Banana Bourbon Cake With Burbon Creme Anglaise
Ingredients & Directions 1 1/2 c Coarsely chopped pecans 1/2 ts Nutmeg 1 1/2 c Golden raisins 1 c Unsalted butter, room temp 3 c Unbleached flour 2 c Sugar 3 ts Baking powder 3 Ripe bananas 1 ts Ground cinnamon 4 Eggs 1 ts Ground ginger 3/4 c Burbon BOURBON CREME ANGLAISE 1 1/2 c Light cream 6 tb Pure maple syrup 1 tb Brown sugar 6 tb Bourbon 6 Egg yolks CAKE: Preheat oven to 350 degrees. Toss the pecans and raisins with 1/2 c flour and set aside. Sift the remaining flour, the baking powder, cinnamon, ginger, and nutmeg together and set aside. Beat the butter and sugar in a mixer bowl until light and fluffy. Mash the bananas and beat into the butter mixture. Add the eggs, one at a time, beating well after each addition. Fold in the sifted flour mixture and bourbon alternately, beginning and ending with the dry ingredients. Fold in the pecan mixture. Pour the batter into an ungreased 10″ tube pan. Bake 1 hour and 15 minutes. Cool and remove from the pan. Cut the cake in slices and serve with Bourbon Creme Anglaise spooned over it. BOURBON CREME ANGLAISE: Heat the cream and sugar in a small saucepan just until the sugar dissolves. Remove from the heat. Whisk the egg yolks together in a mixing bowl. Slowly beat in a third of the cream mixture; then whisk the egg yolks back into the cream mixture. Cook over low heat, stirring constantly, just until thickened. Be careful not to let the mixture boil. Remove to a clean bowl. Stir in the syrup and bourbon. Cool completely. From The Silver Palate Good Times Cookbook by Julee Russo & Sheila Lukins. Yields 12 servings
Grape-nuts Bread #3
Ingredients & Directions 1 1/2 LB. LOAF 1 1/2 ts Active dry yeast 1 tb Dough enhancer – optional 1/2 c Grape-Nuts cereal 1 1/2 tb Dry milk 3 tb Sugar 1 1/2 ts Salt 1 1/4 c Whole-wheat flour 1 1/2 c Bread flour 1 1/2 tb Butter 9 oz Warm milk 1 LB LOAF 1 ts Active dry yeast 2 ts Dough enhancer – optional 1/4 c Grape-Nuts Cereal 1 tb Dry milk 2 tb Sugar 1 ts Salt 3/4 c Whole-wheat flour 1 c Bread flour 1 tb Butter 3/4 c Warm water SOURCE: Great Bread Machine Recipes by Norman a. Garrett, copyright 1992, ISBN #0-8069-8724-3. Formatted into MM by Ursula R. Taylor. Take one of your favorite breakfast cereals and make bread with it. It comes out with a wonderful nutty taste and great crunchy texture. Have it for breakfast along iwth your bowl of Grape-Nuts. NOTE: For Panasonic/National machines, use 2 tsp. of yeast for the 1 1/2 lb. loaf. Follow manufacturers directions on loading your machine. NUTRITIONAL INFORMATION: For 1 1/2 lb. loaf – total calories 1800, total protein 56 gm, total carbohydrates 345 gm, total fat 24 gm, total saturated fat 12 gm, total cholesterol 48 mg, total sodium 3593 mg, total fibre 28 gm, calories from fat 12%… For 1 lb. loaf – total calories 1130, total protein 35 gm, total carbohydrates 215 gm, total fat 15 gm, total saturated fat 8 gm, total cholesterol 32 mg, total sodium 2338 mg, total fibre 17 gm, calories from fat 12%. Yields 1 Loaf
Shortbread With Amaranth
Ingredients & Directions 1/8 c AM Amaranth Seed 3/4 c AM Whole Wheat Flour 1/4 c Honey 3/4 c AM Rice Flour 1/4 c Butter Mix all ingredients well to make a smooth dough. Roll out 1/4 to 1/2 inch thick into an approximate 8″ circle. Score halfway through the dough. Bake on an ungreased cookie sheet for 17 minutes at 350 F. Cut into wedges after cooled and serve. Yields 1 recipe
Reese's Chewy Chocolate Pan Cookies
Ingredients & Directions 1 1/4 c Butter or margarine, -softened (2 1/2 sticks) 2 c Sugar 2 Eggs 2 ts Vanilla extract 2 c All-purpose flour 3/4 c HERSHEY’S cocoa 1 ts Baking soda 1/2 ts Salt 1 2/3 c REESE’S peanut butter chips Heat oven to 350’F. Grease 15.5×10.5×1″ jelly-roll pan. In large mixer bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; gradually blend into butter mixture. Stir in peanut butter chips. Spread batter into prepared pan. Bake 20 minutes or until set. Cool completely in pan on wire rack; cut into bars. Makes about 4 dozen bars. From Yields 48 Bars
Strawberry Bread #1
Ingredients & Directions 3 c Flour 1 ts Soda 1 ts Salt 3 ts Cinnamon 2 c Sugar 2 pk (small) frozen strawberries; -thawed 4 Eggs; well beaten 1 1/4 c Oil 1 c Chopped nuts Sift together flour, soda, salt, cinnamon & sugar. Mix strawberries, eggs, oil & nuts. Combine all ingredients & pour into 2 floured & greaswed 9-1/2 x 5-1/2 x 2-3/4 inch bread pans. Bake in 350 oven for 1 hour. GAIL SUDDATH From Simply Southern, the Desoto School Mothers’ Assn, Helena-West Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive, Yields 12 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
Cornbread-pepper Stuffing
Ingredients & Directions 1 md Onion, chopped 2 Sweet red peppers 3 Unpeeled red apples, cored -and chopped 1 c Corn kernels 1 Pan (13×9) cornbread -(equivalent to the above -recipe), coarsely crumbled 2 c Stock 2 ts Salt 1 ts Pepper I also found this recipe, but haven’t tried it yet (likewise reproduced here minus 1 lb sausage!): “Saute” the onion and peppers over low heat for 5 minutes until browned. Add the chopped apples and corn and continue to cook for an additional 3 minutes. Mix the sauteed ingredients with the crumbled cornbread and spices in a large bowl. Add enough stock to moisten the mixture. Bake uncovered in a 9 x 13 inch dish at 350 for 30 minutes. Makes 3 quarts. Yields 1 Servings
