Raspberry Upside-down Cake
Ingredients & Directions 1/2 Stick margarine or butter 1/4 c Sugar 1 1/2 c Raspberries 2 tb Sliced almonds 1 1/2 c Bisquick original baking mix 1/2 c Sugar 1/2 c Milk or water 2 tb Vegetable oil 1/2 ts Vanilla 1/2 ts Almond extract 1 Egg Sweetened whipped cream or -ice cream; if desired HEAT oven to 350 degrees. Heat margarine in round pan, 9×1-1/2 inches, or square pan, 8x8x2 inches, in oven until melted. Sprinkle 1/4 cup sugar evenly over melted margarine. Arrange raspberries with open ends up over sugar mixture; sprinkle with almonds. BEAT remaining ingredients except whipped cream in medium bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over raspberries. BAKE 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately invert pan onto heatproof serving plate; leave pan over cake a few minutes. Remove pan. Let cake stand at least 10 minutes before serving. Serve warm with whipped cream. 9 servings. Pear Upside-down Cake: Substitute packed brown sugar for the sugar and 1 large pear, thinly sliced, for the raspberries. Substitute chopped pecans for the almonds. Increase vanilla to 1 teaspoon; omit almond extract. Add 1/2 teaspoon ground mace or cinnamon with the vanilla. From Betty Crocker: Bisquick Classics and New Favorites. Downloaded from Glen’s MM Recipe Archive, Yields 9 Servings
Yuca Stuffed Shrimp Con Mojo With Torn Greens And Tartar
Ingredients & Directions 12 Very large, fresh shrimp, Peeled, deveined and Butterflied 1 c Cooked and mashed yuca (or Potato) 1 Scotch bonnet chile, stem And seeds discarded, minced 3 Cloves of peeled garlic, Minced Salt and pepper, to taste To coat the shrimp: 1 c Seasoned all purpose flour 1 Egg and 3 tablespoons water, Beaten together 2 c Seasoned panko crumbs (Japanese) Combine the mashed yuca with the bonnet, garlic, salt and pepper. Push the filling into the deep incision of the butterflied cut shrimp. Dust the shrimp first in the flour, then the egg wash and then the panko. Set aside. Heat a large skillet with peanut oil until very hot. When the oil is hot (350 degrees), lay the shrimp in it and cook until golden and cooked through on each side. Remove them to a plate with absorbent toweling and keep warm. To serve: Have a simple mesclun of lettuces and a simple vinaigrette set aside to mix at the last moment. Spoon some of the tartar salsa onto the plate in four equidistant places. Place a shrimp over the dots of salsa. Whisk the mojo and spoon some of it over each of the shrimp. Serve. Yield: 4 servings CHEF DU JOUR NORMAN VAN AKEN SHOW #DJ9362 For the shrimp and yuca: Yields 4 servings
Best: Pancakes
Ingredients & Directions BEST-EVER PANCAKES 9 c Sifted cake & pastry flour 1 c Skim milk powder 1/2 c Granulated sugar 1/4 c Baking powder 1 tb Salt 2 ts Baking soda 1 lb Shortening PLAIN PANCAKES 2 c Best-ever Pancake mix 1 c Water 1 Egg, lightly beaten 1/4 ts Nutmeg Melted butter CORN PANCAKES 1/4 ts Salt 3/4 c Corn kernels Plain Pancake batter -ORANGE PANCAKES- 1/2 c Water 1/2 c Fresh orange juice 2 ts Orange rind, grated 1 ts Vanilla -OATMEAL PANCAKES- 1/2 c Quick-cooking rolled oats 1/2 ts Cinnamon 1/4 ts Salt Best-ever Pancake Mix In large bowl, stir together flour, skim milk powder, granulated sugar, baking powder, salt and baking soda. Using pastry blender, cut in shortening until in fine crumbs. Transfer to airtight container; store in refrigerator for up to 2 months. Stir well before using. Makes 15 cups. Plain Pancakes In bowl and using fork, stir together Best-ever Pancake mix, water, egg and nutmeg until blended. Heat griddle to medium-high heat; brush with butter. Using 1/4-cup batter for each pancake and brushing griddle with more butter as necessary, pour batter onto griddle; cook for about 2 minutes or until golden brown on bottom and bubbles break on top but do not fill in. Using spatula, turn and cook for about 1 minute or just until bottom is golden brown. Makes nine 4-inch pancakes. Corn Pancakes: Add 1/4 ts salt and 3/4 cup corn kernels to Plain Pancake batter. Serve with salsa and bacon. Orange Pancakes: Decrease water in Plain Pancakes recipe to 1/2 cup; omit nutmeg. Add 1/2 cup fresh orange juice, 2 ts grated orange rind and 1 ts vanilla. Oatmeal Pancakes: Omit nutmeg in Plain Pancake recipe; add 1/2 cup quick-cooking rolled oats, 1/2 ts cinnamon and 1/4 ts salt. Cook for 2 minutes or until edge at top is set. Turn and cook as for Plain Pancakes. Serve with applesauce and cinnamon sugar. Yields 6 Servings
Orange Walnut Cake Athens Style
Ingredients & Directions 1/2 lb Butter; sweet 1 ts Baking powder 2 c Granulated sugar 1/4 ts Salt 4 Eggs 1 c Walnuts; coarsely chopped 1 Orange,(juice & grated rind) Confectioners’ sugar (opt.) 3 c All-purpose flour Cream the butter until light and fluffy, then gradually add the sugar. Continuing to beat, add the eggs one at a time, beating well, on medium speed, after each addition. Gradually add the orange juice and rind. Meanwhile, sift the flour with the baking powder and salt and gradually add to the batter. Add the walnuts last, blend another minute on medium high speed, and pour into a greased and lightly floured 8-inch tube pan. Bake in a moderate oven (350 F) for 25 to 30 minutes until the color is a light chestnut and the cake springs back to the touch. (Watch carefully because this cake bakes quickly.) Turn onto a wire rack, round side up. Dust with confectioners’ sugar and cool thoroughly before slicing. Yields 10 servings
Irish Shortbread
Ingredients & Directions 8 oz Butter 8 oz Plain flour 4 oz Caster sugar 2 oz Cornflour 1. Cream butter and sugar. Add flour and cornflour. Cut into squares or into rounds and bake in a slow oven until done. Yields 1 loaf
Homemade Slice And Bake Peanut Butter Cookies
Ingredients & Directions 2 c Vegetable shortening 2 c Granulated sugar 2 c Packed brown sugar 2 c Peanut butter — creamy or Chunky 2 ts Vanilla extract 4 Eggs 5 c Unbleached flour 4 ts Baking soda Cut four 14″ x 12″ pieces of waxed paper or plastic wrap. Set aside. In a large bowl, cream butter or margarine with the granulated and brown sugars and the peanut butter. Beat in vanilla extract and eggs until light and fluffy. In a large bowl, combine flour and baking soda. Stir flour mixture into egg and butter mixtu Divide the dough into 4 pieces. Shape each piece into an 8″ – 10″ roll. Wrap rolls in waxed paper. Place the rolls in a rectangular freezer container with a tight fitting lid, or into a large freezer zip-lock bag, or wrap well in a piece of heavy duty To prepare cookies: Slightly thaw one roll of peanut butter cookie dough. Preheat oven to 350?. Cut the dough into 1″ thick slices; cut each slice into quarters and roll each quarter into a ball. Arrange balls on ungreased cookie sheets, placing abou Makes 4 rolls of cookie dough, or enough for about 12 dozen cookies. Yields 4 Servings
Irish Cookie Hats
Ingredients & Directions 12 Mini vanilla cupcakes 12 lg Sugar cookies 1 cn White icing – whipped Green food coloring Tootsie rolls Soft candies – fruit chews Directions: Take half of the white icing and place in a saucepot and melt. Add green food coloring. With the reserved whipped white icing, place a spoonful on top of the cupcakes. Invert cupcake onto top of sugar cookie. Place on cooling rack. Pour melted green icing over top and let cool until hard. Roll out half of a tootsie roll to form a thin strip. Wrap the strip around base of inverted cupcake to make a hat band. Take a green fruit chew and flatten. Make a small square and place on hat band in front, using icing to hold into place. Yields 1 servings
