Poppy Seed French Bread
Ingredients & Directions 1/4 c Butter or margarine; softene 1/2 c Grated parmesan cheese 1 1/2 tb Poppy seeds 8 sl French bread; 1″ thick Recipe by: TASTE OF HOME Combine butter, Parmesan cheese and poppy seeds; spread on both sides of each piece of bread. Place on a baking sheet. Bake at 350 degrees for 12-16 minutes, turning once. 6-8 servings Yields 6 servings
Milk Chocolate-orange Cakes 1
Ingredients & Directions MILK CHOCOLATE CAKE: 6 oz MILK CHOCOLATE — COARSELY 5 LARGE EGG YOLKS 2 Teaspoons ALMOND EXTRACT 3/4 cup TOASTED SLIVERED ALMONDS 1/2 cup ALL-PURPOSE FLOUR 10 tablespoons UNSALTED BUTTER — CUT PIECES 1 teaspoon ORANGE ZEST 7 LARGE EGG WHITES 1/4 cup GRANULATED SUGAR MILK CHOCOLATE-ORANGE CREAM: 7 ounces MILK CHOCOLATE — FINELY 3/4 cup HEAVY CREAM 3 tablespoons ORANGE LIQUEUR — SUCH AS MARNIER DARK CHOCOLATE CURLS: 2 ounces (OR LARGER) CHUNK SEMISWEET — CHOCOLATE ORANGE COMPOTE: 3 NAVEL ORANGES 1/2 cup ORANGE JUICE 2 tablespoons HONEY 2 teaspoons CORNSTARCH 2 tablespoons ORANGE LIQUEUR — SUCH AS MARNIER MILK CHOCOLATE GLAZE: 12 ounces MILK CHOCOLATE — FINELY 1/2 cup PLUS 3 TABLESPOONS HEAVY — CREAM 2 tablespoons LIGHT CORN SYRUP 4 tablespoons ALMOND LIQUEUR — SUCH AS SPECIAL EQUIPMENT: Six 3-inch metal ring molds (1 3/4 inches in height). Make the milk chocolate cake: Position a rack in the center of the oven and preheat to 325 degrees F. Lightly butter an 11 1/2-inch by 17 1/2-inch jellyroll pan and line the bottom with parchment paper. Butter the paper and dust the bottom and sides with cocoa powder, lightly tapping out the excess. Set the pan aside. Melt the chocolate according to the directions in the Chocolate Key. In a large stainless steel bowl, vigorously whisk together the egg yolks and the almond extract until the mixture is thick, about 1 minute. Set aside. In the bowl of a food processor, combine the toasted almonds and the flour and process until the nuts are ground to a fine powder. In a 4 1/2-quart bowl of a heavy-duty electric mixer using the paddle attachment, beat the butter on medium speed until it is pale and soft peaks begin to form, about 3 to 5 minutes. Lower the speed, add the zest and the almond flour and mix until well combined, about 2 to 3 minutes. Add the reserved chocolate, then the yolks, mixing just until combined. In a dry, grease-free 4 1/2-quart bowl of a heavy-duty electric mixer with the wire whip attachment, beat the egg whites on low speed until frothy. Increase the speed to medium and beat until soft peaks begin to form, 2 to 3 minutes, then gradually add the sugar. Increase the speed to high and continue to beat until the whites are glossy and hold stiff peaks when the whip is lifted, 1 to 2 more minutes. Using a large rubber spatula, mix 1/3 of the whites into the chocolate-almond-butter mixture to lighten it . Gently and quickly fold in another third of the whites. Fold in the remaining whites. Scrape the batter into the prepared pan and spread it evenly with an offset metal spatula. Bake for 30 minutes until the cake springs back when lightly touched and the sides pull away from the pan. Cool in the pan for 10 minutes, then invert onto a cooling rack and remove the parchment paper. When the cake has cooled, cut out 18 cake rounds using a 3-inch by 1 3/4-inch metal ring mold. Set the cake rounds aside until ready to assemble the dessert. Make the milk chocolate-orange cream: Place the chopped chocolate into a medium stainless steel bowl. In a medium saucepan, bring the cream to a boil. Remove the pan from the heat and pour the cream over the chocolate. Allow the mixture to stand for 30 seconds to melt the chocolate; whisk gently until smooth. Stir in the orange liqueur. Refrigerate until thoroughly chilled. continued……… Yields 6 Servings
Chocolate Cherry Pie
Ingredients & Directions 1 Cupall-purpose flour 2 tb Granulated sugar 1/2 ts Salt 1/2 Cupbutter; cold FILLING 1 cn Sweetened condensed milk; -(14oz) 1 Cupsemisweet chocolate chips 1/2 ts Salt 1 Can; (21oz) cherry pie ; filling 1/4 ts Almond extract; (up to 1/2) Whippedcream; optional Marachino cherries; optional Pastry: Mix flour sugar and salt. cut in butter until mixture resembles coarse crumbs. Press firmly onto the bottom and sides of a 9 inch pie plate. Bake at 350 degrees for 15-20 minutes or until golden brown.Cool completely. In a saucepan, combine milk, chocolate chips and salt; cook and stir over low heat until chocolate melts. Stir in pie filling and extract. Pour into crust. chill 2-3 hours or until firm. Garnish with whipped cream. none Yields 1 servings
Cheddar Chicken Pot Pie
Ingredients & Directions -CRUST- 1 c Low-fat baking mix 1/4 c Water FILLING 1 1/2 c Chicken broth 2 c Potatoes; peeled and cubed 1 c Carrots; sliced 1/2 c Celery; sliced 1/2 c Onions; chopped 1/2 c Bell peppers; chopped 1/4 c Unbleached flour 1 1/2 c Skim milk 2 c Fat-free cheddar cheese; -grated 4 c Chicken, skinless light -meat; cooked and cubed 1/4 ts Poultry seasoning Preheat oven to 425. To prepare crust, combine 1 cup baking mix and water until soft dough forms; beat vigorously. Gently smooth dough into a ball on floured surface. Knead 5 times. Follow directions accordingly for crust. To prepare filling, heat broth in a saucepan. Add potatoes, carrots, celery, onions, and bell peppers. Simmer 15 minutes or until all is tender. Blend flour with milk. Stir into broth mixture. Cook and stir over medium heat until slightly thickened. Stir in cheese, chicken, and poultry seasoning. Heat until cheese melts. Spoon into a 2-quart casserole dish. Place crust over filling in casserole. Seal edges. Make slits in crust for steam. Bake, for 40 minutes or until golden brown. Yields 6 Servings
Ingredients For A Great Cake
Ingredients & Directions -LISA CRAWLEY- 1 lb Butter; brought to a cream Peel of 2 Oranges 1 lb Flour 3/16 pt Canary 5/8 lb White Sugar 1/8 pt Rosewater 1 1/3 lb Currants 8 2/3 Eggs; half ye whites 1/16 Worth Perfume 3/16 lb Citron No instructions were given. Taken from FRANTIC MOTHER COOKBOOK–a 1763 English recipe from a Cornish cookbook. Yields 10 servings
Pita Bread
Ingredients & Directions 2 lb Wholewheat flour 2 ts Salt 1/2 tb Dry yeast 2 ts Brown sugar 1 1/4 pt Warm water Combine the flour & salt in a large bowl. Mix yeast & sugar with a quarter of warm water. Leave till it becomes frothy. Pour into flour mixture. & gradually add enough water to make a soft but not sticky dough. Cover with a damp cloth & leave to stand for 10 minutes. Knead lightly on a floured surface. Divide dough into 10 equal portions, knead each one slightly. Roll each portion into an oval about 8″ X 5″. Place on a lightly floured baking tray. Brush tops lightly with oil & let rise for 1 hour. Bake in a 475F oven for 12 to 15 minutes. As soon as they are removed from the oven, brush very lightly with a little water & cool on a wire rack. “Entertaining with Cranks” From Yields 10 Servings
Lemon Poppy Seed Sweet Bread Abm
Ingredients & Directions 8 oz Lowfat Lemon Yogurt 2 tb Oil 2 Eggs 2 tb Lemon Rind; finely minced 1 ts Salt 3 tb Sugar 4 tb Buttermilk; dried 3 1/3 c Bread Flour 3 tb Poppy Seeds 1 tb Yeast Place all ingredients in the machine. Program for sweet bread or basic white bread and push start. Yields 8 Servings
