Maria's Ischli Cookies
Ingredients & Directions 1/4 lb Almonds or hazelnuts, finely Ground 1/2 lb Butter, at room temperature 1/4 lb Sugar 1/2 lb Flour Seedless raspberrry Preserves Chocolate icing (see recipe Below) If you cannot buy nuts already ground, then grind them in a food processor, taking care not to overprocess them or they will turn oily; you can also process them with the sugar to prevent them from turning oily. (Note if you are working with whole hazelnuts, toast them first in a 400 degree oven, rub off skins, let cool and then grind.) Combine the nuts with the butter, sugar and flour; you will have to combine this dough with your hands; if a bit too dry, add drops of lemon juice or rum. Form dough into a roll 1 1 /4inches thick. Refrigerate overnight in waxed paper or parchment. Following day preheat the oven to 350 degrees. cut dough into 1/4inch slices and bake on an ungreased cookie sheet for 15 minutes or until golden. Remove from oven and cool cookies on a rack. When cooled to room temperature, sandwich two cookies together with raspberry jam and spread some of the chocolate icing (see below) over the top cookie. For a pretty presentation, set them in fluted paper cups. Yield: 2 dozen COOKING MONDAY TO FRIDAY SHOW #MF6757 Yields 4 servings
Dixie Spoon Bread
Ingredients & Directions 3 1/2 c Milk 2 1/2 c Cornmeal mix 2 Eggs — separated Heat oven to 325. Grease 1 1/2 qt. casserole. Scald 2 1/2 cups of the milk in small saucepan. Gradually add cornmeal mix, stirring constantly. Continue cooking and stirring until mixture looks like thick mush. Stire in egg yolks, 1 at a time. Remove from heat. Stir in remaining 1 cup milk. In bowl, beat whites until stiff. Fold into cooked mixture. Put into casserole. Bake 1 hour, until golden brown. Makes 1 pan of spoonbread. Yields 1 Servings
Corn Bread Pie
Ingredients & Directions 1 lb Ground beef, lean 1 ea Large onion — chopped 1 ea Can condensed tomato soup (10 1/2 oz can) 1 1/2 c Water Salt — to taste 3/4 ts Black pepper 1 tb Chili powder 12 oz Corn, whole kernel, canned 1/2 c Green pepper — chopped CORN BREAD TOPPING 3/4 c Cornmeal 1 tb Sugar 1 tb All-purpose flour 1 1/2 ts Baking powder 1 lg Egg — well beaten 1/2 c 2% milk 1 tb Bacon drippings Corn Bread Pie: Combine in a skillet ground beef & chopped onion. Brown well. Add tomato soup, water, pepper, chili powder, corn and chopped green pepper. Mix well and let simmer 15 minutes. Turn into a greased casserole. Top with corn bread (below) and bake in a moderate (350~ F) oven for 20 minutes. Corn Bread Topping: Sift together cornmeal, sugar, flour, and baking powder. Add well beaten egg, milk and bacon drippings. Turn onto beef mixture. Do not worry if this topping sinks during baking. It will rise again, and cook crispy. Yields 6 servings
Lime Cheesecake With Fresh Raspberries And Redcurrants
Ingredients & Directions 75 g St Ivel Gold Light; (3oz) 175 g Reduced-fat digestive -biscuits; crushed (6oz) 5 ml Ground mixed spice; (1tsp) 15 ml Powdered gelatine; (1tbsp) 225 g Cottage cheese; sieved (8oz) Finely grated rind & juice -of 2 limes 150 ml Reduced-fat double cream; -(0.25pt) 115 g Caster sugar; (4oz) 2 Eggs; size 3, separated 30 ml Plain fromage frais; (2tbsp) 115 g Fresh raspberries; (4oz) A few sprigs of fresh -redcurrants Mint leaves; to decorate Place the St Ivel Gold Light in a saucepan and heat gently until melted. Remove the pan from the heat and stir in the crushed biscuits and spice and mix well. Press into the base of a 20cm (8in) loose-bottomed cake tin. Chill in the refrigerator for 30 minutes. Sprinkle the gelatine over 45ml (3tbsp) water in a bowl and leave to soak for a few minutes. Place the bowl over a pan of simmering water and stir until the gelatine has dissolved. Set aside to cool. Place the sieved cottage cheese, lime rind and juice, cream, sugar and egg yolks in a blender or food processor and blend until smooth and throughly mixed. Add the cooled gelatine and blend until well mixed. Whisk the egg whites until stiff, then fold carefully into the lime mixture. Pour over the biscuit base and level the surface. Chill in the refrigerator for several hours until firm and set. Carefully remove the cheesecake from the tin and place it on a serving plate. Swirl the fromage frais over the surface of the cheesecake and decorate with fresh raspberries, redcurrants and mint leaves before serving. Variation: Use the finely grated rind and juice of 2 lemons or 1 lemon and 1 lime in place of the 2 limes. Omit the mixed spice from the biscuit base, if perferred. Use other reduced-fat biscuits such as ginger biscuits, in place of the digestive biscuits. Yields 1 servings
Sundried Tomato And Olive Quick Bread
Ingredients & Directions 3 c All-Purpose Flour 2 ts Double-Acting Baking Powder 1 ts Baking Soda 1 ts Salt 2 tb Sugar 2 Garlic Cloves, minced 1 ts Crumbled Dried Rosemary 1 ts Freshly Ground Black Pepper 1/2 c Sundried Tomatoes*, drained -and chopped 2 lg Eggs 1 1/2 c Milk 3 tb Vegetable Shortening, melted -and cooled 1/2 c Kalamata Olives, chopped & -pitted 2 tb Bottled Capers, drained & -minced 1/2 c Minced Fresh Parsley Leaves 1 c Parmesan Cheese, freshly -grated *Packed in oil.(Available at specialty food shop and some supermarkets) Reserve 2 tablespoons of the oil. Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar. In a small skillet cook the garlic with the rosemary and the pepper in the reserved oil from the sundried tomatoes over moderately low heat, stirring, until it is softened and fragrant but not brown. In a large bowl whisk together the eggs, the milk, the shortening, and the garlic mixture, add the flour mixture, and stir the batter until it is just combined. Stir in the sundried tomatoes, the olives, the capers, the parsley, and the Parmesan, divide the batter among 4 buttered and floured loaf pans and bake the breads in the middle of preheated 350 degree oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month. Air date: 02/23/9 Yields 1 Servings
Doomsday Cookies
Ingredients & Directions 1 1/4 c Canola oil 1 3/4 c Brown sugar 1 Egg 1 ts Vanilla 1 c Whole wheat flour; * see -note 1/2 ts Salt 1/2 ts Salt 1/2 ts Baking soda 1/2 ts Baking powder 6 oz Chocolate chips 1/2 c Walnuts; coarsely chopped 1/2 c Coconut; shredded, optional 3 c Old-fashioned oatmeal; * see -note Preheat oven to 350?. In a large bowl, cream together canola oil, brown sugar and egg. Add vanilla extract, then flour, salt, baking soda and baking powder, and mix well. Then add chocolate chips, nuts, coconut and oatmeal. Combine these ingredients by hand or with a large wooden spoon–the mixture will feel very stiff. If necessary, add 1/4 cup of warm water to moisten all ingredients. Generously grease a baking sheet (or spray with no-stick cooking spray). Use a 1/3-cup measure to drop batter in mounds, leaving 1 to 2 inches between the mounds. Bake for 10 to 13 minutes until cookies feel done when pressed with a finger–do not overcook or try to brown them. Cool briefly, then use a metal spatula to remove from cookiesheet. Serve warm or cool completely. Yields 24 servings
Sweet Irish Cream Bread
Ingredients & Directions 2 pk (3oz) cream cheese, Softened 1/4 c Sugar 2 Eggs 1 pk (16.6oz) date quick bread Mix 2/3 c Water 1/3 c PLUS 1 ts Bailey’s, divided(set aside) 1 tb Vegetable oil 1/2 c Powdered sugar 2 ts To 3 milk Preheat oven to 350F. Grease and flour only the bottom of a loaf pan. Beat cream cheese, sugar and one of the eggs until smooth; set aside. Combine bread mix, water, 1/3 cup Bailey’s, oil and remaining egg. Mix until moistened. Pour 1 cup batter into pan. Carefully spoon cream cheese mixture over and pour remaining batter over. Swirl with a knife to marble. Bake 65-75 minutes until bread tests clean. Coolin pan 15 minutes, then remove to a wire rack to finish cooling. Blend powdered sugar, remining Bailey’s and enough milk to reach a drizzling consistency and pour over cake. Yields 12 Servings
