Bacon And Egg Pie
Ingredients & Directions 2 Sheets pre-rolled flaky -pastry 1 Onion; chopped 1 c Chopped bacon 1/2 c Mixed vegetables 2 tb Spicy chutney 6 Eggs Milk submitted by: rayna@iconz.co.nz, From Rayna in New Zealand Below is a national favorite of New Zealand. Many of the favorite and well used recipes are English based! Let me know if you try it, what you think. When my daughter visited from California – she asked for this recipe. Take care and happy spring. Use one sheet of pastry to line a 20 cm square shallow cake tin. (8 inch) Sprinkle onion, bacon and mixed vegetables evenly over pastry. Dot the chutney on top. Break eggs evenly over, pricking the yolks so they run slightly. Carefully lift second sheet of pastry over filling. Brush top with milk. Bake at 200C (400 F) for 40 minutes or until well risen and golden. To serve – cut into squares. Serve hot or cold. Serves 6. DAVE DAVIDG@CLAM.RUTGERS.EDU RECIPEINTERNET LIST SERVER RECIPE ARCHIVE – 6 MAY 1996 From the ‘RECIPEinternet: Recipes from Around the World’ recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 6 Servings
Chess Pie
Ingredients & Directions 1 1/2 c SUGAR 1/2 c BUTTER 1 tb PLAIN CORN MEAL 3 LARGE EGGS 1 ts VANILLA 1 ts VINEGAR 5 tb LIGHT CREAM 1 UNBAKED 9 INCH PIE SHELL Cream butter and sugar. Beat eggs together well and add remaining ingredients. Fold egg mixture into butter/sugar mixture. Pour into pie shell. Bake at 400 degrees F for 10 minutes and then lower the heat to 325 degrees F and bake for an additional 25 minutes or until set. From Yields 8 Servings
Frozen Strawberry Lemon Meringue Torte Pt 2
Ingredients & Directions See part 1 Remove the side of the pan and transfer the torte to a serving plate, discarding the plastic wrap. Spread a thin layer of the frosting on the top and side of the torte and freeze the torte for 10 minutes, or until the frosting is firm. Transfer the remaining frosting to a pastry bag fitted with a decorative tip (such as a basket-weave tip), pipe it over the torte, and freeze the torte for at least 30 minutes and up to 4 hours. Let the torte stand in the refrigerator for 30 minutes before serving and garnish it with the strawberries. Yields 1 servings
Sweet Surprise Apple Bread
Ingredients & Directions -DOUGH- 1 tb Powdered Milk 2 c Bread Flour 1 c Whole wheat flour 1 ts Salt 2 tb Honey 1 ts Sugar 3 tb Butter or Margarine or olive -oil 1 1/2 tb Yeast APPLE FILLING 3 tb Raisins 2 md Apples ?Peeled and Chopped? 2 tb Sugar 1 tb Cinnamon 1 tb Apple pie Spice or Cinnamon 2 ts Poppy seeds 1/4 c Vegetable oil Place all the dough ingredients in the ABM and press start. When the timer reaches 2:40 take the dough out of the pan, Make sure you DO NOT remove the pan as the timer will recycle. Remove the dough to a lightly floured board. Remove the kneading blade from the pan. (be careful as at 2:30 it will start up to take the gas out of the dough). Use a pair of scissors or a sharp knife to divide the dough into 12 equal pieces. (cut the dough into 3 equal pieces and then cut them into 4’s) Form each into a ball and then with the palm of your hand flatten into circle. Place 1 Tbs of the apple filling intothe center of each ball and bring the edges of hte dough up and around to enclose the filling. Dip each ball into the oil, then into the poppy seeds. Place the balls back into the ABM in two layers. The directions are for the Hitachi ABM but should work on other models. Yields 1 Servings
Icebox Cookies
Ingredients & Directions 1 c Butter, softened 1 c Brown sugar 1 c Sugar 2 Eggs 1 ts Almond extract 3 1/2 c Flour 1 ts Soda 2 ts Cinnamon 1/2 ts Salt 1 c Chopped pecans In mixing bowl, cream butter and sugars until well blended. Add eggs and almond extract and beat until light and fluffy. Sift together the flour, soda, cinnamon and salt. Add to the creamed mixture and mix well. Stir in chopped pecans. Shape the dough into 3 or 4 rolls, about 2 inches in diameter. Wrap each roll individually in waxed paper and chill for several hours. The rolls may be left refrigerated for several weeks or frozen for several months. When ready to bake, cut the cookies about 1/4 inch thick and bake on a greased cookie sheet for 8 to 10 minutes in a 400 F oven. Yields 6 to 8 dozen. Enjoy! – Jeff Duke Yields 12 Servings
Raspberry Cheesecake
Ingredients & Directions ZWIEBACK CRUST 1 1/2 c Crushed Zwieback 3 tb Sugar 4 tb Butter, melted FILLING 32 oz Cream cheese, softened 1 3/4 c Sugar 1 tb All-purpose flour 3 tb Raspberry liqueur 2 ts Finely shredded orange peel 1 ts Vanilla 4 lg Eggs 1 1/2 c Raspberries -RASPBERRY SAUCE- 12 oz Raspberries (Thawed) 1/2 c Sugar 1 tb Lemon juice 1 tb Raspberry liqueur Prepare Zwieback Crust. Press onto bottom and 2 inches up sides of a 10-inch springform pan. Bake in a 325 F oven for 5 minutes. For filling, in a large mixer bowl beat cream cheese, sugar, flour, raspberry liqueur, orange peel, and vanilla with electric mixer on low speed just till combined. Add eggs all at once. Beat just till combined. Gently fold in raspberries by hand. Pour cream cheese mixture into crust-lined pan; set pan in a 15x10x1 inch backing ban. Bake in a 325 F oven for 1 1/4 to 1 1/2 hours or till center appears set. Remove from oven. Cool on wire rack. Chill overnight or till serving time. Garnish with raspberries and min, if desired. Pass Raspberry Sauce. ZWIEBACK CRUST: In a mixing bowl combine sugar, zwieback and melted butter. RASPBERRY SAUCE: In a blender or food processor container combine one ingredients. Cover and blend till smooth. Sieve to remove seeds. Makes 1 cup. Yields 16 Servings
Easter Egg Bread
Ingredients & Directions 3 c Flour, unsifted 1/4 c Sugar 1 ts Salt 1 pk Active Dry Yeast 2/3 c Milk 2 tb Margarine 2 Eggs, room temperature 1/2 c Mixed Candied Fruits 1/4 c Blanched Almonds, chopped 1/2 ts Anise Seeds Melted Margarine 5 Colored RAW Eggs Powdered Sugar Colored Sprinkles In a large bowl, mix 1 cup flour, sugar, salt and yeast. Combine milk and 2 tablespoons margarine in a sauce pan and heat over low heat until warm. (Margarine does not need to be melted). Gradually add to the dry ingredients and beat 2 minutes on medium speed, scraping side occasionally. Add the eggs and / cup of flour, beat on high speed for 2 minutes. Stir in enough flour to make a soft dough. Put on a floured board and kneak until smooth and elastic. Place in a greased bowl and turn one to coat. Cover and let rise for 1 hours. Combine fruit, nuts and seeds. Punch down dough and knead in fruit mixture. Divide in half and roll each into a 24″ long rope and braid loosely to form a ring on a greased cookie sheet. Put the raw eggs in the spaces, cover and let rise until double about 1 hour. Bake 30-35 minutes in a preheated 350oF oven. Cool on rack, frost with powdered sugar and sprinkles. Yields 1 Servings
