Cornbread Dressing #3
Ingredients & Directions 2 pk (6-oz) corn-bread mix 1 cn (5.5-oz) refrigerated -buttermilk biscuits 2 1/4 c Chopped onion 1 1/2 c Celery 1/4 c Butter; melted 5 1/2 c Chicken broth 5 lg Eggs; lightly beaten 1 1/2 ts Rubbed sage 1 1/2 ts Pepper 3/4 ts Salt Prepare corn-bread mix (ours were 6.5 ounces) and biscuits (ours was 7.5 ounces) according to package direction; let cool. Crumble corn bread and biscuits in a large bowl. Set aside. Cook onion and celery in butter in a skillet over medium high heat, stirring constantly, until tender. Add onion mixture, broth and remaining ingredients to cornbread mixture; stir well. Spoon mixture into a greased 13-by-9-by-2-inch baking dish (this is quite soupy, but it solidifies in baking). Bake, uncovered, at 350 degrees for 55 minutes or until golden. Makes 8 to 10 servings. WASHINGTON TIMES FOOD SECTION JANUARY 24, 1996 Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
Jamaican Banana Bread Custard
Ingredients & Directions 5 tb Butter 2/3 c Granulated sugar 12 sl Dry bread, no crust, broken Into 3/4 inch pieces 1 lb Ripe bananas 2 tb Dark Jamaican Rum 3 tb Apricot preserves 3 oz Eagle brand condensed milk 8 Egg yolks 6 Whole eggs 2 1/2 c Milk 1/2 ts Cinnamon 1/4 ts Nutmeg Preheat oven to 350 degrees. Butter the bottom of an 8 inch square baking pan with 1 tablespoon of butter and sprinkle with 2 tablespoons of sugar. Place the bread pieces in the bottom of the pan. Dot with the remaining butter and sprinkle with 1/4 cup sugar. Slice the bananas lengthwise into halves. Place on top of the bread and sprinkle with the rum. Spread the apricot preserves evenly over the bread and banana mixture. Ladle condensed milk over the bread. In a medium sized bowl, whisk together the egg yolks and whole eggs. Heat the milk and remaining sugar until the mixture begins to simmer. Pour the milk slowly into the eggs, stirring constantly until well blended. Pour over the bread and banana mixture. Sprinkle with cinnamon and nutmeg. Place a heavy platter or cutting board over the pan to weigh down the mixture. Allow to sit for 15 minutes. Bake in the preheated oven for 25-30 minutes or until an inserted knife comes out clean. From “Tropic Cooking/by Joyce LaFray Young” / typed by Diane Newbury Recipe is credited to Henry Towle a chef in Coral Gables, FL. Yields 8 Servings
Queen's Cake
Ingredients & Directions 1 c Butter (softened) 1 c Granulated sugar 5 Eggs 1 ts Lemon extract 1 ts Orange extract 2 c All-purpose flour -(reserve 1 Tbsp) 1/2 ts Baking powder 1/2 ts Cinnamon 2 c Currants This is another Colonial Williamburg, VA recipe. But it is served in the Raleigh Tavern Bake Shop. Cream the butter and sugar, well. Add eggs, lemon and orange extract. Sift together dry ingredients (flour, baking powder and cinnamon). Add dry ingrdients to creamed mixture. Using wax paper take the reserved 1 Tbsp. of flour and add to the currants to coat them. Then fold the currants into the above creamed and floured ingredients. Mix well together. Bake in greased and floured bread loaf pan, at 325 degrees for 1 hour and 20 minutes. Can be made in greased and floured bunt pan also, which would be baked for 1 hour or less. Cool in Pan 10 minutes and turn out onto cake rack. NOTE – Taste better as it ages the 2nd or 3rd day. From Yields 1 Cake
Spinach-filled Anatolian Flatbread
Ingredients & Directions 1/4 lb Unbleached bread flour; (3/4 -cup), plus flour for -dusting Salt 1 1/2 tb Olive oil or melted butter 3 Garlic cloves; up to 4 1 tb Unsalted butter 1 lg Onion; chopped 1/2 lb Fresh spinach; rinsed, -patted dry and chopped 1 pn Grated nutmeg 1/2 ts Hot red chili flakes 1 tb All-purpose flour 1/2 c Milk 3 tb Grated parmesan or pecorino -cheese Freshly ground black pepper. 1. Sift the bread flour and 1/2 teaspoon salt into a large bowl. Form a well in the center and pour in 1 tablespoon of the oil or melted butter and 1/4 cup lukewarm water. Work the flour into the liquid and form a dough. 2. Knead the dough, sprinkling on a bit more flour if necessary, until it is smooth, about 5 minutes. Divide the dough in four, roll each piece into a ball, place on a lightly floured work surface and cover with a damp cloth. Allow to rest 20 minutes. 3. Meanwhile, pulverize garlic with a few generous pinches of salt. 4. Melt butter in a skillet with a cover, add onion and crushed garlic, and cook over medium heat until softened. Add spinach, nutmeg and chili flakes. Cover and cook 2 to 3 minutes. Stir in the flour, then the milk, and cook, stirring, until smooth. Beat in cheese and season with salt and pepper. Set aside. 5. Cut 4 8-inch squares of foil or parchment paper. Heat a griddle or skillet over medium-high heat and wipe it with oil or melted butter. 6. Roll balls of dough on a floured surface into thin rounds 5 to 6 inches in diameter. Place one round on griddle, shift it to be sure it is not sticking, and cook about a minute, until it starts to bubble and brown on the underside. Brush top with 1/4 teaspoon oil or butter, then flip it over. 7. Spread one-fourth of the spinach filling on the cooked side. Allow bottom to cook about 45 seconds, until lightly browned. Lift flatbread onto a square of foil or paper, roll into a cone and wrap it up. 8. Repeat with remaining dough and filling, and serve. Yield: 4 filled flatbreads. MC formatted and busted by Martha Hicks 4/98 Yields 4 Servings
Chewy Chocolate Chip Cookies
Ingredients & Directions 1 lb Butter 7/8 lb Sugar (granulated white) 7/8 lb Brown sugar (dark brown) 4 Eggs (large – use 5 if -medium) 2 1/8 ts Vanilla extract 7/8 lb Flour (sift before -measuring) 1/2 lb Rolled oats (oatmeal); -powdered finely. 1 1/8 ts Salt 2 1/8 ts Baking soda 2 1/8 ts Baking powder 1 1/2 lb Chocolate chips (being a -purist, I prefer 7 7/8 oz Chocolate bar; finely -grated. 7/8 lb Chopped nuts (I prefer -walnuts, but you ca 1. Preheat oven to 190 C . 2. Cream together the butter and the sugars. 3. Sift together flour, oatmeal, salt, baking soda, baking powder, and shredded chocolate bar. 4. Add eggs and vanilla to creamed sugar and butter, then mix all ingredients together. 5. Mix chocolate chips and nuts into mixture. 6. Drop by onto ungreased cookie sheet in small drops. 7. Bake 6 minutes or until done. Author’s Notes: These cookies are a combination of oatmeal and chocolate chip. They are very rich, but very tasty. The recipe was obtained from a friend of a friend, who supposedly paid a large amount of money for it. However, the cookies do not taste exactly the same as the name brand. A blender works very well to powder the oats and the chocolate bar. The blender chops the oatmeal finer than a food processor. The powdered chocolate bar should melt at the touch of your fingers. I prefer my cookies just barely done, so that they remain chewy. If you want to send your taste buds into heaven, butter the cookies as they come out of the oven (still hot), and eat them still warm with a glass of cold milk. Note that cocoa is not the same thing as a shredded chocolate bar. Note also that oatmeal is not the same thing as quick-cooking oats or instant oatmeal. Oatmeal means “rolled oats,” such as Quaker oats. Difficulty : easy to moderate. Precision : measure the ingredients. Yields 1 Servings
Herbes De Provence French Bread
Ingredients & Directions 2 1/2 c Warm water 2 tb Herbes De Provence 1 pk Dry yeast 7 c Flour 2 tb Sugar 1 Egg withe, lightly beaten 1 tb Salt Stir the first five ingredients together to dissolve the yeast, sugar and salt. Stir in the flour. Knead 10 minutes. let rise, covered, until doubled in bulk. Punch down, knead three or four times to remove air, then divide in four equal pieces. Shape each piece into a long loaf and place in a well greased French bread pan; slash the top. Brush the loaves with the egg white and let rise until doubled. Bake 1o minutes in an oven preheated to 400, then reduce the heat to 350 and ake 20 minutes longer, or until the loaves sound hollow when tapped. Remove the loaves from the pans and cool on racks. Wrap in aluminum foil and freeze if desired. Yields 4 loaves
Nutty Orange Coffee Cake (updated)
Ingredients & Directions 3/4 c Sugar 1/2 c Chopped pecans 2 ts Grated orange rind 1 pk (8 oZ) cream cheese 2 cn (11 oz) refrigerated -buttermilk biscuits 1/2 c Butter; melted 1 c Powdered sugar 2 tb Fresh orange juice Combine the first 3 ingredients in a small bowl (this is the sugar mixture that you’ll be dredging the biscuits through.) Place about 1 tsp. cream cheese on half of each biscuit; fold biscuit over cheese; pressing edges to seal. (You’ll have a half-circle shape) Dip biscuits in melted butter and dredge in the sugar mixture. Place curved side down in lightly greased Bundt pan, spacing evenly. (When I make this, the biscuits are packed really tight….maybe I have a small Bundt pan) Drizzle remaining butter over biscuits; sprinkle with any remaining sugar mixture. Bake 350 for 40 minutes. Immediately invert onto serving plate. Combine powdered sugar and orange juice, stirring well; drizzle over warm coffee cake. GOOD! (Sorry if there was some mix up) Pat Hogberg Yields 1 Servings
