Lemon Dessert Bread
Ingredients & Directions 1 LB. LOAF 1/3 c Milk 1 lg Egg 3 tb Unsalted butter 2 tb Sugar 1/4 ts Salt 3 tb Fresh lemon juice Zest of 1 lemon, minced 2 c Bread flour 1 ts To 1 1/2 ts.active dry yeast 1 1/2 LB. LOAF 1/2 c Milk 2 Eggs 1/4 c (1/2 stick) unsalted butter 1/4 c Sugar 1/2 ts Salt 4 tb Fresh lemon juice Zest of 1 lemon, minced 3 c Bread flour 1 1/2 ts To 2 ts. active dry yeast SOURCE: Bread In Half the Time by Linda West Eckhardt and Diana Collingwood Butts, copyright 1991, ISBN #0-517-58154-X. MM format by Ursula R. Taylor. Note just above recipe states that the texture of this bread is much like a sponge cake. Serve it thinly sliced with fresh berries and whipped cream OR, for tea, toast and then layer with ricotta and sprinkle with golden raisins. You can vary the recipe by substituting orange OR lime for the lemon. 1. Process according to manufacturer’s instructions for basic bread. 2. Turn out immediately onto a rack to cool. Wrap in plastic to store. Yields 1 Loaf
Jack O Lantern Cookies
Ingredients & Directions 9 oz Chocolate wafer cookies 1/2 c Peanut butter; smooth 24 oz Vanilla flavor almond bark Orange paste food coloring Black licorice candy Spread a small amount of peanut butter on the flat side of the cookies; top with remaining cookies. Cut licorice into triangles and squares to make faces. Melt almond bark following package directions. Remove from heat and tint with food coloring. Using tongs, dip each sandwich cookie in melted candy, coating completely. Gently shake each cookie to remove excess coating. Place on wire rack with waxed paper underneath. PLace licorice pieces on the cookies for faces. Cool completely before removing from rack. From Yields 20 Cookies
Momma Tate's Pink Pound Cake
Ingredients & Directions 3 c Sugar 1 c Butter 5 Eggs 1/2 ts Baking soda 1 c Buttermilk 3 c Flour 3 tb Mellow Fruity flavoring* Preheat oven at 350 degrees. Cream together sugar and butter. Add eggs one at a time. In a separate bowl, mix baking soda and buttermilk. Add this mixture and flour to creamed mixture. Mix well and add flavoring. Pour into greased and floured tube pan and bake for one hour. *Vanilla flavoring can also be used, but only 1 1/2 teaspoons is needed. Yields 1 servings
Zucchini & Walnut Cake
Ingredients & Directions 1 1/2 c Walnut pieces 2 md Zucchini, unpeeled, ends -trimmed 1/4 c Cornstarch 1/4 c Brown rice flour 1 ts Baking powder 1 pn Salt 3 lg Eggs 3/4 c Sugar 2 tb Diced candied lemon peel, -finely minced Powdered sugar Preheat oven to 350F. Butter the sides of an 8 x 2-inch cake pan, line the base with a circle of baking parchment and butter the parchment. Using a nut mill, grind walnuts to flour and set aside. Using the same nut mill, grind zucchini into fine shreds. There should be 1 cup, firmly packed, or 6 ounces. Place in a sieve and press out the liquid. Combine cornstarch, rice flour, baking powder and salt; set aside. Beat eggs with sugar until lemon-colored and very thick. A lifted beater should leave a slowly dissolving trail of batter. Using a large rubber spatula, lightly fold in grated walnuts and minced lemon peel, as though mixing a souffle. Fluff up zucchini shreds and fold in. Sift cornstarch-flour mixture over batter and quickly fold in, retaining as much volume as possible. Pour into prepared pan (the batter will be loose) and bake for 40 minutes, until a tester comes out dry. Let cool in pan for 10 minutes before unmolding onto a rack. Peel off paper, reverse onto rack right side up, and let cool completely. Dust with powdered sugar before serving. Serves 8. PER SERVING: 295 calories, 7 g protein,35g carbohydrate, 16 g fat(2 g saturated), 79 mg cholesterol, 103 mg sodium, 2 g fiber. From an article by Jacquiline Mallorca, San Francisco Chronicle, 2/24/93. Yields 8 Servings
Caviar Pancakes
Ingredients & Directions 2 tb Unsalted butter if desired 6 Buttermilk pancakes, recipe Follows 1/3 c Sour cream 2 tb Caviar, about 2 ounces 1 Hard boiled egg yolk, forced Through a sieve 1/2 Scallion, minced In a small saucepan cook the butter over moderate heat, swirling the pan occasionally, until it is golden brown, being careful not to let it burn, and keep it warm. Spread each pancake with about 1 tablespoon of the sour cream, or to taste, top the sour cream with about 1 teaspoon of the caviar, or to taste, and sprinkle each pancake with some of the egg yolk and scallion. Stack 3 pancakes on each of 2 plates and drizzle each stack with some of the brown butter. Yield: 2 servings COOKING LIVE SHOW #CL9035 All recipes courtesy of Yields 4 servings
Hersheys Fudgey Chocolate Torte
Ingredients & Directions 3/4 c Butter/margarine 6 tb Hersheys cocoa 1 c Divided sugar 2/3 c Ground blanched almonds 2 tb Flour 3 Separated eggs 2 tb Water 2 tb Butter/margarine 2 tb Hersheys cocoa 2 tb Water 1/2 ts Vanilla 1 c Confectioners sugar Melt butter in medium saucepan over low heat. Stir in hersheys cocoa and 3/4 cup sugar, blend until smooth. Remove from heat; cool 5 minutes. Blend in almonds and flour. Beat in egg yolks, one at a time. Stir in water. In medium bowl, beat egg whites until foamy. Gradually add remaining sugar, beating just until soft peaks form. Gently fold chocolate mixture into egg whites, blending thoroughly. Pour into greased and floured 9 inch layer pan. Bake at 350 degrees for 30 minutes. Cake will settle slightly. Remove from pan onto wire rack. Cool completely. INvert cake onto serving plate. Spread top and sides with chocolate glaze. Garnish as desired.CHOCOLATE GLAZE: Melt 2 tablespoon butter in small saucepan over low heat. Add 2 tablespoon hersheys cocoa and 2 tablespoon water; stirring constantly until mixture thickens. Do not boil. Remove from heat; add 1/2 teaspoon vanilla. Gradually add 1 cup confectioners sugar, beating with whisk until smooth. From Yields 6 Servings
Double Peanut Butter Cookies
Ingredients & Directions 1 1/2 c Flour, all-purpose 1/2 c Shortening 1/2 c Sugar 3/4 c Peanut butter, crmy; divided 1/2 ts Baking soda 1/4 c Syrup, light corn 1/4 ts Salt 1 tb Milk Combine flour, sugar, soda, and salt; cut in shortening and 1/2 cup peanut butter with pastry blender until mixture resembles coarse meal. Stir in corn syrup and milk. Shape dough into a long roll, 2 inches in diameter; wrap in waxed paper, and chill 2 to 3 hours or until firm. Unwrap roll, and cut into 1/4″ slices; place half of slices on ungreased cookie sheets. Spread each with 1/2 teaspoon peanut butter. Top with remaining cookie slices and seal edges with fork. Bake at 350 degrees for 10 to 12 minutes. SOURCE: Southern Living Magazine, October 1980. Typos by Nancy Coleman. Yields 2 dozen
