Guest guest Posted December 10, 2001 Report Share Posted December 10, 2001 * Exported from MasterCook * Boston Brown Bread Version 2 Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole cornmeal 1 cup pumpernickel flour 1 cup Whole Wheat Flour 1 teaspoon baking soda 1 teaspoon salt 1 cup raisins (optional but good) 2 cups buttermilk -- nonfat yogurt or sour milk *** 3/4 cup dark molasses -- unsulphured ***(1cup of milk can be soured with 1 tablespoon of vinegar; let clabberfor 5 minutes) Mix the cornmeal, flours, baking soda, salt and raisins together. Combine the buttermilk and molasses and stir them into the dry ingredients. Place the mixture in two greased 1-pound coffee cans or one 2-quart pudding mold, filling them about two-thirds full. Cover these loosely with foil that has been greased on the inside (to prevent sticking) and secure with rubber bands. You can grease the inside lid of the pudding mold as well. Place the cans, or mold, in a kettle or saucepan on top of something (crinkled aluminum foil or a stainless steel vegetable steaming insert will do nicely) to keep the can off the bottom of the pan. The kettle should be deep enough so its lid can cover the pudding container(s). Fill the kettle with boiling water two-thirds of the way up the cans. Cover, bring the water back to a boil, then lower to a simmer. Steam for about 2 hours, adding water if necessary. NOTES : This is traditionally served with baked beans because the combination of grains and legumes (beans or peas) produces a protein that is as complete as that in any meat but held together with fiber rather than fat (a real nutritional bonus). It is a cinch to put together, is moist and delicious, and can be eaten with beans (or pea soup! in any form, or even by itself!) The ingredients can be mixed up very fast; the steaming takes about 2 hours. * Exported from MasterCook * Boston Brown Bread Version 1 Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Breads, Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup pumpernickel 3/4 cup yellow cornmeal 3/4 cup White or Whole Wheat Flour 3/4 teaspoon baking soda 3/4 teaspoon salt 3/4 cup currants 1 1/2 cups buttermilk 1/2 cup molasses In a medium-size mixing bowl, whisk together the pumpernickel, cornmeal, whole wheat, baking soda, salt and currants. In a separate bowl, beat the buttermilk and molasses together till smooth. Add the wet ingredients to the dry ingredients and mix till just combined; there's no need to beat the batter. Spoon the batter into a lightly greased 8 1/2 x 4 1/2-inch loaf pan, and cover it with buttered aluminum foil, fastening the foil tight to the edges of the pan (so the bread will steam a bit), but ballooning it in the center, so the bread has room to expand without hitting the foil. Bake the bread in a preheated 325°F oven for 1 hour. Remove the foil (the middle may be slightly sunken; that's OK), and bake for an additional 10 minutes. Yield: 1 loaf, about 16 servings. - - - - - - - - - - - - - - - - - NOTES : And you thought it only came out of a can, right? Boston brown bread is actually a mixture of rye and wheat flours and cornmeal, sweetened with molasses, moistened with buttermilk, and steamed in a steamer for hours atop the stove. But I was willing to bet this bread could be baked as well as steamed. So I fooled around with the ingredients in several recipes -- all remarkably the same, by the way -- until I had something that would fit into a standard loaf pan. Then, to somewhat imitate the steaming process, I covered the top with aluminum foil. After an hour in the oven, I peeled off the foil to reveal -- brown bread! I hope you enjoy the results as much as I did. -- P.J.H. * Exported from MasterCook * Cinnamon Smear Scones Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Muffins & Quick Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cinnamon Smear 1/2 cup butterscotch chips 1/3 cup brown sugar -- firmly packed 3 tablespoons butter 1 tablespoon cinnamon Topping 1 egg white -- beaten slightly 1/3 cup sugar 2 teaspoons cinnamon Dough 3 cups Unbleached All-Purpose Flour 1/3 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup butter -- cut into chunks 1 egg 1 teaspoon vanilla 1 cup evaporated milk or half and half Preheat your oven to 425°F. Lightly grease a baking sheet, or line it with parchment paper. Cinnamon Smear: Place the butterscotch chips, brown sugar, 3 tablespoons butter and 1 tablespoon cinnamon in the work bowl of a food processor. Pulse until the mixture is rough and pasty looking (you can also do this in a blender). Set the mixture aside. Topping: In a small bowl, whisk the egg white till it's lost its cohesion, but hasn't yet become frothy. In another bowl, mix together the sugar and cinnamon. Set aside. Dough: Wipe out the work bowl of your processor with a paper towel, then place the flour, sugar, baking powder and salt into the bowl. Process to blend. Add the butter in chunks, and process to break or cut the butter in, forming a mealy, crumbly mixture. Place this mixture in a large mixing bowl. Alternatively, you can use an electric mixer (or your hands, a whisk, and pastry fork or pastry blender) to combine the dry ingredients and cut in the butter. In a small bowl or cup, blend together the egg, vanilla and evaporated milk (or half and half). Add this to the dry ingredients and stir with a fork until the dough just comes together. Turn the crumbly mass out onto a floured work surface and knead it gently, pressing the cinnamon smear mixture into the dough. It'll look marbleized; this is fine. Roll or pat the dough into a 10 x 6-inch rectangle, about 1-inch thick, or 10-inch circle. Cut the dough into 12 to 14 squares or wedges. Place the scones on the prepared baking sheet, brush each with the egg white, then sprinkle with the cinnamon sugar. Bake the scones about 12 to 15 minutes, or until their bottoms are browned and the tops are lightly golden. Yield: 12 to 14 scones. - - - - - - - - - - - - - - - - - - - 0 0 0 0 0 0 0 0 * Exported from MasterCook * Classic Pretzels Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon sugar 2 cups room-temperature water 1 tablespoon active dry yeast -- or 2 teaspoons instant yeast 3 cups White or Whole Wheat Flour 2 teaspoons non-diastatic malt powder or sugar 1 tablespoon salt 2 1/2 cups King Arthur Unbleached All-Purpose Flour -- (2 1/2 to 3) Mix the sugar, water and yeast; stir to dissolve. (If you're using instant yeast, skip this step, simply combining all of the ingredients at once.) Add the white wheat flour, malt, salt, and enough unbleached flour to make a soft (but not sticky) dough. Knead well, place in a bowl, and let rise till doubled. Divide the dough into 16 pieces. Roll each piece into a log, and shape the logs into pretzels. In a large pot, boil together 6 cups of water and 2 tablespoons baking soda. Put 4 pretzels at a time into the boiling water, and cook for 1 minute. Transfer boiled pretzels to a lightly greased baking sheet. When all the pretzels have been cooked, paint them with an egg glaze (1 egg mixed with 1 tablespoon water) and sprinkle with salt or seeds (if desired), then bake in a preheated 450°F oven for 12 to 15 minutes, or until the pretzels are well-browned. Description: " These old-fashioned " Philadelphia-style " pretzels are almost like bagels -- smooth and shiny on the outside, chewy within. " Source: " King Arthur Flour " Yield: " 16 pretzels " * Exported from MasterCook * Cranberry-Orange Crunch Muffins Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Muffins & Quick Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Unbleached All-Purpose Flour -- (8 7/8 ounces) 1/3 cup sugar -- (2 3/8 ounces) 1 tablespoon baking powder 1/2 teaspoon salt 1 large egg 1/4 cup vegetable oil -- (1 3/4 ounces) 3/4 cup 1% milk -- (6 ounces) 1/4 cup orange juice -- (2 ounces) 1/8 teaspoon orange oil -- OR 1/2 teaspoon grated orange peel 1 cup dried sweetened cranberries -- (4 1/4 ounces) Topping 1/4 cup finely chopped walnuts or pecans -- (7/8 ounce) 1/4 cup brown sugar -- (1 3/4 ounces) darkor light, firmly packed 1/2 teaspoon cinnamon Batter: In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder and salt, then toss the cranberries in the mix and stir to coat. In a separate bowl, or in a large measuring cup, whisk together the egg, oil, milk, orange juice, and orange oil or peel. Gently and thoroughly mix the wet ingredients into the dry ingredients. Using a muffin or cookie scoop, or a 1/4-cup measure, pour the batter into 12 lightly greased muffin cups, filling them about 3/4 full. Topping: Combine all of the topping ingredients. Sprinkle a scant 1 tablespoon of topping over the batter in each muffin cup. Baking: Bake the muffins in a preheated 400°F oven for 20 minutes, or until theyÕre nicely domed and a cake tester inserted into the center of one comes out clean. Remove the muffins from the oven, and run a knife around the edge of each one to separate it from the pan. Carefully tilt each muffin in its cup so steam doesnÕt collect underneath as they cool. After about 5 minutes, transfer them to a rack to cool completely. Yield: " 12 " - - - - - - - - - - - - - - - - - - - NOTES : substitute coarsely chopped fresh or frozen cranberries dried sweetened cranberries, or (for a slightly " tarter " muffin) You can throw these muffins together in a flash. TheyÕre not overly sweet, so the crunchy sugar topping is a nice counterpoint to the muffin itself. * Exported from MasterCook * Creating your own Baking Mixes Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Muffins & Quick Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Baking Mixes Self-Rising Flour -- Self-Rising Cornmeal Baking Powder Biscuits -- Drop Biscuits Dumplings -- Scones -- Muffins A Scumptious Coffeecake Pancakes -- Waffles Baking mixes, those boxed mixes that make pancakes, biscuits, scones and muffins, etc., do save time (although not much). However, if you're feeling frantic and trying to get something on the table, or if you're being creative with a child and helping him or her discover the joys of mixing and cooking, the availability of a mix might make the process seem less complicated and more " do-able. " In one sense, mixes give you a sense of control and participation in the baking process. But in another -- since, in commercial mixes, someone else has decided what's going to go into them -- your control over the ingredients (some of which aren't readily recognizable) has been eliminated. And for this you pay a premium. So -- if any of these issues are important to you, here's what to do. King Arthur Unbleached Self-Rising Flour & Self-Rising Cornmeal The simplest sort of mix is a Southern phenomenon called " Self-Rising Flour " or " Self-Rising Cornmeal. " This is simply all-purpose flour or cornmeal combined with baking powder and salt. When you run into a recipe calling for either of these, they are simple enough to blend at home. All you have to do is combine the following. 9 cups King Arthur Unbleached All-Purpose Flour or cornmeal 5 tablespoons double-acting baking powder 1 tablespoon salt Mix these together in a large bowl and then store in an airtight container. Make sure to label so you know what it is. To make a customized blend of your own that you won't find commercially anywhere, check " More Ways to Customize Your Baking Mix " (below). King Arthur's Unbleached All-Purpose Baking Mix First we'll explain how to make the equivalent of a large box (about 40 ounces) of baking mix, which can be stored on your pantry shelf. The trick here is to use a fat or shortening which is stable at room temperature. When you do, you have a combination that will keep for several months. After this we'll give you some ideas on how to customize this mix so it's completely your own. We start with the ingredients that make self-rising flour and go on from there. 9 cups King Arthur Unbleached All-Purpose Flour* 5 tablespoons baking powder 1 tablespoon salt 1 1/2 cups nonfat dry milk 1/4 cup granulated sugar 1 cup vegetable shortening** *Our favorite all-purpose mix contains a combination of 6 cups King Arthur Unbleached All-Purpose Flour and 3 cups King Arthur Stone Ground Whole Wheat Flour (or our Round Table Whole Wheat Pastry Flour). **Sometimes we leave out the shortening so we can use a more perishable fat appropriate to the specific thing we're making -- vegetable oil for pancakes and muffins, butter for biscuits and scones. But in the interest of speed, simplicity and the spirit of " the mix, " we use this modest amount of vegetable shortening (it provides less fat than you will find called for in most recipes). Ways to Customize Your Baking Mix -- You can substitute more or less King Arthur Traditional Whole Wheat Flour or Round Table Whole Wheat Pastry Flour than we did for the unbleached all-purpose flour. Ours is a good ratio to start with but if you are more of a " whole wheat " person, feel free to use more. -- Replace 1 cup of the unbleached all-purpose flour with 1 or more cups of the following: rye, buckwheat or oat flour; or 2 cups thick oat flakes, barley flakes or rye flakes. -- For a heartier blend, substitute 1 or 2 cups of our 8-Grain Flour or Ezekiel Mix. -- For more " bite, " substitute 1 or 2 cups of our 10-Grain Cereal. -- For even more nutrition, for each cup of flour, replace 2 tablespoons flour with 2 tablespoons wheat germ, wheat or other bran, and/or soy flour. -- Use buttermilk powder in place of nonfat dry milk powder. -- Eliminate the shortening and use an appropriate fat when you're putting your pancakes, muffins, etc. together. Here is another consideration concerning fat. Fat makes baked goods tender and moist and increases their keeping qualities. Scones and biscuits really wouldn't be scones or biscuits without a little fat. A bit of fat keeps waffles from sticking. But in some situations, you'll find you can eliminate the fat altogether and no one will be the wiser. If you use a well-greased pan, you can eliminate the fat in pancakes and muffins because the greater amount of liquid they contain makes them moist. (They just won't keep well should you ever have any left over.) Putting Your Mix Together Take a few minutes to decide on what you want to put in your mix, remembering that you can dress up a basic mix with some " Defining Ingredients " (which you'll read about farther on). In a large bowl, blend together the dry ingredients. Then, with a pastry cutter or your fingertips, cut or rub in the vegetable shortening until it is evenly distributed and the resulting mixture looks like cracker crumbs. That's all there is to it. Storing Your Mix Place the mix in a large, airtight container (a heavy duty zip-lock type plastic bag does nicely) or divide it into pre-measured 2 cup (don't pack it) portions. It will make approximately 7 portions. The advantage of store-bought mixes is that they don't contain anything that will deteriorate at room temperature. When you start mixing in whole grains, you are introducing the perishable oils that you find in the germ of the grains. If you decide to put any of these in your mix, it's best to store it in an airtight container in the freezer (not a large price to pay for a high-nutrition customized blend.) What You Can Do With Your Mix We are limiting the options to things which require a minimum of additional ingredients. Some commercial mixes give you choices that involve adding more of what is already in the mix plus enough other stuff that you might as well be starting from scratch -- which defeats the purpose. We'll start with doughs, which requires adding the least amount of liquid, and then move to batters, which require more. Baking Powder Biscuits These light, crisp biscuits make a welcome addition to any meal, whether they're served with butter and honey for breakfast, or to sop up the " essence " of the evening meal left on the plate. You'll find some interesting ideas for additions to biscuits under " Savory Scones " below. 2 cups baking mix plus 1/2 cup cold water (about 12 biscuits) OR 3 cups baking mix plus 3/4 cup cold water (about 18 biscuits) OR 4 cups baking mix plus 1 cup cold water (about 24 biscuits) That's about as simple as you can get. Preheat your oven to 450°F. Put the mix in a mixing bowl and pour the cold water over the surface. With a fork, blend the two together, taking no more than 20 seconds. Turn the dough out onto a floured surface and gently knead it about 10 times. It's this gentle handling that will keep the gluten asleep and make tender biscuits. Shape the dough into a flattened round and, with a floured rolling pin (or your fingertips), roll it out until it's between 1/2- and 3/4- inch thick. Traditionally biscuits are round. Dip a biscuit or cookie cutter in flour and press straight down into the dough without twisting. By doing it this way, you shear the edges of the dough rather than squeezing them together. This allows the biscuits to rise higher when they bake. Make your cuts as close together as possible to minimize what's left over. You can either shape the leftover dough into rough shapes with your fingers, or gather it up and roll it out again. Dough that has been rolled twice will make tougher biscuits. To avoid any waste, cut the dough into either wedges or squares. No matter which way you do it, there will probably be a few " ugly " ducklings that will taste just as good as their more perfectly shaped siblings. After your biscuits are shaped, bake them for about 15 minutes. Drop Biscuits These are the same as rolled biscuits but contain more liquid, about 3/4 cup total per cup of mix. This makes a dough too soft to be rolled out, but still a dough rather than a batter. This can be dropped by the heaping tablespoonful onto a lightly floured baking sheet, or into a greased muffin tin to make slightly moister and more regular biscuits. (This method also avoids kneading, rolling and cutting.) Bake as for rolled biscuits. Dumplings Dumplings make a soup or stew a meal and, with a bit more sweetening, they can be added to stewed fruit as well. Make up dough as for drop biscuits. Bring your soup or stew to a boil and then lower the temperature until it is bubbling gently. Dip a soup spoon or cookie scoop first into the broth, then scoop out some dough and place it in the broth. Continue until the surface is covered, allowing room for expansion. Cover and simmer until the dumplings are cooked through, about 15 minutes. To serve, spoon a couple of dumplings into a soup bowl and ladle the soup, stew or fruit over them. Scones Scones are really biscuits with a British heritage and a larger wardrobe. When you think of biscuits, what comes first to mind is the traditional baking powder biscuit. When you think of scones, the tendency is to ask " what kind? " The basic recipe is essentially the same, although in general, we think of biscuits as savory and scones as sweet. And scones, more frequently than not, contain additional ingredients that give them a specific character. Here's how to make them with our mix. First preheat your oven to 450°F. Scones tend to be a little larger than biscuits. You'll make about 4 scones per 1 cups of mix. To each cup of mix, add any combination of Defining Ingredients before adding 1/4 cup water. Add some Defining Ingredients*. Each is to be added to 1 cup of mix. Use these alone or in combination. Add 1/4 cup water per cup of mix used. Defining Ingredients - - - - - - - - - - - - - - - - - Nutr. Assoc. : * Exported from MasterCook * English Muffins Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups milk -- warm 3 tablespoons butter 1 1/4 teaspoons salt 2 tablespoons granulated sugar 1 egg -- lightly beaten 4 cups King Arthur Unbleached Special Bread Flour -- (4 to 4 1/4) 2 teaspoons instant yeast Place the ingredients in the pan of your bread machine following the manufacturer's instructions. Use the " dough " or " manual " setting. After the cycle is complete, transfer the dough to a cornmeal- sprinkled surface and roll it out until it's about 1/2-inch thick. Cut out circles with a floured 3-inch cutter. Re-roll and cut out the leftover dough. Cover the muffins with a damp cloth and let rest for about 20 minutes. Heat a frying pan or griddle to very low heat. Do not grease, but sprinkle with cornmeal. Cook four muffins at a time, cornmeal side down first, for about 7 minutes a side. Check after about 3 to 4 minutes to see that the muffins are browning gently and are neither too dark nor too light; if they seem to be cooking either too fast or too slowly, adjust the temperature of your pan or griddle. When the muffins are brown on both sides, transfer them to a wire rack to cool, and proceed with the rest. If you have two frying pans (or a large griddle), you'll be better able to keep up with your rising muffins. Yield: " 16 " * Exported from MasterCook * Hot Buttered Pretzels Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DOUGH 2 1/2 cups King Arthur Unbleached All-Purpose Flour 1/2 teaspoon salt 1 teaspoon sugar 2 1/4 teaspoons regular instant yeast 7/8 cup warm water* -- (7/8 to 1) TOPPING 1/2 cup warm water 2 tablespoons baking soda coarse kosher or pretzel salt -- melted 3 tablespoons unsalted butter *Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough. Food Processor Method: Place the flour, salt, sugar and yeast in the work bowl of a food processor equipped with the steel blade. Process for 5 seconds. Add the water, and process for 7 to 10 seconds, until the dough starts to clear the sides of the bowl. Process a further 45 seconds. Place a handful of flour in a bowl, scoop the slack dough into the bowl, and shape the dough into a ball, coating it with the flour. Transfer the dough to a plastic bag, close the bag loosely, leaving room for the dough to expand, and let it rest at room temperature for 30 minutes. Bread Machine Method: Place all of the dough ingredients into the pan of your bread machine, program the machine for Dough or Manual, and press Start. Allow the dough to proceed through its two kneading cycles, then cancel the machine, flour the dough, and give it a rest in a plastic bag, as instructed above. Manual/Mixer Method: Place all of the dough ingredients into a bowl, and beat till well-combined. Knead the dough, by hand or machine, for about 5 minutes, till it's soft, smooth, and quite slack. Flour the dough and place it in a bag, and allow it to rest for 30 minutes. Preheat your oven to 500°F. Prepare two baking sheets by spraying them with vegetable oil spray, or lining them with parchment paper. Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl. Make sure the baking soda is thoroughly dissolved; if it isn't, it'll make your pretzels splotchy. Roll each piece of dough into a long, thin rope (about 28 to 30 inches long), and twist each rope into a pretzel, as illustrated. Dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes. Bake the pretzels for 8 to 9 minutes, or until they're golden brown, reversing the baking sheets halfway through. Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up; it may seem like a lot, but that's what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave. Description: " Pretzels are available crisp and hard from your grocery or, if you're lucky and in the right place, soft and chewy from street vendors. Our recipe is for the soft, chewy kind. " Source: " King Arthur Flour " - - - - - - - - - - - - - - - - - * Exported from MasterCook * Toaster Corncakes Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Breads, including Crostini Brunch Muffins & Quick Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Unbleached All-Purpose Flour 3/4 cup yellow cornmeal 2 1/4 teaspoons baking powder 3/4 teaspoon salt 6 tablespoons granulated sugar 3 eggs 2/3 cup milk 1/2 cup unsalted butter or margarine -- (1 stick) melted In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt and sugar. In a separate bowl, whisk the eggs and milk till thoroughly combined (we love to use a hand blender for this type of chore). Pour the milk/egg mixture and the melted butter or margarine over the dry ingredients, and stir just to combine; don't beat this mixture, or the cakes will be tough. Using a spoon or muffin scoop, scoop a generous 1/4 cup (or scant 1/3 cup) of batter into nine 3 3/4-inch corncake cups (or whatever; see above). The cups should be just about half full, maybe a bit less. Wet your fingers and spread the batter to cover the bottom of the cups, smoothing the top at the same time. If you're using a 9 x 13- inch pan, grease it lightly (or line it with parchment) and spread the batter into it, smoothing the top. Bake the muffins in a preheated 350°F oven for about 18 minutes, or until the bottoms are golden brown but the tops aren't colored yet, or just barely beginning to color (since they'll be going into the toaster, you don't want them to brown too much in the oven). Remove the cakes from the oven, and allow them to cool for 15 to 20 minutes before removing them from the cups. If you've used a 9 x 13-inch pan, let the cake cool, then cut it into nine rectangles, each approximately 3 inches wide and 4 1/4 inches long. Split and eat warm, or cool to room temperature, split, and toast. Yield: 9 cakes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vermont Apple Pie Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust 2 cups Mellow Pastry Blend OR King Arthur Unbleached All-Purpose Flour 1/2 teaspoon salt 1 cup shredded sharp cheddar cheese 1/4 cup butter -- (1/2 stick, 4 tablespoons) 1/4 cup vegetable shortening 1/4 cup ice water -- (1/4 to 1/3) Coarse sugar -- for topping Filling 3 1/4 pounds apples -- (about 9 whole apples, 10 cups prepared) peeled, cored and sliced 3/4 cup sugar 1 1/2 teaspoons apple pie spice 1/4 cup boiled cider (optional) 1/4 cup Pie Filling Enhancer 1/8 teaspoon salt 2 tablespoons lemon juice 1 tablespoon rum or brandy (optional) Crust: Whisk together the flour and salt, then cut in the cheese, butter and shortening, mixing until well-combined and crumbly. Drizzle just enough water over the mixture to make it cohesive, tossing till it begins to come together. Gather it into a ball and divide it in half. Flatten each half slightly, wrap well, and refrigerate for 30 minutes. Filling: In a large bowl, stir together the filling ingredients, mixing until well-combined. Set aside. Assembly and Baking: Roll one piece of pie crust into a 12-inch round, and lay it gently into a 9-inch pie plate. Spoon in the filling. Roll out the other piece, lay it atop the filling, and seal and crimp the edges. Brush the top crust with milk. Sprinkle it with coarse sugar, if desired, or save out a bit of the crust, and cut decorative leaf designs, laying them on the center of the crust or around the edges. Bake the pie in a preheated 425°F oven for 15 minutes. Reduce the heat to 375°F, and bake for an additional 45 minutes, or until the top is brown and filling is bubbly. Yield: 1 pie, about 10 servings. Description: " Ripe, red apples, cheddar cheese, cider... put them all together and you've got Vermont's best apple pie! " - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Westphalian Rye Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups boiling water -- (24 ounces) 1 cup cracked wheat -- (4 3/4 ounces) 1/2 cup malted wheat flakes OR rolled oats -- (2 ounces) 1 tablespoon burnt sugar syrup -- OR 2 teaspoons caramel color OR burnt sugar made from 1/3 cup sugar* 4 cups pumpernickel flour -- (15 ounces) 1 cup White or Whole Wheat Flour -- (4 ounces) 1/4 teaspoon instant yeast 2 1/2 teaspoons salt 2 tablespoons vegetable oil -- (7/8 ounce) *Place 1/3 cup sugar in a small saucepan. Heat over medium heat until the sugar melts. Continue cooking the sugar until it turns dark brown and begins to smoke. Remove it from the heat and allow it to cool for 5 minutes. Add 1 cup boiling water and stir until the sugar is dissolved. Use this water for 1 cup of the boiling water called for in the recipe. Put the cracked wheat and malted wheat flakes or oats in a large mixing bowl, and pour in the boiling water. Stir in the burnt sugar or caramel color. Allow the mixture to cool to lukewarm. Stir in the pumpernickel flour, whole wheat flour, yeast, salt and vegetable oil. If you're looking for a typical yeast dough here, forget it; the mixture will be sticky and have about as much life as a lump of clay. Place the dough in a greased bowl, cover it with a damp towel, and let it sit in a warm place (70-75°F) for at least 12 hours, and up to 24 hours. After 6 to 8 hours, fold the mixture over once or twice, then cover it again and allow it to continue to mellow. (We hesitate to use the word " rise " here; though there is in fact a bit of yeast in the dough, it'll rise very little. It'll be more like the effect of letting your belt out a couple of notches after a big dinner; it's not that you've really gotten very much bigger, just that you've expanded comfortably.) After the mellowing period is complete, grease two 8 1/2 x 4 1/2-inch pans. The dough will look " cracked " or " broken " at this point; that's OK. Turn it out onto a floured or lightly greased work surface, knead until it holds together, then divide it in half. Press each half into a loaf pan, smoothing the surface with wet hands. Let the loaves sit, covered, for 1 1/2 hours; they'll rise just slightly. Grease two pieces of aluminum foil, then cover the pans tightly with the foil, greased-side down. Preheat the oven to 225°F. Place the covered pans in the oven. Bake the bread for 5 hours. After 5 hours, remove the foil from the pans, and check to see that the bread is firm and looks set -- it should register 195°F on an instant-read thermometer inserted into the center of a loaf. Remove the bread from the oven. Let it cool in the pans for 15 minutes to firm. Remove it from the pans and allow to cool to lukewarm before wrapping in plastic wrap or a dishtowel. Cool for 8 hours or more before slicing. Description: " Germany is known for its rye breads. Raisin rye represents the sweet end of the spectrum, while sour rye, made with a tart starter, will pucker your mouth like a dill pickle. Westphalia, a northwestern German state, is famous for both its unctuous, lightly smoked ham, and its dense, dark pumpernickel. Both are sliced ultra-thin, then served with one another in a perfect marriage of bread and meat. Accompanied by sweet butter, perhaps some smoked sausage, and a stein of beer or glass of schnapps, this is a standard Westphalian repast. The following rye bread mimics Westphalian rye, but is prepared in a less time-consuming manner. Don't be discouraged while preparing the dough; it's very heavy and sticky, more like mortar than bread dough, and it's therefore most easily mixed in a stand mixer, food processor or bread machine. Notice the difference in color between the dough and the finished loaf; the long bake promotes caramelization of the flour's natural sugars, and this deepens the loaf's color to a rich chocolate brown. Serve this bread sliced extra-thin; prosciutto is probably the ham that most clearly mimics Westphalian, if you can't obtain the authentic article " Source: " King Arthur Flour " Yield: " 2 loaves " Quote Link to comment Share on other sites More sharing options...
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