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
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
Kentucky Rebel Pie
Ingredients & Directions 1 ea Stick melted butter 1 c Sugar 1 c White corn syrup 4 ea Eggs 2 tb Bourbon 1 ea Unbaked pie shell 1/2 c Chocolate chips 1 c Pecans or walnuts Combine first 5 ingredients.Pour into pie shell.Sprinkle chocolate chips on top;pat down with spatula.Top with pecans or walnuts.Bake 45 minutes @ 350 degrees. Yields 8 Servings
Institute's Best Apple Pie
Ingredients & Directions PIE DOUGH 2 1/4 c All-purpose flour 1/2 ts Kosher salt 2 tb Granulated sugar 11 tb Sweet butter; cut into -1/4-inch cubes and kept -chilled 7 tb Vegetable shortening; -hydrogenated (kept -chilled). 4 -(up to) 5 tb Ice water -PIE FILLING- 6 -(up to) 7 Smith apples; peeled, cored, -and cut into 1/2-inch -wedges 3/4 c Sugar 2 1/4 ts All-purpose flour 1/2 ts Ground cinnamon 1 tb Sweet butter; cut into small -pieces 1/8 ts Salt Date: Fri, 14 Jun 1996 11:44:22 -0500 From: TeAntae Turner tturner@GRAPHSOFT.COM Source: The Disney Institute, From Studio Bakery Pie Dough Preparation: Combine flour, salt, and sugar in food processor with steel blade. Drop butter pieces into flour mixture and allow then to become coated with flour using fingers to coat. Using 5 1-second bursts, cut butter into flour. Add shortening. Continue until flour is light yellow and looks like course cornmeal. Be sure butter pieces are no larger than a medium-sized pea. Use 1-2 more bursts to get the desired size grain. (This whole procedure is done completely by hand in class). Remove mixture and place into a bowl. Sprinkle 3 tablespoons of ice water over mix. Use rubber spatula to fold over and press mixture together. Dough should start to combine together, add more ice water (1 tablespoon at a time, if needed). Form into 2 dough balls with your hands; one slightly larger than the other. Flatten them into 4- or 5-inch wide discs. Sprinkle lightly with flour, wrap in plastic, and chill for 30 minutes. Filling Preparation (after preparing apples): Peel, core, and cut apples into 1/2-inch wedges. Combine apples and the next four ingredients into a bowl. Allow apples to stand and shrink (10-12 min.). Place oven rack in the lowest position in the oven. With a rolling pin roll the larger of the two discs into an 8-inch circle about 1/8-inch thick. Roll the dough onto the rolling pin, and then drape over a 9-inch pie tin (preferably glass for even heat distribution). Pour apple mixture into pie tin with any juices and scatter butter pieces over all. Roll the smaller dough disk similarly into a 7-inch round disc (make sure to flour the board). lay it on top of the apple-filled bottom crust and trim any top and bottom dough edges about 1/4-inch past the the pie tin lip. Fold this piece of dough underneath itself so that the folded edge is flush with the pan lip. Crimp dough edges all the way around (a fork works well). Now cut right angle sluts into top of pie dough to allow steam to escape. Sprinkle remaining sugar over the top. Set pie onto a cookie sheet pan and bake at 400’F (until light brown; about 35 minutes). Reduce oven temperature to 350’F and continue to bake until crust is a rich golden brown and apples can be cut easily with a for or small knife. If pie starts to brown before apples are done, place aluminum foil over it to inhibit browning. Remove the pie from the oven, transferring it to a wire rack. Allow the pie to cool 45 minutes before cutting. Best when eaten on the same day of baking. EAT-L DIGEST 13 JUNE 1996 From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
Veggie Pie
Ingredients & Directions 2 cn Cream of potato soup, -undiluted 2 cn Veg all, drained 1/2 c Milk 1/2 ts Thyme Pepper 2 Pie crusts Mix soup, Veg-all, milk, thyme and pepper together. Line deep dish pie plate with one crust. Fill with vegetable filling. Place second crust on top. Bake until top crust is golden brown. Yields 1 Servings
Lemon Shortbreads
Ingredients & Directions 3/4 c Almonds 1 c Powdered sugar 1 c Room temp unsalted butter 1 tb Grated lemon zest 2 Egg yolks 1/2 c Cornstarch 1/2 ts Salt 2 c Flour Preheat oven to 325. Line a 13X9X2″ pan with aluminum foil. Coat foil with nonstick cooking spray. Place almonds & powdered sugar in processor or blender. Whirl until tezture of fine meal. Beat together butter & zest in large bowl until creamy. Beat in yolks, sugar mix, cornstarch & salt until smooth & creamy. On low speed, beat in flour just until blended. Scrape into prepared pan, spreading level & pressing to compact. Bake for 25-30 minutes or until golden. Remove pan to wire rack to cool for 20 minutes. Spread frosting or topping, decorate with drizzle or sprikle. Cut into bars. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
Orange Glow Bundt Cake
Ingredients & Directions 1 pk (18.25 oz) moist yellow cake -mix 1 tb Grated orange peel 1 c Orange juice 1/4 c Granulated sugar 1 Tb TABASCO? pepper sauce 1 3/4 c Confectioners sugar GARNISH Dried cranberries or -cherries Mint leaves Grated orange peel Preheat oven to 375?F. Grease a 12 cup Bundt pan. Prepare cake mix according to package directions, adding grated orange peel to batter. Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Meanwhile, in a 1-quart saucepan over medium heat, heat orange juice, granulated sugar, and TABASCO? pepper sauce to boiling. Reduce heat to low; simmer, uncovered 5 minutes. Remove from heat. Reserve 1/4 cup orange juice mixture. Remove cake from oven. With wooden skewer, poke holes in cake in equal places. Spoon remaining orange juice mixture over cake. Cool cake in pan 10 minutes. Carefully invert cake into wire rack to cool completely. In small bowl combine reserved 1/4 cup orange juice mixture and confectioner’s sugar until smooth. Place cake on platter, spoon glaze over top of cake. Garnish with clusters of dried cranberries, mint leaves and grated orange peel. Busted by Karen Sonnessa ksonness@suffolk.lib.ny.us Yields 1 Servings
