Fruitcake Cookies
Ingredients & Directions 16 oz Pineapple-ylw candy’d,chop’d 1 c Brown sugar, firmly 8 oz Cherries, red 4 ea Eggs, separated 8 oz Cherries,grn candy’d,chop’d 1 T Baking soda 2 c Raisins, golden 3 T Milk 4 c Pecans or walnuts, chopped 1/4 c Brandy 3 1/2 c Flour, all purpose 1 t Cinnamon, ground 1/2 c Butter/margarine, softened 1 t Nutmeg, ground ndy’d,chop’d cked Combine first 5 ingredients; dredge with 1 cup flour, stirring well. Set aside. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, mixing well. Dissolve soda in milk; add to creamed mixture. Add brandy, spices, and remaining 2 1/2 cups flour, mixing well. Beat egg whites (at room temperature) until stiff; fold into batter. Fold in fruit mixture. Drop dough by rounded teaspoonfuls onto greased cookie sheets. Bake at 325F for 12 to 15 minutes. Cool on wire racks. Yield: about 10 dozen. From Southern Living Cookbook Yields 120 servings
Sourdough Potato-rye Bread
Ingredients & Directions NFXS18B DAY ONE 1 c Sd starter room temp 1 c Potato water room temp 1/4 c Molasses 2 c Whole-wheat flour DAY TWO 1 c Beef broth 1/2 ts Ground mace 1/4 c Yellow cornmeal 1/2 c Rye meal (see note) 1 c Riced potatoes 1/2 ts Nutmeg 1 tb Yeast 2 c Rye flour 1/4 c Lukewarm potato wate 2 c White flour 1 tb Salt Egg white wash 4 tb Butter, melted Poppy seeds DAY ONE: In large warmed bowl, combine starter, molasses, potato water and whole-wheat flour. Stir well, cover with plastic and a heavy towel and let rise in warm place overnight or at least 12 hrs. DAY TWO: Bring broth to boil, andd cornmeal and, stirring constantly, cook 2 mins. Remove from heat, stir in potatoes and cool to lukwarm; add to starter mixture. Sprinkle yeast over lukewarm water, stir to dissolve an dlet stand until foamy. Add to starter mixture with salt, butter and spices. Beating constantly, add rye meal, rye flour and white flour. Dough will be sticky and heavy. Turn out onto floured board and, adding additional flour as needed to prevent sticking, knead 8 mins. If dough is still sticky after 5 mins, lightlyoil board and hands and finish kneading. Dough will be slightly sticky to hands but should not stick to board. Form into smooth ball, place in oiled bowl, turn to coat all surfaces, cover wtih towel and let rise in warm place 1 hr or until double in bulk. Punch down and turn out onto floured board; knead for 20 turns. Cover with towel and let rest 5-10 mins. Divide into 2 equal portions and form each into a long loaf. Place side by side on large greased baking sheet. With sharp razor, cut 3 slashes from end to end 1/2 in deep. Brush evenly with egg white wash, being carful not to spill onto baking sheet, and sprinkle generously with poppy seeds. Let rise, uncovered, in warm place 45 mins or until almost double in size. Bake in oven preheated to 400 20 mins; reduce heat to 375 and bake 30 mins longer or until bread tests done. to give top a shiny dark look, place under broiler and, being carful of scorching, broil until dark. Transfer to wire rack and cool. Yields 2 servings
Sourdough Starter #1
Ingredients & Directions 2 c Unbleached Flour 1 x Water To Make Thick Batter 1 pk Active Dry Yeast Mix Flour with yeast. Add enough water to make a thick batter. Set in warm place for 24 hours or until house is filled with a delectable yeasty smell. Yields 1 servings
Prune-hazelnut Cake – Country Living
Ingredients & Directions 2 1/2 c Plus 2 T unsifted all -(about 1/2 C) -purpose flour 2 Large eggs, at room temp. 1/2 c Ground roasted hazelnuts 1 c Granulated sugar 1 1/2 t Baking powder 1/2 c Olive oil 1/2 t Ground cinnamon 1/2 c Fresh orange juice 1/4 t Salt 1 T Finely grated orange rind 10 Dried pitted prunes, each Confectioners’ sugar -cut into 8 pieces 1. Grease and flour 9-inch tube pan. Heat oven to 350’F. In small bowl, mix 2 1/2 C flour, the hazelnuts, baking powder, cinnamon, and salt. In cup, mix prunes and remaining 2 T flour. 2. In large bowl, with electric mixer at high speed, beat eggs with granulated sugar until thick and pale yellow-about 5 minutes. Gradually beat in oil. Add flour mixture alternately with orange juice to the egg mixture, beating until blended. With rubber spatula, fold in floured prunes and orange rind. Pour batter into prepared pan. 3. Bake 55 to 60 minutes or until cake tester inserted in center of cake comes out clean. Cool cake in pan 5 minutes. Turn cake out and cool completely on wire rack. Transfer cake to serving plate and dust with confectioners’ sugar. Country Living/Nov/90 Scanned & fixed by DP & GG Yields 12 servings
Bacon Onion Pie
Ingredients & Directions 1/2 c Butter 1/2 c Italian bread crumbs 8 sl Bacon 1 sm Onion; thinly sliced 6 oz Evaporated milk 3 Eggs 2/3 c Cheddar; shredded Melt 5 Tbsp butter and combine with bread crumbs in a pie plate. Press into a crust and refrigerate 30 minutes. Cook bacon until crisp. Saute onion in 3 Tbsp butter until golden. Crumble bacon and layer bacon and onion in crust. Combine milk and eggs and pour over bacon and onion. Top with cheese. Bake at 350 degrees for 25 minutes. From Yields 6 Servings
Easy Banana Nut Bread
Ingredients & Directions 1/2 c Butter 1 c Sugar 2 Eggs 4 sm Bananas, mashed 3/4 ts Baking soda 1/2 ts Salt 1 1/2 c Flour 3/4 c Chopped walnuts 1. Cream butter and sugar until fluffy; add eggs one at a time beating well after each addition. Stir in bananas. 2. Add dry ingredients and mix well. Pour into bread pan, bake at 350F for 30-35 minutes. Yields 1 Loaf
Mini Polenta Cakes With Smoked Salmon
Ingredients & Directions 1 c Yellow cornmeal 2 ts Margarine 1 Garlic clove; minced 2 1/3 c Low-salt chicken broth 1/2 c Low-fat buttermilk 1/4 c Grated Parmesan cheese 1 c Frozen whole-kernel corn; -thawed 1/3 c Chopped onion 3 Egg whites 1 Egg 1/4 ts Salt 1/4 ts White pepper 1/4 ts Ground red pepper Vegetable cooking spray 1/4 c Nonfat cream cheese; -softened 2 tb Plain nonfat yogurt 1 ts Grated lemon rind 1 ds Salt 3 oz Cold-smoked salmon; cut into -20 (2 x ; 1/2-inch) strips Fresh dill sprigs; -(optional) Combine first 3 ingredients in a large saucepan. Gradually add broth, stirring constantly with a wire whisk. Bring to a boil, and reduce heat to medium. Cook 3 minutes or until thickened, stirring constantly. Remove from heat; stir in buttermilk and Parmesan cheese, and set aside. Place the corn and onion in a food processor, and process until corn is coarsely chopped. Combine corn mixture, egg whites, and egg in a large bowl; stir well. Stir in cornmeal mixture, 1/4 teaspoon salt, and peppers. Pour polenta mixture into an 11 x 7-inch baking dish coated with cooking spray, spreading evenly. Bake at 400 degrees for 50 minutes or until browned. Let mixture cool. Cut corn mixture into 20 decorative shapes with a 1-1/2-inch cutter. Remove shapes from baking dish, and arrange on a baking sheet coated with cooking spray. Discard remaining polenta mixture. Bake at 400 degrees for 20 minutes. Combine nonfat cream cheese, yogurt, grated lemon rind, and dash of salt in a small bowl; stir well, and set aside. Spoon about 1/4 teaspoon cream cheese mixture onto each polenta cake. Top each cake with a salmon strip, and garnish with fresh dill, if desired. S: 20 appetizers (serving size: 1 appetizer). Nutritional Information: CALORIES 25 (25% from fat); PROTEIN 2g; FAT 0.7g (sat 0.2g, mono 0.2g, poly 0.1g); CARB 2.7g; FIBER 0.3g; CHOL 5mg; IRON 0.2mg; SODIUM 79mg; CALC 16mg SOURCE: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 200 Yields 20 servings
