In this issue:

Wednesday's O.A.M.C. Recipe: *Coffee Can Bread*
Requests & Replies from Subscribers:   Triple Fudge Brownies

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* Exported from MasterCook *

Coffee Can Bread

Recipe By : Real Food for Real People
Serving Size : 16      Preparation Time :0:00
Categories : Breads               O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Flour -- divided
2 1/2 teaspoons Yeast
1/2 cup Water
1/2 cup Milk
1/2 cup Vegetable Oil
1/4 cup Sugar
1 teaspoon Salt
2 large Eggs -- beaten

Combine 1 1/2 cups of flour and the yeast in a large bowl. Mix well and set
aside.

In a medium saucepan, combine the water, milk, oil, sugar and salt. Place over
medium heat and cook until mixture reaches 105 - 115 degrees F. Remove from the heat and pour the heated mixture into the flour and yeast mixture.

Preheat oven to 375 degrees F. Beat the mixture with an electric mixer until
smooth. Add the eggs, mixing well. Slowly add the remaining flour, beating
until smooth, elastic, very stiff batter is formed.

Spoon batter into two well oiled 1-pound coffee cans. Cover coffee cans with
lids and allow to rise in a warm place 35 - 40 minutes or until batter rises to
within 1-1/2 to 2 inches from top of can. Uncover and bake 30 - 35 minutes or
until golden brown. Cool in cans 10 minutes, then remove to wire racks.
Yield- 2 loaves

To freeze for later use: Cool loaves completely and wrap securely in foil.
Place wrapped loaves into zip baggies. Label and freeze for up to 12 weeks. DO
NOT slice bread before freezing. Thaw overnight on counter top, and re-heat foil
wrapped loaves in 200 degree F oven for 10 - 15 minutes.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 202 Calories; 8g Fat (36.0% calories from fat); 5g Protein; 28g Carbohydrate; 1g Dietary Fiber; 28mg Cholesterol; 147mg Sodium.

Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other
Carbohydrates.
  

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

  
I am looking for a copycat recipe of Casa Nueva's (Athens, OH) Roasted Red
Pepper and Garlic Salsa. It is very smoky and is addicting. We just ate there
today for the first time in about a year. We don't live near there so we'd like
to make it at home ourselves! Thanks for your help!

Pat 
 

  
Can corned beef hash (like you buy in the can) be made at home? I love the stuff
in the can, but would like to do this from scratch to see if we like it that way
(and if it is cheaper!) Thanks!

Jaime
  

Please send recipes for one-dish meals that I can make ahead and then re-heat
when I get home from work in the evenings. Thanks!

Connie
    

~ Subscriber Responses ~
 

 

Hi Kaylin,

Here are a couple of my favorite brownie recipes for Mike. I think i might even
have gotten one of them from one of your newsletters some time back. The first
one is just delicious!

Triple Chocolate Brownies

185 g butter
185 g dark chocolate, chopped
3 eggs
1 1/4 cups caster sugar
2/3 cup plain flour
1/2 cup cocoa powder
3/4 cup roughly chopped white chocolate
3/4 cup roughly chopped milk chocolate

Preheat the oven to 180c (350f). Place the butter and dark chocolate in a
saucepan over low heat and stir until just smooth. Allow to cool. Place the eggs
and sugar in the bowl of an electric mixer and beat until light and creamy.
Fold through the chocolate and butter mixture. Sift the flour and cocoa over the
mixture and mix to combine. Add the white and milk chocolate then pour into a
23cm (9 inch) square cake tin, base lined with non stick baking paper.
Bake for 35-40 mins or until set. Allow to cool, then cut into squares.
Makes 20

Chocolate Brownies

200g cooking chocolate
3/4 cup butter
1-1/2 cups sugar
3 eggs
1 tsp. vanilla
1/2 tsp. salt
1-1/2 cup flour
1/2 cup milk

Melt chocolate and butter together on stove or in microwave. Mix in sugar, then
eggs, 1 at a time. Mix well. Add vanilla and milk. Stir in flour and salt.
Pour into 9x13 baking pan. Bake for 35 minutes at 160 degrees C.

Old-fashioned chocolate brownies

150g dark chocolate
2 tablespoons water
100g butter, chopped
110g (½ cup) caster sugar
100g (2/3 cup) self-raising flour
2 eggs, lightly beaten
100g dark chocolate, chopped, extra
60g (½ cup) chopped walnuts, or pecans

Line base and sides of deep 19cm square pan with paper; grease paper. Combine
chocolate, water and butter in pan, stir over low heat until chocolate is melted,
add sugar, stir until combined; cool 10 minutes. Sift flour into bowl, stir in
chocolate mixture and eggs; stir until smooth. Stir in extra chocolate and nuts.
Pour mixture into prepared pan. Bake at 180°C for about 35 minutes. Cool in pan.
Cut into squares and dust with sifted icing sugar, if desired.

Recipe can be made 3 days ahead. Storage: Airtight container. Freeze: Suitable.
Microwave: Not suitable.

Louise Pearson Melbourne, Australia                          frogdog@iinet.net.au
 

Since Mike didn't say what his cooking level was, I am including 2 different
brownie recipes. One starts with a boxed mix and the other one is a 'from
scratch' recipe. Both are good. I have about a dozen different brownie recipes if
anyone would like all of them.

Best Brownies

1/2 cup (1 stick) butter or margarine, melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts (optional)
Creamy Brownie Frosting (recipe follows)

1. Heat oven to 350°F. Grease 9-inch square baking pan.
2. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with
spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg
mixture, beating until well blended. Stir in nuts, if desired. Spread batter
evenly into prepared pan.
3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan.
Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over
brownies. Cut into squares. About 16 brownies.

Creamy Brownie Frosting

3 tablespoons butter or margarine, softened
3 tablespoons HERSHEY'S Cocoa
1 tablespoon light corn syrup or honey
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 to 2 tablespoons milk

Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add
powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.

Triple Fudge Brownies

1 package (3.9 ounces) instant chocolate pudding mix
2 cups milk
1 package (18-1/4 ounces) chocolate cake mix
2 cups (12 ounces) semisweet chocolate chips
confectioners' sugar

Prepare pudding according to package directions. Whisk in cake mix. Stir in
chocolate chips. Pour into a greased 9-1/2 x 13 baking pan. Bake at 350 degrees
for 30-35 minutes or until the top springs back when lightly touched. Dust with
confectioners' sugar. Enjoy!        HeidiMIMantz@aol.com

Mississippi Mud Brownies

Use either recipe or any other brownie recipe to make Mississippi Mud Brownies.
You will need 1 jar of Marshmallow cream and 1 can of chocolate frosting.

Spread marshmallow cream gently over hot brownies. Place frosting in microwave-
safe bowl. Microwave on high power for 15-30 seconds. Stir until smooth. Pour
frosting over marshmallow cream. Swirl with knife to marbleize. Cool completely.
Cut into bars. Makes 20-24 brownies.

Mary in Azusa                    Tis1947@aol.com
  

Karottesalat (Carrot Salad) for Debbie
40 min | 10 min prep | SERVES 4-6

2 lbs fresh carrot
1 cup chopped red, yellow or orange sweet peppers
1 cup fresh squeezed orange juice
2 ounces vegetable oil
3 ounces white vinegar
1 bunch fresh dill
3 tablespoons honey
salt, and
white pepper

1. Peel, then shred the carrots with a grater.
2. Chop the fresh dill into tiny pieces.
3. Mix all ingredients together and let marinate for 1/2 hour at room temperature
to let the flavors blend. Serves 4-6

ampis1st@yahoo.com
 

For Chris, who wants egg salad recipes that are different --- I mash the eggs
with a potato masher to keep it chunkyish, then add chopped fresh curly parsley
and celery, and grated onion. Then I add salt, seasoned pepper, and mayo. When
I make a sandwich with it, I use lettuce, tomato, and bacon on top of the egg salad.

Molly in CT                      mollcat20@aol.com  
 

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