Blue Cheese Salad Dressing Recipe

1 tablespoon sour cream
2 teaspoons mayonnaise
2 teaspoons heavy cream
1 tablespoon blue cheese
1 teaspoon powdered ranch dressing mix.

How to Prepare:
Mix all together and chill before serving.

Wonder Bread Recipe

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.

Worcestershire Sauce Recipe

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.

York Peppermint Patties Recipe

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.

Zwieback Recipe

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.