Big Sur Carrot Tangerine Bread Recipes

BIG SUR CARROT TANGERINE BREAD

Steps:

• Preheat oven to 350º.
• Grease and flour 2 bread pans.
• In a separate bowl combine flour, baking powder, baking soda, salt and cinnamon.
• Beat eggs and sugar until thick and light colored.
• Add oil and beat hard until volume is doubled.
• Add vanilla, tangerine juice and zest;
• fold in grated carrots.
• Stir dry ingredients into wet and continue stirring until smooth and well combined.
• You may enhance the flavor by adding ½ cup: shredded coconut, diced dry apricots, raisins or nuts (finely chopped).
• Fill pans no more than 2/3 full and bake 50-60 minutes.
• Let stand in pans for 10 minutes - cool on sides completely.
• Wrap tightly in plastic or place in air-tight plastic bag and let stand at room temperature overnight before slicing - this will retain moistness and extend life. Enjoy!

PINEAPPLE CARROT BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, beat eggs; add carrots, oil, pineapple and vanilla. Stir into the dry ingredients just until moistened. Fold in nuts. , Spoon into two greased and floured 8x4-in. loaf pans. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , If glaze is desired, combine confectioners' sugar and milk; drizzle over loaves.

OUTRAGEOUSLY EASY BIG BREAD

Steps:

• This recipe can be halved to make one loaf.
• Combine yeast and warm water in a small bowl without stirring, set aside.
• Sir together hot water, sugar and salt in a mixing bowl until dissolved. Add first 3 cups of flour and mix.
• Pour oil and yeast into bowl. Add remaining 3 cups of flour and mix well. Cover the bowl with towel and set aside to rise for at least 45 minutes.
• On a lightly floured surface, divide the dough into half. Shape into loaf and place on ungreased cookie sheet. Cover the dough with a towel and set aside to rise again for at least 45 minutes.
• Bake in a 375 degree oven for 23 minutes.

MINIATURE AUSTRIAN SACHERTORTE

Steps:

• Preheat the oven to 350F and place the rack in the center position. Generously butter a 12-muffin tin.
• In a large bowl using an electric mixer, beat the butter and superfine sugar until creamy, about 2 minutes. Melt 7 ounces of the chocolate and add it to the butter mixture, then add the flour and mix until well blended. Add the yolks of 6 of the eggs, one at a time, beating well after each addition. Reserve the extra 2 yolks for another use.
• In a separate bowl using an electric mixer, beat the 8 egg whites until stiff peaks form. Gradually add the egg whites to the chocolate batter, a little at a time, until just incorporated.
• Divide the mixture into the prepared muffin pan and bake until a toothpick comes out clean, about 25 minutes.
• Allow to cool before serving.
• Meanwhile, for the icing, in a medium saucepan over medium heat, melt the granulated sugar in 1/3 cup water. Melt the remaining chocolate and add it to the sugar syrup, and bring the icing to a low boil. Stir with a wooden spoon for about 2 minutes, or until icing is glossy. Add a few drops of boiling water if the icing becomes too thick or to dissolve any sugar crystals that might form.
• In a small saucepan over medium heat, heat the apricot jam and Cointreau until warm.
• To serve, spoon the apricot sauce onto each serving plate and top with a muffin. Ice the muffins with the chocolate icing and top with a dollop of whipped cream.