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
Peanut Butter Cookies
Ingredients & Directions 1/4 c Honey 1 c Peanut butter 2 c Powdered milk 1 tb Vanilla Mix everything together in food processor (do not attempt to do this by hand) untill forms a ball. Form cookies by teaspoon full and make balls out of damp hands. Put in refig. They did not last when he came to visit. Yields 1 Servings
Joan's Cranberry-orange Bread
Ingredients & Directions 1 c Milk 1/2 c Oatmeal (regular) 1 Egg 3 c Bread flour 1 ts Salt 2 tb Butter 1/4 c Orange marmelade 2 ts Yeast 1/2 c Dried cranberries, chopped Put everything except cranberries in bread machine in the order listed. . Set on “light” and “mix bread” (for Hitachi) or equivalent. Add cranberries at sound. Make appropriate adjustments for other machines, or methods of baking. This is an excellent holiday bread: very pretty and festive looking. From the kitchen of: Joan Mershon From Yields 999 Servings
Chicken Pot Pie With Exotic Mushrooms And Tarragon
Ingredients & Directions 3 1/2 lb Chicken Water to cover 2 ts Coarse salt 2 Bay leaves 1 ts Whole white peppercorns 2 ts Dry rosemary 2 ts Dry thyme 1 sm Onion; peeled, studded with 6 Whole cloves 2 Carrots; peeled and diced 2 Celery stalks; washed and -diced 1 Leek; washed and diced 1 Recipe Pot Pie Tops; see * -Note === EXOTIC MUSHROOM AND -TARRAGON CREAM === 3 Carrots; sliced 2 Celery stalks; diced 1 tb Sweet butter 2 tb Finely-chopped shallots 1 lb Mixed exotic mushrooms; -sliced, and ; broken by hand 1 c Heavy cream 1/2 ts Salt 1/2 ts Freshly-ground black pepper 1/4 c Chopped fresh tarragon -leaves * Note: See the Pot Pie Tops recipe which is included in this collection. Wash the chicken under cold water. Tie the bay leaves, peppercorns, rosemary and thyme together in a piece of cheesecloth as a sachet garni. Put the chicken into a pot large enough to hold it, cover with cold water and bring to a boil. Reduce to a simmer and cook for 15 minutes, carefully skimming off any scum and grease that accumulates on the surface of the water. Add the salt, sachet garni and onion, carrot, celery and leek, return to the boil, reduce again to a strong simmer and cook for 45 minutes. Turn off the heat and cool the chicken in the broth in an ice water bath. When thoroughly cold, remove the chicken and strip off all of the skin and discard. Strip the meat from the bones, and shred using scrupulously clean hands and work station. Strain the liquid, discard the vegetables and the bouquet garni. Place the chicken broth in a 4-quart casserole and bring to the boil. Add the carrots and celery and simmer for 10 minutes. Meanwhile, put the butter in a saute pan and begin to cook the shallots over medium heat. Add the mushrooms to the pan and cook over high heat for 5 minutes. Add the cream to the pot over broth and vegetables and then add the sauteed mushrooms to the pot. Simmer this for 5 minutes before adding the chicken and continuing to cook for 20 minutes. Add the tarragon and place into single serving crocks or bowls and top each one with a Pot Pie Top biscuit. This recipe yields 4 to 6 servings. Yields 4 servings
Cayenne Pumpkin Pie
Ingredients & Directions 2 c Pumpkin puree 1 Egg, beaten 1/2 ts Vanilla extract 1 c Half-and-half 1 1/2 ts Ground cinnamon 3/4 ts Ground ginger 1/2 ts Grated nutmeg 1/2 ts Ground cloves 2 ts Cayenne pepper 1/4 c Honey 2 tb Pecans ground to a, fine -flour 1/2 ts Salt Whipped cream 1 9-inch pie shell, unbaked Preheat oven to 425 degrees F. Combine all the ingredients, except the pie crust, in a mixing bowl, beat them together until smooth. Pour mixture into the pie shell and bake for 15 minutes. Reduce oven to 350 degrees F and bake for another 35 minutes or until set. Cool and serve topped with whipped cream. Notes: This is deceptively hot, so make it once with these amounts and adjust from there. Make sure that you have the whipped cream to cool the heat if it is too hot. MC formatting and posted by bobbi744@sojourn.com NOTES : Makes one 9″ pie. Origin: Chile-Heads Recipe Collectio Yields 8 Servings
Lemon Almond Spongecake
Ingredients & Directions 1 c All-purpose flour 1/2 ts Salt 2 ts Double-acting baking powder 1/2 c Finely ground blanched -almonds 5 lg Eggs; separated 1 c Sugar 1 1/2 tb Freshly grated lemon zest 4 tb Fresh lemon juice 1 ts Vanilla 1 ts Almond extract Line a greased jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, with wax paper, grease the paper, and dust the pan with flour, knocking out the excess. Into a bowl sift together the flour, the salt, and the baking powder and whisk in the almonds. In the bowl of an electric mixer beat together the egg yolks, 3/4 cup of the sugar, and the zest until the mixture is very thick and pale, beat in the lemon juice, the vanilla, and the almond extract, and beat the mixture for 3 to 5 minutes, or until it forms a ribbon when the beater is lifted. Add the flour mixture and beat the batter until it is just combined. In another bowl with cleansed beaters beat the egg whites with a pinch of salt until they form soft peaks, beat in the remaining 1/4 cup sugar, a little at a time, and beat the whites until they form stiff peaks. Whisk one third of the whites into the batter to lighten it and fold in the remaining whites gently but thoroughly. Spread the batter evenly in the prepared pan and bake it in the middle of a preheated 350F. oven for 15 to 20 minutes, or until the cake is golden and a tester comes out clean. Let the cake cool in the pan for 5 minutes, invert it onto a rack, and discard the wax paper. Invert the cake onto another rack and let it stand, uncovered, overnight to dry out. Cut the cake with a serrated knife into 3/4-inch cubes. Serves 12. Yields 1 servings
Lemon Bread
Ingredients & Directions 1 c Sugar 1 Lemon; rind of, grated 1/3 c Cooking oil 2 Eggs 1/2 c Milk 1 1/2 c Flour; sifted once 1 ts Baking powder 1/4 ts Salt 1/2 c Nuts; walnuts, pecans, etc. – chopped fine -GLAZE- 1/4 c Powdered sugar 3 ts Lemon juice Mix all ingredients (except those for glaze) together in the order given. Put the mixture in greased loaf pan. Bake 45 mintues to 1 hour at 350 degrees. After removing from the oven, glaze the top with mixture of confectioner’s sugar and lemon juice while the bread is still hot. Serves 8 to 10. Excellent for a brunch or teatime. SOURCE: 1979 New Orleans Times Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman Yields 10 Servings
