San Francisco Sour Dough Bread *
Ingredients & Directions -PATTI – VDRJ67A- STARTER 1 pk Active dry yeast 2 c Water; warm (105~-115~) 2 c All purpose flour -DOUGH- 1 pk Active dry yeast 2 tb Water; lukewarm pn Sugar 1 1/2 c Water; warm (105~-115~) 1 c Starter 4 c All purpose flour 2 ts Sugar 2 ts Salt 1/2 ts Baking soda 2 c Unsifted all purpose flour 1 tb Cornmeal STARTER: In large bowl mix yeast with warm water and flour. Beat until smooth. Cover and let stand at room temperature for 48 hours, stirring mix 4 times during the 2 days. DOUGH: In a cup soften yeast in warm water with a pinch of sugar for 5 minutes. Pour 1-1/2 cups warm water into mixing bowl. Stir in the yeast mix and starter. Stir in flour, sugar and salt. Mix vigorously for 3 minutes. Turn into greased bowl. Cover. Let rise in warm place until doubled. Mix baking soda with 1 cup remaining flour. Add to dough. Turn onto floured board. Knead, adding remaing flour little by little until smooth and satiny. Divide dough in half. Shape into 2 loaves on a gresed and cornmeal dusted baking sheet. Cover. Let rise until doubled. Brush loaves with water. Slash diagonally with sharp knife. Place a shallow pan of hot water in bottom of oven. Bake loaves at 400~ for about 45 minutes or until crust is golden. For a crisper crust, remove loaves from oven after 35 minutes. Brush with salted water. Bake for another 10 minutes. TIP: Store starter in refrigerator for future use. Bring to room temperature for 4 hours before using. Yields 2 Servings
Pumpkin Walnut Cheesecake
Ingredients & Directions 6 oz Zwieback crackers, crushed 1 c Sugar 3/4 c Brown sugar 6 tb Butter, melted 24 oz Cream cheese, softened 5 Eggs 16 oz Pumpkin 1 3/4 ts Pumpkin pie spice 1/4 c Heavy cream Topping: 6 tb Butter, softened 1 c Brown sugar 1 c Walnuts, coarsely chopped Blend zwieback crumbs, 1/4 cup sugar, and the 6 tablespoons melted butter. Press firmly over bottom and up sides of a lightly buttered 9-inch spring-form pan. Chill. Beat the cream cheese until smooth. Add the 3/4 cup sugar and the 3/4 cup brown sugar, beating until well mixed. Beat in the eggs one at a time, until mixture is light and fluffy. Beat in the pumpkin pie spice and the heavy cream at low speed. Mix in the pumpkin. Pour into prepared pan. Bake in a slow oven (325) for one hour and 35 minutes. While pie is baking, mix the topping ingredients (the last 3 ingredients), first the butter and brown sugar until crumbly, then blending in the nuts. After the one hour and 35 minutes, remove the pie from the oven. Spread the topping over it, and return it to the oven for 10 minutes. Remove from oven and cool on a wire rack. Refrigerate for several hours, or overnight. This cheesecake is rather large, and incredibly rich. Everyone always wants more than they can fit in their stomach! And the recipe! 🙂 Serving suggestion: Some like this garnished with whipped cream and more walnuts, or with whipped cream and pecans. Yields 12 Servings
Crabcakes (mf)
Ingredients & Directions 1/4 c Mayonnaise 1 tb Dijon mustard 1 ds Worcestershire sauce 1/2 c Finely sliced scallion; -light and dark part 1 ts Salt 1 lg Egg; lightly beaten 1 lb Picked over crab 1/4 c Fresh breadcrumbs; or more Tabasco sauce 2 tb Vegetable oil 2 tb Butter Flour for dredging Cole slaw made with threads -of carrot, red bell pepper -and parsley In a bowl combine the mayonnaise, mustard, Worcestershire sauce, scallion, 1 teaspoon salt and egg. Add to crab and fold in enough breadcrumbs so crab cakes just hold together; season with Tabasco sauce. Refrigerate the mixture for 30 minutes so that it is easier to handle. Shape mixture into 8 small cakes. Heat oil and butter in a nonstick skillet. Dip cakes in flour on both sides and shake off excess. Cook gently, on low heat for about 5 minutes a side or until cooked through. Drain and serve over cole slaw. Yield: 4 servings Yields 4 Servings
Sun-dried Tomato & Provolone Bread
Ingredients & Directions -Waldine Van Geffen VGHC42A 2 tb Vegetable shortening; room -temp 2 tb Olive oil from tomatoes 2 tb Sugar 2 cl Garlic; minced 2 lg Eggs; lightly beaten 1 1/4 c Buttermilk 2 1/2 c All-purpose flour 2 ts Baking powder 1 1/4 ts Salt 1/2 ts Baking soda 5 oz Provolone cheese; grate 1/2 c Scallions; slice thin 2 tb Fresh parsley; minced 3/4 ts Coarsely ground pepper 1/3 c Sun-dried tomatoes; chopped -not oil-packed 1/3 c Pine nuts; lightly toasted Preheat the oven to 350~. Grease 3 small loaf pans (5-1/2x3x2-1/4″). In a small bowl, whisk together the shortening, oil and sugar until smooth. Add the garlic, eggs and buttermilk; whisk until the mixture is well combined. Set aside. In a large bowl, sift together the flour, baking powder, salt and baking soda. Mix in the cheese, scallions, parsley, pepper and tomatoes. Make a well in the center and add the buttermilk mixture and pine nuts. Stir until just combined. Pour the batter into the prepared loaf pans and smooth the tops. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted in the center comes out clean. Set the pans on wire racks and allow the loaves to cool in the pans for about 10 minutes. Loosen the edges with a knife and turn the loaves out onto the racks to cool completely. Well-wrapped in foil and chilled, the loaves will keep for up to 4 days. Yields 1 Servings
Election Cake
Ingredients & Directions 1 c Currants, soaked overnight 1 c Sugar -in a tightly closed jar in 2 1/4 c Flour, sifted 1/2 c -Brandy 1/2 ts Salt 1 tb Sugar 3/4 ts Mace 3/4 c Scalded Milk 1 ts Cinnamon 1 Yeast Cake 1 Egg, whole 1/4 c Warm Water 1 ts Lemon Rind, grated 1 c Flour, unsifted 2 ts Lemon Juice 1/2 c Butter LEMON OR ORANGE GLAZE -RECIPE TO FOLLOW- To the scalded milk add 1 Tbsp. sugar; cool. Dissolve the crumbled yeast in warm water, and add to milk. Add the unsifted flour, and beat until well blended. Let rise in warm place until it has doubled in bulk, about 1 hour. Cream butter and sugar until very light. Drain brandy from currants. Place sifted flour, salt, mace, and cinnamon in sifter. Add egg to creamed mixture and beat until light. Stir in lemon rind and juice. Add yeast mixture and beat thoroughly. Add currants, retaining the brandy for later. Sift in flour, add brandy, beat well. Place in tube pan or 9×5 loaf pan that has been well greased. Cover with a cloth and place in warm place away from draft. Allow to rise until doubled in bulk. This mixture rises very slowly and may take 4 to 6 hours to double in bulk. Bake at 375?F for about 45 minutes. Cool in pan briefly. Turn out on rack, allow to cool further. Then brush with lemon or orange glaze (recipe to follow). Yields 12 servings
Breadless Salami Sandwich
Ingredients & Directions 1/2 lb Thinly sliced hard salami Carrots, julienned Dijon mustard Celery, julienned Chopped parsley Spread each slice of salami with a thin coating of mustard, sprinkle with parsley. Place several strips of carrot and celery on, roll up, arrange on platter and serve. Yields 6 servings
Bell Pepper And Fresh Corn Pancakes
Ingredients & Directions 2 c Uncooked fresh corn kernels 1 sm Red bell pepper, seeded and 1 Egg yolk -chopped 1/4 c Corn meal 1 sm Green bell pepper, seeded 1/4 c Flour -and chopped 1/2 ts Salt 4 Egg whites 1/4 ts Freshly ground pepper 2 tb Oil 2 tb Chopped fresh basil Combine corn, egg yolk, cornmeal, flour, salt, pepper. Beat egg whites until soft peaks form. Fold half of egg whites into cornmeal mixture, then fold in the rest. Do not overmix. Coat medium-hot skillet with oil. Drop batter into skillet by the tablespoon. Do not let edges touch. Cook until golden brown; turn carefully and cook on other side. Repeat until all batter is used. Serve with salsa as appetizer or side dish. Yields 1 servings
