Orange Tart With Orange Glaze And Candied Oranges
Ingredients & Directions 1 Blind-baked 10-inch tart Shell Zest of 2 Seville oranges Juice of 2 Seville oranges 1/2 c Sugar 3 Egg yolks, beaten 3 c Heavy cream 12 Candied orange slices For the sauce: 2 c Fresh Seville orange juice Zest of one Seville orange 1/4 c Sugar 2 tb Cornstarch plus 1 tablespoon Water to form a slurry Whipped cream in a pastry Bag with star tip (flavor The cream with an Orange simple syrup) Fresh mint sprigs Powdered sugar in shaker Preheat the oven 350 degrees. In a mixing bowl, whisk the orange zest, orange juice, and sugar together, to dissolve the sugar. Whisk in the beaten egg yolks and cream. Pour the custard into the prepared shell. Bake for 45 minutes to 1 hour, or until the custard is set, in a water bath. Remove from the oven and chill. For the sauce, in a sauce pan, bring 2 cups orange juice, zest of one orange, and sugar up to a boil. Whisk the cornstarch slurry into the liquid. Reduce the heat and cook for 2 to 3 minutes, or until the sauce has thicken. If the sauce is too thick, add a little water. Yield: 10 to 12 servings Place a slice of the tart in the center of the plate. Drizzle the sauce over the tart. Garnish with the whipped cream, candied orange slices, and mint. ESSENCE OF EMERIL SHOW#EE2375 Yields 4 servings
Chocolate Velvet Pound Cake With Chocolate Glaze
Ingredients & Directions 1 1/4 c Sugar 1 c All purpose flour 1/4 c Plus 2 tablespoons Unsweetened Dutch Process (alkalized) cocoa 1/4 ts Baking powder 1/4 ts Baking soda 1/4 ts Salt 4 tb Unsalted butter, softened to Room temperature 1 lg Egg 2 lg Egg whites 2 ts Instant espresso powder Freeze dried coffee crystals (optional) 1/2 c Lowfat plain yogurt 1 ts Vanilla Powdered sugar for dusting, Optional GLAZE: 1/3 c Light brown sugar 1/4 c Unsweetened Dutch process Cocoa powder 1/3 c Lowfat milk 1/4 ts Vanilla 6 c Fluted tube pan sprayed with Vegetable oil spray Preheat oven to 350 degrees. Position rack in lower third of the oven. On low speed with an electric mixer, mix the sugar, flour, cocoa, baking powder, baking soda, and salt until thoroughly combined. Add the softened butter, whole egg, and egg whites. Set a timer for 2 minutes as you begin beating on medium speed. As soon as the dry ingredients are moistened, increase the speed to high and continue mixing until the 2 minutes are up. Stir the optional espresso powder into the yogurt, if you are using it. Add the yogurt and vanilla to the batter. Beat at high speed for exactly 2 more minutes. Scrape the batter into the pan. Bake 3035 minutes or just until a thin wooden skewer inserted in the center of the cake comes out clean. Do not over bake. Cool in the pan on a wire rack for ten minutes before unmolding on the rack to cool completely. Serve sprinkled with powdered sugar. Make the Glaze: In a small heavy bottomed saucepan, combine the brown sugar with the cocoa. Use a wooden spoon to stir in just enough milk to form a smooth paste. Stir in the remaining milk. Cook over medium heat until mixture simmers, and finally begins to boil, stirring constantly and scraping the sides and bottom edges of the saucepan religiously. Boil gently for 1 1/2 minutes, stirring constantly to prevent burning. Off heat, stir in vanilla. Cool to room temperature. Spoon glaze over cake. Yield: 12 servings. NUTRITIONAL INFORMATION PER SERVING: 209 calories; 5.4 grams of fat (23 percent calories from fat); 3.78 g protein; 37.2 g carbohydrates; 28.8 mg cholesterol. BAKERS’ DOZEN ALICE MEDRICH SHOW #BD1A47 Yields 4 servings
Betsy Williams's Faerie Cakes
Ingredients & Directions 3 lg Eggs; at room temperature 5 tb Milk 1 c Flour 1/4 ts Salt 1 c Sugar 1 ts Vanilla 1 ts Baking powder FROSTING 1 Stick butter; softened 1/2 To 3/4 c. powdered sugar 3/4 ts Strawberry extract Drops of milk or cream Food coloring -OPTIONAL GARNISH- Small edible flowers — apple blossoms or violets Preheat oven to 375 F. Beat eggs until thick and fluffy. Gradually add sugar, beating well after each addition. Beat in milk and vanilla. Mix together flour, baking powder and salt. Add to egg mixture and beat until smooth. Spread in a greased and floured 12.5 x 10.5″ jellyroll pan. Bake for 12 to 15 minutes. When cool, cut into tiny squares or circles, decorate with frosting and garnish with flowers, if desired. To make the frosting, mix butter and sugar together and add extract and milk or cream to make a smooth spread. Divide among four small bowls; add a drop of food coloring (blue, red, green and yellow) to each bowl. Mix well, and pipe a rosette of frosting onto each tiny cake. From “Where the Wild Thyme Grows” article in “The Herb Companion.” April/May 1993, Vol. 5, No. 4. Pg. 57. Yields 1 Batch
Honey Bear Cookies
Ingredients & Directions M PHELPS 1 tb Vegetable oil 2 tb Butter (margarine) 1/2 c Brown sugar 1/4 c Honey 1 Egg (or equivalent egg; -substitute) 1 tb ; water 1/2 c Flour 1/2 ts Salt 1/4 ts Baking soda 1/2 ts Cinnamon 1 1/2 c Rolled oats OPTIONAL: chocolate chips Apples; chopped Raisins Blend vegetable oil, butter (margarine), brown sugar, honey, egg and water. Mix in flour, salt, baking soda and cinnamon. Add oats and any of the optional ingredients. Drop in heaping teaspoons onto greased cookie sheets. Bake 12 to 15 minutes at 350 degrees. Serves 10 hungry kids. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com Yields 10 Servings
Corn And Corn Bread`
Ingredients & Directions 1 c Yellow Cornmeal 1 c All-Purpose Flour 1 tb Baking Powder 1 tb Sugar 1/2 ts Salt 1 cn Cream-Style Corn, (8 1/2 Oz) 1 c Milk 1/4 c Vegetable Oil 2 lg Eggs — beaten 1. Preheat the oven to 350 F. Butter a 10-inch round baking pan. 2. In a medium bowl, combine the cornmeal, flour, baking powder, sugar, and salt. Make a well in the center and pour in the cream-style corn, milk, oil, and eggs. Stir just until combined; do not overmix. Transfer to the baking pan. 3. Bake until a toothpick inserted in the center comes out clean, 25 to 30 mins. Serve warm or at room temperature, cut into wedges. Makes 6 to 8 servings from Horace Hatfield of Rainy Valley Ranch of Baird, TX. Yields 6 servings
Crisp Corn Bread Waffles
Ingredients & Directions 8 To 10 strips of bacon 1/2 ts Baking soda -Bacon fat, + vegetable oil 1/2 ts Salt -To make 1/2 cup 2 tb Sugar 2 c Yellow cornmeal 1 1/2 c Skim milk 1 c Flour 2 Eggs 1 ts Baking powder Fry bacon crisp. Drain, reserve drippings and add oil to make 1/2 cup. Crumble bacon and reserve (you should have 1/2 cup crumbled bacon). Combine cornmeal, flour, baking powder, soda, salt, and sugar in medium-sized bowl. In a separate bowl, combine , milk and vinegar. Let stand 10 minutes. Beat eggs in large mixer bowl. Add bacon fat and milk mixture to eggs. Add cornmeal mixture and reserved bacon. Mix thoroughly. Bake in waffle iron according to manufacturer’s directions, until brown and crisp. Serve hot. Waffles may be frozen for later use. To serve, thaw in microwave on defrost cycle or in toaster oven. Yields 1 servings
Peach Leaf Starter
Ingredients & Directions 1 qt Fresh peach leaves, unpacked 3 c Water 3 Baked potatoes, medium size 1/2 c Yellow corn meal 3 tb Sugar 2 ts Salt Bring water to rolling boil and steep peach leaves in it for 15 minutes. Drain liquid and add enough water to make 3 full cups again. This will have a rather unappetizing green color but don’t worry! It will disappear during the fermentation process. Peel hot baked potatoes and put through food mill or sieve. Scald 1/2 cup corn meal in 1 cup of the liquid until it reaches boiling point and thickens. Stir constantly so that it will not become lumpy. Now combine all ingredients in large mixing bowl (do not use metal or plastic). Cover with cheesecloth and set in a warm place (80-85) until well fermented. In warm humid weather this will take about 24 hours. In cool dry weather a few more hours may be required for mixture to become active. Stir every few hours. When it is ready, pour into a large glass jar. Store in refrigerator at about 38 degrees. If necessary stir down a time or two until it stops foaming. It is ready for use when about 1/2 inch of clear liquid has risen to the top. This will take about 2 days. Stir well before using. When this starter has been used down to about 1 cupful, add 3 cups water, 3 medium sized baked potatoes, 1/2 cup corn meal scalded in 1 cup of the water, 3 Tbsp. sugar and 2 tsp. salt prepared as for the first time (peach leaves are not needed). Set in warm place until it becomes very active in about 6 to 8 hours. Store in refrigerator and it will be ready for use the next day. A properly renewed starter improves with age and, once one becomes accustomed to taking care of it, it all becomes automatic. When, for some reason, it cannot be used about twice a week, stir it thoroughly every few days and add 1 tsp. sugar. Scald jar and lid before filling each time. Yields 6 Servings
