You can defrost frozen bread dough and even speed up bread rising in the
microwave if you follow these steps:

For defrosting:
Place bread on a microwaveable plate. Cover with plastic wrap and microwave
on high for 25 seconds. Turn over, rotate plate 1/2 turn and microwave on
high for another 25 seconds. Then put into your baking pan that has been
sprayed with non-stick cooking spray and let rise for 1 to 2 hours. It may be
faster to put the frozen dough in the baking pan which has been sprayed with
a non-stick cooking product. Don’t wrap dough with plastic wrap. Preheat oven
to 200 F, then turn off. Boil 1 or 2 quarts of water in a shall pan. Place
rolls in oven with the pan of sater. Let dough rise about 1 hour, until
doubled in size. Watch closely so dough doesn’t rise too high. Remove water
and then bake bread.

Or. . . wrap frozen bread dough in waxed paper and set in microwave. Set
machine to defrost for 6 to 7 minutes for a 1 lb. loaf of bread. Then allow
to rise and bake in a conventional oven.

Or. . . boil 4 cups water. Place boiled water in microwave with frozen bread
which has been placed in a glass loaf pan. Microwave on high 1/2 minutes;
rest 20 minutes. Repeat 3 times, rotating dish 1/4 turn with each heating.
Rest in microwave until duble in size (15 to 20) minutes. (Reheat water if it
cools) Cook in conventional oven following directions of your recipe.

Or. . . place frozen bread dough in a greased 9x5x3-inch glass loaf pan
placed in 1 cup boiling water bath in a 12×8-inch glass dish. Microwave on
medium (50%), covered with wax paper, 4 to 5 m;inutes, rotating 1/4 turn
every minute and turning dough over halfway through cooking. Rest 10 minutes
in water bath. Bake as desired.

To speed up bread rising:
Fill 4 cup glass measure with 3 cups water. Microwave on high for 6 to 8
minutes to boil. Place dough in glass bowl. Place dough dish in 12×8 inch
glass dish filled with boiling water. Microwave low (10%), covered, 12 to 15
minutes until double in size. Punch down. Repeat. Transfer dough to glass
loaf pan. Repeat until double in size.

I have a few sources that I go by to get the times and cooking level guides.
These tips have helped me from time to time. I know it works. Happy baking!

Title: Gluten-Free Shortbread
Categories: Cookies
Yield: 4 servings

1/2 c Cornstarch
Sugar
175 g Butter
1/2 c Icing [confectioner’s]
1 c Rice flour

1. Sift cornstarch, sugar and rice flour together.

2. Add butter. Mix with hands until soft dough forms. Refrigerate one
hour.

3. Shape dough into 2 1/2 cm balls. Place about 3 cm apart on greased
cookie sheet; flatten with lightly floured fork. Bake at 150 xC for
20-25
minutes or until edges are lightly browned. .SH “Variations”

1. Form balls as above. Roll in finely crushed corn flakes or crushed
nuts. Press top of ball with thumb. Add a dab of jelly.

2. Mix in 2 Tbls. finely chopped peel and/or 2 Tbls. finely chopped
nuts.
Flatten with lightly floured fork.

Difficulty : easy. Precision
measure ingredients.

Recipe By : Eileen Kupstas kupstas@cs.unc.edu

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Florentins

Recipe By : Martine Bouchet
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
250 gr black chocolate (around one big cup)
50 gr dried currants (1/4 cup )
50 gr almonds (sliced)(1/4 cup)
50 gr candy fruits (1/4 cup)
(oranges,mandarines,cherry,etc)
4 tbs honey
50 gr butter (1/4 cup)

This recipe come from south of France.

I’m not very sure about the translation of gr in cup.

-take a big dish and buttered it.
-melt the chocolate in double boiler.When it’s ok put the chocolate in the
dish.
-melt the honey in a sauce pane .
-grill the almonds with the butter.Mix the almonds with the honey ,currants
and the candy fruits.Put,(spread) this preparation on the chocolate.Wait 2
hours.And after you can cut it in square.
For this you can use white chocolate and you can add some alcohol.

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Title: Chilled Lemon Soup
Categories: Appetizers, Soups, Fruits, Vegetarian
Yield: 4 servings

1 1/2 pt Vegetable stock
1/2 pt Dry cider
2 oz Short-grain brown rice
Salt pepper
2 ea Lemons, juiced, rind grated
2 tb Chives, snipped
4 ea Thin lemon slices to garnish

Simmer the stock, coder rice in a covered pot with salt, pepper
lemon rind for 40 minutes. Puree return to the pot.

Mix in the lemon juice simmer gently. Cool skim any fat that
might appear on the surface. Chill.

To serve, scatter with the chives garnish each bowl with a slice of
lemon.

Adapted from Pamela Westland, “Fruit”

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Title: Orange Biscuits
Categories: Breads
Yield: 2 servings

3 c Flour 3 tb Sugar
1 ts Salt 1 c Milk
4 ts Baking powder 2 tb Melted butter or butter
1 Orange -substitute
4 tb Shortening

Sift flour, measure, and sift with baking powder, salt, and 1 tablespoon
sugar. Cut in shortening. Add milk to form soft dough. Turn onto lightly
floured board. Knead lightly. Pat into sheet 1/2 inch thick. Spread with
butter, and 2 tablespoons sugar dissolved in orange juice. Sprinkle with
grated orange rind. Roll like jelly roll and cut in slices 1/2 inch thick.
Place cut side down in well-oiled pan. Cover and allow to stand 10
minutes. Bake in hot oven (450ø F) 15 minutes. 12 servings. The Household
Searchlight – 1941

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Impossible Chicken Tamale Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Impossible Chicken
Cheese/Eggs Wrv

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Van Geffen — VGHC42a
1 1/2 cups Cut-up Cooked Chicken
1 package Taco Seasoning
1 can 4oz Green Chilies, Chop
Drain
1 1/4 cups Milk
1 cup Frozen Corn, Thaw — Drain
3/4 cup Bisquick
3 Eggs
Sour Cream
Shredded Lettuce

Heat oven to 400~. Grease 10″ pie plate. Mix chicken, corn and Taco mix;
spread in plate. Sprinkle with chilies and cheese. Beat remaining ingredients
until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour
into plate. Bake until knife inserted halfway between center and edge comes
out
clean, 25 to 30 minutes. Cool 5 minutes. Serve with sour cream and lettuce.

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Title: BRAZILIAN ICED CHOCOLATE COCA-COLA
Categories: Beverages
Yield: 5 servings

2 oz Chocolate, unsweetened
1/4 c Sugar
1 c Coffee, double-strength
And hot
2 1/2 c Milk
1 1/2 c COCA-COLA, chilled
Whipped cream or vanilla
Ice cream

In the top of a double-boiler over hot water, melt the chocolate squares.
Stir in the sugar. Gradually stir in hot coffee, mixing thoroughly. Add
the milk and continue cooking until all particles of the chocolate are
dissolved and the mixture is smooth, about 10 minutes. Pour into a jar.
Cover and chill. When ready to serve, stir in the chilled Coca-Cola. Serve
over ice cubes in tall glasses.

For a beverage, top with whipped cream. For a dessert, add a scoop of
vanilla ice cream. Makes 5 cups.

Recipe: “International Cooking with Coca-Cola”, a give-away
pamphlet from The Coca-Cola Company, 1981

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Title: COTTAGE CHEESE (HELEN’S SMIERKASE)
Categories: Misc, Dairy
Yield: 1 servings

1 qt Milk, sour
Water
Cream
*or:
Sour cream

Pour one quart of sour milk heated to lukewarm into a
cheesecloth bag. Pour one quart of warm water over
this, and after this has drained through, repeat
twice. Tie bag and let drip until the “whey is all.”
Serve with either sweet or sour cream and seasoning to
taste.

Source: Pennsylvania Dutch Cook Book – Fine Old
Recipes, Culinary Arts Press, 1936.

—–

Double Chocolate Chess Pie

Recipe By : Jeff Frontz University of Waterloo, Waterloo, Ontario, Canad
Serving Size : 0 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
110 g butter
60 g unsweetened chocolate
200 g sugar
3 eggs — lightly beaten
60 ml creme de cacao liqueur
15 g all-purpose flour
7 1/2 ml vanilla extract
1/2 ml salt
1 baked pie shell
Vanilla ice cream or sweetened whipped cre

1. Preheat oven to 175 degrees C . In a medium saucepan over low heat melt
butter and chocolate. Remove from heat.

2. Blend in sugar, eggs, liqueur, flour, vanilla and salt. Beat until smooth.

3. Pour into the pie shell. Bake for 30 to 35 minutes or until set. Cool
on a wire rack for at least 30 minutes.

4. Serve with ice cream or whipped cream.

Author’s Notes:
I got this recipe from a 1983 calendar. It’s tried and true and
delicious. It’s also very simple to make. I usually double the recipe,
since one pie never seems to last long enough. Maybe that makes it a double
double chocolate pie.

I’ve made it using chocolate almond liqueur instead of creme de cacao.
It came out OK, and had a hint of a nutty flavor in the background.

Difficulty : moderate.
Precision : measure the ingredients.

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EASY LAMB CREOLE GUMBO

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Soups
Gumbos

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Vegetable oil
2 lb Lamb riblets
4 c Chicken broth
1/2 c Chopped parsley
2 ts Salt
1 ea Bay leaf
1 pk Frozen sliced okra (10oz)
1 x Flour
2 cn Stewed tomatoes (16oz)
1 c White wine
1/2 ea Lemon,sliced/seeded
1 t Thyme
1 t Instant minced garlic
1 cn Black-eyed peas (15oz)

1. Heat oil in large Dutch oven; dust riblets with
flour and brown on all sides in hot oil.
2. Drain fat from pan; add tomatoes, broth, wine,
parsley, lemon slices and seasonings.
3. Cover and simmer 1 1/2 hours.
4. Add okra and peas; cook, covered, 10 to 15 minutes.
NOTE: Meat may be removed from bones before servings.
This gumbo freezes well.

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