Jumbo Chocolate Chip Cookies
Ingredients & Directions 3/4 c Granulated sugar 3/4 c Packed brown sugar 1 c Margarine or butter; -softened 1 Egg 2 1/4 c All-purpose flour* 1 ts Baking soda 1/2 ts Salt 1 c Nuts; coarsely chopped 1 pk (12 ounces) semisweet Chocolate chips *If using self-rising flour omit baking soda and salt. Heat oven to 375 degrees F. Mix sugars, margarine and egg. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips. Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet. Bake 12 to 15 minutes or until edges are set. Cool completely and remove from cookie sheet. About 1-1/2 dozen cookies. From the MM database of Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com From Yields 18 Servings
Crusty Potato Pancakes
Ingredients & Directions 6 md Potatoes — peeled 1 sm Onion — chopped 3 Egg white 3/4 c Unbleached flour 1 ts Salt 1 tb Olive oil Grate potatoes into a bowl filled with cold water. In another bowl, combine onion, egg white, flour, and salt. Drain potatoes, pressing out all liquid. Beat potatoes into batter. Heat oil in large skillet. Spoon heaping tablespoons of batter into skillet, spreading batter with the back of spoon into 4″ rounds. Brown on both sides. Drain on paper towels. Yields 6 Servings
Angelica Tartlets
Ingredients & Directions 2 oz Home-candied angelica 1 Shortcrust pastry * 1 1/2 oz Butter 1 1/2 tb Honey 1/2 c Curd cheese 1 Egg yolk; mixed with: 1 ts Milk 1 Egg white *Note: Shortcrust pastry made with 7-8 oz flour will be about right for this recipe. These tarts are irresistible when made with home-candied angelica, as dull as ditchwater when store-bought is used. Chop the angelica into small pieces, cover with warm water to rinse off some of the sugar and set aside for a few minutes. While the angelica soaks, line 18 x 2 1/2 inch tartlet tins with the shortcrust pastry and start preparing the filling. Dice and barely melt the butter in a small saucepan. Away from the heat, beat in the honey, then the curd cheese, then the egg yolk mixed with the milk. Stir in the well drained angelica. Whisk the egg white to snowy peaks and fold it in. Spoon the mixture into the pastry-lined tartlet tins and bake at 400 F (200 C) gas mark 6 for 30 minutes until puffed up and golden. Serve as soon as cooled from cooking. Yields 1 servings
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
Apricot Up-side Down Cake
Ingredients & Directions 12 Frozen apricot halves; -thawed 1/2 ts Lemon juice 1/2 ts Brown sugar replacement 1/4 ts Cinnamon 2 sl White bread crumbs 1 ts Baking powder 1 ds Salt 2 Eggs; separated 1/3 c Granulated sugar replacement 3 tb Hot water 1/2 ts Vanilla Preheat oven to 350 degrees. Combine apricots, lemon juice, brown sugar, and cinnamon. Spread on bottom of non-stick small baking dish. Combine crumbs, baking powder, and salt. Beat egg yolks. Gradually beat in sugar until yolks are thick and lemon colored. Beat in water, bread crumb mixture and extract. Beat egg whites with a pinch of salt until stiff, not dry. Fold into egg mixture. Spoon over apricots. Bake for 25 minutes or until cooked throughout. 2 servings. Yields 2 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
Grilled Sweetbreads
Ingredients & Directions 1 3/4 lb Sweetbreads 1 ts Powdered mustard 4 tb Soy sauce 2 tb Pernod (optional) 2 tb Honey 1 pn Ground allspice Lemon wedges THE DAY BEFORE grilling, place sweetbreads in a pot of cold water, place over high heat on the stove and bring to a boil. Immediately drain the sweetbreads and rinse them in cold water. Trim any fat and membrane. Prepare the marinade. Combine mustard, soy sauce, Pernod, honey and allspice in a bowl or plastic bag and mix well. Place the sweetbreads in the marinade, cover and place in the refrigerator overnight. Light a grill or preheat a broiler. Place the sweetbr MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK Yields 4 servings
