holly@hpfcla.UUCP (09/27/85)
Chocolate Pecan Braid
2 1/2 to 3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 pkg. active dry yeast
3/4 cup milk
1/2 cup sugar
1/4 cup butter or margarine
1/2 tsp. salt
1 egg
1/2 cup finely chopped pecans
Confectioner's Icing
Pecan halves (optional)
Maraschino cherries (optional)
In a large mixer bowl combine 3/4 cup of the flour with cocoa powder and
yeast. Heat milk, sugar, butter or margarine, and salt just till warm
(115 to 120 degrees) and the butter is almost melted; stir constantly.
Add to flour mixture; add egg. Beat with electric mixer on low speed for
1/2 minute, scraping sides of bowl constantly. Beat 3 minutes on high
speed.
Stir in the finely chopped pecans. Using a spoon, stir in as much of the
remaining flour as you can. Turn out onto a lightly floured surface. Knead
in enough of the remaining flour to make a moderately soft dough that is
smooth and elastic (3 - 5 minutes total). Shape into a ball. Place in a
lightly greased bowl; turn once on to grease surface. Cover; let rise in a
warm place till double (about 1 1/2 hours).
Punch the dough down; divide into thirds. Cover and let rest 10 minutes.
Roll each third into a 16-inch long rope. Line up the ropes 1 inch apart
on a greased baking sheet. Braid loosely, beginning in the middle and working
toward the ends. Pinch ends of ropes together and tuck the sealed portion
under the braid. Cover; let rise in a warm place till almost double (about
40 minutes).
Bake in a 325 degrees for 30 to 35 minutes or till done. Cover the bread
with foil the last 10 to 15 minutes to prevent overbrowning. Cool. Drizzle
with Confectioner's Icing. Garnish with pecan halves and maraschino cherries,
if desired. Makes 1 braid.
Confectioner's Icing: In a small mixing bowl stir together 1 cup sifted
powdered sugar, 1/4 tsp. vanilla, and enough milk to make icing of drizzling
consistency (about 1 1/2 tablespoons).
(Braiding from the center avoids stretching and gives a more evenly shaped
braid.)
Cocoa-Raisin Muffins
1 3/4 cups all-purpose flour
1/2 cup sugar
3 T. unsweetened cocoa powder
2 1/2 tsps. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/3 cup chopped nuts
1/3 cup raisins
1 beaten egg
3/4 cup milk
1/3 cup cooking oil
In a medium mixing bowl stir together flour, sugar, unsweetened cocoa powder,
baking powder, cinnamon, and salt; stir in chopped nuts and raisins. Make a
well in the center.
In a small mixing bowl combine the egg, milk, and oil; add all at once to dry
ingredients. Stir just till moistened (batter should be lumpy). Grease 12
muffin cups or line with paper bake cups; fill 2/3 full. Bake in a 400 degree
oven 18 to 20 minutes or till browned. Remove from pans; serve warm. Makes
12.
Chocolate Banana Nut Bread
3 squares (3 ounces) semisweet chocolate (coarsely chopped)
1 1/2 cups all-purpose flour
1 1/4 tsps. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2/3 cup sugar
1/3 cup shortening
2 eggs
1 cup mashed ripe banana (about 2 medium bananas)
1/2 cup chopped nuts
Melt semisweet chocolate; cool. In a small mixing bowl stir together the flour,baking powder, baking soda, and salt; set aside.
In a large mixer bowl beat sugar and shortening with electric mixer on a medium
speed till light, scraping sides of bowl often. Add eggs, one at a time, and
the melted chocolate, beating till smooth and fluffy after each addition.
Alternately add the flour mixture and mashed banana to beaten mixture, beating
till smooth after each addition. Fold in chopped nuts.
Turn batter into 2 lightly greased 7 1/2 x 3 1/2 x 2 inch loaf pans or 1
lightly greased 8x4x2 inch loaf pan.
Bake in a 350 degree oven about 35 minutes for the small loaves, or 45 to
50 minutes for the large loaf, or till a wooden pick inserted near the
center comes out clean.
Cool loaves in pans about 10 minutes. Remove from pans; cool loaves thoroughly
on a wire rack. For easier slicing, wrap the loaves in foil and store
overnight. Makes 2 small loaves or 1 large loaf.
(I think I have some more but I have to find them. Enjoy!)