The Avalon Ladies Scrapbooking Society Part 42

Ingredients 1 cup Amish Friends.h.i.+p Bread Starter 3 eggs 1 cup oil cup milk 1 cup brown sugar 1 teaspoon vanilla 1 teaspoons baking powder teaspoon salt teaspoon baking soda 2 cups flour 2 small boxes chocolate instant pudding 5 tablespoons International Cafe Toasted Hazelnut Cappuccino Topping Nutella b.u.t.tercream Frosting (recipe follows) cup mini chocolate chips Chocolate syrup cup hazelnuts or pecans, finely chopped Directions 1. Preheat oven to 325 F (165 C).

2. In a large mixing bowl, add ingredients as listed.

3. Grease two round cake pans and dust with flour.

4. Pour the batter evenly into the cake pans.

5. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.

6. When cake is completely cool, carefully slice each cake into two layers with a very sharp knife.

7. Frost each layer with the Nutella b.u.t.tercream Frosting. On top of each layer, before adding on the next cake layer, lightly sprinkle 2 teaspoons each of mini chocolate chips, chocolate syrup, and nuts. You can prepare this cake one day in advance.

8. ENJOY!.

Nutella b.u.t.tercream Frosting Ingredients cup b.u.t.ter plus 1 tablespoon, room temperature cup Nutella hazelnut spread 1 teaspoon vanilla 3 cups powdered sugar cup milk 1 teaspoon International Cafe Toasted Hazelnut Cappuccino Mix Directions 1. In a large bowl, mix b.u.t.ter and Nutella with electric mixer. Add in vanilla.

2. Gradually add the powdered sugar, one cup at a time, beating on medium speed.

3. Sc.r.a.pe sides and bottom of bowl often.

4. Add milk and beat at medium speed until light and fluffy.

5. Right before using the frosting, stir in, by hand, the International Cafe Toasted Hazelnut Cappuccino Mix.

6. This will yield enough frosting to frost each layer of the Hazelnut Cappuccino Amish Friends.h.i.+p Bread Cake. If you'd like to frost the sides, double the recipe.

Charlotte Snyder's Amish Friends.h.i.+p Bread

Coconut-Walnut Biscotti

MAKES 24.

Ingredients 1 cup Amish Friends.h.i.+p Bread Starter 2/3 cup granulated sugar cup b.u.t.ter, softened 1 teaspoon vanilla 1 egg 3 cups flour 1 teaspoon baking powder teaspoon salt cup flaked coconut 1 cup walnuts, chopped Dipping Chocolate (recipe follows) Directions 1. Preheat oven to 350 F (175 C).

2. In medium bowl, cream together starter, sugar, and b.u.t.ter. Stir in vanilla and egg.

3. In another bowl combine flour, baking powder, and salt. Stir into creamed mixture. Fold in coconut and walnuts.

4. Divide dough into 2 pieces. Roll each piece out into a log about 10 inches long. Place them on ungreased cookie sheet and flatten until they are about 3 inches wide.

5. Bake for 30 to 35 minutes, until firm. Cool on baking sheet for 10 to 15 minutes.

6. Slice logs crosswise into -inch-wide slices. Place slices cut side down on baking sheet.

7. Return to oven for an additional 15 minutes, until crisp and light brown. Cool and store in airtight container.

8. ENJOY!.

Dipping Chocolate Ingredients 1 cup (6 ounces) chopped semisweet or bittersweet chocolate or chocolate chips cup (4 ounces) heavy cream Directions 1. In a double boiler, melt the chocolate in the cream, stirring occasionally until smooth. If you prefer to use a microwave, combine the chocolate chips and cream in a large microwave-safe bowl. Microwave on medium power, stirring after every minute, until the chocolate is melted.

2. Dip cooled biscotti into chocolate and let cool.

Lemon Rosemary Olive Oil

Amish Friends.h.i.+p Bread

MAKES 2 LOAVES.

Ingredients 1 cup Amish Friends.h.i.+p Bread Starter 3 eggs 1 cup extra virgin olive oil cup milk 1 cup sugar teaspoon lemon extract teaspoon vanilla extract cup fresh lemon juice 2 teaspoons grated lemon rind 1 teaspoons baking powder teaspoon salt teaspoon baking soda 2 cups flour 2 tablespoons chopped fresh rosemary 1 small box lemon instant pudding 1 tablespoon flax meal (optional) Easy Lemon Glaze (recipe follows) Sprig of rosemary (optional) Lemon rind (optional) Directions 1. Preheat oven to 325 F (165 C).

2. In a large mixing bowl, add ingredients as listed, and mix until smooth.

3. Grease two large loaf pans.

4. Dust the greased pans with flour, coating the pans evenly on all sides.

5. Divide the batter evenly into loaf pans.

6. Bake for one hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean. Remove from oven and let cool on a wire rack.

7. Drizzle with the Easy Lemon Glaze (recipe follows) and garnish with a sprig of rosemary or lemon rind.

8. ENJOY!.

Easy Lemon Glaze Ingredients Juice of 1 lemon 2 cups confectioner's sugar Dash of lemon extract Directions 1. Mix lemon juice and powdered sugar and stir until desired consistency is reached.

2. Add dash of lemon extract and mix in thoroughly.

3. Drizzle glaze over cake before serving.

Wally Miller's Spanish Pork Chops

MAKES 4.

Ingredients 4 pork chops 2 tablespoons flour, or as needed Salt and black pepper to taste 2 tablespoons vegetable oil (to coat the bottom of the skillet) 1 onion, sliced 1 red bell pepper, seeded and sliced in rings 4 tablespoons uncooked rice 1 16-ounce can chopped tomatoes with juice 1 tablespoon Worcesters.h.i.+re sauce Directions 1. Preheat oven 400 F (200 C).

2. Dust the pork chops with a mixture of flour, salt, and pepper.

3. Add the vegetable oil to a skillet, and brown pork chops on medium-high heat.

4. Place pork chops in a ca.s.serole dish.

5. Place a slice of onion, a ring of red bell pepper, and a tablespoon of uncooked rice inside the red pepper ring on the pork chops.

6. Pour the can of tomatoes evenly over the pork chops.

7. Add the Worcesters.h.i.+re sauce, salt, and pepper.

8. Bake for about 45 minutes. Serve with a salad and hot rolls.

Connie's Mountain Dew.

Apple Dumplings.

MAKES 16.

Ingredients.

2 large Granny Smith apples, peeled and cored 2 8-ounce cans of crescent roll dough 2 sticks b.u.t.ter 1 cups sugar teaspoon vanilla 1 teaspoon cinnamon plus cinnamon to taste 1 12-ounce can Mountain Dew soda Directions 1. Preheat the oven to 350 F (175 C).

2. b.u.t.ter a 9 13-inch baking dish.

3. Cut each apple into 8 slices. Roll each apple slice in a crescent roll. Pinch to seal and place in baking dish.

4. In a small saucepan over medium heat, melt the b.u.t.ter, then add the sugar, vanilla, and cinnamon.

5. Pour the mixture and then the Mountain Dew over the apple dumplings. Sprinkle with cinnamon and bake until golden brown, about 3045 minutes.

Bill's Spaghetti Alla Chitarra.

SERVES 4.

Ingredients 2 ounces extra virgin olive oil 2 cloves garlic, finely minced 1 shallot, finely minced teaspoon pepperoncini 2 cups plum tomatoes (San Marzano if possible), seeded and crushed 4 ounces fresh spaghetti 2 tablespoons Parmigiano-Reggiano cheese, freshly grated Salt and pepper to taste 2 tablespoons fresh basil leaves, torn into small pieces Directions 1. Heat and salt a large pot of water. Bring to a boil.

2. Add 1 ounce of the olive oil to a medium-sized pan, and saute the garlic, shallot, and pepperoncini. Add tomatoes and saute on high heat for about 2 minutes.

3. Drop fresh pasta into water and cook for about 30 seconds. Add to mixture in saute pan.

4. Add 2 ounces of pasta water to saute pan and turn the heat down to low.

5. Toss the pasta until cooked to desired doneness. Add additional pasta water as necessary.

6. Remove from heat. Toss with cheese, remaining extra virgin olive oil, salt and pepper. Garnish with basil leaves and serve immediately.

Frances's Scallion Pancakes.

MAKES 8.

Ingredients.

2 cups all-purpose flour, with extra for dusting and as needed 1 cups boiling water 5 tablespoons sesame oil.

teaspoon salt teaspoon white or black pepper cup chopped scallions, white and green parts 1 cup vegetable oil, as needed.

Directions.