Plains Special Spoon Bread
Ingredients & Directions 1 tb Butter 1 c Cornmeal,white,stone-ground 1 ts Salt 2 ts Sugar 2 c Water,boiling 1 c Milk,at room temperature 3 Eggs 3 tb Butter,melted 1 ts Baking powder 1. Place the 1 tablespoon butter in a 2- or 2-1/2-quart nonmetal deep baking dish and place dish in oven. Set oven temperature to 400’F. 2. In a saucepan combine cornmeal, salt, sugar, and boiling water. Cook, stirring over low heat, until thick and smooth. Remove from heat and slowly add milk, stirring. Add eggs one at a time, beating well after each addition. Stir in melted butter and baking powder and beat until batter is well blended. 3. Remove heated baking dish from oven and rotate to distribute butter evenly over bottom and sides. Pour in batter and bake in preheated oven until firm, about 45 minutes. 4. Serve hot from the baking dish. Yields 8 Servings
Rainforest Monkey Business Bread Pudding
Ingredients & Directions 1 3/4 c Milk 1 1/2 cn Coconut cream – (15 oz ea); -see * Note 2/3 c Sugar 1 c Pasteurized egg yolks -; -(abt 12 yolks) 1 1/4 tb Vanilla extract 1/2 lb White bread or baguette; cut -1″ cubes 1/3 c Thinly sliced dried apricots 1/2 c Shredded coconut * Note: Rainforest Cafe uses Coco Lopez coconut cream. Heat milk and coconut cream with half of sugar until sugar melts, about 5 minutes. Do not boil. Beat egg yolks with remaining sugar and slowly add to hot milk mixture, stirring constantly until sugar is dissolved. Stir in vanilla. Spread bread cubes in 13- by 9-inch baking pan. Pour milk mixture over and mix to combine bread and milk. Let soak 15 minutes. Add apricots and coconut and toss to combine. Press apricots into bread mixture so they don’t scorch during baking. Place baking pan in larger pan and fill with enough water to come halfway up sides of pan. Cover with foil and bake at 350 degrees 1 hour. Remove foil and bake until top is slightly browned, 5 to 10 minutes. Cut into squares and serve warm. Yields 12 servings. Each serving: 313 calories; 154 mg sodium; 275 mg cholesterol; 19 grams fat; 31 grams carbohydrates; 7 grams protein; 1.90 grams fiber Yields 12 servings
Ligurian Lemon Cake
Ingredients & Directions === LEMON CAKE === 7 tb Melted unsalted butter; room -temperature 1 3/4 c All-purpose flour; plus more 1 1/2 ts Double-acting baking powder 1 c Granulated sugar Zest of 2 lemons; finely -chopped 1 tb Fresh lemon juice 4 lg Eggs; room temperature 3 tb Milk; room temperature 2/3 c Extra-virgin olive oil 1 pt Fresh raspberries === MERINGUE === 1 lg Egg white 1/4 c Granulated sugar Confectioners’ sugar Mixed berries; such as -raspberries, Strawberries; or blueberries To make the Lemon Cake: Heat oven to 350 degrees with rack in center. Butter a 10-inch round cake or springform pan, dust with flour, and tap out any excess. In a large bowl, sift the flour and baking powder; set aside. Place sugar and lemon zest in the bowl of an electric mixer; rub the ingredients together between your fingers until the sugar is moist, grainy, and has absorbed as much of the zest as possible. Return bowl to mixer. Using the whisk attachment, beat in the eggs on medium-high until the mixture is pale and thick, about 3 minutes. With the mixer on lowest speed, beat in milk. Add reserved flour mixture; beat until incorporated. Add the lemon juice, melted butter, and olive oil; beat until blended. Pour about one third of the batter into the prepared pan; there should be just enough batter to form a thin, even layer. Arrange the raspberries on top of the batter. Pour the remaining batter over the raspberries, and use a rubber spatula to gently spread batter so that it runs down between the berries and just covers them (you’ll have a very thin top layer of batter). Bake cake until golden and pulls away from the sides of the pan, and a cake tester inserted into the center comes out clean, 30 to 33 minutes. Remove the cake from the oven, and immediately unmold it onto a wire rack. Invert cake so it is right-side up, and allow to cool to room temperature. Once cooled, the cake is ready to serve or to decorate with meringue. To make the Meringue and assemble the dessert: Heat oven to 475 degrees with rack positioned in the center. Place the cooled cake on a parchment-lined baking sheet, and set aside. In the clean, dry bowl of an electric mixer fitted with the whisk attachment, beat egg white until it holds soft peaks. Add granulated sugar in a slow, steady stream; continue beating until firm, glossy peaks form. Using a metal icing spatula or a spoon, immediately spread the meringue over the top of the reserved cake. Dust the meringue with confectioners’ sugar. Bake the cake until lightly browned, 4 to 6 minutes. Garnish the cake with the mixed berries, if desired, and serve. Serves 10 to 12. Yields 10 servings
Dixie Corn Bread
Ingredients & Directions 2 c White cornmeal 3 tb All-purpose flour 1 ts Salt 1 ts Baking soda 2 c Buttermilk 1 Egg 2 tb Bacon drippings (or melted -butter) Preheat oven to 450 degrees. In a large mixing bowl sift together cornmeal, with flour salt and baking soda. Add buttermilk, egg and drippings, mixing just until dry ingredients are moistened. Pour into greased, hot 10-inch oven proof skillet. Bake 20 to 25 minutes. Serve warm, with butter. Yields 8 Servings
Ginger Carrot Cake
Ingredients & Directions 2 c All purpose flour 3/4 c Dried fruit bits 2 c Sugar 3/4 t Ground ginger 2 t Baking powder Orange Cream cheese 1/2 t Baking soda -Frosting 4 ea Eggs, beaten 1 c Pecans, finely chopped 3 c Carrots, finely shredded -optional 3/4 c Cooking oil Greased and floured two 9 x 1-1/2* inch round baking baking pans; set aside. In a large mixing bowl stir together flour, sugar, baking powder, and baking soda. In another bowl combine eggs, carrot, oil, dried fruit, and ginger. Add egg mixture to flour mixture. With a spoon, stir combined. Pour the batter into prepared pans. Bake in 350 oven for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on racks. Frost tops and sides with Orange Cream cheese Frosting. To add texture to frosting, use a cake comb. If desired, press nuts on sides of the cake. Store cake in the refrigerator. *Note: Your 9 inch round cake pans need to be at least 1-1/2 inches deep or the the batter may flow over the sides of the pans when baking. You can also use one 13x9x2 inch baking pan. bake about 40 minutes or until done. Frost with orange cream cheese frosting (you may have alittle left over). ORANGE CREAM FROSTING: In a bowl beat together two packages (3oz each) cream cheese, 1/2 cup softened butter, and 1 tablespoon apricot brandy or orange juice. Gradually beat in enough powdered sugar (4-1/2 to 4-3/4 cups) to make frosting spreadable. Stir in 1/2 teaspoon finely shredded orange peel. Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: Yields 8 servings
Cream Cheese Cake
Ingredients & Directions -DOUGH- 2 Eggs; separated 1/3 c Sugar 3 tb Water 1/3 c Flour 1/3 c Cornstarch 1 ts Baking powder FILLING 3 ct (small) sour cream 1 Lemon 2/3 c Sugar 2 Eggs; separated 1 1/4 c Heavy cream 2 Envelopes unflavored gelatin 1/2 c Cold water DOUGH: Stir egg yolks, sugar & water until foamy. Whip egg whites & add to sifted flour, cornstarch & baking powder; mix well. Pour into bottom of spring form pan & bake at 350 for 15-20 minutes. FILLING: Stir sour cream until foamy; add juice & grated peel of 1 lemon. Stir in sugar & egg yolks. Beat egg whites stiff & whip cream. Fold into sour cream mixture. Dissolve gelatin in 1/2 cup cold water & add to filling mixture. Place filling over cooled cake & refrigerate until firm. FRAU FRITZ (RUT) WEGNER From the The Bliss of Cooking Returns, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen’s MM Recipe Archive, Yields 6 Servings
Sweet Iced Christmas Bread
Ingredients & Directions 2 1/2 c Bread or unbleached flour* *More flour may be necessary 1 c Warm milk (105F-to-115F) 1 pk Active dry yeast 1/4 c Sugar 1 Egg; at room temperature 1/2 ts Salt 1/2 c Butter; at room temperature 1/2 c Glaceed cherries 1/2 c Chopped mixed candied fruit 1/2 c Date bits 1/2 c Coarsely chopped walnuts -or pecans -GLAZE- 1 Egg; beaten, mixed with 1 ts Milk or water DECORATION 7 Halves of glaceed cherries 7 Walnut or pecan halves -ICING- 1/2 c Confectioners’ sugar 1/2 tb Vegetable oil 1/4 ts Almond extract Water This festive bread is perfect for gifts. The recipe can be doubled and freezes well for up to 2 months. A fermented yeast “starter” gives this bread a full flavor, but you can omit the process if you’re in a hurry. PREHEAT OVEN TO 350F. In a food processor or mixer bowl, mix 1 cup of the flour, the warm milk, yeast and sugar. If time allows, cover the bowl with plastic wrap and leave the dough at room temperature to ferment and bubble for 2 hours. If time does not allow, proceed to add the egg, salt and butter. Add the rest of the flour, 1/2 cup at a time, to make a soft dough. Knead the dough in the food processor, mixer or on a floured board until elastic and smooth. Mix the cherries, candied fruit, dates and nuts together and fold and knead 1/3 of the mixture at a time into the dough until well mixed. Place in an oiled plastic bag or oiled bowl. Turn to coat. Seal or cover and let rise in a warm place until doubled, about 3/4 to 1 hour. Punch down. Knead briefly. Grease a 9-by-5-inch loaf pan. Form the dough into an oval approximately the length of the pan, and place in pan. Let rise again until doubled. Brush the loaves with the egg glaze. Bake on the middle shelf about 40-to-50 minutes until nicely browned. Cover with foil if the loaf browns too rapidly. Cool on a wire rack. TO MAKE ICING, mix confectioners’ sugar, oil, almond extract and enough water to make a smooth consistency. Brush cooled bread with icing. Top with the candied cherries and nuts. Makes 2 Loaves Yields 2 Servings
