Mundel Bread Recipe 45

Steps:

• Preheat oven to 375°. In a large bowl, beat oil and 1/2 cup sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; gradually beat into oil mixture. Stir in chocolate chips. Cover and refrigerate at least 2 hours. , Shape dough into a 12x3-in. rectangle on a parchment-lined baking sheet. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool on pan on a wire rack until firm, 10-12 minutes. , Transfer baked rectangle to a cutting board. Using a serrated knife, cut crosswise into 1-in. slices. Place on baking sheet, cut side down. Sprinkle with remaining 1 tablespoon sugar, Bake until golden brown, 4-5 minutes on each side. Remove from pan to a wire rack to cool completely. Store between pieces of waxed paper in an airtight container.

Steps:

• Beat eggs and 1 cup sugar together in mixer until blended, add salt and 1/4 cup oil and mix again until blended. Combine 1/4 cup flour and almonds, tossing until coated.
• Add rest of flour mixture to egg mixture alternately with the remaining 3/4 cups oil, beginning and ending with the dry ingredients. Stir in extracts and almonds until well blended.
• Divide into eight portions and shape each into portions of 8 x 3 inch log shaped portions on lightly greased cookie sheets.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 25 minutes or until lightly browned.
• Cut each log diagonally into 1/2 inch slices and place slices on their sides. Bake again at 350 degrees F (175 degrees C) for about five minutes. Remove to wire racks and cool. May be sprinkled with sugar before baking.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Whisk the flour, baking powder, and salt together in a bowl; set aside. Beat the eggs and sugar together in a mixing bowl until smooth. Whisk in the vegetable oil, vanilla extract, and orange juice. Stir in the chocolate chips and the flour mixture until no dry lumps remain. Divide the cookie dough into two pieces. Form each piece into a roll about 3 inches wide and 12 inches long. Place the rolls, side by side, onto the prepared cookie sheet.
• Bake in the preheated oven until the rolls have started to brown, about 20 minutes. Remove the rolls from the oven onto a rack. Let cool about 10 minutes until cool enough to handle; cut the mandelbrot into 1/2-inch thick slices. Return the cookies to the baking sheet and lay them flat.
• Return to the oven and bake until lightly golden, about 15 minutes more. Allow to cool completely on a wire rack before serving.

Steps:

• Beat together eggs and sugar until thick. Add oil and extracts. Add dry ingredients and nuts. Shape into 2 long rolls on cookie sheet. Pat down slightly. Bake at 350 degrees for 35 minutes. Slice cross wise and let rest. Put slices on baking sheet and bake for 10 minutes on each side until slightly brown. Remove from sheets and cool. Store in container and enjoy.

Steps:

• Preheat oven to 350° degrees F.
• Beat eggs, add sugar and oil and mix well.
• Add remaining ingredients and mix well.
• Refrigerate dough for several hours or overnight.
• On heavily floured surface, shape into 3 narrow loaves.
• Bake on floured sheet for 20- 25 minutes.
• Slice diagonally while hot.
• Place slices on greased and floured sheet and toast for 2 minutes per side at 450°F.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cover 2 baking sheets with parchment paper.
• Combine 2 teaspoons white sugar with cinnamon in a small bowl; set aside.
• Combine 1 cup sugar, oil, eggs, and vanilla extract in another bowl. Mix in flour and baking powder.
• Roll dough out into 3 equal-sized logs, about 2 inches wide. Place on one of the prepared baking sheets.
• Bake in the preheated oven for 20 minutes. Remove from the oven. Slice each log into 1/2-inch slices. Place slices on their sides on both prepared baking sheets. Return to the oven and continue to bake until lightly browned, about 10 minutes.

Steps:

• by hand, mix sugar and vegetable oil.
• add eggs and vanilla.
• add nuts.
• add 1 cup of flour and baking powder.
• add additional flour until dough is stiff and not too sticky, and workable by hand.
• shape into loaves- either 3 long or 6 short.
• bake on a cookie sheet at 350° for 40-45 minutes.
• remove from oven, slice, turn onto sides and bake until dry and crispy.

Steps:

• Preheat oven to 350 degrees. Put oil, 1 cup sugar, eggs, salt, and vanilla in the bowl of electric mixer fitted with the paddle attachment, and mix on medium-low speed until combined.
• Sift together flour, baking powder, and baking soda into a bowl. Reduce mixer speed to low. Add flour mixture; mix until combined. Stir in pecans.
• Divide dough into three equal parts; shape each into a long log about 3 inches wide and 1 inch high. Space logs 4 inches apart on a baking sheet lined with parchment paper. Bake logs until golden, puffed, and just firm to the touch, about 35 minutes. Let cool slightly, 3 to 5 minutes.
• Transfer logs to a cutting board. With a serrated knife, gently cut logs into 1/2-inch thick slices. The cookies should still be slightly doughy inside. Work quickly, as slices will crumble if allowed to cool. Transfer slices to baking sheets lined with parchment paper.
• Mix remaining 1/4 cup sugar and the cinnamon in a small bowl. Sprinkle cookies with cinnamon-sugar mixture. Bake slices until golden brown and dry, about 15 minutes.