INGREDIENTS:

- two pounds clam meat, chopped
- one clove garlic, minced
- .5 each onion, small, chopped fine
- .5 tablespoon olive oil
- .5 teaspoon oregano, fresh
- .5 teaspoon basil, fresh
- one pinch salt, to taste
- one pinch pepper, to taste
- .5 teaspoon crushed red pepper, to taste
- .25 cup Parmesan cheese
- four slices white bread

METHOD:

1. Mix all together make sure it is soupy. Stuff shells. Ground tomatoes Parmesan cheese on top little oil on top.

2. Bake 45 minutes at 375°

3. Should be dark brown

SOURCE: Charlie Malonson

Recipe By: Charlie’s

Ingredients:

2.5 quarts buttermilk
4 tablespoons vanilla
04 ounces salad oil
1.75 pounds sugar
2 pounds bread flour
2 . 125 pounds cake flour
2 teaspoons salt
4 teaspoons baking powder
2 tablespoons ground ginger
2 tablespoons nutmeg
4 teaspoons baking soda

Directions:

1. In a 20 quart mixer with paddle, set on first speed mix for 10 minutes.

2. Sift all dry ingredients together at slowly to a mix being careful not to over mix. The batter should sit to give time for the leavening agents to work it should get all bubbly and begin to rise approximately one hour. Beat the batter down and then use.

3. Using a pancake dropper with a donut setting of number four, dropped into preheated frying oil at a temperature of 350°. watch donuts to ensure that they do not over-cook when they are golden brown turn them till they are golden brown on the opposite side. I do suggest, doing one donut first and then checking to make sure that it’s cooked through. Doing this you should keep track of approximately how much time it takes.

Summary:

Over Baking (imp) the flavor of chocolate. (Do not over Bake)

Ingredients:

1 cup shortening
2 cups sugar
2 each egg
1 cup sour milk, buttermilk
2 teaspoons vanilla
.5 cup cocoa powder
.25 teaspoon salt
2.5 cups flour
2 teaspoons baking soda
1 cup water, boiling

Directions:

Place shortening, sugar, eggs, sour milk, and vanilla in large bowl stir well. Sift dry ingredients three times the cocoa, salt an flour, soda. Add the boiling water, to first mixture & beat throughly until smooth. Bake 350 deg. oven. Grease & flour pan for 40-45 min – or 8 in large pans

Notes:

The recipe is worded exactly as it was handed down to me many years ago. Although simple I have had Professional Bakers have trouble perfecting it. It was originally designed for no machinery, only bowl and spoon for that is what Grammy had in her tool box. I last made it with peanut butter filling and marshmallow frosting.

Scali Bread

Biga
120 g King Arthur Organic Select Artisan Flour
75 g Water
⅛ teaspoon Instant Yeast
Final Dough
240 g King Arthur Organic Select Artisan Flour
145 g Water
8 g Salt
2 teaspoons Instant Yeast
10 g Non-fat Dry Milk
2 tbs. Olive Oil
195 g (all of the above) Biga
The night before baking, the biga is prepared by mixing the flour, water and yeast until all the ingredients are well incorporated, then hand kneading briefly until a smooth dough is formed. The biga is then placed in a covered container and allowed to rest at 70ºF overnight until mature, about 12 hours.

The next day, the flour, salt, yeast and non-fat dry milk are combined. To the bowl of a stand mixer is added the water and olive oil. Using the whisk attachment, the water and olive oil are whisked together on speed 3 of the mixer. Slowly, enough of the flour mixture is added (~40 g) until a stable, aerated emulsion is formed. The mixer is then stopped and the remaining flour mixture is added along with the biga. Using a spiral dough hook, the mixture is mixed on speed 3 until a firm, medium developed dough is achieved, about 6 minutes. The resulting dough is then covered and allowed to ferment at 76ºF for 1 hour, 15 minutes.

After the first fermentation, the dough is turned out onto a lightly-floured surface and is divided into three equal-weight pieces. Each piece is preshaped into a short log and allowed to rest for 10 minutes. After the rest period, each log is then extended into a tapered strand using the same technique used for shaping baguettes, as shown in the video here. Shaping into a 3-stranded braid is then accomplished as shown below:

The braided loaf is then placed on a parchment paper-lined baking sheet, brushed with an egg white wash, made from one egg white and 1 tbs. of water, and sprinkled with sesame seeds. The loaf is then loosely covered with lightly oiled plastic wrap and allowed to proof at 74ºF for about 1½ hours. The loaf-bearing parchment paper is then slid off the baking sheet and placed onto an oven peel. The parchment paper and loaf are then slid directly onto the baking stone of a preheated oven and allowed to bake at 425ºF for 35 minutes, under steam for the first 15 minutes of baking.