Aunt Bee's Apple Pie
Ingredients & Directions 1/2 c Butter 4 oz Cream Cheese 2 c All-Purpose Flour 2 1/2 c Apples; sliced 1 c Sugar 1/3 c Orange Juice 2 tb Honey 1/2 ts Cinnamon 1 tb All-Purpose Flour 1/2 c Butter In a large bowl combine 1/2 cup butter and the cream cheese, and let come to room temperature. Add 2 cups of flour and blend well. Chill. Roll out half of the dough and place in a 9 inch pie plate. Reserve the remaining dough for the top crust. In a saucepan combine the remaining ingredients and bring to a boil. Pour the mixture into the crust. Roll out the remaining crust and place over the filling. Cut slits in the top crust to allow steam to escape. Bake in a 350 degree oven for 45 minutes. Yields 8 Servings
Sweet Orange Bread
Ingredients & Directions 3/4 c Minus 3 tablespoons water 3 tb Orange juice concentrate; -thawed 1 1/2 Eggs; see note 3 c Gold Medal Better for Bread -Flour; see note 1/2 ts Grated orange peel 1/4 c Sugar 2 tb Dry milk 1 1/2 tb Butter or margarine; -softened 1 1/4 ts Salt 2 ts Fleischmann’s Bread Machine -Yeast Glaze: 1/2 c Powdered sugar 1 ts Orange juice; up to 2 -teaspoons Notes: 1/2 egg equals about 2 tablespoons slightly beaten egg. The recipe is published by Gold Medal and so specifies their ‘Better for Bread’ flour. You could also use 3 cups of unbleached flour and replace 1 1/2 tablespoons of it with 1 1/2 tablespoons of vital wheat gluten. The recipe as written specifies Fleischmann’s Bread Machine Yeast; I have personally had consistently better results with Red Star regular active dry yeast; the standard measure is 2 teaspoons per 1 1/2 lb loaf. Place all ingredients (except glaze, of course) in the bread machine in the order recommended by the manufacturer. Select a Basic/White dough or a Sweet Dough cycle. Use a light or medium crust setting. Push start. Remove baked bread from pan and cool on a wire rack. When completely cooled, drizzle with glaze, if desired. The use of a delay cycle is not recommended for this recipe because it contains perishable ingredients. Makes 1 1/2 lb loaf. Yields 1 Servings
Willard Scott's Pound Cake *
Ingredients & Directions -PATTI – VDRJ67A- 1 c Butter; softened 1/2 c Shortening 5 Eggs; room temp 3 1/4 c Light brown sugar 3 1/2 c Flour 1/2 ts Baking powder 1 c Milk FROSTING 1 c Pecans; chopped 1/2 c Butter; softened 1 lb Powdered sugar 3 tb Milk; to 4 tbls In large bowl, cream together butter and shortening; add eggs, one at a time, creaming after each. Add sugar. Sift flour and baking powder together. Add alternately with milk to batter. Bake in greased and floured 10″ bundt pan for 1-1/4 to 1-1/2 hours at 325~. FROSTING: Toast pecans in butter in broiler pan until well browned. cool slightly; add sugar and enough milk to thin to spreading consistency. Spread on top of cake. Some should drip down sides and center, but spread only on top. Yields 12 Servings
Crusty Rye Bread
Ingredients & Directions 2 c Rye flour 1 tb Dry yeast 1/2 c Warm water 1 ts Salt 2 tb Vegetable oil 2 tb Cider vinegar 1/2 c Unbleached white flour In a deep bowl, measure our the rye flour. Make a well in the centre. Dissolve the yeast in the water & add to the bowl. Add salt, oil & vinegar. Stir vigorously. Add the white flour. Knead well till the dough is pliable. Form into a round bread. Use a brush to oil the surface & set in a 9″ round pan. Allow to double in size. Preheat oven to 350F & bake for 1 hour 15 minutes. Anne Lerner, “Breads You Wouldn’t Believe” Yields 1
Cranberry Applesauce Bread
Ingredients & Directions 2 ts Yeast 1 ts Salt 1 1/3 c Cranapple sauce 3 c Bread flour 2 tb Margarine 2 1/2 ts Yeast 1 tb Sugar CRANAPPLESAUCE 1 1/4 c Cranberries 1/2 ts Grated zest of lemon 4 Golden delicious apples* 1/2 c Sugar + 1 ts Ginger root 2 tb Water 1/4 ts Cinnamom Put all in machine sweet bread cycle if you have it. CRANAPPlESAUCE *peeled and diced (1/2 inch) put water and sugar in a lg heavy saucepan and place over high heat. Cook stirring until sugar is dissolved. Add apples cover stir frequently cook 5 minutes then add cranberries cook 15 to 20 minutes till cranberries pop and apples are soft then mash with potato masher will still be slightly lumpy add spices and zest cook another 5 minutes for flavor to blend. Cool for putting in the bread, sauce will keep in fridge for 3 days makes 3 cups also can be served warm with dinner FROM: DIANA LEWIS (VGWN37A) Yields 16 servings
Lamb Chops With Parsley-breadcrumbs Crust
Ingredients & Directions 1/3 c Fresh sourdough breadcrumbs 1/2 c Finely minced parsley 2 lg Garlic cloves; minced 1 lg Shallot; minced 3 tb Butter; melted 1 ts Dry mustard 1 pn Cayenne pepper 4 Lamb rib chops; 1 -1/4-inch-thick, (about 4 -ounces each) The breadcrumbs crust, known as persillade in France, is excellent with lamb. This makes an elegant meal when served with new potatoes and green beans. Preheat oven to 500?F. Place breadcrumbs on small baking sheet. Bake until dry but not brown, about 4 minutes. Remove from oven. Maintain oven temperature. Place rack on baking sheet. Combine toasted breadcrumbs, parsley, garlic and shallot in pie dish. Mix melted butter, mustard and cayenne pepper in shallow dish. Season lamb with salt and pepper. Dip both sides of lamb chops into butter mixture, then into parsley mixture, coating evenly. Place lamb chops on rack in pan. Roast until coating is golden brown and lamb is cooked to desired doneness, about 14 minutes for medium-rare. On each of 2 plates, arrange 2 lamb chops with ribs crossed and serve. 2 servings Bon App?tit March 1996 Yields 1 Servings
Asparagus Souffl Pie
Ingredients & Directions ———————–PASTRY CASE AND FILLING———————– 150 g Filo pastry; (5 1/2 oz) 45 ml Waitrose Olive Oil; (3 tbsp) 150 g Waitrose Somerset Goats -Cheese; (5 1/2 oz) 350 g Asparagus tips; (12 oz) -SOUFFL TOPPING- 40 g Butter; (1 1/2 oz) 40 g Waitrose Superfine Plain -Flour; (1 1/2 oz) 10 ml Waitrose Strong English -Mustard; (2tsp) 150 ml Milk; (1/4 pint) 175 g Waitrose Somerset Goats -Cheese; rind removed (6 oz) 3 Free range eggs; (large), -separated Lightly oil an oblong tin 11cm x 35cm (4 1/2 x 14) or a 22cm (8 1/2) diameter round tin. Line with a double layer of baking parchment, to stand proud of the tin by 5cm (2). Set aside four sheets of filo pastry the same size as base of the tin. Cut remaining pastry in 5cm (2′) wide strips. Oil both sides of each strip and gather into a loose frill. Place upright around inside of tin, so tin is lined with a frilly collar. Oil the reserved four sheets of filo, and place in base of tin. Thinly slice 150oz (5 1/2oz) goat’s cheese and place in the base of the pastry case. To make the souffl, melt the butter in a saucepan, add flour and mustard. Stir over medium heat for 2 minutes. Remove from heat, gradually beat in the milk. Mash the goat’s cheese and add to the mixture. Return to the heat and stir until melted. Remove from heat. Whisk the egg whites until they form soft peaks. Beat the yolks into the cheese mixture. Fold a spoonful of the egg white into the cheese mixture and then fold the remaining egg white. Steam the asparagus for 5-6 minutes, then arrange in the pastry case, packing them close together. Immediately pour the souffl mixture over. Bake Immediately. Place in a preheated oven 200C, 400F, gas mark 6, for 30 minutes until the souffl is risen and golden brown. Yields 4 servings
