Mandarin Chocolate Torte
Ingredients & Directions TORTE 2 Eggs; separated 1/2 c Sugar 2/3 c Unsalted butter; softened 1/2 c Semisweet chocolate chips; -melted 1/3 c Flour 1/3 c Almonds; finely chopped 1 16 ounces ca mandarin -oranges; reserving syrup GLAZE 3/4 c Semisweet chocolate chips 3 tb Reserved mandarin orange -syrup Heat oven to 350’F. Grease 9″ round cake pan. Line with aluminum foil leaving excess foil over edges; grease foil. Set aside. In small mixer bowl beat egg whites at high speed, scraping bowl often; until soft peaks form (1-2 min.); set aside. In large mixing bowl combine egg yolks, sugar, butter & chocolate. Beat at medium speed, scraping bowl often, until light & fluffy (1-2 min.). In small bowl stir flour & almonds together. Alternately fold flour mixture & egg whites into chocolate mixture. Spread into prepared pan. Arrange orange segments across the top of the batter, reserving 5-6 for garnishing. Bake for 35-45 minutes or until test done with a toothpick. Cool 5 minutes, remove from pan by lifting foil. Cover; refrigerate until completely cooled (2-3 hours). Remove foil; place on serving plate. In a saucepan, combine glaze ingredients. Cook over low heat, stirring constantly, until chips melt (4-5 min.) Dip reserved orange segments halfway into glaze. Place on wax paper; refrigerate until set. Spread glaze over top & sides of cooled torte. Refrigerate 30 minutes or until glaze sets. Just before serving garnish with dipped orange segments. Yields 1 servings
Easy Onion Bread
Ingredients & Directions 1 pound loaf 1/2 c Water 1 tb Applesauce 1 tb Honey 1 Egg (or 3 T liquid egg sub) 3 tb Dried minced onion 1 2/3 c All-purpose flour 1/3 c Whole wheat flour 1 1/2 tb Powdered milk 1 ts Salt 2 ts Yeast Yields 1 Servings
Multi Blend Soft Cookies
Ingredients & Directions 4 1/2 c AM Multi Blend Flour 2 pk Dry active yeast 1 ts Sea salt (optional) 1 ts Cinnamon 1/2 c Honey (or less to taste) 2 1/2 c Warm water 2 tb Apple cider vinegar 1/4 c AM Unrefined Vegetable Oil 1 c Raisins Combine flour, yeast, cinnamon and salt in mixing bowl. Combine vinegar, oil, honey, water and raisins in a second bowl. Add liquid mixture to dry and mix thoroughly. Batter will become quite stiff, but should not be dry. If dry, add a little water. Drop on cookie sheet. Spread cookies out (they spread very little in baking). Bake in 350 F. oven about 15-20 minutes or until done. Makes 4-6 dozen. Yeast-Free Variation: Substitute a tablespoon of baking powder for the yeast. Use cool, but not warm water. Yields 1 Batch
Helensburgh Fudge
Ingredients & Directions 1/2 c Butter or margarine 4 c Granulated sugar 1 c Water 1 cn (14 ounces) sweetened -condensed milk (not -evaporated milk) 2 ts Vanilla extract 1. Lightly grease a 15 1/2 x 10 1/2 inch jelly-roll pan. Have ready a small bowl of ice water. 2. Melt butter in a 4- to 5-quart pot. Stir in sugar and water, then milk. Bring to a boil over medium-high heat. 3. Boil 10 to 15 minutes, without stirring, until candy thermometer registers 234 F to 240 F (soft-ball stage) or when a small amount dropped into the bowl of ice water forms a soft ball that flattens when removed from water. 4. Off heat add vanilla, without stirring. When just cool (110 F) and “skin” forms over top of mixture, stir with a wooden spoon until thick and paler. 5. Pour into prepared pan. Chill until firm. Break into bite-size pieces. Store airtight in a cool place, up to 2 months. Makes 3 pounds. Yields 1 Servings
Baked Peaches From The Piedmont
Ingredients & Directions 6 Ripe peaches 1/3 c Sugar 8 Italian macaroons; crushed -such as Amaretti di Saronno 1 Egg yolk 4 tb Unsalted butter; melted Try this with white peaches, if available, for a subtle variation on the original. PREHEAT THE OVEN TO 350F and set a rack in the middle level. Rinse, halve and pit the peaches. Puree 2 of the peach halves in a food processor. Place the puree in a bowl and add the sugar, crushed macaroons and the egg yolk. Cover each peach half with this filling and place the peach halves in a buttered baking dish. Sprinkle the remaining butter over the peaches and bake for about 30 minutes, until the peaches are baked through and the filling is a deep golden color. Serve hot or at room temperature. From Yields 8 Servings
Sourdough Raisin-oat Bread
Ingredients & Directions NFXS18B 1/2 tb Salt 1 c Lukewarm evaporated milk 1 ts Ground allspice 1 1/2 c Sourdough starter 2 c Unprocessed rolled oats 1/2 c Molasses 3/4 c Raisins* 1/4 c Honey 2 1/2 c White flour 4 tb Butter melted *Raisins are tossed lightly with a little flour. In lg warmed bowl, combine milk, starter, molasses, honey, butter, salt and allspice. Gradually add oats, a small amount at a time, mixing in well, then stir in raisins. Beat in flour, 1/2 c at a time, to form a stiff dough. Turn out onto floured board and knead 5-7 min, adding additional flour only as needed to prevent sticking. Form into smooth ball, place in oiled bowl, turn to coat all surfaces, cover with dampened towel and let rise in warm place at least 2 hr or until double in bulk. Punch down, turn out onto board and knead briefly. Cover with towel and let rise 10 mins. Divide dough into 2 equal portions, form into loaves and place in 2 #2 loaf pans. Cover with towel and let rise in warm place 1-1/2 hr or until almost double in size. Bake at 375 for 35-40 mins or until bread tests done. Turn out onto wire rack, turn right side up and cool. Yields 2 servings
Chocolate Red Beet Cake
Ingredients & Directions 2 1/2 c Beets, mashed, cooked 1 ts Salt 6 Eggs 1 tb Baking soda 3/4 c Cocoa 1/4 lb Margarine, softened 1 ts Vanilla 4 oz Cream cheese, softened 2 1/2 c Oil 1 Powdered sugar, sifted 3 3/4 c Flour, sifted 1/2 c Cocoa 3 3/4 c Sugar 1 ts Vanilla Mix beets and eggs. In separate bowl. combine cocoa, vanilla and oil. Mix well. Add the sifted flour, sugar, salt and baking soda. Add to beet mixture. Mix well in larger bowl. Divide batter between two 9×13 pans, greased and floured. Bake at 350 for 35 to 40 minutes. Cool, frost in pans or cool 10 minutes after removal from pans. FROSTING: Combine all ingredients, except milk, in a large bowl. Beat until spreadable. Add milk, a little at a time, to give spreading consistency. Yields 10 servings
