Tourta Athineiki (orange-walnut Cake,athens Style)
Ingredients & Directions 1/2 lb Butter; sweet 1 ts Baking powder 2 c Granulated sugar 1/4 ts Salt 4 Eggs 1 c Walnuts; coarsely chopped 1 Orange,(juice & grated rind) Confectioners’ sugar (opt.) 3 c All-purpose flour Cream the butter until light and fluffy, then gradually add the sugar. Continuing to beat, add the eggs one at a time, beating well, on medium speed, after each addition. Gradually add the orange juice and rind. Meanwhile, sift the flour with the baking powder and salt and gradually add to the batter. Add the walnuts last, blend another minute on medium high speed, and pour into a greased and lightly floured 8-inch tube pan. Bake in a moderate oven (350 F) for 25 to 30 minutes until the color is a light chestnut and the cake springs back to the touch. (Watch carefully because this cake bakes quickly.) Turn onto a wire rack, round side up. Dust with confectioners’ sugar and cool thoroughly before slicing. Yields 10 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
Potato Griddle Cakes
Ingredients & Directions 2 c Potatoes; grated 1 ts Baking powder 1 ea Egg; beaten 1 ts Salt; level 1/2 c Flour; sifted 1/8 ts Pepper Mix and bake on greased griddle in three-inch cakes. Serve with butter and syrup. Yields 1 servings
Marmalade Nut Bread
Ingredients & Directions 3 c All-purpose flour 1/2 c Vegetable oil 1/2 c Sugar 1/2 c Orange marmalade 1 tb Baking powder 1 tb Orange rind; freshly 1/2 ts Salt Grated 2 Eggs; beaten 1 c Pecans or walnuts; chopped 1 c Milk Recipe by: Fannie Flagg’s Original Whistle Stop Cafe Cookbook Preheat oven to 350? F. Combine flour, sugar, baking powder, and salt in a large bowl. Combine remaining ingredients except pecans, mixing well. Make a well in center of flour mixture; add milk mixture, and stir just until dry ingredients are moistened. Stir in pecans. Pour into a greased and floured 9- x 5- x 3-inch loaf pan. Bake for 1 hour and 10 to 15 mins, or until a wooden pick inserted comes out clean. Let cool in pan 10 mins; remove from pan and let cool completely on a wire rack. YIELD: 1 loaf NOTES : Delicious (toasted or not) spread with softened cream cheese. Yields 1 servings
Peggy Cullen's Coconut-pecan Cake
Ingredients & Directions 1 1/4 c Flour 1 ts Baking powder 1 ts Baking soda 1/2 ts Salt 1 tb Ground ginger 2 ts Cinnamon 1/2 ts Ground nutmeg 1/4 ts Ground cloves 1 c Sugar 1 tb Instant coffee granules 1/4 c Unsulfured molasses 3 tb Butter 1 Egg 1/4 c Minced candied ginger 1/4 c Finely chopped pecans Coconut Filling: 1/2 c Heavy cream 1 Egg yolk 1/4 c Sugar 2 tb Butter 1/2 ts Vanilla 1/2 c Plus 2 tablespoons shredded Unsweetened coconut 1/2 c Finely chopped pecans Prepare cake: Preheat oven to 350 degrees F. Butter and line an 8 by 3-inch springform pan with wax paper; butter and flour paper. In a large bowl combine flour, baking powder and soda, salt and spices. In a small saucepan dissolve sugar in 1 cup of water and bring to a boil. Stir in coffee granules, molasses and butter. Let syrup cool slightly. In a small bowl beat egg. Gradually whisk some syrup into egg, then whisk egg mixture into remaining syrup. Whisk syrup mixture into dry ingredients. Pour batter into prepared pan. Bake cake for 35 to 40 minutes, or until center is nearly set, but slightly loose. Sprinkle cake with ginger and pecans and bake 15 to 20 minutes longer, or until cake tests clean and center of cake is set but moist. Cool cake on a rack for 15 minutes. Remove sides of pan and let cake cool completely. Remove bottom of pan and waxed paper. Meanwhile, prepare filling: In a saucepan whisk together cream, egg yolk and sugar. Cook, whisking constantly for 2 minutes until mixture thickens. Remove from heat and stir in butter, vanilla, coconut and pecans; set aside to cool. Halve cake horizontally with a serrated knife. Spread coconut filling on bottom layer, then cover with top layer. Yield: 1 8-inch cake TASTE SHOW #TS4780 Ginger Cake: Yields 4 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
Best Ever Pancakes Or Waffles
Ingredients & Directions 1/2 c All-purpose flour 1/2 c Whole wheat flour 1 tb Granulated sugar 1 ts Baking powder 1/2 ts Baking soda 1/2 ts Ground cinnamon 1/4 ts Salt 1 c Buttermilk -OR 3/4 c Plain yogurt -PLUS 1/4 c Water 1 lg Egg 2 tb Mild olive or vegetable oil Oil for cooking Griddle, large skillet, -or waffle iron (From “Pancakes and Waffles” by Elizabeth Alston. HarperCollins; $12.50; 1993.) Food processor method: Put the flours, sugar, baking powder, baking soda, cinnamon and salt into a food processor. Process briefly to mix. Add the buttermilk, or yogurt and water, egg and oil. Turn the machine on-off (pulse) 3 or 4 times to make a smooth batter. By hand method: Put the flours, sugar, baking powder, baking soda, cinnamon and salt into a large bowl. Stir to mix well. Measure the buttermilk in a 2-cup glass measure. Add the egg and oil to the measuring cup. Beat with a fork or wire whisk to blend. Add to the flour mixture and stir to form a smooth batter. For pancakes: Heat the griddle or skillet over moderately high heat until it feels hot when you hold your hand directly above it. Lightly grease the griddle. For each pancake, pour 1/4 cup batter onto the griddle. Cook 3-5 minutes, until bubbles appear on the surface and the undersides are golden brown. Adjust the heat if the pancakes are browning too fast. Turn the pancakes over and cook 1-2 minutes longer to brown the second side. For waffles: heat the waffle iron; grease it lightly. Pour in the appropriate amount of batter and spread to the edges. Close and cook until the iron will open easily. Keep finished waffles or pancakes warm in a 200’F. oven – pancakes on a plate and loosely covered to keep moist; waffles directly on the oven rack, uncovered, to stay crisp. Makes 8 4″ pancakes. Serves 4. Yields 4 Servings
