Honey Spice Cake With Orange Cream
Ingredients & Directions —Cake Ingredients— 1/2 c Firmly packed brown sugar 1/4 c LAND O LAKES(r) Butter; -softened 1/3 c LAND O LAKES(r) Sour Cream -(Regular; Light or No Fat) 1/3 c Orange juice 1/4 c Honey 2 Egg whites 2 c All-purpose flour 1 ts Baking soda 1 ts Cinnamon 1/2 ts Ground ginger 1/4 ts Salt —Orange Cream -Ingredients— 2/3 c LAND O LAKES(r) Sour Cream -(Regular; Light or No Fat) 1 tb Sugar 1 ts Orange peel 1 tb Orange juice A light and creamy orange topping adds a delightful touch to a homemade spice cake. Heat oven to 325?. In large mixer bowl combine brown sugar, butter, 1/3 cup sour cream, 1/3 cup orange juice, honey and egg whites. Beat at low speed, scraping bowl often, until well mixed (1 to 2 minutes). Continue beating, gradually adding all remaining cake ingredients, until well mixed (1 to 2 minutes). Pour batter into greased 9-inch round cake pan. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean. Meanwhile, in small bowl stir together all orange cream ingredients. Serve cake warm or cool with dollop of orange cream. Yield: 10 servings Yields 1 Servings
Crawfish Pie
Ingredients & Directions 2 1/2 c Flour 1 ts Salt 2/3 c Lard 4 1/2 tb Ice water 1/2 Stick Butter 1 c Chopped yellow onion 1/4 c Chopped green bell pepper 1/4 c Chopped red bell pepper 1/2 c Chopped celery 2 tb Minced shallots 1 tb Minced garlic 1 1/2 ts Salt 1/2 ts Cayenne pepper 1/4 ts Freshly-ground black pepper 1/2 c Chopped tomatoes 1 lb Peeled crawfish tails 2 tb Chopped parsley 2 tb Flour 1 c Water 2 tb Chopped chives 1 tb Brunoise red peppers 1/4 c Grated Parmegiana-Reggiano -cheese Preheat the oven to 400 degrees. For the pie crust: In a mixing bowl, combine the flour and salt. Using your hands work in the lard until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time. Work the dough until you have a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Remove from the refrigerator and place on a lightly floured surface. Cut the dough in half and roll each ball into a circle about 14 inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing the dough, and unfold into a 9-inch pie pan. Reserve the other circle for the top of the pie. For the filling: In a large saute pan, heat the butter. When the butter is melted, add the onions, peppers, celery, shallots, garlic, salt, cayenne, and black pepper. Saute for 8 minutes, or until the vegetables are golden and wilted. Add the tomatoes and cook for 6 minutes. Add the crawfish tails and parsley. Stirring occasionally, cook for about 4 minutes. Dissolve the flour in the water and add to the pan. Stir for about 2 minutes, or until the mixture thickens. Remove from the heat. Cool for at least 30 minutes. Pour the filling into the pie crust. Top the filling with the remaining crust and crimp the edges. Place the pie in the center of a cookie sheet and brush with an egg wash. Bake for 45 minutes or until the edges of the pie crust are golden. Cool for 10 minutes before slicing. Place a slice of the pie in the center of a plate. Garnish with chives, red peppers, and cheese. This recipe yields 6 servings. Yields 6 servings
Mrs Fields' Chocolate Chip Raisin Cookies
Ingredients & Directions 2 c Flour 1/2 ts Baking powder 1/3 c Light brown sugar, packed 1 c Sugar 1 c Butter, softened 2 lg Eggs 2 ts Vanilla 2 c Raisins 2 c Semisweet chocolate chips Preheat oven to 300*F. In a medium bowl combine flour and baking powder. Mix well with wire whisk and set aside. Blend sugars in a large bowl using an electric mixer at medium speed. Add butter and mix until grainy, scraping down the sides of the bowl. Add eggs and vanilla and mix at medium speed until smooth. Add the flour mixture, raisins and chocolate chips. Blend at low speed until just combined. Drop by rounded tablespoons onto ungreased baking sheets, 1 1/2 inches apart. Bake 22-24 minutes. Transfer cookies immediately to a cool, flat surface. Yields 54 Servings
Cheese Torte And Fresh Fruit
Ingredients & Directions 4 oz Camembert cheese, cut into -small cubes 1 c Shredded Swiss cheese 4 oz Blue cheese, crumbled 3 pk (8-oz.) cream cheese, -softened 2 tb Milk 2 tb Dairy sour cream 1 1/4 c Chopped pecans Chopped fresh parsley 6 Granny Smith apples, sliced -and cored (up to 8) Let Camembert, Swiss and blue cheese stand at room temperature one hour. In mixer bowl, combine Camembert, Swiss and blue cheese with 2 packages of cream cheese; set aside. Line a 9-in. pie plate with foil. Stir milk and sour cream into remaining cream cheese and spread in pie plate on top of foil. Sprinkle pecans atop cheese layer. Press nuts in. Spoon Camembert, swiss and blue cheese mixture atop nuts and cream cheese layer, spreading to plate edges. Place plastic wrap over cheese and cover tightly. Refrigerate 2-3 days before serving. Flavor is better if kept up to a week. To serve, remove wrap, turn onto a plate, peel off foil, sprinkle with parsley. Serve with apple slices. Serves 12-16. Yields 1 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
Quick Peanut Butter Pound Cake
Ingredients & Directions 1 pk Yellow cake mix 3 Eggs 2/3 c Milk 1 1/2 c Creamy peanut butter 1 sm Instant vanilla pudding Combine all ingredients in a large mixing bowl. Blend well. Beat on medium speed for 5 minutes. Pour mixture into a greased and floured 13×9″ pan. Bake at 350~ for 1 hour. Cool in pan 10 minurtes. Remove from pan and cool completely. Yields 24 Servings
Blackberry Gingerbread Waffles
Ingredients & Directions 2 c Flour 1 1/2 ts Powdered ginger 3 ts Baking powder 3 ea Eggs 4 tb Butter, melted 4 tb Molasses 1 c Buttermilk 1/2 c Blackberries Preheat waffle iron. In a large bowl, mix flour, baking powder, ginger. In a separate bowl, beat eggs, butter, buttermilk, and molasses. Yields 1 servings
