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
Caramelized Onion Tarts
Ingredients & Directions 4 tb Extra virgin olive oil 5 Spanish onions, peeled and Sliced 1/4inch thick 4 Anchovy fillets 1 tb Freshly chopped thyme Leaves 2 c Flour and board flour 1/2 c Extra virgin olive oil 1/2 c Milk, barely warmed 2 Eggs 4 tb Cream In a 12 inch to 14 inch saute pan, heat oil over medium heat until smoking. Add onions, anchovies and thyme and cook, stirring regularly until golden brown and very soft, about 20 to 25 minutes. Remove from heat and allow to cool. Meanwhile, place flour, olive oil and milk in a mixing bowl and use your hands to toss to form loosely bound “dough.” Form into a ball, wrap in plastic and chill 10 minutes. Preheat oven to 425 degrees F. When onions have cooled, mix with eggs and cream and season with salt. Divide dough into 4 pieces, roll into 4 inch rounds and crimp edges. Divide onion mix on to rounds, place rounds on a cookie sheet with parchment and bake 20 minutes until golden brown. Serve warm or at room temperature. Yield: 4 servings MEDITERRANEAN MARIO SHOW #ME1A11 Yields 4 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
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
Poppy Seed Onion And Cheese Batter Bread
Ingredients & Directions 3 tb Poppy Seeds 4 c All-purpose flour; -unbleached 2 tb Baking powder 1 1/2 ts Salt 1 ts Baking soda 2 c Sharp cheddar cheese; grated 3 md Green onions; finely chopped 4 Eggs 1 c Plain nonfat yogurt 1 c Nonfat milk Pour boiling water over poppy seeds and let soak until seeds sink to the bottom, about 10 minutes. Drain well. Wring poppy seeds dry in towel. Preheat oven to 375 degrees F. Grease three 9 x 5 inch loaf pans. Combine flour, baking powder, salt and baking soda in large bowl. Stir in poppy seeds, cheese and onions. Make well in center. Add eggs to well. Whisk until frothy. Whisk yogurt and milk into eggs, then whisk quickly just to incorporate flour; batter should be lumpy. Divide batter among prepared pans. Bake until tester inserted in center comes out clean, about 35 minutes. Cool to room temperature before serving. busted by Sarah G. Yields 3 Servings
Bread Pudding With A French Flair
Ingredients & Directions VANILLA SAUCE 1 c Milk 4 Egg yolks 1 c Heavy cream 1/2 c Sugar 1/2 ts Vanilla BREAD PUDDING 4 sl White bread 2 Egg yolks 1 cn Pitted sweet dark cherries 1 c Sugar 3 1/2 c Milk 1 ts Vanilla 5 Whole eggs 1. Make vanilla sauce: in a small saucepan, over direct heat bring 1 cup milk with cream and 1/2 tsp vanilla to boiling; just until bubbles form around edge. Remove from heat. In the top of a double boiler, with an electric mixer at medium speed, beat 4 egg yolks until thick. 2. Gradually beat in 1/2 cup sugar, beating until soft peaks form when beaters are raised. Add hot milk mixture. Place over hot water (water in the lower part of the double boiler should not touch the upper part). Cook, stirring until coating forms on metal spoon – about 10 to 15 minutes. 3. Pour into a bowl; place a sheet of waxed paper on the surface. Refrigerate 2 hours. Preheat oven to 350F. Trim crusts from the bread and cut in half diagonally. Drain cherries. Turn cherries onto the bottom of a buttered 2 quart 8 inch square baking dish. Overlap bread slices on top. 4. Prepare custard: In a small saucepan over direct heat heat the milk until bubbles form around the edge of the pan. Remove from heat. In a medium bowl, with an electric mixer, beat whole eggs and egg yolks until light and foamy. Gradually beat in the sugar, 2 tablespoons at a time. 5. Beat until well-blended. Gradually pour the hot milk, beating constantly. Add vanilla, mixing well. Pour custard over bread and cherries mixture in baking dish. Set baking dish very carefully in a large shallow pan on the lower rack of the oven. Carefully pour hot water to 1 inch level around dish. 6. Bake, uncovered, 45-50 minutes or until knife comes out clean. Remove to rack to cool. To serve, spoon sauce over individual servings Makes 8 servings. Note: You might try sprinkling cinnamon-sugar mixture over the pudding before baking. It’s great. Yields 8 servings
Queen's Cake
Ingredients & Directions 1 c Butter (softened) 1 c Granulated sugar 5 Eggs 1 ts Lemon extract 1 ts Orange extract 2 c All-purpose flour -(reserve 1 Tbsp) 1/2 ts Baking powder 1/2 ts Cinnamon 2 c Currants This is another Colonial Williamburg, VA recipe. But it is served in the Raleigh Tavern Bake Shop. Cream the butter and sugar, well. Add eggs, lemon and orange extract. Sift together dry ingredients (flour, baking powder and cinnamon). Add dry ingrdients to creamed mixture. Using wax paper take the reserved 1 Tbsp. of flour and add to the currants to coat them. Then fold the currants into the above creamed and floured ingredients. Mix well together. Bake in greased and floured bread loaf pan, at 325 degrees for 1 hour and 20 minutes. Can be made in greased and floured bunt pan also, which would be baked for 1 hour or less. Cool in Pan 10 minutes and turn out onto cake rack. NOTE – Taste better as it ages the 2nd or 3rd day. Yields 1 Cake
