Season's Best Thumbprint Cookies
Ingredients & Directions COOKIES 1/2 c Butter or margarine (one 1/4 ts Salt -stick); softened 2 tb Milk 2/3 c Sugar 1 c Chopped walnuts 1 Egg Vanilla Filling or Chocolate 1 ts Vanilla extract -Cream Filling 1 c All-purpose flour 3/4 c To 1 c cherry pie filling; 1/3 c Cocoa ;chilled -VANILLA FILLING- 3/4 c Powdered sugar 2 ts To 3 ts milk 1 tb Plus 1 ts butter or 1/2 ts Vanilla extract -margarine; softened ———————–CHOCOLATE CREAM FILLING———————– 3 oz Cream cheese; softened 2 tb Cocoa 1/2 c Powdered sugar 1/4 ts Vanilla extract Cookies: In large mixer bowl beat butter, sugar, egg, and vanilla until light and fluffy. Stir together flour, cocoa, and salt; blend into butter mixture. Add milk; beat until well blended. Stir in walnuts. Refrigerate dough at least 1 hour or until firm enough to handle. Heat oven to 350F. Lightly grease cookie sheet. Shape dough into 1-inch balls; place on prepared cookie sheet. Press thumb into center of each cookie. Bake 10 to 12 minutes or until set. Remove from cookie sheet to wire rack; cool. To serve, place about 1/2 ts filling in thumbprint; top with about 1 ts pie filling. Store cookies in refrigerator. Vanilla Filling: In small bowl, combine all ingredients; beat until smooth. Chocolate Cream Filling: In small mixer bowl, beat cream cheese and powdered sugar until well blended. Add cocoa and vanilla extract; beat until smooth. Yields 3 dozen
Impossible Pizza Pie
Ingredients & Directions 2/3 c Onion; chopped 1/3 c Parmesan; grated 1 1/2 c Milk 3 Eggs 3/4 c Bisquick 1 c Prepared pizza sauce 1/4 c Parmesan; grated 3 1/2 oz Pepperoni; sliced 1/3 c Onion; chopped 1/2 c Green pepper; chopped 1 1/2 c Mozzarella; shredded Heat oven to 425. Grease pie plate, 10 x 1 1/2″ Sprinkle 2/3 c. onion and 1/3 c. Parmesan cheese in pie plate. Beat milk, eggs and bisquick 15 sec. in blender on high. Pour into pie plate. Bake 20 min. Spread pizza sauce over top. Top with remaining ingred. Bake 15-20 min. or til cheese is light brown. Cool 5 min. For 1/2 recipe: Use 1 qt. square or round casserole. Decrease Parmesan cheese to 2 tb., eggs to 2 and baking mix to 1/2 c. Divide remaining ingred. amts in half. Decrease beat time to 10 sec. and second baking time to 10-15 min. HIGH ALTFor 1/2 recipe: use 1 1/2 qt round or 1 qt. square casserole. FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B Lawrence Kellie File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip Yields 6 Servings
Jewish "corn" Bread (1 Of 2)
Ingredients & Directions 1 1/2 c Water,warm (110 degree) Needed. 1 pk Yeast, dry Cornmeal (for sprinkling 1/2 ts Sugar The baking sheets) 4 ts Salt GLAZE: 3 c Rye sourdough starter 1 Egg white beaten with 2 tbs Measured after stirring down Water. At room temperature. OPTIONAL TOPPING: 2 c Flour, gluten 2 ts Chernushka (black caraway) 3 1/2 c Flour, all-purpose or as Seeds. You can buy chernushka “black caraway” in some health food stores or from mail-order. They are nothing like the familiar caraway seeds. This bread is a New York specialty, usually made in bakeries. 1. Combine 1/2 cup of the warm water, the yeast and sugar and let stand until doubled in bulk, about 10 minutes. 2. Dissolve the salt in the remaining warm water in a mixing bowl. Mix in the sourdough starter, then the yeast mixture, then the gluten flour and 2 cups of the all-purpose flour; make a soft dough. 3. Spread 1 1/2 cups flour on the kneading surface and turn the dough out onto it. Knead, adding more flour if necessary to make a soft dough that will hold its shape. Do not overknead.. the dough should be only slightly elastic, even a bit sticky. 4. Form the dough into a ball and put in an ungreased bowl; cover with plastic, and let rise until doubled in bulk, about 1 1/2 hours. 5. Turn the dough out onto a lightly flour surface and knead it a few strokes to expel air. Cover with a towel and let rest for 15 minutes. 6. Divide the dough in half. Form each half into a loaf by flattening in to an inch-thick oval about 12 inches long, then rolling it up from one long side. Pinch the seam closed. Shape the ends of the oval loaves neatly and plce them on two cornmeal-dusted baking sheets, seam down. Cover with towels and let rise until “three-quarters proofed,” or not fully doubled. Yields 2 servings
Easy But Good Bread
Ingredients & Directions Mix 2C flour with 1 t salt (I use 1/2 whole wheat flour and adjust water) Scald 1/2 C milk. Add in 1 1/2 C boiling water and let cool to lukewarm. Dissolve 1 package yeast in 1/4 C lukewarm water. Add the dissolved yeast to the milk/water and add to the dry ingredients, along with 1 T sugar and 1 1/2 T oil. Mix well but don’t knead. Cover and let rise until almost doubled in bulk. Punch down. Form into two sort of flat shapes. Roll each (sort of jellyroll like) into two loaves. They’ll be a little longer and thinner than average bread. Cover and let rise again until almost doubled in bulk, or until a finger indentation doesn’t disappear after a few minutes. Place on oiled cookie sheet. Place a pie pan with 1/2 ” of boiling water on the bottom of the oven. Bake 15 minutes at 400 and 30 minutes at 350. You know it’s done when it sounds hollow when tapped on crust. Yields 1 Servings
Tuscan Bread
Ingredients & Directions 1 oz Fresh yeast; -=OR=- 2 pk -Instant dry yeast granules 1 1/4 c Warm water (125F) 2 1/4 c Unbleached white flour 1/4 c Whole wheat flour IN A LARGE BOWL, DISSOLVE the yeast in the water. Mix the 2 flours and stir them in to make a soft dough. Knead 10 minutes by hand, or 4 minutes in a heavy duty mixer with a dough hook. Oil a clean bowl and set the dough in it, cover tightly with plastic wrap and let rise until doubled in bulk. (In the traditional warm place, this will take about 2 hours. However, a cooler temperature will do as long as the dough has enough time to rise, including overnight in the refrigerator.) If the dough is ready sooner than it is needed, punch it down and refrigerate it or let it rise slowly again at room temperature until ready to use. Rub 2 to 3 tablespoons flour into a lintless dish towel and set the towel on a baking sheet. When the dough has completed its rising, punch it down, turn it out onto a floured work surface, and flatten it into an oblong about 8 inches wide, 10 inches long, and 1/4-inch thick. It will still be very soft, but try to use a minimum of additional flour in handling it. Roll the dough tight, jelly-roll fashion, into a cylindrical shape. Flatten this to about 1-inch thick and roll it again. (This activates the web of gluten that will keep the loaf from flattening out in the oven.) FOR A ROUND LOAF, tuck both ends of the cylinder under to meet in the center, pinching to seal them. Roll the dough around the work surface under your hands, to shape it into a smooth ball about 5 inches in diameter. FOR AN OBLONG LOAF, roll the dough under your hands into a fat cigar shape, extending it to about 10 inches in length. Set the loaf on the floured towel and fold the ends of the towel loosely around it. Put the covered loaf, on its baking sheet, in a warm place to rise for 1 hour. Preheat an oven lined with baking tiles to 400F. Have a water-filled sprayer handy. Slide your hand under the towel, pick up the loaf, and gently deposit it upside down on the tiles. Spray water into the oven before closing the door, and spray twice more at 2-minute intervals. Bake for 50 minutes or until golden brown. The bread should have a hollow sound when you knock on its bottom. Makes 1 Loaf TOM MARESCA AND DIANE DARROW – PRODIGY GUEST CHEFS COOKBOOK Yields 1
Minted Summer Fruit Spongecakes
Ingredients & Directions === SPONGECAKES === 2 lg Eggs 1/3 c Sugar 1/3 c All-purpose flour 1 tb Cornstarch 3 tb Unsalted butter; melted, and Cooled slightly === FRUIT === 1 pt Blackberries; washed, shaken -dry 1 Mango; pitted, and Cut into 3/4″ chunks 2 tb Fresh lemon juice 3 tb Sugar -; (to 4 tbspns) 1/4 c Mint leaves -; (packed), -thinly ; sliced Sour cream; for garnish Preheat oven to 350 degrees and line eight 1/2-cup muffin tins with paper liners. In a double boiler or a metal bowl set over a saucepan of barely simmering water whisk together eggs and sugar until sguar is dissolved, 1 to 2 minutes. Remove top of double boiler or bowl from heat and with a hand-held mixer beat mixture at moderately-high speed until doubled in volume, about 3 minutes. Sift flour, cornstarch, and a pinch of salt over egg mixtrue and fold in gently but thoroughly. Drizzle butter over batter and fold in gently but thoroughly. Divide batter among muffin tins and bake in middle of oven for 12 to 15 minutes, or until pale golden brown. Cool spongecakes in tins on a rack 10 minutes. Remove spongecakes from tins and cool completely. In a bowl combine the strawberries, mango, lemon juice, 3 tablespoons of sugar and mint and toss to combine. Let fruit stand for 20 minutes, taste and add more sugar if necessary. Peel off paper liners from spongecakes and halve horizontally. Serve halved spongecakes with fruit and juices, garnishing with sour cream. This recipe yields 8 servings. Yields 8 servings
Tyropittakia (cheese Pies)
Ingredients & Directions 8 oz Feta cheese 2 oz Gruyere cheese or cottage Cheese (see note) 2 Eggs (lightly beaten) – 2 tb Fresh mint or dill, finely Chopped 8 To 10 sheets of fillo pastry 3 oz Melted butter Oil for greasing Preheat the oven to 350 F/ 180 C/ gas mark 4. To make the filling, drain the feta of its salty water and crumble into a bowl with a fork or fingers. Add the Gruyere/cottage cheese, eggs and dill/mint to the Feta and mix well. Cut the whole stack of fillo pastry into 3/4 long strips about 3 inches wide. Brush each sheet with melted butter, place a (quite heaped) teaspoon of filling at one end (in the corner). Fold over diagonally to cover and keep folding into triangular pies – making sure that all sides have as many layers as possible to avoid spillage. Place the pies on an oiled baking sheet, brush the tops with butter and bake for 20 minutes or until crisp and light golden. Good when warm – can keep for a few days in an airtight container. You could also use more spinach instead of the herbs and decrease the amount of cheese used proportionally. (note: Here in the UK Feta is saltier than in Greece so this is why these ingredients are added) Time: 50 minutes Yields 25 Pies
