Cinnamon Bread Pudding With Whiskey Sauce
Ingredients & Directions BREAD PUDDING 5 c Cinnamon bread pieces (1″) 2 Egg whites 1/4 c Raisins or dried currants 3/4 c Sugar 2 Eggs 2 1/2 c Hot skim milk WHISKEY SAUCE 1 c Sugar 1/4 c Whiskey 1 c Water 1/4 c Nonfat vanilla yogurt 1. Preheat oven to 375F. Butter (or non-stick spray) a 13 x 9 x 2 (3 quart) baking dish. 2. Combine bread cubes and raisins in buttered dish. In medium bowl, combine eggs, egg whites and 3/4 cup sugar; beat well. Add hot milk. Mix well. Pour mixture over bread and raisins; let stand 5 minutes. 3. Stir gently and bake for 25-35 minutes or until liquid is absorbed. 4. Meanwhile, in a small saucepan, combine 1 cup sugar and water; mix well. Bring to a boil and boil for 5 minutes. Remove from heat; stir in whiskey. Cool to lukewarm. Stir in yogurt. 5. Serve warm bread pudding with warm sauce. TIP: To substitute for whiskey, use 1/4 cup water and 1 teaspoon brandy extract. Per serving: dietary exchanges.. 3 starches, 1 fruit, 1/2 fat Calories per serving: 330 Yields 8 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
White Mousse Cake
Ingredients & Directions Los Angeles Times Cookbook Store-bought genoise or plain sponge, angel food or pound cake may be substituted. Created by: John Sedlar, St. Estephe, Manhattan Beach, Calif. Genoise: 6 eggs, separated 3/4 C sugar 1/4 C flour 2 T Mexican vanilla or 2 t vanilla Mousse: 1 C sugar 1 C lemon juice 1 C water Peel of 3 oranges, 3 grapefruits and 3 lemons, shredded 1 lb white chocolate 3 C whipping cream 1/2 C pine nuts, chopped or whole Powdered sugar Grease, flour and line bottom of 15 1/2- x 10 1/2-inch jellyroll pan with waxed paper. Beat egg yolks with 3/4 cup sugar until mixture falls in ribbon when beaters are lifted. Stir in 1/4 cup flour and vanilla. Beat egg whites until stiff but not dry. Fold into yolk mixture. Turn into prepared pan, spreading evenly. Bake at 350F 20 minutes. Cool. To make mousse, combine 1 cup sugar, lemon juice and water in saucepan. Add citrus peels and cook until tender. Drain peel, reserve syrup for another use. Using half of chocolate, make chocolate curls with vegetable peeler. Place curls on waxed paper-lined tray and freeze to harden. Meanwhile, melt remaining chocolate in top of double boiler over barely simmering water. Cool. Whip cream until stiff. Alternately fold half of chocolate, alf of peel and half of pine nuts into cream. Add remaining melted chocolate, half of remaining peel and half of remaining pine nuts until incorporated into cream. Cut genoise crosswise into 4 equal rectangular layers, (If using purchased loaf cake, split into 4 layers.) Spread some of white chocolate mousse on first layer. Top with another cake layer. Spread with more mousse. Repeat with next 2 layers, spreading mousse over top and sides. Cover top and sides with frozen chocolate curls. Delicately place reserved peel and nuts over chocolate curls. Sprinkle with powdered sugar. (C) 1992 The Los Angeles Times ===== Yields 10 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
Maple Oatmeal Pancakes
Ingredients & Directions 1/2 c Rolled oats 1 c Cake flour 1 ts Baking soda 1/4 ts Salt 1 lg Egg 1 1/4 c Buttermilk 1/4 c Maple syrup 2 tb Butter or margarine; melted Nonstick cooking spray In a small bowl, mix oats, flour, baking soda and salt together well. Put egg, buttermilk, maple syrup and butter in 1 1/2-quart mixing bowl. Whisk until well combined. Stir in dry ingredients. (Batter can be made a day ahead and refrigerated. Stir before using and add 1/4 cup buttermilk.) Preheat oven to 200 F. Coat griddle with cooking spray and place over medium heat. When hot, spoon 2 tablespoons batter onto griddle into 3-inch rounds. Cook until pancake is bubbly and browned on edges, about 3 minutes. Turn and brown other side, about 2 to 3 minutes more. Keep cooked pancakes warm in oven while remaining pancakes are cooked. Serve hot with warmed maple syrup. Makes 20 pancakes. per pancake: Cal 62 (30% fat) Fat 2 g (1 g sat) No fiber Chol 15 mg Sodium 104 mg Carbs 10 g Calcium 27mg Yields 1 Servings
Anise Cookies " Anesplatzchen"
Ingredients & Directions 3 Eggs, room temperature 1 c Plus 2 Tbs. sugar 1 3/4 c Flour 1/2 ts Baking powder 1/2 ts Salt 1 1/2 ts Anise extract Beat eggs until fluffy in mixer bowl at medium speed. gradually beat in sugar. Continue beating 20 minutes more ( a must ). At low speed blend in flour, baking powder and salt. Add anise extract and beat only to blend. Drop by teaspoonful on greased and floured baking sheets about 1/2 inch apart. Swirl each to make a circular form. You can bake these two ways. Either let stand on baking sheets for 8 hours at room temperature ( to dry out ) or bake immediately. Either way bake at 325 degrees about 10 minutes or until firm looking or set. cool on rack and store airtight. If made the first way to dry out these are a coffee dunker cookie or if baked immediately they are much softer and delicate.Either way they are delicious. I bake mine the second way. From Yields 5 Dozen
Mr. Food's Fast Cookies: Split Seconds
Ingredients & Directions 1 1/2 pk Butter, softened 2/3 c Sugar 1 Egg 2 ts Vanilla extract 2 c All-purpose flour 1/2 ts Baking powder 1/3 c Strawberry Jam raspberry or – apricot ======================================================= ============== ==== == Preheat the oven to 350 F. In a large bowl, blend the butter, sugar, egg, and vanilla. With an electric beater on low speed, add the flour and baking powder; mix well. Place the dough on a lightly floured board and divide it into 4 equal parts. Shape each part into a roll approximately 12 inches long and 3/4 inch thick. Place the rolls on an ungreased cookie sheet handle (or even your finger), make a lengthwise depression in the center of each roll. about 1/4-to 1/3 inch deep. Fill the depressions with jam and bake for 15 to 20 minutes or until golden. While still warm, cut diagonally into 3/4-inch slices. Yields 30 Servings
