Breads, Snacks & Desserts Advantage Realty, homes for sale in San Francisco East Bay, Alameda County

By zircon50

A
recipe is only a theme, which an intelligent cook can play each time with
a variation. ~ Madame Benoit

Ingredients

• 1 tablespoon
• butter
• 3-4
• cups peeled, sliced peaches
• 1 cup fresh or frozen
• raspberries
• 1 tablespoon lemon juice (fresh or from
• concentrate)
• 2/3 cup granulated sugar
• 1 tablespoon
• cornstarch
• 1/4 teaspoon ground nutmeg
• 1/2
• cup water or as needed for the slurry
• 1 cup all-purpose
• flour
• 1 pinch salt
• 1 teaspoon baking powder
• 1/2
• tablespoon granulated sugar
• 2 tablespoons cold
• butter
• 1/2 cup milk or as needed for a soft
• batter
• 1/2 tablespoon granulated
• sugar
• 1/4 teaspoon cinnamon

Details

Servings 1
Adapted from joannegardiner.com

Preparation

Step 1

Use a ten-inch, deep
skillet. Melt the butter in the skillet and turn the
skillet to coat the bottom and sides. Add the lemon
juice. Turn the heat off. Mix the granulated sugar,
cornstarch, and nutmeg in a small bowl.

Place the peaches and
raspberries in the skillet. Add the dry ingredient
mixture. Add the water and stir until a slurry is
formed.

Cover and cook over medium
heat until the fruit is partially cooked and becomes
softer.

While the fruit is
cooking, mix the four, salt, baking powder, and sugar
together in a bowl. Cut in the butter with a pastry
knife. Set aside.

When the fruit is about
cooked, add the milk to the dry ingredients and stir to
form a soft batter suitable for drop biscuits.

With the fruit simmering,
drop spoonfuls of the batter into the fruit about evenly
spaced. Cover and set the heat to gently simmer. Cook
for 15 to 20 minutes. The heat from the fruit and the
steam in the pan will cook the biscuits as dumplings
do.

When cooked, remove from
the heat. Stir the sugar and cinnamon together and
sprinkle over the topping. Let cool until just warm.
Serve with whipped cream or ice cream.

Recipe from Prepared Pantry

Cobblers—we love the fruit and cake
combination of these old-fashioned comfort foods.
The fruit, usually immersed in a sweet syrup, is
traditionally covered with a biscuit topping so that it
has the rough, uneven appearance of cobblestones—hence
the name “cobblers”. Now, the top is often more
cake-like than
biscuit-like.

Years ago,
while vacationing in Yellowstone Park, we found a little
cookbook titled Mormon Cooking: Authentic
Recipes. Buried in the back of this book was
a recipe for peach cobbler that was terrific. Over
the years, we tinkered with the recipe using canned
peaches instead of fresh and adding cinnamon and more
butter. We think the result is divine. And
you can always go back to fresh peaches—or another fruit
for that matter—but canned fruit just makes this dessert
so easy.

Here's the
recipe:

Preheat the
oven to 350 degrees.

Fruit
Mixture

1 29 ounce size
can of sliced peaches in syrup
1 tablespoon
cornstarch
1/2 teaspoon
cinnamon
1/4 teaspoon nutmeg

Drain the juice
into a saucepan. Mix a little of the juice with
cornstarch to make a soft paste and add the paste to the
rest of the juice. Add the spices.

Heat until
bubbly, stirring as needed. The syrup should
thicken to a slurry.

Pour the slurry
and peaches into a small casserole dish.

Topping

1 egg
1/3
cup milk
4 tablespoons butter, melted
1 cup
flour
1/4 cup sugar
2 teaspoons baking
powder
1/4 teaspoon salt

In a medium
bowl, whisk the butter, milk, and egg together.
Add the sugar and stir.

Combine the dry
ingredients and add them to the liquid
mixture. Stir until well combined.

Spoon over the
peach mixture so that the fruit is covered.

Bake for 45 minutes or until the top is a
golden brown.

Serving
suggestions

Serve hot or
cold. We prefer it hot with vanilla ice cream or
even cold milk.

Recipe from Prepared
Pantry

For the
filling:

4
large peaches, peeled and cut in half
1 cup brown
sugar
1/4 cup butter
1 dash nutmeg
2
tablespoons cream or evaporated milk

For
the crust:

4
cups all-purpose or pastry flour
1/2 teaspoon
salt
3/4 cup very cold butter
3/4 cup shortening,
chilled
1/2 teaspoon almond extract
3/4 cup very
cold water, more or less

For
the vanilla cream sauce:

1
cup brown sugar
2 teaspoons corn starch
1 cup
cream or half and half
3 tablespoons butter
1 dash
of cinnamon
1/2 tablespoon vanilla

turbinado sugar
(optional)

Directions for the
pastry:

You
will make the pastry as you do pie dough.

In a
medium bowl, mix the flour and salt together. Cut the
cold shortening and butter in with a pastry blender
until the mixture has the consistency of
kernels.

Add the almond extract to the
water. Drizzle nearly all the water into the flour
mixture. With a fork, stir the water into the flour
mixture until a ball begins to form. Press the rest of
the flour into the ball and add more water as needed.
Knead the dough several times to form a uniform dough
but no longer. Divide the dough in half. If the dough is
becoming warm and soft, refrigerate the dough until it
is chilled.

Working with half the dough at a
time, roll the dough into two squares 12 inches by 12
inches. Cut the dough into fourths so that you have
eight 6 inch by 6 inch squares for eight dumplings.
Chill the dough squares stacked between sheets of waxed
paper while you make the sauce.

For
the sauce:

In a
heavy saucepan, mix the brown sugar and corn starch
together until the corn starch is well dispersed in the
sugar. Stir in the cream.

Heat the sauce
until it boils and thickens, stirring with a whisk.
Remove the pan from the heat and stir in the butter. Add
the vanilla and cinnamon.

For
the peach filling:

Remove the dough
squares from the refrigerator. Place a half peach cut
side up in the center of each square. Sprinkle the brown
sugar over the peach halves, dividing the brown sugar
evenly. Sprinkle with just a touch of nutmeg. Divide the
butter into eight chunks placing a chunk on top of
each.

Fold the corners of the pastry over
each peach half bring the corners together to make a
four-sided pyramid. Press the edges together and seal
them so that the peach juice will not leak while
cooking. If you like, you can decorate the tops of the
dumplings with any leftover pieces of
dough.

Brush the pastries with the milk and
sprinkle with the optional turbinado sugar. Using a
spatula, gently move the pastries to a buttered 10 x
15-inch baking dish. Bake for 40 to 50 minutes at 350
degrees or until the pastries are gently browned. Remove
the pastries from the pan while they are still hot and
before any sugar that might be in the pan sets.

To
serve, let the dumplings cool for about a half hour.
Drizzle sauce over the dumplings and serve with the
remaining sauce on the side.

Pecans and a crumb topping crown this
delicious country favorite pie.

Crust
Ingredients:
1 cup all-purpose flour

1/8 teaspoon salt
1/3 cup cold butter
3
to 4 tablespoons cold water

Filling Ingredients:
1
1/4 cups sugar
1/3 cup all-purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg
4 cups
sliced 1/2-inch fresh rhubarb
1/3 cup chopped
pecans, if desired

Topping
Ingredients:
1 cup all-purpose flour

2/3 cup sugar
1/2 cup cold butter

Directions:
Heat oven
to 400°F. Combine 1 cup flour and salt in large bowl;
cut in 1/3 cup butter with pastry blender or fork until
mixture resembles coarse crumbs. Stir in enough water
with fork just until flour is moistened. Shape into
ball; flatten slightly. Roll out ball of dough on
lightly floured surface into 12-inch circle. Fold into
quarters. Place dough into 9-inch pie pan; unfold,
pressing firmly against bottom and sides. Trim crust to
1/2 inch from edge of pan. Crimp or flute edge. Set
aside.

Combine all filling ingredients except
rhubarb and pecans in large bowl. Add rhubarb; toss
until well coated. Spoon into prepared crust; sprinkle
with pecans, if desired. Set aside.

Combine 1 cup flour and 2/3 cup sugar in
medium bowl; cut in 1/2 cup butter until mixture
resembles coarse crumbs. Sprinkle mixture over rhubarb.
Cover edge of crust with 2-inch strip aluminum foil.
Bake for 50 to 60 minutes or until topping is golden
brown and filling bubbles around edges. Remove aluminum
foil during last 10 minutes, if desired.

Yield: 8 servings

Nutrition Facts (1 serving): Calories: 560, Fat:
26g, Cholesterol: 50mg, Sodium: 230mg, Carbohydrates:
79g, Dietary Fiber: 0g, Protein: 5g

Warm
your heart with memories while enjoying this
old-fashioned bread pudding recipe.

Pudding
Ingredients:
4 cups (8 slices) cubed
white bread
1/2 cup raisins
2 cups milk

1/4 cup butter
1/2 cup sugar

2 eggs, slightly beaten
1 tablespoon
vanilla
1/2 teaspoon ground nutmeg

Sauce
Ingredients:
1/2 cup butter

1/2 cup sugar
1/2 cup
firmly packed brown sugar
1/2
cup Heavy Whipping Cream
1
tablespoon vanilla

Directions:
Heat oven to
350°F. Combine bread and raisins in large bowl. Combine
milk and 1/4 cup butter in 1-quart saucepan. Cook over
medium heat until butter is melted (4 to 7 minutes).
Pour milk mixture over bread; let stand 10
minutes.

Stir
in all remaining pudding ingredients. Pour into greased
1 1/2-quart casserole. Bake for 40 to 50 minutes or
until set in center.

Combine all sauce ingredients except vanilla
in 1-quart saucepan. Cook over medium heat, stirring
occasionally, until mixture thickens and comes to a full
boil (5 to 8 minutes). Stir in vanilla.

To
serve, spoon warm pudding into individual dessert
dishes; serve with sauce. Store
refrigerated.

Yield: 8 servings (1 1/2 cups
sauce)

When there’s little time
to prepare dessert, bake this custard pie which forms
its own crust during baking.

2 cups
milk
1 cup sweetened flaked coconut
3/4 cup
sugar
1/2 cup all-purpose flour

3 tablespoons butter, melted

4 eggs
1 teaspoon vanilla

Freshly grated whole nutmeg

Cut-up fresh fruit

Directions:
Heat oven to
325°F. Place milk in 5-cup blender container; add all
remaining ingredients except nutmeg and fruit. Cover;
blend at medium speed until well
mixed.

Pour egg
mixture into greased and floured 9-inch pie plate or
pan; sprinkle with nutmeg. Bake for 40 to 50 minutes or
until knife inserted in center comes out
clean.

Serve warm or
chilled with fresh fruit. Store refrigerated.

Yield: 8
servings

Nutrition Facts (1 serving): Calories: 250, Fat:
11g, Cholesterol: 120mg, Sodium: 130mg, Carbohydrates:
32g, Dietary Fiber: 1g, Protein: 6g

Chicken pot
pie, served with biscuits, lifts the ordinary to
extraordinary enjoyment - something that biscuits can do
to elevate the pleasure of many, many meals, including
leftovers. You'll bake two and ½ dozen biscuits with
this recipe that is so easy to follow. Served warm with
any meal or at snack time, these biscuits will help
scare away the balance of winter. For that flaky, smooth
texture that everyone loves, you'll need two cups of
buttermilk, a half cup of vegetable shortening and one
envelope of Fleischmann's® Active Dry Yeast.

This recipe was
first developed in the 1970's, but produces biscuits
every bit as good today. Enjoy with Chicken
Pot Pie (pictured), or for any occasion that suits your
fancy.

5 to 5-1/2 cups all-purpose flour
2
tablespoons sugar
1 tablespoon baking powder
1-1/2
teaspoons salt
1 envelope Fleischmann's Active Dry
Yeast
2 cups buttermilk
1/4 cup water
1/2 cup
vegetable shortening

Directions:
In a large bowl
thoroughly mix 1-1/2 cups flour, sugar, baking powder,
salt, and undissolved yeast.

Combine buttermilk, water and shortening in a
saucepan. Heat over low heat until liquids
are very warm (120° - 130°F). Shortening
does not need to melt. Gradually add to dry
ingredients and beat 2 minutes on medium speed of
electric mixer, scraping bowl occasionally. Add
3/4 cup flour. Beat at high speed 2 minutes,
scraping bowl occasionally. Stir in enough
additional flour to make a soft dough. Turn out
onto lightly floured board; knead until smooth and
elastic, about 5 minutes.

On a well floured board, roll dough to 1/2-inch
thickness. Using a 2-1/2 inch biscuit cutter, cut
dough into circles and place on ungreased baking
sheets. Cover; let rise in warm place, free from
draft, about 1 hour.

Preheat oven to 400°F. Bake for 12 to 15
minutes, or until done. Remove from baking sheets
and place on wire racks. Brush with melted butter,
if desired. Best when served warm.

In a large bowl thoroughly mix 1-1/2 cups flour,
sugar, baking powder, salt, and undissolved yeast.

Combine buttermilk, water and shortening in a
saucepan. Heat over low heat until liquids
are very warm (120° - 130°F). Shortening
does not need to melt. Gradually add to dry
ingredients and beat 2 minutes on medium speed of
electric mixer, scraping bowl occasionally. Add
3/4 cup flour. Beat at high speed 2 minutes,
scraping bowl occasionally. Stir in enough
additional flour to make a soft dough. Turn out
onto lightly floured board; knead until smooth and
elastic, about 5 minutes.

On a well floured board, roll dough to 1/2-inch
thickness. Using a 2-1/2 inch biscuit cutter, cut
dough into circles and place on ungreased baking
sheets. Cover; let rise in warm place, free from
draft, about 1 hour.

Preheat oven to 400°F. Bake for 12 to 15
minutes, or until done. Remove from baking sheets
and place on wire racks. Brush with melted butter,
if desired. Best when served warm.

You make these crackers
just like sugar cookies except that you don’t have to
decorate them. Roll out the dough, cut them into rounds
or shapes, and place them on the baking sheet.

For this unusual cracker, you grind roll oats in a
food processor or blender—two cups coarse ground oat
flour for one cup wheat flour. No wonder it’s a
wholesome cracker.

The secret of crispy crackers is a long bake, long
enough to drive the moisture from the crackers.

2 cups quick rolled oats
1 cup all-purpose
flour
3 tablespoons sesame seeds
1 tablespoon
granulated sugar
1/4 teaspoon salt
1 teaspoon
baking powder
1/3 cup cold butter
1/2 cup ice cold
water plus one tablespoon if needed

Directions:
Preheat the oven to
350 degrees.
Grind the oats about 1/2 cup at a time
in your blender or food processor. Do not over-process.
Your oats should be coarsely ground.

Add
the flour, sesame seeds, granulated sugar, salt, and
baking powder and stir to combine.

Cut the butter
into the dry ingredients with a pastry blender until the
mixture is granular.

Make a well in the middle of
the mixture and pour the cold water into the well, first
the 1/2 cup and then the extra tablespoon if needed.
Stir with a fork until the mixture comes together then
knead it on the counter just until you have a ball of
dough.

Roll the dough out to 1/8-inch thick. Cut
crackers with a cookie cutter or bottle lid. Place the
crackers on an ungreased cookie sheet. Prick the
crackers in two or three places with the tines of a
fork.

Bake for 16 to 18 minutes or until the
crackers are baked and dry. Let sit on the cookie sheet
for five minutes and then remove them to a wire rack.
Serve with a dip or spread. Makes about 5 dozen 1 1/2
inch crackers.

Nothing makes a better
burger than homemade buns. In fact, once you've
had a burger on a fresh homemade bun, burgers will never
be the same. With grilling season upon us, this
would be a good time to practice making these delectable
morsels.
-- Joanne

3/4 cup Milk
2 tablespoons
Oil
1 Egg, room temperature
1 tablespoon
Sugar
1 teaspoon Salt
3 cups All-purpose flour

2 1/4 teaspoons RED STAR® Active Dry Yeast

Bread
Machine Method:
Have liquid ingredients at 80 degrees F and all
others at room temperature. Place ingredients in pan in
order listed. Select dough/manual cycle. Check dough
consistency after 5 minutes of kneading, making
adjustments if necessary. At end of cycle, remove dough;
follow shaping and baking instructions.

Mixer
Methods:
Combine yeast, 1 cup flour and other dry
ingredients. Heat milk to 120 to 130 degrees
F.

Hand-Held Mixer
Method:
Combine dry mixture, milk, and oil
in mixing bowl on low speed. Beat 2 to 3 minutes on
medium speed. Add egg; beat 1 minute. By hand, stir in
enough remaining flour to make a firm dough. Knead on
floured surface 5 to 7 minutes or until smooth and
elastic. Use additional flour if necessary. Place dough
in lightly oiled bowl and turn to grease top. Cover; let
rise until dough tests ripe.

Stand
Mixer Method:
Combine dry mixture, milk, and
oil in mixing bowl with paddle or beaters for 4 minutes
on medium speed. Add egg; beat 1 minute. Gradually add
remaining flour and knead with dough hook(s) 5 to 7
minutes until smooth and elastic. Place dough in lightly
oiled bowl and turn to grease top. Cover; let rise until
dough tests ripe.

Food
Processor Method:
Put dry mixture in processing bowl with steel
blade. While motor is running, add egg, milk, and oil.
Process until mixed. Continue processing, adding
remaining flour until dough forms a ball. Place dough in
lightly oiled bowl and turn to grease top. Cover; let
rise until dough tests ripe.

Directions for Shaping and
Baking:
Turn dough onto lightly floured surface; punch
down to remove air bubbles. Divide into 6 pieces. Shape
each piece into a smooth ball.

Place on
greased cookie sheet. Flatten to a 4-inch diameter.
Cover; let rise until indentation remains after
touching. Bake in preheated 400 degrees F oven for 10 to
12 minutes. Remove from cookie sheet; cool.

Makes 6
buns

-------

Hot Dog Variation:

Shape each
piece into a 6- x 4-inch rectangle. Starting with longer
side, roll up tightly, pressing dough into roll with
each turn. Pinch edges and ends to seal. Place on
greased cookie sheet. Let rise and bake as directed
above.

No-Fear Pie
Crust

The
pastry can be pressed into the pie plate and
refrigerated for up to 2 days or double-wrapped in
plastic and frozen for up to 1 month. Once baked and
cooled, the shell can be wrapped tightly in plastic and
stored at room temperature for up to 1 day.

Makes one 9-inch
Pie Shell

1
1/4 cups all-purpose flour
2 tablespoons
sugar (omit sugar if making crust for
quiche)
1/4 teaspoon table
salt
8 tablespoons unsalted butter (1
stick), softened but still cool
2 ounces cream
cheese, softened but still cool

Directions:
Lightly coat
9-inch Pyrex pie plate with cooking spray. Whisk flour,
sugar, and salt together in bowl.

With
electric mixer at medium-high speed, beat butter and
cream cheese in large bowl, stopping once or twice to
scrape down beater and sides of bowl, until completely
homogenous, about 2 minutes. Add flour mixture and
combine on medium-low until mixture resembles coarse
cornmeal, about 20 seconds. Scrape down sides of bowl.
Increase mixer speed to medium-high and beat until dough
begins to form large clumps, about 30 seconds. Reserve 3
tablespoons of dough. Turn remaining dough onto lightly
floured surface, gather into ball, and flatten into
6-inch disk. Transfer disk to greased pie
plate.

Press dough evenly over bottom of pie plate
toward sides, using heel of your hand. Hold plate up to
light to ensure that dough is evenly distributed (see
photo 1 below). With your fingertips, continue to work
dough over bottom of plate and up sides until evenly
distributed, but don't overwork the dough.

On
floured surface, roll reserved dough into 12-inch rope.
Divide into three pieces, roll each piece into 8-inch
rope, and form fluted edge (photos 2 through 4). Wrap in
plastic and refrigerate at least 1 hour.

Adjust oven rack to middle position and heat
oven to 325 degrees. Lightly prick bottom of crust with
fork. Bake until golden brown, 35 to 40 minutes. Cool on
wire rack. (If large bubbles form, wait until crust is
fully baked, then gently press on bubbles with kitchen
towel. Bubbles will settle as crust cools.)

STEP BY
STEP: No-Fear Pie Crust

1. Hold the pie
plate up to the light to check the thickness of
the dough; it should be translucent, not opaque.
Pay attention to the curved
edges.

2. Roll the
reserved dough into three 8-inch ropes. Arrange
the ropes around the perimeter of the pie plate,
leaving small (about 1-inch) gaps between them.

3. Squeeze the
ropes together.

4. Create a fluted
edge, dipping your fingers in flour if the dough
is
sticky.

1. Hold the pie
plate up to the light to check the thickness of
the dough; it should be translucent, not opaque.
Pay attention to the curved
edges.

2. Roll the
reserved dough into three 8-inch ropes. Arrange
the ropes around the perimeter of the pie plate,
leaving small (about 1-inch) gaps between them.

3. Squeeze the
ropes together.

4. Create a fluted
edge, dipping your fingers in flour if the dough
is
sticky.

Crust Ingredients:

1 (7-ounce) package (2 2/3 cups) sweetened flaked
coconut

1/4 cup LAND O LAKES® Butter, melted

Filling
Ingredients:

1/2 cup sugar
1/4 cup all-purpose
flour
1/4 teaspoon salt
2 cups
milk
3 eggs, separated
1 teaspoon
vanilla
1 medium banana, sliced

Meringue
Ingredients:

3 reserved
egg whites
6 tablespoons sugar

Directions:
Heat oven to 325°F.
Reserve 1/4 cup coconut; set aside.

Combine remaining coconut and butter in medium
bowl; press onto bottom and up sides of 9-inch pie pan.
Bake for 20 to 25 minutes or until golden brown.

Meanwhile, combine 1/2 cup sugar, flour and salt
in 2-quart saucepan; stir in milk. Cook over medium
heat, stirring constantly, until mixture comes to a full
boil (7 to 8 minutes). Remove from heat. Stir small
amount of milk mixture into egg yolks; return to pan.
Reduce heat to low. Continue cooking until
slightly thickened (1 to 2 minutes). (DO NOT BOIL.) Stir
in vanilla. Pour half of hot filling into baked
crust; cover with banana slices. Top with remaining
filling.

Increase oven temperature to
375°F. Beat egg whites in small bowl at high speed
until foamy. Continue beating, gradually adding 6
tablespoons sugar, until glossy and stiff peaks form.
Spread onto warm filling, sealing to edge of crust.
Sprinkle with reserved coconut.

Bake for 9 to 11
minutes or until lightly browned. Cool 30 minutes at
room temperature. Refrigerate at least 3 hours. Store
refrigerated.

Yield: 8 servings

Source: http://www.landolakes.com

From Pat's Farm in Oklahoma

Pat writes: This recipe
was actually a misunderstanding! I called my
mother one day, MANY years ago, and asked her how she
made her apple
dumplings. This recipe is what I
thought she told me,
however, when she visited and I fixed these for
her she said she had
never made an
apple dumpling that wonderful in her life.

Frozen Mousse
Bars

Raspberry and white chocolate
flavors are the ultimate combination in these make ahead
frozen mousse bars.

Preparation 25
min.

Crust
Ingredients:

1/2 cup matzo meal
1/2 cup potato
starch
1/3 cup firmly packed brown sugar
5
tablespoons cold LAND O LAKES® Butter

Filling
Ingredients:

2 pints raspberry sorbet, softened*
1
(4-ounce) bar white chocolate, chopped**
2 cups LAND
O LAKES® Heavy Whipping Cream

Garnish
Ingredients:

Fresh raspberries
White chocolate
baking bar, shaved for curls**

Directions:
Heat oven
to 350°F. Place all crust ingredients except butter in
food processor bowl fitted with metal blade. Cover;
process until ingredients are blended (30 to 60
seconds). Add butter; process just until mixed. Press
onto bottom of ungreased 13x9-inch baking pan. Bake for
5 to 7 minutes or until light golden brown. Cool
completely.

Spread softened raspberry sorbet evenly
over cooled crust. Freeze until firm (2 hours). Place
white chocolate and 1/2 cup whipping cream in large
microwave-safe bowl. Microwave on HIGH, 1 minute; stir.
Continue microwaving 2 minutes; stir until smooth. Cool
30 minutes or until mixture comes to room temperature.

Beat remaining whipping cream in small
bowl until soft peaks form. Gently stir whipped cream
into white chocolate mixture. Spread over frozen
raspberry sorbet. Freeze until firm (2 hours or
overnight).

Garnish with raspberries and white
chocolate curls just before serving. Store frozen.

*Substitute 2 pints raspberry-flavored
sherbet, ice cream or frozen yogurt.

**Use kosher white chocolate for Passover,
available at specialty food markets.

TIP: White chocolate curls add the
finishing touch as a garnish, and are very easy to make.
Warm 1 (4-ounce) bar white chocolate with hands. Gently
peel chocolate towards you using a vegetable peeler.

Yield: 32 bars

Nutrition Facts (1 bar) Calories: 120,
Fat: 6 g, Cholesterol: 15 mg, Sodium: 25 mg,
Carbohydrates: 15 g, Dietary Fiber: 1 g, Protein: 1 g

Source: http://www.landolakes.com

1 cup
water
1
Tbsp. sugar
1 tsp. salt
2 3/4 cups Gold Medal Better
for Bread
1 1/2 tsp. bread machine yeast

1 egg yolk
1 Tbsp. water

Directions:
Measure
carefully, placing all ingredients except egg yolk and 1
tablespoon water in bread machine pan in the order
recommended by the manufacturer.

Select Dough/Manual cycle. Do
not use delay cycle.

Remove dough from pan,
using lightly floured hands. Cover and let rest 10
minutes on lightly floured surface.

Grease
outsides of six 10-ounce custard cups. Place cups upside
down on ungreased cookie sheet. Divide dough into 6
equal pieces. Roll or pat each piece into 7-inch circle
on lightly floured surface. Shape dough circles over
outsides of cups. Cover and let rise in warm place 15 to
20 minutes or until slightly
puffy.

Heat oven to 375°F. Mix egg
yolk and 1 tablespoon water; brush gently over bread
bowls. Bake 18 to 22 minutes or until golden brown.
Carefully lift bread bowls from custard cups--bread and
cups will be hot. Cool bread bowls upright on wire
rack.

For information on buying or
selling east bay homes, please contact me at
510-429-4800 or send me a note on the form.

Thank you,
Joanne

P.S. Be sure to add us to your
favorite places.

~
Joanne L. Gardiner, Broker,
e-PRO Realtor

Advantage
Realty
3205 Whipple Road - Union City, California
94587

[phone]

San Francisco Bay
Area ~ San Francisco East Bay Real
Estate

web site: http://www.joannegardiner.com

Our
primary realty service areas
in the San Francisco Bay
Area: Hayward, Castro Valley,
Fremont, Newark, Niles, San Leandro, San
Lorenzo, San Ramon, Sunol, Oakland, Foster
City, Burlingame, and San Mateo.

The
types of real estate in which we specialize
are: single family homes, detached homes, attached
homes, duets, condominiums, townhomes, garden
homes, PUDs, manufactured homes, mobile
homes, income property, investment property,
tri-plexes, four-plexes, apartment
property, and special use properties such as
churches for sale.

~ Affiliations ~

For information on buying or
selling east bay homes, please contact me at
510-429-4800 or send me a note on the form.

Thank you,
Joanne

P.S. Be sure to add us to your
favorite places.

~
Joanne L. Gardiner, Broker,
e-PRO Realtor

Advantage
Realty
3205 Whipple Road - Union City, California
94587

[phone]

San Francisco Bay
Area ~ San Francisco East Bay Real
Estate

web site: http://www.joannegardiner.com

Our
primary realty service areas
in the San Francisco Bay
Area: Hayward, Castro Valley,
Fremont, Newark, Niles, San Leandro, San
Lorenzo, San Ramon, Sunol, Oakland, Foster
City, Burlingame, and San Mateo.

The
types of real estate in which we specialize
are: single family homes, detached homes, attached
homes, duets, condominiums, townhomes, garden
homes, PUDs, manufactured homes, mobile
homes, income property, investment property,
tri-plexes, four-plexes, apartment
property, and special use properties such as
churches for sale.

~ Affiliations ~

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