Monginis Cake Receipe Book

APPLE CAKE

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APRICOT FRUITCAKE

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CHOCOLATE CAKE

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CHOCO ALMOND CREAM TORTE

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POUND CAKE

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FRUIT CAKE

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01

LEMON SPONGE CAKE

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TYPES OF MIXING IN CAKES

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TOFFEE ANGEL CAKE

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BAKING PROFILES FOR CAKES

04

BANANA CAKE

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NO BAKE CHERRY TORTE

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GINGERBREAD FOLK

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HOT FUDGE SUNDAE CAKE 08 LEMON COCONUT CAKE

09

LOW FAT CARROT CAKE

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MOCHA PUDDING CAKE

11

SPONGE CAKES

12

CAKE STUDIES

CAKES

BASICS

CAKES

ANGEL FOOD CAKE

The key Ingredients to make any Kind of cakes are: FLOUR, SUGAR, SHORTENING and EGGS. You can also add many other ingredients as your unique flavor profile like: Milk, Brown sugar, Starches, Gums, Butter, Essences, Baking powder etc… 1. Which Flour to use for Bread and which for Cake? A) Generally you would want a high protein content flour for bread for proper gluten development and a lower protein content for cake to which gluten development is not so critical. B) Ideally Bread flour should contain between 11 % - 13 % protein C) And Cake flour would contain between 8 % - 9 %

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2. What is the Importance of Sugar in a cake batter? Sugar contributes to various Baking , Mixing and Eating characteristics of the cake. A) Flavor – Sweetness B) Moisture Retention – Extends shelf-life C) Aids in Crust color – Caramelization D) Enhances Tenderness 3. What does Shortening ideally contribute to? A) All kinds of Shortenings and Oils contribute to Tenderness primarily. B) The cell structure of the cake is initiated in the mixer in the shortening called Nucleation Sites. C) However Emulsifiers are used to accomplish proper aeration. D) Flavor carriers.

KEY INGREDIENTS

CAKE STUDIES

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CAKE STUDIES 4. What are Eggs used for in a cake batter? A) Eggs primarily provide structure. B) Egg Yolks give Tenderness. C) While Egg whites Contribute to toughness in the formulation. D) Eggs contain a natural emulsifier called Lecithin. E) For flavor F) Nutritional Value G) Moistener 5. What is Milk used as in a cake formulation?

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A) It acts as a toughener primarily because of its protein content. B)It aids to crust color because of Lactose sugar present. C) Enhances Flavor. D) Moistener E) Nutritional Value 7. Baking powder is used to give Rise & Volume to the cake structure and to soften the cake. 8. Pre Gelatinized Starches are used to Increase Batter Viscosity. 6. Water generally adds to the structure of the product and moist eating qualities. 9. Preservatives like Sorbic Acid and Potassium Sorbate are added for Shelf Life. 10. Any kind of Flavors go with cake batters , as fats are good carriers of flavors and enhances the taste greatly.

KEY INGREDIENTS

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TYPES OF MIXING IN CAKES

1 ) Single Stage Mixing – A) All Ingredients Introduced into the mixing bowl together. B) Mixing time is critical to control the cake characteristics. C) Advantages are Labor and Time saved. 2) Creaming Method – A) Shortening and Sugar are aerated to degrees of lightness and fluffiness. B) Egg products gradually added – creaming until light. C) Water added alternately with flour & remaining ingredients and mixed until smooth.

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3) Blending Method – A) Flour and Shortening and introduced to the mixer and blended together till flour is coated with shortening. B) Add dry ingredients and portion of Liquids. C) Mix to smoothen eliminating any lumps and add the rest of the Liquid ingredients. 4) Multi-Stage Method – A) All dry Ingredients are placed into the mixing bowl with the sugar and shortening first. B) The liquid ingredients are added in stages, with mixing times applied between each addition. C) Scraping after each addition is needed. 5) Sugar / Water Method – A) Better Emulsification is obtained mixing sugar and water first. B) Then the rest of the ingredients are added. C) Provides Increased aeration and Reduces scraping.

CAKE MIXING

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BAKING PROFILE FOR CAKES

1) Excess Bake time at correct Temperature: A) Dark Crust color B) Thicker Crust C) Dried Crumb D) Shorter shelf life E) Greater Bake Loss F) Increased Shrinkage 2) Too short Bake time at correct Temperature: A) Lighter crust color B) Higher Moisture content C) Top centre may collapse D) Wet streaks beneath centre tops

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3) Excess Baking temperature at correct time: A) Low volume B) Peaked centre's and possible cracks C) Darker crust color D) Moist crumb 4) Too low baking temperature at correct time: A) Excess volume B) Flatter tops C) Lighter crust color D) Greater moisture 5) How does a baker judge proper bake on his cakes? A) By touching the top centre of the cake for firmness B) By using a probe or a thermometer and sticking it into the top centre of the cake and check if it comes out dry and clean C) Wet would indicate more bake time is needed

BASIC LAWS OF BAKING

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PROCEDURE

Pre-heat oven at 175 degree Celsius. Grease and flour the cake pan. In small bowl mix together flour, baking soda and salt. Cream butter and sugar. Add egg yolks and vanilla extract beating well. Mix in the mashed bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Mix only to combine, and not too much. Stir in the nuts. Beat the egg whites until stiff. Fold the batter in the egg whites. Pour the batter into the pans. Bake at 175-degree celsius for 30 minutes or until test done. Remove from oven and cool.

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INGREDIENTS

BANANA CAKE

1 cup White Sugar 1/2 cup Butter, unsalted 2 Eggs 11/2 cup All Purpose Flour 1 tsp. Vanilla Extract 4 tbsp. Buttermilk 1 tsp. Baking Soda 3 Mashed bananas 1 cup chopped nuts (pecans or walnut) 1 pinch salt

PROCEDURE

Slice pound cake horizontally into three layers. Place bottom layer on serving plate; top with half the pie filling, using mostly cherries. Repeat with middle cake layer and remaining cherries from pie filling; place rounded layer on top. Cover; refrigerate several hours. Sift powdered sugar onto whipped topping; stir until mixture is blended and smooth. Immediately spread over top and sides of cake, covering completely. Refrigerate until ready to serve. Cover; refrigerate leftover cake

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INGREDIENTS

NO-BAKE CHERRY TORTE

1 (10.3/4-ounce) frozen loaf pound cake, thawed 1 (21-ounce) can cherry pie filling, chilled 1/2 cup powdered sugar 1 (8-ounce) tub frozen non-dairy whipped topping, thawed

PROCEDURE

Set the oven for 190 degrees C. Melt a little of the butter and grease baking sheets using a pastry brush. Put the butter, brown sugar, and honey in a saucepan and stir them over low heat until they have melted. Sift the flour, ginger, and baking soda into a mixing bowl. Add the melted mixture from the saucepan and egg. Mix everything together and knead it into a ball. Chill the dough in a plastic bag for 20 minutes. Roll the dough out until it is about 1/4 inch thick. Lift the cookies onto baking sheet, then gather all the leftover dough and cut out more shapes. Bake for 10 to 15 minutes until they are golden brown.

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INGREDIENTS

GINGERBREAD FOLK

1 egg ¼ cup honey 1 cup packed brown sugar 1 teaspoons baking soda 3 cups flour 2 teaspoons ground ginger ½ cup butter 2 tablespoons water

PROCEDURE

Heat oven to 175 degrees celsius. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in ungreased square pan, 9x9x3 inches. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread in pan. Bake about 40 minutes or until top is dry.

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INGREDIENTS

HOT FUDGE CAKE

1 cup flour 3/4 cup granulated sugar 2 tablespoons cocoa 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 2 tablespoons vegetable oil 1 cup chopped nuts, 1 cup packed icing sugar 1 3/4 cups very hot water

PROCEDURE

Preheat oven at 170 degrees In large mixing bowl, sift together cake flour,1 cup sugar, baking powder and gelatin. Beat in milk, oil and lemon extract. Beat in egg yolks, one at a time. Beat egg whites until stiff, but not dry, beating in 1/4 cup sugar. Fold egg whites gently, but thoroughly, into batter. Bake time is 30 – 45 minutes

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INGREDIENTS

LEMON COCONUT CAKE

2 cups cake flour 1 cup sugar 2 teaspoon baking powder ¾ cup milk 2/3 cup vegetable oil 2 tablespoon lemon extract 3 eggs (separated) ¼ cup sugar

PROCEDURE

Preheat oven to 350 degrees. Cut parchment paper circles to line the bottoms of 2 9-inch cake pans. Grate the carrots into a bowl (2 1/2 cups.) Mix in the raisins and set aside. In a large bowl, combine the flours, cinnamon, and baking powder. Add the apple juice concentrate, corn syrup, and vanilla. Mix using an electric mixer on medium speed. Beat in the egg whites, one at a time. Add the applesauce and stir in the carrot raisin mixture. Pour the batter into the lined cake pans. Bake for about 40 to 45 minutes or until done. Remove the cakes from the pans and cool on wire racks. Remove the parchment paper. Frost with the yogurt cheese frosting. Once frosted place the cake in the refrigerator.

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INGREDIENTS

LOW FAT CARROT CAKE

1 lb. carrots, peeled 1 1/2 cups raisins 1 1/2 cups whole wheat flour 1 cup flour 1 Tbs. ground cinnamon 2 Tbs. baking powder 1 can (12 oz) unsweetened frozen apple juice, thawed 1 Tbs. Vanilla extract 4 egg whites

PROCEDURE

Preheat the oven to 175 degrees. Coat a deep-dish pie plate with oil spray. In a large bowl, mix the flour, 3/4 cup sugar, 1/4 cup cocoa, the baking powder, baking soda, salt, and cinnamon. Stir in the milk, oil, and vanilla (the batter will be thick). Spread in the prepared pie plate and sprinkle with the sugar, remaining 1/4 cup sugar, and remaining 1/4 cup cocoa. Pour the hot coffee over top. Bake until the cake is set on top and the pudding starts to bubble up through the cake, 30 minutes. Cool in the pan for 10 minutes. Use a spoon to serve.

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INGREDIENTS

MOCHA PUDDING CAKE

1 cup flour 1 cup sugar 1/2 cup cocoa powder 2 teaspoons baking powder 1/4 teaspoon salt Pinch of ground cinnamon 1/2 cup milk 1/4 cup oil 1 teaspoon vanilla extract 1/2 cup packed icing sugar 1 cup hot brewed coffee

PROCEDURE

In large bowl, using a mixer, beat egg whites with cream of tartar at high speed until foamy. Add 3/4 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Beat in flavorings. Sift together flour, remaining sugar and salt. Sift about 1/2 cup of the flour mixture over whites and gently fold just until flour disappears. Repeat, folding in remaining flour mixture 1/2 cup at a time. Pour into ungreased Angel Food pan. Gently cut through batter with metal spatula. Bake in preheated 175 C oven until top springs back when lightly touched with finger, about 30 to 40 minutes. Invert cake in pan on funnel or bottle neck. Cool completely, about 1 1/2 hours. Top with fruit or frost, if desired.

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INGREDIENTS

ANGEL FOOD CAKE

12 egg whites 1 1/2 teaspoons cream of tartar 1 1/2 cups sugar, 1 1/2 teaspoons vanilla 1 cup sifted cake flour 1/4 teaspoon salt

PROCEDURE

Preheat oven at 175 degrees, grease the pan. Mix sugar, baking powder and cinnamon together in small bowl. toss the apples with this mixture, until coated. Add vanilla. Beat the eggs. Blend in oil. Gradually add sugar Stir in flour until all blended. Pour into greased bundt or angel cake pan. Baking time 1 hour 15 mins

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INGREDIENTS

APPLE CAKE

6 apples, peeled and sliced 1 Tb Vanilla 6 Tb Sugar 1 Tb Baking powder 1 Tb Cinnamon 4 Eggs 1 1/2 cup Oil 2 cups Sugar 3 cups Flour

PROCEDURE

Preheat the oven to 135 degrees C. In a saucepan cook apricots in the water until they are mushy. Press them through a sieve and let them cool. Beat the egg yolks until lemony colored. Then beat the egg whites until stiff peaks are formed. Set aside. Cream the butter and sugar together. Add the beaten egg yolks, and the apricots and mix thoroughly. Combine the flour baking soda, and salt. Add this flour mixture alternately to the creamed mixture with the apricot juice. Add the chopped pecans or walnuts in the beaten egg whites.

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INGREDIENTS

APRICOT FRUITCAKE

1 cup dried apricots 1 cup water 3/4 cup butter 1 cup white sugar 4 eggs 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup apricot juice 1 cup pecans or walnuts, chopped

PROCEDURE

Mix flour and sugar in large mixing bowl. In small saucepan stir together water, butter, oil and cocoa. Bring to boil. Add to flour mixture and beat with mixer until well blended. Dissolve soda in buttermilk and add, beating well. Add eggs one at a time and mix in well. Add vanilla. Bake in 350 degree oven for 25 - 30 minutes or until pick inserted is clean.

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INGREDIENTS

CHOCOLATE CAKE

2 cup flour 2 cup sugar 1 cup water 1 stick of butter 1/2 cup oil 3 Tbsp. Cocoa 2 eggs 1 teas. baking soda 1 cup buttermilk 1 tsp. vanilla

Ingredients (Chocolate Almond Cream): 1/2 cup powdered sugar 1/4 cup unsweetened cocoa powder 1 cup cold whipping cream 1 teaspoon almond extract

For Torte: Cut cake horizontally to make 4 layers. For Chocolate Almond Cream: In a small bowl, combine sugar and cocoa; add whipping cream and vanilla and beat with an electric mixer until stiff.

PROCEDURE

To Assemble: Place bottom cake layer on serving platter. Spread 1/3 of the whipped cream mixture on cake layer. Place next cake layer on top of whipped cream; continue layering whipped cream and cake until all have been used, ending with cake Spoon glaze over top of cake, allowing to drizzle down sides. Garnish with almonds, if desired.

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INGREDIENTS

CHOCO ALMOND CREAM TORTE

Ingredients (Torte): 1 (10.3/4-ounce) frozen pound cake,or angel food cake , any sponge cake thawed

PROCEDURE

First mix the sugar & butter well, then add the condensed milk and beat well. Add rest of the ingredients. Bake in a greased and dusted tin for about 3040 minutes at 150 degrees

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INGREDIENTS

POUND CAKE

60. butter 1 tbsp. sugar 125 flour 3/4 tsp. baking powde 1 tsp. Vanilla Essence ½ tin Condensed milk

PROCEDURE

Cream the butter and sugar. Beat egg whites and keep aside. Add fruits and baking powder to the flour and mix well. Now mix well and bake at 180 degree C for 1 hour

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INGREDIENTS

FRUIT CAKE

4 cups. Maida ( all purpose flour) 4 cups. Powdered sugar 4 cups. Mixed fruit 2 tbsp. Mixed fruit jam 5 nos. Eggs whites 3 cups. Butter ½ tsp. Baking powder

PROCEDURE

Sift together flour, salt, and baking powder. In a large bowl, beat eggs until fluffy . Gradually beat in sugar. Stir in lemon juice and flavoring. Add sifted flour mixture gradually while beating; beat until blended properly. Bake at 175 degrees C for 45 to 55 minutes, Allow it to cool in a pan.

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INGREDIENTS

LEMON SPONGE CAKE

1 cup cake flour 1/2 teaspoon salt 1 teaspoon baking powder 3 eggs 1 cup white sugar 1 1/2 tablespoon lemon juice 6 tablespoons hot milk

PROCEDURE

Split angel food cake in half horizontally. Stir together the whipped topping and crushed toffee bars. Use to fill and frost cake. Cover and refrigerate cake

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INGREDIENTS

TOFFEE ANGEL CAKE

1 baked 10-inch angel food cake or any sponge cake you desire. 1 (12-ounce) container whipped topping 6 (1.4-ounce) toffee candy bars, finely crushed

muffins

brownies

BROWNIES & MUFFINS page BLACK FOREST BROWNIE

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BLONDIES

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WHITE CHOCOLATE BROWNIE WITH CHERRIES

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CHOCOLATE CHIP BROWNIE CAKE

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COCONUT BROWNIE

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COFFEE BROWNIE

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page BANANA BLUEBERRY MUFFIN

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CAPPUCCINO AND CHOCOLATE MUFFIN

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CARROT AND RAISIN MUFFIN

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procedure ingredients

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BLACK FOREST BROWNIE 1 1/3 cups all purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup butter 1 cup cocoa 4 large eggs, 2 cups granulated sugar 1 1/2 teaspoon vanilla extract 1 teaspoon almond extract 1 cup chopped cherries ½ cup chopped nuts

Combine flour, baking powder and salt; set aside. In a large saucepan, melt butter. Remove from the heat and stir in cocoa until smooth. Blend in eggs, sugar and extracts. Stir in flour mixture, cherries and nuts. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350°F (175°C) degrees for 35 minutes or until brownies taste done.

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procedure ingredients

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BLONDIES

6 tablespoons butter 1 cup icing sugar 2 large eggs 1 teaspoon vanilla extract 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup peanut butter flavored chips

Combine melted butter and brown sugar; stirring until dissolved. Beat in eggs and vanilla. In another bowl, combine flour, baking powder, and salt. Add to the butter mixture. Spread the batter evenly in a well-buttered 9-inch square pan. Sprinkle chips over the top. Bake at 175 C. for 25 to 30 minutes, or until the center is set. Cool before cutting.

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procedure ingredients

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WHITE CHOCOLATE BROWNIE WITH CHERRIES 1/4 cup cherries, 1/2 cup butter or margarine, 3/4 cup granulated sugar 2 large eggs 1 teaspoon almond extract 2/3 cup flour 1/3 cup cocoa 1/4 teaspoon baking powder 1/4 cup chopped slivered almonds 1 cup white chocolate chips

Heat oven to 175°C. Generously grease an 8 or 9inch square baking pan. Pat chopped cherries between layers of paper towels to remove excess moisture. Beat butter, sugar, eggs, corn syrup, and almond extract in medium bowl until well blended. Add flour, cocoa and baking powder to butter mixture, beating until blended. Stir in chopped cherries, almonds and white chips. Bake 25 to 30 minutes or until brownies begin to pull away from sides of pan

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procedure ingredients

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CHOCOLATE CHIP BROWNIE CAKE 2/3 cup butter 3 1/2 cups chocolate chips 1 1/3 cups flour 1 tsp. baking soda 1 1/2 cups sugar 1 Tbs. vanilla 1/3 cup water 3 eggs

Melt butter and 2 cups chocolate chips together. Put melted chocolate mixture in a large bowl. Add sugar and beat for about 5 minutes until smooth. With mixer on add vanilla, and gradually add water. Add eggs one at a time and beat after each addition. With mixer on low add flour mixture until blended. Fold in remaining 1 1/2 cups semi-sweet chocolate chips. Bake at 170 C. for 35 to 45 minutes. Cool. Store in refrigerator.

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procedure ingredients

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COCONUT BROWNIE ½ cup butter, melted 1 cup granulated sugar 1 teaspoon vanilla extract 2 eggs 1/2 cup all-purpose flour 1/3 cup cocoa 1/4 teaspoon baking powder 1/4 teaspoon salt 1 cup sweetened flaked coconut

Heat oven to 175°C. Grease 8-inch square baking pan. Stir together butter, sugar and vanilla in medium bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in 3/4 cup coconut. Spread batter evenly into prepared pan. Sprinkle remaining 1/4 cup coconut over top. Bake 25 to 30 minutes or until brownies begin to pull away from sides of pan.

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procedure ingredients

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COFFEE BROWNIE 1 cup chocolate coarsely chopped 2 1/2 butter 3 tablespoons finely ground coffee beans 1/2 teaspoon salt 2 1/2 cups granulated sugar 5 large eggs 1 teaspoon vanilla extract 1 1/4 cups flour

Preheat the oven to 160*C . Combine the chocolate, butter, coffee, and salt in the top of a double boiler or bowl over simmering water. Cook until melted and smooth. In a large mixing bowl, combine the sugar, eggs, and vanilla and whisk until smooth. Add the melted chocolate mixture and whisk until well combined. Fold in the flour until it just disappears. Pour into the prepared pan, smoothing the top. Bake about 35 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on a rack 1 hour. Run a knife around the edges of the pan to loosen and cut into squares. Lift out and transfer to serving dish or tin.

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procedure ingredients

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BANANA BLUEBERRY MUFFIN 2 1/2 cup flour 1 ts Baking powder 1/4 ts Salt 1/2 ts Ground cinnamon 2 Ripe bananas, chopped 2 Eggs 2/3 Cup Sugar 6 tbs Butter 1 teas Vanilla 1 cup Fresh blueberries

Combine flour, baking powder, salt, and cinnamon. Beat bananas in large bowl with electric mixer until mashed. Add eggs, sugar, butter, and vanilla, beating until blended. Stir in combined dry ingredients with a wooden spoon until almost blended. Stir in blueberries just until combined. Spoon into prepared muffin cups, dividing batter equally. Bake in preheated 170 C oven for 20 to 22 minutes or until golden.

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procedure ingredients

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CAPPUCCINO AND CHOCOLATE MUFFIN 2 medium eggs. 1 ¼ cups of flour. 1 teaspoon of cappuccino. ¾ cup of chocolate, chopped finely. ¾ cup of cake flour. ½ cup of cocoa powder. ¼ cup of icing sugar. 6 tablespoons of butter softened. 1 tablespoon of baking powder. 1 tablespoon of finely ground coffee. Pinch of salt.

Preheat your oven to 175°C. Mix together the eggs, butter, half and half and sour cream until smooth. Fold in the dry ingredients, orange zest and chopped chocolate, until just moistened. Bake for 15-20 minute

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procedure ingredients

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CARROT AND RAISIN MUFFIN 3 eggs. 1 ½ cups of flour. 1 ½ cups of shredded carrots. 1 cup of powdered sugar. 1 cup of granulated sugar. ½ cup of raisins. 1 cup of milk. 1 cup of melted butter 2 teaspoons of cinnamon. 1 ½ teaspoons of baking powder. ½ teaspoon of baking soda. ½ teaspoon of salt. ½ teaspoon of vanilla

Preheat your oven to 200°C. Combine the flour, cinnamon, baking powder, baking soda and salt. Beat together the eggs and the granulated sugar. Add the shredded carrots, raisins, ½ cup of milk, and ½ cup of melted butter; mix thoroughly. Add the flour mixture and stir until the dry ingredients have moistened. Bake for 20 minutes

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BREADS AND COOKIES page

BREADS

COOKIES

CINNAMON RAISIN BREAD

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01

DILL BREAD

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FRENCH BREAD

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MULTIGRAIN BREAD

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RYE BREAD

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WHOLE WHEAT BREAD

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OATMEAL RAISIN COOKIES

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CHOCOLATE CHIP COOKIES

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MERINGUE COOKIES

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SHORTBREAD COOKIES

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CINNAMON RAISIN BREAD

INGREDIENTS

PROCEDURE

1 cup buttermilk 1/2 cup butter 1 teaspoon salt 2 cups raisins 2 packages dry yeast 2 eggs 12 cups white flour OR 12 cups whole wheat flour cinnamon

Soften the butter until liquid but not too hot, add the honey to the butter. Loosen up the 2 eggs in small bowl with a fork. Put the flour with the salt and dry yeast in a bowl, mix well. Add the eggs. Mix while adding the buttermilk. Knead until consistant. When making this bread, add the raisins to the liquid mix and knead in generous amounts of cinnamon when kneading the dough. Bake, in a pre-heated 220 °C oven, for about 35 to 40 minutes or until done.

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DILL BREAD

INGREDIENTS

PROCEDURE

1 package Yeast; Active Dry 1/4 cup Warm Water(110-120 degrees) 2 Tb Sugar 1 Tb Onion; Minced 1 Tb Butter; Melted 1 Egg; 1 tsp Salt 2 tsp Dillseed 2 1/4 cups Bread Flour

Dissolve yeast in warm water. Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2 1/2 cups of flour). Beat until well mixed and mixture is stiff but not heavy. (Standard bread dough feeling). Cover and let rise in a warm place until doubled. Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet. Let rise again. Bake for 30 to 45 minutes at 350 degrees F. While warm, brush loaf with soft butter, sprinkle well with salt.

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FRENCH BREAD

INGREDIENTS PROCEDURE

1 3 8 1 1

03

envelope dry yeast cups warm water cups (about) unbleached all-purpose flour Tbs salt, Cornmeal egg white beaten with 1 Tbs water (glaze)

Soak brick in water overnight. Sprinkle yeast onto 1/4 cup warm water in bowl of electric meixer fitted with a dough hook; stir to dissolve. Let stand 5 minutes. Add remaining water, 4 cups flour and salt and beat until smooth. Beat in remaining flour 1/2 cup at a time until slightly sticky dough forms. Mix until smooth and elastic, about 8 minutes. Turn dough out onto lightly floured surface and knead until smooth and no longer sticky, adding more flour if necessary, about 3 minutes. (Dough can also be mixed and kneaded by hand.) Grease large bowl and add dough, turning to coat surface. Cover with damp towel. Let rise at room temperature 8 hours. Punch dough down and knead on lightly floured surface until smooth, about 2 minutes. Return to greased bowl, turning to coat entire surface. Cover with damp towel and let rise in warm draft-free area until doubled in volume, about 2 hours. Grease baking sheets and sprinkle with cornmeal. Punch dough down and knead on lightly floured surface until smooth, about 2 minutes. Divide into 12 pieces. Roll up jelly roll fashion, starting at one long side. Pinch seams to seal. Arrange seam side down on prepared sheets, spacing 3 inches apart. Let rise until almost doubled in volume, about 45 minutes. Preheat oven to 225°C. Remove brick from water and place in oven. Make 3 scores in loaves. Brush with egg glaze. Bake 10 minutes. Reduce oven to 175°C and continue baking until loaves sound hollow when tapped on bottom, about 35 minutes. Cool on racks before serving.

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MULTIGRAIN BREAD

INGREDIENTS

PROCEDURE

3/4 cup water, warm 1 tablespoon vegetable oil 1 1/2 cups bread flour 1/2 cup whole wheat flour 1/4 cup quick oatmeal, toasted 1 tablespoon cornmeal 1 tablespoon wheat germ, toasted 1 tablespoon powdered dry milk 3/4 teaspoon salt 1 1/2 teaspoons Yeast

Measure carefully, adding ingredients to bread machine pan in the order recommended by the manufacturer. Select Sweet or Basic/White cycle. Use Light or Medium crust color. Remove baked bread from pan and cool on wire rack. Note: This is a heavy, dense lower-rising loaf of bread.

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RYE BREAD

INGREDIENTS

PROCEDURE

3/4 cup water 1 tablespoon butter or margarine 3/4 teaspoon salt 1 2/3 cups bread flour 2/3 cup medium rye flour 1/2 teaspoon whole caraway seeds 1 1/2 teaspoons yeast

Recommended cycle: Whole wheat/whole grain or basic/white bread cycle; light or medium/normal crust color setting. (If basic/white bread setting is used, add 1 tablespoon gluten to either size recipe. See adding gluten tip below. The time-bake feature can be used. Remove bread from pan, cool on wire-rack. Adding Gluten: Some bread machines have a whole wheat or whole grain cycle, which comes in handy when making whole grain breads. If your machine lacks this cycle, try adding gluten to whole wheat, whole grain, and rye bread recipes to improve loaf height, texture, and structure. Gluten is available in the health food store or if lucky in your local supermarket. Use 1 tablespoon gluten for both the 1-pound and 1.5 pound recipes.

*images used are for representational purpose only; the recipe might not give the exact same result

WHOLE WHEAT BREAD

INGREDIENTS

PROCEDURE

3/4 cup warm water 2 packages of dry yeast 1/3 cups of 100% whole wheat flour 2 tablespoons salt 5 cups hot water 2/3 cup oil Dissolve the honey in warm water. Sprinkle the yeast on top. Do NOT stir! Set aside. In a mixer bowl, combine 7 cups of the flour with the salt, water, and oil. Blend in mixer on low speed until thoroughly mixed. Add the yeast mixture. Add the remaining 5 to 6 cups of flour, 1 cup at a time, until the dough is the consistency of cookie dough. Knead for 10 minutes on low speed. Lightly oil hands and counter top and mold dough into 4 loaves. Put into 4 large breadpans that have been greased. Cover and let rise in a warm place until the dough has increased by one-third in bulk. If you're kneading the bread by hand the dough has to be double. Preheat oven to 200 degrees C. When dough has increased by one-third (or double if kneaded by hand), bake for 40 to 45 minutes or until loaves test done.

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*images used are for representational purpose only; the recipe might not give the exact same result

OATMEAL RAISIN COOKIES

INGREDIENTS

PROCEDURE

1 1/2 cup butter, softened 1 cup brown sugar 1/2 cup white sugar 2 eggs 1/2 teaspoon vanilla extract 2 cups flour 1 teaspoon baking soda 1 teaspoon ground cinnamon ½ teaspoon ground cloves 1/2 teaspoon salt 3 cups rolled oats 1 cup raisins

Preheat oven to 175 degrees C. In a large bowl, cream together the butter; butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes until light and golden. Do not over bake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!

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*images used are for representational purpose only; the recipe might not give the exact same result

CHOCOLATE CHIP COOKIES

INGREDIENTS

PROCEDURE

1 cup sugar 1/2 cup brown sugar 1 1/2 cup butter 1 large egg 2 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 2 cups chocolate chips

Preheat oven to 175 degrees C. Mix sugar, brown sugar, butter and egg in a large bowl by hand. Stir in flour, baking soda, and salt. The dough will be very stiff. Stir in chocolate chips. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. The centers will be soft. Let cool for one minute then remove from cookie sheet and place on wire rack to finish cooling

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*images used are for representational purpose only; the recipe might not give the exact same result

MERINGUE COOKIES

INGREDIENTS

PROCEDURE

2 egg whites 1/8 teaspoon salt 1/4 teaspoon cream of tartar 1/2 teaspoon vanilla extract 3/4 cup white sugar 1 cup semisweet chocolate chips

Preheat oven to 150 degrees C. To prevent burning you can bake on an air cushion baking sheet or put parchment paper on a regular cookie sheet. Beat egg whites, salt and cream of tartar until very firm. Gradually add sugar and mix. Fold in vanilla chocolate chips. Drop by teaspoonfuls on pan. Bake 150 degrees for 25 minutes. They should only be lightly browned.

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*images used are for representational purpose only; the recipe might not give the exact same result

SHORTBREAD COOKIES

INGREDIENTS PROCEDURE

1 cup butter 1/4 cup sugar 2 cups all purpose flour

Preheat oven to 350 degrees. Mix butter and sugar in large bowl. Stir in flour. If dough is crumbly, mix in an additional 1 to 2 tablespoons of softened butter. Roll dough to 1/2 inch thickness and cut dough with cookie cutters into desired shapes. The dough can even be cut with a knife into wedges or strips for interesting designs. Bake about 20 minutes or until set. Remove from oven and transfer to a wire rack to cool.

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