Chicken Pot Pie
Ingredients & Directions 6 tb Butter 1 c Chopped onions 1/2 c Chopped celery Salt; to taste Freshly-ground black pepper; -to taste 6 tb Flour 2 c Chicken stock 1 c Half-and-half 2 c Diced potatoes; blanched 1 c Diced carrots; blanched 1 c Sweet peas 2 c Shredded chicken; cooked 2 tb Finely-chopped parsley 1 Recipe Basic Savory Pie -Crust; see * Note * Note: See the Basic Savory Pie Crust recipe which is included in this collection. Preheat the oven to 400 degrees. Grease a 9- by 9- by 2-inch square baking pan. In a large saute pan, melt the butter. Add the onions and celery and saute for 2 minutes. Season with salt and pepper. Stir in the flour and cook for about 3 to 4 minutes for a blond roux. Stir in the chicken stock and bring the liquid up to a boil. Reduce to a simmer and continue to cook for 4 to 6 minutes, or until the sauce starts to thicken. Stir in the half-and-half and continue to cook for 4 minutes. Season with salt and pepper. Stir in the potatoes, carrots, peas, chicken, and parsley. Mix the filling thoroughly. Line the baking pan with one of the crusts. Pour the filling into the prepared pan. Place the top crust on top of the filling. Carefully tuck the overlapping crust into the pan, forming a thick edge. Crimp the edges of the pan and place on a baking sheet. Place the sheet in the oven and bake for about 25 to 30 minutes or until the crust is golden-brown and crispy. Remove from the oven and cool for 5 minutes before serving. This recipe yields 6 servings. Yields 6 servings
Coconut Cake
Ingredients & Directions 4 Eggs 1/2 c Oil 1/2 c Water 1/2 ts Vanilla 1/2 ts Salt 1 1/2 ts Baking powder 1 c Cake flour 3/4 c Sugar FILLING 2 c Milk; plus… 2 tb Milk 3/4 c Sugar 1/2 ts Vanilla 1 tb Cornstarch 2 Eggs; beaten FROSTING 1 1/2 c Whipping cream 3 tb Sugar 3 c Freshly grated coconut Separate the first 4 eggs. Mix egg yolks, oil, water and 1/2 teaspoon vanilla. Add salt, baking powder, cake flour and 3/4 cup sugar and mix until smooth. Beat 4 egg whites until stiff and carefully fold into batter. Pour into 10-inch springform pan that has been greased and floured or waxed paper lined. Bake at 325F about 50 minutes, or until cake tests done. Cool. Cut cake into 4 very thin or 3 thicker layers. To make filling, combine 2 cups milk, 3/4 cup sugar and 1/2 teaspoon vanilla in saucepan. Bring to boil. Mix cornstarch with 2 tablespoons cold milk and 2 eggs. Blend cornstarch mixture into sugar mixture and cook, stirring, until thickened. Cool. To assemble, spread custard between cake layers. Whip cream with 3 tablespoons sugar until stiff. Frost top and sides of cake with whipped cream. Sprinkle top and sides generously with coconut. Chill thoroughly. Yields 12 Servings
Dobosh Torte
Ingredients & Directions CAKE—– 6 Eggs — separated 3/4 c Cake flour — sifted twice 1 1/2 c Confectioners’ sugar — Sifted 1 ts Baking powder CHOCOLATE BUTTERCREAM—– 1 c Sugar 1/3 c Water 1/4 ts Cream of tartar 4 Egg yolks 1 1/2 c Sweet butter — softened 6 oz Semi-sweet chocolate Morsels 4 tb Strong coffee 1/2 ts Vanilla extract CAKE: Beat the yolks at medium speed until they are lemon in color, and thick. Add the sugar and continue to beat until well blended. Sift the baking powder into the four. Then fold into the egg yolk mixture. Beat the whites until stiff, then fold them into the mix gently. Grease the pans – two round if making four layers, or two loaf if making seven. Line the bottoms with wax paper, that has been greased. Pour in the batter and bake in preheated oven at 350~F for 15-20 minutes or until tester comes out clean. Turn out immediately and remove the wax paper. Cool on racks top side up. Make thin slices when cool and start to frost with a cut side up and then keep layering. Cover the entire torte with the buttercream and then melt down semi sweet chocolate to melting point stirring well. Chill the cake and when firm pour over the dark chocolate making sure that the sides are covered. Chill to harden. Remove to new plate so drips are not seen. FROSTING: Mix sugar, water and cream of tartar in a saucepan and bring to a boil. Boil over med heat for to 234 degree on candy thermometer. In a large bowl with a mixer beat the eggs until thick. Add the butter in small pieces and beat well. Combine chocolate and the coffee in a saucepan and heat gently until chocolate is melted and mixed. Add this and the vanilla to the bowl and beat well. If buttercream starts to not hold up refrigerate for a few mins and then beat again. Yields 1 Servings
Poppy Seed Biscuits For Two
Ingredients & Directions 1 c All-purpose flour; UNsifted 1 1/2 ts Baking powder 1/2 ts Salt 3 tb Shortening 1/3 c Milk Flour for rolling out -biscuits 1 tb Sour cream (approximate) 2 ts Poppy seeds (approximate) Source: Cooking For Two When Minutes Matter Working Yield: 8-9 biscuits – serves 2-3 1. Turn oven to 450 degrees F. 2. In a 1-qt. bowl stir together flour, baking powder, and salt. With a pastry blender cut in shortening until evenly distributed. 3. With a fork stir milk into dry mixture and form into a ball. On a floured surface knead mixture a few strokes, then roll out to 1/2-inch thickness. Cut out 4 to 5 two-inch biscuits. Reroll dough and cut out remaining biscuits. 4. Spread top of each biscuit with about 1/3 tsp. sour cream and sprinkle with 1/4 tsp. poppy seeds. Place on a small baking sheet and bake in upper third of oven until lightly browned, 10-12 minutes. From the recipe files of suzy@gannett.infi.net Date: Sat, 22 Jun 1996 22:02:03 -0400 (EDT) Yields 2 Servings
Lavender Shortbread
Ingredients & Directions 1 1/2 c Butter (3 sticks)* ;room temperature 2/3 c Sugar 2 tb Lavender florets, chopped 1 tb Fresh mint, chopped 2 1/3 c Flour 1/2 c Cornstarch 1/4 ts Salt GARNISH Lavender powdered sugar** *No substitutes. **To make lavender powdered sugar, put a few lavender flowers in a sealed, pint jar of powdered sugar for a day before using sugar. Preheat oven to 325 F. Cover two baking sheets with parchment or brown paper. In a large bowl with an electric mixer, cream together the butter, sugar, lavender and mint; mix until light and fluffy, about 3 minutes. Add flour, cornstarch and salt; beat until combined. Divide dough in half. Flatten into squares and wrap in plastic. Chill until firm. On a floured board, roll or pat out each square to a thickness of 3/8″. Cut the dough into 1 1/2″ squares or rounds. Transfer to baking sheets, spacing cookies about 1″ apart. Prick each cookie several times with the tines of a fork. Bake 20 to 25 minutes until pale golden (do not brown). Cool slightly, then transfer to a rack. Sprinkle with lavender powdered sugar. Store in tin cookie boxes or sealed containers. Yield: About 4 dozen. Shepherd writes: “A lovely rich shortbread with a hint of sweet lavender fragrance and flavor. Perfect to serve with tea in the afternoon.” From 1994 “Shepherd’s Garden Seeds Catalog,” pg. 61. Yields 48 Servings
Swedish Rye Bread-lowfat
Ingredients & Directions 2 c Skim Milk, scalded 2 c Cool Water 1 c Sugar 1/2 c Smartbeat Butter Replacement 2 ts Salt 2 pk Yeast 1/4 c Molasses 5 c Rye Flour 6 c White Flour Mix ingredients. Knead until dough is not sticky. Let rise until double. Punch down. Shape into loaves. Let rise till double. Bake at 375 for 35 mins. Enjoy. Yields 1 Servings
Fat-free Pineapple Upside Down Cake (ovo Lact
Ingredients & Directions Nonstick cooking spray 1 1/2 ts Baking powder 1/3 c Brown sugar; packed 1/2 ts Salt 2 tb Light corn syrup (karo) 1 c Sugar 1 tb Lemon juice 2/3 c Skim milk 7 Canned pineapple rings; drai 2 Egg whites 1 c Flour 1/3 c Light corn syrup (karo) 1/4 c Cornstarch 1 ts Vanilla Spray 9-inch cake pan with cooking spray. Add brown sugar, corn syrup and lemon juice; stir to combine. Place in 350 F oven 3 minutes. Arrange pineapple rings and cherries in pan; set aside. In large bowl, combine flour, corn starch, baking powder and salt. In medium bowl, stir sugar and milk until sugar is almost dissolved. Add egg whites, corn syrup and vanilla; stir until blended. Gradually add to flour mixture, stirring until smooth. Pour into pan. Bake in 350 F oven 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately loosen edge of cake with spatula and invert onto serving plate. Remove pan. Each serving provides: 200 Calories, : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80? Yields 12 servings
