Easy Shortbread
Ingredients & Directions 1 c Sugar 1 lb Butter 3 1/2 c Flour, all purpose 1 c Rice flour 2 tb Sugar Preheat oven to 350F. Place 1 cup sugar in food processor; blend 30 sec. (or use fruit sugar). Add to softened butter and cream mixture until very fluffy. Combine flour and rice flour. Beat into batter in small portions. Turn batter out onto a lightly floured surface. Knead until smooth, adding up to 1/2 c more all-purpose flour, if needed. Press into a 15 x 9 jelly roll pan. Score into bars with a sharp knife. Prick surface with fork. Sprinkle with remaining 2 T sugar. Bake 10 minutes then lower heat to 300F and bake until golden, about 30 to 40 minutes. Cut along scored lines, cool and store in air tight container. (Good recipe from Toronto Star, very fast.) Yields 48 Servings
Mexican Chocolate Torte
Ingredients & Directions 1 c Natural; (with skins) whole ; almonds, toasted ; and cooled ; completely (about 5 ; ounces) 1/3 c Firmly packed light brown -sugar 1 tb Cinnamon 3/4 ts Salt 5 oz Fine-quality bittersweet -chocolate; (not -unsweetened), ; chopped 5 lg Eggs; separated 1 ts Vanilla 1/3 c Granulated sugar FOR THE GLAZE 4 oz Fine-quality bittersweet -chocolate; (not -unsweetened), ; chopped 2 tb Unsalted butter 2 tb Heavy cream 1 tb Light corn syrup FOR THE ICING 1/3 c Confectioners’ sugar 1 1/2 teaspoon milk; up to 1 Preheat the oven to 325F. Butter an 8 1/2-inch springform pan and line it with a round of wax paper. Butter the paper and dust the pan with flour, knocking out the excess. In a food processor blend together the almonds, the brown sugar, the cinnamon, and the salt until the almonds are ground fine, add the chocolate, and blend the mixture until the chocolate is ground fine. Add the egg yolks and the vanilla, blend the mixture until it is combined well (it will be very thick), and transfer it to a bowl. In another bowl with an electric mixture beat the egg whites with a pinch of salt until they hold soft peaks, beat in the granulated sugar gradually, and beat the meringue until it just holds stiff peaks. Whisk about one third of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly. Pour the batter into the pan, smoothing the top, and bake the torte in the middle of the oven for 45 to 55 minutes, or until a tester comes out clean. Let the torte cool in he pan on a rack for 5 minutes, run a thin knife around the edge, and remove the side of the pan. Invert the torte onto the rack, discarding the wax paper, and let it cool. Make the glaze: In a metal bowl set over barely simmering water combine the chocolate, the butter, the cream, and the corn syrup, stir the mixture until it is smooth, and let the glaze cool until it is just lukewarm. Set the torte on the rack over wax paper and pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side. Make the icing: In a bowl whisk together the confectioners’ sugar and 1 teaspoon of the milk and add enough of the remaining milk, drop by drop, to form a thick icing. Transfer the icing to a small pastry bag fitted with a 1/8-inch plain tip and pipe it decoratively on the torte. Transfer the torte to a serving plate and let it stand for 2 hours, or until the glaze is set. Yields 1 servings
Caramel Biscuits
Ingredients & Directions 8 oz Butter 1 tb Condensed milk 1 ts Vanilla 2 ts Baking powder 1 c Coconut 1 3/4 c Sugar 1 Egg 2 c Flour 1/2 ts Baking soda 2 c Cornflakes Cream butter and sugar and condensed milk. Add egg and essence and mix in all dry ingredients. Put in 3/4 tsp lots on a cold tray. Bake at 325 – 350 F. for 15 mins. From Yields 1 Servings
Tanya's Zucchini Bread
Ingredients & Directions -M.CARMAIN1 [Melinda] 2 c Sugar 2 Eggs 3/4 c Oil 1 ts Vanilla 3 c Flour 1/2 ts Baking powder 1 ts Baking soda 1 ts Salt 2 ts Cinnamon 1 sm Box vanilla instant pudding 1/2 c Nuts; optional 2 c Zucchini; grated Mix sugar, eggs, oil and vanilla. Beat 2 minutes. Sift together flour, baking powder, baking soda, salt, cinnamon and dry pudding mix. Mix both mixtures together. Add nuts, if desired, and zucchini. Beat another 3 minutes. Pour into well-greased loaf pans and bake at 350 for 50 minutes. For Muffins, bake at 400 for 20 to 25 minutes. Makes 24 muffins or 2 loaves. My notes: be sure to not to drain off the juice in the bottom of the food processor when you grate the zucchini, otherwise the batter is too stiff. If the batter is still not moist enough, add a bit of water. POSTED on Genie, 12/1294; Yields 2 Servings
Baked Tuna Pie
Ingredients & Directions 1 c All-purpose flour 1/3 c Enriched Corn Meal — (Aunt Jemima or Quaker) 3/4 ts Salt (optional) 1/3 c Vegetable shortening -OR- margarine 1/4 c Cold water 10 oz Frozen chopped broccoli — thawed 13 oz Evaporated milk 1 cn Tuna (6-1/2 or 7-oz. size) — drained, flaked 1/4 c Grated parmesan cheese 1/2 ts Dillweed Heat oven to 350 F. Combine flour, corn meal and 1/4 teaspoon salt. Cut in shortening until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, stirring lightly with fork until mixture forms a ball. On lightly floured surface, roll out pastry to form 12-inch circle. Fit loosely into 9-inch glass pie plate; trim. Turn edges under; flute. Place broccoli between layers of paper towels. Pat gently to absorb excess water. Combine broccoli, remaining 1/2 teaspoon salt and remaining ingredients; mix well. Pour mixture into pastry shell. Bake 50 to 55 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Serve with lemon wedges, if desired. NUTRITIONAL ANALYSIS per serving: * calories 356 * carbohydrates 31 g * protein 22 g * fat 16 g * calcium 291 mg * sodium 210 mg * cholesterol 160 mg * dietary fiber 3 g Yields 6 Servings
Tabouli Bread I
Ingredients & Directions 3 ts Yeast 1/4 c Dried apricots; chopped 3 1/4 c White bread flour 2 tb Sugar 1 1/2 ts Salt 1/2 c Tabouli mix 1 Egg or Egg Beater 1/4 c Black olives; chopped 3/4 c Water 1/4 c Plain yogurt 1 tb Olive oil For additional flavor, add 1/2 tsp. of dried mint leaves. Place apricots away from water. Yields 1 Servings
Potato Tarragon Bread
Ingredients & Directions 1 1/2 1B LOAF 1 c Water 3 tb Butter or margerine 1 Egg 3 c Bread flour 3/4 c Mashed potatoe mix dry 1 tb Sugar 1 1/2 ts Salt 1 1/2 ts Dried tarragon leaves 2 1/2 ts Yeast 2 LB LOAF 1 1/3 c Water 1/4 c Butter or Margerine 2 Eggs 4 c Bread flour 1 c Mashed potatoe mix dry 1 tb Sugar 2 ts Salt 2 ts Dried tarragon leaves 1 1/4 ts Yeast* Place all ingredients in order. Select basic/white cycle. Use medium or light crust colour. Do not use delay cycle. Remove bread from pan and cool on wire rack. Yeast amount is correct though proportionately less than called for in the 1 1/2 lb recipe. From New Flavour Bread Machine Recipes * CROSSPOSTED Yields 1 Servings
