Frankfurt Crown Cake
Ingredients & Directions 1 x ————cake———— 1 c Butter; no margarine 1 1/2 c Sugar 6 ea Eggs; large * 1 1/2 ts Grated lemon rind 8 tb Rum 4 ts Baking powder 3 1/2 c Flour; unbleached, sifted 1 x —-butter-cream filling—- 1 c Sugar 3/4 c ;water 6 ea Egg yolks; large 1 tb Rum 1 c Butter;no margarine,unsalted 1 x ——praline topping——- 2 tb Butter 1 c Sugar 1/2 c ;water 1 c Almonds; blanched, sliced 1 x ——-apricot glaze——– 1/2 c Apricot jam * Egg yolks must be beaten into the cake one at a time so keep the yolks seperated from each other. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ CAKE: To prepare cake, cream butter and sugar until very light and fluffy, about 5 minutes. Beat in egg yolks, one at a time. Mix in lemon rind and 2 T rum. Sift baking powder and flour together. Gently mix into the butter mixture. Beat egg whites until stiff but not dry. Gently fold the egg whites into the batter. Pour into a well-greased 10-inch tube pan. Bake in a preheated 325 degree F. oven for about 60 minutes or until the cake tests done. Cool cake in pan for 10 minutes adn then turn out on wire rack to cool completely. Slice cake crosswise into 3 layers. Pour about 2 T of rum over each layer. Butter-Cream Filling: For butter-cream filling, boil sugar and water to 238 degrees F. (soft ball stage). Beat egg yolks until very light and fluffy, 5 to 10 minutes. While still beating the egg yolks, add the sugar syrup in a thin stream. Beat 5 minutes more, until very thick and doupled in bulk. Slowly beat in the rum. Beat the butter in a small bowl until soft and light. Beat butter into the egg mixture a little at a time. Continue beating until thick. Chill until mixture can be spread. If mixture is too soft, beat in additional butter. PRALINE TOPPING: While butter-cream is cooking, spread 2 T butter thickly in a 9 X 13-inch baking pan for praline topping. Then in a 1-quart saucepan, boil sugar an water to 238 degrees F. (soft ball stage). Stir in almonds; cook until mixture reaches 310 degrees F. or until syrup carmelizes. Pour syrup into prepared baking pan. When cool, break up praline and grind it in a blender for a few seconds. APRICOT GLAZE: Finally heat jam and press through a strainer or sieve to make apricot glaze. CAKE ASSEMBLY: To assemble cake, place bottom layer of cake on cake plate and spread with half of the butter cream. Repeat with second layer. Place third layer on top. Spread top and sides of cake with apricot glaze. Press praline powder onto glaze. Any remianing butter cream can be used to decorate the top of the cake. Yields 10 servings
Welsh Cakes(welsh)
Ingredients & Directions 1 lb Flour 1/2 ts Mixed spice 4 oz Margarine 1 ts Baking powder 4 oz Lard 1 Egg 4 oz Currants Pinch salt 6 oz Sugar 2 tb Milk (PICAU AR Y MAEN) Sift the flour, baking powder and salt together. Rub in the fat and add the other dry ingredients. Beat the eggs lightly and add with enough milk to make a firm paste. Roll out on a floured board to a thickness of 4 inch and cut into rounds. Cook on a greased griddle for about 3 minutes on each side. until golden-brown. Cool and sprinkle with sugar. Serve alone or with butter. Yields 12 Cakes
German Springerle Cookies
Ingredients & Directions -Fred’s Edna Data -1/4 teaspoon) 4 Eggs 4 c Sifted flour 4 c (1-lb) powdered sugar 1 ts Baking soda 20 Drops anise oil (scant Crushed anise seeds Preheat oven to 300 degrees. Beat eggs until very light. Gradually add sugar and beat 15 minutes at high speed until mixture resembles a soft meringue, this is very important; don’t skimp on time. Add anise oil and blend gently. SIft together flour and baking soda and add to egg mixture at low speed. COver bowl tightly for 15 minutes. Divide dough into thirds and roll each piece into an 8 inch square a little more than 1/4 inch thick. WHile working with one keep others covered. Let stand 1 minute. Dust springerle mold with flour and presss into dough. Cut cookies apart. Place on lightly floured surface and let stand overnight. Grease baking sheet and sprinkle with ansie seeds. Brush excess flour from cookies, moisten lightly with water and place on bakinh=g sheets. Bake about 20 minutes and store tightly covered. Yields 2 servings
Cheese And Onion Pie
Ingredients & Directions 9 Inch pie shell 3 md Onions 1 c Water 4 md Eggs 1/2 c Milk 1 1/2 c Grated chedar cheese Prick pie shell with a fork and bake at 350 f for 10 min. Peel and slice onions, place in sauce pan and cover with water, boil for 5 to 10 mins. Cool. Beat together eggs and milk. Alternate layers of onions and grated cheese in the pie shell. Pour custard over all. Bake at 350 f for 25 mins or until set. From Yields 4 Servings
Pecan Cookies
Ingredients & Directions 1/2 c Butter 1 lg Egg; separated 1 1/4 c Cake flour; sifted 1/4 c Sugar 1 ts Lemon rind 1 ts Lemon juice 3/4 c Pecan halves; finely chopped Source: Stars In The Galley – Star of India Auxiliary Cookbook In a medium bowl, cream butter and sugar. Beat in egg yolk. Add lemon rind and lemon juice. Gradually stir in flour until blended. Chill dough, covered, until firm enough to handle. Using a level tablespoon for each, shape into balls. Beat egg white slightly and dip balls into it, then roll in chopped pecans. Place 1-inch apart on a buttered cookie sheet. Bake in preheated 325 degree oven until firm and slightly brown, about 20 minutes. Remove with a wide spatula to a wire rack to cool. From the recipe files of suzy@gannett.infi.net Date: Sun, 23 Jun 1996 00:08:29 -0400 (EDT) Yields 18 Servings
Detmold Sourdough Bread
Ingredients & Directions -Sourdough breads, although -lower in yeast content than -regular yeasted -breads, are never entirely -yeast-free. An exception -to this is -sourdough bread using -Detmold* starter, a -specific strain of -lactobacillus which is able -to ferment flour. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% PREPARATION OF STARTER, FIRST EVENING %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% It is best to make a new starter with every batch of bread. To 1/2 tsp DETMOLD powder, add 1 cup warm (85F) water and approximately 1 cup of flour, such that the mixture has the consistency of thick soup. Cover and keep in a warm place (e.g. the oven with light on) for 24 hours. There should tehn be bubbles in the mixture and a dark coloured liquid should have separated. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% PREPARATION OF STARTER, SECOND EVENING %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% Add the starter mixture to 8 cups of warm water and optionally cooked sweet rice (see below). Add sufficient flour to give the consistency of thick soup. cover and let sit overnight in a warm place. The sponge can be made from water and flour only, but a much sweeter bread results from using a significant amount of cooked sweet rice. Twoo cups of dry sweet rice can be cooked in 8 cups of water and allowed to cool for the sweet rice ingredient mentioned above. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% PREPARATION OF DOUGH, NEXT MORNING %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% The sponge has now risen, and 1 cup of this could be saved for subsequent starter if kept refrigerated and used within a few days. However, even in the refrigerator, the mixture will soon acquire wild yeasts and no longer be completely yeast-free. Add to the risen starter more flour until it becomes a kneadable dough. This will require 12-18 cups of whole wheat flour. Knead the dough as little as possible. Form the dough into loaves (about 5) and place into well oiled pans. Ordinary bread pans do work, but the bread tends to be thick crusted and to dry quickly. Round cans such as coffee cans, or 48 oz juice cans give a bread that rises better and dries less quickly. Cover the pans with aluminum foil and let them sit in a warm place for at least 4 hours. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% BAKING BREAD, AFTERNOON %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% Place the loaves in a cold oven and turn the oven to 350F. Bake for about 1-1/2 hours TOTAL oven time. Freeze the bread if it is not going to be used within the next few days. It is best to use freezer bags with the air drawn out, and double sealed. DETMOLD* Starter is available in health food sotres, or from: Paul Wallenboren, PLAZAM Ltd., Box 127, Gardner, Colorado. 81040. Origin: Yeast-Free Feast: Recipes and Ideas to Help Control Yeast Related and other Environmental Health Problems, by Paula Medd. Shared by: Sharon Stevens, Oct/94. Yields 1 Servings
Lemon Polenta Cake With Rosemary Syrup
Ingredients & Directions 175 g Polenta; (ground cornmeal) 50 g Plain flour 1 1/2 ts Baking powder 1/4 ts Salt 5 tb Plain yoghurt 5 tb Rapeseed oil; plus extra for ; greasing Grated rind of 2 lemons; -plus 2 tbsp lemon ; juice 2 Eggs; plus 2 egg whites 400 g Caster sugar 2 Branches fresh rosemary; -plus extra sprigs ; to decorate Raspberries and Greek -yoghurt; to serve Preheat the oven to 180c/350f/Gas 5. 1 Preheat the oven to 180C/350F/Gas 5. Sift the polenta, flour, baking powder and salt into a bowl. Place the yoghurt, oil, lemon rind and juice into a jug and stir until combined. 2 In a separate bowl, place the eggs and egg whites with half of the sugar and beat for a few minutes until creamy. Beat in the yoghurt mixture until smooth and then fold in the dry ingredients until just combined – do not over-mix. 3 Pour the batter mixture into a 1.2 litre/2 pint lightly-oiled loaf tin, lined with parchment paper. Bake for 40-45 minutes or until a toothpick inserted in the centre comes out clean. 4 Meanwhile, place the remaining sugar in a pan with 200ml/7fl oz of water and the rosemary branches. Bring to the boil, then reduce the heat and simmer for 10 minutes. Leave to cool completely, then strain through a sieve. 5 When the cake is cooked, place on a wire rack to cool for 15 minutes, then invert and peel off the parchment paper. 6 Prick all over with a toothpick and drizzle over half of the rosemary syrup so that it completely soaks into the cake, leave to cool completely. Keep the remaining rosemary syrup in the fridge until ready to use. 7 To serve: Cut the cake into slices and arrange on plates. Scatter around the raspberries and drizzle around some more of the syrup. Add dollops of yoghurt and decorate with rosemary sprigs. Yields 8 servings
