cool on rack.
Wrap fruitcake tightly in foil.
Store
hocolate mixture, then fold in fruitcake. Pour chocolate mixture into prepared
In a large bowl, combine flour, baking powder and salt.
Add fruitcake mix, coconut, raisins and nuts; mix well.
In a mixing bowl, cream butter and sugar.
Add eggs and extract; mix well. Stir in the flour mixture alternately with orange juice.
owder and salt.
Add fruitcake mix, coconut, raisins, and nuts
owder and salt.
Add fruitcake mix, coconut, raisins and pecans
Chop chocolate into small pieces. In saucepan over very low heat, melt chocolate, cream, and butter until blended and smooth.
Stir in liqueur and fruitcake crumbs; chill for 2 hours or until firm.
Shape into 1 inch balls and chill at least 20 minutes. Before serving, roll in icing sugar or coca powder and chill for 20 minutes.
n fruitcakes.
For the fruitcake; butter two (8 x 4
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
In small bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside.
In large bowl, mix pudding according to package instructions with milk. To this add 1/2 cup melted butter, egg and salt. Mix well, then add yeast mixture and blend well.
Gradually add flour and knead until smooth. Place in a very large greased bowl. Cover and let rise in a warm place until double in size.
Punch down and let rise again for second time.
Roll dough on a very large floured surface. Dough should roll out to a long rectangle, about 34x21 ...
If using my quick bread recipe, I use oil and mix
br>VARIATION: For double chocolate fruitcake - Reduce all-purpose flour to
mix first four ingredients until combined, MIX BY HAND (its the trick to this recipe!). add the dry ingredients, then the oats, then the chocolate chips, mixing each time.
refrigerate dough for taller/chunkier cookies for 1 hr or more. drop them on a greased pan in Tablespoonfuls.
350 for 10 mins (i usually find that 12 is good- though recipe said 10. it's a little too gooey for me. just start checking them after 10.
or TJ's or Alvarado Street Bakery's Caraway Sprouted Rye Bread
EQUIPMENT: Two medium mixing bowls, 6 to 8 quart pot with lid, (Pyrex glass, Le Creuset cast iron, or ceramic), Wooden Spoon or spatula (optional), Plastic wrap, Two or three cotton dish towels (not terrycloth).
PROCESS: Mix all of the dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute. Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 12 hours at room ...
Combine flour, 1/2 teaspoon salt, sugar, and yeast in the bowl of an electric mixer, and slowly add 1 cup cold water.
With dough hook (or mix by hand) mix on low speed until ingredients begin to combine, increase speed to medium-high, and continue to mix for about 10 minutes until the dough is smooth, elastic, and cleanly pulls away from the sides of the mixing bowl.
Place dough in an oiled bowl, and allow to rest for 2 to 4 hours until it has doubled in size.
Split the dough into halves, and form each into a log.
Place each log ...
You will need a covered pot similar to a Dutch Oven; five-quart or larger made of cast iron, Pyrex, ceramic, enamel- anything that can safely go into a 450F oven.
Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 8-12 hours on counter top.
Shape & preheat: The dough will now be wet, sticky and bubbly. Oil your pot well, but do not allow any oil to be standing in the pot. With a wet spatula, dump ...