Scottish Oaten Bread Coca-cola
Ingredients & Directions 2 c All-purpose flour 1 c Old-fashioned rolled oats 1/2 c Sugar 2 1/2 ts Baking powder 1/2 ts Baking soda 1 ts Salt 1 Egg 3 tb Oil or shortening, melted 1/2 ts Vanilla extract 1 c COCA-COLA 1 c Prunes, very well drained And coarsely chopped * 1/2 c Walnuts, chopped Prune halves (optional) * you may substitute 1/2 cups of dried prunes. Lightly spoon the flour into a measuring cup; level off. In a large bowl, stir together the flour, rolled oats, sugar, baking powder, baking soda, and salt. In another bowl, beat with a fork, the egg, oil, and vanilla extract until well blended. Add to the flour mixture. Add the Coca-Cola, prunes, and nuts; blend thoroughly with a spoon. Turn into a well-greased, lightly floured, 9x5x3-inch loaf pan. Garnish with prune halves, if desired. Bake in a preheated, 350 degree F oven for about 1 hour or until a wooden toothpick inserted in the center comes out cleans. Cool on a rack for 20 minutes before removing the bread from the pan. Store in foil overnight before slicing. Makes 1 loaf. Recipe: “International Cooking with Coca-Cola”, a give-away pamphlet from The Coca-Cola Company, 1981 Yields 1 Servings
Barcardi Rum Chocolate Cake
Ingredients & Directions –CAKE– 1 pk Chocolate cake mix 1/4 c Cold water 1 pk Chocolate Instant Pudding.. 1/2 c Oil 4 x Eggs 1/2 c Slivered almonds, optional 1/2 c Barcardi Dark Rum FILLING 1 1/2 c Cold milk 1 pk Chocolate Instant Pudding 1/4 c Barcardi Dark Rum Envelope Dream Whip Topping Preheat oven to 350F. Grease and flour two 9-in layer cake pans. Combine all cake ingredients together in large bowl. Blend well, then beat at medium mixer speed for 2 minutes. Turn into prepared pans. Bake for 30 minutes or until cake tests done. Do not underbake. cool in pans for 10 minutes. Remove from pans, finish cooling on racks. Split layers in half horizontally. Spread 1 cup filling between each layer and over top of cake. Stack. Keep cake chilled. Serve cold. Optional: Garnish with chocolate curls. Filling: Combine milk, rum, pudding mix and topping mix in deep narrow-bottom bowl. Blend well at high speed for 4 minutes, until light and fluffy. Makes 4 cups. Yields 10 servings
Meringue Shortcakes With Blueberries
Ingredients & Directions MERINGUE 6 Egg whites 1 Pinches cream tartar 1 1/4 c Sugar -BLUEBERRY FILLING- 1 tb Unsalted butter 3 c Blueberries 1/2 c Sugar 1/4 c Brandy 1/2 ts Cinnamon 1/4 ts Nutmeg and ginger 1 c Whipped cream For the meringue, place egg whites in a mixing bowl and on high speed whip until the eggs whites are foamy. Add cream of tartar and mix well. Add sugar with the machine running about 1 tablespoon at a time. Once the sugar is incorporated let mix until the egg whites are shinny and hold a stiff peak. Place the meringue in a piping bag fitted with a star tip. Pipe onto a sheet pan with a parchment paper lining. Pipe 8 4 inch circles onto the parchment paper. If you like you can draw the circles on the paper to ensure that you have even circles. Place the meringue in a 250 degree oven and bake about 1 hour or until dry and crisp. Turn the oven off and allow meringue to cool in the oven. Remove from the oven and set a side while you make the blueberry mixture. For the blueberry filling, heat a large saute pan with butter until bubbling add blueberries and saute until the blueberries start to soften about 2 to 3 minutes. Add sugar and brandy and cook until the sugar is dissolved about minutes. Add spices and mix with berries. Remove from the heat and allow to cool just a little bit. To assemble the dish, on each plate place one of the meringue layers. Then top with some of the blueberry mixture about 1/3 cup. Top with a little bit of the whipped cream. Then top with another meringue layer. Finish with more blueberry filling and then top with the last of the whipped cream. Serve immediately. Yields 4 servings
Ice Water Cake
Ingredients & Directions 1/2 c Butter or margerine 3 ts Baking powder 2 c Granulated sugar 1 1/2 c Ice water 3 1/2 c Cake flour 1/4 ts Almond flavoring; (optional) 1/2 ts Salt 4 Egg whites, stiffly beaten Cream shortening. Gradually add sugar, beating until fuffy. Sift dry ingredients together. Add alternately with ice water and flavoring, if desired, to creamed shortening. Fold in stiffly beaten egg whites. Bake in 2 greased cake layer pans at 350 degrees F. for 30 minutes. Makes 1 layer cake. 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
Poppyseed Cake
Ingredients & Directions 2 1/2 oz Poppy seeds 1 c Milk 2 Eggs 1 1/2 c Castor sugar 3/4 c Vegetable oil 1 ts Vanilla essence 1 ts Almond essence 2 c Flour 2 1/2 ts Baking powder 1/2 ts Cinnamon 1/4 ts Nutmeg Soak poppy seeds in milk for 1 hour, set aside. Whip eggs and castor sugar until fluffy. Drizzle in vegetable oil, vanilla essence and almond essence. Sift flour, baking powder, cinnamon and nutmeg and add alternately with milk and poppy seeds. Batter will be thin. Bake at 350 degrees in 2 9 x 5-inch loaf pan. Yield: 2 loaves BAKERS’ DOZEN GALE GAND SHOW#BD1A33 Yields 4 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
