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
Creeping Caterpillar Cupcakes
Ingredients & Directions (adapted from disney’s -family cookbook, by deanna -f. cook and the experts at -familyfun magazine) Basic cake: 2 cups sifted cake flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup unsalted butter or margarine, softened to room temperature 1 cup sugar 3 eggs 1 teaspoon vanilla 3 ounces unsweetened chocolate, melted (optional) 1/2 cup milk Frosting and decoration: 3 cups prepared white frosting (tinted with green, yellow, purple or orange food coloring) Tinted coconut (green, yellow, purple or orange), licorice shoe strings (variety of colors), variety of round candies for eyes or spots Preheat oven to 375 degrees. Line 24 cup muffin tins with paper liners. In a large bowl whisk together the cake flour, baking powder and salt. In a stand-alone mixer or using a handheld electric mixer cream the butter and sugar until light and fluffy. Ad d the eggs, one at a time, mixing thoroughly after each addition. Add the vanilla and beat to combine. If making chocolate cake add the cooled, melted chocolate and mix well, then add in milk. Gradually add the flour mixture into the butter mixture and m ix until just combined. Pour the batter into the prepared tins and bake for 20 minutes. Cool completely. Frost the cupcakes with the tinted frosting and sprinkle with tinted coconut for a fuzzy caterpillar. Arrange them in a curving pattern on top of a large cutting board or piece of cardboard covered with foil. Snip licorice into short lengths to form ante nnae and legs. Place round candies for eyes and mouth. If desired, round candies can be placed on cupcakes for a spotted caterpillar. Yield: 24 cupcakes Yields 1 Servings
Mrs. Field's Almond Crunch Cookies
Ingredients & Directions 1/2 c Butter, softened 3/4 c Sugar 1 lg Egg 1/2 ts Almond extract 1/4 c Almonds (1 0z) ground in a Blender or food processor 1 c Almonds, sliced (4 oz) 1 c Flour 1/4 c Heavy cream 1 c Semisweet chocolate chips 2 ts Lt corn syrup Preheat oven to 300d F. In a medium bowl blend butter and sugar with an electric mixer until mixture forms a grainy paste. Scrape down sides of bowl, then add egg and almond extract. Beat at medium speed until light and fluffy. Add the ground almonds and flour, and blend at low speed just until combined. Form dough into 1 1/2 in balls and roll in sliced almonds, coating each ball thoroughly. Place balls on ungreased cookie sheets, 2 in apart. Bake for 15-18 minutes or until cookies are slightly brown along edges. Immediately transfer cookies to a cool surface cover with waxed paper. TO MAKE CHOCOLATE GLAZE; Scald cream in a small saucepan then remove from heat. Stir in chocolate chips and corn syrup; cover and let stand for 15 minutes. With small wire whisk or wooden spoon, gently mix glaze until smooth, being careful not to create bubbles in the chocolate. When cookies are completely cool, drizzle patterns on them with the warm chocolate glaze, or dip half of each cookies into the glaze. Refrigerate the cookies on waxed paper until the glaze has set–about 10 minutes. Yields 18 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
Chicken And Green Chile Torta
Ingredients & Directions 4 Poblano peppers 2 ts Vegetable oil 2 c Sliced onions 1/2 ts Salt 1 Batch tomatillo salsa 1 c Reduced-fat sour cream 8 oz Mozzarella cheese; shredded 8 oz Cheddar cheese; shredded 12 6 inch corn tortillas 3 c Shredded cooked chicken Recipe by: Sarah Reynolds and Miriam Rubin / womens day Preparation Time: 1:30 From: CookieTstr@aol.com Date: Thu, 23 May 1996 17:20:13 -0400 Coat a 8″ springform pan with nonstick cooking spray. Place peppers drectly on gas or electric burners over hight heat until skin blackens. Put in a brown paper bag ( a covered bowl will work) and let stand at room temperature until peppers are cool enough to handle. Rub off blackened skin, using paper towels if necessary. Remove stem and seeds. Halve peppers and cut in thin strips. Heat oil in large nonstick skillet over medium heat. Add onion and cook, stirring occasionally, 10 minutes or until softened. Stir in the pepper strips and 1/4 tsp of the salt. Cook 5 minutes. Stir in 1/2 cup of the salsa…remove from heat. Mix remaining salt, 1 cup of the salsa and the sour cream in a medium bowl. Mix cheeses in a large bowl. Heat over to 375 F Place 1 tortilla in bottom of prepared pan. Tear 2 tortillas in half and place in pan, over lapping to cover bottom. Top with 1 cup chicken, and about 2/3 cup sour cream mixture, 1 cup cheese mixture and a scant cup pepper mixture. Repeat layers twice. Top with remaining tortillas and cheese. Place a piece of foil on oven rack to catch drips. Bake 45 minutes until hot and top is brown. Note… I use a cookie sheet instead of the foil Let cool in pan on a wire rack 10 minutes before placing on serving plate and removing pan sides. Cut in wedges, serve with remaining salsa. Yields 8 Servings
Portuguese Sweet Bread #4
Ingredients & Directions 3 tb Instant potato flakes 1/4 c Sweetened condensed milk 1/2 c Water (for Welbilt/DAK -machines add 2 tbsp more) 1/2 ts Vanilla extract 1/4 ts Lemon extract -or- 1 Lemon; grated rind of 2 Eggs 3 c Bread flour 1 ts Salt 4 tb Butter or margarine 1/3 c Sugar 1 pn Nutmeg 3 ts Active dry yeast 1 Egg white; lightly beaten Date: Mon, 1 Apr 96 16:51:48 EST From: “Johnnye Tamaru” johnnye@VNET.IBM.COM This is a very sweet coffee cake bread with a hint of lemon. It is delightful with afternoon tea. The recipe is from “Bread Machine Magic” by Linda Rehberg and Lois Conway. Place all ingredients except egg white in bread pan, select Dough setting, and press start. When dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a floured countertop or cutting board. Grease an 8- or 9- inch pie tin. Gently roll and stretch the dough into a 30-inch rope of even thickness from one end to the other. Starting at one end and working to the other, gently twist the rope. Place one end of the twisted rope of dough in the center of the greased pie tine; carefully coil the rest of the rope around the center, filling the pan. Cover and let rise in warm oven at least 1 hour until doubled. (Hint: To warm oven slightly, turn oven on Warm setting for 2 minutes, then turn it off, and place covered dough in oven to rise. Remove pan from oven to preheat). Preheat oven to 325 degrees F. Brush dough with egg white. Bake for 50 to 60 minutes until brown. Remove from oven, cool on rack in pan. When cool, remove from pan, thinly slice, and serve. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #93 From the Meal Yields 12 Servings
