300 : g Flour
1/2 : ts Salt
4 : Eggs
1/2 : l Milk
8 : Strips of bacon
500 : g Flour (4 1/2 cups less 1
-Tbsp) : -Tbsp)
1 : ds Sugar
1/2 : ts Salt
1/4 : l Milk (1 cup plus 1 Tbsp)
10 : g Yeast (.35 oz)
30 : g Butter (2 Tbsp)
Topping : Topping A:
300 : g Raw smoked lean bacon,
-finely : -finely diced (10 1/2 oz)
1 : Egg yolk
1 : tb Coriander
1 : tb Caraway seed
1 : sm Onion, finely chopped
Salt : Salt
Topping : Topping B:
2 : c Cracklings
2 : tb Lard
Salt : Salt
1 : /4 c Graham cracker crumbs
3 : tb Melted butter
35 : Ears fresh corn (or 16-18
-cups : -cups cut corn)
1 : lb Butter (do not substitute)
1 : pt Half and half
4 : c Flour
1 : c Butter
1 : /2 c Brown sugar
1 : ts Salt
4 : ts Baking powder
1 : ts Cinnamon
1 : pn Cloves
1 : pn Nutmeg
1 : pn Ginger
1 : pn Black pepper
Milk : Milk
Blanched : Blanched almonds (opt.); OR
Candied : Candied fruit peel (opt.)
1 : c Butter
1 : /2 c Packed Brown sugar
1 : /2 ts Ground Cinnamon
1 : ts Baking powder
1/2 : ts Ground Nutmeg
1/2 : ts Ground Cloves
1/4 : ts Salt
1 : Egg
2 : 3/4 c Flour
1/3 : c Finely chopped blanched
-Almonds : -Almonds
1 : c Unsalted Butter; Softened
2 : ts Vanilla Extract
1 : c Granulated Sugar
1 : /4 c Brown Sugar; Firmly Packed
2 : lg Eggs; Slightly Beaten
3 : 1/2 c All-purpose Flour
2 : ts Baking soda
2 : ts Cinnamon
1 : ts Nutmeg
1 : ts Cloves; Ground
1/2 : ts Ginger
1/2 : ts Anise Seed; Ground
1/8 : ts Salt
1 : tb Milk
1/3 : c Dk. brown sugar;firmly
-packed : -packed
3/4 : Stick unsalted butter;
-softened, : -softened, cut into bits
1 : c All-purpose flour
1/4 : ts Double-acting baking powder
1 : tb Ground cinnamon
1/2 : ts Ground mace
1/2 : ts Ground anise seed
1/4 : ts Ground ginger
1/4 : ts Ground cardamom
1/4 : ts Freshly grated nutmeg
1/4 : ts Ground cloves
1/8 : ts Salt
36 : Blanched whole almonds;
-lightly : -lightly toasted
2 : 1/ c All-purpose flour
1 : tb Baking powder
1 : tb Ground cinnamon
1 : ts Ground ginger
1/2 : ts Grated nutmeg
1/2 : ts Ground cloves
14 : tb Unsalted butter
1 : /4 c Packed brown sugar
1 : /2 tb Brandy
1 : c Confectioners' sugar
2 : ts Hot espresso coffee
2 : 1/4 c Unsifted flour
3/4 : ts Ground cinnamon
1/2 : ts Ground cardamom
1/4 : ts Ground nutmeg
1/4 : ts Ground clovees
1/4 : ts Ground mace
1 : pn Salt
3/4 : c (1-1/2 sticks) sweet butter
1 : c Confectioners' sugar
1 : Egg
1 : ts Grated lemon rind
4 : Wooden skewers at least 8
-inches : -inches long
1 : sm Loaf Italian bread,; cut
-into : -into 12 2-inch cubes
1 : lb Fresh mozzarella cheese,;
-cut : -cut into 8 2-inch cubes
4 : tb Anchovy paste or chopped
-anchovy : -anchovy filets
4 : tb Extra virgin olive oil
2 : tb Unsalted butter
2 : Cloves garlic,; thinly
-sliced : -sliced
Freshly : Freshly ground black pepper
2 : tb Virgin olive oil
6 : lb Dark Australian malt
Extract : Extract
1/2 : lb Dark Australian dry
1/3 : lb Coffee, whole bean
(I : (I use Peet's Costa Rican
Fairly : Fairly
Roast) : Roast)
4 : oz Black patent malt
4 : oz Flaked Barley
4 : oz Medium Crystal malt
4 : oz Molasses
2 : oz Cascade (bittering) at 4.7
AAU : AAU
2/3 : oz Northern brewers (aromatic)
Sierra : Sierra Nevada yeast culture
2 : Carrots; peel, thin slice
1/2 : c Green pepper; chopped
1/3 : c Sweet red pepper; chopped
1/2 : c Celery; chopped
1/2 : c Tiny cauliflowerets
1/2 : c Pitted black olives; chopped
1/2 : c Mushrooms; sliced
1/2 : c Small white pickled onions
1 : c Sweet pickles; chopped
1/2 : c Stuffed green olives; chop
7 : 1/2 oz Tinned tomato sauce
2/3 : c Ketchup
1 : tb Olive oil
1 : cn Solid water-pack tuna, drain
0: Combine spices, mixing well; set aside
1: In large mixer bowl, dissolve yeast in water
2: Stir in 1/2 cup sugar, 6 tablespoons butter, salt, dry milk, and pumpkin
3: Add 2 teaspoons of spice mixture and 2 1/2 cups flour
4: Beat on low speed 3 minutes, scraping bowl often
5: Gradually beat in Enough remaining flour, about 2 1/2 cups, to form a stiff dough
6: On lightly floured surface, knead until smooth, adding flour as needed
7: Place in greased bowl
8: Cover; let rise in warm place until double in volume, about 1 1/2 hours
9: Lightly grease a 10-inch tube pan; if pan has removable bottom, line the bottom and sides with foil
10: Combine remaining spice mixture and 1 cup sugar; mix well
11: Punch down dough; divide into thirds
12: Shape each third into a smooth 18-inch rope; cut each into eighteen equal pieces
13: Shape pieces into smooth balls
14: Dip each ball in remaining melted butter and roll in sugar mixture
15: Arange eighteen balls in a single layer in bottom of pan so they just touch; sprinkle with one-third of the nuts
16: Top with tow remaining layers of eighteen balls each, staggering balls; sprinkle each layer with ramaining nuts
17: Cover pan lightly; let rise in warm place, about 45 minutes
18: Preheat oven to 325
19: Bake 70 minutes or until golden brown
20: Cool on wire rack 20 minutes; invert onto serving plate
21: To serve, break apart with forks
22: Posted to MC-Recipe Digest V1 #592 by Nancy Berry <nlberry@prodigy
23: net> on Apr 29, 1997