Jicama Pancakes
Ingredients & Directions 1 1/2 c Shredded jicama (see Note) Juice of I lemon 2 tb Grated onion I large egg, beaten I tablespoon all-purpose Flour 1/2 ts Salt 1 ts Minced habanero chile 1 Russet potato, peeled 3 tb Vegetable oil, or as needed Toss the jicama in a colander with the lemon juice and let sit for 15 minutes. Using your hands, squeeze as much water as you possibly can out of the jicama, a handful at a time. Spread on a doubled layer of paper towels and blot with more paper towels. In a large bowl, toss the jicama with the onion, egg, flour, salt, and chili. Toss well to be sure the chile is evenly distributed in the mixture. Grate the potato into the bowl on the largest hole of the grater and toss again. In a large cast-iron skillet, heat I tablespoon of the oil over medium-high heat until very hot. Form the mixture into 2 1/2-inch patties and saute them in batches, turning with a metal spatula when brown on one side, until crisp and brown. Add more oil to the skillet as necessary and keep the pancakes warm on a paper towel-lined baking sheet in a warm oven while you finish cooking the rest. Serve warm. Yield: 6 to 8 servings Note: remove the outer brown layer of skin from the jicama. Shred on the largest hole of a grater. TOO HOT TAMALES SHOW #TH6240 Yields 4 servings
Old-world Fruit Cake
Ingredients & Directions –CAKE– 1 c Flour, all-purpose 1/2 ts Salt 1/4 ts Baking soda 1/4 ts Baking powder 1/2 ts Allspice 1/2 ts Cinnamon 1/2 ts Cloves 1/2 ts Mace 1/2 ts Nutmeg 1/2 c Butter, melted 2 Eggs 3/4 c Coffee (black), cold 1/2 c Brown sugar 1 c Raisins 1 c Fruit, mixed 1 c Dates 1/4 c Rum or brandy -GLAZE- 4 tb Butter 1/2 c Rum or brandy 1/2 c Sugar Mix the melted butter, eggs, rum and coffee together. Add brown sugar and mix well. Add rest of dry ingredients and place in a buttered loaf pan. Bake at 300 degrees F. for 2 hours or until done (it will separate from the sides of the pan). Make glaze when almost completely baked: Melt (do not boil) butter. Add rum and sugar. Stir by hand. Remove the cake from the oven and pour half of the glaze over it. Let it cool 25 minutes, then turn it over and pour the remaining glaze on the other side. NOTES: * A traditional European-style fruit cake — Although fruitcakes have a bad reputation, this one is *excellent*. My mother has been making it for years. She originally got the recipe from a friend, but has since adapted it to suit her fans. (She gets requests for it all year long.) * Don’t use glass pans. This freezes well, if you make more than you can eat; just be sure to wrap it carefully so it doesn’t get freezer burn. Warm frozen cake in the oven, not the microwave. : Difficulty: easy to moderate. : Time: 15 minutes preparation, 2 hours baking, 30 minutes finishing. : Precision: measure the ingredients. : Seema Chandnani : University of Chicago Computation Center, Chicago, Illinois, USA : snix@sphinx.uchicago.edu : Yields 1 Cake
Pictou County Oatcakes
Ingredients & Directions 2 c Oatmeal 3/4 c Shortening 1 c Flour 1/4 ts Baking soda 1 c Brown sugar 1/4 c -boiling water 1 ts -Salt Combine dry ingredients and cut in shortening. Disolve baking soda in the boiling water and add, continuing to mix with a knife. Mold with the hands and shape into a long wedge. Slice off and bake in a 400F oven for 10 minutes. This recipe comes from the county where the Scots first landed in Canada (and where my dad was born.) To quote the author, “Our Scottish ancestors used “real” oatmeal when they made their favorite oatcakes. However sugar did creep in, as indicated bt this 75 year old recipe. (The book was published in 1971 so the recipe would be form the year 1894.) Yields 1 servings
Holiday Gingerbread Cookies
Ingredients & Directions 3/4 c Molasses, light or dark 3/4 c Margarine (1-1/2 sticks) 3/4 c Sugar, brown firmly packed 3 2/3 c Flour, all-purpose 2 ts Ginger, ground 2 ts Cinnamon, ground 1 ts Baking Powder 1/2 ts Baking Soda 1/2 ts Nutmeg, ground 1 Egg Icing and assorted candies In 3-quart saucepan over medium heat, heat molasses, margarine and brown sugar until mixture boils, stirring occasionally to blend well. Remove from heat; cool. In large bowl, combine flour, ginger, cinnamon, baking powder, baking soda and nutmeg. Blend egg into molasses mixture. With spoon, stir molasses mixture into flour mixture until smooth. Wrap dough in plastic wrap; chill at least 1 hour. Heat oven to 350F. Divide dough in half. On floured surface, roll dough to 1/8 to 1/4-inch thickness. Cut with floured 5 x 3-inch gingerbread cookie cutter (or knife your own design). Carefully lift with metal spatula onto lightly greased cookie sheet. Bake for 10 to 14 minutes or until no indentation remains when touched. Remove from sheet; cool on wire rack. Decorate as desired with icing and candies. Store in tightly covered container for up to 2 weeks. From Yields 24 Cookies
Coconut Cream Pie With Chocolate-painted Crust
Ingredients & Directions 3 oz Semisweet chocolate 1 Plain pie crust; prebaked -and cooled ; (9-inch) 3 1/2 c Milk; (not skim) 1/2 c Canned cream of coconut; -such as Coco Lopez 1 Vanilla bean; split -lengthwise 8 Egg yolks 1 1/3 c Sugar 1/2 c Cornstarch 2 tb Cold unsalted butter; cut -into pieces 3/8 c Chilled heavy cream 3/4 c Flaked or shredded coconut Stir the chocolate until melted in the top of a double boiler set over barely simmering water. Brush the baked pie shell up to the rim with the melted chocolate. Set aside to cool and harden at room temperature or, uncovered, in the refrigerator. Bring the milk, cream of coconut, and vanilla bean to a simmer in a large saucepan over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. Do not remove the vanilla bean. Meanwhile, whip the egg yolks and sugar together in mixer fitted with a whisk attachment (or using a hand mixer) until pale yellow and fluffy. With the mixer running at low speed, mix in the cornstarch, then gradually pour in the hot milk mixture. Strain the mixture back into the saucepan to smooth it. Whisking constantly, cook over medium high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Pour the mixture into a bowl and stir in the butter. Half-fill a large bowl with ice water. Rest the bowl containing the custard in the ice water and let cool, stirring frequently to cool the mixture. When the custard is cool, whip the cream until stiff. Fold the whipped cream and coconut into the custard. Pour the mixture into the chocolate-coated pie shell and smooth the top. Refrigerate uncovered at least 24 hours. Serve cold. Yields 1 servings
Banana Coconut Bread
Ingredients & Directions 1 c Currants 1/2 c Dark rum 3 c Flour 1 ts Salt 1 ts Baking soda 1 ts Baking powder 2 ts Cinnamon 1/2 ts Grated nutmeg 2/3 c Sweetened coconut 1/2 c Vegetable shortening 1 c Packed brown sugar 2 ea Eggs beaten lightly 1/3 c Buttermilk 1 c Mashed ripe banana Heat rum and place in bowl with currants 1 hour. In separate bowl, sift together flour, sal, baking soda, baking powder, cinnamon, nutmeg, and 1/2 cup of the coconut. In a large bowl, cream vegetable shortening and brown sugar till combined. Add eggs and beat well. Stir in buttermilk, banana and currant mixture. Combine well. Add flour mixture and stir till just combined. Spoon batter into greased loaf pan 9″x5″x2 3/4″. Sprinkle with remaining coconut and bake in preheated 350 F degree oven 60 to 70 minutes or till don . Makes 1 loaf. Yields 8 servings
Poori (fried Bread)
Ingredients & Directions 2 1/2 c Whole wheat flour 1/2 c All-purpose white flour 2 ts Vegetable oil; heated 1 1/2 c Water Vegetable oil for deep-fat -frying Poories are much easier to make than chappaties or phulkas since deep-fat requires less skill and the poories inevitably balloon up, providing both cook and spectators great satisfaction. Because they contain more oil, they are usually prepared daily, but they are a refreshing and reliable change and good to prepare in advance for parties. The quality and taste of the oil affects the flavor. Source: ” Beyond Curry: Quick and Easy Indian Cooking” by Hemalata Dandekar Mix the dough as for chappaties [*1], with the exception that the oil added to the flour should be hot. Set aside for 30 minutes. Heat oil for deep-frying (two or three inches deep) in a heavy, cast-iron frying pan. ROLLING THE POORI: Pinch off small amounts of dough and roll by hand into spheres about 1 inch in diameter. Dip one into heated oil and smear the oil onto a rolling surface so dough won’t stick to it. Roll out with a rolling pin into circles 3 1/2 to 4 inches in diameter. COOKING THE POORI: Test oil temperature by dropping in a small pinch of the dough. If it rises to the surface immediately, the oil is ready. Gently slip the rolled-out poori into the oil, from the side of the pan so the hot oil does not splash. The poori should rise to the surface immediately. Carefully splash hot oil on its top surface with a spatula. [Don’t use those teflon ones-they melt.] The poori will start to balloon about 10 to 15 seconds after it is dropped into the oil. Continue splashing hot oil on its surface to expedite the process. Turn over and fry for a few seconds on the other side. Poories become a light golden brown when done. When cooked, remove the poori from oil and drain on paper towels. Serve hot with curry, vegetables, salads, and pickles or chutneys. Poories can be maintained in their blown up position by pricking them with a pin as they are removed from the oil. They can be prepared ahead of time for a party or a dinner. They should be stored in a large plastic bag to prevent them from hardening. [*1 From Chappaties MAKING THE DOUGH: Combine salt and flour and heap this mixture in a bowl. Make a well in the middle and add oil. Work flour and oil together, as for pastry dough, and then add two cups water. Mix and knead the dough, aiming for an homogeneous mass. Add more water (about 1 up), a little at a time, kneading to absorb the moisture until the dough is soft but not sticky. It is the right consistency if, when poked with the index finger, a little indentation is made but the dough does not stick to the finger.] Yields 12 Poories
