Turkey Breast Pie For Passover
Ingredients & Directions 2 Matzot; regular* 1 1/2 c Chicken broth;cold 1 1/2 lb Ground turkey breast -OR: 1 1/2 lb Turkey breast; cubed* 1/2 c Olive oil 1 ts -salt 1/4 ts -freshly ground black pepper 1 ds Nutmeg 1 Bay leaf 1 ts Sage; dried -OR: 2 -large fresh sage leaves 1 Garlic clove;large 1/2 ts Rosemary;dried, wrapped in -cheesecloth 1/4 c Pine nuts 2 Eggs;slightly beaten Matza meal* 3 Egg yolks *Matzots and mastza meal may be bought in Jewish grocery stores and many supermarkets *The recipe calls for cubes of turkey breast to be ground; however I think a substitution of pre ground turkey would be acceptable Break matzot directly into a shallow bowl and pour broth over them. In a large saucepan, place meat and oil and season with salt, pepper and nutmeg. Add bay leaf, sage, garlic and rosemary and saute, stirring frequently until meat is dark brown on all sides. (If dried sage is used, enclose it in the cheesecloth with the rosemary.If you using ground turkey, add garlic and bay leaf to this cheesecloth bundle). Transfer meat to a dish to cool. Remove and discard bay leaf, sage, garlic and rosemary. Add nuts to saucepan with oil and saute for 2 to 3 minutes. Drain excess liquid from the matzot, but do not squeeze dry. Add soaked matzot to the saucepan and turn heat off. If using cubed turkey breast, grind it now and return to the saucepan. Add beaten eggs and mix thoroughly. Oil a 9 inch cake pan and sprinkle with matza meal. Pour meat mixture into it; level it with a spatula. With a small ladle, make three depressions near the centre and place 1 egg yolk in each depression. Bake in 375F oven for 1/2 hour. From Yields 6 Servings
Better Than Sex Cake #1
Ingredients & Directions 1 pk Yellow cake mix with Pudding 1 pk (8oz) cream cheese 2 c Milk 1 pk Vanilla instant pudding 4 Bananas 2 c Sugar 1 cn Crushed pineapple 1 pk Cool Whip ( medium) 1 Chopped cherries Chopped pecans Coconut Mix cake mix according to directions, using milk instead of water. Bake in 13×9 inch pan. When done, punch holes into it with a fork. Heat pineapple and sugar, just to a boil. Pour this over hot cake. Let cake cool completely Mix cream cheese with mixer until smooth. Slowly add the 2 cups milk and pudding. Spread this on cake and refrigerate until pudding is set. Cover cake completely with sliced bananas. Cover bananas with a layer of Cool Whip. Sprinkle with cherries,pecans and coconut. Refrigerate several hours before serving. Yields 10 Servings
Honey Vanilla Cheesecake
Ingredients & Directions FILLING 4 oz Reduced-fat cream cheese 16 oz Low-fat cottage cheese 1 c Fat-free ricotta cheese 2 tb Cornstarch 1 c Honey 1 tb Vanilla extract 1 c Fat-free egg substitute Pureed raspberries, or – strawberries, if desired Sugar (as topping, if – desired) 1 Gingersnap crust (below) GINGERSNAP CRUST 32 Old Fashioned crisp – gingersnap cookies, – crushed 2 tb Sugar 1 Egg white CHEESECAKE In a food processor or blender, blend until smooth cream cheese, cottage cheese, ricotta cheese, and cornstarch. Add honey and vanilla extract and blend again. Add egg substitute and blend until mixture is smooth. Pour into prepared crust (see below). Bake 20 minutes at 300 degrees then reduce oven temperature to 250 degrees and bake 60 minutes longer or until sides are set and center is fluid but not sloshing. Turn off oven and allow cake to cool 1 hour in oven. Remove and cool to room temperature. Chill, covered, overnight before slicing. Serve topped with pureed strawberries or raspberries, adding bit a sugar, if desired. Makes 16 servings. GINGERSNAP CRUST Combine thoroughly in food processor or blender gingersnap cookies and sugar. Add egg white, blending until mixture is moisened. Press mixture on bottom and up sides of 8- or 9-inch springform pan. Bake at 350 degrees for 10 to 12 minutes. Remove crust from oven. Reduce heat to 300 degrees. Fill an oven-proof dish with about 1 inch of warm water and place it at the back of the oven to provide steam for the cheesecake while it bakes. From Yields 16 Servings
Marzipan-topped Strawberry Layer Cake Pt 1
Ingredients & Directions –CAKE– 2 lg Eggs; room temperature 1/3 c Plus 2 tablespoons sugar 1/2 c Ground unsalted pistachios 1/2 c Unbleached all purpose flour 1/4 ts Baking powder 4 lg Egg whites; room temperature -BUTTERCREAM- 6 lg Egg yolks 1/3 c Sugar 2 tb Unbleached all purpose flour 1 1/2 c Half and half 8 oz Imported white chocolate; -(such as Lindt), ; chopped 2 ts Vanilla extract 1 c Unsalted butter; room -temperature (2 ; sticks) 5 tb Fraise or framboise -eau-de-vie; (clear -strawberry or ; raspberry brandies) ; or other brandy 6 tb Strawberry jam 3 1 pint baskets strawberries; -stemmed 7 oz Marzipan Green food coloring Powdered sugar 2 oz Imported white chocolate; -(such as Lindt), ; chopped 4 Strawberries; cut in half -through ; stem end For Cake: Position rack in center of oven and preheat to 350F. Butter 9-inch square pan with 2-inch-high sides. Line bottom with parchment paper. Butter and flour parchment. Using electric mixer, beat eggs and 1/3 cup sugar on high speed in large bowl until slowly dissolving ribbon forms when beaters are lifted, about 4 minutes. Mix nuts, flour and baking powder in medium bowl. Fold nut mixture into egg mixture. Using clean beaters, beat egg whites in medium bowl until soft peaks form. Gradually add remaining 2 tablespoons sugar and beat until stiff peaks form. Fold whites into batter in 2 additions. Transfer batter to prepared pan. Bake until tester inserted in center comes out clean, about 18 minutes. Cool cake in pan on rack 5 minutes. Cut around cake in pan. Turn cake out onto rack. Peel off parchment; cool cake completely. For Buttercream: Whisk yolks, sugar and flour in medium bowl until well blended. Bring half and half to simmer in heavy medium saucepan. Slowly pour hot half and half into egg mixture, whisking constantly. Return egg mixture to same saucepan and cook until mixture is very thick and boils, whisking constantly. Transfer mixture to medium bowl. Add 8 ounces white chocolate and vanilla extract and stir until chocolate melts and mixture is smooth. Press plastic wrap on surface of pastry cream to prevent skin from forming; cool. (Can be prepared 1 day ahead. Refrigerate. Bring to room temperature before continuing.) Using electric mixer, beat 1 cup unsalted butter and 1 tablespoon brandy in large bowl until fluffy. Add pastry cream 1/4 cup at a time, beating after each addition until just blended. Melt jam in heavy small saucepan over medium heat. Stir remaining 4 tablespoons brandy into jam. Cut cake horizontally, into 2 even layers. Place 1 layer on 8-inch cardboard square. Brush half of jam over. Spread 1 cup buttercream over jam. Cover buttercream layer completely with whole strawberries, stem end down. Set aside 1/2 cup buttercream; spoon remaining buttercream over berries, spreading buttercream between and around berries. Spread remaining jam over second cake layer. Place cake, jam side down, atop buttercream. Press cake gently to adhere. Refrigerate cake until buttercream is firm. (Can be prepared 1 day ahead. Cover cake and remaining buttercream separately and chill. Bring buttercream to room temperature before continuing.) Knead marzipan and 2 drops green coloring in large bowl until color is evenly distributed. Dust work surface with powdered sugar. Roll out marzipan on sugar to 12-inch-diameter circle, sprinkling with powdered sugar as needed to prevent sticking. Spread reserved 1/2 cup buttercream over top of cake. Using rolling pin as aid, drape marzipan over top of cake. Press gently to adhere. Trim marzipan flush with top of cake; reserve trimmings. Brush excess powdered sugar off marzipan. Using long sharp knife, cut 1/3 inch off each side of dessert to expose strawberries. Cut marzipan trimmings into leaf shapes using small cutter. Melt 2 ounces white chocolate in heavy small saucepan over low heat. continued in part 2 Yields 1 servings
Creamy Cherry Pie
Ingredients & Directions 1 pk Cream cheese 1/2 c Powdered sugar 1 ts Vanilla extract 1 c Whipping cream 9 Pie crust 1 cn Cherry pie filling Whip cream cheese with sugar until fluffy. Stir in vanilla. Fold in whipped cream. Blend together. Spoon mixture into pie shell. Spread cherry pie filling over top. Set pie on bed of ice in baking pan. Put in refrigerate and chill about 30 minutes. Serve cold. Note: this is a quick chill tip! Approximately 5-7 minutes. Per serving (excluding unknown items): 1745 Calories; 99g Fat (50% calories from fat); 10g Protein; 216g Carbohydrate; 357mg Cholesterol; 219 mg Sodium Yields 1 servings
Cinnamon Crunch Shortcakes
Ingredients & Directions Biscuit Dough, (previous Recipe) patted into a Rectangle 2 c Raspberries 1 1/2 c Blackberries 2 c Blueberries 2/3 c Plus 1/2 cup sugar 1 Stick butter 2 ts Cinnamon Preheat the oven to 450 degrees. On a lightly floured surface, roll out the biscuit dough 3/4-inch thick. Using a heart shaped or any other biscuit cutter that measures 3 inches at its widest point, cut out 5 shortcakes as close together as possible. Press the cutter straight down; don’t twist it. If the cutter sticks to the dough, dip it in flour between cuts. Gather the scraps together and press or roll out as before. Cut out 2 more shortcakes. Press the remaining scraps into a ball, flatten and cut out the last shortcake. (Alternatively, on a lightly floured surface, pat the dough into an 8-inch round. Halve the round, then cut each half into 3 wedges for a total of 6 triangular shortcakes.) Place the shortcakes on an ungreased baking sheet, cover with plastic wrap and refrigerate. In a medium bowl, gently toss the raspberries and blackberries to combine. In a medium nonreactive saucepan, gently toss the blueberries with 2/3 cup of the sugar and 2 teaspoons of water. Cover and cook over moderate heat, stirring once or twice and brushing down the sides of the pan, just until the blueberries start to pop and release their juices, about 3 minutes. If the sugar hasn’t dissolved, stir in a few more drops of water. Remove the pan from the heat and add the raspberries and blackberries. Do not stir. Transfer the berries to the bowl. Bake the shortcakes in the middle of the oven for about 15 minutes, or until golden brown. Meanwhile, melt the butter in a small saucepan. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon. Immediately after removing the shortcakes from the oven, dip them in the butter and cinnamon sugar as follows. Holding a shortcake right side up, dip the bottom in the melted butter. Place the shortcake, buttered side down, in the cinnamon sugar and shake the bowl so that the sugar adheres to and completely covers the bottom. Then turn the shortcake over and dip the top in the butter and cinnamon sugar in the same manner. Place the shortcake right side up on a plate. Continue with the remaining shortcakes. (If the level of the butter is too low for dipping the last shortcake, use a pastry brush to generously brush the butter on the top and bottom of the biscuit.) Using your fingers, gently split open the shortcakes. Spoon about 1/2 cup of the berries over the bottom of each shortcake. Cover with the shortcake tops and spoon a dollop of whipped cream alongside. Serve at once. Yield: 8 servings COOKING LIVE SHOW #CL8947 All recipes courtesy of Peggy Cullen Yields 4 servings
Honey Cookies
Ingredients & Directions 1 c Margarine 1/2 c Sugar 4 tb Honey 2 1/2 c Flour A while back someone asked me for the taiglach recipe I described. I apologize for my tardiness in posting but I will make up for it by giving you two not one recipe. Both of these recipes come from when my son was in the Beth El Nursery School-he’s now almost 21 but we still make them every year. They can in large measure be done by anyone; they don’t get ruined with a lot of handling by little hands. Cream margarine, sugar and honey. Add flour, mix well. Chill in refrigerator 2 hours at least. Roll out. Cut with cookie cutter. Sprinkle with additional sugar. Bake on ungreased cookie sheet at 300 for 25 minutes. Makes 4 dozen Yields 48 Servings
