Pecan Torte With Chocolate Glaze
Ingredients & Directions -TORTE- 4 lg Eggs, at room temperature, -separated 1 c Granulated sugar 2 tb Sifted cake flour 1/2 ts Salt 1/4 ts Baking powder 3 tb Orange juice or white rum 2 c Very finely group pecans FILLING 1/3 c Heavy cream 1 1/2 ts Grated orange zest 1/2 ts Vanilla extract 1/4 c Confectioners’ sugar 1 ts Light corn syrup FROSTING 8 oz Semisweet chocolate morsels 1/2 c Sour cream Speck of salt Chopped pistachio nuts for -garnish To make torte: Preheat the oven to 350oF. In a mixer bowl, beat the egg yolks until thick and light, about 2 minutes. Gradually add the granulated sugar, and then beat for another 2 minutes so the mixture is well combined. By hand, stir in the cake flour, salt, baking powder, and juice or rum. In another mixer bowl, beat the egg whites until very stiff. Fold half of the nuts into the yolk mixture, then add half of the egg whites to the egg-nut mixture and repeat, ending with the egg whites. Pour into 2 well-greased 8-inch cake pans and bake for 25 to 30 minutes, or until the tops are golden brown and spring back when lightly touched with your finger. Cool on a rack for 20 minutes, then remove from the pans. To make filling: Pour the cream into a chilled mixer bowl and add the orange zest, vanilla, confectioners’ sugar, an corn syrup. Beat until stiff. Place one cake layer on a round plate and spread with all the filling. Top with the remaining layer and refrigerate. To make frosting: Melt the chocolate morsels in a double boiler over hot, not boiling, water. Stir in the sour cream and salt, and mix gently. Remove from the heat and spread on the sides and top of the torte. Sprinkle with chopped pistachios. Makes 10 servings. Marcia Adams, Christmas in the Heartland ( Yields 1 Servings
Lemon Spice Cake With Caramel-peach Sauce
Ingredients & Directions –CAKE– 3 c All-purpose flour 2 c Sugar 1 c Vegetable oil 3 Eggs 1/2 ts Baking soda 1/2 ts Baking powder 1 ts Pure vanilla extract Zest and juice of 1 lemon 1 ts Ground cinnamon 1 ts Allspice 1 ts Ground ginger CARAMEL-PEACH SAUCE 2 c Sugar 1/2 c Water 4 Peaches; peeled, pitted, and ; diced 1/4 Dark rum 1/4 c Light Karo syrup 2 tb Unsalted butter 1 c Heavy whipping cream or 1 -quart vanilla ; ice cream Ground cinnamon To prepare the cake, preheat the oven to 350 degrees. Butter a 9-inch springform pan and set aside. Put the flour, sugar, and vegetable oil in the bowl of a heavy-duty mixer and mix on medium speed just until the ingredients are moistened. Add the eggs one at a time, fully incorporating each before adding the next. Add the baking soda, baking powder, and vanilla, mix well, and then add the zest, lemon juice, cinnamon, allspice, and ginger and mix well. Pour the batter into the prepared pan and bake in the oven for about 45 minutes, or until a knife inserted in the center of the cake comes out clean. Remove the pan from the oven and let cool for 10 minutes. Remove the cake from the pan and set aside on a plate. To prepare the sauce, place the sugar and water in a large saute pan and cook over high heat until the sugar starts to turn golden. Do not stir. When the sugar is golden, add the peaches and cook until smooth, about 2 minutes. Add the butter and cook until melted, about another 2 minutes. Remove the pan from the heat. If serving the cake with whipped cream, whip the cream to soft peaks. Slice the cake while it is still warm (or rewarm the cake), and place the slices on individual plates. Spoon some of the hot sauce over each slice. Top with a dollop of whipped cream or a scoop of vanilla ice cream, sprinkle with a light dusting of cinnamon, and serve. Yields 12 servings
Biscuit Baking Mix Recipes (biscuits)
Ingredients & Directions -QUICK ROLLED BISCUITS- 2 c Biscuit baking mix 2/3 c Milk DROPPED BISCUITS 2 c Biscuit baking mix 1 c Milk SWEET BISCUITS 2 c Baking mix 2/3 c Milk 1/4 c Cinnamon Sugar 2 tb Butter FILLED BISCUITS 2 c Biscuit baking mix 2/3 c Milk 2 tb Butter 1/2 c Veggies, tuna or another -meat or veggie filling -ov your choice LATVIAN BISCUITS 1 sm Onion 2 sl Bacon 2 c Biscuit baking mix 2/3 c Milk 2 tb Butter QUICK ROLLED BISCUITS: Preheat oven to 400 degrees 1. Combine mx and milk and bead tuntil smoothe. If dough feels too sticky, add more mix-up to 1/4 c. 2. Turn dough out onto a surface dusted with baking mix or plain flour, roll dough into a ball to coat, and knead gently t0 times. Roll dough out to 1/2″ thickness and cut int 2″ circles or squares. 3. Place on an ungreased cookie sheet, brush tops with milk to brown and bake for 8 to 10 minutes. DROPED BISCUITS: Follow Steps 1 and 2 for quick rolled biscuits. Mixture will be a bit looser than the dough for regular biscuits. Drop by spoonfuls onto an ungreased cookie sheet and bake for 8 to 10 minutes. SWEET BISCUITS: Follow the instructions for either Quick Rolled or Dropped Biscuits. Just before baking brush tops with melted butter and dust with cinnamon sugar. FILLED BISCUITS: Follow the mixing and baking instructions for quick rolled biscuits. Befor baking, brush one biscuit circle for teh bottom with melted butter, add a teaspoon of filling, top with second biscuit circle, pinch sides, brush with milk to seal. LATVIAN BISCUITS: Chop onion and bacon into small pieces. Cook them together over low heat until onion is transparent andbacon is soft but not crispy. Meanwhile prepare dough for quick rolled biscuits. Lift onion and bacon from pan and add, without drainng to the dough just before kneading. Proceed as for Quick rolled biscuits, brushing tops with bacon grease before baking. Yield: 10 medium biscuits per recipe From Yields 10 Servings
Cranberry-pineapple Cake
Ingredients & Directions 1 pk Betty Crocker SuperMoist -white cake mix 1 Envelope whipped topping -mix; (1.5 oz.) 1/3 c Milk 3/4 c Betty Crocker Creamy Deluxe -vanilla ready-to-spread -frosting 1 Jar cranberry-orange relish; -(14 oz.) 1 cn Crushed pineapple; (8 1/4 -oz.) Bake cake mix in 2 round pans, 1×1 1/2″, as directed on package. Cool 10 minutes. Remove from pans; cool cake completely on wire rack. Beat whipped topping mix (dry) and milk in small bowl on high speed until stiff, 2 minutes. Beat in frosting on high speed until smooth and thick, about 1 minute. Mix crushed pineapple and cranberry-orange relish; drain. Spread 2/3 cup frosting mixture between layers; spoon half of the cranberry mixture over frosting mixture. Frost side and top of cake with remaining frosting mixture. Spoon remaining cranberry mixture over top. Refrigerate 1 to 2 hours before serving. Refrigerate any remaining cake. Possum Kingdom Lake Cookbook MC Yields 1 Servings
Dill Bread
Ingredients & Directions 1 pk Yeast; Active Dry 1/4 c Warm Water(110-120 degrees) 1 c Cottage Cheese; Creamed * 2 tb Sugar 1 tb Onion; Minced 1 tb Butter; Melted 1 Egg; Large 1 ts Salt 2 ts Dillseed 2 1/4 c Flour; Unbleached Or Bread Yield: 4 * Creamed Cottage Cheese should be heated to lukewarm. Dissolve yeast in warm water. Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2 1/2 cups of flour). Beat until well mixed and mixture is stiff but not heavy. (Standard bread dough feeling). Cover and let rise in a warm place until doubled. Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet. Let rise again. Bake for 30 to 45 minutes at 350 degrees F. While warm, bursh loaf with soft butter, sprinkle well with salt. Makes 1 loaf. Yields 4 Servings
Griddle Bread
Ingredients & Directions 2 c Flour 25 g Cold Butter 4 ts Baking Powder 1/4 ts Baking Soda 1/2 ts Salt 1/2 tb Sugar 1/2 c Natural Unsweetened Yoghurt 3/4 c Milk Sift flour,Baking Powder,Soda and Salt into a bowl. Dip a grater in the flour ,then using the second coarsest serrations,grate cold butter into the flour. Add yoghurt and milk and mix using a table knife. On a lightly floured surface press the mixture into circle approximately 2cm thick and 25cm in diameter. Cut into eight wedges. Heat griddle or heavy pan to a moderate temperature, dust the base lightly with flour. Place dough on griddle. Turn after five minutes. continue to cook, turning as necessary,until centre is set. The pan may be covered to produce softer bread. Split and butter to serve . good Warm or cold. Preparation time 7 minutes Cooking time 8-10 minutes. Calories per piece unbuttered – 300 approx. Yields 4 Servings
Hedda's Cookies
Ingredients & Directions 1 c C and H Granulated Sugar 1 c Shortening 1 Egg 1 ts Almond extract 1 1/2 c All-purpose flour 1/2 ts Salt 2 c Flaked coconut Cream together sugar, shortening, egg and almond extract. Add flour and salt and mix well. Fold in coconut. Shape into one-inch balls. Place on ungreased cookie sheet. Flatten with fork. Bake in 325 degree oven 15 to 18 minutes until slightly golden around edges. Makes about 5 dozen. Reprinted with permission from _From our Private Collection_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip Yields 60 Cookies
