Blackberry Brandy Sour Cream Jell-o Cake
Ingredients & Directions 6 tb Black raspberry jello 1/2 c Blackberry brandy, hot 1 c Sour cream 1 c Butter 2 c Sugar 6 Eggs 1 ts Vanilla 1/2 ts Lemon extract 1/2 ts Almond extract 1/2 ts Rum flavoring 3 c Flour, unsifted 1/2 ts Baking soda 3/4 ts Salt Powdered sugar, sift (opt) Dissolve jello in hot brandy. Cool, then combine with sour cream. Cream together butter and sugar until light and fluffy; add eggs, one at a time beating well after each. Mix in vanilla, lemon extract, almond extract and rum flavoring. Mix together dry ingredients and add alternately with the cooled jello mix to the butter-sugar mix; beat well after each addition. Bake in a well buttered and lightly floured 10″ tube or Bundt pan in a preheated 350~F oven. Bake about 75 minutes. Cool in pan 20 minutes, turn out and finish cooling on rack. Dust with sifted powdered sugar if desired. Yields 10 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
Zucchini Corn Cakes
Ingredients & Directions 1/2 c Yellow cornmeaal 1/4 c All-purpose flour 1/4 ts Baking soda 1/2 ts Ground cumin 1/4 ts Salt 1/4 ts Pepper 1 md (7oz) zucchini 1 Egg 3/4 c Buttermilk 1 1/2 tb Canola oil 1/2 c Fresh or canned whole corn 1 Green onion with top, minced (scallion) About one T butter or Margarine Sour cream In a large bowl, stir together cornmeal, flour, soda cumin, salt and pepper Using large holdes on a shredder, shred zucchini to make 3/4 cup (packed). Squeeze with your hands to extract excess moisture. In a medium-size bowl, mix egg, buttermilk, oil, zucchini, corn and green onion. Pour liquid into dry ingredients and stir until evenly moistened. Heat a large skillet or griddle over medium-high heat. Grease lightly with butter. Spoon about 2 tablespoons bater onto skillet for each cake, spreading batter to make 3-inch cakes. Cook until tiny bbbles form in the centers and edges of cakes appear dry; turn and cook other sides until browned and cakes puff slightly. Serve 2 or 3 cakes per person. Top each serving with sour cream as desired. Yields 4 Servings
New Year's Cookies (portzelky)
Ingredients & Directions 1 ts Sugar 1/2 c Lukewarm water 1 pk Active dry yeast 2 c Raisins 1 c Lukewarm milk 1/2 ts Salt 3 Eggs 3 c Flour Dissolve sugar in lukewarm water. Sprinkle yeast over liquid and let rise for 10 minutes. Wash and dry raisins. Combine yeast mixture, raisins and dry ingredients. Beat well and cover. Set in warm place to rise till double in bulk. Drop by spoonfuls into deep hot fat, 375F(190C). Cook until delicately brown. Sprinkle with icing sugar and serve at New Year’s. Variation: Left over Cookies may be placed in slightly greased casserole dish. Pour hot milk over, not quite covering portzelky. Close and bake in 180C oven for about 45 minutes or until milk is mostly absorbed and portzelky are thoroughly heated. Serve hot. Yield: 4-5 doz. Yields 5 Servings
Banana Cream Pie
Ingredients & Directions 2 c Coconut; Flaked Or Shredded 1/2 Stick Butter; 2 Oz. 2 tb Sugar FILLING Sliced Bananas Coconut Ice Cream; Softened Slightly Lemon Juice TOPPING Whipped Cream; Optional Rum; Optional Sugar; Optional 1. Melt the butter and mix with coconut and sugar, like a crumb crust. 2. Line pie pan with mixture and bake in a 375 degree oven until toasted and brown 5 to 7 minutes. Filling: 1. Ist layer: Sliced bananas (Which have been dipped in lemon juice first so they won’t darken). 2. 2nd layer: Sprinkling of coconut. 3. 3rd layer: Ice cream (softened slightly). 4. Repeat layers and sprinkle top with coconut. Chill in freezer. Topping: 1. If desired, remove from freezer and top with 1/2 cup of whipped cream that has been whipped and flavored with 1 tablespoon rum an 1 tablespoon sugar. Yields 1 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
Nutmeg Meltaways Cookies
Ingredients & Directions 1 c Butter;(no -substitute),softened 1/2 c Sugar 1 ts Vanilla extract 2 c All-purpose flour 3/4 c Ground almonds (about -3-ounxes);toasted 1 c Confectioners’ sugar 1 tb Ground nutmeg In a mixing cream butter, sugar and vanilla. Gradually add flour and mix well. Stir in almonds. Shape into 1-inch balls; place 2-inches apart on ungreased baking sheets. Bake at 300? for 18 – 20 minutes r until bottoms are lightly browned. Cool on wire racks. Combine confectioners’ sugar and nutmeg. Gently rolled cooled cookies in sugar mixture. Yield : about 5 dozen. Yields 1 Batch
