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"U" 03-20-08
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hope you enjoy the recipes!
[Archives
] http://www.craftelady.com/recipes/recipearchives.html
1. Ukrainian
Babka
2. Ultimate
Espresso Coffee Truffles
3. (The)
Ultimate Sandwich Bread Recipe
4. Under-the-Sea
Salad
5. Upside-Down
Ring-Around-A-Rosy Spring Fruit Cake
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1. Ukrainian
Babka
1 C. milk
1/3 C. all-purpose flour
2 1/2 (.25 ounce) packages active dry yeast
3 t. sugar
1/2 C. warm water (110°F.)
2 eggs
10 egg yolks
3/4 C. butter, melted
2 t. vanilla extract
2 t. lemon zest
5 C. all-purpose flour
3/4 C. raisins
1 egg
2 T. water
Warm the milk in a small saucepan until it bubbles, then
remove from heat. Place 1/3 cup flour in a large bowl
and pour milk over flour. Beat until smooth.
Let cool until lukewarm. In a small bowl, dissolve yeast
and sugar in warm water. Pour into cooled milk and beat
well. Let rise in a warm place until bubbly.
Stir 2 eggs, egg yolks, butter, vanilla and lemon rind
into milk/yeast mixture. Mix in flour, 1 cup at a time,
beating well after each addition. When a loose dough has
formed, turn out onto a lightly floured surface and
knead until smooth, about 10 minutes. Gently knead in
raisins.
Lightly oil a large bowl, place the dough in the bowl
and turn to coat with oil. Cover with a damp cloth and
let rise in a warm place until doubled in volume, about
45 minutes. Deflate the dough and let rise again until
doubled in volume, about 30 minutes.
Deflate the dough and turn it out onto a lightly floured
surface. Divide the dough into 3 equal pieces and form
into round loaves.
Place the loaves into well-buttered, tall, round baking
pans. Coffee cans can be lined with parchment paper and
used instead. Do not fill the pans more than 1/3 full.
Cover the loaves with a damp cloth and let rise until
tripled in volume, about 40 minutes. Meanwhile, preheat
oven to 375°F.
In a small bowl, beat egg with 2 tablespoons water.
Lightly brush this mixture onto the risen loaves. Bake
in preheated oven 10 minutes. Reduce oven temperature to
325°F. and bake for 30 minutes more. Reduce oven
temperature to 275°F. and bake for another 15 to 20
minutes, until golden brown.
Let loaves stand 5 to 10 minutes before removing from
pans. Transfer loaves very gently onto a cloth-covered
pillow (never a hard surface as this may cause the babka
to settle or fall). Change position of loaves during
cooling period.
Yield:
makes 3 loaves 6 inches in diameter.
Source: RazzleDazzleRecipes.com
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2. Ultimate
Espresso Coffee Truffles
1 1/2 cups single cream
2 cups hot espresso coffee
29 ounces dark chocolate (recommended: cacao content of
70 percent or more)
Cocoa Powder, for coating
In a saucepan slowly bring the cream to the boil. Turn
off the heat and add the coffee and chocolate. Stir with
a whisk until the mixture becomes smooth and the
chocolate has melted. The liquid should have become
slightly lighter and shinier at this stage. Pour into a
jug and leave to cool for about 2 hours or until it has
come down to room temperature. See Cook's note*.
Beat the mixture with an electric whisk for about 1
minute or until it changes color.
Line a square plastic container with baking paper and
pour the chocolate mixture into it. Leave to set in the
refrigerator for 2 hours. You can test this by pressing
the top with your fingers. Run a spatula around the
edges and lift the chocolate on the baking paper out of
the dish and swiftly cut it lengthways into even strips
of about 2/3-inch. Then cut these into cubes. Put cocoa
powder into a flat dish and roll the cubes in it, making
sure that they are well coated. The truffles can be kept
for about 2 weeks.
*Cook's note: Alternatively you can place it in the
refrigerator for 20 minutes, giving it a stir every 10
minutes
Recipe
courtesy Dan Durig
Source: RazzleDazzleRecipes.com
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3. (The) Ultimate Sandwich Bread Recipe
Serving Size : 12
1 cup water
2 tablespoons oil
1 3/4 cups bread flour
1 cup whole wheat flour
1/3 cup rye flour
2 tablespoons vital wheat gluten
2 tablespoons sugar
1 teaspoon salt
2 teaspoons yeast
Place
all ingredients in your machine's fully assembled pan,
in the order specified by your machines manufacturer.
Select the basic or white cycle and press start.
~`~`~`~`~`~`~`~`~`~`~`~`~`~`~`~`~`~`~`~`~`~`~
Submitted by: Tim
D. Culeyhttp://members.tripod.com/~Gileson/mycookbook
~`~`~`~`~`~`~`~`~`~`~`~`~`~`~`~`~`~`~`~`~`~`~
Source: Breadnet.net
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4. Under-the-Sea
Salad
1- 16 oz. can pear halves
1- 3 oz. package lime jello
1 C. boiling water
1 T. lemon juice
2-3 oz. packages cream cheese
1/8 t. cinnamon (optional)
Drain pears, reserving 3/4 C. syrup. Dice pears &
set aside. Dissolve gelatin in boiling water; add
reserved syrup & lemon juice. Pour 1-1/4 C. into a n
8x4" loaf pan. Chill until set but not firm, about
1 hour.
Soften cream cheese until creamy. Very slowly blend in
remaining gelatin, beating until smooth. Add cinnamon
& pears and spoon into pan. Chill until firm, about
4 hours. Unmold & garnish as desired.
Yield:
6 servings
Source: RazzleDazzleRecipes.com
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5. Upside-Down
Ring-Around-A-Rosy Spring Fruit Cake
The cake's sweetness is an ideal contrast to the natural
tang of strawberries and rhubarb. An optional decoration
is to brush the inverted cake with a thin layer of warm
red currant jelly. If desired, accompany each serving
with a dollop of sweetened whipped cream or creme
fraiche.
Fruit
9 to 10 medium-size strawberries, washed, hulled and
halved
5 to 6 large strawberries, washed and hulled
1 to 2 stalks of rhubarb, washed and cut into 1/4-inch
slices to yield 1 cup
2 tablespoons unsalted butter, melted and cooled to
lukewarm
2 tablespoons sugar
Cake
1 cup + 2 tablespoons unsifted cake flour
1/2 cup yellow cornmeal + cornmeal for coating pan (see
Note)
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (6 ounces) unsalted butter
3/4 cup sugar
3 large eggs
1 tablespoon finely grated orange zest
1 teaspoon vanilla
Adjust rack to lower third of oven; preheat oven to 350
degrees. Grease a 10 1/4-inch ring mold pan; dust pan
with cornmeal, tap out excess. Line the bottom of the
pan with a band of parchment or wax paper.
Fruit: Arrange the strawberry halves, close together,
rounded-side-down, on the parchment. Halve the 5 to 6
strawberries lengthwise and cut each half into thirds to
yield 1 cup wedges.
Put the strawberry wedges in a small bowl, add the
rhubarb slices and toss gently with your fingertips. Add
the melted butter and, using a rubber spatula, gently
toss to coat. Add the sugar and toss just to coat.
Scatter over the strawberry halves; set pan nearby.
Cake: For best results, have all ingredients at room
temperature. Sift together the flour, cornmeal, baking
powder and salt; set aside.
Using an electric mixer, preferably with a paddle
attachment, cream the butter at medium speed until
creamy and smooth. Add the sugar and beat until light.
Add the eggs, one at a time, beating well after each
addition. (It's OK if the mixture appears curdled.) Add
the orange zest and vanilla.
Add the dry ingredients to the butter mixture, beating
just until well blended. Spoon the batter into the pan,
and spread it evenly.
Bake for about 30 to 35 minutes, until the cake springs
back when pressed lightly on top and a wooden toothpick
comes out free of batter. (The cake cracks a bit on
top.) Remove from oven and let cool in the pan for about
10 minutes.
Then, using oven mitts, gently tilt the pan to loosen
cake from sides. Invert the cake onto a serving plate;
let stand for 2 minutes before removing the pan.
Carefully remove the parchment liner.
Serves 10 to 12
Note: Use an off-the-shelf box variety of cornmeal found
in supermarkets.
Variation: For a 9 x 5 x 2 3/4-inch loaf cake. Proceed
as directed above with the following differences.
-- Set a parchment or wax paper liner in the bottom of
the pan.
--
Bake for 52 to 55 minutes, or until the cake tests done.
(It's natural for this loaf cake to crack a bit on top
before it finishes baking.)
Source: RazzleDazzleRecipes.com
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