Baking Chefs

Ingredients & Directions 1 1/2 c Sourdough Starter 3/4 c Milk 2 1/2 tb Margarine/Butter 2 2/3 tb Sugar 1 1/3 tb Salt 4 c Bread flour 2 1/2 ts Yeast Note: 6 servings for Large (1.5 lb) loaf, set to 4 for Medium or 3 for Small. Put everything in the machine in the […]

Ingredients & Directions 1 1/2 c Sifted flour 1 ts Baking powder 1 ts Baking soda 1 ts Salt 1 ts Cinnamon 1/2 ts Nutmeg 2/3 c Packed brown sugar 1 c Quick oatmeal 1 c Chopped nuts 2 Eggs 1/4 c Milk 1/4 c Melted margarine,cooled 2 Apples,cored,coasely shred Preheat oven to 350 F. […]

Ingredients & Directions 125 g Butter; softened 50 g Fountain No Added Salt -Tomato Paste 1/4 c Grated fresh parmesan cheese 1 tb Finely chopped fresh chive 2 md Breadsticks; each about 30cm ; long 1. Preheat oven to moderate (180C). 2. Beat butter until light and fluffy. 3. Add Fountain No Added Salt Tomato […]

Ingredients & Directions 1 c Rye flour 1 c Corn-meal 3/4 c Molasses 2 c Water 1 ts Salt 1 ts Baking soda 1/2 c Raisins 1 c Graham flour Combine ingredients. Fill well-oiled 1-pound cans 2/3 full. Cover closely and steam 2 hours. Florence Taft Eaton, Concord, MA. Yields 6 Servings

Ingredients & Directions 6 c All purpose flour 1 3/4 c Sugar 2 tb Baking powder 2 1/2 ts Salt 3 c Milk 2 Eggs, beaten lightly 1 1/2 c Golden raisins 1 1/2 c Walnuts, coarsely chopped 2 c Finely chopped apples Mix flour, sugar, baking powder and salt. Beat the eggs lightly, add […]

Ingredients & Directions 3/4 lb Gigli di semola or short -spiral pasta; (I used -farfalle) 1 6-inch piece stale baguette 6 tb Drained capers 4 Garlic cloves 1/2 c Extra-virgin olive oil 1/4 c Chopped fresh parsley Freshly grated parmesan Over the weekend I made two excellent recipes! The pasta recipe is from Gourmet magazine, […]

Ingredients & Directions 1 pk Dry yeast (regular) 2 tb Butter 2 c Bread flour 1 md Egg 1/2 ts Salt 1/4 c Warm water 2 tb Sugar 1/3 c Warm milk 1/2 c raisins *Note: The key to a successful loaf of bread is maintaining the correct ratio of moisture to dry ingredients… The […]

Ingredients & Directions 1 pk Active Dry Yeast 2 ts Salt 1 c Lukewarm Milk 1 c Sharp Cheddar Cheese, 2 tb Butter Grated 3 c Flour 1. Combine the yeast and milk, stir, and leave for 15 mins to dissolve. 2. Melt the butter, let cool, and add to yeast mixture. 3. Mix the […]

Ingredients & Directions -Rosanne Troxel TJFM10C 4 3-to4-oz pork tenderloin -cutlets 1 Beaten egg 3/4 c Milk 2 c All-purpose flour 2 tb Cornmeal 1 ts Paprika Shortening or cooking oil 4 Buns Condiments such as ketchup, -mustard, onion, tomato, -lettuce and any other -toppings you like Place each tenderloin cutlet between 2 pieces of […]

Ingredients & Directions —— I refrigerate my starter in a wide-mouth mason jar (with one tiny hole punched in the lid), and keep it at about 0.75 to 1 cup in size. Stir, then warm starter into activity. (my “warmer” is the oven with the light on) feed 0.5 cup flour and enough water to […]