Pineapple-banana Torte
Ingredients & Directions 2 Envelopes gelatin 1/2 c Cold water 1 c Boiling water 1 pk Instant vanilla pudding 1 1/2 c Milk 2 c “La Creme” 2 sm Bananas; sliced 1 cn (5.5-oz) pineapple chunks; -drained; reserve juice Ladyfingers Line a 1-1/2 quart bowl with Saran wrap. Prepare the gelatin with the water as directed on the package. Prepare the pudding with the milk as directed. Stir the gelatin into the pudding and chill for 5 minutes. Fold in La Creme, then the bananas. Spoon 3/4 cup of the mixture into the bowl. Split the ladyfingers and brush them with pineapple juice. Place the ladyfingers, round side out, around the bowl. Add the remaining pudding mixture. Add the pineapple chunks. Chill until set. From a collection of my mother’s (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
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
Sue's Spinach Bread
Ingredients & Directions 1 lb Fresh spinach 6 Cloves fresh garlic (or -more!) (up to 8) 6 (or more!) small, dried -chiles, such as piquins or -African Devils (up to 8) 2 Loaves (8-oz) “frenchettes”, -or 1 1-lb loaf french bread Olive oil Butter (optional) Salt (optional) 12 oz Chunk mozzarella cheese This is so easy, it hardly needs writing up. All my friends love this, so I thought I’d pass it along. Please excuse the lack of “exact” measurements, but I cook by intuition and guesswork. Feel free to improvise! Thoroughly wash spinach; drain as thoroughly as possible. Tear the larger leaves into smaller pieces. Mince garlic. Heat olive oil in large skillet or wok and add garlic. Saute for a few minutes and add spinach. Saute until spinach is limp. Crumble chiles into spinach. If there is a lot of water in the pan from the spinach, you may want to remove spinach to a dish, reduce the liquid on high heat, and then return spinach to the pan. Be careful not to overcook spinach. Slice frenchettes lengthwise. If using a whole french bread, slice loaf in half, and slice halves lengthwise. Butter and lightly salt halves (this is optional). Slice mozzarella cheese (I prefer slicing a chunk of cheese over using packaged shredded cheese). Place bread onto pizza pan or cookie sheet. Spread spinach onto bread. Top with sliced cheese. Bake at 300 – 325 for about 15 – 20 minutes, or until cheese is gooey and bread is crispy. Do not let cheese burn. Remove from oven and slice into 2 inch pieces. Makes about 24 pieces, and serves 8 – 12 as an appetizer. The variations here are endless: add mushrooms or capers or a few anchovies or sliced black or green olives to the spinach; use diced fresh chiles instead of dried (habs are great if your guests are into it!); try feta or provolone with or instead of mozzarella, etc, etc. I would be interested in hearing from anyone who tried this or tried their own variation. I bet Popeye never thought of adding chiles to his spinach! Yields 1 Servings
Old-fashioned Applesauce Cake
Ingredients & Directions 2 1/2 c Cake Flour; Sifted 1 1/2 ts Baking Soda 1/4 ts Baking Powder 1 ts Salt 1 ts Ground Cinnamon 1/2 ts Ground Nutmeg 1/2 ts Ground Cloves 1/2 ts Ground Allspice 1/2 c Vegetable Shortening 1 3/4 c Brown Sugar; Packed 2 lg Eggs 1 1/2 c Applesauce 1/2 c Water 1 c Raisins 1 c Walnuts; Chopped Confectioners’ Sugar Sift the cake flour, baking soda, baking powder, salt, and spices together into a bowl and set aside. Cream the shortening and brown sugar together, in a large mixing bowl, until light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients alternately with the applesauce and the water, blending well with the mixer set on low speed. Stir in the raisins and nuts. Pour the batter into a greased 13 X 9 X 2-inch baking pan. Bake in a preheated 350 Degree F. oven for 45 minutes or until a cake tester or wooden pick inserted in the center comes out clean. Cool, until cold to the touch, in the pan on a wire rack. Dust the cake with Confectioners’ sugar. From Yields 16 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
Qfest Bread Recipe Pt 1
Ingredients & Directions 8 c Flour; About 1 c Water 2 c Butter milk 1/2 c Butter 1/2 c Sugar 3 Eggs 4 ts Salt 2 pk Yeast Here’s the bread recipe that got raves at the Qfest. I’ve cut it in half, so it’s about two loaves or so. The night before, in a bowl put two cups flour and one cup of water and about one third teaspoon of yeast. Mix and adjust flour or water so the mix is about the consistency of pan cake batter. Cover with wrap or whatever and put aside at room temperature until you are ready to make bread the next day. This could be called a starter. What we are doing is growing a culture of yeast. If you did it right, it will be full of bubbles, showing the yeast is working. If you keep it longer before making bread, it will get sour and make a sour type bread. By adding this to the recipe, the bread texture will be finer and the bread will keep a lot longer, but only if it doesn’t get ate up quick. :o) This can be added to any bread recipe, just subtract the ingredients from any bread recipe and make it as usual. The next day, after making the starter, in a large bowl, put in the starter, two cups butter milk, half cup sugar, three eggs, half a cup of butter, salt, and the remaining yeast in the packets. Mix well with a spoon. Add a couple cups of flour and again mix well. Add some more flour and mix well. Keep adding flour until you can’t mix it with a spoon and you’ll have to use your hands. The hard part is getting the mixture from mush to something you can handle and knead. The exact amount of flour cannot be determined as you add it until it is not too sticky and can be handled. Too little and it is too sticky to knead and too much flour and it will be very hard to knead. As you get near the end, add it in small amounts. As it gets nearer kneading consistency, you can clean the mixture off you hands and should be able to clean up the bowl with the dough mixture. Put some flour on the counter top and dump the dough on it. Knead it until you get a soft silky texture. When you get tired of kneading, take a rest and clean the bowl and whatever else. Than, knead it some more, until silky. At this point you can put some oil in the bowl and throw in the dough and coat with oil and turn it over. Cover with plastic and let it rise to double at room temp. Punch it down and form into whatever you want and let it rise to at least double again and bake. However, I did not to this. Since we made the first batch of dough on Friday and wanted rolls on Sat., I put the kneaded dough in a large zip lock bag and put it in the fridge and let it rise this way, very slow. This will impart a different texture and taste to the dough. We like this taste and texture. The next day, we took the dough out a few hours before we needed the buns, punched it down to get rid of the bubbles that formed, and formed them into peach size balls and put them on a baking sheet about two or three inches apart. We covered with plastic wrap and let them rise at room temperature, until they had about doubled. The oven was set to 350 degrees F. continued in part 2 Yields 1 servings
Swabian Pancakes
Ingredients & Directions 1 1/4 c Flour; unbleached 3 ea Eggs; large 1/2 ts Salt 2 c Milk 1 ts Vegetable oil 16 oz Applesauce; (1 can) 4 oz Raisins 1 ts Oil or butter;to grease dish 2 tb Sugar 3 tb Almonds; sliced and blanched 1 tb Butter Prepare pancake batter by blending flour, 2 eggs, 1/4 t salt and 1 cup of milk. Lightly oil a large frypan and cook 6 to 8 pancakes (2 or 3 at a time). Heat the applesauce and stir in the raisins. Divide the sauce between the pancakes and spread over each top. Roll up the pancakes like jelly rolls and cut each in half with a sharp knife. Grease an ovenproof dish with oil or butter; place pancakes in the dish, setting them up on the cut edges. Blend 1 egg with sugar, 1/4 t salt, 1 cup milk, and sliced almonds. Pour over the pancakes. Dot with butter. Place in a preheated 375 degree F oven and bake for 40 minutes. Serve immediately. Yields 6 servings
