Pumpkin Spice Cake In Jars Lawrence
Ingredients & Directions 1 c SEEDLESS RAISINS 1 c WALNUTS 2 c ALL-PURPOSE FLOUR 2 ts BAKING SODA 1/4 ts BAKING POWDER 1/2 ts SALT 2 ts GROUND CLOVES 2 ts GROUND CINNAMON 1 ts GROUND GINGER 4 EGGS 2 c GRANULATED SUGAR 1 c SALAD OIL 16 oz Canned PUMPKIN Preheat oven to 325-degrees. Sterilize 8 (12 oz) Ball Quilted Crystal Canning Jars (14400-81400), lids and rings by boiling them for 10 minutes. Leave the lids and rings in the hot water until you’re ready to use them; remove jars and allow the jars to air-dry and cool. Prepare the batter in the meantime. Using a pastry brush, brush the inside of the cooled jars with shortening (DO NOT use Pam or Baker’s Secret); set aside. Coarsely chop the raisins and walnuts; set aside. Sift together the flour, baking soda, baking powder, salt, cloves, cinnamon and ginger in a large bowl. Add raisins and walnuts; toss to lightly combine. In another large bowl, beat eggs at high speed until thick and yellow (2-3 minutes). Gradually beat in the sugar until thick and light. At low speed, beat in the oil and pumpkin; blend well. Gradually stir in the flour mixture until well blended. Divide among the 8 canning jars (should be slightly less than 1/2 full. Wipe the sides of the jar off (inside/ outside) in case you slop or it’ll burn. Place jars onto a cookie sheet or they’ll tip over. Bake 35 to 40 minutes or until a pick inserted into the center of each jar comes out clean. Have your lids and rings ready. Take one jar at a time from the oven; place a lid and ring on and screw down tightly. Use HEAVY-DUTY mitts–the jars are HOT! Place the jars onto your counter top too cool. You’ll know when they’ve sealed, you’ll hear a “plinking sound”. Yields 8 Servings
Queen Elizabeth Cake
Ingredients & Directions 1 c -Boiling water 1 c Dates;chopped 1 ts Baking soda 1/2 c Butter 1 c Sugar,granulated 1 Egg 1 ts Vanilla 1 1/2 c Flour,all purpose 1 ts Baking powder 1/2 ts -Salt BROILED TOPPING 1/4 c Butter 1/2 c Brown sugar;packed 1/4 c Light cream 3/4 c Coconut;shredded;half nuts -if desired Pour water over dates and soda; let stand until lukewarm. In bowl, cream butter with sugar; beat in egg and vanilla. Mix together flour, baking powder and salt; add to creamed mixture alternately with date mixture. Spread in a greased and floured 9 inch square cake pan. Bake in 350F oven for 40 minutes or until tester comes out clean. BROILED TOPPING: In a small heavy saucepan, combine butter, packed brown sugar, light cream and coconut (half nuts if desired). Bring to a boil, stirring; boil gently for 1 minute. Spread over warm baked cake; broil until bubbly and lightly browned, watching carefully. From Yields 1 Servings
Piccia Calabrese (calabrian Bread)
Ingredients & Directions 2 1/2 ts Active dry yeast 1/2 c Warm water 1 1/4 c Biga 2 tb Lard 2 tb Sliced mushrooms 1 tb Olive oil 3 tb Canned tomatoes with juices 1 sm Anchovy fillets; boned and c 1 tb Capers; drained and chopped 6 sm Cocktail onions; chopped 2 tb Artichokes; finely chopped 3 Gherkins; chopped 2 Roasted red peppers; chopped 1 tb Dried oregano 2 1/4 c All-purpose flour; unbleache 1 ts Salt 3/4 ts Cracked black pepper Recipe by: Carol Field – The Italian Baker Refrigerate the Biga until cold. stir the yeast into the water in a small bowl; let stand until creamy, about 10 minutes. Saute the mushrooms briefly in the oil and let cool. Roughly chop the tomato, mushrooms, anchovy, capers, onions, artichoke, pickles, and red peppers in a food processor fitted with the steel blade. Remove to another bowl. Process the oregano, flour, salt, and pepper with 5 or 6 pulses to mix. Place the cold starter and the lard over the dry ingredients. With the machine running pour the dissolved yeast through the feed tube as quickly as the flour can absorb it. Add the vegetable mixture and process just until combined. Finish kneading by hand on a well-floured surface, sprinkling with 1/2 to 2/3 cup additional flour as needed, until elastic, moist, and velvety. First Rise: Place the dough in an oiled bowl, cover with plastic wrap, and let rise until doubled, 1 to 1 1/2 hours. Shaping and Second Rise: Shape the dough on a floured surface into 1 large or 2 smaller round loaves by rolling the dough first into a taut log, then shaping it into a round loaf. The dough will be slightly sticky; sprinkle the dough and the work surface with flour while shaping it. Place each loaf on a peel sprinkled with cornmeal, cover with a slightly dampened towel, and let rise until doubled, about 50 minutes. Baking: Thirty minutes before baking, heat the oven with baking stones in it to 425F. Just before baking, cut an even slash around the shoulder of the loaf or 3 slashes across the top with a razor. Sprinkle the stones with cornmeal and slide the loaves onto the stones. bake, spraying 3 times with water in the first 10 minutes, for 45 minutes. Cool on racks. From Yields 1 Servings
Oregano And Onion Bread
Ingredients & Directions 2 tb Olive oil 1/2 c Chopped onion 1 1/2 c Warm water; (105F; to 115F.) 1 Envelope dry yeast 1 ts Sugar 4 1/2 c Unbleached all purpose -flour; (about) 2 1/2 ts Salt 1/4 c Chopped fresh oregano 1 Egg; beaten with 1 ; tablespoon water Heat oil in heavy small skillet over medium heat. Add chopped onion and saute until translucent, about 5 minutes. Remove from heat. Cool. Pour 1 1/2 cups warm water into small bowl. Stir in yeast and sugar. Let stand until foamy, about 10 minutes. Mix 4 cups flour and salt in large bowl. Stir in onion and any oil remaining in skillet. Add yeast mixture and oregano and mix well. Knead briefly in bowl just until dough comes together. Turn out dough onto generously floured surface. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls as necessary to keep dough from sticking, about 10 minutes. Oil large bowl. Add dough to bowl, turning to coat. Cover bowl with kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour. Oil heavy large baking sheet. Punch down dough. Turn out onto floured work surface and knead briefly. Divide into 2 equal pieces. Shape each piece into smooth 6-inch round loaf. Place loaves on prepared baking sheet. Cover with kitchen towel. Let rise in warm draft-free area until double in volume, about 45 minutes. Preheat oven to 450F. Brush each loaf with some of beaten egg. Bake 10 minutes. Reduce oven temperature to 3509F. Bake until bread is golden brown and sounds hollow when tapped on bottom, about 35 minutes. Transfer loaves to racks and cool. (Can be prepared 1 day ahead. Wrap tightly in foil and store at room temperature.) Makes 2 loaves. Yields 1 servings
Herman Plantation Ginger Cake
Ingredients & Directions 1 lb Canned Sliced Pear Sauce* 1 pk Gingerbread Mix 1/2 c Herman 1/2 c Water 1/4 c Pear Juice *We weren’t quite sure what sliced pear sauce would be, so we just used sliced pears instead. It still tasted good. Drain pears. Reserve syrup. Butter an 8″ x 8″ x 2″ baking pan generously. Arrange pear slices in circle around pan bottom and pour 1/4 C. pear juice over the pear sections. Empty mix into bowl and add Herman, water and juice and beat vigorously with form or spoon till well-blended. Spoon batter over pear sections, carefully, and bake 35 to 40 mins. or until done at 350 deg. Do not overbake! Cool on rack for 10 minutes; run knife blade around cake edge to loosen and invert cake over plate. Serve warm with whipped cream and lemon sauce (recipe to follow). LEMON PUDDING SAUCE: 1 sm. pkg. Lemon Pudding & Pie filling (not Instant); reserved pear juice, measured; and 2 Tbs. Butter Mix ingredients according to package except use 1/4 C. less sugar to prepare the mix. Cook pudding according to directions; add butter and cool slightly. Thin with rest of pear juice. FROM: Karen Cozatt, Courtesy of LEE SACK (JDBF28B). From Yields 1 Servings
Spicy Pineapple Zucchini Cake
Ingredients & Directions 4 ea Eggs 2 ts Baking soda 1 c Oil, salad 1 ts Salt 2 c Sugar 1 ts Baking powder 2 ts Vanilla 1 1/2 ts Cinnamon 2 c Zucchini, grated 3/4 ts Ground nutmeg 8 oz Pineapple, crushed, drained 1 c Walnuts 3 c Flour 1 c Currents or raisins -CREAM CHEESE FROSTING- 3 oz Cream cheese 1/4 ts Lemon flavoring 1/2 ts Almond flavoring 8 oz Powdered sugar 4 tb Margarine Beat eggs to blend, add oil, sugar and vanilla. Continue beating until thick and foamy. Stir in zucchini and pineapple. Mix remaining ingredients in a seperate bowl. Stir dry mixture gently into zucchini mixture just until blended. Bake in preheated oven at 350 for 1 hour or until toothpick inserted in center comes out clean. Dust finished cake with powdered sugar or top with cream cheese frosting. ——- FROSTING: Cream ingredients, beating until smooth. THE ANDERSONS’ FOOD GARDEN Yields 12 servings
Caramel Apple Pie, Quick
Ingredients & Directions 1 9-inch pie crust 10 Caramel candies; quartered 1/3 c Flour 3 c Apples; unpeeled, diced 2/3 c Caramel ice cream topping 2 ts Lemon juice 1/2 c Pecans; chopped From: Sharon jouet@telalink.net Date: Mon, 06 May 1996 11:12:47 -0500 In medium bowl, combine caramel pieces and flour. Add apples, caramel topping and lemon juice; mix well. Pour into crust; top with pecans. Bake in preheated 375~ oven for 40-45 minutes until crust has browned; cool before serving. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #73 From the Yields 8 Servings
