Joan's Lettuce Bread
Ingredients & Directions 1 3/4 c Sugar 3/4 c Oil 4 Eggs 1 1/2 tb Lemon juice 3 c Flour 3 ts Baking powder 1 1/2 ts Baking soda 1 ts Salt 1/2 ts Cinnamon 2 c Lettuce; finely chopped 3/4 c Walnuts; chopped *NOTE( I chop it by hand with a sharp knife )it shouldn’t be a puree, I usually do a fine julliene cut This is quite an agreeable recipe in flavor and a good way to use up extra lettuce. I dont reccommend the bitter kind of lettuce though.Besides homegrown garden lettuce, Ive even used storebought iceberg! Yield: 2, 8 x 4 loaves Beat sugar and oil and beat in eggs and lemon juice. sift dry ingredients and add to first mixture. Stir in the lettuce and nuts. Pour into greased 8 x 4 loaf pans. Bake in a preheated 350 oven about 50 minutes or tested done. Bread freezes very well. Yields 16 Servings
Lemon And Chocolate Cheesecake With Chocolate & Walnut Base
Ingredients & Directions –BASE– 280 g Dark Chocolate Digestive -Biscuits – ; crumbled 70 g Finely Chopped Walnuts 95 g Butter 30 g Bitter Dark Chocolate; (for -curls) FILLING 3 Eggs; (Size 2) 210 g Caster Sugar 2 Lemons; (grated zest) 1 1/2 Lemon; (Juice) 1/2 ts Natural Vanilla Essence 425 g Mascarpone TOPPING 150 ml Sour Cream Nutmeg Base 1. Melt all ingredients in a pan until mixed together. Press into the base of a greased 10 inch flan tin. Chill in the freezer. Filling 2. In a large bowl, whisk together the cheese, lemon and vanilla until it forms a soft smooth floppy mixture. 3. Using the mixer, whisk the eggs and sugar together until they form a thick trail which will stay on the surface. 4. Gently mix the egg mixture into the cheese mixture (i.e. light into heavy) using a balloon whisk or spatula. 5. Stand the tin on a baking sheet. Pour onto the cheesecake base, filling the tin right to the top. 6. Bake at 140?c for 30 minutes. 7. Whilst still warm, pour over the sour cream. The sour cream will set to a smooth, glossy finish. 8. Grate a little nutmeg on top, and finish with some chocolate curls. Yields 8 servings
Mike's Rum Cake
Ingredients & Directions 1 c Pecans; finely chopped18 1/2 oz Yellow cake mix; no pudding 1 pk Vanilla pudding mix; small 4 Egg 1/2 c Cold water 1/2 c Wesson oil 1/2 c Dark bacardi rum Glaze: 1/4 lb Butter 1/4 c Water 1 c Sugar 1/2 c Dark bacardi rum Preheat oven to 325 degrees (f) Grease and flour a 10 cup bundt pan Sprinkle chopped pecans in bottom of pan Pour batter of water, cake mix, pudding, eggs and oil and rum over the nuts in the pan Bake 1 hour or until done by toothpick test Cool and Invert over cake rack GLAZE: Melt and stir all ingredients except rum over low flame for 5 minutes, keep stirring and wiping sides of pan Take an Ice pick and make many holes in the top of cake, thru the nut coating, after you have made many holes, keep drizzling in the glaze until it is all absorbed. You cannot rush this part.. Let the cake sit until dinner, and then enjoy with expresso, or other after dinner liqueur. ENJOY……This cake will keep well and is better the next day. Will always be very wet inside and moist. Yields 12 Servings
Hobee's Coffee Cake
Ingredients & Directions –CAKE– 1 1/2 c Flour (unbleached), -sifted 1 c Sugar, granulated 2 ts Baking powder 1/2 ts Baking soda 1/4 ts Salt 2 Eggs 1 c Sour cream 1/2 ts Vanilla 1/4 c Blueberries, fresh, -optional (or other -fruit, or nuts such -as walnuts) Vegetable oil TOPPING 5 tb Sugar, granulated 2 tb Butter 1/2 ts Cinnamon, ground Preheat oven to 350 degrees F. In a large mixing bowl, resift sift flour with baking power, baking soda, salt and about 1 cup of sugar. In a separate bowl, beat together the eggs, sour cream and vanilla. Add egg mixture to flour mixture and beat until smooth. Oil a 9-inch square baking pan (you can also use an 8 inch square pan, or anything of similar surface area, if you increase the baking time by about 5 minutes). Spread the batter in the pan. If you are using fruit or nuts, scatter them over the batter and stir a little bit so that they stay in the top layer. In a small bowl, mix about 5 T sugar with the butter and cinnamon with a sturdy fork, until they are blended and resemble cornmeal (i.e., you should have a mixture of fine crumbs, not a smooth mixture). Sprinkle topping over batter. Bake for 20-25 minutes, until a clean toothpick inserted in the center of the cake comes out dry. Cool slightly; serve warm or at room temperature. Don’t ruin it by serving it with salted butter. NOTES: * Coffee cake from “Hobee’s Haven” restaurant here in Silicon Valley (usually just called “Hobee’s”) serves a lot of brunch food, and as far as I can tell they always include a piece of their coffee cake with each order. Frankly, I don’t care for breakfast, nor do I approve of places at which the only kind of tea you can order reeks of orange and cinnamon… but the coffee cake is pretty good. This is their recipe, printed in an advertising flyer for the shopping center they inhabit; it’s quite easy. * All ingredients and bowls should be a room temperature before you start; this is particularly true for the butter. : Difficulty: easy. : Time: 10-15 minutes preparation, 20-30 minutes baking. : Precision: measure the ingredients. : Jeffrey Mogul : Digital Equipment Corporation, Palo Alto, California, USA : decwrl!mogul : Yields 4 Servings
Lemon Bread (dak)
Ingredients & Directions ———————–MICHAEL HATALA RJHP21A———————– FOR 1-1/2 LB. LOAF 1 pk Yeast 3 c Bread flour 1/4 c Sugar 1/2 ts Salt 1/4 c Butter; room temperature 3/4 c Milk; scalded 1 Egg + 1 yolk; room temp. 1/4 ts Lemon extract 2 ts Dried or freshly grated -lemon peel Place all ingredients into breadmaker pan in the order above, select white bread and push start. From Loafing It by DAK Yields 1 Servings
Pastry Cheesecake Crust
Ingredients & Directions 1/3 c Softened Butter 1 ea Egg 1/3 c Sugar 1 1/4 c Unsifted Flour mix well. Spread dough on bottom and 1 1/2 inches up side of 9-inch springform pan. Bake at 450 degrees for 5 minutes. Cool and fill. Yields 1 servings
Danish Pancakes
Ingredients & Directions 1/4 c Butter 1 c Milk 4 Eggs 1 c Flour Preheat oven to 425. Divide butter into two pie plates. Blend together eggs, milk, flour. Melt butter in pie plate. Divide batter between pie plates. Bake 20 minutes. We had thickened spiced (cinnamon, cloves) peaches over the top. Yields 4 servings
