Kouloures (easter Bread)
Ingredients & Directions 1 pk Dry yeast 1/2 c Warm water 1/2 c Boiling water 1 ts Cinnamon; ground 3/4 c Sugar 3 Eggs 1/4 c Butter; melted 1/2 c Warm milk 1 ts Baking powder 1/2 ts Salt 5 c Flour (all-purpose) 1 Egg yolk; beaten Sesame seeds 5 Eggs; hard-cooked; unshelled -and dyed red Soften yeast in warm water and set aside. Combine boiling water and cinnamon; set aside. Combine sugar and eggs; beat well. Add melted butter to egg mixture and beat again. Skim off 1/4 cup clear cinnamon water and add along with yeast and milk to egg mixture, blending well. Combine dry ingredients and add to batter; knead dough until smooth and elastic, about 10 minutes. Shape dough to fit into 2 greased 8 inch round pans; crisscross 2 strips of dough over each loaf. Cover and let rise in a warm place until doubled in bulk. Brush loaves with beaten egg yolk and sprinkle with sesame seeds. Bake at 350 degrees for 25 minutes or until brown. Push dyed eggs into bread immediately when loaves are removed from oven. SOURCE: Southern Living Magazine, sometime in the early 1970s. Yields 2 Loaves
Honey Pancake Puff
Ingredients & Directions 3 tb Butter or margarine 1 c Milk 6 Eggs 3 tb Honey 1 pk Cream cheese; softened, 3 oz 1 c Flour 1/2 ts Salt 1/2 ts Baking powder Recipe by: Sue Klapper Preparation Time: 0:25 Preheat oven to 400. Grease pan with 1 T. butter. Add remaining butter and place in oven until butter sizzles. While dish is in oven, place remaining ingredients in blender. Blend at high speed for 1 minute. Scrape down sides and blend at high speed 1 additional minute. Remove pan from oven and immediately pour in batter. Bake for 20 to 25 minutes or until puffed and dark golden brown. Remove from oven and sprinkle with fresh lemon juice if desired. Serve immediately with powdered sugar, syrup ro fresh fruit. Yields 6 Servings
Tuna Shepherd's Pie
Ingredients & Directions 2 cn Tuna; drained and flaked 1 Box frozen peas & carrots; -rinsed to separate and -drained 1 cn (small) mushroom pieces or -1/2 cup chopped fresh -mushrooms (optional) Salt & pepper to taste -(don’t need much salt at -all because the tuna is -fairly salty) Mayonnaise (low-fat works -fine, and you just need -enough to bind together.) Cooked; seasoned mashed -potatoes This was my Mom’s recipe…I still make it today, and everyone always loves it. It’s a bit different… no noodles…it’s more like a tuna shepherd’s pie. It’s simple, but the flavors blend together nicely and it really does taste wonderful. I usually serve it just with celery and carrot sticks and some crusty rolls. (make the mashed potatoes with at least a little butter or margarine along with the milk…this allows them to brown nicely–I find using 3-4 large potatoes makes enough for this…depends on how thick you like them) paprika Spray an 8′ baking dish (or 1 1/2 to 2 qt casserole) with Pam. Gently mix tuna with peas & carrots, mushrooms if using, and just enough mayo to help bind it together. Press into the baking dish. Top with cooked mashed potatoes. Using hte back of a tablespoon, press down & up quickly along the potatoes to make little waves (doing this make it look nice, and makes little peaks that brown and crisp a bit). Sprinkle with paprika, and bake at 350 about 35-40 minutes, or until tuna mixture is bubbly. Yields 1 Servings
Marbled Sweet-potato Cheesecake
Ingredients & Directions -CRUST- 1 1/2 c Gingersnap cookie crumbs 1/2 c Finely chopped pecans; -(about 2 ounces) 1/3 c Unsalted butter; melted FILLING 1 cn Sweet potatoes; well drained ; (16-ounce) 2 pk Light cream cheese; room -temperature ; (8-ounce) 3/4 c Sugar 1 ts Vanilla extract 3 lg Eggs 3/4 ts Ground cinnamon 1/4 ts Ground nutmeg For Crust: Preheat oven to 350 F. Mix crumbs, pecans and butter in medium bowl until well blended. Press mixture onto bottom and 1 1/2 inches up sides of 9-inch-diameter springform pan. Bake crust until set, about 8 minutes. Cool completely in pan on rack. Maintain oven temperature. For Filling: Puree sweet potatoes in processor. Measure 1 cup puree; reserve remainder for another use. Beat cream cheese, 1/2 cup sugar and vanilla in large bowl until blended. Add eggs 1 at a time, beating well and scraping down sides of bowl after each addition. Transfer 1 cup cream cheese filling to small bowl. Add remaining 1/4 cup sugar, sweet potato puree, cinnamon and nutmeg to filling in large bowl and mix until smooth. Pour half of sweet potato filling into crust. Drizzle with half of plain filling. Swirl knife through batters to create marbled effect. Repeat layering with remaining sweet potato filling, then remaining plain filling. Swirl batters with knife again. Bake cake until filling is set, about 45 minutes. Cool. Refrigerate overnight. (Can be made 2 days ahead. Keep refrigerated.) Using snall sharp knife, cut around cake and release pan sides. Cut into wedges and serve cold. Serves 8. Yields 1 servings
Cranberry Pie
Ingredients & Directions 1 qt Cranberries; (chopped) 1/2 c Molasses 1 1/3 c Sugar Salt to taste 1 ts Cornstarch 1 tb Butter 1 Double pie crust Mix sugar, salt and cornstarch and add to chopped cranberries and molasses. Pour into pastry-lined pan. Dot with butter and cover with top crust. Bake at 425 degrees for about 35 minutes. Yields 1 servings
Biscuits And Sausage Gravy
Ingredients & Directions 1 Recipe Buttermilk Biscuits 4 Breakfast sausage patties -(each 2 1/2; cooked (4 to -5) Inches round) 2 tb Margarine 2 tb All-purpose flour 2 c Skim milk Salt and pepper to taste; -(if salt allowed) Prepare Buttermilk Biscuits. While they bake, cook sausage patties. You may use either Turkey Breakfast Sausage – Sage, in Meats, Poultry and Seafood Section, or your favorite commercial brand, being sure not to fry but broil and drain well on paper towels. Set sausage aside. In clean skillet melt margarine; stir in flour. Cook on medium-low heat, stirring constantly, until mixture is smooth and golden brown, about 5 minutes. Whisk or stir in milk. Cook and stir about 2 minutes longer or until gravy is smooth and thickened. Crumble sausage patties into gravy. Season to taste. When gravy mixture is heated through spoon over split, warm biscuits. Serve immediately. Makes 6 servings. Yields 1 Servings
Fallen Chocolate Pecan Cake
Ingredients & Directions 1/4 c Pecans (1-ounce) 3 tb All purpose flour 3 oz Bittersweet or semisweet Chocolate, chopped fine 1/2 c Unsweetened Dutch Process Cocoa powder 1 c Sugar 1/2 c Boiling water 2 Egg yolks 1 tb Bourbon 4 Egg whites, at room Temperature Scant 1/4 teaspoon cream of Tartar 23 ts Powdered sugar 8 Inch round spring form pan,2 1/16 Inches deep Position oven rack in the bottom third of the oven and preheat to 375. Spray the bottom and sides of the pan very lightly with vegetable oil spray. In a clean dry food processor or blender, pulverize pecans and flour until the mixture resembles the texture of fine meal. Set aside. In a large mixing bowl, combine chopped chocolate, cocoa, and 3/4 cup sugar. Add boiling water and whisk until chocolate is completely melted. Whisk in egg yolks and Bourbon. Set aside. Combine egg whites with cream of tartar in a medium mixing bowl. Beat on medium speed until soft peaks form. Gradually sprinkle in remaining sugar and beat on high speed until stiff but not dry. Whisk the flour and almonds into the chocolate mixture. Fold about one quarter of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites. Scrape batter into prepared pan; level the top if necessary. Bake 3035 minutes or until toothpick or wooden skewer plunged into the center comes out with a few moist crumbs clinging to it. Cool in the pan, on a wire rack. Cake will sink like a souffle and the top crust may be broken and uneven. Cooled cake may be covered and stored at room temperature or in the refrigerator one day ahead or frozen up to two months. To unmold and serve: Detach the cake from the pan by sliding a small knife around the sides of the cake, pressing close to the sides of the pan. Release the spring and remove the pan sidesif the cake edges crack or break, do not eat or discard the pieces! Leave the cake on the bottom of the springform and transfer it to a serving dish. Gently replace any broken crust pieces. Sieve powdered sugar very lightly over the top to highlight the uneven surface and give the cake a rustic and appetizing appeal! Yield: 1012 servings NUTRITIONAL DATA PER SERVING 179 calories; 6.4 grams fat; 29 percent calories from fat; 4.2 grams protein; 30.2 grams carbohydrates; 42.4 Mg cholesterol. BAKERS’ DOZEN ALICE MEDRICH SHOW #BD1A47 Yields 4 servings
