Italian Christmas Cake Flamb? – Italy
Ingredients & Directions 5 tb Strega 1 sm Panettone; possibly fruity 1/2 pt Double cream or whipping -cream 4 tb Caster sugar 1/2 lb Mixed winter berries Cut the panettone into 4 pieces and place in a baking tray. Pour the cream into a bowl and whip until firm, adding 4 tablespoons of sugar. Chop the winter berries and add to the cream. Bake the panettone for 3-5 minutes. When serving, flamb? with Strega. Cover with caster sugar and serve on a plate with a spoon of cream on either side of the cake. Strega is an Italian liqueur and panettone is a bread-like Italian cake – both available from supermarkets. Yields 4 servings
Olive And Roasted Pine Nut Bread Braid
Ingredients & Directions === BASIC BREAD DOUGH === 1 Envelope Yeast; (1/4 ounce) 1 tb Olive oil 1 tb Sugar 1 c Warm water; (120 to 130 -degrees) 1 tb Salt 3 c Flour; plus 1/4 c Flour; for dusting board 1/4 c Corn meal 1/4 c Olive oil = === FLAVORING ADD-INS === -= OLIVE AND ROASTED PINE -NUTS 1 tablespoon Garlic; -minced 1/2 c Black olives; chopped 1/2 c Roasted pine nuts = SUNDRIED TOMATO AND -ROSEMARY 1 tablespoon -Garlic minced 1/2 c Sundried tomatoes; chopped 1/4 c Chopped fresh rosemary = BASIL; BLACK PEPPER& -PARMESAN CHEESE 1/2 cup -Basil, chopped 2 tb Cracked black pepper 1/2 c Parmesan Reggiano Cheese Preheat the oven to ??? degrees. Combine the yeast, oil and sugar together in the Kitchen Aid mixing bowl. Whisk the warm water into the yeast mixture to dissolve. Add the flavoring ingredients to the liquid mixture. Add the flour and salt. Using a dough hook on low speed, mix the ingredients until moistened. Change the speed to medium and mix until the dough forms a ball and starts to climb the dough hook. Turn the dough into a greased bowl and cover. Let rise for about an hour or until double in size. Turn the dough onto a floured surface and punch down. Shape the dough into a ball. Roll the ball into an evenly thick rope about 2 inches. To braid the bread, line up the three ropes, 1 inch apart, on a greased baking sheet, dusted with cornmeal. Starting in the middle, braid by bringing the left rope underneath the center rope and laying it down. Then bring the right rope under the new center rope and lay it down. Repeat until the bread is fully braided. Tuck the ends underneath to seal the braid. Let the braid rise in a warm draft free place until double in size, about 20 minutes. Sprinkle with flour and bake for 20 to 25 minutes or until golden brown. Remove from the oven and brush the braid with olive oil and slice. This recipe yields 1 large loaf. Comments: The original recipe title as listed is ?Olive And Roasted Pine Nut, Sundried Tomato And Rosemary, And Basil Black Pepper, And Parmesan Cheese Bread Braid?. Yields 1 servings
Date Cake
Ingredients & Directions CAKE 1 c Dates 1 ts Soda 1 c Nuts 1 c Sugar 1 c Hot water 1 Egg 3/4 c Butter 1 ts Vanilla 1 3/4 c Flour FILLING 2 c Sugar 1 c Nuts 1 c Milk 1 ts Vanilla 1 c Dates CAKE: Cream butter, sugar and egg. Chop dates and nuts. Sprinkle soda on dates and pour on hot water and mash. Add to first mixture. Add vanilla. Add nuts and flour mixed. Bake in two layers. FILLING: Cook sugar and milk until almost done (???). Add dates, nuts and vanilla and cook to soft ball stage. Stack cake with hot filling. (????) – I am assuming this means until almost to the soft ball stage. Yields 1 servings
Banana Cookie Ice Cream *
Ingredients & Directions -PATTI – VDRJ67A- 2 Bananas, ripe; peel, mashed 10 Chocolate sandwich cookies; – finely chopped 1 qt Vanilla ice cream 1/4 c Chocolate syrup Additional chocolate syrup Banana slices Maraschino cherries Fold bananas and cookies into ice cream in large bowl. Pour into an 8″ square pan. Drizzle with chocolate syrup. Run knife through mix to make swirls. Cover; freeze until firm. To serve, scoop into sundae glasses. Top with additional chocolate sauce, banana slices and maraschino cherries. Yields 8 Servings
Pumpkin Pie Tunnel Cake +++tmpj72b
Ingredients & Directions 1 1/4 c Firmly packed brown sugar; Divided 1 c Mashed cooked pumpkin 1 1/2 ts Pumpkin spice mix 1/2 ts Maple flavoring 1 Egg; lightly beaten 1/4 c Vegetable oil 1 tb Vegetable oil 2 Egg whites 2 3/4 c All-purpose flour 1 1/4 ts Baking soda 1/4 ts Salt 1/2 c Oat bran 1 1/3 c Nonfat buttermilk 2 ts Vanilla extract Vegetable cooking spray 1/2 c Sifted powdered sugar 2 ts Skim milk 1/2 ts Pumpkin pie spice Combine 1/4 cup brown sugar and next 4 ingredients in a small bowl; stir well, and set aside. Combine remaining cup brown sugar and oil in a large bowl, beating well at medium speed of an electric mixer. Add egg whites; beat well. Combine flour and next 3 ingredients; add to brown sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. Reserve 2 cups of batter, and set aside. Pour remaining batter into a 12-cup Bundt pan coated with cooking spray. Spoon pumpkin mixture evenly over center of batter to form a ring. Pour reserved batter over pumpkin mixture. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool on a wire rack. Combine powdered sugar and next 2 ingredients; stir well. Drizzle over cake. Yield: 16 servings. (serving size: 1 slice). 219 calories (21% from fat), 5.1 g fat (1 g sat, 1.4 g mono, 2.2 g poly), 14 mg cholesterol and 139 mg sodium. Yields 16 Servings
Cappuccino Cheesecake Pie With Pecan Sauce
Ingredients & Directions 1 10″ pie crust –Filling– 3 pk (8 oz) cream cheese; -softened 1 3/4 c Firmly packed dark brown -sugar 4 Eggs 2 tb Strong coffee -Sauce– 1 c Firmly packed dark brown -sugar 1 c Whipping cream 1/2 c Butter 1/4 c Strong coffee 2 tb Coffee-flavored liqueur or -strong coffee 1 c Pecan halves Heat oven to 350oF. In large bowl, beat cream cheese and 1 3/4 cups brown sugar until smooth. Add eggs; beat until well blended. Add 2 tbsps coffee; blend well. Pour into crust. Bake at 350oF for 45-50 minutes or until edges are set and golden brown (center will not appear set). Cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning. Cool, then refrigerate until thoroughly chilled and center is set, about 2 hours. Sauce: In medium saucepan, combine all sauce ingredients except pecans. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in 1 cup pecan halves. To serve, pour warm sauce over each serving. Garnish with whipped cream and pecan halves. 1/12 recipe is 720 calories Yields 1 Servings
Mom Mackay's Cranberry Bread
Ingredients & Directions 2 c Flour, all-purpose 1 c Sugar, granulated 1 1/2 ts Baking powder 1/2 ts Baking soda 1 ts Salt 3/4 c Orange juice (juice -of one large orange) 2 tb Shortening 1 tb Orange peel, grated -(one large orange) 1 Egg, beaten 1 c Cranberries, halved -or chopped 1 c Walnuts or pecans, -chopped Preheat oven to 350 degrees F. Grease the bottom, but not the sides, of two small loaf pans. In a large bowl, sift together all the dry ingredients (flour, sugar, baking powder, baking soda and salt). Blend very well. Mix together the orange juice, orange peel, melted shortening and beaten egg. Mix only enough to blend uniformly. Mix in the cranberries and the nuts; stir gently. Pour the mixture into the loaf pans. Push it to the corners, leaving the center slightly hollow. Bake about an hour at 350 degrees F. The loaves are done when a toothpick inserted in the middle comes out clean. Cool completely before cutting. Do not try to serve warm. NOTES: * A festive cranberry-orange nut-bread — My grandmother MacKay clipped this recipe from the 1951 edition of the Pillsbury Bake-Off competition recipes, and we’ve made it a family tradition ever since. From time to time my mother and I have both tried to improve on the recipe, but it appears that the recipe is already perfect; every variation we have ever tried has been disappointing by comparison. When I was a boy, before the invention of the food processor, making this bread required cutting the cranberries in half by hand, with a knife, and the person who brought 4 loaves of cranberry bread to the family Thanksgiving meal was more welcome than the person who brought the turkey. Now, between Baker’s Secret loaf pans and Cuisinart slicer blades, you can knock out 8 perfect loaves of the stuff while watching one episode of Sesame Street. My grandmother still cuts each cranberry in half with a paring knife, and hers still tastes better than mine. Yield: 2 small loaves. * It takes practice to know when to stop mixing the dough. If you mix too much, the bread gets a chewy texture to it, whereas it should have a very crumbly consistency, like a muffin or cornbread. * It really makes a difference in the texture of this bread to use a shortening that is solid at room temperature, like Crisco. It really makes a difference in the flavor to use fresh orange-peel and not powdered. I prefer walnuts to pecans. * It might seem sensible to try to use the same orange for the peel and the juice, but it is really more trouble than it is worth to try to peel a juiced orange or juice a peeled orange. I usually use two oranges and eat the one that I took the peel from. * This bread keeps well in the freezer. Specifically, it keeps from Thanksgiving to Christmas. It also survives quite well being mailed by parcel post from Indiana to Maryland. : Difficulty: moderate. : Time: 10 minutes preparation if you have a food processor, 2 hours baking and cooling. : Precision: Measure carefully. : Brian Reid : DEC Western Research Laboratory, Palo Alto, California, USA : reid@decwrl.DEC.COM -or- {ihnp4,ucbvax,decvax,sun,pyramid}!decwrl!reid : Yields 2 Loaves
