Potato Tortino
Ingredients & Directions 500 g Potatoes 4 tb Parmesan cheese grated 1 tb Olive oil 1 tb Butter 1/2 ts Cinnamon nutmeg powder Salt to taste Pepper to taste; (fresh -ground) Pressurecook, peel, mash potatoes. Add 3 tablespoon cheese, salt, pepper, butter, nutmeg powder. Heat a heavy omelette pan, add olive oil. Press the potato mixture into pan. Heat on low flame till base is golden brown. Invert carefully with a wide spatula. Roast the other side similarly. Sprinkle remaining grated cheese on top. Grill in oven to melt the cheese before serving. Making time: 30 minutes Makes: 3 servings Yields 1 servings
Zucchini Chocolate Cake Ii
Ingredients & Directions 4 oz Unsweetened chocolate 1/2 c Butter at room temperature 1 tb Vanilla Extract 3 ea Eggs, beaten 2 c Flour; Unbleached, Sifted 2 ts Baking Soda 1 ts Salt 3 c Zucchini; Coarsely Grated CREAM CHEESE FROSTING 3/4 c Utter, at room temp 4 c Onfectioner’s sugar 1. Melt chocolate and oil over very low heat. 2. Cream butter until light. Add sugar, eggs, and vanilla; beat well. 3. Add melted chocolate to butter mixture and mix well. 4. Sift dry ingredients together, then add them alternately with the buttermilk to creamed mixture, beating well after each addition. 5. Mix the zucchini and nuts into the batter. 6. Pour batter into 2 greased and floured 9″ pans. Bake in preheated 350 degree oven for 40 minutes or until cake tests done. Cool completely; frost with whipped cream or other desired frosting. CREAM CHEESE FROSTING: Cream together the butter and cream cheese until light and fluffy. Slowly add confectioner’s sugar until well blended. Use more sugar if necessary, to get a spreading consistency. Yields 16 Servings
Eggy Bread(english)
Ingredients & Directions 4 Thick slices white bread 3 Eggs 2 tb Milk (optional) Tomato or brown Sauce, to taste Salt and pepper Butter for frying Whisk together the eggs, milk (if required), sauce, salt and pepper. Cut the slices of bread into quarters. Soak each piece of bread in the egg mixture and coat well. Heat a little butter in a large frying pan, and fry the soaked bread until golden brown, turning over once. Any spare egg mixture should be poured over the bread as it is fried. Serve with crisply fried bacon for breakfast, or as a snack. Yields 4 Servings
Blackberry & Apple Crumble Cake
Ingredients & Directions 680 g Cooking apples 450 g Blackberries 75 g Caster sugar Juice and rind of 1 lemon 10 ml Arrowroot mixed with 15 ml Cold water 75 g Unsalted butter 75 g Caster sugar 1 Egg, lightly beaten 5 ml Baking powder 75 g Ground almonds 225 g Plain flour 2 1/2 ml Ground cinnamon 12 Whole almonds to decorate Peel, core and slice cooking apples and place in a pan with blackberries, sugar, lemon juice and rind and 45 ml water. Simmer gently for 10 mins until the fruit is just softened. Add arrowroot mixture and stir until thickened. Cool. To make the base and topping, blend together butter and sugar in a processor unti soft and fluffy. Add beaten egg, baking powder, ground almonds, flour and ground cinnamon and process until just crumbly. Turn mixture into a bowl. Grease and line a 23 cm springform pan. Turn out 2/3 of the crumble mixture onto a floured surface and knead gently together to combine. Use to cover base of prepared pan, simply pushing any cracks together. Spread cooled blackberry and apple mixture over base. Sprinkle reserved crumble mixture evenly over fruit topping and decorate with whole almonds. Bake at 350 F for 50 mins until pale golden. Serve warm or cold. Yields 12 Servings
Chocolate Zucchini Nut Quick Bread (fontish)
Ingredients & Directions 1 c Salad oil 1 c Chopped nuts 3 Eggs 2 c Sugar 1 ts Salt 3 c Flour 1/4 ts Baking powder 1 ts Cinnamon 1 ts Baking soda 1 ts Vanilla 2 oz Baking chocolate; melted 1/2 c Choc chips 2 c Grated peeled zucchini Blend chocolate into egg mixture along with zucchini and vanilla. Sift flour with salt, cinnamon, baking powder and baking soda. With a large spoon, stir into zucchini mixture, along with nuts and chips. Mix thoroughly. Spoon into 2 well-greased 9″ x 5″ pans. Bake at 350F for 1 hr. MY NOTE: Excellent Quickbread. Very Moist and sweet. This recipe comes out of Country Cook’n, compiled by the St Rose Parishioners Fredonia, Wis and St Mary’s Parishioners of Little Kohler, Wis. This one is the recipe of Mary Niedermeyer. Yields 2 servings
Streusel Chocolate Chip Bundt Cake
Ingredients & Directions 1 pk Yellow cake mix (no pudding 1 ts Vanilla extract — included); (18.25 oz) 12 oz Semisweet chocolate chips 1 pk Instant vanilla or french 3/4 c Walnuts; chopped — vanilla pudding(3 1/2 oz) 2/3 c Brown sugar, packed 1/3 c Vegetable oil 2 tb Cinnamon 4 Eggs Powdered sugar Recipe by: 365 Great Chocolate Desserts – ISBN 0-06-016537-5 Preparation Time: 1:15 1. Preheat oven to 350 F. To prepare batter, in a large bowl, beat cake mix, pudding mix, oil, eggs, vanilla, and 1 cup water with an electric mixer on medium, 2 mins. 2. To prepare streusel, in a medium bowl, mix together chocolate chips, walnuts, brown sugar, and cinnamon. 3. Turn half of batter into a greased and floured 12-cup bundt pan. Top evenly with half of streusel mixture. Add remaining batter, then remaining streusel. Swirl streusel gently through batter with a knife. 4. Bake 50 to 60 mins, or until a cake tester inserted in center comes out clean. Let cake cool in pan on rack 15 to 20 mins, then invert onto a serving plate to cool completely. Before serving, sprinkle with powdered sugar. Yields 12 servings
Cheese Biscuits
Ingredients & Directions 3 3/4 qt WATER 2 lb CHEESE CHEDDER 13 oz MILK; DRY NON-FAT L HEAT 12 lb FLOUR GEN PURPOSE 10LB 1 1/2 lb SHORTENING; 3LB 10 oz BAKING POWDER 3 oz SALT TABLE 5LB PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 450 F. OVEN : 1. SIFT TOGETHER FLOUR, MILK, BAKING POWDER AND SALT INTO MIXER BOWL. ADD GRATED CHEDDAR CHEESE TO SIFTED DRY INGREDIENTS. 2. BLEND SHORTENING AT LOW SPEED INTO DRY INGREDIENTS UNTIL MIXTURE RESEMBLES COARSE CORNMEAL. 3. ADD WATER; MIX AT LOW SPEED ONLY ENOUGH TO FORM A SOFT DOUGH. 4. PLACE DOUGH ON LIGHTLY FLOURED BOARD. KNEAD LIGHTLY, ABOUT 1 MINUTE OR UNTIL DOUGH IS SMOOTH. 5. ROLL OR PAT OUT TO A UNIFORM THICKNESS OF 1/2 INCH. 6. CUT WITH 2 1/2 INCH FLOURED BISCUIT CUTTER. PLACE BISCUITS ON PANS IN ROWS 6 BY 9. 7. BAKE 15 MINUTES OR UNTIL LIGHTLY BROWNED. *ALL NOTES ARE PER 100 PORTIONS NOTE: 1. FOR BRWNER TOPS, IN STEP 1, ADD 8 OZ (1 CUP) GRANULATED SUGAR TO DRY INGREDIENTS. 2. IN STEP 7, IF CONVECTION OVEN IS USED, BAKE AT 350F., 15 MINUTES OR UNTIL LIGHTLY BROWNED ON LOW FAN, OPEN VENT. Recipe Number: D00102 SERVING SIZE: 2 BISCUITS From the Army Yields 100 Servings
