Tex-mex Skillet Supper Corn Bread
Ingredients & Directions -BEAN FILLING- 2 tb Canola or olive oil 2 ts Ground cumin 1 Onion, finely diced 1/2 Green pepper, finely diced 1/2 Red bell pepper,finely diced 2 (1-3) Hot red or green Peppers, finely diced 1 15 oz. can diced tomatoes, With juice 1 15 oz can black beans, Rinsed and drained 2 tb Chopped fresh cilantro (optional) Salt and pepper to taste CORN BREAD TOPPING 1 c Yellow cornmeal 3/4 c All-purpose flour 2 tb Sugar 2 ts Baking powder 1 ts Salt 1 c Skim or low-fat milk 2 Egg whites 2 tb Canola or vegetable oil Preheat oven to 425F. Prepare bean filling: Heat 2 tablespoons oil in large ovenproof nonstick or cast iron skillet over medium-high heat. Stir in cumin. Add onion, bell peppers and hot peppers and saute until onion is translucent, about 3-5 minutes. Then add tomatoes and juice, black beans and cilantro, if using. Cook for 1 minute more. Remove from heat. Season with salt and pepper. Prepare Corn-Bread Topping: In a medium-size bowl, combine cornmeal, flour, sugar, baking powder and salt. Mix well. Place milk in a large glass measuring cup. Add egg whites and oil to milk and mix well. Pour into flour mixture and stir just until moistened. Batter will be lumpy. Spread batter as evenly as possible over beans in skillet. Bake for about 20-25 minutes, or until top is golden and firm. Let stand for about 5 minutes before serving the pie server or spoon. Yields 4 Servings
Preparing Sweetbreads
Ingredients & Directions 1 lb Sweetbreads 2 c Milk 2 Lemons,; halved Salt and pepper Soak sweetbreads in a shallow dish covered with milk. Set aside in a cool place or refrigerate for at least 4 hours to whiten. Discard milk, place sweetbreads in a saucepan, squeeze lemons over and drop in lemon shells as well. Add 1 tablespoon of salt, a pinch of pepper and cover with water. Bring to a boil, reduce heat and simmer for 10 minutes. Sweetbreads should be about medium when they are done poaching. Using a slotted spoon transfer sweetbreads to an ice water bath to cool quickly. Drain and pat dry. To press sweetbreads, place on a large plate, top with another plate, and weight with several cans. Set aside, refrigerated, at least 4 hours. Sweetbreads should be pressed to 3/4-inch thickness to give them a nice, firm texture; if you don’t press them enough they will be spongy. To clean pieces, remove any excess membranes and veins from pressed lobes; leave pieces as intact as possible. If lobes are large, slice them in half horizontally. Sweetbreads are ready to use in any recipe. Yield: 1 pound Yields 1 Servings
Muerbe (basic Butter Cookies)
Ingredients & Directions 1 lb Butter 1 1/4 c Sugar 2 Eggs, separated 1/2 ts Finely ground grated lemon -rind 2 tb Lemon juice or brandy 6 c Flour 1 ts Baking powder 1 c Almonds, finely chopped Cream butter, add 1 cup of the sugar and beat until light. Lightly beat the egg yolks and add along with the lemon rind, lemon juice or brandy, and the flour mixed with the baking powder. Mix until the ingredients are well combined. Gather the dough together in one lump, cover in plastic wrap, and chill for 2 hours. Preheat oven to 350F. On a lightly floured board, roll out 1/2 of the dough at a time to a sheet 1/8 inch thick. Cut into desired shapes. Lightly beat the egg whites and brush on the tops of the cookies. Sprinkle with the remaining 1/4 cup sugar and the almonds. Bake on greased cookie sheets for 10 to 15 minutes. Yield: 80 small cookies Yields 80 Cookies
Orange Cream Cake
Ingredients & Directions 2 c Cake flour, sifted 2 ts Baking powder 1/2 c Butter 1 c Sugar; sifted 2/3 c Milk 1 ts Vanilla 3 Egg white; stiffly beaten *=* -ORANGE FILLING* 3 tb Cake flour 1 c Sugar 1 Orange rind; grated 1/2 c Orange juice 3 tb Lemon juice 1/4 c ;Water 1 Egg; slightly beaten 2 ts Butter *=* -SEVEN MINUTE FROSTING* 2 Egg white; unbeaten 1 1/2 c Sugar 5 tb ;Water, cold 1/2 ts Salt 1 ts Vanilla 2 Marshmallow; cut in eighths 1 ts Corn syrup, light Yield: 12 *=* CAKE* Cake: Sift flour once, measure, add baking powder, and sift together three times. Cream shortening thoroughly, add sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla. Fold in egg whites. Bake in two greased 9″ layer pans in a 375 F. oven 25 to 30 minutes. Put layers together with Orange Filling and cover top and sides of cake with Seven Minute Frosting. Decorate with mandarin orange sections. Filling: Combine ingredients in order given. Cook in a double boiler ten minutes, stirring constantly. Cool. Frosting: Put egg whites, sugar, water, corn syrup, and salt in top of double boiler and mix thoroughly. Place over rapidly boiling water and beat constantly with a rotary egg beater until the mixture will hold a peak (about seven minutes). Remove from hot water, add vanilla and marshmallows and beat until cool and thick enough to spread. New Cake Secrets, 1931 from *Cakes Men Like by Benjamin Darling From Yields 12 Servings
Eggnog Bread
Ingredients & Directions 2 tb Sugar 1 pk Active dry yeast 2 1/2 c All-purpose flour 2 tb Butter 1 ts Salt 1/4 ts Nutmeg 3/4 c Eggnog; at room temp.* I adapted a recipe from my food processor bread book for my b/m for the eggnog bread which you read about. Here is what I did; you may need to make adaptations for whatever type of b/m you have. Play with it, if it looks too sticky, add flour (1 tbsp. at a time.) If too dry, add liquid, also one tbsp. at a time. Then let her rip!!!!!!!! * Maybe as little as 1/2 c; (I took the chill off of it in the microwave) Place ingred. in the B/M according to your manufacturers’ directions. Then adjust by adding flour or liquid as needed This made a real moist, light lg. loaf. It rose to the top of my breadmaker. I used the SWEET BREAD cycle and turned the lightness or darkness button slightly lighter than the center mark (I have a Welbilt). Let me know your results, we sure enjoyed it! FROM: LISA CRAWLEY (TSPN00B) Yields 1 Loaf
Country Pecan Pie
Ingredients & Directions Pie crust (9 inch) 1 1/4 c Dark corn syrup 4 Eggs 1/2 c Packed light brown sugar 1/4 c Butter or margarine; melted 2 ts All-purpose flour 1 1/2 ts Vanilla extract 1 1/2 c Pecan halves Preheat oven to 350 degrees. Roll pastry on lightly floured surface to form 13″ circle. Fit into 9″ pie plate. Trim edges; flute. Set aside. Combine corn syrup, eggs, brown sugar and melted butter in large bowl; beat with electric mixer on medium speed until well blended. Stir in flour and vanilla until blended. Pour into unbaked pie crust. Arrange pecans on top. Bake 40-45 minutes until center of filling is puffed and golden brown. Cool completely on wire rack. Garnish as desired. Yields 10 Serving
Pumpkin-banana-walnut Bread
Ingredients & Directions 2 c Wholewheat pastry flour 2 ts Baking powder 1 ts Cinnamon 1/2 ts Nutmeg 1/4 ts Salt 2 ea Bananas, ripe & mashed 1 c Pumpkin, cooked & pureed 1/4 c Maple syrup 1/4 c Oil 1 ts Vanilla 1/2 c Walnuts, chopped Preheat oven to 350F. Lightly oil a loaf pan & set aside. Sift together flour, baking powder, cinnamon, nutmeg & salt. Blend the remaining ingredients, except the walnuts, until smooth. Stir wet ingredients into dry ingredients until just combined. Fold in the walnuts. Spoon batter into prepared loaf pan. Bake until a knife inserted into the centre comes out clean, approximately 1 hour. Cool on a wire rack before slicing. “Vegetarian Yields 12 servings
