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
Fried Sweetbreads^
Ingredients & Directions Sweetbreads 1 Or 2 eggs, beaten Cracker crumbs Butter Salt and pepper Soak sweetbreads in cold water for 2 hours. Clean and parboil them for 15 minutes. Cook and slice, then dip in egg, then in cracker crumbs and fry in butter. Season to taste. Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all. Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95 Yields 1 servings
Honey Cake
Ingredients & Directions 3/4 c Honey 1/2 c Sugar 2/3 c Fresh-brewed strong coffee 3 Eggs, separated 1/2 c Cake meal 1/2 c Potato starch 1/2 ts Cinnamon 1/4 ts Ground ginger (optional) 1/2 c Chopped walnuts In large mixing bowl combine the honey, sugar, coffee and egg yolks until well blended. In a small bowl sift together the cake meal, potato starch, cinnamon and ginger. Combine the sifted dry ingredients and the nuts with the egg yolk mixture. In a clean bowl, beat the egg whites until stiff but not dry. Gently fold them into the batter. Pour the batter into a well greased 5 x 9 inch loaf pan. Bake in a 350 degree F oven for about 45 minutes or until the cake tests done. Yields 1 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
Polenta Bread With Rosemary And Garlic
Ingredients & Directions -1 LB LOAF:; (1 1/2 LB LOAF- 1 ts Active Dry Yeast; (1 1/2 T) 2 c Bread Flour; (3 C) 1/4 c Yellow Cornmeal; (1/3 C) 1 ts Dried Rosemary; (1 1/2 T) 1 Garlic Clove; Chopped, (1 -1/2) 1/2 ts Salt; (3/4 T) 3/4 c Water; Plus 2 tb Water; (1 1/4 C) Slice thin and cut into triangles. Toast lightly and serve alone or with Italian-style salsa made with tomato, hot pepper and olives. Or top with grilled chicken or grilled vegetables for an open-faced sandwich. Add all ingredients in order suggested by your bread machine manual, follow the manufacturer’s directions and bake on basic bread setting. This is very good. Entered into Yields 8 Servings
White Chocolate Cheesecake -1
Ingredients & Directions Crust—– 1 1/2 c Chocolate Cookie Crumbs 3 tb Butter — melted Filling—– 24 oz Cream Cheese — softened 1/2 c Sugar 1/2 ts Vanilla 3 Eggs 1/2 lb White Chocolate — melted heat oven to 350F. Mix crumbs and butter and press onto bottom of a 9-inch springform pan. Bake for 10 minutes. Beat cream cheese, sugar, and vanilla at medium until well blended. Add eggs, one at a time, mixing well after each addition. Blend in the white chocolate. Pour over crust. Bake for 35 minutes and turn oven off and let cool in oven for at least an hour. Loosen cake from rim of pan and continue cooling. Refrigerate for at least 2 hours (best if over night). I like to garnish this with dollops of whipped cream and a sprinkling of crushed chcoclate cookies. Yields 1 Servings
Pralines And Cream Cheesecake
Ingredients & Directions 1/4 lb BUTTER, melted 2 lb CREAM CHEESE, unwrapped and 1 c NILLA WAFERS, finely crushed -warmed in 1 c PECANS, finely chopped Microwave 2 minutes 2 tb SUGAR 3/4 c SUGAR 2 tb BROWN SUGAR 3/4 c BROWN SUGAR Melt butter. Add remaining 3 tb PRALINE LIQUEUR or RUM -ingredients and mix in food 1/2 c PECANS or CASHEW BRITTLE Processor (if you have one) 1/4 ts SALT -until well blended. Press 5 JUMBO EGGS, shelled and -onto -warmed in microwave 25 Bottom and sides of a Seconds -10-Inch springform pan. 1/2 c HEAVY CREAM FILLING 1/4 c CORNSTARCH ** CRUST Yields 6 servings
