Wheat Free Cupcakes
Ingredients & Directions —A— 1 c Sifted Argo cornstarch (or -any brand) 1 ts Baking powder —B— 1/3 c Margerine 1/3 c Sugar —C— 1 Egg 1/4 ts Vanilla 3 tb Milk Grease 8 cupcake pans Preheat oven to 375 Sift “A” together in bowl. Stir “B” together in another bowl until blended. Then beat in “C”. Add cornstarch mixture and mix smooth. Turn into prepared cup cake pans. Bake for 12 to 15 minutes at 375 Serve with whipped cream and fruit Yields 1 Servings
Old Fashioned Peach-gingerbread Upside-down Cake
Ingredients & Directions 4 Peaches (Peeled, pitted and Sliced 1/4 inch thick) 1 1/2 c All purpose flour 1 1/2 ts Baking soda 1/3 c Molasses 3/4 c Boiling water 2 Eggs 3/4 c Granulated sugar 1/3 c Unsalted butter (melted) 8 Peaches (also peeled, pitted & sliced 1/4 inch thick) 1/4 c Unsalted butter (melted) 6 tb Dark brown sugar (packed) 1/2 c Peach or apricot preserves Preheat oven to 350 degrees. Generously butter a 12 inch springform pan. Arrange 4 of the sliced peaches in a circular pattern in the pan and set aside. Sift flour and baking soda. Set aside. Combine molasses and water. Set aside. Combine eggs and sugar in a mixing bowl and beat for 5 to 10 minutes until light and fluffy. Add the melted butter gradually while still beating. Alternately add the flour and molasses mixtures, mixing just until smooth. Pour batter over peaches in the springform pan. Place on center rack in preheated oven and bake for 45 minutes or until toothpick inserted in center comes out clean. Remove cake and let cool. Saute the remaining peach slices in the 1/4 cup of melted butter and 6 tablespoons of packed brown sugar until soft but not mushy, about 6 to 8 minutes. Remove and let cool. Invert cake onto serving platter so peaches are on top. Arrange the cooled peach slices around the top of the cake. Melt the preserves in the top of a double-boiler and generously brush over the sliced peaches. This dessert is extremely elegant and is perfect for company. Yields 10 Servings
Green Pepper Bread
Ingredients & Directions 300 g Flour, wheat 350 g Flour, rye 700 g Leaven 20 g Salt 20 g Yeast, fresh 300 cc Water, 40?C 100 cc Apple-Juice 5 g Pepper, green from -Madagascar Prepare the pepper as following three days before baking. Give pepper in 100 cc apple-juice and change every day. Give the flour in a pot, mix well with pepper, add salt and yeast at different ends of the pot, add water while stirring, add leaven. Knead well during 5 min. Cover and let rest for 30 min. Knead well and form as you like. Cover and let rest 60 min. til it doubled its volume. Bake in preheated oven at 225?C for 70 min. If you divide the paste in two parts the baking time would be 50 min. Yields 1 Servings
Weixenkeimbrot (molasses Brown Bread)
Ingredients & Directions 2 1/2 c Whole-Wheat Flour 1 c Raisins; Mixed Dark & Light 1 1/2 c Wheat Germ 2 ts Baking Soda 1/3 c Brown Sugar 1 7/8 c Buttermilk 1/2 ts Salt 1/3 c Molasses Preheat oven to 325 degrees F. Grease a 9 X 5 X 3-inch pan. Combine flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix well. In a second mixing bowl, mix baking soda, buttermilk and molasses, using a wooden spoon. This misture will start to bubble. Immediately mix it into the dry ingredients. Spoon the batter into the greased pan. Bake at once. The bread is done when a toothpick comes out clean, about 1 hour. Turn out of the pan and cool on a wire rack. Makes 1 loaf. Yields 4 servings
Lemon Ricotta Pancakes With Sauteed Apples
Ingredients & Directions -FOR THE SAUTEED APPLES- 4 lg Granny Smith apples; peeled, -cored, and ; sliced 2 tb Unsalted butter 3 tb Sugar 1/2 ts Cinnamon Fresh lemon juice to taste FOR THE PANCAKES 4 lg Eggs; separated 1 1/3 c Ricotta 1 1/2 tb Sugar 1 1/2 tb Freshly grated lemon zest 1/2 c All-purpose flour Melted butter for brushing -the griddle Maple syrup as an -accompaniment Prepare the sauteed apples: In a large heavy skillet saute the apples in the butter over moderately high heat, stirring occasionally, for 5 minutes, or until they are softened, sprinkle them with the sugar and the cinnamon, and cook them over moderate heat, stirring occasionally, for 5 to 10 minutes, or until they are tender. Stir in the lemon juice and keep the mixture warm. Make the pancakes: In a bowl whisk together the egg yolks, the ricotta, the sugar, and the zest, add the flour, and stir the mixture until it is just combined. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly. Heat a griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the melted butter. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200�F. oven. Serve the pancakes with the sauteed apples and the maple syrup. Makes about twelve 3- to 4-inch pancakes. Yields 1 servings
Stuffed French Bread
Ingredients & Directions 1 Loaf French bread; (cut in 4 -pieces) 1/2 c Mayonnaise 1/2 c Chopped parsley 16 oz Cream cheese; (softened) 1 Italian; (6 oz.) Salad -Dressing 1 Jar (4 Oz.) pimento; drained -and chopped Hollow out bread pieces, leaving 1/2 inch thick walls. Spread inside with 1/2 cup of mayonnaise; sprinkle with 1/2 cup of the chopped parsley. Combine remaining ingredients; pack mixture into bread. Wrap in plastic; chill several hours. Cut into 1/2 inch slices. Yields 4 Servings
Almost Perfect Cheesecake
Ingredients & Directions -INGREDIENTS- -CRUST- 1 ea Box vanilla wafers 1 ea Stick butter DIRECTIONS Crush wafers in food processor or blender until finely ground. Melt butter and mix with wafers for crust. Press into a 10 inch springform pan with your fingers, take care to make the crust as thin as possible with special attention to the corners where the crust tends to be a bit thick. Filling: Ingredients: 3 large pkg. cream cheese 3/4 cup sugar juice of one large lemon 3 grade A large eggs Directions: Blend thoroughly the cream cheese, sugar and lemon juice. Mix until smooth . Add eggs and blend well. Pour mixture into crust and bake for 30 to 45 minutes at 350 degrees. When done the cake will be set (not solid), slightly golden, and perhaps split on top. It is better slightly over and not under done. Remove from the oven and cool on a rack. It will firm up more on cooling. This is an important step…cool for about 45 minutes. Topping: Ingredients: 3 cups sour cream 3/4 cup sugar 2 tsp vanilla Directions: Mix sour cream, 3/4 cup sugar and vanilla. Pour on top of cooled cake. Return to 350 degree oven for 30 minutes. Cool to room temperature. Refrigerate and cool thoroughly (overnight is fine) but at least 5-6 hours). Freezes well. You may serve now if you do not care for a glaze or for a killer bodiller glaze…. Glaze: Ingredients: 1 can (1 lb) sour pitted cherries (packed in water) 1/2 cup sugar 1 tbs cornstarch 1 tbs lemon juice 2 drops red food coloring Directions: Drain cherries, reserving 1/2 cup liquid. Put aside cherries. In a saucepan, combine sugar, cornstarch. Add cherry liquid, stir until smooth. Bring to a boil over medium heat and boil 1 minute..until thick and clear. Remove from heat, let cool slightly. Add lemon juice, cherries, food coloring. Cool until still warm but pourable. Pour on top on chilled cheese cake. Refrigerate for an hour or so…..While the cake may be prepared a day before, do not glaze until the day that you plan to serve. I have also used commercially prepared pie fillings as a glaze with good results. Yields 1 servings
