Bakewell Tart
Ingredients & Directions -PATE BRISEE- 2 c Flour;all purpose 2 ts Sugar,granulated 1 ts -Salt 14 tb Butter;cut in small pieces 1 Egg 1 tb Milk FILLING 1/2 c Raspberry Jam 4 tb Butter;softened 4 1/2 tb Sugar,granulated 1 Egg 2/3 c Almonds;ground; 2 oz 1 c Pound cake crumbs;2 oz 1/2 ts Almond extract ———————-CONFECTIONERS’ SUGAR GLAZE———————- 2 tb Butter;unsalted 1 c Confectioner’s sugar 2 tb Heavy cream;also called -whipping cream 1 ts Vanilla extract To make Pate Brisee: In food processor, combine flour, 2 tsp granulated sugar, salt and 14 Tbsp butter. Pulse with on/off turns til mixture ressembles fine crumbs. In small bowl, whisk together 1 egg and milk until blended. With processor running, pour in egg mixture, processing untril dough pulls away from sides of bowl and forms a ball. Divide dough in half. Form each half into a disk shape. Wrap separately in plastic wrap and refrigerate at least 30 minutes. On floured surface, roll out hal fof the dough. Fit into 7″ tart pan with removable bottom. (Use remaining half of pastry another time.) To make filling: Preheat oven to 350F. Spread jam in bottom of unbaked pastry shell. In small mixer bowl, cream 4 Tbsp butter and 4 1/2 Tbsp granulated sugar at medium speed of electric mixer until thick and white. Beat in 1 egg, ground almonds, cake crumbs and almond extract till blended. Spoon filling int small mounds all over top of jam. Spread evenly over jam. Place tart on baking sheet. Bake at 350F for 30 to 40 minutes till puffed and set in center. To make Confectioners’ Sugar Glaze: While tart is baking, in small saucepan, melt 2 Tbsp butter. Remove from heat. Sift confectioners’ sugar into butter. Stir in cream and vanilla. Mix until blended and smooth. Spread glaze over piping hot tart. Cool on rack. SERVES: 6 SOURCE: Victoria magazine Yields 6 servings
Jello Spritz Cookies
Ingredients & Directions 4 c Sifted all purpose flour 1 ts Baking powder 1 1/2 c Butter 1 c Sugar 1 pk (3-ounce) Jello – any flavor 1 Egg 1 ts Vanilla 1 Additional box of jello for -decorations (Jello calls these Fruity Cookies) Source: Jello ad in TV Guide (c) 1970’s Yield = 5 dozen cookies Sift flour and baking powder. Cream butter. Gradually add sugar and 1 box of Jello, mixing well after each addition until smooth. Force dough through cookie press, (or shape into fruit shapes) on Ungreased baking sheets. Sprinkle with additional gelatin. Decorate as desired with gumdrops, candied fruit bits, whatever. Bake at 400 degrees for about 13-14 minutes, or until golden brown at edges. Cool. Add frosting details if desired. Store in loosely covered container. NOTE: These can also be made by dropping by teaspoonfulls and flattening them a bit with a fork. They are meant to be about 3/8 to 1/2 inch thick. Yields 60 Servings
Lemon Shortbread Squares
Ingredients & Directions –BASE– 1 c Flour 1/4 c Sugar 1/2 c Butter TOPPING 1 c Sugar 2 Eggs, lightly beaten 2 ts Lemon rind 3 tb Lemon juice 2 tb Flour 1/2 ts Baking powder 1/4 ts Salt Base: Blend ingredients to make fine crumbs. Press into 8 inch square pan. Bake 325 F. for 20 minutes until lightly brown. Topping: Combine ingredients and spread over base. Bake in 325 F. oven for 25 minutes or until nearly set. Remove from oven and let cool in pan. Cut into small squares, makes about 20. Yields 1 Servings
Apricot Pineapple Cake
Ingredients & Directions 2 Eggs; beaten 3/4 c Apricot Apple Butter 1/2 c Dried apricots; chopped fine 2 ts Baking soda 1/2 c Butter; melted 1/2 c Crushed pineapple; drained 2 c Flour 1/2 c Fruit Sweet Combine the eggs, butter, Apricot Apple Butter, pineapple and dried apricots until thoroughly blended. Mix the flour and baking soda together, then combine with the egg mixture alternately with the Fruit Sweet. Mix until the batter is smooth. Bake in a 9″x12″ greased and floured pan at 340 degrees for 40 minutes or until cake springs back when pressed lightly. Remove the cake from the oven. Cool, turn out and cool completely. This cake is best served the next day. busted by sooz Yields 4 Servings
Tex Mex Chili In Cheese Bread Bowls
Ingredients & Directions 3 lg Onions, chopped 4 Cloves garlic, minced 1 lg Jalapeno pepper, finely -chopped 1 1/2 tb Vegetable oil 4 1/2 lb Boneless chuck roast, finely -diced 1 1/2 ts Cumin seeds 2 1/4 tb Dried whole oregano 1/2 c Chili powder 1 cn (28 oz.) whole tomatoes 1 cn (16 oz.) whole tomatoes 5 1/4 c Water Combine first seven ingredients in a large Dutch oven; cook until meat is browned. Add chili powder, tomatoes, and water. Bring to a boil. Reduce heat and simmer 2 to 3 hours, stirring frequently. Yield: 8 to 10 servings Yields 8 Servings
Banana Bread~ (quickbread)
Ingredients & Directions 1 1/2 c Flour Slightly beaten egg whites 1 1/4 ts Baking powder 1 c Mashed banana 1/2 ts Baking soda 3/4 c Sugar 1/2 ts Cinnamon 1/4 c Cooking oil 1/8 ts Salt In a medium mixing bowl stir together flour, baking powder, baking soda, cinnamon, and salt. In a large mixing bowl stir together egg whites, banana, sugar, and oil. Stir flour mixture just till moistened. Spray an 8x4x2″ loaf pan with nonstick coating. Spread batter in prepared pan. Bake in 350 deg F oven for 45-50 minutes or till a toothpick inserted near the center comes out clean. Cool bread in the pan for 10 minutes. Remove from pan and cool thoroughly on a wire rack. For easier slicing, wrap the bread in plastic wrap and store overnight. Makes 1 loaf. Per serving: 125 calories, 2 g protein, 22 g carbohydrates, 4 g fat, 0 mg cholesterol, 81 mg sodium, 73 mg potassium. Yields 16 servings
Orange Fruitcake
Ingredients & Directions 1 ts Baking soda 3/4 c Buttermilk 1 1/4 c All-purpose flour 3/4 ts Double-acting baking powder 1/4 ts Cinnamon 1/2 c Butter 1 c Brown sugar 1 Egg Orange rind — of one Orange 1 c Seedless raisins ~– Orange Glaze: (see directions) — 1/4 cup orange juice 2 tablespoons orange rind — grated 2 cups confectioner’s sugar — sifted Dissolve soda in buttermilk. Sift together flour, baking powder, and cinnamon. Cream butter and sugar. Add egg and orange rind and beat until fluffy. Gradually add flour mixture, alternating with buttermilk mixture. Stir in raisins. Pour into greased and floured 8″ square pan. Bake at 350 degrees for 45 minutes or until cake tester comes out clean. Cool 15 minutes. Spread with orange glaze while still warm. ORANGE GLAZE: Heat orange juice to boiling. Remove from stove. Stir in orange rind and sugar, and beat until smooth. Yields 8 Servings
