Hot Food & Recipes

Servings: 20 Servings
Category: Sweet | Breads
Ingredients

• 1/2 c Sugar
• 1 ts Salt
• 1 pk Yeast
• 4 1/2 c Flour
• 1 c Milk
• 1/2 c Butter
• 2 Eggs

Directions
———————————-FILLING———————————- 8 oz Apricots; dried 2 1/2 c Water 3/4 c Sugar Combine dough ingredients as usual for any yeast dough, cover and let rise until doubled, about 2 hours. Prepare filling by mixing apricots and water in saucepan, simmer 15 minutes. Add sugar and beat well, cool completely. Roll out dough in halves, in a 20×14 inch rectangle. Spread with butter and half of apricot filling. Roll up jelly roll style and cut in 10 slices. Make each section into a butterfly shape by pressing down in center with finger to bring up ends. Repeat with remaining dough. Place rolls on cookie sheet, cover and let rise until doubled. Bake at 350?for 20 minutes. NOTES : You can use bought apricot filling instead of making your own. Recipe by: Good Housekeeping Illustrated Cookbook Posted to TNT – Prodigy’s Recipe Exchange Newsletter by “stefanie” on Dec 22, 1997

Servings: 12 Servings
Category: Sweet | Breads | And | Rolls
Ingredients

• 1/2 c Apple butter
• 1/2 c Water
• 1 ts Salt
• 1 1/2 ts Canola oil
• 1/2 ts Hazelnut extract or almond
• -extract
• 1/2 c Whole wheat flour
• 2 1/2 c Bread flour
• 1 tb Sugar
• 1 ts Yeast

Directions
———————————-FILLING———————————- 1/3 c Dried cranberries Place ingredients into bread machine in the proper order for your machine. Bake on white bread cycle with light crust. At beeper, add the dried cranberries. Recipe by: Ruth G. Posted to JEWISH-FOOD digest V97 #314 by Ruth & Shel on Dec 01, 1997

Servings: 2 Servings
Category: Sweet | Potatoes
Ingredients

• 1 Sweet potato
• 3 tb Light sour cream
• 2 tb Marshmallow cream
• 1 tb Sweetened flaked coconut
• 1 tb Chopped pecans
• 4 ts Drained; crushed pineapple
• 4 Dried apricot halves;
• -chopped

Directions
Preheat oven to 400 degrees F. Wash the sweet potato, pat dry and pierce in several places with a fork. Bake for 45 to 50 minutes. Let cool slightly. Combine the remaining ingredients in a bowl – blend well. Working lengthwise, clice sweet potato in half. Use a spoon to scoopout all but 1/4″ of flesh from each half. Place the scooped out potato in a bowl, mash lightly with a fork – add about 1/2 of the ambrosia mixture to the mashed sweet potato – blend well. Spoon this mixture bak into the potato skins and top each with the remaining ambrosia. NOTES : Printed in the Kenosha News 2/22/98 Recipe by: North Carolina Sweet Potato Commission Posted to recipelu-digest by Chtbaby on Feb 28, 1998

Servings: 1 Servings
Category: Sweet- | Pie
Ingredients

• 2 c Brown or white sugar
• 4 tb Flour
• 1/2 ts Cloves
• 1 ts Cinnamon
• 1 tb Butter
• 3 Eggs; separated
• 2 c Milk

Directions
Mix together the dry ingredients, then add the butter, beaten egg yolks and milk. Fold in the beaten egg whites. Pour the mixture into 2 unbaked pie crusts and bake them at 400 oF for 10 minutes, then reduce the heat to 350 oF and continue baking them until done. Recipe by: Amish Cooking, Herald Press, ISBN 0-8361-3600-4 Posted to MC-Recipe Digest V1 #826 by 4paws@netrax.net (Shermeyer-Gail) on Oct 04, 1997

Servings: 1 Servings
Category: Sweet rolls | Breads | Breakfast
Ingredients

• 1 Recipe rich roll dough
• 1/4 c Tart stiff jam
• 1/2 c Granulated sugar
• Oil for frying

Directions
Make dough according to directions but increase yeast to 2 packages. After dough has risen to doubled in bulk, turn out onto a lightly floured board and divide into two equal portions. Quickly round up portions and cover with bowls. Allow to rest on board 10 minutes. Lightly flour the board and roll the dough out to a thickness of 1/4 inch. Allow to stand undisturbed 5 minutes. Cut with a 2 1/2 inch cookie cutter that has been lightly dipped in flour. Again allow to stand for 5 minutes. Place about 1/2 teaspoon jam in the center of half of the rounds and place a second half over the top of each, sandwich fashion. Seal the entire edge firmly by pressing together with a fork or between your fingers. Cover and let stand in a warm place until doubled in bulk, about 45 minutes. Deep fry in oil heated to 350* F. until brown and crisp on both sides, about 5 minutes; turn once during cooking. Drain on paper towels and transfer to a paper sack containing sugar while still warm, shaking! ! to coat well. Makes about 20 bismarks. Posted to MC-Recipe Digest V1 #291 Date: Sun, 10 Nov 1996 13:51:18 -0800 (PST) From: “Steve L. Balliet”

Servings: 45 Servings
Category: Sweets | Filipino
Ingredients

• 2 1/2 lb Mochi rice (5 1/2 cups)
• 5 1/2 c Water
• 1 cn (13 oz) coconut milk
• 1 lb Dark brown sugar
• Banana leaves

Directions
In a rice cooker or large saucepan, rinse rice; drain. Add water and cook rice. In a saucepan, combine coconut milk and 1 1/4 cups of the brown sugar. Cook over medium heat for about 20 minutes, stirring constantly, until the mixture thickens. Wilt banana leaves over low heat on electric surface unit or in microwave oven; line a 13 x 9 x 2-inch baking pan. Preheat electric oven to 350 F. Stir remaining brown sugar into the hot rice; mix well. Reserving 1/2 cup coconut milk mixture, stir remainder into rice. Put into prepared pan. Pour the reserved 1/2 cup coconut milk mixture over rice. Bake for 20 minutes then broil for 5 minutes to brown top. Cool and cut into serving pieces. Makes 45 servings. (APRIL 1995) Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc. [Meal-Master compatible format by Karen Mintzias] From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 12 Servings
Category: Sweet | Breads | And | Rolls
Ingredients

• 1/2 c Lowfat strawberry yogurt
• 1/2 c Water
• 1/4 ts Almond extract
• 1 ts Salt
• 1 1/2 ts Canola oil
• 3 c Bread flour
• 1 tb Wheat bran
• 2 tb Sugar
• 1 ts Yeast

Directions
———————————-FILLING———————————- 1/2 c Dried strawberries and -blueberries Place all ingredients except for filling into bread machine in order given. Bake on white bread cycle with light crust. At beeper, add the combined dried strawberries and blueberries. Recipe by: Ruth G. Posted to MC-Recipe Digest by Ruth & Shel on Feb 09, 1998

Servings: 1 Servings
Category: Sweet- | Pie
Ingredients

• 2 tb Butter
• 1 c Brown sugar
• 2/3 c Hot water
• 2 tb Flour
• 3 tb Cornstarch
• 1/2 ts Salt
• 2 Egg yolks
• 2 c Milk
• 1 ts Vanilla

Directions
Brown the butter in a heavy saucepan. Add the brown sugar and stir it until it is melted. Add the hot water and cook the syrup until all the lumps disappear. Mix together the flour, cornstarch, salt, eggs and milk, then slowly stir this mixture into the hot syrup. Boil it until it thickens, then add the vanilla. Pour it into a baked pie shell and top it with meringue. Variations: If you wish to use this as a butterscotch pudding or sauce, add 1/2 cup more milk. Recipe by: Amish Cooking, Herald Press, ISBN 0-8361-3600-4 Posted to MC-Recipe Digest V1 #826 by 4paws@netrax.net (Shermeyer-Gail) on Oct 04, 1997

Servings: 1 Servings
Category: Sweet | Breads
Ingredients

• 2 c All-purpose flour
• 2 ts Baking powder
• 1 1/2 c Sugar
• 1/2 c Butter or margarine;
• -softened
• 2 Eggs
• 3/4 c Milk
• 1 ts Vanilla or almond extract
• 6 oz Semisweet chocolate
• -mini-morsels
• Powdered sugar

Directions
Combine first 4 ingredients in a small mixing bowl; beat at low speed of an electric mixer until mixture resembles fine crumbs. Remove 1 cup crumb mixture, and set aside. Add eggs, milk, and vanilla to remaining crumb mixture; mix until blended. Pour batter into a greased 11- x 7- x 1 1/2-inch pan; sprinkle with chocolate morsels. Top with reserved 1 cup crumb mixture. Bake at 350

Servings: 12 Servings
Category: Sweet | Breads | And | Rolls
Ingredients

• 1/4 c Egg substitute or 1 egg
• 3/4 c Water
• 1 ts Salt
• 1 1/2 ts Canola oil
• 1 ts Vanilla extract
• 1/2 c Semolina flour
• 2 1/2 c Bread flour
• 1/8 ts Nutmeg
• 2 tb Sugar
• 1 tb Brown sugar
• 2 tb Nonfat dry milk
• 1 ts Yeast
• 1/3 c Miniature chocolate chips

Directions
Place all ingredients except for the chocolate chips in bread machine in order given. Bake on rapid cycle with light crust. About 5 minutes into last kneading cycle, add the chocolate chips. Recipe by: Ruth G. Posted to MC-Recipe Digest by Ruth & Shel on Feb 11, 1998