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90: \begin{document}
91:  \title{GDQ Cookbook}
92:  \gtitle{GDQ Cookbook}
93:  \author{Friends of GDQ}
94:  \subtitle{}
95:  \date{}
96:  \gdate{}
97:  \copyright{CCL, Wellington, New Zealand}
98:  \reserved{\somerightsreserved}
99:  \typeset{\href{http://www.qdk.org/pmwiki/index.php?n=GDQCookbook.Trail2}{\ttfamily http:\discy{/}/www\discy{.}qdk\discy{.}org\discy{/}pmwiki\discy{/}index\discy{.}php\discy{?}n\discy{=}GDQCookbook\discy{.}Trail2}}
100: \frontmatter
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111: \begin{centering}
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113: \begin{minipage}[b]{.8\textwidth}
114: \small
115: 
116: \setlength{\parskip}{0.5\baselineskip plus .2ex minus .1ex}
117: 
118: 
119: \par Copyright \textcopyright{} 2011 the Main wiki and its contributing authors.
120: 
121: 
122: \par Printed materials are published under a Creative Commons 3.0 Licence.
123: 
124: 
125: \par This document is made available under the terms of the Creative Commons Attribution\char21 ShareAlike 3.0 New Zealand Licence(approve sites). You may also choose to receive  the document under the terms of any other copyleft licence, such as the GNU Free Documentation Licence(approve sites). You may:
126: 
127: 
128: \medskip \par 
129: \begin{compactenum}
130: 
131: \item make and distribute \emph{verbatim copies} of these pages, provided that the copyright notice and this permission notice are preserved on all copies
132: 
133: \smallskip \item copy and distribute \emph{modified versions} of these pages under the conditions for verbatim copies, provided that the entire resulting derived work is distributed under the terms of a permission notice identical to this one
134: 
135: \smallskip \item copy and distribute \emph{translations} of these pages into another language, under the above conditions for modified versions
136: \end{compactenum}
137: 
138: \medskip \par \noindent This document is distributed in the hope that it will be useful, but without any warranty; without even the implied warranty of merchantability or fitness for a particular purpose.
139: 
140: 
141: \medskip 
142: \begin{center}
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147: \medskip \par Typeset by Wikipublisher
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162: \markboth{\contentsname}{}
163: \booktoc
164: 
165: \mainmatter
166: 
167: \pagestyle{normal}
168: 
169: 
170: \chapter{Breads \& Rolls}\label{wikipublisher.top}%
171: \label{wikipublisher.1}
172: \minitoc
173: 
174: 
175: \section{Carolyn's Cinnamon Rolls}\label{wikipublisher.1.1}
176: \renewcommand{\tabcolsep}{4pt}
177: \needspace{3\baselineskip}
178: 
179: \begin{longtable}{l}
180: \toprule
181: {\small 
182: \begin{minipage}[t]{0.964\linewidth}
183: {\raggedright
184: 
185: \setlength{\parskip}{0.5\baselineskip plus .2ex minus .1ex}
186: 
187: 
188: \begin{center}
189: {\Large \textbf{Carolyn{\mbox{\char92{}}}'s Cinnamon Rolls}}
190: \emph{12\char21 16 rolls}
191: \emph{Carolyn Eshelman}
192: 
193: \end{center}
194: 
195: \par 4 cups flour (approximate)
196: 3/4 cup mik powder (I often omit this)
197: 1 tablespoon dry active yeast
198: 1 teaspoon salt
199: 3 tablespoons sugar
200: 3 tablespoons oil
201: 1 1/2 cup warm water
202: butter
203: cinnamon
204: brown sugar
205: 
206: \par Add yeast to warm water (unless putting in fridge overnight).  Combine 2 cups of flour, milk powder, salt, and sugar and mix well. Add yeast and water. Beat until smooth.  Gradually add rest of flour.
207: Knead till dough is smooth and elastic.  Roll out dough to 1/4 inch thick rectangle.  Spread with butter.  Sprinkle with brown sugar and cinnamon.
208: Roll up like a jelly roll. Cut in 3/4 inch pieces.
209: Place in greased baking dish close together but not touching.  Allow rolls to rise until double.
210: Bake at 400 F (205 C) for 20 minutes or until golden brown. 
211: 
212: \par Drizzle with glaze made of powdered sugar, 1/8 teaspoon vanilla and a bit of milk.
213: \emph{I often prepare this the night before using cold water.  I put the rolls in the fridge to rise overnight.  In the morning, pull out of the fridge and into the oven for warm cinnamon rolls for breakfast!{}}\\
214: 
215: \par\vspace{2mm}}
216: \end{minipage}}\tabularnewline
217: \bottomrule
218: \end{longtable}
219: \medskip
220: \addtocounter{table}{-1}
221: 
222: \normalsize%
223: 
224: 
225: \section{Beer and Cheese Bread}\label{wikipublisher.1.2}
226: \renewcommand{\tabcolsep}{4pt}
227: \needspace{3\baselineskip}
228: 
229: \begin{longtable}{l}
230: \toprule
231: {\small 
232: \begin{minipage}[t]{0.964\linewidth}
233: {\raggedright
234: 
235: \setlength{\parskip}{0.5\baselineskip plus .2ex minus .1ex}
236: 
237: 
238: \begin{center}
239: {\Large \textbf{Beer and Cheese Bread}}
240: \emph{Makes 1 loaf}
241: \emph{Jane Waites}
242: 
243: \end{center}
244: 
245: \par 500g self-{}raising flour (3 3/4 cups and 2 T)
246: 1/2 tsp salt
247: 125g cheddar, cut into small cubes (1/4 lb)
248: 340ml beer (a can in South Africa, slightly less than a full can here in the UK)(1 1/2 cups)
249: 50ml water (1/4 cup)
250: 1Tbsp fresh thyme
251: 50ml sesame or sunflower seeds (1/4 cup)
252: Maldon salt to sprinkle on top
253: 
254: \par Pre-{}heat the oven to 180C.  Grease a small loaf tin.
255: Sift flour and salt together in a mixing bowl.  Stir in the beer, cheese, water and thyme.  You can add a little water if the dough is too dry.  Mix until all the flour has been moistened and the dough forms a cohesive mass.
256: Transfer the dough to the loaf tin, sprinkle with seeds and Maldon salt and place in the pre-{}heated oven.
257: Test with a skewer after about one hour when the top is golden brown -{} if the skewer comes out clean, remove from oven. Serve with plenty of butter. 
258: 
259: \par \emph{Leave to cool for 10 minutes or so before you slice!{}!{}  I was in too much of a hurry to get at that glorious-{}smelling loaf and ended up shredding one end in my haste ;-{})}\\
260: 
261: \par\vspace{2mm}}
262: \end{minipage}}\tabularnewline
263: \bottomrule
264: \end{longtable}
265: \medskip
266: \addtocounter{table}{-1}
267: 
268: \normalsize%
269: 
270: 
271: \section{Banana Coffee Cake Muffins}\label{wikipublisher.1.3}
272: \renewcommand{\tabcolsep}{4pt}
273: \needspace{3\baselineskip}
274: 
275: \begin{longtable}{l}
276: \toprule
277: {\small 
278: \begin{minipage}[t]{0.964\linewidth}
279: {\raggedright
280: 
281: \setlength{\parskip}{0.5\baselineskip plus .2ex minus .1ex}
282: 
283: 
284: \begin{center}
285: {\Large \textbf{Banana Coffee Cake Muffins}}
286: \emph{24 muffins}
287: \emph{Maureen Horton}
288: 
289: \end{center}
290: 
291: \par 1 cup butter or margarine, softened
292: 1 1/4 cup sugar
293: 1 egg
294: 
295: \par 1 tablespoon instant coffee
296: 1 tablespoon hot water
297: 1 1/3 cup ripe bananas, mashed
298: 
299: \par 2 1/2 cups flour
300: 1 teaspoon baking powder
301: 1/2 teaspoon baking soda
302: 1/2 teaspoon salt
303: 
304: \par 1 cup chocolate chips
305: 
306: \par Cream first 3 ingredients.  Combine coffee, water and bananas.  Mix well, then add to first ingredients.  Combine flour, baking powder, soda and salt.  Slowly add to previous mixture. Beat till smooth.  Stir in chocolate chips. Put in greased muffin tins.
307: Bake at 350 F for 15\char21 20 minutes.
308: 
309: \par\vspace{2mm}}
310: \end{minipage}}\tabularnewline
311: \bottomrule
312: \end{longtable}
313: \medskip
314: \addtocounter{table}{-1}
315: 
316: \normalsize%
317: 
318: 
319: \section{Beer Bread (2)}\label{wikipublisher.1.4}
320: \renewcommand{\tabcolsep}{4pt}
321: \needspace{3\baselineskip}
322: 
323: \begin{longtable}{l}
324: \toprule
325: {\small 
326: \begin{minipage}[t]{0.964\linewidth}
327: {\raggedright
328: 
329: \setlength{\parskip}{0.5\baselineskip plus .2ex minus .1ex}
330: 
331: 
332: \begin{center}
333: {\Large \textbf{Beer Bread (2)}}
334: \emph{Makes 1 Loaf}
335: \emph{Jane Waites}
336: 
337: \end{center}
338: 
339: \par 3 cups all-{}purpose flour
340: 1 tablespoon granulated sugar
341: 1 teaspoon salt
342: 1 tablespoon baking powder (make sure it's fresh!{})
343: 2 tablespoons chopped fresh dill (or 2 teaspoons dried)
344: 1 cup finely grated sharp cheddar cheese
345: 12 ounces beer
346: 
347: \par Optional glaze: 1 egg \& 2 teaspoons water, beaten
348: 
349: \par Heat oven to 375 degrees. Combine flour, sugar, salt, baking powder, dill, and cheddar in a large mixing bowl. Slowly stir in beer and mix just until combined. Batter will be thick. Spread in a greased 8-{}inch loaf pan, brush with egg glaze if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.
350: 
351: \par Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes. Serve warm or at room temperature.
352: 
353: \par\vspace{2mm}}
354: \end{minipage}}\tabularnewline
355: \bottomrule
356: \end{longtable}
357: \medskip
358: \addtocounter{table}{-1}
359: 
360: \normalsize%
361: 
362: 
363: \section{Chocolate Chip Banana Muffins}\label{wikipublisher.1.5}
364: \renewcommand{\tabcolsep}{4pt}
365: \needspace{3\baselineskip}
366: 
367: \begin{longtable}{l}
368: \toprule
369: {\small 
370: \begin{minipage}[t]{0.964\linewidth}
371: {\raggedright
372: 
373: \setlength{\parskip}{0.5\baselineskip plus .2ex minus .1ex}
374: 
375: 
376: \begin{center}
377: {\Large \textbf{Chocolate Chip Banana Muffins}}
378: \emph{16 muffins}
379: \emph{Carla Gray}
380: 
381: \end{center}
382: 
383: \par 1\char21 3/4 cup all-{}purpose flour
384: 3/4 cup sugar
385: 1 tsp baking powder
386: 1 tsp baking soda
387: 1/2 tsp salt
388: 1 egg
389: 1/2 cup vegetable oil
390: 1/2 cup banana yogurt 
391: 1 tsp vanilla extract
392: 1 cup mashed banana
393: 3/4 cup chocolate chips or chopped Milka milk chocolate bar
394: 
395: \par Preheat oven to 350 degrees F.  Lightly grease or line muffin pans.  In a large bowl, combine flour, sugar, baking powder, baking soda and salt.  In another bowl, combine egg, oil and yogurt.  Stir into dry ingredients just until moistened.  Fold in bananas and chocolate.  Fill muffin cups two-{}thirds full.  Bake for 22\char21 25 minutes or until a toothpick comes out clean.  Cool 5 minutes before removing from pans to wire rack.
396: 
397: \par \emph{Melt in your mouth delicious!{}}\\
398: 
399: \par\vspace{2mm}}
400: \end{minipage}}\tabularnewline
401: \bottomrule
402: \end{longtable}
403: \medskip
404: \addtocounter{table}{-1}
405: 
406: \normalsize%
407: 
408: 
409: \section{Wendi's Caramel Apple Bread}\label{wikipublisher.1.6}
410: \renewcommand{\tabcolsep}{4pt}
411: \needspace{3\baselineskip}
412: 
413: \begin{longtable}{l}
414: \toprule
415: {\small 
416: \begin{minipage}[t]{0.964\linewidth}
417: {\raggedright
418: 
419: \setlength{\parskip}{0.5\baselineskip plus .2ex minus .1ex}
420: 
421: 
422: \begin{center}
423: {\Large \textbf{Wendi{\mbox{\char92{}}}'s Caramel Apple Bread}}
424: \emph{Makes 2 loafs or about 18 muffins}
425: \emph{Julie Grimes}
426: 
427: \end{center}
428: 
429: \par 3 cups flour tipo \ifmmode \hat{a}\else \^{a}\fi \replacechar \replacechar 00\ifmmode \hat{a}\else \^{a}\fi \replacechar \replacechar{}
430: 1 teaspoon salt
431: 1 cup sugar
432: 1 cup brown sugar
433: 1 cup vegetable oil
434: 1 teaspoon baking soda
435: 2 teaspoons ground cinnamon
436: 3 eggs, slightly beaten
437: 3 teaspoon vanilla extract
438: 4 apples, Pippin or Granny Smith
439: 
440: \par Add all dry ingredients, except sugars, together into a large bowl and mix well together.  In a medium bowl add eggs, oil, vanilla and sugars.  Cream together until well blended.  Peel, core and slice apples into small pieces (about 1/4'' -{} 6.5 mm).  Add wet ingredients and prepared apples to dry ingredients and blend together with spoon or mixer on medium speed until just mixed, do not over mix ingredients.  Should look like a thick sugary mixture.  Spoon into 2 greased loaf pans for bread or prepared muffin pan (apporximately 18 muffins). 
441: 
442: \par Bake at 180C for 1 hour for loaf, or approximately 15\char21 20 minutes for muffins.
443: 
444: \par\vspace{2mm}}
445: \end{minipage}}\tabularnewline
446: \bottomrule
447: \end{longtable}
448: \medskip
449: \addtocounter{table}{-1}
450: 
451: \normalsize%
452: 
453: 
454: \section{Golden Sweet Cornbread}\label{wikipublisher.1.7}
455: \renewcommand{\tabcolsep}{4pt}
456: \needspace{3\baselineskip}
457: 
458: \begin{longtable}{l}
459: \toprule
460: {\small 
461: \begin{minipage}[t]{0.964\linewidth}
462: {\raggedright
463: 
464: \setlength{\parskip}{0.5\baselineskip plus .2ex minus .1ex}
465: 
466: 
467: \begin{center}
468: {\Large \textbf{Golden Sweet Cornbread}}
469: \emph{12 Servings}
470: \emph{Melodye Bowers}
471: 
472: \end{center}
473: 
474: \par 1 cup flour 
475: 1 cup cornmeal 
476: 2/3 cup sugar 
477: 1 teaspoon salt 
478: 3 1/2 teaspoons baking powder 
479: 1 whole egg 
480: 1 cup milk 
481: 1/3 cup vegetable oil 
482: 
483: \par Preheat oven to 400 degrees F (200 degrees C).  Spray or lightly grease a 9 inch round cake pan.
484: In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
485: Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
486: 
487: \par\vspace{2mm}}
488: \end{minipage}}\tabularnewline
489: \bottomrule
490: \end{longtable}
491: \medskip
492: \addtocounter{table}{-1}
493: 
494: \normalsize%
495: 
496: 
497: \section{Beer Bread}\label{wikipublisher.1.8}
498: \renewcommand{\tabcolsep}{4pt}
499: \needspace{3\baselineskip}
500: 
501: \begin{longtable}{l}
502: \toprule
503: {\small 
504: \begin{minipage}[t]{0.964\linewidth}
505: {\raggedright
506: 
507: \setlength{\parskip}{0.5\baselineskip plus .2ex minus .1ex}
508: 
509: 
510: \begin{center}
511: {\Large \textbf{Beer Bread}}
512: \emph{}
513: \emph{Jane Waites}
514: 
515: \end{center}
516: 
517: \par 3 cups flour (sifted) 
518: 3 teaspoons baking powder (omit if using Self-{}Rising Flour) 
519: 1 teaspoon salt (omit if using Self-{}Rising Flour) 
520: 1/4 cup sugar 
521: 1 (12 ounce) can beer (bottle of Tirana beer!{})
522: 1/2 cup melted butter (1/4 cup will do just fine) 
523: 
524: \par Preheat oven to 375 degrees. Mix dry ingredients and beer. Pour into a greased loaf pan. Pour melted butter over mixture. Bake 1 hour, remove from pan and cool for at least 15 minutes.
525: 
526: \par Flavour Variations 
527: 
528: \begin{compactitem}
529: 
530: \item Garlic \& Herb**: Add 1 teaspoon dried rosemary, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and 2 minced garlic cloves (or 1 teaspoon garlic flakes) to the basic mix. For fresh herbs, use 1 chopped Tablespoon of each.
531: 
532: \smallskip \item Dill \& Chive**: Add 2 Tablespoons chopped fresh dill (or 2 teaspoons dried dill) and 1/4 cup chopped fresh chives to the basic mix.
533: 
534: \smallskip \item Rosemary \& Feta**: Add 2 Tablespoons chopped fresh rosemary and 3/4 cup crumbled feta cheese (about 4 ounces) to the basic mix.
535: 
536: \smallskip \item Italian**: Add 1 teaspoon each dried basil and oregano (or 1 Tablespoon each chopped fresh basil and oregano), 2 minced cloves of garlic, and 1/2 cup finely grated parmesan or romano cheese to the basic mix.
537: \end{compactitem}
538: 
539: \par \noindent Other Additions: Any dried or fresh herbs; 1/2 cup freshly grated asiago (or other hard cheese); 1/2 cup finely chopped onion, 1/2 cup chopped scallions; 1/2 cup chopped fresh parsley, 1/2 cup whole wheat flour or 1/2 cup oats in place of 1/2 cup of the all-{}purpose flour. Or practically anything else you can think of\char22 just use your imagination.
540: 
541: \par\vspace{2mm}}
542: \end{minipage}}\tabularnewline
543: \bottomrule
544: \end{longtable}
545: \medskip
546: \addtocounter{table}{-1}
547: 
548: \normalsize%
549: 
550: 
551: \section{Scones}\label{wikipublisher.1.9}
552: \renewcommand{\tabcolsep}{4pt}
553: \needspace{3\baselineskip}
554: 
555: \begin{longtable}{l}
556: \toprule
557: {\small 
558: \begin{minipage}[t]{0.964\linewidth}
559: {\raggedright
560: 
561: \setlength{\parskip}{0.5\baselineskip plus .2ex minus .1ex}
562: 
563: 
564: \begin{center}
565: {\Large \textbf{Scones}}
566: \emph{Serves 8}
567: \emph{Nikki Doci}
568: 
569: \end{center}
570: 
571: \par 1 \ifmmode \hat{A}\else \^{A}\fi \textthreequarters{} cups all purposed flour*
572: 3 tablespoons sugar
573: 2 \ifmmode \hat{A}\else \^{A}\fi \textonehalf{} teaspoons baking powder 
574: \ifmmode \hat{A}\else \^{A}\fi \textonehalf{} teaspoon salt
575: 1/3 cup firm butter or stick margarine
576: 1 large egg beaten
577: \ifmmode \hat{A}\else \^{A}\fi \textonehalf{} cup currants or raisins
578: 4 to 6 tablespoon half \& half
579: Additional half \& half
580: White coarse sugar crystals (decorating sugar) or granulated sugar
581: 
582: \begin{compactitem}
583: 
584: \item If using self-{}raising flour, omit baking powder and salt. 
585: \end{compactitem}
586: 
587: \medskip \par \noindent Heat oven to 400\ifmmode \hat{A}\else \^{A}\fi \textordmasculine{}
588: Mix flour, 3 tablespoons sugar, baking powder and salt in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in egg, currants and just enough of the 4\char21 6 tablespoons half \& half so dough leaves side of bowl. 
589: Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Roll or pat into 8-{}inch circle on ungreased cookie sheet. Cut into 8 wedges with sharp knife that has been dipped in flour, but do not separate wedges. Brush with additional half \& half, sprinkle with crystal sugar. 
590: Bake 14 to 16 minutes or until golden. Immediately remove from cookie sheet, carefully separate wedges. Serve warm. 
591: 
592: \par LEMON POPPY SEED SCONES: Omit currants. Stir in 1 tablespoon grated lemon peel and 1 tablespoon poppy seed with the egg.
593: SPICY FRUIT SCONES: Add \ifmmode \hat{A}\else \^{A}\fi \textthreequarters{} teaspoon ground cinnamon and 1/8 teaspoon ground cloves with the flour. Substitute finely chopped dried apricots, figs or dates for the currants if desired.  
594: Original recipe: Betty Crocker
595: 
596: \par\vspace{2mm}}
597: \end{minipage}}\tabularnewline
598: \bottomrule
599: \end{longtable}
600: \medskip
601: \addtocounter{table}{-1}
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610: \forceevenlast
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616: 
617: \begin{small}
618: 
619: \setlength{\parskip}{0.5\baselineskip plus .2ex minus .1ex}
620: 
621: 
622: \par Copyright \textcopyright{} 2011 the Main wiki and its contributing authors\hskip0.056em\char22 \hskip0.056emAttribution\char21 ShareAlike
623: 
624: 
625: 
626: \noindent\hspace{\stretch{0.8089}} \hrulefill \hspace{\stretch{0.8089}}
627: \medskip
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630: \bigskip \par \noindent \href{http://www.qdk.org/pmwiki/index.php?n=GDQCookbook.Trail2}{\ttfamily http:\discy{/}/www\discy{.}qdk\discy{.}org\discy{/}pmwiki\discy{/}index\discy{.}php\discy{?}n\discy{=}GDQCookbook\discy{.}Trail2}
631: 
632: \par Page collection published April 20, 2011, at 03:59 PM \textparagraph{} Typeset by Wikipublisher
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634: 
635: \end{small}
636: \end{minipage}
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638: 
639: \cleardoublepage\thispagestyle{empty}\mbox{}\cleardoublepage
640: 
641: \end{document}
642:   
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