Blackberry Upside-down Cake
Ingredients & Directions 1/4 c Brown sugar 2 Eggs 2 tb Butter 1 1/2 c Flour 2 c Blackberries 2 ts Baking powder 1/2 c Margarine or butter 1/2 ts Salt 1 3/4 c Sugar 1 ts Vanilla Preheat oven to 350 F. Heat brown sugar and 2 tablespoons butter in an 8- or 9 inch round pan or iron skillet over medium heat. Add berries and cook, stirring until mixture bubbles. Add 3/4 cup of the sugar and crush berries slightly. Cook for 5 minutes, and then remove from heat and set aside. Mix 1/2 cup butter and remaining sugar (1 cup) until light. Blend in eggs. Mix flour, baking powder and salt together and add alternately with milk to creamed butter/sugar mixture. Add vanilla. Pour batter over cooked fruit in pan and bake for 35 to 40 minutes. Let stand in pan until lukewarm, then run knife around edge of pan and turn onto a large plate. Don’t let it get too cool or it wont come out of the pan! Top with whipped cream and enjoy. Yields 999 servings
Biscuits And Gravy
Ingredients & Directions 4 tb Flour 3/4 c Water 2 c Skim milk or milk Substitute 1 1/2 ts Fresh sage, crumbled finely Or 1 ts Ground sage 1/8 ts Cayenne pepper 1/2 ts Tobasco sauce 1/4 ts Salt 1/2 ts Fresh ground black pepper Mix flour and water until smooth and no lumps. Put into medium sauce pan, and heat over medium-high heat until the mixture boils. Reduce heat, stirring constanly, and boil for 4 – 5 minutes. Mixture should be very think and blubbery. Add milk and stir until the mixture is smooth again. Add spices, and return to boil, cooking until it has the consistancy of thick gravy. Serve over split baking powder biscuits, with fruit (whole-berry cranberry sauce was *great* with this dish!), grits, red beans & rice, toast & jam, etc. Makes enough for about 4 biscuits. Yields 4 Servings
Jack Daniels Upside Down Double Chocolate Cheesecake
Ingredients & Directions 1 c Semisweet chocolate chips 2 tb Jack Daniel’s whiskey 1/3 c Milk Fudge Brownie Batter (recipe 3 pk (8 oz EACH) cream cheese, -follows) -room temp. Chocolate Ganache (recipe 1 c Sugar -follows) 4 Eggs I haven’t tried this one yet, but it sounds wonderful! It was in yesterday’s Daily News food section. Jack Daniel’s Upside Down Double Chocolate Cheesecake ** In microwave-safe glass bowl, melt chocolate chips with milk in microwave oven on high (100%) power 1 to 1 1/2 minutes or until smooth when stirred. Set aside. Meanwhile, in large bowl of electric mixer, beat cream cheese and sugar until smooth. Beat in eggs until well blended. Beat in melted chocolate mixture and whiskey until thoroughly blended. Spoon into buttered 9-inch springform pan. Bake in preheated 400-degree oven 15 minutes; reduce oven temperature to 350 degrees and continue baking 15 minutes. Remove from oven and carefully spoon on Fudge Brownie Batter evenly, starting at edges and working toward center. Return to 350- degree oven and bake another 35 to 40 minutes or until toothpick inserted in center comes out almost clean. Cool completely; refrigerate until thoroughly chilled. Remove sides of pan from cake. Spread Chocolate Ganache evenly over top of cake. Return to refrigerator and chill until ganache is set. Makes 1 cheesecake, 10 to 12 servings. Fudge Brownie Batter In large microwave-safe glass bowl, combine 2 squares (1 ounce EACH) unsweetened chocolate with 1/2 cup (1 stick) butter. Microwave on high (100%) power 1 to 1 1/2 minutes or until smooth when stirred. Beat in 2 eggs, 1 cup sugar and 1 teaspoon vanilla until thoroughly blended. Stir in 1/2 cup flour, blending well. Stir in 1/4 cup chopped walnuts, if desired. Spread evenly over partially baked cheesecake. Chocolate Ganache In large microwave-safe glass bowl, combine 1 1/2 cups chocolate chips and 1/3 cup whipping cream. Microwave on high (100%) power 1 to 1 1/2 minutes or until smooth when stirred. Stir in 2 tablespoons Jack Daniel’s whiskey and 2 tablespoons corn syrup. Refrigerate until mixture thickens to spreading consistency. Spread evenly over top of brownie topped cheesecake. Enjoy! Yields 1 servings
Savory Bread Sticks
Ingredients & Directions Mary Bowles DNSR31A 1 lg Pkg Day-old Hot Dog Buns 1 c Butter; melted 2 tb Italian Seasonings 1 ts Garlic Powder 1 ts Paprika 1/2 ts Cayenne Pepper or to taste Slice hot dog buns into fourths lengthwise. Dip bread in melted butter and arrange on a large baking sheet. Mix spices and sprinkle over bread sticks. Bake at 350 degrees for 20 minutes or until crunchy, but not brown. Serve hot or cold. Let cool well before covering. Stores well in air-tight containers. This was invented by a friend to use up left-over buns from a weiner roast, but it is too delicious to wait for left-overs. It is great with stew, spaghetti, or by themselves for snacks! Yields 8 Servings
Taco Bread
Ingredients & Directions 1 1/2 pound loaf 9 oz Water 1 1/2 tb Applesauce (oil) 2 tb Sugar 1 ts Salt 3/4 c Cornmeal 1/4 c Whole wheat flour 3 tb Taco seasoning 2 c Bread flour 1 1/2 ts Yeast Yields 1 Servings
Matrimonial Cake
Ingredients & Directions 1 1/2 c Flour, all purpose 1/2 ts Baking soda 1 1/2 c Rolled oats 1/4 ts -Salt 1 c Brown sugar; packed 3/4 c Butter; softened FILLING 2 c Dates; chopped, pitted 1 ts Lemon juice 1/2 c Sugar, granulated 3/4 c -Boiling water “This recipe in some old cookbooks is called Date Sandwich Cake. Other variations are Raisin Squares or Fig Squares. .. Date Squares (Matrimonial Cake, if you happen to come from the West) are a real nostalgia treat. The fillings in the 30s recipes was extremely sweet. Today’s versions reduce the sugar in the filling, since the dates are sweet enough, and are often microwaved. Raisin Puff, an old favorite in P.E.I. is somewhat similar, with raisin filling sandwiched between layers of soft cookie dough instead of an oatmeal mixture.” Filling: In saucepan, cook dates, sugar, lemon juice and water over medium heat, stirring often, until the dates are soft, about 15 minutes. Let cool. In a bowl, combine flour, rolled oats, sugar, baking soda and salt; blend in butter until mixture is crumbly. Pat half onto bottom of 9 inch square pan. Spread filling evenly over the top. Sprinkle with the remaining flour mixture, patting lightly. Bake in a 350F oven for 30 to 35 minutes or until nicely browned. Let cool; cut into squares. MAKES: 36 SQUARES VARIATION: Mincemeat Squares : Use 2 cups mincemeat instead of date filling. SOURCE: _A Century of Canadian Home Cooking: 1900 Through the 90s” by Carol Ferguson and Margaret Fraser Yields 1 servings
Poppy-seed Peach Bread
Ingredients & Directions 1 Lb Loaf: 3 tb Buttermilk; *Note 1 1/2 c Bread Flour 2/3 c Whole Wheat Flour 1 ts Salt 1 tb Butter Or Margarine 1 ts Salt 1 tb Butter Or Margarine 2 tb Sugar 2 tb Brown Sugar 1 c Fresh Peaches; **Note 2 ts Poppy Seeds 1 1/2 ts Active Dry Yeast It’s one of the few fruit breads that actually tastes like the fruit. (At least for a couple of days. Like most bread recipes it’s best the first day or two.) *NOTE: For Welbilt machine add 1 more T buttermilk **NOTE: or frozen or canned, well drained, pitted/peeled, chopped The peaches are juicy enough to provide all the liquid. Consequently, the moisture content of the loaf is a tad unpredictable so it’s best to baby sit it thru the mixing cycle. Yields 10 Servings
