place the loaf on a rack to cool. Let cool
completely before slicing, or the bread will fall apart. This bread
keeps well for at least 2 days.

Yield: One plump 9x5 inch loaf Amy Scherber
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

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Title: Apple Berry Salsa With Cinnamon Chips
Categories: Salsas
Yield: 8 Servings

Chips
2 10-inch flour tortillas
Water
1 T Sugar
1 t Cinnamon
Salsa
2 md Granny Smith apples --
Peel/core/chop
1 c Strawberries -- hulled &
Sliced
1 Kiwi -- peeled and,Chopped
1 sm Orange
2 T Brown sugar
2 T Apple jelly

Preheat oven to 475. Lightly brush one side of tortillas with water.
Combine cinnamon and sugar, sprinkle over tortillas. Cut each
tortilla into 8 wedges. Place wedges on a stone or cookie sheet. Bake
5 - 7 minutes or until golden brown. Remove to cooling rack. While
tortillas are baking, zest orange (about 2 tbsp.) and juice orange
(about 1/4 cup). Combine prepared fruit, orange zest, orange juice,
brown sugar and apple jelly. Serve fruit salsa with cinnamon chips.
Yield - 8 servings Approx. 74 calories and less than 1 gram of fat
per serving

Recipe By : Guccie

From: Ladies Home Journal- August 1991

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Title: Apple Cake With Cinnamon
Categories: Cakes
Yield: 24 Servings

4 c apples,Diced
2 c Sugar
1/2 c Vegetable oil
2 Eggs
2 t Vanilla
1 c Pecans,chopped
2 c All-purpose flour
2 t Soda
2 t Cinnamon
1 t Salt

toss apples and sugar. Add oil. mix and add nuts. Add eggs and
vanilla. In a seperate bowl, sift together flour, soda, cinnamon and
salt and pour into other ingredients. Pour into a 9 x 13 baking pan.
Bake 350 degrees for 1 hour. Cool and frost.

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

----- SMALL ==========================
1/2 c ,water
2 1/2 T Apple juice concentrate
1/4 c Applesauce
1/2 t Cinnamon
2 t Sugar,brown
1/4 t ,salt
1 c Flour,whole wheat
1 1/2 T Vital gluten,optional
1 c Flour,bread
1 t Yeast
----- MEDIUM =========================
3/4 c ,water
3 3/4 T Apple juice cocentrate
1/3 c Applesauce
3/4 t Cinnamon
1 T Sugar,brown
1/3 t ,salt
1 1/2 c Flour,whole wheat
2 T Vital gluten,optional
1 1/2 c Flour,bread
1 1/2 t Yeast
----- LARGE ==========================
1 c ,water
5 T Apple juice concentrate
1/2 c Applesauce
1 t Cinnamon
1 1/3 T Sugar,brown
1/2 t ,salt
2 c Flour,whole wheat
3 T Vital gluten
2 c Flour,bread
2 t Yeast

Pats comments.... "This bread is really good. It can be used on the
timer. On my Panasonic I use the regular cycle, but with the light
crust due to all the juices in it. Makes a beautiful high rising loaf
with a warm cinnamon color. Definitely use the vital gluten as it
rises much better. I use frozen apple juice concentrate. You could
also add raisins or chopped apples, either fresh or dried, or even
nuts might be nice. Fits McD beautifully, don't you think?!"

From Donna German's Book III Posted by Pat Ballard MGFN03A on Prodigy
MM by J.Duckett1 (Kat)

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Title: Apple Cinnamon Cake
Categories: Cakes,Fruits
Yield: 1 Servings

-Apple Mixture
5 Apples,cut and diced. (Red
-Delicious Style)
5 T Sugar.
2 t Cinnamon.
-CAKE MIXTURE
2 c Sugar.
3 c Flour.
3 t Baking powder.
1 c Oil.
2 t Vanilla.
1/2 c Orange juice.
5 Eggs

Mix sugar and cinnamon,add apples until completely coated.

mix ingredients for cake. Beat for 2&1/2 min. on medium speed.

INSTRUCTIONS: Pre-heat oven to 350^, mix all ingredients together
except apple mixture. Pour a layer of the batter into a greased and
floured "BUNDT" pan and some of the apple mixture, continue this
until all is in the pan with the final layer being batter. ***
Bake for 1:15 min., let cool at least 15min, remove from pan and let
cool at least 1/2 hr. before cutting. From the files of Al Rice,
North Pole Alaska. Feb 1994

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Title: Apple Cinnamon Coffee Cake
Categories: Digest,Nov.
Yield: 12 Servings

----- APPLE FILLING AND TOPPING ======
2 T Cinnamon
5 T Sugar
5 To 6 cups apples (I,Sliced
Used Granny Smiths)
----- FOR THE CAKE ===================
2 c Sugar
1 c Oil (I used applesauce)
4 t Vanilla
1/2 c Orange juice
1 pn Salt
4 Eggs (or equivalent)
Lightly,Beaten
3 c Unbleached all-purpose
Flour
1 T Baking powder
1 t Nutmeg

Preheat oven to 350 degrees. Grease a 12-cup tube or bundt pan with
Pam.

Combine cinnamon and sugar and set aside 1 tablespoon. Toss prepared
apples with remainder and set aside.

For the cake, whisk together sugar, applesauce, vanilla, oj, salt, and
eggs. Combine flour, baking powder, and nutmeg and fold into sugar
mixture.

Spoon a little more than one third of the batter into prepared pan.
Cover with half of apple mixture, then spoon in remaining batter and
apple slices. Sprinkle top lightly with the reserved cinnamon-sugar.

Bake in preheated oven for 1 hour or until done. Loosen sides with a
butter knife, then invert cake onto a plate for serving.

(Unsure of the nutrition breakdown, since I deleted the oil. I think
it's about 1.5 g/fat for 1/12th of cake.)

Posted by "Susan M. Brooks" to the Fatfree
Dig. Vol 12 Issue 22 11-23-94. From the Washington Post.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV. -- 1.80

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[BakerAunt]

White Fudge
Submitted by cwalde on October 13, 2004 at 12:52 pm

Here is another one of my favorite holiday candy recipes. It is very different and comes from the Diamond Walnut Recipes. I'm sure you will like this one, too. Cheryl

2 cups granulated sugar
1/2 cup dairy sour cream
1/3 cup white corn syrup
2 Tbs. butter
1/4 tsp. salt
2 tsp. vanilla, rum or brandy flavoring
1/4 cup quartered candied cherries
1 cup coarsely chopped walnuts

Combine first 5 ingredients in saucepan; bring to a boil slowly, stirring until sugar dissolves. Boil, without stirring, over medium heat to 236 degrees (soft-ball stage).

Remove from heat, and let stand 15 minutes; do not stir. Add flavoring, beat until mixture starts to lose its gloss (about 8 minutes). Stir in cherries and walnuts, and quickly pour into a greased shallow pan. Cool and cut into squares. Makes about 1 1/2 pounds.

[BakerAunt]

White Chocolate Raspberry Almond Bars
Submitted by cwalde on September 21, 2006 at 2:51 pm

I found these yummy bars in Taste of Home, contributed by Mimi Priseman. However, I have changed the name of them to include the white chocolate. They are rich, chewy, and delicious. The white chocolate in them is to die for. This is a good cookie for Christmas since it's delicious and easy, too. Hope that you enjoy almond because it is very pronounced in this cookie. I love them and I hope that you do too! Cheryl

1/2 cup butter
1 pkg. (10 to 12 oz.) vanilla or white chocolate chips, divided
2 eggs
1/2 cup sugar
1 tsp. almond extract
1 cup all-purpose flour
1/2 tsp. salt
1/2 cup seedless raspberry jam
1/4 cup sliced almonds

In a saucepan, melt butter. Remove from the heat; add 1 cup chips (do not stir).

In a small mixing bowl, beat eggs until foamy; gradually add sugar. Stir in chip mixture and almond extract. Combine flour and salt; add to egg mixture just until combined. Spread half of the batter in a greased 9" square baking pan.

Bake at 325 degrees for 15-20 minutes or until golden brown.

In a small saucepan over low heat, melt jam; spread over warm crust. Stir remaining chips into the remaining batter; drop by teaspoonfuls over the jam layer. Sprinkle with almonds.

Bake 30-35 minutes longer or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yield: 2 dozen

[BakerAunt]

Walnut or Pecan Turtles
Submitted by cwalde on October 14, 2004 at 4:54 pm

I love this recipe and have made it over and over. It's a fun and easy recipe that you can enjoy doing with your kids. It tastes just like the expensive candy that you buy. Hope that you enjoy. Cheryl
2 cups walnut halves or pecans (large pieces)

1/2 tsp. vanilla
1 1/2 tsp. shortening
36 pkg. caramels
3 Tbs. butter
2/3 cup semisweet or milk chocolate pieces for coating

Spray baking sheets with Pam and arrange walnut or pecan pieces in 28-30 clusters, spaced at least 1 inch apart.

Place caramels in top of double boiler with butter. Sit over boiling water. Heat until all caramels are completely melted, stirring occasionally. Remove from heat, add vanilla, and stir until butter and vanilla are thoroughly mixed with caramel. Drop by teaspoonfuls onto center of each nut cluster, making sure that caramel touches all the nut pieces to hold them together. Allow to cool.

Melt chocolate with shortening over hot, not boiling, water. Spread over caramel on candies and allow to set before removing from baking sheets. 28-30 clusters

[BakerAunt]

Two Toned Fudge
Submitted by cwalde on October 13, 2004 at 12:45 pm

This recipe comes from Diamond Walnut Recipes (which I am sure is now out of print) and is a big family favorite. I changed the cooking time to make the fudge just a bit firmer as it is a soft fudge anyway and should be kept refrigerated, but it's unusual and yummy. I hope that you enjoy. Cheryl

2 cups brown sugar, packed
1 cup granulated sugar
1 cup undiluted evaporated milk
1/2 cup butter
1 jar (5 oz-10 oz.) marshmallow creme
1 tsp. vanilla
1 (6 oz.) package (1 c) butterscotch pieces
1 cup coarsely chopped walnuts, divided
1 (6oz) package (1 c) semisweet real chocolate pieces

Combine sugars, evaporated milk and butter in saucepan. Bring to full boil over moderate heat, stirring constantly. Boil 2 minutes over moderate heat, stirring occasionally. Remove from heat.

Add marshmallow creme and vanilla, and stir until mixture is smooth. To 2 cups of hot mixture, add butterscotch pieces and 1/2 cup walnuts; stir until pieces are melted and mixture is smooth.

Pour evenly into greased 9-inch square pan. To remaining hot mixture, add chocolate pieces and 1/2 c walnuts; stir until pieces are melted and mixture is smooth. Pour evenly over butterscotch mixture in pan. Chill until firm. Makes about 2 1/2 pounds.

[BakerAunt]

Toffee Butter Crunch
Submitted by cwalde on October 15, 2004 at 1:18 pm

This is really the best Toffee Butter Crunch that I've ever made. It's a little more time-consuming than my easy Microwave Toffee but the flavor is much more wonderful. Make the easy toffee for gifts and keep this for yourself! Cheryl

1 cup butter
3 Tbs. water
1 cup coarsely chopped blanched almonds, toasted
1 cup finely chopped blanched almonds, toasted
4 (4 1/2 oz.) milk chocolate candy bars, melted or 18 oz. milk chocolate chips or block chocolate
1 1/3 cup sugar
1 Tbs. light corn syrup

In large saucepan, melt butter. Add sugar, water and corn syrup. Cook over medium heat, stirring occasionally to hard crack stage (300 degrees).

Quickly stir in the coarsely chopped almonds, spread in well-greased 13x9x2" pan. Cool thoroughly.
Turn on waxed paper, spread with half the chocolate, sprinkle with half the finely chopped nuts. Cover with waxed paper, invert. Spread again with chocolate. Sprinkle with remaining nuts. If necessary, chill to firm chocolate. Break in pieces.