Hot Fudge Pudding Cake (dairy)
Ingredients & Directions 1 c Sifted flour 3/4 c Sugar 3 tb Cocoa 2 ts Baking powder 1/2 ts Salt 1/2 c Milk 2 tb Oil 1 ts Vanilla 1/2 c Chopped walnuts 1/4 c Cocoa 1 c Light brown sugar, packed 1 3/4 c Hot water Source: Jewish Western Bulletin Sift together flour, sugar, 3 Tablespoons cocoa, baking powder and salt into mixing bowl. Add milk, oil and vanilla; blend 1 minute, using an electric mixer at medium speed. Pour mixture into greased 9-inch square baking pan. Combine 1/4 cup cocoa and brown sugar. Sprinkle over batter. Then add the nuts. Pour the hot water evenly over all. Bake at 350*F for 45 minutes or until toothpick inserted in cake part, comes out clean. Serve warm. Yields 9 Servings
Hazelnut Pumpkin Bread
Ingredients & Directions 3 c Sugar 1 c Cooking oil 4 Eggs 2 c Pumpkin 1 c Water 4 c Flour 2 ts Salt 1/2 ts Baking powder 2 c Chopped Oregon hazelnuts 2 ts Soda 1 c Raisins or chopped dates 1 ts Cloves 1 ts Cinnamon 1 ts Allspice 1 ts Nutmeg Blend sugar and oil; add eggs and pumpkin. Sift flour, baking powder, soda, salt and spices together. Add to first mixture, alternating with the water. Add raisins or dates, then the hazelnuts. Divide batter into three large greased loaf pans. Bake at 350 for 1 hour. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board Yields 3 Loaves
Crusty Potato Pancakes
Ingredients & Directions 6 md Potatoes — peeled 1 sm Onion — chopped 3 Egg white 3/4 c Unbleached flour 1 ts Salt 1 tb Olive oil Grate potatoes into a bowl filled with cold water. In another bowl, combine onion, egg white, flour, and salt. Drain potatoes, pressing out all liquid. Beat potatoes into batter. Heat oil in large skillet. Spoon heaping tablespoons of batter into skillet, spreading batter with the back of spoon into 4″ rounds. Brown on both sides. Drain on paper towels. Yields 6 Servings
Angelica Tartlets
Ingredients & Directions 2 oz Home-candied angelica 1 Shortcrust pastry * 1 1/2 oz Butter 1 1/2 tb Honey 1/2 c Curd cheese 1 Egg yolk; mixed with: 1 ts Milk 1 Egg white *Note: Shortcrust pastry made with 7-8 oz flour will be about right for this recipe. These tarts are irresistible when made with home-candied angelica, as dull as ditchwater when store-bought is used. Chop the angelica into small pieces, cover with warm water to rinse off some of the sugar and set aside for a few minutes. While the angelica soaks, line 18 x 2 1/2 inch tartlet tins with the shortcrust pastry and start preparing the filling. Dice and barely melt the butter in a small saucepan. Away from the heat, beat in the honey, then the curd cheese, then the egg yolk mixed with the milk. Stir in the well drained angelica. Whisk the egg white to snowy peaks and fold it in. Spoon the mixture into the pastry-lined tartlet tins and bake at 400 F (200 C) gas mark 6 for 30 minutes until puffed up and golden. Serve as soon as cooled from cooking. Yields 1 servings
Lemon, Blueberry, And Gingerbread Trifles
Ingredients & Directions FOR GINGERBREAD 1 1/2 c All-purpose flour 1 ts Baking soda 1/4 ts Salt 1 ts Ground ginger 1 ts Ground cinnamon 1/8 ts Ground cloves 1/4 ts Ground allspice 1/4 c Unsalted butter; softened 1/2 c Sugar 1/3 c Unsulfured molasses 2 tb Vegetable oil 2 lg Eggs FOR BLUEBERRY SAUCE 1 1/2 lb Frozen blueberries (about 5 -cups) 3/4 c Sugar 1/2 c Water 1 tb Fresh lemon juice FOR LEMON MOUSSE 8 lg Egg yolks 1 c Sugar 3/4 c Fresh lemon juice (from -about 3 large lemo 7 tb Unsalted butter, cut into -pieces and softened 1 tb Freshly grated lemon zest -(from about 2 large lemons) 1 c Well-chilled heavy cream GARNISH Fresh lemon zest, removed -with a vegetable peeler -and cut into julienne -strips Make gingerbread: Preheat oven to 350 degrees F. Line a buttered jelly-roll pan, 15 1/2 x 10 1/2 x 1-inch, with wax paper. Butter and flour paper, knocking out excess flour. In a bowl whisk together flour, baking soda, salt and spices. In a large bowl with an electric mixer beat together butter, sugar, molasses, and oil until combined well. Beat in eggs, 1 at a time, beating well after each addition, and add flour mixture, beating until batter is combined well. Spread batter evenly into prepared pan and bake in middle of oven 15 minutes, or until gingerbread springs back when pressed lightly. Invert gingerbread onto a rack and cool completely. Peel off wax paper. Gingerbread may be made 1 day ahead and kept wrapped in plastic wrap. Cut gingerbread into 1/2-inch cubes. Make blueberry sauce: In a small saucepan simmer sauce ingredients, stirring occasionally, 40 to 45 minutes, or until reduced to about 2 1/2 cups. Cool sauce completely and chill, covered. Blueberry sauce may be made 2 days ahead and chilled, covered. Make lemon mousse: In a heavy saucepan whisk together yolks and sugar. Add lemon juice and butter and cook over moderately low heat, whisking constantly, until butter is melted completely. Cook mixture, whisking constantly, until it just reaches the boiling point and is thickened (do not let mixture boil), 7 to 12 minutes more. Strain lemon mixture through a fine sieve into a bowl. Stir in zest and cool mixture completely, its surface covered with plastic wrap. Chill mixture until cold, about 2 hours. In a bowl with an electric mixer beat cream until it just holds stiff peaks. Whisk one-fourth whipped cream into lemon mixture to lighten it and fold in remaining cream gently but thoroughly. Chill mousse, covered, at least 3 hours or overnight. Mousse may be made 2 days ahead and chilled, covered. Arrange 1/2 cup gingerbread cubes in bottom of each of 8 glasses (about 1 1/2 cup capacities). Spoon 1/4 cup mousse over gingerbread in each glass and spoon 2 heaping tablespoons sauce over each layer of mousse. Repeat layering with all but about 1 cup gingerbread and remaining mousse and blueberry sauce. Alternatively, a large trifle can be made in a 3-quart bowl by layering ingredients in same order. Chill trifle, covered, at least 6 hours or overnight. Garnish trifle with zest. Yield: 8 serving Yields 1 Servings
Grilled Sweetbreads
Ingredients & Directions 1 3/4 lb Sweetbreads 1 ts Powdered mustard 4 tb Soy sauce 2 tb Pernod (optional) 2 tb Honey 1 pn Ground allspice Lemon wedges THE DAY BEFORE grilling, place sweetbreads in a pot of cold water, place over high heat on the stove and bring to a boil. Immediately drain the sweetbreads and rinse them in cold water. Trim any fat and membrane. Prepare the marinade. Combine mustard, soy sauce, Pernod, honey and allspice in a bowl or plastic bag and mix well. Place the sweetbreads in the marinade, cover and place in the refrigerator overnight. Light a grill or preheat a broiler. Place the sweetbr MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK Yields 4 servings
Vera's Two Crust Apple Pie
Ingredients & Directions -CRUST- 2 c Flour 1 c Shortening Cold water 1 ts Salt APPLE FILLING Apples, peeled and sliced 1 1/4 c Sugar 3 tb Flour Pinch salt 1 1/2 ts Cinnamon 1/3 Stick margarine CRUST: Sift flour, and measure. Add salt. Cut in shortening until mixture is like coarse meal. Dribble cold water over mixture cutting with spoon, until dough clings together. Put on floured board and form ball. Divide dough into two equal parts. Roll out one of the halves to fit 9-inch pie pan. Place in 9-inch pie pan. Trip excess crust from around pie with knife. Add trimmed crust to other half of dough. APPLE FILLING: Mix well sugar, flour, salt and cinnamon. Sprinkle 1/4 mixture over bottom of crust. Peal and slice enough apples to fill 9-inch pie pan to over flowing and piled high. Sprinkle remaining flour mixture over apples. Cut margarine in pieces and dot fruit with it. Roll out top crust, cut design vents in crust for steam to escape. Dampen edge of lower crust before covering fruit with top crust. Tuck edge of top crust under edge of lower crust and flute to seal edge so juice will not escape. Use fingers or brush to moisten top of crust with milk. Sprinkle a little sugar on moist crust. Bake at 400 degrees for 15 minutes then reduce heat to 250 degrees and bake until crust is golden brown. From Yields 1 Pie
