Stuffed Pumpkins With Herbs And Bread Crumbs
Ingredients & Directions 4 Pumpkins, miniature (about 1/2 c Vegetable broth -4 to 5 inches in diameter) 1/2 c Celery; diced 2 c Bread, rye or whole wheat; 1 ts Oregano; dried -cubed 1/2 ts Black pepper; ground 1/2 c Carrots; thinly sliced 1/4 c Parsley, fresh; minced 1 c Onion; diced 1 ts Olive oil or apple juice Preheat oven to 325 degrees. Cut off pumpkin tops and set aside to use as covers. Scoop out seeds and membranes; set aside for another use. Set pumpkin shells on a large baking sheet. In a medium bowl, combine remaining ingredients and toss well. Pack tightly into pumpkin cavities.Cover with tops. Bake 45 minutes, or until pumpkin shells are tender. Serve hot. Serves 4. Per serving: 159 cal; 4 g prot; 2 g fat; 30 g carb; 0 chol; 209 mg sod; 6 g fiber. Yields 4 servings
Benne Cakes
Ingredients & Directions 1 c Brown Sugar; Firmly Packed 1/4 c Butter or Margarine; -Softened 1 Egg; Slightly Beaten 1/2 ts Vanilla Extract 1 ts Lemon Juice; Freshly -Squeezed 1/2 c All-purpose Flour 1/2 ts Baking Powder 1/4 ts Salt 1 c Sesame Seeds; Toasted Originally from West Africa, Benne translates to sesame seeds in English. Sesame seeds were traditionally eaten for good luck and this recipe can still be found served in some parts of the American South. Try your luck on it tonight and prepare this sweet little cake as we continue our salute to Black History Month at Recipe-a-Day.com! Pre-heat oven to 325-F degrees. Spread sesame seeds out in one thin layers on a non-greased baking sheet and toast for 8 to15 minutes until lightly browned. Removed sesame seeds to cool and lightly oil or spray the same baking sheet with non-stick cooking oil. Combine brown sugar and butter in a mixing bowl and beat until creamy. Stir in egg, vanilla extract, and lemon juice. Add flour, baking powder, salt, and sesame seeds. Mix until thoroughly blended. Drop mixture by rounded teaspoons onto oiled baking sheet about 2-inches apart. Bake for 15-minutes or until the edges are browned. Best when served warm from the oven. Yields 24 Cakes
Two Crusted Pie Dough (mf)
Ingredients & Directions 2 c All purpose flour 1/4 ts Salt 1/3 c Chilled shortening, cut into -tablespoon-sized pieces 1/4 lb Chilled butter, cut into -tablespoon-sized pieces 2 tb Ice water, (up to 4) Flour for rolling out In the bowl of a food processor process the flour with some salt. Add the chilled shortening and butter at once and pulse the machine for 15 seconds until the fat is broken up into oatmeal sized pieces. Add 2 tablespoons of ice water and process; if the dough is dry, add more water, one tablespoon at a time. Be sure your dough holds together and absorbs enough water. If it is too dry you’ll have a hard time rolling it out. Divide the dough into two pieces, one slightly larger than the other and roll out larger half into a 12inch circle. Line a 10inch deep glass pie plate with the 12-inch circle and chill the dough. Roll out other half into a 10 1/2inch round for top crust and transfer to a baking dish and refrigerate. Yield: Two crusted, 10 inch pie Yields 16 Servings
Easter Bread (paska)
Ingredients & Directions 1 Cake or pkg. yeast 2 c Lukewarm milk 9 c Flour 1 c Butter; soft 1 c Sugar 4 Eggs 1 ts Salt Crumble yeast into bowl; add 1 cup milk and 1 cup flour. Mix and set aside to rise in warm place. Cream butter; add sugar and eggs and mix well. Add remaining milk. Knead until dough is smooth and elastic. Set aside in warm place until double in bulk. Form into desired shapes. Allow dough to rise in double buld in pans; bake at 350 F for 30 to 35 minutes. Halfway through baking, brush top with beaten egg yolk to which a little milk has been added. Tip: If you melt 1 stick butter and knead into dough it will keep paska soft. “Our Favorite Recipes” St. Anthony Croatian Catholic Church Yields 1 Recipe
Holiday Skeleton Bones (cookies)
Ingredients & Directions 4 lg Egg whites 1 3/4 c Sugar 1 t Grated orange peel 1/2 t Baking powder 1 1/2 c Salted almonds 1 3/4 c Flour With an electric mixer on medium speed, beat egg whites and sugar with orange peel and baking powder until blended. Gradually add nuts and flour, beating until mixture is thoroughly mixed. Cover and chill until firm enough to handle, at least 1 hour or up to 1 day. Lightly flour your hands and pinch off a 3-Tbsp-size piece of dough. On a lightly floured board, use the palms of both hands to evenly roll an 8-inch-long rope. Cut rope in half; roll each half out again to 8 inches. Fold 1 inch of each end back onto rope; pinch ends to make bone-end shapes. Repeat to shape all the dough. Place bones 1 inch apart on buttered and flour-dusted 12×15 inch baking sheets. Bake in a 325 oven until cookies are lightly browned on bottoms, about 20 minutes. (If using 2 pans in 1 oven, switch positions halfway through baking). With a wide spatula, transfer bones to racks to cool. Serve or store airtight up to 3 days. Makes about 2 dozen. Notes: Be sure to use *only* the 3-Tbsp-size dough to size bones. Any bigger and you’ll end up with clubs, not bones. The finished shape looks like a femur (thigh-bone). Also, try rolling the dough out and use bone-shaped cookie cutters. Don’t place cookies closer than 1-inch apart – they spread during baking! Yields 1 servings
Chess Pie
Ingredients & Directions 3 Eggs 1 c Sugar 1 c Brown Sugar 1/2 c Butter; melted 1 ts Vanilla Extract 2 tb All-Purpose Flour 1/2 ts Salt 1 c Light Cream 1 Batch Pie Pastry Beat eggs until light and lemon colored. Gradually beat in sugars and melted butter. Beat until fluffy. Beat in vanilla, flour, and salt. Stir in cream and mix well. Line pie pan with pastry, crimping edges decoratively. Pour filling into pie shell. Bake at 400 degrees for ten minutes. Reduce oven temperature to 300 degrees. Bake 25-30 minutes longer, until filling is set. Yields 8 Servings
Hot Fudge Sundae Cake
Ingredients & Directions 1 c Flour 2 tb Cocoa 1/4 ts Salt 2 tb Salad Oil 1 c Chopped Nuts 1 3/4 c Hottest Tap Water 3/4 c Sugar 2 ts Baking Powder 1/2 c Milk 1 ts Vanilla 1 c Brown Sugar Ice Cream Heat oven to 350?F. In an ungreased square pan, 9″ X 9″ X 2″, stir together flour, sugar, cocoa, baking powder and salt. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake for 40 minutes. Let stand for 15 minutes. Spoon into dessert dishes or cut into squares. Invert each square onto dessert plate. Top with ice cream and spoon sauce over each square. From Yields 6 Servings
