DAY Recipe

A unique no-knead loaf developed for baking in coffee cans to create that special mushroom shape, this white bread is a savory loaf that fills the
kitchen with an incredible aroma while it bakes. Since it takes only one rise in the molds, you can plan on 2 hours from mixing to table. In my travels [...]

(Editor’s Note: As of 2/27/01 ingredient quantities were adjusted for this recipe. It now works wonderfully.)
If you want to make savory waffles, add about 3/4 cup finely grated
Parmigiano Reggiano or hard sheep’s milk cheese and omit the sugar.

Makes batter [...]

INGREDIENTS

1/2 lb shrimp , peeled and deveined
1/2 cup oil
1 egg , beaten
1 cup all-purpose flour
1/2 cup milk
3/4 teaspoon seasoning salt
1/4 teaspoon salt

DIRECTIONS

2 quarts Oil for deep frying.
Preheat oil to 350 degrees. Combine ½ cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended.
Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown. [...]

INGREDIENTS

3 eggs
1 cup buttermilk
1 cup milk
1/3 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter , melted

DIRECTIONS

Preheat oven to 400F and set baking 8" square baking pan in the oven to heat.

Beat eggs; add buttermilk, and milk.

Beat well.

Sift dry ingredients together; add to milk mixture along with the butter.

Grease the heated pan, pour in batter and bake until set in center, about an hour.

Serve at once.

INGREDIENTS

3 eggs
1/2 teaspoon salt
2 1/8 cups flour
2 cups milk
1/4 cup melted butter

DIRECTIONS

Beat eggs and salt. Add flour alternately with milk, beating with electric mixer or whisk until smooth. Stir in melted butter.

Allow crepe batter to stand for an hour or more in the refrigerator before cooking. The flour may expand and some of the bubbles will collapse. The batter should be the same thickness as [...]