Ratzelach From Poland (pancakes From Poland)
Ingredients & Directions 1 c Flour 1/2 ts Salt 1 c Milk 3 Eggs; well beaten Confectioners’ Sugar Sift together the flour and salt; make a well in the center and pour in the milk, stirring, from center out, to form a smooth batter. Add eggs and enclose with a folding motion. This should be a very thin batter. Melt a very little fat in a med.-sized frying pan, greasing the surface well. When hot, pour in just enough batter to cover the bottom of the pan, tilting it from side to side to spread the batter to the edges. Brown first on one side and then on the other. Stack 5 or 6 “ratzelach,” sprinkling confectioners’ sugar between the layers; then cut into wedges for serving. Makes about 15 pancakes. Serves 2-3. From Yields 2 Servings
Chestnut Almond Torte
Ingredients & Directions 4 Egg yolks 3/4 c Sugar 2 1/4 c Heaping cups (roughly 1/2 lb -unshelled chestnuts; peeled -and put through food mill) 2 tb Dark rum 1 c Whole; shelled almonds, -blanched; peeled, and put -through food mill 5 Egg whites Unsalted butter Flour CHOCOLATE WHIPPED CREAM 3 oz Semisweet chocolate 1 c Heavy cream; whipped APRICOT GLAZE 3 tb Apricot jam 1 tb Dark rum CHOCOLATE ICING 4 oz Semisweet chocolate 6 tb Unsalted butter From: ehunt@bsc835.bsc.edu (Eric Hunt) Date: 24 Dec 1994 00:18:32 -0500 Preheat oven to 350 deg F. Beat yolks and sugar until very light and fluffy. This will take several minutes even with an electric beater. The end product should have an off-white color. Add chestnuts and run to yolk-sugar mixture. Blend together and add half the almonds. Beat egg whites to stiff peaks and fold into mixture. Next, fold in rest of almonds and pour mixture into a buttered, floured, 10×2.5 inch spring mold. Place filled mold in oven. After 10 minutes, reduce heat to 325 deg F and bake for 35 to 50 minutes more, until cake has pulled away slightly from sides of mold. Remove from oven, let cool, unmold, and cut into two layers of equal thickness, leaving spring mold bottom attached to bottom of 1 layer. Apply chocolate whipped cream to top of bottom layer and arrange the other layer on top of that. Several hours before serving, glaze top of top layer with hot apricot glaze. When glaze has set, prepare icing. Balance cake in one hand, with hand under spring mold bottom, and dribble icing over top of cake. Tilt cake back and forth to coat evenly. Put cake on a rack and finish icing sides with a table knife or spatula. Refrigerate until icing sets. Chocolate Whipped Cream Filling: Place chocolate and 3 tb water in a small pan, over low flame. Stir until chocolate melts into water and mixture is smooth. Start with 3 tb water and add more if necessary for smooth texture. Cool, but do not refrigerate. Combine with whipped cream. Apricot Glaze: Heat jam until it thickens slightly. Add rum off heat and apply immediately to cake. Chocolate Icing: Soften chocolate in a double boiler over simmering water. Add butter to chocolate. When butter melts, stir it into chocolate until mixture is smooth and all lumps have disappeared. If icing is too thick to pour, add more butter. If it is too loose, add a small amount of chocolate. It should coat the spoon heavily and drip slowly off. Appeared in Great Recipes from The New York Times. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 10 Servings
L.a. Sweet Corn Bread
Ingredients & Directions 18 1/2 oz Yellow cake mix 15 oz Corn bread mix Mix cake and corn bread batters according to package directions. Blend together and turn into 2 greased 9-inch square baking pans. Bake at 350F 30 to 35 minutes, or until corn bread springs back when lightly touched. From Yields 32 Servings
Lauren's Spice Cookies
Ingredients & Directions 3/4 c Vegetable oil 1/4 c Dark molasses 1 1/4 c Sugar 2 lg Eggs 2 3/4 c All-purpose flour 1 1/2 ts Baking soda 1 1/2 tb Cinnamon 1 1/2 tb Ground ginger 2 tb Ground cloves 1 ts Ground mace In a large bowl with an electric mixer beat together the oil, the molasses, 1 cup of the sugar, and the eggs until the mixture is smooth. In a bowl stir together the flour, the baking soda, the cinnamon, the ginger, the cloves, and the mace and add the mixture to the molasses mixture. Beat the mixture until it is combined well and chill the dough, covered, overnight. Form the dough into 1 1/2-inch balls and roll the balls in the remaining 1/4 cup sugar to coat them well. Bake the balls 3 inches apart on buttered baking sheets in the middle of a preheated 350�F. oven for 10 to 12 minutes, or until the tops crack. Transfer the cookies to racks and let them cool. Makes about 30 cookies. Yields 1 servings
Jalapeno-cheddar Johnny Cakes
Ingredients & Directions 1 c Corn meal 1 ts Baking soda 1 ts Salt 2 Whole eggs 1 c Milk 2 tb Melted butter 2 tb Finely chopped, seeded Jalapeno pepper 1/4 c Grated cheddar cheese Combine the dry ingredients in a stainless steel bowl. Combine the liquid ingredients in a separate bowl using a whisk. Pour the liquid ingredients into the dry ingredients and whisk together. Allow to rest for 30 minutes before cooking. When ready to cook stir in the jalapeno and cheddar cheese. Cook on a lightly oiled griddle or low sided pan. When the first side has cooked to a golden brown, flip and cook second side. Serve immediately. MICHAEL’S PLACE SHOW #ML1A02 Yields 4 servings
Any Cookie Recipe
Ingredients & Directions 1 Box yellow cake mix 1 tb Water 1/2 c Oil 2 Eggs In large bowl, mix all ingredients well. Dip out by tablespoonfuls, roll into ball. Place on greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes. Sugar Cookies: Flatten cookies slightly. Sprinkle sugar lightly over top. Bake as directed. Chocolate Chip Cookies: Add 1/2 to 1 cup chocolate chips to batter. Bake as directed. Raisin Cookies: Add 1/2 to 1 cup raisins to batter. Bake as directed. Peanut Butter Cookies: Add 1/2 to 3/4 cup peanut butter to batter. Roll into balls. Flatten slightly with fork. Bake as directed. Yields 36 Servings
Heirloom Apple Tart
Ingredients & Directions 1 c Brown sugar 1/2 c Plus 2 tablespoons sugar 4 tb Armagnac 4 Heirloom apples, peeled, Cored, and quartered 1/4 c Golden raisins 1 tb Butter Salt and white pepper 3 c Milk 5 Eggs 1 1/4 c Plus 2 tablespoons flour 4 1/2 ts Vanilla 2 c Sweetened whipped cream Shaker of powdered sugar Sprigs of fresh mint Preheat oven to 350 degrees F. Line a the bottom and over the sides of a 10-inch springform pan with parchment paper. In a cast iron skillet, over high heat, combine 1/2 cup of sugar, brown sugar, water and 2 tablespoons Armagnac. Season with salt and white pepper. Bring the mixture up to a boil and reduce by half, about 10 to 15 minutes, stirring occasionally. The end result will be a caramel like mixture. Remove the mixture from the heat. In a saute pan, melt the butter. Add the apples and saute for 5 minutes or until golden. Stir in the raisins and remaining Armagnac. Season the apples with salt. Spoon the apples into the lined springform pan. Pour the caramel over the apples. Place the pan in the refrigerator and chill for 30 minutes. In a mixing bowl, whisk the milk, eggs, remaining sugar, flour, and vanilla, together. Whisk until slightly smooth. (There will be lumps) Strain the batter over the apple and caramel mixture. Place the pan in the oven and bake for about 1 1/2 hours or until the cake is set and the center comes out clean with a knife. Remove the cake from the oven and cool completely. After cooled, place in the refrigerator. Remove from the refrigerator and remove the parchment paper. Serve the cake either cold or re-warm in the oven for a few minutes. Garnish each piece of cake with whipped cream, powdered sugar and fresh mint. Yield: 16 servings EMERIL LIVE SHOW #EMIA54 Yields 4 servings
