Corn Bread Salad`
Ingredients & Directions 4 c Stale Corn Bread — Crumbled 2 lg Tomatoes, Ripe, Seeded Chopped in 1/2″ pcs. 8 Scallions — chopped 6 Radishes, Scrubbed — thinly Sliced 1 sm Green Bell Pepper, Seeded Chop in 1/4″ pcs. 1 c Corn Kernels, Fresh Or Thawed Frozen 1/2 c Mayonnaise 1/2 c Cucumber Ranch Dressing – 2 ts Prepared Mustard, Prefer Creole Or Dijon 1/4 ts Salt 1/2 ts Pepper — freshly ground (see recipe) 1. In a large bowl, combine the corn bread, tomatoes, scallions, radishes, bell pepper, and corn. 2. In a small bowl, combine the mayonnaise, cucumber dressing, mustard, salt and pepper. Pour over the corn bread mixture and toss well. Cover and refrigerate until chilled, at least 4 hours or overnight. Serve cold. Makes 8 to 10 servings from Clem and Donna McSpadden of Bushyhead ” Tub-Handle” Ranch of Chelsea, OK. Yields 8 servings
Mango-orange Mousse Cake
Ingredients & Directions –CAKE– 1/2 c Sifted cake flour 1/2 ts Baking powder 2 lg Eggs 2 lg Egg yolks 1/2 c Sugar 2 tb Unsalted butter; melted (1/4 -stick) -MANGO MOUSSE- 1/4 c Orange liqueur 1 pk Unflavored gelatin 2 1/2 lb Large ripe mangoes; peeled, -pitted, ; chopped 1/2 c Sugar 1 c Chilled whipping cream FROSTING 1 c Chilled whipping cream 1 tb Powdered sugar 1 1/2 ts Orange liqueur 1 1/2 c Sliced almonds; toasted 1 Ripe mango; peeled, pitted, ; sliced For cake: Position rack in center of oven and preheat to 400F. Butter 2 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of cake pans with waxed paper. Butter paper and dust lightly with flour. Sift flour and baking powder into medium bowl. Using electric mixer, beat eggs and yolks in large bowl until frothy. Gradually add 1/2 cup sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes. Fold in flour mixture. Fold 1 heaping tablespoon batter into melted butter. Fold butter mixture back into batter. Divide batter between prepared pans. Bake until cakes are just golden brown around edges and toothpick inserted into centers comes out clean, about 10 minutes. Cool cakes completely in pans on rack. For Mousse: Pour liqueur into small bowl; sprinkle gelatin over. Let gelatin soften 10 minutes. Puree mangoes in processor. Measure puree and return 2 1/2 cups to work bowl of processor (reserve remainder for garnish). Add sugar to mango puree in processor and blend well. Set bowl of gelatin in saucepan of simmering water. Stir until gelatin dissolves. Add gelatin mixture to mango in processor and blend. Whip cream in large bowl to soft peaks. Fold in mango mixture. Transfer 1 cake layer to 9-inch-diameter springform pan with 2 3/4-inch-high sides. Spread mango mousse over cake. Place second cake layer atop mousse. Press lightly. Wrap tightly with plastic and refrigerate at least 4 hours. (Can be prepared 1 day ahead.) For Frosting: Whip cream until soft peaks form. Add sugar and liqueur and beat until firm peaks form. Release pan sides. Transfer cake to platter. Frost top and sides of cake with whipped cream mixture. Press almonds onto sides. Garnish top with mango slices. Brush mango with reserved puree. Serves 8 to 10. Yields 1 servings
Swedish Rye-wheat Bread
Ingredients & Directions 1 tb Active dry yeast 2 1/4 c Warm water 1/2 c Margarine or butter; cut up 1/3 c Sugar 1/4 c Blackstrap molasses 2 ts Salt 2 c Rye flour 2 c Wheat flour 3 c Bread flour; or more as -needed Margarine or butter; -softened Pour water into a large mixer bowl. Add the 1/2 cup margarine or butter, sugar, molasses, and salt. Add rye flour, wheat flour, and 1 cup of bread flour, and yeast. Knead with bread hook till combined, then keep adding bread flour in small portions till the dough is of a nonsticky consistency. Knead with hook until you have dough that is smooth and elastic (15-20 minutes total). Shape dough into a ball. Place in a greased bowl, turning once to grease surface of the dough. Cover; let rise in a warm place till double in size (1 1/4 to 1 1/2 hours). Punch dough down. Turn dough out onto a lightly floured surface. Divide in thirds. Cover; let rest for 10 minutes. Shape 2 of the thirds into loaves and place in 2 greased 8x4x2-inch or 9×5.3-inch loaf pans. Shape last third into dinner rolls and place in casserole or baking pan. Cover and let rise in a warm place till nearly double (40 to 50 minutes). Bake in a 350 oven for 35 to 45 minutes or till done. Remove from pans. Brush tops of warm bread with a little softened margarine or butter, if desired. Cool on wire rack. Makes 2 loaves plus 8 large dinner rolls. Yields 30 Servings
Ideas To Dress Up Pound Cake
Ingredients & Directions 1/2 c Almond paste 1/2 ts Grated orange zest 1 c Whipped cream or sour cream Take remaining almond paste from can, stir in the grated orange zest and some whipped cream or even sour cream to make the mixture looser; fold in remaining whipped cream and use as a topping with sliced and sugared strawberries or raspberries. MONDAY TO FRIDAY SHOW #MF6708 Yields 4 servings
Homemade Oreo Cookies
Ingredients & Directions 1 pk Devils food cake mix 2 Eggs 2 tb Vegetable oil 2 tb ;Water 1/2 c Chocolate drink powder 1 pk Gelatin, unflavored 1 c Vegetable shortening 4 1/2 c Sugar, confectioners 1 ts Vanilla Blend cake mix, eggs, water, oil and chocolate drink powder and shape into a ball. Let stand 20 min. Form dough into 1/2″ balls and place on greased cookie sheets. Flatten each with the smooth bottom of a drinking glass, greased once and dipped into the chocolate drink powder each time. Bake at 400 degrees for eight minutes. Remove cookies at once and immediately flatten with the back of a spatula. Let cool 20 min. Makes 100 halves. For filling, place gelatin in a heatproof cup. Add 1/4 cup cold water, stir well and place in pan of hot water until mix clears and gelatin is softened. Beat shortening until fluffy. Add sugar gradually and beat for 10 minutes. Mix in vanilla, beat in cooled gelatin mix. Spread about 1 teaspoon filling between two cookies. Press gently together so that filling comes to the edges of cookies. Chill until set. From Yields 50 Cookies
Festive Raisin Tarts
Ingredients & Directions 1 pk (11 oz) pastry mix 1/2 c Walnuts 3 tb Soft butter 1 Egg beaten Whipping cream 1 c Raisins 1/2 c Packed brown sugar 3 tb Orange juice 2 1/2 tb Half and half Prepare pastry according to package directions. Line small tart pans* (2 1/2 inches in diameter and 3/4 inch deep) with pastry. Place on baking sheet. Finely chop raisins and walnuts. Combine with brown sugar, butter, orange juice, egg and half and half. Bake on lower rack at 425F about 20 minutes or until pastry is lightly browned. Top with whipped cream if desired. Makes 1 dozen small tarts. From Yields 12 Servings
Pumpkin Cheesecake With Maple/bourbon Sauce
Ingredients & Directions 1 1/2 c Fine gingersnap crumbs 3/4 ts Ginger -(about 1/2 lb. gingersnaps) 1/2 ts Ground cloves 3/4 c Chopped pecans or walnuts 1/2 ts Freshly grated nutmeg 6 tb Unsalted butter, melted 1 c Unsweetened pumpkin puree, 1/2 lb Cream cheese, at room -fresh or canned (not -temperature -pumpkin pie 1/2 c Sugar Filling) 1/2 c Lightly packed brown sugar 5 Lg. Eggs 1 ts Cinnamon 1/2 c Heavy Cream Here’s a cheesecake recipe I intend to try for Thanksgiving dinner. I found it in the 10/21/91 issue of New York Magazine and thought I’d share it with all of you. PUMPKIN CHEESECAKE WITH MAPLE/BOURBON SAUCE MAPLE – BOURBON SAUCE (recipe below) Crust: Lightly butter a 10×2 inch round cake pan. Combine gingersnap crumbs, nut, and butter in a bowl, and mix well. Press mixture firmly into prepared pan, and refrigerate for at least 30 minutes. Preheat oven to 350 degrees. Make Filling: In a bowl, beat cream cheese until smooth. Add sugars and spices, beat until light in texture, 3-4 min. Add pumpkin puree and mix until just blended. Stir in eggs one at a time, scraping sides of bowl after each addition. Stir in cream. Pour batter into crust, and put cake pan in a roasting pan. Add hot water to roasting pan halfway up sides of cake pan. Bake in center of oven until cheesecake is firm to touch and slightly puffed, about 50 minutes. Let cheesecake cool on a wire rack for about 45 minutes. Cover, and refrigerate for at least 4 hours. When cheesecake is completely chilled, lower pan into a hotwater bath for 2-3 min. to loosen the crust. Invert a large, flat plate on top of cheesecake; invert pan, and remove. Put a second plate on bottom of cheesecake, and turn it right side up. Cut with a hot knife, and serve with maple/bourbon sauce. Cheesecake will keep for 4-5 days in refrigerator and 2 weeks in the freezer. MAPLE-BOURBON SAUCE 1/4 C. Maple Syrup 3 Tb. Bourbon 1 C. Light Cream 1/4 Vanilla Bean, split lengthwise 3 Lg. Egg Yolks 1/4 C. Sugar 3/4 tsp. Cornstarch 1/3 C. Heavy Cream Whipped Combine maple syrup and bourbon in a saucepan. Over medium heat, bring to a boil, and cook until reduced by 1/3, about 10 minutes; set aside to cool. Put light cream and vanilla bean in a large saucepan, and bring to a boil. Immediately remove from heat, and let bean infuse cream for about 10 minutes. Remove bean, and scrape pulp into cream. Whisk together egg yolks, sugar and cornstarch. Stir in 1/2 C. cream and return mixture to saucepan with rest of cream. Stirring continuously, cook over low heat until thickened enough to coat back of a wooden spoon, 5-8 minutes. Add reduced maple syrup and bourbon, and strain through a fine sieve into a bowl set in ice. Stire until completely chilled, then fold in whipped cream. Yields 6 servings
