Cocklecakes With Laverbread
Ingredients & Directions 8 oz Flour 1 Egg 1 tb Vegetable oil 8 oz Cockles or clams (shelled) 2 tb (heaped) chopped parsley Oil for frying 8 oz Prepared laverbread; -OR- 1/2 oz -Dried nori, reconstituted 1/2 Lemon (juice only) Sieve the flour. Separate the egg. Work the yolk and oil into the flour and beat in the water gradually until you have a thick batter. Whisk and leave aside for 30 minutes. Whisk the egg-white until stiff and stir into the batter. Add thc cockles, then salt, parsley and herbs as necessary. Heat two fingers of oil in a heavy pan. Deep-fry the batter in spoonfuls until the cakes are golden and crisp. Heat up the laverbread with the lemon juice. Serve piping hot, with wedges of lemon. Yields 4 servings
Home Recipes: Perfect Plum Cake
Ingredients & Directions –CAKE– 1/4 c Butter, softened 1/2 c Granulated sugar 2 Eggs 2 tb Orange juice 1 ts Vanilla 1 c All-purpose flour 1 tb Grated orange rind 3/4 ts Baking powder 1/2 ts Nutmeg 1 lb Plums, pitted, quartered FILLING 1 1/4 c Sour cream 1 Egg 2 tb Orange juice 1 ts Cornstarch STREUSEL TOPPING 1 c All-purpose flour 1/2 c Packed brown sugar 1/2 ts Nutmeg 1/2 ts Cinnamon 1/2 c Butter Line side of greased 10-inch springform pan with parchment paper just to rim. Set aside Streusel Topping: In bowl, stir together flour, sugar, nutmeg and cinnamon. Using pastry blender or 2 knives, cut in butter until crumbly. Set aside. Cake: In large bowl, beat butter until fluffy; gradually beat in sugar until light and fluffy. Beat in eggs, orange juice and vanilla. In separate bowl, stir together flour, orange rind, baking powder and nutmeg; gradually beat into egg mixture until smooth and thick. Scrape into prepared pan. Nestle plums into batter, skin side up. Filling: In mixing bowl, beat together sour cream, egg, orange juice and cornstarch; pour over plums. Sprinkle with Streusel Topping. Bake in 350F 180C oven for 60-70 minutes or until topping is golden brown and tester inserted into centre comes out clean. Let cool. Yields 8 Servings
Biscuit Gravy
Ingredients & Directions 4 tb Flour 3/4 c Water 2 c Skim milk or milk Substitute 1 1/2 ts Fresh sage, crumbled finely —OR— 1 ts Ground sage 1/8 ts Cayenne pepper 1/2 ts Tobasco sauce 1/4 ts Salt 1/2 ts Fresh ground black pepper Mix flour and water until smooth and no lumps. Put into medium sauce pan, and heat over medium-high heat until the mixture boils. Reduce heat, stirring constanly, and boil for 4 – 5 minutes. Mixture should be very think and blubbery. Add milk and stir until the mixture is smooth again. Add spices, and return to boil, cooking until it has the consistancy of thick gravy. Serve over split baking powder biscuits, with fruit (whole-berry cranberry sauce was *great* with this dish!), grits, red beans & rice, toast & jam, etc. Makes enough for about 4 biscuits. Yields 1 Servings
Dilly Bread (rachor)
Ingredients & Directions 2 c Chopped onions 1/2 c Water 3 c Warm water 1/4 c Sweetener 2 tb Yeast 1 tb Salt 3 tb Oil 1/3 c Nutritional yeast 3 tb Dry dill weed 3 c White flour 7 c Wholewheat flour Cook onions in 1/2 c water. Combine sweetener, yeast & warm water & let stand till it foams. Add 4 c flour to the yeast mixture. Stir vigorously for 1 minute. Stir in all remaining ingredients except the flour. After this is well mixed, beat in the rest of the flour a little at a time until you have the correct consistency. Cover & let rise till doubled. Punch down dough, knead & form into loaves. Place into 3 oiled loaf pans. Let rise again till almost doubled. Bake at 350F for 35 to 40 minutes. JoAnn Rachor, “Of these Ye May Freely Eat” Yields 3 Loaves
Karen's Egg Bread
Ingredients & Directions 2 pk Yeast 1 ts Sugar 1/2 c Water; warm 3 tb Oil 3/4 c Sugar 1 tb Salt 3 Eggs 10 c Flour; or as little as 8 c 1 Egg White Sesame Seeds Add yeast mixture to above. Add 3 cups water. Add flour. Knead, let rise twice, ro.l out into four loaves. Brush with egg white. Sprinkle with sesame seeds. Let rise. Bake 30 minutes at 350 degrees or until golden. Yields 40 Servings
Plain And Simple Corn Bread (gluten-free)
Ingredients & Directions 2 c Cornmeal 1 c Brown rice flour 2 1/2 c Hot water 1/4 c Soy flour; defatted or -garbanzo flour (see note) Date: Mon, 19 Feb 1996 07:43:23 -0800 From: Gerald Edgerton jerrye@wizard.com Mix flours in a large bowl. Add hot water, a little at a time, and mix thoroughly. Place batter in a lightly oiled or non-stick round or square cake pan. Bake at 375 degrees for 50–60 minutes. NOTES : Garbanzo flour is not on mastercook database. It is an optional ingredient in this recipe. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the Yields 6 Servings
Decadent Chocolate Chip Cookies
Ingredients & Directions 2 1/4 c Flour 1 ts Baking soda 1 ts Salt 1 c Butter; softened 1 c Sugar 1/2 c Brown sugar 1 ts Vanilla extract 1 lg Egg 2 c Chocolate chips or chocolate -chunks 1 1/2 c Nuts; chopped (optional) Combine flour, baking soda and salt in a small bowl. In a large bowl, cream together the butter, sugar and brown sugar, then blend in the vanilla extract and eggs. Next, mix in the flour mixture and then add your choice of chocolate chips or chunks and nuts. (This mix should be very chunky and thick.) Scoop the cookie dough onto a cookie sheet with a large ice cream scooper, dipping the scoop in water between uses to prevent sticking. Bake on an ungreased cookie sheet at 350 degrees for 12 to 18 minutes. Yields 1 servings
