Yummier ^_^.oO( Quick Recipe Sharing! )

Oat Bran Prune Bread

yummy — Sun, 21 Aug 2011 19:44:11 +0000

Ingredients and Instructions

1 pk Yeast
1 c Rolled oats (quick cook)
1 1/2 c Better for Bread Flour
2 1/4 c Oat bran
1 3/4 c Whole wheat flour
4 tb Gluten
2 tb Wheat germ
1 ts Salt (optional)
2 tb Safflower oil (or any
-vegetable oil)
2 tb Honey (Use ingredients at
-room temperature.)
2 Egg whites
1 c Pitted prunes snipped into
-halves
1/8 ts Nutmeg (optional)
2 c Plus 2 Tbsp very warm water

“Would you believe that this is my (and my 13-year-old’s) favorite bread?
Well, if you like prune danish, wait till you try this rich, naturally
sweet bread which is literally jam-packed with the soluble fiber of both
prunes and oat bran. It simply tastes like cake. Try this bread just once
and you’re sure to be making it regularly.”

Get ready for a 3-4 pound loaf. Place yeast in bottom of Auto Bakery. Add
rest of ingredients except liquid into the pan in the order listed. Add 1
cup plus the 2 Tbsp of very warm water. Select white bread and push
“Start.” Leave the lid open. After a minute as the machine mixes the dough,
add the remaining very warm water slowly.

This recipe is very large and may kick up some flour over the edge or on
the glass dome at the beginning. Adding the liquid slowly will help prevent
this. The pan will be very full and the bread won’t rise very much. But, it
will be a tall loaf. If your rises too much, cut down on the liquid. If it
seems too dry, increase the liquid.

From

Yields / Servings
6 Servings

Grape Torte

yummy — Sun, 21 Aug 2011 19:44:10 +0000

Ingredients and Instructions

-DOUGH-
2 c Flour, Unbleached, Unsifted
2/3 c Sugar
1/4 c Butter Or Margarine
1 lg Egg
1 lg Egg Yolk
1 Lemon, Grated Rind Of
1/8 ts Salt

TOPPING
1 lb Grapes
3 lg Egg Whites
6 tb Sugar
1/2 Lemon, Juice Of
4 oz Almonds, Ground

DOUGH: Sift flour and sugar into a medium-size bowl. Cut in butter or
margarine until mixture resembles coarse crumbs. Add egg, egg yolk,
lemon rind, and salt; mix with a fork to form dough. Cover dough and
let rest in refrigerator 20 minutes. Roll out dough into a circle;
place in an ungreased springform pan. Form a 1-inch high rim. Bake in
preheated 350 degree F. oven for 10 minutes. FILLING: Meanwhile,
clean and halve grapes, and remove seeds if necessary. Beat egg
whites until stiff; blend in sugar, lemon juice, and ground almonds.
Carefully fold in the grapes. Remove cake from the oven. Fill baked
cake shell with grape mixture, return to the oven, and bake for
another 30 minutes at 350 degrees F. Remove cake from pan and cool on
wire rack.

Yields / Servings
8 Servings

Sacher Torte

yummy — Sun, 21 Aug 2011 19:44:09 +0000

Ingredients and Instructions

CAKE
3/4 c Butter
2/3 c Caster sugar
5 Egg yolks
1/4 ts Almond essence
175 g Plain chocolate (6 oz)
1 1/2 c Ground hazelnut filberts
1/2 c Self-raising flour
2 tb Cocoa
6 Egg whites

-ICING-
4 tb Apricot jam
1/3 c Butter
175 g Plain chocolate (6 oz)
2 tb Apricot brandy (or subst.)

Preheat oven to 160C (325F). Grease a 9in spring form cake tin and
line the bottom with greaseproof paper.

Cream the butter then add 1/3c sugar slowly, beating in between
additions.
Add the egg yolks one at a time, beating in between. Melt the
chocolate and add it to the mixture along with the almond essence and
hazelnuts. Beat. Fold in the cocoa and flour.

Whisk the egg whites until stiff, then add 1/3c sugar slowly,
whisking in between additions. Stir about a quarter of this into the
cake mixture to lighten it, then *fold* in the remainder. Spoon this
into the cake tin.

Bake for 60 – 70 minutes, until the top is firm and the centre cooked
(test with a metal skewer). Cool and remove from tin.

Warm the apricot jam until it is semi liquid. Spread over the top and
sides of the cake. Allow to cool and set slightly. Melt the butter
and the chocolate for the icing and mix with the brandy, if used.
Cool until it reaches a consistency for icing, then ice the top and
sides of the cake.

Yields / Servings
6 Servings

Florida Key Lime Pie I

yummy — Sun, 21 Aug 2011 18:44:15 +0000

Ingredients and Instructions

1 9-in pie shell
5 Egg yolks
14 oz Sweetened condensed milk
8 tb Lime juice, or more to taste

TOPPING
1 c Whipping cream
3 tb Confectioners’ sugar
1 Lime, Grated rind only

PREHEAT OVEN TO 350F. Put the yolks in a large bowl and beat them
with a whisk, just breaking them and mixing them well. Slowly stir in
the condensed milk. Mixing well, stir in the lime juice. The mixture
should be tart–if it isn’t pleasantly tangy, stir in more lime
juice. Pour the filling into the pie shell. Bake for about 12-to-15
minutes. Remove and cool. Whip the cream, slowly adding the
confectioners’ sugar. Spread over the pie and sprinkle the lime rind
over. Serve at room temperature, but refrigerate if not serving
within 3 hours of baking.

Yields / Servings
8 Servings

Coffee Almond Ice Cream Cake

yummy — Sun, 21 Aug 2011 18:44:05 +0000

Ingredients and Instructions

1 1/2 c Chocolate wafer crumbs (abou 1 ts Vanilla
– 30 cookies) 1 1/2 c Amaretti, crushed (italian a
1/4 c Unsalted butter, melted -mond macaroons)
1 1/2 pt Coffee ice cream, slightly s 1/2 c Almonds, sliced and toasted
-ftened Dark chocolate sauce (see re
1 1/2 c Heavy cream, well chilled -ipe)

In a bowl with a fork, stir together the crumbs and butter until the
mixture is well combined. Pat the mixture onto the bottom and 1-inch up
the sides of a lightly oiled 8-inch, 2-1/2-inch deep springform pan. Freeze
crust for 30 minutes or until firm. Spread ice cream evenly on the crust
and return to freezer for 30 minutes or until ice cream is firm.

In a bowl with an electric mixer, beat cream with vanilla until it holds
stiff peaks, fold in amaretti thoroughly and spread over ice cream. Smooth
top of cake, sprinkle with almonds, and freeze cake for 30-45 minutes, or
until top is firm.

Freeze cake, covered with plastic wrap and foil, overnight. Just before
serving, wrap a warm damp towel around the side of the pan, remove side of
pan, and transfer cake to a serving plate. Cut into wedges with a knife
dipped in hot water and serve it with the Dark Chocolate Sauce.

Yields / Servings
1

Portuguese Sweet Bread #1

yummy — Sun, 21 Aug 2011 18:44:04 +0000

Ingredients and Instructions

-LIQUID INGREDIENTS-
1/2 c Milk; warm
1/4 c Warm water
2 tb Butter; melted
1 Whole egg; beaten
1 Egg yolk; beaten

DRY INGREDIENTS
1 1/2 ts Active dry yeast
2 1/2 c Bread flour
1/4 c Sugar
1/8 ts Salt

All ingredients should be at room temperature before starting. Add the dry
ingredients to the pan in the order listed. Combine the liquid
ingredients. Add the liquid ingredients to the pan. Select “White Bread”.
Press “Start”. — Dorothy Ferris

‘

Yields / Servings
12 Servings

Unabomber Recipe

Stop-Gap — Sun, 21 Aug 2011 17:44:14 +0000

Ingredients

1/4 shot gin
1/4 shot vodka
1/4 shot triple sec
1/4 shot lime juice

Mix all ingredients, place in shot glass. Introduce to mouth.

Cocoa Applesauce Bread

yummy — Sun, 21 Aug 2011 17:44:13 +0000

Ingredients and Instructions

1 2/3 c All-purpose flour
3/4 c Sugar
1/3 c HERSHEY’S Cocoa
1 ts Baking powder
1 ts Baking soda
1 ts Salt
1/4 ts Ground cinnnamon
1 ds Ground nutmeg
1/2 c Shortening
2 Eggs
1 c Applesauce
1/2 c Chopped pecans
VANILLA GLAZE
-(recipe follows)

Heat oven to 350 F. Grease bottom only of 9x5x3-inch loaf pan. In
large mixer bowl, stir together flour, sugar, cocoa, baking powder,
baking soda, salt, cinnamon and nutmeg. Add shortening, eggs and
applesauce; beat just until blended. Stir in pecans. Spoon mixture
into prepared pan. Bake 50 to 55 minutes or until wooden pick
inserted in center comes out clean. Cool 15 minutes; remove from pan
to wire rack. Cool completely. Prepare VANILLA GLAZE; drizzle over
bread. 1 loaf (14 servings).

VANILLA GLAZE: In small bowl, stir together 1/2 cup powdered sugar
and 3 to 4 teaspoons milk. About 1/4 cup glaze.

Yields / Servings
1 Loaf

Authentic Italian Bread

yummy — Sun, 21 Aug 2011 17:44:11 +0000

Ingredients and Instructions

1 ts Active dry yeast or 1/3
-small cake (6 grams) fresh
-yeast
1 Scant tsp. malt syrup
1/3 c Warm water
2/3 c Milk at room temperature
1 c (135 grams) unbleached
-all-purpose flour

This takes 2 days but is worth the wait. Makes 2 round loaves Starter

Stir the yeast and malt into the water; let stand until foamy, about 10
minutes. Stir in the milk and beat in the flour with a rubber spatula or
wooden spoon about 100 strokes until smooth. Cover with plastic wrap and
let stand until bubbly, at least 4 hours but preferably overnight.

Dough 2 cups water, at room temperature 6 1/4 cups (860 grams) unbleached
all-purpose flour 1 T. salt Cornmeal

Mix the starter and the water in a mixer until the starter is well broken
up. Add the flour and salt and mix for 2 to 3 minutes at low speed. The
dough will be smooth but won’t pull away from the side of the bowl. Change
to the dough hook and knead at medium speed, scraping down the side of the
bowl as necessary, until the dough is elastic but slightly sticky, 3 to 4
minutes. Finish kneading by hand on a floured work surface.

First rise Place in a well-oiled bowl, cover tightly with plastic wrap, and
let rise until doubled, about 1 1/2 hours. The dough is ready when it is
very bubbled and blistered.

Shaping and second rise Cut the dough in half on a floured surface and
shape into 2 round loaves. Place on an oiled cookie sheet sprinkled with
cornmeal. Cover and let rise till doubled, about 1 hour.

Baking Preheat oven to 400 degrees F. Bake about 1 hour and cool on racks.
To get a really good crust spray the loaves with water 3 times in the first
15 minutes of baking.

From

Yields / Servings
2 Servings

Gold Cake (gelb Kuchen)

yummy — Sun, 21 Aug 2011 16:44:08 +0000

Ingredients and Instructions

6 Egg Whites
3 Egg Yolks
3/4 c Sugar, Fine Granulated
1/2 c Pastry Flour
1/2 ts Cream Of Tartar
1/2 ts Vanilla

Sift the flour 3 times. Beat the yolks of the eggs until light, add the
sugar which has been sifted several times and beat with eggs until mixture
is creamy. Beat the whites of eggs until stiff adding the cream of tartar
when partly beaten. Combine the egg mixtures and fold in gently the sifted
flour, then the vanilla. Do not beat. Pour into a well-buttered loaf pan
which has been sprinkled lightly with flour. Bake at 350?F for 20 minutes.
Increase heat to 400?F and bake about 40 minutes.
Yields / Servings
1