Orange Date Cake #2
Ingredients & Directions 1 1/2 c Butter or margerine 3 c Granualted sugar 2 c Buttermilk 3 tb Grated orange rind 1 1/2 ts Baking soda 1/2 ts Salt 2 pk (8-oz) chopped dates 2 1/2 c Pecans; chopped 6 c Flour 6 Eggs; separated -GLAZE- 3 c Granulated sugar 3/4 c Orange juice 3 tb Grated orange peel From: ck6322@tnessh.sbc.com (Susie Keating (713+567-8251)) Date: 7 Oct 1993 15:24:13 GMT With the holidays approaching, I thought I would share this recipe from my grandmother (who would be well over 100 yrs old if she were still alive). It is a heavy, moist cake that keeps well, freezes beautifully and is a good substitute for traditional “Fruit Cake” during the holidays. Cream butter and sugar well. Beat egg yolks until lemon colored and add to creamed mixture. Add buttermilk and grated orange peel and mix well. Flour dates and pecans with 1 cup of the flour. Mix remaining flour with other dry ingredients and add to creamed mixture. Beat egg whites until stiff and fold gently into batter. Pour into greased and floured bundt pan and bake at 400 degrees for one hour and fifteen minutes (or until toothpick inserted in middle of cake comes out clean). Remove from oven, invert on plate and glaze while hot with a mixture of 3 cups granualted sugar, 0.75 cups orange juice and 3 Tbsp grated orange peel. This will form a sugar “crust” on the cake. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 16 Servings
Country Salmon Pie
Ingredients & Directions 150 g Flour 100 g Grated parmesan cheese 150 g Shortening 55 ml Water 500 g Canned salmon; (1 large can) 1 lg Onion; diced 1 Garlic clove; minced 30 ml Butter 500 ml Sour cream 4 Eggs 200 g Gruyere cheese; shredded 5 ml Dill weed 1 ml Salt 1. Preheat oven to 190 C . 2. Make parmesan crust: Combine flour and parmesan cheese. Cut in shortening until mixture resembles size of small peas. Sprinkle with 30 ml water. Form into a dough, adding more water as needed. Press into a 20-cm springform pan. Bake at 190 C for 10 minutes. 3. Make filling: Saute onion and garlic in butter until onion is soft. 4. Beat sour cream and eggs until blended. 5. Drain salmon and break into bite-size pieces. Stir into sour cream mixture along with vegetables, 150 g gruyere, crumbled dill weed, and salt. 6. Pour into baked crust; top with remaining gruyere. Bake at 190 C oven for 65 to 70 minutes. Cool 15 minutes in pan. Remove sides of pan and serve. Author’s Notes: This is a country cousin to the quiche – even real men will eat it. My mother says this is called “country” salmon pie because it uses canned salmon, which is the only kind you can catch out in the country. Difficulty : Easy. Precision : Measure the ingredients. Yields 1 Servings
Mountain Cake
Ingredients & Directions –CAKE– Greaseproof Paper 1 pk Large slab sponge cake 2 Skewers 1/4 c Jam or chocolate spread 1/4 c Icing sugar -ICING- 250 g Butter 5 tb Milk 3 c Icing sugar Mountain Cake: Cut greaseproof paper into four circles measuring 16cm, 14cm, 11cm and 8.5 cm. Lay these circles over sponge cake slabs and cut around them. Use jam or chocolate spread between the sponge layers. Push skewers through layers to hold the cakes firmly together. Place on a plate or board and cover with icing. Decorate as desired with trees, skiers, dinosaurs, fairies or gnomes. Sift icing sugar over decorations and icing to create snow effect. Mountain Icing: Soften butter and place with milk in the bowl of an electric mixer. Beat until butter is as white as possible. Gradually add icing sugar beating continuously. Yields 1 servings
Crab Cakes
Ingredients & Directions ———————-ESSENCE OF EMERIL #EE2441———————- 1 Egg 1 tb Dijon mustard 1 ts Minced garlic 1/2 Lemons; juice of 1 c Oil, olive plus 1 Tablespoon Salt and pepper 1/2 c Chopped onions 1/4 c Chopped red peppers 1/4 c Chopped yellow peppers 1 lb Lump crab meat, picked over For cartilage 1 tb Creole mustard 1 tb Finely chopped parsley 2 c Fine bread crumbs 1 c Flour Essence 1 Egg, beaten 1/4 c Milk 1/2 – 3/4 cup vegetable oil for Frying 1/2 c Fried leeks 2 tb Chopped green onions 1 tb Brunoise red peppers 1 tb Brunoise yellow peppers In a food processor with metal blade, pulse the egg, mustard, garlic and lemon juice for 1 minute. In a steady stream, add 1 cup of oil. Blend until the emulsion is thick. Season with salt and pepper. In a sauté pan, heat 1 tablespoon olive oil. When the oil is hot, sauté the vegetables until wilted, about 2 minutes. Remove from the heat and cool. In a mixing bowl, combine the crab meat, vegetables, Creole mustard and parsley together. Season with salt and pepper. Fold in the emulsion. Stir in enough bread crumbs to bind the cakes. Portion the mixture into 4-ounce cakes. Season the flour and remaining bread crumbs with Essence. In a small bowl, whisk the egg and milk together. Season the egg wash with Essence. Dredge the cakes in the seasoned flour. Dip the cakes in the egg wash, letting the excess drip off. Dredge the cakes in the bread crumbs. Fill a sauté pan with enough vegetable oil so that is comes up 1/2 of the pan. Heat the oil. When the oil is hot, pan-fry the cakes for 2 to 3 minutes on each side, or until golden. Remove from the oil and drain on a paper-lined plate. Season the cakes with Essence. Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat. Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, visit my homepage: Yields 4 Cakes
Eight-day Bread & Butter Pickles
Ingredients & Directions 8 qt Cucumbers 4 c Vinegar 2 ts Pickling spice 8 c Sugar 5 ts Salt Place cucumbers in a crock; pour boiling water over to cover each day for four days. Use fresh water each day. Keep crock covered and cool. On the fifth day, cut cucumbers into 1/2″ to 3/4″ pieces. Mix other ingredients and bring to a boil. Pour over cut-up cucumbers in crock. Reheat this syrup each day for four days and pour over cucumbers. Keep covered and cool at all other times. Pack cucumbers in jars and fill with heated syrup, leaving 1/2″ headspace, then seal. — Mary B. Harry Baltimore, MD Yields 1 Batch
Julia's Lemon Cake Pie
Ingredients & Directions 1 c Sugar 1 tb Butter 2 ea Eggs 1 c Milk 3 tb Flour 1 Lemon (juice and rind) 1 Pie crust Cream together; sugar and 1 tbs butter. Separate eggs. To the sugar mixture add yolks, milk, flour and juice and zest of one lemon. Mix well. Beat egg whites until stiff. Fold gently into mixture and pour into an unbaked crust. Bake in a slow oven (325 degrees) until top is browned and knife in edge comes out clean. Top is like sponge cake, bottom like lemon pie. Family recipe handed down from Julia Maude Egbert Bursby. Typos by Neysa Yields 6 servings
Cheese Biscuits
Ingredients & Directions 2 c Self-rising flour 1 ts Baking powder 1 ts Sugar 1/3 c Crisco shortening 3/4 c Grated cheddar cheese 1 c Buttermilk Preheat oven to 350. Mix flour, baking powder, and sugar together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Stir in buttermilk all at one time just until blended. Do not overstir. Drop by tablespoonfuls (An ice cream scoop can be used to give biscuits a nicer shape) onto a well-greased baking sheet. Bake for 12 to 15 minutes. Yields 8 large biscuits Savannah Country Cooking Paula H. Deen delights with this sampling of some of Savannah’s best dishes. Southern Fried Chicken Hoecakes Peach Cobbler Cheese Biscuits Airdate: 5/13/98: To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95 MC formatted using MC Buster 2.0f & SNT on 5/16/98 by Barb at PK Yields 1 Servings
