Irish Soda Bread #1
Ingredients & Directions 3 1/2 c Flour 1/2 ts Bicarbonate of soda 1/2 ts Sugar 1 1/4 c Buttermilk: to 2 1/2 c * 1/2 ts Salt * You will need somewhere between these two amounts of buttermilk, depending on how much liquid your flour tends to absorb. Try to avoid using regular milk: if you must, use baking powder instead of bicarbonate of soda. — Lightly grease a heavy skillet (if making “soda farl”, the flat version of soda bread) or preheat the oven to 450 F (if making “soda cake”, the round, more breadlike version.) Sift the dry ingredients together into a large bowl; make sure the soda is evenly distributed. Make a well in the center of the dry mixture and add about half the buttermilk. Stir until you have a raggy dough that is very squashy but which looks more or less dry. Add more liquid sparingly until you achieve this texture. Blend until all the flour has achieved this consistency; then turn out immediately onto a lightly floured board and knead ***for no more than a minute or a minute and a half***. Overkneading makes this bread very tough, and it’s very easy to overdo it. If making soda cake, shape the dough into a circle about 8-9 inches across and about an inch and a half thick. Cut a cross about on the top, about half an inch deep, and place on a floured baking sheet. Bake at 450 F for 45-50 minutes. If making soda farl, shape the dough into a circle about 9 inches by one inch thick and cut into four wedges or “farls”: place in the preheated skillet, with cut edges about half an inch apart. Cook slowly on the stovetop over low-to-medium heat: it should take about 20 minutes for the farls to puff up and turn a light brown on the pan side. Turn them and cook for another 20 minutes. — For a softer crust on either soda cake or soda farl, wrap in a dishtowel after baking. — For more information on making sodabread and its variations, please see the file “SODABRED.TXT” included with this zipfile. Yields 8 servings
Rahmapfelkuchen (apple & Rum Custard Cake)
Ingredients & Directions -CRUST- 1 1/2 c Flour; Unbleached, Unsifted 1 tb Lemon Rind; Grated 1 Egg Yolk; Large 5 tb Sugar 2/3 c Butter Or Margarine 1 tb Milk FILLING 1/2 c Soft Bread Crumbs 4 c Apples; Tart, Sliced 1/4 c Sugar 1/4 c Rum 1/3 c Sugar 2 tb Butter Or Margarine; Melted 1 tb Lemon Juice 1/4 c Raisins; * 3 Eggs; Large, Beaten 1 3/4 c Milk * Soak raisins in 1/4 cup rum for 1/2 hour before using. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ +++ CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform pan that has sides only greased. Press dough up sides of pan for 1 inch. FILLING: Toss together bread crumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat eggs and sugar until thick and lemon-colored. Stir in milk and reserved rum. Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F. until custard is set. Cool completely before serving. Do NOT remove springform pan until cool. Yields 8 Servings
White Chocolate Easter Cake With Strawberries Pt 2
Ingredients & Directions See part 1 12 Servings Bon App?it April 1995 Yields 1 Servings
Lemon Pudding Cake
Ingredients & Directions 4 Eggs — separated 1 1/2 c Milk 1/2 c Flour 1 tb Butter or Margarine — 1/3 c Lemon Juice Melted 1/2 ts Salt Whipped Cream 1 ts Grated Lemon Peel 1 1/2 c Sugar Beat yolks until thick and lemony about 5-8 minutes. Blend in the juice, lemon peel and butter. Combine sugar, flour, salt and add alternately with milk blending well after each addition. Beat whites until stiff. Fold into batter. Pour batter into a 1-1/2 Qt baking dish. Set in a pan of hot water and bake 50 minutes in a preheated 350oF oven until lightly brown. Serve warm with whipped cream. Yields 8 servings
Portuguese Sweet Bread #5
Ingredients & Directions SMALL LOAF 1/2 c Milk 1 Egg 1 tb Margarine or butter 2 1/4 tb Sugar 1/3 ts Salt 1 1/2 c Bread flour 1 ts Yeast -MEDIUM LOAF- 2/3 c Milk 1 1/3 Eggs 1 1/3 tb Margarine or butter 3 tb Sugar 1/2 ts Salt 2 c Bread flour 1 1/2 ts Yeast LARGE LOAF 1 c Milk 2 Eggs 2 tb Margarine or butter 1/3 c Sugar 3/4 ts Salt 3 c Bread flour 2 1/2 ts Yeast Date: Mon, 01 Apr 1996 23:33:57 GMT From: gemini@synapse.net (Georgette & Dave Burnside) Add ingredients according to manufacturer’s instructions. Bread can be make sweeter by increasing sugar to 3 tablespoons (small loaf), 1/3 cup (medium loaf) or 1/2 cup (large loaf) MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #93 From the Meal Yields 12 Servings
Honey Date Cookies
Ingredients & Directions 3 Eggs, well beaten 1 ts Vanilla 1 c Honey 1 c Chopped nuts 1 lb Dates, chopped 1 1/3 c Flour 1 ts Baking powder 1/4 ts Salt Combine honey and eggs. Add flavoring. Sift flour, measure, and sift with baking powder and salt. Add to honey and egg mixture. Add nuts and dates. Mix thoroughly. Pour into shallow, well-oiled pan. Bake in moderate oven (375 F) about 10 minutes. Cut in strips 1 inch wide and 3 inches long. Roll in powdered sugar. 36 servings. Mrs. Edith Davis, Ottowa, KS. From Yields 6 Servings
Honey-soaked Walnut Cake
Ingredients & Directions 3 1/2 c Walnuts; finely ground 1/4 c Matzoh meal 1 ts Ground cinnamon 6 lg Eggs; separated 1 c Sugar 1/4 c Orange juice 2 ts Grated orange peel -HONEY SYRUP- 1/2 c Honey 3 tb Orange juice 1 tb Sugar 20 Walnut halves; more or less Confectioner’s sugar 1. Preheat oven to 350 degrees. Grease 13x9x2-inch baking pan; set aside. Combine ground walnuts, matzah and cinnamon; set aside. In electric mixer, at high speed, beat egg yolks with 1 cup sugar for 5 minutes, until thick and lemon-colored. Beat in the 1/4 cup orange juice and peel; fold into walnut mixture. 2. In large bowl, with clean beaters, at high speed, beat egg whites to stiff peaks. Fold into walnut mixture until no white streaks remain. Pour into prepared pan. Bake 35 minutes, or until cake tests done. Cool cake in pan for 15 minutes. 3. Meanwhile, make Honey Syrup: In small saucepan, heat honey with 1/4 cup water, the juice and sugar until boiling. Simmer 10 minutes. 4. Cut cake almost all the way through into 2-inch diamond-shaped pieces. Place a walnut half in center of each piece. Slowly pour syrup over cake. Let stand 30 minutes, or until syrup is absorbed. Sprinkle with confectioner’s sugar. Serve warm or at room temperature. Makes about 20 servings. MCCALL’S, MARCH 1989 “PASSOVER PLEASERS” 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 20 Servings
