Zwieback

1 Package (2−1/4 teaspoons) active Dry yeast
1/4 Cup Plus 1/2 teaspoon sugar
1/4 Cup Warm water
1 Cup Plus 2 Tablespoons milk
4 Tablespoon (1/2 stick) butter or Margarine
1/2 Teaspoon Vanilla extract
1/8 Teaspoon Ground mace
1/8 Teaspoon Ground cinnamon
1/8 Teaspoon Ground nutmeg
1 Egg, lightly beaten
3 3/4 Cup All−purpose flour
2 Tablespoon Butter, melted, for glazing
The method for making Zwieback is quite different from that for most other
crackers. "Zwieback" means "twice baked." First you bake a yeast bread,
aromatically flavored with nutmeg, cinnamon, vanilla, and mace. Then you
slice it and slowly dry the slices in a slow oven. For convenience, make the
bread over a two−day period. Bake the bread the first day and dry it the
second. If stored in an airtight container, Zwieback will keep almost
indefinitely. In a small bowl, combine the yeast with 1/2 teaspoon of the
sugar and the warm water. Set aside in a warm place until the mixture starts
to foam, about 5 to 10 minutes. In a small saucepan, mix the milk and the
remaining 1/4 cup of the sugar. Add the 4 Tablespoons butter and heat until
the butter has completely melted. Transfer the mixture to a bowl and allow
to cool to lukewarm. In a large bowl or in the food processor, combine the
cooled milk mixture with the yeast mixture. Stir in the vanilla. Add the
mace, cinnamon, and nutmeg and mix well. Beat in the egg. Slowly add the
flour, adding just enough to make a smooth dough that is not sticky. If
mixing by hand, the dough will become too stiff to stir, and you should
knead in the last of the flour with your fingers. Then knead well for at
least 5 minutes, forming the dough into a ball. If using a food processor,
pulse until the dough comes together in a ball. Place the dough in a large,
lightly oiled bowl and turn it over to coat all sides. Cover with a damp
towel and set the dough in a warm place until it has doubled in bulk, about
1−1/2 to 2 hours. Punch the dough down and knead a few strokes. Cover and
allow the dough to double in size again, 30 to 45 minutes. Punch the dough
down and turn it out onto a lightly floured surface or pastry cloth. Knead
about 30 seconds to remove the air. Divide the dough into 3 equal portions.
With your hands, roll each into a smooth cylinder or loaf about 2 inches
thick and 9 inches long. Place the loaves crosswise on a lightly greased or
parchment−lined baking sheet, leaving at least 3 inches between the loaves.
Brush all exposed surfaces of each loaf with the melted butter. Set the
baking sheet in a warm place and let the loaves rise until doubled in bulk,
about 30 minutes. Preheat the oven to 375F. Bake the risen loaves for 25 to
30 minutes, or until the bottoms are reddish brown and make a hollow sound
when thumped. Allow the loaves to cool thoroughly on racks. Preheat the oven
to 200F. Cut the cooled loaves into 1/2−inch slices. Place the slices flat
on the baking sheet and allow them to dry out in the oven for 45 to 60
minutes, or until thoroughly dry. Check occasionally and turn the slices
over as they dry on one side. When dry, raise the oven temperature to 300F.
for 10 to 20 minutes to brown the Zwieback slightly. Cool on a rack. Yield:
40−50.

York Peppermint Patties

1 (14−ounce) can Eagle Brand Sweetened Condensed Milk
1 tablespoon peppermint extract
green or red food coloring, optional
6 cups confectioners' sugar
Additional confectioners' sugar
1 − 16 oz. bag semi−sweet chocolate chips
In large mixer bowl, combine Eagle Brand, extract and food coloring if
desired. Add 6 cups sugar; beat on low speed until smooth and well blended.
Turn mixture onto surface sprinkled with confectioners sugar. Knead lightly
to form smooth ball. Shape into 1−inch balls. Place 2 inches apart on wax
paper−lined baking sheets. Flatten each ball into a 1 ½−inch patty. Let dry
1 hour or longer; turn over and let dry at least 1 hour.Melt the chocolate
chips in a microwave set on high for 2 minutes. Stir halfway through the
heating time. Melt thoroughly, but do not overheat. Melting the chocolate
chips can also be done using a double−boiler over low heat. With fork, dip
each patty into warm chocolate (draw fork lightly across rim of pan to
remove excess coating). Invert onto wax paper−lined baking sheets; let stand
until firm. Store covered at room temperature or in refrigerator.

Worcestershire Sauce

1 Tablespoon Olive oil
6 Ounce Peeled fresh horseradish chopped
2 Medium White onions; chopped
3 Tablespoon Minced jalapeno pepper
3 Tablespoon Minced garlic
1 Teaspoon Coarsely ground black pepper
2 Cups Water
4 Cup Distilled white vinegar
1 Cup Molasses
2 Cup Dark corn syrup
1 Ounce Chopped anchovy fillets, drained
12 Whole cloves
1 Tablespoon Salt
1 Lemon; peeled
In a medium saucepan, heat oil over medium heat and add horseradish, onions,
pepper and garlic. Saute until translucent, 5 to 8 minutes. Add all other
ingredients. Bring to a boil. Turn heat down, and simmer 1 hour.
Strain through a double thickness of cheesecloth and store in a wooden cask,
if possible. This is best if allowed to mature about a month before using.

Wonder Bread

1 1/4 cups water
4 1/2 teaspoons dry yeast
2 tablespoons sugar
2 teaspoons salt
1/4 cup unsalted butter − melted
4 cups unbleached all−purpose flour
1/4 cup semolina
(or, another 1/4 cup all−purpose or bread flour)
melted butter for glazing
Process ingredients on the dough cycle in your machine.
Gently deflate dough. Form into an oblong loaf and place in a
lightly greased 9" x 5" loaf pan. Place entire affair in a large
plastic bag. Allow to rise until the dough is about 1 inch
above pan rim. Brush with melted butter.
Preheat oven to 350F.
Bake 30 to 35 minutes until evenly browned.

Wicker's BBQ Sauce

1 1/4 cups Cider vinegar
1 tsp. black pepper
2 1/2 tsp. salt
1 1/2 tsp. sugar
4 tsp. chili powder
1 tsp. dry mustard
1 tsp. paprika
1/2 tsp. ground cumin
Combine all ingredients and cook for 5−10
minutes to dissolve spices. Use as a marinade
and basting with your favorite BBQ recipe.

White Castle Sliders

Get a pound of 85% lean ground beef, and divide into 16 equal sized pieces.
Form each into a 2−1/2 inch square patties. Do this on waxed paper. Make
the patties very thin. Then "cookie−cut" five holes in each pattie.
(the pattern should resemble 5 on a dice) A CLEAN pen cap works nicely.
Freeze these 16 patties. (It'll make it easier later)
BUNS: the buns are also small. My grocer has dinner rolls the exact size
I need, but you might have to create your own using hot dog buns. One
hot−dog bun makes two White Castle buns. Simply cut in half (through top
and bottom) and then cut off the rounded sides to make them square.
COOKING: This is key. You need to finely chop a medium white onion.
On a pre−heated 375 degree electric griddle, lay about 1−1/2 Tablespoons
of onion for each patty you want to cook (generously spray with non−stick
spray like Pam first) The onions should only be "one deep" if you will.
Immediately place frozen patty directly on top of onions and press down.
Cook for about 4 minutes right on top of the onions. The holes in the beef
will allow the steam to cook the top side. (You don't flip)
Add a dash of salt and a pinch of pepper to each patty while they cook.
Remove and place on UNTOASTED buns.

Wheat Thins

1 3/4 cup Whole wheat flour
1 1/2 cup White flour
1/3 cup Oil
3/4 teas. Salt
1 cup Water
1. In large mixing bowl, combine the flours and thoroughly mix.
2. In separate bowl blend the oil, salt, and water.
3. Add liquid mixture to dry, mixing well but as little as possible.
4. Roll as thin as possible on unoiled cookie sheet − not more than 1/8"
thick. Mark with knife for size crackers desired, but do not cut
through. Prick each cracker a few times with fork. Sprinkle lightly
with salt or onion salt, if desired.
5. Bake at 350F until crisp and light brown, about 30 minutes.
6. When cool, separate into individual crackers.