- : - G. Granaroli XBRG76A
- : - MM:MK VMXV03A
2 : c Water
1 : c Pitted prunes
1 : c Dried appricots
2 : md Red pears, cored and sliced
1/4 : c Sugar
1 : c Amaretto
1 : ts Shredded lemon peel
1/2 : c Butter
2 : tb Molasses
2 : Eggs
1 : c Almonds, ground toasted
1/2 : ts Lemon rind; grated
1 : ts Almond extract
1/2 : c Amaretto liqueur
2 : c Pastry flour, whole wheat
1 : Sponge Cake
1/2 : c Hazelnuts
1/4 : c Amaretto
1/4 : c Light rum
1 : /3 c Whipping cream
1/3 : c Powdered sugar
1/3 : c Almonds; blanched,
- : - chopped, toasted
1 : oz Unsweetened chocolate;
- : - grated
1 : cn Condensed milk; sweetened
1 : /2 c Whipping cream
1 : c Amarreto
2/3 : c Vodka
1 : ts Vanilla extract
2 : tb Almond extract
3/4 : c Non-dairy creamer
1 : ts Almond extract
1 : ts Cinnamon
3/4 : c Powdered sugar
0: Makes 2 loaves
1: IN a good-sized saucepan bring the milk and 1 cup water to a boil
2: Turn off the heat and sprinkle in the corn meal, stirring energetically with a wire whisk or fork
3: Add the butter and molasses and stir until evenly mixed
4: Cool to lukewarm
5: In a large mixing bowl dissolve the yeast in the half-cup warm water with the sugar or honey
6: When bubbly, add cornmeal mixture, salt, and 2 1/2 cups of the flour
7: It should be thick but still beatable
8: Beat 5 minutes with an electric mixer
9: Stir in the raisins
10: Gradually add 2/12 to 3 cups more flour, beating with a large spoon until the battter is too stiff to continue beating and holds together in a mass in the center of the bowl
11: Cover the bowl with a damp towel and let it sit until the dough has risen to twice its original volume
12: Stir down with the spoon
13: If you wish, let it rise a second time
14: Stir down
15: Divide the dough between two buttered large loaf pans
16: Be sure you get equal amounts in each pan
17: Squish it into the corners with your fingers
18: Press to smooth the tops a bit; don't worry if they look like a lava flow
19: Cover the pans with a towel and let rise until batter reaches the tops of the pans
20: Preheat oven to 350F
21: Bake 40 - 45 minutes, until the loaves are brown but don't quite have a hollow sound when tapped on the bottoms
22: Remove them from the pans and put directly on the oven rack
23: Bake another 5 minutes to crisp the crust
24: Cool on a rack
25: The Garden Way Bread Book From the collection of Jim Vorheis From Gemini's MASSIVE MealMaster collection at www
26: synapse
27: com/~gemini