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
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
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
Queen Elizabeth Cake
Ingredients & Directions 1 c Dates, chopped 1 c Water; boiling 1 ts Baking soda 1/4 c Butter; at room temperature 1 c Sugar 1 ts Vanilla 1 1/2 c Flour; cake and pastry 1 ts Baking powder 1/4 ts Salt 1/2 c Walnuts; chopped (optional) Topping: 4 ts Butter 1/2 c Brown sugar 3 ts Cream; whipping or table 1/2 c Coconut; sweetened shredded Lightly grease 8 inch square baking pan. For cake, combine dates, boiling water and soda in bowl until well blended. In separate, larger bowl, cream butter and sugar until light and fluffy. Stir in vanilla. In third bowl sift together, flour, baking powder and salt. Add date mixture and flour mixture alternately in two batches to butter mixture. Stir in walnuts if using. Pour into prepared pan. Bake in preheated 350F oven 30 minutes. While cake is baking, make topping. In small saucepan, melt butter, brown sugar and cream; bring boil, stirring constantly. Remove from heat; stir in coconut. Spread over warm cake. Preheat broiler; broil cake until topping is bubbly, watching constantly to keep from burning. Cool; cut into squares. Yields 12 Servings
Ole Timey Tea Cake
Ingredients & Directions 1 c Sugar 1 Egg 1/2 c Melted butter 4 tb Sweet milk (that’s regular -milk) 2 tb Vanilla 2 ts Plain flour 2 c Sifted self-rising flour 1/2 ts Salt Mix all together, roll out to thickness of almost pie crust thickness. Cut into shapes. Cook until lightly brown. Bake at 350. Yields 1 Servings
Kitchen Aid Basic White Bread
Ingredients & Directions Makes 2 Loaves: 1/2 c Milk; I Used Nonfat 3 tb Sugar 2 ts Salt 3 tb Butter Or Margarine 2 pk Active Dry Yeast; (Used 4 -1/2 Tsp) 1 1/2 c Warm Water; 105 – 115 Deg F 5 c All-Purpose Flour; To 6 C Optional: 2 tb Sesame Seeds; **Note, -Toasted 1 ts Egg Beaters? 99% Egg -Substitute; Mixed With 1 ts Water *NOTE: I added the toasted sesame seeds and the egg wash to one loaf of bread…the recipe did not have this in it. Combine milk, sugar, salt and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm. Dissolve yeast in warm water in warmed bowl. Add lukewarm milk mixture and 4 1/2 C flour. Attach bowl and dough hook. Turn to Speed 2 and mix 1 minute. Continuing on Speed 2, add remaining flour, 1/2 C at a time, until dough clings to hook and cleans sides of bowl. Knead on Speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch. Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hr. Punch dough down and divide in half. Shape each half into a loaf and place in greased 8 1/2 x 4 1/2 x 2 1/2″ loaf pan. Cover; let rise in warm place free from draft, until doubled in bulk, about 1 hr. Bake at 400 deg F for 30 minutes. Remove from pans immediately and cool on wire racks. Yield: 2 loaves Entered into Yields 16 Servings
