White Chocolate Fudge Cake
Ingredients & Directions FROSTING 16 oz Reduced fat vanilla frosting 1/4 c White chocolate discs; -melted 1 ts Pure vanilla extract 8 oz Cool Whip Free; thawed -BATTER-18 1/4 oz Reduced fat white cake mix 1 Env Dream Whip whipped -topping mix 1/2 ts Baking powder 1 c Water; cold 4 Egg whites; whipped 1 tb Oil 1 ts Pure vanilla extract 1/4 c White chocolate discs; -melted FILLING 1/4 c Powdered sugar 1 c Semisweet chocolate chips 1 tb Margarine; melted 2 tb Corn syrup To prepare frosting, beat vanilla frosting at medium speed in a mixing bowl, gradually adding 1/4 cup melted chocolate discs. Beat at high speed 30 seconds or until smooth and well blended. Fold in vanilla and whipped topping. Refrigerate. Preheat oven to 350. Prepare a 13 x 9″ pan with cooking spray and flour; set aside. To prepare batter, combine cake mix, whipped topping mix, and baking powder. In another mixing bowl, combine water, egg whites, oil, and vanilla. Mix dry ingredients with wet ingredients just until moistened. Gradually beat in remaining chocolate discs until well blended. Pour batter into prepared pan. Bake for 40 minutes or until cake is light brown. Cool 10 minutes. Meanwhile, to prepare filling, over low heat, add powdered sugar, chocolate chips, margarine, and corn syrup. Cook until well blended and melted. Spread filling over warm cake. Cool completely. Frost cake. Store in refrigerator. Let stand at room temperature 10 minutes before cutting. Yields 15 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
Luce Wafers – A Delicate Fish Cake Medieval
Ingredients & Directions 1 c Luce or salmon or flounder 1/2 ts Powdered ginger -“Stomachs” or fresh fish 3 ea Egg whites -fillets, cut small (1/2 lb) 3 ea Egg yolks 1 c Or more Beef broth 1 ea Whole egg 1/2 c Grated Cheddar cheese 1 ts Milk 1/2 c All-purpose flour 2 tb Oil; for frying 1/2 ts Brown sugar 2 tb Butter; for frying 1/4 ts Salt GARNISH Fresh dill or parsley; -chopped In large, heavy frying pan or skillet gently poach fish in enough beef broth to cover, until just done, about 7 minutes. Drain fish or fish stomachs, discarding broth. Gently flake with a fork or cut into small slivers. (If using fillets, be sure to eliminate all bones.) Combine grated cheese, flour, sugar, salt, and ginger. Combine fish with dry mixture. Beat egg whites until light and frothy. Carefully fold into fish-and-cheese mixture. Slowly heat oil and butter in heavy skillet. Beat the yolks, whole egg, and milk. Wetting hands in egg, form thin fish wafers or patties. Immediately saute in skillet, turning once, until golden brown. Drain on paper towels and serve warm. Garnish wafers with chopped fresh parsley or dill. From _Fabulous Feasts – Medieval Cookery and Ceremony_ by Madeleine Pelner Cosman George Braziller, Inc. 1976, 1992 ISBN 0-8076-0832-7 Typos by Jeff Pruett Yields 4 servings
Delicious Gingerbread With Sauce – Butter Busters^
Ingredients & Directions 1/2 c Liquid Butter Buds or 1 c Boiling water -Promise Ultra fatfree 1/2 c Sugar -margarine OR 1/2 c Molasses 1/4 c Sugar 1 t Ginger AMD 2 t Allspice 3 ea Pk Sweet ‘n Low 2 t Cinnamon 2 1/2 c Flour 2 t Nutmeg 1/2 c Egg Beaters 2 t Soda dissloved in VANILLA SAUCE 2 c Skim milk 1/2 c Egg Beaters 1/4 c Egg Beaters 1 c Evaporated skim milk 3/4 c Sugar 1 lb Brown sugar OR OR 1/2 c Sugar 1 c Brown sugar AND AND 3 ea Pk Sweet ‘n Low 4 t Sweet ‘n Low brown 1 t Vanilla 1 ea Tb liquid Butter Buds ds Nutmeg 1 t Vanilla 1 ea Tb flour 1 ea Tb flour OR OR 2 t Cornstarch 2 t Cornstarch ct SAUCE -GINGERBREAD- Cream Butter Buds and sugar. Add remaining ingredietns, adding Egg Beaters last. Bake in a bundt pan sprayed with Pam 35-40 minutes at 350F. Serve warm with the sauce of your choice. Vanilla Sauce: Boil milk and beat in sugar, flour and Egg Beaters that have been mixed together. Simmer until it thickens, stirring constantly. Remove from heat add ing vanilla and nutmeg. Caramel Sauce: Add Egg Beaters and milk to sugar in top of double boiler. Cook until creamy, adding flour slowly. Add Butter Buds. Remove from heat and stir in vanilla. Per sugar and vanilla sauce serving: 181 cal., 0.4g fat (2%), 0mg chol., 1g fiber, 5g pro., 39g carb., 238mg sod. Per S&L and vanilla sauce serving: 168 cal., 35g carb. Per sugar and caramel sauce serving: 262 cal., 0.4g fat (2%), 0mg chol., 1g fiber, 6g pro., 59g carb., 264mg sod. Per S&L and caramel sauce serving: 205 cal., 44g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 3-95. Yields 12 ———-
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
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
Hootenholler Whisky Cake
Ingredients & Directions 1/2 c Butter 1 c Sugar 2 Egg; beaten 1 c Flour 1/2 ts Baking powder 1/4 ts Salt 1/2 ts Nutmeg 1/4 c Milk 1/4 c Molasses, unsulphured 1/4 ts Baking soda 3/4 lb Seedless raisins 2 c Pecans; chopped 1/2 c Bourbon whisky Cream the butter with the sugar and add the beaten eggs. Mix together the flour, baking powder, salt, and nutmeg, and add to the butter mixture. Add the milk. Mix the soda into the molasses and add to the batter. Add the raisins, nuts, and whisky. Mix all ingredients well, pour into a greased and floured 9″ loaf pan and bake at 300 F. for two hours. The I Hate to Cook Book Peg Bracken modified by Sam Waring Yields 1 Cake
