Ha'penny Friendship Bread-pg. 3****fjvs25a
Ingredients & Directions DECORATION DIRECTIONS TO DECORATE: Make small 1/2″ slit in top crust of each loaf; insert shinny copper penny. Tie loaves with ribbon and decorate with small sheaf of wheat or other grain, dried flowers, silk flours or dried berries. Attach friendship note which will follow on last note. TO PRESERVE BREAD: Allow loaves to dry in cook dry place for several days until VERY HARD. Spray or brush clear, glossy polyurethane or spray clear, glossy resin around loaf. Let dry; repeat with second coat. When dry, decorate as desired. TIP: Loaves may be brushed with mixture of 1 egg white and 1 tbsp. water before baking. If desired, sprinkle with sesame or poppy seed. For crusty topped loaves, set small pan of water in oven while bread is baking. History and Friendship Poem to follow in next note. Marilyn Sultar Yields 2 Servings
Quick Corn Bread 1
Ingredients & Directions 1 c Cornmeal 1 1/2 c Water; warm 1 c Whole-wheat flour 1 ts Ground cinnamon 3 ts Baking powder 1/4 ts Ground nutmeg 1 tb Honey Recipe by: McDougall Preparation Time: 0:30 Mix dry ingredients together in a medium bowl. Add optional spices, if desired. Mix honey and warm water together, then add to dry ingredients, stirring just until mixed. Pour into lightly oiled or non-stick 8-inch square baking dish. Bake at 375 degrees for 20 minutes. HELPFUL HINTS: Various spices may be added for different flavors. Pieces of finely chopped or grated vegetables also may be added. Try finely chopped onion, finely chopped green pepper, chopped green chilis, chopped pimiento, grated carrots, grated zucchini. Used alone or in various combinations, they add special appeal to this simple, tasty corn bread. If you have a nonstick baking pan, it is not necessary to oil it first. This recipe also may be used for muffins. Increase baking powder to 4 teaspoons. Fill oiled or papered muffin tins two-thirds full. Bake at 375 degrees for 15 to 20 minutes. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 Yields 8 servings
Atlantic Blueberry Pie
Ingredients & Directions 1 pk (small) lemon gelatin 3/4 c Boiling water 1 Lemon (juice and rind) 1/2 c Sugar 1 1/2 c Fresh or frozen blueberries 1 – 13 oz. can evaporated -milk, chilled 1 Baked 8 inch pastry shell Phillip Graebing wrote that he had lost his blueberry recipes. I have a cookbook called “The Blueberry Connection” – 209 pages of nothing but blueberry recipes. Being it’s that time of the year, hopefully some of the following will refresh Phillip’s files Dissolve gelatin in boiling water. Add sugar, juice and lemon rind. Chill until syrupy. Whip chilled milk. Fold berries and whipped milk into chilled syrup mixture. Pour into baked pie shell. Chill. Ymmmy! “The cultivated blueberry has been on the market for only about 45 years. It is, indeed, a 20th century child.” Yields 1 Servings
Hazelnut Cake From Verona
Ingredients & Directions 2 c Unblanched hazelnuts, about 10 Ounces 1/2 c Fine, dry bread crumbs 4 Eggs, separated 3 tb Sweet Marsala or dark rum 2/3 c Sugar, divided 1 pn Salt 1 Stick unsalted butter, Melted Butter and line with parchment a 10 by 2-inch deep layer pan. Set a rack in the middle of the oven and preheat to 350 degrees. Place the hazelnuts in a food processor and grind them finely, pulsing on and off, to avoid making them oily. Pour them into a bowl and pour the bread crumbs over them without mixing. Beat the yolks in a mixing bowl and beat in the Marsala, then half the sugar and continue beating until very light by hand, with a hand mixer set at medium speed, or in a heavy duty mixer fitted with the whip. In a clean dry bowl, whip the egg whites with the salt and continue whipping until the whites hold a very soft peak, by hand, with a hand mixer set at medium speed, or in a heavy duty mixer fitted with the whip. Increase the speed and whip in the remaining sugar in a slow stream. Whip the egg whites until they hold a soft, shiny peak. Fold the yolk mixture into the whites, then fold in the hazelnut and bread crumb mixture and when it is half incorporated, pour the melted butter down the side of the bowl, continuing to fold until the batter is smooth. Be careful not to over mix the batter or it will deflate. Cut through the center of the bowl with a rubber spatula, making sure that the end of the spatula reaches down to the bottom of the bowl on every pass through the batter, so that none of the ingredients remain unmixed at the bottom of the bowl. Pour the batter into the prepared pan and bake the Torta about 30 minutes or until the top is well colored and the center is firm when pressed with a fingertip. Cool the Torta in the pan for a minute, then loosen it from the pan with the point of a small paring knife. Invert it onto a rack, then invert it again so that it cools on the paper. Serve lightly dusted with confectioners’ sugar. Keep the Torta tightly covered at room temperature or in the refrigerator. If it has been refrigerated, allow it to come to room temperature before serving. Yield: one 10-inch cake COOKING LIVE SHOW #CL8958 All recipes courtesy of Nick Malgieri Yields 4 servings
Apies Cookies
Ingredients & Directions 1 c Butter 1 1/2 c Sugar 2 Eggs 5 tb Water 1/2 ts Cream of tartar 4 1/2 c Flour 1/2 ts Baking soda Mix all ingredients well. Chill dough. Roll out and cut with cookie cutters. Bake at 350 degrees until lightly brown. Yields 4 Servings
White Chocolate Easter Cake With Strawberries Pt 1
Ingredients & Directions FOR CAKE 3/4 c Half and half 3 oz Good-quality white -chocolate; (such as Lindt -or Baker’s), chopped 2 ts Vanilla extract 1/2 c Unsalted pistachio nuts 1 1/4 c All purpose flour 1 ts Baking powder 6 tb (3/4 stick) unsalted butter; -room temperature 1 c Sugar 3 lg Egg yolks 5 lg Egg whites 3 1-pint baskets strawberries 1 pk (7-oz) marzipan 2 tb Plus 1/4 cup powdered sugar 1 1/2 c Chilled whipping cream -FOR FROSTING- 1 1/4 c Half and half 3/4 c Unsalted pistachio nuts 1/2 c Sugar 4 lg Egg yolks 2 tb All purpose flour 1 ts Vanilla extract 1 c (2 sticks) unsalted butter; -room temperature This pull-out-all-stops dessert layers a white chocolate pistachio cake with strawberries and a do-ahead pistachio butter-cream. For the finishing touches, whipped cream is piped up the sides, and a marzipan top is crowned with fresh strawberries. To make cake: Preheat oven to 350F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high-sides. Bring half and half to simmer in small saucepan. Remove from heat. Add chocolate and vanilla and stir until smooth; cool to room temperature. Finely grind pistachios with flour and baking powder in processor. Using electric mixer, beat butter and 3/4 cup sugar in large bowl until fluffy. Add yolks 1 at a time, beating well after each addition. Beat in flour mixture alternately with white chocolate mixture in 2 additions each. Using clean dry beaters, beat egg whites in medium bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold whites into batter in 2 additions. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool 10 minutes. Cut around pan sides to loosen cakes. Turn out cakes onto racks; cool completely. Hull and slice 2 baskets strawberries. Place 1 cake layer on platter. Spread 1 cup buttercream over. Arrange enough berry slices over to cover. Spread 1 cup buttercream over. Arrange another layer of sliced berries over to cover. Spread thin layer of buttercream over second cake layer and place cake, buttercream side down, atop berries. Press gently to adhere. Spread remaining buttercream over top and sides of cake. Chill cake until buttercream is firm, about 1 hour. Knead marzipan in medium bowl to soften. Shape marzipan into disk. Dust work surface with 2 tablespoons powdered sugar. Roll out marzipan disk on powdered sugar to 9 1/2-round. Place on cake; press to adhere to top and gently press overhang onto sides of cake. Beat whipping cream and remaining 1/4 cup powdered sugar in large bowl to firm peaks. Transfer to large pastry bag fitted with medium star tip. Pipe cream in side-by-side columns up sides of cake. Pipe border of rosettes around top edge of cake. Refrigerate cake until cold, at least 2 hours. (Can be prepared 1 day ahead. Cover with cake dome and keep refrigerated. Let stand at room temperature 30 minutes before continuing.) Arrange remaining whole strawberries in center of cake. To make frosting (Makes about 3 cups): Bring half and half and pistachios to boil in heavy small saucepan. Remove from heat; cover and let stand 1 hour. Whisk sugar, yolks and flour in medium bowl to blend. Bring half and half mixture to simmer; gradually whisk into yolk mixture. Return to same saucepan; stir over medium heat until mixture bubbles thickly, about 5 minutes. Mix in vanilla. Transfer to processor; blend until nuts are very finely chopped. Transfer pistachio pastry cream to bowl. Cover and cool to room temperature, about 2 hours. Using electric mixer, beat unsalted butter in large bowl until fluffy. Add pastry cream by 1/4 cupfuls, beating well after each addition. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before using.) continued in part 2 Yields 1 Servings
Sweet Lemon Bread
Ingredients & Directions 1/2 c Softened butter 1 c Sugar 2 Eggs 1 1/2 c Sifted flour 1 ts Baking powder 1/2 ts Salt 1/2 c Milk 1 Lemon, Juice and grated rind -of Cream butter and sugar. Beat in eggs. Sift dry ingredients together and add to butter alternately with milk. Mix well. Stir in lemon juice and rind. Bake in greased 9x5x3″ loaf pan in preheated 300 degree oven about 1 hour 10 minutes. Remove from pan to cooling rack. Pierce top of loaf with cake tester and pour glaze over bread. Slice thin and serve. Glaze: Juice of 1 lemon and 1/2 cup sugar. Mix together until sugar is dissolved and glaze is smooth. Note: I make this at Christmas for gifts – everyone loves this bread! Yields 1 Servings
