Cornbread Muffins #2
Ingredients & Directions 1/2 c Polenta 1/2 c Self-raising flour 1 tb Castor sugar 1/3 c Milk 1/2 ts Ground cumin 1 tb Chopped fresh parsley 1 Egg; lightly beaten 3/4 oz Butter; melted Preheat oven to 400oF, lightly grease 4 pans. Sift polenta, flour, sugar & cumin into bowl. Stir in parsley, butter, egg & milk, stir until just combined. Spoon into pans and bake for about 25 mins or until lightly browned. Makes 4. Suitable to freeze. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 4 Servings
Jasper's Bread And Butter Pudding With Cranbe
Ingredients & Directions 1 Day-old baguette 1 c Fresh or frozen cranberries 6 tb Unsalted butter, melted 3 c Milk 6 Whole eggs 3/4 c Sugar 1 ts Vanilla Custard Sauce (recipe -follows) or whipped cream Jasper’s Bread and Butter Pudding with Cranberries Cut bread into three-inch sections. Square off sections by removing crust. Slice each section lengthwise into 2 rectangular pieces no more than 1/2 inch thick. Scatter 2/3 c cranberries over bottom of lightly greased 7×11 inch baking dish. Brush both sides of bread pieces with melted butter and place over cranberries in neat rows. Arrange pieces to overlap slightly, giving shingled effect. Whisk milk, eggs, sugar and vanilla vigorously until smooth. Gently pour mixture over bread and cranberries. Let stand 30 minutes, occasionally pushing down on bread to absorb as much liquid as possible. Sprinkle remaining cranberries over top and bake at 325 degrees 30 minutes or until edges are set and wood pick inserted in center comes out clean. If pudding top is not brown, remove pudding from oven and place nder broiler to brown slightly. Watch carefully to prevent scorching. Let stand 15 minutes. Cut into squares, using rows of bread as a guide. Serve with custard sauce or whipped cream. Makes 6 to 8 servings. Custard Sauce: 1/2 vanilla bean 2 c milk 4 egg yolks 3/4 c sugar Split vanilla bean lengthwise and scrape seeds into heavy saucepan. Add bean pod and milk. Heat to just below boiling, then remove from heat. Cover and let steep 20 minutes. Scrape bean again and add any scrapings to pot. Discard bean pod. Whisk together egg yolks and sugar and add warm milk gradually, stirring often, until all milk is added. Return to pot and cook over low heat until custard coats back of spoon, 3 to 5 minutes. Strain and chill. Makes 2 cups. From Yields 6 Servings
Beer And Sauerkraut Fudge Cake
Ingredients & Directions 2/3 c Butter 1 ts Baking powder 1 1/2 c Sugar 1 ts Soda 3 Eggs 1 c Beer 1 ts Vanilla 2/3 c Sauerkraut 1/2 c Cocoa 1 c Raisins 2 1/4 c Sifted flour 1 c Chopped nuts Cream butter and sugar until light. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Sift cocoa, flour, baking powder, soda and salt together. Add to creamed mixture alternately with beer, beginning and ending with dry ingredients. Stir in sauerkraut. Raisins and nuts are optional. Turn into two 8 or 9 inch greased and floured cake pans. Bake at 350 for 35 minutes. Cool and frost as desired. Yields 10 servings
Squaw Bread #3
Ingredients & Directions 5/8 c Milk 5/8 c Water (note 1) 2 tb Oil 1 1/2 tb Honey 2 tb Raisins 2 tb Brown sugar 1 1/2 c Bread flour 1 1/4 c Whole wheat flour 3/4 c Rye flour 3 ts Gluten 1 ts Salt 2 1/2 ts Red Star active dry yeast -(note 2) Date: Thu, 28 Mar 1996 20:11:48 -0500 From: Walt Gray waltgray@mnsinc.com Source: Bread Machine Magic In a blender, liquefy the milk, water, oil, honey, raisins, and brown sugar on high speed. Combine mixture with rest of ingredients in order listed by manufacturer. Select light crust setting, and press start. Personal Note: Warmed the liquid mixture in microwave for 50 seconds then proceeded. NOTE 1: For Welbilt/DAK machines add 2 Tablespoons more water. NOTE 2: Except 1-1/2 lb Panasonic/National machines, use 4-1/2 tsp yeast. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #89 From the Meal Yields 12 Servings
Mary's Sugar Cookies
Ingredients & Directions 1 1/2 c Confectioner’s sugar (sifted) 3/4 c Butter 1 Egg 2 1/2 c Flour 1 ts Vanilla 1 ts Almond flavoring 1 ts Soda 1 ts Cream of tartar Cream butter & sugar. Mix in egg & flavorings. Mix dry ingredients & blend into above mixture, dough will be stiff. Can refrigerate a few min. or can make into balls & place on a cookie sheet about 1 1/2 to 2 inches apart. Press down with a fork. Place pecan on each cookie (optional) & bake at 375 degrees until brown. ~- Yields 1 Servings
Pastine Fantasia Alla Milanese (fancy Cookies Mil)
Ingredients & Directions 4 oz Almond; shelled & blanched 1/3 c Sugar 1/4 c Confectioners’ sugar 1 Egg white; beaten 1 sm Egg; beaten 1/4 ts Vanilla; or 1 1/2 ts Rum – dark; or 1 1/2 ts Creme de Cacao Drop almonds in egg white, drain and put through a food grinder twice (a food processor works nicely; not necessary to mash ’em to death!) Blend chopped almonds with rest of egg white, the beaten egg, sugar and seasoning. Pack almond mixture in cookie press or pastry tube and shape on buttered and lightly floured baking sheet. Make cookies small and in different forms. Decorate with walnut halves, or blanched almonds, or candied fruit peel, or jam. Bake in 375 degree oven for 15 minutes. Makes about 2 dozen cookies. DELICIOUS!!! [Ed Lawyer] Yields 1 Servings
Fudge Brownie Pie
Ingredients & Directions 1/4 c Margarine or butter 3/4 c Packed brown sugar 1 tb Instant espresso coffee 3 Eggs 1 Bag semisweet chocolate -chips, 12 ounces 1/4 c All-purpose flour 1 c Pecans; chopped 1 9-inch pie shell; unbaked 1 1/2 ts Rum extract 1 c Whipping cream; whipped -stiffly Chocolate sprinkles Cream margarine and brown sugar until light and fluffy. Stir in espresso. Add eggs, one at a time, beating well after each. Place chips in 4-cup measure or small bowl. Microwave at MEDIUM(50%) until melted, 1 to 2 minutes, stirring 2 or 3 times. Stir chocolate, flour and pecans into butter, sugar, egg mixture. Pour into pie shell. Bake 24 to 28 minutes on broiling trivet on LOW MIX. Cool. Fold rum extract into whipped cream. Spread on top of pie and decorate with sprinkles. Yields 12 Servings
