Baking with Betty

By Betty Heald | Jan 24, 2014

This weeks column is dedicated to, all the “out-of-state” people who give up their time (and holiday) to help with emergencies here in our beloved state.

 

Cheddar Loaves

3 teaspoons active dry yeast

1/2 cup warm water (110 degrees to 115 degrees)

2 cups warm milk ( 110 degrees to 115 degrees)

2 tablespoons butter, melted

2 eggs

3 teaspoons sugar

2 teaspoons salt

6 to 6 1/2 cups all purpose flour

2 cups (8 ounces) shredded sharp cheddar cheese

In a large bowl, dissolve yeast in warm water. Add milk, butter, eggs, sugar, salt and 6 cups flour. Beat on medium speed for 30 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface, knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled about an hour. Punch dough down. Turn onto a lightly floured surface, knead cheese into the dough, Divide in half, shape each portion into a 6 inch round loaf. Place on greased baking sheets. Cover and let rise until doubled, about 45 minutes. Bake at 350 degrees for 35 to 40 minutes or until golden brown. Remove from pans to wire rack to cool. Refrigerate leftovers.

 

Cran-Apple Turkey Skillet

2 medium apples, peeled and thinly sliced

3/4 cup apple cider or unsweetened apple juice

3/4 cup reduced-sodium chicken broth

1/3 cup dried cranberries

1/8 teaspoon ground nutmeg

3 cups cubed cooked turkey breast

1 package (6 ounces) corn bread stuffing mix

In a large skillet, combine the apples, apple cider, broth, cranberries and nutmeg. Bring to a boil. Reduce heat, cover and simmer 4 to 5 minutes or until apples are tender, stirring occasionally. Stir in turkey and stuffing mix. Cover and cook for 2 to 3 minutes or until heated through.

 

Broccoli Cheese Soup

2 cups sliced fresh carrots

2 cups broccoli florets

1 cup sliced celery

1 1/2 cups chopped onion

1/2 cup butter

3/4cup flour

1 can (10 1/2 ounces) condensed chicken broth, undiluted

4 cups whole milk

1/2 pound processed cheese (like Velveeta) cubed

In a large saucepan, bring 2 quarts of water to a boil. Add carrots, broccoli and celery, cover and boil for 5 minutes. Drain and set aside. In the same saucepan, saute onion in butter. Add four and stir to make a smooth paste. Gradually add chicken broth and milk. Cook until mixture thickens about 8 to 10 minutes. Add vegetables, heat until tender. Add cheese, heat until cheese is melted.

 

Cream Cheese Dainties

1 cup butter, softened

1 package (8 ounces) cream cheese, softened

2 1/2 cups all purpose flour

1/2 cup apricot spreadable fruit or seedless raspberry preserve

In a large bowl, cream the butter and cream cheese until light and fluffy. Gradually add flour to creamed mixture and mix well. Divide dough into four portions, cover and refrigerate until easy to handle. On a lightly floured surface, roll one portion of dough at a time into a 10 inch x 7 1/2 inch rectangle. Trim edges if necessary. Cut into 2 1/2 inch squares. Place 1/4 teaspoons spreadable fruit or preserves near each end of two diagonal corners. Moisten the remaining two corners with water, fold over and press lightly. Place on ungreased baking sheets. Bake at 350 degrees for 12 to 15 minutes or until corners are lightly browned. Cool 2 to 3 minutes before removing to wire racks to cool.

 

Our thought for the week: “A friend in need is a friend to feed.”

Comments (0)
If you wish to comment, please login.