Bread Pudding W/whiskey Sauce
Ingredients & Directions BILLS2006 1 Loaf French bread 2 tb Vanilla 1 qt Milk 3 tb Margarine or butter; butter 3 Eggs 1 c Raisins 2 c Sugar WHISKEY SAUCE 1/4 lb Butter or margarine 1 Egg; beaten 1 c Sugar Whiskey to taste Soak bread in milk; crush with hands until well mixed. Add eggs, sugar, vanilla and raisins and stir well. Pour margarine or butter into the bottom of an ovenproof heavy pan and bake until firm. Let it cool. Cut pudding into squares and put in individual dessert dishes. When ready to serve, pour the sauce over it and run under the broiler until hot. WHISKEY SAUCE-Cook sugar and butter in double boiler until very hot and the sugar is well dissolved. Add eggs and beat with a whisk very fast. Let cool and add whiskey to taste. 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
Honey-soaked Cookies
Ingredients & Directions === COOKIES === 1/4 c Unsalted butter; softened 1/4 c Corn oil 3 tb Sugar Zest of 1/2 orange; finely -chopped 1 1/2 ts Orange juice 1/2 ts Baking powder 1/4 ts Baking soda 1 c All-purpose flour; plus 1 tb All-purpose flour === SYRUP === 1 c Sugar 1/2 c Honey 3/4 c Water 1/2 c Finely-chopped walnuts Preheat the oven to 325 degrees and grease a large baking sheet. In the bowl of an electric mixer or with a handheld mixer, beat the butter and corn oil together until creamy. Add the sugar and continue beating until thoroughly combined. Add the orange zest and juice and mix in. Combine the baking powder and baking soda with 1/2 cup of the flour and beat that in. Add the remaining flour 1/4 cup at a time and mix until a medium-stiff dough is formed, adding a little less or a little more as necessary to achieve the correct consistency. The dough should hold its shape without collapsing. Shape the dough by teaspoonfuls into 2-inch long ovals and transfer them to the baking sheet 1 1/2 inches apart. Bake on the middle rack for about 20 minutes, until just golden. Cool on wire racks. While the cookies are cooling, combine the sugar, honey, and water in a small sauce pan and bring to a boil. Boil for 2 minutes, then reduce the heat so that the mixture is simmering. With a slotted spoon, gently dip the cooled cookies into the syrup just for a moment, making sure all sides are evenly coated. Take extra care to be gentle when handling the cookies or they may break apart. Again place the cookies on the wire racks and immediately sprinkle them with the walnuts, while they are still warm. Dry on the rack for 20 minutes. This recipe yields 45 cookies. Yields 45 servings
Honey Cakes No Sugar
Ingredients & Directions 1/2 c Shortening 1 c Honey 1/2 ts Salt 1 Egg, beaten 1/2 c Sour milk 2 c Flour 1 ts Baking soda 1/2 ts Cinnamon Cream shortening. Add egg and honey; stir well. Sift flour with baking soda, cinnamon and salt. Add alternately with milk to creamed mixture. Bake in a well- greased 9 x 13 in. pan at 375 degrees for about 50 minutes. From Yields 1 Servings
Espresso Mini-tarts
Ingredients & Directions FF Butter Cookie Recipe Beat 1 Tbls. instant espresso coffee powder into dough; press into tiny fluted tartlet pans. Place pans on cookie sheets; bake 10 minutes. Unmold; cool. Turn cookies so wide end is down; top each with 1/2 tsp. melted white chocolate (3 oz). File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
Olive Garden Chocolate Chip Cookie Dough Cheesecake
Ingredients & Directions -WALDINE VAN GEFFEN VGHC42A- 2 tb Margarine 2 1/2 c Chocolate cookie crumbs 2 lb Cream cheese; soft 1 c Sugar 4 Eggs 1 ts All-purpose flour 1 ts Vanilla 1 c Sour cream 1 lb Refrigerated chocolate -chip; cookie dough 2 oz Chocolate chips TOPPINGS 1 pt Heavy whipping cream; whip Chocolate chips Chopped walnuts Preheat oven to 325~. CRUST-Generously grease the bottom and sides of a 10″ springform pan. Combine the margarine with the chocolate cookie crumbs. Press onto the bottom and sides of the pan. FILLING-Using an electric mixer on high speed, combine cream cheese, sugar, eggs and flour and mix until smooth. Add vanilla and sour cream and mix just until blended. Pour 1/2 of the batter into prepared crust. Cut cookie dough into golfball sized chunks and drop into batter. Sprinkle in chocolate chips. Pour over remaining batter. Bake for 60 minutes. Turn off the oven and open the door to the broil position. Allow cake to remain in the oven 30 more minutes. Refrigerate until ready to serve. To serve, remove the sides of the pan and top with fresh whipped cream. Sprinkle with additional chocolate chips and chopped walnuts. 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
