Fleischmanns Active Dry Yeast Food

FLEISCHMANN'S KIFLE

Fleischmann's Kifle image

Posted for a Recipezaar friend; haven't tried these myself. The Fleischmann's Yeast Company published this recipe, claiming the recipe is of German origin.

Provided by Lennie

Categories Dessert

Time 3h20m

Yield 24 cookies

Number Of Ingredients 12

Ingredients

1/2 cup sour cream
1 tablespoon water
1 3/4 cups all-purpose flour (1-3/4 to 2-1/4 cups)
1 package Fleischmann's active dry yeast
1/2 cup butter or 1/2 cup margarine, softened
2 egg yolks, at room temperature (reserve whites for filling)
2 egg whites
1/4 cup sugar
1 teaspoon vanilla extract
3/4 cup ground walnuts
3/4 cup chopped/pitted dates
3/4 cup mini chocolate chip, substituted for dates,above

Steps:

Mix sour cream and water; heat until warm (105 to 115F).
Stir in yeast; let stand 3 minutes or until yeast is dissolved; set aside.
In large bowl, combine butter and 1/2 cup flour; stir in sour cream mixture.
Stir in egg yolks and enough remaining flour to make soft dough.
Divide dough into 3 equal pieces.
Wrap in airtight plastic wrap; chill at least 2 hours or up to 3 days.
Lightly dust work surface with sugar.
Roll each piece of dough to 12-inch circle; cut into 8 pie-shaped wedges.
Spread each wedge with about 1 tablespoon filling.
Roll up from wide ends to make crescents.
Place, with points down, on greased baking sheets.
Bake at 375F for 20 minutes or until golden brown.
Remove from baking sheets; cool on wire racks.
Makes 24 to 30 cookies.
Filling----------.
In medium bowl, beat egg whites until soft peaks form.
Gradually add sugar and vanilla extract; continue beating until very stiff but not dry.
Stir in ground walnuts and chopped dates or pitted dates (snipped) OR mini chocolate chips.

FLEISCHMANN'S ANADAMA BREAD

Fleischmann's Anadama Bread image

Make and share this Fleischmann's Anadama Bread recipe from Food.com.

Provided by Lennie

Categories Yeast Breads

Time 1h25m

Yield 1 loaf

Number Of Ingredients 8

Ingredients

3 1/4 cups all-purpose flour
1 teaspoon all-purpose flour
1/2 cup cornmeal
1 teaspoon salt
1 package Fleischmann's active dry yeast or 1 package fast rising yeast
3 tablespoons butter or 3 tablespoons margarine
1 cup water
1/4 cup light molasses, at room temperature

Steps:

In large bowl, combine 2 cups flour, cornmeal, salt and undissolved yeast.
Heat water, butter and molasses to 120F degrees to 130F degrees.
Gradually add hot liquids to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally.
With spoon, stir in enough additional flour to make soft dough.
Knead dough on lightly floured surface until smooth and elastic, about 6 to 8 minutes.
Cover; let rest on board 20 minutes.
Roll dough to 14 x 9-inches.
Roll up tightly from short end as for jelly roll; pinch seam and ends to seal.
Place, seam side down, in greased 9 x 5 x 3-inch loaf pan.
Cover; let rise in warm, draft-free place, until doubled in size, about 1 hour.
Sprinkle top of loaf with 1 teaspoon flour.
With sharp knife, make lengthwise cut, about 1/4 inch deep, in top of loaf.
Bake at 375F for 45 minutes or until done.
Remove from pan and cool on wire rack.
To save up to 50-percent rising time use Fleischmann's Rapid Rise Yeast.
Follow directions except reduce first rising: cover kneaded dough and let rest on floured surface 10 minutes; proceed with recipe.

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