Crawfish Pie
Ingredients & Directions 4 tb Butter -; (1/2 stick) 1 c Chopped onions 1/2 c Chopped bell peppers 1/2 c Chopped celery 1 1/2 ts Salt 1/2 ts Cayenne pepper 1/4 ts Freshly-ground black pepper 1/2 c Chopped; seeded, peeled -tomatoes (or 1/2 cup chopped canned -tomatoes) 1 lb Crawfish tails 2 tb Chopped parsley 2 tb Flour 1 c Water 1/2 Recipe Basic Savory Pie -Crust; see * Note * Note: See the ?Basic Savory Pie Crust? recipe which is included in this collection. Preheat the oven to 400 degrees. Melt the butter in a large skillet over medium-high heat. Add the onions, bell peppers, celery, salt, cayenne, and black pepper. Saute for about 8 minutes, or until golden and wilted. Add the tomatoes and cook for about 6 minutes, stirring occasionally. Add the crawfish tails and parsley. Cook, stirring occasionally, 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. Let cool for at least 30 minutes. Place the Basic Savory Pie Crust in the bottom of a 9-inch pie pan and crimp the edges. Pour the crawfish mixture into the pie crust. Place the pie on a baking sheet and bake for about 45 minutes, or until the edges of the pie crust are golden. Cool for several minutes. Cut into wedges to serve. This recipe yields one 9-inch pie; 6 servings. Yields 6 servings
Cinnamon Buckwheat Bread`
Ingredients & Directions 2 1/2 ts Active Dry Yeast 1/2 c Warm Water (100 – 110 F) 5 1/2 c (Approx) Unbleached Flour, -Preferably Bread Flour 1/2 c Buckwheat Flour 1/2 c Sugar 2 ts Ground Cinnamon 2 ts Salt 2 c Water 1/2 c Nonfat Dry Milk 1/4 c Vegetable Oil 1. In a small bowl, sprinkle the yeast over the 1/2 cup of warm water and let stand until creamy, about 10 mins; stir to dissolve. 2. In a large bowl, combine 2 cups of the flour, the buckwheat flour, sugar, cinnamon and the salt. Make a well in the center and add the 2 cups of water, the yeast mixture, dry milk, and oil. Stir to make a thick batter. Gradually beat in enough of the remaining flour to make a dough that is too stiff to stir. 3. On a lightly floured surface, knead the dough, adding more flour to make a supple dough that isn’t sticky. Continue kneading until smooth and elastic, 10 to 15 mins. Form into a ball and place in a lightly buttered large bowl. Turn once to coat the top of the dough with butter. Cover the bowl with plastic wrap and let rise in a warm place until doubled in volume, about 1 1/2 hrs. 4. Lightly butter 2 (9 by 5-inch) loaf pans. Punch down the dough and divide in half. Form each portion into a loaf and place, seam side down, into the loaf pans. Cover with plastic wrap and let rise until almost doubled, about 45 mins. 5. Preheat the oven to 375 F. Bake until the tops are golden brown and the bottoms sound hollow when tapped with a knuckle (remove a loaf from a pan to test, using pot holders for protection), about 30 mins. Let cool in the pans for 10 mins. Unmold onto a wire rack and cool completely. Makes 2 (9 by 5-inch) loaves from Clyde Nelson of The Home Ranch of Clark, CO. Yields 2 servings
Chocolate Mousse Cake
Ingredients & Directions 1/2 lb Unsalted butter (2 TB melted) 8 oz Semisweet chocolate, broken Into 1/2-ounce pieces 8 lg Egg yolks 3/4 c Granulated sugar 4 lg Egg whites Lightly coat the insides of three 3 x 9 x 1 1/2-inch cake pans with melted butter. Line each pan with parchment paper, then lightly coat the parchment paper with more melted butter. Set aside. Preheat the oven to 325 degrees Fahrenheit. Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 10 to 12 minutes. remove from the heat, stir until smooth, and hold at room temperature. Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on high until slightly thickened and lemon-colored, about 4 minutes. Scrape down the sides of the bowl and beat on high for an additional 2 minutes. While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl until stiff, but not dry, about 3 to 4 minutes. Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites. Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove the cakes from the oven and allow to cool in the pans for 15 minutes. (During baking, the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven.) Invert the cakes onto cake circles, remove the parchment paper, and refrigerate for 30 minutes. BAKERS’ DOZEN MARCEL DESAULNIERS SHOW #BD1A22 Yields 4 servings
Fudge Truffle Cheesecake Pt 2
Ingredients & Directions See part 1 from the side of the springform pan. Remove the side of the pan. Slide two metal cake spatulas under the cheesecake and transfer it to a serving platter. 2.Using a metal cake spatula, spread the reserved room-temperature chocolate ganache evenly over the top and sides of the cheesecake. Place the chocolate truffles around the outside edge of the top of the cheesecake, spacing them evenly. 3.Melt the white chocolate according to the instructions in the Chocolate Melting Tips. Using a fork, drizzle/shake the warm white chocolate in a decorative zigzag pattern over the top of the cheesecake. Refrigerate the cheesecake for at least 6 hours, or overnight, before serving. (The cheesecake can be prepared ahead and refrigerated for up to 5 days.) 4.Remove the cheesecake from the refrigerator 30 minutes before serving. With a sharp, thin-bladed knife, cut the cheesecake into 12 truffle-topped slices, dipping the blade in hot water and wiping it dry after each slice Yields 12 Servings
Jeweled Cookies
Ingredients & Directions 1 lb Butter; (no substitutes), ; softened 2 1/2 c Sugar 3 Eggs 5 c All-purpose flour 1 ts Baking soda 1 1/2 c Raisins 1 c Walnuts; coarsely chopped 1/2 c Each: red and green candied -cherries 1/2 c Candied pineapple; chopped In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Combine flour and baking soda; add to creamed mixture. Stir in raisins, nuts, cherries and pineapple; mix well. Shape into 2″ rolls; wrap in waxed paper or foil. Freeze at least 2 hours. Cut into 1/4″ slices; place on greased baking sheets. Bake at 350 degrees for 8-10 minutes or until lightly browned. Cool on wire racks. Yield: 12-14 dozen. Yields 1 servings
Chocolate Walnut Butter Bread
Ingredients & Directions 1/2 c Warm water 4 ea Eggs, room temp. 1 ea Pk Yeast 12 tb Bs Butter, softened 3 1/2 ea Cup Flour 1 c Walnuts, chopped(lg. pieces) 1 tb Bs Sugar 6 oz Chocolate, semisweet * 1 1/4 ea Tsp Salt Orig- Yield: 32 * Use 6-one ounce squares, broken or chopped in large pieces. Put the water in a large mixing bowl and sprinkle in the yeast. Stir and allow to stand for 5 minutes to dissolve. Add the flour, sugar, salt, and eggs to the yeast mixture and beat vigorously until well blended. Beat in the butter in Tablespoon sized pieces until it is all incorporated and the batter is smooth. Cover the bowl with plastic wrap and let the batter rise to double its bulk. Stir the batter down and add the walnuts and chocolate pieces. Spoon the batter into two greased 8 1/2×4 1/2×3-inch loaf pans (the pans should be half full so the loaves will have nicely rounded tops when they finish baking) Bake in a preheated 350 oven for about 45 minutes. Remove from the oven and allow to rest for 5 minutes, then turn loaves out onto racks. Makes 2 loaves; about 16 slices each. Yields 4 servings
Savoury Salmon Bread Cases
Ingredients & Directions 1 1/2 tb Butter 3 tb Flour 1/2 ts Salt 1/4 ts Pepper 3/4 c Milk 1/4 c Salmon liquid 1/4 c Chopped gherkins 1 c Flaked salmon 2 tb Mayonnaise 1 tb Lemon juice 1 Loaf sliced bread, crusts -removed Melted butter 1. melt butter, add flour and seasoning. cook 2 minutes. 2. remove from heat, gradually add combined milk and salmon liquid. 3. return to heat and stir constantly till mixture boils and thickens. 4. add remaining ingredients and mix through. place hot filling into heated bread cases and serve. Bread Cases:- 1. brush both sides of bread with melted butter. 2. press diagonal corners into deep base patty tins. bake at 200 degrees c for approximately 10-15 minutes till crisp and golden. Yields 6 Servings
