Search Results for '("C'

[rottiedogs]

Crusty Honey Whole Wheat Bread
Submitted by macy on December 31, 2004 at 10:13 am

DESCRIPTION
Crusty Honey Whole Wheat Bread

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

INSTRUCTIONS
This recipe is from the book that came with my old Oster Kitchen Center. It's soft and a tad sweeter than most whole wheat recipes which is why I like it. KA's traditional whole wheat develops very nice gluten. Follow the mixing and kneading instructions for your machine, or knead by hand.

1 cup (25OmL) milk
1 cup (25OmL) water
1/2 cup (125mL) honey
3 tablespoons (45mL) butter or margarine
2 cups (5OOmL) all-purpose flour
1 cup (25OmL) whole wheat flour
2 packages (1/4 ounce or 7g each) active dry yeast
1 egg
1 tablespoon (15mL) salt
1 1/2 cups (375mL) whole wheat flour
1 1/2 - 2 cups (375-5OOmL) all-purpose flour

Heat milk, water, honey and butter to 120F (48C). Assemble Doughmaker [stand mixer with dough hook(s)]. In large mixer bowl combine 2 cups (5OOmL) all-purpose flour, 1 cup (250mL) whole wheat flour, yeast, egg, salt and warmed milk mixture. Mix with doughmaker at highest speed for 3 minutes [speed recommended by manufacturer or your machine]. (It may be necessary to scrape sides of bowl with rubber scraper and rotate bowl slightly by hand.) Add whole wheat flour and 1 1/2 cups (375mL) all-purpose flour and continue kneading 3 more minutes. If dough is sticky, knead in enough of remaining 1/2 cup (125mL) all-purpose flour to form a smooth, springy dough. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down and divide into 2 equal parts. Shape into loaves and place in 2 greased 9x5x3" (23x13x8cm) pans. Cover and let rise in warm place until doubled, about 1 1/2 hours. Bake in preheated 375F (190C) oven 10 minutes. Reduce heat to 350F (180C) and continue to bake 30-35 minutes. Remove from pans and cool on wire rack.

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

[rottiedogs]

Clipper Chocolate Chip Cookies
Submitted by macy on January 09, 2005 at 6:45 pm

DESCRIPTION
Clipper Chocolate Chip Cookies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
This has always produced soft cookies for me. They were served on a cruise ship, and a requested recipe in the Oct '93 Bon Appetit R.S.V.P. section. They are bakery style huge, but I think that's what makes them soft. Alcohol (a tenderizer in baking) from the Frangelico, Kahlua and vanilla may have something to do with it too, and the high proportion of add-ins lend some tenderizing fat as well. You can vary the types of liqueurs, chips and nuts, but the cookies aren't as soft if you reduce the total quantity by much.

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
3/4 cup firmly packed golden brown sugar
1 tablespoon vanilla extract
1 tablespoon Frangelico (hazelnut liqueur)
1 tablespoon coffee liqueur
2 large eggs
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 11-1/2 ounce packages milk chocolate chips
1 cup chopped walnuts
1/2 cup chopped pecans
1/2 cup chopped macadamia nuts

Preheat oven to 325F. Using electric mixer, beat first 6 ingredients in large bowl until light and fluffy. Add eggs and beat well. Mix flour, baking soda and salt in small bowl. Stir into butter mixture. Mix in chocolate chips and all chopped nuts. Drop batter by 1/4 cupfuls onto ungreased cookie sheets, spacing apart. Bake until cookies are golden brown, about 16 minutes. Transfer cookies to racks and cool.

Makes about 3 dozen

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

[rottiedogs]

Carrot Cake From Land O Lake’s
Submitted by macy on January 09, 2005 at 6:44 pm

DESCRIPTION
Carrot Cake from Land O Lakes

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
This recipe comes out of Comfort Foods, in the Land O Lakes Recipe Collection. Lots of good recipes in that little booklet.

The mandarin and coconut are subtle background flavors, not at all prominant. I consider the orange peel optional and leave it out when I don't want to taste the orange, use 1 teaspoon for a nice middle ground, use 2 teaspoons if you want the orange to be more noticeable.

This is also nice as a layer cake using 3 8-inch rounds.

1 cup butter, melted
1 cup brown sugar
3/4 cup sugar
3 eggs
1 11-oz can mandarin oranges, undrained
2 1/2 teaspoons vanilla
2 teaspoons grated orange peel
2 3/4 cups AP flour
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup flaked coconut
1/2 cup chopped pecans
2 cups (4 medium) grated carrots

3 1/2 cups powdered sugar
1 8-oz package cream cheese, softened
2 tablespoons butter, softened
2 teaspoons vanilla

Chopped pecans, if desired

Heat oven to 350F. In large mixer bowl combine 1 cup butter, brown sugar, sugar and eggs. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add mandarin oranges, 2 1/2 teaspoons vanilla and orange peel. continue beating until well mixed (1 minute).

Reduce speed to low; add flour, cinnamon, baking soda and salt. Beat, scraping bowl often, until well mixed (1 to 2 minutes). By hand, stir in coconut, 1/2 cup pecans and carrots.

Pour into greased and floured 13x9-inch baking pan. Bake for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely.

Meanwhile, in small mixer bowl combine all frosting ingredients except chopped pecans. Beat at medium speed, scraping bowl often, until smooth (2 to 3 minutes). Frost cooled cake. Sprinkle with pecans, if desired

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

[rottiedogs]

Macy's Brown Bread
Submitted by macy on January 09, 2005 at 6:48 pm

DESCRIPTION
Macy's Brown Bread

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
This brown bread variation is the result of my quest to find a recipe that looks and tastes like B&M Brown Bread. My previous attempts had been pale loaves that tasted rather like I imagine steamed cattle feed might taste. Most of the recipes I came across or that were shared with me (in a thread called 'Boston Brown Bread' 10/7/01) were all basically the same recipe with only the total amount of batter being different, but the same proportions of all the ingredients. The only real variation is white flour being subbed for either the rye or the whole wheat.

In a moment of inspiration (and frustration at not being able to find rye flour in less than 5-lb bags), I thought about the rye crispbread crackers I like to keep on hand. They are made from only whole grain rye and salt. Why couldn't I grind these up and use them for the rye flour? The bonus is that they already have a toasted flavor rather than raw. I gave it a try and the crackers made a noticeable improvement in the flavor and color of the bread. I was wanting something a little sweeter though. I had been using whole wheat graham flour, and wondered what if I used ground graham crackers instead of flour? (I had seen this in a similar bread recipe.) It had worked well for the rye, so I repeated the basic recipe, substituting crackers for both flours. I left out the salt because there is enough in the crackers. I crushed the crackers in my hands, ground them in the food processor, and then again in the blender to get them as fine as possible. The result was perfect little tubular loaves that had a deep, rich brown color and just the right texture--this is the bread I was after.

Another thing I've tried instead of graham crackers to get rid of the raw taste is to toast the whole wheat flour in the oven. Toast 1 cup slowly at 300-325F (a round cake or pie pan works well), stirring every 10 minutes or so, until it loses the raw smell and starts to deepen in color. That does the trick too and results in a less sweet bread that is probably more traditional. One cup of whole wheat flour loses about 1/2 ounce during toasting, but I haven't really found it necessary to add water to the recipe to compensate for that or the crackers.

I used the instructions from my old Betty Crocker Cookbook (steamed 3 hours in 4 14.5-oz cans), but have included the instructions from Rabbott's and PJ's as well. As you can tell, this bread isn't too fussy about how to cook it. Whatever size pan/mold you choose, the universal instruction seems to be to fill it 2/3 full.

1 cup ground, whole-rye crispbread crackers (my favorite is Ryvita Dark Rye, 11-12 sheets)
1 cup ground graham crackers (about 15 squares) or toasted whole wheat flour (see above)
1 cup whole grain, stone-ground cornmeal or corn flour
2 teaspoons baking soda
2 cups buttermilk
3/4 cup mild molasses
1 cup raisins or currants, if desired

Grease four 1-pound cans or one 7-inch tube mold. Measure all ingredients into large mixer bowl. Beat 1/2 minute, scraping bowl constantly. Fill cans or mold 2/3 full; cover tightly with aluminum foil.

Place rack in dutch oven and pour boiling water into pan up to level of rack. Place filled cans on rack. Cover Dutch oven. Keep water boiling over low heat to steam bread 3 hours or until wooden pick inserted in center comes out clean. (If it is necessary to add water during steaming, lift lid and quickly add boiling water.) Immediately remove from cans.

My favorite setup for steaming is my big stock-pot. A round cake cooling rack fits inside just perfectly and I can raise it up off the bottom by setting it on the outer ring of one of my spring-form pans (with the bottom removed). This will hold enough water under the cans that I don't have to add any for the whole 3 hours. If you don't have a pot tall enough to allow this, the cans can be half submerged. A boiling water bath canner will work too.

Rabbott (1/2 recipe):

Mix well. Grease a 1 or 1 1/2 quart mold or two smaller ones. Fill not more than 2/3 full. Put on the cover. Place on a rack in a deep kettle. Add boiling water to come halfway up around the mold. Cover. Set over the heat and steam 3 1/2 hours in a large mold, 1 1/2 to 2 hours in smaller ones. Keep the water boiling, and add more as needed to keep the water at the proper level.

Take the mold from the water, remove the cover and set in a 300 degree oven for 15 minutes to dry out somewhat. Remove the bread from the mold.

PJH (3/4 recipe):

In a medium-size mixing bowl, whisk together the pumpernickel, cornmeal, whole wheat, baking soda, salt and currants. In a separate bowl, beat the buttermilk and molasses together till smooth. Add the wet ingredients to the dry ingredients and mix till just combined; there's no need to beat the batter.

Spoon the batter into a lightly greased 8 1/2 x 4 1/2-inch loaf pan, and cover it with buttered aluminum foil, fastening the foil tight to the edges of the pan (so the bread will steam a bit), but ballooning it in the center, so the bread has room to expand without hitting the foil.

Bake the bread in a preheated 325F oven for 1 hour. Remove the foil (the middle may be slightly sunken; that's OK), and bake for an additional 10 minutes. Yield: 1 loaf, about 16 servings.

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

[BakerAunt]

Holiday Oatmeal Cookies
Submitted by mumpy on April 13, 2012 at 8:32 pm

Crisp, rich, buttery cookies
Yield: 45 cookies

1 cup butter (8 oz.)
3/4 cup sugar (reduce by 2 tablespoons if sprinkling with sugar for decoration)
1 teaspoon baking soda
1 cup flour (4.25 oz.)
2 cups QUICK oats
1 egg yolk (if doubling recipe, use one whole egg)
(optional) decorator sugar

Cream butter and sugar; beat in egg yolk. Combine dry ingredients and stir into butter mixture.

Drop by teaspoonful on greased (or parchment lined) cookie sheets; flatten with fork to make criss-cross pattern. Sprinkle with colored sugar appropriate to the holiday.

Bake at 350 for 10 to 12 minutes, just starting to brown at edges. Cool on pan one minute before moving to rack.

Dough bakes well after being frozen, either in bulk or in scoops; cookies also freeze well.

[rottiedogs]

Banana Bread (Whole Wheat)
Submitted by macy on March 24, 2007 at 5:29 pm

DESCRIPTION
Banana Bread (whole wheat)

SUMMARY
Yield 0 File under Muffins Quickbreads Scones
INSTRUCTIONS
This recipe is from The Country Inn and Bed & Breakfast Cookbook by Kitty and Lucian Maynard. It was contributed by the Poipu Plantation in Koloa, Hawaii.

2 eggs
3-4 bananas, mashed
1/4 cup oil
1/2 cup honey (I prefer 3/4 cup)
1 tablespoon lemon juice
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped nuts
1 cup raisins

Combine all ingredients and bake in a 375-degree oven for approximately 45 minutes. Makes one loaf.

Some of the recipes in this book don't give detailed instructions. And this one doesn't specify a loaf size, but if you put in the nuts and raisins, you will need to use a 9x5 or a combination of smaller pans. Bake at 325-convection if you have it. Be careful not to overbake, as that will make the bread dry. Adding more honey not only tastes better, but gives the bread more moisture.

I prefer to mix wet and dry ingredients separately and then stir together just to combine: Mix the flour, soda and salt together, and stir in the nuts and raisins if using. In a separate bowl, whisk the eggs and oil together and add the honey. Mash the bananas with the lemon juice and stir into the honey mixture. Combine with the flour mixture.

[BakerAunt]

Overnight French Toast Casserole
Submitted by mumpy on April 26, 2012 at 7:31 pm

Baked French toast, made the night before and baked in the morning
Yield: 12 servings

Grease a 9 x 13 pan.

In a saucepan, combine:
1 cup plus 2 TBS brown sugar
1/2 cup (1 stick) plus 1 TBS butter
1/4 cup dark corn syrup

Cook over medium heat, stirring constantly till bubbling (approximately 5 minutes).

Pour cooked sauce into prepared pan.

12 cups cubed Italian Bread (most of 1 loaf) (to measure this, just throw the cubed bread
into a measuring cup...do NOT pat it down orpack it in any way)

Spread the bread cubes evenly over the syrup in the pan.

Filling:
3 large eggs
2 cups milk
2 tsp vanilla
pinch salt

Combine well, pour over bread; cover and refrigerate for 8 to 12 hours.

Next morning:
Preheat oven to 350. Let casserole come to room temp while oven is heating.

Sprinkle top of bread/egg mix with cinnamon sugar, and drizzle with 3 TBS of melted butter.

Bake uncovered for 30 to 35 minutes, or till top edges of bread are just slightly crisped.

To serve - use a large spatula or spoon, cut the size piece wanted, and flip over onto plate, so that syrup topping shows.

(Some of the amounts are odd, because the original recipe called for an odd sized pan, and we've adapted this to our use....also, I've been meaning to try real maple syrup in place of the corn syrup in the topping, but just haven't done it yet.)

[rottiedogs]

almond apricot cake
Submitted by macy on April 23, 2005 at 4:03 pm

DESCRIPTION
Almond Apricot Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
I'm not sure who to credit this to. I clipped the recipe from a magazine too many years ago to remember. The style looks like an old Redbook or Family Circle, and it probably would have been published in the late 70's.

I recommend the Ice Water White cake I have posted in a separate recipe, but you can substitute your own favorite from scratch or a mix. The almond filling stabilizes the whipped cream for days.

2-layer white cake, baked in 8" square pans
1 12-ounce jar apricot preserves
2 tablespoons Amaretto
1 1/2 cups whipping cream
1/3 cup almond cake and pastry filling
Sliced almonds, toasted (optional for garnish)

Cut cake layers in half horizontally, forming four layers. Stir together preserves and Amaretto. Spread one layer with 1/3 of the apricot mixture. Repeat with two more layers and remaining apricot mixtrue. Top with final layer. Beat cream to soft peaks. Gently fold in the almond filling. Using pastry tube and decorative tip, pipe whipped cream mixture over top and sides of cake (or you can spread it on with a spatula). Garnish cake with toasted almonds. chill.

Makes 12 servings.

If you can't find the pastry filling, decorate the cake with plain whipped cream. Add a few drops of almond extract or 2 teaspoons of Amaretto if you like.

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

[rottiedogs]

macy's 100% whole wheat bread
Submitted by macy on July 30, 2004 at 10:22 am

DESCRIPTION
Macy's 100% Whole Wheat Bread

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

INSTRUCTIONS
If you have a Zo and a digital scale, this recipe is written for you. But, I use the ABM only to mix and knead (because it really excels at that), so if you don't have one, you can easily adapt the kneading time to whatever's appropriate for your stand mixer. I set the mix and knead cycle on the ZoV20 to the maximum 20 minutes and I find that the flour hydrates well enough after 10 to determine if I need to adjust the flour or water. If kneading only takes a few minutes on your mixer, I would give it a 10-20 minute autolyse between mixing and kneading, and make sure the gluten is well developed before any subsequent additions of flour.

Try the suggested measurements first, and then adjust from there to suit your own taste. This recipe is very flexible. I am working on an oatmeal version to post at a later date.

Macy

8 oz. skim milk
1 pkg. (2 1/4 tsp.) active dry yeast
1 egg
water
85 gm honey (75-105g, to taste)
475 gm whole wheat flour (about 4 cups lightly spooned)
2 tsp. salt (1 3/4 to 2 1/4, to taste)
2 Tbl. walnut oil or 2-3 Tbl. cold butter to taste

1 egg white
1 tablespoon water

In a 16-oz liquid measuring cup, warm the milk to 100-110F in the microwave (50-55 sec in mine). Whisk the yeast into the milk just to dissolve (do not proof). Crack the egg into the cup and add enough water to bring the liquids up to 12 oz. total (1 1/2 cups). Pour the mixture into the bottom of the bread machine pan. Set the pan on a scale and zero. Pour the honey (slowly) into the pan. Zero and measure in the flour. Put the salt on top.

Place the pan in the machine and program the mix/knead setting of the homemade cycle for 20 min. (setting all other steps of the program to 0). Let the dough knead for 10 minutes before making any adjustments. The dough should have come together into a ball (or clear the sides of the mixer bowl). When you tap it lightly, it should feel somewhat firm and very tacky, but not cling to your fingertips. Add flour or water if necessary and continue kneading. At the add-in beep (after 15 minutes) add the oil or butter and finish kneading to incorporate. If using butter, cut it into 9 fat sticks and poke them down into the dough in 3 additions, at 5-, 4- and 3-minutes.

Dump the dough out onto a lightly floured surface. Knead briefly to bring the dough together into a smooth ball. Place the dough, smooth side up in a clean, deep bowl (do not oil the bowl or the dough) and cover with a plate or plastic wrap. Let rise at room temperature until it doesn't return your finger indentation (1.5 - 2 hours). It should at least double. Deflate, knead briefly to form back into a ball and rise again (1 - 2 hours). The second time it will rise a bit higher--about triple for me. By the end, the dough should have lost its stickiness and you won't need much, if any flour on the counter to keep it from sticking.

Divide the dough and round the portions. Let rest 10-30 minutes until the gluten relaxes and the dough starts to puff slightly. Shape into loaves and proof (45-90 minutes). If all is well, you should get better than double volume and expect good oven spring. Brush the tops with egg wash and slash. Convection bake at 325F on bottom rack position (or whatever your oven manual recommends), to an internal temp of 195 degrees, about 25 minutes. If you don't have convection, try 350F and then reduce to 325 degrees if the tops start to brown too much.

MILK - I have had problems getting good gluten development with whole milk. The dough feels more playdoughy and less springy and doesn't rise well. By contrast, skim milk makes a very nice dough, so I assume it is the fat interfering. I have tried scalding milk and removing the skin, but haven't found the end result to be any different than using unscalded milk. You can substitute nonfat dry milk and water. You can use the milk cold from the fridge and not dissolve the yeast (or maybe use instant). It takes an hour or two longer for the dough to start rising, but it does and may give you more freedom to leave the house if you have an appointment or errands to run. In the ABM, dry yeast goes on top of the flour, at the opposite end from the salt. In a stand mixer, mix the yeast and salt into the flour before adding the liquids.

SWEETENERS - Honey is my choice, but you could substitute maple syrup, molasses, malt syrup, etc., if you prefer. 75g is about 3 tablespoons and 105g is about 1/3 cup. Start at 85g (about 1/4 cup) and adjust up or down to taste. You could probably even cut it down to 2 tablespoons (I haven't tried it), but I wouldn't cut it out entirely, because the yeast need a supplemental food source. Whole wheat flour does not have barley malt added like white flour does.

FATS - The egg somehow subdues the "wheatiness"--that's the way I would describe it. Maybe that is what other people describe as bitterness. Anyway, it makes a difference in both flavor and texture, so leave the egg out only if it is too mild-tasting and you prefer a more assertive wheaty taste. I prefer walnut oil over butter for sandwich loaves, especially the more flavorful toasted walnut oils. I haven't tried other oils so can't offer an opinion beyond that.

FLOURS AND HYDRATION - I like Bob's Red Mill and KA traditional whole wheat flours. Bob's is a fine grind and KA is a more medium-fine grind. Both develop really nice gluten and have good flavor in this bread (better than white wheat IMO). Bob's absorbs more water than KA. With Bob's, I generally use 12 oz. liquid and 465g flour; with KA, I can cut the liquid back to 11.5 oz with 475g flour. The amount of honey has a little impact on the hydration too.

FERMENTATION - You can speed things up a little by dissolving the yeast in warm milk, doing the bulk fermentations at about 82 degrees and the proofing at 90, but the flavor is better with the longer rises at room temp. You can get by with the lesser amounts of salt, honey and butter or oil with the extra time, but that should come as no surprise. From the time I start measuring ingredients to the time I can put the cooled loaves away it's usually 7-8 hours. If you use instant yeast, you might want to cut back to 1 tsp. so that it doesn't ferment too fast (or use cold milk).

SCALING - For sandwich and toaster-size bread, KA's Danish loaf pan (12 x 4 x 2.25") is my favorite, which takes 1.75 pounds of dough. The size I make most often is 7.5 x 3.75 x 2.25" - a one pound loaf. If you don't have either of these, try 1.5 pounds in an 8.5 x 4.5 x 2.5" or use the dough to make pull-apart rolls. This recipe makes about 2 pounds of dough. When I have excess dough, I usually turn it into sandwich buns (2.25 to 2.5 oz per hamburger-size bun) or dinner rolls.

FAVORITE SHAPING METHOD:

Important--Start by rounding the dough after you divide it, and let it rest until the gluten relaxes and the ball starts to puff. This creates a smooth skin that will form the top of your loaf and help it keep its shape.

1. Turn the ball of dough over, smooth side (top) down, flatten firmly into a round disk (about as wide as your pan is long)--pressing the air out as you go. (If you're making a long loaf like the KA Danish or a pullman pan, press into an oval.) You can use a rolling pin if you need to, but try and keep your circle or oval even.

2. Fold the top of the circle down over the middle and press to seal firmly with the heal of your hand. The dough should look like it's smiling at you.

3. Fold in the sides to square off the ends and press to seal. If you need to flatten it more to extend the length, you can do that--you'll get used to the dimensions you're shooting for with practice. Each time you fold and press, it grows a little.

4. Bring the top folded edge down to meet the bottom edge and seal well with the heal of your hand. Then rock and roll the tube slightly to flatten the seam and form a round log. Position it so the seam is underneath.

5. Seal the ends by pressing down with the sides of your hands and tuck the flaps under. Ideally, the finished log will be the same length as your pan and an even thickness from one end to the other.

6. Place log in pan, seam side down.

7. Press the dough into the pan with your palm so that it fills into the corners a bit and has a nice, even top.

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

[BakerAunt]

Peanut Butter Honeys
Submitted by mumpy on June 30, 2012 at 9:41 am

Similar to traditional peanut butter cookie

1/4 C (2 oz.) butter
1/3 C (4oz) honey
1 large egg
3/4 C (7 1/8 oz.)peanut butter, any style
1/2 tsp vanilla
1/2 tsp salt (or less if desired)
1/2 tsp baking powder
1 C AP flour
(may sub in 1/4 c whole wheat)

Preheat oven to 375.

Beat butter and honey till fluffy.

Beat in egg, vanilla and peanut butter till smooth.

Combine dry ingredients and stir in. Dough will be soft and sticky.

Drop by rounded teaspoon on parchment lined baking sheet. Cookies do NOT spread, space accordingly.

Flatten with fork, making criss-cross design, dipping fork in flour before EVERY press.

Bake 8 to 10 minutes till bottoms start to brown; tops stay light. (check by lifting with spatula)
Cool on rack.

Can also be made with cookie press, using bar design; use shorter baking time for pressed cookies. Dough will probably be too sticky for press, so stir in 1 or 2 teaspoons additional flour.

[BakerAunt]

Philadelphia German Butter Cake
Submitted by mumpy on August 20, 2012 at 8:27 am

Yeast base, covered with a sinful buttery gooey topping
Yield: 12 slices

CAKE:
2 1/4 teaspoon yeast
1/2 cup (4 oz.) warm milk
1/4 cup (1 3/4 oz.) sugar
1/4 cup (1 3/4 oz.) vegetable shortening
1/4 teaspoon salt
1 large egg
1 Tablespoon vanilla
2 to 2 1/4 cup (8.5 to 9.5 oz.) flour

TOPPING:
1 cup (1/2 pound) butter
2/3 cup (5 5/8 oz.) flour
2 cup (14 oz.) sugar
2 large eggs
4 to 5 Tablespoons milk

Dissolve yeast in milk.

Mix sugar, shortening, salt only till combined. Add egg and vanilla; beat one minute.

Add flour and milk/yeast mixture; mix 3 to 5 minutes with dough hook. Place dough in greased bowl; cover and let rise till doubled (approximately 1 hour).

Toward end of rising time, make topping:

Cream butter. Combine flour and sugar and beat into butter.

Add eggs, one at a time, beating after each addition. Stir in milk till mixture is spreadable but not runny.

Deflate dough and roll or pat into well-greased 9 x 13 pan or 2 eight-inch square pans (preferred).

Spread dough up sides about one inch to contain topping; prick with fork. Spread on topping.

Let cake stand 20 minutes, then bake at 375 for 30 minutes. Cool before cutting.

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

[BakerAunt]

Quick Pizza

Submitted by mumpy on February 19, 2013 at 7:24 pm

8 1/2 oz (2 cups) AP flour (see note at end)
(good to sub in 1 cup white whole wheat)
2 teaspoons baking powder
1 teaspoon salt
1/2 to 2/3 cup (4 to 5 3/8 oz) milk
1/4 cup (1 3/4 oz) olive oil
Add'l oil, approx 1 tablespoon
tomato sauce, cheese, mushrooms etc.

Preheat oven to 425.

Combine first 3 ingredients in bowl.

Add oil and 1/2 cup milk, adding remaining milk if needed.

Stir quickly till dough leaves the side of the bowl. Gather dough into a ball; knead appoximately 10 times till dough is smooth.

Divide dough in half; on lightly floured surface, roll each half to a 12 to 13 inch circle (or simply press into oval, square or any shape); place on pan.

Turn up edges of dough; brush each crust lightly with olive oil.

Bake crusts at 425 for 10 minutes; remove from oven, add sauce and other toppings.

Return pizza to oven; bake an additional 8 to 12 minutes, till cheese is melted and toppings are hot.
comments

Comment submitted by Baker Mom on Sat, 2013-04-13 13:56:
8 oz = 1 cup, so it should be 1 1/2 cups AP flour?

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

[BakerAunt]

Pumpkin Pie Bars

Submitted by mumpy on November 15, 2013 at 8:44 am
Yield: 24 2
Source: probably Farm Journal Country Cookbook

1 C (4.25 oz) AP flour
1/2 C (1 5/8 oz) quick oats
1/2 C (3.75 oz) packed brown sugar
1/2 C (4 oz) butter
1 pound can pumpkin (2 cups)
1 can (13.5 oz) evaporated milk
2 eggs
3/4 C (5.25 oz) sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
Optional topping:
1/2 C (1 7/8 oz) chopped pecans
1/2 C (3 3/4 oz) packed brown sugar
2 TBS (1 oz) butter

Combine first four ingredients; mix till crumbly. Press into greased 13 x 9 pan.

Bake at 350 for 15 minutes; cool 5 minutes.

Filling: Mix pumpkin, milk eggs, sugar and spices and beat well. Pour over partially baked crust and return to oven.

Bake at 350 for 35 to 40 minutes till center is set.

Optional topping: combine all ingredients till crumbly; sprinkle over filling halfway through baking time (20 min).

Cool in pan, on rack. Cut into 2-inch squares or size to suit your needs. Serve warm or cold. Refrigerate leftovers.

Cook's notes:
Best fresh - the crust gets soggy quickly.
The current size of pumpkin can which is less than a pound is adequate for the recipe. The topping is delicious, but I rarely use it since I normally make pecan pie bars at the same time when I'm making these.

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

[BakerAunt]

Pecan Pie Bars

Submitted by mumpy on November 15, 2013 at 8:57 am
Yield: 36 bars
Source: possibly Farm Journal Cookie Cookbook

3 C (12.75 oz) AP flour
1/4 C (1 7/8 oz) brown sugar
1 C (8 oz) butter

Filling:
4 lagre eggs
1C (11 oz) dark corn syrup
1/2 C (3 3/4 oz) packed brown sugar
1 C (3 3/4 oz) chopped pecans
1/4 C (2 oz) melted butter
2 tsp vanilla extract
1/2 tsp salt

Crust:
Mix flour and brown sugar; cut in butter till crumbly.
Pat into ungreased 10 x 15 pan.
Bake at 350 for 15 minutes. Cool for 2 - 3 minutes.

Filling:
Beat eggs slightly; stir in remaining ingredients. Pour over partly baked crust, return to oven.
Bake at 350 for an additional 25 minutes.

Cool 10 to 15 minutes before cutting into squares or bars. Keep leftovers refrigerated.

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

[BakerAunt]

Real Philadelphia Cinnamon Buns
Submitted by mumpy on January 03, 2014 at 12:42 pm
Yield: 40 buns
Source: Philadelphia Bulletin newspaper, circa 1964

1 1/4 cup milk
1 tsp salt
1 TBLSP sugar
1 packet dry yeast
1/4 cup warm water
1/2 cup shortening
3/4 cup sugar
2 eggs
5 cups AP flour
brown sugar, very soft butter, raisins or nuts (optional),
cinnamon, dark corn syrup

Proof yeast in warm water for 5 minutes.

In small bowl, heat milk to lukewarm, stir in salt and 1 TBS sugar.

Stir yeast and water smooth, stir into milk mixture.

In large bowl, put 2 cups flour, make 'well' in center.

Pour in yeast/milk mix. Beating from the center out, beat
flour and liquid till mixture "dances".

Cover and set aside till light and bubbly (20 to 30 min).

Beat shortening fluffy, slowly add 3/4 cup sugar, ad beat in eggs, one at a time.

When yeast mixture is bubbly, stir in shortening mix, a big spoonful at a time.

When well combined, STIR (do NOT beat) in rest of flour, 1/2 cup at a time, mixing well.

Cover, rise till double (1.5 hours to 2.5 hours)

While dough is rising, prepare pans by greasing heavily with butter and drizzling with Karo.
(3 or 4 9" round cake pans)

Take one fourth of the dough, and roll out on floured board to 1/2 inch thick; the wider the dough is rolled, the bigger the finished buns will be.

Spread the dough with soft butter, sprinkle thickly with brown sugar; add raisins or nuts if desired.

Drift cinnamon over dough and drizzle with Karo.

Roll up like jelly roll and slice to 1 inch slices. Place cut side down in prepared pans. Pan should not be crowded; buns should NOT touch each other.

Cover to rise till doubled.

Bake at 350, for 20 to 30 minutes depending on size of buns till browned. Turn out of pan immediately.

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