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
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
Warm Chocolate Souffle Cakes
Ingredients & Directions 15 oz Hi Quality Bitter- Or -Semi-Sweet Chocolate, -Chopped 3/4 c Butter 6 Eggs 1 3/4 c Granulated Sugar; Divided Preheat oven to 400 degrees. Butter (or spray with nonstick vegetable spray) 12 4-ounce souffle cups. Melt chocolate and butter in a large bowl over a pan of simmering water. Separate eggs into 2 bowls. Whisk the yolks with 3/4 cup sugar until pale yellow and sugar is dissolved. Whisk egg whites with 1/2 cup sugar until soft peaks form. Add remaining 1/2 cup sugar and continue beating until stiff peaks form. Gently stir egg yolk mixture into chocolate mixture. Fold chocolate mixture into egg whites in 3 or 4 batches. Pour into souffle cups and bake for 12 – 14 minutes, or until puffed and dry on top. Serve immediately. NOTES : These souffles can be made ahead and refrigerated before baking at the last minute. Yields 12 Servings
Jewish Bread Pudding
Ingredients & Directions 8 sl Stale white bread 4 1/2 c Milk 4 tb Butter 1/2 c Sugar 2 Eggs — beaten 1/2 c Sherry 1/4 ts Nutmeg 1/4 ts Cinnamon 1/2 ts Salt 1 c Raisins — seedless Cut the bread into small cubes (there should be about 2 cups). Scald the milk and add the butter; pour over the bread cubes. Let soak for 10 minutes, then blend in the sugar, eggs, sherry, nutmeg, cinnamon, salt and raisins. Pour into a 1 1/2 quart buttered baking dish and place in a pan of hot water. Bake in a 375 degree F. oven 1 hour or until a knife inserted in the center comes out clean. Serves 6. This bread pudding is from The Art of Jewish Cooking by Jennie Grossinger. Yields 6 Servings
Cocoalight Cake
Ingredients & Directions 2 c Sifted flour 2 c Sugar 3/4 c Shortening 1 ts Salt 2/3 c Cocoa 3/4 c Milk 1 ts Baking soda 1/2 ts Baking powder 1/2 c Milk 3 Eggs, unbeaten 1 ts Vanilla Measure first 6 ingredients into a mixing bowl. Beat vigorously by hand or with an electric mixer (at medium speed) for 2 minutes. Stir in baking soda and rest of ingredients. Beat vigorously by hand or mixer (medium speed) for 2 minutes. Pour into two 9-inch layer cake pans that have been lightly greased. Bake for 30 minutes at 350!. Cool cake in pan on rack for 15 minutes before removing from pan. Loosen edges from the pans with a spatula. Place rack over cake and pan; invert together. Frost as desired. From the files of Al Rice, North Pole Alaska. Feb 1994 Yields 1 Servings
Lamb And Coconut Satay With Spicy Satay Sauce And Rice Cake
Ingredients & Directions 1 lb Boneless lamb; (leg), diced -large ; for skewers 1 sm Onion; grated 2 Cloves garlic; crushed 1/2 ts Salt 2 Red chillies 1/2 ts Dried shrimp paste 1 tb Tamarind liquid 1 tb Dark soy sauce 2 tb Fresh grated coconut 2 tb Coconut milk/cream -SPICY SATAY SAUCE- 2 tb Dark soy sauce 2 tb Tamarind liquid 1 md Onion; roughly chopped 2 Cloves garlic 1 Chilli pepper 1/2 ts Ground black pepper 1/2 ts Dried shrimp paste 2 tb Peanut oil 5 fl Coconut milk 3 Curry leaves 1 Lemon grass stalk 2 ts Brown sugar RICE CAKES 175 g Jasmine rice 350 ml Water Oil for frying Cut lamb into cubes large enough for skewers. Mix all the other ingredients together. Add the meat to the marinade, cover and leave at room temperature for around 2 hours – or 4 hours in the fridge. Thread the meat on to skewers. Heat a griddle pan, season with salt and pepper and cook. Spicy satay sauce: Place soy sauce, tamarind liquid, onion and garlic into a food processor and blend until smooth. Add the chilli, pepper and crushed shrimp paste. Heat the peanut oil in a wok or frying pan and blend the mixtures stirring until it turns brown. Add the coconut milk, curry leaves, lemon grass and sugar. Stir, reduce the heat and simmer uncovered until the sauce thickens. Rice cakes: Wash the rice and place into a saucepan. Add the water and cover with a tight fitting lid. Bring to the boil, reduce heat and simmer for 12-15 minutes. Remove the lid and fluff up the rice. Turn out on to a lightly greased tray and press down. Leave to dry out overnight or in a very low oven until completely dry and firm. Remove from greased tray and break into pieces. Heat oil in a wok and fry the rice cakes until they puff up. Do not brown too much. Drain and serve. Yields 1 servings
Stage Manager's Beer Bread
Ingredients & Directions 3 c Self-rising flour 2 tb Sugar 1 Bottle beer, (12 ounce) 1/2 Stick butter, melted Preheat oven to 375 degrees. Oil a 9x5x3-inch loaf pan. In a bowl combine flour and sugar. Add beer and stir until a dough is formed. Turn out dough on a lightly floured work surface and knead until dough is smooth and elastic. Form into a loaf and fit it into the prepared pan. Brush top with melted butter. Bake for 55 minutes, or until cooked through. Yields 1 Servings
