Chicken Pot Pie
Ingredients & Directions 1 lb Chicken breast; boneless, -skinless 2 c Chicken stock 1 md Onion; diced 2 Carrots; diced 2 Stalks celery; diced 3 tb Arrowroot 1/2 c Evaporated skimmed milk 2 tb Parsley; chopped 1 tb Tarragon; chopped Salt Pepper 1 1/4 lb Plain Ricotta Pastry Trim the chicken of any visible fat and cut it into strips or dice. Combine the chicken with the stock and bring the liquid to a gentle simmer. (There should be enough stock to cover the chicken completely. If necessary, add more) Stew until the chicken is just barely cooked through. Remove and reserve the chickens. Add the onions, carrots, celery, and potatoes to the stock and continue to cook at a gentle simmer until the vegetables are tender. Dilute the arrowroot in a small amount of the milk and add it to the stock and vegetables. Bring the liquid to a full simmer to completely thicken the sauce. Remove the sauce from the heat, and heat, and stir in the parsley, tarragon, chervil, salt, and pepper. Return the chicken to the sauce. Portion the chicken mixture into ceramic casseroles. Roll out the ricotta dough and cut it to fix the openings of the dishes. Transfer the dough to the casseroles, pressing and crimping the edges to form a seal. Brush the surface with a little milk or egg wash. Bake the individ ual pot pies in a 375 degrees oven the crust is lightly browned. Serve at once. Yield: 4 servings Yields 1 servings
Carrot Pie Alaska
Ingredients & Directions 2 c Cooked carrots, mashed 1 c Sugar 2 Eggs, beaten 1 ts Salt 1 1/2 c Milk 1 ts Nutmeg 1 ts Cinnamon 1/2 ts Ground ginger 1/2 ts Ground cloves 1 tb Butter, melted Unbaked deep 9″ pie shell Pumpkins don’t grow well in most parts of Alaska, but carrots do! Mix all ingredients together until very well blended. Pour into an unbaked deep dish or 2 smaller pie shells. Bake at 425 F for 40 to 50 minutes or until a knife inserted one inch from the edge comes out clean. Center will look soft but filling will set as it cools. ~-from the Golden Heart Cookbook, First National Bank of Fairbanks, 1949 reprinted in Cooking in Alaska by Babcock & Shaw 1988 Shared by Al Rice, tested by Elizabeth Rodier Feb 94. Yields 8 Servings
Quick French Coffee Cake
Ingredients & Directions 1 c WATER; BOILING 1 1/2 qt WATER 2 oz BUTTER PRINT SURE 12 oz BUTTER PRINT SURE 12 EGGS SHELL 2 lb RAISINS #10 6 3/4 lb BISCUIT MIX #10 1 1/2 lb FLOUR GEN PURPOSE 10LB 1 1/2 lb NUTS MIX SHELL #10 2 lb SUGAR; POWDER 2 LB 11 oz SUGAR; BROWN, 2 LB 2 tb NUTMEG GROUND 1 tb CINNAMON GROUND 1 LB CN 1 ts IMITATION VANILLA 2 tb IMITATION VANILLA PAN: 18 BY 26″ SHEET PAN TEMPERATURE: 375F.OVEN 1. COMBINE EGGS, VANILLA, AND WATER IN MIXER BOWL; BLEND AT LOW SPEED. 2. ADD GROUND NUTMEG, WASHED AND DRAINED RAISINS, AND CHOPPED, UNSALTED NUTS 3. POUR 3 1/2 QT (8 LB 4 OZ) BATTER INTO EACH GREASED PAN. 4. COMBINE FLOUR, CINNAMON, SALT, BROWN SUGAR, AND BUTTER OR MARGARINE; MIX UNTIL MIXTURE RESEMBLES COARSE CORNMEAL. 5. SPRINKLE ABOUT 1 QT TOPPING OVER BATTER IN EACH PAN. 6. BAKE ABOUT 30 MINUTES OR UNTIL DONE. 7. COMBINE BUTTER OR MARGARINE; POWDERED SUGAR, VANILLA, AND WATER; MIX UNTIL SMOOTH. 8. DRIZZLE ABOUT 2 CUPS GLAZE OVER EACH BAKED CAKE WHILE CAKES ARE STILL WARM. 9. CUT 6 BY 9. Recipe Number: D03702 SERVING SIZE: 1 PIECE From the Army Yields 100 Servings
Cranberry Crisscross Coffee Cake/mincemeat Coffee Cake
Ingredients & Directions 2 c Fresh cranberries; ground 1/3 c Orange peel (1 medium -orange), ground 1/3 c Funsten’s Walnuts; ground 3/4 c Firmly packed brown sugar 1 tb Flour 1 1/2 c Pillsbury’s Best All Purpose -Flour*, sifted 1 1/2 ts Double-acting baking powder 1/2 ts Salt 1/4 c Butter 1/2 c Sugar 1 Egg; unbeaten 1 ts French’s Vanilla 1/2 c Milk BAKE at 350 degrees for 45 to 50 minutes. MAKES 8-inch square coffee cake. Combine ground cranberries, orange peel, walnuts, brown sugar, and flour. Set aside. Sift together 1 1/2 cups flour, baking powder, and salt. Cream butter. Gradually add sugar, creaming well. Blend in egg and vanilla, beating well. Add the dry ingredients alternately with milk to creamed mixture, beginning and ending with dry ingredients. Blend thoroughly after each addition. Spread half of dough in well-greased and lightly floured 8 x 8 x 2-inch pan. Spread with half of cranberry mixture. Top with remaining dough. Decorate top with remaining cranberry mixture, crisscrossing to form a checked pattern. Bake at 350 degrees for 45 to 50 minutes. *For use with Pillsbury’s Best Self-Rising Flour, omit baking powder and salt. For Mincemeat Coffee Cake: Substitute 1 cup prepared mincemeat for the cranberry mixture. Before baking, sprinkle a mixture of 2 tablespoons sugar, 1/4 teaspoon French’s Cinnamon and 1 teaspoon butter over crisscross top. NOTES : “Senior Winner in Pillsbury’s 4th Grand National Recipe and Baking Contest by Mrs. Lane Misenheimer, Grand Rapids, Michigan. Adapted by Ann Pillsbury.” Yields 1 Servings
Provencal Herbed Biscuits
Ingredients & Directions 2 c Flour 1 tb Baking powder 1 tb Herbes des provence 1 ts Salt 1/2 c Milk 1/2 c Olive oil 1. In a food processor combine flour, baking powder, herb de Provence and salt. 2. With machine running add milk, then olive oil until well combined. 3. Turn out dough onto floured surface, knead lightly. 4. Form dough into 16 even sized balls and place 2 inches apart on a greased baking sheet. 5. Flatten slighlty and bake at 450 degreees for 13-15 minutes, until golden brown. Serve warm. Notes: To do this without a food processor mix together in a medium bowl the flour baking powder, herbe de Provence and salt. Stir in milk and olive oil until well combined. Yields 1 Servings
Lazarus Bread Pudding W/whiskey Sauce
Ingredients & Directions 3/4 lb Bread, French or Sourdough 1/4 c Pecans, toasted 4 oz Butter, melted -CUSTARD MIX- 2 c Sugar 1 ts Salt 8 x Eggs, large 5 1/2 c Milk 1 ts Vanilla WHISKEY SAUCE 8 oz Butter, melted 2 c Powdered sugar, sifted 2 x Eggs, large, beaten well 1 oz Whiskey CUSTARD: Break bread into medium pieces. Add pecans and melted butter. Arrange in 9×13 pan. Blend eggs, salt and sugar lightly with wire whip. Add vanilla and milk. Blend and strain. Pour over bread and nuts in pan. Bake at 350oF. in pan of water* for 20-25 minutes. Test with knife. *Note: for custard to bake properly, you must create this double boiler effect. Plan size of pan accordingly. WHISKEY SAUCE: Melt butter. Whip in sifted powdered sugar. Fold in eggs. Add whiskey. Serve warm. I usually reheat this in the microwave before serving just to ensure that the eggs are *cooked* thoroughly. I have used butterscotch schnapps instead of whiskey and it was delicious! Yields 10 Servings
Halwa Shebakia (ramadhan Special Sesame Cookies)
Ingredients & Directions 4 lb Flour 3 lb Butter 2 lb Sesame seeds;plus additional -toasted seeds for sprinklng 1 tb Dry yeast dissolved in -1/2 cup water 20 g Gum arabic; optional 1 tb Saffron stamens 1/2 lb Smen; seasoned butter 1 tb Cinnamon, ground 1 qt Vegetable oil 1 qt Vegetable oil; for frying 10 lb Honey “This recipe is frankly for historical purposes as its yield indicates suitability for commercial or restaurant production rather than home baking. With unusual proportions of butter, oil and honey in the batter, yeast for rising and more oil for frying, making the cookies would be rather daunting were it not for the fact that they help glorify a particularly holy celebration.” 1. In a food processor process all the ingredients, except the honey, into a paste. 2. Take a walnut-sized piece of paste and roll it out very thin. Using a metal cut-out typically found in Morocco, with different designs, cut out cookies and let them rise for 15 minutes. Deep-fry the cookies in the remaining quart of oil in batches over low heat just to brown. 3. Soak the cookies in the honey for 15 minutes. Remove and sprinkle with toasted sesame seeds. Makes several hundred cookies. Yields 1 Hundreds!
