Custard Apple Tart
Ingredients & Directions 1/3 c Fine dry bread crumbs 2 tb Sugar 1 ts Cinnamon 1/4 ts Salt 1 9-inch unbaked pie shell 5 Apples peeles & sugared 1/4 c Butter cut in pieces 1 c Heavy cream 1/4 c Sugar 3 Egg yolks 1/4 ts Nutmeg 1/2 c Apricot jam Combine bread crumbs, sugar, cinnamon, and salt. Mix well. Sprinkle over bottom of pie shell. Arrange apple slices in swirl pattern over crumb mixture and dot with butter. Bake at 425 for 10 minutes. Meanwhile, beat together egg yolks, cream, sugar, and nutmeg. Pour over apples. Lower heat to 375 and continue to bake until custard is set–about 20-25 minutes. Strain jam and heat to melt in saucepan. Spoon over apples and serve. CUSTARD GIVES A TWIST TO TRADITIONAL APPLE PIE From the Micro Cookbook Collection of Contemporary Recipes. Downloaded from Glen’s MM Recipe Archive, Yields 6 Servings
Henry Ford's Chocolate Chip Soybean Cookies
Ingredients & Directions 3 c Light brown sugar 1 c Soy margarine 4 lg Eggs 3 c Cake or all-purpose flour 1 c Soy flour 1 ts Salt 2 ts Baking soda 2 tb Milk 1 ts Vanilla 2 c Crushed soybean nuts -(roasted unsalted) 4 c Semi-sweet chocolate chips Preheat oven to 350 F. In large mixing bowl, cream brown sugar and margarine with electric mixer. Beat for 2 minutes. Add eggs one at a time and cream until smooth consistency. Combine dry ingredients and add to mixture. Add milk and vanilla. Stir in soybeans and chocolate chips. Chill batter, if desired. Spray baking sheets with non-stick vegetable coating. Drop cookie batter onto sheets with a teaspoon. Bake for 8-10 minutes. Makes approximately 10 dozen soft cookies. Nutritional Analysis-1 cookie: Calories 92 Fat 2.5g Saturated fat 0.3g Carbohydrate 11g Protein 1.4g Cholesterol 7mg Sodium 74mg This recipe was one of Henry Ford’s favorite snacks. The recipe was found in Cooking For Henry, a cookbook by Henry Ford’s personal party chef, Jan Willemse. In 1934, Mr. Ford requested Willemse experiment in cooking with soybeans, and the cookbook has an entire chapter dedicated to soybean recipes. Ford was a strong supporter of soybeans and saw the possibility for the use of soybeans in food, milk, ice cream, paint, plastics, and many other things before 1930. In Ford’s fast-growing automobile industry, and since, the soybean played a large part in the manufacturing of commercial products. Reprinted with permission from the Indiana Soybean Development Council. Meal- Yields 120 Cookies
Pineapple Meringue Torte
Ingredients & Directions 2 ts Butter 2 c Cake flour 2 c Sugar 1 tb Baking powder 3/4 ts Salt 1 cn Crushed pineapple (20 oz) 2 ts Vanilla 6 Egg whites 1/2 c Chopped cashews, toasted 2 1/2 c Low-fat whipped topping Butter 3 9″ cake pans. Line bottoms with parchment paper. Set aside. Sift together cake flour, 1 1/3 cups sugar, baking powder and 1/2 teaspoon salt. Set aside. Drain pineapple, reserving 1 cup pineapple juice. Puree a half cup of crushed pineapple. Reserve remaining pineapple for frosting. Combine 1 cup reserved pineapple juice, 1/2 cup pureed pineapple and 1 teaspoon vanilla. Quickly stir into dry ingredients. Beat three egg whites until stiff but not dry. Fold into pineapple mixture. Divide batter evenly among prepared pans, spreading evenly. For meringue, beat remaining three egg whites and 1/4 teaspoon salt to soft peaks. Beat in remaining 2-3 cups of sugar, a little at a time, until stiff peaks form. Fold in remaining 1 teaspoon vanilla and cashews. Spoon dollops of meringue evenly over cake batter in the three pans. Spread meringue over batter. Bake at 350’F. for 20-25 minutes or until cake tests done in center. Let layers cool in the pans a few minutes, then turn them out onto wire racks to cool completely. Combine the remaining crushed pineapple and whipped topping. Spread between the layers and over the top and sides of cake. Chill until serving time. Each serving contains about: 225 calories; 223 milligrams sodium; 1 milligram cholesterol; 4 grams fat; 45 grams carbohydrates; 3 grams protein; 0.18 gram fiber. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip Yields 16 Servings
Quick Cheddar Bread
Ingredients & Directions 3 3/4 c Unbleached Flour 2 1/2 c Cheddar; Sharp 5 ts Baking Powder 1 1/2 c Milk 1/2 ts Salt 2 ea Eggs; Lg, Slightly Beaten 1/3 c Butter Combine the dry ingredients, then cut the butter into the flour until the mixture resembles coarse crumbs, then add the cheddar cheese. Combine the milk and eggs then add the mixture to the cheddar mixture. Stir until just moistened, then spoon into a greased 9 X 5-inch loaf pan. Bake at 375 degrees F. hour. Remove from the pan immediately and let cool on a wire rack. Yields 4 servings
Biscuit Calzones
Ingredients & Directions 1 Pkge oven-ready biscuits (8 -ounces) 4 Thin slices turkey salami, -diced 4 oz Skim-milk mozarella, -shredded 1 Clove garlic, finely chopped -(optional [??] 1/4 ts Dried oregano Ground black pepper to taste Olive oil Preheat oven to 400F. Roll each of the 8 biscuits into a 5-inch circle. Mix all of the remaining ingredients except the oil. Sprinkle one eighth of the mixture over half of each circle, leaving 1/2 inch of the edge clear. Fold the other half of dough over filling to make a half moon; use fork tines to press edges firmly together and seal. Coat a nonstick baking pan with cooking spray and arrange the calzones in a single layer, not touching. Brush tops lightly with olive oil. Bake until golden, 10 to 12 minutes. Nutrition per calzone: Calories 171 Protein 8.1 grams Fat 8.4 grams Cholesterol 20.4 mg Fiber 0.4 grams Sodium 562 mg [ MODERN MATURITY; Feb/March 1990 ] From Yields 6 Servings
Dilled Cheddar Cheese Batter Bread
Ingredients & Directions 3/4 c Milk 1 1/2 tb Dill seeds, coarsely chopped 1 tb Honey 1/4 c Canola oil 3 Eggs, room temperature, – beaten to blend 2 1/2 c Whole wheat flour 1 pk Dry yeast 1 1/2 ts Salt 3 1/2 c Packed grated sharp – Tillamook, cheddar cheese 3 tb Chopped fresh dill Bring first 3 ingredients to simmer in small saucepan; cool to 120-degrees F. Whisk in oil and eggs. Combine 1-1/4 cups flour, yeast, salt and 2 cups cheese in large bowl of electric mixer. Add warm liquid mixture and fresh dill; beat 3 minutes. Add remaining 1-1/4 cups flour; beat 2 minutes. Scrape down sides of bowl. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled, about 1 hour and 15 minutes. Preheat oven to 350-degrees F. Butter 9x5x3-inch loaf pan. Do not stir batter down. Spoon half of batter into pan; sprinkle remaining 1-1/2 cups cheese over. Cover with remaining batter; smooth top. Cover and let rise in warm draft-free area until batter reaches top of pan, about 30 minutes. Bake until bread is golden brown and sounds hollow when tapped, about 45 minutes. Turn out onto rack and cool. SOURCE: Yields 1 Servings
Sweet Bread~ Portuguese
Ingredients & Directions 1/4 c Water; warm 1 c Milk; scalded and cooled 3/4 c Sugar 1 ts Salt 3 Eggs 1/2 c Margerine 5 c Flour 1 Eggs 2 pk Yeast 1 ts Sugar * DISSOLVE YEAST IN WARM WATER IN A LARGE BOWL. STIR IN MILK, 3/4 CUP SUGAR, SALT, 3 EGGS, MARGERINE, AND 3 CUPS FLOUR. BEAT UNTIL SMOOTH. STIR IN REMAINING FLOUR (MAY NEED UP TO A CUP MORE THAN CALLED FOR) UNTIL YOU HAVE A EASILY MANAGABLE DOUGH. * TURN OUT DOUGH ON FLOURED SURFACE; KNEAD 5 MINUTES. PLACE IN GREASED BOWL; TURN GREASED SIDE UP; COVER AND LET RISE 1 1/2 TO 2 HOURS. * PUNCH DOWN DOUGH AND DIVIDE IN TWO. SHAPE EACH INTO A ROUND, SLIGHTLY FLAT LOAD. PLACE EACH LOAF IN ROUND LAYER PAN (9X10 1/2 INCHES) THAT HAS BEEN GREASED. COVER AND LET RISE UNTIL DOUBLE (ABOUT 1 HOUR). HEAT OVEN TO 350 DEGREES. BEAT 1 EGG SLIGHTLY AND BRUSH OVER LOAVES. SPRINKLE WITH 1 TSP. SUGAR. BAKE UNTIL LOAVES ARE GOLDEN BROWN (35-45 MINUTES). MAKES 2 LOAVES. Yields 2 Servings
