Swedish Flatbread
Ingredients & Directions 2 c White flour 3/4 c Rye flour 1/4 c Sugar 1/2 ts Baking soda 1/2 ts Salt 1/2 c Butter or margarine 1 c Buttermilk 2 tb Fennel seed In a bowl, blend flour, sugar, salt and soda. Cut in margarine until mixture resembles fine crumbs. Stir in buttermilk and add fennel seeds, sing a fork, just until mixture holds together. Shape into small balls and roll on floured board to make very thin rounds four to five inches in diameter. Bake on ungreased sheets at 375F five minutes or until light brown. Yields 1 Servings
Macadamia And Pear Buttercake
Ingredients & Directions 5 Firm brown pears POACHING LIQUID 6 c Water 3 c Sugar 2 Bay leaves 1 Cinnamon stick A lemon; rind of -FOR THE CAKE- 150 g Unsalted butter 180 g Castor sugar 3 Eggs Grated zest of I lemon 350 g Plain flour 25 g Baking powder 170 g Plain yoghurt 120 g Macadamia nuts; finely -chopped THE GLAZE Smooth apricot jam Icing sugar Poach the pears in the syrup ingredients for about 1/2 hour until not quite soft. Allow the pears to cool in their liquid then slice 5mm thick pieces from the pear on either side of the core. Set aside the nicer large pieces to garnish the cake, then dice the remaining pear to have about I cup of pear cubes for the cake batter. The cake: Cream the butter, zest and sugar until light and pale, then add the eggs individually, beating well after each addition.. Sieve the flour and baking powder together. Fold the macadamia nuts through the butter batter then add the pear and yoghurt, followed by the flour. Do not overmix. Pour the batter into a buttered and floured 26cm round cake tin and bake at 170 c for approximately I hour. While the cake is baking, boil the poaching liquid for about 15 minutes, or until the it is quite syrupy. When the cake is removed from the oven, brush about 1/2 cup of the syrup over the cake. When cold, glaze the whole cake with a fine layer of smooth apricot jam that has been heated to boiling. Fan the reserved pear slices over the cake, drench with icing sugar then carefully caramelise the top with a blow torch or place under the griller for a few seconds, until the sugar caramelises. Yields 1 servings
Tuxedo Cheesecake
Ingredients & Directions 1 1/4 lb OREOS, crushed 30 Seconds. 6 tb BUTTER, melted 2/3 c SOUR CREAM Mix and pat into bottom and 1 ts VANILLA -sides of springform pan. 2/3 c SEMI-SWEET CHOCOLATE, melted CAKE 3 tb ORANGE FLAVORED LIQUEUR 32 oz CREAM CHEESE, unwrapped and -(Curacao) (Opt) -warmed in 1 ts ORANGE PEEL, grated Microwave for 2 minutes. -(optional) 1 c SUGAR 1/4 c HEAVY CREAM 6 JUMBO EGGS, unshelled and 2 tb CORNSTARCH -warmed in microwave ** CRUST Yields 6 servings
Engadine Walnut Tart (graubuenden)
Ingredients & Directions -SHORTBREAD PASTRY- 100 g Flour 250 g Sugar 300 g Butter 2 Eggs 1 Egg yolk 1 Egg yolk; for glasing 1 pn Salt 1/2 Lemon; grated zest FILLING 450 g Sugar 3 dl Fresh cream 30 g Honey 450 g Shelled walnuts; halved (Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch) Rub in the flour, sugar and butter by hand . Add the eggs, egg yolk, salt and grated lemon zest. Thoroughly mix to a paste. Using 2/3 of the pastry, line 2 flan rings (20 cm diameter) and prick the bases with a fork. Filling: Melt the sugar (without water) to a light caramel. Add the cream at once and return to the boil. Mix in the honey and add the nuts. Spread the mixture on an oiled marble slab and leave until just warm (Important: fill the flan rings whilst still warm). Fill with the nut filling to 3/4 of the height of the rings and cover with the rest of the pastry. Brush with the egg yolk and mark with a fork. Bake for 25 minutes at 200 oC. Note : This cake should be kept for 24 hours before serving. From Yields 1 Tart
Corn Bread & Dried Fruit Stuffing *
Ingredients & Directions BILLS20086 8 c Corn bread stuffing mix; OR 1/2 c Triple sec; warmed – your favorite fresh made 1 tb Unsalted butter – cornbread 1 lg Onion; finely chopped 3/4 c Pitted prunes; halved 2 Garlic cloves; thin sliced 2/3 c Dried apricots; halved 1 c Chicken broth If making your own cornbread, prepare according to your recipe. Cool in pan on rack to room temperature. Cut into 1″ cubes. Place on baking sheet and bake in preheated 350~ oven for 12 minutes to dry. Combine prunes and apricots in a bowl. Add warmed triple sec. Heat butter in a large skillet over low heat. Add onion and garlic; saute 12 minutes or until very soft. Transfer to a very large bowl. Add corn bread cubes, chicken broth and fruits along with triple sec. Stuff turkey according to directions on turkey. Can also be made in a 9×13″ greased baking dish. Bake, covered, in preheated 350~ oven for 35-40 minutes. Uncover last 10 minutes of baking for a crispy top. Yields 10 cups
Cream Sherry Fruit Cake
Ingredients & Directions 1 pk (12-oz) Nestle Toll House -semi-sweet chocolate -morsels 2 c Chopped pitted dates 2 c Chopped pecans 2 c Whole candied cherries 1 c Mixed candied fruit 1/2 c Cream sherry 6 Eggs 1 c Sugar 2 ts Vanilla extract 3 c All-purpose flour 2 ts Salt In large bowl, combine Nestle Toll House semi-sweet chocolate morsels, dates, pecans, candied cherries and candied fruit; add sherry and let stand 1 hour, stirring occasionally. Preheat oven to 325 degrees. In large bowl, beat eggs until thick and lemon colored (about 5 minutes). Gradually beat in sugar and vanilla extract; set aside. In medium bowl, combine flour and salt. Stir into fruit mixture; mix well. Fold in egg mixture. Spread into greased and floured 9-inch tube pan. Bake at 325 degrees for 1 hour. Cool 15 minutes; remove cake from pan. Cool completely on wire rack. Makes one fruit cake. From Favorite Recipes: Nestle Sweet Treats. Downloaded from Glen’s MM Recipe Archive, Yields 16 Servings
Biscuit Tortoni
Ingredients & Directions 3 lg Egg whites 3/4 c Sugar 1 ds Salt 1/4 c Almonds; blanched 1 3/4 ts Almond extract 1 1/2 c Heavy cream 3/4 ts Vanilla 12 Maraschino cherries BAKE 350 (almonds) Let whites warm to room temperature. Mix 1/4 cup water with sugar in 1 qt. pan; stir over low heat to dissolve. Boil, uncovered, without stirring to 236. Meanwhile, at high speed, beat whites with salt just until stiff peaks form. Pour hot syrup in thin stream over whites beating constantly till very stiff. Refrigerate, covered, 30 mins. Place almonds in shallow pan; toast till lightly brown (8 – 10 mins). Grind finely. Put into small bowl and stir in 1-1/2 t. almond extract. Beat cream with 1/4 t. almond extract and vanilla till stiff. Gently fold into egg white mixture. Spoon into 12 paper-lined muffin pans. Sprinkle with almond mixture; top with a cherry. Cover and freeze overnight. For longer storage (1 month) remove from pan and wrap individually. Yields 6 Servings
