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
Fallen Chocolate Souffle Cake
Ingredients & Directions 1/4 c Blanched almonds ( 1-ounce) 3 tb All purpose flour 3 oz Bittersweet or semisweet Chocolate, chopped fine 1/2 c Unsweetened Dutch Process Cocoa powder 1 c Sugar 1/2 c Boiling water 2 Egg yolks 1 tb Brandy 4 Egg whites, at room Temperature Scant 1/4 teaspoon cream of Tartar 2 To 3 teaspoons powdered Sugar Equipment: 8 Inch round springform pan, 2 1/2 -3 inches deep 8 Cardboard cake circle, Optional Position oven rack in the bottom third of the oven and preheat to 375 degrees. Place a round of parchment paper in the bottom of the pan (unless you plan to serve the cake directly from the bottom of the pan) and spray the sides with vegetable oil spray. In a food processor or blender, pulverize almonds with flour until very fine. Set aside. In a large mixing bowl, combine chopped chocolate, cocoa, and 3/4 cup sugar. Pour in boiling water and whisk until mixture is smooth and chocolate is completely melted. Whisk in egg yolks and brandy. Set aside Combine egg whites with cream of tartar in a medium mixing bowl. Beat on medium speed until soft peaks form. Gradually sprinkle in remaining sugar and beat on high speed until stiff but not dry. Whisk the flour and almonds into chocolate mixture. Fold about one quarter of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites. Scrape batter into prepared pan; level the top if necessary. Bake 30-35 minutes or until toothpick or wooden skewer plunged into the center comes out with a few moist crumbs clinging to it. Cool in the pan, on a wire rack. Torte will sink like a souffle; top will be uneven. Taking care not to break the edges of the torte, slide a small knife between the tort and the pan and run it around the pan to release the cake completely. Invert cake and remove pan and paper liner. Turn right side up on cardboard circle or platter. Or, simply serve on the bottom of the springform pan. Torte may be completed to this point and stored, wrapped airtight one day in advance of serving. Or, freeze up to two months. To serve, sieve powdered sugar over the top. Yield: 10 servings CHEF DU JOUR ALICE MEDRICH SHOW #DJ9150 Yields 4 servings
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
Basic Cookie Dough (marathon)
Ingredients & Directions -BASIC DOUGH- 2 c Butter/marg (4 sticks) 2 lg Eggs 1 c Packed light brown sugar 2 t Vanilla extract 1/2 c Granulated sugar 4 1/2 c Flour -CHOCOLATE DOUGH- 1/4 c Unsweetened cocoa powder 1/2 t Vanilla extract CHOCOLATE-COFFEE DOUGH 2 t Instant coffee powder In a large bowl with an electric mixer, beat all ingredients except flour until fluffy. With mixer on low speed, gradually beat in flour just until blended. Vanilla dough: take half the dough out of mixer and divide that half in quarters. Roll one of the quarters into a ball, flatten slightly, wrap and refrigerate. Keep three of the quarters out to work with after preparing chocolate dough. Chocolate dough: To dough left in mixer, mix in 1/4 c unsweetened cocoa powder and 1/2 teas. vanilla extract. Divide chocolate dough in quarters. Keep three pieces at room temperature, ready to shape. Chocolate-coffee dough: to remaining choco. quarter, add 2 teas. instant coffee powder and mix well. Flatten slightly, wrap and refrigerate. Complete each batch of cookies as directed in these recipes: (categories=marathon) Jam thumbprints Apricot-pecan cookies Butter horns Oatmeal peanut-butter cookies White-chocolate-chuck cookies Chocolate peanut-butter Expresso crisps Hugs and kisses #1 of a set of nine to prepare a marathon of cookies from Woman’s Day, November 22, 1994, typos by Charlotte Welch Yields 1 batch
Hummingbird Cake #2
Ingredients & Directions 2 c Flour 2 c Sugar 1 ts Salt 1 ts Baking soda 1 ts Cinnamon 3 Eggs; beaten 1 1/2 c Vegetable oil 2 ts Vanilla 1 cn (18-oz) crushed pineapple 1 c Chopped banana 1 c Chopped pecans FROSTING 1 pk (8-oz) cream cheese 1 lb Confectioners sugar 1 Stick margarine 1 ts Vanilla From: SleepyL@aol.com Date: Wed, 22 Mar 95 01:58:21 GMT Out of Michigan Bell Telephone Pioneers Favorite Recipe Book, recipe submitted by Mickey Grabowski. Mix flour, sugar, eggs, oil, spices and vanilla. Blend in pineapple, pecans and banana. Bake in a tube pan at 325 degrees F. for 75 minutes. Cool, then frost: Beat together to smooth consistency and spread on cooled cake. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 16 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
Impossible Spinach Pie
Ingredients & Directions 1 Box frozen chopped spinach; -thawed and squeezed dry 1 sm Onion; chopped 1 c Shredded cheddar cheese 2 Eggs 1/2 c Bisquick 1 c Milk 1 ts Salt 1/2 ts Pepper 1. Grease a 9 inch pie plate well. Preheat oven to 375 degrees. (35o will also work…increase baking time.) In the bottom of the pan, layer the spinach, then onion, then cheese. 2. In blender, combine the eggs, bisquick, milk, salt, and pepper. Blend on medium speed until no lumps remain. Pour over the top of the spinach mixture. 3. Bake for 30-35 minutes, or until edges are brown and center is set. Let stand for 5 minutes, then cut into wedges to serve. Yields 1 Servings
