Pistachio Torte
Ingredients & Directions 3/4 c Butter; room temperature 1 c Granulated sugar; PLUS: 1 tb Granulated sugar 5 Eggs; separated 1/2 c Dry bread crumbs 2 c Unsalted pistachio nuts — finely chopped 1 c Lemon curd; for garnish Preheat oven to 350 degrees F. Butter and flour a 9-inch springform pan. In a bowl, cream the butter and 1 cup of the sugar together until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Add the bread crumbs and all but a scant 1/4 cup of the pistachios. Beat 1 minute to combine. Set aside. In a separate copper or stainless bowl, beat the egg whites until soft peaks form. Add remaining tablespoon of sugar and continue to beat until soft dry peaks form. Whisk one third of the whites into the pistachio mixture to lighten. Then gently fold in the remaining whites. Pour into the prepared pan and smooth top with a spatula. Bake 30 to 35 minutes, or until a cake tester inserted in the center comes out clean. Cool in the pan on a wire rack for 1 hour. Remove the sides of the springform pan and continue to cool torte completely. Spread 1 cup of the lemon curd garnish on top and sprinkle with the reserved pistachios. Serves 8 to 10 Yields 8 Servings
Qfest Bread Recipe Pt 2
Ingredients & Directions See part 1 The rolls were put in the oven and left for 15 to 25 minutes, or until golden brown on top. We melted some butter and brushed the tops with it when they came out. Some side notes: Bread making is more of a technique, than a recipe, just like Qing. The amount of moisture added determines how much bread you will make. The temp it is cooked at will determine the finished product, just as much as the recipe. The biggest mistake you can make in bread making is to leave the salt out. It will be like eating paper and no one will eat it. I’ll try and explain how to knead. Pull up one side of the dough and put it on top of the rest of the dough. Put one hand over the other and push down on the dough, putting your body weight into it. Keep your arms under your body so the body weight does the work, not your arms. Turn the dough a quarter turn and repeat the process. As you knead, you’ll notice it gets silkier. You can let it rest a bit and continue. Resting lets it relax a bit and kneading is easier. You can add or subtract things from the recipe to make it what you want. More sugar to make it sweater for a breakfast type roll, or cinnamon rolls. More eggs will make it even richer. I’ve keep this dough in the fridge for a week or more before using. If you keep it too long, it’s still good for pizza. Pizza is cooked hot, 400 degrees or more. Yields 1 servings
Eggless Cake
Ingredients & Directions 2 c Sugar 1 ts Baking soda 2 c Water 1 ts Salt 3 tb Lard 1 ts Cloves 1 lb Raisins 1 ts Nutmeg Boil these ingredients in a 1 ts Cinnamon Saucepan, then add: 3 c Flour Mix well and place in a well greased 9 x 9 1/2 inch pan. Bake 40 minutes at 350 degrees for 40 minutes or until done. Randy Rigg Yields 3 servings
Potato Pancakes – Food Processor
Ingredients & Directions 3 Eggs 1 ts Lemon juice 1 md Onion, quartered 1 ts Salt 3 md Potatoes, peeled and cut to 1/2 ts Pepper – fit food chute Vegetable oil (for frying) 2 tb All-purpose Flour Note: KNIFE BLADE, BOWL, and DISC refer to food processor components. Position KNIFE BLADE in BOWL; add eggs and process 5 seconds. Leave KNIFE BLADE in BOWL. Add onion to BOWL. Position DISC above KNIFE BLADE, Shredding Side up. Shred potatoes and continue processing until finely chopped. Remove DISC from BOWL; add flour, lemon juice, salt, and pepper. Process 5 seconds. In 10-inch skillet heat small amount of vegetable oil over medium high heat. Spoon 2 heaping tablespoonfuls of potato mixture into skillet for each pancake. Brown on both sides until done, about 2 to 3 minutes per side. Serve topped with sour cream. Yields 12 pancakes
Biscuit Dough
Ingredients & Directions 2 c Flour 1 tb Baking powder 1/2 ts Salt 1 Stick cold butter; cut into -1/2-inch dice 3/4 c Cold milk In a food processor, pulse the flour, baking powder and salt until mixed. Add the butter and pulse until the mixture resembles coarse meal with particles the size of peas and lentils, about 40 times. Drizzle the milk evenly over the dry ingredients and pulse a few times, just until incorporated and the dough forms small clumps. Turn out the dough onto a work surface and knead once or twice to gather it into a mass; do not overwork the dough. Gently pat the dough into a disk or rectangle, as needed. The dough can be made up to 2 hours ahead; wrap tightly and refrigerate. Yields 1 Servings
Pj's Cinnamon Swirl Bread
Ingredients & Directions 2 1/2 ts Active dry yeast; (instant) 3 tb Sugar 1 1/2 ts Salt 3 1/2 c Bread flour 1/4 c Powdered milk 2 tb Unsalted butter; cut into -pieces 1 c Warm water 2 tb Warm water 1 tb Cinnamon ; mixed with 1 tb Sugar Place ingredients, except cinnamon-sugar, into bread machine and run on “dough” cycle. When machine has completed cycle, place dough on lightly oiled surface and let sit for 5 minutes. Roll into 8X15″ rectangle, sprinkle with cinnamon-sugar. Starting with short end, roll dough into tight log. Tuck ends under. Put loaf seam side down in lightly greased bread pan. Let rise in warm place for 1-1.5 hours. Bake bread in 375 oven for 35-40 minutes. May need aluminum foil tent last 10 minutes of baking to keep it from getting too brown. Yields 1 Servings
Dilly Bread
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. Yields 1 Servings
