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FareShare Gazette -- September 2009 Recipes

A home-style FareShare Gazette -- September 2009 Recipes made with All Purpose Flour, Sugar, Salt, Baking Powder, and Milk. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 cup
• 1/3 cup
• 3/4 tsp
• 2 tsp
• 1 cup
• 1/4 cup
• 2 cup
• 1/2 tsp
• 1/2 tsp
• 1/2 cup
• 1/2 cup
• 1/4 cup
• 1 1/4 cup
• 2 1/4 cup
• 1 tsp
• 1/2 tsp
• 1/2 cup
• 1/2 cup
• 1/3 cup
• 1/4 cup
• 1/2 cup
• 1 tbsp
• 1 tbsp
• 1 pinch

Method (preview)

1. 1

   Heat oven to 350F. Coat a muffin pan with nonstick-cooking spray; set aside.

2. 2

   In a large mixing bowl, combine flour, sugar, salt, baking powder and poppy seeds.

3. 3

   In a separate bowl, mix together milk, oil, egg and almond extract; add to flour mixture, stirring just until dry ingredients are moistened.

4. 4

   Do not beat.

5. 5

   Divide batter evenly into prepared muffin cups. Bake until lightly brown and centers bounce back when lightly touched, 15 to 20 minutes. Serve warm.

6. 6

   Preheat oven to 350F; coat a glass loaf dish with nonstick spray.

7. 7

   Saut� bacon in a skillet over medium-high heat until crisp. Use a slotted spoon to transfer cooked bacon to a paper-towel-lined plate; set aside.

8. 8

   Reserve drippings.

9. 9

   Whisk together flour, salt and baking soda in a large bowl; make a well in the center. Set dry ingredients aside.

10. 10

    Add enough oil (about 1/4 cup) to the reserved drippings to make 1/2 cup.

11. 11

    Combine dripping mixture with sugar and eggs in a large bowl; vigorously whisk until color lightens.

12. 12

    Add shredded apple, applesauce and buttermilk, stirring to combine.

13. 13

    Pour buttermilk-apple mixture into well of dry ingredients; stir only until dry ingredients are moistened.

14. 14

    Stir in 1 cup Cheddar and the cooked bacon.

15. 15

    Immediately pour batter into the prepared loaf dish.

16. 16

    Bake loaf 50 minutes.

17. 17

    Sprinkle remaining 1/4 cup Cheddar on top of loaf; continue baking until a skewer inserted in the center comes out clean, about 10 minutes more.

18. 18

    Cool bread in the loaf dish on a rack for 10 minutes, then turn bread out of dish.

19. 19

    Allow bread to completely cool on a rack before slicing.

20. 20

    1. Reserve the bacon drippings from frying, then add vegetable oil to measure 1/2 cup total fat.

21. 21

    2. Whisk sugar and eggs with the drippings and oil.

22. 22

    Stop whisking when the mixture lightens in color.

23. 23

    Freeze today, then glaze before gifting.

24. 24

    Preheat oven to 325F. Coat a glass loaf dish with nonstick spray.

25. 25

    Whisk together flour, salt and baking soda in a large bowl; make a well in the center. Set dry ingredients aside.

26. 26

    Combine granulated sugar, oil and eggs in a separate bowl; vigorously whisk until color lightens. Add applesauce, buttermilk and gingerroot, stirring to combine.

27. 27

    Pour applesauce-egg mixture into well of dry ingredients; stir only until dry ingredients are moistened. Fold raisins and pecans into batter.

28. 28

    Immediately pour batter into the prepared loaf dish.

29. 29

    Bake loaf until a skewer inserted into the center comes out clean, about 1 hour.

30. 30

    Cool bread in the loaf dish on a rack for 10 minutes, then turn bread out of dish.

31. 31

    Whisk together powdered sugar, cream cheese, lemon juice, lemon zest and salt for the glaze. Drizzle over loaf.

32. 32

    1. Thoroughly coat the pan with nonstick spray or butter, which will reduce sticking and make it easy to remove the baked loaf.