Swedish Julbrod (christmas Bread)
Ingredients & Directions 1 c Milk 4 tb Butter 1 Egg 1/4 c Sugar 1 ts Salt 1 ts Cardamom 3 c Bread flour 2 1/2 ts Yeast 2/3 c Raisins 2/3 c Citron; sliced 1 tb Almonds; chopped Yields 1 Loaf
Mom Rose's Blueberry Cake
Ingredients & Directions 1/2 lb SOFTENED BUTTER 1 ts VANILLA 2 c SUGAR 1 c MILK 4 EGGS 2 c FLOURED BLUEBERRIES 3 c SIFTED FLOUR 2 tb SUGAR 3 ts BAKING POWDER 1 ts CINNAMON 1/2 ts SALT MIX TOGETHER BUTTER, 2 CUPS SUGAR, 4 EGGS, BAKING POWDER, SALT, VANILLA AND MILK. ADD FLOUR AND MIX WELL. FOLD IN THE FLOURED BLUEBERRIES. LINE A 9″ X 13″ PAN WITH ALUMINUM FOIL. POUR THE BATTER INTO THE PAN AND SPRINKLE THE TOP WITH MIXTURE OF 2TB SUGAR AND 1 TS CINNAMON. PREHEAT OVEN TO 350. BAKE FOR 45 MINUTES. REMOVE FROM PAN. ALLOW TO COOL BEFORE REMOVING ALUMINUM FOIL. NOTE: COATING THE BLUEBERRIES WITH FLOUR STOPS THEM FROM SINKING IN THE BATTER. THE ALUMINUM FOIL PREVENTS THE CAKE FROM PULLING APART IF ANY OF THE BERRIES STICK, THIS PROVES OUT TO BE BETTER THAN GREESING THE PAN. GOOD LUCK, Mom ROSE. Yields 12 servings
Moravian White Christmas Cookies
Ingredients & Directions 2 c Butter 3 c Sugar 5 ea Egg, well beaten 1 c Cream 1 ts Soda 1 x *dissolved in: 1/4 c Water, boiling 4 c Flour Cream butter and sugar together until well blended. Beat the eggs and add. Stir in the dissolved soda. Sift the flour and add alternately with the cream. Mix thoroughly. Dough must be stiff enough to roll- add more flour if needed. Chill for several hours. Roll out thin on floured board and cut with fancy cookie cutters. Bake at 350-F about 12 minutes. Yields 1 Servings
Kiwi Health Bread
Ingredients & Directions 5 ts Dry Yeast 1 ts Sugar 1/2 c Warm Water 600 g White Flour 600 g Wholemeal Flour 1 ts Salt 1/2 c Sesame Seeds 1/2 c Poppy Seeds 1/2 c Sunflower Seeds 1 ts Caraway Seeds 2 tb Honey 2 tb Molasses 900 ml Very Warm Water(Not hot) 1.Mix the yeast,sugar and .50 cup of warm water together in a bowl and set aside for a good 10 minutes until the mixture is quite frothy. 2.In a large bowl, mix together the flour,wholemeal flour, salt, sesame seeds,sunflower seeds and caraway seeds and make a well in the centre. 3.Stir the honey, molasses and the 900 mls of water into the frothy yeast. 4.Pour into the well and mix with a wooden spoon until almost combined. 5.Turn out on to a floured surface and knead for 5 minutes. Make sure you have extra flour on hand to stop the dough sticking. 6.Turn the dough in a greased bowl and cover with plastic wrap. wrap the bowl in a towel and stand in a warm place for 20 minutes, or until doubled in size. 7.Turn dough out and knead for a futher 5 minutes until it is smooth and elastic. 8.Divide into 3 equal portions and mould into loaf shapes . Place into three greased 20cm x 10cm loaf tins. 9.Cover and leave until doubled in bulk. This should take about 20 minutes. 10.Bake at 200c for 35-40 minutes or until the loaf sounds hollow when tapped underneath. Turn in to a cake rack to cool. From Yields 1 3 loafs
Macadamia Coconut Cake
Ingredients & Directions FOR CAKE 3/4 Stick unsalted butter; -softened (6 ; tablespoons) 1 c Sugar 1 1/4 c Cake flour; (not -self-rising) 1 1/2 ts Baking powder 1/2 ts Salt 1/2 c Milk 1 ts Vanilla 3 lg Egg whites -FOR FILLING- 1/3 c Plus 3 tablespoons sugar 3/4 c Macadamia nuts 3 lg Egg yolks 3/4 c Milk 2 tb Cornstarch 3/4 ts Vanilla 1/4 c Chilled heavy cream -FOR FROSTING- 1 c Sugar 1/4 c Water 2 lg Egg whites 1/4 ts Salt 1 c Sweetened shredded coconut -for coating ; cake Macadamia nuts brushed with -honey for ; garnish Make cake: Preheat oven to 350F. Line bottom of a buttered 9- by 2-inch round cake or springform pan with a round of wax paper and butter paper. Dust pan with flour, knocking out excess. In a bowl with an electric mixer cream butter with 2/3 cup sugar until light and fluffy. Onto a sheet of wax paper sift together flour, baking powder, and salt. Stir flour into butter mixture alternately with milk in batches, beginning and ending with flour. Stir in vanilla and blend batter until just combined well. In another bowl with clean beaters beat egg whites until they hold soft peaks. Beat in remaining 1/3 cup sugar gradually and beat meringue until it holds stiff peaks. Stir one fourth meringue into batter to lighten and fold in remaining meringue gently but thoroughly. Spread batter evenly in prepared pan and bake in middle of oven 30 to 35 minutes, or until cake begins to pull away from side of pan and a tester comes out clean. Cool cake in pan on a rack 10 minutes. Invert cake onto rack and cool completely. Cake may be made 1 day ahead and kept at room temperature, tightly wrapped. Make filling: In a dry heavy skillet cook 1/3 cup sugar over moderate heat, undisturbed, until it begins to melt. Cook, stirring with a fork, until melted completely and a light caramel. Add macadamia nuts and cook, stirring, until nuts are coated well and caramel is deep golden. Pour praline onto a sheet of foil and cool completely. Break praline into pieces and in a food processor grind fine. (Do not puree to a paste.) In a small saucepan whisk together remaining 3 tablespoons sugar, egg yolks, milk, and cornstarch. Bring pastry cream to a boil over moderate heat, whisking, and cook over low heat, whisking constantly, 2 minutes. Whisk in vanilla. Transfer pastry cream to a bowl and chill until cold, its surface covered with plastic wrap. (Pastry cream will be very stiff.) In a bowl beat heavy cream until it just holds stiff peaks. Whisk pastry cream to loosen and whisk in praline. Fold in whipped cream and chill while making frosting. Make frosting: In a metal bowl set over a pan of simmering water whisk together frosting ingredients until mixture is warm and sugar is dissolved. With a portable electric mixer on high beat frosting 6 to 7 minutes, or until thick and fluffy. Remove bowl from heat and beat frosting until cooled slightly. Assemble cake: With a long serrated knife cut cake horizontally into 3 layers. Spread filling between layers on a cake plate and spread cake with frosting. Coat cake with coconut. Cake may be made 6 hours ahead and chilled, covered loosely. Garnish cake with macadamia nuts. Yields 1 servings
Biscuit Tortoni
Ingredients & Directions 3/4 c Crushed Macaroons 3/4 c Cream 1/4 c Confectioners Sugar Salt 1 c Whipping Cream 1 ts Vanilla 4 Candied Cherries Combine macaroons, cream, sugar and a few grains of salt and allow to stand for an hour or so. Whip whipping cream until thickened but not stiff. Fold into the macaroon mixture along with the vanilla and set in paper cups. Place in freezer. Serve with a cherry set in top of each cup. Joel Ehrlich on rec.food.cooking From Yields 4 Servings
Fried Polenta Cake With Shrimp Etouffee
Ingredients & Directions RELISH— 1/2 Polenta recipe (from above) 1/4 c Olive oil plus 2 tablespoons 6 tb Flour 3 Stalks celery, medium diced 1 c Chopped onion 1 Green bell pepper, chopped 1 tb Minced garlic plus 1 Ts 1/4 c Chopped green onions 2 c Shrimp stock 2 ts Crystal Hot Sauce 4 tb Chopped parsley 2 tb Butter 1 1/2 lb Rock shrimp Essence 1 c Roasted sweet corn 1/4 c Small diced red peppers 1/4 c Small diced yellow peppers 1 tb Minced shallots Salt and pepper 1 c Seasoned flour 2 Eggs, slightly beaten plus 2 TB milk 1 c Seasoned bread crumbs Oil for frying Garnish: 4 Long chives 2 tb Chopped chives 2 tb Brunoise red peppers 2 tb Grated Parmigiano-Reggiano Cheese Essence Preheat the fryer. For the etouffee: In a saute pan, heat the olive oil. Stir in the flour. Cook the mixture for 6-8 minutes, stirring constantly, for a brown roux. Stir in the celery, onions, green peppers and tablespoon of garlic. Cook for 3-4 minutes or until the vegetables start to wilt. Stir in the shrimp stock and Crystal hot sauce. Bring up to a boil, reduce to a simmer. Stir in the green onions. Cover and simmer for 10 minutes. Season with shrimp with Essence. In a saute pan, heat the butter. Saute the shrimp for 2-3 minutes. Add the sauteed shrimp to the sauce. Season with salt and pepper For the relish: In a saute pan, heat the olive oil, when the pan is smoking hot, saute the corn, red peppers, yellow peppers, shallots and remaining garlic. Saute for 1-2 minutes. Season with salt and pepper. Stir in the tablespoon chopped parsley. For the polenta: Slice the polenta into 8 slices. Dredge each piece in the seasoned flour. Dip in the egg mixture, removing any excess. Dredge in the bread crumbs. Fry each piece of polenta until golden brown, about 2-3 minutes. Remove from the fryer and place on a paper-lined plate. Season with Essence. Slice the cake diagonally, forming two triangles. Spoon the etouffee in the center of the plate. Lay the polenta against each other on top of the etouffee. Place three small mounds of the relish around the cake. Garnish with long chives, chopped chives, peppers, cheese, and Essence. Yield: 8 servings ESSENCE OF EMERIL SHOW#EE2336 Yields 4 servings
