Cheese Dill Bread
Ingredients & Directions 1 (1-lb) loaf of white bread Defrosted according pk Directions 1 c Shredded Cheddar cheese 2 tb Chopped fresh dill Flour — for kneading into The bread — as needed 1 Egg — mixed with 1 tb Milk or water — for the Glaze 1/4 c Shredded Cheddar cheese — For topping ONCE THE DOUGH IS DEFROSTED, knead it along with the cheese and dill on a lightly floured work space. Knead until well mixed, adding small amounts of flour, as needed, to keep thedough from sticking. Form into a log about 9 inches long. Put log on a cooki Makes 1 Loaf JOANNA PRUESS – PRODIGY GUEST CHEFS COOKBOOK Yields 1 servings
Wild Herb Tart
Ingredients & Directions Tart pastry 3 oz Grated cheese* 2 oz Fresh leaf spinach 2 oz Greens **see note 1 lg Leek 4 Spring onions 4 tb (heaped) chopped parsley 5 Eggs (less 1 white) 1/2 pt Milk 1/2 pt Single cream *Note: Scottish Cheddar is excellent used in this recipe. ** Greens may be sorrel, dandelion, nettle tops and/or watercress. Make the tart as in the Lobster Tart recipe, replacing the lobster with the greens, washed and shredded, but not cooked. Stir in the cheese before cooking. Yields 4 servings
Best: Chocolate Mocha Cake
Ingredients & Directions BEST: BASIC CAKE MIX 8 c Cake-and-pastry flour 6 c Granulated sugar 1/4 c Baking powder 2 ts Salt CHOCOLATE MOCHA CAKE 2 tb Hot water 1 tb Instant coffee granules 3 1/3 c Basic Cake Mix [above] 3/4 c Buttermilk 1/2 c Unsweetened cocoa powder, -sifted 1/2 ts Baking soda 1/2 c Vegetable oil 2 Eggs 2 ts Vanilla -VANILLA CREAM CHEESE ICING- 1 pk Cream cheese [250g] 2 ts Vanilla 1 c Icing sugar, sifted Basic Cake Mix: In large bowl, mix together flour, sugar, baking powder and salt until well combine. [To store: transfer to airtight container, store in cool dry place for up to 2 months. Stir well before using.] Makes enough for 4 cakes. Best: Chocolate Mocha Cake In small bowl, stir water with coffee; let cool. In large bowl and using electric mixer at medium speed, beat Basic Cake Mix, buttermilk, coffee, cocoa and baking soda for 2 minutes. Add oil, eggs and vanilla; reduce speed to low and beat for 1 minute. Pour into greased 9-inch square cake pan; bake in 375F 190C oven for about 35 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. Vanilla Cream Cheese Icing: In bowl, beat cream cheese with vanilla at medium speed for 30 seconds or until blended. Add icing sugar; beat for 1-1/2 minutes or until smooth and creamy. Makes 1-1/2 cups. Yields 12 Servings
Orange Marmalade Cake
Ingredients & Directions 1 1/2 c All-purpose flour 2/3 c Granulated sugar 1 ts Cinnamon 1 ts Baking powder 1/4 ts Salt 1/4 ts Cloves 1/4 ts Nutmeg 2/3 c Soft butter or margarine 1/2 c Orange marmalade 3 Eggs 1/3 c Milk 1 tb Fresh lemon juice 1/2 c Chopped walnuts or pecans Preparation time: 10 min. Baking time: 55 to 60 min. Oven temperature: 350 degrees F. This is a nutty, old-fashioned spice cake traditional in the South. When made with raspberry or blackberry jam it’s called ” Jam Cake”. For one Bundt cake, 10 to 12 servings, you will need: Vanilla wafer crumbs Sliced oranges, for garnish Caramel Frosting: Combine 3/4 cup light brown sugar, 1/4 cup whipping cream, 2 teaspoons dark corn syrup, and a pinch of salt in a saucepan. Add 2 tablespoons butter. Bring to a boil. Boil until syrup reaches 234 degrees F on a candy thermometer or until a drop in cold water forms a soft ball. Beat until cooled and creamy. Preparation: 1. In the large bowl of an electric mixer, combine the flour, sugar, cinnamon, baking powder, soda, salt, cloves, nutmeg, butter, marmalade, eggs, milk, lemon juice and nuts. 2. Blend at low speed, scraping the bowl. Increase speed to medium and beat for 2 minutes. 3. Butter an 8 1/2-inch (10-cup) tube type pan. Dust with vanilla wafer crumbs. 4. Pour batter into the prepared pan. 5. Bake at 350 degrees F for 55 minutes or just until a skewer inserted in the center comes out clean. 6. Remove from the oven. Cool 5 minutes. 7. Turn out of pan and finish cooling on a rack. 8. Glaze with Caramel Frosting and garnish with sliced fruit. Yields 2 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
Zuppa Inglese Sponge Cake+++fggt98b
Ingredients & Directions Sponge cake 6 Whole eggs, separated 1/2 c Sugar 1 1/2 Tablespoons lemon juice 1 1/2 Tabsp grated orange rind 2 Tablespoons sherry Or 1 Teaspoon almond extract 1 c Cake flour 1/2 Teaspoon salt Have ingredients at room temperature at least an hour before baking. Beat egg yolks until thick and lemon colored. Beat in sugar, lemon juice, orange rind and sherry. Beat until foamy. Sift flour three times and fold into egg yolks gently but thoroughly. Beat egg whites until foamy, add salt and beat until stiff but not dry. Fold in yolks. Pour batter into ungreased 9-inch spring-from pan and bake in moderate oven (350), 50 to 60 min. Test by pressing lightly with finger tip; if cake springs back at once, it is done. Leave cake in pan to cool, and invert on wire rack. Remove from pan after thoroughly cooled and cut into 4 layers. Fill between layers with a custard filling. Spread with sweetened whipped cream over top and sides of cake, sprinkle w/candied fruit. Serve immediately. Yields 12 Servings
Hawaiian Wedding Cake
Ingredients & Directions 1 Any flavor cake mix 1 8 oz pkg cream cheese 1 pk Instant vanilla pudding 1 cn Fruit cocktail in juice 1 1/3 c Juice drained from fruit 1 cn Crushed pineapple in juice 1/2 c Coconut (both 20 oz each) 1 9 oz container Cool Whip 1/2 c Chopped walnuts Make cake mix (flavor of your choice) as directed on package. Bake in a 13 x 9. Cool. Combine pudding, softened cream cheese, and the juice drained from the fruit equivalent to 1 1/3 cups. Add milk if needed to equal 1 1/3 cups Beat together at medium speed well, and spread on top of cake. Combine fruit cocktail and pineapple and sprinkle on top of pudding mixture. Then, sprinkle nuts and coconut on top of fruit. Top with cool whip, and finish with additional sprinkles of coconut and nuts. Store in fridge. (Note, you can vary the fruit and the pudding flavors, as you wish) Yields 12 servings
