Pfeffernuesse: [pepper Nuts Or Ginger-bread Nuts]
Ingredients & Directions 1 lb Sugar 1 lb Flour 1/4 lb Citron 1/4 lb Almonds 4 Eggs 1 ts Each cinnamon, cloves and -nutmeg [ground] Grated rind of 1 lemon 1/2 ts Hartshorn crystals [avail. -at drugstores] Beat together the eggs and sugar until light. Sift together the dry ingredients and add the hartshorn crystals which have been crushed well. Let dough stand overnight. Next day, form balls the size of a large walnut. Make a thin mixture of powdered sugar and milk and brush it on the cookies . Flatten them slightly, bake at 300 F until brown, possibly 20 minutes. Yields 1 Servings
Onion-fennel Breadsticks
Ingredients & Directions 1 tb Fennel seeds 1/4 c Unsalted butter; (1/2 stick) 1 lg Onion; minced 3 3/4 c Unbleached all purpose -flour; (about) 1 pk Fast-rising dry yeast 1 tb Sugar 1 1/2 ts Salt 1 1/4 c Hot water; (125F. – 130F.) Coarse salt Heat heavy medium skillet over high heat. Add fennel seeds and stir until just golden brown and aromatic, about 1 minute. Transfer fennel seeds to large bowl. Reduce heat to medium. Add butter and minced onion to same skillet. Saute until onion is golden brown, about 20 minutes. Cool slightly. Preheat oven to 400F. Add 2 cups flour, yeast, sugar and salt to fennel seeds in large bowl. Stir in hot water and onion mixture. Mix in enough of remaining flour, 1/4 cup at a time, to form soft dough. Knead dough on lightly floured surface until smooth and elastic, adding more flour if dough is sticky, about 8 minutes. Form dough into ball. Place on lightly floured surface. Cover with towel. Let dough stand 10 minutes. Dust 4 cookie sheets with flour. Divide dough in half. Roll each half out on floured surface to 12-inch square. Dust well with flour. Fold each square in thirds and cut crosswise into 1/2-inch-wide strips. Unfold strips. Let dough rest 5 minutes. Stretch each strip to 14 inches. Place strips 1/2 inch apart on prepared cookie sheets. Let breadsticks rest 10 minutes. Brush breadsticks lightly with water. Sprinkle lightly with coarse salt. Bake breadsticks until golden brown, about 20 minutes. Cool 15 minutes. Reduce oven temperature to 300F. Return breadsticks to oven and bake until crisp, about 12 minutes. Cool completely. (Can be prepared 2 days ahead. Store in airtight container.) Makes about 4 dozen. Yields 1 servings
Pumpkin Pudding Cake
Ingredients & Directions 2 c All-purpose flour 1/3 c Sugar 1 ts Baking powder 1/2 ts Baking soda 1/2 ts Ground cinnamon 1/4 ts Ground cloves 1/2 c Canned pumpkin 1/3 c Vegetable oil 1 lg Egg 1/2 c Raisins 1 c Orange juice or water 1/2 c Chopped walnuts Preheat the oven to 350 F. Combine the flour, sugar, baking powder, baking soda, cinnamon and cloves in a bowl. Stir to mix. Add the pumpkin, oil, egg, raisins and orange juice. Beat for 3 minutes. Lightly oil a tube pan. Sprinkle in the nuts. Pour the cake batter over the nuts. Bake for 40 to 50 minutes, until browned. Cool in the pan for 5 minutes before removing. Serve warm with a spoonful of yogurt. One serving – 195 calories, 1 starch/bread, 1 fruit, 1 fat exchange 3 grams protein, 28 grams carbohydrate, 7 grams fat, 62 mg sodium Yields 12 Servings
Carabbean Meringue Pie
Ingredients & Directions 1 c Sugar 1 Third cup cornstartch 1/4 ts Salt 1 c Pinapple juice 1/2 c Orange juice 1 tb Lime juice 4 Slightly beaten egg yolks 1 tb Butter 1 ts Vanilla 2 Stiffly beaten egg whites 1 9-inch pastry case. Sorce, The Carabbean Cookbook by Rita Springer For the merangue: Beat 2 egg whites, quarter teaspoon cream of tartar and half teaspoon of vanilla till soft peaks form. Gradually add 4 tablespoons sugar beating until soft peaks form and all the sugar is dissolved. For the filling: In a saucepan, combine the sugar, cornstarch and salt. Blend in the fruitjuices. Bring to the boil over a medium heat, stirring constantly. Cook and stir for about 2 minutes. Remove from the heat. Stir a small amount of the hot mixture into the egg yolks. And return to the hot mixture again, bring back to the boil and cook for about 1 minute, stirring constantly. Remove from the heat again and add the butter and vanilla. Leave to cool until just slightly warm. Fold in the stiffly beaten egg whites. Pour into cooled shell. Spread the meringue mixture over the fruit centre and bake in a moderate oven for about 12 to 15 minutes. Until the meringue is golden brown. Allow to cool before serving. Yields 1 Servings
Salad Bar Bread
Ingredients & Directions -CLASSIC CARROT BREAD- 2 1/2 c Flour 3 Eggs, lightly beaten 1 c Mayonnaise 1 c Sugar 2 c Grated carrots 2 ts Vanilla extract 1 ts Baking powder 1 ts Baking soda 1 tb Cinnamon 1 ts Salt 2/3 c Raisins 1 c Walnuts or pecans, chopped Directions: Preheat oven to 350F, grease 2 9×5 loaf pans Blend all ingredients in mixing bowl until thoroughly combined. Divide batter between two prepared loaf pans. Bake 1 hour. Let cool 10 minutes, then remove from pans. VARIATIONS: Zucchini Bread: Substitute 2 cups grated, drained zucchini for carrots. Waldorf Apple Bread: Substitute 1 1/2 c grated apples (drained) and 1/2 c finely chopped celery for carrots. Broccoli Bread: Substitute 1 1/2 c chopped fresh broccoli (tops only) and 1/2 c chopped celery for carrots. Substitute 1/2 c toasted almonds for walnuts. Omit cinnamon and raisins. Pepper Relish Bread: Substitute 1 c cooked yellow kernel corn, 1/2 c chopped red bell pepper and 1/2 c chopped green bell pepper fro carrots. Substitute 1/2 c chopped celery for raisins. Add 2 T sweet pickle relish. Yields 2 Loaves
Stu's Savory Cornbread
Ingredients & Directions 4 Strips bacon(raw) 1 sm Onion 1 1/2 c Cornmeal 1/2 c Flour 1 ts Baking soda 1/2 ts Salt 2 c Buttermilk 1 lg Egg 1 ts Baking powder 1/2 ts Sugar 10″ cast iron skillet Preheat oven to 450F. Chop bacon and brown in skillet. Chop onion and when the bacon is about half done add the onion. Mix all dry ingredients and add buttermilk and eggs to them. Add cooked bacon and onion (including most of the bacon grease). Beat until smooth. Pour batter into hot skillet. Bake at 450F for 20 to 25 minutes. Yields 1 Skillets
German Pepper Cookies
Ingredients & Directions 1 Egg 1/4 ts Mixed Spice 1/2 c Granulated sugar 1 tb Cornstarch 1 c All-purpose flour 1/2 ts Baking powder pn Salt 1 Finely grated lemon peel 1/2 ts Ground cinnamon 2 tb Chopped mixed candied peel 1/4 ts Ground white pepper Powdered sugar (opt) Whisk egg and granulated sugar until light and fluffy. Sift flour, salt, cinnamon, white pepper, Mixed Spice, cornstarch and baking powder into egg mixture. Add lemon peel and candied peel and stir well. Chill 1 hour. Preheat oven to 350’F. (175’C.). Lightly grease several baking sheets. Form mixture into 16 small balls and place well apart on baking sheets. Bake in preheated oven 20 minutes or until well risen and lightly golden. Cool on a wire rack. Sprinkle with powdered sugar, if desired. Store several days before serving to allow time for flavors to mellow. Yields 16 servings
