Dill Bread
Ingredients & Directions 1 pk Yeast; Active Dry 1 tb Butter; Melted 1/4 c Warm Water(110-120 degrees) 1 Egg; Large 1 c Cottage Cheese; Creamed * 1 ts Salt 2 tb Sugar 2 ts Dillseed 1 tb Onion; Minced 2 1/4 c Flour; Unbleached Or Bread Yield: 4 * Creamed Cottage Cheese should be heated to lukewarm. Dissolve yeast in warm water. Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2 1/2 cups of flour). Beat until well mixed and mixture is stiff but not heavy. (Standard bread dough feeling). Cover and let rise in a warm place until doubled. Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet. Let rise again. Bake for 30 to 45 minutes at 350 degrees F. While warm, bursh loaf with soft butter, sprinkle well with salt. Makes 1 loaf. Yields 4 servings
Prosciutto Di Parms With Fig Tartletts
Ingredients & Directions 3 c Flour 12 tb Sweet unsalted butter, -melted, and liquid 1/4 c Sugar 2 Extra large eggs 12 Figs, ripe 8 oz Prosciutto di Parma, sliced -paper thin 1 ts Fennel seed 2 oz Extra virgin olive oil Preheat oven to 400 degrees F. Butter a baking dish and set aside. On a pasta board, make a mound out of flour and make well in center, just like making fresh pasta. Place sugar, eggs and melted butter into well, using a fork, mix ingredients just like making fresh pasta. Bring dough together and knead one minute until a medium ball is formed. Divide in 4 pieces and roll each into balls. Refrigerate 15 minutes to allow to rest. Meanwhile, cut figs into halves. Remove pastry from refrigerator and roll each piece into a 4 to 5-inch circle, about 1/4-inch thick. Arrange cut fruit cut side up onto each round and bake at 400 F for about 20 to 22 minutes. Remove tarts from oven, lay 2 thin slices of Prosciutto over each, sprinkle with fennel seeds and extra virgin olive oil and serve. Yield: 4 servings Yields 1 Servings
Much-easier-than-it-looks Triple Chocolate Torte Pt 2
Ingredients & Directions See part 1 The whole thing is a little complicated, but there is no baking or cooking involved. After a couple of tries, I was able to make this in about 35 minutes every time, which is pretty good for how it looks when you’re done. I made this for many people, and they were invariably IMPRESSED by the way it looked and by how good it tasted. Giving credit where credit is due, I got the idea for this from a nice little cookbook which I can’t remeber the name of. I think it was a make-a-mix book or something by the same author. I modified it to suit my own tastes. Please enjoy and let me know what you think! Yields 1 servings
Mrs Fields Creamy Lemon Macadamia Cookies
Ingredients & Directions 2 c All-purpose flour 1/2 ts Baking soda 1/4 ts Salt 1 c Light brown sugar, packed 1/2 c White sugar 1/2 c Salted butter, softened 4 oz Cream cheese, softened 1 Large egg 2 ts Pure lemon extract 1 1/2 c Whole macadamia nuts, Unsalted 1. Preheat oven to 300 degrees F. 2. In a medium bowl combine flour, soda and salt. Mix well with wire whisk and set aside. 3. In a large bowl blend sugars well with an electric mixer set at medium speed. Add the butter and cream cheese, and mix to form a smooth paste. Add the egg and lemon extract, and beat at medium speed until light and soft. Scrape down sides of bowl occasionally. 4. Add the flour mixture and macadamia nuts. Blend at low speed just until combined. Do not overmix. 5. Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. 6. Bake 23 to 25 minutes. Immediately transfer cookies with spatula to a cool flat surface. ***** NOTE: If your oven temperature is off, as in too high, and you don’t realize it, these cookies will be hard instead of soft and chewy. Reduce baking time accordingly. : Yield: 3 dozen Yields 1 Servings
Molasses Cake/hot Water Gingerbread
Ingredients & Directions -FOR THE CAKE- 1/2 c Margarine or shortening 1/2 c Brown sugar 1 Well beaten egg 1 c Dark molasses 2 1/2 c Sifted cake flour 1 1/2 ts Baking soda 1 ts Ginger 1 ts Cinnamon For the Cake:; (cont) 1/4 ts Nutmeg 1/4 ts Cloves 1/2 ts Salt 1 c Hot water FOR THE TOPPING 3 Peeled and sliced apples 1/2 c Brown sugar 2 ts Butter 1 Cream together the margarine and sugar until fluffy. Add the beaten egg and molasses and blend well. Sift the dry ingredients three times and add, alternately with the hot water, to the creamed mixture, beating the mix until smooth after each addition of flour. 2 Arrange the topping of apples, sugar and butter in the bottom of the dish, spoon on the molasses cake mix and bake in the preheated oven for 50 minutes. Yields 1 servings
Cornmeal Griddle Cakes
Ingredients & Directions 1 c Water 1 1/4 c Plus 3/4C Milk 1 tb Sugar 1/2 c Yellow cornmeal 1 c Flour 1 1/2 ts Baking powder 1/2 ts Salt 1/4 c Butter – melted 2 lg Eggs – slightly beaten 1 ts Oil – optional Place water, 1 1/4C milk and sugar in heavy bottom medium saucepan and bring to a simmer. When liquid just comes to a simmer slowly sprinkle in cornmeal, whisking continuously, so no lumps form. Slowly simmer, stirring frequently adjusting heat as necessary to prevent splattering, until cornmeal is cooked and tender, about 4 minutes. Pour into large bowl to cool to room temperature; stirring occasionally to prevent skin from forming. Meanwhile, sift together flour, baking powder and salt in small bowl. Set aside. When cornmeal mixture has cooled stir in melted butterr and eggs, mixing until smooth. Stir in flour mixture. Stir in remaining 3/4C milk. Batter should be fairly smooth. Heat griddle over medium heat until water drops splatter. If not using non-stick griddle brush lightly with oil. For each pancake, ladle 1/4c batter onto heated griddle and cook until pancakes turn lightly puffy and a couple of bubbles appear on surface, (this type of pancake has few bubbles compared to regular ones) and underside is lightly brown. Turn and cook on other side. NOTES: Make sure cornmeal is completely cooked. To test, taste small amount to be sure it is tender and has no crunch to it. You could also replace half of melted butter with melted strained bacon fat. From Ft. Lauderdale Sun-Sentinel Feb. 6, 1997 Yields 16 Cakes
Banana Caramel Pie
Ingredients & Directions 1 c C&H Dark Brown Sugar 1/4 c All-purpose flour 1/4 ts Salt 1/4 c Cold water 2 Egg yolks 1 c Boiling water 1 tb Butter 1/2 ts Vanilla 1/4 c Evaporated milk 1 8″ or 9″ pastry shell — (baked and cooled) 4 Ripe bananas * * Original recipe calls for “3 or 4 ripe bananas” Mix sugar, flour, and salt in saucepan. Stir in cold water and egg yolks; beat smooth. Gradually stir in boiling water, then cook, stirring constantly, about 3 minutes, until smoothly thickened. Stir in butter, vanilla, and evaporated milk. Cool slightly, then pour into baked pie shell. Shortly before serving slice bananas and arrange over filling. Top with whipped cream or with meringue made out of the 2 left-over egg whites. Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip Yields 1 Pie
