Whole-egg Yellow Cake (microwave)
Ingredients & Directions 1 c Flour 2/3 c Sugar 1 1/4 ts Baking powder 1/2 ts Salt 2 ea Eggs 1/3 c Milk 2 ts Orange peel; grated (opt) Place all ingredients in mixing bowl. Blend at low speed, then beat at medium speed 2 minutes. Spread batter in 9-inch glass baking dish. Microwave at 50 percent power 6 minutes, rotating 1/4 turn every 3 minutes. Increase power to High. Microwave 1 to 5 minutes, or until done. Let cake stand directly on counter top 5 to 10 minutes. Variation: Poppy Seed Cake; add 2 tbsp. poppy seed t milk and mix as directed. Yields 1 Servings
Bobs Buffet Biscuits
Ingredients & Directions 1 1/4 kg Biscuit mix; (e.g. 1 box of -Bisquick) 150 g Parmesan cheese; grated 40 g Green onions; chopped 2 Eggs; slightly beaten 500 ml Milk 1. Preheat oven to 175 C . In a big bowl mix the biscuit mix, onions, eggs, milk and 100 g of the cheese. 2. Put the dough into a 22×33 cm baking pan and smooth it down. You will have to flour your hand or spatula to do this. Sprinkle the rest of the cheese over the top and then use the spatula or knife to score the dough into square biscuits. Cut all the way to the pan. 3. Bake in a preheated oven at 175 C for 40 to 45 minutes. When they are done a wooden toothpick stuck into the dough will come out clean. 4. When you take them out of the oven, flip the pan upside down over a rack to get the biscuits out, then flip the rack over to get everything back right side up again. Author’s Notes: This recipe is from Bob Clover of Sausalito, California and was first published in Sunset magazine. This is good if you are having a lot of company or want a lot of leftovers. Difficulty : easy. Precision : approximate measurement OK. Yields 1 Servings
Sweet Ho Yin Bread
Ingredients & Directions 1 1/4 c Water; lukewarm 3 c White bread flour 1/4 c Brown sugar 1 1/2 ts Salt 1 tb Butter 1 1/2 ts Chinese five spice 1/3 c Chopped cashews 1 1/2 ts Orange extract 2 ts Active dry yeast Add ingredients according to bread machine manufacturer’s instructions. Makes a 1.5 pound loaf. Yields 1 Servings
White Chocolate Cheesecake With Raspberry Sauce
Ingredients & Directions –CAKE– 6 oz White chocolate chips 1 lb Cream cheese 3/4 c Sugar 3 Eggs 1 1/2 ts Vanilla extract 3/4 c Sour cream 2 tb Unsweetened cocoa RASPBERRY SAUCE 2 1/2 c Raspberries Sugar to taste Place chocolate in a double boiler and heat over hot water until it melts. Stir to blend and let cool to room temperature. With an electric mixer, blend cheese and sugar until smooth. Mix in eggs, vanilla, and sour cream. Stir in melted chocolate. NOTE: it is important to have the cheesecake ingredients and the melted chocolate close to the same temperature when they are combined so that they blend together smoothly. Pour into a greased 9-inch springform pan. Bake in the middle of a preheated 325F oven for 25 minutes or until just barely set. Turn off the oven, leave the door ajar, and let cool in oven for 1 hour longer. Chill. Just before serving, dust cocoa through a sieve making a ring around the cheesecake. Prepare raspberry sauce: Reserve 1/2 cup raspberries for garnish. In a blender, puree the remaining berries and push through a sieve. Stir in sugar to taste. To serve, spoon raspberry sauce on to desert plates. Remove pan sides of cheesecake and cut into wedges. Place on raspberry sauce and garnish with berries. Cheesecake: 31 Fantastic Recipes Lou Seibert Pappas Yields 10 Servings
Asparagus With Pesto (spieler)
Ingredients & Directions Asparagus Pesto Toss asparagus with pesto to taste, a little olive oil and minced garlic. Grill (hot coals) until lightly charred, then serve as is, or with more pesto. Notes: SF Chronicle 5/13/98 Yields 1 Servings
Pear And Chocolate Tart
Ingredients & Directions 2 c All purpose flour 1 1/2 Stick of butter, unsalted, -cut into 1 inch slices 1 Egg 1 pn Of salt 1/2 Egg shell of water Pastry: Process butter and flour until crumbly. Add egg and water, process until a ball forms, remove from processor, wrap in cling film, refrigerate 20 minutes. Cook the tart shell and cool. (He says nothing of how long or what temperature!) Tart: 5 pears, peeled, halved, cored, and poached in a simple syrup (2 c water, 2 c sugar, 1 Tbsp vanilla) 6 oz semisweet chocolate 2 oz butter 1 large jar apricot preserves 2 Tbsp grand Marnier Poach pears in liquid until soft, about 30-40 minutes. Test for doneness with a knife – if there is little resistance, pears are done. Remove from liquid and cool Melt the butter and chocolate over low heat, then pour into tart shell. Halve the pears and make vertical cuts from the bottoms almost up to the stem ends, spread out cut parts like a fan, and arrange in the chocolate. Allow the chocolate to set. Bring the apricot preserves to a boil with the Grand Marnier, then brush very liberally over the pears. Cool and serve. If this is made in advance and refrigerated, take out and let sit at room temperature for 30 minutes. From Yields 6 Servings
Rabbit Cake (hasen Kucka)
Ingredients & Directions 1 ea Rabbit 1 ea *potato filling recipe 1/2 c Broth ** 1 1/2 tb Flour 1 x Salt & pepper ** “Use broth in which rabbit is cooked”. The recipe didn’t specify, but I assume that the rabbit is to be boiled. Cook the rabbit until tender, separate meat from the bones and cut into small pieces. Butter a casserole and put a layer of the potato filling in the bottom, then a layer of meat; add 1 Tbsp of sauce (made by combining the flour and water), seasoning, and continue until dish is filled. Bake at 350-F until brown (about 25 minutes). Yields 1 Servings
