Oil Cake (gliko Tapsiou Me Ladi)
Ingredients & Directions 1 1/2 c Oil * 1 1/2 c Orange juice * 1 1/2 c Sugar 2 tb Brandy (or slightly more) 1 ts Baking soda 1 ts Cinnamon 1 ts Ground cloves 1/2 c Walnuts 1/2 c Raisins 600 g Flour A few sesame seeds A little oil *[NOTE: Original recipe calls for “1-1/2 glasses of oil and 1-1/2 glasses of orange juice”. No mention of what size glass, as is typical of Greek cookbooks.] Combine the oil, the orange juice and sugar. Dissolve the soda with the brandy and add it to the mixture also; add the cinnamon and the ground cloves. Then very gradually add the flour, stirring constantly. Finally, combine the walnuts and the raisins with the mixture. Coat a medium-sized baking tin to spread the mixture evenly. Sprinkle with sesame seeds and bake for 40-50 minutes. Cut to serve into oblong pieces. Sofia Souli, “The Greek Cookery Book”, Yields 1 Cake
Lemon Mascarpone Cheesecake
Ingredients & Directions 75 g Unsalted butter 175 g Amaretti biscuits; (almond -macaroons) 400 g Mascarpone cheese Grated zest of 3 unwaxed -lemons And juice of 1 lemon 100 g Caster sugar 2 Eggs; separated 30 ml Cornflour 1 Pinches salt Preheat the oven to 180C/350F/gas 4. Grease a deep 20cm (8″) loose-bottomed cake tin. Melt the butter. Crush the Amaretti biscuits, then mix the crumbs with the melted butter. Put the mixture in the bottom of the prepared tin. Put the cheese, lemon zest and juice, sugar and egg yolks in a bowl and, using a wooden spoon, mix together. Sprinkle the cornflour over the top and fold in. In a separate bowl, whisk the egg whites with the salt until stiff. Fold into the cheese mixture, then spread the mixture into the cake tin and smooth the top. Bake in the oven for 35 minutes until firm to the touch. Leave to cool in the tin. Yields 8 servings
Barley/corn Bread
Ingredients & Directions 1 c AM Blue or Yellow Cornmeal 1/2 c Pre-cooked AM Bits-O-Barley 1 ts Baking soda 1/2 ts Sea salt (optional) 1 Egg; lightly beaten 2 tb AM Unrefined Vegetable Oil 1 c Buttermilk 2 tb Honey 1/3 c Finely chopped onion 1/2 c Canned whole kernel corn Preheat oven to 350 F. Mix the cornmeal, Bits-O-Barley, baking soda and sea salt. Add the egg, oil, buttermilk, honey, onion and corn and mix only until the dry ingredients are moistened. Turn into a well-oiled and heated large iron skillet. Bake 30-35 minutes or until well browned. Cut in wedges and serve hot. Yields 1 recipe
Gingerbread Rice-bran Muffins
Ingredients & Directions 1 1/2 c Rice bran 3/4 c Molasses 1/4 c Raisins 3/4 t Ginger 3/4 c All-purpose flour or 2 T Corn syrup Whole-wheat flour 3/4 t Cinnamon 1/2 c Hot water 2 Egg whites 1 1/2 T Baking powder This recipe is from the 8-Week Cholesterol Cure Cookbook by Robert E. Kowalski, pg290. The only change I made was 2 Tbsp corn syrup instead of 2 Tbsp canola oil. Oh, AND this is the only ff muffin recipe I have made where the muffins don’t stick to the paper cups when you eat them right out of the oven! Preheat oven to 425 degrees. Mix dry ingredients, including raisins, together in a large bowl. Mix moist ingredients in a blender and then add to dry ingredients. Pour batter into muffin pans lined with paper baking cups. Bake about 13 minutes. Per muffin: caloriesproteincarbosfatcholsodium 146.893.1630.982.26gm071.51mg 7.9%84.36%13.86% Yields 12 servings
Mandel Bread
Ingredients & Directions 3 Eggs 3/4 c Oil 2 tb Potato starch 3/4 c Finely chopped nuts 2 tb Matzo meal 3/4 c Sugar 1/2 ts Salt 1 ts Cinnamon 3/4 c Cake meal Sift potato starch, cake meal, matzo meal, salt and cinnamon together. Beat eggs and sugar together. Add oil, beating well. Add sifted dry ingredients and nuts and blend well. Refrigerate for a while. Lightly oil a cookie sheet. Shape dough on sheet into 3 x 1 inch rolls. Bake at 350 F. for 30 min., or until lightly browned. Cool slightly. Slice rolls and place, cut side up, on cookie sheet. Return to hot oven after turning heat opff. Let stand in oven until lightly browned and crisp. One tablespoon lemon or orange rind may be added instead of cinnamon. Yields 1 servings
Orange Kiss-me Cake
Ingredients & Directions 1 Orange 1 ts Baking soda 1 c Raisins 1 ts Salt 1/3 c Walnuts 1 c Milk 2 c Flour 1/2 c Margarine, softened 1 c Sugar 2 Eggs Preheat oven to 350 degrees. Grease and flour 13x9x2″ pan. Squeeze orange, reserving 1/3 cup juice for topping; remove seeds. In a food processor, grind together orange peel, pulp, raisins and 1/3 cup walnuts. Set aside. Lightly spoon flour into measuring cup, level off. In large bowl, combine flour and remaining cake ingredients at low speed until moistened; beat 3 minutes at medium speed. Stir in orange raisin mixture. Pour into greased and floured pan. Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean. Drizzle reserved 1/3 cup orange juice over warm cake in pan. In a small bowl combine 1/3 cup sugar and 1 teaspoon cinnamon; mix well. Stir in 1/4 cup finely chopped walnuts. Sprinkle over cake. Cool completely. Patty @Everhart’s Kitchen. Yields 20 servings
Hazelnut Cocoa Cookies
Ingredients & Directions 3 lg Egg whites, room temp 1 1/2 c Sugar 1 c Unsweetened cocoa powder 3/4 c Chopped hazelnuts (from Fitness magazine) Preheat oven to 300, line cookie sheet with parchment paper. With an electric mixer, beat the egg whites in a large bowl until soft peaks form. Gradually add the sugar and beat until stiff and shiny, but not dry. Put the cocoa powder into a sieve and stir with a spoon until it is sifted onto the egg whites. Fold the cocoa into the whites until fully mixed. Fold in the chopped hazelnuts. Transfer the mixture to a large, heavy saucepan. Set over medium heat and stir with a wooden spoon until the mixture is shiny and pulls away from the bottom and sides of pan, about 6 minutes. Drop the batter by teaspoonfuls onto the cookie sheet, about 2 inches apart. Bake until firm, about 25 minutes. MAKES 2 DOZEN COOKIES. Per cookie: Calories: 96, Fat: 3g, Carbs: 15g, Protein: 2g, Sodium: 9mg. Yields 1 Servings
