Passover Chocolate Nut Torte
Ingredients & Directions -TORTE- 6 oz Butter (or margarine) 3/4 c Sugar 7 Eggs, separated 4 oz Chocolate (bittersweet), -melted and cooled 1 c Almonds (unblanched), -finely ground 1/2 ts Baking powder 1/4 c Almonds (unblanched), -chopped -ICING- 4 Eggs, lightly beaten 1/2 ts Potato starch 4 oz Chocolate (bittersweet), -melted 4 oz Margarine, softened 1/2 c Almonds, finely ground TO MAKE TORTE: Cream the butter and gradually beat in the sugar until the mixture is light and creamy. Beat in the yolks, one at a time. Blend in the chocolate, and gently fold in the ground almonds mixed with the baking powder. Beat the egg whites until stiff but not dry, then fold into the mixture. Pour into a well-greased 10-inch springform pan. Bake about 30 minutes in an oven preheated to 350 degrees F. degrees. Allow to cool, then frost thickly with the icing and sprinkle with the chopped nuts. TO MAKE ICING: Mix together the eggs, sugar and potato starch in the top of a double boiler. Heat over boiling water, stirring, until mixture thickens. Do not boil the mixture, and beware of “scrambled eggs!” Cool, then stir in the chocolate. Gradually beat in the butter, one tablespoon at a time. Fold in the nuts until the mixture is thick enough to spread. NOTES: * Rich chocolate dessert for Passover. This is the only Passover dessert I’ve ever tasted that is good enough to be making during the rest of the year as well (when you can use corn starch instead of the potato starch). * If you don’t have a springform pan for Passover, use an aluminum disposable cake pan and just strip off the sides when the cake has cooled. : Difficulty: moderate. : Time: 30 minutes preparation, 30 minutes baking, 5 minutes frosting. : Precision: measure the ingredients. : Tovah Hollander : UCLA Comprehensive Epilepsy Program, Los Angeles, California USA : {ihnp4!sdcrdcf,seismo!hao}!cepu!tovah : Yields 12 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
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
Fudge Ecstasies
Ingredients & Directions 1 pk (12-oz) semisweet chocolate -pieces 2 Squares (1-oz) unsweetened -chocolate 2 tb Margarine or butter 2 Eggs 2/3 c Sugar 1/4 c All-purpose flour 1 ts Vanilla 1/4 ts Baking powder 1 c Chopped nuts From: Elizabeth Fike betsey@columbia.edu Date: Sun, 24 Apr 1994 16:36:06 GMT Snarfed from the Better Homes and Gardens New Cook Book Preheat oven to 350 degrees. In a heavy medium saucepan heat half of the chocolate pieces, the unsweetened chocolate, and margarine or butter until melted, stirring occasionally. Add eggs, sugar, flour, vanilla, and baking powder. Beat till thoroughly combined. Stir in remaining chocolate pieces and nuts. Drop by rounded teaspoons 2″ apart onto a greased cookie sheet. Bake for 8-10 minutes or until edges are firm and surfaces are dull and cracked. Cool cookies on a wire rack. Makes about 36. REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 36 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
Greek Isle Bread For Bread Machine
Ingredients & Directions -REGULAR LOAF- 1/2 c Water 2 c White bread flour 3 tb Yogurt (plain) 2 ts Dry milk 1 tb Sugar 1 ts Salt 2 ts Butter pn Garlic powder 4 ts Black olives; chopped 1/2 ts Sweet basil 1/2 ts Dill weed 2 1/2 tb Feta cheese 2 1/2 tb Cucumber; pureed 1/2 ts Fast-Rise yeast *** OR *** 1 ts Active-Dry yeast LARGE LOAF 3/4 c Water 3 c White bread flour 1/4 c Yogurt (plain) 1 tb Dry milk 1 1/2 tb Sugar 1 1/2 ts Salt 1 tb Butter 1/4 ts Garlic powder 2 tb Black olives; chopped 3/4 ts Sweet basil 3/4 ts Dill weed 1/4 c Feta cheese 1/4 c Cucumber; pureed 3/4 ts Fast-Rise yeast *** OR *** 1 1/2 ts Active-Dry yeast Unique is the word for this loaf. Don’t let the combination of ingredients scare you off — the texture created by the feta cheese combined with the smallest hint of cucumber makes this a wonderful bread. This is definitely a bread to accompany a hot meal. It’s recommended with char-grilled marinated lamb chops or your favorite lamb kabobs. SUCCESS HINTS: Cucumber should be peeled, seeded, and then pureed. If the feta cheese is packed in water, drain well. Finely chop the black olives. This recipe can be made with the regular and rapid-bake cycles. CALORIES: 142 PROTEIN: 14% CHOLESTEROL: 7.87mg CARBOHYDRATES: 69% SODIUM: 85.4mg FAT: 17% Yields 8 Servings
Beer Bread
Ingredients & Directions 3 c Flour 1 tb Honey 3 3/4 ts Baking powder 12 oz Beer 2 1/4 ts Salt Grease 9x5x3″ loaf pan. Mix flour, salt, baking power; combine with beer and honey in large bowl. Stir together until well mixed. Spread batter in prepared pan. Bake at 350f for 45 min or until browned and a wooden pick comes out clean. Turn out on cooling rack. Cool completely before slicing. Yields 8 servings
