Beat mix, molasses, oil, and water in a glass or ceramic mixing bowl with
dough hook or wooden spoon until dough holds together. Turn out onto
floured board, knead in enough flourto make a smooth elastic sough.
Transfer to an oiled bowl, turn to grease to Preheat oven to 300. Bake 1
hour and 10 minutes. Cool on rack.

Place all ingredients in bread pan, set crust to Light setting, and begin.

(adapted from _Bread machine magic_, by Linda Rehberg and Lois Conway

Cream shortening and sugar. Blend in molasses, water, flour, salt, soda,
ginger, nutmeg and allspice. Cover; chill two to three hours. Heat oven to
375 degrees. Roll dough 1/4-inch thick on lightly floured surface. Cut with
gingerbread boy cutter; place on ungreased baking sheet.

Press raisins into dough for eyes, nose and buttons. Use bits of candied
cherries and strips of citron and string licorice for other trimmings. Bake
ten to twelve minutes. Immediately remove from baking sheet. Cool; trim
with icing. About fifteen 4-inch cookies.

From: “Goffigon, Lucia” Goffigon.Lucia@MGH.Harvard.EDU

Date: Tue, 21 May 1996 15:52 -0500 (EST)

Preheat oven to 350F. Place butter in bowl, should be at room temperature.
Add icing sugar. work together with hands. Add flour. Keep working with
hands till well mixed. Put the dough on a board and pat to 1/2″ thickness.
Cut in rectangles or fancy designs. Bake 20 – 25 minutes at 350F till light
brown on edges. Anne’s note, it is easier to make this recipe in the food
processor.

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

MC-RECIPE DIGEST V1 #93

Use basic cycle. Do not use timer.

Scald milk and let cool to room temperature.

Bring all ingredients to room temperature and pour into bakery, in order.
Set “baking control” at 10 o’clock. Select “white bread” and push Start.

In hot & humid weather, use 1/8 c less water.

Since the flavor of this loaf is not too assertive, but the texture is
substantial, it is a good sandwich bread for spicy meats, such as salami or
pate, and ripe cheese. For early in the day eating, toast and spread with
orange marmalade or apple butter.

Tested in DAK R2D2. Sylvia’s comments:

Another recipe from James Beard’s book, “Beard On Bread”. About this
bread James Beard says, “I learned to make this bread in Norway, at
Mrs Ovenstad’s farm near Oslo. She bakes it twice a week, and though
she resorts to heating the dough over steam for the second rising, it
comes out beautifully. She is also a deft pastry cook and gardner,
and loves to eat. (2 large Loaves)”

about 1/2 cup at a time. You may need to add 3 more cups, give or
take a bit.

Form into a ball, place into a greased bowl, turn and cover. Allow to
rise until doubled in bulk, probably about 1 hour.

Punch down and knead 10 minutes, then cut into two equal pieces, form
loaves, and allow to rise again.

You may elect to allow the bread to rise a second time in the bowl.
If so, James Beard feels that the bread may need some help in the
second rising, in the form of a bit of heat. I am not so sure, as
this was a very willing bread dough. Then again, I almost always
rise my bread in a Microwave oven anyway.

As to baking, this bread requires about 1 hour in a 400? F. oven.

This bread should have a good crunchy crust.

I have made this loaf without the wheat berries, as the crust and
bread is delightful without the berries, and some members of the
family refer to soft berries as “erasers” and hard berries as “rocks”
~ refusing to eat bread with either. However, with a bit of
practice, you will be able to use the wheat berries at the right
point so they will be neither “rocks” or “erasers”.

WHISKEY SAUCE
1/4 lb Brown sugar
3/4 oz Bourbon whiskey
1/2 Stick butter
1/4 c Cream

Cut the bread into 1 x 1 cubes. Heat the butter over medium heat with the
milk. Set aside to cool. Blend the eggs and sugar with the vanilla and
spices. Add to the cooled milk and blend well. Arrange a layer of bread in
a 4 in. pan, then a layer of apples and thinly sliced strawberries.
Sprinkle raisins over the fruit, finishing with a layer of bread. Pour the
milk mixture over all. Press down the bread to soak evenly. Press again
after 20 minutes. Bake in waterbath at 350 F for 30 to 40 minutes or until
slightly brown and the center is set. Serve with Whiskey Sauce. Whiskey
Sauce: Add all ingredients and bring to a boil. Note: Bread pudding may be
served warm or cold. The sauce should be served hot. It becomes cloyingly
sweet when cold.

BENTLEY’S

128 SUTTER ST., SAN FRANSICO

MARTIN RAY PINOT NOIR, 1980

Directions: 1. Assemble ingredients in the order suggested in your bread
machine manual. Select the Basic Bread cycle.

NOTES : Calories: 202.4 (18.6% from fat) Fat: 4.2g Cholesterol: 0mg
Carbohydrate: 34.8g Fiber: .3g Sodium: 214mg

From: Claudia Knowles KnowlesCM7@AOL.COM

Date: Wed, 14 Aug 1996 20:30:00 -0400
Combine oats, whole wheat flour, sugar, and salt in a large bowl, and pour
the boiling water over it. Stir to combine.

Meanwhile, dissolve the yeast in the warm water.

When the oat mixture is lukewarm, add the yeast. Stir in the white flour,
cup by cup.

When dough is stiff enough to handle, turn onto floured board and knead5-10
minutes. Place in greased bowl, cover, and let rise until doubled. Punch
down and let rise again. Shape into 2 loaves and place in greased 9x5x3″
pans. Bake at 350 F for 30-40 minutes. Cool on rack.

[Notes: This originally called for 2 T. margarine to be added to theinitial
oat mixture. Oil is unnecessary in bread, but it does delay staleness. I
usually use half white flour and half wheat. This bread is VERY good, and
makes great toast.]

Cream margarine, sugar, salt. Stir in egg, molasses and vinegar. Add
remianing ingredients except red hots. Chill 3-4 hours. Roll out 1/8″ thick
on lightly floured board. Place 1″ apart on greased cookie sheet. Press in
red hots for eyes and buttons. Bake 375F about 8 minutes. Cool before
removing from cookie sheets.

This is a heavy dough!

1. Cream sugar, oil, eggs, and vanilla. Sift and add flour, baking
powder. Stir in nuts.

2. Put on a baking sheet in strips about 4 to 5″ wide, the length of the
baking sheet, and about 3/4″ thick. Leave space between strips.

3. Bake at 350 degrees about 20 minutes until firm, but not brown. 4.
Carefully transfer to a cutting board, and cut into 1″ slices. Lay the
slices, on their sides, on a cookie sheet. Toast slices in the oven,
turning if necessary until brown (about 30 to 35 minutes). Watch
carefully.

Add nuts at beep. Do not use timer.

THIS STEP IS VERY IMPORTANT!

Combine the first 7 ingredients (using FRESH seeds only!) in 1 1/3 cup of
boiling water and soak for 1 hour minimum. (This pre-soaks the cracked
wheat and pre-releases the other flavors.)

Dump this concoction into a bowl and add the remaining 6 ingredients.

Set your bread machine to White and bake at the medium setting…

Manual — do the normal knead and rise tricks. Bake at 350 F for 30 – 35
minutes. (test this since oven temps. vary)

Makes 1 loaf

FILLING
3 1/2 oz MINCED MEAT
1 ONION, SMALL AND CHOPPED
2 HARD BOILED EGGS
1 oz PEAS
1 1/4 oz BUTTER

WHISKEY SAUCE
1/2 c Sugar; granulated
1/4 lb Butter; unsalted
1/4 c Water
Whiskey; to taste

BREAD PUDDING: Break bread into ovenproof dish (1-1/2 quart at least).
Soften bread with small amount of milk. Beat sugar and egg yolks. Add milk,
stir well. Add vanilla and salt. Pour milk mixture over bread. Fold in
raisins if used. Cut butter into chunks and fold in. Place dish in pan of
water and bake at 300 degrees for 40-50 minutes, or until a silver knife
inserted comes out clean. Make meringue adding 2 level tablespoons sugar to
each egg white. Spread, and return to 350 degree oven until brown (browning
in a slow oven prevents falling). Serve warm

WHISKEY SAUCE: Cook until dissolved. Remove from heat, add whiskey to
individual taste.

Cost: $ ; Preparation Time: 10 minutes

Difficulty Level: 3 ; Servings: 6-8

1. Preheat the oven to 425F.

2. Sift together the flour, baking powder, and salt. Add the cornmeal and
stir until well mixed.

3. In a large bowl, combine the milk, eggs, honey, and butter. Add the
liquids to the dry ingredients and stir just until all are moistened.

4. Pour the batter into an oiled 8-inch square baking pan and bake for
about 20 minutes, or until done in the center and lightly browned.

NOTE: To test for doneness, insert a toothpick or cake tester in the
center. If it comes out dry, then the Honey Corn Bread is done.

Using large bowl, cover oats with boiling water. Mix & cover with plate or
plastic wrap & let stand 30 minutes. Dissolve yeast in warm water. Add
butter, honey & salt. Combine with oats & beat. Add 2 cups flour & beat
until smooth. Add 2 more cups flour & beat until smooth. Remove beaters &
add 2 more cups flour by hand. Knead. Place in greased bowl. Cover & let
rise until double in bulk. Punch down, divide in half & shape into 2
loaves. Place in bread pans & let rise again until double. Bake at 325 for
30-40 minutes or until golden brown.

MRS. C. P. MC CARTY, SR.

FOR DECORATION
Raisins
Candied fruit or red hots
1/2 c Powdered sugar
Food coloring
Gingerbread boy cookie
-cutter

Makes 8 cookies. 350 degree oven.

Cream butter, sugar, and molasses together. Add dry ingredients. Add water
as necessary. Its easiest to mix with your hands.

Roll out the dough to 1/4″ thickness. Cut out gingerbread boys with cookie
cutter, Roll scraps back into dough to make more cutouts. Make faces and
buttons with the raisins. candied fruit, or red hots.

Bake on greased cookie sheet for 8-10 minutes. Let cool.

To further decorate your gingerbread boys, mix the powdered sugar with a
few drops of water and food coloring. Dip a toothpick or small paintbrush
into the sugar mixture and draw on hair and clothes.

Roll cut up biscuits in sugar and cinnamon and arrange in greased tube pan
with sealed bottom. Sprinkle on leftover cinnamon mixture and pour on
melted margarine.

Bake at 375 for 30-40 minutes.

Add all ingredients except those for glaze. Use basic cycle. While
the bread cools to room temperature prepare glaze. Glaze cooled
bread on top and sides. Let dry before slicing.

Food processor recipe …

Makes 1 loaf

Vegetable oil or melted butter or margarine

Combine 1/4 cup of the water, 1 tablespoon of the sugar and yeast.
Stir to dissolve yeast and let stand until bubbly, about 5 minutes.
Blend egg and butter into yeast mixture.

Fit processor with steel blade. Measure flour, cornmeal and salt
into work bowl. Process on/off to mix.

Add yeast mixture to flour mixture. Process until blended, about 10
seconds.

Turn on processor and very slowly drizzle just enough remaining water
through feed tube into flour mixture so dough forms a ball that
cleans the sides of the bowl. Process until ball turns around bowl
about 25 times. Turn off processor and let dough stand 1 to 2 minutes.

Turn on processor and gradually drizzle in enough remaining water to
make dough soft, smooth and satiny but not sticky. Process until
dough turns around bowl about 15 times.

Turn dough onto lightly greased surface. Shape into ball and place in
lightly greased bowl, turning to grease all sides. Cover loosely with
plastic wrap and let stand in warm place until doubled, about 1 hour.

Punch down dough. Shape into loaf and place in greased 8 1/2 x 4 1/2
x 2 1/2 inch loaf pan. Brush with oil. Let stand in warm place until
doubled, about 1 hour.

Heat oven to 400 F. Bake until golden and loaf sounds hollow when
tapped, 25 – 30 minutes.

Remove immediately from pan. Brush crust with oil, if desired. Cool
on wire rack.

-SAUCE-
8 tb Butter cut into 1/2 inch
-pieces
1 c Sugar
1 Egg
1/2 c Bourbon

Preheat oven to 350 degrees.

With a pastry brush, spread softened butter over bottom and sides of a 9 x
13 x 2 inch pan. Set aside. Break bread into chunks and drop into bowl.
Pour milk over bread. When bread is softened, crumble it into bits and let
it continue to soak until milk is absorbed.

In a small bowl, beat eggs and sugar until smooth and thick. Stir in
raisins and vanilla. Pour mixture over bread crumbs and stir until well
combined.

Pour bread pudding into buttered dish spreading it evenly and smoothing
top.

Place dish in a large shallow pan set on the middle shelf of oven and pour
boiling water into pan to a depth of about 1 inch. Bake 1 hour or until a
knife inserted in center comes out clean.

Sauce: Melt butter bits in top of double boiler set over hot, not boiling
water.

Stir sugar and egg together in a small bowl and add mixture to the
butter. Stir for 2-3 minutes until sugar dissolves completely and the egg
is cooked. Don’t let the sauce come to a boil or the egg will curdle.
Remove pan from heat and let sauce cool to room temperature before stirring
in bourbon.

Serve at once with sauce served separately.

RANGER@HALCYON.COM

(SHARON OR GLENN GORMAN)

REC.FOOD.RECIPES

This loaf rises very high and is suprisingly good. We have tried other
breadmaker cornmeal breads but none have equaled this one. Gaye (from Donna
German CB I)

The Cook & Kitchen Staff are offering you four different Thanksgiving Day
Dinner menus during November. We’ve just begun our final recipe collection,
which features a “Thanksgiving Day Dinner on the Farm” menu.

Cornbread has been served at many a holiday dinner table since the first
celebration of thanks began. It’s the perfect partner for soaking up all
that delicious pan gravy you’ve diligently prepared from yesterday’s
recipe.

Preheat oven to 435-F degrees. Lightly grease a 9-inch by 13-inch inch
baking pan with vegetable oil spray. Using a sharp knife, remove corn
kernels from the ears (or simply thaw the frozen corn). Set aside.

In a medium bowl, thoroughly mix the all-purpose flour, cornmeal, baking
powder, and salt.

In a small bowl, combine the corn, milk, melted butter, egg, and honey, and
beat well to mix.

Pour the egg mixture into the bowl with the flour and cornmeal. Quickly and
thoroughly mix together.

Pour the batter into the prepared baking pan, scraping any batter off the
sides of the bowl into the pan. Spread the batter evenly with a spatula.

Bake for 20 to 25 minutes, or until the cornbread is lightly browned and a
knife inserted in the center comes out clean. Cut into 1 3/4-inch squares
and serve at once.

Kitchen Staff Tip: You can prepare today’s recipe several days in advance
and warm through in your 325-F degrees turkey-roasting oven for about 10 or
15 minutes prior to serving; or just let it rest, covered with foil, on the
stove top while baking your turkey.

Combine oats, whole wheat flour, sugar, and salt in a large bowl, and pour
the boiling water over it. Stir to combine.

Meanwhile, dissolve the yeast in the warm water.

When the oat mixture is lukewarm, add the yeast. Stir in the white flour,
cup by cup.

When dough is stiff enough to handle, turn onto floured board and knead
5-10 minutes. Place in greased bowl, cover, and let rise until doubled.
Punch down and let rise again. Shape into 2 loaves and place in greased
9x5x3″ pans. Bake at 350 F for 30-40 minutes. Cool on rack.

[Notes: This originally called for 2 T. margarine to be added to the
initial oat mixture. Oil is unnecessary in bread, but it does delay
staleness. I usually use half white flour and half wheat. This bread is
VERY good, and makes great toast.]

Place almonds in a 8 to 9 inch square pan. Bake in a 350 F. oven until
golden, 10 to 15 minutes. Let cool, coarsely chop, and set aside.

In large bowl of an electric mixer, beat sugar, butter, molasses, and
ginger until smooth. Add eggs, 1 at a time, beating after each addition.

In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice
and almonds. Add to egg mixture; stir to blend. On two greased 12×15 inch
baking sheets, use well-floured hands to pat dough into 4 flat loaves,
spacing them evenly on sheets; eac h loaf should be about 1/2 inch thick, 2
inches wide and the length of the baking sheet. Bake in a 350 F. oven until
browned at edges and springy to touch, about 25 minutes; switch positions
of pans halfway through baking.

Let loaves stand on baking sheets until cool to touch, then cut into long,
1/2-inch thick diagonal slices. On baking sheets, arrange slices close
together with a cut side down. Return to oven and bake at 350 F. until
cookies are brown, 15 to 18 minutes longer; switch positions of pans
halfway through baking.

Transfer biscotti to racks and let cool completely. Serve, or store
airtight up to 1 month; freeze for longer storage.