Passover Lemon Torte
Ingredients & Directions 3 Eggs; whole 3 Egg yolks 1/2 c Lemon juice or zest of whole -lemon 1 1/2 c Sugar 6 Egg whites; divided 2 pk Bought mandel bread or 2 -lbs. recipe mandel bread 3 tb Melted margarine Base: Crumble mandel bread finely (processor) and combine with melted margarine. Line bottom and sides of 8 to 8-1/2 inch spring form pan and press down for a firm crust. (You can also use a bigger (10″) spring form pan but in that case, you must double the filling recipe) Filling: Double boiler: Combine whole eggs, egg yolks, lemon juice, lemon zest and 1-1/4 cups sugar. Cook until thickened, stirring constantly. Remove from heat and allow to cool (cover tightly with plastic wrap, pressing wrap on surface of custard). In a separate bowl, beat 3 egg whites until foamy, add 3 Tbsp. sugar, and beat until stiff. Fold into cooled lemon custard mixture. Pour lemon mixture into prepared pan. Freeze at least 5 hours or overnight. In a clean bowl, beat 3 egg whites until foamy. Add 1 Tbsp. sugar. Beat until stiff. Pour meringue over frozen lemon mixture in pan, broil until golden (this will brown quickly, so watch carefully). Return to freezer. Remove from freezer about 15 minutes before serving. Enjoy! Yields 1 Servings
Lindy's New York Style Cheesecake
Ingredients & Directions -CRUST- 1 c ALL-PURPOSE FLOUR -until 1/4 c SUGAR Smooth. Pat half of dough 1 ts LEMON PEEL, grated -onto pan bottom. Bake 6-8 1/2 ts VANILLA -minutes 1 EGG YOLK At 400-degrees. Pat rest of 1/4 c BUTTER, softened -dough 2 inches up pan Combine flour, sugar, lemon -sides. -peel and vanilla. Make well Increase heat to 450-degrees -in -and place a pan of water in Center. Blend in yolk and Bottom of the oven. -butter. Mix with fingers FILLING 40 oz CREAM CHEESE, unwrapped and 1/4 ts VANILLA -softened in 5 EGGS, shelled and warmed in Microwave 2-1/2 minutes on -microwave 30 -high. Seconds on high (same for 1 3/4 c SUGAR -egg yolks) 1/4 c CORNSTARCH 2 EGG YOLKS 2 ts LEMON PEEL 1/3 c HEAVY CREAM 1 1/2 ts ORANGE PEEL, grated Yields 6 servings
Best: Biscuit Mix
Ingredients & Directions 9 c Cake-and-pastry flour 1 c Skim milk powder 1/2 c Granulated sugar 1/4 c Baking powder 1 tb Salt 2 ts Baking soda 1 lb Shortening In large bowl, stir together flour, milk powder, sugar, baking powder, salt and baking soda. Using pastry blender, cut in shortening until mixture is in fine crumbs. Transfer to airtight container; store in refrigerator for up to 2 months. Stir well before using. [Crisco Golden variety shortening adds colour and flavour.] See “Best: Golden Tea Biscuit” for use of mix. Biscuit Tips: 1. When measuring large quantities of dry ingredients, measure each into separate bowl; that way, if you lose count, you can recheck measure before mixing ingredients. 2. Always pour liquid ingredients over the entire surface of the dry ingredients, meanwhile tossing lightly with fork to incorporate dry ingredients into wet without overworking the flour. 3. Dip cutter into flour between cutting each biscuit to prevent dough from sticking to cutter. 4. Any scraps left over after cutting dough can be sprinkled with sugar, then baked. Or, to avoid wastage, pat dough into a square, then cut into squares instead of rounds. 5. Because biscuits are rich in fat, you don’t need to grease the baking sheet. You can leave the sheet ungreased or sprinkle baking sheet lightly with all-purpose flour. 6. To ensure even browning and baking, make each biscuit the same size and shape. 7. To remove sticky batter from bowl and fork, first rinse with cold water before washing in hot soapy water. Yields 15 Cups
Diabetic Banana Bread
Ingredients & Directions 1/4 c Sugar; 3/4 c Sugar Twin; 1/3 c Margarine; 1 Egg; 2 Egg whites; 1 ts Baking soda; 2 c Flour; 4 tb Milk; 3/4 ts Vinegar; 3 Bananas; ripe, mashed Blend sugar, Sugar Twin, and margarine. Add eggs and mix well. Sift flour and soda into bowl and stir. Mix milk and vinegar together, then add to mixture. Fold in bananas. Bake 1 hour at 350 degrees in greased 9 x 5 loaf pan. Let cool and cut into 20 slices. Nutrients per slice: Calories 108, fat 3.6g, cholesterol 14 mg, carbohydrate 17g, sodium 63mg. Exchanges: Bread 1, fruit 1/4, fat 1. Yields 20 Servings
Greek Tsoureki ( Easter Bread)
Ingredients & Directions 1 c Milk 1/2 c Sweet butter 1 pk Active dry yeast 1/2 c Granulated sugar 1 ts Salt 2 Eggs; beaten 5 tb Orange juice 1 tb Grated orange rind 5 1/2 c Sifted flour Butter; melted Red-dyed, hard-boiled eggs 1/4 c Slivered almonds 2 tb Granulated sugar In a small saucepan, combine the milk and butter over medium heat and scald. Stir until the butter melts, then pour into a mixing bowl. When lukewarm, sprinkle in the yeast, and with fingers or a heavy spoon gradually stir in the 1/2 cup sugar until it dissolves. Then add the salt, eggs 3 tablespoons of the orange juice, and the orange rind, stirring continuously, and gradually add half the flour until the mixture begins to bubble. Continue adding flour gradually by hand; the dough will be sticky, but should not be stiff. Flour your fingers lightly and knead for 15 minutes. Place the dough in a large buttered bowl, brush the dough with melted butter, cover, and place in a warm area to rise until doubled in bulk (approximately 2 to 3 hours). Punch the dough down and divide into 2 parts. Divide each half into 3 parts and roll each into a long rope about 10″ x 2″. Braid the three ropes together; pinch to seal the ends if leaving long, or join together to form a long round loaf (see note below). Repeat with the other half of the dough to make a second tsoureki. Place in large baking pans or on a cookie sheet, cover, and let rise until doubled in bulk (approx. 1 1/2 hours). Meanwhile, prepare the glaze by mixing the remaining orange juice, remaining sugar, and the almonds in a small bowl. Bake the tsourekia in a 375 degree oven for 20 minutes. Remove from the oven and with a pastry brush glaze the tops and sides of loaves. Return to the oven and bake for another 15 to 20 minutes until the color is a rich and shiny chestnut. Note: If using the Easter eggs, tuck them into the center when you shape the loaves, leave until loaves have doubled and bake them with the loaf. After baking, though lovely, the eggs will be inedible. Also in some provinces, the tsoureki is formed with a large braid and a smaller one over it, making a much larger loaf requiring a longer baking time. Yields 2 Servings
Creamy Smooth Peanut Butter Cookies
Ingredients & Directions 1 c Butter Or Margarine 2 ts Vanilla Extract 1 1/2 c Creamy Peanut Butter 1 ts Salt 1 c Granulated Sugar 1 ts Baking Soda 1 1/2 c Brown Sugar; Packed 2 c Unbleached All-Purpose Flour 2 lg Eggs Cream the butter and peanut butter. Beat in the sugars, blending well. Add the eggs, vanilla, salt, baking soda and flour and mix well. Drop by spoonfuls onto a greased cookie sheet. Bake in a preheated 350 Degree oven for 10 to 12 minutes Yield: About 5 dozen cookies Yields 12 servings
Pita Bread Salad
Ingredients & Directions 4 Pita; (6-inch) rounds 1 lg Green bell pepper 1 md Cucumber 4 md Tomatoes 1 bn Green onions 1 bn Fresh parsley 3 Garlic cloves 1/3 c Fresh lemon juice; (about 2 -large lemons) 1/3 c Olive oil 2 tb Fresh oregano; finely -chopped 1/4 ts Salt 1/4 ts Pepper 2 c Shredded romaine lettuce 4 oz Feta cheese; crumbled (1 -cup) Cut each pita round into 6 wedges, and separate each wedge into 2 triangles. Place on a baking sheet. Bake at 400 for 10 minutes. Cool completely, and place in a zip-top plastic bag. Set aside. Seed and dice bell pepper and cucumber; dice tomatoes and green onions. Mince parsley and garlic. Place in a bowl, and stir in lemon juice and next 4 ingredients. Cover and chill 1 hour. Toss with lettuce; sprinkle with cheese. Serve with pita triangles. Yield: 6 to 8 servings. Notes: This salad uses ingredients that make Mediterranean cuisine irresistible: feta cheese, tomatoes, and fresh oregano. Yields 1 Servings
