Emeril's Sourdough Starter
Ingredients & Directions 1 c Unbleached flour, plus more For feeding 1/2 c Whole grain rye flour 1 c Bottled still water, plus More for feeding In a large glass bowl stir flours and water together with a spoon. Cover with a kitchen towel. Set aside to ferment at room temp for 2 to 3 days. It will begin to smell sour, but not in an unpleasant way. Stir in 2/3 cup flour and 1/2 cup water, cover and continue to ferment at room temp. Refresh starter in this way every day for 3 days. It will become sharper and more pungent as it sits. When it is sharp enough for you, begin using it to bake with. After using the amount of starter you need, the remaining starter should be refrigerated. Let it come to room temp each time you use it. Yields 1 Servings
Corn Pancakes
Ingredients & Directions 1 1/2 c Flour 4 ts Baking powder 2/3 c Corn meal 2/3 ts Salt 3 tb Sugar; granulated 1 ea Egg; beaten 1 1/2 c Milk 2 tb Fat; melted Mix ingredients and beat together for 2 minutes. Pour onto greased griddle size of cake desired. Bake until upper sides are filled with bubbles. Turn once. Serve piping hot. Yields 1 Servings
Sweetbreads (animella Di Vitello)
Ingredients & Directions 1 Free Flow Recipe I was looking through an Italian cookbook for an Alfredo sauce (no luck there) and ran across a section on sweetbreads. Here’s a short run down on what they are, how to prepare them for cooking and three recipes. Veal sweetbreads are more tender and flavorful than any other variety and are the type most commonly found in American markets. Sweetbreads are very similar to brains in texture and flavor. However, they are somewhat less delicate, and the receive the same preliminary preparation and generally the same cooking treatment. A whole sweetbread is the thymus gland of the animal and consists of 2 nodules, or lobes, of which the more rounded is the tenderest and best part. This choicer lobe is sometimes available separately, although it is more expensive. If sweetbreads are to be sauteed or broiled, first soak them in several changes of cold water for 2 hours. Drain and carefully remove as much as possible of th membrane that covers them, being careful not to dig into the tender flesh. Soak them again in cold water acidulated with lemon juice or vinegar and again remove was much of the membrane as possible. Cut off the connective tubes and then blanch the sweetbreads over low heat for 15 minutes in lightly salted water acidulated with lemon juice (about 1 tablespoon of lemon juice to 1 quart of water). The water should be maintained at a point just below a simmer; do not boil. Drain and plunge them in cold water for 5 to 10 minutes. They are now ready to be sliced and sauteed. Sauteing is the more popular method of cooking sweetbreads. If, however, they are to be braised, blanching them is not necessary. From “Great Italian Cooking-La Grande Cucina Internazionale” by Luigi Carnacina, edited by Michael Sonino, Agradale Press, New York Yields 1 Servings
Swedish Coffee Bread
Ingredients & Directions 1 ts Cardamom; crushed;(1 to 1 -1/2) 2 tb Crisco 2 tb Margarine; melted 1 tb Salt 1 c Sugar 1/2 ga Milk; heat until just warm 2 pk Dry yeast; dissolved in 1 c Water 8 lb Flour; Approximately Put all ingredients in large bowl, gradually adding flour, mixing until ready to knead. Knead 10 minutes and shape into a ball. Put into a greased bowl, let rise until doubled. Punch down and let rise again. Then divide into 3 balls, roll out into long strands and braid. Put onto greased pans, brush with beaten egg, sprinkle with sugar. Let rise again. Bake at 325 degree oven approximately 1/2 hour. Check for doneness. Be careful, because even though the top may be dark the inside may not be done. If the bottom is brown, then the bread should be done. Yields 1 Servings
Best Ever Fudge Cake
Ingredients & Directions 1 1/2 c Flour 1 1/2 c Buttermilk 1 1/4 c Sugar 1/2 c Cocoa 1/4 c Diet margarine 2 tb Diet margarine 2 tb Margarine 1 ts Margarine 2 lg Eggs 2 ts Baking soda 1/2 ts Salt 1 ts Vanilla extract 8 ts Powdered sugar 1. Preheat oven to 350?. Spray Bundt pan with Pam. 2. Cream margarines and sugar. Add eggs. 3. Combine dry ingredients and add to mixture. 4. Add buttermilk. Mix well and pour into sprayed Bundt pan. 5. Bake 40 minutes at 350?. Cool 15 minutes and then remove from pan. 6. Sprinkle with the powdered sugar before serving. Yields 16 Servings
Apple Gingerbread Squares
Ingredients & Directions 1 Gingerbread mix 1/4 ts Cloves 4 lg Apples; peeled and sliced 1/4 ts Cinnamon 1/4 c Sugar 1/4 ts Nutmeg 1/4 ts Mace 2 1/4 tb Butter; melted Yields 12 servings
Holiday Oatmeal Cookies
Ingredients & Directions 1 1/2 c Sifted all-purpose flour 1/2 ts Salt 1 ts Baking soda 1 c Butter or margarine; -softened 1 c Granulated sugar 1 c Light brown sugar; firmly -packed 2 Eggs; slightly beaten 1 ts Vanilla extract 3 c Quick-cooking rolled oats 1/2 c Chopped nuts 1/2 c Chopped candied cherries -(optional) 1/2 c Flaked coconut (optional) 1/2 c Dark seedless raisins -(optional) 1/2 c Quick-cooking rolled oats Sift together flour, salt and baking soda. Work butter in a bowl until creamy. Add granulated sugar and brown sugar and beat until light and fluffy. Add eggs and vanilla and beat well. Gradually add sifted dry ingredients to butter mixture and mix until smooth. Stir in the 3 cups rolled oats, nuts and optional ingredients, if desired. Shape dough into a roll about 1-1/2 inches in diameter and roll it in the 1/2 cup oats. Wrap roll tightly in waxed paper and chill overnight or longer. Heat oven to 350 degrees. Cut chilled dough into 1/4-inch slices and place slices about 2 inches apart on ungreased cookie sheets. Bake 10-12 minutes, or until lightly browned. Cool cookies slightly and remove to wire cake racks. Makes 7-8 dozen cookies. FROM JANE CONN, REDBOOK, DEC 1972, “THE GREAT CHRISTMAS COOKIE-SWAP COOKBOOK” From a collection of my mother’s (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM Recipe Archive, Yields 84 Servings
