Cake and Bread

Amish Bread Starter, creating a “Sour-dough” like bread.  This starter makes a cinnamon bread, with optional raisins and nuts.

Amish Recipes
2/3 c. sugar
2/3 c. milk
2/3 c. flour
2/3 c. oil
3 eggs
1/2 tsp. salt
1/2 tsp. vanilla
1 to 1 1/2 tsp. cinnamon
1 c. sugar
2 c. flour
1 1/4

tsp. baking powder
1 tsp. baking soda

Combine ingredients in large airtight container with lid. Store at room temperature, do not refrigerate. Stir every day
for 17 days. The recipe makes more than the 1 cup needed. But allows for evaporation.

Now the starter is ready. The following instructions are for either the starter you created above, or received from a loving friend.

For the next 10 days handle starter according to the following instructions.

Day 1, receive the starter
Day 2, 3 & 4 – stir
Day 5, Add 1 cup each flour, sugar and milk.
Day 6 & 7, stir
Day 8 & 9, stir
Day 10, Add 1 cup flour, sugar and milk.
Divide into 3 containers of 1 cup each for friends.

After removing the 3 cups of batter, mix in the following ingredients: Using a fork, beat by hand until well blended.
Add 1 cup raisins and 1 cup nuts (optional).

Grease pans with butter, sprinkle with sugar instead of flour. Bake at 325 for 1 hour. Cool 10 minutes, remove from pans.

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6 tablespoon butter, melted
1/2 cup shallots (chopped fine)
1/4 teaspoon thyme
1 bay leaf
1/2 teaspoon cayenne pepper
2 tablespoon flour
14 oz chicken broth (more or less won’t h; urt)
4 cup oysters, drained; reserve liquid (less, to
14 oz artichoke hearts, cooked
2 teaspoon salt
1/4 teaspoon tabasco
1/2 cup whipping cream
3 tablespoon parsley (chopped, fresh)

In a 3-quart casserole, melt butter and saute shallots. When shallots are translucent, add thyme, bay leaf and cayenne pepper. Add flour and whisk well. Add broth, oyster water, artichoke hearts, salt and tabasco. Bring to a boil. Add oysters and parsley. Simmer on medium, partly covered, for exactly 5 minutes. Add whipped cream and serve immediately.

NOTES:
* Chicken broth with artichokes and poached oysters — This is a modern cajun-style recipe that I adapted from a local convenience-food cookbook by Jean  Durkee. It’s an intriguing combination of modern American ingredientswith traditional cajun flavorings.
* Fresh parsley tastes much better than dried parsley. If the oysters arebigger than a small bite-size, cut them up before adding them to the soup. Use the smallest oysters you can find.
* When I’m not making a double recipe, I usually dump the entire (about 1-cup) container of whipping cream into the soup, even though that’s doublewhat the recipe calls form.
* The timing on cooking the oysters is fairly critical. If you overcook them, they will be rubbery.

: Difficulty: easy.
: Time: 20 minutes.
: Precision: measure the spices.

Bacalaitos (Salt Codfish Fritters)

1/2 lb codfish, salt
2 cup flour, all-purpose
2 teaspoon baking powder
1 large garlic cloves; crushed
1 cup water
1 tablespoon annatto oil
1 oil, vegetable; for frying

Soak the codfish in cold water for 2 hours or longer, according the the saltiness and hardness of the fish. Drain, rinse and place in a small saucepan. Pour boiling water over the fish and allow to stand 5 minutes. Drain. Remove any bones and skin and shred the fish.

Sift the flour and baking powder into a large bowl. Add the garlic, water and annatto oil and mix to a smooth batter. Add the shredded fish and mix well. Heat oil to 370F in a deep fryer or large, heavy saucepan. Fry the the mixture by teaspoonfuls until golden brown.

Drain on paper towels, keep warm and serve hot as hors-d’aeuvres

1/2 cup soft breadcrumbs
8 oz angel hair pasta –
1 uncooked
1 tablespoon olive oil — for vegetables
1 teaspoon olive oil — for scallops
1/2 cup chopped fresh parsley –
1 divided
1 clove garlic — minced
1 teaspoon dried whole basil
1/2 teaspoon dried whole oregano
1/4 teaspoon salt
1 tablespoon all-purpose flour
1/4 teaspoon pepper
8 oz clam juice — (1 bottle)
1 lb fresh sea scallops
1 cut into 1/2-inch pieces
Place breadcrumbs on a baking sheet. Bake at 375 deg for 5 minutes or until golden brown; set aside.

Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold running water; drain well. Place in a large bowl; set aside.

Heat 1 tablespoon oil in a nonstick skillet over medium heat. Add 1/4 cup parsley and next 4 ingredients; saute 1 minute. Add flour and pepper; cook 1 minute, stirring constantly with a whisk. Gradually add clam juice, stirring constantly. Cook 1 minute or until thickened, stirring constantly. Pour over pasta; toss well. Set aside, and keep warm.

Heat remaining 1 teaspoon oil in skillet over medium heat; add scallops, and saute 4 minutes or until scallops are done. Add to pasta mixture; toss gently. Yield: 4 servings (serving size: 1-1/4 cups).

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Preventing Animal Abuse by Teaching Children to Care for Pets

Prep time: 20 minutes
Bake time: 35-50 minutes
Serves:8

Makeover techniques:
Omitted butter in sauce. Used skim milk instead of whole. Replaced regular cheddar with reduced-fat and used less. Used less Parmesan cheese.

In a medium saucepan, combine sauce mix with 1/2 milk. Stir until smooth. Add remaining milk. Stir and bring to a boil. Reduce heat; stir 1 minute. Remove from heat and set aside.

Coat a large skillet with cooking spray. Stir onions and mushroom over medium-high heat, until onions are translucent. Set aside.

Preheat oven to 350 F. Coat a 13 by 9-inch baking pan with cooking spray. Spread 1/2 cup of sauce in pan.
Layer: 4 lasagna noodles, chicken, salt, pepper, mushrooms, remaining sauce, asparagus, 2 cup cheese and remaining noodles. Top with remaining cheese, basil and oregano. Bake uncovered 35-40 minutes. Let stand 10 minutes before serving.

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BEFORE

2 0.9 ounce packs Hollandaise sause mix:
calories 500, Fat (g) 0, Chol (mg) 0

1/2 cup butter:
calories= 841, Fat (g)= 92, Chol (mg)= 248

2 cups of whole meat:
calories= 300, Fat (g)= 16.3, Chol (mg)= 66

2 cups finely chopped onion:
calories= 122, Fat (g)= 0.5, Chol (mg)= 0

3 cups sliced mushrooms:
calories= 51, Fat (g)= 0.9, Chol (mg)= 0

8 cooked lasagna noodles, drained:
calories= 841, Fat (g)= 4, Chol (mg)= 0

1 pound skinless chicken breast, cooked and cubed:
calories= 568, Fat (g)= 12.3, Chol (mg)= 292

1/2 teaspoon salt:
calories= 0, Fat (g)= 0, Chol (mg)= 0

1/2 teaspoon pepper:
calories= 0, Fat (g)= 0, Chol (mg)= 0

2 10.5 ounces cans cut asparagus:
calories= 113, Fat (g)= 4, Chol (mg)= 0

3 cups shredded Cheddar cheese:
calories= 1.368, Fat (g)= 112, Chol (mg)= 357

1 cup Permesan:
calories= 456, Fat (g)= 30, Chol (mg)= 79

1/4 teaspoon basil:
calories= 1, Fat (g)= 0, Chol (mg)= 0

1/4 teaspoon oregano:
calories= 1, Fat (g)= 0, Chol (mg)= 0

Total (whole recipe):
calories= 5.132, Fat (g)= 272, Chol (mg)= 1.042

(Per serving):
calories= 642, Fat (g)= 34, Chol (mg)= 130

Percent calories from fat: 48

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AFTER
2 0.9 ounce packs Hollandaise sause mix:
calories 500, Fat (g) 0, Chol (mg) 0

2 1/3 cup nonfat milk:
calories= 199, Fat (g)= 1, Chol (mg)= 10

Nonstick cooking spray:
calories= 0, Fat (g)= 0, Chol (mg)= 0

2 cups finely chopped onion:
calories= 122, Fat (g)= 0.5, Chol (mg)= 0

3 cups sliced mushrooms:
calories= 51, Fat (g)= 0.9, Chol (mg)= 0

8 cooked lasagna noodles, drained:
calories= 841, Fat (g)= 4, Chol (mg)= 0

1 pound skinless chicken breast, cooked and cubed:
calories= 568, Fat (g)= 12.3, Chol (mg)= 292

1/2 teaspoon salt:
calories= 0, Fat (g)= 0, Chol (mg)= 0

1/2 teaspoon pepper:
calories= 0, Fat (g)= 0, Chol (mg)= 0

2 10.5 ounces cans cut asparagus:
calories= 113, Fat (g)= 4, Chol (mg)= 0

2 1/2 cups reduced fat shredded cheese:
calories= 810, Fat (g)= 50.6, Chol (mg)= 202

1/2 cup freshly grated Permesan:
calories= 342, Fat (g)= 22.5, Chol (mg)= 59

1/4 teaspoon basil:
calories= 1, Fat (g)= 0, Chol (mg)= 0

1/4 teaspoon oregano:
calories= 1, Fat (g)= 0, Chol (mg)= 0

Total (whole recipe):
calories= 3.548, Fat (g)= 95.8, Chol (mg)= 563

(Per serving):
calories= 444, Fat (g)= 12, Chol (mg)= 70

Percent calories from fat: 24

1 cup milk
1 tablespoon
1 tablespoon sugar
1/2 teaspoon salt
1 package compressed or active dry yeast
1/4 cup warm water (105 to 115 F)
2 3/4 to 3 cups all-purpose flour
1 cup (1/2 pound) butter, softened
1 egg yolk
1 tablespoon milk

1. Heat 1 cup milk, oil, sugar, and salt in a saucepan; cool to lukewarm
2. Dissolve yeast in warm water in a larger bowl. Add milk mixture and 1 cup flour; beat until smooth. Stir in enough remaining flour to make a soft dough.
3. Turn dough onto a floured surface; continue to work in flour until dough can be kneaded. Knead until smooth and elastic (about 5 minutes)
4. Shape dough into a ball and place in an oiled bowl; Turn to oil top of dough. Cover; let rise in a warm place until double in bulk (about 45 minutes)
5. Punch down dough; Roll out on floured surface to form a rectangle about 1/4 inch thick
6. Cut butter in slice (just soft enough to spread but not melted). Spread over center one-third section of rectangle. Fold each extending side of butter, pressing together the open edges to seal. Roll out again until rectangle is 3/8 inch thick. Turn dough occasionally, flouring surface lightly to to prevent sticking. Fold in thirds again  to make a squarish rectangle. Roll dough and fold again in the manner. Wrap dough in waxed paper or foil; Chill 30 minutes. If at any time dough oozes butter and becomes sticky while rolling, chill until butter is more firm.
7. Roll and fold again 2 more times exactly as directed before. Chill dough again another 30 minutes.
8. Roll dough into a rectangle about 1/8 inch thick. Cut into strips 6 inches wide. Cut triangle out of each strip to measure about 6×8x6 inches. Roll up each triangle of dough from a 6-inch edge, pinching tip to seal. Shape each roll into a crescent. Place, point down, 1 1/2 inches apart on ungreased baking seat.
9. Cover; let rise until double in bulk (30 to 45 minutes).
10. Brush each roll with mixture of egg yolk and 1 tablespoon milk.
11. Bake at 425 F 15 minutes, or until brown. Remove from baking sheet and cool on wire rack. Serve warm.

2 packages active dry yeast
1 cup lukewarm water
1 cup milk, scalded
3 tablespoons sugar
1 tablespoon salt
4 tablespoons butter, cut in pieces
1 egg
5 1/2 to 6 cups flour
Cornmeal
2 tablespoons half-and-half
3 tablespoons sesame bread

1. Add yeast to lukewarm water and stir until dissolved
2. In a 1-quart measuring cup, combine scalded milk, sugar, salt, and better until dissolved. Cool to lukewarm.
3. Using steel blade of food processor, lightly beat egg. Add egg and yeast mixture to cooled milk mixture
4. Aside, measure half of flour (3 cups flour). Using steel blade, put 2 cups of flour into the bowl and add half of liquid ingredients. Process a few seconds until thoroughly blended. Add remaining cup of flour, 1/4 cup at a time, until dough forms into a slightly sticky, smooth ball around edge of bowl, usually after 2 1/2 to 2 3/4 cups flour. Let ball of dough spin around bowl for 20 to 3o seconds to knead the dough. Turn ball of dough onto floured board, knead for a minute by hand, and form into a neat ball.
5. Transfer dough to a greased bowl and rotate to coat all sides. Cover with a towel and place in a warm, draft-free place to rise for 1 1/2 to 2 hours, or until double in bulk.
6. Repeat procedure, using remaining flour and liquid ingredients. Combine two balls of dough only if making one large loaf.
7. When double in bulk, punch down and turn dough onto lightly floured board; form into ball again. Place each ball of dough into a well-greased 9-inch round cake pan,lightly sprinkled with cornmeal.
8. Brush each loaf with half-and-half and sprinkle with sesame seed. Cover and put into a warm, draft-free to rise for 1 1/2 to 2 hours.
9. Bake at 350 F for 40 minutes, or until loaves are crusty.

1 Loaf

1 package active dry yeast
1/4 cup warm water
1 cup cornmeal
2 teaspoons salt
1/2 teaspoon baking soda
1/3 cup dark molasses
3/4 boiling water
1 egg
2 1/4 cup all-purpose flour
Melted butter

1. Dissolve yeast in warm water
2. Combine cornmeal, salt, baking soda, molasses and shortening in a large mixer bowl. Stir in boiling water, cool to lukewarm
3. Add softened yeast, egg and 1 cup flour to cornmeal mixture, beat 2 minutes on medium speed of electric mixer or 300 vigorous strokes with a wooden spoon. Stir in remaining flour
4. Spread batter in a well-greased 2 quart casserole. Cover, let rise in a warm place until nearly double in bulk (1 to 1 1/2 hours)
5. Bake at 350 F about 40 minutes. Remove from casserole immediately. Brush top lightly with melted butter;cool