Easy Dried Tomato Beer Bread
Ingredients & Directions -Waldine Van Geffen VGHC42A 2 oz Dried tomatoes; soft, chop 1/4 c Tomato sauce 1 Egg 12 oz Beer; room temperature 1/4 c Sugar 3 1/2 c Self-rising flour Preheat the oven to 350~. Mix sugar with flour. Add beer, egg and tomato sauce and mix all together quickly. Fold in the tomatoes. Spoon batter into a greased loaf pan and bake 50 to 60 minutes. This bread rises beautifully and has a very unusual flavor. It tastes good with soup or salad and can be toasted with butter. (wrv) Yields 1 Servings
Lemon And Pistachio Praline Meringue Torte
Ingredients & Directions PRALINE 3/4 c Sugar 3 tb Water 1 c Shelled unsalted pistachios MERINGUES 5 lg Egg whites 1/2 ts Cream of tartar 1/2 c Sugar 1/2 ts Almond extract 1 c Powdered sugar LEMON BUTTERCREAM 4 oz Good-quality white -chocolate; (such as Lindt -or ; Baker’s),chopped 4 lg Egg whites 1/4 ts Cream of tartar 2 tb Plus 2/3 cup sugar 3 tb Water 1 tb Light corn syrup 1 c Unsalted butter; room -temperature (2 ; sticks) 2 tb Fresh lemon juice 1 tb Plus 2 teaspoons grated -lemon peel 1 ts Vanilla extract FOR PRALINE: Oil large baking sheet. Stir sugar and water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Stir in pistachios. Immediately pour mixture onto prepared sheet. Cool praline completely. Finely chop praline. Grind 1/2 cup praline to powder in processor. FOR MERINGUES: Position 1 rack in center and 1 rack in top third of oven. Preheat oven to 225F. Line 2 large baking sheets with parchment. Draw two 8-inch-diameter circles on 1 parchment sheet and 1 circle on second. Turn over parchment on baking sheets, marked side down. Using electric mixer, beat 5 egg whites and cream of tartar in large bowl until soft peaks form. Gradually add 1/2 cup sugar; beat until egg whites are stiff but not dry. Beat in almond extract. Stir powdered sugar and 1/2 cup praline powder in bowl to blend. Fold into meringue in 2 additions. Divide meringue among traced circles. Using spatula, spread mixture to edges. Bake until crisp and pale golden, reversing baking sheets after 45 minutes, about 1 hour and 45 minutes. Cool meringues completely. FOR LEMON BUTTERCREAM: Stir white chocolate in top of double boiler set over simmering water until melted. Remove from over water; cool. Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually beat in 2 tablespoons sugar. Meanwhile, combine remaining 2/3 cup sugar, 3 tablespoons water and corn syrup in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until candy thermometer registers 238F., brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 5 minutes. Immediately pour hot syrup in thin steady stream into beaten egg whites, beating until mixture is completely cool, about 4 minutes. Beat in butter 2 tablespoons at a time. Beat in white chocolate, lemon juice, peel and vanilla. Chill until thickened to spreadable consistency, about 45 minutes or less (If frosting looks curdled, place bowl over saucepan of simmering water and whisk just until butter softens slightly. Remove from heat. Using electric mixer, beat buttercream until smooth. Repeat warming technique as necessary to create smooth buttercream.) Place 1 meringue layer on platter. Spread scant 1 cup buttercream evenly over. Top with another meringue layer. Spread scant 1 cup buttercream evenly over top and sides of torte. Press chopped praline onto sides and in 1-inch border along top edge of torte. Chill overnight. Let torte stand at room temperature 30 minutes before serving. Serves 12. Yields 1 servings
Dede's Buttermilk Bread
Ingredients & Directions 7/8 c Buttermilk or 1 t Salt 3 T Dry buttermilk powder and 1 T Butter or margarine 7/8 c Water 2 T Honey (for Welbilt/Dak machines 1/4 t Baking soda* Add 1 T more buttermilk) 1 1/2 t Red Star active dry yeast 2 c Bread flour * Prodigy “research” has shown that if using powdered buttermilk we should omit the baking soda. Place all ingredients in bread pan, select Light Crust setting, and pres Start. From Bread Machine Magic by Linda Rehberg and Lois Conway. Yields 1 servings
Bake Shop Krispies
Ingredients & Directions -DOUGH- 3 3/4 1/4 cups all purpose flour; -up to 4 1/2 oz Active dry yeast; (1 -package) 1 1/4 c Milk 1/4 c Butter or margarine 1 ts Salt 1 Egg FILLING 1 c Sugar 1/4 c Butter or margarine; melted 1/2 ts Cinnamon TOPPING 1/4 c Butter or margarine; melted 1 c Sugar 1 ts Cinnamon 1/2 c Chopped pecans In large mixer bowl combine 2 cups flour and yeast. In 1 quart saucepan combine 1/4 cup sugar, milk, 1/4 cup butter and salt. Cook over medium heat, stirring constantly, until warm (115 to 120F). Add to flour mixture; add egg. Beat at low speed, scraping bowl often, until well mixed (1 to 2 minutes). Beat at high speed, scraping bowl often, 3 minutes. By hand, stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic (about 5 minutes). Place in greased bowl; turn greased side up. Cover; let rise in warm place until double in size (about 1 1/2 hour). Dough is ready if indentation remains when touched. Punch down dough; divide in half. Roll each half into 12″ square. In medium bowl stir together filling ingredients. Spread half over each 12″ square. Roll each 12″ square up jelly roll fashion; pinch to seal seams well. Cut each into 12 rolls. Place on greased cookie sheets 3 to 4″ apart (about 6 rolls per cookie sheet). Cover with waxed paper. With rolling pin flatten each roll to about 3″ in diameter. Do not remove waxed paper; let rise in warm place 30 minutes. Heat oven to 400. With rolling pin flatten to 1/8″ thickness; remove waxed paper. Brush rolls with 1/4 cup melted butter. In small bowl stir together 1 cup sugar and 1 teaspoon cinnamon, sprinkle over rolls. Sprinkle pecans over rolls. Cover with waxed paper; roll flat. Remove waxed paper. Bake for 8 to 12 minutes or until golden brown. Remove from pan immediately. Orange Krispies: Omit cinnamon in filling. Add 1 tablespoon grated orange peel to filling. Omit cinnamon and pecans in topping. Add 1/2 cup sliced almonds and 1 teaspoon grated orange peel to topping. Yields 24 Servings
Lefsa (norwegian Potato Bread)
Ingredients & Directions 3 c Instant Hungry Jack mashed -potatoes 1 ts Salt 1/4 c Margarine 1 c Milk 1 c Flour Butter and brown sugar to -taste Melt margarine and salt in 1 cup boiling water. Pour mixture over potatoes and stir. Add 1 cup of milk and 1 cup of flour; stir together, then cool in the refrigerator. Roll into golf ball size balls, then roll out thin. Cook in hot griddle (lightly oiled). Brown lightly on both sides. Roll up with butter and brown sugar inside (other fillings may be substituted). Yields 1 Servings
Corn Cakes With Creme Fraiche And Russia Caviar
Ingredients & Directions 1 1/2 c Corn kernels, preferably Fresh 1/2 c Milk 1/3 c Cornmeal 1/3 c Flour 2 Eggs 4 tb Melted unsalted (sweet) Butter 2 Egg yolks 1/2 ts Salt 1/2 ts Pepper 1/4 c Chopped fresh chives pn Cayenne pepper 1/2 c Clarified unsalted (sweet) Butter Creme fraiche (recipe Follows) Beluga Caviar Roughly chop the corn kernels, or pulse in a food processor until a chunky but creamy consistency is reached. Place the corn kernels in a large bowl and whisk in the milk, cornmeal, and flour, making sure there are no lumps. In a separate bowl, whisk together the melted butter, whole eggs, and egg yolks. Stir into the corn mixture and season with salt, pepper, and half of the chives. Heat a large saute pan over medium-high heat and add all of the clarified butter. Pour in batter to make pancakes the size of silver dollars. Cook for 2 minutes or until golden brown on one side, then flip. Cook for 2 more minutes. Remove from pan using a slotted spatula; place four cooked corn cakes on each serving plate. Repeat process until all the batter is used. Garnish each serving with a large dollop of creme fraiche and caviar. Yield: about 12 servings ENTERTAINING AT HOME WITH DEAN FEARING SHOW #HE1A33 Yields 4 servings
Potato Casserole W/saffron, Almonds, Bread Cr
Ingredients & Directions 2 lb Potatoes Salt and pepper Saffron threads (several -pinches) 2 tb Spanish or other fragrant -virgin olive oil 1 Slice dense white bread 1/2 c Almonds, blanched; roughly -chopped 2 lg Garlic cloves 1 ts Paprika 1 c ;water; boiling 1 tb Pasley; chopped, for garnish Preheat oven to 375 degrees. Peel potatoes (leave skins on if thepotatoes were organically grown). Cut into large chunks and place in a baking dish large enough for potatoes to form a single layer. Season with salt and pepper and sprinkle with saffron. In a skillet, heat oil. Tear bread in pieces and fry with almonds and garlic until golden, about 5 minutes. Remove garlic if it gets too dark. Grind bread-almond mixture with a mortar and pestle or in a food processor with a little boiling water until fairly smooth, then stir in paprika and season with salt and pepper. Add bread-almond mixture to the potatoes, along with remaining water. Cover dish with foil and bake 45 minutes. Remove foil, stir contents and continue baking until liquid has been absorbed and potatoes are tender. Broil to brown the top. Garnish with parsley. Serves 4. Per serving: 365 calories: 7 g prot; 12 g fat; 55 g carb; 0 chol; 590 mg sod; 7 g fiber;vegan Vegetarian Times, Nov 93/MM by DEEANNE From Yields 4 Servings
