Tabouli Bread Abm
Ingredients & Directions TABOULI 3/4 c Water; boiling 1/2 c Bulgur 1/2 tb Parsley 1/2 tb Onions, dried minced 1/2 ts Mint leaves PLACE IN BREADMAKER 1/2 tb Yeast 3 c Flour, bread 2 tb Sugar 1/2 tb Salt 1 Eggs 1 tb Oil, olive 3/4 c Water; warm -ADD AT BEEP- 1/4 c Olives, black, chopped 1/4 c Apricots, dried; chopped Add boiling water to other tabouli ingredients and mix well; allow to cool to lukewarm. (In hot and humid weather, use 1/8 c less water.) Bring other ingredients to room temperature and add to breadmaker, in order. Add lukewarm tabouli mixture. Set baking control at 11 o’clock. Select “white bread” and push Start. Add olives and apricots at beep, 88 minutes into cycle. Yields 24 Servings
Black Forest Cherry Cake
Ingredients & Directions 1 x ————cake———— 6 ea Eggs; large 1 c Sugar 1 ts Vanilla extract 4 oz Unsweetened bakingchocolate* 1 c Flour; sifted 1 x ———–syrup———— 1/4 c Sugar 1/3 c ;water 2 tb Kirsch 1 x ———-filling———– 1 1/2 c Confectioners’ sugar 1/3 c Butter; unsalted 1 ea Egg yolk; large 2 tb Kirsch liquer 1 x ———-topping———– 2 c Sour cherries; canned, drain 2 tb Confectioners’ sugar 1 c Cream; heavy, whipped 8 oz Semisweet chocolate bar (1) * There should be 4 squares of chocolate and it should be melted. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into the egg mixture, ending with flour. Pour the batter into 3 8-inch cake pans that have been well greased and floured. Bake in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean. Cool cakes in pans for 5 minutes; turn out on racks to cool completely. SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and pour syrup over all 3 layers. FILLING: To make the butter-cream filling, beat together sugar and butter until well blended. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate. Spread with butter cream filling. Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream. Place second layer on cake. Repeat. Place third layer on top. Fold 2 T confectioners’ sugar into the whipped cream. Cover the sides and top of the cake with whipped cream. Decorate top of cake with remaining 1/2 cup cherries. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler. Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time. Yields 8 Servings
Baked Peanut Butter Pie
Ingredients & Directions 1 c Corn syrup, dark 1 c Sugar, granulated 1/2 ts Vanilla 3 Egg; slightly beaten 1/2 c Peanut butter, creamy 1 Pie shell, 9″; unbaked Blend the corn syrup, sugar, vanilla, eggs, and peanut butter and pour into the unbaked crust. Bake in a 400 degree oven 15 minutes, then lower the temperature to 350 degrees and continue baking 30 to 35 minutes more. The center should look “wobbly”; it will set as the pie cools. From Yields 6 Servings
Crockpot Pound Cake
Ingredients & Directions 16 oz Pound cake mix, packaged 2/3 c Water 2 Eggs Date: Tue, 21 May 1996 19:43:45 -0500 From: pickell@cyberspc.mb.ca (S.Pickell) Blend cake mix with water and eggs in mixing bowl at low speed until moistened. Beat on medium speed for 3 minutes, scraping bowl frequently. Pour into greased and floured 8-cup mold or spring form pan. Place in slow-cooker. Cover mold with 4-5 paper towels and cook on high 2 1/2 to 3 1/2 hours. When cake is done, top will be slightly moist and pass the toothpick test. Serve plain, frosted or with fruit. Yields 6 Servings
Moravian Sand Tarts
Ingredients & Directions 2 c Butter 2 1/2 c Powdered sugar 5 ea Egg 4 c Flour 1 t Baking soda 1 x Pecans Cream the butter and sugar together and add one egg at a time, beating well after each addition. Sift the flour and soda together and mix with other ingredients. Chill in ice box over night. Roll out thin on floured board, cut into round shapes, and press half a pecan into center of sand tart. Bake at 350-F about 10 minutes. Yields 1 servings
Cheyenne Batter Bread
Ingredients & Directions 1 qt Sweet milk 1/2 ts Salt 1 tb Melted butter 3 Eggs, separated 1 pt White cornmeal Bring milk to a full boil; stir in cornmeal slowly. Cool. Add well-beaten egg yolks, melted butter and salt. Add stiffly beaten egg whites. Bake in moderate oven – 375 until done. Yields 6 servings
Mascarpone And Lime Torte
Ingredients & Directions 1 20 grams pac ginger -biscuits; crushed (7oz) 5 0 g; (2oz) butter, melted 2 250 g; (9oz) tubs ; mascarpone cheese 4 0 g; (1 1/2oz) icing ; sugar, sifted Finely grated zest of juice -of 2 limes Decoration: 50g; (2oz) dark ; chocolate, made ; into curls, or ; chocolate leaves or Shredded lime zest Mix together the crushed biscuits and butter and press into the base of a 18cm (7 inch) spring sided, loose-bottomed cake tin. Beat together the mascarpone, icing sugar and lime zest and juice, and spread over the biscuit base. Chill for 30 minutes. Decorate the top with chocolate leaves, chocolate curls or shredded lime zest. Yields 6 servings
