Danish Apple Cake
Ingredients & Directions 1 Egg 1/2 ts Salt 3/4 c Sugar 1 ts Baking powder 1/2 ts Vanilla 1 c Apple; chopped 2 tb Butter; melted 1/2 c Nuts; chopped 2/3 c Flour Cinnamon & nutmeg Fat grams per serving: Approx. Cook Time: :30 Preheat oven to 350F. Beat together egg, sugar, vanilla and melted butter (can add up to 3 tbsp melted butter). Stir in sifted flour, salt and baking powder. Add chopped apple, nuts and cinnamon and nutmeg and mix well. Put in greased pie plate and bake at 350F for 30 minutes. Yields 1
Ida's Fish Cakes
Ingredients & Directions 1 lb Boneless cod 1 lg Potato; cut into small -chunks 1 lg Carrot; cut into thin slices 1 lg Onion; sliced Salt & pepper to taste 1/4 ts Ground ginger 1 Egg; lightly beaten Matzoh meal Vegetable oil for sauteeing These aren’t salmon patties (although you could substitute salmon for the codfish, but I’ve never tried that. I adore them just the way they are!). They are WONDERFUL! This is my grandmother’s recipe… with a bit of an adaptation from me. The original is made with matzoh meal (matzoh made into crumbs)…if you cannot get that, I’d think the closest substitution would be fat free/salt free saltine cracker crumbs. Some of the ingredients are left to judgement. But do give this a try. In a medium saucepan with a cover, place cut up vegetables. Lay fish on top, and sprinkle with about 1 teaspoon salt & pepper to taste. Pour enough water over this to just barely cover vegetables and just touch the fish. Bring water to a boil, lower heat to a simmer, cover, and simmer about 1/2 hour to 45 minutes until vegetables are soft and fish is cooked through. (Check during cooking….if water has cooked away, add some more so veggies & fish can steam and not burn). Drain and put fish/vegetable mixture in a large bowl. Let cool. Using a hand-held chopping utensil or potato masher, chop/mash fish mixture until mashed together. Add the ginger, the egg and matzoh meal (start with about 1/3 cup…add more in small handfulls until mixture is just firm enough to make into patties). Adjust seasoning with more salt & pepper and ginger if desired. Put additional matzoh meal into a flat plate or shallow bowl. Make fish mixture into patties and coat in matzoh meal. Fry in about 1/8 to 1/4″ hot oil on medium heat, turning once, until lightly browned and cooked through. These are just as wonderful (even better, some say) cold the next day! Yields 1 Servings
Kerry's Meat Pie
Ingredients & Directions -PASTRY- 1/4 lb Butter 3/4 c Flour, white 3/4 c Flour, self-raising Water, ice cold FILLING 2 lb Lamb or beef -(pre-cooked cubes) 2 md Brown onions 1/4 c Seasoned flour -(flour with basil, -oregano and pepper) 1/2 lb Mushrooms 6 Tomatoes 1 Capsicum (green pepper), -sliced 1 c Bread crumbs 1/2 c Tomato sauce MAKE PASTRY: Cut butter and flour with two knives until mixture contains particles the size of small peas. Sprinkle with cold water until pastry clings together. Shape into ball and place in refrigerator for 1/2 hour. Roll out to cover pie dish (about 8 inch). Leave enough pastry for a top. Pre-bake the pie shell for 10 minutes at 350 degrees F. To prevent crust walls from collapsing, fill with dry beans for the first five minutes. MAKE THE FILLING: fry onions and meat, continuing until onion is lightly browned. Add flour mix, sliced tomatoes, sliced capsicum, tomato sauce and bread crumbs to pan. Continue until capsicum is softened. Add mushrooms and fry for 1 minute more. Place the fried mix into the pre-baked pie shell, cover with pastry lid and cook in moderate oven for 20 minutes. Serve hot . NOTES: * Australian baked meat pie — This recipe is an original creation of my wife, Kerry. : Difficulty: moderate. : Time: 30 minutes preparation, 30 minutes cooking and cooling. : Precision: measure the ingredients. : Michael Gigante : Royal Melbourne Institute of Technology, Melbourne Vic., Australia : seismo!munnari!cidam.oz!mg : mg%cidam.oz@seismo.css.gov -or- mg%cidam.oz@australia (CSNET) : Yields 4 Servings
Zucchini Potato Pancakes
Ingredients & Directions 2 Medium potatoes, -peeled, grated 3 Medium zucchini, -seeded, grated 1 ts Salt 1/4 ts Black pepper – fresh ground 2 Large eggs – lightly beaten 2 tb Flour 1/4 c Beer Vegetable oil Squeeze excess liquid from vegetables (potatoes, zucchini, shallots), using your favorite method (press in colander, wrap in towel, etc.). Mix dry veggies with the remaining ingredients except oil. Heat about 1/8 inch oil in a heavy pan over medium heat, for about 1 minute. Put batter in hot oil by the tablespoon, and carefully flatten each to form a pancake. Cook until golden (about 4 minutes), then turn and cook for 1 more minute; transfer to a paper towel. Yields 4 Servings
Peanut Butter White Chocolate Pecan Cookies
Ingredients & Directions 1 c All purpose flour 1 ea Egg 1/2 t Baking soda 1 t Vanilla 1/4 t Salt 170 g White chocolate, coarsely 1/2 c Peanut butter -chopped 1/2 c Butter 1 c Pecans, coarsely chopped 1/2 c Lightly packed brown sugar -and toasted 2 T Granulared sugar Heat oven to 375F. Sift flour, baking soda and salt together in a medium mixing bowl. Set aside. Beat peanut butter, butter and sugars in a large mixing bowl with electric mixer for 4 minutes or until very creamy. Add the egg and vanilla and beat until fluffy, about 3 minutes. Stir in the flour mixture. Stir in chocolate and nuts. Spoon heaping tablespoons of cookie dough aoubt 1 inch apart on 2 large ungreased baking sheets. Bake for 9-10 minutes. Do NOT overbake. Let cool on baking sheets for 5 minutes, then transfer with spatula to a wire rack and let cool completely. Store cookies in airtight container. Origin: Baking Festival 1994 Recipes, by Robin Hood and Baker’s. Shared by: Sharon Stevens, Nov/94. Yields 1 servings
Cheese-garlic Biscuits
Ingredients & Directions 2 c Bisquick original baking mix 2/3 c Milk 1/2 c Shredded cheddar cheese 1/2 Stick margarine or butter; -melted 1/4 ts Garlic powder HEAT oven to 450 degrees. Mix baking mix, milk and cheese until soft dough forms; beat vigorously 30 seconds. DROP dough by 10 to 12 spoonfuls onto ungreased cookie sheet. BAKE 8 to 10 minutes or until golden brown. Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm. 10 to 12 biscuits. From Betty Crocker: Bisquick Classics and New Favorites. Downloaded from Glen’s MM Recipe Archive, Yields 6 Servings
Brownie Cookie (the Chewy)
Ingredients & Directions 2/3 c Crisco shortening 1 1/2 c Firmly packed light brown -sugar 1 tb Water 1 ts Vanilla 2 Eggs 1 1/2 c All-purpose flour 1/3 c Unsweetened baking cocoa 1/2 ts Salt 2 c Semi-sweet chocolate chips -(12 oz pkg) 1. Heat oven to 375’F. 2. Combine Crisco, light brown sugar, water and vanilla in a large mixing bowl. 3. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture. 4. Combine flour, cocoa, baking soda and salt. Mix into creamed mixture at low speed until just blended. 5. Stir in chocolate chips. 6. Drop rounded measuring tablespoonfuls 2″ apart onto ungreased baking sheet. 7. Bake one baking sheet at a time at 375’F. for 7-9 minutes, or until cookies are set. Cookies will appear soft and moist – DO NOT OVERBAKE. 8. Cool on baking sheet 2 minutes. Place sheets of foil on countertop. Remove cookies to foil to cool completely. Yields 3 Dozen
