Chocolate Custard Pie
Ingredients & Directions 1 Crimped-edge 9″ sweet pastry -crust; blind baked for 15 Minutes at 350 degrees 2 1/2 c Milk 4 oz Unsweetened chocolate; -melted 3 oz Semisweet chocolate; melted 4 Eggs; beaten 2/3 c Granulated sugar 1/2 ts Salt 1/4 ts Nutmeg 1 ts Vanilla extract Preheat oven to 450 degrees. Heat milk until slightly warm, add the melted chocolates. Mix to combine. Set aside to cool slightly. Whisk the eggs lightly in a medium bowl. Gradually add the sugar. Add salt, nutmeg, vanilla, and chocolate milk mixture. Blend well. Place the pastry shell in the center of the oven. Fill the crust with the custard to the edges. Bake for 20 minutes before reducing the heat to 350 degrees for an additional 35 minutes of cooking. The custard will have movement when removed from the oven, but continues to cook for several minutes after removal. The custard will also tighten up as it cools. This recipe yields 8 servings. Yields 8 servings
Potato-rye Bread With Caraway
Ingredients & Directions 1 pk Active dry yeast 2 1/2 c Warm water 2 3/4 c Unbleached white flour 1 tb Salt 1 c Mashed high-starch potatoes Such as russet–about 3 -medium 2 c Rye flour 2 1/2 c Whole wheat flour; up to 3 1 tb Caraway seeds Coarse cornmeal MAKES 1 LOAF DAIRY-FREE Potatoes make this dense, hearty bread uncommonly light and moist. In large mixing bowl, combine 1/2 teaspoon yeast and 1/2 cup warm water. Let sit until yeast dissolves, about 1 minute. Stir in 3/4 cup white flour, cover with plastic wrap and set aside 2 hours. Gently stir in remaining 2 cups water, remaining 1/2 teaspoon yeast, remaining white flour and salt. Add mashed potatoes, rye flour and wheat flour, incorporating flours 1 cup at a time until you have a dough that is soft and pliable, but firm enough to handle. If you’re kneading by hand, turn dough out onto a lightly floured surface and knead until smooth, about 10 minutes. (It helps to moisten your hands while you knead.) If you’re using an electric mixer with a dough hook, knead by machine until dough pulls away from bowl and forms a ball around the hook. Add additional flour only if absolutely necessary to prevent sticking. Let dough rest while you wash out mixing bowl. Lightly oil mixing bowl, place dough in bowl and turn over to coat both sides with oil. Cover with kitchen towel; set aside until doubled in bulk, about 1 1/2 hours. Preheat oven to 425 F. Punch down dough and knead lightly to press out air. Turn out onto lightly floured surface. Sprinkle dough with caraway seeds and knead until dough is elastic and seeds are well distributed, about 4 minutes. Shape dough into round loaf about 9 inches in diameter; place on baking sheet dusted with cornmeal. Cover with kitchen towel and let rise about 40 minutes. Slash an “X” into top of loaf with sharp knife. Bake until top is browned and bread sounds hollow when tapped on bottom, about 1 hour. Cool on wire rack about 15 minutes before slicing. PER SLICE: 188 CAL.; 6G PROT.; 1G TOTAL FAT (0 SAT. FAT); 38G CARB.; 0 CHOL.; 403MG SOD.; 5G FIBER. Yields 18 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
Healthy Banana Cookies
Ingredients & Directions 3 lg Bananas 1 c Chopped dates 2 c Rolled oats 1/3 cu up cooking oil 1 ts Vanilla extract 1 Preheat oven to 350 degrees F. 2 In a large bowl, mash the bananas. Stir in oats, dates, oil and vanilla. Mix well and allow to sit for 15 minutes. 3 Drop by teaspoonfuls onto an ungreased cookie sheet. Bake for 20 minutes or until brown. Makes 3 dozen Yields 1 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
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
Rabbit Cake (hasen Kucka)
Ingredients & Directions 1 Rabbit 1 *potato filling recipe 1/2 c Broth ** 1 1/2 tb Flour Salt & pepper ** “Use broth in which rabbit is cooked”. The recipe didn’t specify, but I assume that the rabbit is to be boiled. Cook the rabbit until tender, separate meat from the bones and cut into small pieces. Butter a casserole and put a layer of the potato filling in the bottom, then a layer of meat; add 1 Tbsp of sauce (made by combining the flour and water), seasoning, and continue until dish is filled. Bake at 350-F until brown (about 25 minutes). Yields 1 Servings
