Blueberry Coffee Cake
12 ounces brown sugar
4 ounces granulated sugar
4 ounces all-purpose flour
2 teaspoons ground cinnamon
4 ounces margarine -- softened
14 ounces shortening
42 ounces granulated sugar
12 ounces eggs (about 7 eggs)
54 ounces all-purpose flour
2 ounces baking powder
1 tablespoon salt
3 1/2 cups milk
2 pounds frozen or canned blueberries -- well-drained and rinsed
Combine brown sugar, 4 oz granulated sugar, flour, cinnamon, and margarine. Mix on low speed to a coarse crumb consistency, about 5 minutes, using flat beater. Set aside for final step.
Cream shortening and 2 lb 10 oz granulated sugar on medium speed for about 10 minutes.
Add eggs to creamed mixture and continue mixing, 3-5 minutes.
Combine flour, baking powder, and salt.
Add dry ingredients and milk alternately to creamed mixture. Mix on low speed for 3 minutes. Scrape sides of bowl. Mix on medium speed 10 seconds.
Carefully fold blueberries into batter. (Berries may be sprinkled on top of batter.)
Scale into two greased 12x18x2-inch baking pans, 4 lb 12 oz per pan. Crumble topping mixture evenly over top of batter, 10 oz per pan. Bake at 350°F for 45 minutes. Cut 4x8.
Yield:
"2 pans 12x18x2 inches"
NOTES : May be baked in one 18x26x2-inch pan. Cut 6x10 for 60 portions 3x2-1/2 inches.
3 oz nonfat dry milk and 3 1/2 cups water may be substituted for fluid milk. Add dry milk to other dry ingredients. Increase shortening to 15 oz.
After cake is baked, thin Powdered Sugar Glaze (p. 196) may be drizzled in a fine stream over the top to form an irregular design.
Recipe can be used for blueberry muffins. Sprinkle blueberries on top.
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Boiled Icing
2 pounds granulated sugar
1 1/4 cups hot water
4 ounces egg whites (about 4 total)
1 tablespoon vanilla
Combine sugar and water. Stir until sugar is dissolved. Boil without stirring to soft ball stage (238°F).
Beat egg whites on high speed until stiff but not dry, using wire whip attachment. Gradually pour syrup over egg whites while beating. Continue beating until icing is of consistency to spread.
Add vanilla. Spread on cake at once.
Yield:
"2 quarts"
NOTES : VARIATIONS:
Bittersweet Icing. Melt 8 oz unsweetened chocolate over hot water. Gradually stir in 1 1/2 oz margarine or butter. When slightly cool, pour over white icing to form a design.
Candied Fruit Icing. Add 8 oz chopped candied fruit.
Chocolate Icing. Add 8 oz melted chocolate.
Coconut Icing. Frost cake. Sprinkle with 4 oz dry shredded coconut.
Maple Nut Icing. Delete vanilla. Flavor with 1 1/2 tsp maple flavoring. Add 6 oz chopped nuts.
Maraschino Cherry Icing. Delete vanilla. Add 1/2 tsp almond extract and 8 oz chopped maraschino cherries.
Peppermint Icing. Add 8 oz finely crushed peppermint candy.
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Bread Dressing (or Stuffing)
1 pound onion -- chopped
1 pound celery (optional) -- chopped
1 pound margarine
1 gallon water -- (see notes)
3 ounces chicken base
1 tablespoon salt -- (see notes)
1 tablespoon black pepper
1 tablespoon poultry seasoning -- (see notes)
1 tablespoon ground thyme
60 ounces dry bread -- cubed
Sauté onion and celery in margarine until lightly browned.
Add water, chicken base, and seasonings to sauté vegetables. Heat until hot.
Add bread gradually to vegetable mixture, tossing lightly until thoroughly mixed. Avoid overmixing, which causes dressing to be soggy and compact.
Scale dressing (15 lb) into lightly greased 12x20x2-inch pan.
Bake at 325°F for approximately 1 hour 15 minutes, internal temperature 180°F.
Yield:
"1 pan 12x20x2 inches"
NOTES : Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°F. Reheat product only once; discard if not used.
The amount of liquid will depend on the dryness of the bread.
If chicken base is highly salted, reduce or delete salt in recipe.
Sage may be used for part or all of the poultry seasoning.
VARIATIONS:
Apple Stuffing. Add 1 lb finely chopped apples. Reduce bread cubes to 3 lb 4 oz.
Chestnut Stuffing. Add 1 lb 4 oz cooked chestnuts. Reduce bread to 3 lb 8 oz. Substitute 2 qt milk for 2 qt water.
Mushroom Stuffing. Reduce celery and onions to 8 oz each. Sauté 2 lb fresh mushrooms with the vegetables.
Nut Stuffing. Add 2 cups chopped almonds or pecans that have been browned lightly in 4 oz melted margarine. Substitute 1 qt milk for 1 qt water.
Oyster Stuffing. Add 1 lb 8 oz oysters.
Raisin Stuffing. Add 1 lb seedless raisins.
Sausage Stuffing. Reduce bread cubes to 3 lb 4 oz. Add 2 lb sausage, cooked and drained, and 1 lb tart apples, peeled and chopped.
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Brown Sugar Hard Sauce
12 ounces butter
20 ounces light brown sugar
2 teaspoons vanilla
3/4 cup whipping cream
Cream butter on medium speed until light.
Add sugar gradually while creaming. Add vanilla. Cream until fluffy.
Whip cream. Fold into sugar mixture. Chill.
Yield:
"1 quart"
NOTES : Serve with Christmas Pudding.
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