* Exported from MasterCook * Blueberry Maple Cornmeal Cobbler Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Fruit: 2 pints fresh blueberries 1/2 cup granulated sugar 1/2 cup maple syrup 1 tablespoon quick-cooking tapioca 1/2 teaspoon lemon extract 1 teaspoon ground cinnamon 1/2 teaspoon nutmeg Topping: 1 cup King Arthur Unbleached All-Purpose Flour 1/2 cup whole cornmeal 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup unsalted butter -- (1 stick) 1 cup confectioners' sugar 1 egg 3/4 cup buttermilk Glaze: 2 tablespoons unsalted butter 2 tablespoons maple syrup Combine blueberries, sugar, maple syrup, tapioca, lemon extract, cinnamon and nutmeg in an ungreased 10-inch spider (cast iron skillet) or a shallow 11-inch quiche or tart dish. Mix flour, cornmeal, baking powder, baking soda and salt. Set aside. Cream butter with confectioners' sugar, then beat in egg and buttermilk. Add dry ingredients and mix well. Pour batter over berries in pan. Bake cobbler in a preheated 375F oven 35 to 40 minutes, until berries are bubbling and cornbread is lightly browned and feels done when you touch it. Melt 2 tablespoons of butter, mix with 2 tablespoons maple syrup, and brush glaze atop the hot cobbler. Put cobbler under broiler for about 1 minute, or until the top is glazed. Serve warm with ice cream or whipped cream. The blueberries, maple and corn give this cobbler a distinctly New England flavor. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Quick Bread Recipe By :Too Busy to Cook Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Daily Bread Mailing List Fruit and Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups flour -- * 1 1/2 cups sugar 2 tablespoons baking powder 1 tsp cinnamon 1 tsp salt 3/4 cup butter or margarine -- (1 1/2 sticks) ** 1 1/2 cups chop walnuts 1 tsp grated lemon peel -- *** 4 eggs 2 cups milk 2 tsp vanilla Juice of 1 lemon 3 cups fresh or frozen blueberries -- unthawed Preheat oven to 350. Grease and flour pans. Combine flour, sugar, baking powder, cinnamon and salt in large bowl. Cut in butter until mixture resembles fine crumbs. Stir in walnuts and lemon peel. Beat eggs lightly, stir in milk, vanilla and lemon juice and mix well. Blend into flour mixture just until moistened. Gently stir in blueberries. Spoon evenly into pan(s) and bake until a toothpick inserted in center comes out clean, about 80-90 minutes. Cool on wire rack 10 min. Remove from pan. Serve warm or cold. Store in fridge. MAKES: 1 Bundt cake or 2-9 x 5" loaves or 4-5 3/8 x 3 1/8" loaves NOTES: *I use 3 cups unbleached all-purpose flour, 2 cups King Arthur white whole wheat **Margarine actually tastes better than butter ***I use a few drops lemon oil instead of peel From "Christine Dalrymple" - - - - - - - - - - - - - - - - - - - NOTES : As a thank you, here is my very favorite quick bread. This delicious bread is a much requested favorite. It freezes beautifully. * Exported from MasterCook * Blueberry Ricotta Cake Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Batter: 1 cup King Arthur Unbleached All-Purpose Flour 3/4 cup sugar 1 1/4 teaspoons baking powder 1 1/4 teaspoons salt 1/3 cup milk 1/4 cup shortening 1 egg 1/2 teaspoon vanilla 1 1/2 cups fresh or frozen blueberries Topping: 2 eggs 1 1/4 cups ricotta cheese 1/3 cup sugar 1/4 teaspoon vanilla For the batter: In a small bowl, combine the flour, sugar, baking powder and salt. Add the milk, shortening, egg and vanilla, beating till smooth. Spoon the batter into a greased 9 x 9 x 2-inch pan Sprinkle the blueberries over the batter. For the topping: In a small bowl, beat the eggs till frothy, then beat in the cheese, sugar and vanilla. Spread this mixture evenly over the blueberries. Bake the cake in a preheated 350F oven for 55 to 60 minutes, or until it's golden brown around the edges. Yield: 12 servings This moist, rich cake makes a pleasant late-summer dessert. Nutrition information per serving (1 piece, 97g): 217 cal, 9g fat, 6g protein, 11g complex carbohydrates, 17g sugar, 1g dietary fiber, 82mg cholesterol, 310mg sodium, 82mg potassium, 2mg vitamin C, 1mg iron, 113mg calcium, 89mg phosphorus. Note: You may reduce the calories per serving to 206 and the fat grams to 7 by substituting skim milk for 2%, and part-skim ricotta for whole-milk ricotta. By making the above changes and substituting WonderSlim fat replacer or applesauce for the shortening, you'll get a somewhat tougher, more rubbery cake, but the calories per serving will be reduced to 172, and the fat grams to 3. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Boston Brown Bread #2 Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup pumpernickel 3/4 cup yellow cornmeal 3/4 cup King Arthur 100% White Whole Wheat Flour 3/4 teaspoon baking soda 3/4 teaspoon salt 3/4 cup currants 1 1/2 cups buttermilk 1/2 cup molasses 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 And you thought it only came out of a can, right? Boston brown bread is actually a mixture of rye and wheat flours and cornmeal, sweetened with molasses, moistened with buttermilk, and steamed in a coffee can or steamer for hours atop the stove. But I was willing to bet this bread could be baked as well as steamed. So I fooled around with the ingredients in several recipes -- all remarkably the same, by the way -- until I had something that would fit into a standard loaf pan. Then, to somewhat imitate the steaming process, I covered the top with aluminum foil. After an hour in the oven, I peeled off the foil to reveal -- brown bread! I hope you enjoy the results as much as I did. -- P.J.H. Nutrition information per serving (1/2-inch slice, 58g): 122 cal, .6g fat, 3g protein, 17g complex carbohydrates, 9g sugar, 3g dietary fiber, 1mg cholesterol, 192mg sodium, 260mg potassium, 11RE vitamin A, 1mg vitamin C, 2mg iron, 59mg calcium, 103mg phosphorus. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brandied Honey Apple Muffins Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit and Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups King Arthur Unbleached All-Purpose Flour 1 tablespoon baking powder 1/2 teaspoon salt 1 egg 1/3 cup honey 3/4 cup milk 1/4 cup brandy (apple brandy is good) 1/4 cup vegetable oil 1 1/2 cups peeled -- chopped tart apples 1/2 cup chopped walnuts Topping: 6 tablespoons brown sugar -- firmly packed 6 tablespoons King Arthur Unbleached All-Purpose Flour 3 tablespoons butter In a large bowl, combine flour, baking powder and salt. In another bowl, beat together egg, honey, milk, brandy, and vegetable oil. Gently stir wet ingredients into dry ingredients, being careful not to over stir. Then fold in apples and walnuts. Make the topping. In a small bowl, mix sugar, flour and butter together till crumbly. Set aside. Spoon muffin batter into 12 greased muffin tins. Sprinkle each muffin with a heaping tablespoon of topping. Bake muffins in a preheated 375F oven until they're golden brown and test done, about 25 minutes. Remove muffins from pan and cool completely on a wire rack. The brandy adds "spirited" flavor, but the actual alcohol evaporates during baking. Just A Hint... If you're trying to avoid alcohol, but don't want to leave the brandy out of the recipe, fear not; during baking, the alcohol evaporates, leaving just the spirited flavor. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread Enchancer Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cups Lecithin Granules 1 Tbsp Vitamin C Powder 1 Tbsp Ground Ginger Add In Amount Equal To Yeast >From: Mitch Szpara - - - - - - - - - - - - - - - - - - - NOTES : I have been using this enhancer for all my breads - terrific results. * Exported from MasterCook * Bread Rising Tips #2 Recipe By :DataSmith@microdsi.net (DataSmith) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** The last information I learned was while studying at Giuliano Bugialli's cooking school in Italy. It was using a sponge. I've found that making a sponge first, then adding it to the rest of the flour always gives me consistent results as far as the texture and taste of the bread. The method incorporates a tip that Bugialli gave us about being able to tell when the sponge had "doubled" in bulk. He had us sprinkle a light coating of flour (about 1/8 cup) over the sponge and cover it with a dry towel. When the coating of flour had separated into "little islands," the sponge was ready to add to the flour and mix. Another trick I use was learned from reading an article about a bread baker in France. I used to use 1 cup of warm water for the yeast mixture. I now use 1/2 cup warm water and 1/2 cup of beer. The beer aids in the rising and you don't taste it at all in the final product. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Breadmaker Mix And Recipes Recipe By :Make-a-Mix Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 13 cups Bread Flour 2 Tbsp Salt 1/2 cups Sugar 1/2 cups Instant Non-Fat Milk Powder Combine all ingredients in a large bowl. Stir together to distribute evenly. Label and package in six(2 1/4 cup) containers, if using a 1-pound-loaf breadmaker, or in four(3-1/3 cup) containers for larger capacity breadmakers. Store in a cool, dry place. Use with 6 months. Makes about 14 cups. To make small loaf: 1-1/2 tsp active dry yeast; 2 1/4 cups breadmaker mix; 1tbsp butter or vegetable oil; 3/4 cup warm water. To make large loaf: 2 tsps active dry yeast; 3 1/3 cups breadmaker mix; 1 1/2 tbsp butter or vegetable oil;1 1/4 cup warm water. Mix and bake on light setting, following manufacturer's instructions, Variations: Cinammon raisin: to the basic recipe, add 1/2 cup raisins and 1 1/2 tsps ground cinnamon. Glaze with powdered sugar glaze, if desired, while still warm. French bread: eliminate butter or vegetable oil. Sweet Bread: Add 1 tbsp. sugar with dry ingredients. Break one egg into measuring cup, fill cup with water to amount called for in recipe. Herb Bread: add 1 1/2 tsps. dry herbs(rosemary, basil, dill, etc..) From "Jazzbel" - - - - - - - - - - - - - - - - - - - NOTES : This mix can also be made by substituting whole-wheat flour for half of the white flour. * Exported from MasterCook * Breakfast Brioche Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2-lb. loaf: 1/2 cup milk 3 eggs 1/2 teaspoon vanilla 1/2 cup butter -- (1 stick) 1/4 cup sugar 1 1/2 teaspoons salt 1 teaspoon cinnamon 1/4 teaspoon nutmeg 3 1/2 cups King Arthur Special For Machines Bread Flour 3/4 cup raisins (use half golden raisins if desired) 1 1/2 teaspoons instant yeast Place all of the ingredients, except the raisins, into the pan of your bread machine, program the machine for Sweet Bread or Raisin Bread (or whole grain, or basic white bread, if your machine has neither of those cycles), and press Start. If you've programmed your machine for the raisin bread cycle, add the raisins at the beep. If your machine is programmed for some other cycle, add the raisins about 5 minutes before the end of the second kneading cycle. Check the dough after 10 to 15 minutes of kneading; it should have formed a smooth ball, a bit soft but not sticky. If necessary, adjust the dough's consistency with additional flour or water. Yield: one 7- to 8-inch loaf The following recipe was an award-winner at King Arthur Flour's 1993 WinterBake competition. A tall riser, it's a tender and toothsome ode to spices and raisins. Nutrition information per serving (1/2-inch slice, 1/15 of loaf, 69g): 213 cal, 7/7g fat, 5g protein, 27g complex carbohydrates, 3g sugar, 1g dietary fiber, 73mg cholesterol, 315mg sodium, 152mg potassium, 81RE vitamin A, 2mg iron, 72mg calcium, 78mg phosphorus. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bruno's Panettone Recipe By :Madeleine Kamman's "The Making of a Cook" Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Holidays & Gifts International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For The Chef: 1 cups Unsifted Unbleached All-Purpose Flour 2 Tsp Dry Yeast 1 cups Lukewarm Water -- (90F) For The Levain: 1 cups Unsifted Unbleached All-Purpose Flour 2 Tbsp Granulated Sugar 2/3 cups Lukewarm Water -- (90F) To 1 C Lukewarm Water As Needed For The Intermediate Dough: 5 Lg Egg Yolks 1 Lg Egg 1 1/4 cups Granulated Sugar 1 1/2 cups Sifted Unbleached All-Purpose Flour 1 1/2 Tsp Salt 3/4 cups Unsalted Butter Just Melted And Barely Warm For The Final Dough: 1/2 cups Dark Raisins 1/3 cups Finely Diced Citron 4 1/2 Tsp Orange Flower Water -- Or Orange Liqueur 1/4 cups Dry Marsala 3 Tbsp Unsifted Cake Flour 3/4 cups Unsalted Butter -- At Room Temp, Plus 3 Tbsp Unsalted Butter To Grease The Glass Bowls 1 1/2 cups Unsifted Unbleached All-Purpose Flour 1 1/2 Tsp Salt 1 Tbsp Dried Ground Orange Peel As Sold In Spice Jars 1 Tbsp Dried Lemon Peel As Sold In Spice Jars 1 Tbsp Anise Seed -- Finely Ground Confectioner's Sugar Madeleine's Notes: Note that three glass bowls will be needed. I have chosen this recipe because it involves all the steps of rich bread baking from the chef through to the baked product without taking days to prepare. For the preparation of this bread, I am using the techniques explained in great detail on pages 241-243 of "Le Ricette Regionali Italiane", by Maria Gosetti della Salda, Milan, Italy, 1967. The amount and choice of ingredients were recommended by my Milan-born cousin Bruno Asnaghi. I have adapted the proportions to American unbleached all-purpose flour. The cake flour in the recipe is used exclusively to coat the raisins and citron and prevent them from falling to the bottom of the bread. Best freezing stage: Fully baked Yield: 3 rich cakelike breads each to be baked in one 1-quart tall pyrex glass bowl, for a total of 24 servings. Make the chef: Mix the flour, yeast, and water together in a medium-size bowl until homogeneous. Cover with a piece of cheesecloth and let ferment and rise 3 full hours at room temperature in the warmest corner of the kitchen. Make the levain: In a large bowl mix together the flour and sugar. Make a well in the center of the flour and to it add the chef; gradually blend the chef into the flour, adding also water as needed until the levain is homogeneous. Cover with the same cheesecloth and let ferment and rise overnight in a cooler corner of the kitchen. Make the intermediate dough: Put the egg yolks and the whole egg in a large bowl. Beat them into a thick omelette batter, then stir in the sugar and whisk until the mixture turns semithick and foamy (no need to reach the ribbon stage, though). Make a well in the flour and salt mixed together, gradually add the beaten eggs, them the levain, using a wooden spatula and lifting the dough to aerate it at the same time. Continue beating gently as you introduce the melted, barely lukewarm butter into the dough. When the dough is homogeneous, cover it with the cheesecloth and let it rise at room temperature in the warmest corner of the kitchen until doubled in bulk. Gently punch the dough down and let it rise again to the highest volume it will go, 1 to 1 1/2 hours. Make the final dough: While the intermediate dough rises, soak the raisins and citron in the mixed orange flower water and Marsala. Cover and let soak until the intermediate dough has risen for the second time. Drain the fruit from the flavorings keeping any liquid left at the bottom of the bowl; pat the fruit dry, toss it into the cake flour to coat well, and set aside. Cream the 3/4 cup butter with the tips of your fingers and divide it into four equal parts. Set aside at room temperature. Make a well in the remaining flour, mix in the salt, fruit, and the ground flavorings; add the already risen dough to the center of the well together with any remaining liquid flavorings. Gradually bring the dry flour into the intermediate dough. As soon as all the flour has been incorporated, put one part of the butter at the four poles of the dough; using your fingertips, cream each quarter of the butter into one quarter of the dough. Beat with a few strokes of the hand, then return to a large clean bowl and let rise another 1 1/2 hours. Punch the dough gently down and aerate it with a few slaps of the hand, but do not knead it. Butter each glass bowl with 1 tablespoon each of the remaining butter and line its bottom with a circle of parchment paper. Add one third of the dough to each bowl. Let proof until the dough reaches about 1/3 inch above the rim of each bowl, 40 to 45 minutes. Preheat the oven to 400F while the cakes are proofing. Using a razor blade dipped in flour, cut a semicircular line 1/6 inch deep into the top of each cake. Put the cakes to bake 20 minutes on the middle rack of the oven. Turn the oven down to 325F and continue baking another 20 minutes. Turn the oven off and let the cakes finish cooking in the dying oven another 5 to 10 minutes. The cakes are done when a metal skewer inserted at the center of each comes out dry and burning to the top of the hand. Remove from the oven, unmold on a cake rack, and cool completely. Wrap the cakes in aluminum foil and store 2 days in a breadbox before serving. Serve lightly dusted with confectioners' sugar. >From: Beth (BethanyO@aol.com) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bulgur Breads #2 Recipe By :ALFORD AND DUGUID SHOW #BD1A28 Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Food Processor Hand Made Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups fine or medium bulgur 1 1/2 Teaspoons salt 2 Cups boiling water 1/2 Cup minced onion Approximately 2 cups unbleached hard white or all-purpose flour The dough for this cracker-like unyeasted flatbread is easily mixed in the food processor. The breads have a wonderful aroma as they bake and a satisfying savory taste, for the dough is made of full-grain bulgur, with only a little flour, and flavored with minced onion. The breads bake quickly in the oven. Bulgur breads go wonderfully with cheese, or strong flavors. Leave them to dry out and use as crackers, or wrap in a cloth to keep chewy and supple. You will need a medium-sized bowl, a food processor (optional), unglazed quarry tiles to fit on the bottom rack of your oven, and a rolling pin. Place the bulgur and salt in a food processor, pour the boiling water over, and stir or process briefly to mix. Let stand for thirty minutes. When you come back to the bulgur mixture, it will look like the bulgur has totally absorbed the water. However, proceed by adding 1 cup flour and the minced onion, and process for 1 minute. The dough should come together into a large ball as you process. If it doesn=t, feel the dough: If it feels dry and floury, start the processor, add 2 tablespoons warm water and process for 30 seconds; again if the bulgur and flour still don't come together, add another 2 tablespoons water and process. Once a ball of dough forms, process for 2 to 3 minutes longer, then turn out onto a well-floured surface. (If your processor is too small to handle the whole dough, work with half at a time, adding 1/2 cup flour to each portion, then combine when you turn out of the processor and knead by hand). Knead by hand for 4 to 5 minutes. Alternatively, if you do not have a food processor, combine bulgur, salt and boiling water in a medium-sized bowl and let stand for 30 minutes. Add onions and 1/2 cup flour and stir in. Add another 1/2 cup flour and use your hands to fold flour into the dough. With a little persistence, you will soon have a dough (although somewhat sticky) that you can knead. Turn out onto a well-floured kneading surface and knead for 6 or 7 minutes. Dough will be sticky at first, but will soon come together into a smooth workable dough; you may be surprised to discover how kneadable bulgur is. When finished kneading, cover the dough with plastic wrap and let stand until you are ready to proceed further, for 15 minutes to an hour, whatever is convenient. To bake, have your oven preheated to 450 degrees with baking stone or quarry tiles in place on a rack in the bottom third of the oven. Divide the dough into 8 pieces, and flatten each on a well-floured bread board. With a rolling pin, roll out one or two breads until very thin, about 8 to 10 inches in diameter. Work with only one or two at a time, as many as will fit in your oven. When ready, handle the bread gently as you place it on the hot tiles. (You can also try dusting a peel or the back of a baking sheet with flour and using peel or sheet to transfer breads to hot tiles.) Bake on one side for 1 1/2 to 2 minutes then turn over to the other side for 1 to 1 1/2 minutes. The bread should begin to brown around the outside. When baked, keep breads warm by stacking them one on top of the other and wrapping them in a clean kitchen towel. Serve warm. Yield: 8 thin, supple and slightly chewy flatbreads between 8 and 10 inches in diameter. From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bulgur Wheat Bread Recipe By :Sunset Magazine, March 1998 Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 LB Loaf: -- (2 Lb Loaf) 1/3 Cup water -- (1/2 C) 1/3 Cup Bulgur -- (1/2 C) 1 Cup milk -- (1 1/3 C) 1 Tablespoon butter or margarine -- (1 Tbsp) 3 Cups bread flour -- (4 C) 1 Tablespoon sugar -- (4 Tsp) 3/4 Teaspoon salt -- (1 Tsp) 1 Package active dry yeast -- (1 Pkg) 1. In a small bowl, combine water and bulgur wheat. Let stand until bulgur is soft enough to bite, about 25 minutes. Do not drain. 2. Add ingredients to bread machine pan according to manufacturer's directions. 3. Select basic cycle. 4. Remove baked loaf from pan at once. Cool on a rack at least 15 minutes before slicing. Serve hot, warm, or cool. >From: Carl From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Butter Pecan Biscotti Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons unsalted butter 1/4 cup vegetable shortening 3/4 cup brown sugar 3 eggs 1 teaspoon vanilla 3 cups King Arthur Unbleached All-Purpose Flour 1 teaspoon baking powder 3/4 teaspoon salt 1 cup pecan pieces -- (4 ounces) toasted* 1 cup butterscotch chips -- (6 ounces) *Toast pecans by placing them in a single layer on an ungreased pan and baking them in a preheated 350F oven for 7 to 9 minutes, or until they smell "toasty" and are beginning to brown. In a large mixing bowl, cream together the butter, shortening and sugar, then add the eggs one at a time, beating well after each addition and scraping down the bowl midway through. Beat in the vanilla, baking powder and salt. Mix in the flour, 1 cup at a time, till you have a cohesive, well-blended dough. Add the nuts and butterscotch chips, mixing till they're well-distributed throughout the dough. Transfer the dough to a work surface (we don't bother to flour the surface; the dough is sticky, but is easily scraped up with a bench knife or dough scraper). Divide it into three fairly equal pieces, and shape each piece into a rough 10-inch log. Transfer each log to a parchment-lined or lightly greased baking sheet, leaving about 3 inches between each log; you may need to use two baking sheets. Wet your fingers, and pat the logs into smooth-topped rectangles 10 inches long x 2 1/2 inches wide x 7/8 inch thick. Bake the logs in a preheated 375F oven for 20 to 25 minutes, or until they're beginning to brown around the edges. Remove them from the oven, and allow them to cool for 30 minutes. Lower the oven temperature to 300F. Gently transfer the logs to a cutting surface, and use a serrated knife to cut them on the diagonal into 1/2-inch wide slices. Because of the nuts and the nature of the dough, the biscotti at this point are prone to crumbling; just be sure to use a slow, gentle sawing motion, and accept the fact that some bits and pieces will break off. (It's the privilege of the cook to eat these warm, tasty bits and pieces as they're created.) Carefully transfer the slices, cut sides up (and down) to a parchment-lined (makes cleanup easier) or ungreased baking sheet. You can crowd them together, as they won't expand further; about 1/4-inch breathing space is all that's required. Return the biscotti to the 300F oven, and bake them for 20 minutes. Remove them from the oven, quickly turn them over, and bake for an additional 20 minutes, or until they're very dry and beginning to brown. Remove them from the oven, cool completely, and store in an airtight container. Yield: about 60 biscotti This recipe makes use of a favorite American baking ingredient -- chips, in this case butterscotch. Use this recipe as a jumping off place for variations ranging from chocolate chips and walnuts; to mint chocolate and white chocolate chips (no nuts); to butter brickle and almonds -- let your imagination be your guide. Nutrition information per serving (1 biscotti, 18g): 76 cal, 3.8g fat, 1g protein, 4g complex carbohydrates, 5g sugar, 16mg cholesterol, 40mg sodium, 32mg potassium, 12RE vitamin A, 22mg calcium, 19mg phosphorus. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Butter Tarts Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Food Processor Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pastry Dough: 1 1/4 cups King Arthur Unbleached All-Purpose or Round Table Unbleached Pastry Flour 1/4 cup butter -- (1/2 stick) cold 1/2 cup cream cheese -- (4 ounces) 1 tablespoon water -- (1 to 2) 1 pinch salt Filling: 1 large egg 1 cup brown sugar (light or dark) 1/4 cup butter -- (1/2 stick) melted 2 teaspoons vanilla 2 teaspoons water -- rum or bourbon 1 cup raisins (traditional version) or nuts (non-traditional version) Pastry Dough: Put the flour in a bowl, or in the work bowl of a food processor. Add the cold butter, the cream cheese, and the salt. Mix together until everything is evenly crumbly. If using the food processor, just a few quick pulses are all you'll need. Sprinkle the dough with the cold water and toss. Squeeze the dough to determine if it will hold together. If it's too dry, add water 1 tablespoon at a time, using just enough so the dough will hold together. Gather the dough into a ball, flatten it into a disk and refrigerate for 30 minutes or longer. Filling: Beat the egg with a whisk until fluffy. Add the sugar, and beat well. Add in remaining ingredients except the raisins or nuts. (We find it easiest to divide the filling evenly among the tarts by putting one tablespoon of raisins or nuts in each tart, then adding the sugar and butter mixture. Assembly and Baking: Roll the pastry dough out on a lightly floured table until it's about -inch thick. Cut round circles to size; measure the bottom diameter and height of your intended pan, then add bottom diameter + two times the height to reach the diameter of your dough circle. (See? That 7th grade math DID come in useful!) If you're using our mini tart pans, use a 3-inch round cutter. Alternatively, you may divide the dough into equal pieces, roll into balls, then press into the bottom and up the side of the pans. Divide the raisins or nuts among the tarts, then top with the sugar and egg mixture. Note: Don't fill more than two-thirds full, or the tarts will boil over. Bake the tarts for 15 minutes in a preheated 400F oven. Let the tarts cool in the pan for about 10 minutes, or until you can handle them easily. Use the tip of a knife to loosen any spots that may have boiled over, then pop them out onto a rack to finish cooling. Barely sweetened whipped cream is an excellent accompaniment. Yield: About 24 mini tarts; 10 small (3-inch) tarts, or 1 pie (We suggest making small or mini tarts, as the larger pie is really sticky. However, if you enjoy the decadence of sweet, gooey filling dripping over your fingers and down your chin, go for the pie!) A rich, cream cheese and butter-based crust cradles these tarts' intensely sweet, dark filling, which is gooey when hot, then chewy when cooled. We found these addictive; each time a new batch came out of the oven, we had to taste them "just once more." From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buttermilk Blueberry Buckle Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cake: 1 cup King Arthur Unbleached All-Purpose Flour 3/4 cup granulated sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 egg 1/3 cup buttermilk 1/2 teaspoon vanilla 1/3 cup butter or margarine -- (5 1/3 tablespoons) melted Filling: 2 cups blueberries -- fresh or frozen (unthawed) Topping: 1/2 cup brown sugar 1/3 cup King Arthur Unbleached All-Purpose Flour 3/4 teaspoon ground cinnamon 1/4 teaspoon ginger and nutmeg 1/4 cup butter or margarine -- (1/2 stick) For Cake: Mix flour, sugar, baking powder, baking soda and salt. Set aside. Beat egg, buttermilk and vanilla; stir in melted butter or margarine. Add dry ingredients, stirring until well mixed. Spread batter in a well-greased 9x9-inch pan. Sprinkle with blueberries. For Topping: Mix topping ingredients until crumbly, then spread over blueberries. Bake in a preheated 375F oven for 45 minutes, or until topping is brown. A buckle is a kind of coffeecake made with fruit -- usually blueberries -- and a sugar/spice topping. Tradition has it that the name comes from the way the cake "buckles" as it bakes, rising around its fruit topping (which is also sinking), so that the cake finishes with a very uneven top surface. We present here a traditional blueberry buckle. A very moist cake, it's best served hot out of the oven (with whipped cream/ice cream if desired), or warm. If allowed to sit longer than 12 hours or so, the buckle tends to become mushy. Although blueberry is the usual fruit found in a buckle, try it with other berries or with summer fruits, which have been diced and well-drained. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Caesar Grilled Chicken And Vegetable Filling Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Cheese & Meat Breads Daily Bread Mailing List Filled Breads Food Processor Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Marinade/Dressing 1 large cloves garlic -- peeled and minced (1 to 2) 3 anchovy fillets -- finely minced (optional) 2 tablespoons lemon juice 2 tablespoon Dijon-style mustard 2 teaspoons Worcestershire sauce 1/4 cup sour cream 3/4 cup olive oil 1 cup grated Parmesan or Pecorino Romano cheese 1 teaspoon coarsely ground black pepper Filling 1 pound boneless chicken breasts or thighs 1 red pepper -- quartered 1 large onion -- peeled and sliced in - 1 1/2 inch slices 1 medium zucchini -- sliced crosswise into 1/4-inch thick slices romaine lettuce -- shredded Marinade and Dressing: Stir together the minced garlic, lemon juice, mustard, minced anchovy, Worcestershire sauce and sour cream. Whisk in the olive oil. Stir in the Parmesan cheese and ground black pepper. You may do all of this in the food processor by processing together the garlic, lemon juice, anchovy or Worcestershire sauce, and sour cream. Drizzle the olive oil through the feed tube with the motor running, then gently pulse in the Parmesan and black pepper. Filling: Use about 1/4 of the dressing to marinate the chicken and vegetables for 30 minutes. Discard the marinade, then grill the chicken and vegetables over medium coals until done (or saute them in a skillet). Cool, then slice the chicken and cut the vegetables into bite-size pieces. Toss the meat mixture with shredded romaine lettuce, using as much romaine as you like to "stretch" the chicken. Mix in the remaining dressing to taste. Note: Vegetables and chicken may be grilled ahead, then refrigerated until ready to serve; tosses with lettuce and dressing at the last minute. Assembly: Spoon some of the filling down the center of each bread and serve immediately. Yield: 8 sandwiches. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Candy Cane Rolls Recipe By :Taste of Home, Dec/Jan/94 Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Daily Bread Mailing List Fruit and Spice Breads Hand Made Holidays & Gifts Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package Active dry yeast 1/4 Cup Warm Water -- (110-115 Deg F) 3/4 Cup Warm Milk -- (110-115 Deg F) 1/4 Cup Sugar 1/4 Cup Shortening 1 Teaspoon Salt 1 Egg -- lightly beaten 3 3/4 Cups All-purpose flour 1 Cup Candied cherries -- quartered 1 Cup Confectioner's sugar 1 Tablespoon Milk In a large mixing bowl, dissolve yeast in warm water. Add warm milk, sugar, shortening, salt, egg and 2 cups flour; beat until smooth. Stir in cherries. Add enough of the remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rest for about 10 minutes. Divide dough into half. Roll each half into a 12x7-inch rectangle. Cut twelve 1-inch strips from each rectangle. Twist each strip and place 2-inches apart on greased baking sheets, shaping one end like a cane. Cover and let rise until doubled, about 45 minutes. Bake at 375F for 12-15 minutes or until golden brown. Cool completely. Combine confectioner's sugar and milk; frost rolls. Janice Peterson Huron, South Dakota Taste of Home, Dec/Jan/94 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Caraway Onion Rolls Recipe By :Healthful Cooking, Mary Carroll, Star Tribune, 12/2/99 Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Rolls Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups buttermilk or skim milk heated to 98F 1/3 cup honey 1 tablespoon baking yeast 4 1/2 cups whole-wheat flour -- About OR all-purpose flour -- divided 3/4 cup raw oats 3 tablespoons oil 1/4 cup minced onions 2 tablespoons minced garlic 2 tablespoons caraway seed Serves 18. These simple rolls are popular at family dinners in December. Toasting the caraway seeds makes them sweet. These rolls are fairly large sized. In large bowl, combine milk, honey and yeast. Let stand 10 minutes, or until foamy. Stir in 2 cups flour and mix well. Cover bowl with clean dishtowel and let rise 30 minutes. Stir in oats, oil, onion, garlic, and enough remaining flour to make kneadable dough. Knead dough on lightly floured surface until smooth, elastic and not too sticky, using more flour as needed. Place dough in clean bowl and cover with dishtowel. Let rise in warm place 1 hour. Toast caraway seeds in 8-inch nonstick skillet over low heat until fragrant, about 10 minutes. Let cool. Line two large baking sheets with parchment paper. Turn dough onto lightly floured surface and divide into 18 pieces. Shape each ball into smooth round, then lightly press top of each roll in caraway seeds. Place rolls on baking sheets. Cover with dishtowel. Let rise in warm place 10 minutes. Preheat oven to 375F Bake rolls until lightly browned, about 15-20 minutes. From Kathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Caribbean Scones Recipe By :West Indians living in England Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cups All-purpose flour 2 teaspoon Baking powder 1/2 teaspoons Salt 1 teaspoons Sugar 1 cups Mashed cooked sweet potatoes 3 tablespoon Butter -- melted and cooled Butter Honey -- if desired Preheat oven to 375F (190C). Grease a baking sheet; set aside. Sift flour, baking powder and salt into a medium-size bowl; stir in sugar. In a large bowl, thoroughly mix potatoes and 1 1/2 tablespoons melted butter with a fork. Add dry ingredients and mix to form a soft dough. Turn out onto floured surface. Roll out with a floured rolling pin or pat dough with your hands to make a round about 1/2-inch thick. Cut into rounds with a 2-inch fluted or plain cookie cutter. Place 1 to 1 1/2 inches apart on baking sheet; brush tops with remaining 1 1/2 tablespoons melted butter. Bake about 20 minutes or until light brown. Split and serve warm with butter and honey. Makes about 10 scones. From "Jazzbel" - - - - - - - - - - - - - - - - - - - NOTES : Created by West Indians living in England, these are scrumptious. I actually made these for breakfast today and they were very tender. * Exported from MasterCook * Carl's Cinnamon Rolls Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 1/2 cup lukewarm water 1/2 teaspoon granulated sugar 2 packets active dry yeast 2 cups lukewarm milk 8 1/2 cups King Arthur Unbleached All-Purpose Flour 1 1/4 cups granulated sugar 1 egg -- well beaten 1/2 teaspoon salt 1 cup butter -- (2 sticks) melted 1 tablespoon vital wheat gluten (optional) 1 teaspoon dry malt powder (optional) 1/4 teaspoon ascorbic acid (optional) Filling: 1 1/2 cups light brown sugar 1/2 teaspoon salt 1/3 cup cinnamon 1/2 cup butter -- (1 stick) melted Frosting: 1/2 cup butter -- (1 stick) room temperature 2 cups confectioners' sugar 1/2 teaspoon ground cinnamon 3/4 teaspoon salt grated zest and juice of 1/2 orange 1 tablespoon hazelnut liqueur -- such as Frangelico, or almond liqueur, such as Amaretto (1 to 1 1/2 ) Manual Method: Dissolve the yeast and 1/2 teaspoon sugar in the lukewarm water. Combine all of the ingredients in a large bowl, or in the bowl of an electric mixer, and mix until fairly smooth. Knead the dough, by hand for 10 minutes, or with your mixer equipped with the dough hook for 5 minutes. The dough should be smooth and supple. Turn the dough into a lightly greased bowl, cover the bowl with plastic wrap, and allow the dough to rise until puffy, 1 to 2 hours. Bread Machine Method: Place all of the dough ingredients into the pan of your bread machine, program the machine for Dough or Manual, and press Start. Check the dough during the final 10 minutes of the kneading cycle, adding additional flour or water as needed to produce a smooth, supple dough. Allow the machine to complete its cycle. Transfer the dough to a lightly oiled work surface; divide it in half. Working with one piece at a time, pat and then roll the dough into an 18 x 24-inch rectangle. Filling: Brush the dough with the butter, leaving a 1-inch bare edge along one long side. Combine the remaining filling ingredients -- sugar, salt and cinnamon -- and sprinkle them evenly over the dough. Assembly: Starting with a long edge, roll the dough into a long log (not too tightly, or the centers of the rolls will pop up during baking). Make sure to finish up at the edge that isn't brushed with milk or butter. Brush that edge with water and pull it up over the log, pinching to seal. Roll the log so it's seam-side-down on your work surface. Use a ruler to mark off 1 1/2-inch intervals, then use a serrated knife to gently cut 20 rolls; you may also loop dental floss around the log at each interval and pull, which gives you a nice, clean cut. Transfer the rolls to lightly greased or parchment-lined baking sheets, leaving about 1-inch between each roll. These will fit on a full-sheet pan or two half-sheet pans. Brush the sides of each roll with melted butter or vegetable oil, if desired; this makes the rolls easier to pull apart after they're baked. Cover the rolls with lightly greased plastic wrap, and set them aside to rise until puffy but perhaps not doubled in bulk, about 1 1/2 hours. Bake the rolls in a preheated 350F oven for 30 to 35 minutes, reversing the pans midway through. They should be golden brown. Remove them from the oven, and allow them to cool slightly, as you prepare the frosting. Frosting: Using an electric mixer, cream together the butter, sugar, cinnamon, salt, orange juice and rind (or orange oil), and liqueur. Beat until light and fluffy, 1 to 2 minutes. The mixture should be of spreading consistency, like a soft butter cream frosting. Using a metal spatula, frost the rolls while they're warm. Remove them from the pan, and allow them to cool on a wire rack. Eat them soon, or freeze them, well wrapped, for later use. (If you're going to freeze the rolls, it's better not to frost them before freezing.) To Reheat Rolls: Remove the rolls from the freezer, and allow them to thaw, in their wrapping, at room temperature. This will take 1 to 1 1/2 hours, more or less. Remove the wrapping, and bake the rolls in a preheated 350F oven for about 7 minutes, or until they're very hot. Remove them from the oven, and frost them. To reheat in the microwave, remove the rolls from their wrapping and microwave for no more than 30 seconds. Better still, heat them in a microwave set on defrost until they're warm. Serve rolls immediately. Yield: 40 rolls Note: If orange juice and zest are omitted, add a little more of the liqueur. Cinnamon rolls -- what better way to wake up early on a sunny winter morning than with the smell of cinnamon wafting through the house? The following recipe comes from Carl Nelson of Whittier, California, who wrote to thank us for our catalogue, and to say he appreciates "the interesting items and ingredients that are not easy to find locally." He also sent a photo of himself with the note, "Enclosed is a photo of me proudly displaying my last batch of cinnamon rolls. They made quite a hit with our family and friends." Carl also wrote the following: "My dad and mother were born in Sweden, where Dad had a seven-year apprenticeship in baking before he came to this country. Dad and I operated, for a number of years, the largest Swedish bakery in the West. It was located in Los Angeles, and we enjoyed having some interesting customers: Greta Garbo, Ingrid Bergman (she didn't come in person -- her uncle shopped for her), and each week we delivered an order to Mary Pickford at Pickfair. There were others, of course. "I miss the baking business, but try to keep my hand in the dough at home. A couple of years ago I purchased a Zojirushi bread machine. Our friends thought I had gone bonkers. Although I did use the machine for a time to bake bread from start to finish, I was not pleased by the fact that, with the pre-timing of the process, loaves would not be uniform in size. Therefore, when I use the machine (and I still do occasionally), I use it for preparation of the dough only, after which I mold the loaf and place it in a regular bread pan. This way, I can adjust the rising time according to weather conditions, etc. And not only that, with this method it resembles a traditional loaf of bread -- I like that! From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carmelized Pear Cake Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Fruit Topping 2 tablespoons unsalted butter 1/3 cup light brown sugar 1/4 teaspoon nutmeg 3 Bartlett or red Bartlett pears -- peeled, cored, and sliced Cake 1 cup King Arthur Unbleached All-Purpose Flour 1 teaspoon baking powder 1/4 cup milk 2 eggs 1 tablespoon unsalted butter -- melted and cooled. The Topping: In an 8-inch round stove top cake pan, or in a small saucepan, melt the butter and stir in the sugar. Stir until the sugar melts, and remove the pan from the heat. If you've made the syrup in a saucepan, transfer it to an 8-inch round cake pan. Toss the pears and nutmeg together, and arrange the pears in a circular pattern atop the sugar syrup. (Be careful not to burn your fingers!) Set aside. The Cake: In a small mixing bowl, combine the flour and baking powder. In a separate bowl, beat together the milk, eggs, and butter. Fold the wet ingredients into the dry ingredients. Spread the batter over the pears, using a spatula; the batter will be quite stiff. Bake the cake in a preheated 400F oven for 20 minutes, or until it tests done. Remove the cake from the oven, and run a knife around the edge to loosen it from the pan. Invert the cake immediately onto a plate, scraping any sugar or pear bits which cling to the bottom of the pan onto the top of the cake. Yield: 6 generous servings Pears and caramelized sugar are a delectable combination; in this recipe, they top a very simple unsweetened cake. The result is something a little different for brunch, or even served alongside a roast ham or pork tenderloin. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Raisin Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit and Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups All-Purpose Flour 1/2 cups Granulated Sugar 1/4 cups Light Brown Sugar 2 Tsp Baking Powder 1/2 Tsp Salt 2 Lg Eggs 1/2 cups Vegetable Oil 1/4 cups Milk 1 Tsp Orange Extract 1 1/2 cups Grated Carrots (About 1/2 Lb) 1/2 cups Raisins Serve 'em fresh from the oven! Preheat oven to 400F. Generously grease 12 muffin tins. Combine the flour, granulated sugar, brown sugar, baking powder, and salt in a large bowl. Whisk to blend thoroughly. In a separate bowl, beat together the eggs, oil, milk, and orange extract. Add to the dry ingredients and blend well. Stir in the carrots and raisins. Pour into the prepared muffin tins and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheddar And Black Pepper Scones Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Cheese & Meat Breads Daily Bread Mailing List Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups King Arthur Unbleached All-Purpose Flour 2 tablespoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 tablespoon granulated sugar 1/2 cup unsalted butter -- (1 stick) 1 cup grated Cheddar cheese -- (4 ounces) 1 tablespoon coarsely ground black pepper* 3/4 cup buttermilk or plain yogurt -- (6 ounces) milk (for glaze) *This amount of black pepper will make very spicy scones. For less heat, decrease the amount of pepper. In a large bowl, sift together the flour, baking powder, baking soda, salt and sugar. Cut in the butter and cheese. Stir in the black pepper. Refrigerate the dough for half an hour. Gently stir in the buttermilk or yogurt. Gather the mixture into a ball with your hands, and on a well-floured surface roll or pat the dough into an 12 x 8-inch rectangle approximately 3/4-inch thick. Grease a baking sheet. Using a large spatula, or a couple of spatulas, transfer the dough to the baking sheet. Use a dough scraper, baker's bench knife or a knife to cut dough into 1 1/2-inch squares. Separate the squares slightly on the baking sheet. Brush each square with a little milk"" Bake the scones in a preheated 400F oven for 15 to 20 minutes, or until they're very lightly browned. Yield: about 40 small scones Scones, formerly known mainly to fanciers of British food, have become very familiar to most of us on this side of the ocean, due to their bakery and coffee-shop popularity over the past 5 years or so. Wedges, squares or circles of a buttery biscuit-type dough, baked quickly at high heat till golden brown, scones usually come plain or dotted with fruit or nuts. Spread with butter and jam or preserves, they've become a staple at breakfast and tea time. But scones needn't be thought of as simply a sweet treat. Offer a savory version in the bread basket at your main meal. They're very similar to baking powder biscuits, and are easily seasoned to go with whatever you're serving. Nutrition information per serving (2 scones, 42g): 132 cal, 6.4g fat, 4g protein, 14g complex carbohydrates, 1g sugar, 1g dietary fiber, 19mg cholesterol, 302mg sodium, 48mg potassium, 62RE vitamin A, 1mg iron, 159mg calcium, 81mg phosphorus. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheddar Cornbread Recipe By :Recipe du Jour Serving Size : 10 Preparation Time :0:00 Categories : Breads: Quick & Muffins Cheese & Meat Breads Daily Bread Mailing List Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cups Yellow Cornmeal 1 cups All-Purpose Flour 2 Tbsp Sugar 1 Tsp Baking Powder 1 Tsp Salt 1 cups Milk 2 Eggs -- Beaten 2 cups Shredded Cheddar Cheese Combine first 5 ingredients in a large mixing bowl; set aside. Combine milk, eggs, and cheese; add to dry ingredients, mixing well. Pour batter into a hot, greased 10-1/2-inch cast-iron skillet. Bake at 425F. for 15 minutes or until cornbread is golden. Serves 10 to 12. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheddar Scallion Rolls Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Cheese & Meat Breads Daily Bread Mailing List Hand Made Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups warm water 2 tablespoons active dry yeast 1/2 cup honey 1 tablespoon salt 1/2 cup non-instant dry milk powder (optional) 1 tablespoon dill weed 4 cups King Arthur Unbleached All-Purpose Flour -- (approximately) 2 cups King Arthur Stone Ground Whole Wheat or -- 100% White Whole Wheat Flour 2 cups minced scallions 2 cups grated reduced-fat cheddar cheese Pour the water into a large bowl. Add the yeast and the honey and stir until dissolved. Add 1 cup of the all-purpose flour and stir until dissolved. Add 1 cup of the all-purpose flour and stir. Let this sit for 10 minutes, to give the yeast a chance to get going. Mix the salt, milk powder, dill weed and 1 cup of the all-purpose flour. Add to the yeast mixture and stir well. Stir in the scallions and the cheddar cheese. Add the rest of the flours, one cup at a time, stirring well after each addition, until the dough starts to pull away from the sides of the bowl. Turn the dough out onto a lightly floured surface. Knead, adding more flour as necessary, until the dough has formed a smooth ball. Place the dough in a lightly greased bowl and cover with a damp towel or plastic wrap. Place the bowl in a draft-free place and let rise for 1 1/2 to 2 hours, or until the dough has doubled in bulk. Punch the dough down and turn it out onto a lightly floured surface. Knead briefly to expel any air bubbles. Divide the dough into two equal pieces and roll each into a rope that is 24-inches long. Divide each snake into 24 one-inch pieces. Roll each piece into a round ball and place the rolls on greased or parchment paper-lined baking sheets. The rolls should be placed 2 inches apart. Spray the rolls with water or cover with damp towels. Let rise for about 30 minutes, or until slightly swollen. While the rolls are rising, preheat the oven to 375F. Bake the rolls for 15 to 20 minutes or until lightly browned and baked through. Cool the rolls on racks. Yield 48 two-inch rolls From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : These are zippy rolls that are best when serveed hot, and are a perfect accompaniment to vegetable soups and spinach salads. * Exported from MasterCook * Cheese And Currant Biscuits Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Cheese & Meat Breads Daily Bread Mailing List Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups King Arthur Unbleached All-Purpose Flour 1/4 teaspoon cayenne pepper* 1/4 teaspoon dry mustard 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 cup unsalted butter 1/4 cup shortening 8 ounces grated Cheddar cheese -- (about 2 cups) 1/4 cup milk 1 cup currants -- (6 ounces) *This amount of cayenne produces a biscuit that is noticeably hot, but not searingly so; adjust the quantity to your own taste. In a large bowl, mix together the flour, cayenne, mustard, baking powder and salt. Cut in the butter and shortening, then add the cheese. Stir in the milk and currants to form a stiff, cohesive dough. Cover the bowl with plastic wrap, and refrigerate the dough for 30 minutes. This serves two purposes: it relaxes the gluten in the flour, allowing the dough to become more extensible (i.e., easier to roll out), and it solidifies the fat, which will result in a more tender biscuit. Transfer the dough to a well-floured work surface, and roll it out about 1/4-inch thick; this is just about as thin as the currants allow you to roll it. Using a rolling pizza wheel (the easiest method), a sharp knife or a baker's bench knife, cut the dough into 1 1/2-inch squares. Transfer the squares to lightly greased or parchment-lined baking sheets, leaving about 1/2 inch between each. Bake the biscuits in a preheated 375F oven for 14 to 15 minutes, or until they're a light golden brown, and a slightly darker brown around the edges. Watch out -- they start to brown very quickly towards the end of the baking time, so keep your eye on them. Yield: 60 biscuits There's a traditional Southern tea recipe that wraps a very spicy cheese biscuit dough around a whole pitted date, resulting in a sweet and savory combination that is an interesting change from the all-sweet cookie or the all-savory cheese cracker. This variation on that theme produces the same neat combination of tastes and textures -- sweet and salty, crisp and chewy. When we tested the recipe here at King Arthur, every person except one said they liked the biscuits; that one nay-sayer said she would have preferred nuts to currants (she suggested pecans, walnuts or pistachios), making it an all-savory cheese cracker. While this would undoubtedly be a tasty variation, it misses the point of this particular biscuit, which we find appealingly "half a bubble off plumb," as they'd say in Maine: familiar, but different; almost normal, but not quite. By the way, this biscuit is more akin to the traditional British biscuit (a cookie or cracker) than to the soft rolls we call biscuits in America. These "biscuits" are about the thickness of a soda cracker, and crunchy, tender and a bit chewy all at the same time. Serve them as part of a cracker assortment; a bit of cream cheese and pepper jelly is a nice accompaniment. Nutrition information per serving (3 biscuits, 38g): 145 cal, 8.3g fat, 4g protein, 13g complex carbohydrates, 1g dietary fiber, 19mg cholesterol, 137mg sodium, 104mg potassium, 61RE vitamin A, 1mg vitamin C, 1mg iron, 115mg calcium, 83mg phosphorus. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheese Crackers Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Cheese & Meat Breads Daily Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup King Arthur Unbleached All-Purpose Flour 1/4 cup orange cheese powder 1 teaspoon instant yeast 1/8 teaspoon salt 1/8 teaspoon baking soda 1/8 teaspoon cream of tartar 2 3/4 tablespoons water 1 tablespoon vegetable shortening Mix all ingredients briefly, just till combined and smooth, with a pastry blender in a medium bowl. Let dough rest 1 hour, covered. Roll out very thin (1/16-inch thick) on a floured surface and cut into squares. Bake for 7 minutes at 425F, turning pan halfway through baking time. Yield: about 54 1 1/4 inch squares From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : Adapted from author Bernard Clayton's soda crackers, these crackers are even better than store-bought. * Exported from MasterCook * Cheese Filled Rhubarb Coffeecake Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Fruit Filling: 1 pound fresh rhubarb (approximately 4 cups chopped) 2 tablespoons sugar 1 can crushed pineapple in juice -- (16 ounces) 1/2 cup sugar 2 teaspoons vanilla Crust: 5 cups King Arthur Unbleached All-Purpose Flour -- (approximately) 1/2 cup sugar 1 teaspoon active dry yeast -- (really!) 1/4 teaspoon salt 1 cup milk 1 stick unsalted butter 4 eggs Cheese Filling: 24 ounces cream cheese -- (three 8-ounce packages) room temperature 1/2 cup sugar 3 eggs 1 1/2 tablespoons vanilla Topping: 1 cup King Arthur Unbleached All-Purpose Flour 1/2 cup sugar 1 teaspoon cinnamon 1 stick unsalted butter -- chilled, cut into chunks For fruit filling: Clean the rhubarb and chop it into 1/2-inch pieces. Put in a bowl, sprinkle with 2 tablespoons sugar, and let sit several hours or overnight, till the rhubarb releases some of its juice. Place the undrained rhubarb in a heavy saucepan, add the 1/2 cup sugar and undrained pineapple, and stir to combine. Cook over medium heat, stirring occasionally, until mixture is like thick applesauce. Stir more frequently toward the end of the cooking time, so filling doesn't burn. This will take about 1 hour. Remove from heat and set aside. When cool, stir in vanilla. For crust: Heat milk and butter, cut in pieces, in a saucepan over medium heat until mixture reaches about 120F. Combine 1 cup flour, sugar, yeast and salt in a bowl. Pour milk mixture over dry ingredients, stirring to mix well. Beat in eggs one at a time, then add an additional 3 1/2 cups of flour, mixing to combine. Turn the dough onto a well-floured work surface and knead, adding additional flour as necessary, until dough is smooth and elastic. Place dough in a greased bowl, turning to coat all surfaces, cover bowl, and set in a warm spot to rise until dough is doubled in bulk, about 2 hours. For cheese filling: Beat the cream cheese, eggs, sugar and vanilla until smooth. Set aside. For topping: Mix the flour, sugar and cinnamon in a medium-sized mixing bowl. Cut in the butter, as you would for pie crust, working it in until mixture is coarse and crumbly. To assemble: Butter a 12x18x1-inch rimmed baking sheet (a half-sheet pan). Punch dough down, and divide into two pieces. On a large, well-floured surface, roll one piece of dough into a 12x18-inch rectangle. Fit into pan. Spread cheese filling on dough in pan to within 1/2-inch of edge, then top evenly with fruit filling. Roll the second piece of dough into a 14x18-inch rectangle, to stretch over filling. Place it on top of the filling, then seal edges, trimming off any extra dough. Brush top crust with melted butter, and sprinkle with topping. Let rise in a warm place for about 15 minutes, while you preheat the oven to 350F. Bake cake for 45 minutes, or until cake is golden brown and firm to the touch. Serve warm or at room temperature. Makes 24 3x3-inch pieces From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : This mammoth coffeecake, designed to feed a crowd, elicited lots of praise from our crew here at the office, both for its appearance and its taste. Featuring a cheese Danish-like filling enveloped by a yeasted sweet dough crust, topped with rhubarb/pineapple sauce, and gilded with streusel topping, this cake will easily feed 20 people, and it's equally good for breakfast or as a dessert. * Exported from MasterCook * Cheese Pennies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Miscellaneous & Tips Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups grated sharp cheddar cheese -- (8 ounces) 1/2 cup butter -- (1 stick) 1 1/2 cups King Arthur Unbleached All-Purpose Flour 3/4 teaspoon salt 1/2 teaspoon dry mustard 1/8 teaspoon cayenne pepper* -- (1/8 to 1/4) paprika (optional) *1/8 teaspoon is discernible, while 1/4 teaspoon packs a moderate punch. Use more if you want a truly eye-watering experience. In a medium-sized mixing bowl, combine all of the ingredients to make a cohesive dough, sprinkling in a tablespoon or so of water if the dough doesn 't seem to want to come together. As soon as the dough starts to come together, turn off the mixer and gather it into a rough ball. Transfer it to a lightly floured work surface, and roll it into a 16-inch log about 1 1/2 inches in diameter. Wrap the log in waxed paper or plastic wrap, and chill it in the freezer for 30 minutes. (If you want to freeze them for a longer amount of time, just make sure to remove them from the freezer about 30 minutes before you want to slice them.) Using a serrated knife, slice the log crosswise into 1/8-inch rounds. Place them on an ungreased or parchment-lined baking sheet, leaving only about 1/2 inch between them; they won't spread much as they bake. Sprinkle them with a bit of paprika, if desired. Bake the cheese pennies in a preheated 400F oven for 12 to 14 minutes, or until they're just beginning to brown. Remove them from the oven, and allow them to cool on the pan for several minutes before transferring them to racks to cool completely. Yield: about eighty 1 1/2-inch pennies From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : The following recipe is for one of our favorite '50s snacks: cheese pennies, a high-fat concoction of cheese and butter held together with a bit of flour and baked into golden brown "pennies." I'm sure I never had the spicy variety as a kid; but my well-worn taste buds think a hit of cayenne are just the ticket these days. These are good served with drinks -- non-alcoholic, or otherwise. * Exported from MasterCook * Cheesecake, Kind-Of-Low-Fat Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Food Processor Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust 8 whole graham crackers -- (16 2 1/4 x 2 1/4-inch squares) 2 tablespoons brown sugar 1 tablespoon unsalted butter -- melted Filling 2 eggs 2 2/3 cups low-fat (1% fat) cottage cheese 1/2 cup granulated sugar 1 teaspoon vanilla 1 teaspoon almond extract 2 tablespoons lemon juice Crust: Crush the graham crackers, in a food processor, or by placing them in a plastic bag and rolling them with a rolling pin. Stir in the brown sugar and butter, and press the mixture into the bottom and up the sides of a 9-inch pie pan. Filling: Place all of the ingredients into the work bowl of a food processor, or into a blender jar, and process until smooth. Preheat oven to 350F. Pour the batter into the prepared crust. Place a pan of water on the lowest rack. Bake cheesecake for 45 minutes. Yield: 8 servings Nutrition information per serving (1 slice, 1/8 of pie, served with 3 tablespoons sliced, sweetened strawberries*, 163g): 252 cal, 4.7g fat, 12g protein, 13g complex carbohydrates, 27g sugar, 1g dietary fiber, 76mg cholesterol, 383mg sodium, 161mg potassium, 35RE vitamin A, 22mg vitamin C, 1mg iron, 83mg calcium, 152mg phosphorus. *Serving the cake without strawberries reduces calories per serving to 178; fat remains the same. Note: Preparing cake without crust reduces calories to 166, and fat grams to 2.1 per serving. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : This version of cheesecake is much more similar to a traditional cheesecake. You'll find the crust a bit crumbly, but other than that it mimics cheesecake quite well. * Exported from MasterCook * Cherries Darlette Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups pitted cherries -- washed berries, or peeled and sliced peaches, plums, apricots, apples, bananas, etc. 3 large eggs 1 1/4 cups milk 1 teaspoon almond or vanilla extract 2/3 cup granulated sugar 3/4 cup King Arthur Unbleached All-Purpose Flour Preheat the oven to 350F. Thoroughly grease a 9-inch pan. With a mixer, beat the eggs until foamy. Beat in the milk and the extract. Add the sugar and beat until it's well incorporated. Add the flour slowly, beating well after each addition to break up any lumps. Place the fruit in the prepared dish and pour the custard batter over it. Bake for 45 minutes. A cake tester inserted into the center should come out clean. Serve warm or at room temperature. Yield: 8 slices From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : This relatively quick and oh-so-simple summer dessert is basically a flan that can showcase any number of summer fruits. You can use mixtures, such as blueberries and peaches, strawberries and bananas, plums and apricots, or stick with just one type of fruit. * Exported from MasterCook * Cherry Almond Muffins Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit and Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter -- (1 stick) 1 cup granulated sugar 2 eggs 2 cups King Arthur Unbleached All-Purpose Flour 1/2 cup milk 2 teaspoons baking powder 1/2 teaspoon salt 2 cups cherries -- pitted, coarsely chopped, and drained 1 cup slivered almonds -- lightly toasted 1 teaspoon almond extract granulated sugar Cream butter and sugar until fluffy. Beat in eggs, one at a time. Sift together dry ingredients and add them to butter/sugar mixture alternately with milk. Stir in almond extract, then gently fold in almonds and cherries. Spoon muffin batter into 12 greased muffin cups; cups will be quite full. Sprinkle each muffin with a little granulated sugar, and bake in a preheated 375F oven for 30 minutes, or until muffins test done. The first muffin recipe, found in Hannah Glasse's 1747 book, "The Art of Cookery Made Plain and Easy," begins, "To a bushel of Hertfordshire white flour, take a pint and a half of Good Ale Yeast..." Obviously, Hannah was cooking for a crowd. Muffins, at first a purely English specialty, gradually made their way to America, and by 1899 Theodore Francis Garrett was able to write, in his "The Encyclopedia of Practical Cookery," "It has been claimed for the British baker that he alone can make a muffin; but it is almost to be feared, if this were ever so that the prestige has been passed over to America, where muffins are made of various flours, and so light and digestible that it is a question if they are not rather an American dish." Mention muffins today, and you'll conjure up visions of blueberry, date-nut, cranberry or other fruit muffins. Sweet summer fruits are a wonderful addition to a basic muffin batter; the following version teams cherries and almonds, a fruit and nut that were made for one another. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cherry Crisp Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup thick oat flakes (or "old fashioned" rolled oats) 3/4 cups firmly packed dark brown sugar 1/2 cup King Arthur Unbleached All-Purpose Flour 1 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 6 tablespoons butter or margarine 4 cups pitted Bing cherries (or other fruit -- diced, or berries) Butter an 8x8-inch pan and pour fruit into it. Mix together oats, sugar, flour, cinnamon and cardamom; cut in butter till mixture is crumbly. Pour topping onto fruit. Bake at 375F for 30 minutes, or until fruit bubbles and topping is brown. This is best served warm, with ice cream or whipped cream. Make it up any time during the day, put in the refrigerator, then bake just before serving. The derivation of these terms is quite easy to see: fresh fruit is layered in a pan and topped with a mixture of sugar, flour, butter, and cinnamon, with thick oat flakes ("old-fashioned" rolled oats) added in some versions. (Some cookbooks even make the distinction: crisps contain oatmeal, crumbles do not.) The dish is baked, causing the fruit to exude its juice and bubble, while the topping becomes brown and crisp. When you bite into this simple, luscious dessert, the crisp topping crumbles -- thus "crisp" and "crumble." The following recipe for crisp uses whole pitted Bing cherries, but any berries and most other fruits, diced, are also good. We do like to add the oats to the topping, too; we find they give the dish an interesting, nutty flavor and texture that flour, sugar and butter alone can't duplicate. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chewy Parmesan Bread Sticks Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Cheese & Meat Breads Hand Made Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 1 cup lukewarm water 1 tablespoon non-diastatic malt powder 1 1/2 teaspoons active dry yeast 1 cup King Arthur 100% White Whole Wheat Flour 1 1/2 teaspoons salt 1/2 cup semolina flour 1 1/2 cups King Arthur Special For Machines Bread Flour 1/2 cup freshly grated -- lightly packed Parmesan cheese Water Bath: 2 quarts water 2 tablespoons non-diastatic malt powder Egg Wash: 1 egg beaten lightly with 1 tablespoon water kosher or coarse sea salt -- for topping Mixer Method: Mix the water, malt powder, yeast and white wheat flour together in the bowl of an electric mixer and let sit for 5 minutes. Add the semolina and salt, and beat well. Gradually add the bread flour until the dough is a cohesive ball, kneading on medium speed for a total of 5 to 8 minutes. Mix in the Parmesan before you add the last 1/4 to 1/2 cup of flour, and knead until the cheese is well-distributed through the dough. The finished dough should be smooth, elastic, and on the stiff side. Transfer the dough to an ungreased bowl, cover the bowl, and let the dough rise until it has doubled in size, about 1 1/2 hours. Transfer the dough to a clean work surface. Bread Machine Method: Place all of the dough ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. About 10 minutes before the end of the second kneading cycle, check the dough; it should be smooth and elastic, and on the stiff side, as indicated above. Adjust the consistency of the dough with additional water or flour, as necessary. When the machine has completed its cycle, transfer the dough to a clean work surface. Shaping: Punch down the dough, let it rest, covered, for 10 to 15 minutes, then roll it out to a 12 x 12-inch square. Place a large, deep pot containing the water bath ingredients onto the stove, and begin to heat the water to boiling. Use a sharp knife or rolling pizza wheel to cut the dough into 32 equal pieces, approximately 3/4-inch wide by 6 inches long. The easiest way to do this is to cut the dough into 16 equal pieces in the vertical direction, then cut those in half with one swipe in the horizontal direction. If you want, you can roll each piece a bit under your fingers to form more of a log shape; on the other hand, you can leave the pieces as they are, and they'll look more "stick-like." When the water has come to a full boil, turn the heat down so it's at a gentler rolling boil, and drop in 4 or 5 pieces of dough at a time. Boil for 30 seconds to 1 minute, or until the dough has risen to the surface of the water and puffed noticeably. Don't let them boil any longer than this or they may deflate! Drain each piece well with a slotted spoon or skimmer-type utensil, and carefully transfer to a lightly greased or parchment-lined baking sheet. Brush each bread stick gently with the egg wash and sprinkle with as much or as little salt as you crave. Bake in a preheated 425F oven for 15 to 20 minutes. Turn the bread sticks over and bake for an additional 5 to 10 minutes, until golden brown. Transfer to a cooling rack. These are much better several hours after they've cooled; before then they may taste a little gummy, so give them a bit of time, but also be sure to eat them on the same day they're made. Yield: 32 bread sticks Crunchy on the outside and chewy on the inside, the bread sticks in this recipe approximate what I would call a New York salt stick. Made from a dough similar to that of bagels, and boiled before baking, also as for bagels, this is the perfect, toothsome bread stick to really sink your jaws into. The first time I made them, I used much too much topping salt (in my opinion), thereby creating a veritable second crust. Never the salt aficionado -- in fact, I never even baked with it until I understood its importance in developing a good, strong yeasted bread dough -- I cut back on the outer amount in the final version. But feel free to dust and decorate with however much you see fit, remembering that the cheese will add quite a bit of its own flavor. -- A.S. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chickpea Crackers Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Food Processor Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups King Arthur Unbleached All-Purpose Flour 1/2 cup chickpea flour 1 tablespoon granulated sugar 1/2 teaspoon dried red pepper flakes 1/8 teaspoon cayenne pepper -- or to taste 1 teaspoon garlic powder 1/4 teaspoon salt 1/3 cup vegetable shortening 6 tablespoons water -- (6 to 7) 1 teaspoon salt -- for topping Preheat the oven to 325F. Combine the flours, sugar, spices and salt in a food processor or medium mixing bowl. Cut in the shortening with a pastry blender, two knives or the food processor until the mixture resembles coarse crumbs. Mix in the water gradually, until the dough holds together in a ball but isn't sticky. Divide the dough in half and roll each piece out separately on a lightly floured surface to a 12 x 12-inch square, 1/8-inch thick. Yes, it is important to roll the dough this thinly, so be gentle but firm when you do it. If the dough seems unusually resistant, just cover it with a towel and give it a 15-minute rest; it should prove more placid once the gluten relaxes. Use a sharp knife or a rolling pizza wheel to cut the dough into 1 1/2-inch squares, and transfer as many as you can at a time (a giant spatula works well here) to ungreased or parchment-lined baking sheets. Or, transfer each sheet of dough directly to the baking sheet with your spatula, rolling pin or hands, and then cut it into squares, separating the squares. Bake for 10 minutes. Remove the baking sheets from the oven, spray the tops of the crackers lightly with nonstick cooking spray and sprinkle with salt (or some dried granulated garlic, which is also good). Return the crackers to the oven and bake for 5 to 10 minutes more, until nicely golden brown. Transfer to a cooling rack. Yield: approximately 120 small crackers From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : Put away those soda crackers! The next time you want to serve crackers with your soup, reach for these instead. Light and crisp, with a hint of sweetness. If you've ever made pie crust, you won't have any trouble with these; even if you're not a pastry expert (or even novice), just remember to use a light hand and they'll turn out fine. A complementary addition to bean soups especially, because of the chickpea flour they contain, crackers like these are also a perfect base for your homemade hummus. * Exported from MasterCook * Chiffon Cake Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 eggs -- separated* 1/2 teaspoon cream of tartar or 1 teaspoon lemon juice 1 1/2 cups sugar -- divided 2 cups King Arthur Unbleached All-Purpose Flour 2 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 cup vegetable oil 3/4 cup milk (whole or skim -- or buttermilk for chocolate cake) 2 teaspoons vanilla 1 teaspoon almond extract (or 1/4 teaspoon Fiori di Sicilia flavoring) *Separate the eggs carefully; even a small amount of yolk in the whites will prevent them from beating up properly. In a large mixing bowl, beat the egg whites with the cream of tartar or lemon juice until foamy. Gradually add 1/2 cup of the sugar and continue beating until stiff and glossy. Set aside. Whisk together the remaining 1 cup sugar with the flour, baking powder and salt. In a separate bowl, beat the oil, milk, egg yolks and flavorings until pale yellow. Add the dry ingredients and beat until well blended, about 2 minutes at medium speed using a stand mixer, or longer with a hand mixer. Gently fold in the whipped egg whites, using a wire whip or cake blender. Be sure to scrape the bottom of the bowl so the batter is well-blended. Pour the batter into an ungreased 10-inch tube pan or angel food pan, or two 9-inch round ungreased cake pans. Bake the cake in a preheated 325F oven. If it's in a tube or angel food pan, bake it for 50 minutes, then turn up the heat to 350F for the final 10 minutes, making a total baking time of 1 hour. If you're using two 9-inch cake pans, bake for about 40 minutes at 325F, then 10 minutes more at 350F. Don't open the oven during the first 45 minutesof baking; the cake will rise high above the pan, then settle back almost even. It's done when a finger gently pressed in the middle doesn't leave a print, and you can hear a crackling sound if you listen carefully. Cool the cake upside down for 1/2 hour before removing it from the pan. If you've used a tube pan, set it atop a thin-necked bottle, threading the bottle neck through the hole in the tube. Frost the cake, and cut it just before serving; you'll need to dip a serrated knife in hot water between each slice if you want smooth, even pieces. Yield: One cake, about 18 servings To assemble the cake (if you've made a tube-shaped cake), cut a 1-inch slice off the top of the cake, and reserve it. Slice a 3-inch-deep ring out of the middle of the cake, leaving 1-inch walls on each side. Pull out pieces of the cake to make a 3-inch "trench" in the cake. Don't cut through to the bottom of the cake. Fill the trench with chocolate filling. Place the top back on the cake and refrigerate it until ready to frost. If you've made round layers, simply spread the filling on one layer, and top it with the second layer. The cake should be made at least 4 hours before serving to allow time for the center to set properly. Variations To make a lemon chiffon cake, use lemon extract instead of vanilla extract and almond flavoring, and add 2 tablespoons grated lemon rind. Or substitute 1/2 teaspoon lemon oil for the extract and peel. For a chocolate chiffon cake, decrease the flour to 1 3/4 cups, and mix in 1/3 cup Dutch-process cocoa. Also, use buttermilk for the liquid, if you have it; it'll give you the most intense chocolate flavor. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : Chiffon cake can be made plain and fancy in just about any flavor you could think of: lemon, orange, chocolate, peppermint, banana, or with bits of chocolate or nuts. It's often served with just a dusting of confectioners' sugar; with whipped cream and fresh fruit, or frosted with a fluffy boiled icing. (Skip the buttercream icing, it just seems to weigh it down.) The cake can also be hollowed out and filled with chiffon filling for a truly elegant dessert. (Cookbooks of the '50s seemed to use the word "elegant" quite often. We assume that after the ration-ticket war years, being able to be elegant once again was every housewife's dream!) Chiffon cakes may be baked either in tube (angel food) pans, or in 9-inch round cake pans. Like an angel food cake, they must be cooled upside down to maintain their full height. This recipe makes a large cake, enough for 16 to 20 slices. It also freezes well, and is a good base for Baked Alaska or filled cakes that need to be served cold, because * Exported from MasterCook * Chile Cheese Sourdough Recipe By :Sunset Magazine, March 1998 Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 LB Loaf: -- (2 Lb Loaf) 1 Cup water -- (1 1/3 C) 1 Cup sourdough starter -- (1 1/3 C) 3 Cups bread flour -- (4 C) 1/2 Cup rye flour -- (2/3 C) 1 Tablespoon sugar -- (4 Tsp) 1 Teaspoon salt -- (1 Tsp) 1 Package active dry yeast -- (1 Pkg) 1/3 Cup dry jack or Parmesan cheese -- Shredded (1/2 C) 1/4 Cup fresh jalapeno chiles -- Minced (1/3 C) 1. Add ingredients to bread machine pan according to manufacturer's directions. 2. Select basic cycle. 3. Remove baked loaf from pan at once. Cool on a rack at least 15 minutes before slicing. Serve hot, warm, or cool. >From: Carl From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chinese Green Onion Cakes Recipe By :Sunset, May 1996 Serving Size : 8 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cups All-Purpose Flour 1/2 Tsp Salt 1/2 cups Boiling Water 1/4 Lb Bacon -- Diced 1/2 cups Thinly Sliced Green Onions -- Including Tops 1 Tsp Sesame Seeds 1/4 Tsp Sugar Cooking Time: About 15 min Prep Time: 45 - 50 min, including 30 min for the dough to rest Notes: For a one-day head start, make the dough and cook the bacon, then cover and chill both Makes: 8 pieces In a bowl, combine flour and 1/4 tsp salt. Stirring with a fork, add 1/2 C boiling water and mix until dough is moistened. Pat into a compact ball. On a lightly floured board, knead dough until it feels smooth and satiny, about 3 min. Cover dough airtight and let stand at least 30 min. In an 8 - 10" frying pan over med-high heat, stir bacon often until brown and crisp, about 5 min. Remove with a slotted spoon, and drain on towels. Reserve drippings. On a lightly floured board, roll dough into an 8 x 16" rectangle. Brush dough with 2 - 3 tsp melted , but not hot, bacon drippings, then sprinkle bacon and green onions evenly almost to edge of rectangle. Starting with a short side of the rectangle, roll up dough to snugly enclose filling and form a compact log. Pinch dough edge to log to seal. Gently press ends against the filled log. Cut log crosswise into 8 equal rounds. Flatten each piece slightly with your palm, then sprinkle each lightly with sesame seeds. Press each round until evenly thick and about 4" wide. If filling pops out, press back into dough. Place rounds, without crowding, in a 10 - 12" frying pan over med to med-low heat. Cook, turning occasionally, until each side is dry looking and well speckled with brown, 6 - 8 min total. Mix remaining 1/4 tsp salt with sugar. As hot, browned cakes come from pan, sprinkle them lightly with salt-sugar mixture. Serve cakes hot, warm, or at room temp. From Reggie Dwork - - - - - - - - - - - - - - - - - - -