Bread Machine Beer Bread To guarantee a light, even textured loaf, allow the starter for this bold-flavored bread to stand in a warm place for 12 to 24 hours. METHOD: Â For the starter: Select the loaf size. In a medium bowl combine the beer and brown sugar. Sprinkle the 1 teaspoon yeast over the beer mixture; stir to dissolve. Stir in the first bread flour, using 1 cup for the 1 1/2 pound loaf and 1 1/3 cups for the 2 pound loaf. Mix well. Cover with plastic wrap; let stand at room temperature ( 75° to 85° ) for…
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Continue ReadingBread Machine Rye Bread METHOD: Select the loaf size. Add the ingredients to the machine according to the manufacturer’s directions. If available, select the whole grain cycle, or select the basic white bread cycle. The gluten flour is essential for tender, even-textured rye bread. Without it, the loaves tend to be dense and compact. See gluten flour on Bread Machine Primer For The 1 1/2 Pound Loaf 1 cup water 2 tablespoons margarine or butter cut up or shortening or cooking oil 2 cups bread flour 1 cup rye flour 2 tablespoons gluten flour 2 tablespoons brown sugar 1…
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Continue ReadingA delicious and hearty Asian flavored soup, all in one pot! from The Big Book of One Pot METHOD: Heat the oil in a large pan. Add the garlic and the scallions and cook over medium heat, stirring, for 3 minutes, until slightly softened. Add the bell pepper and cook for an additional 5 minutes, stirring. In a bowl, mix the cornstarch with enough of the stock to make a smooth paste and stir it into the pan. Cook, stirring, for 2 minutes. Stir in the remaining stock with the soy sauce and rice wine, then add the pork, the…
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Continue ReadingHarley’s Lemon Almond Cake A light and refreshing cake that needs no icing METHOD: CAKE: Note: If using cake and pastry flour, omit baking powder and salt Combine flour, baking powder and salt. Cream shortening and sugar in a large bowl on medium speed of an electric mixer until light. Add eggs, one at a time, beating until light and fluffy. On low speed, add dry ingredients to creamed mixture alternately with milk, mixing lightly after each. Stir in lemon rind and almonds. SPREAD batter evenly in greased and floured 9 ” ( 23 cm ) tube pan or bundt…
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Continue ReadingCommon Substitutions for Baking There’s nothing more frustrating than running out of an ingredient when you’re right in the middle of cooking. Consider substituting the missing ingredient with something else from your kitchen. Here are a few common substitution ideas. If you can find what you are looking for below, try searching here Allspice 1 teaspoon (5 mL) = 1/2 teaspoon (2 mL) cinnamon plus 1/2 teaspoon (2 mL) ground cloves Apple pie spice 1 teaspoon (5 mL) = 1/2 teaspoon (2 mL) cinnamon, 1/4 teaspoon (1 mL) nutmeg & 1/8 teaspoon (0.6 mL) cardamom Baking powder 1 teaspoon (5…
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Continue ReadingBread Machine Whole Wheat Bread Whole wheat flour and honey give this tender loaf a nutty, slightly sweet taste that’s irresistible. Try it toasted and spread with raspberry jam. METHOD: Select the loaf size. Add ingredients according to manufacturer’s directions. If available, select the whole grain cycle, or select the basic white bread cycle. For the 1 1/2 Pound Recipe: 1 cup milk 3 tablespoons water 4 teaspoons honey or sugar 1 tablespoon margarine or butter 1 1/2 cups bread flour 1 1/2 cups whole wheat flour 3/4 teaspoon salt 1 teaspoon active dry yeast or bread machine yeast…
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Continue ReadingBetter Homes & Gardens Basic White Bread The golden crust, tender texture, and delicate flavor of this basic bread is sure to earn you hearty praise. METHOD: Select the loaf size. Add the ingredients to the machine according to manufacturer’s directions. Select the basic white bread cycle. *******NOTE******* It is recommended to use 1/4 cup water for either size loaf. For the 1 1/2 Pound Recipe: 1 cup milk 1/4 cup water *******SEE NOTE ABOVE******* 4 teaspoons margarine, butter, or olive oil 3 cups bread flour 4 teaspoons sugar 3/4 teaspoons salt 1…
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Continue ReadingDutch Spice Cookies Thin crisp spice cookies are ubiquitous at Christmastime in most northern European countries. One particularly popular variety is called speculaas in the Netherlands, speculoos in Belgium, and Spekulatius in Germany. Believed to be named for the Latin word speculum, meaning “mirror”, these cookies reflect the image of the specially designed wooden molds that the dough is often pressed into. Cookies in the shape of a windmill are probably one of the more familiar designs, but you don’t need fancy molds to make these treats. Any shape will do, although I like to use a fluted, diamond-shaped cutter…
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Continue ReadingGingerbread People I used to think gingerbread people were mostly for decorating and looking at, but not for eating. Now I think they’re as yummy to eat as they are fun to make. The texture is light and crisp, and the spice is just right. Best of all the cookies aren’t too sweet. This way, the kids can decorate the little people with icing and all kinds of candy and not go into sugar shock! Confectioners Sugar Icing NOTE: For instructions on making gingerbread cookie ornaments, click here COOKIE CUTTERS NEEDED: “people” from 3 to 5 inches tall METHOD:…
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Continue ReadingConfectioner’s Sugar Icing METHOD: PLACE the confectioner’s sugar in a large bowl. Whisk in 6 tablespoons of the milk and the lemon juice. Add more milk as needed, but keep in mind that the icing must be thick enough to pipe. If using food coloring, divide the the icing among a few small bowls. Add the food coloring by drops, tinting the icing to the desired shade. SPOON the icing into a squeeze bottle ( See Royal Icing Tip ) or a pastry bag fitted with a small round decorating tip. Pipe the icing around the edges of the cookie…