dianas desserts

7/28/2019 Dianas Desserts

1/42

Almost Like Grandma's Apple Turnovers

Servings : Makes 6 turnovers

Ingredients :3 medium size tart apples (such as Granny Smithor Fuji), peeled, cored and sliced 1/8-inch thick1 tablespoon fresh lemon juice1/4 cup granulated sugar1/2 teaspoon ground cinnamon1/4 teaspoon ground ginger1/4 teaspoon ground allspicePinch of salt1/4 cup (1/2 stick/2 oz./56g) unsalted butter1/4 cup heavy (whipping) cream1/4 cup raisins, currants or dried cranberries,(optional)1 sheet puff pastry, 10 x 15 inches1 egg, lightly beaten

Instructions :

Toss the apple slices with the lemon juice andplace them in a large skillet. Add the sugar,spices, salt and butter and cook over medium-high heat until the apples begin to soften, butstill hold their shape, about 5 minutes. Add thecream and raisins and cook until the saucethickens and the apples are soft and glazed withcaramel, about 15 minutes. Remove the panfrom the heat and cool completely.

Cut the puff pastry into 6 (5 x 5-inch) squares.Divide the filling among the pastry squares,placing the apples on the bottom corner of eachpiece of dough. Leave a 1/2-inch border of pastryuncovered. Brush the edge of the dough on allfour sides of the pastry squares with some of thebeaten egg. Fold the dough over the filling tomake a triangle-shaped packet. Press the edgesof the pastry together with the tines of a fork.Cut two small slits in the top of each turnover.Brush lightly with egg and sprinkle with sugar.Place the turnovers on a rimmed baking sheetlined with parchment or wax paper and transferto the freezer for 15 minutes.

While the turnovers are chilling, position a rack inthe middle of the oven, and preheat to 400degrees F/200 degrees C.

Transfer the chilled turnovers to the hot oven.Bake until puffed and golden brown, 25 to 35minutes.

Makes 6 turnovers.

Date : August 19, 2006

Apple Butter Cake

Servings : 12-16

Ingredients :For Cake:1 cup vegetable oil1 3/4 cups granulated sugar 3 large eggs

1 tbsp. vanilla extract3 tablespoons orange juice1 tablespoon baking powder 1 teaspoon salt2 teaspoons ground cinnamon1/2 teaspoon ground nutmeg3 cups all-purpose flour 1/3 cup apple butter (store-bought or homemade)2 1/2 - 3 cups apples, peeled and chopped1 cup chopped walnuts

For Glaze:1 cup confectioners' sugar

2-3 tablespoons apple butter (store-bought or homemade)

Serve with:Whipped Cream or non-dairy whipped topping (thawed),or vanilla ice cream

Instructions :

Preheat oven to 350F/180C. Grease and flour a 9 or 10-inch bundt pan.

With an electric mixer beat vegetable oil and sugar

together. Add eggs one at a time. Sift together dryingredients and blend into egg mixture. By hand, stir invanilla, orange juice, apple butter, apples and walnuts.Stir until well combined.

Pour batter into prepared bundt pan. Bake in preheatedoven for 65 to 75 minutes or until cake tests done byinserting a cake tester or wooden skewer into cake andcomes out clean. Remove from oven and let cool 10-15minutes on a wire rack. Then invert cake and removefrom pan onto a serving plate.

Glaze:Prepare glaze by combining apple butter andconfectioners' sugar. Pour over top of cake.

Serve slices of cake topped with whipped cream, non-dairy whipped topping or serve with vanilla ice cream onthe side, if desired.

Makes 12-16 servings.

Date : May 4, 2006


2/42

Caramel Pudding

Servings : Makes 2 cups; 4 servings

Ingredients :2 cups whole milk2 tablespoons cornstarch1 large egg2/3 cup granulated sugar1 teaspoon vanilla extract

Instructions :1. In a bowl, whisk 1/2 cup milk, cornstarch, andegg until well blended.

2. In a 2- to 3-quart pan over medium-high heat,tilt and swirl sugar until melted and deep amber,about 4 minutes. Stir in remaining 1 1/2 cupsmilk; mixture will bubble and sugar will harden.Stir until sugar melts again, about 2 minutes.

3. Whisk about 1/2 cup of the caramelized sugarmixture into cornstarch mixture, then return allto pan. Stir over medium-high heat until puddingthickens and begins to bubble, 3 to 5 minutes.Remove from heat and stir in vanilla. Pour intobowls and serve warm. Or let cool, chill airtightup to 2 days, and serve cold.

Makes 2 cups; 4 servings.

Date : November 11, 2004

Cheddar Bacon Biscuits

Servings : Makes 7 biscuits

Comments :Tips for Making Tender, Flaky Biscuits

When cutting the butter into the flour, workquickly so it doesnt melt too much before youput the biscuits in the oven. And when adding themilk, dont overmix the dough; stir until theingredients are just combined.

Enjoy these tasty biscuits any day of the week.They are especially good during the coolerweather months, autumn and winter. Serve themwith a nice home made stew or a hearty soup.

Ingredients :Ingredients:3 cups all-purpose flour

4 tsp. baking powder3/4 tsp. salt8 tbsp. (1 stick/4 oz./113g) cold unsalted butter1 cup finely shredded cheddar cheese1/3 cup chopped fresh chives6 bacon slices, finely chopped and fried untilcrisp1 1/2 cups milk

Instructions :Position a rack in the lower third of an oven andpreheat to 400F/200C. Lightly spray a biscuitpan with nonstick cooking spray.

In a large bowl, sift together the flour, bakingpowder and salt. Using a pastry blender or 2knives, cut in the butter until it resembles coarsemeal. Add the cheese, chives and bacon; using afork, stir until evenly distributed. Add the milk;using a rubber spatula, stir until just combined.Divide the dough among the wells of theprepared pan.

Bake until the biscuits are golden and a toothpickinserted into the center of a biscuit comes out

clean, about 30 minutes. Transfer the pan to awire rack and let cool for 15 minutes. Invert thepan onto the rack and lift off the pan. Let cool for5 minutes before serving.

Makes 7 biscuits.

Date : October 11, 2007


3/42

Fresh Pumpkin Bread

Servings : Makes 1 (9 x 5-inch) loaf, 10 servings

Ingredients :1/2 cup (1 stick/4 oz./113g) butter2 cups all-purpose flour1 tsp. baking soda1/2 tsp. salt1/2 tsp. ground cinnamon1/2 tsp. ground nutmeg1 cup honey1 cup fresh pured pumpkin* (See PreparingFresh Pumpkin below)2 eggs2 tsp. lemon juice1 tsp. vanilla extract

Instructions :Preheat oven to 350 degrees F/180 degrees C.Grease a 9 x 5-inch loaf pan and line bottom of

pan with parchment paper. Grease parchmentpaper also.

Whisk together flour, baking soda, salt, groundcinnamon and ground nutmeg in a medium bowlto blend.

Using an electric mixer, beat butter in large bowluntil fluffy. Gradually add honey, beating untilblended. Beat in eggs, 1 at a time. Beat inpumpkin, lemon juice and vanilla. Stir in dryingredients.

Transfer mixture to prepared loaf pan. Bake inpreheated oven for 75 to 90 minutes, or until atoothpick inserted in center of bread comes outclean. Cool bread in pan for 10 minutes, thenremove from pan and let cool completely on awire rack. (Can be made 2 days ahead. Wrap andstore at room temperature.)

Makes 1 (9 x 5-inch) loaf, 10 servings.

Preparing Fresh Pumpkin

There are many different ways to preparepumpkin, but this is the easiest and quickestmethod I have found yet.

Small "Sugar" pumpkins are recommended, but Ihave used jack-o-lantern sized pumpkins, andeven giant 50-100 pound pumpkins, with goodresults. In general, the smaller the pumpkin, themore sweet the meat. You may need to add morehoney with a larger pumpkin (taste beforebaking).

Tip:Any pumpkin pure not used immediately inrecipes can be stored for up to 2 days in therefrigerator, or can be stored in the freezerindefinitely. If you store in the freezer, place a 1cup portion in a plastic bag - this is the mostcommon amount required by most recipes.

Ingredients:

1 (8-pound) pumpkin (preferably a sugarpumpkin)1 1/2 tablespoons unsalted butter, melted

Instructions:Slice off the stem end of the pumpkin 2 1/2inches from the top, reserving it, scrape out theseeds and the membranes, reserving the seedsfor toasting if desired, and brush the inside of thepumpkin with the melted butter. Top thepumpkin with the reserved stem end and bake itin a shallow baking pan in the middle of apreheated 375F/190C oven for 1 1/2 hours, oruntil the pulp is tender, and let it cool in the panuntil it can be handled. Discard any liquid thatmay have accumulated in the pumpkin, scoop outthe pulp, and in a blender pure it in batches,transferring it as it is pured to a large sieve orcolander lined with overlapping large coffee filtersand set over a large bowl. Cover the surface of the pure with plastic wrap and let the puredrain, chilled, overnight. Use 1 cup drainedpured pumpkin in above recipe.

Date : August 12, 2007


4/42

Golden Vanilla Cornbread

Servings : 9-12Comments :A twist on traditional cornbread, this recipe callsfor the addition of one tablespoon of vanillaextract which gives it a wonderful flavor andaroma, and instead of using regular granulatedsugar, the cornbread is sweetened withconfectioners' sugar (powdered or icing sugar)giving it a nice soft texture, not a cake-liketexture but not as firm as some othercornbreads. The buttermilk in it gives thecornbread it's light and fluffy texture. Serve withlots of butter and honey, or try whipping togetherbutter with honey or butter with maple syrup fora delicious spread for your cornbread. So good!!

Tip:If needed, you may substitute the confectioners'sugar in this recipe with regular granulated

sugar.

Ingredients :1 cup yellow cornmeal1 cup all-purpose flour3/4 cup confectioners' sugar (or regulargranulated sugar may be used)1/2 teaspoon salt1/2 teaspoon baking powder1/2 teaspoon baking soda2 large eggs1 1/4 cups cultured buttermilk1 tablespoon vanilla extract6 tablespoons (3/4 stick/3 oz/85g) unsaltedbutter, melted

Maple or Honey-Butter (see recipe below)

Instructions :Preheat oven to 350F/180C. Grease (or spraywith cooking spray) a 8 or 9-inch square or roundbaking pan or a 8 or 9-inch oven safe cast-ironskillet. Line bottom and halfway up the sides of pan (or skillet) with parchment paper.

In a large mixing bowl, combine the cornmeal,flour, sugar, salt, baking powder, and bakingsoda.

In a small mixing bowl, mix together the eggs,buttermilk, and vanilla. Add mixture to the dryingredients and pour the melted butter over thetop of the batter. Stir just until all ingredients aremoistened yet thoroughly blended (DO NOTOVERMIX OR CORNBREAD TEXTURE WILL BETOUGH).

Pour the batter into the prepared pan (or cast-iron skillet). Bake in preheated oven for 35 to 40minutes, until golden around the edges and acake tester inserted into the center comes outclean. Remove pan from oven and place on wirecooling rack. Let cool completely. Once cornbreadhas cooled completely, lift it out of the pan usingthe edges of the parchment paper. Remove

parchment paper and cut cornbread into squaresor wedges. Serve with lots of butter, honey orMaple-Butter or Honey-Butter Spread.


Maple-Butter or Honey-Butter

Ingredients:1/2 cup (1 stick/4 oz/113g) butter softened toroom temperature1/3 cup honey or maple syrup

Instructions:With an electric mixer on high speed whip thebutter and maple syrup (or honey) together untilsmooth and fluffy. Store any left-over honey-butter, covered with plastic wrap, in therefrigerator.

Makes approximately 1 cup maple-butter orhoney-butter.

Photograph taken by Diana Baker Woodall 2006

Date : February 12, 2006


5/42

Harvest Chocolate Pumpkin CakeRoll

Servings : 10-12

Ingredients :

For the Pumpkin Filling:

3 oz. cream cheese, softened to roomtemperature1/2 cup confectioners' sugar (powdered sugar)1/2 cup cooked pumpkin (you may used canned100% pure pumpkin puree, such as Libby's)1/2 tsp. ground cinnamon1/8 tsp. ground nutmeg1/4 tsp. vanilla extract1/2 cup whipping cream

For the Cake Roll: 4 egg whites4 egg yolks3/4 cup granulated sugar, divided1 teaspoon vanilla extract1/2 cup all-purpose flour1/3 cup unsweetened cocoa powder1/2 teaspoon baking soda1/4 teaspoon baking powder1/2 teaspoon salt1/3 cup water

For the Chocolate Glaze:2 tbsp. butter2 tbsp. unsweetened cocoa powder

2 tbsp. water3/4 cup confectioners' sugar (powdered sugar)1/2 tsp. vanilla extract

Instructions :

Prepare the Pumpkin Filling:Beat the softened cream cheese with theconfectioners' sugar. Beat in cooked pumpkin,ground cinnamon, ground nutmeg and vanillaextract. Slowly add the whipping cream, beatinguntil slightly thickened. Refrigerate mixture forabout 2 hours.

Preheat oven to 375F/190C. Line a 15 1/2 x 101/2 x 1-inch jellyroll pan with foil. Generouslygrease foil.

For the Cake Roll:Beat egg whites in large bowl on high speed of mixer until soft peaks form; gradually add 1/2cup sugar, beating until stiff peaks form. Setaside.

Beat egg yolks and vanilla in medium bowl 3minutes; gradually add remaining 1/4 cup sugar,beating 2 additional minutes.

Combine the flour, cocoa powder, baking soda,baking powder and the salt; add to yolk mixturealternately with the water, beating on low speed

just until smooth. Gradually fold this chocolatemixture into beaten whites mixture with a rubber

spatula until well blended. Spread batter evenlyin prepared pan.

Bake in preheated oven for 12 to 15 minutes oruntil top springs back when touched lightly.Immediately loosen cake from edges of pan;invert on clean towel sprinkled withconfectioners' sugar. Carefully peel off foil.Immediately roll cake in towel, starting fromnarrow end; place on wire rack to coolcompletely. Carefully unroll cake; remove towel.Spread cake with pumpkin filling; reroll withouttowel.

For the Chocolate Glaze:Melt the butter in small saucepan over low heat;add 2 tablespoons the cocoa powder and water,stirring until smooth and slightly thickened. Donot boil. Remove from heatl cool slightly.Gradually add the confectioners' sugar and thevanilla extract, beating with whisk until smooth.Makes about 1/2 cup glaze.

Spoon glaze over top. Refrigerate cake roll until just before serving. Cover and refrigerate any

leftover cake roll.

Makes 10 to 12 servings.

Source : Hershey'sDate : January 13, 2005-Recipe revised onOctober 16, 2009


6/42

Hot Chocolate

Servings : 4-6

Ingredients :1/4 cup unsweetened cocoa powder1/3 cup granulated sugar1/3 cup hot water3 cups milk1 cup whipping cream, or 1 additional cup milkPinch of salt1/2 teaspoon vanilla extractMiniature marshmallows (optional)Semisweet chocolate, grated (optional)

Instructions :In a heavy saucepan, stir together the cocoapowder and sugar. Gradually whisk in the hotwater. Stir in the milk, cream, and salt, and setthe pan over medium heat. Cook, stirring often,until just steaming (do not boil).

Remove from the heat and stir in the vanilla. Fora frothy beverage, beat the cocoa with a hand-held electric mixer for about 1 minute. Ladle thecocoa into mugs, top wih marshmallows andgrated chocolate, if desired, and serveimmediately.

Makes 4 to 6 servings.

Date : September 29, 2005

Mint Hot Chocolate

Servings : 4

Comments :

Whole milk makes a wonderfully rich drink, butlow-fat milk produces a satisfying concoction aswell. For a grown-up variation, add 1 to 2 tbsp.crme de menthe or crme de cacao to eachmug. This elixir guarantees sweet dreams.

Ingredients :1/4 cup chilled heavy cream4 tbsp. sugar3 tbsp. Dutch process cocoa powder4 cups milk4 oz. semisweet chocolate, chopped, plus 1/2oz., shaved1/2 tsp. peppermint extract

Instructions :In a bowl, beat the cream and 1 tbsp. of thesugar until soft peaks form. Cover and refrigerateuntil ready to serve.

In a small, heavy saucepan, combine theremaining 3 tbsp. sugar and the cocoa. Graduallywhisk in the milk. Place over medium heat andbring to a simmer, whisking frequently. Add thechopped chocolate and whisk until melted andsmooth. Stir in the peppermint extract.

Divide the hot chocolate among warmed mugs.Top each with a dollop of whipped cream.Sprinkle with the shaved chocolate and serveimmediately.

Makes 4 servings.



7/42

Moist Caramel Apple Cake

Servings : 16

Ingredients :1 package (2-layer size) yellow cake mix (do notuse cake mix with pudding in the mix)1 package (4-serving size) vanilla or frenchvanilla flavor instant pudding and pie filling1 cup water4 eggs1/3 cup vegetable oil3 medium granny smith apples, peeled, coarselychopped20 caramels, unwrapped3 tbsp. milk

Serve with (optional):Non-dairy whipped topping, thawed, or vanilla icecream

Instructions :Preheat oven to 350 degrees F/180 degrees C.Grease and flour a 12-cup fluted tube pan or 10-inch tube pan.

Beat cake mix, dry pudding mix, water, eggs andoil in large bowl with electric mixer on low speeduntil blended. Beat on high speed 2 min. Gentlystir in apples. Pour into prepared pan.

Bake for 50 to 60 minutes or until toothpickinserted in center comes out clean. Cool in panfor 20 minutes; remove from pan. Coolcompletely on wire rack.

Microwave caramels and milk in microwaveablebowl on HIGH 1-1/2 minutes, stirring every 30seconds until blended. Cool 10 minutes untilslightly thickened. Drizzle over cake just beforeserving.

Makes 16 servings.

Source : Kraft FoodsDate : September 15, 2006

Old-Fashioned Chocolate Pudding

Servings : 6

Ingredients :1/2 cup granulated sugar2 1/2 tbsp. cornstarch1 1/2 tbsp. unsweetened cocoa powderA pinch of salt1 1/4 cups heavy cream10 oz. whole milk1 tsp. vanilla extract6 oz. semisweet chocolate, finely chopped1 1/2 tbsp. unsalted butter, cut into small pieces

Serve with:Sweetened whipped cream or non-dairy whippedtopping

Instructions :

1. In a medium saucepan, whisk together sugar,cornstarch, cocoa, and salt. In a medium sizemixing bowl with pouring spout, combine heavycream with milk and vanilla. Whisk 1 cup creammixture into dry ingredients until cornstarch iscompletely dissolved. Whisk in remaining creammixture until smooth.

2. Place saucepan over medium heat. Cook,whisking constantly, until mixture comes to a boiland thickens, about 4 to 5 minutes. Addchocolate, and cook, whisking until chocolate ismelted, about 1 minute. Remove from heat, andwhisk in butter until melted. Using a ladle, pourpudding into six dessert cups.

3. Refrigerate until completely set, about 1 hour.Serve with sweetened whipped cream or non-dairy whipped topping.

Makes 6 servings.



8/42

Pumpkin Bread

Servings : Makes 1 (9 x 5-inch) loaf, 10 servings

Ingredients :1/2 cup (1 stick/4 oz./113g) unsalted butter ormargarine1 cup granulated sugar (may use a combinationof white and brown sugar to equal 1 cup)2 eggs1/2 teaspoon vanilla extract2 cups all-purpose flour1/2 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon ground cloves1 cup 100% pure pumpkin puree1/2 cup milk or orange juice1/2 cup chopped walnuts or pecans and/or raisins

or chocolate chips (optional)

Instructions :Preheat oven to 350 F/180 degrees C. Butterand flour a 9 x 5-inch loaf pan.

In a medium bowl, cream butter and sugar. In aseparate bowl, combine all dry ingredients andblend together. Add eggs and vanilla to creamedmixture, beat well. Add dry ingredients, pumpkinand milk (or orange juice). Mix until well blended.Gently stir in chopped nuts, raisins or chocolatechips (or a combination of these), if using. Pourbatter into prepared baking pan. Bake inpreheated oven for 60 to 70 minutes or untiltoothpick inserted into the center of the breadcomes out clean. Cool on cooling rack for 10minutes before removing from pan. Removebread from pan and allow to cool completelybefore serving or storing.

Makes 1 (9 x 5-inch) loaf, 10 servings.

Reviews

Reviewer: AmberExcellent! I used walnuts and dark chocolate chips andit came out moist and delicious! I can't stop eating it!

Reviewer: KTGreat - very moist and sweet! It was a hit atThanksgiving. I added a little powdered sugar on top tomake it look pretty, and pumpkin pie spice was addedto the dry ingredients to give it an extra pumpkin kick.

Pumpkin Chocolate Chunk Cookies

Servings : Makes 3 dozen cookies

Ingredients :2 1/2 cups all-purpose flour1 teaspoon baking soda1 teaspoon baking powder1 teaspoon ground cinnamon1 teaspoon ground nutmeg1/2 teaspoon ground ginger (optional)1/2 teaspoon salt1/2 cup (1 stick/4 oz/113g) unsalted butter, atroom temperature1 1/2 cups granulated sugar1 cup canned 100% pumpkin puree1 egg, beaten1 teaspoon vanilla extract1 1/2 cups semi-sweet chocolate chunks or chips1/2 cup walnuts or pecans (optional)

Instructions :1. Preheat oven to 350 degrees F (180 C). Line 2baking sheets with parchment paper. Set aside.

2. In a medium bowl, combine together the flour,baking soda, baking powder, cinnamon, nutmeg,ginger (if using) and salt. Set aside.

3. With an electric mixer, beat the butter andsugar on medium speed until fluffy. Add thepumpkin, egg, and vanilla and beat just untilblended.

4. Mix in the dry ingredients, and beat until wellcombined.

5. Remove the bowl from the mixer stand. With arubber spatula or wooden spoon, stir in thechocolate chips or chunks and nuts (if using).

6. Drop the batter by heaping tablespoons 2inches apart on the baking sheets.

7. Bake the cookies for 15 to 18 minutes or untillightly browned. Rotate the sheets halfway

through baking to ensure even baking. Let thecookies cool on the sheets for 1 to 2 minutes.Transfer to wire racks to cool completely.

Makes 3 dozen cookies.

I did a slight variation on this recipe. Replaced thesugar with orange juice concentrate, and replaced the

flour with whole grain (spelt/rye/wheat) flour. I didn'tuse any chocolate or nuts. They turned outWONDERFUL!!! You'd be surprised it is sugar-free.GREAT RECIPE! Thanks!


9/42

Pumpkin Crme Brle

Servings : 4

Ingredients :1 1/2 cups heavy cream5 egg yolks1/2 tsp. vanilla extractPinch of salt1/2 cup pumpkin puree1/8 tsp. ground cinnamon1/8 tsp. ground allspice1/8 tsp. ground ginger1/8 tsp. freshly grated nutmeg1/4 cup plus 4 tsp. granulated sugar

Instructions :Preheat an oven to 300F/150C. Have a pot of boiling water ready. Line a shallow baking panwith a kitchen towel.

In a small saucepan over medium-low heat,warm the cream until bubbles form around theedges and steam begins to rise from the surface,about 3 minutes. Remove from the heat.

In a large bowl, whisk together the egg yolks,vanilla, salt, pumpkin puree, cinnamon, allspice,ginger, nutmeg and the 1/4 cup sugar untilsmooth and blended. Slowly pour in the cream,stirring until blended. Pour the mixture through afine-mesh sieve set over a bowl. Divide themixture among four 8-oz. ramekins and place inthe prepared baking pan. Add boiling water to fillthe pan halfway up the sides of the ramekins.Cover the pan loosely with aluminum foil andbake until the custards are just set around theedges, 25 to 30 minutes.

Transfer the ramekins to a wire rack and let coolto room temperature. Cover and refrigerate for atleast 4 hours or up to 3 days.

Just before serving, sprinkle 1 tsp. sugar evenlyover the surface of each custard. Using a kitchen

torch according to the manufacturersinstructions, move the flame continuously insmall circles over the surface until the sugarmelts and lightly browns. Serve immediately.

Source : Williams-Sonoma KitchenDate : October 9, 2004

Pumpkin Mousse Trifle

Servings : 12

Ingredients :42 vanilla wafers, divided1 pkg. ( 8 oz.) cream cheese, softened1 can (15 oz.) 100% pure pumpkin1 tsp. vanilla extract1/2 tsp. pumpkin pie spice1-3/4 cups cold milk1 pkg. (4-serving size) instant vanilla puddingand pie filling mix2 cups non-dairy whipped topping, thawed,divided1/2 cup Autumn Spiced Nuts* (see below)

Instructions :Arrange 32 of the wafers on bottom and up sideof 2-1/2-qt. serving bowl; set aside. Beat cream

cheese and pumpkin in medium bowl with electricbeater on medium speed until well blended. Addvanilla and spice; mix well. Pour milk into largebowl. Add dry pudding mix. Beat with wire whisk2 minutes or until well blended. Let stand 5minutes. Gently stir in 1-1/2 cups of the whippedtopping. Add cream cheese mixture; stir untilwell blended. Spoon half of the pudding mixtureinto prepared bowl; top with the remainingwafers. Cover with layers of the remainingpudding mixture and remaining 1/2 cup whippedtopping. Sprinkle with the Autumn Spiced Nuts.Store leftover dessert in refrigerator.

Makes 12 servings.

Autumn Spiced Nuts

Ingredients:1/2 cup pecan halves1 tbsp. brown sugar1/8 tsp. pumpkin pie spice1 tsp. butter

Instructions:

Toss pecans with sugar and spice; set aside. Meltbutter in medium skillet on medium heat. Addpecans; cook and stir 5 to 7 minutes or untillightly toasted. Spread onto sheet of wax paper;cool completely. Store in tightly coveredcontainer at room temperature.

Source : Recipe adapted from Kraft FoodsDate : August 29, 2006


10/42

Pumpkin Pound Cake

Servings : 8-10

Ingredients :1/2 cup (1 stick/4 oz/113g) butter2/3 cup brown sugar, firmly packed1/2 cup granulated sugar1 cup canned 100% pumpkin puree2 eggs1 tsp. vanilla extract1 1/2 cups all-purpose flour1 1/2 tsp. pumpkin pie spice1 tsp. baking powder1/2 tsp. baking soda

Instructions :Preheat oven to 350F (180 C). Beat butter andsugars until light and fluffy. Add pumpkin, eggs

and vanilla; stir well. In a small bowl, stirtogether dry ingredients; add to pumpkin mixtureand mix well. Pour into a greased 9 x 5-inch loaf pan and bake for about 45 minutes or until atoothpick inserted into the center comes outclean. Let cool before slicing.



==============================

Sticky Bun Coffee Cake

Servings : Makes 1 (9-inch) cake

Ingredients :

For the Caramel:3/4 cup brown sugar1/4 cup heavy creamPinch of salt1 1/2 cups chopped pecans, toasted* (see notebelow)

For the Streusel:1/2 cup brown sugar1/3 cup all-purpose flour4 tbsp. (1/2 stick/2 oz./56g) unsalted butter,sliced1 1/2 tbsp. ground cinnamon1/4 tsp. salt

For the Cake:1/2 cup buttermilk

1/4 cup low-fat vanilla yogurt2 eggs1 1/2 cups all-purpose flour1/2 tsp. baking powder1/2 tsp. baking soda1/2 tsp. salt1/2 cup unsalted butter, softened3/4 cup granulated sugar

Instructions :Preheat oven to 350 degrees F/180 degrees C.Spray a 9-inch round cake pan with nonstickspray.

Stir together brown sugar, cream, and salt forthe caramel. Pour into prepared pan and spreadto coat the bottom. Sprinkle pecans over thecaramel.

Process brown sugar, flour, butter, cinnamon,and salt for the streusel in a food processor.Pulse until small clumps form; set aside.

Whisk buttermilk, yogurt, and eggs together forthe cake in a measuring cup with a pour spout.

Sift flour, baking powder, soda, and salt onto apaper plate.

Cream butter and sugar with a mixer just untilcombined. Alternately add dry and wetingredients, starting and ending with the dry.Blend each addition just until incorporated.Spread half the batter over the caramel, then

sprinkle with half the streusel. Carefully spreadremaining batter over that and top withremaining streusel. Bake 50 to 60 minutes, oruntil a toothpick comes out clean. Cool cake for 5minutes on a rack, then run a paring knifearound the sides to loosen. Invert onto a servingplatter while hot, then let cool slightly beforeslicing. Due to the sticky top, use a sharp, thin-bladed knife to slice the cake.

Makes 1 (9-inch) cake.

*NOTE:How to Toast Pecans

Preheat oven to 350 degrees F/180 degrees C. Ina shallow, foil-lined pan large enough to holdpecans in a single layer, toast pecan halves justuntil light golden and fragrant, about 10 to 13minutes. Stir occasionally, and watch carefully!(nuts can burn quickly). Remove from oven andset aside to cool until ready to use.



11/42

100% Stone Ground Whole WheatBread

Servings : Makes 2 loaves

Comments :If you like sesame seeds or poppy seeds, rolldough on damp towel and in seeds before placing

in bread pans.Note:Stone Ground whole wheat flour can bepurchased online at Bob's Red Mill:http://www.bobsredmill.com

Ingredients :2 tbsp. active dry yeast1/4 cup warm water (110F/43C)1/4 cup plus 2 tbsp. honey1 1/2 tsp. sea salt3 tbsp. vegetable oil1 3/4 cups warm water (110F/43C)6 cups Stoneground whole wheat flour

Instructions :Dissolve yeast in 1/4 cup warm water. Allow toproof 3-5 minutes.

Combine next 4 ingredients and add to yeastmixture.

Stir in flour, mix well. Knead 10 minutes. Coverand let rise 1 hour and 45 minutes. Punch down.Let rise 40-60 minutes until doubled in size.Punch down and let rise a third time untildoubled.

Shape into 2 loaves and let rise until double orplace loaves in two 9 x 5-inch loaf pans and letrise until doubled.

Preheat oven to 350 degrees F/180 degrees C.Bake loaves for 45 minutes.

Optional: If you like sesame seeds or poppyseeds, roll dough on damp towel and in seedsbefore putting in pans.

Makes 2 loaves.

Source : Bob's Red MillDate : October 30, 2006

Amish Friendship Bread and Starter

Servings : Makes 2 (9x5-inch) loaves

Comments :Amish Friendship Bread StarterMake something special to share with a friend.This delicious starter can make a variety of breads. Do not use metal containers or utensils.

Ingredients :

Amish Friendship Bread Starter:Ingredients:1 (.25 ounce) package active dry yeast1/4 cup warm water (110 degrees F/45 degreesC)3 cups all-purpose flour, divided3 cups granulated sugar, divided3 cups milk

Instructions For Making Starter:1). In a small bowl, dissolve yeast in water. Letstand 10 minutes. In a 2 quart container glass,plastic or ceramic container, combine 1 cup flourand 1 cup sugar. Mix thoroughly or flour willlump when milk is added. Slowly stir in 1 cupmilk and dissolved yeast mixture. Cover looselyand let stand at room temperature until bubbly.Consider this day 1 of the 10 day cycle.

2). On days 2 thru 4; stir starter with a spoon.Day 5; stir in 1 cup flour, 1 cup sugar and 1 cupmilk. Days 6 thru 9; stir only.

3). Day 10; stir in 1 cup flour, 1 cup sugar and 1cup milk. Remove 1 cup to make your first bread,give 2 cups to friends along with this recipe, andyour favorite Amish Bread recipe. Store theremaining 1 cup starter in a container in therefrigerator, or begin the 10 day process overagain (beginning with step 2).

Note: Once you have made the starter, you willconsider it Day One, and thus ignore step 1 in

this recipe and proceed with step 2. You can alsofreeze this starter in 1 cup measures for lateruse. Frozen starter will take at least 3 hours atroom temperature to thaw before using.

Amish Friendship Bread Recipe Ingredients:

1 cup starter1 cup vegetable oil2 cups all-purpose flour1 cup granulated sugar1/2 cup milk


12/42

1 1/4 teaspoons baking powder3 large eggs3 teaspoons vanilla extract1/2 teaspoon baking soda1/2 teaspoon salt1 teaspoon ground cinnamon3/4 cup chopped nuts (optional)

Instructions :Preheat oven to 350 degrees F. Combine allingredients (including Starter) and mix well. Pourinto 2 well greased and sugared 9x5-inch loaf pans. Bake for 40-50 minutes or until done. Cool20 minutes before removing from pans.

Makes 2 (9x5-inch) loaves.

Source : DianasDesserts.comDate : November 3, 2002

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Apricot-Cream Scones

Servings : Makes 6 sconesComments :These wonderful creamy scones are flavored withdried apricots. You can use any dried fruit youlike to make your favorite flavor. Scones are agreat breakfast or brunch treat, or served withafternoon tea and traditionally go well withclotted or double cream, creme fraiche, jam,preserves or jelly. Try these with the Apricot-Butter Spread (See recipe below). A lovelyaccompanient to these delicious scones.

"This Scottish Quick Bread is said to have takenits name from the Stone Of Destiny (or scone),the place where Scottish kings were oncecrowned. The original triangular-shaped sconewas made with oats and griddle-baked".

Ingredients :For the Scones:

1 3/4 cups all-purpose flour1/4 cup granulated sugar1 1/2 teaspoons baking powder1/2 teaspoon baking soda1 1/2 teaspoons grated orange peel1/4 teaspoon salt1/4 cup cold unsalted butter1/2 cup finely chopped dried apricots* (See NoteBelow)1/4 cup sour cream1 egg3 tablespoons milk

For the Topping:2 teaspoons orange juice1 tablespoon coarse sugar

Apricot-Butter Spread: (optional)2/3 cup butter, softened4 tablespoons apricot preserves

Instructions :To Make the Scones :Preheat oven to 375F (190C).

Combine 1 1/2 cups flour, 1/4 cup sugar, bakingpowder, baking soda, orange peel and salt inlarge bowl; cut in 1/4 cup cold butter untilmixture resembles coarse crumbs.

Coat apricots with remaining flour in small bowl;stir into flour mixture.

Combine sour cream, egg and milk in same smallbowl. Stir into flour mixture just until moistened(1 minute). Turn dough onto lightly flouredsurface; knead 5 to times until smooth.

Pat dough to 7-inch circle on greased bakingsheet. Score into 6 wedges; do not separate.

Topping:Brush dough with orange juice; sprinkle with 1tablespoon sugar.

Bake for 18 to 23 minutes or until lightly

browned. Serve with Apricot-Butter Spread, jamor preserves, jelly, double or clotted cream, orcreme fraiche.

Makes 6 scones.

To Make Apricot-Butter Spread: Combine 2/3 cup softened butter and apricotpreserves in small bowl. Cover, and refrigerateuntil ready to serve scones. Put two tablespoonsof Apricot-Butter Spread into six (6) small butterramekins, and serve with each scone.

*Note on Substitutions* If desired, substitute 1/2 cup of your favoritedried fruit for the dried apricots in this recipe. If you are substituting another dried fruit for theapricots, you can also substitute another flavorpreserves to make the "Butter Spread" in thisrecipe. For example; for Peach-Butter Spread;use peach preserves instead of apricotpreserves.

Date : April 27, 2002


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Bagels

Servings : 12-15 bagelsComments :What are Bagels?

Bagels are unique, and uniquely Jewish hardcrusted rolls made with yeast. They aretraditionally served with lox (smoked salmon)and cream cheese, but today almost everyoneeats bagels; toasted with butter or jam, orspread with cream cheese or other types of spreads, and many people love to makesandwiches using bagels. There are so manyvarieties of bagels in supermarkets and deli'stoday, and there are even stores that specializein selling, just bagels. Today, we are given somany delicious choices of flavors and textures of these marvelous breads to choose from.

When the book " A World Of Breads" by Dolores

Casella (author of this wonderful bagel recipe)was written in 1966, bagels had not yet becomeso enormously popular all over the world as theyare today.

This recipe from "A World of Breads" is for waterbagels that are both boiled in water and thenbaked, using both eggs and vegetable oil in theingredients.

Ingredients :3 cups bread flour or all-purpose flour PLUS 1/4cup for flouring the bread board1 teaspoon salt4 tablespoons sugar1 package cake yeast OR 1 envelope (2 1/4teaspoons) active dry yeast2/3 cup warm potato water* (see note below)3 tablespoons vegetable oil2 large eggs4 quarts boiling water

Instructions :

Sift the flour, salt, and 2 tablespoons of the sugarinto a large mixing bowl. Dissolve the yeast in1/3 cup of the warm potato water and add yeastto the flour mixture.

Add the oil to the remaining potato water and stirinto the flour mixture. Then add the eggs and stiruntil dough forms a ball.

Turn out onto a floured board and kneadthoroughly for at least 5 minutes.

Place the dough in a buttered bowl, cover, andlet rise until doubled.

Then punch the dough down and let it rise again.Punch down again, turn out onto a floured board,and knead again, until the dough is smooth andelastic.

Divide the dough into 12-15 portions and form

each portion into a strip about 6 inches long and3/4 inch thick. Pinch the ends together to formrings.

Add the remaining 2 tablespoons sugar to theboiling water. Drop the bagels into the water oneat a time, cooking 4 or 5 at once, depending onthe size of the pot. Simmer the bagels for 5-6minutes from the time they rise to the surface of the water. Then lift them out of the water with along handled fork and place them on a verylightly greased cookie sheet.

Let them cool for about 5 minutes. Then placethem in a 375 degree F oven, and bake for 25-35minutes, or until the crust is golden brown andcrisp.

Makes 12 to 15 bagels.

Bagel VariationsYou may sprinkle the bagels with poppy orsesame seeds before baking. Or blend somefinely minced sauteed onion into the doughbefore kneading and sprinkle more finely minced,

sauteed onion on the tops of the bagels beforebaking.

*NotesMaking Potato WaterWhat you'll need to make potato water are a fewpotatoes which can be any type of boilingpotatoes such as, New Potatoes, FingerlingPotatoes, Round White Potatoes, or Round RedPotatoes, or really just any type of potatoes youhave in your kitchen. Just put a few potatoes in apot with boiling salted water, and cook untilpotatoes, when stuck with a fork, are somewhaton the soft side, (about 20 to 30 minutesdepending on the type and size of potatoes youuse). Use 2/3 cup of the warm potato water forthis recipe.

The book "A World of Breads" by Dolores Casella,(which is my favorite cookbook on bread making)can be purchased "used" on Amazon.com.

Source : A World of Breads, by Dolores CasellaDate : February 25, 2002


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Baking Powder Biscuits

Servings : Makes 12 biscuits

Comments :Biscuits in America

In America, a "biscuit" is a small form of breadmade with baking powder or baking soda as aleavening agent rather than yeast. (Biscuits, sodabreads, and corn bread, among others, aresometimes referred to collectively as "quickbreads" to indicate that they do not need time torise before baking.)

Biscuits are extremely similar to scones; in fact,many recipes are identical. In the United States,there is a growing tendancy to refer to sweetvariations as "scone" and to the savoury as a"biscuit," though there are exceptions for both(such as the cheese scone). A sweet biscuit

served with a topping of fruit and juice is calledshortcake. In Canada, both sweet and savouryare referred to as "biscuits," "baking powderbiscuits" or "tea biscuits".

Biscuits are a common feature of Southern U.S.cuisine and are often made with buttermilk or asin this recipe, half-and-half (a half milk and half cream combination). They are traditionallyserved as a side dish with a meal, especially inthe morning. As a breakfast item they are ofteneaten with butter and a sweet condiment such asmolasses, light sugarcane syrup, sorghum syrup,honey, or fruit jam or jelly. With other mealsthey are usually eaten with butter or gravyinstead of sweet condiments. However, biscuitsand gravy (biscuits covered in "country-style"gravy) are usually served for breakfast,sometimes as the main course.

A common variation on basic biscuits is "cheesebiscuits", made by adding grated Cheddar orAmerican cheese to the basic recipe. If you like,you may add grated cheese to this recipe'singredients for a savory biscuit.

Soft winter-wheat flour produces exceptionallylight baked goods, especially biscuits and cakes.Sometimes this type of flour is self-rising. Forinstance in this recipe, if you were to use self-rising flour, eliminate the baking powder and saltin the recipe's ingredients as self-rising flouralready contains baking powder and salt.

Ingredients :

2 cups soft winter-wheat flour (such as White Lilyflour)1 tbsp. baking powder1/2 tsp. salt3/4 cup (1 1/2 sticks/6 oz./170g) chilled unsaltedbutter, cut into small pieces1/2 cup half-and-half (half-and-half is half milkand half cream)

Instructions :

Preheat oven to 500F/260C.

Over a sheet of waxed paper, sift together theflour, baking powder and salt and sift again. Putthe flour mixture in a large mixing bowl and addthe butter. Using a pastry blender or yourfingertips, mix the flour and butter together untilthe mixture resembles small, coarse crumbs. Add

the half-and-half and, using a fork, stir to formlarge, damp clusters.

Turn the dough out onto a lightly floured surface.With floured hands, press the dough together toform a large ball. Roll out the dough to 1/2-inchthickness, dusting with more flour as needed.Using a 3-inch round cookie cutter, cut out thedough and transfer the rounds to an ungreasedbaking sheet; gather the scraps and repeat.

Bake biscuits on center rack of oven, rotating thepan once halfway through baking, until thebiscuits are golden brown, 8 to 10 minutes.

Makes 12 biscuits.

Source : DianasDesserts.comDate : June 4, 2002


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Basic Pizza Dough

Servings : Makes enough for a 12-inch thin crustpizza

Ingredients :1 tbsp. active dry yeast3/4 cup plus 2 tbsp. lukewarm water2 3/4 cups all-purpose flour, plus 1/2 cup forwork surface1 tsp. salt1 tbsp. extra-virgin olive oilInstructions :In a small bowl, dissolve the yeast in thelukewarm water and let stand until slightlyfoamy, about 10 minutes.

In a large bowl, stir together the 2 3/4 cups flourand the salt and form into a mound. Make a wellin the center and add the yeast mixture to thewell. Using a fork and stirring in a circular

motion, gradually pull the flour into the yeastmixture. Continue stirring until a dough forms.

Lightly flour a work surface with some of the 1/2cup flour and transfer the dough to it. Using theheel of your hand, knead the dough until it issmooth and elastic, about 10 minutes. Form thedough into a ball.

Brush a large bowl with the olive oil and place thedough in it. Cover with plastic wrap and let riseat room temperature until doubled in size, 1 to 2hours.

Turn the dough out onto a surface dusted withthe remaining flour. Punch down the dough and,using your hand, begin to press it out gently intothe desired shape. Then, place one hand in thecenter of the dough and, with the other hand,pull, lift and stretch the dough, gradually workingyour way all around the edge, until it is thedesired thickness, about 1/4 inch thick for acrusty pizza base and 1/2 inch thick for a softerone. Flip the dough over from time to time asyour work with it. (Or roll out the dough with a

rolling pin.) The dough should be slightly thinnerin the middle than at the edge. Lift the edge of the pizza to form a slight rim.

Transfer the dough to a bakers peel or bakingsheet, cover with a kitchen towel and let riseagain until almost doubled in size, about 20minutes. Top and bake as directed in the pizzarecipe.

Makes 1 1/4 lb. dough, enough for a 12-inchthin-crust pizza or a 9-inch thick-crust pizza.

Basic Shortcake Biscuits

Servings : Makes 8 biscuits cut with a 3-inchround cutter

Ingredients :2 2/3 cups all-purpose flour2 tablespoons sugar1 teaspoon salt1 tablespoon PLUS 2 teaspoons baking powder2/3 cup vegetable shortening, chilled1 cup buttermilk, chilled2 teaspoons vanilla extract

Instructions :Preheat oven to 400 degrees F (200 C).

In a bowl, combine the flour, sugar, salt, andbaking powder; stir to mix. Add the shorteningand incorporate it by taking a big pinch of theingredients and rubbing lightly between your

fingertips. Continue until only very small lumps of fat remain, nothing larger than a small pea. (Stirin any dry flavorings such as citrus zest or nutsat this point.) Add the chilled buttermilk and thevanilla extract. Mix with your hand just until theflour is completely moistened and the ingredientsform a loose dough. Don't overmix.

Pat out the dough onto a floured surface and rollit out about 3/4 inch thick. Use a biscuit cutter ora sharp knife to cut the dough into the desiredshapes; dip the cutter or knife in flour betweencuts to keep the dough from sticking. Reroll anyscraps and cut again. Do this only once or thedough will get tough.

Arrange the shortcakes about an inch apart on aparchment-lined baking sheet and bake until thebiscuits are very lightly colored and have justabout doubled in height, 15 to 20 minutes. Whenbaked, peel them off the parchment and let themcool on a rack.

Makes 8 biscuits cut with a 3-inch round cutter.



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Basic White Bread

Servings : Makes 2 (9 x 5-inch) loaves

Ingredients :2 packages (4 1/2 tsp./1/2 oz./14g) active dryyeast2 1/2 cups warm water3 tablespoons butter or margarine, melted3 tablespoons granulated sugar2 teaspoons salt6-7 cups all-purpose flour

Instructions :1. In a large mixing bowl, combine yeast and 1/2cup warm water. Stir until dissolved. Addremaining warm water, butter, sugar and salt.Stir until mixed.

2. Add 6-7 cups of flour and mix* (see notebelow) until blended. Add enough of the

remaining flour until dough forms a smooth ballthat is slightly sticky to the touch.

3. Place dough in a large, greased bowl. Coverand let rise until double in size, about 1 hour.

4. Punch dough down, divide in half, and shapeinto loaves. Place loaves into two 9 x 5-inchgreased loaf pans and let rise until double in size,about an hour.

5. Bake in 350F (180C) oven for 40 minutes.

Note:Use mixer equipped with dough hook.

Makes 2 (9 x 5-inch) loaves.

Source : Recipe adapted from Hamilton BeachDate : February 22, 2002

Reviews:

Excellent bread, I've modified a bit and just had 2 tbsp butter and 2 tbsp of sugar for classic 'English' white bread. Tastes like thereal thing, even better as I've never madebread but all of my roommates loved it! Thank you.

Bite Size Cream Cheese Biscuits

Servings : Makes 4 dozen bite size biscuits

Comments :These little bite-size biscuits make greats snacksor appetizers. Serve them with sliced cheese,sliced ham or other deli meat, and make littlesandwiches, or serve them warm with butter andhoney for breakfast or brunch.

Ingredients :12 ounces cream cheese, softened1 cup (2 sticks/8 oz./226g) butter, softened1 1/2 cups self-rising flour

Instructions :Combine all ingredients by hand or in foodprocessor. Divide mixture into 1/2-cup portionsand refrigerate for at least 30 minutes. Roll outone portion at a time to approximately 1/8-inchthickness (flour work surface and rolling pin toprevent sticking). Cut out bite-size biscuits (1 to1-1/4 inch diameter) and place on ungreasedcookie sheet 1 inch apart. Bake in 425 degreeF/220 degree C oven until light brown, 10 to 12minutes.

Makes 4 dozen bite-size biscuits.

NOTE:Uncooked biscuits may be frozen by placingentire cookie sheet in freezer. Remove biscuits toplastic bag when frozen and store in freezer untilready to use. Thaw on cookie sheet beforebaking.



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Cover with plastic wrap and place a smoothcotton kitchen towel over plastic wrap and let loaf (s) rise in a warm, draft-free place until almostdoubled in size, 45 to 50 minutes.

Baking:Brush loaf (s) with the remaining egg wash. If desired, sprinkle loaf (s) with sesame or poppyseeds and bake at 375 degrees F/190 degrees C

for 25 to 30 minutes or until done (bread is doneif it registers 190 degrees F/87 degrees C withinstant-read thermometer).

Tip:Cover bread with aluminum foil after 10 to 15minutes of baking to prevent excess browning(for even browning when baking two loaves,switch positions of sheets halfway throughbaking). Remove bread from baking sheet andcool completely on wire rack.

Storage:Bread may be frozen once cooled completely (2hours). Wrap in aluminum foil, then place breadin a ziploc bag. Label and date. Bread can befrozen for up to 3 months. Thaw for 1 hour atroom temperature before serving.

Makes 1 (1 1/2-pound) loaf or 2 small (3/4pound) loaves.

2006 Photograph taken by Diana BakerWoodall


==============================

Bread Machine Egg Bread

Ingredients :Ingredients for 1 Pound Loaf:1/2 cup milk1 large egg1 tablespoon butter or margarine, cut up

3/4 teaspoon salt2 cups bread flour1 tablespoon granulated sugar1-1/2 teaspoons bread machine yeast, instantyeast or rapid-rise yeast

Ingredients for 1 1/2 Pound Loaf:2/3 cup milk2 large eggs2 tablespoons butter, cut up1 teaspoon salt3 cups bread flour

2 tablespoons granulated sugar2 teaspoons bread machine yeast, instant yeastor rapid-rise yeast

Instructions :Add ingredients to bread machine pan in theorder suggested by manufacturer.

Recommended Cycle: Basic/White Bread Cycle.Crust Color Setting: Medium/Normal.

Makes 1 (1 lb. or 1 1/2 lb.) loaf


==============================

Bread Machine Pizza Dough

Servings : Makes two (12-inch) pizza rounds

Comments :This pizza dough couldnt be easier to prepare.Just combine the ingredients in a bread machineand process as directed. The recipe makesenough dough for two 12-inch pizzas. Be sure touse fresh yeast (check the expiration date on thepackage); otherwise, the dough won't riseproperly.

Ingredients :1 cup warm water (105 to 115F/40 to 46 C)2 tbsp. olive oil

1 tsp. salt3 cups unbleached all-purpose flour1 tbsp. active dry yeast

Instructions :In the bread pan of an electric bread machine,combine (in this order) the warm water, olive oil,salt, flour and yeast. Set the machine for PizzaDough according to the manufacturersinstructions and process through the cycle.

Transfer the dough to a lightly floured worksurface. Punch down the dough and divide inhalf. Form each half into a ball and cover with aclean kitchen towel. Let the dough rise in a warmplace until doubled in size, about 40 minutes. Rollout as directed in the pizza recipe.

Makes two (12-inch) pizza rounds.

Date : June 5, 2004


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Brioche tte

Servings : 1 loaf (about 12 servings)

Comments :Distinguished by its topknot, Brioche tte istraditionally baked in a fluted mold. Rich andbuttery, this bread goes easily from simple tospectacular depending on what you serve it with.If you have the time, you can make the dough,proof, and bake it all in the same day; otherwise,make the dough one day, refrigerate it overnightfor a slow cold rise, then give it its final rise andbake it the next day.

Ingredients :3 1/4 cups bread flour1 package (2 1/2 tsp/.25 oz/7g) instant activedry yeast2 tablespoons granulated sugar1 teaspoon salt

1/2 cup milk1/2 cup (1 stick/4 oz./113g) plus 2 tablespoonsunsalted butter, cut into small pieces4 large eggs1 tablespoon fresh lemon juice plus grated zestfrom 1 lemon1 egg

Instructions :1. Make the Dough:In a food processor fitted with metal blade, pulseto mix 3/4 cup flour, yeast, sugar, and salt. In asmall saucepan, heat milk and butter until verywarm, about 115 degrees F/46 degrees C. Addmilk and butter to dry ingredients and process for30 seconds. Break 3 eggs, one at a time, throughfeed tube with the motor running. Add lemon

juice, zest, and remaining flour. Process for 45more seconds. Turn dough out onto a lightlyfloured surface, form a ball, and knead a fewmoments by hand.

2. Proof the Dough:Coat a large bowl with 1 tablespoon butter and

add ball of dough, turning to coat all sides. Coverwith a clean, damp kitchen towel and let rise in awarm, draft-free place until doubled in size --about 1 hour. Stir down the dough, re-cover, andrefrigerate overnight. About two hours beforeserving, turn the chilled dough out onto a lightlyfloured surface and punch it down. Cover it withthe damp towel and let rest for 15 minutes.

3. Form the Brioche:Soften 2 tablespoons of butter and coat a 9 1/2-inch (24cm) brioche pan. Measure out 1/2 cup of dough and set aside. Shape remaining dough intoa ball and place in brioche pan. Roll reserveddough into a ball, make an indention in thecenter of the larger ball, and place the small ballin the depression. Cover with the towel and letrise in a warm, draft-free place until doubled in

size, about 1 hour.

4. Bake the Brioche: Preheat oven to 375 degrees F/190 degrees C. Ina small bowl, whisk egg yolk from remaining eggwith 2 teaspoons of water. Brush the brioche withthis mixture and bake until golden brown, about40 minutes. Brioche will sound hollow whentapped. Remove from the pan and serve warm.Store in an airtight container.

Makes 1 loaf (about 12 servings).

Source : DianasDesserts.comDate : May 8, 2003


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Brioche Loaf

Servings : Makes 1 brioche loaf, 8-10 slices

Comments :BriocheDefinition: [BREE-ohsh; bree-ahsh] This Frenchcreation is a light yeast bread rich with butterand eggs. The classic shape, called brioche tte, has a fluted base and a jaunty topknot. Italso comes in the form of small buns or a largeround loaf. Special fluted brioche molds, availablein metal, glass or ceramic, are necessary for thebrioche tte. Brioche dough is also used toenclose foods such as sausage or cheese.

Source of Definition: The New Food Lover'sCompanion, Second Edition, by Sharon TylerHerbst

This recipe is for a Brioche loaf (without a

topknot), opposed to a brioche tte (one thathas a jaunty topknot).......Diana

Ingredients :2 1/2 cups plus 2 tablespoons unbleached all-purpose flour1 1/2 tsp. instant dry yeast1/4 cup water, cool4 large eggs2 tbsp. granulated sugar3/4 tsp. salt1 cup (2 sticks) cold unsalted butter

For Eggwash Glaze:1 egg yolk1 tbsp. water

Instructions :1). Place 1 1/2 cups of the flour, the yeast, thesugar, the salt, the cool water, and the 4 eggsinto the pan of your bread machine or the bowl of an electric stand-mixer.

2). Beat at medium speed with electric mixer

using a dough hook (or knead in the breadmachine) until smooth.

3). Cover the bowl with a clean kitchen towel,and let it sit for 45 minutes. Bubbles will develop,but will not change very much due to thethinness of the batter.

4). Add the remaining 1 cup of flour, and beat(using the dough hook) with electric mixer (orknead in the bread machine) for 8 to 10 minutes,or until the dough cleans the sides of the bowl (or

bread pan) and is shiny and elastic.

5). Sprinkle a work surface with the 2tablespoons of flour. Place the 1 cup (2 sticks) of "cold" butter onto the flour. Pound the "cold"butter with the side of a rolling pin until it'sbecome a rectangle about 1/4-inch thick. Fold itover several times as you pound; making itpliable without becoming too warm or soft. Add

the butter (in small amounts) to the dough andbeat until the butter is fully incorporated.

6). Cover the dough and allow it to rise for 1hour. It will be very soft at this point, and shouldhave risen by about one-third.

7). Turn the dough out onto a lightly flouredsurface and fold it over several times. Place thedough into a greased bowl. Loosely cover thebowl with a clean kitchen towel or plastic wrapand refrigerate it for a minimum of 4 hours, andup to 16 hours or overnight. The chilled doughwill firm up considerably.

8). Remove the dough from the refrigerator andform it into a round loaf. Work quickly, as thedough becomes very sticky as it warms. Place therounded loaf into a 9-inch brioche pan* (see notebelow). Cover the dough lossely with a cleankitchen towel or plastic wrap and allow it to risefor another 2 1/2 to 3 hours, or until it's doubledin size and has crowned well over the top of thepan.

For the Eggwash Glaze and Baking Brioche: Beat the egg yolk with the 1 tablespoon of water,and brush the complete top surface of loaf withthe egg wash, (being careful not to let the eggwash drip onto the edges of the pan, as thedough will stick to it and the baked brioche willbe difficult to invert from pan after baking).

Using a very sharp knife, cut four slashes into thetop of the loaf.

Bake the brioche in a preheated 375F/190C*(see note below) oven until it's a medium-darkgolden brown, about 30-40 minutes. You mayuse an instant-read thermometer to checkdoneness of loaf. When thermometer is insertedinto center of loaf, it should read 190-200F/87-93C when done.

For a lighter crust , tent the loaf with aluminumfoil after the first 20 minutes of baking.

Remove the brioche from the oven and cool inpan for 10 minutes. Invert brioche loaf out of pan, and cool completely on a rack.


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SAVORY CROISSANTS:Roll up 1 thin slice ham and place on one side of each croissant dough triangle, or spread one sidewith 2 teaspoons of semisoft cheese with garlicand herbs, or 1 teaspoon cheese and 1 hamslice; roll toward the opposite point. Proceed withthe recipe.

Makes 16 croissants.

Source : Cooking.comDate : April 8, 2003==============================

Buttermilk Biscuits

Servings : Makes 12-18 biscuits

Ingredients :2 cups all-purpose flour

2 1/2 tsp. baking powder1 tsp. salt1/2 tsp. baking soda1/2 cup shortening1 cup buttermilk or sour milkInstructions :Preheat oven to 425 degrees F/220 degrees C.

Combine flour, baking powder, salt and bakingsoda in mixing bowl.

Cut in shortening with pastry blender untilmixture resembles coarse meal.

Add buttermilk all at once to dry ingredients andstir with fork until a soft dough is formed.

Turn dough out onto lightly floured surface andknead gently 8 to 10 times.

Roll or pat to 3/4-inch (2cm) thickness. Cut withfloured 1 3/4-inch (4cm) round cutter. Place onungreased baking sheet close together for soft-sided biscuits or about 1-inch (2.5cm) apart forcrusty-sided biscuits.

Bake in preheated oven for 12-15 minutes oruntil light golden. Serve warm with butter andhoney on the side.

Makes 12-18 biscuits, depending on what sizecutter you use.Source : DianasDesserts.comDate : August 5, 2002

Challah Bread Or Braided Egg Bread

Servings : Makes 2 large loaves

Ingredients :2 packages active dry yeast1/2 cup lukewarm water (about 110 degrees F)1/3 cup sugar (plus an extra pinch of sugar)1 stick (4 ounces) PLUS 2 tbsp. unsalted butter,thinly sliced and melted1 cup warm milk1 tablespoon honey2 1/2 teaspoons salt4 extra large eggs, at room temperature1 extra large egg (beaten with extra-large eggyolk and 1 tablespoon water, for glazing)About 6 cups bread flourCornmeal, for dusting

Toppings:

A generous sprinkling of seeds, such as poppy orsesame, or of coarse salt adds another layer of flavor to the already delectable challah. Use 1tablespoon of poppy or sesame seeds, or 1teaspoon of coarse salt, topping the dough afterthe second egg glazing.

Instructions :In a small bowl, dissolve the yeast in thelukewarm water with the pinch of sugar and letstand until creamy and starting to bubble.

In a medium saucepan, combine the sliced butterand the milk. Warm over low heat just until thebutter melts. Stir in the remaining 1/3 cup of sugar and the honey and salt.

Pour the milk mixture into a large bowl and stir inthe dissolved yeast and the 4 eggs. Stir in justenough of the flour, 1/2 cup at a time, to form adense dough that doesn't stick to the side of thebowl.

Turn the dough out onto a lightly floured surfaceand knead until smooth and elastic, adding only

as much flour as necessary to keep the doughfrom sticking.

Brush a large bowl with 1-1/2 tablespoons of themelted butter. Transfer the dough to the butteredbowl and brush the top with the remaining 1/2tablespoon of melted butter. Cover the bowl withplastic wrap and a kitchen towel and let rise in awarm, draft-free spot until doubled in bulk, about2 hours.

Punch down the dough, then cover and let rise


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until doubled in bulk again, about 1-1/4 hours.

Line 2 large rimmed baking sheets withparchment paper and sprinkle the paper withcornmeal. On a lightly floured work surface,divide the dough in half. Cover one half withplastic wrap and divide the other half into 3 equalpieces. Using lightly floured hands, roll eachpiece into a 10-inch-long rope with tapered ends.

Arrange the 3 ropes side by side pointing towardyou and just touching. Starting in the middle andworking toward your body, braid the ropestogether, bringing the outside ropes over thecenter one. Pinch the ends to seal and tuck themunder. Turn the loaf around and repeat with theother half, this time braiding the outer ropesunder the center one. Seal the ends, tuck themunder and transfer the loaf to a prepared bakingsheet; gently plump the loaf with your hands.Repeat with the remaining dough. Cover theloaves with kitchen towels and let rise for 35minutes.

Preheat the oven to 375 degrees F.

Brush the loaves with the egg glaze. Let standuncovered for 10 minutes, then brush again withthe glaze. Bake the loaves in the upper and lowerthirds of the oven, switching the pans halfwaythrough baking, for 35 to 45 minutes, or untilthey are golden, feel light when lifted and soundhollow when tapped on the bottom. Loosely coverthe loaves with foil if they become too brownduring baking. Transfer to a rack and let cool

thoroughly before slicing.

Makes 2 large loaves.

Source : Source: Food And WineDate : February 23, 2002

Cheddar Cheese Herb Bread

Servings : Makes 1 (1 1/2 pound) loaf, 16 slices

Ingredients :1 cup water3 cups white bread flour1 tablespoon granulated sugar1 teaspoon salt1 tablespoon powdered buttermilk1/4 cup dairy sour cream1/2 cup shredded cheddar cheese1 tablespoon dry ranch salad-dressing mix1/4 cup mixed chopped fresh herbs, such asparsley, sage, rosemary and thyme1 teaspoon active dry yeast or bread-machineyeast

Instructions :Add ingredients to a 1-1/2-pound capacity bread

machine according to manufacturer's directions.Select basic white bread cycle (Note: machinepan must have capacity of 10 cups or more).

Makes 16 slices (1-1/2 pound loaf).

Date : June 25, 2004


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Cheese Biscuits

Servings : Makes about 3 dozen biscuits

Ingredients :2 cups unbleached all-purpose flour2 tablespoons toasted wheat germ4 level teaspoons baking powder

1/2 teaspoon salt6 tablespoons cold butter, cut into cubes1/4 cup (1-ounce) grated sharp cheddarcheese3/4 cup buttermilk

Instructions :

Preheat the oven to 425 degrees F (220 C).Butter a baking sheet.

In the bowl of a mixer or food processor,combine the flour, wheat germ, bakingpowder, and salt and process briefly tocombine. Add the butter and cheese andprocess until the mixture resembles coarsemeal. Pour in the buttermilk, then processuntil the dough comes together, about 15seconds. Turn the dough out onto a flouredboard and allow it to rest for 5 minutes.Knead 3 times only, then pat into a circle3/4-inch thick. Cut into petite biscuits, usinga 1-inch biscuit cutter. Place the doughcircles on the baking sheet and bake for 10minutes in the upper third of the oven, untilpuffed and golden.

Makes about 3 dozen biscuits.

Source: Savannah Seasons: Food andStories from Elizabeth on 37thby Elizabeth Terry, Alexis Terry(contributor)

Date : February 5, 2003

Chocolate Chip Toffee Scones

Servings : 12Comments :Truly and most probably the best scones I haveever baked, OR for that matter, ever eaten. Thechocolate chips and chocolate-covered EnglishToffee Bits just "ooze" when you take your firstbite into the scone. So if you really want toexperience these scones at their very best, eatthem when they're still just a touch warm.Otherwise, they are still terrific once they havecooled, and I think even better the next day.Really "To die for" with a good cup of coffee ortea, or a big glass of milk.....Diana

Ingredients :Scones:3 1/4 cups all-purpose flour1/2 cup granulated sugar

1 tablespoon PLUS 1/4 teaspoon baking powder1/4 teaspoon salt1 cup semisweet, milk, or dark chocolate chips1/2 cup walnuts, toasted and then chopped intosmall pieces* (See Below on How to ToastWalnuts)1/2 to 1 cup chocolate-covered English ToffeeBits (I recommend Hershey's Heath MilkChocolate English Toffee Bits)2 cups heavy cream, chilled

Topping: (before baking)2 tablespoons (1/4 stick/1 oz/28 gm) unsaltedbutter, meltedGranulated or coarse white sugar

Instructions :Preheat oven 375F (190C). Lightly butter twoheavy large baking sheets.

In a large mixing bowl, combine flour, 1/2 cupsugar, baking powder and salt; mix welll. Stir inchocolate chips, nuts and toffee bits.

In a large mixing bowl or bowl of an electric

mixer (chill mixing bowl and beaters or whiskattachment in freezer for 15 minutes, or chill inrefrigerator for one hour before whipping cream),whip the chilled heavy cream until stiff peaksform. Fold whipped cream into dry ingredients;combine well.

Turn dough out onto a lightly floured worksurface. Knead gently until soft dough forms;about 2 minutes. Form dough into ball and patdough out to 1 1/4-inch thickness. Cut doughinto 12 wedges.


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Transfer wedges to prepared baking sheets,spacing about 1-inch apart.

For Topping: Brush scones with melted butter. Sprinkle eachscone with a bit of granulated or coarse whitesugar. Bake in preheated 375F (190C) ovenuntil golden brown, about 20 minutes. Serve

warm or at room temperature. Store in airtightcontainer at room temperature.

Makes 12 scones.

How to Toast Walnuts

Oven-Toasting

1. Preheat oven to 350 degrees F.

2. Toast walnuts BEFORE chopping them intosmaller pieces.

3. Place nuts in a single layer in an ungreasedshallow pan or rimmed baking sheet such as acookie sheet or jelly roll pan. (DO NOT use abaking sheet without sides or you may have nutsall over the oven if you accidentally tip the sheetwhen removing it from the oven.)

4. Bake 5 to 10 minutes or until they are goldenbrown. A toasted walnut may look more GOLDENthan BROWN. They will continue to brown slightlyafter they're removed from the oven. Stir once or

twice or shake the pan during toasting to aid ineven browning.

5. Remove from pan to cool.

6. After toasting and walnuts have cooled, storeany leftover toasted walnuts in the refrigerator inan airtight container for up to 1 to 2 weeks.

Note:The first time you try toasting walnuts, it's betterto err on the side of under-toasting than over-toasting. As walnuts toast, you'll notice a changein their fragrance as well as their color.

Stove-Top Toasting

Stove-top toasting works well for small batchesof walnuts. With this method, the parts of thewalnuts touching the skillet may become darkest,unlike the oven method where the walnutsbecome more of an overall golden color.

1. Toast walnuts BEFORE chopping them intosmaller pieces.

2. Heat walnuts in a dry, heavy skillet overmedium heat for 1 to 2 minutes or until they'regolden brown and they give off a rich, toastyfragrance. Watch walnuts closely when using thismethod as it's easy to burn them.

3. Stir or toss walnuts frequently for eventoasting.

4. Remove from pan to cool. Store cooledleftover toasted walnuts in the refrigerator in anairtight container for up to 1 to 2 weeks.

Source for Scone Recipe: Adapted from BonApptit Magazine Recipe, September 1997

Source for How to Toast Walnuts: Diana'sDesserts.




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Ciabatta

Servings : Makes (2) 5 x 10-inch loaves

Comments :Flat and flour dusted, this classic Italian "slippershaped" bread is characterized by its largeirregularly sized and shaped holes. It begins withbiga, Italian for "starter," a fermented-yeastmixture that lends superior flavor and texture tobread. Make the biga the day before you plan tobake this bread.

Ingredients :

For the Biga: (the starter)1 cup bread flour1/2 teaspoon sugar1/2 teaspoon instant active dry yeast2/3 cup spring water, warmed to 100 degrees F(38 degrees C)

For the Dough:3 cups bread flour1/2 teaspoon instant active dry yeast2 teaspoons instant dry nonfat milk1 1/2 teaspoons salt1 1/4 cups warm spring water (100 degrees F/38degrees C)

Instructions :1 . Make the Biga : (Make the biga the daybefore baking the bread) In a medium bowl,

combine flour, sugar, yeast, and water and stiruntil smooth. Cover bowl with a clean, dampkitchen towel and let ferment in a warm, draft-free place overnight. The resulting mixture will bebubbly and light.

2. Make the Dough:In a large bowl or food processor fitted withmetal blade, stir together flour, yeast, dry milk,and salt. Add the biga and water. Use a woodenspoon to mix or process until a wet, sticky doughis formed. Beat 5 more minutes by hand, orprocess for 45 more seconds. The dough will bespringy and wet. Scrape dough from sides of bowl and cover with a clean, damp kitchen towel.Let rise in a warm, draft-free place until trebledin size -- about 3 hours.

3. Shape the Loaves:Liberally sprinkle a work surface with flour and,without punching down, turn the dough out ontoit. Sprinkle the dough and your hands with flourand press to flatten the dough into a 6- by 6-inchrectangle. Divide the dough into two equalhalves, cover with the damp kitchen towel, and

let it rise for 30 minutes. Using well-flouredhands, stretch each rectangle of dough tomeasure 5 by 10 inches. Gently turn the edgesunder about 1/2 inch to plump up the dough.Spread your fingers wide and, using your wholehand, lightly press the dough to flatten it to itscharacteristic slipper-like shape. Generously coata baker's peel or a baking sheet with cornmealand flip the dough over onto the peel. Rub flour

over the dough surfaces, cover with a damptowel, and let rise for 30 more minutes.

4. Bake the Loaves:Place a baking stone in the lower third of theoven and preheat for at least 30 minutes (tothoroughly heat the stone) at 425 degrees F (220degrees C). Use a quick shoveling motion to slideeach loaf from the peel or baking sheet onto thehot stone. Mist the inside of the oven with 3 or 4sprays of water and bake until loaves are goldenbrown, 25 to 30 minutes. Cool on a wire rack.Serve warm or at room temperature. Store in anairtight container.

Makes two 5 x 10-inch loaves.

Date : May 26, 2003


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Classic Blueberry Cream Scones

Servings : Makes 12 scones

Comments :Fresh blueberries are available from May throughSeptember or October so if possible use fresh. Of course, frozen blueberries can also be used inthis recipe. If you are using frozen blueberries,make sure they are unsweetened. When makingthe scones, do not thaw the frozen blueberries asthey will turn your scones blue during baking.

These scones are wonderful split open andslathered with clotted or double cream, crmefrache or lemon curd.

Ingredients :1/2 cup heavy cream1 large egg

1 teaspoon vanilla extract2 cups all-purpose flour1/4 cup granulated sugar1/2 teaspoon salt1 tablespoon double acting baking powder1/2 teaspoon baking soda6 tablespoons (3/4 stick/3 oz./85g) chilledunsalted butter, cut into small pieces3/4 cup fresh or frozen blueberries, (rinse anddry well if using fresh blueberries)

Additional cream, for brushing tops of sconesGranulated or turbinado sugar, for sprinkling overscones

Instructions :TipIf using frozen blueberries, do not thaw them asthe scones will turn a blue color while baking.There is no need to rinse frozen blueberries. If using fresh blueberries, make sure to rinse anddry them well.

Preheat oven to 400 degrees F/200 degrees C.Lightly grease a baking sheet. Set aside.

In a medium mixing bowl, whisk together thecream, the egg, and the vanilla.

In a large mixing bowl sift together the flour,sugar, salt, baking powder, and baking soda. Addthe butter and blend the mixture until itresembles coarse meal. Gently stir in theblueberries and add the cream mixture with afork until the mixture forms a sticky butmanageable dough.

Knead the dough gently on a lightly flouredsurface for 30 seconds, pat it into a 3/4-inch-thick round, and cut out 12 wedges or, using a 3-inch cutter, cut out rounds. Arrange the wedgesor rounds, 2 inches apart, on the prepared bakingsheet. Brush with the additional cream, andsprinkle with sugar. Bake the scones on themiddle rack of preheated oven for 15 to 18minutes, or until they are a light golden brown.

Transfer to wire cooling rack for 10 minutesbefore serving.

Serve scones with lemon curd, double or clottedcream or crme frache.

Storing and Freezing:Store scones at room temperature in an airtightcontainer for up to 1 day or scones may also befrozen. If freezing baked scones, let scones coolcompletely, wrap in aluminum foil and place inplastic freezer bag and freeze for up to 1 month.To reheat, unwrap scones (thaw wrapped, if frozen) and place onto a baking sheet. Bake in a350 degree F/180 degree C oven 8 to 10 minutesor until warm.

Makes 12 scones.

Date : July 28, 2006


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Country Style French Bread

Servings : Makes 1 large loaf or 2 medium sizeloaves

Comments :You could make this bread, and no other, for therest of your baking career, and never feelcheated. It uses the sponge, or poolish, method:sort of a poor man's or woman's sourdoughstarter -- no feedings, little pre-planning, lots of flexibility and superb bread. I usually make thisdough, sponge starter and all, in the breadmachine, but you can do it by hand, processor,or stand mixer. After barbecue season, bake thisbread in the conventional oven but atomize itwith water to get that crisp crust. If you'vealways wanted crusty, hole-ridden, French-stylebread, this is the ticket.

Ingredients :

For the Sponge Starter: (Begin 2 to 16 hoursahead)1 cup cool-lukewarm water, preferably springwater (90 to 100F)1/2 teaspoon active dry or instant yeast1 1/4 cups King Arthur Unbleached Special BreadFlour (or any other brand of unbleached specialbread flour)1/4 cup King Arthur 100% White Whole Wheat orTraditional Whole Wheat Flour (or any otherbrand of white whole wheat or traditional wholewheat flour)

For the Dough:All of the sponge starter (above)1 cup lukewarm water, preferably spring water(l00 to 115F)3/4 teaspoon active dry or 1/2 teaspoon instantyeast1 tablespoon sugar3 3/4 to 4 cups King Arthur Unbleached SpecialBread Flour (or any other brand of unbleachedspecial bread flour)1 tablespoon kosher salt

Instructions :To Make The Sponge: Stir all of the sponge ingredients together tomake a thick, pudding-like mixture. Cover withplastic wrap and leave on a counter overnight orfor at least 2 to 4 hours. If you're making this ina bread machine, place the sponge ingredientsinside, and turn the machine on for just a fewseconds to mix the ingredients together. Turn themachine off and close the cover. Let the spongerest for 4 hours or overnight (anywhere between2 and 16 hours is fine, the longer the better).

To Make The Dough:Stir down the sponge with a spoon and add thewater, yeast, sugar, most of the flour (hold backabout 1/2 cup to use if required), and salt. Kneadthe dough, adding more flour as necessary, tomake a soft dough, 10 to 12 minutes.

Note:

You may also do this in your bread machine,using the Dough or Manual setting. After thedough has finished kneading, place it in a lightlygreased bowl, and continue as directed below.

Big Tip:Mix ingredients together using up to 80% of theflour called for. Mix into a loose, messy mass. Letthe dough rest for 12 minutes. Then continue,kneading and adding additional flour as required.Overall, the dough handles better, having had achance to absorb the flour while resting andrelaxing, and you'll tend to add less flour.

Place the dough in a lightly greased bowl orplastic container, cover with lightly greasedplastic wrap and a damp towel, and let it riseuntil almost doubled (depending on the weather,this could be l to 2 hours). If you're going out, orif you prefer, let the dough rise slowly in thefridge. If your dough has been refrigerated, allowit to come to room temperature; it'll warm upand rise at the same time. After its first rise,deflate the dough gently, but don't knock out allthe air; this will create those "holes" so important

to French bread. Form the dough into a roundball. Place two cookie sheets atop one another,and place a semolina- or cornmeal-dusted pieceof parchment paper on top. Gently place the ballof dough on the cookie sheets, seam-side down.Cover it lightly with a tea towel, and let it rise thesecond time until it's puffy and about 40% to50% larger, anywhere from 45 to 90 minutes(depending on the weather, luck, and magic).Slash or cross-hatch the bread with a sharp knifeor lame. Dust it with a little flour.

Baking in your Grill:Preheat your grill to High. Place the bread (on thedoubled-up cookie sheets) on the grill, and closethe cover. Immediately reduce the heat toMedium (400F/200C), and allow the bread tobake for 25 minutes, or until it's well-browned.Reduce the heat to Low, and carefully place thebread directly on the grill. Continue to bake untilcompletely done, about 5 minutes.

For Regular (Oven) Baking:Preheat the oven to 475F/245C. Slash thebread, spritz water into the oven with a clean


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plant mister, and place the bread in the oven.Reduce the heat to 425F/220C and spritz withwater every few minutes for the first 15 minutesof baking. Bake the bread for about 25 to 30minutes, or until it tests done.

Makes 1 large round loaf or two medium sizeloaves, 10 to 12 servings.


Source : King Arthur FlourDate : June 2, 2003

==============================Country Style Sour Cream Bread

Servings : Makes 1 round loaf (8-10 slices)Ingredients :1 cup sour cream, at room temperature3 tablespoons water

2-1/2 to 3 cups all-purpose flour, divided1 package active dry yeast2 tablespoons sugar1-1/2 teaspoons salt1/4 teaspoon baking sodaVegetable oil or nonstick cooking spray1 tablespoon poppy or sesame seeds

Instructions :Stir together sour cream and water in smallsaucepan. Heat over low heat until temperaturereaches 120 to 130F (48-54C). Do not boil.Combine 2 cups flour, yeast, sugar, salt andbaking soda in a large bowl. Spread sour creammixture evenly over flour mixture with rubberspatula. Stir until well blended. Turn out doughonto lightly floured surface. Turn out onto lightlyfloured surface. Knead about 5 minutes addingenough of remaining flour to make a smooth andelastic dough.

Grease large baking sheet. Shape dough intoball; place on prepared sheet. Flatten into 8-inchcircle. Brush with oil. Sprinkle with poppy orsesame seeds. Invert large bowl over dough and

let rise in warm place 1 hour or until doubled inbulk.

Preheat oven to 350F (180C). Bake 22 to 27minutes or until golden brown. Removeimmediately from baking sheet; cool on wirerack.

Makes 1 round loaf (8-12 slices).

Date : June 21, 2003

Croissants

Servings : Makes 40 croissantsWhat is a Croissant?

Definition: [kwah-SAHN; KWAH-sawn; kruh-SAHNT] The origin of this flaky, buttery-richyeast roll dates back to 1686, when Austria wasat war with Turkey. In the dead of night a groupof bakers, hearing Turks tunneling under theirkitchens, spread the alarm that subsequently ledto the Turkish defeat. In turn, the vigilant bakerswere awarded the privilege of creating acommemorative pastry in the shape of thecrescent on the Turkish flag. Croissant is theFrench word for "crescent." Originally, thecroissant was made from a rich bread dough. Itwasn't until the early 1900s that a creativeFrench baker had the inspiration to make it witha dough similar to puff pastry . . . and so aclassic was born. Croissants can be made with

buttered layers of yeast dough or puff pastry.They're sometimes stuffed (such as with a stickof chocolate or cheese) before being rolled into acrescent shape and baked. Croissants aregenerally thought of as breakfast pastries but canalso be used for sandwiches and mealaccompaniments.

Source: The New Food Lover's Companion,Second Edition, by Sharon Tyler Herbst

Ingredients :2 eggs21 ounces cold water1 1/2 ounces fresh yeast4 ounces sugar9 ounces dry milk14 ounces high gluten flour6 ounces cornstarch1 ounce salt8 1/2 ounces (2 sticks + 1 tablespoon) butterEgg wash (1 egg beaten with 1 tablespoon water)

Instructions :Mix all ingredients except the butter for 5

minutes on first speed in a mixer. Continue tomix for another 5 minutes on second speed. Onceall ingredients have combined, remove doughfrom mixing bowl, wrap in plastic, and place inthe refrigerator for 20 minutes.

Flatten the butter out into an 8 by 8-inch squareshape. Roll out the dough into a 14 by 14-inchsquare shape, with the corners pointing towardsyou. Place the butter on the dough, with thecorners placed opposite the corners of the dough.Fold in the corners of the dough over the butter


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to the center, sealing all the seams. Wrap doughin plastic, and refrigerate for 20 minutes.

Remove the dough from the refrigerator, and rollthe dough out approximately 18 inches in arectangle. Then fold one end to the center, andfold other end, overlapping each fold. This iswhat we call a three-fold. Wrap dough andrefrigerate for 20 minutes. Repeat same process

one more time, and refrigerate.

Remove dough from refrigerator, and roll outuntil dough is a rectangle that is approximately1/8-inch thick. Halve the dough lengthwise, andthen cut each section into 10 triangles. Roll eachtriangle from base of triangle to tip, shape it intoa crescent, and place on a baking sheet linedwith parchment paper. Lightly brush eachcroissant with some egg wash. Let the croissantrise for 1 hour or until they have doubled in size.

Preheat oven to 375 degrees F/190 degrees C.

Place croissants in oven and bake for 10 to 15minutes, until golden brown.

Prep Time: 1 hour 30 minutesCook Time: 15 minutesInactive Prep Time: 20 minutes

Makes 40 croissants.


==============================

Crusty Hard Rolls

Servings : Yield: 12 rolls

Ingredients :Starter1/2 cup water1 cup King Arthur Unbleached All-Purpose Flour1/8 teaspoon instant yeast

DoughAll of the starter3 1/2 cups King Arthur Unbleached All-PurposeFlour1 cup water1 1/2 teaspoons salt1/4 teaspoon instant yeast

Instructions :The Starter:Mix the starter ingredients together until smooth,cover, and let rest at room temperatureovernight.

Combine all of the dough ingredients and mixand knead them together -- by hand, mixer orbread machine, until you've made a soft,

somewhat smooth dough; it should be cohesive,but the surface should still be a bit rough. Allowthe dough to rise, covered, for 3 hours, gentlydeflating it and turning it over after 1 hour, andagain after 2 hours.

Turn the dough out onto a lightly greased orfloured work surface. Divide it into 12 pieces,shape the pieces into balls, and firm them up byrolling them under your lightly cupped fingers onan unfloured work surface. Place the rolls on aparchment-lined baking sheet, cover them, andlet them rise for 1 1/2 to 2 hours, until they'vedoubled in size. Refrigerate them for severalhours, or overnight.

Remove the rolls from the refrigerator, and brushthem with a wash made of 1/2 cup water mixedwith 1 tablespoon egg white (you won't use up allthe wash). Slash a 1/4-inch deep cut across thetop of each roll, and bake them in a preheated425F (220C) oven for 20 to 25 minutes, untilthey're a deep golden brown. Remove them fromthe oven, and cool on a wire rack. For an extra-crisp crust, allow them to cool in the turned-off,

door-propped-open oven.

Yield: 12 rolls.

Reviews

Reviewer: Janice Rosenberg

This recipe was exactly what I wanted. I replaced1 1/2 cups of the King Arthur with whole wheatflour, added 1 tablespoon of soy flour and 2tablespoons of oat bran. Before I made the

dough into rolls, I kneaded in raisins andchopped toasted walnuts. I allowed the rolls torest overnight in the fridge and was delightedwith the baked results. These rolls freeze well,too.


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Dark Chocolate Chip Scones

Servings : 24

Ingredients :3-1/4 cups all-purpose flour1 tablespoon plus 1 teaspoon baking powder2 cups (12- oz. pkg.) HERSHEYS SPECIAL DARKChocolate Chips2 cups chilled whipping cream2 tablespoons butter, melted1/2 cup granulated sugar1/4 teaspoon salt1/2 cup chopped nuts (optional)Additional sugarConfectioners' sugar (optional)

Instructions :1. Preheat oven to 375 degrees F (190 C). Lightlygrease 2 baking sheets.

2. Stir together flour, 1/2 cup sugar, bakingpowder and salt in large bowl. Stir in chocolatechips and nuts, if desired.

3. Stir whipping cream into flour mixture, stirring just until ingredients are moistened.

4. Turn mixture out onto lightly floured surface.Knead gently until soft dough forms (about 2minutes). Pat dough into 4-1/2 x 16-inchrectangle about 1-1/4 inches high. Dividerectangle into 12 smaller rectangles eachmeasuring 1-1/2 by 4 inches. Cut each rectanglediagonally, forming a total of 24 triangles.*Transfer triangles to prepared baking sheets,spacing 2 inches apart. Brush with melted butterand sprinkle with additional sugar.

5. Bake 15 to 20 minutes or until lightlybrowned. Serve warm, sprinkled withconfectioners' sugar, if desired.

Makes 24 scones.

Note:

Rectangles can also be cut crosswise into smallerrectangles about 1-1/2 by 2 inches.

Source : Hershey'sDate : February 27, 2004

Easy Corn Tortillas

Servings : Makes 12 (6-inch) or 18 (4-inch)tortillasComments :The basic bread of Mexico, freshly made corntortillas have a rich, earthy aroma and awonderful flavor to which store-bought varietiessimply can't compare. Masa harina, a Mexican-style cornmeal, provides authentic flavor andtexture. A comal, an old-fashioned Mexicanstove-top griddle, is the ideal cooking surface. Alarge cast iron griddle that fits across two burnersworks even better since you're able to cook moretortillas at one time.

Shaping tortillas by hand is a technique thattakes some practice. A handy tool even theartisans use is a tortilla press. By using a press,you'll skip the work of shaping tortillas, and getright to eating them instead!

Ingredients :2 cups masa harina (or golden corn flour)Pinch of salt1 cup lukewarm water, or as needed

Instructions :MAKING MASA DOUGH: In a large bowl, combine the masa harina andsalt. Gradually stir in the 1 cup lukewarm wateruntil smooth. The dough should be slightly stickyand form a ball when pressed together. To test,flatten a small ball of dough between your palmsor 2 sheets of plastic wrap. If the edges crack,add more lukewarm water, a little at a time, untilthe edges are smooth.

Divide the dough into 12 or 18 pieces, dependingupon the size tortillas you need. Roll each pieceinto a ball. Place the balls on a plate and coverwith a damp kitchen towel. Heat a dry gr

dianas desserts

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