Orange Blueberry Cake
Ingredients & Directions –CAKE– 3 lg Eggs 1/2 c Butter; softened 1 c Orange juice; unsweetened 1/2 ts Orange extract 2 1/2 c White flour; unbleached 1 ts Baking soda 2 ts Baking powder 1 ts Cinnamon 3/4 ts Grated lemon rind 1 c Coconut flakes 1 c Blueberries; fresh TOPPING 1/3 c Coconut flakes Beat together eggs, butter, orange juice, and orange extract. Add flour, baking soda, baking powder, cinnamon, and grated lemon rind; beat well. Stir in I cup flaked coconut and blueberries. Spoon mixture into an oiled and floured 9″‘ by 13 ” baking pan. Spread batter evenly in pan. Sprinkle 1/3 cup flaked coconut over batter. Bake at 350 degrees for 20 to 25 minutes or until browned. Cool on a wire rack. Serves 8 to 10. Yields 8 Servings
Easter Bunny Breads
Ingredients & Directions 2 pk Yeast, quick rise 1/2 c Sugar 1 1/2 ts Salt 4 1/2 c Flour 6 tb Margarine 2 x Eggs, lg 8 x Kisses, milk chocolate 1 tb Sugar, confectioners’ About 2 hours before serving or early in the day. In bowl, combine yeast, sugar, salt, and 1 cup flour. In saucepan over medium heat, heat margarine and 1 cup water until very warm (125 degrees). With mixer at low speed, beat liquid into dry ingredients. At medium speed, beat 2 minutes. Reserve 1 egg white; beat in egg and egg yolk with 1 cup flour; beat 2 minutes. Stir in 2 1/4 cups flour. Turn dough onto floured surface and knead until smooth and elastic, about 5 minutes, working in about 1/4 cup flour while kneading. Shape dough into ball; cover and let rest 15 minutes. Preheat oven to 375 degrees. Grease 2 cookie sheets. Cut dough into eighths. For 1 bunny; cut 1 piece dough in half; shape half into ball, with a kiss in center, for body. Place on cookie sheet. Cut other half in half; shape half into ball; brush with egg white; place next to large ball, tucking slightly under it for head. From remaining half, pinch off 3/4-indh piece for tail and shape 2 ears. Brush tail and ears with egg white; tuck slightly under bunny. Brush body with egg white. Make 3 more bunnies. Bake 15 minutes or until browned. Cool on rack. Repeat to make 4 more. Mix confectioners’ sugar with about 1/4 teaspoon water and a hint of red food coloring (for pink); use to draw face on bunnies. If you like, tie bows around bunnies’ necks. Yields 8 Servings
Apricot-prune Bread
Ingredients & Directions 1/2 c Apricots, dried; choppd fine 2 c Flour, all-purpose 1/2 c Prunes, dried; finely choppd 1 c Sugar 1 Egg; beaten 2 ts Baking powder 1 c Buttermilk 1/2 ts Salt 3 tb Oil, salad 1/2 ts Cinnamon, ground 1 c Cereal, shredded wheat 1/8 ts Cloves, ground -(bite-sized) 1/2 c Nuts, chopped Wash apricots and prunes in warm water; drain well, and pat dry on absorbent paper. Set aside. Combine egg, milk, oil, and cereal; set aside. Combine dry ingredients. Stir in prunes, apricots, and nuts. Add cereal mixture; stur just until all ingredients are moistened. Mixture will be stiff. Spoon evenly into a greased and floured 9x5x3″ pan. Bake at 350 degrees for 65 minutes. Remove from pan and cool on a wire rack; wrap and store overnight before cutting. SOURCE: Southern Living Magazine, April 1977. Typos by Nancy Coleman. Yields 1 loaf
Raspberry Applesauce Coffee Cake
Ingredients & Directions 1 1/2 c Raspberries 1/4 c Water 7 tb Sugar — divided Vegetable cooking spray 2 tb Cornstarch 1/2 ts Ground nutmeg — divided 1 3/4 c All-purpose flour — Divided 3 tb Margarine 1 tb Walnuts — finely chopped 1 1/2 ts Baking powder 1/2 ts Baking soda 1/8 ts Ground cloves 2 ea Egg whites 1 c Unsweetened applesauce Oven: 350F / 180C Spray 8-inch square baking pan with nonstick cooking oil. Sugar: 2 Tbsp. and 5 Tbsp. Flour: 3/4 cup and 1 cup. 1/ Combine berries and water in small saucepan. Bring to a boil over high heat. Reduce heat to medium. Combine 2 tablespoons sugar, cornstarch and 1/4 teaspoon nutmet in small bowl. Stir into raspberry mixture. Cook and stir until mixture boils and thickens. Cook and stir 2 minutes more; set aside. 2/ Combine 3/4 cup flour and remaining 5 tablespoons sugar in medium bowl. Cut in margarine with pastry blender until mixture resembles coarse meal; set aside 1/2 cup crumb mixture for topping. 3/ Add remaining 1 cup flour, walnuts, powder, soda, 1/4 tsp. nutmeg, and cloves to crumbs. Add egg whites and applesauce; beat until well combined. Spread half of batter into prepared backing pan. Spread raspberry mixture over batter. Decorate as follows: drop remaining batter into small mounds on top in a pattern (diagonals or lattice). Sprinkle with reserved topping. 4/ Bake 40 to 45 minutes or until edge start to pull away from side of pan. Serve warm or cool. ~ – – – – – – – – – – – – – – – – – NOTES : PIL =3D Publications International, Ltd (Illinois) Dietary Exchanges for 1/9: 1 starch, 1-1/2 fruit, 1 fat From phannema@wizard.ucr.edu Wed Jul 24 11:42:04 1996 Yields 9 Servings
Frozen Strawberry Lemon Meringue Torte Pt 1
Ingredients & Directions FOR THE MERINGUE LAYERS 4 lg Egg whites 1 c Granulated sugar -FOR THE LEMON FILLING- 1 ts Unflavored gelatin 2 tb Cold water 1/2 c Fresh lemon juice 2/3 c Granulated sugar 3 lg Egg yolks 2 1/2 ts Freshly grated lemon zest 1/2 c Well-chilled heavy cream -FOR THE STRAWBERRY FILLING- 1 1/2 ts Unflavored gelatin 2 tb Cold water 1 1/2 c Sliced strawberries 1/3 c Strawberry preserves 2 tb Granulated sugar 3 lg Egg yolks 1/2 c Well-chilled heavy cream FOR THE FROSTING 1 1/2 ts Unflavored gelatin 3 tb Cold water 1 1/4 c Will-chilled heavy cream 1/3 c Sour cream 2 tb Confectioners’ sugar Strawberries for garnish if -desired Make the meringue layers: Line 2 buttered baking sheets with parchment paper or foil and on them trace 3 circles using the bottom of an 8 1/2-inch springform pan as a guide. In a large bowl with an electric mixer beat the egg whites with a pinch of salt until they hold soft peaks, add the sugar gradually, beating, and beat the whites until they hold stiff glossy peaks. Transfer the meringue to a pastry bag fitted with a 1/2-inch plain tip, beginning in the middle of each parchment circle pipe the meringue in a tight spiral to fill in each circle, and smooth the tops. Bake the meringues on 2 racks in a preheated 250F. oven, switching the baking sheets from one rack to the other every 30 minutes, for 1 to 1 1/2 hours, or until they are firm when touched and very pale golden. Remove the parchment with the meringue from the baking sheets, let the meringue cool on it, and peel off the parchment carefully. The meringue layers may be made 1 day in advance and kept, wrapped well in plastic wrap, at room temperature. With a serrated knife tri m the meringue layers so that they will just fit inside the 3 1/2-inch springform pan. Oil the pan, line it with plastic wrap, leaving on overhang, and arrange 1 of the meringue layers, smooth side down, in the bottom. Make the lemon filling: In heavy saucepan sprinkle the gelatin over the water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. Whisk in the lemon juice, the sugar, the egg yolks, and zest and cook the mixture over moderately low heat, whisking constantly, until it registers 170F. on a candy thermometer. Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water and stir it occasionally until it is very thick but not set. In a bowl beat the cream until it holds soft peaks and fold it into the lemon mixture. Pour the lemon filling over the meringue layer in the springform pan, top it with 1 of the remaining meringue layers, and freeze the torte for 1 hour, or until the lemon filling is firm. Make the strawberry filling: In a heavy saucepan sprinkle the gelatin over the water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. In a food processor or blender puree the strawberries with the preserves and the sugar, whisk the puree and the egg yolks into the gelatin mixture, and cook the mixture over moderately low heat, whisking constantly, until it registers 170F. on a candy thermometer. Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water and stir it occasionally until it is very thick but not set. In a bowl beat the cream until it holds soft peaks and fold it into the strawberry mixture. Pour the strawberry filling over the meringue layer in the springform pan, top it with the remaining meringue layer, smooth side up, and fold the plastic wrap overhang over the top. Freeze the torte for 2 hours, or until it is frozen. The torte may be prepared up to this point 2 days in advance and dept wrapped well and frozen. Make the frosting: In a small saucepan sprinkle the gelatin over the water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. In a bowl beat the heavy cram and the sour cream with the confectioners’ sugar until the mixture just holds stiff peaks, add the gelatin mixture in a stream, beating, and beat the frosting until it holds stiff peaks. continued in part 2 Yields 1 servings
White Chocolate Rasberry Cheesecake
Ingredients & Directions -CRUST- 1/2 pk Nabisco famous wafers, crush 2 tb Sugar 3 tb Melted butter FILLING 2 1/2 lb Cream cheese, cubed, soft 2 c Sugar 1/4 c Flour 5 Large eggs 1/3 c Milk 1/2 lb White chocolate, melted 1 pt Fresh rasberries OR 1 pk Raspberries, unsweetened, -frozen TOPPING 1/2 c Semi-sweet chocolate chips 2 tb Shortening 1/2 c Heavy cream 1 tb Powdered sugar Mix crust ingredients and press into bottom of 9″ springform pan. Bake at 350~F for 8 minutes. Let Cool. Beat cream cheese, sugar and flour in large bowl with heavy duty mixer until very smooth. Beat in eggs, one at a time, only until blended. Stir in milk, then white chocolate, by hand. Grease sides of prepared pan and pour in half of cheesecake mixer. Sprinkle with half of rasberries. Repeat with remaining cheesecake batter and rasberries, pressing the second layer of rasberries down into the batter so they don’t dry out in the oven. Bake at 375~F for 15 min. Reduce heat to 235~F and continue baking for one hour and thirty minutes or until done. Center will no longer be sticky but will not appear cooked. It will firm up upon cooling. Let come to room temperature and refrigerate overnight. Remove from pan. Mix together topping ingredients and heat in microwave Spread cooled cake with chocolate and let stand until firm. Decorate with whipped cream, chocolate curls and raspberries Yields 12 Servings
Lavender Shortbread Cookies
Ingredients & Directions 1/2 c Butter, sweet; room temp 1/2 c Confectioners’ sugar -unsifted 2 ts Dried lavender blossoms 1 ts Crushed dried spearmint -leaves 1/8 ts Cinnamon 1 c Unsifted flour Preheat oven to 325 F. Prepare an 8″ square baking pan by lining it with aluminum foil and coating the foil lightly with a vegetable oil spray. Cream the butter until light and fluffy. Stir in the sugar, lavender, spearmint and cinnamon. Work in the flour and blend until the mixture is crumbly. Scrape it into the prepared pan and spread until level, pressing lightly to compact it evenly. Bake 25 to 30 minutes, or until lightly golden around the edges. Gently lift both the foil and shortbread out of the pan onto a cutting surface. Slice the bars with a serrated knife. Transfer to a wire rack to cool completely. Store in a tightly sealed tin. Yield: 25 to 30 bars. Lewandowski writes: “Try these light and delicate bars and enjoy the hint of lavender and mint flavors.” From Irene Lewandowski/Pewaukee, WI in “Kitchen Table: Where Herbs and Spices Make a Difference” column in “The Herb Companion.” Oct./Nov. 1994, Vol. 7, No. 1. Pg. 21. From Yields 1 Batch
