Oatmeal Bacon Pancakes (irish)
Ingredients & Directions 4 oz Flour 1 oz Fine oatmeal 1 c Buttermilk or milk 1 Egg (beaten) 8 Strips bacon Sift the dry ingredients, then add the egg and enough milk or buttermilk to make a batter like thick cream. Fry the bacon rashers and drain, then make a large pancake, pouring the batter over the entire bottom of teh pan. Cook on one side, toss over, spread with a little mustard if liked, then add the bacon and fold over. Make the rest of the batter into pancakes the same way. Makes 4 very large pancakes or 8 small ones. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/irish.zip Yields 8 Servings
Czech Bread Dumplings
Ingredients & Directions 1 c White bread cubes, 1-inch 1/4 c Butter or margarine -stale 2 Eggs; beaten 1/2 c Milk 2 c All-purpose flour; sifted 3/4 ts Salt Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Saute bread cubes in butter until golden and crisp. Remove to a large bowl. Add eggs, milk and salt; mix well. Stir in enough flour to make a soft dough. Mix vigorously to combine well. With floured hands, shape dough into 6 dumplings. Drop into a large kettle of boiling salted water. Boil, uncovered, until dumplings rise to the top. Cover and cook 10 to 15 mins, or until done. Test by tearing one dumpling apart with two forks. Remove with a slotted spoon and drain. Serves 6. Yields 6 servings
October Cake
Ingredients & Directions 2 1/4 c Unbleached flour 1/2 c Walnuts, chopped 2 Eggs 1/4 ts Nutmeg 2 ts Baking powder 1/2 c Raisins 1/2 c Canned yams, chopped 2/3 c Pure maple syrup 2 T cream 2 ts Baking soda 2 tb Orange marmalade OR 2 c Chopped tart green apples 2 tb Grand Marnier 1/4 ts Allspiced 1/2 c Butter, softened Preheat oven to 350 degrees. Sift together flour, baking powder, baking soda, allspice and nutmeg. Set aside. In separate bowl, combine maple syrup, butter and eggs, and beat with electric mixer for 3 minutes. Yields 2 servings
Chocolate-cinnamon Cake Roll
Ingredients & Directions 3 ea Eggs; Lg 1/4 ts Salt 1 c Sugar 1 x Cocoa 1/3 c Water 2 tb Coffee-Flavored Liqueur 1 ts Coffee-Flavored Liqueur 1 c Whipping Cream; Chilled 3/4 c Unbleached Flour; OR 3 tb Powdered Sugar 1 c Cake Flour 1 tb Coffee-Flavored Liqueur 1/4 c Cocoa 1 ts Cinnamon Ground 1 ts Baking Powder ~CINNAMON WHIPPED CREAM- Heat the oven to 375 degrees F. Line a jelly roll pan, 15 1/2 X 10 1/2 X 1 inch with aluminum foil or waxed paper, grease generously. Beat the eggs in a small mixer bowl, on high speed, until thick and lemon colored, about 5 minutes; pour into a larger mixer bowl. Gradually beat in the sugar. Beat in the water and 1 tsp of liqueur on low speed. Gradually add the flour, 1/4 cup of cocoa, the baking powder and salt, beating just until the batter is smooth. Pour into the jelly roll pan. Bake until a wooden pick inserted in the center comes out clean, about 12 to 15 minutes. Immediately loosen cake from the edges of the pan; invert on a towel sprinkled generously with cocoa. Carefully remove the foil. Trim off the stiff edges of cake if necessary. While hot, carefully roll the cake and towel up, together, from the narrow end. Cool on a wire rack at least 30 minutes. Unroll the cake; remove the towel. Sprinkle 2 tb of the liqueur over the cake spread with Cinnamon Whipped Cream; roll up. Sprinkle with cocoa, if desired and refrigerate until serving time. CINNAMON WHIPPED CREAM: Beat all of the ingredients in a chilled bowl until stiff. Yields 10 servings
Cornbread Salad
Ingredients & Directions 1 Recipe corn bread or 1 pkg -Cornbread mix baked cooled -And crumbled 12 sl Bacon cooked and Crumbled 1 c Finely chopped celery 2 Fresh green onions; sliced -Thin 2 lg Tomatoes; chopped fine 1/4 c Green pepper; chooped fine 2 Hard boiled eggs; chopped Mix all ingredients with enough mayonnaise to hold together. Chill at least 2-3 hours or overnight. Laverne Wallace Pallatable Potpourri format by Emlie rwsm05a Yields 6 Servings
Jewish Rye Bread
Ingredients & Directions -FOR SMALL LOAF (1- -SPONGE- 1/2 ts Yeast 3/4 c Rye flour 1/2 c Sourdough starter* 3/4 c Water -BREAD- 3/4 ts Yeast 1 1/2 c Bread flour 1 ts Salt 2 ts Sugar 2 ts Caraway seeds 1 tb Vegetable oil -FOR LARGE LOAF (1-1/2- -SPONGE- 3/4 ts Yeast 1 c Plus 2 tb Rye flour 3/4 c Sourdough starter* 1 c Plus 2 tb Water -BREAD- 1 1/4 ts Yeast 2 1/4 c Bread flour 1 1/2 ts Salt 1 tb Sugar 1 tb Caraway seeds 1 1/2 tb Vegetable oil from:The Best Bread Machine Cookbook Ever-Ethnic by Madge Rosenberg 1. After at lest 4 and up to 8 hours before you plan to put this bread into the bread machine, mix together the ingredients for the sponge. Cover and let stand at room temperature. 2. After at least 4 hours, when the sponge has developed air bubbles, add all of the bread ingredients and the sponge in the order suggested by your bread machine manual. Process on the bread cycle according to the manufacturer’s directions. *—After measuring out what is needed for this recipe, be sure to replenish your sourdough starter with equal amounts of flour and water. Yields 1 Servings
Judy's Choc. Pound Cake – Pjxg05a
Ingredients & Directions 2 Sticks butter 3 c Sugar 6 Large eggs 3 c All-purpose flour 1/2 ts Salt 1/2 ts Baking powder 1 pk German sweet chocolate 1/4 c Water 3/4 c Milk 1 ts Vanilla 1/2 ts Almond extract; opt. Stir chocolate in 1/4 cup water over low heat until melted. Cool and set aside. Cream butter and sugar in large bowl of electri mixer. Add eggs, one at a time, creaming well after each egg. Add melted chocolate. In separate bowl, blend flour, baking powder and salt with a fork. Add flour mixture alternately with milk to creamed mixture in electric mixer. Blend well. Stir in flavorings. Pour into greased and floured Bundt or tube pan. Bake in 325 degree oven for one hour and fifteen minutes. Cool pan on cake rack for 20 minutes. Then loosen around with silver knife. Cool another 30 minutes before removing from cake pan. Another popular item when I was catering. My daughter, Lisa, and I developed this recipe. This cake really doesn’t need a frosting, but you might want to dust on a little powdered sugar. Judy Garnett pjxg05a Yields 12 Servings
