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
Quick Sourdough French Bread
Ingredients & Directions -JUDY LAUSCH DGSV34A 1 c Warm water; (120-130*) 4 1/2 c Bread flour 1 c Sour cream; room temp. 2 tb Wheat germ 2 tb Vinegar 1 tb Sugar 1 Egg white 2 ts Salt 1 tb Water 1/2 ts Ginger 2 ts Poppy seeds 2 pk Fast-acting dry yeast 1. In large bowl, combine 1 1/2 c flour, and next five ingredients (wheat germ, sugar, salt, ginger and yeast); blend well. Add water, sour cream and vinegar to flour mixture. Blend at low speed until mositened; beat 3 minutes at medium speed. Stir in an additional 2 to 2 1/2 c flour until dough pulls cleanly away from sides of bowl. 2. On floured surface, knead in remaining 1/2 to 1 c flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, 25-35 minutes. 3. Grease large cookie sheet. Punch down dough several times to remove all air bubbles. Allow to rest on counter covered with inverted bowl for 15 minutes. Divide dough in half; roll each half to 14×8″ rectangle. Starting with longest side, roll up; pinch edges firmly to seal. Place seam side down on greased cookie sheet; taper ends to a point. With sharp knife, make five 1/4″ deep diagonal slashes on top of each loaf. Cover; let rise in warm place until light and doubled in size, about 15 minutes. 4. Heat oven to 375*F. Bake 25 minutes. In small bowl, beat egg white and water. Remove bread from oven; brush with egg white mixture. Sprinkle with poppy seed. Return to oven. Bake an additional 5 to 10 minutes or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheet; cool on wire racks. Makes 2 (17 oz.) loaves. A Pillsbury Bake-off winning recipe, formated for you by Judy Lausch. Yields 2 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
Vanilla Crumb Pie
Ingredients & Directions 1 c Brown sugar 1 c Maple syrup 2 c Water 2 tb Flour 1 Egg 1 ts Vanilla 1/2 ts Cream of tartar 1 ts Baking soda -CRUMBS- 2 c Pastry flour 1 c Brown sugar 1/2 c Lard 1/2 ts Baking soda 1 ts Cream of tartar Boil together for 1 minute the sugar, syrup, water and flour, then set the mixture aside to cool. In a bowl, beat together the egg, vanilla, cream of tartar and baking soda, then add this to the syrup mixture. Divide the filling equally into 3 unbaked pie shells. Mix together all crumb ingredients. Top pies with crumb mixture. Bake the pies for 45 minutes at 350 to 375 oF. Yields 1 Servings
Best Citrus Poppy Seed Cake
Ingredients & Directions BEST: BASIC CAKE MIX 8 c Cake-and-pastry flour 6 c Granulated sugar 1/4 c Baking powder 2 ts Salt –CAKE– 3 1/3 c Basic Cake Mix [above] 3/4 c Milk 2 tb Poppy seeds 1 tb Orange rind, grated 2 ts Lemon rind, grated 1/2 c Vegetable oil 2 Eggs 2 ts Vanilla -VANILLA CREAM CHEESE ICING- 1 pk Cream cheese [250g] 2 ts Vanilla 1 c Icing sugar, sifted Basic Cake Mix: In large bowl, mix together flour, sugar, baking powder and salt until well combine. [To store: transfer to airtight container, store in cool dry place for up to 2 months. Stir well before using.] Makes enough for 4 cakes. Cake: In large bowl and using electric mixer at medium speed, beat BAsic Cake Mix, milk, poppy seeds, orange and lemon rinds for 2 minutes. Add oil, eggs and vanilla; reduce speed to low and beat for 1 minute. Pour into greased 9-inch square cake pan; bake in 375F 190C oven for 35 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. Icing: In bowl, beat cream cheese with vanilla at medium speed for 30 seconds or until blended. Add icing sugar; beat for 1-1/2 minutes or until smooth and creamy. Makes 1-1/2 cups Cake Tips: 1. to measure dry ingredients properly, spoon into dry measure until heaping without packing or tapping, then level off with straight edge of knife. 2. Beating times for cakes should be followed precisely; if times are shortened, cake will lack structure; if lengthened, cake will be tough. 3. Cakes can be well wrapped and frozen for up to 2 weeks. 4. Bake as cupcakes in 18 paperlined muffin cups in 375F 190C oven for 20 minutes. Yields 4 Cakes
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
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
