Engadiner Nusstorte (engadine Nut-cake)
Ingredients & Directions -PASTRY- 180 g Butter (6.5 oz) 150 g Granulated sugar (5.5 oz) 300 g Sifted flour (10.75 oz) Egg 1 ds Salt FILLING 200 g Granulated sugar (7 oz) 225 g Walnuts, coarsley chopped – (8 oz) 2 1/2 dl Whipping cream (1/2 pint) 2 tb Honey -BAKING- Butter, flour Egg yolk Pastry Place the flour in a mixing bowl, cut the butter into small pieces, rub the flour and butter rapidly between the tips of your fingers. Add egg and egg yolk, salt and sugar, blend quickly into a smooth dough. Cool in the refrigerator for 1 – 2 hours. Filling In a small saucepan caramelize the sugar until a light brown. Stir in all the nuts, mix well, add cream and honey, bring to the boil. Preheat the oben to 180 oC (356 oF). Roll out 2/3 the dough to a thickness of 3 mm (1/8 in). Butter a false-bottomed cake pan (21 cm, 8 1/4 in) in diameter, dust with flour and line with the dough leaving a 3.5 cm ( 1 3/8 in) edge. Prick the dough with a fork and pour the nut-mixture into the pan. Spread out evenly. Roll out the remaining dough, cut into a circle the size of the baking pan and cover the nut-mixture. Press edges together and baste the top with egg yolk. Bake for 50-55 minutes. Take the cake out of the pan when it is lukewarm and leave it on a cake rack to cool. From Yields 6 Servings
Beer Biscuits
Ingredients & Directions 2 c Unbleached Flour 3 ts Baking Powder 1 ts Salt 1/4 c Shortening 3/4 c Beer Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in shortening until it has cornmeal consistency. Stir in beer, knead lightly, roll out to 1/2-inch thickness. Bake 10 – 12 minutes or until golden brown. Makes 12 to 15 biscuits. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/breads1.zip Yields 4 Servings
Milky Way Layer Cake
Ingredients & Directions 8 lg Milky way candy bars 2 c Sugar 1/2 ts Baking soda 2 1/2 c Sifted flour 2 c Butter or margarine 4 Eggs 1 1/4 c Buttermilk 2 c Chopped nuts Grease two 9 inch layer cake pans or one 9 x 12 pan. Preheat oven to 325 deg f. Combine candy bars and 1 cup butter in a double boiler and melt over hot, but not boiling water, until melted. Set aside. Cream together the remaining butter and sugar, until light and creamy. Add eggs, one at at time, beating well between each addition. Dissolve soda in buttermilk and add to creamed mixture, alternately with flour. Add melted candy and blend until smooth. Spoon batter into prepared pan(s).Bake for 50 to 60 minutes in 9 x 12 pan or 40 to 50 minutes in layer pans.Cake should spring back when lightly touched. Frost as desired. Yields 12 Servings
Welsh Pancakes (welsh)
Ingredients & Directions H Batter 4 oz Flour Sugar and lemon 1 Egg Pinch of salt 1/2 pt Milk and water Lard for frying (CREMPOG CYMRU (FFROIS CYMRU)) Sift the flour and salt together. Make a hole in the centre of the flour and add the egg. Add 2 table- spoonsful of liquid and stir until all the ingredients are mixed well together and there are no lumps. Add half the remaining liquid and beat until the batter is smooth. Stir in the rest of the liquid. Heat a little lard in a frying pan until it begins to ‘haze’. Pour just enough batter into the pan to cover the bottom. Fry, using a moderate heat, shaking the pan gently so that the pancake does not stick to the pan. Turn and cook the other side. Turn on to a plate and sprinkle witil sugar. Roll up and place under a low grill to keep warm. Yields 4 Servings
Delicious Seed Bread
Ingredients & Directions -NPFN03A 2 c Bread flour 3 tb Nonfat dry milk 1 tb Poppy seeds 1 1/2 tb Sesame seeds 3 tb Sunflower seeds 1/2 ts Salt 1 1/2 ts Honey 1 1/2 tb Oil 1 c Ater 2 ts Yeast Cook on either “regular” or “quick”. Nice crunchy crust, lovely flavor. Reformatted Yields 11 Servings
Lawry's Carrot Cake
Ingredients & Directions -THE REGISTER- 1 1/2 c Sugar 1 ts Salt 1 1/2 c Oil 2 ts Cinnamon 4 Eggs 2 c Carrots, grated 2 c Flour 8 3/4 oz Cn crushed pineapple, drain 2 ts Baking powder 1 c Golden raisins 1 1/2 ts Baking soda 1/2 c Chpd nuts FROSTING 1/2 c Butter 1 ts Vanilla 8 oz Cream cheese 1 lb Confectioners’ sugar, sifted Lawry’s, L.A. Mix sugar, oil and eggs together. Sift together flour, baking powder, baking soda, salt,a nd cinnamon. Combine with egg mixture. Add carrots, pineapple, raisins, and nuts; blend. Turn int 2 greased and floured 9″ layer pans or one 13x9x2″ baking pan. Bake 350F, 25-30 mins for 9″ pans, or 35-40 mins for larger pan. Cool a few mins in pans. Turn out and cool on wire racks. Frosting: Combine butter, cream cheese, and vanilla; cream well. If too thick, add a small amount of milk. Frost cooled cake. Yields 1 cake
Mini Morsel Granola Cookies
Ingredients & Directions 2 1/2 c All-purpose flour 2 ts Baking powder 1 ts Baking soda 1 ts Cinnamon 1 c Butter, softened 1 1/4 c Firmly packed brown sugar 2 Eggs 1 pk NESTLE Toll House semi-sweet -chocolate mini morsels 2 c Granola cereal 1 c Raisins Prehea oven to 375’F. In small bowl, combine flour, baking powder, baking soda and cinnamon; set aside. In large mixer bowl, beat butter and brown sugar until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in Nestle Toll House semi-sweet chocolate mini morsels, granola and raisins. Drop by rounded measuring tablespoonfuls ont ungreased cookie sheets. Bake 9-11 minutes until edges are golden brown. Let stand on cookie sheets 5 minutes. Remove from cookie sheets; cool. Makes about 4 dozen cookies. Yields 48 Servings
