Pear Tart With Frangipane
Ingredients & Directions 1 (9-in) pre-baked tart shell 1 1/2 c Sugar 1 2″ piece of vanilla bean – split open 2 Strips of lemon zest -(1″ x 2″ each) 2 tb Freshly squeezed lemon juice 3 lg Ripe pears -(Bosc, if possible) 1/2 c Whole blanched almonds 2 c Milk 1 2″ piece of vanilla bean 2 Eggs 2 Egg yolks 3/4 c Sugar 1 c Flour 6 tb Butter; in 1/2-in bits 1/2 c Dry or stale macaroons – pulverized 1/2 c Kirsch 1 1/2 c Apricot jam 1/4 c Kirsch 3 tb Finely chopped pistachios – (blanched) IN A MEDIUM-SIZE, NON-REACTIVE saucepan, combine the 1 1/2 cups sugar, the split vanilla bean, lemon zest, lemon juice and 4 cups water. Bring to a boil, reduce to a simmer and cook, stirring, until the sugar is dissolved and the syrup is clear. Peel the pears, cut in half lengthwise, seed, core and stem. Shape 1/2 of 1 pear into a peach-like round by cutting off the stem end. Poach the pear halves in the sugar syrup until tender. Drain on a rack. Preheat oven to 350F. On a baking sheet, toast the almonds to golden brown, cool and pulverize in a food processor. Heat the milk with the remaining 2-inch piece of vanilla bean. Meanwhile, beat the eggs, yolks and 3/4 cup sugar until thick and lemon colored, then add the flour. When the flour is absorbed, add the milk, return to the heat, stirring, and cook 3-5 minutes, or until nicely thickened. Pour pastry cream into a bowl and stir in the 6 tablespoons of butter. Add the almond powder, macaroons, and 1/2 cup kirsch. Allow to cool to room temperature, stirring occasionally; cover with plastic wrap and refrigerate to chill. Heat the apricot jam, then rub through a fine sieve and add the 1/4 cup kirsch. Heat again and stir constantly until clear. Spread a thin layer of apricot glaze on bottom of the baked and cooled pastry shell. Spoon in the frangipane (almond pastry cream) and smooth it out. Set the pear round in the center and arrange around it the pear halves, stem end facing center. Press pears gently into the frangipane. Brush the apricot glaze over the pears; mix the pistachios and sprinkle over the pears. Refrigerate until 15 minutes before serving. (Can be made 1 day in advance.) From Yields 8 Servings
Ha'penny Friendship Bread-pg. 4****fjvs25a
Ingredients & Directions FRIENDSHIP POEM FRIENDSHIP POEM: “A penny for happy thoughts, Grains that grow and nourish, Leavenings to lift us up, May friendship ever flourish.”These lovely friendship loaves were inspired by the “Begger’s Rhyme” of unknown origin…”Christmas is coming, the geese are getting fat, plase put a penny in the old man’s hat, If you haven’t got a penny, a ha’penny will do, If you haven’t got a ha’penny–God Bless You!” This special message to accompany your gift breads (the Friendship Poem), is sure to spread the feeling of warm frienship and good will.I have never tried this recipe. It comes from my “Pillsbury Festive Holiday Recipes” cookbook, Classic #13. Marilyn Sultar Yields 2 Servings
Danish Apple And Prune Cake
Ingredients & Directions 5 oz Butter 7 oz Caster sugar 2 Eggs, well beaten 3 oz Self-raising flour 4 oz Ground almonds 4 oz Milk 1 ts Vanilla 1 tb Boiling water 1/2 ts Baking powder 8 Stoned prunes, chopped 4 oz Shelled walnuts, finely Chopped and mixed with 2 TB sugar 2 Green apples, cored and Sliced 3 tb Sugar Ground cinnamon Butter Cream together all the ingredients for the batter in a food processor, running it for 10 seconds. Run a spatula round the bowl and process for 5 seconds more. Pour into a well buttered 10 inch round cake pan. Place the prunes on the batter. Spoon over walnut and sugar mixture. Arrange the apple slices on top of the walnuts. Bake in a preheated 375 degree oven for 45 minutes. Sprinkle the surface with sugar and cinnamon. Dot with butter and bake for 20 to 25 minutes more, or until a skewer comes out clean. Cool in the tin. TWO FAT LADIES SHOW #FL1A05 For the batter: Further ingredients: Yields 4 servings
Wiebe's Wiggly Cake
Ingredients & Directions 2 c Brown sugar 1 ts Nutmeg 2 c Milk 1/2 c Prepared worms 6 tb Butter 3 c White flour 1 1/2 c Raisins 2 ts Baking soda 2 ts Cinnamon 2 ts Baking powder 1 ts Cloves 2 x Eggs Directions: To prepare worms (Red Wiggler earthworm) place them in peat moss for 12-14 hours to clean out grit. Then rinse in clear water and plunge into boiling water flavoured with a bit of lemon. Remove worms after 2 mins., and repeat plunge into boiling water twice more for 2 min. with fresh pot of water and lemon each time. Drain thoroughly,spread on a flat tin,and bake for 10 min. at 350 degrees. Results look like shoelaces and store well. to make cake: Combine eggs, sugar, and butter in a bowl. Beat until fluffy. Add spices, baking powder and baking soda and flour alternately with milk while beating continuously. Add raisins and worms. Makes 2 loaf pans or one 9 x 13 inch pan. Bake at 350 degrees for 50 minutes or until done. Yields 12 servings
Cookie Mix For The Pantry
Ingredients & Directions COOKIE MIX INGREDIENTS 3 c Flour 3 c Old fashioned rolled oats 1 1/2 c White sugar 1/2 c Raisins; chopped dates; 1 c Brown sugar; lightly packed -peanut butter chips; 1 ts Baking soda -chocolate chips or walnuts 1 c Shortening -VANILLA COOKIES- 2 c Cookie mix 1 tb Milk 1 Egg 1 ts Vanilla -GRANOLA COOKIES- 1 1/2 c Cookie mix 2 tb Milk 1/2 c Granola 1 ts Vanilla 2 Eggs TO MAKE COOKIE MIX: In a large bowl, sift together flour, sugars, baking soda, and baking powder. Cut in shortening with a pastry blender or two kinves until mixture is crumbly. You can use a fopd processor for this step, but besure to process quickly and stop quickly, before the mixture is too smooth. Stir in rolled oats and any nuts, chips, or fruits you choose. Store mixture in a tightly covered, labeled container. Mix will keep from 1 to 5 months on the pantry shelf in mild, dry weather. Store in the refrigerator during the hottest summer months. Yield: 9 cups mix TO USE: Preheat oven to 350 degrees. Measure mix into a large bowl and edd eggs, milk, and vanilla, depending on which cookies you are making. Stir until all ingredients are well blended and drop by teaspoons onto a gresed cookie sheet. Bake for 15 minutes. Souce: Cheaper and Better Alternatives to Storebought Goods Yields 1 servings
Cherry Pie Filling
Ingredients & Directions 3 c Fresh cherries 1/4 c Flour 1 tb Butter 1 c Sugar 1/4 ts Almond extract Heat to boiling, everything but the almond extract, stirring constantly. When thickened, add almond extract. Use in any recipe that calls for cherry pie filling. From the personal MM recipe database of Sandy Gamble scg@indirect.com Date: Sun, 9 Jun 1996 23:14:23 -0700 (MST) Yields 8 Servings
Coucou Bademjan (thick Eggplant And Egg Pancake
Ingredients & Directions 7 tb Olive oil 1 c Water 1 md Onion; peeled and cut into 1 ts Turmeric ;1/8 inch slices 1 ts Salt 1 Eggplant; (about lb.) Black pepper; freshly ground ;peeled and cut into 1 inch 4 Egg ;cubes In a heavy 8 to 10 inch skillet, heat 4 tablespoons of the olive oil over moderate heat until a light haze forms above it. Add the onions and, stirring frequently, cook for 8 to 10 minutes, or until the slices are deeply browned. Transfer the onions to a plate and set aside. Add the eggplant and 1 tablespoon of the remaining oil to the skillet and toss the cubes about to coat them well. Stir in the water, turmeric, salt and a few grindings of pepper, and bring to a boil over high heat. Reduce the heat to low, cover the skillet tightly, and simmer for 10 minutes, or until the cubes of eggplant are tender and show no resistance when pierced with the point of a small, sharp knife. Return the onions to the skillet and, stirring frequently, cook briskly until almost all of the liquid in the pan has evaporated. Transfer the eggplant and onions to a deep mixing bowl and cool to room temperature. Taste for seasoning. One at a time beat the eggs into the mixture. In a heavy 10 inch skillet, heat the remaining 2 tablespoons of oil over moderate heat until a light haze forms above it. Pour in the eggplant mixture, cover tightly and cook over low heat for 4 or 5 minutes, or until the outside edges of the pancake are firm but the center is still moist. Run a knife around the circumference of the pan to free the pancake. Then cut it into 4 pie shaped wedges. Continue cooking for 1 or 2 minutes more, shaking the pan back and forth gently. When the center of the pancake is firm, cover the skillet with a flat plate and, grasping the plate and skillet firmly together, invert them and turn the pancake out on the plate. Then carefully slide the pancake back into the pan. Cover again and cook 4 to 5 minutes more to brown the underside. Slide the coucou out of the pan to a serving plate and serve hot or cold, accompanied, if you like, with “borani” or with either thinly sliced tomatoes or radishes. 71 of 116 Time Life Series: Middle Eastern Cooking, “circa 69” MMed by: earl.cravens@salata.com Yields 4 servings
