Potato Pancakes (latkes) T
Ingredients & Directions 1 1/2 c Shredded potato (can use 1/4 c Chopped onion (or 4T dried Frozen “Simply Potato” Onion) Shreds) 1/4 c Water 2 T Oat flour (or 2T rolled oats pn Salt, fresh ground black Milled into flour) Pepper Mix flour and water, add onions and potato. Add a bit more water if needed to form thick pancake batter. Fry till golden brown with some darker spots in non-stick pan with a 1/2 second spray of Pam. Serve with applesauce. Makes 4 large pancakes. From the Healthy Heart Handbook. I’ve had very good results with the plastic bags of frozen Simply Potato, a shredded potato that is the only one I could find without added oil. More costly than shredding your own potato, it saves time and also makes excellent hash browns (add onions, fry in non-stick pan, no oil). Putting a little rolled oats into a blender or coffee mill makes oat flour in a jiffy. No need to go out and buy and store oat flour. 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
Pumpkin-black Walnut Biscuits
Ingredients & Directions 2 c Unbleached all purpose flour 1/4 ts Ground allspice 2 tb Sugar 1/2 c Butter, cold 1 tb Baking powder 1/3 c Finely chopped black walnuts 1 ts Baking soda 2/3 c Canned or mashed cooked -pumpkin 1/4 ts Salt 1/2 c Buttermilk, or a bit more if -needed 1/4 ts Ground cinnamon 1/4 ts Grated nutmeg Sugar “A batch of these intriguingly flavored biscuits is a nice addition to any meal. This particular biscuit has a tendency to overbrown on the bottom, so use a light-colored metal baking sheet instead of a nonstick sheet. Serve the biscuits hot with butter.” Preheat oven to 450 F. Sift together the flour, sugar, baking powder and soda, salt, and spices into a large bowl. Cut in the butter (or use food processor) until the mixture resembles coarse crumbs. Add the nuts. In a small bowl, whisk together the pumpkin and buttermilk. Add it to the flour mixture and stir to combine. The dough will be quite stiff and not all the flour will be incorporated. Turn the dough out onto a lightly floured cloth and knead gently a few times to work in the rest of the flour. Roll out the dough to a 1/2 inch thickness and cut with a 2 inch round cutter. Transfer the biscuits to a lightly oiled shiny baking sheet, and sprinkle tops with sugar. Bake for 10 minutes–do not let them get too brown. Serve immediately with butter. If you must have jelly with the, choose a delicate apple jelly so the subtle pumpkin flavor is not masked. Yields 6 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
Phlax Potato Breadx
Ingredients & Directions 1/8 c DFG 1/8 c DFG ground 3/4 c Water 4 c Unbleached all-purpose flour 1/3 c Dry potato flakes 2 tb Sugar 2 tb Nonfat dry milk 2 ts Salt 2 ts Regular instant yeast 3 tb Vital wheat gluten 1 tb Canola oil 1 tb Italian herbs; (1 to 2) Combine all of the ingredients in a bowl, then knead for 5 to 8 minutes, adjusting the texture of the dough by adding additional water or flour as needed; the dough should be pliable and somewhat sticky because of the flax seeds, but should hold its shape well. Place the dough in a lightly greased bowl, cover it with plastic wrap, and allow it to rise for 1 hour. Place the bowl in the refrig, and let the dough rise slowly overnight. Next day, shape the dough into a 12-inch oval loaf, place it diagonally on a baking sheet, and let it rise, covered, for 2 hours at room temperature, or until it’s very puffy but still firm; it shouldn’t shake like Jello when you jiggle it. Bake the bread in a preheated 350 F oven for about 40 to 45 minutes, or until it test done. Yield is 1 large loaf. Yields 1 servings
Walnut-spice Cake
Ingredients & Directions 1/2 c Butter or margarine 1 c C&H Golden Brown Sugar 1/2 c C&H Granulated Sugar 2 Eggs; OR… 1 -Whole egg, plus… 2 -yolks 1 3/4 c Sifted cake flour 1 ts Baking powder 1/2 ts Soda 1/2 ts Salt 1/2 ts Nutmeg 1/2 ts Allspice 2/3 c Sour milk 3/4 c Chopped walnuts Cream together butter and sugars. Add eggs one at a time, beating well after each addition. Sift dry ingredients and stir in alternately with sour milk. Blend in nuts. Spread in greased and floured 13x9x2-inch pan. Top the batter with Bake-On-Meringue (see “Special Cake Toppings” recipe) and bake at 350 degrees for 35 to 40 minutes, or until cake tests done. Or bake cake first, then top with Lazy Daisy Frosting (see “Special Cake Toppings”) Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias Yields 1 Cake
