Pumpkin Poundcake With Brown-sugar-walnut Gla
Ingredients & Directions 2 1/2 c flour 1/2 ts baking soda 1/4 ts salt 1 TB pumpkin pie spice 3/4 c dark brown sugar — packed 1/2 c granulated sugar 3/4 c butter — softened 1 egg 1 c pumpkin puree 1 ts vanilla 1 c raisins 1/2 c macadamia nuts — chopped Preheat oven to 325. Combine flour, baking soda, salt and spice. Beat sugars together with mixer. Beat in butter. Add egg, pumpkin and vanilla. Beat until well mixed, light and fluffy. Stir in flour mixture, raisins and nuts. Drop by round spoonfuls onto ungreased cookie sheets 2 ” apart. Bake until slightly browned along edges, about 20 minutes. Cool on flat surface. Yields 48 Servings
Cabbage Pierogi With Mrs Kostyra
Ingredients & Directions 10 lb Green cabbage; cored 16 oz Cream cheese; room -temperature 12 tb Unsalted butter; melted 1 Egg 2 tb Sour cream 1 c Milk 1 c Water 4 1/2 c All-purpose flour -; (to 5 -cups) 2 tb Cornmeal Coarse salt Freshly-ground black pepper To make the cabbage filling, cut the cabbage into quarters. Steam until very tender, about 20 to 30 minutes; drain and cool. Working in small batches, wrap cooled cabbage in a towel and squeeze out as much liquid as possible. Finely chop the squeezed cabbage in a food processor or grind it in a meat grinder. Transfer it to a large mixing bowl, add the softened cream cheese, 4 tablespoons of the melted butter, and salt and pepper to taste; mix until combined. (The filling can be made one day ahead, keep tightly covered and refrigerated). In a medium bowl whisk the egg. Add the sour cream and whisk until smooth. Add the milk and water and whisk until combined. Slowly add about 3 cups of flour and stir to combine with a wooden spoon. Turn dough out onto a well floured surface and work in about 1 cup flour as you knead. Use a plastic scraper to lift the dough as it will stick to the counter before the flour is worked in to it. Continue kneading for about 8 to 10 minutes working in another 1/2 cup flour. The dough should be elastic in texture and no longer sticky. Be careful not to add too much flour as this will toughen the dough. Place dough in a lightly floured bowl and cover with plastic wrap and let rest while you prepare the filling. Cook potatoes in salted boiling water until fork-tender. Drain and mash with a potato masher. Add the cabbage, cream cheese and butter mixture, and continue to mash until well incorporated. Season with salt and pepper to taste. Place a large pot of salted water over high heat and bring to a boil. Lay a clean linen towel on your counter and evenly distribute cornmeal on it to prevent sticking. On a floured surface, roll out dough to about 1/8-inch thick. Using a glass or cookie cutter measuring 2 1/2-inch diameter cut out as many circles as possible. Gather scraps together and reroll, and continue cutting. Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle. Holding a circle in your hand, fold dough over filling and pinch the edges forming a well-sealed crescent. Transfer to linen towel. Continue this process until all dough circles are filled. Place pierogi in the boiling water in batches. They will sink to the bottom of the pot and then rise to the top. Once they rise, let them cook for about 1 more minute. Meanwhile, drizzle platter with remaining 4 tablespoons melted butter. Remove pierogi from pot and transfer to platter to prevent sticking. Serve immediately. Makes about 60, about 12 servings. Cuisine: “Polish” Yields 12 servings
Cappucino Cheesecake Pie
Ingredients & Directions 4 oz Philadelphia brand cream -cheese; softened 1 tb Milk 1 tb Sugar 1 Container; (12-oz) Cool Whip -whipped topping, thawed, -divided 1 Prepared chocolate flavor -crumb crust; (6 oz) 1 1/2 c Cold milk 2 pk (4 serving size each) Jell-o -Vanilla Flavor instant -pudding and pie filling 2 tb Maxwell House instant coffee 2 tb Water Mix cream cheese, 1 Tbs milk and sugar in large bowl with wire whisk until smooth. Gently stir in 1-1/2 cups of the whipped topping. Spread on bottom of crust. Pour 1-1/2 cups cold milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute. (Mixture will be thick). Dissolve instant coffee in water in small bowl. Stir into pudding mixture. Gently stir in 2 cups of the whipped topping. Spread pudding mixture over cream cheese mixture in crust. Refrigerate 4 hours or until set. Garnish with remaining whipped topping and chocolate shavings. Store leftover pie in refrigerator. Makes 8 servings. Yields 8 Servings
Saint Patrick's Day Irish Soda Bread
Ingredients & Directions 4 c Unbleached flour 1 ts Salt 1 tb Baking powder 1 ts Baking soda 1/4 c Sugar 1/8 ts Cardamom 1/4 c Butter 1 Egg, at room temperature 1 3/4 c Buttermilk, at room -temperature 1 1/2 c Currants Cut this crusty bread in wedges to serve. Add two teaspoons grate lemon peel to complement the flavor of the currants. In a large bowl, combine the first six ingredients. Cut in the butter with a pastry blender or work it in with your finger. Mix the egg and buttermilk together and then add this mixture to the dry ingredients. Stir until well blended. Add the currants and stir the mixture well. Turn out on a floured surface and knead gently for 3 minutes or until the dough is smooth. Divide the dough into two pieces, shaping each into a round loaf. Place each in a greased 8 inch cake or pie pan,pressing it down until the dough fills the pan. Use a sharp knife to cut a 1/2 inch deep cross on top of each loaf. Bake in a preheated 375 F oven for about 40 minutes or until the bread sounds hollow when you thump it. Turn out on a wire rack to cool. Do not cut for about 4 hours. Makes 2 loaves. Origin: Hearth and Home Companion Shared by: Sharon Stevens Yields 2 Servings
Structural Gingerbread
Ingredients & Directions 6 3/4 c Flour 1 tb Cinnamon 1 1/2 ts Ginger 1/2 ts Salt 1 1/2 c Light corn syrup 1 1/4 c Light brown sugar, packed 1 c Margarine Preheat oven to 350 degrees. Stir ingredients together in a large bowl. Combine corn syrup, brown sugar and margarine in a 2 quart saucepan. Site constantly over medium heat until margarine is melted. Stir the liquid into the flour mixture. Mix well using hands until dough becomes stiff. Chill the dough until it’s easy to handle. Roll dough out to a 1/8″ thickness on parchment paper. Use patterns to cut into shapes. Bake 12-15 minutes or until golden brown. Check for air bubles during baking and poke them with a sharp knife or toothpick. When baking is done, slide the parchment onto a large cooling rack. Make sure all the pieces lie flat! Cool. Note: Dark corn syrup and dark brown sugar may be used and will result in a darker dough. Yields 1 Servings
Grandpa Would Have Loved These Cookies
Ingredients & Directions 1 c Butter Flavor Crisco 1 c Firmly packed brown sugar 2/3 c Granulated sugar 2 Eggs 1/4 c Milk 1 tb Vanilla 1 4 serving size Vanilla Flavor instant pudding 1 3/4 c Whole wheat flour 1/2 c Quick Quaker oats, uncooked 1/2 c Flaked coconut 1 ts Baking soda 1/2 ts Salt 1 c Quaker Oats (quick or Old fashioned, uncooked) 1 c Hershey’s semi-sweet choc Chips 1/2 c Hershey’s mini chips semi- Sweet chocolate 1 c Chopped pecans 1. Heat oven to 325F. 2. Combine Butter Flavor Crisco, brown sugar and granulated sugar in large bowl. Beat at low speed of electric mixer until well blended. Add, one at a time, eggs, milk, and vanilla. Mix well after each addition. Beat in pudding mix just until blended. Add flour, 1/2 cup quick oats, coconut, baking soda, and salt. Mix until blended. Stir in 1 cup oats, regular and mini chocolate chips, butterscotch chips and nuts with spoon. Drop by rounded teaspoonfuls onto ungreased baking sheet. 3. Bake at 325F for 7 to 9 minutes or until golden brown around edges and slightly moist in center. Cool 3 to 5 minutes before removing to paper towels. Substitute regular semi-sweet chips for mini chips, if desired. — From Yields 1 Servings
Olive-rosemary Flatbread
Ingredients & Directions 1/4 oz Packaged active dry yeast or -1 Tbs. 1 1/2 c Lukewarm water 7 tb Olive oil 3 c Bread flour Plus extra for kneading 1/2 c Whole wheat flour 2 ts Coarse salt 2 lg Garlic clove; minced 1/4 c Finely chopped kalamata -olives 1 ts Minced fresh rosemary 16 SERVINGS VEGAN Flatbread, called fougasse, is enjoyed throughout Provence. Long before there were ovens, these breads were baked on the floor of the hearth. This assertively flavored fougasse can be cut into small squares for an appetizer or larger squares to be served with a meal. In a large bowl, sprinkle yeast over water and stir with fork to dissolve. Let stand 5 minutes. Whisk in 4 tablespoons olive oil. In separate bowl, mix bread flour, whole wheat flour and 1 teaspoon salt. Add flour, one cup at a time, to yeast mixture, stirring well after each addition. When dough begins to come away from sides of bowl, turn out onto lightly floured work surface. Knead in garlic, olives and 1/2 teaspoon rosemary. Continue kneading, adding more flour as necessary, until dough is shiny, elastic and no longer sticky, about 10 minutes. Transfer dough to lightly oiled bowl and turn to coat all sides with oil. Cover bowl with plastic wrap and set aside until dough triples in volume, about 2 hours. Punch down dough and place in a greased 13- by 9-inch baking sheet. Press and pat dough until it covers entire surface of pan. Cover with a towel and let rise until dough reaches top edge of sheet, about 45 minutes. Preheat oven to 400 degrees. Just before baking, dimple dough with fingertips and drizzle surface with 2 tablespoons olive oil. Sprinkle with remaining 1/2 teaspoon rosemary and remaining 1 teaspoon salt. Place on middle oven rack. Put an empty baking dish on lower rack. Quickly pour 1 cup boiling water into empty dish and close door. Bake until bread is well risen and golden, 20 to 25 minutes. Remove bread from pan to wire rack. Brush surface with remaining 1 tablespoon oil. Cut into squares and serve warm. PER SQUARE: 165 CAL.; 4G PROT.; 7G TOTAL FAT (1G SAT. FAT); 22G CARB.; 0 CHOL.; 353MG SOD.; 1G FIBER. Yields 16 servings
