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
Pineapple Tarts
Ingredients & Directions 1/4 lb Butter; softened 3 oz Cream cheese; softened 1 1/4 c Flour Pineapple jam Confectioner’s sugar Mix togethers the butter and cream cheese. Add flour and mix well. Place in the refrigerator and mix well. Place in the refrigerator until chilled through, at least an hour. Roll out like piecrust on a floured board. Cut in oblongs and pread jam on one half. Fold over the other half and pinch to seal. Bake in a preheated 375 degree oven for 12 minuytes. When cool, springle with confectionser’s sugar. Makes 1 to 2 dozen, depending on size. 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
Brown Sugar Blueberry Pancakes
Ingredients & Directions 1 1/2 c Flour 1 lg Egg 1/2 c Firmly packed brown sugar 2 T Melted butter 2 1/2 T Brown sugar-for sprinkling 2 1/2 c Blueberries 1/2 t Baking powder 1 T Freshly grated orange peel 3 c Buttermilk 2 1/2 t Butter Stir flour, brown sugar and baking powder through a strainer with the back of a spoon into a medium-size bowl. Measure buttermilk in a 4 cup galss measure. Add egg and melted butter. Beat until blended. Add to flour mixture and stir gently until well blended. Stir in blueberries and orange peel. Heat nonstick griddle over medium heat until hot. Lightly grease griddle with about 1/2 t of the remaining butter per batch of pancakes. For each pancake, pour a scant 1/4 cup batter on griddle. Cook 3 to 4 minutes until bubbles appear on surface and undersides are golden brown. Turn pancakes over and cook 2 to 3 minutes longer. Remove to a plater and sprinkle with brown sugar. Makes 30 pancakes. Per serving: 207 cal, 5 g pro, 37 g car, 4 g fat, 29 mg chol, 137 mg sod. Yields 10 servings
Toll House Layercake
Ingredients & Directions –CAKE– 1 c Butter, softened 4 Eggs 1 c Brown sugar, firmly packed 2 c Flour, all-purpose 2/3 c Sugar 1 pk Chocolate chips, “Little 2 ts Vanilla -Bits” semi-sweet, 1/2 ts Salt -divided 12oz pack FROSTING 3/4 c Butter, softened 2 ts Vanilla 1 1/2 c Sifted confectioners’ sugar Cake: Preheat oven to 350~F. Grease 15 1/2 x 10 1/2 x 1″ baking pan. Line with waxed paper. In bowl, cream butter, brown sugar, sugar, vanilla and salt. Add eggs, one at a time, beating well after each addition. Gradually add flour. Stir in 1 cup chocolate bits. Spread in prepared pan. bake 20-25 minutes. Cool completely. Loosen sides of cake. Invert onto floured cloth. Peel off waxed paper. Cut cake crosswise into 4 3-3/4×10″ sections. Spread 3 slightly rounded tablespoons frosting on one layer. Top with second layer. Repeat layers. Frost with remaining frosting. Frosting: Melt over hot (not boiling) water, 1 cup semi-sweet chocolate bits, stir until smooth. Set aside. In bowl, cream butter and confectioners’ sugar. Add melted chocolate and vanilla; blend until smooth. Makes 1-10″ cake Yields 1 servings
Hawaiian Nut Bread – Sugar Free
Ingredients & Directions 3 c Flour 1 1/2 ts Soda 1 ts Salt 1 ts Cinnamon 1 c Chopped nuts 3 Eggs 2 3 c. bananas 2 ts Vanilla 1 c Honey 1 c Oil 1 (15 oz.) can crushed Pineapple, Drained Combine dry ingredients, stir in nuts. Combine wet ingredients and add to dry. Stir until moist. Spoon batter into 2 greased and floured 9″x5″x3″ loaf pans. Bake at 325 degrees for 45 to 55 minutes. Yields 1 Servings
