Sweet Egg Bread (abm)
Ingredients & Directions 3/4 Salt 1 Egg white 1 Applesauce or margarine 2 Bread flour 1 1/2 Instant dry milk powder 3 Sugar 1 1/2 Rapid rise yeast Combine all ingredients according to manufacturer’s directions. Process in regular, delayed, or rapid bake cycle. Yields 12 Servings
Pear And Anise Skillet Tart
Ingredients & Directions 1 c All purpose flour 1/4 c Plus 3 T sugar, divided 2 ts Grated lemon rind, divided 1/2 ts Anise seeds, crushed 1/2 ts Baking powder 1/4 c Margarine, cut int 4 pcs & Chilled 2 tb Plus 1 t ice water 6 Med. size ripe pears (appr. 2 3/4 lbs) 2 tb Cornstarch 1 ts Anise seeds, crushed 1 ts Margarine Combine flour, 1 Tb sugar, 1 ts lemon rind, 1/2 ts anise seeds, and baking powder in a large bowl; cut in 1/4 c chilled margarine with a pastry blender until mixture resembles course meal and is pale yellow. Sprinkle ice water, 1 ts at a time, over surface; toss with a fork until dry ingredients are moistened and mixture is crumbly. (Do not form into a ball) Gently press mixture into a 4″ circle on heavy duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 10 1/2″ circle. Place dough in freezer 30 minutes or until plastic wrap can be removed easily. Peel, core amd cut each pear into 8 wedges. Combine pears, remaining ts lemon rind, cornstarch, and 1 ts anise seeds in a large bowl; toss gently to coat. Set aside. Wrap handle of 10″ nonstick skillet with aluminum foil. Combine 1/4 c sugar and 1 Tb margerine in skillet, and place over medium heat. Carmelize by stirring often until sugar melts and is lightly golden. Remove from heat. Arrange pear wedges spoke-fashion on top of the carmelized sugar, working from the center of the skillet to the edge. Place each pear wedge with the rounded side down and the pointed end toward the center of the skillet. Sprinkle remaining 2 Tb sugar over pears, set aside. Remove bottom sheet of plastic wrap from pastry dough. Place dough on top of pears in skillet,gently tucking dough between pears around the edge of skillet. Remove top sheet of plastic wrap. Cut slits in dough for steam to escape. Bake at 375D for 40 minutes or until pastry is lightly browned. When tart can be shaken loose from pan, invert onto a serving platter. Serve warm. (About 191 calories per serving) Protein 1.7/Fat 6.3/Carbo 34/Cholesterol 0/Iron 0.9/Sodium 82/Calcium 27 Cooking Light Magazine Yields 10 Servings
Bob's Buffet Biscuits
Ingredients & Directions 40 oz Biscuit mix -(e.g. 1 box of Bisquick) 3/4 c Parmesan cheese, grated 1/3 c Green onions, chopped 2 Eggs, slightly beaten 2 c Milk Preheat oven to 350 degrees F. In a big bowl mix the biscuit mix, onions, eggs, milk and about 1/2 cup of the cheese. Put the dough into a 9×13 inch 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. Bake in a preheated oven at 350 degrees F. for 40 to 45 minutes. When they are done a wooden toothpick stuck into the dough will come out clean. NOTES: * Some not-so-plain biscuits — This recipe is from Bob Clover of Sausalito, California and was first published in _Sunset_ magazine. Yield: 24-30 biscuits. * 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. * This is good if you are having a lot of company or want a lot of leftovers. : Difficulty: easy. : Time: 20 minutes preparation, 45 minutes cooking : Precision: approximate measurement OK. : Pat Caudill : Tektronix, Inc., Portland, Oregon, USA : patc@tekcrl.tek.com tektronix!tekcrl.tek.com!patc : Yields 2 Dozen
Honey-apple Cake
Ingredients & Directions 1 1/2 c Bisquick baking mix 1/3 c Sugar 1 Egg 1/3 c Milk 2 tb Shortening 1 ts Vanilla 1 c Chopped pared apple 1/3 c Toasted chopped pecans 1/4 c Honey 2 tb Margarine or butter; -softened 1/2 ts Vanilla Heat oven to 350 degrees. Grease and flour 8″ square pan or 9″ round pan. Beat baking mix, sugar, egg, milk, shortening and 1 tsp. vanilla in small bowl on low speed, scrapping bowl constantly, 30 seconds. Beat on medium speed, scrapping bowl occasionally, 4 minutes. Stir in apple. Spread in pan. Bake until wooden pick inserted in center comes out clean, about 30 minutes. Mix remaining ingredients in small bowl. Prick deep holes in hot cake with fork; spread honey mixture over top. Serve warm with whipped cream is desired. Possum Kingdom Lake Cookbook MC Yields 1 Servings
Classic Yellow Cake
Ingredients & Directions 12 tb Unsalted butter, softened 1 1/2 c Sugar 2 c All purpose flour 2 ts Baking powder 1/4 ts Salt 3 Eggs 1 Egg yolk 3/4 c Milk 2 ts Vanilla extract Two 9-inch diameter by 1 1/2-inch deep layer pans or one 13 by 9 by 2-inch pan, buttered and bottoms lined with parchment or waxed paper. Set a rack at the middle level of the oven and preheat to 350 degrees. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine eggs, yolk, milk and vanilla extract. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. Pour batter into prepared pan and smooth top with a metal spatula. Bake cake about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely. COOKING LIVE SHOW #CL8948 All recipes courtesy of Nick Malgieri Yields 4 servings
Quick Tomato Spice Cake
Ingredients & Directions JOYCE BURTON-PDPP83A 1 pk Spice cake mix10 1/2 oz Can condensed tomato soup 1/4 c Water Mix cake as directed on package, substituting soup and water for liquid. (Add eggs if called for.) Bake as directed on packages. Frost, if desired. Yields 12 Servings
Tartar Sauce
Ingredients & Directions 1 Scallion (green onion) Trimmed of 2 inches of green 1 sm (2 ounces) sour dill pickle 1/4 c (packed) washed parsley Leaves 2 c Mayonnaise, low fat or Regular 1 ts Strong mustard like Creole Or Dijon Salt and 1/8 teaspoon Cayenne pepper In a food processor or blender mince the scallion, pickle and parsley, then puree with mayonnaise and mustard and season with salt and cayenne pepper. Yield: about 1 cup COOKING MONDAY TO FRIDAY SHOW #MF6676 Yields 4 servings
