Pogo's Light Biscuits For Belly-draggers
Ingredients & Directions 2 c Whole wheat flour 1/2 c Soy flour 1/2 c Corn meal 1/4 c Brewer’s yeast 1/4 c Powdered milk 1 ts Garlic powder 1 tb Finely chopped fresh parsley 1 pk Active dry yeast 1/4 c Warm water 1 c Chicken stock 1 Beaten egg mixed w/1 tb milk Preheat over to 300. Combine flours, corn meal, brewer’s yeast, powdered milk, garlic powder and parsley in large bowl. In small bowl, dissolve yeast in warm water. Stir well and add chicken stock. Pour liquid mixture into dry ingredients. Using your hands, combine all ingreds. completely. Knead several minutes. Sprinkle a board with additional corn meal and roll dougn out to 1/4″ thickness; cut into dog bone shapes and place on an ungreased cookie sheet. Brush lightly with egg glaze and bake 45 min. Turn heat off and let biscuits dry out in oven several hours or overnight. Yields 1 Serving
Lauri's Mom's Gingerbread Boys
Ingredients & Directions 1/2 c Butter or margarine 1/2 c Sugar 1/4 ts Salt 1 Eggs 1/2 c Molasses 1 tb Vinegar 3 c All-purpose flour 3/4 ts Baking soda 2 ts Ground ginger 1/2 ts Ground cinnamon Redhots for eyes and buttons Cream margarine, sugar, salt. Stir in egg, molasses and vinegar. Add remianing ingredients except red hots. Chill 3-4 hours. Roll out 1/8″ thick on lightly floured board. Place 1″ apart on greased cookie sheet. Press in red hots for eyes and buttons. Bake 375F about 8 minutes. Cool before removing from cookie sheets. Yields 36 Servings
Cauliflower Soup With Bread Dumplings
Ingredients & Directions 1 md Cauliflower head Salt and pepper; to taste 1 tb Lemon juice; fresh 6 tb Bread crumbs; fine dry 3 tb Butter or margarine 1 Egg; beaten 2 tb Flour 2 tb Parsley; chopped 1/4 ts Mace Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Wash cauliflower and trim off stem and leaves. Put in a kettle with 2 cups lightly salted water and lemon juice. Cook, uncovered, 5 mins. Cover and cook another 15 mins. Drain, reserving liquid. Cut cauliflower into small pieces. Melt 2 Tbs of butter in a large kettle; mix in flour. Gradually add cauliflower liquid.; cook slowly, stirring, until a thick sauce. Add 4 cups of water, cauliflower pieces and mace. Season with salt and pepper. Cook slowly, covered, for 25 mins longer, until cauliflower is mushy. While soup is cooking, make dumplings. Cream rest of butter in a small dish. Stir in bread crumbs, egg and parsley. Season with salt and pepper. The mixture should be quite firm. Form into tiny marble-sized balls and leave at room temperature while soup cooks. When soup is done, drop dumplings into the soup; leave soup on heat until dumplings rise to the top. Serves 6 to 8. NOTES : The Czechs created several interesting dishes with cauliflower, karfiol. This soup is simple but flavorful. The dumplings are actually small balls of bread crumbs. from my kitchen toyours….. Dan Klepach Yields 6 servings
Swedish Limpa Bread
Ingredients & Directions -Dottie Cross TMPJ72B 2 1/4 c Bread flour 1/4 c (1 oz.) rye flour 2 tb Brown sugar 1 tb Dry milk 1 ts Salt 1 tb Butter 1 tb Orange peel; chopped 1 1/2 ts Caraway seeds 1/2 ts Fennel seed 15/16 c (7-1/2 fl. oz.) water 1 ts Dry yeast Combine ingredients in order according to your own bread machine instructions. Hope you enjoy! It’s delicious bread! Makes (1) 1 pound loaf Reformatted by: CYGNUS, HCPM52C Yields 1 Servings
Peanut Butter And Jelly Cookies
Ingredients & Directions 3/4 c All purpose flour 3/4 ts Salt 1/2 ts Baking soda 1/3 c Creamy peanut butter 1/2 Stick unsalted butter; -softened 1/3 c Firmly packed brown sugar 1 lg Egg 1/2 ts Vanilla 1/3 c Granulated sugar 3 tb Grape jelly Preheat oven to 375 degrees. In a bowl whisk together flour, salt, and baking soda. In another bowl whisk together peanut butter, butter, and brown sugar until smooth and whisk in egg and vanilla. Add flour mixture to peanut butter mixture, stirring until blended. Roll pieces of dough into 1-inch balls and roll in granulated sugar. On a large baking sheet arrange balls 2 inches apart and bake in middle of oven 10 minutes. Working quickly, with the back of a 1/4 teaspoon measuring spoon make an indentation about 1/2 inch in diameter in center of each cookie. Fill each indentation with slightly heaping 1/4 teaspoon jelly and bake cookies 10 minutes more, or until golden. Transfer cookies to racks to cool. Yield: 30 cookies Yields 1 Servings
Peanut Shortbread With Guinness Ice Cream, Deep Fried Nuts
Ingredients & Directions -PEANUT SHORTBREAD- 15 g Cornflour 185 g Flour 70 g Caster Sugar 100 g Butter 30 g Peanut Butter 55 g Chopped Roasted Peanuts 1 Pinches Salt -GUINNESS ICE CREAM- 700 ml Milk 300 ml Guinness 200 g Caster Sugar 5 Eggs 1 Spoon Staboline CHOCOLATE SAUCE 50 ml Water 180 g Sugar 100 g Couverture Peanut Shortbread 1. Sieve cornflour, flour and salt together and add the sugar. 2. Cut the butter into cubes and rub into fine crumb with the peanut butter. 3. Add the chopped nuts and rest the pastry for one hour in a fridge. 4. Roll into circles and bake in a medium oven. Guinness Ice Cream 5. Whisk sugar and eggs together over a bain marie until a full sabayon. 6. Bring Guinness and milk to the boil, pour over the sabayon and whisk. 7. Chill and churn in an ice cream machine. Chocolate Sauce 8. Mix all these ingredients together and bring to the boil. 9. When all the chocolate has melted pour in the paste and cook out for approximately 15 minutes until it tastes very smooth. Deep Fried Nuts 10. To fry the nuts, poach first in stock syrup which is a pint of water and 450g of sugar. 11. Drain and deep fry in oil until golden and toss in caster sugar. 12. Spoon some chocolate sauce on a place in a circle. 13. Place one shortbread biscuit in the middle. 14. Using a ring or cutter of the same size, mould the ice cream on top of the shortbread. 15. Remove the ring, place a biscuit on top, dust with icing sugar and decorate with deep fried nuts. Yields 4 servings
Judith Olney's Chocolate Buttermilk Cake
Ingredients & Directions 3 c Flour 1 1/4 c Cocoa 1 1/2 ts Baking soda 1 1/2 ts Baking powder 1 1/2 ts Ground cinnamon 2 1/4 c Buttermilk 1 1/2 c Thick sour cream 1 1/2 tb Instant coffee crystals 2 c Sweet butter 2 1/4 c Sugar 2 1/4 c 10x powdered sugar 3 Eggs 2 1/4 c Heavy cream I. THE CAKE: 1. Preheat oven to 350 degrees F. Grease 3 round, 9″ cake pans. Line bottoms with greased wax paper. 2. Sift together flour, 3/4 c cocoa, baking soda, baking powder and cinnamon. Mix in buttermilk and coffee (dissolve coffee in an equal amount of hot water first.) 3. Cream 1 1/2 c butter with the sugar until light and fluffy. Add the eggs one at a time until thick. Beating on low speed, slowly mix in buttermilk mixture. Beat ’til well blended. Bake about 35 minutes, or until a straw comes out clean. 4. Remove to racks to cool. After they are cooled, put in ‘fridge’. After 1 hour in ‘fridge’, split each in half (see note at bottom.) Wrap each layer in wax paper or plastic wrap, and freeze immediately. II. SOUR CREAM FILLING: 1. Beat 3/4 c heavy cream, gradually adding 3/4 c 10 x sugar until stiff. 2. Gently fold in 3/4 c sour cream. Set aside in ‘fridge’ (covered.) III. CHOCOLATE SOUR CREAM FROSTING: 1. Melt remaining (1/2 c) butter. Add 1/2 c 10x sugar and remaining (1/2 c) cocoa. Stir with a wire whisk over low heat until smooth; cool. 2. Beat remaining (1 1/2 c) heavy cream; add remaining (1 1/2 c) 10x sugar until soft peaks form. Add cooled chocolate mixture; beat until stiff. Fold in remaining (3/4 c) sour cream. IV. CONSTRUCTION: 1. Build layers from the bottom up as follows: 2. Cake, 1/3 the filling, cake, 2/3 c frosting. 3. Repeat above twice, for total of six layers. 4. Put remaining frosting on sides. 5. Chill two hours before serving. Note: The cakes must be well-chilled before assembly, or they will disintegrate under their own weight during assembly. If the cake tops rose during baking, the layers will not stack well. You will need to slice the excess off *after* chilling, but *before* splitting into layers. Yields 8 Servings
