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
Sourdough Raisin-oat Bread
Ingredients & Directions NFXS18B 1/2 tb Salt 1 c Lukewarm evaporated milk 1 ts Ground allspice 1 1/2 c Sourdough starter 2 c Unprocessed rolled oats 1/2 c Molasses 3/4 c Raisins* 1/4 c Honey 2 1/2 c White flour 4 tb Butter melted *Raisins are tossed lightly with a little flour. In lg warmed bowl, combine milk, starter, molasses, honey, butter, salt and allspice. Gradually add oats, a small amount at a time, mixing in well, then stir in raisins. Beat in flour, 1/2 c at a time, to form a stiff dough. Turn out onto floured board and knead 5-7 min, adding additional flour only as needed to prevent sticking. Form into smooth ball, place in oiled bowl, turn to coat all surfaces, cover with dampened towel and let rise in warm place at least 2 hr or until double in bulk. Punch down, turn out onto board and knead briefly. Cover with towel and let rise 10 mins. Divide dough into 2 equal portions, form into loaves and place in 2 #2 loaf pans. Cover with towel and let rise in warm place 1-1/2 hr or until almost double in size. Bake at 375 for 35-40 mins or until bread tests done. Turn out onto wire rack, turn right side up and cool. Yields 2 servings
Spicy Bread
Ingredients & Directions 300 g Flour, wheat 350 g Flour, rye 700 g Leaven 20 g Salt 20 g Yeast, fresh 300 cc Water, 40?C 10 g Herbs of Provence Give the flour in a pot, mix well with herbes, add salt and yeast at different ends of the pot, add water while stirring, add leaven. Knead well during 5 min. Cover and let rest for 30 min. Knead well and form as you like. Cover and let rest 60 min. til it doubled its volume. Bake in preheated oven at 225?C for 70 min. You can use single herbs (e.g. thyme) instead of h. of Provence. If you divide the paste in two parts the baking time would be 50 min. Yields 1
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
Raspberry Cream Cheese Coffee Cake
Ingredients & Directions 3 oz Cream cheese 1/4 c Butter 2 c Bisquick 1/4 c Sugar 3 ts Baking powder 1/4 ts Salt Egg; beaten 1 c Milk 1/4 c Oil Partially thaw frozen raspberries. Do not completely thaw. In a medium mix bowl stir together flour, bran, sugar, baking powder, and salt. Make a well in the center. In a small mixing bowl combine egg, milk and oil; add all at once to flour mixture. Stir just until moistened. Fold raspberries. Grease bottoms of muffin cups or line with paper bake cups. F 2/3 full. Bake in a 400 degree oven about 20 mins or until done. Remove from pan. Cool slightly on wire racks. Makes 12. Yields 8 Servings
Mint Chocolate Ice Cream Cake
Ingredients & Directions 1 pk Chocolate sandwich cookies; -(16-ounce) 3 tb Unsalted butter; melted 1 qt Mint chocolate chip ice -cream 1 qt Cookies and cream ice cream 1 pk Mint chocolate chips; -(10-ounce) Finely grind cookies in processor. Blend in melted butter. Press crumb mixture evenly onto bottom and 2 1/4 inches up sides of 9×2 3/4-inch springform pan. Refrigerate 30 minutes. Meanwhile, soften mint ice cream slightly, about 2 minutes in microwave set on medium-low or in refrigerator. Spread mint ice cream evenly in chilled crust. Freeze until set but not solid, about 1 hour. Soften cookies and cream ice cream. Spread evenly over mint ice cream in pan. Freeze at least 2 hours or overnight. Melt chocolate chips in top of double boiler over simmering water, stirring until smooth. Using fork, lightly drizzle some chocolate back and forth over cake, creating design. Release sides of pan. cut cake into wedges. Serve, passing remaining melted chocolate chips separately as sauce. Serves 8. Yields 1 servings
Tyropitta Roumeliotiki (cheese Pie)
Ingredients & Directions 2 lb Feta cheese, crumbled 10 Eggs, lightly beaten 1 1/4 lb Phylo pastry 1/2 c Melted butter for brushing Crumble feta cheese and mix with beaten eggs. Butter a baking pan the size of the phyllo pastry. Put four sheets of phyllo into the pan, brushing each one with melted butter. Spoon in some of the cheese mixture; top with 2 more phyllo sheets, brushing them with butter. Continue in this manner until all cheese mixture is used up, saving 4 sheets of phyllo for top of pie. Score lightly in long strips. Bake in preheated 300 F. oven for about 45 min. Cut scored strips into 2-inch pcs. and serve hot. Serves 6-8. From Yields 6 Servings
