Lehigh County Oatmeal Cookies
Ingredients & Directions 3 T Butter, melted 1/2 c Sugar 1/4 t Salt 1 1/2 c Quaker oats 1/2 t Baking powder 1 ea Egg, well beaten 1/2 t Almond extract Mix all the dry ingredients together; add the butter, extract and egg, and mix thoroughly. Drop by teaspoonfuls onto a greased cookie sheet and bake at 350-F about 5 minutes. Remove from pan while warm. Yields 1 servings
Zucchini Pancakes With Golden Tomato Concasse
Ingredients & Directions GOLDEN TOMATO CONCASSE 1 lb Golden Tomatoes, cored, Peeled, seeded and chopped Salt and Pepper ZUCCHINI PANCAKES 1 1/2 lb Zucchini or other Squash 7 oz Red Onion 1 1/2 ts Salt 2 Cloves Garlic, crushed 3 tb Unbleached All-Purpose Flour 2 tb Parmesean Cheese, grated 2 tb Fresh Mint or Basil, or 1 1/2 ts Dried Herbs 1/8 ts Ground Nutmeg 1 pn Freshly Ground Pepper 2 Eggs, beaten Olive or Canola oil Tomato Concasse: Drain chopped tomatoes in a colander, stirring occasionally, for 30 minutes. Season with salt and pepper. Zucchini Pancakes: While tomatoes are draining, grate zucchini and onion into a large bowl. Sprinkle with salt. Toss to mix well. Let stand 10 minutes. Squeeze excess water from grated vegetables. In same bowl combine zucchini, onion, and garlic. In small bowl combine flour, Parmesean cheese, mint, nutmeg, and pepper. Mix well. Toss with zucchini. Add eggs and mix well. In a heavy large skillet, heat 1/4″ oil over medium-high heat until very hot. Form pancakes by pouring 1/4 cup of batter into skillet for each pancake, spreading with back of spoon to make 3: circles. Cook until brown on both sides, turning once. Drain on paper towels. Repeat with remaining batter. Spoon tomato concasse over pancakes. Yields 10 Pancakes
Tex Tater's Steamed "tea" Bread
Ingredients & Directions 2 c Flour 1/4 c Instant tea granules 2 ts Baking powder 1/3 c Vegetable oil 1/2 ts Baking soda 1 c Buttermilk 1/2 ts Salt 2 c Raw sweet potatoes; grated 1 Egg; beaten 3/4 c Pecans; chopped 1/2 c Sugar ORANGE CREAM CHEESE FROSTING 6 oz Cream cheese 2 ts Orange juice 1 1/2 ts Orange rind; grated 2 tb Chopped walnuts Sift flour, baking powder, baking soda and salt together; set aside. Combine egg, sugar, tea granules, oil and buttermilk and mix well. Make a well in center of dry ingredients and gently stir in egg mixture. Add sweet potatoes and pecans. Pour mixture into two (1 lb.) coffee cans. Cover with aluminum foil and secure with heavy duty rubber bands. Set containers on rack in heavy duty pot and fill half of pot with boiling water. Return to a gentle boil. Cover pot and steam for 1 hour and 30 minutes, adding more water if necessary. Gently remove bread from cans and cool. Spread with orange cream cheese. FROSTING: Beat cream cheese until smooth. Add orange rind and orange juice and blend well. Stir in pecans or walnuts The Sweet Potato Cafe : Links to yam recipes on the internet run by Pamela S. Weston Wstnhouse@aol.com at Yields 1 Servings
Russian Black Bread
Ingredients & Directions 2 c Water -flour 1/4 c Molasses 3 c Medium rye flour 1/4 c Cider vinegar 1/2 c Whole wheat flour 1/4 c (1/2 stick) unsalted butter 1 c Unprocessed bran flakes 1 oz Unsweetened chocolate 2 tb Caraway seeds 2 Envelopes dry yeast 1 tb Salt 1 tb Sugar 2 ts Instant coffee powder 1/2 c Warm water (105 – 115 F) 2 ts Minced shallot 3 c All-purpose flour or bread 1/2 ts Fennel seeds Makes 2 round loaves Additional all-purpose flour Cornmeal or semolina flour Heat 2 cups water, molasses, vinegar, butter and chocolate inheavy small saucepan over low heat until butter and chocolate melt, stirring frequently. Cool to 105 F to 115 F. Sprinkle yeast and sugar over warm water in small bowl; stir to dissolve. Let stand until foamy, 10 minutes. Mix all-purpose, rye and whole wheat flours in medium bowl. Measure 2 cups flour mixture into large bowl of heavy electric mixer fitted with paddle. Add bran, caraway, salt, coffee, shallot and fennel. Blend in vinegar and yeast mixtures on low speed until smooth. Increase speed to medium and mix 5 minutes to develop gluten. Decrease speed to low and stir in enough remaining flour mixture 1/2 cup at a time to form dough that pulls away from sides of bowl. Knead dough on floured surface until just smooth and elastic, about 3 minutes, kneading in additional all-purpose flour if very stick; dough will be slightly tacky. Grease large bowl. Add dough, turning to coat entire surface. cover bowl with plastic. Let rise in warm draft-free area until doubled, about 1 hour. Sprinkle 2 baking sheets with cornmeal. Gently knead dough on lightly floured surface until deflated. Cut in half. Knead each piece into round. Place on prepared sheets. cover with waxed paper or towel. Let rise until doubled in volume, about 45 minutes. Preheat oven to 350 F. Slash X into of loaves, using serrated knife. Bake until well browned and loaves sound hollow when tapped on bottom, abut 50 minutes. Immediately transfer to racks. Cool completely before slicing. Yields 2 servings
Passover Chocolate Nut Torte
Ingredients & Directions -TORTE- 6 oz Butter (or margarine) 1 C Almonds (unblanched), 3/4 C Sugar -finely ground 7 Eggs, separated 1/2 t Baking powder 4 oz Chocolate (bittersweet), 1/4 C Almonds (unblanched), -melted and cooled -chopped -ICING- 4 Eggs, lightly beaten -melted 1/2 t Potato starch 4 oz Margarine, softened 4 oz Chocolate (bittersweet), 1/2 C Almonds, finely ground TO MAKE TORTE: Cream the butter and gradually beat in the sugar until the mixture is light and creamy. Beat in the yolks, one at a time. Blend in the chocolate, and gently fold in the ground almonds mixed with the baking powder. Beat the egg whites until stiff but not dry, then fold into the mixture. Pour into a well-greased 10-inch springform pan. Bake about 30 minutes in an oven preheated to 350 degrees F. degrees. Allow to cool, then frost thickly with the icing and sprinkle with the chopped nuts. TO MAKE ICING: Mix together the eggs, sugar and potato starch in the top of a double boiler. Heat over boiling water, stirring, until mixture thickens. Do not boil the mixture, and beware of “scrambled eggs!” Cool, then stir in the chocolate. Gradually beat in the butter, one tablespoon at a time. Fold in the nuts until the mixture is thick enough to spread. NOTES: * Rich chocolate dessert for Passover. This is the only Passover dessert I’ve ever tasted that is good enough to be making during the rest of the year as well (when you can use corn starch instead of the potato starch). * If you don’t have a springform pan for Passover, use an aluminum disposable cake pan and just strip off the sides when the cake has cooled. : Difficulty: moderate. : Time: 30 minutes preparation, 30 minutes baking, 5 minutes frosting. : Precision: measure the ingredients. : Tovah Hollander : UCLA Comprehensive Epilepsy Program, Los Angeles, California USA : {ihnp4!sdcrdcf,seismo!hao}!cepu!tovah : Yields 12 servings
Raspberry Linzer Tart
Ingredients & Directions For Crust——————- 2/3 c Packed light brown sugar 1/2 c Unsalted butter — room Temperature 1 lg Egg 1 1/2 c Flour 1/2 c Ground toasted blanched Almonds (about 2 1/2 Oz) 3/4 ts Cinnamon 1/2 ts Baking powder 1/2 ts Salt For Filling——————— 6 oz Semisweet chocolate chips (about 1 cup) 1 1/2 pt Raspberries 1/2 c Seedless raspberry jam Powdered sugar Lightly sweetened whipped Cream For Crust: Using electric mixer, beat sugar, butter and egg in medium bowl until creamy. Add flour, almonds, cinnamon, baking powder and salt; beat just until well blended. Measure 3/4 c of dough; flatten into disk. Wrap in plastic; chill. Using floured fingertips, press remaining dough over bottom and up sides of 9″ tart pan with removable bottom. Pierce dough in several places with fork. Chill at least 1 hour. (Can be made 1 day ahead. Keep chilled.) Preheat 375o. Bake crust until light golden, piercing with toothpick if crust bubbles, about 15 minutes. Transfer to rack and cool. Maintain oven temperature. Roll out chilled dough disk on generously floured surface to 1/8″ thickness. Cut dough into stars, using 2″ and 3″ star cookie cutters. Transfer cookies to baking sheet. Bake until cookies are light golden, about 6 minutes. Transfer cookies to rack and cool. Maintain oven temperature. For Filling: Melt chocolate chips in top of double boiler set over simmering water, stirring until smooth. Cool for 5 minutes. Spread chocolate over bottom of crust. Arrange berries over chocolate, spacing evenly. Stir jam in small saucepan over low heat until melted and smooth. Spoon jam over raspberries. Bake tart until crust is golden brown, about 35 minutes (filling will appear slightly liquid but will set as tart cools). Transfer tart to rack and cool. Arrange stars atop tart, overlapping points. Dust with powdered sugar. Serve with whipped cream Yields 1 Servings
Prosciutto-black Pepper Bread Abm
Ingredients & Directions -BEST BREAD MACHINE CB EVER- 2 1/4 ts Yeast 3/4 ts Pepper, black 3 c Flour, bread 1 tb Sugar 1/2 tb Salt 1/3 c Oil, olive 1 c Water; warm 2 tb Water; warm 3/4 c Prosciutto, chopped Yields 24 Servings
