Recipes from I Love to Bake

Recipes from Tink’s site: , part of The Armchair Chef Network.

OK... I'll admit it, we are a household of passionate Hellmann's Lovers. There are only three of us: Jeffrey, Mom and me...and you would think there are a dozen of us, the way we go thru Mayo! Jeffrey is the primary cook and grocery shopper and he starts to twitch if there are fewer than 3 jars of Mayo, unopened, in the pantry. (Yes, we are lucky enough to live in a 100 year old house with a pantry... it makes up for the fact that the kitchen is a slooow work in process) Now, due to height constraints, I don't let him buy the REALLY big jars because they just don't work well in our refrigerator, so I guess that might account for some of his worry about running out. *VeryBigGrin* As you may know, I LOVE collecting cookbooks... the more vintage and unique the better. A couple of weeks ago I scored an really interesting 1979 cookbook called *That Amazing Ingredient: Mayonnaise*. It has quite a bit of history and *fun facts to know and tell* about mayo. It also has some very intriguing recipes. Here is one that I am dying to try: CHEDDAR-ONION CASSEROLE BREAD
Fresh and hot, straight from the oven... the tang of cheddar and green onions... cut into wedges and dripping with butter...
● 2 1/2 cups unsifted All-Purpose flour ● 1 tablespoon baking powder ● 1/2 teaspoon salt ● 1/2 cup Hellmann's Mayonnaise (or Best Foods if you are West of the Rockies!) ● 2 cups shredded Cheddar Cheese (8 oz) ● 1/2 cup minced green onions ● 1 egg ● 3/4 cup milk ● Shortening to grease casserole
Large Mixing Bowl Small Mixing Bowl Measuring cups Measuring spoons Mixing Spoon 1 1/2 Quart Casserole
Step by Step
● Preheat Oven to 425 degrees F. ● Grease 1 1/2 Quart Casserole ● In large bowl, stir flour, baking powder, and salt ● Stir in Mayonnaise until mixture resembles coarse crumbs. ● Add cheese and onions, toss. ● Beat together egg and milk in small mixing bowl ● Stir into flour and cheese mixture, just until moistened ● Spoon into casserole ● Bake 35-45 minutes or until cake tester inserted in middle comes out clean ● Cut into wedges ● Serve immediately and ENJOY!
I'll share more from this wonderful little cookbook in later posts... think cookies and cakes! Tink *When I dream, I cook and bake like an artist…*
I live in Kentucky and an oversight of this magnitude is enough to earn me a ticket outta town! Let me quickly make amends and offer a Yeast Bread recipe to honor the *Run for the Roses* While I won’t be in L’ville on Derby Day, I’ll be there in spirit! ;-) MINT JULEP BREAD
Add a NEW tradition to your Kentucky Derby Celebration!
● 1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons ● 3/4 cup warm water ● 3 cups all-purpose flour ● 1 tablespoon granulated sugar ● 1 teaspoon salt ● 3 tablespoons mint, chopped ● 2 tablespoons grated lemon peel ● 2 large egg whites ● 1 tablespoon vegetable oil ● 2 tablespoons bourbon ● 1 teaspoon brandy
Large Mixing Bowl Small Mixing Bowl Measuring cups Measuring spoons One 9x5 inch loaf pan, greased Wire cooling rack
Step by Step
● Preheat oven to 350F ● Dissolve yeast in warm water in small mixing bowl. ● In a large mixing bowl, combine flour, sugar, salt, chopped mint, grated lemon peel, egg whites, oil, bourbon, and brandy. ● Stir in the yeast mixture and knead to form a soft dough. ● Place in a greased bowl, turning once to coat, cover, and allow to rise until doubled; about 1 1/2 hours. ● Punch down; form in a greased loaf pan, and allow to rise again; about 1 hour. ● Bake at 350*F for 20 to 25 minutes, or until the top is browned. ● Let cool and enjoy!
For a printable version of the MINT JULEP BREAD Recipe, click here. Just click the Back Button to return here.
Next year I’ll plan a bit better and have a lot more to offer! Happy Derby and may all of your horses win!Tink *When I dream, I cook and bake like an artist…*
Here is the recipe I mentioned in my previous post. We’ve finished off the loaf and I plan to bake another batch very soon! I have been experimenting with my bread machine, having dug poor little R2D2 out of storage. (I have one of the early DAK machines with the glass dome, if any of you remember those *smile*). I have been using the French Bread recipe (it only take 2 cups of flour so I can watch my carbs). I decided to try adding things and see what happened. ;-) My latest experiment is definitely worth repeating, so I thought I’d share it with you. TINK'S FRENCH BREAD WITH AN ITALIAN ACCENT
It is a bit heavier than regular French Bread, but the addition of Parmesan cheese and Italian seasoning make even a *Soup in Hand* lunch seem gourmet!
Ingredients for a 1 1/2 lb Loaf
1 package yeast 2 cups Bread Flour 1 teaspoon salt 1 teaspoon sugar 1 teaspoon butter or margerine 1 cup plus 1 Tablespoon warm water 1/3 cup grated Parmesan cheese 1 teaspoon dried Italian Seasoning
Bread Machine Measuring cups Measuring spoons Cutting Board Bread Knife
Bread Machine Setting
French Bread setting
Step by Step
●Place ingredients your machine in order recommended by manufacturer. ●Hit Start ●Enjoy!
I haven’t tried it toasted yet, but I am planning on it! Tink *When I dream, I cook and bake like an artist…*

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