Pumpkin Nut Torte (november)
Ingredients & Directions 1 c Walnuts; chopped 1 pk Spice cake mix; (18.25 -ounces) 1 cn Solid pack pure pumpkin; (16 -ounces) 3/4 c Confectioners’ sugar 2 ts Ground cinnamon 1/2 ts Ground cloves 1/4 ts Ground nutmeg 1 Container frozen whipped -topping; (16 ounces) Prepare the spice cake as directed on the package. Add the chopped walnuts to the batter and bake according to the package directions for two 9 inch round cake pans. Allow to cool completely on wire racks. In a large bowl, combine the pumpkin, confectioners’ sugar, cinnamon, cloves, and nutmeg until thoroughly mixed. Add the whipped topping; mix until well blended. Cut each cake layer horizontally in half, making a total of 4 cake layers. Place 1 cake layer cut side down on a platter and top with one quarter of the pumpkin mixture, spreading just to the edges. Repeat with the remaining layers of cake and pumpkin mixture 3 more times, ending with the pumpkin mixuture and leaving the sides unfrosted. Cover loosely and chill for at least 3 hours before serving. Note: Top with additional pecan halves for that fancy finishing touch. This recipe comes from; Mr. Food Cool Cravings ISBN 0-688-14579-5 Published in 1997 Yields 12 Servings
Biscuit Topped Italian Casserole
Ingredients & Directions 1 lb Ground beef 1/2 c Chopped onion 1/4 c Water 1/4 ts Pepper 1 cn (8 oz) tomato sauce 1 cn (6 oz) tomato paste 1 pk (9 oz) mixed vegetables -thawed 8 oz Shredded mozzarella cheese 1 cn (10 oz) Refrigerated biscuit 1 ts Margarine or butter melted 1/2 ts Dried oregano leaves, crush Heat oven to 375 degrees F. Grease 12×8 inch (2 quart) baking dish. In large skillet, brown ground beef and onion, drain. Stir in water, pepper, tomato sauce and tomato paste; simmer for 15 minutes, stirring occasionally. Remove from heat; stir in vegetables and 1 1/2 cups of the cheese. Spoon mixture into greased baking dish. Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Place biscuits near outer edge of hot meat mixture, overlapping slightly. Sprinkle remaining cheese in center and around edge. Gently brush biscuits with oregano. Bake at 375 degree F for 22 to 27 minutes or until biscuits are golden brown. 6 to 8 servings. From Yields 7 Servings
Cranberry Fruit Nut Bread
Ingredients & Directions 1 c Ocean Spray Cranberries 1 ts Salt 1/2 c Nuts, chopped 1/2 ts Baking Soda 1 tb Orange Peel, grated 2 tb Shortening 2 c All Purpose Flour 1/4 c Orange Juice 1 c Sugar 1 ea Egg, well beaten 1 1/2 ts Baking Powder * Cranberries can be either fresh or frozen and should be coarsely chopped. Preheat oven to 350″F. Generously grease and lightly flour 9x5x3 inch loaf pan. Prepare cranberries, nuts and orange peel. Set aside. In a bowl, mix together flour, sugar, baking soda, salt and soda. Cut in shortening. Stir in orange juice, egg and orange peel mixing just to moisten. Fold in cranberries and nuts. Spoon into the prepared pan. Bake 60 minutes or until wooden pick inserted in center comes out clean. Cool on rack 15 minutes. Remove from pan, cool completely. Wrap and store overnight. Yields 1 servings
Mizuyokan (red Bean Cake)
Ingredients & Directions 12 oz Azuki beans – cooked 2 pk Gelatin, unflavored 1 1/4 c Sugar, granulated pn Salt 1. PREPARE AHEAD: Place the drained, cooked beans in a 4 quart pot. Add 2 quarts of cold water and, over high heat, bring to a boil. Reduce the heat to its lowest point and cook uncovered for about 3 hours, or until the beans are very soft. 2. Pour the beans into a coarse sieve set over a large bowl and puree them by rubbing them through with the back of a large spoon. Transfer the puree to a very fine sieve set over another bowl, and rub them through again. 3. Wrap the pureed beans in a kitchen towel and twist to squeeze them dry. The beans may be refrigerated, tightly wrapped in the towel, for as long as 1 week. 4. TO COOK: In a 1-1/2 to 2 quart saucepan, stir together the gelatin, sugar and salt. Pour in 2 cups of cold water and bring to a boil over moderate heat, stirring constantly. Add the pureed beans and return to a boil, still stirring. Then pour the beans into an 8″ cake pan, cool and refrigerate overnight or until firm. Slice into 2″ wedges and serve as dessert or a swee course. Original recipe from “Recipes – The Cooking of Japan” by Time-Life Books. Meal- Yields 10 Servings
Ultimate Butter Cookie
Ingredients & Directions 1 c (2 sticks) unsalted butter, Room temperature 1/2 c Sugar 1/2 ts Salt 1 lg Egg yolk 2 1/4 c All-purpose flour In a large bowl of an electric mixer, cream the butter with the sugar, salt and egg yolk until smooth. Blend in the flour until the mixture blends into a smooth dough. Wrap the dough in a plastic bag and refrigerate 1/2 hour or up to two days. Preheat the oven to 350 degrees. Roll out the dough on a lightly-floured surface to 1/8-inch thickness. Cut into desired shapes using cookie cutters. Place on lightly-greased cookie sheets. Sprinkle with decorating sugar. Bake for 12 to 15 minutes. Yield: 3 1/2 dozen Candy Cane Butter Cookies: add 1 teaspoon almond extract, 1 teaspoon anise and 10-12 drops red food coloring Hungarian Holiday Butter Nut Cookies: add 1 teaspoon vanilla, 1 cup ground pecans Maple Butter Cookies: add 1 teaspoon maple flavoring, substitute 1/4 cup brown sugar for 1/4 cup of the white sugar BAKERS’ DOZEN BEATRICE OJAKANGAS SHOW #BD1A56 Yields 4 servings
Double Dill Bread
Ingredients & Directions Dee Penrod 1 pk Baking yeast 1/4 c Warm, not hot, water 1 c Lowfat cottage cheese (small curd) 1 Tablespoon sugar 1 Tablespoon reduced-calorie Margarine 1 Teaspoon dill seed, crushed Lightly 2 Teasp minced fresh dill weed 1 Teaspoon dried onion flakes 1/2 Teaspoon salt 1/2 Teaspoon baking powder 2 Whole, smilin’ egg whites 2 To 2-1/4 cups whole wheat Flour Dissolve yeast in warm water. Heat cottage cheese until lukewarm. Remove from heat and add sugar, herbs, margarine, onion, salt, soda, egg whites, and yeast/water. Mix. Add flour gradually to form a stiff dough. Spray a 1-1/2 quart casserole dish with vegetable coating spray. Turn dough into casserole dish and allow to rise in a warm place for 30 to 40 minutes. (Should double in size.) Bake at 350~ for 40 to 45 minutes. Serve warm. YIELD: 16 slices (1 slice per serving) Calories 82.40/ Protein 20%/ Carbohydrate 68%/ Fat 12%/ Sod-Mg 160.0 Exchanges: Bread 1.8/ Meat 0.5/ Fat 0.3 Yields 16 Servings
Polish Cheesecake
Ingredients & Directions -CRUST- 1 x Shortbread; See Recipe # 23 CHEESECAKE 4 c Dry Curd Cheese; 2 lbs, * 1/2 ts Salt 1 1/2 c Sugar; Granulated 4 ea Eggs; Large, Lightly Beaten 1/2 c Butter; Melted 1 ts Vanilla Extract CRUMB TOPPING 1 c Unbleached Flour 1/2 c Confectioners’ Sugar 1/2 ts Cinnamon; Ground 1/4 c Brown Sugar; Packed 1/4 c Butter; Melted 1 tb Unbleached Flour * Use either Dry Curd Cottage or Farmer cheese in this recipe. —— Preheat the oven to 350 degrees F. Place the cottage cheese in a sieve and drain. In a small bowl, mix the flour, salt, and sugar. Set aside. In a large bowl, combine the cottage cheese with the eggs, butter, and vanilla. Mix until well blended and smooth. Add the dry mixture and blend well. Pour the mixture into the prepared crust and set the cake aside. Prepare the topping by sifting the flour, sugar, and cinnamon together. Add the brown sugar and blend well. Pour the melted butter over the topping mix and immediately stir with a fork to form small crumbs. Sprinkle the topping mix over the surface of the cake and bake the cake for 50 minutes, or until done. Cool to room temperature and then chill. Yields 10 servings
