Hot Milk Sponge Cake
Ingredients & Directions 2 c Cake flour 2 ts Baking powder 1/2 ts Salt 4 Eggs 2 ts Vanilla 2 c Sugar 1 c Milk 2 tb Butter ~Sift flour, baking powder & salt together. ~Beat eggs and vanilla together; then gradually add sugar and continue beating until mixture becomes light and lemon coloured. ~Blend dry ingredients into creamed mixture. Bring milk and butter to the boiling point; then quickly stir into batter. Blend well. ~Pour quickly into a 13x9x2″ baking pan — greased & floured on the bottom only. Bake 350 degrees for 35-40 minutes { Yields 1 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
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
Goat Cheese Torte With Parmesan Crust
Ingredients & Directions 1 lg Rutabaga -; (abt 1 lb) 3 lg Baking potatoes; peeled Salt 1 ts Minced garlic 1 Egg 2/3 c Soft goat cheese Freshly ground black pepper 2 tb Butter; softened 1/2 c Grated Parmesan cheese; -preferably Parmigiano-Reggiano Cut rutabaga and potatoes into 1-inch chunks. Cook rutabaga and potatoes in boiling salted water until tender, 25 to 30 minutes. Drain well. Put rutabaga, potatoes, garlic, egg, goat cheese, 3/4 teaspoon salt and pepper to taste in food processor and pulse until mixed. Or put rutabaga and potatoes through ricer and stir in garlic, egg, goat cheese, salt and pepper to taste until smooth. Grease 5-cup shallow baking dish with butter. Coat dish with 1/3 cup Parmesan, tilting to distribute cheese evenly. Transfer potato mixture to dish, spreading evenly. Sprinkle with remaining Parmesan. Torte may be made a day ahead and refrigerated, covered. Let come to room temperature before baking. Bake at 400 degrees until well-browned, about 40 minutes. Let rest 15 minutes before serving. Cut into wedges. Yields 6 servings. Each serving: 181 calories; 548 mg sodium; 56 mg cholesterol; 9 grams fat; 17 grams carbohydrates; 8 grams protein; 1.08 grams fiber Yields 6 servings
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
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
Pissaladiere Or Onion Tart (shulman)
Ingredients & Directions 1/2 Recipe pizza crust; see -recipe 2 tb Olive oil 2 lb White or yellow onions; -finely chopped Salt; to taste 3 lg Garlic cloves; minced 1/2 Bay leaf 1 ts Fresh thyme leaves; (1 to 2) Freshly ground pepper; to -taste 1 tb Drained capers; rinsed and -pureed in a mortar and -pestle 12 Anchovy fillets; soaked in -water or milk for -15-minutes Make the pizza dough and prepare the onions while it rises. Heat the oil in a large, heavy-bottomed, nonstick skillet over medium-low heat and add the onions and a little salt. When the onions begin to sizzle, give them a stir and add the garlic, bay leaf, thyme and pepper. Turn down the heat to low, cover and cook slowly for 45 minutes to an hour, stirring often. The onions should melt down almost to a puree. If they begin to stick, add water a few tablespoons at a time. Stir in the capers, taste, and adjust seasonings. Preheat the oven to 475 degrees. Roll out the dough about – to -inch thick and line an oiled 14-inch round or rectangular pizza pan or baking sheet. Pinch a generous lip around the edge. Spread the onions over the dough in an even layer. Cut the anchovy fillets in half and distribute them over the dough, making an “X” with every two pieces. If you are not using anchovies, reserve a quarter of the dough; after topping with the onions, roll out the remaining dough and cut into strips. Make a lattice decoration on top of the dough. Bake for 15-20 minutes, until the edge are brown and the onions are beginning to brown. Remove from the heat. Serve hot or cold. Advance preparation: The filling can be made a day ahead of time and held in the refrigerator. The dough can be frozen, either before or after rolling it out. If you have rolled it out, top with the onions before thawing and put directly into the preheated oven. Nutrition information per serving: 315 calories, 7 grams fat, 703 milligrams sodium, 10 grams protein, 53 grams carbohydrate, 4 milligrams cholesterol. From “Provencal Light,” by Martha Rose Shulman (Bantam, 1994). Recipes from “An evening in Provence,” February 18, 1998, Yields 6 Servings
