Banana Bread Pudding
Ingredients & Directions PUDDING 6 Slices whole wheat bread- 14 oz Can sweetened condensed milk -torn into big cubes 1/4 c Flaked or shredded coconut 3 Eggs 2 tb Margerine or butter, melted 3 Ripe bananas, mashed 2 tb Vanilla extract 1 ts Ground cinnamon 1/2 ts Salt 2 c Warm water 1/2 c Chopped pecans -BUTTER RUM SAUCE- 1/4 c Butter 1/2 c Cream 3/4 c Brown sugar, firmly packed 2 tb Rum or 1 ts rum flavoring PUDDING: Preheat oven to 350 degrees. Place bread cubes in a greased 9-inch baking pan. In a large bowl, beat together eggs, banana and cinnamon. Add remaining ingredients, except chopped pecans and Butter Rum Sauce. Pour mixture evenly over bread, moistening completely. Sprinkle pecans on top. Bake 45 to 50 minutes or until knife comes out clean. Cool. Serve warm with Butter Rum Sauce. BUTTER RUM SAUCE: In a sauce, melt butter; add brown sugar and cream. Boil rapidly 8 to 10 minutes; add rum or rum flavoring. Serve warm. Makes about 1 cup Yields 8 servings
Fudge Truffle Torte
Ingredients & Directions 1 lb Unsalted margaring (not -whipped style) 1 c Sugar 1 c Plus 2 tb Strong coffee (brewed liquid -coffee) 12 oz Semi-sweet chocolate, -coarsely chpped 4 oz Unsweetened chocolate, -coarsely chopped 8 lg Eggs (source: Washington Post, march 31, 1993, food section) In a hevy saucepan over low heat or using a double boiler melt margarine, sugar and coffee together, stirring to blend. Remove from stove and add both chocolates, stirring to melt. Let cool, then whisk in eggs until thoroughle incorporated. Pour into a 10-inch springform pan lined on the bottom with parchment paper. Bake in pregeated 350-degree oven for 50-55 minutes until cake seems set. If cake rises too fast, reduce heat to 325 degrees and continue baking at the reduced tempreatrue. Refrigerate for several hours. Serve cold or at rm temparature with either strawberry puree (see fol. reicipe) or dust top with cocoa and garnigsh center with a sliced strawberry, or citrus leaves. per serving: 462 calories, 5 gm fprotein, 33 gm carbohydr’s, 38 gm gat, 11 gm saturated fat, 157 mg cholesterom, 43 mg sodium. Yields 14 -16 servin
Rye Bread
Ingredients & Directions 2 ea Yeast; Active Dry 1/2 c Molasses 1/2 c Warm Water(110-120 degrees) 2 tb B Butter 1 1/2 ea Cup Milk; Lukewarm 3 1/4 ea Cup Rye Flour; Unsifted 2 tb B Sugar 2 1/2 ea Cup Bread Flour; Unsifted 1 ts Salt Orig- Yield: 12 Dissolve yeast in warm water. In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of rye flour. Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead. Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour. Cover dough and let rise 1 1 1/2 hours or until double. Punch down dough and divide to form 2 round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours. Preheat oven to 375 degrees F. Bake for 30 to 35 minutes. Makes 2 round loaves. Yields 4 servings
Better Than Sex Cake
Ingredients & Directions 1 pk Duncan Hines chocolate butte 1 x Or deep chocolate cake mix 1 c Sour cream 4 ea Large eggs 3/4 c Pecans, toasted & chopped 1/4 c Coffee 2 pk 12-oz semisweet choc chips ( 2 ts Vanilla, divided 1 c Water 1 pk 4-oz instant chocolate puddi 1/2 c Oil This comes from the Harvard-Yale-Princeton Club in Pittsburgh: Coat nuts & half the chips with 1 Tbs cake mix and set aside. Combine cake mix, pudding mix, sour cream, eggs, oil, coffee & 1 tsp vanilla. Beat at med speed for 3 mins. Fold in chocolate chips and nuts. Turn into greased & floured tube pan and bake at 350 for 1 hr or until done. Cool for 15 mins and turn onto rack. Cool completely before glazing.(Cake freezes well without glaze) GLAZE: Combine remaining chips with 1 cp water in top of double boiler over simmering water. Stir until smooth & shiny. Remove from heat and add 1 tsp vanilla. Chill until slightly thickened, then drizzle over cake. Yields 6 Servings
Angel Food Cake (richard Cole)
Ingredients & Directions No Ingredients Found My MIL made it out to California from Missouri to pay blackmail to me for marrying her daughter almost 40 years ago. Her claim to fame is and has been for over 50 years her angel food cakes. They usually go for hundreds of dollars at their local charity auctions. Hmmm…come to think of it that would have been cheap- er than marrying her daughter… Well here is the recipe. Follow the directions exactly. This cake is art as much as science. 1 3/4 cups egg whites ++after all eggs are different sizes. 1 1/2 Teaspoon cream of tartar. This must be fresh! 1/2 Teaspoon salt 1 Cup cake flour 1 1/2 Cups powdered sugar 1 Cup granulated sugar 1 Teaspoon vanilla Sift flour and powdered sugar together four times. Using an electric mixer beat egg whites and salt together until foamy. Add cream of tarter and continue beating until soft peaks are formed. Then add granulated sugar and continue beating until very glossy. The batter should form stiff peaks when the beaters are removed. Using a wire whip fold in sifted dry ingredients in one-thirds. Do NOT preheat oven. Bake cake in 10 inch tube pan for 35 minutes at 375 degrees. (The 35 minutes includes the warm up time for the oven. Allow cake to cool 3 hours before removing from the pan ++over- night if you can wait that long. I can’t! This recipe honed to a fine art by Aileen Pfieffer Odneal, my MIL. Shared by Richard Cole who figures he didn’t get too bad a deal.. Yields 2 servings
Scallion Bread Sticks
Ingredients & Directions 1 tb Active dry yeast 2 ts Sugar 1/4 c Warm water 2 c All-purpose flour 1/4 c Olive oil 3/4 c Water 1/4 c Minced fresh scallions Cornmeal to sprinkle on the Baking sheet 1 Egg lightly beaten with 1 Tablespoon water and a Pinch of salt for the glaze Coarse salt for the tops “These crunchy bread sticks are ideal companions to a hot soup or stew. 350~F. 35 to 45 minutes Preheat the oven to 350~F. In a small bowl, combine the yeast with the sugar and the warm water. Set aside in a warm place until the yeast starts to foam, about 5 to 10 minutes. Measure the flour into a large bowl or the food processor. Stir in the yeast mixture, the oil, and the 3/4 cup water. Mix well. Add the scallions. Knead by hand for about 5 minutes on a lightly floured surface or by pulsing about 10 to 15 times in the food processor. Knead until the scallions are thoroughly kneaded in and the dough is smooth and springy to the touch. Place the dough in a large, lightly oiled bowl and turn over to coat all sides. Cover with a damp cloth and set the dough in a warm place until it has doubled in bulk, about 1-1/2 to 2 hours. Punch the dough down and turn out onto a lightly floured surface or pastry cloth. Knead a few strokes. With a knife, cut the dough into 12 to 16 equal pieces. With your hands, roll each piece into a stick approximately 12 inches long. You will have a more even-looking stick if you place the dough on a firm surface and roll your hands across the top, moving from the center outward. Place the sticks 1 inch apart on a baking sheet that has been lightly sprinkled with cornmeal. Cover the sheet with a damp towel and let the sticks rise slightly in a warm place for about 15 to 20 minutes. Brush the tops of the sticks with the egg mixture and sprinkle with coarse salt. Bake 35 to 45 minutes, until lightly browned and crisp. Cool on a rack. Yield: 12 to 16. VARIATIONS: For cheese bread sticks, knead in 1/2 cup grated Parmesan cheese with or instead of the scallions. The Scallions may be omitted from this recipe to produce equally good plain bread sticks. Yields 16 Servings
Whole Wheat Carrot-pineapple Cake T
Ingredients & Directions 1 1/2 c Whole wheat flour 3/4 c Sugar 1 ts Baking powder 1 ts Baking soda 1 ts Cinnamon (or more to taste – I like LOTS) 1/2 ts Salt (optional) 2/3 c Applesauce 2 Egg whites or Ener-G Replacements 1 c Finely shredded carrot 1/2 c Juice packed pineapple (with Juice) 1 ts Vanilla (I was out and Didn’t miss it) In a large mixing bowl, combine dry ingredients. Make a well in the center and add in remailing ingredients. Mix well (use an electic mixer if you want your cake especially light). Bake in a Pam sprayed 8 or 9 inch square pan at 350F (180 C) for 30-35 minutes or until toothpick-test done.* I didn’t use a frosting-it was very moist and yummy without. If you must, you could mix ff cream cheese, vanilla and powdered sugar and frost with that. *insert toothpick into center of cake. If it comes out clean, the cake is done. Margie – I’m still working on the cookies! Yields 1 Servings
