Blueberry Nut Bread
Ingredients & Directions 3 c Flour 3 ts Baking powder 1 ts Salt 1/2 c Sugar 2 Eggs, well beaten 2 tb Salad oil 1 ts Lemon extract 1 c Blueberries 1 c Chopped nuts 1 c Milk Sift together flour, baking powder, salt and sugar. Combine eggs, milk, oil and lemon extract. Add to dry ingredients and mix just enough to moisten. Fold in blueberries and nuts. Pour into greased and floured 9 x 5 x 3 inch loaf pan, letting stand about 15 minutes. Bake at 350 degrees 1 hour or until done. Cool 10 minutes, then turn out of pan and finish cooling on wire rack. Yields 1 servings
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
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
Kiwifruit Shortbread Tart
Ingredients & Directions 1/4 c Sugar 1 c All purpose flour 1 Stick cold unsalted butter For lime cream: 1 c Sour cream 1/4 c Sugar 2 ts Fresh lime juice 3 To 4 firm ripe kiwifruits Preheat oven to 375 degrees. Make crusts: In a food processor pulse together sugar and flour. Cut butter into small pieces and add to flour mixture, pulsing until mixture forms a crumbly dough, about 15 seconds. Divide dough in half and roll out each half between 2 sheets of waxed paper into an 8-inch round (about 1/4-inch thick). Remove top sheets of waxed paper and trim rounds to make perfect circles. Invert rounds onto an ungreased baking sheet and carefully remove remaining sheets of waxed paper. Bake rounds in middle of oven until pale golden, about 8 minutes. Cool shortbread on sheet on a rack 5 minutes and transfer to rack to cool completely. Make lime cream: In a bowl, stir together sour cream, sugar, and lime juice. Peel kiwifruits and cut crosswise into 1/8-inch thick slices. Spread cream onto shortbread and decoratively top with fruit slices. Yield: 4 servings COOKING LIVE SHOW #CL9103 All recipes courtesy of Yields 4 servings
Roasted Peach Soup With Peach Sorbet And Butter Cookies
Ingredients & Directions 1 1/2 Sticks Unsalted butter; at -room temperature 1 1/2 c Granulated sugar; plus 1 tb Granulated sugar 3 lg Egg yolks 1/2 ts Pure vanilla extract 1 c Bleached all-purpose flour; -plus 1 tb Bleached all-purpose flour 1/4 ts Salt 2 lb Fresh peaches Drizzle of olive oil Salt; to taste 6 oz Bonny Doon Framboise 1 1/2 c Water -; (to 2 cups) Drizzle of honey 2 pt Fresh raspberries; washed Juice of one fresh lemon Fresh mint sprigs Cream the butter and 1 cup of the sugar in the bowl of an electric mixer fitted with a paddle on medium speed, scraping down the sides of the bowl as necessary. Cream the mixture until it is smooth and fluffy. Add the egg yolks one at a time, mixing in between each addition. Scrape down the sides of the bowl. Beat for 1 minute and add the vanilla. Combine the flour, pecans, and salt in a medium-size mixing bowl and mix well. Add to the butter mixture and mix on low speed until it is fully incorporated. Increase the speed to medium and mix until the batter is thick and creamy, about 2 minutes. Scraped down the sides of the bowl and paddle. Generously dust a large sheet of parchment or waxed paper with flour. Spoon the dough down the center of the paper, fold the paper tightly over the dough, and roll into a long cylinder about 2 inches in diameter. Refrigerate for 8 hours. Preheat the oven to 350 degrees. Line a baking sheet with parchment or waxed paper. Remove the dough from the refrigerator and peel away the paper. Using a sharp knife, cut the dough crosswise into 1/2-inch-thick slices. Place them on the baking sheet about 2-inches apart. Bake until lightly golden, about 20 minutes. Remove the cookies from the oven and let cool completely in the pan. Remove the cookies from the pan using a spatula or thin knife. Repeat the process until all of the dough is used. The dough will keep for 1 week. Increase the oven temperature to 400 degrees. Toss the peaches in a large mixing bowl with olive oil. Season with salt and pepper. Place on a baking sheet and roast for 8 to 10 minutes, or until very tender. Remove and cool completely. Peel and stone the peaches, reserving the peel and stone. Add the peaches to a food processor and process until smooth. Add the liqueur and process until smooth. Add between 1/2 to 1 cup of water to desired consistency. Season the mixture to taste with the honey. Strain the mixture through a fine mesh sieve. Refrigerate the soup until chilled, about 2 hours. In a saucepan, combine the reserved peach peelings and stone, raspberries, remaining sugar and remaining 1 cup of water. Bring the liquid to simmer and cook for 10 minutes. Using a hand-held blender or food processor, puree the mixture until smooth. Strain the mixture through a fine mesh sieve. Cool the mixture completely. Freeze the mixture in an ice cream churn, according to manufacturers directions. To serve, ladle the soup into each individual bowl. Garnish each soup with three small quenelles and a sprig of fresh mint. Serve the cookies on the side. This recipe yields 6 servings. Comments: The original recipe title as listed is “Roasted Peach Soup Garnished With Peach Sorbet And Butter Cookies”. Yields 6 servings
Passion Fruit Tarts
Ingredients & Directions FILLING 1/2 c Unsalted butter; melted 3/4 c Sugar 2 lg Eggs; lightly beaten 1/2 c Passion fruit juice; (see -Note) -CRUST- 2 1/4 c All-purpose flour 3/4 ts Salt 1/2 c Lard; cut into eight pieces 1/4 c Unsalted butter; cut into 4 -pieces 3 tb Ice water 1/2 c Coarsely chopped pistachio -nuts; for garnish TOO HOT TAMALES SHOW #TH6215 For the filling: In the top of a double boiler, whisk together the butter, sugar, eggs, and passion fruit juice until the mixture is thick and will hold a line, about 12 minutes. Transfer the double boiler insert to a larger bowl filled with ice and cold water, and stir occasionally until cool. The mixture will be quite thick. For the crust: In a large bowl, combine 2 cups of the flour, the salt, lard, and butter and rub together with the tips of your fingertips until the mixture resembles small peas. Add the remaining 1/4 cup flour and bring together into a rough mass. Add the ice water, 1 tablespoon at a time and press into the mixture with a fork or your fingertips just until the mixture adheres into a dough. You may not need all the ice water. Press the dough into a ball and refrigerate for 2 hours. To assemble the tarts: Roll the dough out to 1/8 inch thick and, using a small plate or a cardboard template, cut the dough into six 4 1/2 inch diameter rounds. Transfer the rounds to 2 baking sheets, prick all over with a fork, and freeze for 20 minutes. Preheat the oven to 425 degrees F. Bake the tart bases for 12 to 15 minutes, until slightly golden. Using a large heavy spatula, transfer them to a rack (they crumble easily) and, when cool, spread with a nice thick layer of the passionfruit curd almost out to the edges of the pastry. Scatter the pistachio nuts around the very edges of the tarts and serve. Yield: 6 servings Note: Unsweetened passion fruit juice, which is very sour, is sometimes available frozen. Or, in season scoop out and, if desired (it is not necessary), strain the pulp of 1 passion fruit for each 2 tablespoons juice required. If you use regular store-bought passion fruit juice, which has been sweetened, add 2 tablespoons of lemon juice for each 1/2 cup of the juice. Yields 1 Servings
Wheatie Pancakes
Ingredients & Directions 1 c Wheaties Salt; pinch 1 c Milk; sweet 1 tb Butter 2 ea Eggs Flour 2 ts Baking powder Combine ingredients using enough flour to make a thin batter. Bake on hot griddle. Yields 1 servings
