Lebkuchen (german Honey Cakes)
Ingredients & Directions 1 c Honey 1/2 ts Nutmeg 3/4 c Light brown sugar 1/2 ts Cloves 1 Lemon; juice of 1 ts Cinnamon 2 Eggs; beaten 1/4 c Almonds; shredded 2 1/2 c Flour; sifted 1/4 c Citron; chopped 1 ts Baking soda Combine honey, sugar, lemon juice and rind from the lemon. Beat in egg. Sift dry ingredients and add to egg mixture. Add citron and nuts and let stand one day (covered). Roll out dough 1/2 inch thick and cut into fancy shapes. Bake on buttered cookie sheet in 400 degree oven until browned. Yields 1 servings
Irish Whiskey Christmas Cake Pt 1
Ingredients & Directions FOR THE PRE-SOAKING 10 fl Irish whiskey 1 1/2 ts Angostura bitters 1 lb Raisins 8 oz Currants 4 oz Stoned no-soak prunes 2 oz Glace cherries 2 oz Unblanched almonds 4 oz Mixed candied peel 1/2 Rounded tsp ground cinnamon 1/2 ts Freshly grated nutmeg 1/2 ts Ground cloves 1 1/2 ts Vanilla extract 1 tb Molasses sugar Grated zest of 1 orange Grated zest of 1 lemon 1/2 ts Salt -FOR THE CAKE- 9 oz Self-raising flour; sifted 9 oz Demerara sugar 9 oz Unsalted butter; softened 5 lg Eggs at room temperature 1 Heaped tbsp apricot jam 1 tb Irish whiskey FOR THE ICING 1 Pound; ? 2 oz Marzipan; (in a block) 1 Pound; ? 4 oz Unrefined golden icing Sugar; plus a little extra ; for rolling 1 lg Egg white 1 Dtsp molasses syrup or black -treacle 2 1/2 tb Irish whiskey 1 One week before you intend to bake the cake, measure out the whiskey, bitters and 3 tbsp of water into a large saucepan, then roughly chop the prunes, cherries and almonds and finely dice the mixed candied peel. Add these, along with the rest of the pre-soaking ingredients, to the pan, ticking them as you go to make sure nothing gets left out. Now stir and bring the mixture up to simmering point then, keeping the heat low, simmer very gently without a lid for 15 minutes. 2 Allow everything to cool completely then pour into a large jar with a lid or an airtight plastic container and leave it in the fridge for seven days, giving it a shake from time to time. 3 When you’re ready to bake the cake, preheat the oven to 275f/140c/Gas 1. If you are using a gas oven that was made after 1992 you will need to cook this cake at Gas 2. Measure out the flour, sugar and butter into a very large bowl then add the eggs and either whisk or beat with a wooden spoon until blended. 4 Gradually fold in the fruit mixture until evenly distributed. Spoon the mixture into the tin, levelling the surface with the back of a spoon. 5 Bake in the centre of the oven for 3 hours without opening the door, then cover the cake with a double thickness of greaseproof paper and continue to bake for a further 30 mins or until the centre is springy when lightly touched. 6 Cool the cake for 45 mins in the tin, then remove it to a wire rack to finish cooling. When it’s cold, wrap it in a double layer of greaseproof paper, then foil, and store in airtight container. 7 When you are ready to finish the cake, first take a sharp knife and cut the cake into quarters so you end up with four smaller 4″/10cm square cakes. Melt the jam with the whiskey in a small saucepan and stir it a few times until all the lumps have dissolved. 8 Using a brush, coat the surface of each cake quite generously with it. Take the marzipan and cut off a quarter of the block, then, on a surface lightly dusted with icing sugar, roll the piece into an 8″/20cm square. 9 With a sharp knife, cut the square into quarters so you have four 4″/10cm square pieces. Gently take each square and place one on top of each cake, lightly pressing the marzipan down. 10 Cut the remaining piece of marzipan in half and roll each half into a strip measuring 6 x 16″ (15 x 40cm), then cut each strip in half lengthways so you are left with four strips, one for the sides of each cake. Press each strip lightly around the edges of each cake and pinch to seal at the join with the top piece of marzipan. 11 For the icing: Sieve the icing sugar, then place the egg white and molasses (or black treacle) in a large bowl and, using an electric hand whisk, whisk thoroughly. 12 With the whisk running, add a tbsp of icing sugar at a time and keep adding until thickened. As it begins to crumble, add a tbsp of Irish whiskey to combine the mixture, then carry on adding more icing sugar until it becomes thick. Add another tablespoon of whiskey, then the rest continued in part 2 Yields 1 servings
Orange Slice Cookie^
Ingredients & Directions 20 Candy orange slices, cut 1 1/2 ts Baking soda Into small pieces 1 1/4 ts Baking powder 1 tb Flour 3 tb Water 2 c Shortening 3 c Quick-cooking oats, 2 c Firmly packed brown sugar Uncooked 1 c Sugar 1 (3 1/2 oz) can flaked 3 lg Eggs Coconut 3 c All-purpose flour Toss to coat 1 tb of flour and the orange slices pieces. Set aside. With a electric mixer on medium speed , beat shortening until fluffy; gradually add sugar, beat well. Add eggs beat well. Put together 3 cups flour, soda, and baking powder; gradully add to shortening mixture, mix well. Stir in water, oats, orange candy, and coconut. Cover and chill for at least an hour. On a greased baking sheet drop dough by a teaspoonfuls. Bake at 325F. for 12mins. or until browned. Southern Living Home for the Holidays 1994 Shared by Carolyn Shaw 12-95 Yields 16 servings
Pesach Mandelbread
Ingredients & Directions 2 tb Sugar 2 1/2 ts Cinnamon 1/4 c Egg substitute 4 Extra large egg whites 2 tb Canola oil 1/4 c Fresh orange juice or lemon -juice; (I used orange) 1 tb Grated orange or lemon zest; -(I used both) 1 c Matzo cake meal 1/4 c Potato starch 1/4 c Matzo meal 3/4 c Coarsely chopped toasted -almonds 1. Mix the sugar with 1 tsp of the cinnamon. In a large bowl, beat the eggs and sugar mixture together thoroughly. Beat in the oil, orange juice and zest. 2. Mix the cake meal, potato starch, and remaining 1-1/2 tsp of cinnamon together. Add the matzo meal and almonds. 3. Mix all the dry ingredients into the egg batter to form a soft dough. 3. Cover the dough with plastic wrap and refrigerate one hour or overnight. 5. Preheat the oven to 350 degrees F. Place the dough on a work surface and shape it into a 1- inch cylinder. Cut into rolls approximately 6- inches long. Place on a non-stick baking sheet. 6. Bake the rolls for 30 minutes or until lightly browned. 7. Cool slightly; slice the rolls diagonally into 1/2- inch slices and place cut side up on the cookie sheet. Return to the oven and brown for 15 minutes. 8. Turn off the heat and let stand in oven until lightly browned and crisp. VARIATION: A mixture of 2 tbsp sugar and 1/2 tsp cinnamon may be sprinkled over the sliced rolls before returning to the oven. You may also just dust lightly with powdered sugar before serving. (can make own) Linda’s note: As my family likes mandelbread on the cakier-side, I underbaked these by almost 10 minutes. I then put the slices back in the oven to toast for just a few minutes. Yields 48 Servings
Italian Rum Cake (prodigy)
Ingredients & Directions 3 Egg yolks 1 c Sugar 2 1/4 c All-purpose flour 2 c Milk 1/2 Lemon; Grated peel only 1 c Butter; room temperature 4 Eggs 3/4 c Sour cream 1 ts Vanilla extract 1/2 ts Nutmeg 1/4 ts Baking soda 1/4 ts Salt 1/2 c Dark rum PREHEAT OVEN TO 350F. Beat the yolks and 1/4 cup sugar together in a mixing bowl and slowly add 1/4 cup flour. Meanwhile, place the milk in a small pot and bring to the brink of boiling. Slowly pour the milk over the yolk mixture, then pour the whole thing back into the pot. Place over medium heat and cook, stirring constantly, until the mixture thickens. Remove from the heat and mix in the lemon peel. Scrape into a plastic container, cover and place in the refrigerator to chill. Running your mixer at high speed, cream butter and remaining sugar together in a mixer fitted with a paddle. Add the eggs 1 at a time, waiting until the previous 1 has been absorbed. Add the sour cream and mix until incorporated. Add vanilla, nutmeg, baking soda and salt. Decrease the speed to medium, add remaining flour and mix an additional minute. Scrape the batter into a 1-quart round or rectangular cake pan, leaving 1/2-inch space at the top. Place on the middle rack of the oven for 50-to-60 minutes. The cake is done when the surface cracks and a toothpick inserted into the center comes out clean. Remove cake from the oven and let cool for 15 minutes before unmolding onto rack. When the cake is completely cool, slice it into 6 layers. Place the first layer on a cake platter and sprinkle with some of the rum. Cover the layer with some of the custard mixture. Place the second layer on top of the custard, sprinkle with rum and cover with more custard. Continue until the cake is assembled. Lightly spread the custard all over the surface of the cake. Refrigerate for 2 hours before serving. MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK Yields 10 Servings
Oatmeal Soda Bread
Ingredients & Directions 2 1/2 c Oatmeal 2 c Buttermilk 2 1/2 c Flour 1 ts Salt 1 ts Baking soda Flour for dusting 1/2 ts Butter In a mini-food processor, fitted with a metal blade, pulse the oatmeal until the meal is very fine. Remove from the processor and turn into a mixing bowl. Stir the buttermilk into the oats and cover with plastic wrap. Let the oatmeal steep in the buttermilk for 12 hours. In a mixing bowl, sift the other ingredients together. Stir in the steeped oatmeal and mix well. If the mixture is too wet add a little more flour. Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with the butter. Lightly dust the work surface with some flour. Turn the dough out onto the surface and knead the dough a couple of times to form a soft ball like shape. Press the dough into a round about 2 inches thick. Using a sharp knife, make a criss-cross cut into the bread. Place the bread in the prepared pan. Bake until golden brown, about 25 to 30 minutes. Remove from the oven and cool on a wire rack. Serve the bread warm with butter. Yield: 6 to 8 servings Recipe adapted from Irish Country Cooking by Darina Allen, published by Viking Penguin, 1996 Yields 1 servings
Crab Cakes Maryland Lady
Ingredients & Directions 1 lb Crab meat; Maryland Blue -crab 1 c Italian bread crumbs 1 lg Egg 1/4 c Mayonnaise 1/2 ts Salt 1/4 ts Pepper 1 ts Worcestershire sauce 1 ts Dry mustard Margarine; butter or oil, -for frying Date: Sun, 11 Feb 1996 07:35:06 -0500 (EST) From: THOMAS SHUNICK ftshunic@welchlink.welch.jhu.edu Recipe By: MARYLAND SEAFOOD COOKBOOK Remove all cartilage from crabmeat. In a bowl, mix breadcrumbs, egg, mayonnaise and seasonings. Add crabmeat and mix gently but thoroughly. If mixture is too dry, add a little more mayonnaise. Shape into 4-6 cakes. Cook cakes in fry pan, in just enough fat to prevent sticking, until browned; about 5 minutes on each side. If desired may be deep fried at 350 degrees; 2-3 minutes. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the Yields 6 Servings
