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
Welsh Soda Cake(welsh)
Ingredients & Directions 1 lb Flour 4 oz Butter 8 oz Castor sugar 8 oz Cunants 1 Egg 1/2 c Sour milk 1 ts Bicarbonate of soda (TEISEN LAETH ENWYN) Rub the butter into the flour and add the sugar and fruit. Beat the egg well and add to the mixture. Dis- solve the bicarbonate of soda in 1 tablespoon of milk. Mix in the rest of the milk. Add the bicarbonate in the milk just before putting the cake in the oven. Place rn a greased tin and cook in a hot oven (425/F. or Mark 7) for 30-40 minutes. Yields 1 Cake
Mexican Cheese Bread
Ingredients & Directions 1 1/2 c AM Rice Flour 1/2 c AM Soy Flour 1 tb Non-alum baking powder 1 c Enchilada sauce 3/4 c Warm water 2 tb AM Unrefined Olive Oil 1 c Grated cheese (optional) Mix the dry ingredients. Mix the liquid ingredients. Combine the two mixtures. Stir quickly. Pour into a well-oiled 8″ x 8″ cake pan. Bake at 375 F. for 25 minutes or until done. Yields 1 recipe
Lemon Pudding Cake With Raspberry Sauce
Ingredients & Directions 4 Eggs; seperated 1 3/4 c Sugar 1/4 c All-purpose flour 1 c Freshly squeezed lemon juice 1/4 ts Salt 1 1/4 c Milk 4 c Raspberries 8 Sprigs mint Preheat the oven to 325 degrees. Whip the egg yolks and 1 cup of the sugar until it reaches the ribbon stage. Add the flour and mix well. Whisk in the lemon juice, salt and milk until completely combined. In a seperate bowl, whip the egg whites until soft peaks form. Add a 1/2 cup of the sugar and beat until stiff peaks form. Gently fold the egg whites into the lemon mixture. Pour the batter into a plastic wrap-lined 9 by 13-inch pan and bake for 30 minutes, or until lightly browned. Remove the cake from the oven and let cool slightly, then refrigerate for at least 1 hour. To make the raspberry sauce: Reserve 16 raspberries for the garnish. Puree the remaining berries with the remaining 1/4 cup sugar for 2 minutes, or until smooth. Strain through a fine-mesh sieve. Place a piece of plastic wrap over the pudding cake and flip it onto a flat surface. Cut eight 3-inch circles with a ring cutter. Serve with sauce and garnsih with raspberries. Yield: 8 servings Yields 1 servings
Pain Perdu ("lost Bread") Aka French Toast
Ingredients & Directions 3 tb Sugar 1/8 ts Salt 2 Eggs, beaten 2 tb Butter 1/2 c Milk 1/4 ts Vanilla extract or flavor 6 sl Stale bread Sugar, honey, or jam Combine sugar, milk, salt, vanilla, and eggs; beat well. Soak bread in mixture; fry in hot butter until well browned on both sides. Sprinkle with 10x sugar, or pour honey or jam on top. This dish is best made using stale french bread cut in thick slices. Also challah left from Shabas dinner. Yields 6 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
Cheese And Pasta Pie
Ingredients & Directions 6 oz Spaghetti; cooked and -drained 1 ts Cooking oil 6 Eggs; beaten 1 pk ( 10 oz.) frozen spinach; -chopped 1/2 c Green onion; thinly sliced 1/4 c Snipped parsley 1 ts Basil 1 c Ricotta cheese 1/2 c Milk or half & half 1 c Mozzarella cheese; shredded 1/2 ts Worcestershire sauce 1/2 ts Salt 1/4 c Parmesan cheese; grated Ground pepper; to taste From: beck4@nyc.pipeline.com (Eileen & Bob Holze) Date: Mon, 1 Jul 1996 22:22:39 GMT Recipe By: Unknown (4-9-96) Combine the pasta, oil and 2 eggs and press into the bottom and up the sides of a 10″ quiche or pie pan. Cover the edge of the pasta with greased foil to prevent burning. Bake in a 375 degree oven 7 to 10 minutes or until set. Cook the frozen spinach according to package directions. Drain well. Add the sliced onion, parsley and basil. Beat together the ricotta, 4 eggs and milk, add 1/2 cup mozzarella and stir in the vegetable mixture, Worcestershire, seasonings and parmesan. Spoon into the pasta shell. Sprinkle the remaining mozzarella on top. Bake at 375 for around 30 minutes or until set. Allow to stand 10 minutes before serving. MC-Recipe Digest V1 #136 From the Yields 6 Servings
