Walnut Orange Passover Sponge Cake
Ingredients & Directions 9 Eggs, separated 1/4 ts Salt 1 c Plus 2 tb Sugar 1/2 c Matzoh cake meal 1/4 c Potato starch 1 ts Vannilla 1/2 ts Orange extract 1 Orange, zest (rind) of, -finely minced (source: Washington Post, march 31, 1993, food section) Spoon batter into a 10-inch tube pan lined in the bottom with baking parchment or greased brown paper. Place ina pregeated 375-degree oben and eimmediately olower heat to 325 degrees. Make until cake springs back to the touch, about 50 minutes. remove from over, let cool well berfore inverting/removing. (it helps toorun a flat knife around the edge to separate cake from pan.) For the passover confectionrss’ sugar: Place sugar and ptoata starch ina food processor and process unti lblended, about 3 minutes. Use as a garnish by sifting over cake lightly and arrange shreds of aorange peel on top. (regular conf. sugar includes cornstarch, which is a by-product of corn, which most authorities forbid.) per serving: 258 cal, 8 gm protein, 38 gm carbs, 0 gm fat, 2 gm sat. fat 206 mb cholesterol, 97 mg sodium. Yields 12 -14 servin
Nutmeg Pecan Cake
Ingredients & Directions 2 c Brown sugar 2 c Unbleached flour 1/2 c Butter 1 Egg, lightly beaten 1 ts Nutmeg; freshly grated 1 c Sour cream 1 ts Baking soda 3/4 c Pecans; chopped Mix together sugar and flour, then cut butter into small pieces and work into sugar and flour with your fingers to make coarse crumbs. Put half the crumbs in the bottom of a 9″ greased baking dish. Stir in egg and nutmeg to remaining crumbs. Mix sour cream with soda and add to crumb mixture. Spoon batter into dish and top with nuts. Bake in a preheated 350 degree oven for 35 to 40 minutes. From Yields 8 Servings
Caramel Crunch Pecan Pie
Ingredients & Directions -TOFFEE- 2 c Dark brown sugar, firmly – packed 1/8 ts Salt 1/4 c Unsalted butter or margarin 2 tb Boiling water 1 tb Cider vinegar -CRUST- 2 c All-purpose flour 1 ts Salt 3/4 c Butter flavored crisco 5 tb Ice water (or more) 1 tb Whipping cream FILLING 3/4 c Granulated sugar 1/2 ts Salt 1 c Dark corn syrup 3 Eggs 2 tb Butter-flavored pancake- – waffle syrup 2 tb Butter or margarine, – melted 2 ts Vanilla 1 ts Unsulfured molasses 2 c Pecan pieces -SAUCE- 2/3 c Granulated sugar 1/3 c Water 1/2 c Whipping cream -plus- 1 tb Whipping cream 1/4 c Unsalted butter or margarin TOFFEE Grease a jellyroll pan with Butter Flavor Crisco. Combine brown sugar, salt, butter, boiling water and vinegar in large saucepan. Stir until well blended. Cook and stir over medium heat until mixture comes to a boil. Cover and boil 2 to 3 minutes. Uncover and brush brown sugar crystals with wet pastry brush. Boil slowly wothout stirring until mixture reaches hard-crack stage, 295 to 310 degrees on candy thermometer. Stir gently without touching sides of saucepan. Pour into pan, spreading if necessary. Cool to room temperature. Break into squares, then break up enough squares to make 3 tablespoons small bits or pieces. Cover and store remainder of candy for eating. CRUST Combine flour and salt in medium-size bowl. Cut in Crisco until all flour is blended to form pea-sized chunks. Sprinkle with ice water, 1 tablespoon at a time. Toss lightly with fork until dough will form a ball. Divide dough in half. Press between hands to form a couple of 5- to 6-inch “pancakes”. Roll dough for bottom crust into circle between sheets of plastic wrap. Peel off top sheet. Trim pastry 1 inch larger than upside-down 9-inch pie plate. Fit into pie plate. Press to fit. Remove other sheet of plastic wrap. Freeze. Roll second “pancake” same as for crust. Freeze 15 minutes. Heat oven to 400 degrees. Cut out 26 to 28 leaf shapes and 3 larger maple-leaf shapes from rolled pastry. Arrange leaves in overlapping and slightly curved pattern on baking sheet. Brush with whipping cream. Moisten tips of small leaves with ice water. Press around edge of crust in overlapping fashion. Brush with cream. Bake leaves at 400 degrees 10 minutes, or until lightly browned. FILLING Combine granulated sugar, salt, corn syrup, eggs, syrup, melted butter, vanilla and molasses in medium-size bowl. Beat with whisk until blended. Stir in nuts. Pour into unbaked pie shell. Bake at 400 degrees 10 minutes. Reduce temperature to 350 degrees. Bake 25 to 35 minutes, or until filling is firm when pie is shaken gently. Cover edge to keep from overbrowning. SAUCE Combine granulated sugar and water in small saucepan. Cook and stir over low heat until sugar dissolves. Increase heat to medium. Boil without stirring 11 minutes until mixture is deep amber color, brushing down sugar crystals from sides of pan with wet pastry brush. Remove from heat. Stir in whipping cream; mixture will bubble up. Add butter, stirring until smooth. Cook and stir over low heat about 3 minutes or until color deepens and sauce thickens slightly. Spoon 1/2 cup over warm pie. Cool 1 hour. Cover and refrigerate remaining sauce for ice cream topping. Sprinkle top with toffee bits. Place leaf decoration to 1 side of pie. Refrigerate 4 hours before serving. Refrigerate leftovers. Makes 9-inch pie. From Yields 1 Servings
Crumb Coffee Cake
Ingredients & Directions 2 c All-purpose flour 1/2 c Shortening 1 ea Egg, beaten 1 x Baking powder, pinch 2 c Brown sugar 1 c Sour milk 1 ts Soda Crumble shortening into sugar and flour. Reserve 3/4 c of the mixture for topping. To the remaining dry ingredients add shortening, milk and egg. Mix well and place in deep, 8″ square baking dish.Cover with the 3/4 c reserved crumbs. Bake at 350 degrees for 40 minutes or until done. Mrs Nicholas J. Constantine Yields 1 servings
Old-fashioned Butter Cookies
Ingredients & Directions 3 c Pillsbury’s Best All Purpose -Flour*, sifted 1 ts Double-acting baking powder 1/2 ts Salt 1 c Butter 3/4 c Sugar 1 Egg; unbeaten 2 tb Cream or milk 1 1/2 ts French’s Vanilla French’s Colored Sugars or -Cake Decorations or plain sugar BAKE at 400 degrees for 5 to 8 minutes. MAKES about 7 to 8 dozen. Sift together flour, baking powder and salt. Cream butter. Gradually add sugar, creaming well. Stir in egg, cream or milk and vanilla; mix well. Blend in the dry ingredients gradually. If desired, chill dough 1 hour for easier handling. Roll out dough on floured surface, one-third at a time, to 1/8-inch thickness. Cut into desired shapes with cookie cutters or pastry wheel. Place on ungreased baking sheets. Sprinkle with colored sugars or cake decorations or plain sugar. Bake in moderately hot oven (400 degrees) 5 to 8 minutes until delicate golden brown. *For use with Pillsbury’s Best Self-Rising Flour, omit baking powder and salt. For Christmas Trees, bells or other Christmas shapes add a few drops of French’s Red or Green Food Coloring. For Christmas Silhouettes, add a few drops of French’s Red or Green Food Coloring to half the dough. Leave remaining dough plain. Roll out white dough on floured surface to 1/8-inch thickness. Cut into rounds with 3 or 4-inch cutter. Cut out centers of cookie with a smaller Christmas-shaped cutter. Repeat with colored dough. Transfer white centers to colored rounds and colored centers to white rounds. NOTES : “Developed by Ann Pillsbury” Yields 1 Servings
San Francisco Firehouse Bread
Ingredients & Directions 2 pk Active dry yeast 1/2 c Chopped onion 3 tb Cooking oil 13 oz Can evaporated milk 1/2 c Snipped parsley 3 tb Sugar 1 ts Salt 1/2 ts Dried dillweed 1/4 ts Ground sage 3/4 c Cornmeal 4 c Whole wheat flour Soften yeast in 1/2 cup warm water (110~). Cook onion in hot oil until tender. Combine onion, milk, parsley, sugar, salt, dillweed and sage. Stir in yeast. Beat in cornmeal. Beat in half the flour. Stir in remaining flour by hand to make a moderately soft dough. Turn out on lightly flour surface. Knead 2 to 5 minutes. Place in greased bowl, turning once to grease surface. Cover and let rise until double, about 1 hour. Punch down; divide in half. Place in 2 well-greased 16 ounce coffee cans. Cover and let rise until double, 20 to 45 minutes. Bake in 350~ oven for 45 minutes, covering loosely with foil during last 15 minutes. Yields 2 Servings
Crabcakes
Ingredients & Directions 1/2 c Scallions Tops,chopped 2 tb Parsley, chopped 2 tb Non-Fat Yogurt 1 tb Lemonjuice 1 tb Fat-free Majonnaise 1 ts Worshestershire sauce 1/2 ts Paprika 1/4 ts Red Pepper 1/4 ts Dry Mustard 1 lb Lump Crab Meat 1 1/4 c Breadcrumbs, fresh 1. In a large bowl, combine the scallions, parsley, yogurt lemon juice, majonnaise, worshestershire, paprika, pepper and mustard. 2. Remove any shell or cartilage from the crab. 3. Add the crab and 1/4 cup of the breadcrumbs to the bowl. 4. Lightly toss with two forks or hands to coat the crab, being careful not to break the pieces. 5. Form 8 patties; coat them with the reminding bread crumbs, pressing the crumbs in place. 6. Place on a plate lined with waxed paper. 7. Refridgerate for 30 minutes or more. 8. Coat a baking sheet with non-stick spray. Place the patties on the sheet and bake at 350 F until cakes are golden, about 10-15 min. Out of “lose Weight Naturaly” cookbook Yields 4 Servings
