Savory Corn Bread Pudding
Ingredients & Directions -Elayne Caldwell (KVNH17B) 1 c All-purpose flour 1 1/2 c Yellow cornmeal 1 tb Baking powder 1 ts -Salt 1 c Milk 1 lg Egg 3 tb Unsalted butter; -melted and cooled 4 lg Eggs 4 c Milk 1/2 ts Cayenne; or to taste 14 oz Can of tomatoes; drained -well and chopped 6 Scallions; chopped fine Make the corn bread: In a bowl, stir together the flour, cornmeal, baking powder and salt. In a small bowl, whisk together the milk, egg and butter and stir the mixture into the cornmeal mixture, stirring until the batter is just combined. Pour the batter into a greased 8-inch square baking pan and bake the corn bread in the middle of a preheated 425 degree F. oven for 20 to 25 minutes, or until a tester comes out clean. Let the corn bread cool in the pan for 5 minutes, invert it onto a rack, and let it cool completely. Crumble the corn bread coarse into 2 shallow baking pans and toast it in the middle of a preheated 325 degree F. oven, stirring occasionally, for 30 to 35 minutes, or until it is dried and deep golden. The crumbled corn bread may be made 3 days in advance and kept in an airtight container. In a large bowl, whisk together the eggs, milk, cayenne and salt to taste, add the crumbled corn bread, tomatoes and scallions and combine the mixture well. Divide the corn bread mixture between 2 greased 9-inch round cake pans, let it stand for 15 minutes and bake the pudding in the middle of a preheated 375 degree F. oven for 40 to 45 minutes, or until it is golden. Cut the pudding into wedges. Yields 10 Servings
Cranberry Apple Pie
Ingredients & Directions 1/2 Recipe Basic Pie Dough 1 3/4 c Light brown sugar 2 tb Heavy cream 5 tb Cornstarch 1 tb Ground cinnamon 1 ts Ground nutmeg 1 ts Pooon salt 1 lb Granny Smith apples; peeled, -cored, and ; cut into 1/4-inch ; slices (about 4 ; cups) 2 c Fresh cranberries; rinsed -and picked ; over 2 tb Freshly squeezed lemon juice 10 tb Unsalted butter; in all 3/4 c Granulated sugar 2 tb Pure vanilla extract 1 c Walnut pieces Ice cream; (optional) 1. Preheat the oven to 350 degrees Fahrenheit. 2. Prepare the Basic Pie Dough and line pie pan. Refrigerate until ready to fill. 3. In a bowl combine the brown sugar, cornstarch, cinnamon, nutmeg, and salt, and mix well. In another bowl combine the apples, cranberries, and lemon juice, and toss well. Pour the dry mixture over the fruit. Melt 2 tablespoons of the butter, pour it over all, and mix thoroughly. 4.Turn the mixture into the pie shell and bake the pie until the fruit is tender, for about 1 hour. Remove from the oven and set the pie on a rack to cool. 5. In a large skillet oven medium heat, melt the remaining 8 tablespoons butter with the granulated sugar. Cook, stirring, until the mixture is bubbling and the consistency of a thick roux, for about 5 to 6 minutes. Stir in the cream, vanilla, and walnuts and cook, stirring constantly, for 4 minutes. Remove from the heat and cool for 20 minuetes. Spoon the topping over the cooled pie and refrigerate overnight. 6.To serve, cut the pie into wedges, and add a scoop of ice cream, it you like. Makes one 9-inch tart This recipe Yields 1 servings
Cato's Grape Bread
Ingredients & Directions 4 c Unbleached, all-purpose 1 ts Cumin seed, ground Flour 1 ts Anise, ground 1/2 c Lard, shortening, or butter 1 1/2 c Grape juice, purple or white Melted and cooled 1 pk Dry yeast 1/4 c Feta cheese, crumbled and 8 Bay leaves Mashed into a paste 1) Place the flour, lard, mashed cheese, ground cumin and anise, and yeast in a large mixing bowl. Blend well. Add the grape juice and mix the dough well for 2-3 minutes until all the grape juice is absorbed and evenly distributed. The dough will be damp and sticky, but no internal dry areas should appear by the end of the mixing. If they do, mix a few minutes more or add a little more grape juice and mix again. 2) Let the dough rest 5 minutes. Now sprinkle 1 or 2 tbsp. flour over the dough and knead, either in the bowl or on a lightly floured surface for 5-10 minutes, until the dough is smooth and elastic and only slightly sticky. Add more flour if needed. Let the dough rest 2 minutes. 3) The dough should now be very smooth and easy to handle. Knead 30 seconds more, return the dough to the bowl, cover the bowl with a dish towel or large plate, and let rise at room temperature for at least 3 hours. 4) Sprinkle top with flour, punch down, and form the dough into 4 rectangular loaves (4 in. by 2 in. by 2-1/2 in.). Place two bay leaves on the bottom of each loaf, and lay them, leaf side down, on a greased cookie sheet. Cover with a towel and let rise for 1 hour, until well risen. 5) Bake in a preheated 400 degree oven for 35 minutes, until the loaves are brown on top and make a hollow sound when tapped on the bottom. Serve when cool. NOTE: To make these breads without leavening, omit the yeast, knead the dough thoroughly, then bake at 350 degrees for about 2 hours. They will be chewy and moist, and very foreign to our taste. The Romans thought unleaven bread was manlier and much better for the digestion. Yields 4 servings
Marble Spice Cake
Ingredients & Directions 3 3/4 c Cake flour 3 ts Baking powder 16 tb Unsalted butter; softened (2 -sticks) 1 1/2 c Sugar 1/2 ts Salt 3 lg Eggs; at room temperature 3/4 c Milk 3 tb Unsulphured molasses 1 1/2 ts Ground cinnamon 1 ts Freshly grated nutmeg 1/2 ts Ground cloves One 12-cup Bundt pan; -buttered and ; floured Set a rack at the middle level of the oven and preheat to 350 degrees. Butter a 12-cup Bundt pan and flour the buttered surface, shaking out the excess. Stir cake flour and baking powder together well to combine in a small bowl. In a large mixing bowl, beat the butter until soft and light. Use a hand mixer set at medium speed or a heavy-duty mixer fitter with the paddle, if you have one. Gradually beat in the sugar and salt and continue beating about 5 minutes until very light. Beat in the eggs, one at a time, continuing to beat until the mixture is smooth and fluffy. Sift half the cake flour mixture over the butter mixture, then stir it in. Stir in the milk thoroughly, scraping the side of the bowl, then sift over and stir in remaining cake flour mixture. Beat the batter for a few seconds to ensure that everything is thoroughly incorporated. Divide the batter in half and stir the molasses and spices thoroughly into one half. Spoon alternating tablespoons of the two batters into the prepared pan. Use the point of a table knife to run a zig-zag through the batters to marble them. Bake the cake for about 45 to 50 minutes, or until it is well risen and a skewer inserted in the center of the cake emerges clean. Cool in pan on rack for 5 minutes, then invert to a rack to cool. Hints: Butter Bundt pans with very, soft, not melted butter. Dust the buttered surface with flour or fine dry bread crumbs. Always use an insulated or doubled cookie sheet in the bottom level of the oven to prevent cookies from burning. Yields 1 servings
Pineapple Up-side Down Cake
Ingredients & Directions 2 lb Fresh pineapple, peeled, Cored and cubed 3 c Plus 1 tablespoon sugar, in All 1 ts Ground cinnamon, in all 1 ts Grated nutmeg, in all 1 1/2 Sticks butter, softened, in All 1 ts Baking powder 1 ts Baking soda pn Salt 2 Whole eggs 1 ts Vanilla 1 c Milk 2 1/4 c Flour Preheat oven 350 degrees F. In a mixing bowl, toss the pineapple with 1 cup of sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon nutmeg. In a hot cast iron skillet, melt 1/2 stick of the butter. Caramelize the pineapple, about 3 to 5 minutes. For the batter: In a mixing bowl, cream one cup of the butter and 1 1/2 cups of the sugar. Stir in the eggs one at a time. Stir in the baking powder, baking soda, vanilla, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, and milk. Add the flour and mix well. Pour the cake batter evenly over the pineapple. Bake for about 40 minutes, or until the cake is golden brown and pulls away slightly from the edges of the skillet. Cool for about 30 minutes, then invert over a large platter. Yield: 12 servings EMERIL LIVE SHOW #EMIA22 Yields 4 servings
Tangy Cranberry Bread
Ingredients & Directions 1 tb Yeast 3 c Bread flour 1/3 c Cranberries, dried 2 tb Dry milk 1/2 tb Salt 2 tb Butter 3 tb Orange marmalade 1 1/4 c Cranberry juice Bring all ingredients to room temperature and pour into bakery, in order. Set “baking control” at 10 o’clock. Select “white bread” and push Start. This is supposed to be great for Turkey Sandwiches. If using on delayed cycle make sure the berries are placed where they will not absorb all the moisture. Yields 24 Servings
Anise Cookies #2
Ingredients & Directions 2 Eggs 170 g Sugar 170 g Flour 1 tb (heaping) ground anise From: Micaela-Daphne Radola radola@informatik.tu-muenchen.de Date: 2 Apr 1994 13:18:16 -0500 Beat the eggs and the sugar to fluffy cream. Add flour and anise. With 2 teaspoons place small heaps on your baking sheet. Let them dry overnight. Next morning heat your oven to 180 degrees Celsius(!) Bake the cookies for 8-10 minutes. They should keep their pale colour. Smells great ! REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 70 Servings
