* Exported from MasterCook * Chocolate Almond Panettone Recipe By : Serving Size : 2 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 -------- ------------ -------------------------------- 3 Cups all-purpose flour (3 to 3 1/2 cups) 1/3 Cup sugar 1 Package Fleischmann's(r) Quick-Rise Yeast 3/4 Teaspoon salt 3/4 Cup evaporated milk 1/3 Cup butter or margarine 1/4 Cup water 3 eggs -- at room temperature 1/3 Cup mini semi-sweet chocolate chips 1/3 Cup blanched slivered almonds -- coarsely chopped Set aside 1 cup flour. In large bowl, combine remaining flour, sugar, undissolved yeast and salt. Heat milk, butter and water until hot to touch (125F to 130F). Gradually stir hot liquids into dry ingredients. Mix in 2 eggs and enough reserved flour to make stiff dough. Let rest in bowl 10 minutes. Stir in chocolate chips and almonds. Divide dough in half; place in 2 well-greased 1-pound coffee cans. Cover; let rise in warm, draft-free place until dough rises to within 1/2-inch of rim, about 1 hour. Beat remaining egg with 1 tablespoon water; brush tops with egg mixture. Bake on lowest oven rack at 350F for 35 minutes or until golden brown. Cool in cans on wire rack 5 minutes; remove from cans to complete cooling on rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Loaves" >From: Beth (BethanyO@aol.com) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Bread #7 Recipe By :Julie Anderson Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg Yeast 3 cups Bread Flour 1/2 cups Sugar 1/4 cups Unsweetened Cocoa 1 Egg -- Beaten 1/4 cups Butter 1/2 Tsp Vanilla 1 cups Warm Milk Place ingredients in bread machine in order recommended by the manufacturer. Choose light crust setting. Note: I add a handful of chocolate chips at the beep--yum! From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Breakfast Muffins 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 -------- ------------ -------------------------------- 2/3 cup cocoa -- Dutch-process or natural 1 3/4 cups King Arthur Unbleached All-Purpose Flour 1 1/4 cups light brown sugar 1 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1 cup chocolate chips 2 eggs 1 cup milk 2 teaspoons vanilla 2 teaspoons vinegar 1/2 cup butter or margarine -- (1 stick) melted In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, salt and chocolate chips. Set aside. In a large measuring cup or medium- sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the melted butter or margarine, to the dry ingredients, stirring to blend; there's no need to beat these muffins, just make sure everything is well- combined. Scoop the batter into 12 lightly greased muffin cups. Bake the muffins in a preheated 425F oven for 15 to 20 minutes, or until a cake tester inserted in the center of a muffin comes out clean (watch them closely, as they'll burn around the edges if they bake too long). Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool slightly on a wire rack before serving. Yield: 12 muffins Nutrition information per serving (1 muffin, 101g): 335 cal, 13.8g fat, 6g protein, 18g complex carbohydrates, 28g sugar, 3g dietary fiber, 69mg cholesterol, 273mg sodium, 265mg potassium, 101RE vitamin A, 3mg iron, 108mg calcium, 117mg potassium, 18mg caffeine. NOTES : Chocolate -- for breakfast? Hey, loosen up -- it's the holidays. After all, you used to drink hot chocolate when you were a kid, right? And if you were in Paris right now, you might be standing on the corner outside the local boulangerie, a steaming cup of cafe au lait in one hand and a fresh petit pain au chocolat in the other. Chocolate for breakfast? Go for it. My personal memories of hot chocolate begin with Franklin's Drugstore in Glastonbury, Connecticut, the town in which I grew up. I'm sure there were drugs and heating pads and stuff like that somewhere in Franklin's, but we kids thought of Franklin's strictly as the local source for candy and comic books and baseball cards. Each Sunday my dad would give us a nickel after church, and we'd agonize over the pink bubble gum cigars, wax lips, and giant SweeTarts. (If we were lucky enough to get a dime, rock candy was the hands-down choice.) I remember vividly Dad plopping the Hartford Courant down on the counter, and each of us three kids adding our nickel treasure on top. After that it was a stop at the Colonial Bakery (half-moon cookies, golden cupcakes, chocolate eclairs), then home to a big breakfast of cinnamon coffee cake and scrambled eggs, followed by Sunday dinner - a quaint old custom involving a Roast and Vegetables and Company, which many of you probably remember. So where does the hot chocolate come in? Franklin's also had a "soda fountain," a counter with tall revolving stools where you could sit and get a dish of ice cream, a grilled cheese sandwich, a cup of coffee -- any of that typical drugstore fare. The counter at Franklin's was the place where locals met to discuss the weather, town politics, or maybe the upcoming harvest; at that time, Glastonbury still harbored a significant number of tobacco and corn fields, and peach and apple orchards. My dad, principal of the local junior high and a lifelong avid coffee drinker, liked to drop by Franklin's for a cup. And sometimes, if I was on hand at just the right moment, I got to go with him. "Where are you going, Daddy?" "Crazy, want to come along?" I knew that meant we were going downtown, with a visit to Franklin's in the offing. I remember in particular a winter day, dark gray with heavy, wet snowflakes falling that filled the streets and sidewalks with slush. We entered Franklin's, Dad and I, to a blast of hot, steamy air, redolent of wet wool from the faintly steaming coats of those who'd just come in from the snowy afternoon. I was very small; the men at the counter, towering above me on the revolving stools, looked very big. But Dad lifted me up beside him, and suddenly I was big, too; I felt important and old. He ordered a cup of coffee for himself, a hot chocolate for me. Paul the druggist delivered identical thick crockery mugs, both steaming, mine sporting a froth of whipped cream on top. I spooned up the whipped cream, then slowly twirled on my chair, waiting for the chocolate to cool, and wishing my sister or brother could be there to see what a big shot I was. At that moment -- harbored against the storm in a warm, bright room, surrounded by a crowd of benign adults, and drinking hot chocolate -- I was at a place every child should be more than once in their life: safe, warm, loved, and fed. That singular memory, in all its incarnations -- mental, emotional and physical -- has stayed with me to this day. Thanks, Dad! The following muffins are rich and tender, high-rising, and deep chocolate, both in color and flavor. Warm from the oven, spread with butter or raspberry jam, they're a totally decadent way to greet the day. While we offer them here in our holiday issue, we recommend them anytime you feel like treating yourself to something really special. And, by the way, they don't need to be relegated to the breakfast table; frosted with fudgy icing, they double as an awesome cupcake. A final aside -- one of the King Arthur taste-tester comments we received was as follows: "This is the best chocolate thing I've ever had to eat in my whole life, and the best thing I've ever eaten here at King Arthur." Fair praise, indeed! -- P.J.H. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Cream Filling 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 tablespoon cornstarch 3/4 cup sugar 1/2 teaspoons salt 1 cup milk 3 squares unsweetened chocolate -- (3 ounces) 2 teaspoons unflavored gelatin (1 packet) 1/3 cup cold water 1 cup heavy cream 1 teaspoon vanilla In a medium-sized saucepan, mix together the cornstarch, sugar, salt, milk and chocolate. Bring the mixture to a boil, stirring constantly, and boil for 1 minute. Remove the pan from the heat. Soften the gelatin in the cold water for 1 minute, then stir it into the hot chocolate mixture. Pour it into a bowl and let it cool to room temperature. To speed up the cooling process, set the bowl in a larger bowl filled with ice water. Stir with a rubber spatula until it's room temperture. Be carefuil not to let the gelatin set up. When the chocolate mixture is cool, whip 1 cup heavy cream with 1 teaspoon vanilla. Fold this into the chocolate mixture. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : For a filled cake, try the following: This filling can be used for a fluffy chiffon pie (simply spoon it into a prebaked pie shell) as well as the filling for a chiffon cake. It has a very slight bitterness to it, to play nicely against the sweetness of the cake; feel free to increase the amount of sugar to 1 cup if you have a real sweet tooth, or substitute an 8-ounce semi-sweet chocolate bar for the unsweetened chocolate. * Exported from MasterCook * Chocolate Marbled Walnut Bread Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Nut & Seed Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2-pound Loaf 1 1/2 cups water 1 1/2 teaspoons vanilla extract 1 1/2 teaspoons salt 3 1/2 cups King Arthur Special For Machines Bread Flour 1 1/2 teaspoons instant yeast 1/2 cup walnut halves 1 cup chocolate chips -- semi-sweet Place all of the ingredients except the chocolate chips and walnuts into the pan of your bread machine. Program the machine for raisin bread, if possible. Check the dough after 10 to 15 minutes of kneading; it should have formed a smooth ball, soft but not sticky. If necessary, adjust the dough's consistency with additional water or flour. Add the chips and nuts at the signal; or, if you have no raisin bread cycle, add them about 3 minutes before the end of the second kneading cycle. Yield: one 6- to 7-inch loaf Nutrition information per serving (1 slice, 1/16 of loaf, 65g): 168 cal, 5.3 fat, 4g protein, 20g complex carbohydrates, 6g sugar, 2g dietary fiber, 2mg cholesterol, 202mg sodium, 86mg potassium, 1RE vitamin A, 2mg iron, 49mg calcium, 48mg phosphorus, 4mg caffeine. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : This is a medium-sized loaf with a fine crumb and swirl of dark chocolate beautifully marbled throughout. Make sure to use a light crust setting, if possible, so the chocolate chips on the outside surface of the loaf don't burn. * Exported from MasterCook * Chocolate Zucchini Cake #2 Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup margarine -- (1 stick) 1/2 cup vegetable oil 1 3/4 cups granulated sugar 2 eggs 1 teaspoon vanilla 1/2 cup sour milk* -- yogurt, or buttermilk 2 1/2 cups King Arthur Unbleached All-Purpose Flour 1/4 cup cocoa 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon cloves 2 cups shredded (1 medium) zucchini 1/2 cup chocolate chips additional chocolate chips for garnish (about 1 cup) *Sour milk is easily prepared by stirring 1 tablespoon of white vinegar or lemon juice into 1 cup of milk, then waiting 5 minutes; the milk will "clabber" (look curdled). In a large mixing bowl, cream together the margarine, oil and sugar. Beat in the eggs, vanilla and sour milk, yogurt or buttermilk. In a separate bowl, sift together the flour, cocoa, baking soda, baking powder, salt, cinnamon and cloves. Mix the dry ingredients into the wet ingredients till thoroughly combined. Stir in the zucchini and 1/2 cup chocolate chips. Spoon the batter into a lightly greased 9 x 13-inch pan. Bake the cake in a preheated 325F oven for 40 minutes. Slide the cake out of the oven, sprinkle it evenly with the additional chocolate chips, and return it to the oven for 5 minutes, or until a cake tester inserted in the center comes out clean. Remove the cake from the oven, and use a cake spatula or rubber spatula to spread the chocolate chips into a smooth glaze. Cool on a wire rack. Yield: 24 servings Nutrition information per serving (1 square, 71g): 237 cal, 12g fat, 3g protein, 11g complex carbohydrates, 2g dietary fiber, 23mg cholesterol, 142mg sodium, 113mg potassium, 61RE vitamin A, 2mg vitamin C, 1mg iron, 43mg calcium, 48mg phosphorus. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : This moist, coarse-grained cake has a pleasing hint of spice along with the chocolate. The semisweet chocolate glaze on top provides a nice contrast to the sweet-chocolate cake. * Exported from MasterCook * Chunk Wild Cookies 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 -------- ------------ -------------------------------- 1 cup butter 1 cup granulated sugar 1 cup light brown sugar 2 eggs 1 teaspoon vanilla extract 2 1/2 cups oatmeal 2 cups King Arthur Unbleached All-Purpose Flour 1 teaspoon baking powder 1 teaspoon baking soda 6 ounces peanut butter chips 6 ounces chocolate chips 4 ounces grated white chocolate 1 1/2 cups chopped walnuts Preheat oven to 375F. Cream together butter and sugars. Add eggs and vanilla. Using a blender or food processor, grind the oatmeal until it turns to powder. In a separate bowl, mix the oatmeal, flour, baking powder, and baking soda. Add peanut butter chips, chocolate chips, white chocolate, and chopped walnuts. Drop by tablespoons, 2 inches apart, onto an ungreased baking sheet. Bake approximately 7 minutes. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : You'll want to make an extra batch of these wonderful cookies to be frozen and popped out when company pops in. * Exported from MasterCook * Church Supper Chicken Pie Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Chicken: 1 ( 5-pound0 roasting chicken -- or 5 pounds of chicken parts, including light and dark meat* 1 large onion -- cut in chunks 2 large carrots -- cut in chunks 5 sprigs fresh parsley 1/2 teaspoon thyme 1 teaspoon salt 1 quart water Sauce: 4 tablespoons chicken fat (reserved from poaching liquid -- above) 2 tablespoons butter 6 tablespoons King Arthur Unbleached All-Purpose Flour 1/4 teaspoon salt 2 1/2 cups chicken stock (prepared from poaching -- above) liquid Biscuits: 2 cups King Arthur Unbleached All-Purpose Flour 1 tablespoon sugar 4 teaspoons baking powder 1/2 teaspoon salt 1/2 cup shortening 1 egg 2/3 cup milk *If you decide to use leftover cooked turkey or chicken, you'll need 2 to 2 1/4 pounds of boneless, skinless meat, which is between 6 and 7 cups of meat. Filling: Place the chicken (or chicken parts), onion, carrots, parsley, thyme and salt in a deep stock pot. Add the water; it should almost cover the chicken (if it doesn't, add more). Bring the water to a boil, reduce the heat to low, and cover. Simmer the chicken and vegetables for about 1 1/4 hours (for a whole chicken) or 45 minutes to 1 hour (for chicken parts), till chicken is cooked through. Remove the chicken and vegetables, discarding the vegetables and spreading the chicken on a platter to cool. Boil the stock till it's reduced to 2 1/2 cups; this will take about 45 minutes. If after 45 minutes there's more than 2 1/2 cups of stock remaining, simply measure out 2 1/2 cups, and save (or discard, or pour on your dog's food) the rest. Alternatively, you can use 20 ounces of canned chicken broth, about 1 1/2 cans. Sauce: Skim the fat off the top of the stock, reserving 4 tablespoons and discarding the rest. Place the 4 tablespoons of fat in a saucepan with 2 tablespoons of butter, and heat over medium heat till butter is melted. Add 6 tablespoons of flour, and stir to combine. Gradually pour in the 2 1/2 cups stock, whisking constantly. Cook and stir the sauce over medium heat till it comes to a boil, then reduce the heat and simmer it for 5 minutes. While the sauce is simmering, remove the skin and bones from the chicken, and tear it into 1-inch pieces. When the sauce is ready, stir in the chicken and 1/4 teaspoon salt. Add ground black pepper and additional salt to taste. Spoon the chicken into an 8 x 12-inch (or similar size) casserole dish; the dish should hold 2 to 3 quarts, and should be wide rather than deep, in order for the biscuits to fit on top Biscuits: In a mixing bowl, combine the flour, sugar, baking powder and salt. Using a pastry blender, your fingers, or an electric mixer, cut in the shortening till the mixture is crumbly. Whisk together the egg and milk, and stir into the dry ingredients, mixing just till fully combined. The dough will be very wet and sticky. Assembly: Preheat the oven to 450F. Using a spoon or cookie (or ice cream) scoop, drop the batter in golf ball-sized rounds onto the chicken, spacing them evenly and leaving a bit of room in between for expansion. Place the chicken and biscuits in the oven, and bake for 15 to 18 minutes, or until the biscuits are golden brown. Remove from the oven and serve hot or warm. Yield: 8 to 12 servings, depending on the appetites involved Nutrition information per serving (1/12 of recipe, 181g): 413 cal, 24.9g fat, 25g protein, 18g complex carbohydrates, 1g sugar, 1g dietary fiber, 101mg cholesterol, 609mg sodium, 241mg potassium, 74RE vitamin A, 2mg iron, 152mg calcium, 216mg phosphorus. NOTES : This recipe could just as easily be titled Grange Supper Chicken Pie, or American Legion Supper Chicken Pie, or B.P.O.E., or Odd Fellows, the volunteer fire department, or any number of organizations -- New England and otherwise -- that have regular "suppers," fund-raising or just social. When we lived in Maine and belonged to the American Legion -- it was known to one and all simply as The Legion -- we regularly enjoyed the group's Monday night suppers. Large stainless steel trays of green beans or peas, cooked carrots, corn and mashed potatoes were set out across a counter that separated the basement kitchen from its adjoining dining hall. They were the comforting accompaniments to the meat course -- ham or chicken, usually, or maybe beef on a special occasion. Soft white rolls rounded out the entree, and the usual dessert was pie, cake or gingerbread. Everything was home-cooked by a couple of Legionnaire chefs; all was dished up by those same chefs and their helpers -- this was "wives' night out," and the women were strictly guests, not workers. We took the opportunity to talk about gardens and kids (or grandkids, for many of the women), while the men avidly rehashed the most recent high school boys' basketball game, the rehash always generously fleshed out with tales of teams gone by. It was fun; it was safe; it was a flashback to 1950s America, the part we remember with nostalgia. Though I haven't been to many group suppers here in Vermont, I've heard the "Famous Hartland Roast Beef Dinner" (that's how it's billed in the newspaper), held every winter Saturday night, is something I need to sample. Chicken suppers and ham dinners abound, and during hunting season you'll run across an occasional ad for a game dinner. But one supper I seldom hear about these days, one that used to be quite popular, is the Vermont Church Chicken Pie Supper. Maybe church attendance isn't what it used to be. Or maybe chicken pie is just too "common." But a good chicken pie, Vermont-style, is one of the most comforting foods I know. Boneless chicken in a thickened gravy made from its own juices is spooned into deep trays, then topped with mounds of biscuit dough. No peas; no carrots, nor onions, celery, nor anything else is included that might divert one's attention from the flavor of the chicken. The trays are placed in a hot oven and baked till the biscuits are golden brown, tender and flaky, and the chicken gravy is bubbling. As you go through the line, and receive your side dishes of green beans or peas and carrots, your mashed potatoes and your bread, the final stop is the chicken pie, where a large serving of aromatic chicken and gravy, crowned with a biscuit, is gently spooned onto your plate. Now, you may gild the lily by breaking open the biscuit and melting some butter into it, but it really isn't necessary; I prefer to simply tamp down some of the biscuit (so it merges with the gravy), leave the rest on top, and enjoy biscuit and chicken in every ambrosial bite. We're not living in Maine anymore, but as they say in that state -- Ummm-ummm! Some good! From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Pecan Scones 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 cups King Arthur Unbleached All-Purpose Flour 1 tablespoon baking powder 1 teaspoon salt 1/2 cup sugar 1 cup pecan meal 1/2 cup chopped pecans 1/2 cup cinnamon chips* 1/2 cup butter or margarine 3/4 cup buttermilk 2 large eggs 2 teaspoons vanilla or 1/4 teaspoon butter-vanilla flavor powder* In a medium-sized mixing bowl, whisk together the flour, baking powder, salt, sugar, pecan meal, pecans and cinnamon chips. Cut in the butter or margarine until the mixture resembles coarse cornmeal, with a few larger chunks of butter still showing. In a separate bowl, beat together the buttermilk, eggs and vanilla. Pour the wet ingredients over the dry ingredients, and stir to combine. Scrape the dough out onto a lightly floured work surface and knead it gently just until it holds together. Pat it into a rectangle about 8 x 10 inches, and cut the dough into 2- to 3-inch diamonds or squares with a sharp knife. Place the scones on an ungreased cookie sheet, and bake in a preheated 400F oven for 12 to 14 minutes, until they're golden brown. Remove them from the oven, and serve warm. Yield: apprximately fifteen 3 1/2-inch scones *Available through our catalogue From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : These scones, rich with the flavor of pecans and studded with sweet, spicy cinnamon chips, are like that certain brand of potato chips, of which it's claimed you can't eat just one. * Exported from MasterCook * Cinnamon Raisin Bread #13 Recipe By :galestorm Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Fruit and Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups Water 2 Tbsp Powdered Milk 2 Tbsp Shortening 2 Tbsp Sugar 1 1/2 Tsp Salt 4 1/4 cups Bread Flour 1 1/2 Tsp Cinnamon 1 1/4 Tsp Yeast 1/2 cups Raisins Measure first 8 ingredients in order listed into bread pan. Insert pan into chamber and secure. Close lid. Select: Sweet Bread Setting. Select crust. Press start. Add raisins when signal beeps. Time: 3 hrs. 50 mins. >From Black & Decker From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Rolls #3 Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Dough Cycle Fruit and Spice Breads Hand Made Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 1/4 cup water 2 tablespoons instant yeast 1 cup milk 4 3/4 cups King Arthur Unbleached All-Purpose Flour 1/2 cup + 2 tablespoons granulated sugar 1 egg -- well beaten 1 teaspoon salt 1/2 cup butter -- (1 stick) melted 1 tablespoon Lora Brody's Bread Dough Enhancer Filling: 2 tablespoons milk 3/4 cup light brown sugar 1/4 teaspoon salt 2 1/2 tablespoons ground cinnamon Frosting: 1/4 cup butter -- (1/2 stick) at room temperature 1 cup confectioners' sugar 1/4 teaspoon ground cinnamon 3/8 teaspoon salt 2 tablespoons orange juice 1/8 teaspoon orange oil 1 1/2 teaspoons hazelnut liqueur -- such as Frangelico, or almond liqueur, such as Amaretto (1 1/2 ) -- (1/2 to 2 1/2) Note: If orange juice and zest are omitted, add a little more of the liqueur. Manual Method: 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. Pat and then roll the dough into an 18 x 24-inch rectangle. Filling: Brush the dough with the milk, 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 fill two 9 x 13-inch pans, or two 12-inch deep-dish pizza 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: 20 rolls Notes: We found we had to use more flour than most cinnamon roll recipes called for; we feel that bread flour may have been used, which is a higher protein flour and thus absorbs more liquid, while we were using all-purpose flour. We increased the yeast, to speed the rise; increased the salt, for flavor; and substituted Lora Brody's Bread Dough Enhancer for the gluten, malt and ascorbic acid, for convenience. We found that while brushing the rolled-out dough with butter before sprinkling it with the filling resulted in a buttery roll, it also resulted in one that "unraveled" easily; butter prevents the rolled dough from melding together when it bakes. We substituted milk for the butter to make the rolls hold together better. However, if you love butter and like to unravel your rolls, definitely go for the butter. Note: If you're making sticky buns or rolled bread with a lot of filling and the bread tends to fall apart when sliced, brush the dough with a beaten egg before sprinkling on the filling; it'll hold together much better. Nutrition information per serving (1 frosted roll, our version, 82g): 252 cal, 7.7g fat, 4g protein, 22g complex carbohydrates, 18g sugar, 1g dietary fiber, 34mg cholesterol, 190mg sodium, 110mg potassium, 81RE vitamin A, 1mg vitamin C, 2mg iron, 88mg calcium, 55mg phosphorus. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : These big, sweet, frosted cinnamon rolls are quite easy to make, will feed a crowd and can be prepared with the help of a bread machine. We think you'll find these rich swirls of cinnamon and sugar a delight. * Exported from MasterCook * Cinnamon Smear Scones Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Food Processor Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cinnamon Smear: 1/2 cup butterscotch chips 1/3 cup brown sugar -- firmly packed 3 tablespoons butter 1 tablespoon cinnamon Topping: 1 egg white -- beaten slightly 1/3 cup sugar 2 teaspoons cinnamon Dough: 3 cups King Arthur Unbleached All-Purpose Flour 1/3 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup butter -- cut into chunks 1 egg 1 teaspoon vanilla 1 cup evaporated milk or half and half Preheat your oven to 425F. Lightly grease a baking sheet, or line it with parchment paper. Cinnamon Smear: Place the butterscotch chips, brown sugar, 3 tablespoons butter and 1 tablespoon cinnamon in the work bowl of a food processor. Pulse until the mixture is rough and pasty looking (you can also do this in a blender). Set the mixture aside. Topping: In a small bowl, whisk the egg white till it's lost its cohesion, but hasn't yet become frothy. In another bowl, mix together the sugar and cinnamon. Set aside. Dough: Wipe out the work bowl of your processor with a paper towel, then place the flour, sugar, baking powder and salt into the bowl. Process to blend. Add the butter in chunks, and process to break or cut the butter in, forming a mealy, crumbly mixture. Place this mixture in a large mixing bowl. Alternatively, you can use an electric mixer (or your hands, a whisk, and pastry fork or pastry blender) to combine the dry ingredients and cut in the butter. In a small bowl or cup, blend together the egg, vanilla and evaporated milk (or half and half). Add this to the dry ingredients and stir with a fork until the dough just comes together. Turn the crumbly mass out onto a floured work surface and knead it gently, pressing the cinnamon smear mixture into the dough. It'll look marbleized; this is fine. Roll or pat the dough into a 10 x 6-inch rectangle, about 1-inch thick, or 10-inch circle. Cut the dough into 12 to 14 squares or wedges. Place the scones on the prepared baking sheet, brush each with the egg white, then sprinkle with the cinnamon sugar. Bake the scones about 12 to 15 minutes, or until their bottoms are browned and the tops are lightly golden. Yield: 12 to 14 scones Nutrition information per serving (1 cinnamon smear scone, from a batch of 15, made with the extra egg yolk and evaporated milk, 81g): 279 cal, 12.1g fat, 5g protein, 20g complex carbohydrates, 17g sugar, 1g dietary fiber, 66mg cholesterol, 191mg sodium, 121mg potassium, 103RE vitamin A, 1mg vitamin C, 2mg iron, 161mg calcium, 91mg phosphorus. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : This is an incredible-tasting, rich scone that is buttery and has a generous shower of cinnamon-sugar on top. * Exported from MasterCook * Cinnamon Sugar 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 -------- ------------ -------------------------------- 1 1/2 pound Bread Machine 2 teaspoons special or regular instant yeast 2 1/2 cups King Arthur Unbleached All-Purpose Flour 1 teaspoon salt 2 tablespoons granulated sugar 1 egg 4 tablespoons butter 3/4 cup milk Topping 1/4 cup butter -- (1/2 stick) melted 3/4 cup granulated sugar -- mixed with 2 1 teaspoons cinnamon Place yeast, flour, salt, sugar, egg, butter and milk in the bread pan in the order listed. Program, for your machine's dough (non-bake) mode*, and press Start. *If your machine doesn't have a dough mode, simply let it go through both kneading cycles and the first rise, then cancel the machine. Remove the dough from the machine, and let it rest for 10 minutes. Shape it to fit a 14-inch pizza pan, and top it with the topping ingredients of butter, sugar, and cinnamon. Let the dough rise for 15 minutes -- it will become slightly puffy -- then bake it in a preheated 375F oven for 15 to 18 minutes, or until it's brown and bubbly. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : Coffeecakes are the sweetest and richest of the quick breads. This coffeecake recipe is no exception and is sure to become one of your family's favorites. * Exported from MasterCook * Cinnamon Swirl Bread Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Dough Cycle Food Processor Fruit and Spice Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 3 cups King Arthur Unbleached All-Purpose Flour 1/4 cup potato flour* 1/4 cup Baker's Special Dry Milk* 1 1/4 teaspoons salt 1/2 teaspoon cinnamon 3 tablespoons sugar 2 1/2 teaspoons instant yeast* 4 tablespoons butter or margarine 1 cup water Filling egg wash -- made from 1 egg 1/4 cup sugar 1 1/2 teaspoons cinnamon 1/4 cup raisins or currants 2 teaspoons King Arthur Unbleached All-Purpose Flour Topping 1 egg beaten with 1 tablespoon water 2 tablespoons butter 2 tablespoons sugar 1/4 teaspoon cinnamon 1/4 cup King Arthur Unbleached All-Purpose Flour Manual/Mixer Method: In a large mixing bowl, combine all of the dough ingredients, mixing till the dough begins to come away from the sides of the bowl. Knead the dough with an electric mixer for 2 minutes; allow it to rest for 15 minutes, then continue kneading it for an additional 5 to 7 minutes, or until it's smooth. If you're kneading by hand, transfer the dough to a lightly oiled work surface; knead it for 3 minutes; allow it to rest for 15 minutes, then continue kneading till smooth, an additional 8 to 10 minutes. Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 to 1 1/2 hours; it'll be puffy, if not doubled in bulk. Bread Machine Method: Place all of the dough ingredients into the pan of your bread machine, program the machine for Manual or Dough, and press Start. About 10 minutes before the end of the final kneading cycle, adjust the consistency of the dough with additional flour or water; it should be smooth, though still a bit sticky. Allow the machine to complete its cycle. Transfer the dough to a lightly oiled work surface, and shape it into a long, thin rectangle, about 16 x 8 inches. Brush the dough with some of the beaten egg, combine the filling ingredients, and pat them gently onto the dough. Beginning with a short edge, roll the dough into a log. Pinch the side seam and ends closed (to keep the filling from bubbling out), and place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan. Cover the pan with lightly greased plastic wrap or a dough-rising cover, and allow the bread to rise for about 1 hour at room temperature, or until it's crowned about 1 inch over the rim of the pan. In a small bowl or mini processor, combine the streusel ingredients, cutting in the butter until the mixture is crumbly. If you're using a mini processor, watch carefully; streusel will go from crumbly to a cohesive mass in just a second or so. Brush the loaf with some (or all) of the remaining beaten egg, and gently press on the streusel. Bake the bread in a preheated 350F oven for about 45 minutes, tenting the loaf lightly with aluminum foil for the final 15 minutes or so if it appears to be browning too quickly. Remove the loaf from the oven, and after about 5 minutes, gently remove it from the pan. Some of the streusel will fall off, but you cal alleviate this by first loosening all around the edges of the loaf with a knife, then turning the pan on its side and gently pulling it away from the loaf. Streusel will continue to fall off as you maneuver the bread -- we've never figured out how they make that stuff adhere so nicely on the store-bought loaves! -- but you'll still be left with some nice, sweet topping. Yield: 1 loaf *Available through our catalogue. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : The following recipe incorporates a couple of tips for successful cinnamon swirl bread that we've discovered over the years. First, for a deep-dark, moist, cinnamon swirl inside the bread, blend together sugar, cinnamon and raisins or currants till smooth. The addition of raisins or currants adds moistness, as well as subtle flavor. And second, rather than brush the dough with butter before sprinkling on the filling, brush it with beaten egg. Butter acts as a barrier between the pieces of rolled-up dough, preventing them from cohering, and giving you bread that "unravels" when you cut it. On the other hand, the protein in egg acts like glue, cementing the bread and filling together, and allowing much less (though still a bit) unraveling. * Exported from MasterCook * Classic Buttermilk Waffles Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large eggs 1 3/4 cups buttermilk 1/2 cup butter -- (1 stick) melted and cooled to room temperature 2 teaspoons vanilla 2 cups Round Table Unbleached Pastry OR 1 3/4 1 cups King Arthur Unbleached All-Purpose Flour 2 tablespoons sugar (leave this out if you want savory -- such as the type you'd use as a base for creamed chipped beef or creamed chicken) waffles 2 teaspoons baking powder 1 teaspoon soda 1 teaspoon salt 1/2 cup pecan meal (optional) In a medium-sized mixing bowl, beat together the eggs, buttermilk, melted butter or margarine and vanilla. In another bowl whisk together the dry ingredients. Combine the wet and dry ingredients just until almost smooth. Spray your waffle iron with a non-stick cooking spray before preheating it. For an 8-inch round waffle iron, use about 1/3 cup batter. Cook for 2 to 3 minutes, until the iron stops steaming. Yield: about ten 8-inch waffles From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : This recipe is for a very typical plain waffle, crisp and golden, perfect with maple syrup and butter or berries and whipped cream. When made with pastry flour it will be extra crispy, and light as air inside. When made with all-purpose flour the waffle has a bit more body -- still light, but chewier on the inside. Waffles are best consumed as soon as they're baked, but in a pinch you may place them on a wire rack to cool, wrap tightly to store in the refrigerator, then reheat for 6 minutes in a 350F oven. The optional pecan meal add a nice nutty flavor. * Exported from MasterCook * Classic French Bread Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Breads Dough Cycle International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups Water 2 Tsp Sugar 1 Tsp Salt 3 1/2 cups White Flour -- Note 1 1 1/2 Tsp Yeast 1 Tbsp Cornmeal -- Optional 1 Tbsp Oil 1 Egg White -- Beaten 1 Tbsp Water Note 1: In U.S., use Bread Flour; in Canada, use either Bread Flour or All Purpose Flour. 1. Measure first 5 ingredients in the order listed into Baking Pan. 2. Insert Baking Pan into oven chamber, twist to secure. Close lid. 3. Select: Dough / Pasta Setting. 4. Press Start There will be a 25 minute preheat delay before mixing begins. 5. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. 6. Divide dough in half and roll each half into a 10 x 8 inch rectangle. Beginning at long end, roll up tightly as for jelly roll. Pinch seams and ends to seal. Taper ends by gently rolling back and forth. 7. Place each loaf, seam side down, on a greased baking sheet sprinkled with cornmeal (optional). Lightly brush each loaf with oil. Cover and let rise in warm, draft free place until double in size, 20 to 30 minutes. With a sharp knife make 3 or 4 diagonal cuts about 1/4 inch deep across the top of each loaf. Lightly beat egg white and 1 tablespoon water; brush some of egg white mixture over top of each loaf. Bake at 350F for 20 minutes. Brush again with remaining egg white mixture. 8. Bake 5 to 10 minutes more or until done. Bread should sound hollow when tapped. (For even browning when baking two loaves, switch positions of sheets halfway through baking.) Remove the breads from the sheets; cool on a wire rack. Makes 2 loaves. Helpful Tip: This crusty French bread, with its chewy texture, makes a delicious garlic bread. Just slice lengthwise, top with garlic butter & broil. From Reggie and Jeff Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cod Blueberry Grunt 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 1 cup water 1 cup granulated sugar 1 teaspoon lemon juice (if the berries aren't tart) 1/2 teaspoon ground cinnamon (optional) 1 quart blueberries -- cleaned Topping: 2 cups King Arthur Unbleached All-Purpose Flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 4 tablespoons butter -- (1/2 stick) 1 cup buttermilk Blend the water, sugar, lemon juice and cinnamon together in the skillet and stir in the blueberries. Bring to a gentle boil over low heat. While the blueberries are heating, blend the dry ingredients together in a mixing bowl. Rub in the butter with your fingertips. Quickly stir in the buttermilk. Drop the biscuit dough in blobs over the blueberry mixture. Cover and cook over low heat until the biscuit dough is done, about 15 minutes. Serve with blueberries spooned over the biscuits. NOTES : This is one of those desserts from our childhood whose name used to send us into gales of laughter. In fact there may have been a certain amount of chuckling going on when it was first christened. First you need to picture how it was put together and cooked. First you take a quart of blueberries (Cape Cod aside, wild blueberries grow in profusion on low, scrubby bushes scattered over rather barren land in Maine and all over the Northeast; the tiny tart ones from Maine are by far the most famous.)... preferably, tart Maine blueberries, stir in some sugar and water and put them in an iron spider (a cast iron skillet) or casserole dish that can sit on a burner. (Grunts used to be cooked in an open cast iron Dutch oven over the coals of a fire.) Then you top the berries with blobs of biscuit dough and let it cook very slowly. As the concoction begins to heat, bubbles slowly work their way up from the bottom of the pot to break through the biscuit dough topping. The small snufflings you hear from the pot on top of the stove today probably sounded like a significant grunting of pigs in the huge cast iron pots that were used 300 years ago. At any rate, the grunt may look just like fruit with dumplings to you, which it is; it is also essentially the same as the slump; and is presumably the antecedent of the cobbler and the dowdy. The latter contain essentially the same ingredients as the grunt and slump but rather than being steamed, they are baked to a golden brown in that more modern device, the oven. The cobbler is served as is; the crust of the dowdy is "dowdied," or broken up and mixed into the fruit and cooked further. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Coffee Brownie Torte Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sticks sweet (unsalted) butter 3/4 cup unsweetened cocoa powder 4 eggs 2 cups sugar 1 cup King Arthur Unbleached All-Purpose Flour 1/2 cup chopped walnuts 1/8 teaspoon salt 1 1/2 cups whipping cream 1/4 cup firmly packed brown sugar 2 tablespoons confectioners' sugar 1 tablespoon instant coffee powder 1/4 cup chocolate mini-chips or chocolate -- for garnish sprinkles Melt butter, stir in cocoa powder, and set aside to cool. Using electric mixer, beat eggs for 3 minutes, then gradually add sugar, beating 2 to 3 minutes more. Stir in butter/chocolate mixture. Gently fold in flour, walnuts and salt; don't beat. Pour batter into two greased and floured 9-inch-round cake pans with 2-inch-high sides. Bake in a preheated 350F oven for 20 to 25 minutes, or until a cake tester inserted in center of cake comes out clean; do not overbake. Cool cake in pans 5 minutes, then turn onto wire racks to cool completely. Whip cream until it begins to thicken, 2 to 3 minutes. Gradually beat in brown sugar, confectioners' sugar and instant coffee. Continue beating until stiff peaks form. Spread whipped cream atop one cake layer, top with the second layer, and use remaining cream to completely cover top and sides of cake. Garnish the top of the cake with chocolate chips or sprinkles. Refrigerate at least 1 hour, or overnight, before serving. Serves 12 to 15 From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : Of all the birthday cakes I've made for friends and colleagues over the years, this is the one most requested. It isn't low-calorie, low-sugar, low-fat or low-cholesterol, but your birthday is the one day of the year you shouldn't count. Enjoy! * Exported from MasterCook * Country Harvest -- Corrected Recipe By :Dan Erwin Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups water -- warm 4 cups whole wheat flour -- preferably stone ground 1/4 cup soy flour 1/2 cup wheat germ 1/4 cup molasses 1 Tablespoon salt 1/3 cup vanilla or plain yogurt 1 1/2 Tablespoons instant yeast -- or 2 T active dry yeast 2 Tablespoons shortening -- or margarine or butter 4 cups bread flour -- as needed In mixer bowl, add water, whole wheat flour, wheat germ, soy flour, molasses, salt, yogurt, instant yeast, bread flour and 3 cups bread flour. Mix on speed 2 until ingredients are incorporated. Continue kneading and add bread flour in small quantities until dough clears bowl. Allow mixer to knead for a minute or 2. Remove dough from bowl , form a ball, and place in a greased bowl, turning both to grease all sides. Allow to rise till doubled Deflate gently and remove dough from bowl Divide dough into 4 pieces Form each unit of dough into a ball and allow to rest for 5 minutes before proceding to form loaves. With each unit, flatten ball, then jelly-roll. Seal seam and press ends to form an oval. Place dough on a greased cookie sheet or on parchment paper with corn meal. Place seam side down. Place 3 inches apart. Allow to rise till doubled. Hothing is needed for a glaze, but egg wash will give it a desirable appearance. Bake in a preheated oven (375 F) for 30 minutes. Remove from oven and place on a wire rack to cool completly before wrapping in plastic wrap and freezing. This freezes quite well and retains a very good wheatty flavor after a room temperature defrost Description: "yeast bread" Copyright: "none" Yield: "4 freeform loaves" From dherwin@soltec.net - - - - - - - - - - - - - - - - - - - NOTES : If using a Kitchen Aid mixer this recipe will require a Heavy Duty (325 w) model or stronger. Weight and form of each loaf can be completely individual. I personally chose Free-form, but loaf pans could work properly. By weight for an 8 1/2 x 4 1/2 would be recommended at 18 oz. * Exported from MasterCook * Cracked Wheat Bread Recipe By :Black & Decker Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 2 lb. 1 1/2 cups water 2 Tablespoons honey 2 Tablespoons shortening 3/4 cup cracked wheat cereal -- soaked, see below 1 cup flour, whole-grain wheat 2 1/4 cups flour, bread 2 Tablespoons powdered milk 1 1/2 teaspoons salt 1 1/4 teaspoons active dry yeast (Not in the recipe, but important to do: Pour boiling water over cracked wheat and let it soak for 1/2 an hour so the kernels are not so hard in the bread. I discard the hot water before adding the wheat to the bread and use fresh water in the bread so the temperature has no chance to affect the yeast. The small amount of water added by the soaking has never affected the bread in any detrimental way.) I substitute margarine for the shortening. Measure ingredients listed in order called for by your bread machine. Select Whole Grain Setting (Oster machine #5). Press start. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Apricot Quick Bread 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 -- at room temperature 3/4 cup sugar 1/4 teaspoon orange oil* OR 2 teaspoons grated orange peel 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon nutmeg 3 eggs 1 3/4 cups King Arthur Unbleached All-Purpose Flour 1/2 cup milk 1 cup dried cranberries* 1/2 cup dried apricots -- diced, or dried slivered apricots 1/2 cup pecans or walnuts -- chopped (optional) In a medium-sized mixing bowl, cream together the butter, sugar, orange oil or peel, the salt, baking powder and spices until well blended. Beat in the eggs one at a time, beating until fluffy after each addition. Stir in the flour, then add the milk 1/4 cup at a time, stirring well after each addition. Gently mix in the cranberries, apricots and nuts. Spoon the batter into a lightly greased 8 1/2 x 4 1/2-inch loaf pan. Bake the bread in a preheated 350F oven for 50 to 55 minutes, or until a cake tester inserted in the center comes out clean. Remove the bread from the oven, and let it cool in the pan for 10 minutes before removing it from the pan to cool completely on a wire rack. Yield: 1 loaf, about 16 servings *Available through our catalogue. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : This quick bread features dried cranberries apricots and nuts, nestled in an orange- and cinnamon-scented batter, and baked to a golden brown. If you're planning on serving a turkey during the holidays, this bread is a great accompaniment. * Exported from MasterCook * Cranberry Carrot 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 -------- ------------ -------------------------------- 2 1/2 cups King Arthur Unbleached All-Purpose Flour 2 teaspoons baking soda 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 3 eggs 1 cup granulated sugar 1/2 cup vegetable oil 1 can whole cranberry sauce -- (16 ounces) or 2 1 cups homemade sauce 1 tablespoon vanilla extract 1 1/2 cups finely shredded carrots (about 3 medium-to-large carrots) 1/2 cup flaked coconut 1/2 cup chopped walnuts Sugared Cream Cheese Drizzle: 1 package cream cheese -- (3 ounces) room temperature 1 cup confectioners' sugar 1 teaspoon vanilla -- or 1/4 teaspoon orange oil 1 tablespoon milk -- (1 to 2) In a large bowl, sift together the flour, baking soda, baking powder, spices and salt. Set aside. In another bowl, beat the eggs and sugar, on high speed of an electric mixer, till light and lemon-colored. Beat in oil, 2/3 cup of cranberry sauce, and vanilla. Add dry ingredients to wet ingredients, stirring to mix well. Gently stir in carrots, coconut and walnuts. Grease a large ring pan. Spoon batter into pan. Spread remaining cranberry sauce atop batter, then use a knife to gently "marble" it into the batter with a swirling motion. Bake cake in a preheated 350F oven for 50 to 55 minutes, or until it tests done. Remove from oven and cool completely on a wire rack. Mix together sugared cream cheese drizzle by beating together cream cheese and sugar till well combined and fluffy. Add vanilla. Then add just enough milk for the mixture to be drizzled thickly. Spoon drizzle mixture onto cake in any pattern you wish. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : For convenience, we use whole-berry cranberry sauce in this recipe; but if you have fresh berries on hand, you can easily make your own. Simply boil 1 cup water with 1 cup sugar, without stirring, for 5 minutes. Add 2 heaping cups cranberries, cover, and simmer 5 to 7 minutes, or until cranberries burst. Chill till ready to use. * Exported from MasterCook * Cranberry Fruit Bread Recipe By :Taste of Home Magazine, Dec/Jan '94, p. 26 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 -------- ------------ -------------------------------- 12 Oz cranberries, halved -- fresh or frozen 2 Cups pecan halves 1 Cup chopped mixed candied fruit 1 Cup chopped dates 1 Cup golden raisins 1 Tablespoon grated orange peel 4 Cups all-purpose flour -- divided 2 Cups sugar 1 Tablespoon baking powder 1 Teaspoon baking soda 1/4 Teaspoon salt 2 eggs 1 Cup orange juice 1/4 Cup shortening -- melted 1/4 Cup warm water Combine cranberries, pecans, fruit, dates, raisins and orange peel with 1/4 cup flour; set aside. In another bowl, combine sugar, baking powder, baking soda, salt and remaining flour; set aside. In a large mixing bowl, beat eggs. Add orange juice, shortening and water. Add flour mixture; stir just until combined. Fold in cranberry mixture. Spoon into three greased and waxed paper-lined 8 1/2x4 1/2x2 1/2" loaf pans. Bake at 350F. for 60-65 minutes or until breads test done. Yield: three loaves. MC formatting by bobbi744@sojourn.com - - - - - - - - - - - - - - - - - - - NOTES : These small loaves make nice gifts and also freeze well. * Exported from MasterCook * Cranberry Mixed Nut Bread Recipe By : Serving Size : 8 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 2 cups Sugar 1 1/2 Tsp Baking Powder 1 Tsp Salt 1/2 Tsp Baking Soda 1/4 cups Firm Unsalted Butter 1/4 cups Fresh Orange Juice 1 Egg -- Beaten 1 Tsp Grated Orange Rind 1 cups Chopped Fresh Cranberries 1/3 cups Chopped Walnuts 1/4 cups Chopped Pecans For best flavor, make 1 day ahead of serving. Preheat the oven to 350F. Butter a 9" loaf pan. Combine flour, sugar, baking powder, salt and baking soda in a bowl; mix well. Cut in butter to make a coarse consistency. Mix together orange juice, egg and zest. Add to dry mixture, stirring only enough to moisten all ingredients. Fold in cranberries and nuts. Spread into prepared pan; bake about 1 hr. Cook in pan for 15 min before removing. Yield: 1 loaf Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 397.9 Total Fat 8.9g Sat Fat 4.1g Carb 76.8g Fib 0.7g Pro 4.5g Sod 422mg CFF 19.7% * Exported from MasterCook * Cranberry Nut Muffins 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 -------- ------------ -------------------------------- 2 cups King Arthur Unbleached All-Purpose Flour 1/2 cup sugar 1/2 teaspoon salt 1 tablespoon baking powder 1 cup dried cranberries 1/2 cup chopped walnuts 1 cup milk 1/4 cup butter or margarine -- melted 2 eggs Preheat your oven to 500F Mixing the dry ingredients: Blend together the dry ingredients (flour, sugar, salt, baking powder) as long and as vigorously as you want. Continue until all dry ingredients are thoroughly mixed. Add the berries and nuts, and stir them until they are evenly coated with the dry ingredients. Mixing the liquid ingredients: In a separate bowl, beat the liquid ingredients together until they are light. Mixing the liquid and the dry: Pour the wet ingredients into the dry. Here's where you have to restrain yourself. Take a fork or wire whisk and blend the two for 20 seconds and no more. The secret to light and tender muffins lies in this final blending. It 's okay if you've left some lumps that look as if they want more stirring. They really don't. So, no matter how hard it is, resist the impulse. Baking: Fill the cups of a lightly greased, 12-cup muffin tin three-quarters full. As soon as the muffins are in the oven, DROP THE TEMPERATURE TO 400 DEGREES (this is important). Bake for about 20 minutes or until they're a lovely, golden brown. Remove from pan and cool on a wire rack. Best served warm. When you put muffins in a very hot oven initially and then immediately drop the temperature, you help create the peaks that make them so appealing. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : The zing of cranberries and the hearty crunch of walnuts are a classic New England combination. These muffins are excellent warmed for breakfast. This recipe is the same one featured in King Arthur Flour's most recent magazine ad. * Exported from MasterCook * Cream Cheese And Pepper Filling Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 fresh jalapeno peppers (or one small can -- drained) (2 to 3) chopped jalapeno peppers 8 ounces cream cheese -- (1 package) 1 egg 1 teaspoon ground black pepper 1 small onion -- finely diced 2 teaspoons ground black pepper 1 teaspoon ground cumin 1/4 teaspoon hot pepper sauce (optional) 2 tablespoons Instant Clearjel(r) Seed and chop the fresh chilies, or drain the canned ones. Mash the cream cheese to soften, beat in the egg, then stir in the remaining ingredients, mixing just till everything is thoroughly combined. The more air you beat in, the more the cheese mixture expands and the more chance of it exploding out the side of your appetizer. Yield: enough filling for 24 appetizers *Available through our catalogue. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : The heat of the jalapenos combined with the smooth richness of sour cream is a great combination. * Exported from MasterCook * Cream Cheese Bread Recipe By :Ruby Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb Loaf: 1/2 cups Milk 8 Oz Cream Cheese 3 Tbsp Margarine -- Or Butter 1 Egg 3 Tbsp Sugar 1 1/2 Tsp Salt 3 1/2 cups Bread Flour 2 Tsp Yeast Select "Basic" cycle From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crescent Rolls (Hot Roll Mix) Recipe By :Make-A-Mix Cookery Serving Size : 32 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tablespoon active dry yeast 1 1/2 Cups lukewarm water 6 Cups HOT ROLL MIX 2 eggs -- beaten 1/2 Cup Vegetable Oil -- Or Melted Margarine 2 Tablespoons butter or margarine -- softened In a large bowl dissolve yeast in lukewarm water. Blend in eggs and oil or margarine. Add 5 cups HOT ROLL MIX. Blend well. Add additional HOT ROLL MIX to make a soft, but not too sticky dough. Knead about 5 minutes until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Generously grease baking sheets. Punch down dough. Divide in half. Let stand 10 minutes. On a lightly floured surface, roll out each half to a l2-inch circle. Brush each circle with 1 tablespoon soft butter or margarine. Cut each circle into 16 pie-shaped wedges. Roll up each wedge from the wide end. Place point-side down in a crescent shape on prepared baking sheets. Cover and let rise again until doubled in bulk, about 45 to 60 minutes. Preheat oven to 400F. Bake 15 to 20 minutes, until golden brown. Source: "From Master Mixes (Debbie Leger)" From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Croissant Sticky Buns Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Rolls Sweet Breads & Cakes Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups King Arthur Unbleached All-Purpose Flour 1/4 teaspoon salt 1/2 teaspoon baking powder 1 cup unsalted butter 1/2 cup sour cream 1/2 cup sugar 1 tablespoon cinnamon In a medium-sized mixing bowl, whisk together the flour, salt and baking powder. Cut in the butter until the mixture resembles coarse cornmeal, then stir in the sour cream. Turn the mixture out onto a lightly greased work surface and knead it briefly, just until it holds together. Roll it into a 12 x 16-inch rectangle, fold in three (like a business letter), flip the dough over and give it a 90 turn, and repeat the rolling and folding process. Wrap tightly, and chill for several hours, or overnight. Remove the dough from the refrigerator, and unwrap it. In a small bowl, mix together the cinnamon and sugar. Sprinkle both sides of the dough with the cinnamon sugar, and roll it into a 12 x 16-inch rectangle, sprinkling with additional sugar as needed to keep the dough from sticking. Sprinkle any remaining sugar over the dough when you're done rolling, passing the rolling pin over the sugar to "grind" some of it into the dough. Starting with a long edge, roll the dough into a log, and slice it into approximately 48 1/3-inch slices. Place the slices on a parchment-lined or very lightly greased baking pan. Bake in a preheated 400F oven for 8 minutes, until the sugar has melted on the bottom, then turn over and bake for 5 minutes longer, for a very crisp cookie. If you like a softer cookie, bake for 10 to 12 minutes without turning. The bottoms will be caramelized, and the tops soft. Cool on the baking pan for 3 minutes, then remove to a wire rack to cool completely. Store for up 2 weeks in an airtight container. Yield: about forty-eight 1 1/2- to 2-inch cookies. NOTES : The recipe title above is written strictly tongue in cheek; we've been laughing recently about ads we've seen for "croissant bagel rolls," which is totally oxymoronic. Rich, tender, buttery croissant dough is about as far as you can get from the plain, fat-free straight dough you use to make bagels; and a roll is somewhere in between the two. How can you possibly market a product that's all three, and still do justice to any one of them? But another ad (we're avid readers of professional bakery magazines) left our mouths watering. The photo showed a cinnamon sticky bun ostensibly made with croissant dough, a deep-brown whorl of cinnamon filling enclosed by tender, flaky dough. Well, we tried to turn that picture into reality, and failed; somehow, the croissant dough was just too tough and chewy when rolled with the cinnamon filling. But puff paste seemed like it might do the trick. Not wanting to spend the time on "real" puff paste with its folds and turns, we opted for Maida Heatter's "counterfeit" version, a simple sour cream and butter dough that, while marginally less rich and flaky than "the real thing," tasted fine to us. Voila! While the resulting product was more cookie than roll, it was certainly tasty, and can find a home in our picnic basket any time; along with fresh fruit, it's a nice, light dessert. Sue says these cookies (rolls? pastries?) are remarkably similar to rugalach she's eaten at a friend's house. If you like raisins, a more traditional filling would have ground raisins added to the cinnamon-sugar. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crostini With Basil, Garlic, Goat Cheese And Sun-Dried Tomato Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made International Breads Miscellaneous & Tips Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crostini 2 teaspoons active dry or instant yeast 3 cups King Arthur Unbleached All-Purpose Flour 1 1/2 teaspoons salt 2 teaspoons granulated sugar 1 1/4 cups lukewarm water 1/4 cup olive oil Topping: 1 package goat cheese (plain or herbed) -- (16 ounces) 3 cups loosely packed fresh basil leaves 1 heads fresh garlic -- cloves separated, peeled, and thinly sliced (1 to 1 1/2) 2 cups sun-dried tomato slices packed in oil -- (about 9 to 14 1 ounces ) drained (snipped in half if 1 large ) (2 to 3) Crostini: Place all of the ingredients into the pan of your bread machine, program the machine for Dough, and press Start. Check the dough 10 minutes before the end of the second knead cycle; it should be extremely soft and sticky. Adjust the consistency as necessary with flour or water. When the machine has completed its cycle; transfer the dough to a lightly oiled work surface. Divide it into three pieces. If you're using a baguette pan, grease the molds of the pan, and sprinkle them with coarse semolina or yellow cornmeal. Working with one piece at a time, lay the dough in the pan and stretch and pat it to within 1 inch of each end. Repeat with the remaining pieces of dough. If you're not using a baguette pan, roll the dough as best you can into three 16-inch logs, and place them on a couple of lightly oiled cookie sheets. Cover the dough with lightly oiled plastic wrap, and set aside to rise until it's very puffy, 1 to 1 1/2 hours. When the bread has risen, bake it in a preheated 425F oven for 20 to 25 minutes, or until it's golden brown. Remove the bread from the oven, and transfer it to a wire rack to cool completely. When the bread is cool, drape it with a cloth towel and let it rest overnight; it needs to be a bit stale before you cut it. Slice the bread crosswise into 1/3-inch rounds. Pour a generous coating of olive oil (about 1/8-inch) into a couple of half-sheet pans, or two large cookie sheets with sides; use your fingers to spread the oil completely over the bottom of the pans. Put the bread slices into the pans in one layer, as close together as you can get them. Drizzle the slices lightly with olive oil, and bake them in a preheated 275F oven for 45 minutes, or until they're very dry and are just beginning to brown. Remove the crostini from the oven, and let them cool. If not serving them the same day, store the crostini in an airtight container. Just before serving, use the following topping to complete the crostini. Serve as an appetizer, or as part of a large antipasto. Yield: about 9 dozen crostini, enough to serve 16 people The Topping Note that all of the amounts are approximate. You'll use more or less depending on a variety of factors, including how big the basil leaves and tomatoes are, how thinly you slice the garlic, and how generous you are with the cheese. To say nothing of how many crostini you've sampled before even getting to the topping... If you find yourself with leftover topping ingredients, make salad. Unwrap the goat cheese, and gently crumble it into a small bowl. Spread each crostini with 1 teaspoon of cheese, then top with a basil leaf, a slice or slices of garlic, and a sun-dried tomato slice, cut in half if overly large. Serve immediately; the crostini will get soggy if they wait more than about half an hour. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : A coarse-grained bread with lots of large, uneven holes -- a typical Italian or French loaf -- comes from dough which is very slack, or wet. It's simple to make a slack dough in the bread machine; you never have to knead it by hand, so you don't have to deal with sticky fingers. This dough should never form a ball which cleans the sides of the pan, but should remain sticky; it'll mound up as if trying to form a ball, but it won't. The best way to make bread for crostini is in French baguette pans. The resulting loaves, long and skinny, when sliced into thin rounds make bite-sized crostini, ideal for appetizers. Simply grease the pans, and scoop the dough into them, stretching and patting it to fit with your lightly greased fingers. There's no need to try to roll the dough into a log and transfer it to the pan; though the stretching and patting method makes a messy looking loaf at first, once it's risen and baked it'll be as smooth as any shaped loaf. * Exported from MasterCook * Crumb 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 -------- ------------ -------------------------------- Cake 1/2 cup unsalted butter or margarine -- room temperature 1 1/4 cups granulated sugar 3 large eggs 1 1/2 cups King Arthur Unbleached All-Purpose Flour 1/8 teaspoon baking soda 3/4 teaspoon salt 1/8 teaspoon lemon oil* or 1 teaspoon grated lemon peel 1/2 cup buttermilk -- plain or vanilla yogurt, or sour cream 2 teaspoons vanilla extract 1/2 teaspoon sweet dough flavoring* (optional) 1 cup fresh or frozen blueberries (optional) Crumb Topping 3 tablespoons unsalted butter 3 tablespoons shortening 3/4 cup King Arthur Unbleached All-Purpose Flour 1/2 cup confectioners' sugar or glazing sugar* 1/8 teaspoon salt 1/2 teaspoon vanilla powder* -- or vanilla flavoring 1 tablespoon non-melting white sugar* -- confectioners' sugar or glazing sugar*, for dusting cake after removing from oven. (1 to 2) Cake: In a medium-sized mixing bowl, beat together the butter or margarine, salt and sugar for 2 to 3 minutes, till smooth. Add the eggs, beating well after each addition; continue beating after adding the last egg for at least 3 minutes at medium-high speed. The batter should look fluffy, with no grains of sugar visible. In a separate bowl, sift or whisk together the flour, baking soda, salt and lemon oil or peel. Combine the buttermilk, yogurt or sour cream with the vanilla and sweet dough flavoring (if you're using it). Add the flour mixture to the butter mixture, and beat to combine. Add the buttermilk/yogurt/sour cream mixture, stirring until well-blended. Pour the batter into a greased 9 x 9-inch square inch cake pan. Sprinkle the blueberries (if you're using them) over the cake and bake in a preheated 325F oven for 25 minutes. Topping: Prepare the topping while the cake is baking. Cut the butter and shortening into the flour, sugar, salt and flavorings. To make large crumbs, work the mixture with your fingers till it makes large balls; for finer crumbs, leave as is. After the cake has baked for 25 minutes, gently take it out of the oven and sprinkle with the crumbs. You don't want it to fall, so work quickly and gently. Return the cake to the oven and bake for about 20 minutes more. Remove it from the oven when a cake tester inserted in the center comes out clean. Sprinkle with non-melting white sugar, glazing sugar or confectioners' sugar, and let cool for at least 15 minutes before cutting and serving. Yield: 9 large 3-inch servings. *Available through our catalogue. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : Fairly dense and somewhat heavy, this cake holds together well, a perfect base for the big white sugar crumbs on top. We've added blueberries, but leave them out if you're making a "true" crumb cake. * Exported from MasterCook * Crunchy Cornmeal Waffles 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 3/4 cups buttermilk 2 eggs 5 tablespoons butter -- melted and cooled OR 1/3 cup vegetable oil 1 1/2 cups King Arthur Unbleached All-Purpose Flour 1 cup yellow cornmeal 2 tablespoons sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 tablespoons minced fresh chives -- if using dry, use 3 1 tablespoons (optional) 2 teaspoons ground cumin (optional) -- (2 to 3) 1 teaspoon ground chipotle pepper -- or 1/4 teaspoon hot pepper sauce (optional) 3 tablespoons dried tomato or bell pepper flakes (optional) Chili Con Queso: 1/2 cup prepared salsa 8 ounces cream cheese 1 cup grated Monterey Jack cheese 1 bunch scallions -- sliced (about 1/4 cup)* 1 package frozen -- (10 ounce) chopped spinach, defrosted and squeezed dry *Use the white part and part of the green, about 4 inches total of each scallion. Waffles: In a medium-sized mixing bowl, whisk together the buttermilk, eggs and melted butter or oil. In a separate bowl, blend together the dry ingredients, then quickly and gently combine the wet and dry ingredients. Let the batter sit for 10 minutes, to allow the cornmeal to soften. Drop the batter by 1/3-cupfuls onto a hot waffle iron, and bake until the waffle iron stops steaming. Yield: about ten 8-inch round waffles. Chili Con Queso: Heat together, over low heat, the salsa, cream cheese and grated cheese, cooking and stirring until the mixture is smooth. Stir in the chopped spinach and scallions. Serve in a fondue pot or chafing dish to keep the mixture fluid; it'll thicken as it cools. Refrigerate any leftover sauce; it makes a wonderful dip for tortilla chips, or spread for a wrap sandwich. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : These cornmeal waffles are good if made without the Mexican spices and eaten with syrup, but even better made spicy and served with a simple chili con queso dip. Leave out the "optional" ingredients if serving the waffles with berries, fruit compote or syrup. * Exported from MasterCook * Crusty Old-World Sesame Braid Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Poolish (Starter): 1 cup cool water -- about 65F 2 cups King Arthur Unbleached All-Purpose Flour 1/4 teaspoon instant yeast -- (a pinch) such as SAF Dough: 1/2 cup cool water -- about 65F 2 cups King Arthur Unbleached All-Purpose Flour -- (2 to 2 1/2 ) 2 teaspoons instant yeast(remainder of yeast packet -- if using one) 1 1/2 teaspoons salt For the poolish: Combine all poolish ingredients, mixing just till a cohesive dough forms. Allow the dough to rest, covered, for 12 to 16 hours at room temperature. When the poolish is ready, it will be filled with large holes and bubbles. Add the water to the poolish, and mix till smooth. Add the flour, yeast and salt, and knead the dough till it's fairly smooth but not necessarily elastic, about 3 minutes by machine, or 5 minutes by hand. (The gluten will continue to develop as the dough rises, so you don't want to develop it fully during the kneading process.) Place the dough in a lightly greased bowl, cover, and allow the dough to rise, at room temperature, for 1 1/2 hours. To help develop the gluten and distribute the yeast's food, turn the dough twice during the rising time: gently fold all four sides into the middle, and turn the dough over. Divide dough in thirds, and roll each third into a 20-inch-long rope. Braid ropes. Set braid on a lightly greased baking sheet, cover and let rise 1 to 1 1/2 hours, until just puffy. Gently brush braid with beaten egg white and sprinkle with sesame seeds. Bake bread in a preheated 425F oven for 25 to 35 minutes. Cool on a wire rack. Yield: 1 loaf From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : This is the recipe for the bread that appears on the cover of the February 1999 issue of The Baker's Catalogue(R). * Exported from MasterCook * Curried Chicken And Red Pepper Filling 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 -------- ------------ -------------------------------- 1 tablespoon vegetable oil 3/4 pound chicken breast -- skinned 1 red bell pepper 1 medium onion 1 tablespoon curry powder (or to taste) 1/4 cup sour cream 2 tablespoons Instant Clearjel(r) OR 2 tablespoons cornstarch mixed with 1/4 cup cool water Chop the chicken, red pepper and onion into 1/4-inch dice. Heat the oil in a frying pan until hot. Brown the chicken, then add the onion and red pepper, and cook just for a minute or two. Stir in the curry powder and sour cream. Sprinkle on the Instant Clearjel(r) , stir well, then spread on a plate to cool. If using the cornstarch, dissolve it in 1/4 cup cool water, and stir it into the chicken and vegetable mixture while it's cooking. Bring to a boil, then remove from the heat. For a finer-textured filling, put the cooled mixture in the work bowl of a food processor and pulse until it's the consistency you want. Yield: enough filling for 24 appetizers From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : This chunky, spicy filling has just the right amount of subtle heat to wake up your tastebuds. * Exported from MasterCook * Curried Pumpkin And Ginger Scones 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 -------- ------------ -------------------------------- 3 cups King Arthur Unbleached All-Purpose Flour 1 tablespoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1/2 cup chopped crystallized ginger 1/2 teaspoon curry powder 1/4 teaspoon turmeric (optional -- for color) 5 tablespoons granulated sugar 1/2 cup cold butter or margarine -- (1 stick) cut into eight pieces 1/2 cup cooked -- pureed pumpkin or squash (canned is fine) 1 cup buttermilk -- plain yogurt or sour cream (low-fat or nonfat is fine) In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, ginger, curry, turmeric and sugar. Cut in the butter with a pastry blender, your fingers, or with an electric mixer, until the mixture resembles coarse crumbs. In a separate bowl, whisk together the pumpkin or squash and buttermilk, yogurt or sour cream till smooth. Add this to the dry ingredients, stirring till just combined. Turn the dough out onto a lightly floured work surface, and pat or roll it into a 10-inch square about 1/2 to 3/4-inch thick. Cut the large square into 2-inch squares, and transfer them to a parchment-lined or lightly greased baking sheet, leaving about an inch between scones. Bake the scones in a preheated 425F oven for 20 minutes, or until they're golden brown. Remove them from the oven, and serve them warm, or at room temperature. Yield: 25 scones From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : These scones are a deep russet-gold, the color of birch leaves in autumn, and they're so simple to make. * Exported from MasterCook * Curry And Peanut Bread Recipe By :The Baking Sheet, King Arthur Flour Company Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb Loaf: 1 1/4 cups Water -- (10 Oz) 3 Tbsp Creamy Peanut Butter 2 Tbsp Canola Oil 2 1/4 Tsp Curry Powder 1 1/2 Tbsp Grated Orange Peel -- Or 3/4 Tsp Orange Oil 3 Tbsp Toasted Coconut 1 1/2 Tbsp Sugar 1 1/2 Tsp Salt 1 1/2 cups 100% White Whole Wheat Flour 1 Tsp Instant Yeast This gorgeous saffron-colored loaf is great served with fresh veggies and humus at parties. It also makes a delicious sandwich. To lower your fat intake, hold the mayo and try yogurt instead. Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program the machine for basic bread, light setting, and press Start. Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a smooht, slightly sticky ball of dough. Allow the machine to complete its cycle. Remove the bread when it's done, and let it cool completely before slicing. Yield: 1 loaf From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Custard 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 egg 1 egg yolk 2 tablespoons granulated sugar 1 pinch salt 1 cup milk 1 teaspoon vanilla Beat the egg and yolk, sugar and salt together. In a double boiler, or very carefully in a saucepan, barely heat the milk. Pour a little into the egg mixture, blend it together and pour this back into the saucepan. Cook slowly, stirring with a wire whisk without letting it come to a boil or it will curdle. When it begins to thicken, remove the pan from heat and stir occasionally to cool it and prevent it from developing a skin. When it's almost cool, add your choice of flavoring. (If it should curdle, you can whirl it in a blender and fool just about everyone.) Serve warm over a chilled Charlotte. Just A Hint... Throughout the year, and during the Dog Days of August particularly, it's important to refrigerate fruit desserts containing eggs, custard or dairy-based fillings, such as sour cream pies or cream cheese-filled tarts. Bacteria loves to grow in eggs and dairy products, and it loves heat; to prevent food poisoning this summer, be sure to keep those creamy desserts in the fridge! From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : This recipe resembles a thick white sauce and will make about 1 1/2 cups. * Exported from MasterCook * Daily Bread Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Food Processor Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon active dry yeast 1 teaspoon granulated sugar 1 cup warm water 2 1/4 cups King Arthur Unbleached All-Purpose Flour -- (2 1/4 to 2 3/4) 1 1/2 teaspoons kosher salt You can make this bread dough in a number of different ways. The simplest, by far, is in a food processor using the plastic dough blade. Pour the warm water into the processor and sprinkle the yeast and sugar on top. Put the lid on the processor and pulse for a split second, just to wet the yeast. Add 1 cup of the flour, process for 10 seconds, and let rest for 10 minutes. This gets the yeast going, lets the flour start to absorb the liquid, and is a good time to do the breakfast dishes. Add the remaining flour, between 1 1/4 and 1 3/4 cups, and process for 1 minute. You'll need about 1 1/4 cups in the winter, 1 1/3 cups in the summer, and 1 1/2 cups in the spring or fall; because flour absorbs moisture from the air, and the air is moister in summer than winter, the amount of flour you'll need in your bread recipes will be less in winter, more in summer. You're trying to attain a very slack dough, one which will barely form a rough ball in the food processor. Remove the dough from the food processor bowl, place it in a large, lightly greased bowl, and cover with lightly greased plastic wrap. Set aside and go on about your work. You can also make this dough in a mixer, such as a Kitchen Aid, or even a smaller stand mixer, using either a dough hook or dough "beaters." Follow the same procedure outlined above. Guess what? You can even do this in your bread machine. Simply put all the ingredients in at once, let the machine go through its first knead (25 minutes or so), then take the dough out of the machine and put it into a lightly greased bowl. Reset (turn off) the machine. Finally you can do this with -- gulp! -- your hands. Combine the ingredients with a spoon, then knead it with my hands in the bowl for 1 minute. Ten or 12 hours later, or when you get back to it, take the dough out of the bowl and make it into whatever you want. You'll have enough dough to make eight rolls, eight chewy, substantial breadsticks, one Italian-style loaf or baguette, one round loaf, or a 12-inch focaccia. I usually opt for the focaccia, drizzling it with olive oil, then sprinkling it with a healthy amount of black pepper, a bit of salt, and some rosemary. Let the dough rise again, for an hour or so, until whatever you've shaped is good and puffy. Preheat the oven to 450F about half an hour before you want to bake the bread. Bake the bread for 15 to 20 minutes, misting the inside of the oven with cold water from a clean plant mister three or four times during the first 5 to 8 minutes of baking, if you're after a very crisp crust. Remove the bread from the oven when it's golden brown, and cool it on a wire rack or bring it to the table and eat it immediately As you can see, this bread is basically non-fat, and very low-calorie if you don't gild it with butter, garlic oil, etc. However, this bread cries to be dunked in a seasoned olive oil. Think of it this way: it's perfectly healthful and nutritious to begin with, and you do need a bit of fat in your diet, and olive oil, being preponderantly monounsaturated, is arguably the best kind of fat you can eat. Go for it! Nutrition information per serving (1 piece, 1/8 of recipe, 71g): 128 cal, .3g fat, 4g protein, 27g complex-carbohydrates, .5g sugar, 1g dietary fiber, 401mg sodium, 50mg potassium, 2mg iron, 66mg calcium, 36 mg phosphorus. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : Bread in half the time? Not for us! A good, long rise develops bread's flavor and texture like nothing else can. This bread can be made every day, because it's so exceedingly simple.