Egg And Bacon Tart (quiche Lorraine)
Ingredients & Directions 4 oz Meaty bacon; chopped 1 Pie shell; unbaked 6 oz Gruyere cheese; grated 1 pt Heavy cream 6 Eggs; at room temperature 1/2 ts Salt 1/4 ts White pepper; (opt.) From: Bulldogfla Bulldogfla@aol.com by Mimi Rippee Preheat oven to 375 degrees F. Brown the bacon in a skillet. Remove bacon with a slotted spoon and place on paper towels to drain. In a large bowl, whisk together the cream, eggs, salt, and pepper until smooth. Bake pie crust for 5 minutes and remove from oven. Put the browned bacon on the bottom of the crust, topped with the cheese. Gently pour the egg mixture over the cheese. Bake for 30 minutes. Reduce heat to 325 degrees F, cover quiche with foil, and continue baking for 10 to 15 minutes, or until middle has firmed. Yields 1 Servings
Patrician Coffee Cake
Ingredients & Directions 1/4 lb Butter Or Margarine 2 c Flour 1 c Sugar 1 ts Baking Powder 2 Eggs 1 ts Baking Soda 1 c Sour Cream 1/4 ts Salt 1 ts Vanilla TOPPING 1/4 c Granulated Sugar 1 c Chopped Walnuts 1 ts Cinnamon Cream butter well. Add sugar, eggs, sour cream, and vanilla and beat for 2 mins on high speed. Add sifted dry ingredients and beat for 8 mins. (N.B. Beating time (8 mins) is important. It makes the cake much higher.) Put batter in a well-greased tube or bundt pan. Sprinkle with topping and swirl in with a spatula. Bake at 350 F for 45 mins. Do not remove from oven before 45 mins are up. Do NOT open oven door during baking time. Turn upside down on rack and remove pan. from IF YOU CAN’T STAND TO COOK by Lorraine Gifford; easy-to-fix recipes for the Handicapped Homemaker. Published 1973 by Zondervan Publishing House. Yields 1 servings
Amaretto Cookies
Ingredients & Directions 1/2 c Butter 2 tb Molasses 2 Eggs 1 c Almonds, ground toasted 1/2 ts Lemon rind; grated 1 ts Almond extract 1/2 c Amaretto liqueur 2 c Pastry flour, whole wheat Cream together butter and molasses. Add eggs, ground almonds, lemon rind and almond extract; mix well. Stir in Amaretto alternately with flour. Drop by teaspoonsful onto unoiled cookie sheets. Bake at 350 degrees for 12-15 minutes. Cookies will be golden brown when done. Yields 36 Cookies
Pumpkin-hazelnut Torte
Ingredients & Directions 1 cn (16-oz) pumpkin 2 1/2 c Bisquick original baking mix 1 c Sugar 3/4 c Ground hazelnuts or walnuts 1/4 c Shortening 1 c Milk 1 ts Pumpkin pie spice 1 ts Vanilla 2 Eggs 1/2 c Chopped hazelnuts or pecans Dried apricots PUMPKIN CREAM 3/4 c Powdered sugar 1 1/2 c Whipping (heavy) cream 1/2 ts Vanilla 1/4 ts Pumpkin pie spice 1 c Reserved canned pumpkin HEAT oven to 350 degrees. Grease and flour two round pans, 9×1-1/2 inches. Reserve 1 cup pumpkin for Pumpkin Cream. Beat remaining pumpkin, the baking mix, sugar, 3/4 cup ground hazelnuts, the shortening, milk, pumpkin pie spice, vanilla and eggs in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Divide batter evenly between pans. BAKE 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. PREPARE Pumpkin Cream. Place one cake layer, rounded side down, on serving plate; spread with 1/2 of Pumpkin Cream. Top with second cake layer, rounded side up. Spread remaining Pumpkin Cream on top of cake. Garnish with 1/2 cup chopped hazelnuts and apricots. Refrigerate 1 hour before serving. Refrigerate any remaining cake. 12 servings. Pumpkin Cream: Beat all ingredients except pumpkin in chilled large bowl until stiff. Gently fold in pumpkin. From Betty Crocker: Bisquick Classics and New Favorites. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
White Chocolate Macadamia Nut Cheesecake
Ingredients & Directions Crust—- 1 1/2 c Crushed brown edge wafers 1/2 c Finely chopped macadamia Nuts 1/4 c (1/2 stick) butter, melted 1/4 ts Cinnamon Filling—– 4 pk (8 ounces ea.) cream cheese, Softened 1/4 c Firmly packed brown sugar 4 Eggs 1/2 c (1 stick) butter, softened 3/4 lb White chocolate, melted* 1 tb Praline liqueur 2 ts Vanilla extract 1 c Coarsely chopped toasted Macadamia nuts Semi-sweet chocolate, Melted White chocolate leaves Whole macadamia nuts *White chocolate melts best in a double boiler over hot, NOT boiling water. Preheat oven to 350 degrees. For crust, combine all ingredients. Press onto bottom and part way up sides of a 9-inch springform pan. Bake 10 minutes. Cool on wire rack while preparing filling. For filling, beat cream cheese in large mixer bowl until fluffy. Beat in sugar until well combined. Beat in eggs one at a time, mixing well after each addition. Stir in butter until well combined. Mix in melted chocolate, liqueur and vanilla. Fold in nuts. Pour into cooled crust. Reduce oven temperature to 300 degrees. Bake 1 1/2 hours or until center of filling is just set. Cool completely on wire rack. Refrigerate, covered, several hours or overnight. To serve, place on serving plate. Carefully remove sides of pan. Drizzle with semi-sweet chocolate. Garnish with white chocolate leaves and macadamia nuts. Serve cut in thin wedges. Serving Size: 1/18 of cake Nutritional Information per serving Calories 490 Total Fat 41 g Total Carbohydrates 25 g Protein 8 g Vitamin A 25 %DV Calcium 100 mg Yields 1 Servings
Lucretia's Blueberry Coffee Cake
Ingredients & Directions 2 c Flour 1/2 c Sugar 2 ts Baking powder 2 Eggs 1 ts Baking soda 1 ts Vanilla extract 1/4 ts Salt 3/4 c Sour cream 1/2 c Unsalted butter; softened *****TOPPING***** 3/4 c Light brown sugar -cut in bits 2 tb Flour 2 c Blueberries; picked over Pinch salt 1 Lemon zest; grated 2 tb Unsalted butter, cold; Recipe by: From The Farmers’ Market – ISBN 0-06-055005-8 1. Preheat oven to 375?F. Butter a 9 x 13-inch baking pan; set aside. 2. Sift onto a sheet of wax paper the flour, baking powder, baking soda, and salt, set aside. In an electric mixer, cream together the butter and sugar at medium speed until light and fluffy. Add the eggs on at a time, beating until well incorporated. Stir in the vanilla. Lower the mixer speed and add the dry ingredients alternately with the sour cream, beginning and ending with dry mixture. Do not overmix. Scrape the batter into the prepared pan, smoothing it with a spatula. 3. TOPPING: In a small bowl, cut together the brown sugar, flour, salt, and butter until crumbly. Add the blueberries and lemon zest and toss gently. Scatter the mixture over the batter. 4. Bake until the cake pulls away from the sides of the pan and a toothpick inserted in the center of cake emerges clean, about 30 mins. Cool on a wire rack, then serve directly from the pan, cut into large rectangles. Yields 15 servings
Biscuit Tortoni
Ingredients & Directions 3 lg Egg whites 3/4 c Sugar 1 ds Salt 1/4 c Almonds; blanched 1 3/4 ts Almond extract 1 1/2 c Heavy cream 3/4 ts Vanilla 12 Maraschino cherries BAKE 350 (almonds) Let whites warm to room temperature. Mix 1/4 cup water with sugar in 1 qt. pan; stir over low heat to dissolve. Boil, uncovered, without stirring to 236. Meanwhile, at high speed, beat whites with salt just until stiff peaks form. Pour hot syrup in thin stream over whites beating constantly till very stiff. Refrigerate, covered, 30 mins. Place almonds in shallow pan; toast till lightly brown (8 – 10 mins). Grind finely. Put into small bowl and stir in 1-1/2 t. almond extract. Beat cream with 1/4 t. almond extract and vanilla till stiff. Gently fold into egg white mixture. Spoon into 12 paper-lined muffin pans. Sprinkle with almond mixture; top with a cherry. Cover and freeze overnight. For longer storage (1 month) remove from pan and wrap individually. Yields 6 Servings
