Putrid Cake
Ingredients & Directions 2 1/2 c Sifted flour 1 ts Cinnamon 1 ts Finely ground anise seed 6 lg Eggs, separated 2/3 c Sugar 1 tb Finely grated orange zest 1 1/4 c Vegetable 1 1/4 c Honey 1/4 c Brandy pn Salt 8 Mint sprigs-garnish 1 c Sweetened whipped Cream-garnish Preheat oven to 375 degrees. In a bowl sift together flour, cinnamon, anise, and set aside. In a large bowl, using an electric mixer cream together the egg yolks, sugar, and orange zest on high speed for 5 minutes, it’s texture should resemble mayonnaise. Reduce speed to medium and drizzle in the oil, honey, and brandy. Reduce speed to low and add the flour in 2 to 3 batches, beating only to incorporate the flour. In a small bowl beat the egg whites with a pinch of salt until stiff, and add to the flour mixture. Pour into a well buttered 10 inch tube cake pan. Tap the pan on the counter 2 to 3 times to break the large bubbles. Bake for 50 -55 minutes. Cool completely before cutting. Garnish each slice with a slightly sweet whipped cream. The cake will crack slightly on top and become very brown. Yield: 1-10 inch cake, 8 servings ESSENCE OF EMERIL SHOW #EE2223 Yields 4 servings
Iron Rich Quick Bread
Ingredients & Directions 2 c Whole wheat flour 2 tb Wheatgerm 2 ts Baking powder 1 ts Baking soda 1 ts Salt 1 c Oats 1/2 c Brown sugar 1/4 c Oil 1/2 c Molasses 1 1/4 c Water 1 c Raisins Combine flours, wheatgerm, baking powder & soda & salt. Stir in oats & sugar. Mix thoroughly. Add raisins. Combine oil, molasses & water. Add to dry ingredients. Stir until thoroughly blended. Turn into greased 23 X 13 X 7 cm loaf pan. Bake at 350F for 50 minutes. Yields 1
Banana And Allspice Pie
Ingredients & Directions 1 pk Frozen sweet pastry 3 Bananas; diced 2 Bananas; sliced 2 tb Ground allspice 200 ml Whipped cream 50 g Chopped walnuts 75 ml Clear honey Icing sugar Caster sugar Roll out the pastry and cut into 4 inch rings. Bake in the oven until the edges are just brown. Mixed the diced bananas with the allspice and layer this between 2 of the pastry rings. On the top layer, add the sliced bananas and drench with icing sugar. Caramelise on top using a blow torch. Mix the whipped cream with the honey and nuts, then spoon on top of the dessert. Garnish with fresh mint and/or creme anglaise. Yields 1 servings
Babka (polish Sweet Bread)
Ingredients & Directions 1/2 c Butter 2 ea Eggs 2 c Warm water 1 t Salt 6 c Flour 2 pk Dry yeast in 1/2 ea Box golden raisins 1/4 c Warm water 4 oz Candied orange rind (let stand 5 minutes) 10 T Sugar Into the 2 cups of warm water in a small bowl, add butter and let melt. Combine 6 cups flour, raisins, sugar, eggs, and salt in a large bowl. Add the water and melted butter. Mix well. Add the yeast and water to the flour mixture. Knead in the bowl until it is no longer sticky. Cover and let rise one hour in a draft-free place. Dough should double in size. Punch down and knead again. Divide dough and put into two greased loaf pans. Pierce with fork along top to allow excess air to escape. Let rise until dough is a little higher than the pans. Bake in preheated oven at 350 for 1 hour. Cool in pans 15 minutes. Remove from pans and rub tops with butter so crust will be soft. Shared Yields 1 servings
Oatmeal Raisin Cookies
Ingredients & Directions 1/2 c Margarine; softened 2 t Cinnamon 1/2 c Shortening 1/4 t Nutmeg 1 c Brown sugar, lt; packed 1/8 t Ginger 1/2 c Sugar 1 1/2 c Flour; unsifted 2 ea Eggs 1 t Baking soda 2 T Water 1 t Salt 2 T Corn syrup, lt 3 c Oats, old fashioned 2 t Vanilla 1 c Raisins Cream marg, shortening, sugars, eggs, corn syrup, water, and vanilla; beat well. Combine flour baking soda and salt; add to creamed mixture. Beat well; stir in oats and raisins. Drop by rounded teaspoonfuls onto ungreased baking sheet. Bake at 350 deg for 15 min. Cool slightly on sheet before removing to cooling racks. Yields 48 servings
Apple Cinnamon Tart
Ingredients & Directions 1 1/2 c Rolled oats 1 tb Plus 1/2 ts cinnamon 3/4 c Apple juice 2 lg Apples, peeled/sliced 1 ts Lemon juice, room temp 1/3 c Water, cold 1 pk Unflavored gelatin 2 c Fat-free yogurt 1/4 c Honey 1/2 ts Almond extract Preheat oven at 350. Prepare a pie plate with cooking spray. In a small bowl, combine oats and 1 tablespoon cinnamon. Toss with 1/4 cup apple juice. Press onto bottom of pie plate. Bake 5 minutes or until set. Cool. In a mixing bowl, toss apple slices with lemon juice; arrange on cooled crust in pan and set aside. In a small saucepan, combine water and remaining 1/2 cup apple juice. Sprinkle gelatin over water mixture; let stand 3 minutes to soften. Cook and stir over medium heat until gelatin is completely dissolved; remove from heat. Add yogurt, honey, remaining 1/2 teaspoon cinnamon and almond extract; blend well. Pour over apples in crust. Chill several hours or overnight. From Yields 10 Servings
Little Gem Cookies
Ingredients & Directions 3 c Unsifted flour 1 c Sugar 1/8 ts Salt 1 1/2 c Unsalted butter 2 Egg yolks 1 ts Vanilla extract Raspberry preserves Pecan halves Preheat oven to 325 degrees. Line baking sheet with parchment paper. Combine first 3 ingredients using a food processor. Cut in butter until the mixture resembles coarse meal. In a small bowl, beat the yolks with the vanilla extract and add to the flour mixture. Beat until completely blended. Pinch off pieces of dough and roll into balls. Place on the lined cookie sheet. Make indentation with thumb, fill the hole with preserves and press on a pecan half. Bake for 20 to 25 minutes. Yields 1 servings
