Baked Goods Recipes

* Exported from MasterCook *

                     Blueberry Crunch Coffee Cake

Recipe By     :
Serving Size  : 9     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           Cup  Butter
     1/2           Cup  Sugar
       1                Egg
       1           Cup  Flour
       1      Teaspoon  Baking powder -- Double-acting
     1/4      Teaspoon  Salt
     1/3           Cup  Milk
     1/2      Teaspoon  Vanilla extract
       2           Cup  Blueberries -- Fresh or frozen
                        TOPPING:
     1/4           Cup  Butter
     1/2           Cup  Sugar
     1/3           Cup  Flour
     1/2      Teaspoon  Cinnamon -- Ground

Make cake batter by creaming butter, sugar and egg; add dry ingredients alternately with milk and vanilla.  Spread batter in a greased 9 x 9 square baking pan and top with berries.

Combine the topping ingredients using a fork or pastry blender.  Sprinkle mixture over berries. Bake at 350 degrees, 25 - 30 minutes or until it test done.





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NOTES : Recipe by: A Very Berry Cookboo




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Breakfast Grilled Cheese Mexican Style

Recipe By     :
Serving Size  : 4     Preparation Time : 0:00
Categories    : Side Dish
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
      12        slices  Jalapeno Jack cheese
       4                eggs -- beaten
       4        strips  turkey bacon -- chopped
       2                green onions -- thinly sliced
       8        slices  sourdough bread
                        Butter -- softened

Chop 4 cheese slices; combine with eggs and set aside. Saute turkey bacon and green onions in butter until onions are translucent.

Add egg and cheese mixture; cook, stirring over medium heat until eggs are set. Remove and keep warm. Butter all slices of bread on one side. Place 4 slices of bread, buttered side down, in clean skillet.

Top each with one slice of cheese and an equal amount of scrambled eggs. Place one slice cheese over eggs on each sandwich; top with remaining bread, buttered side up.

Cook over medium-low heat, turning once carefully, until bread is golden brown and cheese is melted.

Source:
  "American Dairy Association"
S(Internet Address):
  "http://www.ilovecheese.com/"




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Nutr. Assoc. : 0
* Exported from MasterCook *

                     Bran Banana Bars

Recipe By     :
Serving Size  : 12    Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1           cup  all-purpose flour
     1/4           cup  Big Chief golden brown sugar -- packed
     1/2      teaspoon  baking soda
       1      teaspoon  baking powder
     1/4      teaspoon  salt
   1 1/2     teaspoons  cinnamon
       1           cup  bran flakes -- crushed
       1           cup  skim milk
       2                eggs
       1                carrot -- shredded
       1                ripe banana -- mashed
     1/3           cup  chopped walnuts

Preheat oven to 375 degrees. Lightly grease 8 1/2" W 8 1/2" baking pan.

In a medium bowl, combine flour, sugar, baking soda, baking powder, salt, cinnamon and cereal. Mix well. In a small bowl, combine milk, eggs, carrot, banana and walnuts. Add to dry ingredients. Bake for 25-35 minutes or until brown on top. Cut into 12 bars.

Description:
  "Healthy, low-cal treats!"
Source:
  "Monitor Sugar"
S(Internet address):
  "http://www.monitorsugar.com/"
Yield:
  "12 Bars"




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Nutr. Assoc. : 0
* Exported from MasterCook *

                     Baked French Toast With Pineapple- Cheese Topping

Recipe By     :
Serving Size  : 0     Preparation Time : 0:00
Categories    : Breakfast                        Vegetarian
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        PINNEAPPLE-CHEESE TOPPING
     1/4           cup  canned, juice-packed pineapple -- crushed,undrained
       4        ounces  light Neufchatel or light cream cheese -- softened and cubed
     1/4      teaspoon  vanilla
                        FRENCH TOAST
       3                extra-large egg whites
                        OR
     1/2           cup  Egg Exchange
   1 1/4           cup  nonfat or lowfat milk
       2   Tablespoons  orange juice
     1/4      teaspoon  ground cinnamon
       6        slices  French bread -- (1-inch-thick)
                        Sifted confectioner's sugar

In blender container or food processor bowl (or use electric mixer), place the pineapple, cream cheese and vanilla. Cover and process briefly so some chunks of pineapple remain. Cover and refrigerate until needed.
For French toast, in bowl whisk together egg whites, milk, orange juice and cinnamon until well blended. If baking toast immediately, preheat oven to 425'F. Spray 15x l0 x 2-inch jelly-roll pan (or cookie sheet with sides) with aerosol cooking spray. Pour egg mixture into pan. Arrange bread slices in egg mixture, turn to coat well on both sides. (If preparing ahead, cover pans and refrigerate up to 12 hours before baking).
If baking immediately, let bread stand 5 minutes to soak up liquid. Bake 10 to 12 minutes, turning bread slices over halfway through the baking time. To serve, arrange three slices bread on each plate; sprinkle with confectioner's sugar. Top with a dollop of Pineapple-Cheese Topping. Serve with remaining topping.

Source:
  "California Egg Commission"
S(Internet Address):
  "http://www.eggcom.com"




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NOTES : Double, triple or quadruple this recipe to serve 4, 8 or 16. Try other low-cal toppings such as light maple syrup, fresh fruit, sugar-free fruit spreads or canned fruit packed in its own juice




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Fluffy Polka-Dot Pancakes

Recipe By     :
Serving Size  : 18    Preparation Time : 0:00
Categories    : Breakfast & Brunch
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1           cup  raisins
       1      teaspoon  cinnamon
     1/4           cup  sugar
       3                eggs -- separated
   1 3/4          cups  buttermilk
       1      teaspoon  soda
   1 1/2          cups  flour
       1      teaspoon  baking powder
       1      teaspoon  salt
       3   tablespoons  butter or margarine -- melted

Plump raisins in hot water for several minutes; drain and dry on paper towels. Mix cinnamon with 2 tablespoons of the sugar and toss with raisins; set aside.

Beat egg whites to soft peaks; add remaining 2 tablespoons sugar, beating until stiff peaks form. In large bowl, beat egg yolks until creamy. Stir in buttermilk and soda.

Sift flour, baking powder and salt and blend into buttermilk mixture. Stir in melted butter. Fold in beaten egg whites.

Gently fold in cinnamon-coated raisins. Spoon batter onto lightly greased griddle; bake, turning once.

Source:
  "California Raisin Marketing Association"
S(Internet Address):
  "http://www.calraisins.org/"




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Nutr. Assoc. : 0
* Exported from MasterCook *

                     Any Fruit Coffee Cake

Recipe By     :
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       4           Cup  Fruit
       1           Cup  Water
       2    Tablespoon  Lemon juice
   1 1/4           Cup  Sugar
     1/3           Cup  Cornstarch
       3           Cup  All-purpose flour
       1           Cup  Sugar
       1    Tablespoon  Baking powder
       1      Teaspoon  Salt
       1      Teaspoon  Ground cinnamon
     1/4      Teaspoon  Mace
       1           Cup  Butter
       2                Eggs -- Slightly beaten
       1           Cup  Milk
       1      Teaspoon  Vanilla
     1/2           Cup  Sugar
     1/2           Cup  All-purpose flour
     1/4           Cup  Butter
     1/2           Cup  Walnuts -- Chopped

Preheat oven to 350 degrees.

 In a saucepan, combine choice of fruit and the water.  Simmer, covered, about 5 minutes or until fruit is tender.  Stir in lemon juice.

Mix the 1 1/4 cups sugar and cornstarch; stir into fruit mixture.  Cook and stir until thickened and bubbly.  Cool.

In a mixing bowl, stir together the 3 cups flour, 1 cup sugar, baking powder, salt, cinnamon, and mace.

Cut in the 1 cup butter until mixture resembles fine crumbs.

Combine eggs, milk, and vanilla.  Add to flour mixture, mixing until blended.

Spread half of the batter into a greased 9x13 baking pan or two 8x8 baking pans.  Spread the cooled fruit mixture over the batter.  Spoon the remaining batter in small mounds over the fruit mixture, spreading out as much as possible.

Combine the 1/2 cup sugar and 1/2 cup flour; cut in the 1/4 cup butter until mixture resembles coarse crumbs.  Stir in nuts.

Sprinkle nut mixture over batter in pan. Bake 45-50 minutes for a 9x13 pan or 40-45 minutes for the two 8x8 pans, or until cake tests done. Cool.





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NOTES : Recipe By:     Better Homes and Gardens Cookboo




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Banana-Oatmeal Bread

Recipe By     :
Serving Size  : 18    Preparation Time : 0:00
Categories    : Breads                           June '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1           cup  packed brown sugar
       7   tablespoons  vegetable oil
       2         large  egg whites
       1         large  egg
   1 1/3          cups  ripe banana -- (about 2 large)
                        mashed
       1           cup  regular oats
     1/2           cup  fat-free milk
       2          cups  all-purpose flour
       1    tablespoon  baking powder
     1/2      teaspoon  baking soda
     1/2      teaspoon  salt
     1/2      teaspoon  ground cinnamon
                        Cooking spray

Preheat oven to 350:.

Combine first 4 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana, oats, and milk; add to sugar mixture, beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350: for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Source:
  "Cooking Light, June 1999, p.140"
Copyright:
  ") Cooking Light"




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Nutr. Assoc. : 0
* Exported from MasterCook *

                     Blueberry Buttermilk Muffins

Recipe By     :
Serving Size  : 24    Preparation Time : 0:00
Categories    : Cakes                            Muffins
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2          cups  Flour
   1 1/2     teaspoons  Baking powder
     1/2      teaspoon  Soda
     3/4           cup  Sugar
     1/4      teaspoon  Salt
       2                Eggs -- beaten
       1           cup  Buttermilk
       4        ounces  Butter
   1 1/2          cups  Blueberries

Sift dry ingredients together in a large bowl. In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly. Fold in blueberries. Spoon batter into greased muffin cups and bake at 400F til golden brown, for 20 -30 minutes.

Makes 24 muffins





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Nutr. Assoc. : 0
* Exported from MasterCook *

                     Banana Cinnamon French Toast

Recipe By     :
Serving Size  : 2     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1         Large  Banana -- Ripe
       2         Large  Eggs
     1/2           Cup  Skim milk
     1/2      Teaspoon  Cinnamon
       4        Slices  Bread
       3   Tablespoons  Margarine
     1/2           Cup  Maple syrup -- Warmed

Blend first 4 ingredients in processor til smooth. Transfer to 13x9 inch pan.

Place bread in milk mixture and soak til all liquid is absorbed, turning bread  occasionally, about 20 minutes.

Melt butter in large, heavy skillet over medium heat. Add bread and cook til golden brown, about 3 minutes per side.





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Serving Ideas: Pass warmed syrup separately.




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Cinnamon Breakfast Cake

Recipe By     :
Serving Size  : 6     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       2           Cup  Flour
       4   Tablespoons  Brown sugar
       4     Teaspoons  Baking powder
       4   Tablespoons  Shortening
     1/2      Teaspoon  Salt
       1                Egg -- Well beaten
     1/4           Cup  Seedless raisins
     1/2           Cup  Milk
       2   Tablespoons  Sugar
       1    Tablespoon  Butter -- Melted
       1      Teaspoon  Cinnamon substitute

Sift flour, measure, and sift with baking powder, and salt.  Add brown sugar; cut in shortening with 2 spatulas.  Add egg and sufficient milk to form a soft dough.  Add raisins.  Spread in well-oiled and floured cake tin.

 Pour melted butter over top of cake. Sprinkle with 2 tablespoons sugar and cinnamon.  Bake in hot oven (435 F) 20-25 minutes.






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NOTES : Mrs. Murray Nevin, Stoneboro, PA




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Tiny Raisin Apple Loaves

Recipe By     :
Serving Size  : 0     Preparation Time : 0:00
Categories    : Bread                            Dessert
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3           cup  butter or margarine -- softened
     2/3           cup  sugar
       2                eggs
       3   tablespoons  milk
       1      teaspoon  lemon juice
       2          cups  flour
       1      teaspoon  baking powder
       1      teaspoon  salt
     1/2      teaspoon  soda
   1 1/2          cups  peeled grated apple
       1           cup  chopped raisins
     1/2           cup  chopped nuts

Cream together butter, sugar and eggs until light and fluffy. Beat in milk and lemon juice.

Sift together dry ingredients; stir into creamed mixture just until moistened.

Stir in apple, raisins and nuts. Spoon batter into 3 greased 6 x 3-inch loaf pans.

Bake at 350 degrees 40 to 45 minutes or until toothpick inserted in center comes out clean.

Description:
  "Bake these fruity little loaves ... give as a gift in the loaf pans
  you baked them in."
Source:
  "California Raisin Marketing Association"
S(Internet Address):
  "http://www.calraisins.org/"
Yield:
  "3 loaves"




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NOTES : Batter may be baked in 1 (9 x 5-inch) loaf pan. Increase baking time to 1 hour




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Mexican Churros

Recipe By     : Jo Anne Merrill
Serving Size  : 24    Preparation Time : 0:40
Categories    : Pastry                           Snacks
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       2          cups  Canola oil
       1           cup  water
     1/2           cup  margarine
     1/4      teaspoon  salt
       1           cup  all-purpose flour
       3                eggs
     1/4           cup  sugar
     1/4      teaspoon  ground cinnamon

Heat water, margarine and salt to rolling boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute.
Remove from heat. Beat in eggs all at once and continue beating until smooth.
Heat oil to 1-1/2 inch depth in heavy skillet to 360 degrees.
Spoon the dough into a decorator's tube with large star tip for authentic looking churros. Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once; about 2 minutes on each side.
Drain. Mix sugar and cinnamon in brown paper bag. Shake the churros in the sugar mixture.

Description:
  "Churros, or Crullers, are to the Spanish and Mexicans what doughnuts
  are to Americans for coffee breaks."




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Nutr. Assoc. : 0
* Exported from MasterCook *

                     Cheddar Dill Scones

Recipe By     :
Serving Size  : 16    Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2          cups  all purpose flour
       1           cup  Cheddar cheese -- shredded
     1/4           cup  fresh parsley -- chopped
       1    tablespoon  baking powder
       2     teaspoons  dill weed
     1/2      teaspoon  salt
     3/4           cup  butter or margarine
       2                eggs -- slightly beaten
     1/2           cup  half and half

Preheat oven to 400.
In medium bowl, combine all ingredients except butter, eggs and half and half.
Cut in butter until crumbly.  Stir in eggs and half and half just until moistened.  Turn dough onto a lightly floured surface; knead until smooth (1 minute).
Divide dough in half; roll each into an 8" circle.  Cut each into 8 wedges.  Place 1" apart on cookie sheets and bake 15 to 20 minutes until lightly browned.





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Nutr. Assoc. : 0
* Exported from MasterCook *

                     Coffee Coffeecake With Espresso Glaze

Recipe By     :
Serving Size  : 6     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -------CAKE-------
       2           Cup  Flour
       1      Teaspoon  Baking powder
     1/2      teaspoon  Baking soda
     1/4      teaspoon  Salt
     3/4           Cup  Unsalted butter -- softened
       1           Cup  Sugar
       2         Large  Eggs
       2      Teaspoon  Vanilla
       1           Cup  Sour cream
       2    Tablespoon  Instant espresso dissolved in....
       1    Tablespoon  Hot water
                        ----------GLAZE----------
       3    Tablespoon  Strong brewed coffee
   1 1/2      Teaspoon  Instant espresso powder
     3/4           Cup  Confectioner's sugar

Into a bowl, sift together the flour, baking powder, soda, and salt.

In another bowl with an electric mixer, cream the butter, and add the sugar gradually, beating, and beat the mixture until it is light and fluffy.

Add the eggs, one at a time, beating well after each.  Beat in the vanilla. Add the flour mixture alternately with the sour cream, beginning and ending with flour, and blending the batter after each addition.


Transfer about a third of the batter to another bowl and stir in the espresso mixture, stirring until the batter is well combined.

Spoon half the plain batter into a well-buttered 8-inch bundt pan, spreading it evenly.  Spoon the coffee batter over the plain, spreading it evenly and spoon the remaining plain batter on top, spreading it evenly.

Bake the cake in the middle of a preheated 350F oven for 55-60 minutes, or  until it is golden and a tester comes out clean.  Let it cool in the pan on a rack for 30 minutes.  Invert the cake onto the rack and let it cool completely.

In a bowl, stir together 2 Tbsp of brewed coffee and the espresso powder,  stirring until the powder has dissolved.  Sift the confectioners. sugar and add it, stirring until it is combined well.  If necessary, add more coffee to obtain a pourable consistency.

Pour the glaze over the coffeecake and let the cake stand for 10 minutes or
until the glaze has set.  Serve warm.





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NOTES : A 1989 Gourmet Mag. favorit




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Cinnamon Cocoa Breakfast Buns

Recipe By     :
Serving Size  : 12    Preparation Time : 0:00
Categories    : Bread Machine Recipes            Breakfast/ Brunch
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        DOUGH
     1/2           cup  butter or margarine (1 stick) -- cut up
       2         large  eggs
     1/2           cup  cooked mashed potatoes
     1/4           cup  milk
     1/4           cup  water (70: to 80:F)
       1      teaspoon  salt
   3 1/4          cups  bread flour
     1/2           cup  sugar
       2     teaspoons  Fleischmann's. Bread Machine Yeast
                        FILLING
       1    tablespoon  butter or margarine -- melted
     1/4           cup  sugar
       1    tablespoon  unsweetened cocoa
     1/2      teaspoon  ground cinnamon
                        TOPPING
                        Powdered sugar

To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer, adding potatoes with liquid ingredients. Process on dough/manual cycle.

To shape and fill: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Roll to 15 W 9-inch rectangle; brush with 1 tablespoon melted butter. In small bowl, combine 1/4 cup sugar, cocoa and cinnamon; sprinkle evenly on dough to within 1/2 inch of edges.

Beginning at long end, roll up tightly; pinch seam to seal. With sharp knife, cut roll into 12 equal pieces. Place, cut sides up, into 12 greased (2 1/2-inch) muffin cups. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.

Bake at 375:F for 15 to 20 minutes or until done. Remove from cups; cool on wire racks. Lightly sift powdered sugar over tops.

Source:
  "Fleischmann's Yeast"
S(Internet address):
  "http://www.breadworld.com/index.html"
Yield:
  "12 Buns"




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NOTES : * One teaspoon unsweetened cocoa can be sifted over powdered sugar, if desired




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Holiday Honey Doughnuts

Recipe By     :
Serving Size  : 12    Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1  1/4 ounce pa  active dried yeast
       2   tablespoons  warm water (105 degrees  to 115 degrees F)
       2   tablespoons  honey -- kosher
       2          cups  flour
     1/2      teaspoon  salt
       2   tablespoons  butter -- softened
       1                egg -- beaten
     1/4           cup  milk
                        vegetable oil
                        HONEY NUT FILLING
     1/4           cup  chopped dried apricots
     1/4           cup  chopped apples
     1/4           cup  chopped walnuts
       2   tablespoons  honey -- kosher

Dissolve yeast in warm water; stir in honey. Combine flour and salt; blend butter. Add yeast mixture, egg and milk to form a soft dough. Beat well and knead 5 minutes on a greased baking sheet. Cover and let rise in a warm place about 1 hour or until doubled in bulk. Deep-fry in 350 degrees F oil 2 to 3 minutes or until browned on both sides; turn dough over halfway through cooking time. Drain on paper towels. Slit one side of doughnut and fill each with 2 to 3 teaspoons Honey Nut Filling.

Honey Nut Filing: Combine 1/4 cup each chopped dried apricots, apples and walnuts; stir in 2 tablespoons honey and mix well.
Makes 3/4 cup

Source:
  "The National Honey Board"
S(Internet address):
  "http://www.honey.com/"
Yield:
  "12 doughnuts"




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Serving Ideas: Serve with honey to drizzle on filled doughnuts.




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Strawberry Brie Bites

Recipe By     :
Serving Size  : 0     Preparation Time : 0:00
Categories    : Appetizer
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       4                Bays English Muffins -- split
     1/2           cup  strawberry preserves
   1 1/2          cups  strawberries -- sliced
     1/2         ounce  Brie cheese -- rind removed
     1/2           cup  sliced almonds -- toasted

Preheat oven to broil. Lightly toast muffin halves; cut each diagonally into thirds and arrange on foil-lined baking sheet.

Spread preserves over muffins; top with strawberries. Thinly slice cheese; cut into pieces to fit over each muffin third.

Broil 4 to 5 inches from heat source 1 to 2 minutes or until cheese is melted; sprinkle with almonds. Serve immediately.

Source:
  "Bays Corporation"
S(Internet Address):
  "http://www.bays.com"
Yield:
  "2 dozen"




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NOTES : Brie bites may be prepared up to 30 minutes before broiling




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Cranberry Raisin Bread

Recipe By     :
Serving Size  : 0     Preparation Time : 0:00
Categories    : Bread
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 2/3          cups  all-purpose flour
       1    tablespoon  baking powder
       1      teaspoon  baking soda
       1      teaspoon  salt
     1/4    tablespoon  pumpkin pie spice
     1/2           cup  margarine
     1/2           cup  brown sugar
     1/2           cup  orange marmalade
     3/4           cup  reduced-fat cottage cheese, small curd
       2                eggs -- slightly beaten
                        Grated rind of 1 lemon
                        Grated rind or 1 orange
     1/4           cup  orange juice
     1/2           cup  golden raisins
       1           cup  cranberries -- coarsely chopped

In a medium-sized bowl, cream together margarine and brown sugar. Add marmalade, cottage cheese, eggs, lemon rind, orange rind and orange juice; mix thoroughly.

Add flour mixture and stir until just moistened. Fold in raisins and cranberries.

Pour into a 9"x 5"x 3" pan that has been coated with non-stick spray. Bake at 325 degrees for 1 hour and 15 minutes.

Cool in pan 10 minutes; remove from pan and cool on a rack.

Description:
  "Mmmmmm . the aroma of bread wafting from the oven often evokes
  comforting thoughts of the holiday season. Home-baked breads are
  treasured gifts to give during the holiday season, as well as to enjoy
  at home. Try Cranberry Raisin Bread to enjoy anytime."
Source:
  "Wheat Foods Council"
S(Internet Address):
  "http://www.wheatfoods.org/"
Yield:
  "16 slices"




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Nutr. Assoc. : 0
* Exported from MasterCook *

                     Filled Berlin Doughnuts (Bismarks)

Recipe By     :
Serving Size  : 12    Preparation Time : 0:00
Categories    : Breads                           Desserts
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1       package  Active Dry Yeast
                        OR
       1    tablespoon  Bulk Active Dry Yeast
     1/4           cup  Warm Water -- (110-115 Deg F)
     1/2           cup  Sugar
       1      teaspoon  Salt
     1/3           cup  Butter OR Regular Margarine
       1    tablespoon  Orange Juice
       2     teaspoons  Rum Extract
       1           cup  Milk -- scalded
                        Unbleached Flour -- up to 4 cups
       2         large  Eggs -- well beaten
                        Fat For Deep Frying -- heated to 375
                        degrees F
                        Jam OR Jelly

Soften the yeast in the warm water and let stand for 5 minutes or until it "blooms" or proofs.
Put a half cup of sugar, the salt, butter, orange juice and rum extract in a large bowl. Pour the scalded milk over the ingredients in the bowl. Stir until the butter is melted. Cool to lukewarm.
When cool, blend in 1 cup of the unbleached flour and beat until smooth. Stir in the yeast and add about half of the remaining flour, beating until smooth. Beat in the eggs. Then beat in enough of the remaining flour to make a SOFT dough (should be slightly sticky and light in weight). Turn the dough out onto a lightly floured board and let rest for 5 to 10 minutes.
Knead until smooth and elastic (about 8 to 10 minutes). Form into a ball and put into a greased bowl, turning to grease the top of the ball of dough. Cover and let rise in a warm draft free place until doubled in bulk.
Punch the dough down, kneading lightly to remove all of the air pockets, and turn the dough out onto a lightly floured surface. Roll to 1/2-inch thickness. Cut the dough into rounds using a 3-inch biscuit or cookie cutter. Cover with waxed paper and let rise on the rolling surface away from drafts and direct heat, until double in bulk, (30 to 45 minutes).
About 20 minutes before frying, heat the fat. Fry the doughnuts in the heated fat. Put only as many doughnuts at one time as will float uncrowded in a single layer deep in the fat. Fry 2 to 3minutes or until lightly browned; turn the doughnuts with a fork or tongs, being careful not to pierce the doughnut, when they rise to the surface. Do this several times during the cooking. Lift from the fat, draining for a few seconds over the fat before removing to absorbent paper toweling. Cool.
Cut a slit through the center in the side of each doughnut. Force about 1/2 teaspoon of jam or jelly into the center and press lightly to close the slit. (A pastry bag and tube may be used to force the jelly or jam into the slit.) Shake 2 or 3 bismarks at one time in a bag containing granulated or powdered sugar. (Your choice.) Shake lightly to remove the excess sugar.





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Nutr. Assoc. : 0
* Exported from MasterCook *

                     Mandel-Halbmonde (Almond Crescents)

Recipe By     :
Serving Size  : 8     Preparation Time : 0:00
Categories    : Cookies                          German
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1           cup  Butter OR Margarine
     3/4           cup  Sugar
       1      teaspoon  Vanilla Extract
   1 1/2     teaspoons  Almond Extract
   2 1/2          cups  Unbleached Flour
       1           cup  Almonds -- ground
                        Confectioners' Sugar

Beat together butter and sugar until very light and fluffy. Blend in extracts. Mix in flour and almonds. Using about 1 tablespoon of dough for each, shape into logs and bend into crescents. Place on greased cookie sheet. Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll crescents in confectioners' sugar. Cool on racks and store in a tightly sealed container.

Yield:
  "3 Dozen Cookies"




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Nutr. Assoc. : 0