|
| |
| Grease a loaf pan. Sift dry ingredients together. Stir in 3/4 c of the almonds and 1T of the lime zest. Beat egg well w milk in small
bowl. Stir in 4T melted butter and 2T lime juice. Add all at once to flour mix; stir just until evenly moist. Spoon in pan. Spread top even.
Combine remaining almonds and butter w 2T sugar in a cup. Spoon evenly over batter. Bake at 350 1 hour and 10 min or until pick
comes clean. Cool on rack 10 min. Loosen around edges w knife; turn out onto rack. Place right side up.. Drizzle remaining 1T lime
juice over loaf, then sprinkle w remaining 1T zest. Cool completely. Wrap and store overnight to mellow flavors. |
| Rinse a large bowl under hot water. Put 1.5 c very warm water in bowl and sprinkle with the yeast. Let stand a few minutes, then stir
until dissolved. Stir in sugar, salt and enough flour to make a soft dough. Turn out on lightly floured board and knead 10 min or until
smooth and elastic. Cover w sheet of plastic wrap and let rise in warm place free from drafts 15 min. Punch down and roll in rectangle
9" x 5". With floured knife, cut in 12 equal strips. Pull and pat each strip until about 3/4" wide. Moisten ends, join together to form
circle and put bagels on floured waxed paper covered cookie sheet. Cover lightly and let rise 20 min. Bring 1 gal water to boil in large
kettle. Reduce heat and drop in bagels one at a time. Simmer 4 or 5 at a time exactly 7 min. Remove and drain on towel while cooking
remaining bagels. When all are cooked, arrange on ungreased cookie sheet and bake in pre-heated 375 oven 30-35 min. |
| Biscuits, Cream Drop | Serves |
| Preheat oven to 400. Stir together flour, baking powder, salt and sugar. Add cream, then stir just until a dough forms. Drop heaping
1/4
cups of batter, about 1 inch apart, on ungreased large baking sheet. Bake in middle of oven until tops are pale golden and bottoms are
golden brown, 18-20 min. Serve with butter and jam. |
|
Stir together
flour, baking powder, salt and sugar. Set aside. Measure cereal and milk
into large bowl. Stir. Let stand 5 min or until cereal is softened. Add
egg and oil. Beat well. Add flour mix, stirring only until combined. Spoon
into 12 muffin cups. Bake at 400 for 20 min. |
|
Stir
together warm water, yeast, and 1/2 tsp sugar in bowl of
heavy-duty standing elec. Mixer and let stand until foamy, 5
min. Add butter and remaining 1/4 c sugar and mix w paddle
attachment at low speed until just combined. Add warm milk and
mix until butter is melted , |
|
|
Water |
0.25 |
|
c
warm (105-115) |
|
Yeast |
2 |
|
1/4
oz pkg (1.5T) |
|
Sugar |
0.25 |
|
c
plus 1/2 tsp |
|
Butter |
0.25 |
|
c
unsalted, softened in pieces |
|
Milk |
2 |
|
c
scalded and cooled to warm |
|
Egg |
2 |
|
large,
lightly beaten |
|
Flour |
6 |
|
c
all purpose, plus 1/2 c |
|
Carambola Bread
Beat eggs until light and foamy; add sugar, oil, carmabola, and vanilla. Mix
lightly, but well, by hand. Combine dry ingredients, sifted together, to first
mixture and blend well. Stir in nuts and pour into two greased and floured 9 x 9
x 3 inch pans. Bake at 350 of 15 min; lower heat to 325 and continue baking for
45 more minutes. Do finger test for doneness.
Egg 3
Vegetable Oil 1 c
Vanilla 2 tsp
Flour 3 c
Baking Powder 0.5 tsp
Nuts 1 c chopped
Sugar 2 c
Carambola (Star Fruit) 2 c chopped fne
Cloves 0.25 tsp
Cinnamon 0.25 tsp
Salt 0.25 tsp
Cheesy
Crackers
|
In large bowl,
mix flour, wheat germ, celery seed and salt. Cut in soft butter and
cottage cheese. Wrap and chill 1 hr. Roll out 1/4 of dough 1/8"
thick. Cut in 2" circles and pierce w fork. Repeat w remaining dough.
Bake on ungreased cookie sheet in 450 oven lowered to 400 for 12-15 min. |
|
Preheat
oven to 350. Butter and flour a 9x5x3" loaf pan, knocking out
excess flour. Spread 3 c coconut in large shallow baking pan (1"
deep) and toast in middle of oven, stirring occasionally, until evenly
golden brown, 20-25 min. (Watch carefully; edges burn quickly) Cool
completely in pan on a rack, about 15 min, then grind in a food
processor to a coarse meal, about 40 sec (1.25 c). Leave oven on. Stir
together flour, ground coconut, and remaining cup of untoasted coconut
in a large bowl. Beat together butter and sugar in another bowl with an
electric mixer at medium speed until pale and creamy, 1-2 min. Add eggs
one at a time, beating well after each addition. Whisk 1 c water into
flour mix, then add egg mix, whisking just until well blended. Pour
batter into pan, smoothing top, and bake in middle of oven until a
wooden skewer inserted in center comes out clean and top is evenly
brown, 1 hour to 1 hr 10 min. Cool to warm in pan n rack, 10-15 min,
then turn out of pan and set right side up on rack to cool completely. |
|
Butter |
0.5 |
|
c,
unsalted, softened |
|
Beat 3 eggs in
large bowl, Over top, sift 3/4 c flour, 1T sugar and 1/2 tsp salt. Beat
just until smooth. Stir in 1 c milk and 1T clarified butter. Heat griddle
slowly, till water drops bounce. Grease lightly w butter. Spread on
desired amount of batter and spread or tilt. Bake 1-2 min and turn and
bake 1-2 min more. Makes 3.5 dozen @ 3", 20 @ 2 T, or 8 @ 8" |
|
Add 3/4 c milk
and 2T oil to 2 c Bisquik. Stir till damp. Drop by rounded T on hot stew.
Cook uncovered 10 min and covered 10 min. |
|