http://www.cooks.com/rec/doc/0,161,158181-231204,00.html
BEAR CHEESE DIP
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3 rolls Kraft Nippy cheese, softened
1 1/4 oz. Roquefort cheese
2 tbsp. butter, softened
1 med. onion, minced
2 med. cloves of garlic, minced
1 tsp. Worcestershire sauce
1 tsp. Tabasco sauce
1/2 to 1 c. beer (heated & slightly cooled)
1 round loaf rye bread
Mix everything except beer and bread with electric mixer. Gradually add beer until it is a good consistency for dipping bread chunks. Refrigerate. Make serving bowl by hollowing out bread leaving a 1 inch shell. Tear bread into chunks.
Just before serving, pour dip into bread shell and serve surrounded by bread chunks.
http://www.cooks.com/rec/view/0,169,152188-249192,00.html
GREEK EASTER BREAD - LAMBROPSOMO
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Wherever Greeks have settled in America many of the housewives still mark the end of Lent by producing several kinds of traditional breads, including Lambropsomo, or Easter bread. Lambropsomo may or may not incorporate eggs that have been hard boiled and dyed red; usually one egg is centered in a round leaf with a cross formed over it, or four red eggs will be nestled into a braided loaf. Our recipe calls for one loaf of each of these shapes. In some households the same bread without the red egg decoration is baked and served on Sunday throughout the year.
Makes 2 round loaves.
2 tbsp. active dry yeast
1/2 c. warm water
1 c. warm milk
1/2 c. melted butter, room temp.
2 tsp. coarse salt or 1 tsp. table salt
1 1/2 tsp. aniseed, crushed
3 eggs, beaten
1/2 c. sugar
1 tbsp. grated orange rind
1/4 tsp. mahleb (opt.)
About 6 c. white flour, preferably unbleached
2-5 hard boiled eggs, dyed red
GLAZE:
Soft butter
Sesame seeds (opt.)
In a large bowl mix yeast with warm water, then stir in milk, butter and salt. Add the aniseed, the beaten eggs, the sugar, grated orange peel and optional mahleb. Keep stirring while adding the flour. When the mixture is stiff, turn out on a floured surface and knead about 10 minutes, until smooth and satiny.
Clean the bowl and grease it well. Put the dough in the bowl, and turn so all surfaces are oiled; cover with plastic and let rise about 2 hours, until doubled.
Punch the dough down, knead briefly and divide in half to make the two different shapes (or make two loaves of the same shape if you prefer).
To make a round loaf with a cross with one half of the dough, first tear off a piece of dough, about one-fifth the whole amount. Form the larger piece into a round and put it on a greased baking sheet. Center one red egg on the top of the round. Divide the reserved piece in half and roll out 2 long strips. Place these over the egg in the form of a cross, tucking the ends under the loaf.
To make a braided crown with the other half, divide the dough in thirds and roll out into ropes at least 24” long. Braid the ropes together, pinching the ends securely and then form into a circle on a greased baking sheet, pinching again the ends where they overlap. Nestle 4 red eggs in among the braids.
Cover both loaves with a kitchen towel and let rise 1 hour.
Bake in a preheated 350 degree oven for 30 minutes. Remove and brush immediately with butter, then sprinkle on optional sesame seeds.
http://www.cooks.com/rec/view/0,1919,159191-226202,00.html
APPLE FRUIT CAKE
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1/2 c. butter
1 c. sugar
2 c. flour
1/2 tsp. each salt and nutmeg
1 1/2 c. each raisins and currants
1 c. pecans or other nuts
1 c. mixed candied fruit
1 c. candied cherries
1 can (#2) apple pie filling
2 tsp. soda
1 tsp. cinnamon
1/4 tsp. cloves
Melt butter in a saucepan. Add apple pie filling and sugar. Continue cooking, stirring occasionally until sugar melts. Cool. Sift together dry ingredients. Mix raisins, currants, nuts, candied fruit and cherries with dry ingredients.
Combine apple mixture and dry ingredients. Pour into foil lined 9 inch tube pan. Bake at 300 degrees 90 minutes or until done. Serve with butter sauce if desired.
BUTTER SAUCE:
1/4 c. butter
1/2 c. COLD water
1 tsp. vanilla
1/2 c. powdered sugar
1 1/2 tsp. cornstarch
1/2 tsp. vinegar
Cream butter. Gradually add sifted powdered sugar, creaming until fluffy. Stir cold water into cornstarch. Cook and stir until clear and thick. Stir hot mixture into butter mixture. Add vanilla and vinegar. Serve warm. Makes about 3/4 cup.
http://www.cooks.com/rec/view/0,1618,134184-254192,00.html
NO-EGG WHOLE-WHEAT POTICA
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For Dough:
1 cup milk
½ cup sugar + 1 tsp sugar
4 tbsp butter; 1 pkg. yeast
¼ cup warm water
2 to 2 ½ cups all-purpose flour
2 cups whole wheat flour
½ tsp salt
For Nut Filling:
½ cup butter or margarine
¼ cup sugar
1/8 cup vanilla
3 ½ cups ground pecans (or other nuts)
For Dough:
Sift flour and salt. Set aside.
Scald milk, butter and ½ cup sugar together and let cool. Set aside.
Mix yeast, 1 teaspoon sugar and water together. Let yeast start to bubble. Mix all ingredients together. Insure that milk is cool to prevent killing the yeast.
Knead dough and let rise until doubled in size. Knead again and divide in two. Roll out each loaf to ¼ inch.
For Nut Filling:
Combine all ingredients.
To Finish:
Spread a layer of filling on the dough. Roll dough up and tuck ends under.
Put in a greased bread loaf pan. Repeat with the second loaf.
Let both loaves rise for 1 hour.
Bake at 325°F for 40 minutes.
Potica is a common bread found throughout Eastern Europe. This recipe comes down to me from my great-grandmother, an ethnic Slovenian born in Austria.
Submitted by: JG
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PORTUGUESE SWEET BREAD
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2 pkgs. active dry yeast
1/2 c. warm potato water
3 tbsp. sugar
1 c. mashed potatoes
1/8 tsp. ginger ground
1/2 c. milk
2 tsp. salt
6 eggs
1 3/4 c. sugar
1/2 c. butter, melted
8-10 c. flour
Dissolve yeast in warm potato water. Stir in sugar, potatoes, and ginger; cover. Let rise until doubled. Scald milk; add salt and cool to lukewarm. In small bowl, use electric mixer to beat eggs, gradually beat in the sugar. Stir into yeast mixture. Add butter and mix well. Stir in 2 cups of the flour, then the milk. Add 2 more cups of the flour; beat 5 minutes. Stir in enough remaining flour to make a stiff dough.
Place on lightly floured board and knead in remaining flour until dough is smooth and elastic, about 8-10 minutes. Place in greased bowl, turning to grease top. Cover; let rise until doubled. Grease four 9 x 5 x 3 inch loaf pans. On a lightly floured board, divide dough into fourths. Shape each fourth into a loaf; place in prepared pans. Cover; let rise until doubled. Preheat oven to 325 degrees; bake for 45 minutes or until done.
http://www.cooks.com/rec/doc/0,164,147175-225198,00.html
PORTUGUESE SWEET BREAD
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1 lg. or 2 sm. potatoes
2 tbsp. sugar
1 pkg. dry yeast
1/4 c. milk
1 tsp. milk
1 tsp. salt
1/4 c. butter
3 lg. eggs
3/4 c. sugar
4 c. flour
Boil potatoes until done. Save 1/4 cup potato water and cool to lukewarm. Mash potatoes and measure 1/2 cup; add 2 tablespoons of sugar and yeast to potato water. Stir until dissolved. Stir in mashed potatoes and set aside to rise. Scald milk, add salt and cool to lukewarm. Melt butter and cool. In large bowl, beat eggs. Remove 1 tablespoon of egg to use for brushing top of loaves. Gradually beat in sugar; then melted butter. Combine egg and yeast mixture. Blend thoroughly. Add 1/3 of flour and blend well. Turn out dough on floured board. Add rest of flour. (Additional flour may be added to make soft dough). Knead until smooth. Make a ball of dough and place in oiled bowl and cover with damp cloth. Let rise until doubled in warm place in oiled round cake pans. Let rise until double in bulk. Preheat oven to 350 degrees. Brush loaves with one tablespoon egg yolk (beaten). Bake 35 to 45 minutes or until done. May be frozen.