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Old November 26th, 2007, 04:45 PM   #1
Kathie Fry
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Default Bread Recipes

Share your favorite yeast bread, quick bread, muffin, pancake, and waffle recipes here.
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Old November 26th, 2007, 05:45 PM   #2
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Quote:
recipe and photo originally posted by online inline:


Rustic Whole Wheat Bread.
This is my third batch of home baked bread in the last week, and my favorite. Made three loaves today and have enough dough mixed up in the fridge to make three more in a couple of days. All breads are made with tile baking stone in the bottom of the oven and with overnight fermenting of the yeast "biga" or starter, for the old world goodness of an artisan bread.

Recipe:
http://www.thefreshloaf.com/recipes/rusticbread

Let me know if you have a good bread recipe.

Thanks.

- online inline

Last edited by Kathie Fry; November 26th, 2007 at 07:50 PM.
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Old November 26th, 2007, 07:34 PM   #3
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Default Rustic Bread Recipes?

Quote:
question originally posted by online inline:
Anybody have any good rustic bread recipes? Preferably of the yeast variety, with crunchy crust?
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Old November 26th, 2007, 07:44 PM   #4
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Default Pancakes With Lemon Curd

Quote:
Recipe originally posted by pastskater:
from my friends up north in OR

PANCAKES WITH LEMON CURD

Pancake Ingredients:
2-1/2 cups flour
5 teaspoons baking powder
1-1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 cup molasses
2 cups milk
2 eggs, slightly beaten
1 cup raisins
6 tablespoons butter, melted (may be omitted or reduced)

Instructions:
This delectable combination is the result of contributions from two of Gail's good friends. The pancake recipe comes from Dee Maaske and the lemon curd recipe comes from Jeanne Hall, a graduate of Cordon Bleu, London.

Cover raisins in boiling water to soften. Mix and sift flour, baking powder, salt, soda and spices. Combine molasses and milk; add to eggs. Stir in melted butter (optional). Add molasses mixture to flour mixture and stir only until completely moistened. Stir in raisins. Bake on 350 degree griddle, using butter for griddle and 1/4 cup batter or less for each pancake.Flip when pancake bubbles.

Lemon Curd:
3 eggs beaten
1/2 cup sugar
6 tablespoons butter, melted
3 ounces fresh lemon juice (2 lemons)
Lemon rind, grated of same two lemons

Combine sugar and eggs and lemon juice. Add melted butter. Microwave on low to medium low setting, stirring every three minutes until thickened. Add lemon zest. Top each pancake with curd.
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Old November 26th, 2007, 07:45 PM   #5
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Default Orange Pancakes With Orange Sauce

Quote:
Recipe originally posted by pastskater
I have the Harvey girls version of Orange pancakes, but this is being some very nice people giving some recipes, here goes:

Orange Pancakes with Orange Sauce

Pancakes:
2 cups biscuit mix (not pancake mix)
3 Tbsp sugar
2 eggs
3/4 cup orange juice
3/4 cup milk

Sauce:
1/4 cup sugar
1 1/2 tsp corn starch
3/4 cup orange juice


Instructions:
Mix pancake ingredients, stirring only until well-blended. Drop on 350-degree griddle, turn when bubbles appear. Top with orange sauce and slivered almonds, garnish with orange twist and edible green leaf.
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Old November 27th, 2007, 11:46 PM   #6
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this is from one of my recipes cards


Crusty Country bread

1 pkg. active yeast
2 tbsp honey, at room temp
½ cup warm water(105-115 F)
1 alcoholic or non alcoholic beer
at room temp
1 tbsp. vegetable oil
1 ½ tsp salt
1 teaspoon caraway seeds
3 ½ c. all-purpose flour
1 cup rye flour

Glaze and Topping
1 large egg, lightly beaten
1 ½ tsp. caraway seeds

1. In a large bowl, dissolve yeast and honey in warm water.
2. Let stand until foamy, 5 to 10 minutes.
3. Stir beer, oil, slat and caraway seeds into yeast mixture.
4. Using a heavy-duty electric mixer fitted with the paddle attachment and set on low speed, beat in all purpose flour and rye flour, ½ cup at a time, until a stiff dough forms.
5. On a floured surface, knead dough until smooth and elastic, 5 to 10 minutes, adding more flour to prevent sticking.
6. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rise in a warm place until doubled. 1 hour
7. Punch down dough, shape dough into an oblong loaf; transfer to prepared baking sheet. Cover loosely with a damp cloth; let rise in a warm place until almost doubled, 45 minutes.
8. Using a knife, slash top of loaf. Brush loaf with beaten egg. Sprinkle with caraway seeds.
Preheat oven to 375F. Bake loaf for light golden and bottom sounds hollow when tapped, 35 minutes. Transfer loaf to a wire rack to cool
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Old November 30th, 2007, 11:24 PM   #7
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another from my recipe book:

WHOLE WHEAT BREAD

YEAST
ALL PURPOSE FLOUR
MILK
SHORTENING
MOLASSES
SUGAR
SALT
WHOLE WHEAT FLOUR

1. Soften: 1 cake yeast or 2 pkg. active dry yeast in 1 cup lukewarm water. Stir in: about 2 cups all-purpose flour to make a thick batter. Beat until smooth. Cover and let stand in a warm place overnight.
2. Next day scald: 1 cup milk with 3 tbsp shortening, 2 Tbsp. molasses, 1 Tbsp. sugar, and 2 ½ tsp salt. Cool to lukewarm.
3. Stir down the yeast sponge and combine with the milk mixture. Beat in: 4 cups sifted whole wheat flour, or enough to make a stiff dough. Turn dough out on lightly floured board and knead until smooth. Divide into 2 equal portions. Cover with a towel and let rest for 10 minutes. Then shape into loaves and put into greased 1- lb loaf pans. Brush tops with melted shortening, cover, and let rise for about 1½ hours, or until double in bulk.

Preheat oven to hot (400F)
Bake loaves for 45 to 50 minutes in the hot oven, or until brown.
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Old December 2nd, 2007, 08:02 PM   #8
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here is my attempt at Italian bread:
[IMG][/IMG]


herb Focaccia

Serves 6
2 1/2 c. flour unbleached white flour, plus extra for dusting
1 envelope active dry yeast
1 1/2 tsp. salt
1/2 tsp. sugar
1 1/4 cups hand hot water
3 tbsp. extra virgin olive oil, plus extra for greasign
4 tbsp. finely chopped fresh herbs
sea salt, for sprinkling

Combine the flour, yeast, salt and sugar in a bowl and make a well in the center. Gradually stir most of the water and 2 tbsp of the olive oil to make a dough. Gradually add the remaining water, if necessary, drawing in all the flour.

Turn out onto a lightly floured counter and knead. Transfer to a bowl and lightly knead in ther herbs for 10 minutes until soft but not sticky. Wash the bowl and lightly coat with olive oil.

Shape the dough into a ball, then put it in the bowl and turn the dough over. Cover tightly with a dish towel or lightly greased plastic wrap and set aside in a warm place to rise until the dough has doubled in volume. Mean while , sprinkle polenta over a baking sheet.

Turn the dough out onto a lightly floured coutner and knead liglty. Cover with the upturned bowl and let stand for 10 minutes. Roll out and pat the dough into a 10 inch/25cm circle, about 1/2 inch thick, and carefully transfer it to the prepared baking sheet. Cover the dough with adihs towel and let rise again for 15 minutes.

Using a lightly oiled finger, poke indentations all over the surface of the loaf. Drizzle the rmaining olive oil over and sprinkle lightly with sea salt. Bake in a preheated overn. 450F/230C for 15 minutes, or until golden and the loaf sounds hollow when tapped on the bottom. Transfer the loaf to a wire rack to cool completely.
(I had to make a few loafs of this today and so made a difference in herbs) you can sprinkle cheese, and/or garlic before baking on top and use your favorite herbs in mixture. oregano, rosemary, basil, and so and so on...your choice
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Old December 15th, 2007, 05:58 PM   #9
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CHEESE AND HERB BISCUITS WITH YOGURT

Serves 4


generous 1 1/3 cups whole-wheat flour
1 ½ tsp. baking powder
pinch of salt
1 tbsp margarine
¾ c. finely grated Red Leicester cheese
1 tsp paprika
scant ¼ c. fresh marjoram leaves, or
1 ½ tsp.dried marjoram leaves,
2/3 c. lowfat yogurt at room temperature

Sift together the flour, baking powder, and salt. Rub in the margarine until the mixture is fine and crumbly. Stir in the cheese, paprika, and marjoram.

Add the yogurt, mixing to a soft dough, adding a little milk if needed. Knead lightly on a counter and roll out to approximately ½ in/1 cm thickness.
Cut out 8 biscuits with a pastry cutter. Place on a greased and floured baking sheet and bake int eh oven at 400F/200C for 15-20 minutes or until golden brown.
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Old December 20th, 2007, 12:33 PM   #10
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Wheat bread

Sift the flour into a large bread-pan or bowl; make a hole in the middle of it, and pour in the yeast in the ratio of half a teacupful of yeast to two quarts of flour; stir the yeast lightly, then pour in your "wetting," either milk or water, as you choose,—which use warm in winter and cold in summer; if you use water as "wetting," dissolve in it a bit of butter of the size of an egg,—if you use milk, no butter is necessary; stir in the "wetting" very lightly, but do not mix all the flour into it; then cover the pan with a thick blanket or towel, and set it, in winter, in a warm place to rise,—this is called "putting the bread in sponge." In summer the bread should not be wet over night. In the morning add a teaspoonful of salt and mix all the flour in the pan with the sponge, kneading it well; then let it stand two hours or more until it has risen quite light; then remove the dough to the molding-board and mold it for a long time, cutting it in pieces and molding them together again and again, until the dough is elastic under the pressure of your hand, using as little flour as possible; then make it into loaves, put the loaves into baking-tins. The loaves should come half way up the pan, and they should be allowed to rise until the bulk is doubled. When the loaves are ready to put into the oven, the oven should be ready to receive them. It should be hot enough to brown a teaspoonful of flour in five minutes. The heat should be greater at the bottom than at the top of the oven, and the fire so arranged as to give sufficient strength of heat through the baking without being replenished. Let them stand ten or fifteen minutes, prick them three or four times with a fork, bake in a quick oven from forty-five to sixty minutes.

If these directions are followed, you will obtain sweet, tender and wholesome bread. If by any mistake the dough becomes sour before you are ready to bake it, you can rectify it by adding a little dry super-carbonate of soda, molding the dough a long time to distribute the soda equally throughout the mass. All bread is better, if naturally sweet, without the soda; but sour bread you should never eat, if you desire good health.

Keep well covered in a tin box or large stone crock, which should be wiped out every day or two, and scalded and dried thoroughly in the sun once a week.
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Old December 26th, 2007, 03:31 PM   #11
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Egg Nog Bread

2 eggs
1 cup sugar
1 cup dairy eggnog
1/2 cup butter, melted
1/4 tsp. nutmeg
2 tsp. rum extract
1 tsp. vanilla
2 1/4 cup flour
2 tsp baking powder

Preheat oven to 350 degrees.
Grease bottom of bread pan.
Beat eggs, add sugar, eggnog, butter, rum and vanilla.
Blend well, add flour, baking powder and nutmeg.
Stir until just moistened. Pour into greased pan.
Bake at 350 degrees for 45-50 minutes or until toothpick comes out clean
Cool 10 minutes. Remove from pan. Cool bread completely before slicing.
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Old January 15th, 2008, 08:07 PM   #12
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This just got sent...as to why if considered Christmas...I just don't know

better late than never

Marmalade Bread (ORANGE)

1/2 c. margarine, softened
1/2 c. brown sugar, packed
2 eggs
10-oz. jar orange marmalade
2-3/4 c. all-purpose flour
2 t. baking powder
1/2 t. baking soda
1 t. salt
1/2 c. orange juice
1/2 c. chopped nuts

Beat together margarine and sugar until light and fluffy. Add eggs, one at a time, mixing well. Blend in marmalade; set aside. Combine flour, baking powder, baking soda and salt. Add dry ingredients to margarine mixture alternately with orange juice; stir in nuts. Pour into a greased and floured 9"x5" loaf pan. Bake at 350 degrees for about one hour, or until toothpick tests clean. Cool 15 minutes before removing from pan. Makes one loaf.
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Old January 21st, 2008, 08:39 PM   #13
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from Puerto Rico
(SERVE WITH MEXICAN OR PUERTO RICAN FOOD)
40 YR OLD RECIPE

ALMOJABANAS
(RICE MEAL CRULLERS)
FLOUR
RICE MEAL
BAKING POWDER
SALT
MILK
EGGS
BUTTER
CHEDDAR CHEESE
PARMESAN CHEESE
COOKING OIL

1. Combine: ½ c. flour and ¼ cup water and let stand for 2 hours.
2. Mix: 1 cup rice meal, 2 tsp double-acting baking powder, and ½ tsp salt. Sift into flour mixture.
3. Add: 5 eggs, one at a time, beating vigorously after each addition.
4. Add: 4 tbsp melted butter, 1 c shredded cheddar cheese, ¼ c grated Parmesan Cheese, and mix well.
5. Stir in: ¼ c milk.
6. Drop by half tbsps into hot deep fat (360F.) and fry for 3 minutes, turning once. Drain on absorbent paper. Serve hot.

*To make rice meal in a electric blender, put 1 cup raw rice into container. Cover and blend on high speed for 2 minutes, sift and discard any particles which do not go through sieve.
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Old February 23rd, 2008, 03:32 PM   #14
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YOU TOP-IT BISCUITS


Ingredients

2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup cold butter
1/2 cup milk
1/2 cup dairy sour cream

Directions
1. Preheat oven to 400 degrees F. Measure flour, baking powder, baking soda, and salt. Stir these ingredients together in a large mixing bowl. Using a pastry blender, cut butter into dry ingredients until mixture resembles coarse crumbs. (Or, crumble the butter in with your fingers.)

2. In a small bowl stir together milk and sour cream until mixture is almost smooth. Make a well in the center of the flour mixture. Add the milk mixture all at once. Using a wooden spoon stir just until the dough sticks together.

3. Using hands or a wooden spoon, push dough onto a lightly floured surface. Sprinkle a little flour on hands. Gently knead 8 or 10 times or just until dough holds together.

4.
Pat dough to 1/2-inch thickness. (Or, roll dough with a floured rolling pin.) Using the edge of a clean, floured ruler, cut dough into large diamonds or squares, approximately 3 inches. Place on ungreased baking sheet, leaving about 1-inch space between each biscuit.

5. Bake for 12 to 15 minutes or until golden brown. Using a wide spatula carefully remove biscuits from baking sheet. Serve immediately. Makes 10 biscuits.

Biscuit Toppers: Before baking, you may brush tops of homemade or purchased, ready-to-bake biscuits with melted butter. Add toppers such as mini chocolate chips, chopped nuts, cinnamon sugar, or shredded cheddar cheese and pepperoni slices.
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Old February 23rd, 2008, 03:53 PM   #15
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SOUTHERN DRESS-UP DRESSING

Ingredients

2 medium sweet potatoes
4 slices bacon
Butter
3/4 cup chopped onion
1 clove garlic, minced
2 cups chopped fresh collard greens or Swiss chard
3 cups corn bread stuffing mix
1/2 cup coarsely chopped pecans
1 Tbsp. snipped fresh parsley
1/4 tsp. coarsely ground black pepper
1 to 1-1/4 cups chicken broth

Directions
1.
Preheat oven to 325F. Wash sweet potatoes; prick several times with a fork. Place on a microwave-safe plate. Microwave on 100 percent power (high) for 4 to 6 minutes or until tender; cool at least 20 minutes. Peel potatoes and cut into 1/2-inch cubes; set aside.

2. Meanwhile, in a large skillet cook bacon until crisp; drain bacon on paper towels. Reserving drippings in skillet. Crumble bacon; set aside. Measure drippings. If necessary, add butter to drippings to make 3 tablespoons. Cook onion in reserved drippings over medium heat until just tender. Add garlic; cook 30 seconds. Add collard greens or chard and cook 5 minutes more or until tender.

3. In bowl combine potatoes, bacon, onion mixture, stuffing mix, pecans, parsley, and pepper. Add enough broth to moisten, toss lightly to combine. Transfer to a 2-quart casserole or baking dish; cover. (Or use to stuff an 8- to-10 pound turkey.) Bake casserole about 45 minutes or until heated through (165F). Makes 8 to 10 servings.
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Old March 11th, 2008, 10:38 PM   #16
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Cinnamon Rolls

Ingredients

4 to 4-1/2 cups all-purpose flour
1 package fast-rising active dry yeast
2/3 cup milk
2/3 cup water
1/2 cup sugar
1/2 cup cooking oil
1/2 teaspoon salt
2 egg yolks
1/4 cup butter or margarine, softened
1/3 cup sugar
4 teaspoons ground cinnamon
Cream Cheese Icing (see recipe below)

Directions
1. In a large mixing bowl, combine 2 cups flour and yeast. In small saucepan, combine milk, water, the 1/2 cup sugar, oil, and salt. Heat; stir over medium heat till just warm (120 degree F to 130 degree F).

2. Add milk mixture and egg yolks to dry mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl often. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

3. Turn dough out onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that?s smooth and elastic (3 to 5 minutes). Cover and let rest 10 minutes.

4. Roll out dough to form a 14x12-inch rectangle. Spread with softened butter or margarine. Sprinkle with a mixture of 1/3 cup sugar and cinnamon.

5. Roll up, jelly-roll style, starting from long side. Seal seam. Slice into 12 pieces. Place in greased 13x9x2-inch baking pan. Cover; let rise in warm place till nearly doubled (20 minutes).

6. Bake in a 375 degree F oven for 20 minutes or until golden. Cool slightly; remove from pan. Frost warm rolls with Cream Cheese Icing. Serve rolls warm or cool on a wire rack. Makes 12 rolls.

Cream Cheese Icing: In a medium mixing bowl, beat one 3-oz. package cream cheese, softened; 3 tablespoons butter or margarine, softened; and 1/2 teaspoon vanilla until light and fluffy. Beat in 1 tablespoon milk. Gradually add 1-1/2 cups sifted powdered sugar until icing is spreading consistency.
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Old March 16th, 2008, 02:41 AM   #17
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Meg Ryan's Cranberry Almond Bread recipe
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups granulated sugar
1/2 cup (1 stick) butter, at room temperature
3 eggs
1 tablespoon almond extract
1 (16 ounce) can whole cranberry sauce
3/4 cup sour cream

Heat oven to 350 degrees F. Grease and flour a 12-cup Bundt pan.

In a medium bowl, combine flour, baking powder, baking soda and salt. Stir to mix.

In a large bowl with an electric mixer, gradually beat sugar into butter. Add eggs 1 at a time, beating well after each addition. Blend in almond extract.

Stir together cranberry sauce and sour cream. In several batches, add dry ingredients to butter mixture alternately with cranberry sour cream, beating until blended. Batter will be thick. Turn into Bundt pan; smooth top.

Bake 1 hour 10 minutes, or until cake is nicely browned on top and beginning to pull away from sides of pan. Let cool 10 minutes, then run a dull knife around inside and outer edges of pan to loosen. Unmold onto a wire rack and allow to cool completely before slicing.

Serves 12.
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Old March 18th, 2008, 04:42 AM   #18
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CHEESE BISCUITS
Ingredients
2 cups flour
2 tsp. salt
black pepper to taste
1/2–1 tsp. dry mustard
1/2 lb. butter, softened
2 cups shredded sharp cheddar cheese, firmly packed
(or a mix of cheddar, parmesan, gouda, edam, etc.)
24 pecan halves
2 Tbs. black and white sesame seeds

Instructions
Place the flour, salt, black pepper, dry mustard, softened butter and shredded cheese in a medium-large mixing bowl and mix well. Taste and adjust the seasoning, if necessary. (Some people leave the butter and the cheese out at room temperature over night to soften and sharpen.) You can add a few grains of cayenne pepper if the cheese is not strong.

Form into marble size balls, place on a parchment lined baking sheet, and press with a fork. Place on the top of each cheese biscuit, a pecan half, a sprinkling of sesame seeds, or leave plain. Bake in a preheated 375 degree oven for 15 to 20 minutes or until lightly browned. Let cool a few minutes before removing from the baking sheet.

Note
You could also place the dough on wax paper and roll into a cylinder about the size of a 25-cent piece. Chill this for 30 minutes, then slice the cold dough about 1/4 inch thick and bake as above.
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Old March 18th, 2008, 02:35 PM   #19
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CHERRY-ALMOND COFFEE CAKE
2-1/2 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup (1 stick/4 oz/113g) butter or margarine
1/2 cup solid shortening (such as Crisco)
1 cup granulated sugar
1 egg
2 egg whites
1 tsp. almond extract or cherry flavoring
1 (8 oz.) carton dairy sour cream
2 cups sweet cherries, pitted and halved (fresh or canned)
1/2 cup finely chopped almonds
Whipped cream or frozen whipped topping, thawed
10 sweet cherries


Instructions:
1). Preheat oven to 350 degrees F (180 C). Grease and flour a 10-inch tube or bundt pan.

2). Combine flour, baking powder and baking soda; set aside.

3). In a large mixing bowl, beat butter or margarine, shortening and sugar with an electric mixer until light and fluffy. Beat in egg, egg whites and almond extract or cherry flavoring just until combined. Gradually add dry mixture and sour cream alternately to beaten mixture, beating on low speed after each addition just until combined. Finely grind 1/2 cup whole almonds in food processor or blender; stir into mixture. By hand, fold in halved cherries and nuts. Spread in prepared tube pan.

5). Bake in 350 degree F (180 C) oven for 65-70 minutes or until a wooden toothpick inserted near the center of cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and let cool completely on wire rack.

6). To serve, garnish top of cake with generous dollops of whipped cream (or whipped topping) and remaining whole cherries.

Makes 10 servings.
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Old March 18th, 2008, 02:39 PM   #20
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SCONES- YOUR CHOICE 4 FLAVOR
Instructions:
To Make the Scones :

Preheat oven to 375°F (190°C).

Combine 1 1/2 cups flour, 1/4 cup sugar, baking powder, baking soda, orange peel and salt in large bowl; cut in 1/4 cup cold butter until mixture resembles coarse crumbs.

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

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

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

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

Bake for 18 to 23 minutes or until lightly browned. Serve with Apricot-Butter Spread, jam or preserves, jelly, double or clotted cream, or creme fraiche.

Makes 6 scones.

To Make Apricot-Butter Spread:
Combine 2/3 cup softened butter and apricot preserves in small bowl. Cover, and refrigerate until ready to serve scones. Put two tablespoons of Apricot-Butter Spread into six (6) small butter ramekins, and serve with each scone.

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





PECAN-CHERRY/BERRY CREAM CHEESE SPREAD
1 cup dried sour cherries or dried stawberries
1 cup water
2 (8-ounce) packages cream cheese, softened
1/2 cup chopped toasted pecans or walnuts
1 tablespoon fresh lime juice
1/2 teaspoon fresh thyme leaves (optional)
1/4 teaspoon freshly grated lime zest
Scones, crackers, or bagels as accompaniments


Instructions:
In a small heavy saucepan simmer cherries (or dried strawberries) in water until liquid is reduced to about 1 tablespoon. Remove pan from heat and cool mixture.

In a bowl whisk together cream cheese, pecans (or walnuts), lime juice, thyme (optional), lime zest, cherry (or strawberry mixture) mixture, and salt and pepper to taste until spread is combined well. Spread may be made 2 days ahead and kept chilled, covered.

Serve spread on scones, crackers or bagels.

Makes about 3 cups.
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