Various Recipes

2 c Flour; all purpose

1 tb Baking powder

1 ts Baking soda

2 ts -Salt

3 tb Sugar

1 ts Cinnamon

2 1/4 c Sour milk or buttermilk milk

2 Eggs

1 c Apples;unpeeled,

-cut in pieces 6 tb Butter; melted

Crepes aux pommes des Cantons Sift together flour, baking powder (1 Tbsp amount is correct), baking soda, salt sugar and cinnamon. Beat sour milk and eggs in a small bowl. Add apples, unpeeled and cut into small pieces and melted butter. Add the sour milk mixture to the dry ingredients. Stir well. Cook as you would ordinary pancakes in greased cast iron fry pan. Brown on both sides. Serve plain or with butter and maple syrup.

1 package active dry yeast

1/3 cup warm water (105 to 115)

2 1/2 cups flour

1 cup whole wheat flour

1/4 cup brown sugar — packed

1/2 teaspoon salt

1/2 teaspoon ground nutmeg or cardamom

1/2 cup cold butter

2 eggs — beaten

1/2 cup milk

1/2 teaspoon almond extract

1/2 cup ground almonds

3 tablespoons brown sugar

2 tablespoons sugar

1/2 teaspoon allspice or cardamom

2 tablespoons butter — melted

Milk — optional Coarse sugar — optional

In a small mixing bowl soften yeast in warm water; set aside. In a large mixing bowl, stir together flour, whole wheat flour, 1/4 cup brown sugar, salt, and the 1/2 teaspoon nutmeg (or cardomom). Cut in the cold butter until mixture resembles fine crumbs. Stir in the softened yeast, eggs, milk and almond extract until combined. Cover and refrigerate for 1 to 2 hours or until dough is easy to handle.

For filling: Stir together ground almonds, 3 tablespoons brown sugar, sugar, and 1/2 teaspoon allspice (or cardomom); set aside.

Turn dough out onto a lightly floured surface; divide into 3 portions. Shape each into a ball. Cover and let rest for 10 minutes. Gently roll out each piece of dough to a 10″ circle. Place one circle on a 12″ pizza pan or a large baking sheet lined with greased foil. Brush with half of the melted butter. Sprinkle with half of the filling. Cover with another circle of dough. Brush with remaining butter; sprinkle with remaining filling. Top with the last dough circle.

With kitchen shears or a sharp knife, cut the stack of dough into 12 wedges, cutting to within 1″ of the center. Carefully lift each wedge and turn over twice to create a twist in each piece. Cover with plastic wrap and chill for 2 to 24 hours before baking.

Let stand at room temperature for 20 minutes before baking. If desired, brush with milk; sprinkle with coarse sugar. Bake in a 350 oven for 30 to 35 minutes or until bread sounds hollow when tapped. Cool slightly on foil on a rack. Serve warm. To serve, transfer bread to a serving platter; cut into wedges.

1/2 cup orange juice

1 egg

2 tablespoons butter

1/2 teaspoon salt

2 1/4 cups bread flour

1 tablespoon sugar

1 1/2 teaspoons active dry yeast

2/3 cup almond cake & pastry filling (not paste)

3 tablespoons toasted almonds — chopped

1 teaspoon orange peel — grated

orange juice sugar

Add 1/2 cup orange juice, egg, butter, salt, bread flour, sugar and yeast to a bread machine according to manufacturer’s directions. Select dough cycle. When dough cycle is complete, remove dough from machine. Cover and let rest for 10 minutes.

On a lightly floured surface, roll dough into a 24″ x 8″ rectangle. In a small mixing bowl, stir together the almond filling, almonds, and orange peel. Spread filling over dough to within 1/2″ of the edges. Fold dough loosely from a short side, making about eight 3″ wide folds. (This is similar to making a jelly roll, except you make folds 3″ wide, instead of rolling it.) Transfer to a lightly greased baking sheet. On one of the long sides, make eleven 2 1/2″ cuts from the edge toward the center at about 3/4″ intervals. Flip every other strip of dough over to the alternate side. Slightly twist each strip, exposing the filling. (The loaf will look braided when you are done flipping and twisting!)

Bake in a 350 oven for 25 to 30 minutes of until golden brown. If necessary, cover loosely with foil during the last 5 to 10 minutes to prevent overbrowning. Lightly brush the bread surface with orange juice. Sprinkle with sugar. Serve warm.

6 Eggs

16 sl Bread

1 1/2 c Shredded cheddar cheese

10 sl Ham

3 c Milk

1/2 ts Dry mustard

1/2 ts Salt

1/2 c Butter

1 c Cornflakes

“Butter both sides of the 16 slices of bread. Place 8 slices in a 8 x 10 pan which is 2″ deep.Cover the bread with the sharp cheese and ham

slices. Top this with the remaining 8 slices of bread. Mix the eggs, milk, mustard, and salt together. Pour over the casserole and refrigerate overnight. The next morning, combine 1/2 cup butter and the cornflakes, and put on top of the casserole. Bake for 1 hour at 350F.

1/2 c Oats — regular

1/4 c Bisquick

1/4 c Brown sugar

2 tb Butter — softened

3/4 ts Cinnamon

2 c Bisquick

3/4 c Milk

3/4 c Chunky applesauce

1/4 ts Vanilla

1 Egg

Heat oven to 425F. Grease jelly roll pan. Mix oats, 1/4 cup bisquick, brown sugar, butter (or margarine)

and cinnamon. Reserve. Beat remaining ingredients with whisk until well-blended. Pour into pan. Spread batter to edges. Sprinkle with oats mixture. Bake 14 to 16 minutes, or until light golden brown. Cut into 6 pieces and serve.