Sunflower Orange Cake
Ingredients & Directions 3 c Flour — sifted 3 ts Baking powder 1/4 ts Salt 1/4 ts Baking soda 2/3 c Shortening 1 3/4 c Sugar 2 tb Grated orange rind 2 Eggs 3/4 c Milk 1 c Orange juice Orange marmalade Confectioner’s sugar Preheat oven to 350~. Butter and flour 2 9 x 1 1/2-inch cake pans. Sift together dry ingredients. In a mixer bowl beat shortening, sugar, orange rind and eggs at high speed for 3 minutes. Add flour mixture to creamed mixture alternately with milk and orange juice; pour into prepared pans. Bake for 30 – 35 minutes or until tested done in middle. Remove from oven; cool. Spread orange marmalade between layers; sprinkle top with confectioner’s sugar. Home Cooking Magazine, April 95 Yields 1 servings
Banana Creme Pie
Ingredients & Directions 1 9-inch baked pastry shell 3 tb Cornstarch 1 2/3 c Water 1 cn (14-oz) Eagle Brand -sweetened condensed milk -(not evaporated milk) 3 Egg yolks; beaten 2 tb Margarine or butter 1 ts Vanilla extract 3 md Bananas; sliced and -dipped in realemon lemon -juice from concentrate and -drained Whipped cream In heavy saucepan dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add margarine and vanilla. Cool slightly. Arrange 2 bananas on bottom of prepared pastry shell. Pour filling over bananas; cover. Chill 4 hours or until set. Spread top with whipped cream; garnish with remaining banana slices. Refrigerate leftovers. FROM “EAGLE BRAND ALL TIME FAVORITE DESSERTS WITH EAGLE BRAND CONDENSED MILK” From a collection of my mother’s (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
Irish Pumpkin Pie
Ingredients & Directions 1 9 inch unbaked pie shell 3/4 c Granulated sugar 1/2 ts Salt 1 ts Ground cinnamon 1 ts Freshly grated ginger 2 Eggs 1 3/4 c Canned pumpkin 6 oz Guinness Beer Combine sugar, salt, cinnamon, and ginger in a bowl. Lightly beat in two eggs. Stir in canned pumpkin and Guinness beer until well combined. Pour mixture into pie shell; preheat oven to 425 degrees and bake for 15 minutes. Reduce heat to 350 degrees, and bake an additional 45-50 minutes, or until fork placed in center of the pie comes out clean. Cool, and serve. Yields 1 Servings
Beer Sourdough Starter
Ingredients & Directions -KYLLIKKI FULLER (BHHJ17B) 1 Beer; flat 1 1/4 c Flour Mix well, let sit on counter 5-10 days, stir 3 x per day. When it begins to separate into creamy thick bottom and thin liquid top is ready to use in any sourdough recipe. I do have a good sour bread recipe if anyone needs it reposted… it’s a killer for tang! Kylli KYLLIKKI FULLER (BHHJ17B) Reformatted by Elaine Radis From Yields 1 Servings
Idli (steamed Rice And Pulse Cake)
Ingredients & Directions 3 c Boiled rice 1 1/4 c Black gram dal Salt; to taste Clean, wash and soak rice and dal separately for 6 to 8 hours. Grind rice to a fairly coarse paste. Grind dal well. Mix both batters well and add salt. Allow batter to ferment overnight. Grease idli plates and pour a spoonful of batter into each. Steam till done. Serve hot with Chutney and Sambar. Makes 25. Yields 1 Servings
Three Seed Bread
Ingredients & Directions 12 oz Wholemeal Flour 1 Sachet Dried Yeast 3 ts Golden Syrup 7 fl Warm Water 1/4 ts Salt 3 ts Sunflower Oil 2 oz Peeled Sunflower Seeds 1 oz Sesame Seeds 1 oz Peeled Pumpkin Seeds Mix the yeast with a teaspoon of syrup and a little warm water. Stand for about 10 minutes until frothy. Pour the rest of the syrup, the salt, oil and flour into a large mixing bowl. Pour the yeast into the flour and knead thoroughly for 5 minutes. Put a teaspoon of oil into into the bowl , turn the dough into it, cover the bowl with a clean damp tea towel or cling film and leave to rest in a warm place for about an hour until it has risen well. Grease a non-stick 2lb loaf tin. Push the dough down, add the seeds and knead thoroughly. Put the dough into the tin, cover and keep warm for another 35 to 40 minutes. Pre-heat the oven to gas mark 7, 425F, 210C, and bake for 45-50 minutes. Remove, tip out of it’s tin and tap. If it sounds hollow, it’s ready, if not, bake for another 5 minutes upside down. Then cool on a rack Yields 1 Servings
Chicken Pot Pie
Ingredients & Directions 2 qt Chicken broth 2 lb Boneless; skinless chicken -breasts 1 md Zucchini; halved lengthwise -and cut into 1/4-inch thick -pieces 2 md Carrots; cut into 1/4-inch -slices 1/2 c Fresh peas 1/4 lb Mushrooms; quartered 1 Onion; chopped 6 tb Unsalted butter 6 tb Flour 1 tb Freshly chopped thyme 1 tb Freshly chopped tarragon 1/4 ts Freshly grated nutmeg 1 Sheet puff pastry 1 Egg; beaten slightly for -glaze In a large sauce pan, bring the chicken stock to a boil. Add the chicken breasts and simmer for 5 minutes. Remove from the heat and let sit, covered for 10 more minutes. Remove the chicken from the stock and let cool. When cooled, cut chicken into cubes and put in a bowl. Return the pan with the stock to the stove and bring back to a simmer. Add the carrots and cook for 5 minutes. Then add the mushrooms and zucchini and cook for a further 3 minutes. Add the peas and cook another minute. Remove the vegetables with a slotted spoon and add to the chicken. In another sauce pan, cook the onion in the butter over moderately low heat, until softened. Add the flour and cook the roux, stirring for 3 minutes. Add 3 cups of the reserved hot broth in a stream, whisking constantly. Let the sauce simmer for 5 minutes. Add the thyme, tarragon, nutmeg and salt and pepper to taste. Pour the sauce over the chicken mixture and stir gently to combine. Transfer to a 9-inch pie plate and bring to room temperature. On a lightly floured surface, roll out the puff pastry into a 10-inch round. When the filling is cooled, gently place the pastry over the top of the dish and press the edges to the rim to seal. Cut three vents near the center to release the steam while cooking. To freeze the dish, wrap tightly with aluminum foil and label. To cook from the freezer, preheat the oven to 400 degrees. Brush with egg glaze and bake 45 minutes, or until top is golden and filling is bubbling. Yield: 4 servings Yields 1 Servings
