Raspberry Almond Tuile Tortes
Ingredients & Directions 1/3 c Well-chilled heavy cream 1/2 ts Eau-de-vie de framboise or -vanilla 1/2 ts Sugar 6 Flat Almond Tuiles; see * -Note 1/2 pt Raspberries * Note: See the “Flat Almond Tuiles” recipe which is included in this collection. In a chilled bowl beat the cream with the eau-de-vie de framboise and the sugar until it holds stiff peaks and transfer the mixture to a pastry bag fitted with a small fluted tip. Put 1 Flat Almond Tuile on each of 2 dessert plates and cover it with some of the raspberries interspersed with rosettes of the whipped cream. Top the filling with another tuile and cover the tuile with another layer of raspberries and whipped cream rosettes. Cover the filling with the remaining tuiles and top each dessert with 3 raspberries surrounding a rosette of whipped cream. This recipe yields 2 servings. Yields 2 servings
Tennessee Pumpkin Bread
Ingredients & Directions 1 2/3 c Sifted regular flour 1/4 ts Baking powder 1 ts Baking soda 3/4 ts Salt 1/2 ts Cinnamon 1/2 ts Nutmeg 1/3 c Shortening 1 1/3 c Sugar 1/2 ts Vanilla 3 Eggs 1 c Canned mashed Pumpkin 1/3 c Water 1/2 c Chopped walnuts or pecans Grease a regular loaf pan (9 X 5 X 3inches) or use a non-stick coated one and do not grease. On wax paper sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. In a medium mixing bowl , cream shortening, sugar and vanilla. Add eggs, one at a time, beating thoroughly after each addition. Stir in pumpkin. Stir in dry ingredients in 4 additions, alternately with water until just smooth; do not overbeat. Fold in nuts, Turn batter into prepared pan. Bake in a preheated 350 degree oven until a cake tester inserted in center comes out clean, 45 to 55 minutes. Turn out on a wire rack, turn right side up; cool. Store in a tightly covered tin box. Loaf will keep nicely for several days. or wrap tightly and store in refrigerator; bring to room temperature before serving. From the Greenville Record Argus Newspaper, Greenville, PA. Yields 1 Loaf
Amaretto Cheesecake
Ingredients & Directions 1 lb OREOS, crushed -microwave for 1 c ALMONDS, chopped 2 Minutes 5 tb BUTTER 1 c SUGAR Mix and press into bottom 5 Jumbo EGGS, warmed in -and sides of a 10-inch -microwave for 25 seconds -springform (REMOVE THE SHELL FIRST!) Pan. Chill or bake for 8 1/4 c CORNSTARCH -minutes at 350-degrees. 1/2 c WHIPPING CREAM CAKE 1/3 c AMARETTO 32 oz CREAM CHEESE, softened in 1 ts VANILLA ** CRUST Yields 6 servings
Fruit Sweet And Sugar Free – Pecan Butter Cookies
Ingredients & Directions 4 c Pecans 3 Egg whites 1 1/2 c Butter 1 t Vanilla extract 1/2 c Fruit sweetener 2 1/2 c Whole wheat pastry flour Preheat the oven to 350 degrees. Toast the pecans in the preheated oven for 7-10 minutes, stirring occasionally. Let the nuts cool. Then process in a food processor, using the pulsing action until they are finely ground, do not over process or you will end up with a paste. Cream the butter and sweetener. When light and fluffy, add the egg whites one at a time, beating well after each addition. Stir in the vanilla, then the flour and the finely chopped pecans. Cover the dough and refrigerat it for 20 minutes to make it easier to handle. Preheat the oven to 350 degrees. Line baking pans with baking paper. Using a #24 scoop (2 tablespoons) or a spoon, scoop out the dough and palce the balls 1 inch apart on the prepared baking pans. With lightly moistened fingers, flatten each cookie to a thickness of 1/3 inch. Bake until golden brown, for approximately 15-18 minutes. Let the cookies cool on the pans before removing. Yields 3 dozen
Cowgirl's Lemon Poppy Seed Pound Cake
Ingredients & Directions 3 c All-purpose flour 2 c Sugar 1/4 c Poppy seeds 1 c Softened butter 1 c Buttermilk 4 Egs 1/2 ts Baking soda 1/2 ts Baking powder 1/2 ts Salt 4 ts Grated fresh lemon rind 1/2 ts Vanilla extract -GLAZE- 1 c Confectioners’ sugar 2 tb Lemon juice (up to 3 tb) Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan or 12 cup Bundt pan. In a large mixing bowl, combine flour, sugar, poppy seeds, butter, buttermilk, eggs, baking soda, baking powder, salt, lemon rind and vanilla. Beat on low speed of electric mixer until ingredients are moistened. Then, beat on medium-high speed for 2-3 minutes, or until ingredients are well combined and mixture lightens and is smooth. Pour batter into prepared pan and bake 45-50 minutes, or until a toothpick inserted in center comes out clean. Cool 10 minutes in pan, then invert onto rack to cool 30 minutes. Meanwhile, make glaze by mixing lemon juice and confectioners’ sugar in a small bowl. Drizzle over cooled cake and serve. 349.9 calories, 14 g fat, 5 g protein, 52.1 g carbohydrates, 84 mg cholesterol, 266 mg sodium. Yields 16 Servings
Blackberry Jam Cake
Ingredients & Directions 1/2 c Sugar 1/4 c Butter or Margarine 2 ea Large Eggs 1 c Unbleached All-purpose Flour 1 ts Ground Cinnamon 1/2 ts Baking Soda 1/4 ts Ground Cloves 1/4 ts Ground Nutmeg 1/3 c Butter/Sour Milk 1/2 c Seedless Blackberry Jam 1/4 c Chopped Walnuts -CARMEL ICING- 2 tb Butter or Margarine 1/2 c Packed Brown Sugar 3 tb Milk 1 3/4 c Sifted Powdered Sugar Cream together sugar and butter or margarine. Beat in eggs. Stir together flour, and spices; add to creamed mixture alternately with butter/sour milk, beating til well blended after each addition. Fold in blackberry jam or preserves and nuts leaving swirls of jam. (DO NOT OVERMIX) Turn into greased and lightly floured 9 x 9 x 2-inch baking pan. Bake at 350 degree F. oven 25 minutes or until done. Cool completely. Frost with Carmel Icing. CARMEL ICING: In small saucepan, melt butter or margarine; stir in brown sugar. Cook stirring constantly, til mixture bubbles; remove from heat. Cool 5 minutes. Stir in milk and blend in powdered sugar; beat til spreading consistancy is reached. Yields 6 Servings
Zucchini Pancake
Ingredients & Directions 1 lb small zucchini, — coarsely : grated 1 TB freshly-chopped parsley 2 ts chopped lemon zest 1/2 ts chopped garlic : Salt and pepper 2 eggs 1/2 c flour : About 1/2 cup olive oil 3 lemon wedges, — for : garnish In a bowl combine grated zucchini, parsley, lemon zest and garlic. Season with salt and pepper. Stir in eggs and flour. In a skillet heat 1/4-inch olive oil until it ripples. Spoon batter by tablespoons into skillet and flatten each mound into a 3-inch pancake. Cook pancakes for 1 minute on each side. Remove with a slotted spatula to a paper-towel lined baking sheet. Keep warm in a 250 degree oven while you continue to prepare remaining batter. Arrange pancakes on a platter, sprinkle with salt, garnish with lemon wedges and serve immediately. Yield: 4 to 6 servings Yields 4 Servings
