86-Lancaster Farming, Saturday, January 25, 2003
Breads Rise To Satisfy Every *Knead ’
JEWISH
COFFEE BREAD
In a mixing bowl, combine the
following:
2 eggs
2 A cup sugar
'A cup oil
1 teaspoon vanilla
Beat well by hand and add the
following:
'/: cup chopped walnuts
'A cup raisins
In another bowl, combine the
following:
2 cups flour
2 teaspoons baking powder
Dash salt
Mix dry ingredients into the
egg mixture until well combined.
On a greased cookie sheet, mold
dough into 2 loaves that are Vi
inch thick. Sprinkle lightly with a
mixture of sugar and cinnamon.
Bake in preheated 350-degree
oven for 30 minutes. Bread is not
very brown. It is similar to biscot
ti but is soft. If desired, omit
sugar, cinnamon topping, and
drizzle with a thin confectioners’
sugar and milk glaze while still
warm.
SOUR CREAM
COFFEE CAKE
Vi cup butter
1 cup sugar
2 eggs
1 cup sour cream
1 teaspoon baking soda
2 cups flour
1 teaspoon baking powder
1 teaspoon vanilla
Topping:
Va cup sugar
1 tablespoons cinnamon
2 tablespoons chopped nuts
Sift together baking powder,
flour, and baking soda. Mix in
sour cream. Set aside. Cream
butter and sugar in a medium
bowl. Add eggs, mix, and add va
nilla. Combine all of the cake in
gredients. Set aside. In a small
bowl, combine all the topping in
gredients and mix well. Set aside.
Put half of cake batter into a
greased 9x9-inch pan. Put in the
remaining batter. Sprinkle re
maining topping to cover the
cake. Bake at 350 degrees for 45
minutes.
Sara Derstine
Tioga Co. Dairy Princess
APPLE CINNAMON
MUFFINS
Va cup milk
'h cup butter
legg
1 medium-sized apple, peeled,
cored, diced
2 cups flour
'/< cup sugar
3 teaspoons baking powder
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February
1 Heart-Healthy Recipes
8 Valentine Specials
15 Cherries
22 Breakfast, Brunch Ideas
1 teaspoon salt
'A teaspoon cinnamon
Sugar to sprinkle
Preheat oven to 400 degrees.
Beat the milk, butter, and egg to
gether. Mix in apple chunks. Stir
in flour, sugar, baking powder,
salt, and cinnamon. Mix well. Fill
greased or lined cups about half
way full. Sprinkle the top of each
muffin with a little sugar. Bake
at 400 degrees for 18-20 minutes
or until golden brown.
Sara Derstine
Tioga Co. Dairy Princess
YOGURT BISCUITS
1 cup plus 2 tablespoons all
purpose flour
VA teaspoons baking powder
V 2 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons cold margarine
V 2 cup plain non-fat yogurt
1 teaspoon sugar
V 2 teaspoon milk
In a bowl, combine flour, bak
ing powder, salt, and baking
soda; cut in margarine until
crumbly. Combine yogurt and
sugar; stir into dry ingredients
just until moistened. Turn onto a
floured surface; knead 4-5 times.
Place on a greased baking sheet;
pat into a 6x4-inch rectangle. Cut
into six square biscuits. Bake at
450 degrees for 12-15 minutes or
until golden. Serve warm.
Pat Elligson
Millers, Md.
CHEESE SCONES
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
Va teaspoon baking soda
V/i cups shredded cheddar
cheese
legg
Vi cup sour cream
'A cup vegetable oil
3 tablespoons milk
In a large bowl, combine first
five ingredients, stir in cheese. In
another bowl, combine egg, sour
cream, vegetable oil, and milk;
stir into dry ingredients until just
moistened. Turn onto a floured
surface and knead 10-12 times.
Pat into 'A-inch thickness. Cut
with a 3-inch round cutter. Place
on a greased baking sheet. Bake
at 425 degrees for 15-20 minutes
or until golden brown. Yield: 1
dozen.
Here is a great dairy alterna
tive to plain biscuits. This is
one of my family’s favorites be
cause it is easy and delicious.
Becky Dietrich
Berks Co. Alternate
Dairy Princess
CRANBERRY APPLE
BREAD
2 cups apples, peeled, chopped
V* cup sugar
2 tablespoons oil
legg
f/2 cups flour
VA teaspoon baking powder
'A teaspoon baking soda
1 teaspoon cinnamon
1 cup raw cranberries
Vi cup walnuts, chopped
Measure and wash cranberries.
Combine apples, sugar, and oil in
a bowl. Add egg and mix well by
hand. Combine dry ingredients in
another bowl and add to apple
mixture. Stir just until moist
(dough will be real stiff)* Fold in
berries and nuts. Turn into
B'/2x4'/2x2-inch loaf pan sprayed
with vegetable spray. Bake 45-50
minutes at 350 degrees.
This keeps nicely in the re
frigerator but it won’t be
around long. It freezes well and
makes a great gift.
BRAN MUFFINS
1 quart buttermilk
4 eggs, beaten
5 teaspoons baking soda
2 teaspoons cinnamon
1 cup oil
1 Vi cups sugar
5 cups flour
15-ounces bran flakes or raisin
bran flakes
'A cup nuts
Vi cup chopped apples
1 cup raisins, if using bran
flakes OR Vi cup raisins if
using raisin bran flakes
Lee Laverty
Mount Joy
Mix first six ingredients togeth
er. Mix flour and bran flakes, add
to first six ingredients. Add nuts,
apples, and raisins. Fill muffin
pans 2 A full. Bake for 30 minutes
at 350 degrees. The dough will
keep in the refrigerator for 3-4
weeks.
These are very moist and de
licious.
ENGLISH MUFFINS
2 cups warm water
1 tablespoon sugar
Vi cup honey
4 cups King Arthur bread flour
Additional flour
2 packages dry yeast
2 cups boiling water
Vi teaspoon salt
2 eggs, beaten
In large bowl, mix warm water,
dry yeast and sugar. Let this get
foamy. With electric mixer, beat
boiling water, honey, salt, and 2
cups flour for two minutes. Add
beaten eggs and 2 more cups
flour. Beat 3-4 minutes. Pour this
mixture into bowl with yeast. Mix
with hands, adding 1 cup flour
until dough is no longer sticky.
Knead, let rise until doubled in
bulk. Roll .out dough almost Vi
inch thick. Cut with large cookie
cutter 3'/2-inch diameter. Place
muffins on greased cookie sheet;
let rise 5-10 minutes. Bake at
375-degrees. When bottoms are
brown, flip over and brown tops.
Cool on wire rack. Makes 2-3
dozen.
REFRIGERATED MUFFINS
10-ounces raisin bran cereal
5 cups flour
3 cups sugar
3 teaspoons baking soda
2 teaspoons salt
. .J.av/Ht
Apple Cranberry Tea Ring incorporates cranber
ries and apples for a nutritional punch. The tea ring
can also serve as an attractive centerpiece for
breakfast or brunch.
Pat Elligson
Millers, Md.
Whether plain or stuffed with raisins, nuts, cranberries,
apples, cheese, meats, or other ingredients and drizzled with
glaze, breads form a basic part of most American meals.
Grains, rich in folic acid and carbohydrates, provide needed
health benefits in a balanced diet. The variety of breads is amaz
ing. Such as today’s featured recipe that incorporates apples and
cranberries for a nutritional punch.
For success and good flavor in your bread baking projects, try
this delightful tea ring for breakfast or brunch.
Bread:
3 cups all-purpose flour, divided
3 tablespoons sugar
11/<-ouncesl l /<-ounces active dry yeast
1 tablespoon grated orange rind
1 teaspoon salt
Vi cup milk
'A cup water
2 tablespoons butter
1 egg
Egg Wash:
1 tablespoon water
1 egg white
Filling:
Vi cup sugar
2 teaspoons ground cinnamon
1 cup apple, peeled, thinly sliced
1 cup dried cranberries
Vt cup toasted nuts, chopped
Glaze:
Vi cup powdered sugar
1-2 tablespoons orange juice
1 teaspoon orange zest
Doris Brenize
Shippensburg
Blend 1 cup flour with next four ingredients; set aside. Heat
milk, water, and butter until warm. Pour into large bowl. Add
flour mixture.
Beat on low 30 seconds; add egg. Beat on medium 3 minutes.
Stir in remaining flour.
Knead on floured surface 5-8 minutes until smooth and elas
tic. Place dough in oiled bowl; turn to grease. Cover; let rise in
warm place until doubled in size, about one hour.
Punch down dough on lightly floured surface. Roll into
15x12-inch rectangle. Blend egg white and water; brush over
dough. Refrigerate remaining egg wash.
Combine sugar and cinnamon; sprinkle over dough. Top with
apple, cranberries, and nuts. Starting with long side of dough,
roll into log, pinch to seal. Form into ring; overlap and seal ends.
Place seamside down on greased baking sheet.
Using scissors, cut ring from outside through all dough layers
to within 1-inch of center. Makes 12 cuts, 2-inches apart. Twist
each cut section V* turn so cut side faces downward forming pin
wheel. Cover with damp cloth and let rise in warm place until
indentation remains after touching side, 30 minutes. Brush with
remaining egg wash.
Bake in preheated 375-degree oven 30-40 minutes until gold
en brown; cool.
Blend powdered sugar, orange juice, and orange zest. Drizzle
over cooled tea ring. Serves 12.
Loretta Kurtz
AUensville
1 cup cooking oil
4 eggs, beaten
Mix dry ingredients. Add liq
uids. Bake at 400 degrees for
10-12 minutes. Keeps in refriger
ator for six weeks.
Featured Recipe
APPLE CRANBERRY TEA RING
Helen Murray
Jersey Shore
'Pvio''