Corn Griddle Cakes
Ingredients & Directions 1 c Cornmeal 1/4 c All-purpose flour 1/2 ts Baking soda 1/2 ts Salt 1/4 c Liquid egg replacer 3/4 c Soy milk 1/2 c Non-dairy “sour cream” 1 1/2 c Corn kernels In a large bowl, combine cornmeal, flour, soda & salt. Set aside. In a small bowl, combine the egg replacer, soy milk & “sour cream”. Pour into the dry ingredients & stir until just moistened. Fold in the corn. Lightly oil a large skillet & heat over medium high heat. Ladle batter into pan & cook until brown on both sides. Serve immediately. “Vegetarian Yields 4 Servings
Luxury Almond Christmas Cake
Ingredients & Directions 250 g Butter 4 Eggs 125 g Mixed peel A pinch of salt 1/2 ts Baking powder 125 g Plain flour 250 g Sugar 250 g Ground almonds 250 g Sultanas 3/4 c Apricot jam Slosh of brandy; (optional) Preheat the oven to 160 C. Prepare 26cm spring-form cake tin by buttering it then lining the bottom and sides with baking paper, then buttering and flouring the paper. Cream butter and sugar until light and fluffy. Add beaten eggs slowly to the butter. Add almonds, flour and fruit and mix until just combined. Pour into prepared cake tin and decorate the top with a circular pattern of blanched almonds and bake for 2 1/2 hours, checking occasionally. Cover the top with foil if it becomes over brown. Test for doneness and then if you wish you can poke holes in the top with a bamboo skewer and slosh over some brandy whilst still warm. Take the cake out of the tin and brush warmed apricot jam over the top to glaze the cake. Yields 1 servings
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
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
Sauerkraut Beer Bread
Ingredients & Directions 8 oz Sauerkraut; preferably -cold pack 1 1/2 c Flour, rye 3 c Flour, bread 1/4 c Sugar, brown, light 1 tb Baking powder 3/4 ts Salt 3/4 ts Caraway seeds 4 tb Butter, unsalted; melted 12 fl Beer Heat the oven to 350 degrees. Grease a 9x5x3-inch loaf pan. Rinse the sauerkraut under cold water. Squeeze it with your hands to remove as much liquid as possible. Set aside. Combine the flours, sugar, baking powder, salt and caraway seeds in a large mixing bowl. Form a well in the enter and add the butter and beer. Stir in with a wooden spoon until ingredients are combines. Add sauerkraut and mix well. Transfer to the prepared pan. Bake until a toothpick inserted in center tests clean; about 60 minutes. Turn out onto a wire rack. This bread is best served warm. Pat Dailey, Chicago Tribune, 13 March 1991 Yields 1 Loaf
Fudge Pudding Cake
Ingredients & Directions 1 c Sifted flour 2 ts Baking powder 1/2 ts Salt 1/2 c Sugar 3/4 c Chopped walnuts 1/2 c Milk 1 ts Vanilla 2 tb Melted shortening 1 oz Unsweetened chocolate – melted 1/4 c Unsweetened cocoa powder 3/4 c Brown sugar, packed 1 3/4 c Hot water Whipped cream (optional) OR – ice cream Sift flour with baking powder, salt and sugar into bowl. Add nuts, then stir in milk, vanilla, shortening and chocolate. Spread batter in greased 8-inch square pan. Mix cocoa with brown sugar, stir in hot water and pour over batter. Bake at 375F 40 minutes. As pudding bakes, cake layer forms on top with rich sauce on bottom. Spoon warm pudding cake into dessert dishes and top with whipped cream or ice cream, if desired. From Yields 8 Servings
