Applesauce Cookies #2
Ingredients & Directions 1 c Applesauce 1 c Sugar 1/2 c Oleo 1 Egg 1 c Nuts 1 c Raisins 2 c Flour 1 ts Baking powder 1 ts Baking soda 1/4 ts Salt 1 ts Cinnomon 1/2 ts Cloves From: Karen Pearch kpearch@UMICH.EDU Date: Fri, 9 Aug 1996 13:46:14 -0400 Mix all ingreadients togather. Bake at 350 degrees F. for 10 to 12 minutes on a greased cookie sheet. EAT-L Digest 8 August 96 From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 24 Servings
Faith Fairchild's Maine Blueberry Tarte
Ingredients & Directions -PASTRY- 1 1/2 c Flour 1 tb Sugar 1 pn Salt 12 tb Unsalted buter 3 tb Ice water FILLING 3 c Blueberries 4 tb Sugar 2 tb Flour 1 tb Lemon juice Put the flour, sugar, and salt in the bowl of a food processor. Pulse once. Cut the butter into pieces and add to the dry ingredients. Pulse again until the mixture resembles coarsely ground cornmeal. (You may also cut the butter into the flour mixture with two knives or a pastry cutter.) Add the ice water through the feeder tube with the motor running and briefly process until a ball is formed. Wrap the dough in wax paper and refrigerate for 1/2 hour. Faith makes ice water by adding a few cubes to a glass of water before sh starts making the dough. Roll out the dough on a lightly floured surface and line a 10″ fluted tarte pan -=97 the kind with the bottom that comes out. Prick the bottom of the dough-lined pan with a fork. Combine 2 tbsps. of flour with 2 tbsps. of sugar and dust the bottom. Add the lemon juice to the fruit and spread evenly over the dough. Sprinkle 2 tbsps. of sugar on the top and place on baking sheet. Bake in the middle of a preheated 375F oven for 40 minutes, or until the edges turn slightly brown. Let coo for ten minutes and remove from the pan to a serving plate Tastes best warm or at room temperature Serves 10. This recipe is also delicious with other summer fruits. Caution: do not use frozen blueberries or you will have a soggy mess. Pix knows. Yields 1 Servings
Queen Elizabeth Cake (mrs. Lyons')
Ingredients & Directions 1 c Boiling water 1 c Chopped dates 1 ts Soda 1 c Sugar 1/4 c Margarine 1 Egg 1 1/2 c Flour 1/2 ts Salt 1 ts Vanilla 1/2 c Walnuts Pour the cup of boiling water over the cup of dates and the tsp.of soda. Let cool. Cream the sugar and margarine and add the beaten egg.Then add the date mixture and vanilla. Add the flour salt mixture and nuts. Pour into greased and floured 8 inch square pan and bake in 350 oven 35 min. In saucepan put 5 tblsp. brown sugar, 5 tblsp. whole milk or cream and 2 tblsp. margarine. Bring to a boil and boil 3 minutes. Remove from heat and cool to lukewarm then add icing sugar to thickness desired for spreading. Yields 12 Servings
Poppy Seed Bread Sticks
Ingredients & Directions 1 qt WATER; WARM 2 c WATER 5 EGGS SHELL 4 1/2 lb ROLL MIX #10 1 1/2 oz YEAST BAKER 2 LB PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 325 F. OVEN 1. FOLLOW INSTRUCTIONS ON CONTAINER FOR MIXING AND PROOFING DOUGH. 2. DIVIDE DOUGH INTO 4 PIECES, 1 LB 10 OZ EACH. 3. ROLL EACH PIECE INTO LONG RECTANGLE, 3/8 INCH THICK AND 7 INCHES WIDE. CUT CROSSWISE INTO STRIPS 3/8 INCH WIDE. 4. PREPARE 1/2 RECIPE FOR EGG WHITE WASH (RECIPE NO. D05501). BRUSH STICKS WITH WASH; SPRINKLE 4 OZ. (3/4 CUP) POPPY SEEDS OVER STRIPS BEFORE BAKING. 5. BAKE 15 TO 18 MINUTES OR UNTIL GOLDEN BROWN. Recipe Number: D03903 SERVING SIZE: 3 STICKS From the Army Yields 100 Servings
Best Ever Rum Cake
Ingredients & Directions 1 Or 2 quarts Rum Baking Powder 1 c Butter 1 ts Soda 1 ts Sugar Lemon juice 1 c Dried fruit Brown sugar Nuts Before you start, sample the Rum to check for quality. Good, isn’t it? Now go ahead. Select a large mixing bowl, measuring cup, etc. Check the Rum again. It must be just right. To be sure Rum is of the highest quality, pour 1 level cup of Rum into a glass, and drink it as fast as you can. Repeat. With an electricc mixer, beat 1 cup of butter in a large fluffy bowl. Add 1 seaspoon of thugar and beat again. Meanwhile, make sure that the Rum is of the fines quality. Try another cup. Open second Quart if necessary. Add 2 arge leggs, 2 cups fried druit, and beat till high. If druit gets stuck in beaters, just pry it loose with a drewscriver. Sample the Rum again, checcking for tonscisticity. Next sift 3 cups of pepper or salt (it really doesn’t matter). Sample the Rum again. Sift 1/2 pint of lemon juice. Fold in chopped butter and strained nuts. Add 1 babblespoon of brown thugar, or whatever color you can find. Wix wel. Grease over the turn cake pan to 350 gredees. Now pour the whole mess int the coven and ake. Check the Rum again, and bo to ged. Yields 1 Servings
Black Bread Torte
Ingredients & Directions 1/4 c Rum 2 c Fresh pumpernickel crumbs 6 Eggs; separated 1 pn Salt 1 c Sugar 1 ts Vanilla 1/4 c Walnuts; finely grated 3/4 c Grated semisweet chocolate 1 1/2 c Heavy cream; whipped, -sweetened, flavored with -rum Recipe from Paula’s Peck’s The Art of Fine Baking (1961) Set oven at 350 degrees. Grease bottom, but not the sides, of a deep, 9-inch tube pan. Pour rum over bread crumbs. Set aside. Beat egg whites with salt until they hold soft peaks. Add sugar, a tablespoon at a time, beating well after each addition.. Beat for at least 5 minutes, or until egg whites are very firm. Stir yolks with a fork to break them up. Add vanilla. Fold 1/4 of the whites into the yolks. Pour these over remaining egg whites. Add bread crumb mixture, nuts, and grated chocolate. Carefully fold all together. Pour into prepared pan. Bake 50-60 minutes or until top of cake is brown and springy to the touch. Let cool in pan before removing. It will shrink quite a bit. Serve with sweetened whipped cream flavored with rum. Yields 1 Servings
Bread Pudding Souffle
Ingredients & Directions BILLS20086 2 1/2 c Bread pudding; cool Butter 3/4 c Sugar 6 Egg whites ds Nutmeg BREAD PUDDING 1 c Sugar ds Nutmeg 8 tb Butter; softened 1 tb Vanilla 5 Eggs; beaten 1/4 c Raisins 1 pt Heavy cream 12 sl Fresh French bread; 1″ thick ds Cinnamon SOUFFLE-In a mixer, beat egg whites slowly. Add sugar, beating constantly until meringue stands in a peak. Gently fold in egg whites and nutmeg into bread pudding mixture. Press butter into the bottom of souffle dish and dush with sugar. Fill dish with meringue and bread pudding mixture to a high peak. Bake at 350~ in a preheated oven. Remove when souffle is golden brown. Serve with Bourbon Sauce. BREAD PUDDING-Preheat oven to 350~. In a large bowl, cream together sugar and butter. Add eggs, cream, cinnamon, vanilla, raisins, mixing well. Pour into a 9″ square pan, 1-3/4″ deep. Set pan in a larger pan filled with water 1/2″ from the top. Cover with aluminum foil. Bake for 45 tp 50 minutes. Uncover pudding for the last 10 minutes to brown the top. When done, the custard should be soft, not firm. Yields 1 servings
