Pecan Tarts
Ingredients & Directions -TART SHELLS- 3 c Pastry flour 1 c Unsalted butter; very cold, – cut into 1/2-inch pieces 3 tb Sugar 1 ds Salt 2 Egg yolks 1 tb Whipping cream (or dbl amt.) – very cold CARAMEL SAUCE 1/2 c Sugar, pref. vanilla sugar 2/3 c Whipping cream, – room temperature 2 tb Unsalted butter, – room temperature FILLING 1 1/2 c Light corn syrup 3/4 c Sugar 3/4 c Light brown sugar, packed 4 Eggs 2 Egg yolks 3 tb Unsalted butter 1 1/2 c Pecan halves (or more) To make tart shells place flour, cold butter, 3 tablespoons sugar and salt in food processor. Process, using quick on and off motion, until mixture resembles coarse meal. Combine 2 egg yolks and 1 tablespoon cream in small bowl. With motor running, add egg mixture to flour mixture. Process just until dough begins to form. Add enough remaining cream to form dough that holds together. Scrape dough onto piece of foil. Wrap airtight and refrigerate until well chilled, at least 1 hour. Divide dough into 6 or 8 equal portions, depending on whether pan size is 3 or 4 inches. Roll each portion out onto lightly floured pastry cloth. Carefully transfer pastry to tart pans. Press against bottoms and sides of pans, then trim excess around rims. If pastry tears, patch with small bits of pastry trimmings. Reserve any remaining pastry, wrapped airtight, for another use. Refrigerate pastry-lined tart pans until ready to use. To make sauce, heat 1/2 cup sugar in small, heavy skillet or saucepan over medium heat until melted and medium amber in color. Carefully pour in 2/3 cup cream all at once, being careful to avoid splatters. Stir in 2 tablespoons butter. Cook, stirring constantly, over medium heat until caramel dissolves and sauce is smooth. Remove from heat. Store at room temperature if not using immediately, as sauce will harden if refrigerated. To make filling, combine corn syrup, 3/4 cup each sugar and brown sugar, 4 eggs and 2 egg yolks in medium bowl. Stir until blended. Heat 3 tablespoons butter in small skillet over medium heat until butter is foamy and light brown in color. Remove from heat and whisk into corn syrup mixture. To assemble tarts, set pastry-lined tart pans on large baking sheet. Divide pecans among tart pans and pour filling over them or pour in filling and arrange pecans on top in symmetrical pattern. Bake at 375F 35 to 40 minutes. Remove to wire rack to cool. Serve tarts at room temperature topped with caramel sauce. Makes 6 to 8 tarts From Yields 6 Servings
Orange And Poppy Seed Individual Pound Cakes
Ingredients & Directions 2 c Flour 1 ts Baking powder 1/2 ts Salt 1 3/4 c Sugar 1 1/4 c Unsalted butter; room -temperature 5 lg Eggs 1/3 c Orange juice 1 tb Orange peel; grated 1 ts Vanilla 1/4 c Poppy seeds Preheat oven to 350. Butter & flour 4 individual small loaf pans. Sift flour, baking powder and salt into medium bowl. Using an electric mixer, beat sugar and unsalted butter in a large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in orange juice, grated orange peel and vanilla extract (batter may look curdled). Beat in flour mixture. Fold in poppy seeds. Divide batter equally among the prepared pans (about 1 1/2 cups each). Place pans in the oven and bake until tops of the cakes are brown and tester inserted into center comes out clean, about 55 minutes. Transfer pans to racks. Cool cakes 10 minutes. Cut around sides of pans to loosen cakes. Turn cakes out onto wire racks and cool completely. Cakes can be prepared up to 1 week ahead. Wrap in aluminum foil; store cakes at room temperature. Wrap in holiday plastic wrap, foil and paper, etc. Yields 4 Servings
Triticale Bread Machine Made
Ingredients & Directions 2 1/2 ts Active dry yeast ; (1 1/2 ts 1 ts Salt ; (3/4 tsp) 2 1/2 c Bread flour ; (1 2/3 c) 3/4 ts Fennel seed ; (1/2 tsp) 1/3 c Soy flour ; (1/4 c), hfs 1 1/2 ts Barley malt syrup ; (1 tsp), 1 c Triticale flour ; ((2/3 c), 3/4 tb Wonderslim ; (1 t), * 1 1/2 tb Brown sugar ; (1t) 1 1/4 c Water ; (3/4 c + 2 t) Recipe by: The Best Bread Machine Cookbook Ever, Madge Rosenberg HSF ~ Health Food Store * The original recipe called for 1 1/2 T vegetable oil for the lg loaf and 1 T vegetable oil for the sm loaf. Note: The measurements in the (…) are for the small 1 lb loaf Triticale is a nutritious grain that is a hybrid of wheat and rye. You can find it in most health food stores. It adds to the taste but not much to the rising of bread. In combination with wheat flour, it makes good bread for sandwiches or toast, with a pleasant but unobtrusive flavor. Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer’s directions. Yields 15 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
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
Lisa's Corny Bread
Ingredients & Directions -LISA CRAWLEY TSPN00B- 3 c Flour 1 1/2 ts Dry Yeast 1 tb Sugar 7/8 c Milk; warmed 1 ts Salt 1/4 c Water; plus enough for dough 1/2 c Yellow Cornmeal 1 1/2 tb Butter Add all ingred. into Bread machine in order per your manufacturer. NOTE: Very nice texture and flavor. A definite DO AGAIN! Yields 10 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
