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
Lemon Poppy-seed Shortbread Bars
Ingredients & Directions 1 Stick unsalted butter; -softened 1/2 c Confectioners’ sugar plus -additional for sprinkling -the bars 1 1/2 tb Grated lemon zest 3/4 ts Vanilla 1 1/2 tb Poppy seeds 1 c All purpose flour 1/2 ts Salt In a bowl with an electric mixer cream the butter with 1/2 cup of the confectioners’ sugar and beat the mixture until it is light and fluffy. Beat in the zest and the vanilla, add the poppy seeds, the flour, and the salt, and beat the mixture until it is just combined. Press the mixture evenly into a buttered 8-inch square baking pan and bake it in the middle of a preheated 300 degree oven for 30 to 35 minutes, or until it is pale golden. Let the shortbread cool in the pan on a rack for 10 minutes, cut it into 24 bars, and let the bars cool completely in the pan. Sprinkle the bars with the additional confectioners’ sugar. Yield: 24 cookies Yields 1 Servings
Ice Water Cake
Ingredients & Directions 1/2 c Butter or margerine 2 c Granulated sugar 3 1/2 c Cake flour 1/2 ts Salt 3 ts Baking powder 1 1/2 c Ice water 1/4 ts Almond flavoring; (optional) 4 Egg whites, stiffly beaten Cream shortening. Gradually add sugar, beating until fuffy. Sift dry ingredients together. Add alternately with ice water and flavoring, if desired, to creamed shortening. Fold in stiffly beaten egg whites. Bake in 2 greased cake layer pans at 350 degrees F. for 30 minutes. Makes 1 layer cake. Yields 1 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
Jason's Chocolate Chip Cookies
Ingredients & Directions 1 c Butter,softened 1 1/2 c Brown sugar, packed 2 Eggs 1 ts Vanilla 2 c Flour 1/2 c Corn starch 3/4 ts Salt 1 ts Baking soda 2 c Chocolate chips Cream together butter and brown sugar. Add eggs and vanilla. Mix until light. Add flour, corn starch, salt and baking soda and mix until combined well. Mix in chocolate chips. Drop by heaping teaspoonfuls onto cookie sheet, 2 inches apart. Bake at 350F for 10-12 minutes. Cool 2 minutes before removing from cookie sheet. Yields 6 Dozen
Brownie Cookies
Ingredients & Directions 4 oz Semisweet chocolate 1 c Granulated sugar 1 oz Unsweetened chocolate 1 T Vanilla extract 2 1/3 c Sifted all-purpose flour 2 ea Egg 1 1/2 t Baking soda 1 T Milk 1/2 t Baking powder 3/4 c Finely chopped walnuts 1/4 lb Unsalted butter 1. Melt the chocolate over hot water. 2. Sift the flour, baking soda, and baking powder together. Set aside. 3. In the bowl of a mixer, cream the butter. Add the sugar slowly and continue to beat. Add the vanilla, then the eggs 1 at a time. Add the chocolate and stir to blend. 4. Stir in the dry ingredients and the milk by hand. When just blended, mix in the walnuts. Cover and refrigerate dough for 30 minutes before rolling. 5. Preheat oven to 375 degres. Lightly grease a cookie sheet. 6. To form the cookies, scoop out a portion of dough and roll out on a well-floured surface. When dough is 1/4 inch thick, cut it into rounds or other desired shapes. Re-roll scraps and cut again. 7. Place on cookie sheet (leave room for expansion) and bake for 6 to 8 minutes. Watch for any hot spots in the oven and don’t let these cookies overbrown. VARIATION: For the Brownie Cookie Crust, make 1 recipe of Brownie Cookies and chill the dough briefly. Lightly grease the back side of a large baking sheet. Roll the dough out onto the baking sheet as thinly as possible so that the baked product will crumble easily. Bake crust at 375 degrees for 5 to 7 minutes. Let crust harden, then slide the cookie from the sheet and cool completely. Roll over the cookie with a rolling pin until it is crushed to a fine crumb. (There should be about 2 1/4 cups of crumbs.) Melt 1 stick plus 1 tablespoon of unsalted butter. Mix it into the crumbs and pack the mixture over the bottom and up the sides of a 10-inch springform pan. Freeze for 30 minutes before filling in order to set the crust. Note: When I made this, I made individual cookie crumb crusts for the “Kit’s Chocolate Mousse” recipe by using a large muffin pan. Line each cup with waxed paper for easy removal. Yields 48 servings
Mounds Coconut Easter Basket Cake
Ingredients & Directions 1 pk White cake mix with pudding 1/2 c Mounds sweetened coconut VANILLA FROSTING 1/3 c Butter, softened 3 1/2 c Powdered sugar 1 ts Vanilla 3 tb Milk Twizzler’s Pull ‘N’ Peel Jelly Beans Hershey’s Mini Kisses Assorted Easter candies COCONUT “GRASS 3 dr Green food coloring 3/4 ts Water 1 1/2 c Coconut Prepare cake batter with whole eggs as directed, stir in 1/2 cup coconut. Using 2 round 9″ pans, bake and cool as directed. Place one layer on serving plate, bottom side up, frost top. Place second layer on top, top side up. Frost sides. Mark a five inch circle forming an indentation to allow basket to be filled. Frost edges of top. For handle, cut lightweight cardboard into 14″ x 3/4″, cover with plastic wrap. Bend and insert handle ends into top of cake about 1″ from sides; frost. Decorate center of handle with jelly beans and edges with single licorice strands. When frosting on sides of cake is firm, with fork, alternately press fork tines vertically and horizontally, forming basket pattern. Place coconut “grass” on top; decorate with Hershey’s Mini Kisses and assorted candies. Separate licorice into 3 strand groups; twist and place around top rim. Place jelly beans around bottom. Remove handle before serving. 8 servings. Vanilla Frosting: In medium bowl, beat softened butter. Add 1 cup powdered sugar and vanilla; beat well. Add 2 1/2 cups powdered sugar alternately with milk, beating to spreading consistency. Coconut “Grass”: combine green food color with water; add to 1 1/2 cups coconut. Stir until evenly tinted, use immediately. Yields 8 Servings
