Lemon Buttermilk Poundcake
Ingredients & Directions 1/2 lb Unsalted butter, at room Temperature 2 c Sugar 1 1/2 c All-purpose flour 2 ts Baking powder 4 lg Eggs 3 Egg yolks 1/2 c Buttermilk 1 tb Grated lemon zest 1 tb Strained lemon juice 1 ts Vanilla extract Lemon glaze: 1/2 c Water 1/2 c Sugar 1/3 c Lemon juice 2 ts Vanilla extract One 10-inch Bundt pan, buttered and floured. Set a rack in the middle level of the oven and preheat to 325 degrees. Batter: Combine butter, sugar, flour and baking powder in mixer with paddle. Beat on low speed 2 minutes. Combine remaining ingredients and add to mixer in three additions, beating 1 minute between each addition. Scrape batter into prepared pan and bake for about one hour, until cake is well risen and well colored and a knife inserted between the edge and tube emerges clean. Place cake on a rack in pan. For glaze, combine water and sugar and bring to a boil in a saucepan. Remove from heat and add lemon juice and vanilla. Unmold cake and brush glaze evenly all over outside of cake. Cool and wrap for storage. Yield: One 10-inch Bundt, about 16 servings COOKING LIVE SHOW #CL9031 All recipes courtesy of Nick Malgieri Yields 4 servings
French Bread I
Ingredients & Directions 1 Envelope dry yeast 1 tb Salt 3 c Warm water (105 F to 115 F) Cornmeal 8 c (about) unbleached 1 Egg white beaten with 1 Tbs -all-purpose flour -water (glaze) Soak a brick in water overnight, then drain it and put it in the oven with the bread to create steam. This gives the loaves a firm crust. Makes 12 small loaves Soak brick in water overnight. Sprinkle yeast onto 1/4 cup warm water in bowl of electric meixer fitted with a dough hook; stir to dissolve. Let stand 5 minutes. Add remaining water, 4 cups flour and salt and beat until smooth. Beat in remaining flour 1/2 cup at a time until slightly sticky dough forms. Mix until smooth and elastic, about 8 minutes. Turn dough out onto lightly floured surface and knead until smooth and no longer sticky, adding more flour if necessary, about 3 minutes. (Dough can also be mixed and kneaded by hand.) Grease large bowl and add dough, turning to coat surface. Cover with damp towel. Let rise at room temperature 8 hours. Punch dough down and knead on lightly floured surface until smooth, about 2 minutes. Return to greased bowl, turning to coat entire surface. Cover with damp towel and let rise in warm draft-free area until doubled in volume, about 2 hours. Grease baking sheets and sprinkle with cornmeal. Punchy dough down and knead on lightly floured surface until smooth, about 2 minutes. Divide into 12 pieces. Pat each into 4×7-inch rectangle. Roll up jelly roll fashion, starting at one long side. Pinch seams to seal. Arrange seam side down on prepared sheets, spacing 3 inches apart. Let rise until almost doubled in volume, about 45 minutes. Preheat oven to 475 F. Remove brick from water and place in oven. Make 3 diagonal slashes in loaves. Brush with egg glaze. Bake 10 minutes. Reduce oven to 350 F and continue baking until loaves sound hollow when tapped on bottom, about 35 minutes. Cool on racks before serving. Yields 12 servings
Cornish Saffron Cake
Ingredients & Directions 3 pk Saffron strands (0.05 g) 1 tb Boiling water 1/3 c Sugar 1 c Warm water (110’F./44’C.) 1 pk Active dry yeast (1/4 oz) 5 c Bread flour 1/4 ts Salt 3/4 c Lard 1/2 c Butter 1 2/3 c Currants or mixed fruit Lightly grease 2 9×5″ loaf pans. Line a broiler pan with foil. Place saffron on foil and spread thinly. Place pan under a very low broiler and gently dry saffron (do not discolor) 3-4 minutes or until dry. Place saffron in a small bowl and crush to a fine powder. Add boiling water and let stand 8 hours. Dissolve 1 teaspoon of sugar in 1/4 cup warm water. Add yeast, whisk and let stand 10-15 minutes or until frothy. Put flour, salt, lard and butter into a bowl and cut in finely. Mix in remaining sugar and currants. Stir saffron into remaining warm water and add to flour mixture. Stir in yeast and mix to form a dough. Knead lightly, cover and let rise in a warm place until double in bulk. Knead dough and divide in half. Press each piece to a rectangle with width equal to length of loaf pan. Roll up dough, jellyroll style, and place in greased loaf pans, seam side down. Press to fill corners. Cover and let stand at room temperature until dough has risen to top of pans. Preheat oven to 375’F. (190’C.). Bake in preheated oven 35-45 minutes or until golden. If necessary, cover with foil during baking to prevent overbrowning. Cool on a wire rack. Let stand 1 day before serving. Makes 2 cakes. Yields 2 Servings
Yum Yum Cake
Ingredients & Directions 1 pk Lemon cake mix 1 pk Vanilla instant pudding Small size 1 1/2 c Milk 8 oz Cream cheese; softened 1 cn Crushed pineapple drained Small can 8 oz Non dairy whipped topping Prepare cake mix according to instructions on box. Lightly grease and flour a jelly roll pan. Spread cake mix evenly onto pan. Combine pudding mix and milk, stir until no lumps remain. In a separate bowl, with an electric mixer, whip cream cheese for 3 minutes. Combine pudding and cream cheese, add pineapple. Mix until well incorporated. Spread over cake. Top with non-dairy whipped topping. Sprinkle coconut on top. Slice and serve. Refrigerate leftover cake. Yields 8 Servings
Banana Breeze Pie
Ingredients & Directions -CRUST- 1 tb Oil 1/4 c Granulated sugar 1 ts Cinnamon 1 c Corn flake crumbs FILLING 8 oz Fat-free cream cheese; -softened 14 oz Fat-free sweetened condensed -milk 1/3 c Lemon juice 1 ts Pure vanilla extract 3 md Bananas; sliced 2 tb Lemon juice 2 md Bananas; sliced submitted by: matejka@bga.com (Anita A. Matejka, Texas, USA) Recipe By: The Mr. Food Cookbook In a mixing bowl, combine oil, sugar, cinnamon, and corn flake crumbs. Press into bottom of a 9″ pie pan; chill. Meanwhile, in another mixing bowl, combine cream cheese, sweetened condensed milk, 1/3 cup lemon juice, and vanilla extract. Line 3 bananas onto bottom of chilled crust. Turn filling into crust. Refrigerate for 3 hours or until firm. Dip remaining bananas in remaining lemon juice. Arrange banana slices over top of pie. Per serving: 269 Calories; 2g Fat (7% calories from fat); 9g Protein; 54g Carbohydrate; 4mg Cholesterol; 236mg Sodium DAVE DAVIDG@CLAM.RUTGERS.EDU RECIPEINTERNET LIST SERVER RECIPE ARCHIVE – 20 MAY 1996 From the ‘RECIPEinternet: Recipes from Around the World’ recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
Hershey's Fudge Frosting
Ingredients & Directions 1 pk (6 oz) Hershey’s semi-sweet -chocolate chips 1/2 c Margarine 2 c Powdered sugar 5 tb Milk 1/2 ts Vanilla extract Melt chocolate chips over hot (not boiling) water stirring until smooth. Set aside. Cool for 15 minutes. In large bowl beat margarine until creamy, gradually add sugar alternating with milk. Add melted chocolate and vanilla, beat until smooth. This will frost a two layer cake. Yields 1 Servings
Apricot Coffee Cake
Ingredients & Directions 2 c Bisquick reduced fat baking -mix 1/2 c Sugar 1/4 c Milk 2 tb Margarine or butter; melted 1/2 ts Ground nutmeg 2 Eggs 1 cn (8.5-oz) apricot halves; -well drained and cut into -fourths 1 cn (15.25-oz) crushed -pineapple; well drained 2/3 c Apricot preserves HEAT oven to 375 degrees. Grease 2 round pans, 9×1-1/2 inches. MIX all ingredients except preserves thoroughly. Divide batter between pans. BAKE 20 to 22 minutes or until golden brown; cool completely. Place one cake layer, rounded side down, on serving plate; spread with 1/3 cup preserves. Top with second cake layer, rounded side up; spread with remaining preserves. 8 servings. From Betty Crocker: Bisquick Classics and New Favorites. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
