This is an old recipe handed down from grandmother through 3 generations. The ingredient amounts and instructions are scant and will have to be adjusted to your likeing. Sometimes they are served with cottage cheese on the side and nearly always with sauerkraut. This dish forms part of a Ukrainian festive meal. My friend that gave me the recipe did not know the actual name of the dish.
This is a Japanese recipe consisting of sweet dumplings on skewers. These are widely enjoyed in Japan and by...ME..hehe. You often see anime characters munching on these yummies.I have edited thsi recipe, noting that glutinous rice flour is used.
This is a traditional late summer early fall snack, usually served with 'new wine'. It is not a sweet cake, but a nice hearty fall weather dish. I got this off a German website and translated it into English. This recipe is very good, and you will not be disappointed! Good for a potluck, or even a party snack.
Bush tomato (Australian Native food) can taste slightly bitter if the tomatoes are old so a good tip is to serve the scones with cheddar cheese and chutney. Akudjura is an Aboriginal name for bush tomatoes.
Greek New Year Bread is traditionally cut at midnight on New Year's Eve. After baking, a coin is inserted through a slit in the base. The person who finds the coin will have luck in the New Year. Long ago the coin used to be a gold one, then later a silver coin was used. These could be incorporated into the dough before baking. Nowadays because of the nickel content of coins it is undesirable to bake a coin in the cake. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1
I translated this recipe from "Brot Backen," a German language cookbook I acquired while living in Germany. I used to buy this bread weekly from the bakery in our town and had to track down a recipe for it. I will update the measurements for American kitchens once I have tried this. At the bakery they had little bottles of water that they would spray onto the raw dough before baking to make the tops crispy.
Adapted from the cookbook Big Book of Bread Machine Recipes. I make this *dense* (meaning not high rising) bread in the cold months and serve with a hearty stew or soup. Not too sour a loaf of bread either as some black bread can be.
From Libby's newspaper clippings. I haven't tried these yet. They used a compressed cake of yeast and I'm guessing on the flour amount. The old recipes never gave flour amounts. Drat them. 1 tablespoon of salt seems a lot to me; I would cut back on that I think.
(pow day bah-nah-noh) Banana quick breads are widely popular. Americans tend to load theirs with walnuts. This Guatemalan version is distinctive with lime, allspice and cinnamon. Many quick breads are versatile enough to go from the breakfast table to the dinner table; this one is sweet enough to serve as a teacake.
This is the perfect road food, fisherman's lunch, school lunch bread, breakfast ... I can't be without this recipe, given to me long ago by a friend. It definitely does not need butter -- just slice and eat. Please note that this does not pretend to be a low-fat recipe! It is meant for long days away from home, when one slice means sustenance.
I've lived on the Seneca Nation of Indians Reservation now for over 35 years and used to always get this bread when I went to the annual pow wows. This is an authentic Seneca (A tribe of the Iroquois Federation) recipe and is good to eat either warm or cold. I enjoy taking several to work to snack on during the day.