Poori (whole Wheat Indian Bread)
Ingredients & Directions 1/2 c Whole wheat flour 1/2 c Self-rising flour 1/3 c Buttermilk Makes 8 Additional whole wheat flour Peanut oil or corn oil for deep frying Combine 1/2 cup whole wheat flour and self-rising flour in medium bowl. Mix in buttermilk. Knead dough on lightly floured surface 2 minutes. Cover and let rest 15 minutes. Divide dough into 8 pieces. Roll 1 piece into smooth ball (keep remainder covered with towel). Dust generously with whole wheat flour and roll into 5-inch-diameter circle, dusting with flour to prevent sticking. Cover. Repeat with remaining dough. Pour oil into wok or medium saucepan to depth of 3 inches. Heat to 375 degrees. Add 1 dough round to oil; dough will sink to bottom. When dough starts to rise, gently press in center with back of slotted spoon until bread puffs. Turn and cook until light brown, about 20 seconds. Transfer to paper towels uning slotted spoon. Keep warm while cooking remaining dough. Place on platter and serve immediately. Yields 8 Servings
Best Ever Devil's Food Cake
Ingredients & Directions 2 c All-purpose flour 2/3 c Unsweetened cocoa powder 1 1/4 ts Baking soda 1/4 ts Baking powder 2/3 c Butter or margarine, At room temperature 1 2/3 c Sugar 3 lg Eggs 1 ts Vanilla extract 1 1/2 c Milk Chocolate Frosting, follows Garnish: Chocolate curls Adjust oven racks to divide oven into thirds. Heat oven to 350’F. Grease three 8-inch layer-cake pans. Line bottoms with waxed and grease paper. Sprinkle in flour and rotate pans to coat bottoms and sides. Shake out excess. Mix the first 5 ingredients until well blended. Beat butter, sugar, eggs and vanilla in a large bowl with electric mixer until fluffy. Gradually stir in flour mixture alternately with milk until just blendedPour into prepared pans, about 2 cups in each. Stagger pans on oven racks and bake, switching position of pans once to ensure even layers, 20 to 25 minutes or until pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Invert cakes on racks, remove pans an peel off paper. Turn cakes right side up and cool completely. fill and frost with Chocolate Frosting. garnish with chocolate curls and a dusting of confectioners’sugar. Yields 12 Servings
Ember Day Tart
Ingredients & Directions 9 oz Wholeweat or whole meal Pastry* 1 1/2 oz Butter 6 oz Onions, roughly chopped 1 tb Dried sage 2 Handfuls fresh parsley, Chopped roughly 3 oz Well flavoured cheese, Grated 3 Eggs Salt Pepper 1/2 ts Each ground cinnamon, Ginger 3/4 c Milk 1 1/2 oz Raisins (opt) * made with 6 oz wholewheat or wholemeal flour, 1 1/2 oz each of butter & lard with a little cold water Make the pastry & line an 7-8″ flan case; bake it blind. Melt the butter in a pan & gently cook the onions with the sage & parsley until they are just soft. Add the cheese, eggs, seasoning & milk & mix well. Add the raisins if you are using them & pour the mixutre into the flan case. Bake in a moderate oven 350 for approx. 20 minutes or till the tart is risen, firm & lightly browned. Serves 6 warm or cold. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
Strawberry And Blueberry Shortcake
Ingredients & Directions 1/2 pt Fresh strawberries, washed, Stemmed and sliced 1/2 pt Fresh blueberries, washed And stemmed 1/2 c Sugar Juice of one lemon 4 Shortcakes 1/2 c Fresh lemon curd 1 c Sweetened whipped cream Shaker of powdered sugar Sprigs of fresh mint In a small mixing bowl, combine the strawberries, blueberries, sugar and lemon juice together. Using the back of a fork, lightly mash 1/4 of the strawberries. Split the shortcakes in half. Spread the bottom of each shortcake with 2 tablespoons of fresh lemon curd. Spoon a 1/4 of the fruit mixture on the lemon curd. Top the fruit with the remaining shortcakes. Garnish the shortcakes with the whipped cream, powdered sugar and fresh mint. Yield: 4 servings EMERIL LIVE SHOW #EMIA28 Yields 4 servings
Biscotten Torte
Ingredients & Directions 3/4 lb Oblong biscuits (she has -“nice?” written here; this -is perhaps a name brand?) 1 1/2 tb Rum 1/2 c Milk 4 oz Butter 1/2 c Castor sugar (granulated) 2 Eggs 4 oz Ground almonds 3 dr Almond essence; more or less 1/2 c Milk; extra Toasted slivered almonds Cream butter & sugar until light. Separate eggs (hm, she doesn’t say how far — at least she doesn’t instruct us to pinch the salt). Beat yolks into creamed mixture. Add ground almonds, almond essence and extra 1/2 cup milk. Beat whites stiffly & fold in. Arrange the biscuits in 2 rows lengthwise. Dunk in rum and milk (just) and spread with almond mixture and then more biscuits. Continue and on top layer put a layer of almond and then cover each with whipped cream and toasted almonds. Keep chilled until ready to serve. Hm, instructions are a little confusing. I’ll ask her next time I see her if I can remember, but I think it might be easier to drizzle the rum/milk mixture on the biscuits rather than to dunk them. Whatever. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
Best Banana Bread
Ingredients & Directions 1/2 c Butter 1 c Sugar 2 ea Eggs, beaten 4 ea Bananas, finely crushed 1 1/2 c Flour 1 ts Soda 1/2 ts Salt 1/2 ts Vanilla Cream together butter and sugar. Add eggs and crushed bananas. Combine well. Sift together flour, soda and salt. Add to creamed mixture. Add vanilla. Pour into greased and floured loaf pan. Bake at 350 degrees for 60 minutes. Keeps well, refridgerated. Yield 1 Loaf. Yields 1 servings
White Chocolate Pound Cake
Ingredients & Directions 1 tb Finely chopped pecans 1/2 lb Unsalted butter, at room -temperature 2 c Sugar 1 c Heavy whipping cream 4 oz Finely chopped white -chocolate, melted and tepid 6 lg Eggs, at room temperature 3 c All-purpose flour 1/2 ts Salt 1/4 ts Baking soda FROM: Derek Maddox (The Tally System – 912-328-6183 – (1:36) Posting the recipe for that disgustingly rich chocolate pound cake the other day reminded me of another favorite cake around our house. This White Chocolate Pound Cake is a lot lighter than the other, and is delicious with fresh strawberries or raspberries. I’ve even been known to sneak a piece of this cake for breakfast (when the kids aren’t looking). The recipe comes from the “White Chocolate Cookbook” by Janice Henderson. There’s lots more where this came from if you want them. White Chocolate Pound Cake Position a rack in the center and preheat oven to 300 deg F. Butter a 10 inch fluted tube pan. Dust with flour; tap out the excess. Sprinkle the pecans over the bottom. Using an electric mixer set at medium speed, beat the butter in a large bowl until light and fluffy, then add the sugar, 1 cup at a time, beating well after each addition. Blend in the cream and white chocolate. Add the eggs, one at a time, beating well after each addition. Into a large bowl, sift the flour with the salt and baking soda. Mix the flour mixture into the cream mixture, 1 cup at a time, just until blended. Pour the batter into the prepared pan and bake until a cake tester inserted in the center of the cake comes out clean, about 1 hour and 15 minutes to 1 hour and 30 minutes. Transfer the cake in the pan to a wire rack and cool 15 minutes. Loosen the cake from the edges of the pan with a metal spatula and invert onto the wire rack. Cool completely. Through a fine-mesh sieve, sprinkle confectioners’ sugar over the top of the cake. store at room temperature, wrapped airtight. One note on melting white chocolate: Since the fats in white chocolates melt at different temperatures, and since the milk proteins tend to clump if overheated, melting white chocolate can be very frustrating. I’ve found that the easiest method is to chop the chocolate into small pieces and melt them in the microwave. Microwave at high power for 1 minute, then stir. If necessary, continue the process for additional 30-second intervals until completely melted. Microwave only until smooth; DO NOT OVERHEAT!!! Whatever you do, don’t take this cake to work with you. I did that once and have not had a moment’s peace since. B-) ** -= this comes from the bottom of the files of Shelley Rodgers =- Yields 6 Servings
