I found a little leaflet called "Home Baked Treats" from
Fleischmann's Yeast today that contained two beautiful-looking
recipes. I haven't tried the recipes yet, but plan to. Hope that
you enjoy the recipes!
* Exported from MasterCook *
Cranberry Treasures
Recipe By : Fleischmann's Yeast
Serving Size : 16 Preparation Time :0:00
Categories : Breads Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***FILLING***
16 Ounces Cream Cheese -- softened
2 Eggs
1/2 Cup Sugar
1 Teaspoon Pure Vanilla Extract
1 Cup Dried Cranberries -Or-
1 Cup Miniature Chocolate Chips -- Semisweet
***DOUGH***
3 3/4 Cups all-purpose flour -- To 4 1/4 Cups
3 Tablespoons Sugar
4 Teaspoons Orange Peel -- Freshly Grated
1 Package Fleischmann's Quick-Rise Instant Yeast -- or
2 1/4 tsp
1/2 Teaspoon Salt
1/4 Teaspoon Ground Mace
1/2 Cup Milk
1/3 Cup butter or margarine -- Cut Up
1/4 Cup Water
3 eggs -- Divided Use
To make filling: In medium bowl of electric mixer, beat cream cheese,
2 eggs, sugar and vanilla until smooth. With spoon, stir in dried
cranberries. Cover; refrigerate while preparing dough.
To make dough: In large bowl, combine 1 cup flour, sugar, orange
peel, undissolved yeast, salt and mace. Heat milk, butter and water
until very warm (120' to 130'F); stir into dry ingredients. Stir
in 2 eggs, 1 egg yolk (reserve one egg white) and enough remaining
flour to make soft dough. Knead on lightly floured surface until
smooth and elastic, about 6 to 8 minutes. Cover; let rest 10
minutes.
To shape: Divide dough into 16 equal pieces; roll each to 6-inch
circle. Place an equal amount of filling on center of each. Bring
dough up around filling, pleating and pinching firmly just above
ling to seal. Place 2 inches apart on greased baking sheets. Cover;
let rise in warm, draft-free place until doubled in size, about 30 to
60 minutes.
Uncover rolls; pinch again, just above filling, to reseal. Lightly
beat reserved egg white; brush on rolls. Bake at 350'F for 20 to 25
minutes or until golden brown, switching position of pans
halfway through baking for even browning. Remove from pans; cool on
wire racks. When cool, tie each with narrow ribbon.
Scanned & formatted by Carole Walberg
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* Exported from MasterCook *
Mini Party Focaccias
Recipe By : Fleischmann's Yeast
Serving Size : 6 Preparation Time :0:00
Categories : Breads Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups Bread Flour -- up to 2 1/2 cups
1 Package Fleischmann's Quick-Rise Instant Yeast -- or
2 1/4 tsp
1/2 Teaspoon Salt
2/3 Cup Very Warm Water -- 120F To 130F
Olive Oil
Toppings**
**Topping Combinations (use one or more of the following)
- Prepared pesto sauce, sliced plum tomatoes and pine nuts
- Sliced mushrooms, sliced red onion, grated Parmesan cheese and
thinly sliced green onions
- Crumbled feta cheese, walnut halves, chopped fresh basil leaves and
sliced red bell pepper
- Finely chopped garlic, sliced ripe olives, sliced red and green
bell pepper and pecan halves
To make dough: In large bowl, combine 1 cup flour, undissolved yeast
and salt. Stir water and 1 tablespoon olive oil into dry
ingredients. Stir in enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 4 to
6 minutes. Cover; let rest on floured surface 10 minutes.
To shape: Divide dough into 6 equal pieces; flatten each to 5-inch
circle. Place on greased baking sheets. With handle of wooden
spoon, make indentations in dough at 1-inch intervals. Lightly
brush tops with additional olive oil. Arrange desired topping
ingredients over each, adding ingredients in order listed. Cover;
let rise in warm, draft-free place until almost doubled in size, 20
to 30 minutes.
Bake at 425'F for 15 to 18 minutes or until done, switching position
of pans halfway through baking for even browning. Remove from pans;
cool on wire racks.
Bread Machine Variation (all-size machines): Measure dough
ingredients into bread machine pan as suggested by manufacturer; use
2 1/4 cups bread flour and 1 1/2 teaspoons FLEISCHMANN'S Bread
Machine Yeast. Process on dough/manual cycle. When complete, remove
dough to floured surface; knead in additional flour to make dough
easy to handle, if necessary. Shape and proceed as directed.
Makes 6 (6-inch) focaccias
Scanned and formatted by Carole Walberg
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Carole Walberg
carole@mts.net
http://www.brandonu.ca/~walberrd/family.html for 1000's of
recipes in MC format and the .MXP Browser for the non-MC user