Apricot-nut Bread 2

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Ingrients & Directions


2 1/2 c All-purpose flour 4 t Grated orange peel
1 c Chopped dried apricots 1 c Orange juice
2/3 c Sugar 1/2 c 1% low-fat milk
1/2 c Chopped walnuts 3 T Unsweetened applesauce
1 T Baking powder 2 Egg whites, lightly beaten
1 t Salt Vegetable cooking spray

Combine the flour, apricots, sugar, walnuts, baking powder, salt and
orange peel in a large bowl. Combine the orange juice, milk,
applesauce and egg whites in another bowl and stir well. Add the
liquid mixture to the dry ingredients, stirring just until moistened.
Coat a 9 x 5-inch loaf pan with cooking spray. Pour in the batter.
Bake at 350F for 1 hour or until a wooden pick inserted into the
center comes out clean. Remove from the pan and cool on a wire rack.
NOTE: “

Yields
16 servings

Laverbread And Crab Souffles With Cockle Sauce

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Ingrients & Directions


-THE SOUFFLES-
1 Boiled crab; -OR-
6 oz -Prepared Crabmeat
6 oz Prepared laverbread
-OR- nori or spinach
2 oz Butter
2 oz Flour
3/4 pt Milk
3 Eggs
1/2 ts Grated nutmeg
Salt & pepper

-COCKLE SAUCE-
1/4 pt White sauce from souffle mix
1/4 pt Whipping cream
4 oz Cockles or clams (shelled)
2 oz Prepared laverbread **

If the crab is whole, pull the body apart and pick out all the meat –
discarding only the mouthpiece and the grey “dead man’s fingers” that
fringe the inside carapace. For extra flavour, make a stock with crab
shell, flavoured with a piece of carrot and a quarter of onion, and
boil down to a couple of well-flavoured tablespoons which can replace
the equivalent milk in the basic white sauce given above.

Prepare the white sauce; melt the butter in a small pan. Stir in the
flour and fry gently until the mixture is still pale but sandy.
Whisk in the milk slowly, beating till you have a thick sauce.
Simmer for 5 minutes. Preheat the oven to 400 F (200 C) gas mark 6.
Stir the crabmeat and prepared laverbread into the sauce. Season
with salt, pepper and nutmeg. Separate the eggs. Beat the whites
until quite stiff.

Yields
8 servings

Plain Old Bread

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Ingrients & Directions


1/2 oz Yeast (dry),
-quick-rising
-(2 envelopes)
1/4 c Water, lukewarm
7 tb Milk, dry
2 1/2 ts Sugar
1 ts Salt
1 3/4 c Water
2 tb Vegetable oil
6 c Flour, all-purpose

In a small bowl, dissolve the yeast in about 1/4 cup lukewarm water.

In a large mixing bowl, mix the powdered milk, sugar, salt and about 1 3/4
cups water together. Stir with a whisk until smooth, then add yeast
mixture.

Sift in about 3 cups of flour and mix until smooth. Add the oil; mix.

Gradually sift in the remaining flour. When it becomes stiff enough to
handle remove from the bowl and knead it as you add the flour. Knead it for
5-7 minutes after the last flour is added.

Place the dough in a oiled bowl and turn it over to coat uniformly. Then
place it in a warm place to rise until it has doubled in size (about 45
minutes).

Remove from bowl and knead a little. Divide into two equal parts, shape
into loaves, and place in loaf pans. Let rise again until doubled in size.

Preheat oven to 375 degrees F. Bake 45 minutes. Remove loaves from pans
and cool on a wire rack.

NOTES:

* Ordinary white bread — This recipe is derived from the basic bread in
the American Heart Association Cookbook.

* This is good everyday bread. Be careful: it’s easy to eat too much and
get fat. You may want to have someone who has made bread before help the
first time as the amount of flour may have to be adjusted depending on the
slight differences in your measurement of the liquids and the humidity of
the day. Once you have done it it is easy to do by the feel of the dough.

: Difficulty: moderate.
: Time: 20 minutes preparation, 2 hours rising, 1 hour cooking and
cooling.
: Precision: measure carefully.

: Pat Caudill
: Tektronix, Inc., Portland, Oregon, USA

:
Yields
2 Loaves

Crusty Cheddar Bread

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Ingrients & Directions


1 pk Active Dry Yeast; OR 1 1/4 ts Salt
1 tb Active Dry Yeast; Bulk 1 ea Egg; Lg.
1/4 c Water; Warm, 110-115 Deg. F. 2 1/4 c Unbleached Flour; Unsifted,*
1 c Cottage Cheese; * 1 tb Butter; Room Temperature
1 tb Sugar 1 c Cheddar; Sharp, Grated

* The cottage cheese should be the small curd kind at room temperature.
** You can use up to an extra 1/4 cup of flour in this recipe depending on
the weather.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Sprinkle the yeast over the warm water and let stand 5 minutes. Gently
stir to completely dissolve. With an electric mixer, blend the softened
yeast into the cottage cheese, sugar, salt and egg. Add the flour in 1/2
cup portions to form a stiff but light dough and let rise in a warm place
until doubled in bulk. Butter a 1 1/2 quart casserole dish and stir the
dough down, then add 1 cup of the grated cheddar cheese. Turn into the
buttered dish. Let rise 30 to 40 minutes longer or until almost doubled
in size. Preheat the oven to 350 degrees F. and bake for 40 to 50 minutes
or until golden brown. Brush the top with butter.

Yields
4 servings

Dilly Casserole Bread

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Ingrients & Directions


1 pk Yeast in 1/4 cup water
1 c Cottage cheese
2 tb Sugar
1 tb Onion flakes
1 tb Butter
2 ts Dill seed
1 ts Salt
1/4 ts Soda
1 Unbeaten egg
2 1/2 c (or a little less)
-sifted all-purpose flour

Soften yeast in water. Combine all other ingredients except flour.
Add the yeast mixture, then flour 1/2 cup at a time to form a stiff
dough. Let this mixture stand 1 hour, covered with a piece of
buttered wax paper. After the hour, punch down the dough and knead
for about 5 minutes. Put the dough in a greased 8″ casserole. Let
this rise for 40 – 50 minutes. Bake the bread at 350 degrees F for 40
~ 50 minutes until golden brown.

Yields
1 Loaf

Quick Shortbread

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Ingrients & Directions


3/4 c All purpose flour
1/3 c Sugar
1/4 c Cornstarch
1/4 ts Aniseed; chopped
1/2 c Unsalted butter; melted,
-cooled (1
; stick)

Position rack in center of oven and preheat to 325F. Combine flour, sugar,
cornstarch and aniseed in medium bowl. Pour butter over dry ingredients and
stir to combine well. Press dough evenly onto bottom of 9-inch pie plate.

Bake until golden brown, piercing with toothpick if dough puffs up, about
30 minutes. Cut hot shortbread into 8 wedges. Cool completely. (Can be
prepared 1 day ahead. Cover and let stand at room temperature.)

Makes about 8 cookies.


Yields
1 servings

Karen’s Herb Oatmeal-potato Bread

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Ingrients & Directions


1/2 c Mashed potato
1 Extra-large egg
4 tb Butter, at room temperature
OR use vegetable oil
3/4 c Water
3/4 ts Dried thyme, rosemary,
Oregano, or basil OR
A combination
2 1/2 c Unbleached white flour
1/2 c Quick-cooking oats
1 ts Salt
1 tb Sugar
1 tb Active dry yeast
AFTER BEEP
2 tb Sunflower seeds

Place all the ingredients except the sunflower seeds in machine in order
suggested by manufacturer and program for raisin bread. When beeper sounds,
add the sunflower seeds.

From

Yields
1 Servings

Sweet Egg Bread

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Ingrients & Directions


-PNewton vkbb14a
1 1/2 Pound Loaf 1
3/4 c Water 1/2
1 1/4 ts Salt 3/4
1 1/2 lg Eggs 1
1 1/2 tb Applesauce* 1
3 c Bread flour 2
2 tb Dry milk powder 1 1/2
1/4 c Sugar 3 T
2 ts RapidRise Yeast 1 1/2

Put in pan according to custom. From Fleischmann’s BEST-EVER Breads
4/93

Yields
1 Servings