Search Results for '("C'

[rottiedogs]

Vietnamese Minibaguettes
Submitted by bettina on January 05, 2006 at 2:52 pm

DESCRIPTION
Vietnamese Minibaguettes

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

INSTRUCTIONS
This comes from Jeffrey Alford and Naomi Duguid's *Home Baking, The Artful Mix of Flour and Tradition Around the World*.

Here's the preface, to their recipe...:

" The French Colonial era in Vietnam, Laos, and Cambodia had many culinary consequences, among them this attractive fusion bread. Looking a little like a minibaguette but with a different texture, the bread is made in cities and sold in stacks at markets and in the occasional bakery. It's also the basis for the brilliant sub-style sandwiches of Southeast Asia (we call them Mekong subs) that are now available in many cities across North America.

Because wheat doesn't flourish in the topics, wheat flour has to be imported and is relatively expensive. No doubt that's why it's diluted with a little rice flour in these breads. The rice flour, together with the wheat malt, gives them a very distinctive soft crumb, without the elasticity or flavor of a baguette, and a brittle crust. The breads can be made without the malt, they'll have just a little less loft. The breads hold up well when filled with moist fillings (Mekong subs start with butter and mayonnaise, which are topped with sliced meats and/or pate, salad greens, pickled carrot shreds, chiles, herbs, and more) are are best eaten the day they're made."

1 cup rice flour

1 cup pastry flour or cake flour, or substitute 3/4 cup all-purpose flour

2 teaspoons baking powder

2 cups lukewarm water

1 tablespoon active dry yeast

1 tablespoon wheat malt syrup, or 1 1/2 teaspoons sugar

1 1/2 teaspoons salt

About 4 cups all-purpose flour

Combine both flours and the baking powder in a bowl, set aside.

Using a stand mixer: Place the water in the bowl of a stand mixer fitted with the dough hook and use a spoon to stir the yeast to dissolve. Add the malt syrup or sugar and the rice flour mixture and mix briefly. Sprinkle on the salt and 3 1/2 cups of the all-purpose flour, and knead for 3 minutes at low speed. Turn the dough out onto a lightly floured surface and knead for another minute.

By hand: Place the water in a medium bowl and stir in the yeast to dissolve well. Add the malt or sugar and rice flour mixture and stir until smooth. Sprinkle on the salt and 1 cup all-purpose flour and stir in. add 2 1/2 cups more all-purpose flour, 1/2 cup at a time, and turn and fold with a spoon to incorporate. Turn the dough out onto a lightly floured surface and knead for about 5 minutes, incorporating flour as necessary, until smooth.

Place the dough in a clean bowl, cover with plastic wrap, and let rise for 1 1/2 hours, or until more than doubled in volume.

Turn the dough out onto a lightly floured surface and divide it in half, then cut each half into 4 equal pieces (each piece will weigh about 6 ounces). Roll each under your palm into a ball, then flatten slightly. Cover and let stand for 5 to 10 minutes.

Line two baking sheets with parchment paper and place near your work surface.

To shape the rolls, work with one piece of dough at a time, leaving the rest loosely covered. Flatten the dough with the palm of your hand into an oval, and then use a rolling pin to roll it out to a pointed oval 8 inches long and 6 inches across at the widest point. Roll up into a cylinder, starting from one pointed end and stretching the dough crosswise as you roll, to make a minibaguette about 8 inches long. The seam should be a clearly visible V-shape on the bread. Place on a baking sheet with the point down. Repeat with the remaining dough, leaving about 1 1/2 inches between the breads on the baking sheets. Cover and let stand in a warm place to rise for 30 minutes, or until approximately doubled in volume.

Meanwhile, place two racks just above and below the center of the oven and preheat the oven to 425F. Fill a sprayer with water and place it near your oven.

Bake the breads for about 20 minutes, spritzing them two or three times in the first 10 minutes and rotating the pans after 10 minutes, until they are golden and sound hollow when tapped on the bottoms. Transfer to a rack to coole completely.

Note: If you have leftover breads, freeze them. If you leave a few of them out, they'll be dry by the next day and you can use them to make Vietnamese Bread Pudding (page 147).

[rottiedogs]

The Big Cookie Moomies Power Cookies Guy Size
Submitted by Naughtysquirrel on August 09, 2010 at 5:42 am

DESCRIPTION
Submitted by: bettina

SUMMARY
Yield 0

INGREDIENTS
The BIG Cookie---Moomie's Power Cookies, Guy Size BakingCircle Member Recipe

Submitted by: bettina
Category: Cookies, Brownies, Bars
Last Updated: 12/4/2004
Add to My Recipe Box

For REALLY big cookies, use a standard size ice cream scoop, and bake for between 17-18 minutes. I got a yield of 42 big wonderful cookies out of this recipe.

These are sooo simple to make...you can get 12 cookies per sheet pan, have all the pans ready to pop in the oven, sort of a production line! Quick, and GOOD!

Further down, under the actual recipe, I've copied instructions, from Moomie, for bar cookies made from this dough...

Submitted by: Moomie
Category: Cookies, Brownies, Bars
Last Updated: 8/2/2002
Add to My Recipe Box

Moomie's Power Cookies

2 c. brown sugar (packed)
2 c. sugar
3/4 c. softened butter or margarine
1 c. shortening
4 eggs
2 tsp vanilla
3 1/2 c. flour
2 tsp salt
2 tsp soda
3 c. oatmeal
2 c. coconut
2 c. raisins
1 c. chocolate chips
1 c. chopped nuts

Cream together brown sugar, sugar, margarine and shortening. Beat in eggs and vanilla. Combine flour, salt, and soda; beat into first mixture. Add remaining ingredients, mix well. Drop by teaspoon onto cookie sheets. Bake at 350 for about 8 minutes or til golden.
This makes a HUGE batch of cookies! My stand mixer is a real life saver on this!

I also use this recipe to make our favorite oatmeal raisin cookies. I leave out the chocolate chips and nuts and add an extra cup of raisins to the dough. And bake as above. Yummy!

Variations....

There was a thread re baking these cookies as bar cookies, so per Ms. Moomie, herself, here are her instructions:

Hi elmojabr! If you have two half sheet pans, that will take care of your full recipe of dough. You could do a half recipe and put it in a jelly roll pan, but it will be a thicker cookie than the half sheet. Either way, it would be delicious!

Another poster used a 9x12 pan, approx 2lbs of dough, baked for 15 minutes, at 350F, left in turned off oven, for 5 minutes, until center was golden brown.

[rottiedogs]

Taralli All Uovo/Sweet Pastry Rings
Submitted by bettina on September 11, 2003 at 8:11 pm

DESCRIPTION
Taralli all'Uovo/Sweet Pastry Rings

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This is taken from "Sweet Sicily", by Victoria Granof, subtitled "The Story of an Island and Her Pastries", and what a story it is!

Here's the heading and introduction for this particular cookie:

" I'd always wondered how these got their unusually airy texture. The secret waas revealed to me by a vendor at the street fair for I Morti in Palermo, where mountains of these cookies were being sold and consumed. They're boiled, then baked: These are often sold as taralli all'uovo to distinguish them from the savory yeast-risen variety of taralli.

1/4 cup sugar
6 eggs
1/4 cup vegetable oil
7 cups unbleached all-purpose flour
1/2 teaspoon salt
1 recipe Lemon Icing (glassa di limone, page 57)

In a large mixing bowl, with a wooden spoon, beat together the sugar, eggs, and oil until combined. Gradually stir in the flour and salt, mixing until the dough comes together. Knead gently on a floured surface for about 5 minutes, until smooth and satiny. Cover the dough and let it rest for 30 minutes.

Preheat the oven to 400 degrees. Grease three baking sheets or line them with parchment paper.

Pull off a piece of dough the size of a golf ball and roll it between the palms of your ahnds to form a rope about 6 inches long. Make another rope, then lay the ropes side by side on a floured board, twist them together, and join the ends to form a ring. Repeat with the remaining dough.

Meanwhile, bring 2 quarts of lightly salted water to a gentle boil in a large saucepan. When all the taralli are formed, drop them, a few at a time, into the water. When they begin to puff and rise to the surface, about 1 minute, turn them over and boil for an additional 3 minutes. Transfer the taralli with a slotted spoon to the prepared baking sheets.

Bake the taralli for 10 to 15 minutes, then turn the oven temperature down to 350 degrees and continue to bake for another 15 to 20 minutes, or until golden brown and firm to the touch. Remove from the oven and immediately brush them with the icing. Cool on a rack.

Makes about 2 dozen cookies

Glassa di Limone

6 cups powdered sugar
Grated zest of 2 lemons
1/2 cup water

In a small mixing bowl, whisk all the ingredients together until smooth. Cover until ready to use. The icing keeps for up to 2 days, tightly covered and refrigerated. Add a little more water if needed to improve the consistency.

[rottiedogs]

Swedish Almond Sticks
Submitted by bettina on October 22, 2005 at 11:53 am

DESCRIPTION
Swedish Almond Sticks

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
Sugared Almond Sticks
These are a Swedish Cookie

2/3 cup unblanched almonds, ground
2 tablespoons sugar
1 cup sifted flour
1/4 teaspoon salt
1/3 cup sugar
1/2 cup butter
1 unbeaten egg yolk
1/4 teaspoon almond extract

Grind almonds. Mix 2 tablespoons of the ground almonds with the 2
tablespoons sugar, reserve.

Combine the remaining ground almonds with the flour, salt and sugar.
Cut in the butter until particles are fine.

Add the unbeaten egg yolk and almond extract. Mix well to form a dough.

Divide into 2 portions. Roll each portion with floured hands on a lightly
floured surface to a strip 12 inches long. ( I assume you'd further divide the dough, to arrive at the *six strips*, called for!)

Place the six strips side by side. Brush tops generously with slightly
beaten egg white; sprinkle with reserved almond sugar mixture.

Cut across all six strips at one time to make 1 1/2 inch pieces. Separate
the cut pieces of each strip and place on ungreased baking sheet.

Bake in moderate oven 350 degrees 14 to 18 minutes until light golden brown.
Makes 4 dozen cookies.

[rottiedogs]

Spicy Iced Applesauce Cookies
Submitted by bettina on November 05, 2004 at 11:18 am

DESCRIPTION
Spicy Iced Applesauce Cookies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
Aha! This is the recipe I'd found on the internet..a slightly garbled version!

I was interested in trying the gelatin based icing idea...and here's a sidenote from the recipe:

"The icing comes out snowy white and stays white even when it hardens; it would make a great icing for decorating gingerbread houses."

So here goes!

1 Cookie: Calories 100 (Calories from Fat 20); Fat 2g(Saturated 0g); Cholesterol 5mg; Sodium 90mg; Carbohydrate 20g(Dietary Fiver 0g); Protein 1g.

Chill: 1 hr. Bake: 7 to 9 minutes per sheet Yield: about 3 dozen cookies

Ingredients, Cookie Dough:

1 1/4 cups packed brown sugar
1/4 cup butter or margarine, softened
1/4 cup applesauce
1 egg
2 1/4 cups all-purpose flour (Gold Medal, this IS Betty Crocker!)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves

Icing (below)
Colored Sugar, if desired

Beat brown sugar, butter, applesauce and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except Icing and colored sugar. Cover and refrigerate for at least 1 hour until chilled.

Heat oven to 375F. Grease cookie sheet. Roll dough 1/8 inch thick on floured cloth-covered surface. Cut with 2 1/2-inch cookie cutters. Place cookies about 1 inch apart on cookie sheet. Bake 7 to 9 or until edges are light brown. Immediately remove from cookie sheet to wire rack. Cool completely. Frost with Icing. Sprinkle with colored sugar. Let icing dry about 2 hours before stacking cookies.

Ingredients, Icing:

1 envelope unflavored gelatin
1/2 cup cold water
1/2 cup granulated sugar
1 cup powdered sugar
1/2 teaspoon baking powder
1 teaspoon vanilla
dash of salt

Sprinkle gelatin on cold water in 1 1/2 quart saucepan to soften. Stir in granulated sugar. Heat to a rolling boil. Simmer uncovered 10 minutes, stirring frequently. Pour hot mixture over powdered sugar in small bowl; beat with electric mixer on medium speed until smooth. Beat in remaining ingredients on high speed, scraping bowl frequently, until soft peaks form and icing is glossy.

[rottiedogs]

Rye Sour From “Secrets Of A Jewish Baker”
Submitted by bettina on September 17, 2003 at 1:16 pm

DESCRIPTION
Rye Sour, from "Secrets of a Jewish Baker"

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Starter
(Prepare 48 hours in advance)

Caraway seeds can be ground in a coffee or spice grinder or with a mortar and pestle. In the bakery we crush the seeds with a rolling pin. The crushed seeds disappear in the ferment and add a distinctive flavor to the sour. The minced onion helps to hasten the fermentation and adds flavor.

1/2 cup rye flour
1/8 tsp active dry yeast (see Note)
1 cup warm water
1 tablespoon crushed caraway seeds (optional)
1 teaspoon minced onion

Combine all the ingredients in a large bowl and mix until smooth. The mixture should have a thin, soupy consistency. Cover and allow to stand in a warm spot until bubbly and fermented. It can be left for up to 24 hours.

Note: Save the rest of the packet for the first dough.

Rye Sour, Developing and Fortifying

In making sour use approximately 3/4 to 1 cup flour to each 1/2 cup water. (Notice that Stage One calls for a higher ratio. This is done to adjust for the initial consistency of the starter.) The object is to make a thick consistency as close as possible to that of a soft dough. It is not necessary to thicken to the point that the mixing becomes burdensome. If the mixture is too soupy, add more flour 1/4 cup at a time. Mix until smooth.

BAKER'S SECRET:

Rye Sour is made in three stages--the secret of its success. The flavor and leavening power are increased, but the fermentation is controlled. The sour is never allowed to become old or rancid.

Stage One:
(Prepare 24 hours in advance)

1/2 cup water
1 1/4 cups rye flour
All of the Starter, above
1/4 cup rye flour, for sprinkling

In a large bowl or container, combine the water, 1 1/4 cups of the flour, and the Starter, stir until smooth. The dough should pull slightly and may start to come away from the sides of the bowl. Wipe down the sides of the bowl with wet hands or a bowl scraper. Sprinkle 1/4 cup flour over the entire surface of the sour. Let stand, covered with a cloth or clear plastic wrap, until doubled in size and the floured top appears cracked with fissures spread widely apart. This may take 4 to 8 hours. Avoid letting the sour collapse.

Stage Two
If a double recipe is desired, this can be increased to 1 cup warm water and 2 cups rye flour.

1/2 cup warm water
1 cup rye flour

To the Stage One sour add the water and 3/4 cup of the flour; mix until smooth. Wipe down the ides of the bowl. Sprinkle the remaining 1/4 cup flour over the entire surface of the sour. Allow to rise in a warm area 4 to 8 hours. Proceed with Stage Three.

As the sour begins to rise, you can refrigerate it at any stage for later use or overnight for mixing the following day. Refrigeration retards the rate of growth of the dsour, which continues to rise slowly. Whenever time permits, I prefer to make two stages the day before, refirgerating the second stage overnight and preparing the third stage the morning of baking. If the dough is to be mixed first thig in the morning, the third stage is prepared the evening before, so it can rise slowly all night and be ready in the morning.

Stage Three
1/2 cup water ( see Note)

To the Stage Two sour add the water and the 1 cup flour. Mix until smooth. Additional flour can be added to attain a dough-like consistency. The sour, when fully risen in Stage Three, is ready for use in the dough. When the third stage is mixed, set aside 1/4 to 1/2 cup and refrigerate in a covered container with a light film of cold water floated over the top. I have kept sour under refrigeration for months at a time.

Note: Use warm water if the sour has been refrigerated.

It is best to stir down the starter every 3 to 4 days if unused. Periodically (every 10 to 12 days) dispose of half and refresh it by mixing in equal amounts of flour and water. If there is some discoloration on the top, it can safely be skimmed off and the sour used as normal. When going away for long periods of time, I freeze a small amount of sour. When preparing a new starter from scratch, I add the frozen sour to preserve my original culture.

To ensure the proper strength of the sour, in each stage you can only double the amount of starter you begin with. For example, if beginning with 1/4 cup starter, you can add up to 1/2 cup water plus flour to thicken. If Stage One contains 1 cup sour, Stage Two can be prepared with up to 2 cups water plus flour. If a large amount of sour is required, extra stages can be added.

BAKER'S SECRET:
Some bakers like to add crushed caraway seeds each time they prepare Stage One.

Sometimes the process goes awry. Perhaps there is insufficient sour left to start the next batch, or the sour might have been forgotten and was left standing to get old or dry . There is a remedy. The bakers call it an einfrisch, meaning to refresh. A small amount of sour is thinned down with watr to a oupy consistency. Swishing 1/4 cup water around in what remains clinging to the sides of the empty bowl can yield enough to restart the sour. Let this einfrisch stand, vcovered, at room temperature or in a warm spot until bubbly. If desperate, add a pinch of yeast. When ready, add enough flour to make a first stage, allow to rise, and proceed with two more stages.

BAKER'S SECRET:

Sour can be said to be a prefermented dough or base. In some recipes, such as Sour Rye Bread, I use what I like to call the Intant Dou gh Method. This is also used in many of my sponge recipes. Many recipes contain enough sour or sponge in the dough that it is not necessary to wait for the dough to rise. The bread is mixed, allowed to rest for a few minutes to enable it to be shaped properly, and immediately shaped into loaves.

[rottiedogs]

Russian Tea Cakes
Submitted by bettina on January 27, 2004 at 8:45 am

DESCRIPTION
Russian Tea Cakes

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
These are truly lovely---make a big pot of tea, invite your friends, and treat yourself!

Again, from the "Settlement Cookbook"!

1 cup sugar
1 cup eggs, about 5
1 cup sour cream
Flour to roll(this refers to the flour added, to make up the dough, a softish dough that rolls easily- you might need 4-5 cups, depending, plus flour to roll out on)
3/4 lb. brick butter, sliced
1 cup chopped almonds

(have on hand sugar and cinnamon, for both filling and topping, with the chopped almonds)

Mix eggs, sugar and cream with enough flour to roll. Toss on board, roll out 1/4 inch thick, three times as long as wide, spread a thin layer of the butter over 2/3 of the dough, fold unbuttered part over 1/2 the buttered part, the remaining 1/3 over this making 3 layers with the butter between, roll and spread again with butter; fold 3 or 4 times. Then place dough in a bowl, cover, and let stand on ice to harden. Then roll as thin as possible, strew with chopped almonds, sugar and cinnamon, and cut into 7-inch strips. Roll each strip separately into a roll, cut into squares and strew top with chopped almonds, sugar and cinnamon. Bake in a hot oven at 375F.

[rottiedogs]

Rocky Mountain Chocolate Chip Cookies Silver Palate
Submitted by bettina on September 28, 2004 at 1:24 pm

DESCRIPTION
Rocky Mountain Chocolate Chip Cookies/Silver Palate

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
Rocky Mountain-Chip Cookies
The Silver Palate Good Times Cookbook
Julee Rosso and Sheila Lukins with Sarah Leah Chase, 1985, Workman Publishing Company, Inc.

"We love the way chocolate dresses up these chewy cookies. Be sure
you don't overbake them because they do harden as they cool."

1/2 cup (1 stick) margarine, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 cup packed dark brown sugar
1 cup granulated sugar
2 eggs, lightly beaten
2 tablespoons milk
2 teaspoons vanilla extract
2 cups sifted unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups quick-cooking oats
12 ounces semisweet chocolate chips
1 cup coarsely chopped walnuts

1. Cream the margarine, butter and both sugars in a large mixer bowl until light and fluffy. Add the eggs, milk and vanilla and beat until blended.
2. Sift the flour, baking powder, baking soda, and salt together and add to the butter mixture. Stir just until blended. Stir in the oats. Fold in the chocolate and walnuts.
3. Refrigerate the dough covered for at least 1 hour.
4. Preheat oven to 350 degrees F. Grease cookie sheets.
5. Shape the dough into balls, using a rounded teaspoon for small cookies or a scant tablespoon for large. Flatten slightly into rounded disks. Place 2 inches apart on the prepared baking sheets. Bake until the edges are slightly browned but the cookies are still white, 8 to 10 minutes.
6. Remove from the oven and let cool on the sheets for 5 minutes. Remove to wire racks to cool completely. Makes 100 small or
50 large cookies.

[rottiedogs]

Pumpernickel Coloring For Rye Breads
Submitted by bettina on October 22, 2007 at 9:05 am

DESCRIPTION
Pumpernickel Coloring for Rye Breads

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Pumpernickel Color (single batch)

3 TBS sugar
1 TBS water
1/4 cup boiling water
pinch of cream of tartar

Melt the sugar with the 1 Tbs of water, over low heat, in a small, heavy saucepan. Increase the heat to medium-high, cover the pan, bring to a boil, and boil for 2 minutes. Add the cream of tartar and continue to boil, uncovered, until the sugar is almost black in color. Remove the pan from the heat, the sugar will continue to cook and darken. Allow it to begin to cool. Using extreme care, add the boiling water(the sugar will boil up and may spatter). Stir to dissolve, then let come to room temperature.

I keep the syrup in a covered jar, at room temp, keeps forever.

[rottiedogs]

Old Fashioned Apple Sauce Cake
Submitted by bettina on July 31, 2003 at 1:25 pm

DESCRIPTION
Old-Fashioned Apple Sauce Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
If you're a nut like me, you'll have an old Sunbeam Mixmaster, hanging about...three of them live at my house, and all work absolutely perfectly...I get a kick out of using this book, and an earlier edition, from the mid-thirties, talk about retro!

Obviously, the recipes can be prepared by whatever means you wish, but all are quite good, we ran tests!

Preparation:

Have shortening at room temperature. Assemble all ingredients and utensils needed. Grease a deep 8-or 9-inch square baking pan, sprinkle with flour, shaking out excess. Break nut meats in pieces. Sift flour once before measuring. Preheat oven to baking temperature.
Sift together:

2 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg

Put in large bowl of Mixmaster:

1/2 cup shortening (soft)
1 cup sugar
2 eggs, unbeaten

Beat on No. 8 speed 2 minutes, scraping bowl while beating. Stop mixer.

ADD: 1 cup thick cold applesauce (keep in mind that this would most likely have been sweetened applesauce back then)
3/4 cup raisins or chopped dates
1/2 cup broken walnut meats
Sifted flour mixture

Beat on No. 1 speed for 1 1/2 minutes, scraping bowl while beating. Pour batter into prepared pan.

Bake: (350F)-moderate oven-about 55 minutes. Cool. Ice with Caramel Icing on Page 15 or Sea Foam icing on Page 14.

Makes: 1 medium-sized cake

On another site I ran across, they suggested coating the pan used with a mix of cinnamon and sugar, rather than flour. I've used a straight butter/sugar pan prep for a while now, and it works beautifully.

[rottiedogs]

Oatmeal Cake
Submitted by bettina on March 14, 2003 at 2:04 pm

DESCRIPTION
Oatmeal Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
This comes from "Favorite Recipes From Southern Kitchens, Desserts", Progressive Farmer Magazine subscribers...I have also made this with a combination of maple sugar/white sugar, and maple flavoring, we're mapley types, here!

1 1/4 cup boiling water
1 cup rolled oats
1/2 cup shortening or butter ( I use butter)
1 cup sugar
1 cup brown sugar
2 eggs
1 1/3 cup flour
1/2 tsp salt
1 tsp soda
1 tsp cinnamon
1/2 tsp vanilla
1/2 cups nuts

(I cut down a bit on the sugars, and add a touch more cinnamon.)

Pour boiling water over rolled oats and let stand for ambout 20 minutes. Cream shortening, white and brown sugar; add eggs and beat well. Add oatmeal mixture. Blend in flour, which has been sifted with salt, soda and cinnamon. Add vanilla and nuts; beat until smooth. Pour into oblong pan and bake at 350F for about 40 minutes.

Broiler Frosting

6 TBS butter
1/4 cup cream
1/2 cup brown sugar
1/2 tsp vanilla
1 cup coconut
1 cup nuts

Mix above ingredients and spread on warm baked cake. Brown under broiler.

[rottiedogs]

New York Style Crumbcake Foster's Market NC
Submitted by bettina on June 17, 2005 at 12:17 pm

DESCRIPTION
New York Style Crumbcake/Foster's Market, NC

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
This is a keeper, this is! It will definitely keep you going, while on your quest for the "perfect" crumbcake...the search goes on! We are still hunting for the ideal yeasted version, this will certainly suffice, in the interim...Also, please note, there are, so far!, three differently sized versions to choose from here, the "small", the "gigantic", and the "normal person's requirement", from MrsM, for this cake! Kind of like Goldilocks and the Three Bears! Hopefully, member Dvdlee will also contribute his information re baking in an 8'X 8" pan. No matter how large or small, it will be enjoyed, I know that for certain!

We also found that this cake tastes even MORE marvelous, the day after...so, not to worry, if there's a piece or two left over...it can be YOUR secret!

Topping:

2 1/2 cups flour
1 cup light brown sugar
1 cup cooled, melted butter
1 1/2 teaspoons cinnamon (toss in extra!)

Cake:

2 tbs canola oil, plus more for pan
1 1/2 cups flour
1/2 cup granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 large egg
1/2 cup milk
2 tsp vanilla ( I use Creme Bouquet flavoring)
Confectioners' sugar for dusting

1. Sift together 1 1/2 cups flour, baking powder, white sugar, and salt. In a second bowl, whisk together egg, milk, oil, vanilla. Using a rubber spatula, fold dry ingredients into wet.

2. Spread batter into prepared 9x13 pan. In bowl, combine remaining 2 1/2 cups flour, brown sugar, cinnamon. Drizzle the melted butter over mixture, and toss with spatula, to combine, until large crumbs form. Sprinkle crumb mixture over cake.

3. Bake at 325F, for 10 minutes, rotate, test for doneness after another 10 minutes.

4. Cool on rack, dust with confectioner's sugar. Cut into 3-inch squares for serving. Store airtight-2 days.

1. If you were to follow the "timing sequence" given here, for preparing the crumb topping mixture, you will have a very greasy-ish mix to work with. I prepare the crumb mix, before starting the cake batter, I allow about 20 minutes, which permits the butter to be fully absorbed by the flour, by the time you're ready to top the batter, it'll be "just right".

2. I find it easiest to use a 9x13 1/4 sheet pan, paper lined(I use deli wrap paper!)which I've prepared with pan grease, both the pan, and the paper...this way I can just lift the whole thing out, when cool, makes it easier to cut.

3.Try the addition of a bit of vanilla powder, mixed into the crumb mixture. This was a hint from KIDPIZZA. The crumb mixture, as given(with maybe just a "tetch" more cinnamon!) is very good, as is.

4. This took exactly 23 minutes, in my oven, tested with a wooden skewer.

5. The cake batter is rather "thickish", a cross between a dough/batter consistency, but will spread nicely, make it as even as you can.

6. The crumb topping, while I was satisfied with the coverage, and amount(no peeking cake!), may not be enough for someone else, so you might want to "up" the amount, to your taste. I think the ratio, as given, is fine, it's a good offset.

7. This really needs to "age" a bit, just like a poundcake, the flavor/consistency develops, after it sits for a few hours, or even overnight, as we found out.

Well, it's quick, easy, and pretty darn good! Have at it!

"We've served this rich breakfast cake since we opened, for all the New York transplants and homesick Duke students. As you make this, you'll think you have too much topping and not enough crust. Don't worry: that's how the cake should look.

Makes 2 dozen 2 1/2 inch x 3inch pieces

Topping:

5 cups a/p flour
2 cups firmly packed light brown sugar
1 TBS plus 1 1/2 tsp cinnamon
1lb (4 sticks) unsalted butter, melted

Cake:

3 cups a/p flour
1 cup sugar
1 TBS plus 1 1/2 tsp baking powder
1/2 tsp salt
2 large eggs
1 1/4 cups milk
1/4 cup canola or safflower oil
1TBS plus 2 tsp pure vanilla extract
1/3 cup confectioners' sugar, to garnish

Topping: Combine the flour, brown sugar, and cinnamon in a bowl and stir to blend well. Stir in the butter and set aside.

Cake:

1. Preheat oven to 325F.

2. Grease and lightly flour a 12 by 17 by 1-inch jelly roll pan.

3. Sift together the flour, sugar, baking powder, and salt, in a large bowl.

4. Combine the eggs, milk, oil and vanilla in a separate bowl, and whisk until well blended.

5. Add the flour mixture to the egg mixture, and stir just until the dry ingredients are moist and blended, do not overmix.

6. Spread the cake batter evenly in the bottom of the jelly roll pan. The batter will barely cover the bottom of the pan, it should look sparse.

7. Sprinkle all the crumb topping evenly over the top of the dough and press gently into the batter.

8. Bake 35-40 minutes, until the cake rises, and the topping bakes into the dough.

9. Remove from the oven and cool slightly in the pan. Trim the edges and cut into 2 1/2 x 3-inch slices. For a smaller slice, cut the piece in half down the center, or on the diagonal. Sprinkle with confectioners' sugar and serve immediately.

MrsM has nicely scaled down the "smallest" version of this.

Sara Foster's Crumb Cake 11x7 pan

11 x 7 Cake

Topping:
8 ounces AP flour
5 ounces light brown sugar
1 5/8 teaspoons cinnamon
11 tablespoons salted butter, melted

Cake:
5 ounces AP flour
2.5 ounces sugar
1 5/8 tsp. baking powder
scant 1/4 tsp. Salt
1 large egg
3 ounces milk (6 tsp. dry milk plus 3 ounces water)
3 tblsp. canola oil or melted butter
1 3/4 teaspoon pure vanilla extract
Confectioners¹ sugar, to garnish

Bake for approximately 20 minutes, testing for doneness, as noted in other text....updated 6/17/2005, per MrsM.

For an 8" x 8" pan, David uses the same batter amount as the initial version given, but the amount of topping, of course, is less.

1 1/4 cups flour
1/2 cup light brown sugar
1 teaspoon cinnamon
1/2 cup (1 stick) melted butter

Thanks again, David!

[rottiedogs]

MrsM's Caramel Apple Cookies
Submitted by bettina on September 21, 2004 at 3:18 pm

DESCRIPTION
MrsM's Caramel Apple Cookies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
This cookie recipe came from another list I am on, and I just thought it sounded so cute! They look like little Caramel Apples, but there is no apple in them. MrsM (Janet)

Caramel Apple Cookies Yield: 120 servings

1 cup Butter
2/3 cup Sugar
1 Egg, beaten
2 1/2 cup Flour,all-purpose
1/2 tsp. Baking powder
1 tsp, Vanilla extract
1 1/2 pkg. Caramels (12 oz. pkg)
1/4 cup Water
2 tblsp. Evaporated milk
Nuts; ground

Cream butter with sugar. Add egg and mix well. Blend flour with baking powder. Add to creamed mixture. Add vanilla. Mix well and roll into tiny balls. Bake at 350? for 10-12 minutes on an ungreased cookie sheet. Remove from oven and insert toothpick (colored for the holidays) deep into the cookie. Let cool completely.

In top of double boiler, melt caramels with water and evaporated milk. Stir constantly. When completely blended, dip cookies into mixture and then into nuts. Dip bottoms in powdered sugar to prevent sticking. Place on tiny cupcake liners.

[rottiedogs]

Monkey Bread American Century Cookbook Jean Anderson
Submitted by bettina on November 30, 2004 at 11:31 am

DESCRIPTION
Monkey Bread, American Century Cookbook, Jean Anderson
SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
From the preface to the recipe:

"This pull-apart yeast bread, also known as "bubble loaf", began showing up in women's magazines and community cookbooks back in the '50's. There are two types, a savory and a sweet. The better known calls for rolling yeast dough thin, cutting into strips, dipping in melted butter, then layering in a Bundt or tube pan. This is the savory. The sweet is also known as bubble loaf because the dough is pinched off and rolled into balls. These are dipped in melted butter and then layered into the pan with a flavored sugar mixture or a caramel or brown sugar glaze ( this is the version Judith and Evan Jones give in their wonderful "Book of Bread", 1982). Sometimes dried currants and/or diced candied fruites are mixed into the dough before it's shaped. According to John Mariani (The Dictionary of American Food and Drink, Revised Edition, 1994), "Nancy Reagan made monkey bread a traditional dish of the White House Christmas celebrations; she claims that the bread is so called "because when you make it, you have to monkey around with it." It may be so. The Reagan recipe, which Mariani prints, contains no fruit. It calls for rolling balls of dough in gobs of melted butter (1/2 pound for a dough requiring only 3 1/2 cups flour), but not for layering them with sugar or glaze. This version is mine. (Jean Anderson)

NOTE: Begin this bread the day before you intend to serve it.

1 envelope active dry yeast
1/2 cup very warm milk (110F to 115F)
1 egg, lightly beaten
1/2 cup vegetable oil
3 cups sifted all-purpose flour
1/4 cup sugar
1 teaspoon salt
1/2 cup boiling water
1/4 cup (1/2 stick) butter or margarine, melted

1. Dissolve yeast in warm milk in small bowl.

2. Place yeast mixture, egg, oil, flour, sugar, and salt in large bowl and beat until smooth.

3. Very slowly drizzle in boiling water, beating hard all the while. Cover bowl of dough with plastic wrap and refrigerate overnight.

4. Next day, coat 10-inch (12 cup) Bundt pan or 10-inch tube pan with nonstick cooking spray; set aside. Punch dough down, turn onto well floured pastry cloth, and knead 1 minute. With floured, stockinette covered rolling pin, roll dough into rectangle 1/4-inch thick.

5. Cut into strips 3 1/2 to 4 inches long and 1 1/2 to 2 inches wide. Dip in melted butter, then arrange strips, overlapping, in pan.

6. Cover with cloth and let rise in warm, dry spot, away from drafts, 1 1/2 hours until doubled in bulk. Toward end of rising, preheat oven to 350F.

7. Bake 35 to 40 minutes until golden brown and loaf sounds hollow when tapped. Cool loaf in pan on wire rack 5 minutes, then turn out on rack and cool before serving.

[rottiedogs]

Misadventures With Biscotti Thread Recipes Dvdlee
Submitted by bettina on April 08, 2004 at 11:30 am

DESCRIPTION
Misadventures with biscotti thread--recipes, dvdlee

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
The recipe I mainly use if from Cook's Illustrated:

Since you can e-mail the recipe to friends now, I will post it below:

LEMON-ANISE BISCOTTI

Makes 3-4 dozen

A Sicilian specialty, this recipe produces a relatively hard biscuit -- perfect with an afternoon cup of coffee.

2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs
1/4 teaspoon vanilla extract
1 tablespoon minced zest from 1 lemon
1 tablespoon anise seed

1. Sift first 3 ingredients together in a small bowl.

2. Whisk sugar and eggs in a large bowl to a light lemon color; stir in next 3 ingredients. Sift dry ingredients over egg mixture, then fold in until dough is just combined.

3. Adjust oven rack to middle position and heat oven to 350 degrees. Halve dough and turn each portion onto an oiled cookie sheet covered with parchment. Using floured hands, quickly stretch each portion of dough into a rough 13-by-2-inch log, placing them about 3 inches apart on the cookie sheet. Pat each dough shape to smooth it. Bake, turning pan once, until loaves are golden and just beginning to crack on top, about 35 minutes.

4. Cool the loaves for 10 minutes; lower oven temperature to 325 degrees. Cut each loaf diagonally into 3/8-inch slices with a serrated knife. Lay the slices about 1/2-inch apart on the cookie sheet, cut side up, and return them to the oven. Bake, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 15 minutes. Transfer biscotti to wire rack and cool completely. (Biscotti can be stored in an airtight container for at least 1 month.)

Variation: Follow the mixing, baking, and slicing instructions for Lemon-Anise Biscotti, substituting 1/2 cup of unhulled sesame seeds for the anise seeds in the recipe. Brush the top of each loaf of dough with an egg wash and sprinkle with additional sesame seeds.

HONEY-LAVENDER BISCOTTI

Makes 4-5 dozen

Based on the flavors of a popular Proven?al ice cream, these honey-lavender biscotti are best made with an assertive honey, such as a spicy clover. Dried lavender blossoms, also an ingredient in herbes de Provence, can be found in spice or herbal stores, or see Where to Shop link below.

2 1/4 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup sugar
3 large eggs
3 tablespoons honey
1/2 teaspoon vanilla extract
2 tablespoons minced zest from
1 orange
1 tablespoon dried lavender blossoms (optional)

1. Sift first 4 ingredients together in a small bowl.

2. Whisk sugar and eggs in a large bowl to a light lemon color; stir in next 3 (or 4) ingredients. Sift dry ingredients over egg mixture, then fold in until dough is just combined.

3. Follow steps 3 and 4 in Lemon-Anise Biscotti.

SPICED BISCOTTI

Makes 4-5 dozen

If desired, substitute three whole eggs for the two eggs and two egg yolks in this recipe.

2 1/4 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup sugar
2 large eggs plus 2 yolks
1/2 teaspoon vanilla extract

1. Sift first 8 ingredients together in a small bowl.

2. Whisk sugar and eggs to a light lemon color; stir in vanilla extract. Sift dry ingredients over egg mixture, then fold in until dough is just combined.

3. Follow steps 3 and 4 in Lemon-Anise Biscotti.

Variations: Macerate 3/4 cup currants, chopped raisins, or dates in 1/4 cup brandy or marsala for at least 1 hour. Drain and fold into the dough in step 2, adding a teaspoon or so of the macerating liquid to the dough.

ORANGE-ALMOND BISCOTTI

Makes 3-4 dozen

The addition of a small amount of butter produces a richer, more cookielike texture. Although they will keep at least two weeks in an airtight container, these biscotti are especially good when eaten the same day they are baked.

2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons unsalted butter
1 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup whole almonds with skins; toasted, cooled, and chopped coarse
2 tablespoons minced zest from 1 orange

1. Sift first 3 ingredients together in a small bowl.

2. Beat butter and sugar together in bowl of electric mixer until light and smooth; add eggs one at a time, then extracts. Stir in almonds and zest. Sift dry ingredients over egg mixture, then fold in until dough is just mixed.

3. Follow steps 3 and 4 in Lemon-Anise Biscotti.

Variations: You may substitute toasted hazelnuts for the almonds in this recipe. A combination of hazelnuts and almonds also works very well.

January, 1994
Original article and recipes by Steve Johnson