Michele's Triple C Cookies
Ingredients & Directions 1 c Butter, softened 1 c Sugar 1 c Dark brown sugar 2 Eggs 1 1/2 ts Vanilla 2 c Unbleached flour 2 tb Unbleached flour 3/4 ts Baking soda 1 ts Salt 2 c Chocolate chips 1/2 c Pecans, chopped Cream butter, sugar and brown sugar until well-blended. Add eggs, one at a time, blending well. Mix in vanilla. Sift together flour, soda and salt. Add to butter mixture. Stir until mixed. Add chocolate chips and pecans. Drop by teaspoonfuls onto well-greased cookie sheet. Bake at 350 degrees for 12 minutes. Yields 48 Servings
Barm Brack (traditional Irish Bread)
Ingredients & Directions 2 1/2 c Mixed dry fruit–currants Dark & golden raisins. 1 c Boiling black tea 1 ea Egg 1 ts Mixed spice (see note*) 4 ts Marmalade 1 c (heaping)superfine sugar 2 1/2 c Self-rising flour Place dried fruit in a bowl, cover with the hot tea and let soak overnight. The next day, add the remaining ingreds. and mix well. Preheat oven to 375 F. Pour batten into greased 7″ square pan and bake in the center of oven for 1 1/2 hrs. Let cool in the pan on awire rack. Slice and serve buttered with tea. NOTE* (Mixed spices: equal parts of cinnamon, clove, nutmeg, allspice, and mace. 1. In Northern Ireland and in the Republic, BRACK is the Celtic word for salt and is used to mean “bread”. Barm brack is leavened bread, the word BARM meaning yeast. 2. The term “barmbrack” for an Irish fruit loaf or cake does not derive from barm or leaven. It is a corruption of the Irish word “aran breac” (Speckled Bread). Yields 1 servings
Medivnyk – Spiced Honey Cake
Ingredients & Directions 3/4 c Honey 2 c Flour 1/2 ts Cinnamon; powdered 1/4 ts Salt 1/4 ts Cloves; powdered 1 ts Baking powder 1/4 ts Nutmeg; powdered 10 tb Raisins 1 ts Baking soda 6 tb Currants; dried 4 tb Unsalted butter; softened 1/2 c Walnuts; finely chopped 1/2 c Dark brown sugar 3 Egg whites 3 Egg yolks 3 tb Butter; softened Recipe by: Recipes: Russian Cooking – Foods of the World – Time-Life In a 1- to 1 1/2-qt saucepan bring the honey to a boil over moderate heat, stirring almost constantly with a wooden spoon. Stir in the cinnamon, cloves, nutmeg and baking soda and set aside to cool to room temperature. In a large bowl, cream the 4 Tbs of butter and the sugar together by mashing and beating them against the sides of the bowl with a large spoon until they are light and fluffy. Then beat in the egg yolks, one at a time, and stir in the cooled, spiced honey. Combine 1 3/4 cups of flour with the salt and baking powder and beat them into the sugar-and-egg mixture, 1/4 cup at a time. Combine the raisins, currants and walnuts in a separate mixing bowl and toss them with the reamining 1/4 cup of flour until each piece is coated. Fold into batter. Preheat the oven to 300?F. Beat the egg whites in a large bowl with a whisk or a rotary or electric beater, until they form stiff peaks on the beater when lifted out of bowl. With a rubber spatula, gently fold the egg whites into the batter, using an over-and-under folding motion. With 2 Tbs of the softened butter,coat the bottom and sides of a 9 x 5 x 3 inch loaf pan. Coat both sides of a sheet of brown paper with the remaining Tbs of butter and lin the bottom and sides of the pan with it. Pour the batter in the pan and bake in the center of the oven for 1 1/2 hours, or until a toothpick or cake tester inserted into the center comes out clean. Insert a knife between the paper lining and the pan, loosen the cake and invert it, with the paper, onto a cake rack. Peel off the paper and let the cake cool to room temperature, then cover loosely with wax paper and set aside for 1 or 2 days at room temperature before slicing. NOTES : Medivnyk should be made 1 or 2 days before you plan to serve it, to allow the flavor to develop properly. from my kitchen toyours….. Dan Klepach Yields 6 servings
Wedding Cake Recipe
Ingredients & Directions 4 c Orange juice; room -temperature 4 oz Unsweetened chocolate; -finely chopped 6 c Sifted cake flour 1 1/3 c Unsweetened cocoa powder 4 ts Baking soda 2 ts Salt 1 ts Baking powder 2 c (4 sticks) unsalted butter; -room temperature 6 c Sugar 8 lg Eggs; room temperature 2 tb (packed) grated orange peel 2 tb Vanilla extract 2 c Miniature semisweet -chocolate chips (about 12 -ounces) PastryWiz Wedding Cake Theme Pages: On these pages you will find a mixture of wedding cake history, basic and advanced cake decorating recipes, as well as several wedding cake books that you may purchase directly over the Internet. Visit http://www.pastrywiz.com/season/wedding.htm today and learn how to pipe a basket weave cake. Yields: several cakes For Cake: Position 1 rack in center and 1 rack in bottom third of oven and preheat to 350?F. Butter one 5-inch-diameter cake pan with 2-inch-high sides, one 8-inch-diameter cake pan with 2-inch-high sides and one 12-inch-diameter cake pan with 2-inch-high sides. Dust pans with flour; line bottoms with parchment. Combine 1/3 cup orange juice and 2 ounces unsweetened chocolate in heavy small saucepan. Stir mixture over medium-low heat until chocolate melts. Remove from heat. Gradually mix in 1 2/3 cups orange juice. Sift 3 cups flour, 2/3 cup cocoa, 2 teaspoons baking soda, 1 teaspoon salt and 1/2 teaspoon baking powder into medium bowl. using electric mixer, beat 1 cup (2 sticks) butter and 3 cups sugar in large bowl until blended (mixture will look grainy). Add 4 eggs, 1 at a time, beating to blend after each. Beat in 1 tablespoon orange peel and 1 tablespoon vanilla extract. Add dry ingredients alternately with orange juice mixture in 3 additions each, beating well after each addition. Mix in 1 cup chocolate chips. Transfer 1 cup plus 2 tablespoons batter to prepared 5-inch pan, 3 cups batter to prepared 8-inch pan and remaining batter (about 6 cups) to 12-inch pan. Place 5-inch and 8-inch pans on center rack of oven. Place 12-inch pan on lower rack of oven. Bake cakes until tester inserted into center comes out clean, about 35 minutes. Transfer cakes in pans to racks and cool completely. Yields 1 Servings
John Ascuaga's Basque Bread
Ingredients & Directions 1 c Water 1/4 c Milk 1 ts Sugar 1 tb Unsalted butter 2 ts Veg. shortening 1 pk Dry yeast 1 ts Salt 3 1/4 c All-purpose flour Heat water, milk, sugar, butter, an shortening in med. saucepan to 105 deg. Pour mixture into a 1-cup liquid measure and stir in the yeast. Put salt and flour in work bowl of food processor with metal blade in place. With motor running, pour liquid thru the feed tube in a steady stream as fast as the flour mixture absorbs it. Continue processing until dough cleans sides of work bowl. *If dough is too moist to clean side, add flour thru the feed tube by the tablespoon. If too dry, add cold water by the teaspoon) Process 45 seconds more to knead the dough. Place dough in lightly floured 1 gal plastic storage bag. Squeeze out air and seal bag at top with wire twist. Set aside in warm place until doubled in bulk, about 1 1/2 hours. Remove wire twist and punch down dough in bag. Remove dough and shape into round loaf, about 6 inches in diam. Place on oiled baking sheet and flatten top slightly. Cover with oiled plastic wrap and let rise until doubled in bulk, about 1 hr. Preheat oven to 425 deg. Brush loaf with water and make 3 slashes across top. Bake in center of oven for 15 mins. Reduce heat to 350 deg. and bake until lightly browned, about 20 mins. more, brushing loaf with water two more times. Remove to wire rack to cool. Makes 1 loaf (about 1 1/2 lbs.) From Yields 10 Servings
Lemon Buttermilk Pudding Cake
Ingredients & Directions 1 c Granulated sugar; divided 1/4 ts Salt 1/4 c All-purpose flour 4 tb Unsalted butter; melted 1/3 c Fresh lemon juice 1 lg Egg yolk 1 1/2 c Fat-free buttermilk 3 lg Egg whites Mint leaves; sprigs for -garnish Heat the oven to 350 degrees F (177 degrees C). Place all ingredients except egg whites and half of the sugar in a blender and process to combine. Set aside. Beat the egg whites and sugar and fold them into the cake mixture with a whisk or spatula, and pour into a buttered 8×8 baking pan. Set the cake pan in a larger pan and pour hot water into this pan to come half way up the sides of the cake pan. Bake for 45 minutes until top is lightly browned. Serve with whipped heavy cream and garnish with a sprig of mint. Per serving: 385 Calories; 12g Fat (28% calories from fat); 8g Protein; 62g Carbohydrate; 85mg Cholesterol; 260mg Sodium Yields 4 servings
Peanut Butter Cookies
Ingredients & Directions 1 1/2 c Plain flour 1 ts Baking soda 1/2 ts Salt 1/2 ts Vanilla 1/2 c Shortening 1/2 c Brown sugar 1/2 c White sugar 1 Egg 1/3 c Peanut butter Cream shortening, sugars and peanut butter. Add egg & vanilla. Beat well. Stir in sifted dry ingredients. Shape into balls, a melon ball scooper is a perfect size, and place on greased cookie sheet. Flatten with fork. Bake at 350 about 12 minutes. I usually double the recipe because they get gone quickly. Hope you enjoy. Yields 1 Servings
