On 14 Dec 2005 at 5:28, Mary wrote:
> My daughter-in-law is looking for a recipe for sour kraut bread.
> I've never heard of it, but she insists it exists. I may be
> able to make some brownie points if I find the recipe.
> Please help.
> Thank you so much.
See below for three. Good luck!
Amish Sauerkraut Bread
1 (1/4 ounce) package dry yeast
3/4 cup warm water (110 to 115 degrees F)
1/2 cup potato flakes
3 tablespoons packed brown sugar
1 teaspoon salt
1/2 teaspoon caraway seed
2 tablespoons vegetable oil
1 (14 ounce) can sauerkraut, drained, and chopped
3 1/2 to 4 cups flour
In large bowl, sprinkle yeast over water. Stir until dissolved.
Blend in potato flakes, brown sugar, salt, caraway seed, oil
and sauerkraut. Gradually add flour to make a stiff dough. Knead
on floured surface for 4 minutes. Cover and let rise in warm spot
until doubled in size, about 45 minutes to 1 hour.
Punch down and shape into loaf. Place in oiled 9 x 5-inch baking
pan. Cover and let rise in warm place until doubled in size, about
45 minutes to 1 hour.
Preheat oven to 350 degrees F.
Bake for 50 to 60 minutes or until deep golden brown.
Makes 1 loaf.
** Sauerkraut Rye Bread **
3/4 cup chopped and well-drained sauerkraut (half of a 14.5-ounce can)
1 cup water
3 tablespoons olive oil (I used extra-virgin)
2 tablespoons light unsulphured molasses
1 1/4 teaspoons salt
2 tablespoons Dijon mustard
1 1/4 cups Gold-n-White flour (may substitute unbleached or bread flour)
1 1/4 cups pumpernickel rye flour
1 cup whole wheat bread flour
3 tablespoons gluten flour
1/4 cup buttermilk powder
1 1/2 tablespoons caraway seed
2 1/2 teaspoons active dry yeast (or 2 teaspoons instant active dry yeast)
Place all ingredients in bread pan in order listed, or in the
order recommended for your machine. Set controls for whole wheat
bread with medium crust and start machine. Makes one 1.5-pound loaf.
NOTE: Because the moisture content of the sauerkraut may vary, you
might have to add a bit more bread flour. Check the dough after
about five minutes of kneading and if it is sticky and has not
formed into a ball, sprinkle in more flour a tablespoonful at a
time until it is firm enough.
Ukrainian Sauerkraut Bread
Serves: 15 Servings
1 1/2 c Scalded low-fat buttermilk
1/2 c Lukewarm water (98 to 110 Degrees F)
1 pk Active dry yeast
2 tb Light honey
14 c Whole wheat or
Unbleached white flour
3 tb Safflower oil
Plus oil for coating pans and bowl
2 c Drained sauerkraut
1/2 c Grated carrots
1/2 ts Pepper
1/2 ts Herbal salt substitute
1. In a large bowl combine buttermilk, the water, yeast, and honey.
Stir until yeast dissolves and let stand for 5 minutes.
2. In a small bowl beat eggs, then add to yeast mixture. Stir in
5 to 6 cups of flour, or enough to form a thick batter. Stir well
and let stand 20 minutes.
3. Stir batter vigorously for 1 minute, then add 2 tablespoons of
the oil and enough flour to form a thick dough. Lightly flour a
counter or breadboard and turn dough onto board. Knead until smooth
and elastic (5 to 10 minutes). Lightly oil a mixing bowl and put
kneaded dough into it. Cover bowl with a dish towel and let rise for 40 minutes.
4. Punch dough down, then cover again and let rise an additional 30 minutes.
5. While dough is rising the second time, combine remaining oil,
sauerkraut, carrots, pepper, and salt substitute in a small saucepan.
Cook this mixture uncovered, over medium-high heat, for 10 minutes,
stirring frequently. Remove from heat and pour into a colander set
over the sink. Let sauerkraut drain for 10 minutes.
6. Lightly oil a 9- by 12-inch baking pan and preheat oven to 350
degrees F. Separate dough into 2 balls and roll each into a 9- by
12-inch rectangle. Place one rectangle into the baking pan. Spoon
sauerkraut mixture on top of it. Place second rectangle of dough
on top of sauerkraut. Reach into pan and pinch edges of bottom and
top layers of dough together, sealing tightly. Let it rise for 10 minutes.
7. Bake sauerkraut bread until browned (about 45 minutes). It should
lift easily out of the pan. Let cool on a rack, and then slice into thick wedges.
Recipe By : the California Culinary Academy
On 15 Dec 2005 at 21:17, Shelley wrote:
> Hi, Can you locate the perfect hermit recipe? It's a New England bar
> cookie that should be dark, spicy and a little chewy. Thanks.
See below for three recipes.
Old Fashioned Hermit Bars
2 c. raisins
1/2 c. butter
1 1/2 c. sugar
2 c. flour, unsifted
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. powdered cloves
1 tsp. nutmeg
1/2 c. chopped walnuts (optional)
Cover raisins with cold water and boil at least 5 minutes
(to plump). Drain and let cool. Cream butter and sugar until
light and fluffy. Add eggs, one at a time and beat well after
Sift dry ingredient and add to creamed mixture. Add cooled
raisins. Fold in thoroughly. Pour into greased and floured
13 x 9 inch pan. Bake at 350 degrees for 35 to 40 minutes.
Cool in pan. Then cut in squares.
Chewy Hermit Bars
Cream 1/2 cup shortening and 3/4 cup packed brown sugar
until fluffy; blend in 2 eggs, one at a time, beating well after
each. Add 1/2 cup molasses; beat well. Stir together 1 1/2 cups
all-purpose flour, 3/4 teaspoon ground cinnamon, 1/2 teaspoon baking
soda, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cloves, and
1/4 teaspoon salt. Stir into creamed mixture. Stir in 1 1/2 cups
raisins and 1/2 cup chopped walnuts. Spread in greased 13 x 9 x 2
inch baking pan. Bake at 350 degrees for 25 to 30 minutes. Cool
slightly; sift powdered sugar over top. Cool thoroughly; cut into
bars. Makes 32.
New England Hermit Bars
3/4 c. shortening
1 c. sugar
1/4 c. molasses
2 tsp. baking soda
2 1/4 c. flour
1 tsp. cinnamon
3/4 tsp. each ginger, cloves
1/2 c. raisins
Mix together first 4 ingredients. Add in remaining ingredients.
On a greased cookie sheet shape dough into 2 rolls (1 1/2- inch in
diameter). Press down lightly; sprinkle with sugar.
Bake at 375 degrees 9-12 minutes. Cool and cut into bars.
On 15 Dec 2005 at 15:14, Bonnie wrote:
> I have lost my receipe and this is a great cookie....
2 cups sugar
* 1/2 cup unsweetened cocoa
* 1/2 cup milk
* 1/2 cup margarine (1 stick) or 1/2 cup solid vegetable shortening
* Dash salt
* 1/4 cup peanut butter
* 1 teaspoon vanilla
* 2 cups rolled oats
First take out a nice 2-quart saucepan. In it combine the sugar,
cocoa, milk and margarine. Cook and stir the mixture over medium
heat until the margarine melts, and the sugar dissolves. Bring the
pot to a boil, and reduce the heat slightly. Simmer the mixture for
several minutes, until the chocolate forms a soft ball when dropped
into a bowl of cold water. This is about 234° on a candy thermometer.
Remove the pan from the heat when it reaches the soft ball stage.
Add the salt, peanut butter and vanilla. Stir until the peanut butter
is dissolved. Finally stir in the oatmeal. The mixture may seem a
little runny, but will thicken up as it cools. Drop the mixture from
a tablespoon onto a sheet of waxed paper. It should form medium sized
cookies. Depending on the size of the cookie, you may end up with as
few as 15 or as many as 24.
1/2 cup butter or margarine
4 tablespoons unsweetened cocoa powder
2 cups white sugar
1/2 cup milk
1/8 teaspoon salt
3 cups quick cooking oats (Quaker Oatmeal)
1/2 cup crunchy peanut butter
1 teaspoon vanilla extract
a sprinkle of coconut (optional)
1. Mix butter or margarine, cocoa, sugar, milk, and salt together
in a saucepan. Boil for 1 minute only (no longer). Remove from heat.
2. Stir in oatmeal, peanut butter, coconut, and vanilla.
3. Drop by tablespoons onto waxed paper. Allow to cool and harden.
3 cups quick oats (not instant)
1 teaspoon vanilla
1/8 teaspoon salt
1/2 cup peanut butter (chunky or smooth - your choice)
1 stick butter
1/2 cup milk
3 tablespoons cocoa
2 cups sugar
Measure oats, vanilla, salt and peanut butter into a large bowl and
set aside. In medium-sized saucepan, heat butter, milk, sugar and
cocoa to a rolling boil, stirring occasionally. Once rolling boil is
achieved, stir constantly for one minute. Pour hot mixture over oats,
etc., in bowl -- mix well, working quickly. Pour into 13x9x2 baking
pan, spread, and cool until hardened. Cut into squares.
On 15 Dec 2005 at 12:06, Tyleen wrote:
> Years ago I had a book of cookie receipes, it was called the
> McCalls cookbook for Cookier Giving. It had a whole chapter
> devoted to cookies that get better with time. If you have a
> couple of these types of receipes it would be wonderful. My kids
> are scattered and even though they are all adults they always want
> Mom's cookies 4 xmas and won't settle for any thing else. Thank
> you and God Bless you.
I could not locate a cookbook with that name. Perhaps it was " McCall's Cookie Collection" cookbook.
You can find used copies of that book for sale in several places on the Internet. See:
McCall's Cookbook Collection
Also, check these sites:
On 16 Dec 2005 at 10:11, Kevin wrote:
> Hi Uncle,
> I was wondering, is there a website like
> http://home.pacbell.net/lpoli/index_files/alphabetical_list.htm that
> has all the sausage recipes. Is there one like that for jerky recipes?
> Thank you,
I can't find one quite like the sausage site, but try these: