Gingerbread
Ingredients & Directions 1 C Sugar, white 2 t Baking soda (That’s baking 1/4 t Salt -soda, not baking powder) 1 t Ginger 1 C Water, boiling 1/2 t Cinnamon 2 1/2 C Flour, all-purpose, 1/2 t Cloves, powdered -unsifted 1 C Vegetable oil 2 Eggs, well beaten 1 C Molasses (light) Mix the sugar, salt, ginger, cinnamon and cloves together in a bowl. Add the vegetable oil and the molasses, stirring until well-blended. Mix the baking soda into the boiling water and immediately stir into the mixture. Add the flour gradually, mixing well after each addition. Mix in the beaten eggs. Pour into a greased 9×13 baking pan and bake at 350 degrees F. for 40 minutes. Top with whipped cream or lemon sauce. NOTES: * Best-ever gingerbread — This moist gingerbread is a good recipe for the holidays or any other time. This recipe was originally published in _Sunset_ magazine before I was born. : Difficulty: moderate. : Time: 20 minutes to prepare, 40 minutes to cook. : Precision: measure the ingredients. : Jonathan Hue : Lockheed Missiles and Space Company, Mechanisms & Servos, Sunnyvale, CA : {amdcad!cae780,sun!sunncal}!leadsv!msunix!jon : Yields 12 servings
Pear Tart (adapted From Julia Child)
Ingredients & Directions 4 oz Unblanched almonds 1/4 c Sugar 2 tb Flour 1 tb Unsalted butter 2 ts Grated lemon zest 1/2 ts Pure vanilla extract 2 Egg yolks 1 10- or 12-inch puff pastry Round, chilled and pricked All over with a Fork 5 Barely-ripe pears (such as Anjou or Bartlett), peeled And halved 1 1/2 c Apricot preserves, heated And sieved Unsalted pistachios, chopped For garnish Preheat oven to 400 degrees. In a food processor combine almonds, sugar, flour, butter, lemon zest, vanilla and egg yolks; process to a coarse, granular texture. On a heavy parchment-lined baking sheet, spread almond mixture evenly over pastry circle. Using a melon baller, core pears. Slice 8 to 9 of the pears halves very thin horizontally, holding them to maintain their shape. Carefully lift and transfer halves to top of tart, arranging them to fit in a star pattern, narrow ends pointing in. Shape remaining pear half to fit in center of tart; score top, but do not slice through. Bake tart 40 to 45 minutes, until pears are golden brown and tender. Glaze pears liberally with hot apricot preserves and sprinkle pistachios in a line down each pear half for garnish. Yield: 8 servings TASTE SHOW #TS4608 Yields 4 servings
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
Creamy Cheesecake
Ingredients & Directions -NUTTY CRUMB CRUST- 5 oz Simple cookies (to obtain -1-1/4 cups crumbs) 1/4 c Walnut or pecan halves 3 tb Sugar 6 tb (a little less than 1/2 cup) -unsalted butter melted. CHEESE FILLING 16 oz Cream cheese, cut into -pieces and softened 1/2 c Sour cream 3/4 c Sugar 3 lg Eggs 1 lg Lemon, grated rind of 1 ts Vanilla extract -SOUR-CREAM TOPPING- 1 1/2 c Sour cream 3 tb Sugar 1 ts Vanilla extract Crust: Preheat oven to 160 C (350 F). Process cookies in a food processor to fine crumbs, or put them in a bag and crush them with a rolling pin. Measure 1-1/4 cups. Chop nuts. Mix crumbs with nuts and sugar. Add melted butter and mix well. Lightly butter a 23-cm (9 in.) springform pan. Press nut mixture in an even layer on bottom and about 2-1/2 cm (1 in.) up sides of pan. Bake 10 minutes. Remove and let cool completely. Leave oven at 160 C/350 F. Filling: Beat cream cheese with sour cream at low speed until very smooth. Gradually beat in sugar. Beat in eggs, one by one. Beat in lemon rind. If using a vanilla bean, scrape its seeds with point of a knife into cheese mixture; or stir in vanilla extract. Carefully pour filling into cooled crust and bake about 45 minutes or until firm in center. Remove from oven and cool for 15 minutes. Raise oven temperature to 200 C (390 F). Topping: Mix together sour cream, sugar and vanilla. Carefully spread topping on cake in an even layer, without letting it drop over crust. Return cake to oven and bake 7 minutes. Remove from oven and cool to room temperature. Refrigerate at least 2 hours before serving. (Cake can be kept 3 days in refrigerator.) Remove sides of springform pan just before serving. General tip: For cutting cheesecakes, if you do not have a cutting wire, use dental floss. Grip a length of floss with both hands; cut down through the cake; then draw the floss out one side at the bottom (as opposed to pulling it back up through the cake). This gives each slice a sharp, straight edge. Yields 8 -10 servin
Raspberry Swirl Cheesecake With Whole Berry S
Ingredients & Directions NORMA WRENN NPXR56B 15 Amaretti cookies; crushed -about 3/4 cup 3/4 c Vanilla water crumbs 2 tb Butter; melted 10 oz Frozen raspberries; thawed 1 1/2 c Sugar; divided 40 oz Cream cheese; softened 3 tb Flour 1 Pinches salt 1 1/2 ts Lemon juice 1/2 ts Almond extract 5 Eggs 2 Egg yolks 1/4 c Whipping cream 2 tb Framboise or other raspberry -flavored brandy -WHOLE BERRY SAUCE- 10 oz Frozen raspberries in syrup -thawed 1/2 c Red currant jelly 2 ts Cornstarch 1 ts Water Combine crumbs and butter. Firmly press crumb mixture in bottom of a 10-inch springform pan. Chill. Place raspberries in container of an blender or processor; process until smooth. Press raspberry puree through a sieve; discard seeds. Combine raspberry puree and 1/2 cup sugar, mixing well. Beat cream cheese until light and fluffy. Add remaining 1 cup sugar, flour, salt, lemon juice and almond extract; beat 5 minutes. Add eggs and egg yolks, one at a time, beating well after each addition. Add cream; mix well. Stir in brandy. Pour batter into prepared pan. Pour raspberry mixture over batter; swirl with knife. Bake at 425 degrees for 10 minutes; reduce temperature to 350 degrees, and bake for 1 hour and 5 minutes. Turn oven off. Let cheesecake cool in oven 1 hour. Remove from oven; let cool to room temperature on a wire rack. Cover and chill 8 hours. Remove sides of pan. Serve with Whole Berry Sauce. WHOLE BERRY SAUCE DIRECTIONS: Drain raspberries, reserving syrup. Combine syrup and jelly in a saucepan; cook over medium heat until jelly dissolves, stirring occasionally. Combine cornstarch and water. Add to syrup mixture, and cook until thickened. Stir in raspberries. Yield 1-1/3 cups. SOURCE: The Mystic Seaport All Seasons Cookbook 1990 Hometown Collection America’s Best Recipes; Oxmoor House Yields 14 Servings
Mrs Fields Banana Nut Cookies
Ingredients & Directions 2 2/3 c FLOUR 1/2 ts SODA 1/4 ts SALT 1 c LT BROWN SUGAR, PACKED 1/2 c SUGAR 1 c BUTTER, SOFTENED 1 lg EGG 1 ts BANANA LIQUEUR OR EXTRACT 3/4 c MASHED RIPE BANANA 2 c SEMISWEET CHOCOLATE CHIPS 1 c CHOPPED WALNUTS PREHEAT OVEN TO 300*F. IN A MEDIUM BOWL, COMBINE FLOUR, SODA AND SALT. MIX WELL AND SET ASIDE. IN A LARGE BOWL WITH AN EXLECTRIC MIXER, BLEND SUGARS AT MEDIUM SPEED. ADD BUTTER AND MIX TO FORM A GRAINY PASTE, SCRAPING DOWN THE SIDES OF THE BOWL. ADD EGG, LIQUEUR AND BANANA, AND BEAT AT MEDIUM SPEED UNTIL SMOOTH. ADD THE FLOUR MIXTURE, 1 CUP OF THE CHOCOLATE CHIPS AND THE WALNUTS AND BLEND AT LOW SPEED UNTIL JUST COMBINED. DROP BY ROUNDED TABLESPOONS ONTO UNGREASED COOKIE SHEETS, 2 INCHES APART. SPRINKLE COOKIES WITH CHOCOLATE CHIPS, 6 TO 8 PER COOKIE. BAKE 25-27 MINUTES UNTIL COOKIE EDGES BEGIN TO BROWN. TRANSFER IMMEDIATELY TO A COOL SURFACE. Yields 48 Servings
Patty Ann's Strawberry Tarts
Ingredients & Directions 1/2 c Butter 1 c Sugar 3 c Flour 2 Eggs 1/2 ts Baking Powder 1 c Pecans; finely chopped 1/2 ts Salt 1 tb Brandy Or Rum Flavoring 1 Jar Smucker’s(TM) Strawberry -Preserves; (18 0z. jar) Oven 350 F. In large bowl of mixmaster put sugar, butter, eggs and flavoring. Beat until light and fluffy. Remove from mixer and by hand, work in dry ingredients and nuts. Grease a 9 x 13-inch pan and dust with flour. Press 2/3 of dough into pan. Spread the jar of preserves over this. Lattice remaining dough in strips over preserves. Bake at 350 for 25-30 minutes. Let cool in pan until lukewarm, so that hot preserves won’t burn you when you cut cookies into squares. Store in tin box between layers of wax paper. Can be frozen. TO LATTICE DOUGH: Roll small pieces between palms or on lightly floured surface. You will have to piece strips. You can’t roll them all in one piece. Keep hands or fingertips floured to make strips. NOTE: You may substitute Smucker’s(TM) Raspberry Preserves. I could never find raspberry preserves around Christmas. Yields 1 Servings
