Date And Chocolate Torte
Ingredients & Directions 6 Egg whites 1 c Caster sugar 2 c Unblanched almonds, 1 1/2 c Chopped fresh dates 125 g Bittersweet chocolate, Finely chopped 300 ml Heavy cream. Grease a 9 1/2 inch springform pan, line base and side with foil, grease the foil. Beat the egg whites in bowl until soft peaks form, gradually add sugar, beating until dissolved between each addition. Chop almonds, fold through egg mixture. Fold in dates and chocolate. Be careful not to deflate the whites too much. Spread mixture into prepared pan, bake in at 170C/325F for about 40 minutes. Cool in pan. Place torte on a serving plate, carefully remove the foil, cover torte with lightly whipped heavy cream and decorate with some extra grated bittersweet chocolate. Refrigerate several hours before serving. Note: This torte is best served the day it is made. I first had this torte at a very hip cafe called Mario’s in Melbourne. It’s quite rich and heavy because of the nuts and dates but goes really well with some Italian coffee. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
Pecan Cinnamon Biscuits
Ingredients & Directions 1 c Cream 1 1/2 c Flour 4 ts Baking powder 1/2 ts Salt 2 tb Butter; melted 2 tb Cinnamon 1/2 c Light brown sugar; packed TOPPING 1/2 c Light brown sugar; packed 1/2 c Finely chopped pecans 2 tb Cream 1 ts Vanilla 1/2 ts Pecan extract; optional Preheat oven to 425 degrees. In a small mixer bowl, whip cream until stiff. In another bowl, whisk together flour, baking pow- der and salt. Gradually add to the whipped cream and blend with a rubber spatula until a firm dough forms. Turn onto a lightly floured surface and knead for 1 minute. Roll out dough into a 1/4-inch thick rectangle approximately 9-by-12- inches. Using a pastry brush, spread the melted butter over the dough. Sprinkle evenly with cinnamon and sugar. Beginning with a long side, roll up like a jellyroll and, with a serrated knife, cut into 3/4-inch slices. Place close together in a greased 8-inch round cake pan. Bake for 15 minutes or until tops of rolls are very lightly browned. While rolls bake, prepare topping. Remove the browned rolls from the oven and spread the top of each with some of the topping mixture. Return rolls to the oven and bake 3 to 4 minutes longer or until topping starts to bubble. Remove from oven and serve warm. Makes a dozen rolls. For the topping: In a small bowl, mix together light brown sugar, finely chopped pecans; cream; vanilla and pecan extract (optional). PER SERVING: 260 calories, 14 grams fat, 38 milligrams cholesterol, 260 milligrams sodium. ( Yields 1 Servings
L.a. Savory Corn Bread
Ingredients & Directions 20 oz Buttermilk biscuit mix 15 oz Corn bread mix Prepare biscuit batter according to package directions for muffins. Prepare corn bread batter according to package directions. Blend together and turn into 2 8-inch square baking pans. Bake at 350F 30 to 35 minutes, or until bread tests done in center and is lightly browned. Yields 32 Servings
Waltons Mountain Coffee Cake
Ingredients & Directions 1/2 c Pecan halves 2 pk (15 oz) frozen white dinner -roll dough (18 – 24 dough -balls total) 1 pk (4 serving-size) INSTANT -butterscoch pudding mix 1 c Packed brown sugar 1/2 c Butter or margarine 1/8 ts Ground cinnamon Source: This is from the Norris House Inn, Va. Generously grease a 10 in fluted tube pan. Sprinkle pecans in the bottom of the pan. Arrange the frozen dough balls on top of the pecans. Sprinkle pudding mix over dough balls. In a small saucepan cook and stir brown sugar, butter or margarine along with cinnamon till butter is melted. pour butter mixture over pudding mix and dough balls in the tube pan. Cover and refigerate for 12 to 24 hrs. Uncover and bake 350 F oven about 35 minutes or till top is golden brown. Immediately invert coffee cake onto a good size serving tray. This gets a bit messy! Let stand about 15 minutes to cool slightly. Makes 12 nummy servings We have tried this and it was a sticky hit, Yields 12 Servings
Martha Stewart's Oatmeal Toffee Cookies
Ingredients & Directions 1 1/2 c Flour 1 ts Baking soda 1 c Unsalted butter; room -temperature 3/4 c Sugar 3/4 c Light brown sugar 1 1/2 c Oatmeal 1 ea Egg 1 ts Vanilla extract 1 c Dried cherries 1 c Bittersweet chocolate (4 1/2 – ounces; coarsely chopped 1 c Skor toffee bits (5 1/2 -ounces) Martha Stewart always thought it would be difficult to improve on her own oatmeal cookie recipe until she tasted Torie Hallock 92s exquisite oatmeal cookies filled with toffee pieces, chocolate chunks, and dried cherries. An outstanding baker and cook, Torie lives in rural Maine and still manages to locate the finest and most delicious ingredients to use in her cooking. Torie 92s oatmeal-cookie dough can be baked immediately, refrigerated for 1-2 days, and frozen for up to a month. 1. Heat oven to 350 degrees. Sift together the flour and baking soda and set aside. In an electric mixer, using a paddle attachment cream the butter and sugars on medium high speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl one or twice during mixing. Add egg; mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl. 2. Add the sifted flour in additions on a low speed until well combined. On low speed, add the oatmeal, cherries, chocolate and toffee pieces and mix to combine. 3. Divide the dough into three equal portions and roll into logs using plastic wrap, approximately 1 1/2-inch in diameter. Dough can be frozen, chilled in the refrigerator for 1 to 2 days or baked immediately. Cut logs into 3/4-inch pieces. Bake on parchment-lined baking sheets, until golden brown, 8 to 10 minutes. Remove from the oven, and transfer to a baking rack to cool. From Martha Stewart Living Television Program 11/30/97 Typo’s by Connie Robertson……clonnie@eaze.net Contributor: Martha Stewart Yields 2 Dozen 3-in
Super Tupper Bread For 1 1/2 Lb Bread Machi
Ingredients & Directions 2 ts Bread machine Yeast 3 c Better for bread flour 1/4 c Sugar 1 ea Egg 1 ts Salt 4 tb Margarine,Corn Oil Etc. 1/2 c Milk 1/2 c Water Add ingredients in order listed. All ingredients should be room temperature. Fleishman Bread machine yeast in jar recommended. Gold star Better for bread flour recommended. Also recomend careful measurements ie; Spoon the flour in Measure cup & level off with a knife (avoids packing flour). Dipping the flour with measure cup packs it in & results in too much flour. Yields 1 1 1/2#loaf
Tsoureki (easter Bread)
Ingredients & Directions 2 pk Active dry yeast ;small bits 1/2 ts Sugar 1 tb Butter; softened 1/4 c Sugar 1 ts Lemon peel; finely grated 1/4 c Milk; lukewarm (110-115 deg) 1 Egg; hard boiled, in the 2 1/2 c All purpose flour ;shell, dyed red with food 1 ts Salt ;coloring 2 Egg 1 Egg yolk; lightly beaten 8 tb Butter, unsalted; cut into In a small, shallow bowl, sprinkle the yeast and the 1/2 teaspoon of sugar over the lukewarm milk. Let it stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl in a warm, draft free place (such as an unlighted oven) for 8 to 10 minutes, or until the mixture doubles in volume. Combine 1 1/2 cups of flour, the remaining 1/4 cup of sugar, and the salt in a deep mixing bowl. Make a well in the center, and add the yeast and the 2 eggs. Gently stir the center ingredients together with a large spoon, then gradually incorporate the flour and continue beating until all the ingredients are well combined. beat in the 8 tablespoons of butter and lemon peel, add up to 1 cup more flour, beating it n a few tablespoons at a time and using as much as necessary to from a dough that can be gathered into a soft and still somewhat sticky ball. (When the dough becomes difficult to stir easily, work in the flour with your fingers.) Place the dough on a lightly floured surface, and knead it by pressing it down, pushing it forward several times with the heel of your hand, and folding it back on itself. Repeat for about 10 minutes, or until the dough is smooth and elastic. sprinkle the dough with a little extra flour from time to time to prevent it from sticking to the board. Shape the dough into a ball and place it in a large, lightly buttered bowl. Dust the top with a little flour, drape with a kitchen towel and set aside in a warm, draft free place for about 1 hour until the dough doubles in bulk. With a pastry brush, coat a baking sheet with the tablespoon of softened butter. Punch the dough down with a single blow of your fist, then transfer it to a lightly floured surface. To shape the dough into a snail like loaf, roll it into a thick rope about 2 inches in diameter and 24 inches long. Starting at one end, loop the rope into a circle about 6 inches in diameter, and then into ever smaller concentric circles. Carefully transfer the loaf to the baking sheet and let it rise in a warm place for about 30 minutes. Preheat the oven to 350 degrees (F). Press the dyed egg gently into the center and brush the top of the loaf with the beaten egg yolk. Bake in the middle of the oven for about 45 minutes, or until golden brown and crusty. Cool completely on a cake rack before serving. 29 of 116 Yields 1 6″ rd loaf
