Corn Pancakes
Ingredients & Directions 1 1/2 c Flour 3 tb Sugar; granulated 4 ts Baking powder 1 ea Egg; beaten 2/3 c Corn meal 1 1/2 c Milk 2/3 ts Salt 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
Eggplant Tomato Tart
Ingredients & Directions 1 Recipe tart dough 4 Japanese eggplants 1/3 c Olive oil Salt Pepper 3 Tomatoes 2 Whole eggs 1 Egg yolk 1 1/2 c Light cream or half-and-half Nutmeg 1/2 c Basil leaves, loosely packed -and thinly sliced 1/2 c Guyere or Provolone, grated PREPARE THE TART DOUGH. Partially prebake it and set it aside. Preheat the oven to 450F. Slice the eggplants into rounds or diagonal pieces about 3/8-inch thick. Coat a baking sheet with a film of oil; then lay down the eggplant slices. Brush the surface generously with plenty of oil so the eggplant will not dry out; excess oil can always be blotted up later with paper towels. Season with salt and pepper and bake in a 450F-to-500F oven until the eggplant slices are lightly browned and tender, but not completely soft, about 10 minutes each side–they will bake further in the tart. Bring a pan of water to a boil, plunge in the tomatoes to a count of 10, and immediately remove them to a bowl of cold water to stop the cooking. When they have cooled, peel them, then slice off ends, pull out the pulp and seeds with your fingers, then slice them into rounds as thick as the eggplant. (If the tomatoes are large, then cut the slices in half.) Set the oven heat at 375F; beat the eggs and the egg yolk together then whisk in the light cream. Add 1/2 teaspoon salt, several grindings of black pepper, a few scrapings of nutmeg, and the basil. Scatter the cheese over the surface of the partially baked crust. Loosely layer the eggplant and tomatoes over the cheese; then pour the custard over all. Bake the tart until the custard is set and the surface is golden–about 35-to-40 minutes. Let it cool at least 10 minutes before serving. This tart would go nicely with a California pinot noir. Makes one 9-inch tart. From Yields 6 Servings
King Arthur – Merlin's Magic Sourdough Bread
Ingredients & Directions 1 c Sourdough starter 1/2 c Warm water 1 tb Active dry yeast 3 tb Vital wheat gluten 1 tb Salt 1/4 c Olive oil 5 c (approx.) King Arthur -Unbleached All-Purpose Flour Mix the starter, water, yeast and gluten together. Add 3 cups of the flour. Cover with a damp towel and let this sponge sit overnight. The next day, add the salt, oil, and stir in flour until the dough is a shaggy mass. Turn the dough out onto a lightly floured counter and knead the dough adding more flour as necessary until the dough is a smooth ball. The dough should not be sticky. Place the dough in a lightly oiled bowl and let the dough rise for about 2 hours. The dough should double in size. Punch down the dough and divide it into 2 pieces. Knead each piece briefly on a lightly floured counter. Form each piece into a round ball and place on a baking sheet that has been greased and sprinkled with cornmeal. Cover the loaves with a damp towel and let them rise for 45 to 60 minutes or until slightly swollen. While the loaves are fising, preheat the oven to 375 degrees. Make 3 slashes that are about 4″ long and 1/2″ deep on the top of each loaf. This will help the loaves to rise evenly in the oven. Bake for 35 minutes or until browned and the bottoms sound hollow when thumped. Yield: 2 loaves Yields 6 Servings
Corn Cakes
Ingredients & Directions 2 ea Eggs 1 cn Creamed style corn 14 oz 1/2 c Flour 1/2 ts Baking Powder 1/2 ts Salt 1/8 ts Pepper 1 ts Sugar Beat eggs in mixing bowl until frothy. Add rest of ingredients and mix well. Fry in greased pan like pancakes using 2 tblsp. per cake. Serve with butter & syrup Yields 4 Servings
Raspberry Chocolate Torte
Ingredients & Directions 2 tb Plus 2 tsp margarine, -divided 3/4 c Matzo cake meal 1 1/2 oz Ground almonds, divided 8 lg Eggs 1/2 c Granulated sugar, divided 1/4 c Red raspberry jam 2 c Raspberries, divided 2 oz Semisweet chocolate chips Preheat oven to 350 degrees. Cut a sheet of wax peper into three 8-inch-diameter circles. Set 1 wax paper circle in bottom of each of three 8-inch-diameter cake pans and spread 1 teaspoon margarine evenly over wax paper and up the sides of each pan; set aside. In small bowl combine matzo cake meal and 1 ounce almonds; set aside. Using electric mizer, in large mixing bowl beat egg yolks with 1/2 cup sugar until thick and lemon colored and mixture doubles in volume, about 5 minutes. Using clean beaters, in separate large mixing bowl beat egg whites and almond mixture until combined (do not beat or stir). Pour 1/3 of batter into each prepared pan, spreading batter to smooth surface. Bake until cakes are golden, 15 to 20 minutes (top should spring back when touched lightly with finger). Let cakes cool in pans for 5 minutes; remove cakes from pans and gently peel off wax paper. Allow cakes to cool completely on a wire rack. In small saucepan heat jam over low heat until melted; let cool slightly. Add 1 cup raspberries to jam and stir to coat; set aside in small saucepan chocolate and remaining 1 tablespoon plus 2 teaspoons margarine and cook over low heat, stirring frequently, until chocolate is melted and mixture is combined; set aside. Set 1 cake on serving plate and spread half of the jam mixture over top of cake; set another cake over filling and top with remaining jam mixture. Set remaining cake over filling and spread chocolate mixture evenly over top of cake, letting chocolate mixture drip down the sides. Sprinkle remaining 1/2 ounce almonds over top and garnish with remaining cup raspberries. This makes 4 servings. Yields 4 Servings
Suzy-q's Cornbread
Ingredients & Directions 1 Box Jiffy Corn Muffin mix -(that’s just what I had) 1 Box Jiffy White Cake mix 1 Egg 1/2 c Shredded cheddar cheese 3 tb Milk 1 cn Creamed corn 1 ts Sugar I have been wanting to get this cornbread recipe that I had at a restaurant in Michigan (Milford). It was sweet and had nuts on the top! It was great. Sooooooooo I played around tonight with some cornbread and I thought it came out pretty good. Mixed it all together and baked it in my favorite pan, my cast iron skillet! Cooked it for about 40 mintues. I thought it was pretty yummy. Yields 1 Servings
White Cake With Sticky Brownie Base
Ingredients & Directions -BROWNIE BASE- 50 g Unsalted butter, plus extra -for greas 75 g Caster sugar 40 g Dark muscovado sugar 50 g Plain chocolate 2 ts Golden syrup 1 Egg 1/2 ts Vanilla extract 25 g Plain flour 1/4 ts Baking powder ICE CREAM 300 g White chocolate, broken into -pieces 300 ml Double cream 400 g Bought vanilla custard -TO DECORATE- 50 g Plain chocolate Cocoa powder, for dusting oven to gas 4. Lighlly grease 20cm/8in springform in. In small non-stick pan gently heat butter, sugars, chocolate, syrup, stirring until chocolate melted, mixture smooth. Remove from heat, leave to cool. In a bowl, beat egg and vanilla, add to cooled mixture. Sift in flour and baking powder, mix well. Pour into the tin, bake 15 minutes until outside of the brownie is crisp and beginning to shrink away from sides but centre soft to the touch. Leave to cool. Make ice cream – melt chocolate. Whip cream until it just holds its shape, then whisk in the cold custard. Stir in chocolate until mixture is thick, smooth, well blended. Pour onto cooled brownie, tilt tin to level top. Melt plain chocolate, with a tsp drop 12 neat blobs onto the ice cream 3 cm from edge. Open freeze 4 hours. Remove, dust with powder. Yields 1 Servings
