Swedish Potato Pancakes
Ingredients & Directions 2 c Milk 1 ts Salt 2 Eggs, beaten Freshly ground black pepper 1/2 c Flour 1 1/3 c Potatoes, grated 1 ts Sugar 2 c Lingonberries Add 1/4 cup milk to eggs. Blend in flour. Add remaining milk, sugar, salt, and pepper. Beat until smooth. Let stand 2 hours. Squeeze grated potatoes dry and add to batter. Heat griddle and grease lightly. Use 1/4 cup batter for each pancake. Fold pancakes in quarters. Serve with lingonberries. Makes 14 to 16 pancakes. Yields 14 pancakes
Biscuit De Reims
Ingredients & Directions LISA CRAWLEY TSPN00B 1 Birthday Cake Take 9 eggs, weigh them and take same weight in sugar. Take 6 eggs, weigh them and take same weight in flour. Take 3 eggs, weigh them and take same weight in butter. Beat the whites of 9 eggs till stiff. Fold in sugar. Then add the 9 egg yolks, well-beaten. Pour in flour gradually. Put in melted butter. Start baking in a slow oven – increase to moderate. It takes at least 1 hr. to bake. A delicious cake! SOURCE: Ellis Island Cookbook. Contributed by Violet Dolson whose grandfather brought the recipe w/ him when entering Ellis Island in 1907 from Belgium. Yields 10 Servings
Shortcake Biscuits
Ingredients & Directions 1 1/2 c Flour 1 1/2 T Sugar 1 T Baking powder 1/2 c Margarine 1/2 t Salt 1 ea Egg 1/2 c Milk Sift dry ingredients. Grate in the shortening and blend lightly. Mix together egg and milk. Blend into 1st mixture with knife. Knead lightly into ball, thenroll on a floured board to 3/4 inch thickness. cut out biscuits with a 2-1/2 inch cutter, dipping cutter into flour after each cut. Lay inungreased pan, slightly touching each other. Bake at 450F for 15-18 minutes till well risen and golden in color. Origin: My recipe files. Shared by: Sharon Stevens, Jan/95. Yields 1 servings
Dilled Potato Bread Abm
Ingredients & Directions ———————-BEST BREAD MACHINE CB EVER———————- 1/2 tb Yeast 3 c Bread flour 3 tb Wheat germ 3 tb Powdered milk 1 1/2 tb Sugar 1/2 tb Dill seed 2 ts Salt 1 1/2 tb Oil 1 Eggs 1 1/4 c Water Bring all ingredients to room temperature and pour into bakery, in order. Set “baking control” at 10 o’clock. Select “white bread” and push Start. In hot & humid weather, use 1/8 c less water. Leftover or just cooked and mashed potatoes give this bread a soft texture and tangy, almost sourdough taste. The loaf is very good with pot roast or roast beef, meat loaf, vegetable soups, and chowders. Tested in DAK R2D2. Sylvia’s comments: MM typos by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Yields 24 Servings
Kahlua Cheesecake
Ingredients & Directions 1 1/2 c ZWIEBACK COOKIES, crushed Bake 8-10 minutes. Cool. 1/3 c SUGAR CAKE 1/3 c BUTTER, melted 2 Envelopes UNFLAVORED GELATIN Preheat oven to 350-degrees 1/2 c KAHLUA -F. 1/2 c WATER Blend all ingredients 3 EGGS, separated -together. Press firmly on 1/4 c SUGAR -bottom and 1/8 ts SALT Up sides halfway of a 9-inch 16 oz CREAM CHEESE, softened -springform pan. 1 c WHIPPING CREAM ** CRUST Yields 6 servings
Biscotti Di Prato (little Almond Cookies)
Ingredients & Directions 2 oz Almonds, blanched 6 oz Almonds, unblanched 4 c Unbleached all-purpose flour 1 3/4 c Granulated sugar 3 Extra-large eggs 1 pn Salt 1 pn Ground saffron 1 ts (scant) baking soda 1 Extra-large egg white Preheat the oven to 375F. Place both the blanched and unblanched almonds on a cookie sheet and toast in the preheated oven for 15 minutes, until golden brown. Grind 4 ounces of mixed blanched and unblanched almonds very fine, then cut the remaining toasted almonds into two or three pieces each. Place the flour on a pasta board in a mound and make a well in the center. Put the sugar and eggs in the well. Mix the sugar and eggs together well, then add the salt, saffron, and baking soda. Mix thoroughly and when all the ingredients in the well are well integrated, incorporate the flour little by little, until all but about 2 tablespoons is incorporated. Set the leftover flour aside. Knead the dough for 10 to 15 minutes, then add the very finely ground almonds and the almond pieces. Knead for 2 to 3 minutes more, incorporating the remaining flour. Divide the dough into 8 pieces. With your hands, shape each piece into a long, thin roll about 3/4 inch in diameter, then place, widely apart on a buttered and floured cookie sheet. Beat the egg white slightly in a small bowl and lightly coat the tops of the 8 rolls with it, using a pastry brush, then put the baking sheet into the preheated oven for 18 to 20 minutes. Remove the rolls from the oven (they will expand in size sideways) and cut them with a long slicing knife at a 45-degree angle every 3/4 inch to get the shape required for this type of little cookie, or biscotti. Place the biscotti back in the oven, this time at 275F, for 35 to 45 minutes. They will be very dry. NOTE: These cookies are much better eaten after 2 or 3 days, when they have softened a little; keep them in a paper bag. If you wish to keep them indefinitely, transfer after a week to a jar or can. Serves 8 to 10. Yields 8 Servings
Lentil Cakes With Nopalito Cactus Tequila Salsa
Ingredients & Directions 1 c Red lentils 1 c Green French lentils 1 c Mixed peppers; sweet and -hot, ; diced 1/4 c Scallions; sliced 1/4 c Onions; diced 2 Eggs 1 c Whole wheat flour 1/4 c Snipped chives 1/4 c Carrots and celery; diced -very small Salt and pepper -SALSA- 1 Nopalito cactus; diced small ; (approximately 1/2 ; cup), thorns and ; needles removed 1/2 c Mixed peppers; sweet and -hot, ; diced 1/2 c Mixed citrus supremes. -chopped; (orange, -grapefruit, ; lime) 1/2 c Diced tomatoes 1 tb Chives; sliced 3 tb Cilantro; chopped 2 tb Onion; diced 2 Limes; Juice of 2 tb Olive oil Salt and pepper 1/2 c Tequila Cook lentils separately in salted water until tender, about 15 minutes for the red and 25 minutes for the green. Drain and pat dry. Puree red lentils and mix with whole green lentils and remaining ingredients. Divide into 24 equal portions and pan fry until golden brown. Salsa: Mix all ingredients together. Yields 1 servings
