Candied Orange Rind Bread
Ingredients & Directions 4 md Oranges 1/2 ts Salt 1 c Water 1/4 c Butter or regular margarine 1 c Sugar 1/2 c Sugar 4 c Unbleached flour 2 lg Eggs 6 ts Baking powder 2 c Milk Thinly peel the oranges, using a vegetable peeler. Cut the orange rind into thin slivers. (Reserve the oranges for another use, or eat them and enjoy.) Combine the orange rind and 1 cup of water in a 2 quart saucepan and bring to a boil, then reduce the heat, cover, and simmer for 15 minutes or until the rind is tender. Add the 1 cup of sugar and continue cooking, uncovered, until the mixture is syrupy, about 15 minutes. Cool to room temperature. Meanwhile, sift the flour, baking powder and salt together in a bowl and set aside. Cream the butter and 1/2 cup of sugar together until light and fluffy, using a electric mixer set on medium. Add the eggs and blend well Blend in the cooled orange rind mixture. Add the dry ingredients alternately with the milk to the creamed mixture, beating well after each addition. Pour the batter into 2 greased 9 X 5 X 3-inch loaf pans. Bake in a preheated 350 degree F. oven for 50 minutes or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pans for 10 minutes before removing to wire racks to finish cooling. Wrap in aluminum foil and let stand overnight before slicing. This bread slices better when it has cooled for 24 hours. Yields 10 servings
Banana Cream Pie #3
Ingredients & Directions 1 Banana 2 pk (4 serv) banana or vanilla 1 Baked 9 pie shell;cooked 2 1/2 c Cold milk 2 c Thawed kool whip topping Slice banana into pie shell.Prepare pie filling as directed on package for pie,using 2 1/2 cups milk.Fold in 1/2 cup of the Whipped topping and pour over banana in shell.Chill at least 3 hours.Top with remaining whipped topping;garnish with banana slices and mint,if desired Date: Wed, 05 Jun 1996 08:06:49 -0600 Yields 6 Servings
Zucchini Pineapple Cake
Ingredients & Directions 3 Eggs 2 c Sugar 1 c Oil 2 ts Vanilla 3 c Floup 2 ts Baking soda 1 ts Salt 1/2 ts Baking powder 1 1/2 ts Cinnamon 1 ts Nutmeg 1 1/2 c Zucchini; grated, unpeeled 8 oz Pineapple, crushed; drained 1/2 c Raisins 1 c Pecans; chopped 1 pk Instant vanilla pudding Preheat the oven to 350 F. In a large bowl, beat the eggs, sugar, oil, and vanilla until foamy. In a separate bowl, sift the flour, soda, salt, baking powder, cinnamon, and nutmeg together. Combine with the egg mixture; stir in the zucchini, pineapple, raisins, pecans, and pudding. Pour into two greased and floured 9″x5″x3″ loaf pans. Bake one hour or until a toothpick inserted in the center comes out clean. This cake can also be baked in a large tube pan at 325 F. for about 1- 1/2 hours. Yields 2 Loaves
Prosciutto-wrapped Bread Sticks
Ingredients & Directions Prosciutto Bread sticks Wrap a paper-thin piece of prosciutto diagonally along the length of a good-quality bread stick. Leave a small amount of bread stick showing for a handle. Yields 1 Servings
Crab Cakes #2
Ingredients & Directions 3/4 lb Cooked crab meat, shredded 1 c Bread cubes 2 sm Eggs 1 1/2 ts French mustard 1 tb Worcestershire sauce 1/2 ts Old Bay seasoning or salt 1/2 ts Pepper Brush cooking surfaces with butter or margarine. Combine all ingredients and place in triangular pockets. Lower lid, latch in top position and cook 4-6 minutes or until done. Yields 2 Servings
Tex-mex Corn Bread
Ingredients & Directions —Small Loaf— 11 oz Canned corn; with liquid 1 tb Canola oil 1 tb Unsulphured molasses 2 c All-purpose flour; -unbleached 1/3 c Wheat germ 1 1/2 ts Crushed red pepper 1/2 ts Coriander 1/2 ts Salt 1 1/2 ts Active dry yeast —Large Loaf— 16 oz Canned corn; with liquid 2 tb Canola oil 1 tb Unsulphured molasses 3 1/2 c All-purpose flour; -unbleached 1/2 c Wheat germ 2 ts Crushed red pepper 1 ts Coriander 1 ts Salt 2 ts Active dry yeast Pour all wet ingredients into bread machine baking pan. Measure all other ingredients except yeast into baking pan. Sprinkle yeast over dry ingredients, being carefull not to get yeast wet. Use rapid bake cycle on your machine for this loaf. Yields 1 Servings
Prinzregent Torte
Ingredients & Directions –CAKE– 9 oz Butter, salted 1 2/3 C Cake flour, about 9 oz Sugar -(sift before measuring!!) 1/8 t Vanilla extract 1/2 C Cornstarch 4 lg Eggs, beaten 1 t Baking powder FILLING 2 C Chocolate pudding 7 oz Butter, unsalted -(extra strong) 1 2/3 C Powdered 10X sugar FROSTING 1 oz Cocoa powder, bitter 3 T Water, boiling 1 oz Butter (sweet), melted -(up to 4 T) In an electric mixer, whip the salted butter. Add sugar, vanilla and eggs. Beat smooth. Mix flour with cornstarch and baking powder and sift a second time (you sift it once before you measured it, right?). Add flour mixture to egg mixture, stirring constantly. Make 8 layers, each less than about 1/4 inch thick, by baking each in the bottom of an 8-inch springform layer pan. Do this by cutting a round of baker’s parchment that exactly fits the bottom of the layer pan, then using a spatula to spread the dough evenly over the parchment. Make sure that it doesn’t get too thin at the edges. Bake each layer for 7 minutes in a preheated 400 degree F. oven. Stack the layers separated by waxed paper. MAKE THE PUDDING: Use more chocolate in the pudding than you would normally use. If you want to be lazy and use pudding from a mix, then add about a tablespoon of top-quality cocoa to the pudding mix. Stir the pudding while it cools so that it does not congeal. Beat the unsalted butter until it is very smooth. When the butter and pudding are about the same temperature, add the pudding to the butter to get an even, smooth buttercream. Use the pudding/butter mixture as mortar, and layer the cake together, spreading the pudding/butter evenly between the layers. Make sure the layers are even and parallel; if they are not, or if one is not straight, you can mend things with a little extra pudding here and there. Do not put pudding on top of the topmost layer, and try not to get too much on the outside edges. MAKE A CHOCOLATE FROSTING: Sift the powdered 10X sugar and cocoa together, add the melted butter while stirring constantly, then add boiling water. Frost the cake, taking pains to make sure the sides are perfectly smooth and the top is perfectly smooth. Let the cake sit at cool room temperature for at least an hour before serving. NOTES: * Austrian 8-layer chocolate cake — I made this recipe for my boyfriend on his birthday and he asked me to marry him (I did). I’m not saying for sure that the Prinzregent Torte is why Don wanted to marry me, but I’ve always worried that it might have been. It is a magnificent recipe that always evokes incredulous cries of pleasure from people that I serve it to. The cake is a lot of work, so I only make it about once a year, but the people that I make it for feel very special. Yield: Serves 2-8. * If you are not an experienced baker, you should be warned that in recipes like this it is important to measure exactly and to follow the instructions exactly. People who prefer to cook by testing, tasting, and adding more ingredients should avoid intricate baking. * These layers are baked in the bottom of a springform pan. Such a pan bottom is about 8 inches in diameter, and has a raised lip that is about 1/8 inch high. It resembles a miniature pizza pan. I have never succeeded in making this torte with layers bigger than about 10 inches; about 8 inches is easier. The baker’s parchment is crucial and there is no good substitute, though buttered kraft paper (from shopping bags) will work in a pinch. Use a new piece of parchment for each layer. If you don’t make the layers straight, then when you pile them up, the cake will be mounded up in the middle or will sag down in the middle or will tilt to one side. * If you are not an experienced cake froster, then make double the recipe of frosting. Unskilled frosters usually use too much frosting, and you don’t really want to run out. You can charge money to people who want to lick the spoon if there is any left over. Difficulty: rather difficult; Time: 1 hour; Precision: measure carefully. : Delight Covill : Fairchild Camera and Instrument : Yields 1 cake
