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* Exported from MasterCook *
Deli Corn Rye
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 10-11 Nov 2007
Amount Measure Ingredient -- Preparation Method
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1/2 cup cold water
6 tablespoons yellow cornmeal
1 cup boiling water
1 tablespoon Crisco
2 teaspoons salt
1 tablespoon dry yeast -- plus
1 teaspoon dry yeast -- (or 1 cake)
2 1/2 cups rye flour
1 1/2 cups unbleached flour
1 cup cold mashed potatoes
1 tablespoon caraway seeds
cornmeal -- for pan
1/4 cup water
1/2 teaspoon cornstarch
1 teaspoon caraway seeds
1. Lightly grease large bowl; set aside.
2. Combine cold water and cornmeal in 2 quart saucepan over medium high
heat. Add boiling water and cook 2 minutes, stirring constantly. Stir in
Crisco and salt. Let mixture cool to lukewarm.
3. Combine yeast, rye, flour, potatoes and 1 tablespoon caraway seeds in
mixing bowl and blend. Add cornmeal mixture and blend thoroughly. Turn out
onto lightly floured surface and knead until stiff but still slightly
sticky. Place in greased bowl, turning to coat entire surface. Cover with
plastic wrap and hot damp towel and let rise in warm place until doubled in
volume.
4. Grease baking sheet and sprinkle lightly with cornmeal. Punch dough
down, shape into loaf or rounds and place on baking sheet. Cover with
plastic wrap and let rise in warm place until doubled in volume.
5. Preheat oven to 375 degrees F. Bake bread 40 minutes.
Combine water and cornstarch in small saucepan and bring to boil; boil 1
minute.
6. Remove bread from oven, brush lightly with glaze and sprinkle with
remaining caraway seeds. Return bread to oven for about 5 minutes or until
top is glazed and loaf sounds hollow when tapped. Cool on rack.
This recipe was billed as tasting like the bread used at deli for corned
beef sandwiches.
Yields 1 bread.
Contributed to the FareShare Gazette by Joan; 17 November 2007.
www.fareshare.net
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* Exported from MasterCook *
Double Chocolate Scones 1
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 10-11 Nov 2007
Amount Measure Ingredient -- Preparation Method
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3/4 cup mini chocolate chips
1/4 cup white chocolate chips
1 teaspoon orange zest
3 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter or margarine
3 large eggs
1/2 cup milk
This recipe makes 8 scones.
Preheat oven to 450F. Lightly grease a large cookie sheet.
Stir the flour, sugar, baking powder and salt in a large bowl to mix well.
Cut in butter with fingers until texture resembles wet sand.
In a separate bowl, beat the eggs and milk. Add this mixture and 1/2 of the
mini-chips to the dry ingredients. Mix well with hands.
Shape the dough into an 8-inch round on the prepared cookie sheet; dust
with flour. Score the top of the dough into 8 wedges with a sharp knife.
Bake for 20 to 25 minutes until golden. Let cool.
Meanwhile, stir the remaining mini-chips and the white chocolate chips into
separate saucepans over very low heat until melted and smooth.
Drizzle each chocolate from the tip of spoon in random lines over the
top of the scones. Let stand for 15 minutes to set the chocolate. Cut the
scones into wedges along the score lines.
Contributed to the FareShare Gazette by Sylvia in response to a request;
22 November 2007.
www.fareshare.net
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Per Serving (excluding unknown items): 375 Calories; 16g Fat (39.5% calories from
fat); 8g Protein; 48g Carbohydrate; 1g Dietary Fiber; 113mg Cholesterol; 472mg
Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk;
3 Fat; 1/2 Other Carbohydrates.
* Exported from MasterCook *
Double Chocolate Scones 2
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Volume 10-11 Nov 2007
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1/3 cup cocoa powder
1/3 cup brown sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butter
1 egg yolk -- beaten
8 ounces plain yogurt
1/2 cup miniature chocolate chips
1 cup powdered sugar -- sifted
1 tablespoon butter -- melted
1 teaspoon milk
1 teaspoon vanilla extract
Powdered sugar -- optional
One bite of these decadently delicious scones will send you into chocolate
ecstasy.
1. In a large bowl stir together flour, cocoa powder, brown sugar, baking
powder, baking soda and salt. Using a pastry blender, cut in the 1/2 cup
butter or margarine until mixture resembles coarse crumbs. Make a well in
the center of dry ingredients; set aside.
2. Combine egg yolk and yogurt; add to dry ingredients. Add chocolate
pieces. Stir mixture until moistened. On a lightly floured surface, gently
knead dough 10 to 12 strokes or until dough is nearly smooth. Roll or pat
dough into a 9-inch circle; cut in 10 wedges. Place wedges 1 inch apart on
an ungreased baking sheet.
3. Bake in a 375 degree F oven about 18 minutes or until bottoms are
lightly browned. Remove from baking sheet; cool on a wire rack for 5
minutes.
4. In a small mixing bowl stir together powdered sugar, butter or
margarine, milk and vanilla. Add more milk, 1/4 teaspoon at a time, until
glaze is of a drizzling consistency. Drizzle over scones; if desired, dust
top with powdered sugar. Serve warm.
Yields 10 scones.
Contributed to the FareShare Gazette by Jennie in response to a request;
20 November 2007.
www.fareshare.net
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Per Serving (excluding unknown items): 317 Calories; 15g Fat (40.6% calories from
fat); 5g Protein; 44g Carbohydrate; 2g Dietary Fiber; 52mg Cholesterol; 344mg
Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 1 1/2
Other Carbohydrates.
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