Sour Cream And Blueberry Tart
Ingredients & Directions -COOKING LIVE #CL8969- 4 Eggs pn Salt 1/4 ts Vanilla extract 1/4 c Sugar 1 pt Sour cream 2 pt Blueberries, picked over 1-2-3 SWEET DOUGH 3/4 c Butter 3/8 c Sugar 1 Eggs 1/4 ts Vanilla extract 1/2 pn Salt 2 c Flour 1-2-3-SWEET DOUGH: Using the kitchen aid, cream the butter and sugar until light and fluffy. Add the eggs one at a time and mix until well combined. Mix in the vanilla extract and be sure to scrape the bottom of the bowl. Add the flour all at once and mix until all of the ingredients are incorporated. Form a disk, wrap in plastic and refrigerate for at least one hour before using. Roll out the dough to an 11-inch ring. Place dough in a 10-inch tart pan with a removable bottom. Press dough carefully into pan and trim edges. Chill until firm. Preheat the oven to 350 degrees. Line the tart pan with parchment paper and fill with beans or pie weights. Bake for 15 to 20 minutes, or until the crust is golden. Remove weights and let cool. Preheat the oven to 325 degrees. In a bowl whisk together the eggs, salt, vanilla extract and sugar. Slowly stir in the sour cream, being careful not to create any foaminess. Strain if necessary. Fill the prepared tart shell with the berries. Pour the custard into the shell and bake until custard is set, about 25 minutes. Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat. Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, visit my homepage: Yields 1 10″-tart
Poppy Seed Almond Bread
Ingredients & Directions -BREAD- 3 c Flour 1 1/2 ts Salt 1 1/2 ts Baking powder 2 1/2 c Sugar 1 1/2 c Milk 1 1/2 c Oil 2 tb Poppy seeds 3 Eggs 1 1/2 ts Almond extract 1 1/2 ts Vanilla -GLAZE- 6 7 tbsp. sugar 2 tb Orange juice 1/4 ts Vanilla 1/4 ts Almond extract 2 tb Butter Mix dry ingredients in small bowl. Set aside. Mix other ingredients in large bowl. Add flour mixture to this. Bake in 4 small loaf pans or 2 large pans at 350 degrees for 50-60 minutes (or more). Heat and brush glaze over bread while warm. Yields 2 Loaves
Bread And Butter Pudding
Ingredients & Directions 6 ea Slices of brea 3 ea Eggs 2 c Warm milk 1/2 c Sugar 1 ts Vanilla 1/2 c Raisins 1 ea Maple syrup on the side Preheat oven to 325 degrees F. Butter a deep dish 9 inch pie plate or 9 inch square cake pan. Generously butter one side of bread, but in half to make two triangles. Arrange triangles, buttered side up, in prepared dish. In bowl, beat eggs well mixed. Add milk, sugar and vanilla; beat together. Stir in raisins. Slowly pour over bread making sure all bread is well soaked. Bake 45 minutes or until custard has set. Serve with warm maple syrup. Yields 4 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
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
Moravian Christmas Cookies (czech)
Ingredients & Directions 8 oz Dark molasses 1/2 c Brown sugar 1/2 c Margarine 1 1/2 ts Cinnamon 1 1/2 ts Cloves 1 ts Ginger 1 ts Allspice 1/2 ts Nutmeg 1 tb Baking soda 4 c Flour Mix flour, sugar, butter, and spices together. Heat molasses until lukewarm and add baking soda to it. Add molasses to rest of ingredients and mix well. If necessary, add a little water to the dough to get it to a soft enough consistency to roll it. Roll the dough on a well floured surface, making it as thin as humanly possible. (Paper thin, if you can!) Cut into desired shapes, and transfer to a non-stick cookie sheet. Bake at 350 degrees for 6 to 8 minutes. If ya do it right, you’ll end up with a delicately thin, not too sweet, yummy spicy cookie. This recipe makes about 40,000 cookies g, so be prepared to eat lots of ’em!! Yields 1 Servings
Holiday Fruit Cookies
Ingredients & Directions 1 Stick butter 1 c Sugar 1 Egg, lightly beaten 2 ts Vanilla extract 1/2 c Milk 1 1/4 c Flour 1/2 ts Baking soda 3/4 c Walnuts, chopped 1 c Chocolate chips 1/3 c Coconut, flaked 3/4 c Raisins 3/4 c Candied cherries, chopped Preheat the oven to 350?F. Beat the butter and sugar until light and fluffy. Beat in the eggs, vanilla extract and milk. Sift the flour and baking soda and stir into the butter mixture. Add the remaining ingredients and mix well. Drop by tablespoons onto greased baking sheets and bake 15 minutes, or until spread and golden. Remove to a wire rack to cool completely. Makes 25 cookies Yields 25 Cookies
