Lemon Meringue Torte
Ingredients & Directions -INGREDIENTS FOR LEMON CURD- 1 tb Cornstarch 1/2 c Heavy cream 2 lg Eggs 4 lg Egg yolks Grated zest of 1 lemon 3/4 c Fresh lemon juice 1/2 c Fresh orange juice 3/4 c Sugar 4 tb Unsalted butter 1/2 ts Vanilla extract INGREDIENTS FOR MERINGUE 5 lg Egg whites 1/2 c Sugar 1/4 ts Salt 1 pn Cream of tartar 1 Ready-made pie crust How to Prepare the Curd: 1. In a medium bowl, whisk together the cornstarch and cream. Whisk in the eggs and yolks. 2. In a medium non-reactive saucepan, combine the zest, fruit juices, sugar, vanilla, and butter, and bring to a boil over medium heat. Whisking constantly, slowly drizzle half of the hot liquid into the cream mixture. 3. Return everything to the saucepan and cool, whisking constantly, and scraping the bottom of the pan until tiny bubbles boil up for 10 seconds. Strain the curd through a fine sieve into a bowl, cover with waxed paper, and set aside. (The curd can be prepared up to 1 day in advance and refrigerated.) How to Prepare the Meringue: 1. Place the egg whites, sugar, salt, and cream of tartar in a large stainless steel bowl, and set it over a saucepan of simmering water. 2. Whisk constantly until the mixture is lukewarm. 3. Remove from the heat and whisk (you can switch to an electric mixer) until the egg whites form high peaks, like shaving cream. How to Assemble: 1. Bake the ready-made pie crust according to the package instructions, let cool slightly. Spread the lemon curd over the still warm, baked ready-made pie crust. 2. With the back of a spoon, pile the meringue on top of the curd, pulling up wisps of meringue with the spoon as you go. 3. Set the pudding under a preheated broiler for a few seconds, or pass the flame of a propane torch over the meringue, until lightly browned in spots. Yields 6 servings
Potato Dill Bread
Ingredients & Directions FOR 1-LB LOAF: 1 c Whole wheat bread 1 c Bread flour 6 tb Brown rice flour 3 tb Gluten flour 3 tb Snipped fresh dill _OR_ 1 tb Dried dillweed 2 tb Dry milk 1 cl Crushed garlic 1 ts Sea salt 1 c Beer, flat & at room temp. 1 tb Canola, safflower, or Sunflower oil. 1 ts Honey 1 pk Active dry yeast 1/2 c Mashed potatoes – about 1 sm Potato Yields 1 Servings
Impossible Ratatouille Pie
Ingredients & Directions 1 c Zucchini; chopped 1 c Eggplant; chopped pared 1/2 c Tomato 1/2 c Green pepper; chopped 1/4 c Onion; chopped 1 c Garlic; crushed 1/4 c Margarine ;or butter 3/4 ts Salt 1/2 ts Thyme; leaves 1/8 ts Pepper 1 c Monterey jack cheese; shred 1 1/4 c Milk 1/4 c Sour cream 3/4 c Bisquick 3 Egg Heat oven to 400 degrees F. Lightly grease pie plate. Cook zucchini, eggplant, tomato, green pepper, onion and garlic in margarine until veg- etables are crisp-tender, 5-10 minutes. Stir in seasonings. Spread in pie plate; sprinkle with cheese. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into pie plate. Bak until knife inserted comes out clean, 30-35 minutes. Let stand 5 minutes. Makes 4-6 servings. Yields 6 Servings
Mocha Crunch Ice Cream Cake
Ingredients & Directions -MOCHA SAUCE- 1 1/2 c Water 1/2 c Sugar 2 1/2 tb Instant espresso powder 12 oz Semisweet chocolate; chopped 6 tb Unsalted butter; (3/4 stick) -CRUST- 3 c Macaroon cookie crumbs; -(about 21 Mother’s ; brand cookies) 1/4 c Unsalted butter; melted (1/2 -stick) Filling 2 pt Chocolate ice cream 2 pt Coffee ice cream 3/4 c Chopped Almond Roca or Heath -bars; (about 14 Almond ; Roca or 12 ; miniature Heath ; bars, about 5 ; ounces) For sauce: Cook water, sugar and espresso in heavy medium saucepan over low heat, stirring until sugar dissolves. Add chocolate and butter. Stir until chocolate and butter are melted and sauce is smooth. Cool completely. (Sauce can be prepared 3 days ahead. Cover and refrigerate. Bring sauce to room temperature before using.) For crust: Oil 9-inch springform pan. Mix 2 cups crumbs and butter in medium bowl. Press firmly into bottom of prepared pan. Freeze until firm. For filling: Soften chocolate ice cream in refrigerator until spreadable but not melted. Spread in pan and smooth top. Freeze until firm. Spoon 1/2 cup sauce over ice cream and sprinkle with remaining 1 cup cookie crumbs. Freeze until firm. Soften coffee ice cream in refrigerator until spreadable but not melted. Spread in pan. Smooth surface and freeze until firm. Spread 1/2 cup sauce over coffee ice cream. Sprinkle with Almond Roca and freeze until firm. (Can be prepared 3 days ahead. Cover tightly.) Soften cake slightly in refrigerator if necessary. Rewarm remaining sauce over low heat until lukewarm, stirring frequently. Remove pan sides. Cut cake into wedges. Serve, passing warm mocha sauce separately. Serves 10 to 12. Yields 1 servings
Moravian Cookies
Ingredients & Directions 5 c All-purpose flour; plus more 1 tb Cinnamon 1 tb Ground ginger 2 ts Ground allspice 2 ts Ground cloves 2 ts Baking soda 2 ts Salt 1 1/2 c Molasses 1 c Dark brown sugar 1/2 c Vegetable shortening; -melted, cooled 1/2 c Unsalted butter; melted, -cooled In a large mixing bowl, sift together 1 cup flour, spices, baking soda, and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the molasses and brown sugar; beat until well-combined. Add the vegetable shortening and butter. On low speed, add the dry ingredients, a little at a time, to form a stiff dough. Divide the dough in half. Place each half of dough on a piece of plastic wrap. Shape into a rectangle, and chill in the refrigerator overnight. Begin with one half of the dough, and divide the rectangle into quarters. Working on a lightly floured baking mat, roll out one of the quarters as thin as possible, until it’s almost translucent, to completely cover the baking mat. Trim the edges, forming the dough into a perfect rectangle. Keep the remaining quarters refrigerated. Heat oven to 325 degrees. Place the rolled-out dough and the baking mat on a pan. Bake 10 minutes, rotate the pan, and continue baking for 4 more minutes. Remove the sheet from the oven, and, using a cookie cutter, quickly stamp out as many as you can before the dough cools. Transfer the stamped-out cookies to a wire rack to cool. If dough becomes too hard to stamp, reheat it in the oven for 45 to 60 seconds, and continue stamping out the cookies. Repeat the process until all cookies have been stamped out of the dough. Makes about 375 very thin cookies. Yields 375 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
Hardly-any-fat Fudge Brownies
Ingredients & Directions 1/2 c Alkalized (dutch process) -cocoa powder 1 c All purpose flour 1 ts Baking powder 1/2 ts Salt 2 tb Soft unsalted butter 1 1/2 c Sugar 2 lg Egg whites (1/4 cup) 1/2 c Unsweetened apple sauce 1 ts Vanilla extract Butter an 8 by 8 by 2-inch pan and line the bottom with a square of parchment or waxed paper. Set a rack in the middle level of the oven and preheat to 350 degrees. In a medium bowl, sift together cocoa, flour, baking powder and salt. In a separate bowl, beat together butter and sugar. Whisk in egg whites, apple sauce and vanilla. Stir flour mixture into apple sauce mixture until combined. Pour batter into prepared pan and bake for 35 to 40 minutes or until firm. Cool before cutting into squares. Yield: 16 two inch brownies Yields 1 Servings
