Australian Meat Pie
Ingredients & Directions FILLING 750 g Minced steak (ground beef) 2 Beef stock cubes Salt, pepper to taste 2 c Water 1 pn Nutmeg 2 tb Plain flour 1 3/4 Water extra 1 ts Soy sauce Pie Base 2 c Plain flour 1/2 ts Salt 2/3 c Water 60 g Beef dripping Pie top 375 g Purchased puff pastry 1 Egg yolk 1 ts Water Filling: Place meat into pan and stir over low heat until well browned. Pour off fat. Add crumbled stock cubes, water, salt, pepper and nutmeg. Stir until boiling, reduce heat, cover and simmer 20 minutes. Remove from heat. Combine flour and extra water, add to meat and stir until combined. Return to heat and stir until meat boils and thickens. Add soy sauce (for colour) and simmer for 5 – 10 minutes. Allow to cool. Pie Base: Sift flour and salt. Place water and dripping into saucepan, stir until dripping melts. Remove from heat. Make a well in centre of flour and add liquid. Stir until combined. Turn out onto a lightly floured surface. Roll out pastry to line 8 greased pie tins. Cut excess pastry from edges. (Hold pie tins upside down and trim upside down). Fill centre with cold meat filling. Pie Top: Roll out puff pastry and cut rounds for top of pies. Wet edges of base pastry and gently press tops in place. Trim around edges with sharp knife. Pierce centre with a sharp knife. Brush tops with combined egg yolk and water. Bake in hot oven for 5 minutes or until golden brown. Reduce heat to moderate and cook for a further 10 minutes. Note: If you buy pie tins especially – never wash them, wipe them out with paper towel. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
Raisin Cake From The Pantry
Ingredients & Directions 1 c Dried raisins 1 c (packed) light or dark brown Sugar 1 c Water or milk 1/2 c Vegetable shortening or Butter 1 ts Each ground cinnamon and Ginger 2 c Sifted flour, resifted with 1 ts Baking soda and 1/2 Teaspoon Salt 1 c Walnuts, chopped Combine the raisins with sugar, water, shortening and spices and simmer for a minute. Cool to room temperature. Preheat the oven to 300 degrees. Lightly grease a 9inch square baking pan. Combine cooled raisin mixture with flour and nuts. Transfer to baking pan and bake 1 hour or until a toothpick when inserted in the center comes out dry. Cool in pan and cut into squares. Yield: 12 16 squares COOKING MONDAY TO FRIDAY SHOW #MF6753 Yields 4 servings
Apple And Raisin Tarte Tatin
Ingredients & Directions 2 tb Butter 3 tb Rum 1 c Mixed raisins and currants 2 lb Med apples; (about 6) 1/2 pk (17 oz) frozen puff pastry 1/4 c Plus 2 Tbs white sugar Oven: 400F Peel, core and cut apples into eighths. Fill a bowl, large enough to set a 9″ cast iron fry pan in, with ice cubes and then top up with water. Melt butter in 9″ cast iron fry pan over medium heat. Add sugar. CONTINUOUSLY STIR until brown and JUST caramelized. Place fry pan in ice water to harden then onto a cooling rack. Set oven. Place raisins and currants in small bowl. Add rum and cover with hot water. Drain after 5 or so minutes. Sprinkle third of raisins and currants over caramel. Place apple slices, rounded side down and packed as close together as possible, in a circular pattern. Sprinkle with remaining raisins and currants. Cut pastry 2 inches larger than skillet. Put pastry on top and tuck down sides and under the edge of the outside row of apples. Bake 30 minutes and then turn out onto a decorative plate while still hot. Serve while still warm with freshly whipped cream. Src: Yields 6 Servings
Harvey Walbanger Cake
Ingredients & Directions 1 pk Orange cake mix 4 x Eggs 1 pk Inst. Vanilla Pudding Mix 1/4 c Vodka 1/2 c Sugar 1/4 c Galliano 1/2 c Cooking oil (Crisco) 3/4 c Orange juice -GLAZE- 1 c Powdered sugar 1 1/2 tb Galliano 1 1/2 tb Vodka 1 1/2 tb Orange juice Mix first 3 ingredients, add eggs, and remaining 3 ingredients. Bake at 350 degrees for 40 to 45 minutes in a bundt cake pan. For GLAZE: Combine orange juice and sugar in sauce pan and heat stirring constantly until sugar is dissolved. Remove from heat and add vodka and Galliano. Remove cake from pan to serving plate. Prick top and sides and cover with glaze. Yields 8 servings
Linzerbackerei Cookies
Ingredients & Directions === FOR DOUGH === 3 c All-purpose flour 1/8 ts Salt 1 ts Ground cinnamon 1/2 ts Ground cloves 1 c Cold butter -; (2 sticks) 1 1/2 c Granulated sugar Grated peel of 1 lemon 2 c Finely ground pecans 4 Egg yolks 3 tb Milk === FOR FILLING === 1 c Dried apricots -; (6 oz) 1 2/3 c Water 1/2 c Granulated sugar === TO ASSEMBLE COOKIES === 2 Egg whites; beaten 60 Pecan halves 2 Egg yolks; beaten To prepare dough: sift together flour, salt, cinnamon and cloves. Cut butter into mixture until crumbs are about the size of small peas. Add sugar, lemon rind and pecans; mix thoroughly. Add 4 egg yolks and milk, a little at a time, mixing quickly and evenly through flour with a fork until dough forms a ball. Small butter particles will be seen in the dough. Wrap in waxed paper; refrigerate until firm, several hours or overnight. To prepare filling: place apricots in a heavy-bottomed saucepan; add water. Cover and simmer 30 to 40 minutes, or until mixture reaches the consistency of preserves. Stir occasionally to prevent sticking. Add sugar; cook for 5 minutes. Let cool. Set aside. To assemble cookies: Preheat oven to 350 degrees. Divide dough into thirds. Roll out dough, 1 portion at a time, on a well-floured surface to about 1/8-inch thickness. Cut into circles, using a floured 2-inch cookie cutter. Transfer circles to a well-greased, shiny baking sheet. Brush each circle with beaten egg white. Gather the dough scraps; roll them into pencil-thin strips or logs. Place a ring of dough around the edge of each circle, on the top of the circle; cut strips to fit circles and press ends to seal edges. Fill center of each cookie with about 1/2 teaspoon apricot filling. Place a pecan half in center of cookie, pushing pecan gently into the apricot mixture. Brush the edge of the dough and the pecan half with beaten egg yolk. (This gives the cookie gloss and color.). Continue shaping remaining dough and filling. Bake for 12 to 14 minutes, or until done. Yield: About 60 (2-inch) cookies. Tester’s notes: When preparing the dough, it might be helpful to use your hands and knead the dough into a ball rather than depend on the fork. The keys to the recipe are (1) keeping the dough cold, and (2) grinding the pecans fine, but not allowing them to become oily. I also recommend that the apricots be cut up with the stirring spoon during cooking. Be careful when applying the egg yolk glaze, because if you use too much, it will fill in the pecan grooves, creating a cooked egg appearance after baking. During the last 2 to 4 minutes of baking time, I brushed some more egg yolks on the cookies and returned them to the oven to finish baking. This gave them a beautiful golden brown glaze. Judging when these cookies are finished baking is tricky — the centers might be too soft while the outer edges appear done. Use your judgment about baking times. Yields 60 servings
Honey-peanut Butter Cup Cookies
Ingredients & Directions 1 c Butter or margarine, -softened 3/4 c Peanut butter 3/4 c Sue Bee Honey 3/4 c Brown sugar 1 ts Vanilla 2 Eggs 1/3 c Unsweetened cocoa 1 ts Baking soda 1/2 ts Salt 2 1/3 c Flour 10 oz Peanut butter cups, cut up 1 c Semisweet chocolate chips Mix butter, peanut butter, Sue Bee Honey, brown sugar, vanilla and eggs until smooth and creamy. Add dry ingredients until mixed. Dough will not be stiff. Mix in cut-up peanut butter cups and chips. Refrigerate dough 2 hours. Preheat oven to 325’F. Drop by heaping teaspoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip Yields 60 Servings
Herb Bread
Ingredients & Directions 1 tb Dry yeast 1/2 c Warm water 1 3/4 c White flour 1 pn Oregano 2 pn Parsley 3 pn Chives 2 tb Vegetable oil 1/4 ts Sugar 1 ts Salt In a bowl, add yeast with the water. Stir in 1 1/2 c flour, herbs, oil, sugar & salt. Allow to rest for 15 minutes. Sprinkle 1/4 flour on a board & turn the dough onto it. Knead gently, adding more flour if you need to. Let rest for 10 minutes. Knead again for a short time. Place dough in a 3 3/4″X7 1/2″X2″ aluminimum foil pan. Allow to proof for 20 minutes. Preheat oven to 350F & bake for 40 to 50 minutes. Allow to cool in the pan for 5 minutes before turning out. Anne Lerner, “Breads You Wouldn’t Believe” Yields 1
