Aunt Peg's Angel Pie
Ingredients & Directions -CRUST- 4 Egg whites; stiffly beaten 1/2 ts Cream of tartar HALF OF FILLING 4 Egg yolks 1 tb Lemon juice 1/2 c Sugar 2 tb Pineapple juice Inside rind of pineapple; -grated (optional) HALF OF FILLING 1 c Whipping cream 1 tb Sugar To make crust beat egg whites stiff; add cream of tartar and spread. Spread on a well greased and floured pie tin. Bake 20 minutes in a 275 degree oven and then 40 minutes at 300 degrees. Cool. Make half of filling by combining egg yolks, lemon juice, sugar, pineapple juice and grated pineapple rind, if desired. Cook for 8 minutes in a double-boiler. To make the other half of filling whip cream and sugar. Spread half the cream in cooled pie shell. Add the lemon mixture filling. Top with remaining whipped cream. Chill pie. Serves 6 to 8. Variation: Instead of lemon juice, pineapple juice and pineapple rind, use 1/2 cup chopped pecans, 1/2 teaspoon vanilla and 1 package German sweet chocolate. From A Taste of Louisiana. Downloaded from Glen’s MM Recipe Archive, Yields 6 Servings
Portuguese Sweet Bread 2
Ingredients & Directions 2 tb Instant potato flakes (or -1/4 cup mashed potato) 3 tb Sweetened condensed milk 1/3 c Water 1/2 ts Vanilla extract 1/8 ts Lemon extract or Rind of 1/2 lemon; grated 1 Egg 2 c Bread or all purpose flour 1/2 ts Salt 3 tb Butter or margarine 1/4 c Sugar 1/8 ts Nutmeg 3 ts Dry yeast 1 Egg white; lightly beaten Place all ingredients, except egg white in machine on basic dough cycle per manufacturer’s instructions. After Dough Cycle beep, remove dough to floured cutting board. Grease 8 or 9 inch pie tin. Gently roll dough into a 30 inch rope and starting at one end, gently twist the roll to the opposite end to form a coil. Place one end in center of pie tin and carefully wrap coil around itself, from the center, filling the pan. Cover and let rise in warm oven for 1 hour or until doubled. (Turn oven to 150F for 2 to 5 minutes and turn it off. Place covered dough on low rack, in center to rise). Remove bread from oven and preheat to 325F. Brush dough with egg white. Bake for 50 to 60 minutes until brown. Remove and cool. NOTES : Per serving: 75 Calories; 5g Fat (57% calories from fat); 1g Protein; 7gCarbohydrate; 34mg Cholesterol; 184mg Sodiu Yields 1 Servings
Wild Rice Breadsticks
Ingredients & Directions 3/4 c Water 1/2 c Cooked wild or brown rice 1 tb Vegetable oil 1 ts Fennel seeds (optional) 1 tb Molasses 1 ts Salt 1 2/3 c Bread flour 1 ts Fleischmann’s ABM Yeast 1/2 c Whole wheat flour Measure carefully, then place all ingredients in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Grease large cookie sheet. Divide dough into 10 equal pieces. roll each piece into 9 inch rope. Place on cookie sheet. Brush with vegetable oil. Cover and let rise in warm place 5 to 15 minutes or until slightly risen. Heat oven to 375 degrees. To make breadsticks resemble sheaves of grain, make short angled cuts with scissors at one end of each breadstick. For a shiny finish, brush breadsticks with slightly beaten egg if desired. Bake 15 to 20 minutes or until golden brown. Remove from cookie sheet to wire rack. Serve warm or cool. Per breadstick: Calories 130; Protein 3g; Carbohydrate 25g; Fat 2g; Cholesterol 0mg; Sodium 220mg Yields 10 sticks
Michael's Chocolate Cake
Ingredients & Directions -BATTER- 3/4 c Cocoa powder 1/2 c Boiling water 3 Sticks butter 2 1/4 c Sugar 1 tb Vanilla 1 c Milk 4 Eggs 3 c All-purpose flour 1 ts Baking soda FROSTING 4 c Powdered sugar 12 tb Butter – softened 6 tb Milk 3 ts Vanilla Directions: Batter – Whisk together the cocoa powder and boiling water. Cream together the butter and sugar until light and fluffy in a separate bowl. Add the vanilla and eggs one at a time, mixing well. Mix together the cocoa mixture and the milk. To the egg mixture, alternately add the milk, cocoa and flour. Finally, mix in the baking soda. Pour the batter evenly into three 8″ cake pans. Bake at 350 degrees for 40-45 minutes. Frosting – In a large bowl, combine the ingredients with an electric mixer until smooth. Add more milk if necessary, until frosting is fluffy and spreadable. Place cake on platter. Spread with frosting in layers. Yields 1 servings
Langos- Hungarian Fried Bread
Ingredients & Directions 200 g Flour 2 Cooked, baked potato,mashed 1/2 ts Salt 1 pk Active dry yeast 1 tb Oil 1 ts Sugar 1 c Milk, lukewarm 1 c Oil, to fry Let the yeast grow in 1/2 cup of lukewarm sweetned milk for 10 minutes. Add mixturte to the flour. Add one tablespoon of oil. Add the mashed potatoes. Add salt. Add as much warm milk as needed to make a soft bread dough. Work the dough well, for at least 15 minutes, until smooth. On a warm place let it rise for one hour(or until doubled in bulk) Make little balls from the dough and then flatten them in your hand by pulling it to the size of a large saucer. fry then in hot oil. Toppings: Sour cream, or grated cheese, or Feta cheese with fresh dill and sour cream. Or if you like sweet toppings, mashed strawberries with whipped cream, or vanilla custard, or apple sauce,etc. Yields 4 Servings
Autumn Shepherd's Pie
Ingredients & Directions 1 1/8 lb Potatoes; 1 Onion 1 Leek 1/2 lb Mushrooms 1 lb Minced beef/lamb 1/2 oz Butter 2 tb Milk 1 tb Oil 2 tb Tomato puree 1 pn Dried thyme Salt and pepper 1 oz Cheddar cheese Peel and chop potatoes, onion and mushrooms. Finely chop leek. Boil potatoes until tender; drain. Mash with butter, milk, salt, pepper. Heat oil in frying pan. Fry leek and onion gently until softened. Add in mince and fry until browned. Drain off excess fat. Add in mushrooms, tomato puree, thyme. Season mince mixture with salt and pepper. Cook for ten minutes. Transfer to ovenproof dish. Top mince with a layer of mashed potato. Grate Cheddar and sprinkle over the potato. Bake for 1/2-hour at Gas Mark 5/375F/ 190C until golden brown. Serve. Yields 4 servings
Mrs. Field's Molasses Raisin Cookies
Ingredients & Directions 3 1/4 c Flour 1 ts Baking soda 1/4 ts Salt 2 ts Ground cinnamon 1 ts Ground ginger 1/2 ts Allspice 1 c Dark brown sugar, softened 3/4 c Unsulfured molasses 1 lg Egg 1 1/2 c (6 oz) raisins Icing: 1 c Confectioners sugar (candy -sugar) 2 tb Milk From: Mrs. Fields Cookie Cookbook Posted by: Donna Ransdell Cookies: Preheat oven to 300 F. In a medium bowl, combine flour, soda, salt, cinnamon, ginger and allspice. Mix well with a wire whisk and set aside. In a large bowl beat sugar and butter with an electric mixer at medium speed til mixture forms a grainy paste. Scrape sides of bowl, then add molasses and egg. Beat until light and fluffy. Add the flour mixture and raisins, and blend at low speed just until combined. Do not overmix. Divide dough in half and shape each half roll into a roll 1 1/2 inches in diameter. Wrap rolls in waxed paper and refrigerate until firm, about 2 hours. Slice cookies 1/2″ thick and place on ungreased cookie sheets, 1 1/2″ apart. Bake for 25-27 minutes until cookies are set. Immediately transfer cookies with a spatula to a cool surface like your countertop. To prepare the icing: Blend sugar and milk in a small bowl until smooth. Using a small spoon or knife, drizzle cookies with icing. Yields 6 Servings
