Popovers

Popovers
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Recipe type: Bread
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 9
Ingredients
  • 1 Cup Sifted All-purpose Flour
  • 1 Cup Milk
  • ¾ Tsp Salt
  • 1 Tbls Pure Vegetable Oil
  • 2 Eggs, Well Beaten
Instructions
  1. Preheat Oven to 425F
  2. Grease 9 Six oz custard cups or 9 cups of popover pan.
  3. Sift flour and salt together into mixing bowl.
  4. Combine eggs, milk, and oil.
  5. Add to flour.
  6. Beat with rotary beater until well blended.
  7. Fill prepared pans half full.
  8. Bake 40 to 45 minutes or until golden brown.
  9. Remove from pan and serve immediatel.y

 

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Corn Crisps

Corn Crisps
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Recipe type: Bread
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 2½ dozen
Ingredients
  • 1 cup Cornmeal
  • 1 tsp Salt
  • Scant 1 cup boiling water
  • 5 or 6 egg whites, stiffly beaten
Instructions
  1. Scald cornmeal to which salt has been added by pouring boiling water over it.
  2. Stir Well
  3. Mixture will be crumbly moist rather than mushy.
  4. Allow cornmeal to cool.
  5. Fold stiffly beaten egg whites into cooled cornmeal mixture.
  6. Drop by teaspoonfuls at once onto a greased cookie pan.
  7. Make indentation in top of each.
  8. Bake at 250 to 300F about 30 minutes.
  9. The bread will be crisp, dry, tender and lightly browned.
  10. It may be necessary to remove from pan with a spatula
  11. Makes 2½ dozen.

 

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Zucchini Bread

Zucchini Bread
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Recipe type: Bread
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 2 loaves
Zucchini Bread
Ingredients
  • 3 Eggs Lightly Beaten
  • 1 Cup Salad Oil
  • 1 Cup Sugar
  • 2 Cup Zucchini, Grated, Squeezed and Tightly Packed
  • 2 Tsp Vanilla
  • 3½ Cups Flour
  • 1 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 3 Tsp Cinnamon
  • 1 Tsp Salt
  • ¾ Cup Raisins
  • 1 Cup Chopped Walnuts
Instructions
  1. Mix eggs, oil, sugar, zucchini and vanilla.
  2. Fold in sifted flour, baking powder, soda, cinnamon and salt
  3. Bake 350F for 1 Hour
  4. Makes 2 Loaves

 

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Italian Panettone

Italian Panettone
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Recipe type: Bread
Cuisine: Italian
Author:
Prep time:
Cook time:
Total time:
Serves: 1 loaf
Italian Panettone - McCalls 12/82
Ingredients
  • 1 cup warm water (105-115F)
  • 2 packages active dry yeast
  • ½ cup sugar
  • 2 teaspoons salt
  • ½ cup softened butter or margarine
  • 3 eggs, beaten
  • 1 egg, separated
  • 5½ - 6 cups sifted all-purpose flour (sift before measuring)
  • 1 cup raisins
  • 1 cup (8 oz) mixed candied peel
  • ½ cup (4 oz) red candied cherries, halved
  • 1 tablespoon melted butter or margarine
  • 2 tablespoons water
  • 2 tablespoons sugar
Instructions
  1. If Possible, check temperature of warm water with thermometer.
  2. Sprinkle yeast over water in large bowl, stirring until dissolved
  3. Add ½ cup sugar, the salt, ½ cup butter, 3 eggs, the egg yolk and 3 cups flour. Beat with wooden spoon or electric mixer til smooth - about 2 minutes
  4. Gradually add remaining flour; mix in last part with hand until dough leaves side of bowl.
  5. Turn onto lightly floured board or pasty cloth. Knead until smooth - 5 min - Dough is soft.
  6. Place in lightly greased large bowl; turn to bring greased side up. Cover with towel; let rise in warm place (85F) free from drafts until double in bulk, about 1 hr.
  7. Grease well & line inside of an 8 inch springform pan with a 4 inch wide strip of buttered brown paper
  8. Punch down dough; turn all onto lightly floured cloth or board. Knead in raisins and fruit til well distributed - about 5 minutes.
  9. place dough in prepared pan. Brush top with 1 tablespoon melted butter. cover with towel and let rise to more than double size - about 2 hours.
  10. Pre heat oven to 350F
  11. With sharp knife, cut deep cross on top of bread. Brush with egg white combined with 2 tablespoons water.
  12. Bake 30 minutes
  13. Remove bread from oven. brush again with egg white and sprinkle with sugar. Continue baking 30 minutes or til golden brown.
  14. Remove from pan, cool on rack.

 

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