1/2 cup shortening...1/2 cup butter...2 eggs...1 teaspoon vanilla extract...1/2 teaspoon baking soda
Variations
Oatmeal Fruit Rounds...Prepare dough as directed below, but add 1/2 cup peanut butter along with the eggs and vanilla. Also, stir a 12 ounce package of peanut butter chips into the dough. Bake as directed.
Malted Milk Treats...Prepare dough as directed below, but stir 2 cups of M&Ms into the dough. Bake as directed.
1 cup milk ...1 tablespoon Golden Crisco shortening ...1/2 cup reserved cherry liquid ...2 tablespoons all-purpose flour...Pinch of salt ...1/2 teaspoon fresh lemon juice ...1 (1 1/4 ounce) white chocolate bar, shaved...
In a 2-cup glass measuring cup, combine water and sugar. Stir in yeast. Let stand until foamy, 5 to 10 minutes.
In a food processor fitted with the steel blade, combine 3 cups flour, salt and shortening. Add yeast mixture. Process until dough forms a ball, about 5 seconds. Stop machine; check consistency of dough. It should be smooth and satiny. If dough is too dry, add more warm water, 1 tablespoon at a time, processing just until blended. If dough is too sticky, add more flour, 1 or 2 tablespoons at a time, processing just until blended. Process 20 seconds to knead.
Lightly oil a large bowl, swirling to coat bottom and sides. Place dough in oiled bowl; turn to coat all sides. Cover bowl with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours.
Lightly grease a baking sheet. When dough has doubled in bulk, punch down dough; turn out onto a lightly floured surface. Form dough into a round loaf about 10 inches in diameter; place on greased baking sheet. Sprinkle top of loaf with sesame seeds; press seeds gently into surface of loaf. Cover very loosely with plastic wrap; let rise until almost doubled in bulk, 1 hour.
Place rack in center of oven. Preheat oven to 425 degrees F. Remove plastic wrap. Bake loaf in center of preheated oven 10 minutes. Reduce heat to 375 degrees F; bake 25 minutes. The loaf is done when it sounds hollow when tapped on bottom. Cool completely on a rack before slicing. Makes 1 loaf.
Peanut Butter Brownies
2 ounces unsweetened chocolate, chopped ...3 tablespoons creamy peanut butter ...3/4 cup granulated sugar ...1/2 teaspoon vanilla extract...2 tablespoons creamy peanut butter ...1/3 cup chopped assorted candies, such as bite-size chocolate-... peanut butter pieces, chocolate-coated caramel-topped nougat ...
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You-Choose-It Cookies
1/2 cup shortening...1/2 cup butter...2 eggs...1 teaspoon vanilla extract...1/2 teaspoon baking soda
Variations
Oatmeal Fruit Rounds...Prepare dough as directed below, but add 1/2 cup peanut butter along with the eggs and vanilla. Also, stir a 12 ounce package of peanut butter chips into the dough. Bake as directed.
Malted Milk Treats...Prepare dough as directed below, but stir 2 cups of M&Ms into the dough. Bake as directed.
Super-Chunk Chippers...
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Amaretto Cherry Cream Pie
1 cup milk ...1 tablespoon Golden Crisco shortening ...1/2 cup reserved cherry liquid ...2 tablespoons all-purpose flour...Pinch of salt ...1/2 teaspoon fresh lemon juice ...1 (1 1/4 ounce) white chocolate bar, shaved...
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Palm Beach Brownies with Chocolate-Covered Mints
8 ounces (2 generous cups) walnuts...2 teaspoons vanilla extract...1/2 teaspoon almond extract...1/4 teaspoon salt...1 teaspoon powdered instant espresso*...3 3/4 cusp granulated sugar...2 (14- or 15.4-ounce) bags York chocolate-covered...
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Muffuletta Sandwiches
1 1/2 teaspoons salt...Sesame seeds
In a 2-cup glass measuring cup, combine water and sugar. Stir in yeast. Let stand until foamy, 5 to 10 minutes.
In a food processor fitted with the steel blade, combine 3 cups flour, salt and shortening. Add yeast mixture. Process until dough forms a ball, about 5 seconds. Stop machine; check consistency of dough. It should be smooth and satiny. If dough is too dry, add more warm water, 1 tablespoon at a time, processing just until blended. If dough is too sticky, add more flour, 1 or 2 tablespoons at a time, processing just until blended. Process 20 seconds to knead.
Lightly oil a large bowl, swirling to coat bottom and sides. Place dough in oiled bowl; turn to coat all sides. Cover bowl with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours.
Lightly grease a baking sheet. When dough has doubled in bulk, punch down dough; turn out onto a lightly floured surface. Form dough into a round loaf about 10 inches in diameter; place on greased baking sheet. Sprinkle top of loaf with sesame seeds; press seeds gently into surface of loaf. Cover very loosely with plastic wrap; let rise until almost doubled in bulk, 1 hour.
Place rack in center of oven. Preheat oven to 425 degrees F. Remove plastic wrap. Bake loaf in center of preheated oven 10 minutes. Reduce heat to 375 degrees F; bake 25 minutes. The loaf is done when it sounds hollow when tapped on bottom. Cool completely on a rack before slicing. Makes 1 loaf.
Olive Salad...2 cups pitted ripe olives, chopped...2 cups blanched chopped cauliflower...1/4 cup minced garlic...1 tablespoon minced flat-leaf parsley...1 heaping cup Olive Salad...
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