From: Kelley
Date: Thu, 11 May 2000 01:38:19 -0400
Dill Batter Bread/Rolls
2 1/2 C all purpose flour
2 pkgs yeast
2 T sugar
1 T minced onion, dried
2 t dill seed
1/2 t. salt
1 C. cottage cheese, drained (or substitute ricotta cheese)
1/2 C water
2 T butter or margarine
1 egg
1. In large bowl, combine 1 1/4 C flour, the yeast, sugar, salt, onion, dill
2, In saucepan, heat cottage/ricotta cheese, water and butter until warm
(120-130 degrees)
3. Add to flour misture. Add egg. Blend at low speed until moistened;
beat 3 minutes at medium speed.
4. By hand, mix in rest of flour to make a still batter.
5. Cover and let rise in warm place until doubled. 30 minutes.
6. Stir down batter. Spoon into greased muffin cups or bread loaf
pan. Cover and let rise in warm place til doubled, 20-30 minutes.
7. Bake at 350 for 15-20 minutes for rolls, 25-35 minutes for loaf.
8. Remove from pans after cooling for 5 minutes. Brush with melted
butter. Cool.
Bishop's Cake
1/2 lb. sweet butter
2 C sugar
2 C flour
1 T lemon juice
1 t vanilla
5 eggs
1. Preheat oven to 350. Grease and flour 10 inch bundt pan.
2. Cream butter and sugar; beat till fluffy
3. Add flour to butter mixture. Stir just enough to blend.
4. Add lemon and vanilla. Add eggs, one at a time, mixing well.
5. Pour batter into prepared bundt pan. Bake 30 minutes. Cover with
aluminum foil. Bake another 45 minutes til cake tester inserted in
center comes out clean.
6. Cool on cake rack in pan for 10 minutes. Remove and cool completely
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