Lemon Balm Bread
Ingredients & Directions 1/2 c Unsalted butter 1/4 c Finely chopped lemon balm 1 c Sugar 2 lg Eggs Pinch of salt 1 1/2 c Sifted flour 1 ts Baking powder 1 Grated rind of lemon 1/4 c Chopped nuts (optional) -GLAZE- 1 Juice of lemon 1/2 c Sugar 1/2 c Water 1/4 c Finely choped lemon balm 1. Cream butter with lemon balm leaves. Add sugar and beat well. Then add remaining ingredients and mix well. 2. Preheat oven to 350 F (178 C). Pour batter into greased loaf pan. (1 large, 2 small, or 4 minis). Bake for 30 to 45 minutes, depending upon pan size, or until batter tests done with a toothpick. 3. Mix all glaze ingredients together. After the bread is removed from the oven, pour the glaze over it and allow to sit in the loaf pan(s) for four to six hours. 4. Wrap the bread in foil and allow to ripen overnight before serving or freeze immediately. From Yields 1 Loaf
Raspberry-almond Coffeecake
Ingredients & Directions 1 c Fresh raspberries 3 tb Brown sugar 1 c Flour 1/3 c Sugar 1/2 ts Baking powder 1/4 ts Baking soda 1/8 ts Salt 1/2 c LF yogurt 2 tb Stick margarine; melted 1 ts Vanilla 1 lg Egg 1 tb Sliced almonds 1/4 c Sifted icing sugar 1 ts Skim milk 1/4 ts Vanilla 1. In small bowl, combine rasperries and brown sugar. Set aside. 2. In large bowl, combine flour, sugar, baking powder, baking soda, and salt. Set aside. 3. In small bowl, stir together yogurt, margarine, vanilla and egg. Add to flour mixture, stirring just until moist. 4. Spoon 2/3 of batter into sprayed 8″ round cake pan, and spread evenly. Top with raspberry mixture, and spoon remaining batter overtop. Top with almonds. Bake at 350F for 40 mins until tester comes clean. Let cool 10 mins on rack. 5. For icing. Combine all ingredients and drizzle over cake. Serve warm or at room temp. ~~~~~~~~~~~~~~~~~~~~~~~~~ “Bursts with sweet, tangy bite of fresh raspberries, although most any in-season berry will work. Not too gooey and not too sweet…” My notes: Took this to Thxgiving gathering and it went over well. Very quick and convenient to make, and looks quite presentable. Per serving: 176 calories, 4.5g fat (23% CFF) 59 mg calcium, 131mg sodium 28 mg chol. Contributor: Cooking Light, April 1997 Yields 8 Servings
Tesque Pumpkin Cookies
Ingredients & Directions 2 c Sugar 2 ts Baking soda 2 c Vegetable shortening 1 ts Salt 2 c Cooked pumpkin 1 ts Grated nutmeg 2 Eggs, beaten 1/2 ts Ground allspice 2 ts Vanilla extract 2 c Raisins 4 c All purpose flour 1 c Chopped walnuts Most of the pueblos in New Mexico are relatively close to one another. As I traveled throughout these pueblos I began to notice how similar some of the recipes were that were being shared with me. I then learned that many of the women bring prepared foods over to other pueblos as an act of graciousness during Feast Days or other celebrations. As a result, each pueblo has developed its own version of certain recipes. I learned this particular recipe from the women of the Tesuque Pueblo just north of Santa Fe. The recipe yields seven dozen cookies, and if you choose, you can cut the recipe in half. But I advise you to bake the full amount. The cookies are delicious and not too sweet and will disappear faster than you could imagine. ***** Preheat the oven to 350 degrees F. Grease a large cookie sheet. In a large bowl, cream together the sugar and shortening. Add the pumpkin, eggs, and vanilla and beat until smooth. In a separate bowl, combine the flour, baking soda, salt, nutmeg and allspice. Slowly add the dry ingredients to the pumpkin mixture, small amounts at a time, until completely mi8xed together. Stir in the raisins and walnuts. Drop tablespoonfuls of the dough roughly 2 inches apart on the cookie sheet. Bake 12 to 15 minutes, until golden brown. From “Native American Cooking,” by Lois Ellen Frank Yields 7 dozen
Impossible Rhubarb Streusel Pie
Ingredients & Directions STREUSEL TOPPING 2 tb Butter; firm 1/2 c Bisquick 1/4 c Brown sugar; packed 1/4 c Nuts; chopped FILLING 16 oz Frozen rhubarb;thawed drain 3/4 c Milk 2 Eggs 1 c Sugar 1/2 c Bisquick 2 tb Butter; softened 1 ts Ground cinnamon 1/4 ts Ground nutmeg Heat oven to 375. Grease a 9″ pie plate. Prepare Streusel Topping; reserve. Arrange rhubarb evenly in plate. Beat remaining ingred. til smooth 15 sec. on high in blender. Pour into plate. Sprinkle evenly with Streusel Topping. Bake until knife inserted in center comes out clean, about 40 minutes. Serve with sweetened whipped cream if desired. STREUSEL TOPPING; Cut butter into baking mix and brown sugar til crumbly; stir in nuts. HIGH ALT Grease a 10″ plate. Increase rhubarb to 2 1/2-3 c. Decrease baking mix to 1/4 c.; add 1/4 c. Flour. FROM: Bisquick Recipe Club LISA CRAWLEY TSPN00B File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-impos.zip Yields 6 Servings
Orange Candy Cake
Ingredients & Directions 1 c Butter 2 c Sugar 5 Eggs 1 tb Vanilla 1 pk (8 oz) dates; cut up 1 pk (1 lb) candy orange slices; -cut up well 2 c Pecans; chopped 1 cn (4 oz) shredded coconut 4 c Flour 1/2 ts Baking soda 1 ts Salt 3/4 c Buttermilk -LEMON SYRUP- 1 ts Grated lemon peel 1 ts Grated orange peel 1/4 c Lemon juice 1/4 c Orange juice 1/2 c Powdered sugar; well sifted Cream butter and sugar till light and fluffy. Beat in eggs, one at a time. Add vanilla. Mix dates, candy, nuts and coconut with 1/4 cup flour. Sift remaining flour with baking soda and salt. Alternately fold into creamed mixture with buttermilk. Fold in the date mixture. Spoon into well greased and floured 10″ tube pan. Bake in slow oven 300? 2 1/2 hours. (Don’t rush a good thing!) Remove cake from oven and at once pour on the Lemon Syrup. Set pan on rack and let cool well. When the cake is thoroughly cooled, remove it from the pan. Wrap snugly in aluminum foil and refrigerate 1 day or longer before serving. The flavors blend during the refrigeration and the cake slices more easily. Lemon Syrup: Mix together grated lemon peel, grated orange peel, lemon and orange juice and the powdered sugar till smooth. Tootie’s Note: I love lemon, as most of you know. I used this recipe and used lemon slices instead of orange slices, it was wonderful. I want to change the ingredients a little and try lime slices, we shall see! Yields 12 Servings
Chocolate Bread Pudding With Brandy Custard Sauce
Ingredients & Directions 1 ea Loaf brioche, 12 in long, -cut into 12 slices 1 c (2 sticks) unsalted butter, -melted 8 oz Good-quality bittersweet -chocolate, (Caillebaut) 3 c Heavy or whipping cream 1 c Milk 1 c Sugar 12 ea Egg yolks 1 ts Vanilla 1 pn Salt Brandy Custard Sauce (recipe follows) 1. Preheat the oven to 425F. 2. Brush the brioche slices with the melted butter, and toast them on both sides in the oven until golden brown. 3. Coarsely chop the chocolate, and put the pieces in a small bowl. Place the bowl in a larger bowl of hot water and set aside, allowing the chocolate to melt slowly. 4. Combine the cream and milk in a saucepan and heat almost to a boil. 5. While the cream-milk mixture is heating, whisk the sugar and egg yolks together in a large mixing bowl until well blended. Slowly add the hot cream, whisking constantly. Then strain the mixture into another bowl and skim off any foam. Slowly pour the strained mixture into the melted chocolate, whisking constantly. Stir in the vanilla and salt. 6. Arrange the brioche slices in a 12×9-inch baking dish, in two overlapping rows. Pour the chocolate mixture over the brioche, and loosely lay a piece of plastic wrap over the dish. Place a smaller dish on top of the plastic wrap, weighting down the brioche to keep it submerged. Add weights such as soup cans to the smaller dish if necessary. Let stand until the bread is soaked through, 1 hour. 7. Preheat the oven to 325F. 8. Remove the weights (if any), the smaller pan, and the plastic wrap. Cover the baking dish with foil, and make a few holes in the foil for steam to escape. 9. Place the baking pan in a larger pan, and fill the larger pan with hot water so that it reaches two thirds of the way up the sides of the baking dish. Transfer the pans to the oven, and make until the chocolate liquid has been absorbed and the pudding looks glossy, about 1-3/4 hours. 10. Spoon a pool of custard sauce onto each plate. Cut the warm pudding into squares, and arrange a square on the sauce. Serve additional sauce on the side. B R A N D Y C U S T A R D S A U C E 3 egg yolks 1/3 cup sugar 1 cup honey or whipping cream 1/3 cup milk 1/4 cup brandy 1 pinch of salt 1. Fill a large mixing bowl with ice cubes and set aside. 2. Combine the egg yolks and sugar in another mixing bowl, and beat until well blended. 3. Combine the cream and milk in a heavy saucepan, and bring to a boil. Remove the pain from the heat, and gradually add 1/2 cup of the hote cream to the egg mixture, whisking constantly. 4. Slowly whisk the egg mixture back into the saucepan containing the remaining hot cream, and place the pan over medium-low heat. Whisk constantly until the cream begins to thicken (do not let it boil!) 5. Remove the pain from the heat, and stir in the brandy and salt. Strain the mixture into a small bowl and cool it quickly by placing the bowl in the bowl with the ice cubes. Serve chilled. (Makes 2 cups.) Yields 2 servings
French Sourdough Bread
Ingredients & Directions -JUDY GARNETT (PJXG05A) 1 tb Gluten 1 pk Yeast; (or 1 1/2 tsp) 1/4 ts Baking soda 3 c Bread flour 1/2 c Sourdough starter 1 ts Salt 2 ts Olive oil or butter 1 ts Sugar 1 c Warm water 1 tb Cornmeal Put all ingreds. in order listed into pan, select “French” bread and push Start. Tip: If you can, open lid and check while kneading to feel whether the dough is too wet or dry. Correct it with a Tbsp. or so of water or flour. Since you have made so much bread, you know how the dough should feel. FROM: JUDY GARNETT (PJXG05A) Yields 15 servings
