Apple-molasses Bread
Ingredients & Directions 1/2 C Butter 1/2 t Cinnamon, ground 1 C Sugar 1/4 t Nutmeg, ground 3 Eggs 1 C Applesauce 2 C Flour, all-purpose 1/4 C Dark molasses (treacle) 1 t Baking powder 1 C Raisins 1/2 t Salt 1/2 C Nuts, chopped Preheat oven to 350 degrees F. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt, cinnamon and nutmeg; set aside. Combine applesauce and molasses. Add dry ingredients alternately with applesauce mixture to egg mixture. Fold in raisins and nuts. Pour into a greased 9 1/4 x 5 1/4 x 2 3/4 inch loaf pan. Bake at 350 degrees F. for 1 hour, or until a toothpick inserted into the center comes out clean. Cool 10 minutes, remove from pan and continue cooling on a wire rack. NOTES: * A simple, fragrant, apple-nut raisin bread — I found this recipe on the back of a label for a baking loaf pan. It is easy to make and because of the molasses it is very fragrant while baking. Yield: 1 large loaf. : Difficulty: easy. : Time: 15 minutes preparation, 1 hour baking, 30 minutes cooling. : Precision: measure the ingredients. : Lou Ann Puetz : Tektronix Inc. (CAE Systems Division), Santa Clara, California, USA : {hplabs,amdcad,decwrl}!cae780!louann : Yields 1 loaf
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
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
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
Honey Cake With Rose Water For The Angels
Ingredients & Directions 3 c All-purpose flour 1 1/2 ts Baking powder 1/4 ts Ground cinnamon 1/2 ts Baking soda 1 tb Instant coffee 1/2 c Boiling water 1/4 c Vegetable oil 1 c Honey 1 Orange, grated peel of 2 ts Rose water 4 Eggs 1 c Sugar 1 c Chopped walnuts Here is Jeff Smith’s recipe for a birthday cake that may have been served around the time of Jesus’ birth. Combine the flour, baking powder, cinnamon, and baking soda. Set aside. Dissolve the instant coffee in the water in a mixing bowl. Blend in the oil, honey, grated orange peel, and rose water and set aside. In a large bowl, beat the eggs until frothy. Gradually add the sugar and beat for 1 minute. Add the honey mixture to the eggs and sugar. Add the flour mixture to the egg mixture alternately with the dissolved coffee, starting and ending with the dry ingredients. Stir in the nuts. Pour the batter into an oiled and waxed paper-lined 13x9x2 inch baking pan. Bake in a preheated 325 oven for about 50 minutes. Test for doneness. Invert cake onto wire rack. Cool. Peel off the waxed paper and wrap in aluminum foil to maintain freshness. Yields 1 Servings
Honey-oatmeal Cookies
Ingredients & Directions 3 c Old-fashioned rolled oats; -divided 1 c Unbleached flour 4 ts Ground cinnamon 2 ts Baking powder 2 ts Baking soda 1/2 ts Ground allspice 1/4 c Brown sugar -; (packed) 3/4 c Honey 2 ts Vanilla 1 c Grated peeled apple 3/4 c Raisins 4 Egg whites; stiffly beaten Preheat oven to 400 degrees. In food processor, process 1 cup oats with flour, cinnamon, baking powder, baking soda, allspice and brown sugar until oats are coarsely ground and ingredients well mixed. Stir in remaining 2 cups oats. In medium bowl, combine honey, vanilla, grated apple and raisins. Mix well. Stir into flour mixture, stirring just until incorporated. Fold in egg whites. Drop by heaping tablespoons onto nonstick baking sheets. Bake 12 to 15 minutes, checking to avoid overbaking. Let cookies cool on baking sheet slightly before transferring to cooling rack. Yields 3 dozen cookies. Comments: Yields 36 servings
Applesauce Cookies
Ingredients & Directions 1/2 c Shortening, soft 1 c Brown sugar, firmly packed 1 Egg 1 1/2 c Sweetened canned applesauce 2 c Sifted all-purpose flour 1/2 ts Soda 1 ts Salt 1 ts Cinnamon 1/2 ts Allspice 1 c Quaker Oats, uncooked — (quick or old-fashioned) 1 c Raisins Beat shortening and sugar together until creamy. Blend in egg and applesauce. (Mixture may separate but it will blend evenly when dry ingredients are added.) Sift together flour, soda, salt and spices. Add to creamed mixture; blend well. Stir in oats and raisins. Drop by heaping teaspoonfuls onto greased cooky sheets. Bake in preheated moderate oven (375 F.) 12 to 15 minutes. Yields 60 Cookies
