Chestnut Pie
Ingredients & Directions 3 Egg Yolks 1/2 c Sugar 2/3 c Whipping Cream 1 tb Orange Juice 1 tb Grand Marnier 1 1/2 c Chestnut Puree — see note 2 Egg Whites — beaten until Stiff Freshly Grated Nutmeg 1 9 Inch Additional Whipped Cream For Topping Unbaked Pie Shell Beat egg yolks well. Add sugar, cream, orange juice, liqeur and chestnut puree. Fold egg whites into chestnut mixture. Spoon mixture into pie shell. Sprinkle with grated nutmeg. Bake at 350 degrees about 45 minutes or until center is set. Serve cold with whipped cream. Yields 8 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
Buttermilk Cheese Bread
Ingredients & Directions -Judy Garnett (PJXG05A) 1/2 c Sourdough starter 1 pk Yeast; (or 1 1/2 tsp) 1/4 c Warm water 3 c Bread flour 1 c Cheddar;sharp, cubed 1 ts Baking powder 1/2 c Blue cheese 1 ts Salt 1 c Green chilies; chopped 1 tb Sugar 1 ts Ground red pepper 1/2 c Buttermilk Have all ingreds. at room temp. except water. Put into pan in order listed. Set on White Bread setting. Check whether too wet or dry during knead cycle. Correct with a TBSP or so more of water or flour, if necessary. This is a dense loaf and I like it best toasted. Kyllikki, there is also a seed bread loaf and a Potato Loaf Bread that I’ll be glad to send you adaptions to use s/d starter with, if you’re interested. 08/29 02:41 am JUDY/NC PJXG05A FROM: JUDY GARNETT (PJXG05A) Yields 16 servings
Eggless, Milkless, Butterless Cake
Ingredients & Directions 1 c Water 1 ts Cinnamon 1 c Brown sugar — packed 1/2 ts Cloves 2 c Raisins 2 c Flour 1/4 ts Nutmeg 1 ts Baking soda 1/3 c Shortening 1/2 ts Baking powder 1/4 ts Salt Put water, brown sugar, raisins, shortening, salt and spices in saucepan and mix. Bring to a boil. Cook for 3 minutes; cool. Sift together flour, soda, and baking powder. Stir into cooled mixture until mixed thoroughly. Pour into a greased loaf tin. Bake in a 350 degree oven for one hour. Yields 1 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
Mincemeat For Pie
Ingredients & Directions 1 1/2 qt Ground beef 4 1/2 qt Apples, chopped 1 qt Water 1 1/2 lb Raisins 1 1/2 qt Maple syrup 10 ts Cinnamon 2 ts Pepper 2 ts Salt 9 Cloves 4 Ts nutmeg Combine all ingredients. Cook over very low heat until apples are soft and mixture is very thick. May be canned or frozen. Makes 12 pies. Yields 12 servings
Black Devils Food Cake (m_c-tx)
Ingredients & Directions 1 Follow directions below Grease and flour two 9″ layer pans or one 9″ x 13″ pan Cream together until fluffy: 2/3 cup softened shortening 1 2/3 cups sugar Beat in thoroughly 3 eggs Blend together: 2/3 cup cocoa 1 1/3 cups cold water Sift together: 2 cups sifted flour 1/2 teaspoon baking powder 1 1/2 teaspoon soda 1 teaspoon salt Stir in alternately with cocoa water mixture. Add 1 teaspoon vanilla. Pour into prepared pans. Bake until cake tests done. Cool. For a striking color contrast spread a snowy white frosting between layers and over top and sides. Bake at 350 – 30-35 minutes for layers and 35-45 minutes for oblong. Yields 12 Servings
