TR888_Cookbook_4-4-03 4/4/03 8:08 PM Page 1 The Corner Bakery ® Bread & Dessert Maker Cookbook 61218
TR888_Cookbook_4-4-03 4/4/03 8:08 PM Page 2 Table of Contents Helpful Hints For Bread And Dough. . . . . . . .4 Helpful Hints for Cakes . . . . . . . . . . . . . . . . .48 Cake Recipes . . . . . . . . . . . . . . . . . . . . . . . . .49 Bread Introduction . . . . . . . . . . . . . . . . . . . . . . .9 Cheesecake Introduction . . . . . . . . . . . . . . . . .55 Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . .10 Day Old Bread Uses . . . . . . . . . . . . . . . . . . . .
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 3 Dear Breadman™ Customer: Welcome to the Breadman™ family of happy bread bakers! We’re sure you’ll find machine bread making to be a rewarding and tasty experience. Please be sure to take a few minutes to read the Use and Care Guide carefully and completely. While bread machines take a lot of the work out of making homemade bread, they do require a bit of effort to achieve the best results.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 4 Helpful Hints For Bread And Dough It is recommended that you read the following information before you shop for your ingredients. Your machine will bake up to a 2 pound loaf of fresh bread containing approximately 4 cups of flour. All ingredients except liquids must be at room temperature and liquids should be approximately 80°F/27°C (baby bottle temperature) unless otherwise noted.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 5 allow it to come to room temperature before using it — this takes about 15 minutes. If you have any doubt regarding the activity of the yeast, you may use one of the following tests to determine its strength. Each test calls for a different amount of yeast as a base ingredient. This gives you more bread choices once the test is complete.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 6 improves the volume and shape of the loaf significantly. Many grocery stores stock gluten in the flour section. Health food and nutrition centers also carry this item. Flour is best kept in an airtight container. If you are storing the flour for a long period of time, you may want to keep it in the freezer, as the refrigerator tends to dry it out.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 7 Salt: Regulates Yeast Activity Salt is necessary to control the activity of yeast, disciplining it to work slowly and steadily. Without salt, yeast acts too rapidly. Salt also strengthens the structure of the dough. If too little or no salt is used, the bread will rise rapidly and then fall. The texture may also be course and/or uneven. Sugar: Food For Yeast Sugar is the favorite food of yeast, but too much sugar will cause the yeast to overreact.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 8 it if necessary. The addition of gluten will also help the structure of the bread. The recommended amount is 1 teaspoon per cup of flour. Freezing Baked Breads and Rolls When freezing breads and rolls, allow them to cool before wrapping in plastic wrap. Place them in a plastic bag and seal it. Bread may be frozen for up to six weeks. When you thaw, partially open the wrapping to allow the moisture to escape gradually for best results.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 9 Bread Bread...As Easy As 1-2-3 1. Add ingredients to the bread pan in the order listed. Place the bread pan in the bread machine. 2. Close the lid. Select the desired setting. Press START. 3. When the program is complete, remove bread bread pan from the bread machine using oven mitts. Invert and shake to remove the loaf. Allow loaf to cool, standing upright on a wire rack before slicing.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 10 White Bread Size of Loaf water 80°F/27°C oil sugar salt dry milk bread flour active dry yeast Program 1 pound p cup + 1 TBL 1 TBL 12 TBL 1 tsp 1 TBL 24 cups 14 tsp Quick•Rise™ yeast Insta Program 2 tsp 2 pounds 12 cups 2 TBL 2 TBL 2 tsp 2 TBL 4 cups 12 tsp 22 tsp Basic Recipe & Method 1. Remove the bread pan from the bread maker. Attach the kneading blade onto the shaft. Make sure all ingredients, except water, are at room temperature. 2.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 11 Cinnamon Raisin Bread Size of Loaf water 80°F/27°C oil sugar salt dry milk oatmeal, quick or regular bread flour active dry yeast Program Add at beep cinnamon raisins walnuts 1 pound p cup 1 TBL 12 TBL 1 tsp 1 TBL 2 cup 2 cups 1p tsp Fat Free White Bread 2 pounds 12 cup + 1 TBL 2 TBL 2 TBL 12 tsp 2 TBL 1 cup 34 cups 2 tsp p tsp 3 cup 3 cup 14 tsp l cup l cup 1 pound p cup 1 TBL 1 tsp 12 TBL 1 TBL 24 cups 1p tsp 2 pounds 13 cups 2 TBL 12 tsp 4 cup 3 TBL
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 12 Buttermilk Bread Size of Loaf cultured buttermilk 80°F/27°C oil honey salt baking soda bread flour active dry yeast Program Peanut Butter Honey Bread 11/2 pounds 1 cup 2 pounds 12 cups 3 TBL 3 TBL 12 tsp 4 tsp 34 cups 12 tsp 4 cup 4 cup 2 tsp 2 tsp 44 cups 1p tsp Pumpernickel Bread Size of Loaf water 80°F/27°C oil molasses salt dry milk cocoa powder instant coffee granules caraway seeds rye flour whole wheat flour bread flour active dry yeast Program 12
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 13 Pesto Bread Italian Herb Bread Size of Loaf water 80°F/27°C prepared pesto 80°F/27°C salt sugar whole wheat flour bread flour active dry yeast Program 2 pounds 13 cups 3 cup 12 tsp 2 TBL 14 cups 3 cups 2 tsp Quick•Rise™ yeast Insta Program 1 TBL Size of Loaf water 80°F/27°C oil sugar salt dry milk bread flour dried Italian seasoning active dry yeast Program Quick•Rise™ yeast Insta Program 1 pound 2 pounds p cup + 2 TBL 4 tsp 1 TBL 1 tsp 1 TBL 24 cups
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 14 Hearty Nut Bread Size of Loaf water 80°F/27°C oil honey salt dry milk whole wheat flour bread flour walnuts active dry yeast Program Jalapeño Bread 1 pound 1 cup 2 tsp 3 TBL 1 tsp 1 TBL 1 cup 13 cups 2 cup 1p tsp 2 pounds 13 cups 1 TBL 3 cup 2 tsp 2 TBL 2 cups 24 cups l cup 22 tsp Size of Loaf water 80°F/27°C oil whole kernel corn, well drained jalapeño peppers, sliced - well drained sugar salt bread flour corn meal cilantro, dried active dry yeast Program
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 15 Corn Bread Size of Loaf egg, room temp.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 16 Honey Oatmeal Bread Size of Loaf water 80°F/27°C oil honey salt oatmeal, quick or regular bread flour active dry yeast Program 1 pound 1 cup 1 TBL 4 cup 1 tsp 2 cup 24 cups 1 tsp White Wheat Bread 1 /2 pounds 12 cups 12 TBL 6 TBL 12 tsp p cup 32 cups 12 tsp 1 Sour Cream, Onion & Chives Bread 16. Size of Loaf egg, room temp.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 17 Tomato Herb Bread Size of Loaf water 80°F/27°C oil low sodium vegetable juice 80°F/27°C salt sugar dry milk cilantro leaves, dried oregano leaves, dried garlic powder bread flour sun dried tomatoes, snipped, unsalted and dried, not packed in oil active dry yeast Program Quick•Rise™ yeast Insta Program 2 pounds p cup + 1 TBL 2 TBL 2 cup 14 tsp 2 TBL 2 TBL 2 tsp 1 tsp 1 tsp 4 cups 2 cup 2 tsp 1 TBL 17.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 18 Sourdough Starter Basic Recipe & Method active dry yeast water 110°F/43°C bread flour sugar 24 tsp 2 cups 32 cups 1 TBL Sourdough French Bread Size of Loaf water 80°F/27°C starter* sugar salt bread flour active dry yeast Program 1 pound 2 cup + 1 TBL p cup 2 tsp 12 tsp 24 cups 12 tsp *Only use starter recipe above.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 19 Day Old Bread Uses Breaded Pineapple chunked pineapple cornstarch sugar butter white bread, 1 inch cubes Crunchy Bread Snacks 1 (15-oz) can 2 TBL 2 cup 4 cup 2 cups bread, sliced 2 inch thick butter, melted dry seasoning mix* 8 slices 4 cup 4 tsp *Use any one of the following: dried spaghetti sauce seasoning, dry ranch dressing, Italian herb seasoning, garlic powder or garlic salt. Amounts may be adjusted to your taste.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 20 Fast Bake™ Breads The Fast Bake program, with hotter rise and bake temperatures, is convenient for baking a hot, fresh loaf of bread in under an hour. The longer bread programs, with lower rise and bake temperatures, will bake a taller, more developed loaf of bread. And remember, you can always use the delay feature for the longer programs.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 21 10. When the beeper sounds the bread has finished baking. 11. Use oven mitts to carefully remove the bread pan. CAUTION: The oven cavity, bread pan, kneading blade and bread will be very hot. Use oven mitts. 12. Turn bread pan upside down and shake several times to release the bread. Do not use metal utensils inside the bread pan or bread maker.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 22 Cinnamon Raisin Nut Bread Size of Loaf water 110°-115°F/43°- 46°C oil brown sugar salt dry milk bread flour cinnamon raisins walnuts Quick•Rise™ yeast Program Potato Bread 11/2 pounds 14 cups + 1 TBL 7 tsp 32 TBL 12 tsp 12 TBL 32 cups 1 tsp 2 cup 2 cup 6p tsp Honey Granola Bread Size of Loaf water 110°-115°F/43°-46°C oil honey salt dry milk bread flour granola cereal Quick•Rise™ yeast Program 22.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 23 White Wheat Bread Size of Loaf water 110°-115°F/43° - 46°C oil sugar salt dry milk bread flour whole wheat flour Quick•Rise™ yeast Program Fat Free Bread 2 pounds 12 cups + 3 TBL 3 TBL 4 cup 2 tsp 2 TBL 32 cups 2 cups 6 tsp Size of Loaf water 80°F/27°C applesauce* sugar salt dry milk bread flour Quick•Rise™ yeast Program 2 pounds 12 cups 2 TBL 3 TBL 2 tsp 2 TBL 48 cups 6p tsp *Any variety (Note: Substituting applesauce for oil in other recipes may not pro
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 24 Dough Dough...As Easy As 1-2-3 1. Add ingredients to the pan in the order listed. Refer to page 4 for measuring information. Place the bread pan in the bread machine. 2. Close the lid. Select the DOUGH setting. Press START. 3. Remove the dough from the bread pan when the bread machine beeps eight times. Follow shaping and baking instructions. 24.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 25 Helpful Hints for Dough • If using delayed timer, make sure yeast is on top of flour, away from liquids. • If you allow the dough to remain in the bread machine after the cycle is complete, it may over rise and damage the machine. Crust Treatments (use only with dough program) Always allow optimum rising of shaped dough. Use a pastry brush to apply glaze. Bake as directed.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 26 Focaccia Bread Dough Yield water 80°F/27°C olive oil sugar salt bread flour dried Italian seasoning active dry yeast Program 26.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 27 Wheat Dinner Roll Dough Yield water 80°F/27°C oil brown sugar salt dry milk bread flour whole wheat flour active dry yeast Program 12 rolls p cup 1 TBL 2 TBL 2 tsp 1 TBL 14 cups 1 cup 12 tsp Buttermilk Roll Dough 18 rolls 12 cups 2 TBL 4 cup 1 tsp 2 TBL 22 cups 2 cups 2 tsp Method 1. Place on a lightly floured surface. Divide into pieces and shape. 2. Place on greased baking sheet. Cover and let rise in a warm place for 30 minutes or until double in size.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 28 French Bread Dough Yield water 80°F/27°C sugar salt bread flour active dry yeast Program Glaze water salt Variations 1 loaf 14 cups 1 TBL 1 tsp 32 cups 1 TBL French Onion Bread: Add 4 cup dehydrated onion to dough recipe and shape according to method. 2 TBL 2 tsp French Roll: Instead of step #1, divide into 12 pieces. Pinch together the ends of each roll and taper slightly. Continue steps 2 and 3. Bake at 400°F/205°C for 15 - 20 minutes or until done.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 29 Cheesy Garlic Roll Dough Yield egg, room temp. + enough water 80°F/27°C to = oil sugar salt bread flour active dry yeast Program Topping Parmesan cheese, grated garlic, finely minced butter, melted Pita Pocket Dough 18 rolls 1 1 cup 2 TBL 3 cup 1 tsp 32 cups 12 tsp 24 rolls 1 13 cups 3 TBL 2 cup 12 tsp 42 cups 2 tsp 2 cup 12 TBL 3 TBL l cup 2 TBL 4 cup Method 1. Place on a lightly floured surface. Divide into pieces and shape. 2.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 30 Challah Braid Dough Refreshing Roll Dough Yield egg, room temp. + enough water 80°F/27°C to = butter brown sugar salt bread flour active dry yeast Program Topping butter, melted orange peel, grated sugar 12 rolls 1 1 cup 4 cup 3 cup 1 tsp 32 cups 12 tsp` 18 rolls 1 12 cups 3 cup 2 cup 12 tsp 42 cups 2 tsp 2 cup 2 TBL 2 cup p cup 4 cup p cup Method 1. Place on a lightly floured surface. Divide into pieces and shape. 2.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 31 Pretzel Dough Yield water 80°F/27°C egg yolk, room temperature* oil sugar salt white pepper bread flour active dry yeast Program Pizza Crust Dough 16 pretzels 14 cups 1 1 TBL 2 TBL 1 tsp 8 tsp 32 cups 1 TBL 1 thick or 2 thin 2 thick or 4 thin p cup 1 TBL 1 TBL 2 tsp 1 TBL 24 cups 1 tsp 1l cups 2 TBL 2 TBL 1 tsp 2 TBL 42 cups 2 tsp Method *Reserve egg white for glaze.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 32 Banana Wheat Bagel Dough Yield egg, room temp. + enough water 80°F/27°C to = oil honey salt banana, mashed whole wheat flour bread flour active dry yeast Program Glaze egg white, beaten water Bagel Dough 12 bagels 1 1 cup 2 TBL 1 TBL 12 tsp 2 cup 22 cups 1 cup 24 tsp 1 1 TBL Toppings (optional) poppy seeds, sesame seeds Method 32. 1. Place on a lightly floured surface. Divide into pieces.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 33 Almond Cherry Coffee Cake Dough Yield water 80°F/27°C oil sugar salt dry milk bread flour active dry yeast Program 1 coffee cake 1 cup 1 TBL 12 TBL p tsp 1 TBL 34 cups 12 tsp Filling cream cheese, room temperature sugar maraschino cherries, chopped milk, liquid almond extract 8 oz 2 TBL 2 cup 1 TBL 2 tsp Glaze powdered sugar sour cream milk, liquid almonds, sliced cherries 2 cup 1 TBL 1-2 TBL 2 TBL 2 TBL Method 1. Place on a lightly floured surface.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 34 Cinnamon Roll Dough Yield egg, room temp. + enough water 80°F/27°C to = oil sugar salt bread flour active dry yeast Program Whole Wheat Pizza Crust Dough 16 rolls 1 1 cup 3 TBL 3 cup 1 tsp 32 cups 12 tsp Filling butter, softened sugar cinnamon walnuts, finely chopped raisins 3 cup 4 cup 2 TBL 4 cup 4 cup Glaze powdered sugar milk, liquid vanilla extract 2 cup 3 TBL 2 tsp Method 1.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 35 Sticky Breakfast Bun Dough Yield egg, room temp. + enough water 80°F/27°C to = oil sugar salt bread flour active dry yeast Program Pie Crust Dough 12 buns 1 1 cup + 2 TBL 4 cup 3 cup 1 tsp 32 cups 12 tsp Yield water 80°F/27°C shortening salt all-purpose flour* Program 2 crusts 2 cup 1 cup 4 tsp 24 cups *For best results, all-purpose flour must be used.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 36 Butter Butter...As Easy As 1-2-3 Although the old-fashioned churning method used to require a lot of time and elbow grease, making butter in your Breadman™ Corner Bakery Bread & Dessert Maker is now as easy as 1-2-3. Make the butter first, add the additional ingredients, cover tightly and store in the refrigerator. This will allow the additional ingredients to enhance the flavor of the butter while your bread is baking.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 37 Helpful Hints for Butter Basic Recipe & Method 1. Make sure your bread machine and pan are at room temperature. Attach the kneading blade onto the shaft of the pan. Pour in 1 cup (236 ml) of cold, heavy whipping cream or heavy cream (containing at least 36% butter fat or 5 grams of fat per tablespoon). Place lid on pan. Insert pan into bread machine and close lid. 2. Select butter program, press START.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 38 Flavored Butters To make “flavored butters,” prepare plain butter as directed. Place butter into a deep bowl and beat in ingredients with a electric mixer until well blended. Serve with fish, meat, poultry, vegetables, bagels, crackers or bread. Special thanks to the following organizations for their assistance: American Dairy Association®, St. Louis District Dairy Council® and Mid-American Dairymen Incorporated®. Cheese Butters 38.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Spicy Lemon Chive Butter butter fresh chives, minced OR dried chives fresh parsley, minced OR dried parsley lemon juice ground red pepper salt Page 39 2 cup 2 TBL 2 TBL 2 TBL 12 tsp 2 tsp 8 tsp 4 tsp Rosemary Butter butter fresh rosemary, chopped OR dried rosemary fresh thyme, chopped OR dried thyme salt 2 cup 12 TBL 4 tsp 12 TBL 12 tsp 8 tsp Garlic Sage Butter butter fresh sage, chopped garlic cloves, minced OR dried minced garlic salt 2 cup 1 TBL 2 Lg 4 tsp 4
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 40 Breakfast Flavor Butters Orange Marmalade Butter butter orange marmalade Maple Butter butter pure maple syrup 40.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 41 Full Flavor Butters Garlic Butter butter garlic salt garlic powder 2 cup 4 tsp 4 tsp Onion Butter butter onion salt onion powder 2 cup 2 tsp 2 tsp Jalapeño Butter butter jalapeño peppers, chopped and drained lemon juice Beer Butter butter beer seasoned salt 2 cup 2 TBL 1 tsp Red Bell Pepper Butter butter red bell pepper, chopped lemon juice dried tarragon dried thyme salt ground white pepper 2 cup 1 12 TBL 2 tsp 4 tsp 8 tsp 8 tsp Lime Butter butter l
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 42 Desserts 42.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 43 Helpful Hints for All Desserts Be sure to carefully read the Use and Care Guide, as well as the hints at the beginning of each of the different recipe sections. The first recipe in each section also includes “step by step” instructions to get you started. These recipes have been specifically formulated for your Corner Bakery® Bread & Dessert Maker. Do not increase or decrease the size of the recipe.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 44 Dessert Ingredients All-Purpose Flour: All-purpose flour is best for general baking needs. It is a blend of wheat which is lower in protein content than bread flour, and it is perfect for desserts. Bread flour is not recommended because it will result in a tough cake. Butter or Margarine: Real butter has a wonderfully rich flavor that margarine will never match. Nevertheless, in all of these recipes, margarine can be substituted for butter.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 45 toasted in the oven but will still be crunchy and have a toasted flavor. Prepackaged Puddings: Some recipes call for boxed pudding mix. Although there is a specified weight amount beside the measurement, as long as the brand you use is approximately the same, it will work.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 46 High Altitude Adjustments You may have to make adjustments in the scratch cake recipes if you live above 3,000 feet. Try smaller amounts first, then make any necessary adjustment the next time you bake. Use these guidelines only if these ingredients are in the recipe. Cheesecakes, fillings, puddings and candy need no adjustments at any altitude unless indicated below each recipe.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 47 Cake Cake...As Easy As 1-2-3 1. Add ingredients to the pan in the order listed. Place the pan in the machine. 2. Close the lid. Select the DESSERT setting. Press START. When the bread machine beeps, stir and add ingredients according to recipe directions. 3. When program is complete, immediately remove pan from the machine using oven mitts. Using a rubber spatula, loosen the cake from the sides of the pan.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 48 Helpful Hints for Cakes Cake Mixes Angel Food Cake Variation A one layer Jiffy cake mix will mix and bake perfectly on the dessert cycle. When preparing, use warm water (80°F/27°C) even though the mix directions call for cold water. Add other ingredients per package directions. Jiffy® cake mix is called for in some of these recipes. Do not bake half of a regular cake by itself or, substitute half of a regular cake for a Jiffy® cake mix in these recipes.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 49 Carrot Cake eggs, room temperature oil carrots, uncooked, grated orange extract salt cinnamon sugar all-purpose flour baking powder baking soda Program Frosting cream cheese, softened butter, softened orange extract powdered sugar pecans, chopped 2 Lg 4 cup 1 cup 1 tsp 1/8 tsp 1 tsp p cup p cup + 2 TBL 2 tsp 2 tsp 3-oz 3 TBL 1 tsp 12 cups 4 cup Basic Recipe & Method 1. Remove the pan from the machine. Attach the kneading blade onto the shaft.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 50 Chocolate Pudding Cake egg, room temp. + enough milk 80°F/27°C to = butter, melted chocolate cook & serve pudding & pie filling mix Jiffy® one layer Devil’s Food cake mix Program Topping chocolate cook & serve pudding & pie filling mix milk powdered sugar Boil and cook until thick. Frost cake. 50.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 51 Chocolate Fudge Cake eggs, room temperature water 80°F/27°C oil vanilla extract all-purpose flour cocoa powder instant coffee granules salt sugar baking powder baking soda Program Poppy Seed Pound Cake 2 Lg l cup 3 cup 2 tsp 1 cup 3 cup 12 TBL 4 tsp 1 cup p tsp p tsp eggs, room temp + enough milk 80 °F/27°C to = oil butter extract almond extract orange extract all-purpose flour salt sugar poppy seeds baking powder Program 1 Lg egg + 1 Lg yolk p cup 3 cup 1
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 52 Pound Cake egg, room temp. + enough milk 80°F/27°C to = butter, melted vanilla extract vanilla cook & serve pudding & pie filling Jiffy® one layer yellow cake mix Program Frosting vanilla cook & serve pudding & pie filling milk powdered sugar Boil and cook until thick. lemon extract yellow food coloring Stir in and frost cake.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 53 Coffee Cake egg, room temp. + enough milk 80°F/27°C to = butter, melted maple extract Jiffy® one layer yellow cake mix Program Amaretto Butter Cake 1 Lg l cup 2 TBL 2 tsp 1 pkg Crumb Filling butter, melted 2 TBL brown sugar 2 TBL all-purpose flour 3 TBL cinnamon 4 tsp Mix together and, without stopping the machine, sprinkle evenly over batter at ingredient beep (1:20). The machine will start to bake at 1:15.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 54 Apple Loaf Cake eggs, room temperature oil apple, peeled, slice 8 inch vanilla extract all-purpose flour salt sugar cinnamon walnuts, chopped baking soda Program Rum Cake 2 Lg 4 cup l cup 1 tsp 1 cup 8 tsp l cup p tsp 3 cup p tsp Caramel Topping butter 4 cup brown sugar 4 cup sugar 4 cup cornstarch 1 TBL cream 4 cup Bring to a boil, stirring constantly until thick. Remove from heat. vanilla extract 1 tsp Stir in.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 55 Cheesecake Cheesecake...As Easy As 1-2-3 1. Add ingredients to pan in the order listed. Place pan in the machine. 2. Close the lid. Select the DESSERT setting. Press START. At the beeps, stir or add ingredients according to recipe directions. 3. When program is complete, leave pan in machine for one hour to firm up. Using oven mitts, remove pan from unit and use a rubber spatula to loosen the cake from the sides of the pan.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 56 Helpful Hints for Cheesecakes Make your cheesecake at least a day ahead of time to allow the flavors to mingle. And, as in all of these recipes, have all of the ingredients at room temperature before starting. Graham cracker crust included with Vanilla Cheesecake may be used on all flavors. Cheesecake Storage and Freezing As with any dairy product, store cheesecake covered in the refrigerator.
TR888_Cookbook_4-4-03 4. 5. 6. 7. 8. 4/4/03 8:09 PM Page 57 plate. Microwave for 12 - 2 minutes on high; mixing with a fork every 30 seconds until smooth 80°F/27°C. Place in pan. Use a dry measuring cup to measure the sugar; level off with the straight edge of a knife and add to the pan. Measure cornstarch; level off with a straight edge of a knife and add to the pan. Place the pan into the machine and close the lid. Select DESSERT. Press START.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 58 Amaretto Orange Cheesecake eggs, room temperature almond extract amaretto cream cheese, softened sugar orange gelatin(approx. 3-oz) cornstarch almonds, sliced Program Banana Split Cheesecake 2 Lg 22 tsp 1 tsp 3 (8-oz) pkg p cup 1 (3-oz) box 3 TBL 3 cup Topping whipped topping mix milk 80°F/27°C Blend together with an electric mixer until thick.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 59 Chocolate Cheesecake semi-sweet chocolate chips Marbled Cheesecake 2/3 cup Melt before adding to pan. eggs, room temperature vanilla extract cream cheese, softened sugar cornstarch Program 2 Lg 2 tsp 3 (8-oz) pkg p cup + 1 TBL 2 TBL + 1 tsp cocoa Topping semi-sweet chocolate chips l cup sour cream 3 cup Melt together. Cool slightly and spread over cake. Store in refrigerator.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 60 Pudding, Pie Filling & Fudge As Easy As 1-2-3 1. Add the ingredients to the pan in the order listed. Place the pan in the machine. 2. Close the lid. Select the DESSERT setting. Press START. At the beeps, stir and add ingredients according to recipe instructions. 3. When the program is complete, remove pan from the machine using oven mitts. Carefully pour hot pie filling/pudding into a heat-resistant bowl and stir in additional ingredients with a wire whisk.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 61 Helpful Hints for Puddings/Pie Fillings Crust Topping To make a cookie crust, coat an 8-inch to 9-inch pie dish with butter. Place 20 creme sandwich cookies with fillings intact in a food processor with a steel blade, pulsing until the cookie and creme fillings are finely ground together. Melt 3 cup of butter and mix with crumbs. Reserve 2 tablespoons of crumbs for topping. Press remaining crumbs evenly onto bottom and sides of pie dish.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 62 8. Use a measuring cup to measure the bread cubes. When the bread machine beeps 4 times (1:20), open the lid without stopping the machine and gently stir in the cubed bread. 9. Use a measuring cup to measure raisins. When the bread machine beeps an additional 8 times (End), the cooking cycle is complete. 10. Use oven mitts to carefully remove the pan and pour hot pudding into a heat-resistant bowl. Gently stir in raisins with a wire whisk. 11.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 63 Rice Pudding water instant rice, rinsed Lemon Pie Filling 2 cups p cup Place rice and water in a microwave-safe bowl. Microwave on high for 2 minutes. Remove and allow to stand 2 minutes. Drain and discard water. Place rice in pan. Rinsing the rice will prevent it from being sticky and difficult to serve.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 64 Coconut Pie Filling unflavored gelatin water Chocolate Marshmallow Pie Filling 1 envelope 4 cup unflavored gelatin water 1 envelope 4 cup In a microwave-safe bowl, sprinkle gelatin over cold water. Let stand 2 minutes and then microwave on high for 40 seconds. Stir and allow to set 2 minutes or until dissolved. Add to pan. In a microwave-safe bowl, sprinkle gelatin over cold water. Let stand 2 minutes and then microwave on high for 40 seconds.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 65 Helpful Hints for Fudge As Easy As 1-2-3 1. Add the ingredients to the pan in the order listed. Place the pan in the machine. 2. Close the lid. Select the DESSERT setting. Press START. When the bread machine beeps, stir or add ingredients (according to recipe directions). 3. When program is complete, remove pan from machine using oven mitts.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 66 Mocha Chocolate Fudge powdered sugar 2 lb Put half in pan, placing other half aside. butter, melted cream cheese, softened vanilla extract instant coffee granules cocoa powder Program 1 cup 2 (8-oz) pkg 2 tsp 1 TBL 2 cup milk chocolate chips nuts, chopped 23-oz 1 cup If you prefer plain chocolate fudge, simply leave out the instant coffee. No other adjustments are necessary.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 67 Vanilla Fudge powdered sugar 2 lb Put half in pan, placing other half aside. butter, melted cream cheese, softened vanilla extract Program 1 cup 2 (8-oz) pkg 1 TBL Allow machine to begin mixing. Add one cup of the remaining powdered sugar at a time, allowing it to mix in after each addition. It may be necessary to use a spatula to scrape down the sides to the bottom of the pan. When all powdered sugar has been added, close the lid and allow to mix.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 68 Dear Breadman Friend, It was an honor working on this project with the Breadman™ staff, and I thank them for giving me this opportunity. I loved creating these recipes for you to enjoy and to give you the chance to impress your family and friends. These recipes ensure many compliments and will guarantee you a reputation as a gourmet cook. As you master this essential appliance, it will be like having an extra pair of hands working in the kitchen for you.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 69 Further Reading Mary Crownover is the author of Cheesecake Extraordinaire (available in hardcover or paperback). To order a hardcover edition, please contact Taylor Publishing Company, 1550 West Mockingbird Lane, Dallas, Texas 75235. They may be reached by telephone at (800) 275-8188. To order a paperback edition, please contact Contemporary Books, Two Prudential Plaza, Chicago, Illinois 60601. They may be reached by telephone at (312) 540-4500.
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 70 Index of Recipes Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9 Buttermilk Bread . . . . . . . . . . . . . . . . . . . . .12 Caraway Rye Bread . . . . . . . . . . . . . . . . . . . .15 Cinnamon Raisin Bread . . . . . . . . . . . . . . . .11 Corn Bread . . . . . . . . . . . . . . . . . . . . . . . . . .15 Cranberry Bread . . . . . . . . . . . . . . . . . . . . . .13 Dill Bread . . . . . . . . . . . . . . . . . . . . . . . . . . .
TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 71 Pie Crust Dough . . . . . . . . . . . . . . . . . . . . . .35 Pita Pocket Dough . . . . . . . . . . . . . . . . . . . .29 Pizza Crust Dough . . . . . . . . . . . . . . . . . . . . .31 Pretzel Dough . . . . . . . . . . . . . . . . . . . . . . . .31 Refreshing Roll Dough . . . . . . . . . . . . . . . . .30 Sticky Breakfast Bun Dough . . . . . . . . . . . . .35 Wheat Dinner Roll Dough . . . . . . . . . . . . . .27 Whole Wheat Pizza Crust Dough . . . . . . . . .
TR888_Cookbook_4-4-03 ©2003 Salton, Inc. 4/4/03 8:10 PM Page 72 1801 North Stadium Boulevard Columbia, Missouri 65202 For more information on Salton, Inc. products, E-mail us at: breadman@Saltonusa.com or visit our website: http://www.breadman.com or www.eSalton.
