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What Now?
So, that pretty much covered everything. What else can we add? Well, how 'bout dessert? Also, here are some recipes from that much overlooked and uderrated food group, bread.
Desserts:
Almond Macaroons
3 cups finely ground almonds 3 cups sugar 1/2 teaspoon salt 1/2 teaspoon almond extract 8 egg whites 1/2 cup all-purpose flour Preheat oven to 350 degrees F. Grease and flour a 17 × 11 × 1-inch baking sheet; set aside. In a medium bowl, combine first 4 ingredients; mix well. Add egg whites; beat on high speed 5 minutes. Fold in flour. Drop dough by tablespoons onto baking sheet. Bake 20 minutes, or until lightly browned. Source: "Ragú" http://www.eat.com/index.html:"
Ambrosia Filled Angel Cake Recipe By :Jo Anne Merrill 1 large angel food cake
AMBROSIA FILLING 3 cups heavy cream 1/3 cup confectioner's sugar 3 cups crushed pineapple -- drained 1 cup strawberries -- sliced 1/4 cup shredded coconut meat 1/2 cup blueberries 1 kiwi fruit Starting 1 inch down from top, slice the top from cake. Lay aside to use later. Using a serrated knife and a spoon, cut out the inside of the cake, leaving a wall around all sides. Do not cut through to bottom. You will be using the cavity for the filling. FILLING: Whip the cream and the confectioner's sugar until slightly stiff peaks form. Using half the cream, gently fold in the fruit and coconut, leaving out a few blueberries and the kiwi fruit for the top. Stuff the cavity with this fruit filling. Replace the top you earlier cut away. Spread the remaining whipped cream on top and sides of cake; sprinkle a few blueberries around and decorate with overlapping slices of the thinly cut kiwi fruit. Decorate with any other fruit you prefer, and chill for a minimum of 4 hours. NOTES : Purchase a large angel food cake, or use a homemade one.
Apple Cobbler Recipe By :Ruth B, Rinker, Rinker Orchards, Stephens City, VA 1/2 cup sugar 1/2 teaspoon cinnamon 4 cups thinly-sliced pared apples 1 cup sifted all-purpose flour 1 cup sugar 1 teaspoon baking powder 1/4 teaspoon salt 1 well-beaten egg 1/2 cup evaporated milk 1/3 cup melted butter Place apples in bottom of a greased 8 1/4 × 1 3/4-inch round baking dish. Sprinkle with a mixture of the sugar and cinnamon. Mix dry ingredients together. Combine egg, milk and butter. Add dry ingredients all at once, and mix until smooth. Pour over apples. Bake at 325º degrees for about 1 hour, or until a toothpick inserted in the middle comes out clean. Serve warm. Source: "Virginia Apple Growers Association" http://www.vvac.org/vaapples/index.html
NOTES : The addition of a handful of black walnuts to the apples makes for mighty good eating!
Baclava (Baklava)
BACLAVA 1 package Filo dough 1/2 pound melted butter 1 pound ground walnuts 1 pound ground almonds 1 cup sugar
SYRUP 1/2 cup honey 1/2 cup water 1/2 lemon -- cut in slices 1 cup sugar Butter a square baking pan which is 10 × 12. Put 4 sheets of dough to fit the pan and place them on the top of one another with a bit of melted butter sprinkled in between the layers. Then combine the ground nuts with the sugar and sprinkle about 4 tablespoons of it on the dough and place another sheet of dough over it and continue in this fashion, sprinkling nuts and small bit of the butter and placing a sheet of dough over it until dough and nuts are used. There should be about 15 layers or more. Then top with 3 more sheets of dough, (butter sprinkled in between) and press dough firmly, but carefully, down. Then cut in diamond shaped pieces with a sharp knife. Dribble the last of the butter over it and bake in a 300º oven for about 45 min., or until golden brown. Prepare syrup, meanwhile: Boil together the honey, sugar, water and lemon until it thickens a bit-about 20 min. Remove the lemon and syrup over baclava as soon as it is removed from the oven. Let stand and when it is cool, it is ready to serve.
Best Ever Snickerdoodles
1/2 cup margarine -- soft 1/2 cup soy flour -- sifted 1/2 cup all-purpose flour 1 cup sugar 1 egg 1/2 teaspoon vanilla 1/4 teaspoon baking soda 1/2 teaspoon baking powder 1/2 cup wheat flour, whole-grain 2 tablespoons sugar 1 teaspoon cinnamon Mix margarine on high speed for 30 seconds. Add soy flour, all-purpose flour, 1 cup sugar, egg, vanilla, baking soda and baking powder. Beat together. Beat in the whole wheat flour. Chill dough for 1 hour. Shape into 1" balls. Roll the balls in sugar/cinnamon mixture and place on a greased cookie sheet. Bake in 375ºF oven for 10 minutes. Cool on a wire rack. Source: "Indiana Soybean Board" http://www.soyfoods.com/index.html
Black Forest Mousse
1 package (4-serving size) chocolate instant pudding and pie filling 2 cups cold milk 1 21-ounce can cherry filling and topping 2 cups frozen whipped topping -- thawed In a small bowl with an electric mixer, combine pudding mix and milk. Beat on low speed 1 to 2 minutes, or until well blended. Allow pudding to thicken slightly, then stir in cherry filling. Gently fold in whipped topping. Spoon into parfait glasses or other dessert dishes; let chill until serving time. Serving size: 3/4 cup Source: "Cherry Marketing Institute" http://www.cherrymkt.org/index.html
Capirotada (Bread Pudding) Recipe By :Jo Anne Merrill 3/4 cup packed brown sugar 1/2 teaspoon ground cinnamon 3/4 cup water 2 1/2 cups bread cubes -- * see note 3/4 cup raisins -- ** see note 3/4 cup chopped black walnuts 1/2 cup diced Cheddar cheese 2 teaspoons margarine Whipped cream -- optional Combine brown sugar, cinnamon and water in pan. Boil gently until sugar is dissolved. Pour the hot syrup over the bread cubes and toss gently. Add the raisin, walnuts and cheese. Toss again to blend. Spoon into greased (with margarine) 1-1/2 quart casserole dish. At this time you can put pudding into refrigerator to cook later if desired. If baking right away, preheat oven to 375 degrees and bake for about 15 to 20 minutes or until heated through. If baking just out of refrigerator allow about 20 to 25 minutes. Serve with whipped cream if desired. NOTES : *Cut French bread into 1/2 inch squares. **Use currants instead of raisins if desired. Use any color raisins.
Caramel Apple Cake
2 cups grated Granny Smith apples -- peeled and cored 1 tablespoon fresh lemon juice 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 6 tablespoons unsalted butter (3/4 stick) -- softened 1/4 cup sugar 1/2 cup packed light brown sugar 1 large egg 1 teaspoon grated lemon zest 1 teaspoon vanilla extract 1/2 cup milk 24 caramels (8 ounces) -- cut in 1/2" pieces Powdered sugar -- for dusting top of cake Preheat oven to 325ºF. Butter bottom and sides of 9"× 2" square pan. Line bottom of pan with wax or parchment paper and butter paper. In small bowl, place grated apples and mix with lemon juice. Sift flour, baking powder, salt and cinnamon. Set aside. In large bowl of electric mixer, beat butter on low speed about 15 seconds, just until smooth. Add sugar and brown sugar; beat on medium speed about 1 minute until mixture lightens in color. Add egg, lemon zest and vanilla. Beat 1 minute. Stop mixer and scrape sides of the bowl with a rubber spatula once during this mixing. Decrease speed to low and mix in half of flour mixture. Mix in milk. Stir in remaining flour mixture, just until all flour is incorporated. Stir in apple mixture. Sprinkle caramels over batter; stir into cake. Spread batter evenly in prepared pan. Bake 55 minutes until toothpick inserted in center of cake comes out clean. Cool cake in pan 5 minutes. Invert cake onto rack. Carefully remove paper from bottom, replacing any caramel that sticks to paper. Discard paper. Cool cake thoroughly, about 2 hours. Turn cake right side up on cake plate. Dust cake with powdered sugar. Serve with whipped cream or ice cream. Serves 8 to 10 Source: "Chocolate Manufactures Association" http://www.candyusa.org/
Cherry-Apple Pie
1 cup dried tart cherries 4 cups peeled, cored and sliced apples 1 cup granulated sugar 1/4 cup all-purpose flour 1/2 teaspoon ground cinnamon 1 tablespoon butter or margarine 1 Pastry for 9-inch 2-crust pie Combine cherries and apple slices in a large bowl. Stir together sugar, flour and cinnamon. Pour over fruit mixture; mix well. Let stand 15 minutes. Put fruit mixture into pastry-lined 9-inch pie pan; dot with butter. Cover with top crust which has slits cut in it. Seal and flute. Bake in a preheated 425º oven 40 to 50 minutes, or until edge is golden brown and apples are tender. Makes 6 to 8 servings. Source: "Cherry Marketing Institute" http://www.cherrymkt.org/index.html
Chilled Zabaglione
6 tablespoons sugar 1 teaspoon unflavored gelatin 1/2 cup Marsala wine 6 egg yolks -- beaten until thick 1 cup whipping cream 1 teaspoon vanilla extract 4 egg whites 1/8 teaspoon salt 1/8 teaspoon cream of tartar Fresh strawberries or raspberries In double boiler, combine 4 tablespoons sugar and gelatin. Add Marsala wine and beaten egg yolks. Cook over hot water, stirring constantly, until mixture thickens. Remove from heat and chill until cool but not set. In a chilled medium bowl, whip cream and vanilla until stiff. Add chilled egg yolk mixture to cream and beat until smooth. In another bowl, beat egg whites until foamy. Add salt, cream of tartar and 2 tablespoons sugar; beat until stiff peaks form. Fold beaten egg whites into cream mixture. Spoon into dessert glasses. Chill. Serve with berries. Source: "Ragú" http://www.eat.com/index.html
Chocolate Bread Pudding Recipe By :Jo Anne Merrill 1 1/2 cups milk 1 cup sugar 1 cup soft bread crumbs 1 1/2 ounces baking chocolate 2 tablespoons margarine 2 large eggs 1/4 teaspoon salt 1/2 teaspoon vanilla extract 1/2 cup milk Whipped cream -- optional Place in top of double boiler the 1-1/2 cups milk, 1 cup sugar, 1 cup stale bread crumbs and 1-1/2 ounces chocolate. Cook over hot water until smooth. Stir in 2 tablespoons margarine. Beat eggs until light; add salt, vanilla and 1/2 cup milk. Whisk into the chocolate mixture. Cook until thick. Pour into a serving dish or to make a firmer pudding, pour into a greased (with margarine) casserole dish and bake for 20 minutes at 350 degrees. Add 1/2 cup chopped walnuts after cooking if you prefer. Chill and serve with whipped cream.
Chocolate Hazelnut Torte
4 large eggs -- separated 1/2 cup sugar 4 ounces semisweet chocolate -- melted 1 small apple -- peeled and grated 2 tablespoons hazelnut liqueur 1/2 cup butter 3/4 cup ground Oregon hazelnuts 3 tablespoons dry bread crumbs 1/2 cup apricot jam Cream butter until fluffy, slowly adding sugar, then egg yolks, beating well. Add cooled chocolate, ground hazelnuts, apple and bread crumbs. Beat egg whites until very stiff and fold into chocolate mixture. Bake in buttered and floured 8" springform pan at 350º for 50 to 60 minutes. Test for doneness, cool. Turn cake out onto serving plate and brush away crumbs. Bring jam and liqueur to a boil and brush over entire surface of cake. Let set. Cover sides and top of cake with icing made by melting 4 oz. of semisweet chocolate with 2 tablespoons butter. Serve with Frangelico-flavored whipped cream. Makes 10 to 12 servings. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/
Chocolate Pecan Pie Recipe By :Jo Anne Merrill 3 eggs -- beaten 1 cup light corn syrup 1/2 cup sugar 1/2 cup semisweet chocolate chips 2 tablespoons margarine -- melted 1 teaspoon vanilla extract 1 1/2 cups chopped pecans 1 (9-inch) pie crust -- unbaked In a large bowl, mix eggs, corn syrup, sugar, chocolate chips, butter and vanilla until well blended. Blend in pecans. Pour into 9-inch unbaked pie shell. Bake at 350 degrees for 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.
Cinnamon Sauce Recipe By :Jo Anne Merrill 1 cup packed dark brown sugar 2 teaspoons cornstarch 1 teaspoon ground cinnamon 2 tablespoons butter or margarine 2 teaspoons vanilla extract In a sauce pan, combine brown sugar, cornstarch and cinnamon. Gradually blend in 2 cups BOILING water. Cook, stirring constantly, until slightly thickened. Remove from heat and stir in butter and vanilla. Yield: 2-1/2 cups of sauce to serve over ice cream, baked bananas, pineapples, and plain cakes.
Cream Cheese-Lemon Pie Recipe By :Jo Anne Merrill
1 cup cookie crumbs -- * see note 2 tablespoons margarine -- melted 1 cup sugar -- ** see note Dash salt 12 ounces cream cheese 1/2 cup lemon juice 2 large eggs 1 cup sour cream 1 tablespoon lemon zest -- not dried Mix crumbs with 2 tablespoons melted margarine, 3 tablespoons sugar and salt. Blend well then press mixture on sides and bottom of a greased 8-inch pie plate. In a mixing bowl, combine cream cheese and lemon juice; blend well. Add eggs and 1/2 cup sugar; beat very well with a wire whisk until smooth. Pour into crumb crust. Bake in preheated 350-degree oven for 20 minutes or until firm. Remove from oven and let cool only 5 minutes. Mix sour cream, lemon zest and 3-4 tablespoons sugar. Spread this mixture over pie filling; bake 10 minutes more. Cool for a few minutes then refrigerate and chill 4-6 hours before serving.
NOTES : * Use vanilla wafer or graham cracker crumbs. ** You won't need all the sugar; usually about 7/8 cup is sufficient.
Crème Brûlée
3/4 cup milk 2 1/4 cups heavy cream 2 vanilla beans -- cut in half lengthwise 1/2 cup white sugar 1 pinch salt 10 California Fresh Egg Yolks 1/4 cup brown sugar 6 flute flan or quiche dishes -- 5-inches in and 1-inch deep.
Preheat oven to 300ºF. Place milk, cream, vanilla bean, sugar and salt in a saucepan and whisk until well combined. Heat until the mixture begins to boil. Remove from heat; remove vanilla bean and scrape the seeds into the cream mixture. Let cool and infuse 1/2 hour. Add egg yolks while whisking, until well combined. Place flan dishes on a 1-inch deep baking sheet. Fill the flan dishes 3/4 full with the crème brûlée mixture. Place in oven and fill baking sheet 3/4 full with hot water. Bake 1 hour or until the cream is set. Remove the dishes from the hot water bath and set aside to cool. To serve: Sprinkle the top of each serving evenly with brown sugar. Caramelize with a torch or red hot salamander until the sugar browns. Source: "California Egg Commission" http://www.eggcom.com NOTES : Crème brûlée is best if caramelized with a torch or salamander, but not all home cooks are so well equipped. If not available, place the cooled crème brûlée in the refrigerator until chilled. When ready to serve, place the sugar coated crème in a preheated broiler, 6 inches from the flame, being careful not to burn the sugar.
Creole Rice Snack Cake Recipe By :Jo Anne Merrill 1/2 cup rice 1 1/8 teaspoons active dry yeast 3 eggs -- beaten 1/2 cup sugar 3 tablespoons flour 1/2 teaspoon ground nutmeg Oil Powdered sugar Pour rice into 3 cups of RAPIDLY boiling water. Cook until tender. Do not cover. Drain, then chill and mash. Dissolve yeast in 1/2 cup lukewarm water. Add to rice; mix well and then let rise overnight (outside of refrigerator). Keep covered with a dish towel or loose fitting cover. Add eggs, sugar and flour to the rice mixture; beat thoroughly. Let rise for 15 minutes; stir in nutmeg. Drop by large spoonfuls into deep, HOT oil. Fry until golden brown, drain on paper towels. Sprinkle with powdered sugar. After you make this the first time by the directions given, you can then experiment with your own choice of spices. I have used a bit of lemon extract, also cinnamon, cardamom, orange extract and grated orange zest. It's best to use only 1 or 2 additions so the flavor won't be overwhelming.
NOTES : * Yeast should be active dry yeast, not the instant type. This recipe must be allowed to rise overnight, so plan accordingly.
Decadent Brownies
1 21 1/2-ounce package brownie mix 1/2 cup water 1/4 cup vegetable oil 1 egg 1 21-ounce can cherry filling and topping 1/3 cup sliced almonds 1 1 1/2-ounce bar milk chocolate -- chopped Prepare brownie mix according to package directions using water, oil and egg. Spread dough evenly in a lightly greased 13 × 9 × 2-inch baking pan. Dot batter with cherry filling. Bake in a preheated 350 degree oven about 45 minutes, or until brownie is firm. Remove from oven and sprinkle with almonds and chocolate. Cool completely before cutting. Makes 12 (3-inch) squares. Source: "Cherry Marketing Institute" http://www.cherrymkt.org/index.html
Deep South Chocolate Pie Recipe By :Jo Anne Merrill 1 1/4 cups sugar 3 tablespoons cocoa 1 1/2 cups milk 4 egg yolks 4 tablespoons all-purpose flour 1 teaspoon vanilla extract 1/2 stick margarine
MERINGUE 4 egg whites 8 tablespoons sugar 4 tablespoons cornstarch 1 pinch cream of tartar 1/2 teaspoon vanilla -- optional Beat egg yolks. Mix sugar, flour, cocoa and milk together. Blend and add to egg yolks. Chip up the margarine into small pieces and add to the egg mixture; add vanilla and blend. Cook over medium heat until margarine is melted, stirring constantly. Pour into unbaked pie crust and bake in preheated 350-degree oven until firm and pastry is browned (about 30 minutes). Check since time will vary. MERINGUE: In large mixing bowl, combine egg whites and pinch of cream of tartar. Beat until stiff but not dry. If you desire, add 1/2 teaspoon vanilla extract. Mix 8 tablespoons sugar with 4 tablespoons cornstarch and gradually add to egg whites. Beat well for at least five minutes, as mixing too little will cause the meringue to separate. Spread on top of pie, sealing to edges. Bake for few minutes until meringue is light golden brown. Cool a few minutes before slicing.
Double Cherry Pie
4 cups frozen unsweetened tart cherries 1 cup dried tart cherries 1 cup granulated sugar 2 tablespoons quick-cooking tapioca 1/2 teaspoon almond extract 1 Pastry for 2-crust 9-inch pie 1/4 teaspoon ground nutmeg 1 tablespoon butter Combine frozen cherries, dried cherries, granulated sugar, tapioca and almond extract in a large mixing bowl; mix well. (It is not necessary to thaw cherries before using.) Let cherry mixture stand 15 minutes. Line a 9-inch pie plate with pastry; fill with cherry mixture. Sprinkle with nutmeg. Dot with butter. Adjust top crust, cutting slits for steam to escape. Bake in a preheated 375 degree oven about 1 hour, or until crust is golden brown and filling is bubbly. If necessary, cover edge of crust with aluminum foil to prevent overbrowning. Source: "Cherry Marketing Institute" http://www.cherrymkt.org/index.html
NOTES : 2 (16-ounce) cans unsweetened tart cherries, well drained, can be substituted for frozen tart cherries.
Espresso Granita
3/4 cup water 1/2 cup sugar 2 cups espresso OR 2 cups strong coffee Whipped cream Lemon rind In a small saucepan, bring water and sugar to a boil over low heat. Let mixture boil 5 to 6 minutes, or until slightly thickened. Remove pan from heat; cool. Add coffee to sugar mixture and pour into shallow dish. Freeze about 4 hours, stirring mixture every 40 minutes, until almost firm. Serve with whipped cream and lemon rind. Source: "Ragú" http://www.eat.com/index.html
Fresh Lemon Squares Recipe By :Jo Anne Merrill CRUST 1 cup cake flour -- sifted 1/4 cup powdered sugar 4 tablespoons cream cheese 3 tablespoons vegetable oil
FILLING 3 egg whites 3/4 cup sugar 1 1/2 tablespoons grated lemon zest 2 tablespoons all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/3 cup fresh lemon juice Powdered sugar CRUST: Preheat oven to 350 degrees. Coat an 8-inch square baking pan with non-stick cooking spray and set aside. In a large bowl, stir together cake flour and powdered sugar. Using a pastry blender cut cream cheese into the flour mixture until crumbly. Gradually add oil, stirring with a fork. Toss until evenly moistened. (The mixture will be crumbly.) Press into the bottom of the prepared pan. Bake for 20 to 25 minutes, or until golden colored. FILLING: In a mixing bowl, beat egg whites, sugar and lemon zest together with an electric mixer until smooth. In a small bowl, stir together all-purpose flour, baking powder and salt. Add to the egg-white mixture and beat until blended. Mix in lemon juice. Pour over the hot crust and bake for about 20 minutes longer, or until the top is light golden brown and set. Let cool in the pan on a rack. Spray a sharp knife with non-stick cooking spray and cut into squares. Dust with sifted powdered sugar. Yield: About 16 squares.
Gateau au Chocolate L'eminence Brune (Bittersweet Chocolate Cake)
THE CHOCOLATE 2 teaspoons instant espresso coffee 1/4 cup boiling water 7 ounces semi-sweet baking chocolate 2 ounces unsweetened (bitter) chocolate
THE CAKE PANS 2 8" × 1 1/2" round one-piece cake pans (4 cup capacity) 2 teaspoons soft butter 2 rounds wax paper -- cut to fit bottom of pans 1/4 cup flour
THE BATTER 4 large eggs -- if chilled, set in tepid water for 5 minutes 3/4 cup sugar -- extra-fine granulated if possible 4 ounces soft unsalted butter (one stick) 1/4 teaspoon cream of tartar Pinch salt 2 tablespoons additional sugar 3/4 cup cornstarch
FOR THE CHOCOLATE AND BUTTER GLAZE 1 teaspoon instant espresso coffee 2 tablespoons boiling water 4 ounces semi-sweet chocolate 1 ounce unsweetened chocolate 2 ounces unsalted butter (1/2 stick) Preheat oven to 350 degrees F, and set rack in lower-middle level of the oven. _______________ The Chocolate Blend the coffee and water in the pan, set in larger pan of simmering water, and remove from heat. Break up the chocolate, stir it into the coffee; cover and set aside to melt slowly until you are ready to use it. _______________ The Cake Pans Smear butter inside both cake pans, covering them completely. Place wax paper in bottom of each, butter it, then roll flour around in first pan to coat inside completely. Knock flour out into second pan, coat it, and knock out excess flour. _______________ The Batter Separate the eggs, dropping the whites into the beating bowl, and the yolks in the mixing bowl. Start beating the egg yolks, gradually adding in the sugar, and continue until yolks are thick, pale yellow, and, when a bit is lifted in blades of beater, it drops off in a thick ribbon that slowly dissolves on the surface of the mixture — about 3 minutes of beating. _______________ Finishing the Chocolate Chocolate should now be soft. If not, remove pan and reheat water; remove from heat, set chocolate pan in again, and beat the chocolate with the portable mixer until perfectly smooth. Beat in the butter, 2 tablespoons at a time, then gradually beat the chocolate and butter into the egg-yolk mixture. _______________ The Egg Whites Immediately change beater blades, (or rapidly and thoroughly wash and dry dirty blades), and proceed to the egg whites. Start beating at moderately low speed for a minute or so, until foaming, and beat in cream of tartar and salt. Gradually increase speed to fast and continue beating until egg whites hold their shape in soft peaks; they are now ready to be folded into cake batter. (Time: 2 to 4 minutes, circulating beater consistently around bowl for fastest action.) _______________ Folding Being sure chocolate and egg-yolks mixture is smooth and soft — stir over hot water if yolks have stiffened — sift in one-quarter of the cornstarch, and scoop in one-quarter of the egg whites; stir in with rubber spatula. Then scoop rest of egg whites on top, sift in one-third of the remaining cornstarch, and begin to fold as follows: Plunge rubber spatula down from top center of egg whites to bottom of bowl, bring to edge of bowl, then turn it as you lift it back up to the surface, thus bringing a bit of the chocolate up over the egg whites. Rapidly repeat the movement several times, rotating the bowl as you do so. Sift in half the rest of the cornstarch, continue with several rapid scoops of the spatula, then sift in the last of the cornstarch, and continue folding until blended. The whole process should not take much more than a minute, and your object is to deflate the egg whites as little as possible. _______________ In the Cake Pans At once turn the batter into the two prepared cake pans, running it up the edge all around with your spatula to prevent cakes from humping in the middle as they bake. Pans will be about half full. Bang once on work surface to settle batter and place in preheated oven, one near rear corner of the rack and the other diagonally across near the front corner. _______________ Baking Set timer for 15 minutes. Cake will rise to about top of pans and are done when only the center shakes a little when moved gently. A cake tester should come out almost clean when inserted around the edges, but have a number of wet brown specks attached to it when plunged in the center 2 inches. _______________ Cooling and Unmolding Set pans on rack, for air circulation, and let cool. Cakes will sink slightly, and will shrink from sides of pan. Because cake texture is very soft and delicate, you will find them easier to unmold when chilled and firm; thus, when cool, wrap and refrigerate for an hour or so. _______________ Filling, Icing, and Serving Melt chocolate with the coffee as described above, then beat in the butter. If too liquid for easy spreading, beat over ice cold water until lightly thickened. Unmold one of the cakes directly onto serving plate and stick pieces of wax paper underneath all around to catch icing dribbles. Spread top with a 1/4 inch layer of icing. With the help of a flexible-blade spatula, unmold second cake on top of the first. Cover top and sides with icing. Peel out the wax paper strips from under the cake. If you are serving soon, leave at room temperature; otherwise, cover with an upside-down bowl and refrigerate. Let come to room temperature for an hour or so before serving to let the chocolate icing regain its bloom and the cake its texture. 8" x 2" cake. Cuisine: "French" Source: "Chocolate Manufactures Association" http://www.candyusa.org/
NOTES : This is a very special chocolate cake — very chocolaty, brown, bittersweet, and buttery, yet very light and delicate in texture. It really needs no icing at all, but is nevertheless filled and covered with a glittering chocolate-butter glaze. Like most French chocolate cakes it is moist, and, even by other standards, slightly underdone. As for technique, rather than being a whole-egg batter, this is the separated egg method where you beat the yolks and sugar, add the melted chocolate, and fold in stiffly-beaten egg whites. To keep the cake light, sifted cornstarch rather than flour goes in. You can make a chocolate cake with no starch at all, by the way, but to my mind you produce more of a chocolate pudding than a cake. From the Chocolate Manufacturers Association Luncheon at the home of Julia Child in Cambridge, Massachusetts in September 1995 Equipment: • For melting chocolate, a covered 6-cup saucepan and a second pan of simmering water that will hold the first • a clean dry beating bowl for the egg whites • a 3 to 4 quart mixing bowl for the yolks • a portable electric beater with, if possible, 2 sets of blades • a sifter set over wax paper • a cake tester or wooden toothpick.
Honey Bread Pudding
8 cups egg bread -- cubed 1 cup raisins 3 cups 2% low-fat milk 1 cup evaporated low-fat milk 6 eggs -- beaten 1/2 cup honey 1 tablespoon grated orange peel 1 teaspoon vanilla 1 teaspoon ground cinnamon Arrange bread and raisins in bottom of lightly greased shallow 2 quart baking dish. Beat remaining ingredients in large bowl until well blended; pour over bread cubes in baking dish and let stand 1 hour or until liquid is absorbed. Bake at 375ºF 45 to 50 minutes or until knife inserted near center comes out clean. Source: "The National Honey Board" http://www.honey.com/
Honey Fry Bread Recipe By :Jo Anne Merrill 1 cup all-purpose flour 1/2 cup whole-wheat flour 1/4 teaspoon salt 1/2 teaspoon baking powder 1 tablespoon sugar 1/2 cup honey 2 cups vegetable oil -- for frying Mix the flours, salt, sugar and baking powder together. Add about 1/2 cup water and mix well, adding a bit more water if needed to make a stiff dough. Turn out on lightly floured surface and knead until dough becomes elastic and smooth. Let rest for 10 minutes. Roll out 1/2 inch thick. Cut into squares, strips, or circles. Deep fry in very hot oil until golden brown. Drain on brown paper bags or paper towels. Drizzle honey in a very thin stream over bread and serve immediately. Sprinkle with a little cinnamon if desired.
Irish Jig Dessert Recipe By :Jo Anne Merrill 2 tablespoons whiskey 2 tablespoons sugar 1 teaspoon confectioner's sugar 2 cups heavy whipping cream 1/2 teaspoon vanilla extract 1 cup coconut macaroons Crush the macaroons and set aside. Be sure the whipping cream is thoroughly chilled, as well as the bowl and beater attachments. Mix all ingredients except the macaroons. Beat until stiff peaks form. Fold in 3/4 cup crushed macaroons. Spoon into 6-8 dessert glasses. Sprinkle with additional macaroons. Serve immediately.
Italian Apple Cake
3 1/2 cups peeled sliced tart cooking apples 1/2 cup butter -- softened 1 cup plus 2 tablespoons sugar 2 teaspoons cinnamon 1 teaspoon vanilla extract 1 cup all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup orange juice 1/3 cup milk 2 tablespoons sliced almonds 2 tablespoons raisins 1 teaspoon grated lemon rind 1 teaspoon grated orange rind Apple slices Fresh mint leaves Preheat oven to 350 degrees F. In a large skillet, sauté apples in 3 tablespoons butter until almost tender. Sprinkle with 2 tablespoons sugar and 1 teaspoon cinnamon. Arrange sautéed apple slices on bottom of a buttered 9-inch springform pan; set aside. In a medium bowl, cream 5 tablespoons butter and 1 cup sugar until fluffy. Add egg and vanilla; beat 2 minutes, scraping bowl occasionally. Combine flour, baking powder, salt and 1 teaspoon cinnamon; add to creamed mixture alternately with orange juice and milk. Beat on low speed. Fold in remaining ingredients. Pour batter over apples. Bake 55 minutes, or until cake tests done. Cool thoroughly. Remove sides of pan and invert onto platter. Garnish with apple slices and mint leaves. Serves 6-8.
Maple Bread Pudding Recipe By :Submitted by: Bill and Tina Schneider 3/4 cup maple syrup 1 teaspoon lemon juice 3 slices bread without crusts 2 eggs 2 cups milk 1 tablespoon butter 1/4 teaspoon salt 1/2 cup nutmeats OR 1/2 cup raisins 1/4 teaspoon vanilla Pour maple syrup in top of double boiler. Butter each slice of bread and cube. Add to syrup. Add nuts or raisins and lemon juice. Beat together eggs, milk, salt and vanilla and pour over bread mixture. Do not stir. Set over gently boiling water. Cook 1 hour. This makes its own sauce. Spoon it over each serving. Serves 4 to 6 Source: "Massachusetts Maple Producers Association" http://www.massmaple.org/index.html
No-Bake Cherry Cheese Squares
1 1/4 cups graham cracker crumbs 1/2 cup granulated sugar -- divided 1/3 cup butter or margarine -- melted 1 3-ounce package cream cheese -- softened 2 teaspoons grated lemon peel 1 teaspoon vanilla extract 2 cups frozen whipped topping -- thawed 1 21-ounce can cherry filling and topping 1/2 teaspoon almond extract In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar and melted butter; mix well. Press crumb mixture firmly into the bottom of a 9 × 9 × 2-inch baking pan. Let crust chill while preparing the rest of the ingredients. In a mixing bowl with an electric mixer, combine cream cheese, remaining 1/4 cup sugar, lemon peel and vanilla; beat until light and fluffy. Fold in whipped topping. Pour into prepared crust. Combine cherry filling and almond extract. Pour over cheese filling. Let chill until ready to serve. Serving size: 1 (3-inch) square Source: "Cherry Marketing Institute" http://www.cherrymkt.org/index.html
Old-Fashioned Custard Recipe By :Jo Anne Merrill 2 eggs 2 cups milk 1/4 cup sugar 1/2 teaspoon ground nutmeg 1/8 teaspoon salt 1/4 teaspoon vanilla extract Preheat oven to 350 degrees. Fit the steel knife blade into the work bowl of a food processor. Combine all ingredients in the bowl and process until well mixed, about 10 seconds. Pour custard into 4 custard cups. Place cups in a baking dish, pour boiling water into the dish to a depth of 1/2 inch. Bake 1 hour or until a knife inserted in center comes out clean.
Orange-Date Coffee Cake Twist
3 cups all-purpose flour (3 to 3 1/2 cups) 2 tablespoons sugar 1 package Fleischmann's® Rapid Rise Yeast 1/2 teaspoon salt 1/2 cup butter or margarine 1/4 cup water 1/4 cup milk 2 eggs -- at room temperature
ORANGE-DATE FILLING 1 cup pitted dates -- finely snipped 1/2 cup finely chopped pecans or walnuts -- toasted 1/3 cup packed brown sugar 2 teaspoons finely grated orange peel Sweet Orange Icing -- optional
SWEET ORANGE ICING 1 cup powdered sugar -- sifted 3 teaspoons orange juice (3 to 4 teaspoons) In large bowl, stir together 3/4 cup flour, sugar, undissolved yeast and salt. Heat butter, water and milk until hot to touch (120º to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 4 to 5 minutes. Cover; let rest 10 minutes. Prepare Orange-Date Filling: In small bowl, combine 1 cup pitted dates, finely snipped, 1/2 cup finely chopped, toasted pecans or walnuts, 1/3 cup packed brown sugar and 2 teaspoons finely grated orange peel. On lightly floured surface, roll dough to 9 × 30-inch rectangle. Spread filling to within 1/2-inch of edges. Beginning at long end, roll up tightly as for jelly roll; pinch seam to seal. With sharp knife, cut roll in half lengthwise; carefully turn halves so that cut sides face up. Twist halves around each other, keeping cut sides up so filling is visible. Transfer to greased baking sheet. Shape into ring and pinch ends to seal. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Bake at 350ºF for 30 minutes or until done. Remove from baking sheet; cool on wire rack. If desired, frost top of wreath with Confectioners' Sugar Icing. ____________________ Sweet Orange Icing: In small bowl, combine 1 cup sifted powdered sugar and 3 to 4 teaspoons orange juice. Beat until smooth. Source: "Fleischmann's Yeast" http://www.breadworld.com/index.html
Out West Indian Pudding Recipe By :Jo Anne Merrill 3 cups nonfat milk -- * see note 1/2 cup cornmeal -- ** see note 1/4 cup molasses 2 tablespoons sugar 1 tablespoon margarine -- solid 1 teaspoon ground cinnamon 3/4 teaspoon ginger 1/2 teaspoon ground nutmeg Dash salt 1/8 teaspoon baking soda 1 egg Scald 2-1/2 cups milk. (Heat in heavy pan until tiny bubbles form around edges.) In small bowl, put the remaining 1/2 cup milk and stir in the cornmeal. Stir this mixture into hot milk. Bring to a boil and simmer, stirring frequently, for about 15 minutes. Mixture should be thickened. Remove from heat. Add molasses, sugar, margarine, spices, salt and baking soda. Blend. Beat egg, stir in a small amount of the hot mixture and add the egg to the hot mixture. Using a wire whisk for best results, whisk the mixture a few times. Lightly oil 6 individual custard cups or ramekins. Divide the mixture between the 6 cups. Place on a cookie sheet or oven-proof dish with at least a 1 inch rim; pour hot water in pan. (Do this while pan is in oven for safety.) Bake in 275-degree oven for 1 hour 15 minutes to 1 and 1/2 hours. Serve puddings warm, not hot. Pudding may separate; this is normal. NOTES : * Use nonfat milk for best results and for lower fat content. ** Use stone-ground yellow cornmeal if possible. Do not use cornmeal from a packaged mix that has flour and sugar added.
Peach Cobbler
4 cups fresh peaches -- peeled and sliced Cinnamon -- to taste 1 cup Big Chief granulated sugar 1/2 cup butter 1 1/2 cups flour 3/4 teaspoon salt 1/2 cup vegetable shortening 1/4 cup plus 1 tablespoon cold water Preheat oven to 350 degrees. Combine peaches, cinnamon, sugar and butter in medium saucepan. Bring to boil and immediately reduce heat. Simmer until peaches are tender and mixture thickens, about 20 minutes. Pour mixture into buttered 10 × 6 × 2 inch baking dish. Set aside. In mixing bowl, combine flour and salt. Cut in shortening with 2 knives until mixture resembles coarse crumbs. Sprinkle water over flour mixture until ingredients are moistened. Shape pastry into ball. Roll out to 1/8 inch thickness on lightly floured board. Cut into 1 inch strips. Arrange 1/2 strips in lattice design over peaches. Bake 35 minutes. Remove from oven. Gently press remaining strips over baked strips in lattice pattern. Press pastry into peach mixture. Return to oven and bake for 40 minutes more. Serve with ice cream. Source: "Monitor Sugar" http://www.monitorsugar.com/
Raspberry/Blackberry Trifle
RASPBERRY LAYER 1 1/2 cups frozen whole raspberries 3 tablespoons sugar -- or to taste 1 tablespoon raspberry or other berry liqueur (1 to 2 tablespoons) 1 1/2 cups fresh or frozen whole raspberries
BLACKBERRY LAYER 1 1/2 cups frozen whole blackberries 3 tablespoons sugar -- or to taste 1 tablespoon raspberry or other berry liqueur (1 to 2 tablespoons) 1 1/2 cups fresh or frozen whole blackberries
LIGHT CUSTARD 4 1/2 cups skim milk 5 eggs 1 cup sugar 1/3 cup cornstarch 4 teaspoons clear vanilla extract OR 2 teaspoons almond extract 1 medium angel food cake (about 17 ounces) 2 tablespoons raspberry or other berry liqueur Berry Layers: Thaw 1 1/2 cups of raspberries and process in blender or food processor to make a purée. (NOTE: Measure all berries in fresh or frozen state.) Strain through a fine sieve to remove seeds. Stir in sugar and berry liqueur. Refrigerate for later use. May be made several days ahead. Follow same procedure for blackberry purée. (HINT: Pint squirt bottles are helpful tools in storing purée as well as in assembly of finished Trifle.) Light Custard: Using double boiler, heat 4 cups milk until steam rises from the surface. In a separate bowl, combine eggs, remaining 1/2 cup milk and 1 cup sugar. Sift in cornstarch, and whisk until well blended. Remove scalded milk from heat, and gradually whisk in egg mixture. Return pan to top of double boiler and whisk constantly over medium heat until very thick and smooth, 10-15 minutes. Remove from heat and stir in vanilla or almond extract. Transfer to bowl, press plastic wrap onto surface, and allow to cool slightly. Assembly: Cut cake in 1" to 2" cubes. (This can be done ahead, placing cubes in sealed plastic bag.) Arrange 1/2 the cake squares on the bottom of the trifle bowl, including any irregular shapes. Sprinkle with 1 tablespoon berry liqueur and evenly distribute raspberry purée mixture over cake layer. Arrange berries evenly in a layer, especially around sides. Spoon 1/2 the custard over berries. Repeat with remaining cake, liqueur, blackberry purée, blackberries, any additional fruit and custard. Cover and chill at least 4 hours or one day ahead. Garnish with additional berries and fruit in the center just before serving. 3/4 cup serving Description: "A deliciously refreshing and low-fat dessert that can impress your guests year-round, as it can easily be prepared a day ahead, with fresh or frozen berries." Cuisine: "British" Source: "Oregon Raspberry & Blackberry Commission" http://www.oregon-berries.com/
NOTES : Contrary to its humble and unassuming name, "English Trifle," this very traditional English sweet pudding is anything but a mere trifle. This lusciously layered mélange of sherry-soaked spongecake and crème anglaise adorned with jam, fresh fruit and whipped cream, is indeed conventional in its liberal use of fat-laden ingredients. But hold on to your waistline, this lightened version featuring fresh or frozen raspberries and blackberries and a lightened custard weighs in at just 2 grams of fat per 3/4 cup serving, with a taste and presentation that would compel even Shakespeare to partake. (Shakespeare was well aware of these delicious fruits, as it is from Shakespeare's King Henry IV that the popular English saying "plentiful as blackberries" is derived.) Use 3 quart straight-sided Trifle Bowl
Ribbon of Cherry Cheesecake
1 cup sliced almonds 1 cup graham cracker crumbs 1/3 cup butter or margarine -- melted 1 21-ounce can cherry filling and topping 3/4 cup plus 2 tablespoons granulated sugar -- divided 2 tablespoons cornstarch 1/2 teaspoon almond extract 4 8-ounce packages cream cheese -- softened 3 tablespoons amaretto liqueur 1 tablespoon lemon juice 1 teaspoon vanilla extract 3 eggs -- slightly beaten In a skillet over medium heat, toast almonds. Remove from heat; finely chop almonds. In a medium bowl, combine almonds, graham cracker crumbs and butter; mix well. Press crumb mixture evenly 2 inches up the sides and over the bottom of a 10-inch springform pan. Set aside. In an electric blender or food processor container, purée cherry filling until smooth. Pour puréed cherry filling into a medium saucepan. Combine 2 tablespoons granulated sugar and cornstarch; stir into cherry filling. Cook, stirring constantly, over low heat until mixture is thick and bubbly. Remove from heat. Stir in almond extract. Set aside to cool. In a mixing bowl with an electric mixer, combine cream cheese, remaining 3/4 cup sugar, amaretto, lemon juice and vanilla; beat until light and fluffy. Add eggs all at once, beating on low speed just until mixed. Do not overbeat. To assemble the cheesecake, pour one-third of the cream cheese mixture into prepared crust. Top with about 1/3 cup of the cherry purée. Swirl cherry mixture into cream cheese mixture using a knife or spatula. Repeat layers twice, ending with cherry purée. Reserve remaining purée. Bake in a preheated 350º oven 60 to 65 minutes or until the center appears nearly set when gently shaken. Do not let the top crack. Cool on a wire rack. Let chill. To serve, spoon a generous tablespoon of purée on serving plate. Place cheesecake wedge on top of purée. Serving size: 1 wedge Source: "Cherry Marketing Institute" http://www.cherrymkt.org/index.html
NOTES : When baking cheesecake, set a shallow baking dish filled with water on the lower shelf of the oven. Bake cheesecake on shelf in middle of the oven. The resulting cheesecake will be creamy without the usual dry outer edge.
Rum and Banana Boat Soufflé Recipe By :Jo Anne Merrill 4 bananas 4 tablespoons fresh lemon juice powdered sugar 1 tablespoon cornstarch 1/2 cup light cream 2 large eggs -- separated 2 tablespoons rum Wash bananas and dry well. Remove a very thin section of peel off side of banana. You are trying to keep peel as intact as possible so cut carefully. Remove the banana from peel. Place 1 peel in each of 4 individual baking dishes. Sprinkle with lemon juice. Set aside. In a sauce pan combine 1 tablespoon powdered sugar, 1 tablespoon cornstarch and light cream. Cook, whisking constantly, until mixture becomes very thick. In a blender or food processor, purée two of the bananas, or enough to make 1 cup of purée. You won't need the other two bananas for this recipe. They can be mashed and 1 teaspoon of lemon juice added; seal tightly and freeze for later baking use. In a saucepan, combine cream mixture, banana purée, egg yolks and rum; mix well. Cook, whisking constantly, until mixture thickens. Remove from heat, transfer to a bowl, and chill slightly. In a mixing bowl, beat egg whites until stiff peaks form. Add a small amount of the whites to banana mixture; mix well. Gently fold remaining whites into the mixture. Spoon mixture into banana peels, piling slightly. Sprinkle with a little sifted powdered sugar. Bake 15 minutes in a preheated 350-degree oven until top is lightly browned. Sprinkle with powdered sugar and serve immediately. Also good with a very light sprinkling of freshly ground nutmeg or cinnamon.
Sautéed Pears with Anisette
1 tablespoon olive oil 1 cup anisette 4 tablespoons fresh ginger -- grated 3 ounces shallot -- chopped 4 Bartlett pears -- cored and sliced 1 cup chicken stock 2 cups heavy cream Heat olive oil in medium saucepan; stir in anisette, grated fresh ginger, chopped shallots and cored and sliced Bartlett pears; sauté until tender. Remove pears and keep warm. Meanwhile, deglaze pan with chicken stock and heavy cream; reduce to sauce-like consistency. Source: "National Pork Producers Council" http://www.nppc.org
Sour Cream Pastry Squares
1/2 cup dairy sour cream 1 3-ounce package cream cheese -- softened 1 8-ounce package chopped dates or pitted dates -- snipped 1/2 cup warm water (105º to 115ºF) 1 package Fleischmann's® Active Dry Yeast -- * see note 1/2 cup warm milk (105º to 115ºF) 1 cup butter or margarine -- softened 1 tablespoon sugar 5 cups all-purpose flour 2 eggs -- at room temperature Confectioners' sugar glaze Pecan halves
CONFECTIONERS' SUGAR GLAZE 1 cup powdered sugar -- sifted 1 teaspoon butter or margarine -- softened 1 tablespoon water (1 to 2 tablespoons) -- hot 1/2 teaspoon vanilla In small bowl, blend together sour cream and cream cheese. Stir in dates; set aside. Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in warm milk, butter, sugar, and 2 cups flour. Mix in eggs and enough additional flour to make soft dough. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Divide dough in half. On lightly floured surface, roll each half to 15 × 10-inch rectangle. Place one piece on bottom of greased 15 1/2 × 10 1/2 × 1-inch baking pan. Spread with sour cream mixture to within 1/2-inch of edges. Top with remaining dough; press edges to seal. Snip surface of dough to allow steam to escape. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 375ºF for 30 to 35 minutes or until done. Cool cake in pan on wire rack. Drizzle with confectioners' sugar glaze; top with pecan halves. Cut into squares to serve. ____________________ Confectioners' Sugar Glaze: Blend 1 cup sifted powdered sugar, 1 teaspoon softened butter or margarine, 1 to 2 tablespoons hot water and 1/2 teaspoon vanilla until smooth. Source: "Fleischmann's Yeast" http://www.breadworld.com/index.html
Sweet Vermouth and Fruit Recipe By :Jo Anne Merrill 1 cup heavy whipping cream 1/2 cup sweet vermouth Dash ground nutmeg 8 cups mixed fruit -- * see note Place the fruit in a large bowl; pour sweet vermouth over. Fold carefully to cover all fruit with the vermouth. Let marinate, tightly covered, in refrigerator for 2-4 hours. Just before serving, whip heavy sweet cream until soft peaks form. Do not overbeat. Fold gently into fruit. Spoon into decorative sherbet or dessert glasses. Sprinkle very lightly with freshly ground nutmeg. Sprinkle with toasted coconut if you like.
Traditional Cherry Pie
4 cups frozen unsweetened tart cherries * 1 cup granulated sugar 3 tablespoons quick-cooking tapioca 1/2 teaspoon almond extract Pastry for 2-crust, 9-inch pie 2 tablespoons butter or margarine Combine cherries, granulated sugar, tapioca and almond extract in a large mixing bowl; mix well. (It is not necessary to thaw cherries before using.) Let cherry mixture stand 15 minutes. Line a 9-inch pie plate with pastry; fill with cherry mixture. Dot with butter. Adjust top crust, cutting slits for steam to escape. Bake in a preheated 400 degree oven 50 to 55 minutes, or until crust is golden brown and filling is bubbly. Source: "Cherry Marketing Institute" http://www.cherrymkt.org/index.html
Warm Chocolate Fondant Cake with Vanilla Bean Sauce FOR VANILLA BEAN SAUCE 3 cups milk 1 cup heavy cream 8 ounces sugar 10 egg yolks 1 vanilla bean
FOR CHOCOLATE FONDANT CAKE 21 ounces unsalted butter 16 ounces semi-sweet chocolate 3 ounces bitter chocolate 12 whole eggs 8 egg yolks 21 ounces confectioners' sugar 10 1/2 ounces pastry flour Procedure for vanilla bean sauce: Place cream, milk, and vanilla into sauce and bring to boil. Remove vanilla seeds from pod, add back to milk and discard pod. In separate bowl, beat together egg yolks, sugar and temper cream into yolks. Place back on heat and cook, whisking constantly until mixture thickens. Remove, strain and cool in bowl in ice bath. Procedure for chocolate fondant cake: In double boiler, melt butter and chocolate, place into bowl and whisk in sugar, then eggs, then flour, being sure that each item is incorporated before adding next. Butter and sugar 5 ounce molds, being sure that butter is soft and a good coating is achieved. Pour batter into molds 4/5" high and bake at 425 degrees F in convection oven 7 minutes. Remove, let set 1 minute, unmold, sprinkle with powdered sugar and serve with vanilla bean sauce, shaved chocolate and whipped cream— garnish with mint. Source: "Chocolate Manufactures Association" http://www.candyusa.org/ NOTES : Executive Chef Daniel Bruce Boston Harbor Hotel From the Chocolate Manufacturers Association Luncheon at the home of Julia Child in Cambridge, Massachusetts in September 1995:
Wine and Apricot Dessert Recipe By :Jo Anne Merrill 2 packets gelatin powder -- unflavored 1 cup sugar 1 cup apricot nectar 1 tablespoon lemon juice 1 cup sherry 8 apricot halves -- canned Mix 2 envelopes of unflavored gelatin with 1 cup sugar. Add 1-1/2 cups boiling water. Stir until dissolved. Add apricot juice or nectar, lemon juice, and sherry. Put a drained apricot half in bottom of decorative glass or dish. Divide gelatin mixture evenly over apricots. Chill.
From the Bakery:
Angel Biscuits
1 package active dry yeast 1/4 cup water -- warm 2 1/2 cups white wheat flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 2 tablespoons granulated white sugar -- or a little more 1/2 cup vegetable shortening or Crisco 1 cup buttermilk Preheat oven to 400ºF. Dissolve yeast in water, set aside. Mix dry ingredients. Cut in shortening with pastry blender. Slowly add yeasted water. Turn dough out on floured pastry board and knead lightly as for regular biscuits. Roll and cut with biscuit cutter. Place rounds in a greased pan. Let the biscuits rise slightly before baking for 12 - 15 minutes or until browned and done.
Apple Cinnamon Cheese Cake
6 Stash Apple Cinnamon tea bag contents 2 8-ounce packages cream cheese softened (Fat-free may be used with only a slight difference in appearance and texture.) 1/2 cup sugar 2 eggs 1 9-inch graham cracker pie crust In a large bowl, combine the contents of 6 Apple Cinnamon tea bag contents, cream cheese and sugar. Mix well with an electric mixer. Add eggs and mix until blended. Pour mix into pie crust and bake at 350 degrees for 40 minutes. Cool in refrigerator at least 3 hours. Source: "Stash Tea" http://www.stashtea.com/
Apple Cobbler Recipe By :Ruth B, Rinker, Rinker Orchards, Stephens City, VA 1/2 cup sugar 1/2 teaspoon cinnamon 4 cups thinly-sliced pared apples 1 cup sifted all-purpose flour 1 cup sugar 1 teaspoon baking powder 1/4 teaspoon salt 1 well-beaten egg 1/2 cup evaporated milk 1/3 cup melted butter Place apples in bottom of a greased 8 1/4 × 1 3/4-inch round baking dish. Sprinkle with a mixture of the sugar and cinnamon. Mix dry ingredients together. Combine egg, milk and butter. Add dry ingredients all at once, and mix until smooth. Pour over apples. Bake at 325º degrees for about 1 hour, or until a toothpick inserted in the middle comes out clean. Serve warm. Source: "Virginia Apple Growers Association" http://www.vvac.org/vaapples/index.html
Banana-Nut Bread
1 cup firmly packed brown sugar 1/2 cup butter 2 eggs 1 1/2 cups mashed bananas -- very ripe, about 3 to 4 1 tablespoon lemon juice 2 cups sifted white flour 3 teaspoons baking powder 1/2 teaspoon salt 1 cup chopped nuts Preheat oven to 350ºF. Butter a large loaf pan. Sift the flour, baking powder and salt together. Cream the brown sugar together with the butter, then mix in the eggs. Thoroughly mix in the bananas and lemon juice, then mix in the flour mixture as quickly as possible. Fold in the chopped nuts, then pour into the prepared pan. Bake for 45 minutes to 1 hour, until a toothpick inserted in the center of the loaf comes out clean. Serves 6 to 8 people
Beer Bread
3 cups white wheat flour -- self-rising 3 tablespoons granulated white sugar 1 12-ounce can beer Preheat oven to 350ºF. Put all ingredients in a bowl. Stir well. Pour into bread pan. Bake for 1 hour. Top with butter or margarine and bake for another 10 minutes. Cool before slicing.
Bhutte ki Roti (NAN) Indian Bread Recipe By :Susan Carlisle 3 ears corn OR 1 1/2 cups kernel corn 2 cups all-purpose flour 1/2 cup all-purpose flour 3 fresh jalapeño chilies -- seeded and minced 1 1/2 teaspoons salt 1 tablespoon oil Using a sharp knife, remove corn from cob. Combine corn with first measure of flour, chilies, oil and salt in a large bowl. Mix until dough gathers together. Knead dough in bowl until a heavy, slightly sticky dough forms. Add remaining flour as necessary. Divide the dough into 8 pieces. Roll into smooth balls, dusting with flour to prevent sticking. Cover with plastic. Roll 1 ball out on a lightly floured surface to a 7-inch round, dusting frequently with flour. Cover with a kitchen towel. Repeat with remaining dough balls. Do not let bread rounds touch each other. Heat griddle or heavy large skillet over high heat until hot; about 3 minutes. Reduce heat to medium-high. Bake breads until spotted brown, pressing gently with a spatula to ensure even cooking; about 1-1/2 minutes per side. (Can be prepared 4 days ahead.) Cool. Wrap tightly and refrigerate. Reheat on hot, dry griddle.
Biskotini
1/4 pound butter 1 cup granulated sugar 2 eggs 1/2 teaspoon vanilla 1/2 teaspoon baking soda 1/2 teaspoon baking powder 2 teaspoons anise seed Pinch salt 2 1/2 cups white flour 1/2 cup light cream OR 1/2 cup half and half In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanilla. In another bowl, combine baking soda, baking powder, anise seeds, salt, and flour. Add this mixture to batter in 3 batches alternately with cream. Blend in almonds. Cover dough and chill until firm enough to handle, 1 to 2 hours. Heat oven to 350ºF. Divide dough in half. On a buttered baking sheet, using floured hands, form each half of dough into a 1 1/2- to 2-inch wide and 15- to 16-inch long roll. Leave about 3 inches between the rolls on the sheet. Bake until golden and firm to the touch, about 30 minutes. Lower oven heat to 225ºF. Remove baking sheet and let rolls cool about 15 minutes. Using a sharp knife, cut rolls into 1/2-inch diagonal slices. Place slices close together on ungreased baking sheets and toast in oven until dry, crunchy, and lightly browned, about 1 hour. Cool completely and store in an airtight container. Yields: 4 to 4 1/2 dozen Source: "Cook's Magazine September/October 1984"
Cheese Onion Bread Recipe By :Susan Carlisle 1/2 cup chopped onions 1 teaspoon oil 1 egg 1/2 cup milk 1 1/2 cups Bisquick baking mix or biscuit mix 1 cup grated sharp Cheddar cheese 2 tablespoons chopped fresh parsley 2 tablespoons butter -- melted Preheat oven to 400ºF. Sauté onion in hot oil until tender. Combine egg and milk and add to biscuit mix. Stir until moistened. Add onion, parsley and half of the measured amount of cheese. Spread dough in a greased round cake pan. Sprinkle with remaining cheese and butter. Bake 20 minutes.
Country French Bread
4 1/2 cups all-purpose flour (4 1/2 to 5 cups) 1/3 cup instant nonfat dry milk powder 2 packages Fleischmann's® Rapid Rise Yeast 1 1/2 teaspoons salt 1 1/3 cups water 1/2 cup plain yogurt 3 tablespoons vegetable oil Cornmeal 1 egg white beaten with 1 tablespoon water
In large bowl, combine 1 1/2 cups flour, dry milk, undissolved yeast and salt. Heat water, yogurt and 2 tablespoons oil until very warm (120 to 130ºF); stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest on floured surface 10 minutes. Divide dough in half. Roll each to 15 × 10-inch oval. Beginning at long end of each, roll up tightly as for jelly roll. Pinch seams and ends to seal. Taper ends by gently rolling back and forth.* Place, seam sides down, on large greased baking sheet sprinkled with cornmeal. Brush dough with remaining oil. Cover with plastic wrap, leaving room for dough to rise. Refrigerate 2 to 24 hours. When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand at room temperature 10 minutes. With sharp knife, make four or five diagonal slashes (1/4-inch deep) on top of each loaf. Brush with egg white mixture. Bake at 400ºF for 25 to 35 minutes or until done. Remove from baking sheet; cool on wire rack. ____________________ To Make Round Loaves: Divide dough in half. Shape each into 5-inch ball. Place on large greased baking sheet sprinkled with cornmeal. Cover and refrigerate as directed. When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand at room temperature 10 minutes. With sharp knife, make four slashes (1/4-inch deep) in crisscross fashion on top of each loaf. Brush with egg white mixture and bake as directed. Source: "Fleischmann's Yeast" http://www.breadworld.com/index.html
Czechoslovakian Vanocka 5 cups all-purpose flour (5 to 5 1/2 cups) 1/2 cup sugar 2 packages Fleischmann's® Active Dry or Rapid Rise Yeast 1 1/2 teaspoons salt 2 teaspoons grated lemon peel 1 teaspoon ground nutmeg or mace 1 cup milk 1/2 cup water 1/4 cup butter or margarine 2 eggs -- at room temperature 1 cup chopped dates 1 egg white -- lightly beaten 1/3 cup whole blanched almonds In large bowl, mix 2 cups flour, sugar, undissolved yeast, salt, lemon peel and nutmeg. Heat milk, water and butter until hot to touch (125º to 130ºF). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in dates and enough additional flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise until doubled in size, about 1 hour.* Punch dough down. Divide dough in half; set one half aside. Divide remaining half into 3 equal pieces. Roll into 18-inch ropes. On greased baking sheet, braid ropes together. Pinch ends and tuck under to seal. With side of hand, make a 1/4-inch deep depression along the top of the braid. Divide remaining dough into four equal pieces; set one piece aside. Roll three pieces into 16-inch ropes. Braid together. Pinch ends and tuck under to seal. Place on top of larger braid. Make 1/4-inch deep depression along top of braid with side of hand. Divide remaining piece of dough into three equal pieces. Roll into 12-inch ropes. Braid together. Place small braid on top of 16-inch braid. Pinch ends and tuck under to seal. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 50 minutes. Brush loaf with egg white. Decorate with almonds. Bake at 350ºF for 40 minutes or until done. Remove from baking sheet and cool on wire rack. Source: "Fleischmann's Yeast" http://www.breadworld.com/index.html
Decadent Brownies
1 21 1/2-ounce package brownie mix 1/2 cup water 1/4 cup vegetable oil 1 egg 1 21-ounce can cherry filling and topping 1/3 cup sliced almonds 1 1 1/2-ounce bar milk chocolate -- chopped Prepare brownie mix according to package directions using water, oil and egg. Spread dough evenly in a lightly greased 13 × 9 × 2-inch baking pan. Dot batter with cherry filling. Bake in a preheated 350 degree oven about 45 minutes, or until brownie is firm. Remove from oven and sprinkle with almonds and chocolate. Cool completely before cutting. Makes 12 (3-inch) squares. Source: "Cherry Marketing Institute" http://www.cherrymkt.org/index.html
Greek Style Bread
3/4 cup crumbled Feta cheese (3 ounces) -- if Feta cheese is packed in brine, drain well and pat dry; set aside. 3 1/4 cups all-purpose flour (3 1/4 to 3 3/4 cups) 1 tablespoon sugar 1 package Fleischmann's® Rapid Rise Yeast 1 teaspoon salt 3/4 cup milk 1/4 cup water 1 tablespoon olive or vegetable oil 1/4 cup sliced pitted ripe olives -- drained In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and oil until very warm (120º to 130ºF); stir into dry ingredients. Stir in cheese, olives and enough remaining flour to form a soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. Roll dough to 12 × 8-inch rectangle. Beginning at short end, roll up tightly. Pinch seam and ends to seal. Place, seam side down, in greased 9 × 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 375ºF for 30 to 35 minutes or until done. Remove from pan; cool on wire rack. Source: "Fleischmann's Yeast" http://www.breadworld.com/index.html
Italian Bread
1 3/4 cups warm water (105º to 115ºF) 2 packages Fleischmann's® Active Dry Yeast 2 teaspoons salt 5 cups all-purpose flour (5 to 5 1/2 cups) Additional flour -- optional Place 1/2 cup warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, salt and 2 cups flour; blend well. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Punch dough down. Remove dough to lightly floured surface; divide in half. Roll each to 12-inch circle. Roll up each circle to make loaf. Pinch seams and ends to seal; taper ends by gently rolling back and forth. Place loaves, seam sides down, on large, greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Lightly dust loaves with additional flour, if desired. With sharp knife, make three or four diagonal slashes (1/4-inch deep) across top of each loaf. Bake at 400ºF for 25 minutes or until done. Remove from sheet; cool on wire rack. Source: "Fleischmann's Yeast" http://www.breadworld.com/index.html
O'Brien's Irish Soda Bread
4 cups all-purpose flour 1 tablespoon baking powder 1/4 cup granulated white sugar 1 teaspoon baking soda 1/4 teaspoon salt 1/4 pound butter 2 eggs -- beaten 2 cups golden raisins or black raisins 1 1/4 cups plus 1 tablespoon buttermilk 3/4 teaspoon caraway seeds, for the real Irish taste -- optional 1/2 cup all-purpose flour -- for kneading Preheat oven to 350ºF. Sift flour salt, sugar, powder and soda together. Cut butter in with a knife or pastry cutter until mixture resembles bread crumbs. Add beaten eggs to dry mixture and then raisins, cut in as before. Mix in buttermilk and stir gently to form a soft dough. Flour hands and turn dough out on floured board to knead gently into a ball. Shape into a 7-inch or so round thick cake. Place into glass pie plate. Cut 1 1/4 inch deep cross, called a farl, into the top. Bake for about 1 1/4 hours or until center of cross is lightly browned. Remove to wire rack, cool 15 minutes and then slice thickly and serve with plenty of butter, jam and hot tea! NOTES : Placing a towel over bread after it comes from the oven will keep crust soft. For a real Irish touch, sprinkle caraway seed in the dough before cooking.
Original Irish Soda Bread Recipe By :Dee Bell 1 teaspoon baking soda 1 1/2 teaspoons salt 2 teaspoons caraway seeds 4 cups white flour 1/2 cup raisins 2 cups buttermilk Heat oven to 375ºF. Mix together all ingredients adding buttermilk last and slowly incorporating into the mixture. Knead for just one minute to mix ingredients and pat into a greased cakepan or round loaf pan. Slice an X across the top, brush with milk and bake for 45 minutes. Cool a little and then wrap in a damp towel. Cool completely (about 7 hours), then serve. Prep Time: 1 day
Peter's Irish Whiskey Cake
1 18 1/4-ounce package yellow cake mix 1 3-ounce package vanilla instant pudding 1/2 cup ice water 3/4 cup coarsely chopped walnuts 4 eggs 1/2 cup Irish whiskey 1/2 cup vegetable oil
WHISKEY GLAZE 1/4 cup butter 1/2 cup granulated white sugar 1/3 cup water 1/4 cup Irish whiskey
Preheat oven to 325ºF. Blend yellow cake mix, pudding mix, ice water, chopped walnuts, eggs, the first measure of Irish whiskey and the vegetable oil in a large mixing bowl for about three minutes. Grease a Bundt pan or tube pan. Pour batter into pan. Bake for 1 hour. Set on rack to cool. When cool, glaze with following mixture: Glaze: Melt butter in saucepan, stir in sugar and water. Boil for 3 minutes, stirring constantly. Remove from heat and stir in second measure of Irish whiskey. Pour over unmolded cake!
Pizza Bread Recipe By :Susan Carlisle 1 10-ounce package pizza crust, Pillsbury ready made 1/2 cup grated Parmesan cheese -- or more to taste 1 1/2 tablespoons olive oil 1 teaspoon rosemary Preheat oven to 400ºF. Without stretching dough, place pizza crust on a cookie sheet. Cover with a light coating of olive oil. Sprinkle with rosemary and Parmesan cheese. Bake for 10 minutes. Cut into squares and serve hot.
Rich Irish Soda Bread Recipe By :Dee Bell MIX TOGETHER: 2 tablespoons granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 2 1/4 cups white flour 1/4 cup butter 1 tablespoon caraway seeds 1 cup raisins, currants or dried cranberries
BLEND TOGETHER: 1 egg 2/3 cup plus 2 tablespoons buttermilk Heat oven to 375ºF. Mix together the egg and buttermilk. In a separate bowl, mix together dry ingredients. Cut butter into dry ingredients using a fork or pastry cutter until mixture is like wet sand. Stir in raisins and caraway seeds, then add egg and buttermilk mixture. Knead just a little to make sure dough is well-mixed and pat dough into a greased round cake pan or round loaf pan. Slice an X across the top and brush with milk. Bake for 40 minutes.
Russian Black Bread
2 1/2 cups warm water (105º to 115ºF) 2 packages Fleischmann's® Active Dry Yeast 1/4 cup butter or margarine -- softened 1/4 cup white vinegar 1/4 cup dark molasses 1 1-ounce square unsweetened chocolate -- melted 2 teaspoons salt 2 teaspoons instant coffee granules 1 tablespoon fennel seed 4 1/4 cups all-purpose flour 5 cups rye flour 3/4 cup imported chopped or snipped pitted dates Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, butter, and next 6 ingredients. Slowly stir in 3 cups all-purpose flour; blend well. Stir in rye flour and enough remaining all-purpose flour to make soft dough. Remove dough to lightly floured surface. Cover; let rest 15 minutes. Knead dough until smooth and elastic, about 10 to 15 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1 1/2 hours. Punch dough down. Remove dough to lightly floured surface. Knead in dates. Divide dough in half. Shape each half into 5-inch ball. Place each ball in greased 8-inch round cake pan or on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 350ºF for 45 minutes or until done. Remove from pans; let cool on wire racks. Source: "Fleischmann's Yeast" http://www.breadworld.com/index.html
Samosas
STUFFING 3 medium potatoes 1 cup green peas 1 cup shredded cabbage 2 medium onions 2 long green chiles 1 teaspoon ginger paste 2 tablespoons chopped mint leaves 1/2 cup chopped coriander leaves 3 tablespoons oil Salt -- to taste
DOUGH 1 1/2 cups refined wheat flour (maida) 3 tablespoons oil Salt (1/2 teaspoon) -- to taste Oil -- to deep fry Boil potatoes, peel and slightly mash. Boil peas and cabbage. Keep aside. In a nonstick pan, heat oil, add chopped onions and cook until light brown. Add ginger paste, coriander, mint, green chili and fry for one minute. Now add salt and the boiled peas, cabbage and mashed potatoes. Stir well. Let cook for a minute, remove from heat and keep aside. Making the samosas: Mix flour and salt. Now warm oil and add to the flour and salt mixture. Mix well. Gradually add about 3/4 cup water to the mixture and make into a dough. The consistency of the dough is slightly harder than bread dough. Divide the dough into 13 balls and flatten the balls with a rolling pin into circles. Cut these circles into two equal parts (half circles). Wet the edges of each half circle, place sufficient amount of stuffing in the middle of the half circle and fold the corners in so that the end result looks like a stuffed triangle. Pinch the edges lightly; they should seal easily because they are wet. Now in a wide skillet, heat oil over medium and when oil is hot, fry the stuffed samosas until they become pale brown in color. Remove from skillet and keep aside. After frying all the samosas to a pale brown color, refry them once again to a deep brown color over medium heat. Is a great appetizer. Cooking Time: 20 minutes for stuffing; 20 minutes frying samosas. Can be served with ketchup or hot sauce. Source: "Amma's Indian Recipes" http://members.tripod.com/~Amma/"
Scones Recipe By :Dee Bell 2 cups white flour 4 teaspoons baking powder 1/4 cup brown sugar 1/2 teaspoon salt 4 tablespoons butter
BEAT TOGETHER: 2 eggs 1 egg yolk 2 teaspoons vanilla 1/2 cup yogurt OR 1/2 cup cream 1/2 cup raisins or dried fruit (optional)
TOPPING MIX TOGETHER: 1 egg white 1 teaspoon water
MIX TOGETHER: 3 tablespoons brown sugar 1 teaspoon cinnamon Heat oven to 450ºF. Grease a cookie sheet with butter. Sift together flour, sugar, salt and baking powder. Cut the cold butter in with a fork or a pastry cutter until well mixed. Do not overwork. Add well-beaten eggs and yolk, and vanilla. Add half the yogurt and then slowly add the rest until it becomes a soft, but manipulatable dough and mix only until blended. Add raisins, currants, dried cranberries or dried fruit, if desired. For fancy scones, turn dough out onto a floured board and knead briefly, then roll into a 3/4-inch slab. Cut dough into 8 large diamond shapes or triangles. Brush with egg and water mixture then sprinkle with brown sugar and cinnamon mixture. Place on cookie sheet and bake about 15 to 20 minutes. For the quick method: When dough is completely mixed together, scoop up a large serving spoon of dough and hold in place on the spoon while you dip it in the egg mixture, then the cinnamon mixture. Place on cookie sheet and bake about 15 to 20 minutes. NOTES: This recipe is a little sweeter than the traditional English scone
Scotch Shortbread
1/2 cup butter -- softened 1/2 cup powdered sugar 1/2 teaspoon vanilla 1/4 teaspoon almond extract 1/2 teaspoon salt 2 cups white flour Preheat oven to 325ºF. Sift together the flour and salt. Cream the butter with the powdered sugar, then beat in the vanilla and almond extracts. Mix in the flour and salt mixture till smooth. Press into a 9- by 12-inch baking pan. Bake for 25 minutes, or until golden brown. Cool, then cut into 3 × 3-inch squares.
Scottish Rock Buns
2 cups white flour 2 tablespoons granulated sugar (or more to taste- up to 6 tablespoons) 3 ounces butter or margarine 1 1/2 teaspoons baking powder 3/8 cup currants 1/2 teaspoon vanilla extract 1 egg -- beaten 2 tablespoons milk Combine flour, sugar, baking powder. Work the butter into the mixture with your hands, leaving it chunky. Mix together milk, egg and vanilla, blend into mixture. Add currants. Break off 2- or 2 1/2-inch pieces of the dough and arrange on a dry baking pan. Bake at 400º until golden brown on top (about 15-20 minutes). Serves 4 to 6
Sweet Cheese Coffee Cake
SWEET CHEESE FILLING 2 8-ounce packages cream cheese -- softened 1/2 cup sugar 1 egg white 1 tablespoon flour 2 teaspoons lemon peel 1 cup raisins
CRUMB TOPPING 1 1/4 cups all-purpose flour 3 tablespoons sugar 3 tablespoons softened butter or margarine
DOUGH 5 1/2 cups all-purpose or bread flour (5 1/2 to 6 cups) 1/3 cup sugar 1 teaspoon salt 3 packages Fleischmann's® Rapid Rise Yeast 1 cup water 1/2 cup butter or margarine 3 eggs -- at room temperature Prepare Sweet Cheese Filling and Crumb Topping. Sweet Cheese Filling: Beat 2 packages softened cream cheese with sugar and 1 egg white until smooth. Stir in flour, lemon peel and raisins. Refrigerate until ready to use. Crumb Topping: Combine flour and sugar. Stir in softened butter or margarine until mixture is crumbly. In large bowl, combine 1 1/2 cups flour, sugar, salt and undissolved yeast. Heat water and butter until very warm, 120º to 130ºF. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes.* Divide dough into 3 equal pieces. Roll one piece to 12- × 7-inches. Transfer to greased baking sheet. Starting at short side, spread 1/3 prepared filling down center third of rectangle length. Cut 1-inch wide strips along both sides of filling, cutting from filling out to edges of dough. Fold strips at an angle across filling, alternating from side to side. Sprinkle with 1/3 prepared topping. Cover tightly with plastic wrap; place in freezer. Repeat with remaining pieces of dough, filling and topping to make 3 braids. When firm, remove each braid from baking sheet, wrap with plastic wrap and place in freezer bag or wrap in foil. Keep frozen up to 4 weeks. Remove from freezer; unwrap and place on ungreased baking sheets. Let stand, covered loosely with plastic wrap, at room temperature until fully thawed, about 2 hours. Let rise in warm, draft-free place until doubled in size, about 40 minutes. Bake at 375ºF for 15 to 20 minutes. Cover with foil to prevent excess browning; bake additional 10 to 15 minutes or until done. Remove from baking sheets and cool on wire racks. Source: "Fleischmann's Yeast" http://www.breadworld.com/index.html NOTES : *To bake immediately: Follow directions through kneading step, then if: Made with Active Dry Yeast: After kneading, place dough in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Punch dough down. Shape, fill and place on greased baking sheets as directed. Cover; let rise in warm, draft-free place until doubled in size, about 40 minutes. Bake and cool as directed. Made with Rapid Rise Yeast: Cover kneaded dough, let rest 10 minutes. Shape, fill and place on greased baking sheets as directed. Cover; let rise in warm, draft-free place until doubled in size, about 40 minutes. Bake and cool as directed.
Wild Raspberry Cake
3/4 cup butter 3/4 cup superfine sugar 1 1/2 cups self-rising flour 4 Stash Wild Raspberry tea bags 3 eggs 2 1/2 pints raspberry ice cream 2 1/2 cups heavy cream 2 cups fresh raspberries Combine the butter and sugar together and add the flour, the contents of two Stash Wild Raspberry tea bags, then the eggs. Pour the mixture into a greased baking pan. Bake for 20 to 25 minutes, or until done. Turn out onto a wire rack to cool. When cool, carefully split cake horizontally into two equal halves. Place the bottom half of the cake back into the pan. Spread ice cream on and place top half of cake on top. Place the pan in the freezer for 3 to 4 hours. Remove cake from freezer and pan. Mix the contents of 2 Stash Wild Raspberry tea bags with cream. Quickly spread a layer of whipped cream all over the cake, leaving a rough finish. Place the cake back into the freezer until about ten minutes before serving. Decorate the cake with fresh raspberries. Source: "Stash Tea" http://www.stashtea.com/
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