Ha'penny Friendship Bread-pg. 4
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
Mediterranean Layerd Polenta Cake (parlour And Pantry Beechw
Ingredients & Directions 450 g Polenta 9 c Water or light vegetable -stock 1 ts Salt 100 g Fresh baby spinach; well -washed and ; finely sliced 100 g Fresh pesto; (either bought -or ; home made) 2 Red capsicums 2 Yellow capsicums 1 lg Eggplant 1 tb Olive oil 1 1/2 c Tomato based sauce 130 g Gruyere cheese; grated 250 g Tasty cheese; grated Line a 25cm. springform tin with plastic wrap and set aside. In a saucepan, bring the water and salt to a rapid boil. Remove the pan from the heat then add the polenta in a thin stream (I like to pour the polenta into a sieve and sprinkle it in to avoid any lumps). Return the pan to the boil and simmer while stirring for 10 minutes until the polenta is thick. Remove the pan from the heat and add the pesto and spinach and stir through to incorporate. Pour into the lined cake tin, smooth the top and allow to cool until firm or overnight. Meanwhile, cut the capsicums into quarters and discard the seeds. Grill the capsicum pieces, skin side up until blistered and beginning to blacken (about 4 minutes). Remove the capsicums from the griller and place them into a plastic bag until cold. When they are cold enough to handle, peel off the skins and discard. Reserve the grilled capsicums for assembling the polenta cake. Slice the eggplant into 5mm. rounds and sprinkle with salt. After 30 minutes, wash briefly and dry well. Brush the eggplant pieces with olive oil and grill until golden on each side. Set aside. Mix the grated cheese together and set aside. When you are ready to assemble the polenta cake, remove the firm polenta from the cake tin. With a sharp knife, slice horizontally into 3 equal layers (like layers of a sponge cake). Line the 25cm. cake tin with foil or ‘glad bake’ and place the bottom layer of polenta on the bottom of the tin. Place half of the roasted capsicum pieces and eggplant slices over the polenta. Top with half of the tomato sauce. Sprinkle over one third of the cheese mixture. Repeat the above layers of polenta, capsicum, eggplant, tomato sauce and cheese. Place the last layer of polenta over, and sprinkle the remaining cheese over the top. Bake at 180c. for an hour, then remove from the oven and allow to cool. Leave to set overnight. To serve, reheat in the oven or microwave and drizzle with a simple tomato sauce, pesto cream sauce or roasted capsicum sauce (recipes in condiments section). Add some fresh crusty bread and a green salad for a perfect meal. Yields 1 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
Scottish Currant Shortbread
Ingredients & Directions 1/3 c Currants 5 tb Fresh orange juice 1 1/2 c All-purpose flour 2 tb Sugar 1/2 c (1 stick) unsalted butter Makes 2 dozen Additional sugar Preheat oven to 350 F. Lightly grease baking sheet. Bring currants and 4 Tbs orange juice to boil in small saucepan. Stir; remove from heat and cool. Combine flour and sugar in large bowl. Cut in butter until mixture resembles coarse meal. Stir in currant mixture and remaining 1 Tbs orange juice. Knead just until dough holds together. Roll dough out on prepared sheet into 10×12-inch rectangle. Trim edges and use scraps to square off corners. Prick entire surface with fork. Sprinkle with sugar. Cut into 24 squares, leaving in place on baking sheet. Bake until pale golden, 20 to 22 minutes. Recut while warm. Cool on rack. Store in airtight container. Yields 2 Servings
Fuzzy Navel Cake
Ingredients & Directions 1 pk Yellow cake mix 1 c Peach schnapps, divided 1/2 c Vegetable oil 1/2 c +2T orange juice, divided 1 pk 6oz instant vanilla pudding 1/2 ts Orange extract 4 x Eggs 1 c Confectioners sugar Beat cake mix, oil, pudding mix, eggs, 3/4 c. schnapps, 1/2 c. orange juice, and orange extract together. Pour into greased and floured bundt pan and bake at 350F for 45-50 minutes. Do no remove from pan. While cake is still hot, combine remaining 1/4 c. schnapps, 2 T. orange juice and conf. sugar. Poke holes in cake and pour mixture over. cool cake in pan 2 hours, then turn out. Yields 10 servings
Wiebe's Wiggly Cake
Ingredients & Directions 2 c Brown sugar 2 c Milk 6 tb Butter 1 1/2 c Raisins 2 ts Cinnamon 1 ts Cloves 1 ts Nutmeg 1/2 c Prepared worms 3 c White flour 2 ts Baking soda 2 ts Baking powder 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
White Chocolate Easter Cake With Strawberries Pt 2
Ingredients & Directions See part 1 12 Servings Bon App?it April 1995 Yields 1 Servings
