Sourdough Starter #3
Ingredients & Directions 2 c Unbleached Flour 1 x Warm Milk To Make Thick Bat. This starter is the same as starter #2 but uses warm Milk instead of water. Use the same instructions. Yields 1 servings
Black Cherry Dessert Cake
Ingredients & Directions 3 Eggs 1 c Sugar 1 3/4 c Flour, all-purpose 1/8 ts Salt 2 ts Baking powder 2 tb Water 1/2 ts Vanilla 1/4 ts Almond extract 1 1/3 c Pitted Bing cherries, -fresh or canned 1/4 c Chopped walnuts Beat eggs until light; gradually add sugar; beat until lemon-colored. Add sifted dry ingredients. Add water, vanilla, and almond extract; mix well. Pour into two prepared round layer pans. Drop cherries over batter (save some for garnish). Sprinkle with nuts. Bake in moderate oven, 350 f , 30 minutes. Serve slightly warm with sweetened whipped cream between layer and over top. Garnish with whole cherries. Yields 1 Cake
Orange Butter Cake
Ingredients & Directions 1 1/2 c Cake flour 1/2 c Cornstarch 1/2 ts Salt 1 tb Baking powder 1/2 c Butter; softened 1 1/2 c Sugar 1/2 c Egg whites (about 4) 1/4 c Egg yolks (about 4) 1/2 c Fresh squeezed orange juice 2 tb Grated orange zest -ORANGE GLAZE- 1 1/2 c Powdered sugar 3 tb Orange juice 3/4 ts Orange zest Preheat the oven to 350~. Grease and flour 2 (8″) round cake pans or a 9×13″ pan. Combine the flour, cornstarch, salt and baking powder, and sift them twice. Put the butter in a large mixing bowl, and beat until it is smooth and creamy. Gradually add 1 cup of the sugar, and beat until the mixture is well blended. In a separate mixing bowl, beat the egg whites until they begin to foam. Then gradually addd the remaining 1/2 cup sugar, and continue beating until the whites are stiff, but moist; set aside. In a separate mixing bowl, beat the egg yolks to break them up, then add the orange juice and orange zest, and continue to beat until the mixture is pale and thick. Add the egg yolks to the butter/sugar mixture, and mix gently until blended…it will look slightly curdled. Sift the flour mixture over, and fold in. Scoop up the beaten egg whites, drop them on top of the batter, and gently fold them in until there are no streaks of unblended white. Pour into prepared pan or pans, and smooth the top with a rubber spatula. Bake for 20-30 minutes, or until pick inserted in the center comes out clean. Remove from oven, and let cool for about 5 minutes before turning the layers out. The 9×13″ cake should be left in the pan to cool slightly before adding the Glaze. ORANGE GLAZE: Mix powdered sugar with orange juice and grated orange zest until smooth. Drizzle over warm cake. Yields 24 Servings
Easy Bread Pudding
Ingredients & Directions 8 sl Bread — cubed 4 Eggs — beaten 1 c Sugar 4 c Milk 1/2 c Raisins Place bread cubes in greased 2-quart baking dish. Beat eggs, sugar, milk, and vanilla in small bowl. Stir in raisins. Pour over bread cubes. Sprinkle with sugar and nutmeg. Bake at 350 degrees for 30 to 40 minutes or until golden brown. Yields 6 Servings
Chocolate-frosted Devil's Food Cake With Pecan And Coconu
Ingredients & Directions 4 oz Unsweetened chocolate, Chopped 1/2 c Water 3 c Cake flour (not Self-rising) 1 ts Baking soda 1 ts Salt 2 sticks (1 cup) Unsalted butter, softened 1 c Firmly packed light brown Sugar 1 c Granulated sugar 3 lg Eggs 1 1/2 ts Vanilla 1 c Buttermilk For the filling: 1 c Heavy cream 1 c Granulated sugar 1 Stick (1/2 cup) unsalted Butter 3 lg Egg yolks, beaten lightly 1 ts Vanilla 1 c Pecans, chopped fine and Toasted lightly 1 1/3 c Sweetened flaked coconut, Toasted lightly For the frosting: 5 tb Unsalted butter, softened 3 tb Heavy cream 1 ts Vanilla 2 oz Unsweetened chocolate, Melted and cooled 2 c Confectioners’ sugar Make the cake layers: Line the bottoms of 3 buttered 9 by 1 1/2-inch round cake pans with rounds of waxed paper, butter the paper, and dust the pans with flour, knocking out the excess. In a small metal bowl set over a saucepan of barely simmering water melt the chocolate with the water, stirring occasionally, remove the bowl from the heat, and let the mixture cool. Into a bowl sift together the flour, the baking soda, and the salt. In the large bowl of an electric mixer cream together the butter and the sugars until the mixture is smooth. Add the buttermilk alternately in batches, beginning and ending with the flour mixture, and beat the batter until it is smooth. Mix in the melted chocolate. Divide the batter among the prepared pans, smoothing the tops, rap each pan twice on a hard surface to expel any air bubbles, and bake the layers in the middle of a preheated 350 degree oven for 20 to 30 minutes, or until a tester comes out clean. Let the layers cool in the pans on racks for 10 minutes, run a knife around the edge of each pan, and invert the layers onto the racks. Remove the wax paper and let the layers cool completely. The cake layers may be made 2 days in advance and kept, wrapped in plastic wrap, at room temperature. Make the filling: In a saucepan combine the cream, the granulated sugar, and the butter and cook the mixture over moderately low heat, stirring, until the sugar is dissolved. Whisk 1/2 cup of the cream mixture into the yolks, whisk the yolk mixture into the remaining cream mixture, and cook the mixture over moderately low heat, whisking, for 10 minutes, or until it is thickened (do not boil). Stir in the vanilla, the pecans, and the coconut and let it cool, stirring occasionally. Make the frosting: In a bowl beat together the butter, the cream, the vanilla, the chocolate, and the confectioners sugar until the frosting is fluffy. Assemble the cake: On a cake stand arrange 1 cake layer, spread the layer with 3/4 cup of the filling, and top the filling with a second layer. Spread the second layer with 3/4 cup of the remaining filling and pour the icing on top of the cake, letting it drip down the side of the cake. The cake may be assembled 1 day in advance and kept covered loosely and chilled. Let the cake return to room temperature before serving. ENTERTAINING AT HOME WITH DEAN FEARING SHOW #HE1A25 For the cake layers: Yields 4 servings
Bacon Potato Pie
Ingredients & Directions 1 lb Bacon; thick-sliced and lean 1 Onion 1 lb Baking potatoes 1/2 lb Cheddar cheese 8 Eggs Cut the bacon slices into square pieces. Fry the pieces until well-cooked, then drain on paper towels. Peel the potatoes, then grate them. To prevent the grated potatoes from discoloring while you prepare the other ingredients, you can put them into a bowl of cold water. When you’re ready to use them, be sure to drain well and squeeze them dry. Grate the cheese. Mince the onion. Butter a 9×13 inch shallow baking dish. Preheat the oven to 350 degrees F. Beat the eggs in a large bowl. Add all the other ingredients and stir. Pour the mixture into the baking dish and bake in the preheated oven for about 45 minutes, or until the eggs are cooked. Serve hot, warm or at room temperature. NOTES: * A brunch casserole with potatoes, eggs, bacon and cheese — This is a very easy brunch dish, similar to a fritatta in texture, but full of traditional breakfast ingredients. The recipe comes from a cookbook published by the _Contra Costa (California) Times_ newspaper, called “Tastes of the Times.” Yield: Serves 4-6. * It really does make a difference if you use good meaty bacon for this. I find the best bacon at my local butcher shop. * You can prepare part of this ahead. I think egg dishes are better if they haven’t been refrigerated. So if you want to work ahead, you can cook the bacon, grate the cheese and potatoes and mince the onion the night before. Store all these things separately in the refrigerator, covering the potatoes with water. Then in the morning just mix it all up and bake it. : Difficulty: moderate (tedious). : Time: 30 minutes preparation, 1 hour baking and cooling. : Precision: approximate measurement OK. : Vicki O’Day : Hewlett Packard Laboratories : oday@hplabs.hp.com : Yields 4 Servings
Plain Sourdough Starter
Ingredients & Directions 2 c Flour, unbleached ;Water, to make thick batter Mix flour and water to make a thick batter. Let stand uncovered for four or five days, or until it begins working. This basic recipe requires a carefully scalded container. VARIATION: Use milk instead of water to make the recipe. NOTE: All containers for starters not using yeast must be carefully scalded before use. If you are careless or do not scald them the starter will fail. Yields 1 Servings
