Hazelnut Pear Bread
Ingredients & Directions 3 Fresh pears 1 c Sugar 1/4 c Sour cream 2 c Sifted flour 1 ts Soda 1/2 c Chopped Oregon hazelnuts 1/2 c Oil 2 Eggs 1 ts Vanilla 1/2 ts Salt 1/4 ts Cinnamon 1/4 ts Nutmeg 1 ts Lemon zest Pare, halve and core pears. Chop to make 1 cup fruit. In a large bowl, beat together oil and sugar. Beat in eggs, one at a time, then add sour cream and vanilla. Sift flour, salt, soda, cinnamon and nutmeg. Add to oil and sugar mixture and beat until well blended. Add nuts and pears and mix with a large spoon. Spoon into a well greased 9″x5″ loaf pan. Bake at 350 for 1 hour or until a toothpick inserted comes out clean. Let cool in pan for 10-15 minutes. To serve, slice thin and butter or spread with cream cheese. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board Yields 1 Lg. loaf
Speedy Sponge Cake
Ingredients & Directions 2 Eggs 1 c Sugar 1 c Flour 1/8 ts Salt 1 ts Baking powder 1 tb Butter 1/2 c Hot milk BAKED-ON FROSTING 1 Egg white 1/4 ts Baking powder 1/2 c Brown sugar 1/4 c Chopped nuts Preheat oven to 350~. Sift dry ingredients. Melt butter in hot milk. Beat eggs until light and thick. Slowly add sugar; beat with a spoon 5 minutes, or with electric mixer for 2 1/2 minutes. Working quickly, fold sifted dry ingredients into egg-and-sugar mixture all at once. Then, all at once, add hot milk in which butter has been melted. The folding in of the dry ingredients and milk should take only 1 minute. Bake in greased and flour-dusted 8-inch square pan for 30 minutes. Remove from oven, leaving oven on. Beat egg white with 1/4 teaspoon baking powder. Gradually beat in brown sugar; spread over hot cake. Sprinkle with chopped nuts. Bake in oven until lightly browned, about 15 minutes. Home Cooking Magazine, April 95 Yields 1 servings
Lebkuchen Cookie Mix (from Germany)
Ingredients & Directions 3 c All-purpose flour 1/2 c Honey 1 1/4 ts Nutmeg; ground 1/2 c Dark molasses 1 1/4 ts Cinnamon; ground 1/2 c Almonds; slivered 1/2 ts Baking soda 1/2 c Candied fruits and peels, fi 1/2 ts Cloves; ground -ely chopped 1/2 ts Allspice; ground Lemon glaze, optional (recip 1 Egg – follows) 3/4 c Brown sugar; packed Stir together the flour, nutmeg, cinnamon, soda, cloves and allspice. In a large mixer bowl, beat the egg; add brown sugar and beat with an electric mixer on medium speed until fluffy. Stir in honey and molasses. Add dry ingredients to molasses mixture; beat until the mixture is well combined. Stir in almonds and fruits and peels. Cover; chill for several hours. On floured surface, roll dough into a 14″ square. Cut into 3 1/2 x 2″ rectangles. Place 2″ apart on greased cookie sheet. Bake @ 375 degrees for 12 to 14 minutes or until done. Cool cookies about 1 minute; remove to wire rack. While cookies are warm, brush with the Lemon Glaze, if desired. Yields 28 servings
Vera's Two Crust Apple Pie
Ingredients & Directions -CRUST- 2 c Flour 1 c Shortening Cold water 1 ts Salt APPLE FILLING Apples, peeled and sliced 1 1/4 c Sugar 3 tb Flour Pinch salt 1 1/2 ts Cinnamon 1/3 Stick margarine CRUST: Sift flour, and measure. Add salt. Cut in shortening until mixture is like coarse meal. Dribble cold water over mixture cutting with spoon, until dough clings together. Put on floured board and form ball. Divide dough into two equal parts. Roll out one of the halves to fit 9-inch pie pan. Place in 9-inch pie pan. Trip excess crust from around pie with knife. Add trimmed crust to other half of dough. APPLE FILLING: Mix well sugar, flour, salt and cinnamon. Sprinkle 1/4 mixture over bottom of crust. Peal and slice enough apples to fill 9-inch pie pan to over flowing and piled high. Sprinkle remaining flour mixture over apples. Cut margarine in pieces and dot fruit with it. Roll out top crust, cut design vents in crust for steam to escape. Dampen edge of lower crust before covering fruit with top crust. Tuck edge of top crust under edge of lower crust and flute to seal edge so juice will not escape. Use fingers or brush to moisten top of crust with milk. Sprinkle a little sugar on moist crust. Bake at 400 degrees for 15 minutes then reduce heat to 250 degrees and bake until crust is golden brown. From Yields 1 Pie
Chicken Pot Pie
Ingredients & Directions 1 md Chicken 3 md Potatoes; diced 1 md Onion 4 Stalks celery; diced 1 tb Salt 1/2 ts Pepper 1 tb Parsley 12 oz Noodles Cover chicken with cold water, bring water to a boil and drain. Recover with cold water and bring to a boil again, skim, add the onions, and celery and simmer until the chicken is tender. Remove the chicken and strain the broth. Add the potatoes, chicken meat and spices to the broth adn simmer over medium heat for 10 minutes. Bring to a boil, add the noodles and cook for 10 to 20 minutes or until the noodles are tender. Diced hard-cooked eggs can be added prior to serving Yields 10 Servings
Red Raspberry Cream Cheese Pie
Ingredients & Directions 2 3- ounce packages cream -cheese, softened 2/3 c Whipping cream 1 9-inch baked pastry shell, -cooled 1 qt Fresh red raspberries 1 c Sugar 1/2 c Unsweetened pineapple juice 1/4 c Cornstarch Unsweetened whipped cream In medium bowl beat together softened cream cheese and the whipping cream. Spread mixture over bottom of the cooled pie shell; chill. Reserve half of the raspberries. In a large mixing bowel mash the remaining raspberries. Stir in sugar; let stand for about 1 hour. Sieve berry mixture. In a saucepan combine pineapple juice and cornstarch; stir in sieved berry mixture. Cook and stir over medium heat till berry mixture is thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat; let cool. Spread three fourths of the thickened berry mixture over cream cheese layer in pie shell. Arrange 1 1/2 cups of the reserved whole raspberries over top of pie. Spoon the remaining cooked berry mixture over whole berries. Chill about 2 hours or till set. Garnish with whipped cream and reserved fresh raspberries. Makes 8 servings. Yields 1 servings
Peanut Minus Cookies
Ingredients & Directions 1 Jar (16 oz) natural 3/4 c Brown rice flour – peanut butter 1/4 ts Sea salt 1/2 c Plus 3 tb pure maple syrup 1/2 c Chopped unsalted 1/2 ts Pure vanilla extract – roasted peanuts Even though this recipe from the Bread Shop in Chicago uses no refined sugar, wheat flour, eggs or shortening, it surprised even the most skeptical types. 1. Heat oven to 350 degrees. Have ungreased baking sheet(s) ready. 2. Combine peanut butter, maple syrup and vanilla in a large bowl, mixing until smooth. Add rice flour and salt; mix well. Fold in peanuts. 3. Form cookies, using 1 tablespoon dough for each. Place on cookie sheet, spacing 1 inch apart. Flatten gently with the tines of a fork. Bake until set, 11 to 12 minutes. Cool 1 minute on baking sheet then transfer to a wire rack to cool. Yields 24 servings
