Crab Cakes
Ingredients & Directions 1 Egg 2 tb Mayonnaise 1/2 ts Dry mustard 1/8 ts Cayenne pepper 1/4 ts Tabasco sauce 1/2 ts Pepper 1 lb Fresh crabmeat; (cleaned and -drained) 3 tb Finely chopped parsley 1 1/2 tb Bread crumbs Vegetable oil for frying 1 Lemon cut into wedges Tartar sauce Beat egg lightly with whisk. Add mayonnaise, mustard, red pepper, tabasco sauce, salt, and pepper until mixture is smooth. Add crabmeat, parsley, and bread crumbs, and toss with a fork. Divide mixture into 8 equal portions about 2 to 2 1/2 incches in diameter. Wrap in wax paper for about 30 minutes. Chill. Deep-fry crab cakes, four at a time, until golden brown. Drain on paper towels. Arrange crab cake with lemon wedges and serve with tartar sauce (if desired). Yields 1 Servings
Irish Christmas Cake (part 1)
Ingredients & Directions 1 lb Citron; chopped 1/2 lb Candied Orange and Lemon -peel; chopped 1/2 lb Preserved or Glace Cherries; -chopped 1/2 lb Dates; chopped 3 3/4 c Raisins 3 3/4 c Currants 1 lb Almonds; coarsely chopped 3/4 c Brandy 1 lb Brown Sugar; firmly packed 1 lb Butter; softened 15 lg Eggs; separated; yolks -beaten until thick 4 c All-purpose Flour; sifted 1 tb Ground Cinnamon 1 tb Ground Cloves 1 tb Ground Allspice 1 tb Ground Nutmeg 1 1/2 tb Ground Mace Pre-heat oven to 300-F degrees and place a large baking pan full of water in the oven as it warms. Lightly grease and line a 12-inch springform pan with waxed paper; set aside. Blend together the chopped citron, candied orange and lemon peel, cherries, dates, raisins, and currants. Add the almonds and toss to blend again. (You may want to reserve a handful of cherries and almonds for garnishing the cake when complete.) Pour the brandy over the fruit and set aside to plump while combining the remaining ingredients. In a separate mixing bowl, cream together the brown sugar and butter until light and fluffy. Add the beaten egg yolks gradually, blending constantly. Reserve about one cup of the flour and sift the remaining three cups with the cinnamon, cloves, allspice, nutmeg, and mace into the creamed eggs and butter. Add the dry ingredients gradually, making sure to blend well after each addition. In a separate mixing bowl, beat the egg whites until glossy. Gently fold the egg whites into the cake batter. Dust the brandy-soaked fruits with the remaining cup of flour, then fold the fruits into the cake batter. Pour the batter into the prepared cake pan and gently tap on a counter to remove any air bubbles. Bake the cake with the tin of water for approximately 2 1/2 hours or until a cake tester can be cleanly removed from the cake. Let the cake cool in the tin for about 15 minutes before removing to a wire rack to cool completely. Soak a large cheesecloth or other clean muslin fabric in about a cup of brandy. Wrap the cooled cake with the brandy-soaked cloth, and place the cake in an airtight container. Refrigerate or place in a cool, dry area for at least three weeks. Stay tuned; tomorrow, you will learn how to glaze your Irish Christmas Cake, even though you’re a week or two away from actually preparing the icing. Yields 1 servings
Cream Cheese Bread Abm
Ingredients & Directions 1/2 tb Yeast 4 oz Cheese, cream 2 c Flour, bread 1 lg Eggs 1 tb Sugar 1/2 c Water 1/2 tb Salt Cube cream cheese for easier blending. Bring all ingredients to room temperature and pour into bakery, in order. Set “baking control” at 10 o’clock. Select “white bread” and push Start. Tested in DAK R2D2. Sylvia’s comments: finally got this one to turn out! I suspect it’s more of a novelty bread than something I’ll make frequently, as it was okay but not thrilling. Yields 16 servings
Mom Laraway's Chocolate Fudge Cupcakes
Ingredients & Directions ———————–CHOCOLATE FUDGE CUPCAKES———————– 2 1/4 c All Purpose Flour 1 t Vanilla 1 t Baking Soda 2 Eggs 1 t Baking Powder 1 c Sour Milk (See Note *) 1 t Salt 1/3 c Hot Tap Water 1/2 c Unsalted Butter, softened 1/2 c Unsweetened Cocoa Powder 1 1/2 c Sugar COCOA BUTTER FROSTING 1/2 c Butter, melted 3 c Confectioners’ Sugar 1/2 c Unsweetened Cocoa Powder 3 T Milk 2 t Vanilla *Note: To make 1 cup of sour milk, pour 2 tablespoons vinegar into 1 cup measure. Add milk to make 1 cup. Preheat oven to 350 degrees. Place cupcake liners into cupcake tins. Prepare Cupcakes: Sift flour, baking soda, baking powder and salt onto waxed paper. Beat together butter, sugar and vanilla in large bowl until light and fluffy. Add eggs; beat until well mixed. Mix in flour mixture alternately with sour milk, beginning and ending with flour. Stir together hot water and cocoa powder in small bowl until smooth. Stir into batter. Beat 2 minutes at medium speed, scraping down side of bowl as needed. Divide batter into prepared cups, using about 1/4 cup for each. Bake in preheated oven for about 22 to 25 minutes or until a toothpick inserted in the center comes out clean. Remove cupcakes from tin and cool on wire racks, and let cool to room temperature. Prepare Cocoa Butter Frosting: Stir together the melted butter, cocoa and vanilla in a medium size bowl. Add sugar and milk; stir until smooth, adding additional milk if necessary. Spoon the frosting into pastry bag fitted with a large star tip. Top each cupcake with a swirl of frosting. Nutrient Value Per Cupcake: 193 calories, 2 g Protein, 7 g Fat, 31 g Carbohydrate, 156 mg Sodium, & 32 mg Cholesterol. Exchanges: 3/4 Starch/Bread, 1 1/4 Fruit, & 1 2/3 Fat Yields 30 cupcakes
Persimmon Bread
Ingredients & Directions 3 1/2 c Sifted all-purpose flour 1 1/2 ts Salt 2 ts Baking soda 1 ts Ground mace 2 c To 2 1/2 c sugar, to taste 1 c Melted butter 4 Eggs, lightly beaten 2/3 c Cognac or bourbon 2 c Persimmon puree ** 2 c Coarse chopped walnuts OPT 2 c Raisins OPT ** Use about 4 medium, very ripe persimmons to make puree. It’s not necessary to peel fruit). Sift all five dry ingredients into a mixing bowl. Then make a well in the center and add the melted butter, eggs, Cognac, persimmon puree, and, if you like, the nuts and raisins. Mix the dough until it is quite smooth. Butter and flour four molds; use either four 1-pound coffee cans or 3- to 4-cup charlotte molds, or round stainless steel bowls. Fill the prepared molds about three-fourths full. Bake for 1 hour at 350 degrees. Cool the loaves in the molds and turn out on a rack. NOTE: Wrap in foil after cooling if you wish to keep the loaves. They will keep nicely from 1 to 2 weeks. From Yields 1 Servings
Navajo Bread
Ingredients & Directions 6 lb Pizza flour 16 oz Water; (110 degrees) 32 oz Cold water 4 tb Dry active yeast 1 4 ounces can olive oil mix 4 oz Honey 4 oz Sugar 2 ts Salt Pre-weigh and measure all ingredients before starting. Add 110-degree warm water to warm mixing bowl. Add yeast and honey. Let it set 2 minutes to activate. Add cold water and olive oil. Add all dry ingredients, stir with hand. Knead dough until smooth and it stretches and pulls easily (may take 9 to 10 minutes). Rub hands with canola olive oil and remove dough from mixing bowl. Knead dough with oiled hands for 1 minute. Form into large round mass, cover with towel – stand 5 minutes. Cut into six 1/2 ounce pieces. Roll on floured surface into round balls. Place on lightly floured trays, refrigerate. This dough can be used in your favorite pizza recipes . . . follow those recipes for further directions using this dough mixture. Recipe submitted by Kelley Allen, Executive Chef at Cino Grille. Yields 1 servings
Pumpkin Harvest Cheesecake
Ingredients & Directions 3/4 c Chocolate wafer crumbs 1/3 c Pecans, finely chopped 3 tb Butter 1 1/2 c Canned pumpkin 3 Eggs, room temperature 1/2 c Brown sugar, firm packed 1 1/2 ts Cinnamon 1/2 ts Ground ginger 1/2 ts Nutmeg 3 pk Cream cheese, 3x250g – softened 1/2 c Sugar 1 tb Cornstarch Crust: Heat oven to 350F 180C. Combine first three ingredients and press onto bottom of a 9-inch springform pan. Bake 10 minutes. Filling: Whisk together pumpkin, eggs, brown sugar and spices. Using electric mixer, beat cream cheese, sugar and cornstarch; blend in pumpkin mixture. Pour over crust. Bake 50-55 minutes, or until centre is just set. Remove from oven and run knife around rim of pan. Cool thoroughly at room temperature. Refrigerate overnight. Serves 10-12. Variations: Drizzle chocolate in random pattern over cheesecake using an easy piping technique. Simply melt 2 squares of Baker’s Semi-sweet Chocolate over hot water. Pour chocolate into a small plastic bag. Poke a small hole in bottom of bag and squeeze to drizzle chocolate. Place whole pecans around sides of cheesecake and in circl on top of cake. Yields 1 Cake
