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
Mott's Apple Blueberry Breads
Ingredients & Directions 1/2 c Butter, softened 1 1/2 t Baking powder 1 c Sugar 1/2 t Baking soda 2 lg Eggs 1/4 t Salt 1 c Applesauce 1/2 c Blueberries 2 c All-purpose flour Can use 12 to 1 cup blueberries, fresh or dry pack frozen. Preheat oven to 350 degree. Grease and flour 9×5 inch loaf pan. In bowl, beat together butter, sugar, and eggs. Stir in applesauce, then dry ingredients only until blended. Fold in blueberries. Spread into prepared pan. Bake 55 to 60 minutes or until bread tests done. Remove to wire rack to cool 10 minutes. Remove from pan and cool completely. VARIATIONS: For apple raisins bread, substitute 1 cup raisins for the blueberries. For apple nut bread, substitute 1 cup chopped nuts for the blueberries. Yields 8 servings
Squash Bread
Ingredients & Directions 1 1/2 c Flour; unsifted 2 ts Cinnamon 1 ts Baking powder 1/2 ts Baking soda 1/4 ts Salt 2 Eggs 3/4 c Sugar 1/2 c Oil 2 ts Vanilla 1 1/3 c Summer squash — coarsely shredded, — lightly packed Preheat oven to 350 F (moderate). Grease a 9- by 5- by 3-inch loaf pan. Mix dry ingredients except sugar thoroughly. Beat eggs until frothy. Add sugar, oil, and vanilla. Beat until lemon colored, about 3 minutes. Stir in squash. Add dry ingredients. Mix just until dry ingredients are moistened. Pour into loaf pan. Bake 40 minutes or until toothpick inserted in center of loaf comes out clean. Cool on rack. Remove from pan after 10 minutes. NOTE: Zucchini or yellow summer squash may be used. Calories per 1/16 loaf slice: About 150 Yields 1 loaf
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
Fudge Pie #3
Ingredients & Directions 1 Stick butter; melted 2 Squares bitter chocolate; -melted 3 Eggs 1/4 c Flour 1 c Sugar 1 ts Vanilla 1 pn Salt TOPPING Vanilla ice cream Butter a pie pan. Mix ingredients together and pour into buttered pie pan. Bake 20 to 25 minutes at 350 degrees. Top with vanilla ice cream. From A Taste of Louisiana. Downloaded from Glen’s MM Recipe Archive, Yields 6 Servings
Sweet Potato-cranberry Nutbread
Ingredients & Directions -JUDI M. PHELPS 3/4 c Fresh sweet potato; peeled, -cooked, mashed (1 large) 3/4 c Brown sugar; firmly packed 1/4 c Butter or margarine; melted 3 Eggs; slightly beaten 1 ts Grated orange peel 1/3 c Fresh orange juice 2 1/2 c All-purpose flour; sifted 1 1/2 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt 1/4 ts Ground cinnamon 1/8 ts Ground mace 1 c Fresh cranberries; coarsely -chopped 1/2 c Nuts; chopped To cook sweet potato, boil in water to cover 30 to 40 minutes, or bake in a preheated 350 degree F. oven 40 minutes until tender. Cool, peel and mash. In large mixing bowl, combine 3/4 cup mashed sweet potato, brown sugar, butter, eggs, orange peel, and orange juice. Stir together flour, baking powder, baking soda, salt, cinnamon and mace; blend into sweet potato mixture. Stir in cranberries and nuts. Pour into greased and floured 9″ x 5″ x 3″ loaf pan. Bake in preheated 350 degree F. oven 50 to 60 minutes or until cake tester inserted in center comes out clean. Remove from pan; cool. Wrap in foil or plastic wrap. Store overnight for easy slicing. Makes 1 loaf. Yields 1 Loaf
Maple Oatmeal Bread
Ingredients & Directions 1 c Regular Rolled Oats 2 ts Salt 3 tb Butter, cut into bits 2 c Whole Wheat Flour 1 c Boiling Water 1 tb Quick Rise Instant Yeast 1 c Scalded Milk 1 ea Egg, beaten 1/3 c Maple Syrup 2 c All-Purpose Flour in a large mixing bowl, combine the rolled oats and butter. Pour boiling water over and stir until butter melts. Add scalded milk, maple syrup and salt. Let mixture cool slightly until warm to the touch (if using a thermometer, temperature should read 125 – 130 degrees). Stir in whole-wheat flour, yeast and egg; beat vigorously with a wooden spoon until smooth. Stir in enough all-purpose flour to make a stiff dough. Turn out on floured board and knead, sprinkling surface with additional flour to prevent dough from sticking, until smooth and elastic, about 8 – 10 minutes. Shape into a ball and place a lightly buttered bowl; turn to coat dough on all sides with butter. Cover with a clean dry towel and let rise for 30 minutes. Punch down dough and divide in half. Shape into loaves and place in 2 greased 8 1/2 by 4 1/2 inch loaf pans. Brush tops of loaves with melted butter. Cover and let rise in a warm place until double in bulk — about 35 – 45 minutes. Bake in an oven preheated to 375 degrees for 35 – 40 minutes or until done. Turn loaves out of pans and let cool on racks. Makes 2 loaves. From The Gazette, 91/02/27. Yields 2 servings
