Pineapple Tart With Pina Colada Sauce
Ingredients & Directions 1/2 c Sugar 4 Large egg yolks 3/4 c Canned coconut milk 1 tb Rum (opt) All-purpose flour 4 Puff pastry shells 2 Pineapples,med,peeled Mint sprigs (opt) STRAWBERRY SAUCE 1. In a 1 1/2 to 2 quart pan, mix 1/3 cup sugar, yolks, and 3/4 cup coconut milk. Stir over medium-low heat until mixture thickly coats a metal spoon, about 10 minutes; do not boil. Stir in rum. Let cool. If made ahead, chill airtight up to 1 day. Bring to room temperature; stir. If sauce is too thick to pour, thin with a little coconut milk. 2. On a lightly floured board, roll each pastry shell into a 8″ round; trim edges to neaten. Set rounds slightly apart on 2 baking sheets, each 12×15″ Bake in a 400’F. oven until golden and crisp, 10-15 minues (in 1 oven, switch pans halfway through baking). Cool pastries on racks. If made ahead, store airtight up to 1 day. 3. Halve pineapples lengthwise; core. Slice crosswise 1/4″ thick. Place 1/2 the pineapple on each baking sheet. Place 1 pan about 3″ below broiler. When tinged brown, about 10 minues, turn pineapple over and sprinkle with 1 tablespoon sugar. Broil until brown, about 6 minutes. Repeat to broil remaining fruit. If made ahead, let stand up to 2 hours. 4. To present, put 1/2 or 1 pastry (break large bubbles to flatten) on each dinner plate. Fan pineapple equally on pastries; pour coconut sauce around desserts. Spoon dots of strawberry sauce onto coconut sauce. Garnish with mint. From Yields 10 Servings
Almond Brittle Cookies
Ingredients & Directions 1 Cookie crust ( see recipe ) 2 tb Honey; heaping tablespoons 1/2 c Jam; raspberry, apricot etc. 1/4 c Cream; heavy 1 1/2 tb Brandy; or other liquer 1 ts Vanilla – optional 2 1/4 c Almonds; blanched, sliced 9 tb Butter; unsalted Lemon juice; fresh – few 9 tb Sugar – drops 1/4 ts Salt 1. Lightly butter a 15x10x1 jelly roll pan. Prepare cookie crust. 2. Roll out crust into a rectangle slightly larger than prepared pan. Transfer to pan, letting edges hang over sides. Chill until firm, about 20 minutes. 3. Trim edges of dough even with edges of pan. Prick with a fork. 4. Bake in a preheated 400 degree oven just until lightly golden, 16 to 18 minutes; prick any bubbles that rise up. Cool Slightly. 5. Combine jam and liquer if using in bowl. Brush a thin layer over pastry. 6. Melt butter in heavy saucepan. Stir in sugar, salt and honey; cook over low heat, stirring to dissolve sugar. Increase heat to medium. Add cream. Boil, stirring, until smooth and thickened. Remove from heat. Stir in vanilla, lemon juice and almonds. Gently spread in a smooth layer over crust. 7. Bake in a preheated 400 degree oven until bubbly and golden brown, 17 to 20 minutes. Cool pan completely on rack. Cut into 1 1/2 inch squares or diamonds. Yields 6 dozen
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
Unionville House Carrot Cake
Ingredients & Directions 6 Inch layers) plus a -cake. After icing the -rectangular single-layer UNIONVILLE HOUSE CARROT CAKE ………………………………………………………….. Here thanks to freelance recipe tester, former chef and all-round ace cook, Heather Epp, is a recipe for carrot cake that she recently made ~- to rave reviews — for her sister Lorraine’s nuptial celebrations. Epp got the recipe from Cheryl Ringler, co-owner and chef of the Unionville House Restaurant in Unionville, and deems it the best she’s tried. ………………………………………………………….. Epp made seven batches of this to produce enough cakefor 150 wedding guests: one four-tiered cake (16-inch, 12-inch, 8-inch and cake, she supported the layers with wooden dowels, available from specialty baking stores. This cake will keep refrigerated, up to one week. 2 c All-Purpose Flour 2 tb Baking Powder 2 ts Baking Soda 1 ts Salt 1/2 ts Nutmeg 1/4 ts Allspice 4 ea Eggs 1 1/4 c Granulated Sugar 1/4 c Liquid Honey 1 1/4 c Vegetable Oil 3 c Carrots (about 3/4 lb/375 g); grated 1 c Crushed Pneapple; with juice 1/2 c Dried Coconut (optional) 1/2 c Raisins 1/2 c Walnuts ICING: 1 lb Cream Cheese (500 g); at room temperature 3 tb Liquid Honey 2 ts Vanilla 1 c Butter; at room temperature 1 pk Icing Sugar (4 cups/500 g) In a bowl, sift together flour, baking powder, baking soda, cinnamon, salt, nutmeg and allspice. In another, larger bowl, using electric hand mixer, beat eggs, sugar and honey about 3 minutes or until pale yellow. Add oil, beating about 1 minute. Stir in carrots, pineapple, coconut, raisins and walnuts. Gradually add dry ingredients in three parts, mixing throughly and scraping down sides of bowl occasionally. Pour batter into three greased and floured 9-inch cake pans. Bake in preheated 400 F oven for 5 minutes; then reduce heat to 350F and bake 25 minutes or until cake tester inserted in the center comes out clean. Cool at least 10 minutes in pans; turn out on to wire racks to finish cooling. To prepare icing: In bowl, usuing electric mixer, beat thogether cream cheese, butter, honey and vanilla, until smooth. Gradually beat in the icing sugar, adding up to 1/2 cup more, if required, for spreading consistency. Spread icing on top of each layer, stacking cake and then smoothly spreading icing over top and sides. Makes one three-layer cake, 16-20 servings. From An Article: Super Carrot Cake Marries Excellent Taste And Texture. Yields 16 servings
Potato Casserole W/saffron, Almonds, Bread Cr
Ingredients & Directions 2 lb Potatoes 1/2 c Almonds, blanched; roughly Salt and pepper -chopped Saffron threads (several 2 lg Garlic cloves -pinches) 1 ts Paprika 2 tb Spanish or other fragrant 1 c ;water; boiling -virgin olive oil 1 tb Pasley; chopped, for garnish 1 Slice dense white bread Preheat oven to 375 degrees. Peel potatoes (leave skins on if thepotatoes were organically grown). Cut into large chunks and place in a baking dish large enough for potatoes to form a single layer. Season with salt and pepper and sprinkle with saffron. In a skillet, heat oil. Tear bread in pieces and fry with almonds and garlic until golden, about 5 minutes. Remove garlic if it gets too dark. Grind bread-almond mixture with a mortar and pestle or in a food processor with a little boiling water until fairly smooth, then stir in paprika and season with salt and pepper. Add bread-almond mixture to the potatoes, along with remaining water. Cover dish with foil and bake 45 minutes. Remove foil, stir contents and continue baking until liquid has been absorbed and potatoes are tender. Broil to brown the top. Garnish with parsley. Serves 4. Per serving: 365 calories: 7 g prot; 12 g fat; 55 g carb; 0 chol; 590 mg sod; 7 g fiber;vegan Vegetarian Times, Nov 93/MM by DEEANNE Yields 4 servings
Two-bean And Cheddar Cheese Pie
Ingredients & Directions 3/4 c Flour 1 1/2 c Shredded cheddar cheese 1 1/2 ts Baking powder 1/2 ts Salt 1/3 c Milk 1 Egg, slightly beaten 16 oz Can garbanzos, drained 16 oz Can kidney beans, drained 8 oz Tomato sauce 1/2 c Chopped green bell pepper 1/4 c Chopped onion 2 ts Chili powder 1/2 ts Dried oregano leaves 1/4 ts Garlic powder Heat oven to 375 degrees. Grease pie plate, 10 x 1 1/2 inches. Mix flour, 1/2 c cheese, the baking powder and salt in medium bowl. Stir in milk and egg until blended. Spread over bottom and up sides of pie plate. Mix 1/2 c of the remaining cheese and the remaining ingredients; spoon into pie plate. Sprinkle with remaining 1/2 c cheese. Bake about 25 minutes or until edges are puffy and light brown. Let stand 10 minutes before cutting. Yields 8 Servings
Gingerbread Muffins
Ingredients & Directions -JAMES FAUNCE (MGFX39A) 4 c All-purpose flour 1 c Shortening 2 ts Ground ginger 1 c Sugar 1/2 ts Cinnamon 1 c Molassas 1/2 ts Cloves 4 Eggs 1/2 c Pecans; chopped 2 ts Baking soda 1 c Raisins 1 c Buttermilk In a mixing bowl cream the shortening and sugar until light and fluffy. Stir in the molasses, then add the eggs one at a time beating well after each. Dissolve the soda in a cup with the buttermilk. In a separate bowl combine the flour with the spices and add to the creamed mixture alternately with the buttermilk. Stir in the pecans and raisins. Store the batter in an airtight container in the refrigerator. When ready to bake fill greased muffin cups 2/3 full. Bake in a 350 degree oven for about 20 minutes or until done. To bake unchilled, reduce baking time to l5 minutes. Batter may be stored for several weeks in the refrigerator. Makes about 6 dozen muffins. This is one of my favorite muffin recipes — even the kids love them!! Yields 12 servings
