Peach And Sour Cream Tart
Ingredients & Directions -SWEET PASTRY DOUGH- 1 c Flour 1/4 c Sugar 1 pn Salt 1/4 ts Baking powder 4 tb Unsalted butter 1 lg Egg POACHED PEACHES 3 lb Ripe peaches 1/2 c Sugar -SOUR CREAM FILLING- 1/2 c Sour cream 1/3 c Sugar 3 lg Eggs 1 pn Nutmeg 1/2 c Blanched, sliced almonds Confectioners’ sugar – for finishing FOR THE DOUGH: COMBINE DRY INGREDIENTS in bowl of food processor and pulse several times to mix. Cut butter into 8 pieces and distribute evenly over dry ingredients in work bowl. Pulse until very finely powdered. Add egg and continue to pulse until dough forms a ball that revolves on blade. Remove dough, press into a disk, wrap and chill. TO POACH THE PEACHES: CUT A CROSS IN THE BLOSSOM end of each peach and immerse in boiling water about 30 seconds. Remove peaches to a bowl of ice water and slip off skins after they cool. Cut each peach into eight wedges, cutting them away from the pit as they are removed. Arrange slices in a wide, shallow non-reactive pan in one layer and sprinkle with sugar. Cover and place over low heat and bring to a simmer. Remove from heat. Cool. Drain peaches gently by lifting them from the juices with a slotted spoon to a plate or other non-reactive surface. Reserve the juices for another use. SOUR CREAM FILLING: PREHEAT THE OVEN TO 350F and set a rack in the lower third. Roll the pastry dough on a floured surface and line a 10-inch tart pan with it. Arrange the peach wedges on their sides in a concentric pattern. Whisk the filling ingredients together, strain and skim foam from top. Pour filling over peaches and sprinkle evenly with the sliced almonds. Bake the tart about 40 minutes, until the crust is baked through and the filling has set. Cool on a rack. Unmold, and serve at room temperature. Dust with the confectioners’ sugar immediately before serving. Store leftovers refrigerated. NICK MALGIERI – PRODIGY GUEST CHEFS COOKBOOK From Yields 6 Servings
California Tamale Pie
Ingredients & Directions 1 lb Lean ground beef; browned 3/4 c Yellow corn meal 1 1/2 c Milk 1 Egg; beaten 1 pk Chili seasoning mix 1 ts Seasoned salt 1 lb Can tomatoes; cut up 1 lb Whole kernel corn; drained 2 1/4 oz Sliced ripe olives; drained 1 c Cheddar; grated Stir together corn meal, milk and egg. Add rest of ingredients, except cheese. Pour into crockpot, cover, cook on high 3 to 4 hours. Sprinkle cheese over top, cover and cook another 5 minutes. Yields 6 Servings
Cakey Gingerbread Squares
Ingredients & Directions 1 x -Dottie Cross TMPJ72B 1 ts Ground cinnamon 8 tb Unsalted butter; at room 1/2 ts Ground allspice 1 x -temperature 1/2 ts Ground nutmeg 1/2 c Sugar 1/2 ts Salt 2 ea Large eggs 1/4 ts Ground cloves 1 x Grated zest of 1 orange 1 c Unsulfured molasses 2 1/2 c Sifted all-purpose flour 1 c Boiling water 2 ts Baking soda 1 x Confectioners’ sugar; 2 ts Ground ginger 1 x -for dusting Preheat the oven to 350 degrees. Butter and flour a 9-inch square baking pan. Using a hand-held electric mixer set at high speed, beat the butter until creamy, about 1 minute. Add the sugar and beat until light in color and texture, about 2 additional minutes. Beat in the eggs and orange zest. Sift the flour, baking soda, ginger, cinnamon, allspice, nutmeg, salt, and cloves onto a piece of waxed paper. In a 2-cup glass measuring cup, combine the molasses and boiling water. Alternately in thirds, beat in the flour and molasses mixtures. Transfer the batter to the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, and the cake is shrinking from the sides of the pan, 40 to 50 minutes. Let stand on a wire cake rack for 5 minutes. Place the confectioners’ sugar in a sieve and dust over the top of the cake. Serve the cake warm or completely cooled. Makes 12 to 16 servings. Yields 12 servings
Arizona Pecan Chocolate Rum Pie
Ingredients & Directions 1/4 ts Salt 1 1/4 c Flour 1/2 c Lard; chilled 3 Eggs; lightly beaten 3 tb Water 1/4 ts Vinegar 1 1/2 oz Unsweetened chocolate 3 tb Butter 3/4 c Dark corn syrup 1/2 c Brown sugar 3/4 ts Vanilla extract 1 tb Rum 1 1/4 c Chopped pecans Mix the salt into the flour and cut in the lard. Measure out 1 tablespoon of the beaten eggs into a small bowl and reserve the remaining eggs. Add the water and vinegar to the bowl and stir. Slowly add the liquid to the flour and lard, just until the mixture holds together to form a dough. Lightly flour a work surface and rolling pin and roll the dough into an 11-inch circle. Fit it into a 9-inch pie pan and refrigerate it if you plan to finish the pie after several hours, or freeze it if you are completing the recipe at this point. This will prevent shrinkage. Melt the chocolate and butter together in a heavy saucepan. Set aside and allow to cool. Stir the corn syrup and sugar into the reserved eggs. Add the chocolate and butter, vanilla, rum and the pecans. Mix well and pour into the pie shell. Bake in the preheated oven for 1 hour, or until set. The filling will rise and then fall. Remove from the oven and cool on a rack. Serve slightly warm or at room temperature. From Yields 1 Pie
Anise Cookies #2
Ingredients & Directions 2 c Flour 2 ts Ground anise seed (or 1 ts -anise extract) 1/2 ts Baking powder 1/8 ts Salt 1 lg Lemon 2/3 c Sugar 1/2 c Vegetable shortening5 3/16 tb Unsalted butter 1 Egg yolk 1 ts Vanilla extract 1 tb Sugar (for decoration) 1 ts Ground cinnamon (for decor.) Thoroughly stir together flour, anise, baking powder, and slat and set aside. Using a small sharp knife peel a thin layer of zest (without white membrane) from the entire lemon. Combine lemon zest and sugar in a food processor fitted with a steel blade. Process until zest is very finely minced. Add shortening and butter to the processor and process for one minute. Add egg yolk and vanilla and process 20 seconds longer. Add dry ingredients and continue processing just until they are blended. Divide dough in half and place each portion between large sheets of waxed paper and roll out to 1/8 inch thick. Check the underside of the dough to check for any creases. Slide dough onto a large tray or baking sheet and refrigerate for 15 minutes, or until the dough is chilled and slightly firm. Preheat oven to 375 degrees F. Lightly grease several baking sheets. Work one half of the dough at at time. Turn the dough over and peel the sheet of wax paper off of the dough and replace the paper loosely. Then turn the dough right side up. Peel off and discard the top sheet of paper. Using assorted 2 1/4 to 3″ cookie cutters cut out cookies. Place in the oven and bake for 8-10 minutes or until just brown ant the edges. Remove from the oven and let stand for 3 minutes. Transfer to wire racks and let stand until cooled completely. Sprinkle cookies with the decoration mixture. Yields 3 Dozen
One Pan Mocho Cake
Ingredients & Directions 1 1/4 c Flour 1 c Packed brown sugar 1/4 c Corn starch 1/2 ts Baking soda 3 tb Cocoa 1 ts Instant coffee 1/2 ts Salt 1/3 c Oil 1 tb White vinegar 1/2 ts Vanilla 1 c Water MOCHO FROSTING 3 tb Butter; softened 1 1/2 c Confectioners sugar 2 tb Cocoa 1/2 ts Instant coffee 1/2 ts Vanilla 1 tb Milk Here are two great TNT one-pan cake recipes (with frostings) from years ago, origin unknown, although I think it may have been McCalls or Family Circle Magazine in the early 1980’s. In 8 or 9 inch pan mix together flour,sugar, baking soda, corn starch, cocoa, coffee and salt with fork. Add oil, vinegar, vanilla and water. Mix well. Bake at 350? for 40 minutes. Cool and frost. (For plain chocolate cake, omit the instant coffee.) Mocho Frosting: With wooden spoon mix together butter, sugar, cocoa and coffee. Add vanilla and milk. Beat until smooth. Spread over mocho cake. (For plain chocolate, omit coffee.) NOTE: Both of these are also good topped with whipped cream or sprinkled with powdered sugar. Yields 1 Servings
Tangy Cranberry Bread For Bread Machine
Ingredients & Directions -REGULAR LOAF- 3/4 c Cranberry juice 2 c White bread flour 1 tb Dry milk 1 ts Salt 1 tb Butter 1/4 c Cranberries, dried 2 tb Orange marmalade 1 ts Fast rise yeast **OR** 2 ts Active dry yeast LARGE LOAF 1 1/4 c Cranberry juice 3 c White bread flour 2 tb Dry milk 1 1/2 ts Salt 2 tb Butter 1/3 c Cranberries, dried 3 tb Orange marmalade 2 ts Fast rise yeast **OR** 3 ts Active dry yeast Dried cranberries are sometimes called “ruby raisins.” SUCCESS HINTS: Place dried cranberries away from water if baking on delayed time cycle. This recipe can be baked with regular or delayed time baking cycles CALORIES: 182 : PROTEIN: 10% CHOLESTEROL: 5.3mg CARBOHYDRATES: 78% SODIUM: 289mg FAT: 12% ~- from ELECTRIC BREAD, Innovative Cooking Enterprises, Inc. PO Box 240888, Anchorage, Alaska 99524-0888 Yields 8 Servings
