Mushroom-filled Pancakes
Ingredients & Directions 1 c Milk Butter or margarine; for 1 lg Egg -frying 1 c All-purpose flour; sifted Sour cream; at room 1/4 ts Salt -temperature -MUSHROOM FILLING- 1 lb Fresh mushrooms 1 tb Flour 6 Green onions, minced 2 tb Fresh dill or parsley, 3 To 4 tbs butter or margarine -chopped 1/2 c Sour cream; at room Salt and pepper to taste -temperature Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Combine milk and egg in a bowl; mix with a whisk or fork. Stir in flour and salt and mix again. Heat a lightly greased 7-inch or 8-inch skillet and spoon 3 Tbs of batter into it. (Pour the batter all at once from a small glass.) Tip pan quickly at once to spread batter evenly. Cook until underside is done and bubbles form on top. Turn over with a spatula and cook on the other side. Slip onto a warm plate and keep warm in a preheated 250? F. oven while cooking the other pancakes. When all pancakes are cooked, put a large spoonful of the Mushroom Filling lengthwise along each one; roll up. Serve at once topped with a spoonful of sour cream. Serves 10 to 12. MUSHROOM FILLING: Clean mushrooms by rinsing quickly or wiping with wet paper toweling. Saute green onions in butter until tender. Add mushroom slices; saute 4 mins. Stir in remaining ingredients and leave on stove long enough to heat through. NOTES : Some of the most inviting Polish creations are the delctable pancakes, or nalesniki. They can be filled with savory meat, cheese or mushroom combinations and eaten as entrees. Other pancakes are filled with sweet mixtures such as cheese, sour cream and sugar, jam or preserves, and eaten as desserts. These pancakes may be spread with any sweet filling, folded over and fried in butter, if desired. from my kitchen toyours….. Dan Klepach Yields 10 servings
Cornbread From Homemade Cornbread Mix
Ingredients & Directions 1 Egg — beaten 1/2 c Water 2 tb Butter — melted 1 1/4 c Homemade cornbread mix Preheat oven to 425?. Butter a 5″ x 3″ loaf pan. In a bowl, beat together egg, water, butter; stir in homemade cornbread mix just until moistened. Do NOT overmix. Batter will be lumpy. Pour into prepared baking pan. Bake for20-25 minutes. Makes 1 loaf. Low-Fat Variation: Substitute egg substitute or 2 egg whites for egg. Note: Cornbread baked in a glass, cast iron or dark-metal pan develops a golden brown crust. Yields 1 Servings
Jambalaya Bread Pudding
Ingredients & Directions 1 Loaf French bread loaf; 1 -1/2 feet long 1 qt Whole milk 3 Jumbo eggs; beaten 2 c Sugar 2 tb Vanilla 1 ts Cinnamon 1 c Raisins 3 tb Butter -SAUCE- 1 Stick butter 1 c Sugar 1 Egg; beaten 1/4 c Bourbon In a large bowl, break or cube bread into bite-size pieces. Pour milk over the bread and soak for 1 hour. Mix well. Add the 3 beaten eggs and 2 cups sugar. Stir in vanilla, cinnamon and raisins. Melt 3 tablespoons butter in a 13″x9″x2″ baking pan, and tilt the pan to coat all sides. Pour in pudding and bake for 1 hour at 375 degrees. Sauce: In the top of a double boiler, melt stick of butter and cup of sugar. Add beaten egg gradually, stirring with a wire whisk. Cool slightly. Add bourbon. If serving right away, pour warm sauce over pudding. If not, warm sauce slightly before serving and serve in a sauce boat. Yields 1 Servings
Hershey's 1,001 Cocoa Bundt Cake
Ingredients & Directions 1/2 c Plus 1 Tb Unsalted butter, Divided 1 c Plus 1 Tb Cocoa, divided 1 3/4 c All purpose flour 2 c Sugar 2 ts Baking soda 1 ts Salt 3 Large eggs 1 c Buttermilk 1 c Strong coffee (or 2 tsp Instant dissolved in 1 c Boiling water 1 ts Vanilla 1. Preheat oven to 350F. Position oven rack in center of oven. Brush a 12 cup nonstick Bundt pan lightly with 1 Tb butter and dust pan generously with 1 tb cocoa, tapping out excess. 2. Sift dry ingredients into a large mixing bowl. Melt and cool the 1 stick of butter. Combine it with the other wet ingredients and mix into the dry ingredients at medium speed for 2 minutes. Pour batter into pan. Bake for 45-55 minutes, or until cake pulls away from the sides of the pan and the top springs back lightly to the touch. (The center of the cake will still be slightly moist when tested; do not overbake. From Yields 12 Servings
Spoonbread Souffle
Ingredients & Directions Vegetable cooking spray 1 tb Fine dry breadcrumbs 2 ts Vegetable oil 1/2 c Finely chopped onion 2 Cloves garlic, minced 2 c Water 3/4 ts Salt 1 c White or yellow cornmeal 1/2 c Skim milk 2 Egg yolks 4 Egg whites Coat a 1-1/2-quart souffle dish with cooking spray; sprinkle with breadcrumbs. Set aside. Heat oil in a large saucepan over medium heat. Add onion and garlic; saute 3 minutes or until tender. Add water and salt; bring to a boil. Gradually add cornmeal, stirring constantly with a wire whisk. Cook 2 minutes, stirring constantly. Remove from heat; stir in milk. Add egg yolks, one at a time, stirring well after each addition. Beat egg whites (at room temperature) at high speed of an electric mixer until stiff peaks form. Stir one-third of egg whites into cornmeal mixture; fold in remaining egg whites. Spoon into souffle dish. Bake at 400 deg for 40 minutes or until puffed and set. Yield: 6 servings (serving size: 1 cup). Per serving: 146 Calories; 4g Fat (23% calories from fat); 6g Protein; 21g Carbohydrate; 71mg Cholesterol; 329mg Sodium Serving Ideas : Serve immediately. Yields 6 Servings
Amish Friendship Apple Nut Bread
Ingredients & Directions 1 c Amish Friendship starter 2 ts Baking powder At room temperature 1 1/2 ts Ground cinnamon 3 ea Eggs 1 ts Baking soda 2/3 c Vegetable oil 1 ts Salt 3 ts Vanilla 1 c Nuts; chopped 2 c Unbleached flour 2 md Apples;peeled,fine chopped 1 c Granulated sugar Preheat oven to 350 degrees F. Grease two 9-by-5-inch loaf pans. In a large bowl, beat together the starter, eggs, oil, and vanilla. Add flour, sugar, baking powder, cinnamon, baking soda and salt; blend. Fold in the nuts and apples; transfer batter to prepared loaf pans. Bake 50 minutes and remove from the oven. Allow loaves to cool in pans 10 minutes, then tip out onto a rack to finish cooling completely. Note: To make 24 muffins, spoon into greased muffin tins and bake for 25 to 30 minutes Yields 2 servings
Fudge Batter Pudding
Ingredients & Directions 1 c Flour 8 Heaping Tbls cocoa 1 ts Baking powder 3/4 ts Salt 1 c Sugar 2 tb Butter, melted 1 ts Vanilla 1/2 c Milk 1/2 c Chopped walnuts, optional 1 2/3 c Boiling water Stir together flour, 3 Tbsp. of the cocoa, baking powder, and salt; set aside. In large bowl, combine 1/2 C. sugar, butter, and vanilla. Stir flour mixture into sugar mixture alternately with milk, blending well after each addition. Stir in nuts. In 2 qt. casserole dish, combine the remaining 1/2 C. sugar, 5 Tbsp. cocoa, and boiling water. Drop batter by tablespoons onto hot mixture. Bake in 350 degree oven for about 40 minutes, or until top is crusty. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
