Hi !!!
ACTUALLY I FOUND THESE ';ALMOST THE RIGHT RECIPES';...
Chicken Crostina
Serves 6
Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients
6 boneless, skinless chicken breasts
2 cups %26amp; 1 Tbsp flour
1 Tbsp salt
1 Tbsp pepper
1 Tbsp Italian seasoning
1 Tbsp roasted garlic, minced
1 cup white wine
1 ½ cups heavy cream
5 Tbsp olive oil
1 lb linguine
1 cup parmesan cheese, grated
1 cup roma tomatoes, cored %26amp; diced
2 Tbsp parsley, chopped
Potato Crust
1 ½ cup seasoned breadcrumbs
¼ cup parmesan cheese, grated
¼ cup melted butter
½ tsp garlic powder
¼ cup parsley, chopped
1 small potato, peeled %26amp; grated
Salt %26amp; pepper to taste
Procedures
MIX all ingredients for Potato Crust in a bowl and set aside.
MIX 1 ½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. Heat 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp, or until internal temperature reaches 165° F. Add more oil for each batch as necessary.
PLACE cooked chicken breasts on a baking sheet or dish and top with potato crust mixture. Transfer baking sheet to a pre-heated broiler until golden brown (1-2 minutes).
COOK pasta according to package directions. Drain and set aside.
HEAT 2 Tbsp oil in a sauce pan. Add roasted garlic, cook for 1 minute. Stir in 1 Tbsp of flour and wine and bring to a boil. Add cream, parmesan cheese, 1 Tbsp parsley, and tomatoes. Sauce is done when it is bubbling throughout and begins to thicken.
COAT pasta with sauce, then top with chicken and remaining sauce. Garnish with chopped parsley.
---------AND...
Pink Pillows
Estimated Times:
Preparation - 20 min | Cooking - 30 min | Yields - 2 Dozen
Ingredients:
2 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup 1 stick butter or margarine (we recommend LAND O LAKES®), softened
1/2 cup granulated sugar
1/2 cup NESTLÉ NESQUIK Strawberry Flavor Powder
1 teaspoon vanilla extract
2 large eggs
Directions:
PREHEAT oven to 375º F. COMBINE flour, salt and baking soda in small bowl. Beat butter, sugar, Nesquik and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 8 to 10 minutes. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
------------AND...
Apple Stack Cake
';This is an apple stack cake with six layers.';
Original recipe yield:
1 -8 inch, 6-layer cake
INGREDIENTS
2 cups white sugar
1 cup shortening
2 eggs
1 teaspoon baking soda
3 teaspoons baking powder
6 cups all-purpose flour
1 teaspoon salt
1/2 cup buttermilk
2 teaspoons vanilla extract
2 pounds dried apples, cooked and mashed
1 3/4 cups packed brown sugar
4 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C). Grease and flour six 8-inch pans.
In a large bowl mix together white sugar, shortening, eggs, soda, baking powder, flour, salt, buttermilk, and vanilla. Divide batter into 6 equal parts. Press into prepared pans.
Bake at 450 degrees F (230 degrees C) for ten minutes.
To Make Filling: To the cooked and mashed apples, add the brown sugar, cinnamon, cloves, and allspice, and mix. Layer 1 cake, spread filling between layer on top and sides. Do this with each of the 6 layers. Let stand at least 12 hours before cutting.
---------AND...
Sugar Cream Pie I
Original recipe yield:
1 pie
PREP TIME 30 Min
COOK TIME 30 Min
READY IN 1 Hr
INGREDIENTS
1 (9 inch) pie crust, baked
4 tablespoons cornstarch
3/4 cup white sugar
4 tablespoons butter, melted
2 1/4 cups half-and-half cream
1 teaspoon vanilla extract
2 tablespoons butter, melted
1/2 teaspoon ground cinnamon
DIRECTIONS
Mix cornstarch and sugar. Add 4 tablespoons butter and half and half. Cook, stirring constantly, until thick and creamy. Add vanilla.
Preheat oven broiler to high.
Pour mixture into pie crust. Drizzle 2 tablespoons butter over top and sprinkle with cinnamon. Put under broiler until butter bubbles--watch it carefully as it doesn't take long. Refrigerate.
-----AND...
Brown Sugar Pie I
Original recipe yield:
1 Pie
PREP TIME 30 Min
COOK TIME 30 Min
READY IN 1 Hr
INGREDIENTS
6 tablespoons all-purpose flour
2 cups packed brown sugar
1 1/2 cups evaporated milk
4 tablespoons butter
1/2 teaspoon salt
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a saucepan, combine flour and sugar. Stir in milk, butter, salt and vanilla. Cook, stirring constantly, until mixture comes to a boil. Pour into an unbaked pie shell.
Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.
----------AND...
Sour Cream Sugar Cookies I
Original recipe yield:
5 dozen
INGREDIENTS
1 1/2 cups white sugar
1 cup butter
1 teaspoon vanilla extract
2 eggs
1 cup sour cream
5 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 (8 ounce) package cream cheese
2 tablespoons evaporated milk
1 teaspoon vanilla extract
1/8 teaspoon salt
4 cups confectioners' sugar
DIRECTIONS
Cream together 1 1/2 cups white sugar, butter or margarine, 1 teaspoon vanilla, and eggs. Add sour cream.
Mix together 5 cups flour, 1/2 teaspoon salt, baking powder and baking soda. Gradually add to the egg-sugar mixture.
Cover and chill dough for 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Roll out on lightly floured surface to 1/4 inch thick. Cut out cookies. Bake on lightly greased cookie sheet for 10 - 12 minutes.
To Make Frosting: In small bowl, with mixer at medium speed, beat together the softened cream cheese and evaporated milk until smooth. Add 1 teaspoon vanilla, 1/8 teaspoon salt and confectioners' sugar. Beat until well blended. Color as desired and frost cooled cookies.
---AND...
BOYSENBERRY (OR ANY OTHER BERRY) CAKE
1 2/3 c. flour
4 1/2 oz. softened butter
4 tbsp. sugar
Salt
1 egg
2 tbsp. ground nuts or bread crumbs
1 tbsp. sugar/cinnamon mixture
2-3 c. boysenberries, or any other
TOPPING:
2-3 eggs
2-3 tbsp. sugar
1/4 pt. heavy cream
Knead together ingredients from flour to egg. Refrigerate for at least 30 minutes. Roll out and put in 1 or 2 greased pie forms. Cover dough with ground nuts or bread crumbs. Top with sugar/cinnamon mixture. Add berries. For the topping, beat eggs with sugar and heavy cream. Pour over berries. Bake at 390 degrees for about 40 minutes.
-------AND...
Pennsylvania Dutch Breakfast Cake
A fine recipe for a Sunday breakfast or brunch. Serve with fresh fruit.
3 ';8 inch cakes'; 55 min 15 min prep
4 cups flour
3 cups sugar
2 teaspoons baking powder
1 cup butter or margarine
2 eggs
1 cup milk
1 teaspoon vanilla
Mix flour, sugar, baking powder and butter until fine crumbs.
Take out 1 cup of crumbs for top of cakes, and set aside.
Then add to remaining crumbs, 2 eggs, milk and vanilla.
Mix until smooth.
Pour into 3 (8-inch) greased cake pans.
Sprinkle crumbs over batter.
Bake at 350ºF.
for 40 minutes or until done.
----------AND...
STUFFED CUPCAKES
1 pkg. chocolate or butterscotch cake mix
Mix cake mix according to recipe on box. Fill cupcakes 3/4 full.
CENTER MIXTURE
1 (8 oz.) pkg. Philadelphia cream
cheese, softened
1 egg, beaten
1 c. sugar
1 (6 oz.) chocolate chips or
butterscotch chips
Mix egg with cream cheese and sugar. Add chocolate chips or butterscotch chips. Mix well. Put 2 teaspoons of filling in center of each cupcake. Bake 20 minutes.
----------AND...
Ginger Water
1 quart 2 min 2 min prep
3/4 cup brown sugar
1 teaspoon ginger (powdered)
1/2 cup cider vinegar
1 quart water
Dissolve the sugar and ginger in the vinegar.
Shake with cold water.
Serve chilled by itself or mixed 1:1 with ginger ale.
-----------AND...
Garlic Coleslaw
4 Servings
Ingredients
1 sm Head cabbage
1/2 ts Salt
2 Cloves fresh garlic
1 ts Sugar
1/2 c Plain yogurt ( or use 1/2 c Sour Cream)
Fresh ground black pepper to taste
1/4 c Rice vinegar
Directions
Shred cabbage, press garlic, (quantity to taste), add other ingredients in stainless or ceramic bowl. Toss until well mixed. All quantities variable so its best to start with small amounts and add to taste. Better on second day if stored cold and well sealed.
-----------AND...
Pickled Tongue
(6 servings)
*Ingredients*
1 Beef Tongue
Instructions
3C. Red Wine Vinegar Make sure to use glass 1 2 Bulbs Garlic bowls and pans when cooking 1 1/2C. Virgin Olive Oil the tongue, as metal will 1/4C. Parsley (dried or fresh) change the flavor of the 3/4T. Sweet Basil meat, leaving it tasting 1/2T. Rosemary metallic. Salt and Pepper to taste
*Directions*
1. Place tongue in glass saucepan with enough water to cover it.
2. Bring water to boil slowly over a medium heat and continue boiling for approx. 45 min.- hour.
3. While the tongue is boiling, prepare the marinade in a glass bowl.
4. In bowl, combine the olive oil and red wine vinegar. Use a garlic press to crush the cloves, or you can crush them with the flat side of a knife.
rest of the herbs and spices.
6. When the tongue has cooled enough to handle, peel by slicing thinly with a sharp paring knife, removing all the taste buds and the fat at the base of the tongue. Then proceed in slicing the tongue widthwise.
lid, and layer with the marinade.
8. Put the mixture in the fridge with the lid on and allow it to remain there, unopened for at least 4 days.
9. When you are ready to serve the tongue, remove it from the fridge an hour before, as this dish is best at room temp.
-----------AND...
Dandelion Wine
1 package dried yeast
1/4 cup warm water
2 quarts dandelion blossoms
4 quarts water
1 cup orange juice
3 tablespoons fresh lemon juice
3 tablespoons fresh lime juice
8 whole cloves
1/2 teaspoon powdered ginger
3 tablespoons coarsely chopped orange peel
1 tablespoon coarsely chopped lemon peel
6 cups sugar
Dissolve the yeast in the warm water. Set aside.
Wash the dandelion blossoms well. Put them in the water with the orange, lemon and lime juices. Add the cloves, ginger, orange and lemon peel, and sugar. Bring to a boil and continue to boil for an hour. Strain through filter paper (coffee filters work great). Cool. While still warm (but not hot), stir in the yeast.
Let stand overnight and pour into bottles. Allow uncorked bottles to set in a darkened place for three weeks. Then cork and store bottles in a cool place. Makes about 4 quarts.Does anyone have the recipes I have listed?
Thank you for ';Best Answer'; it was my pleasure to help you out...Enjoy your day!!! Report Abuse
I'll be looking into some of these recipes myself...
Thanks again,
';Mouse Potato'; Report Abuse
Brown Sugar Pie
1 cup firmly packed brown sugar
1 egg, slightly beaten
1 tsp. vanilla
2 heaping tablespoons flour
3 TBS milk
2 TBS melted butter
4 oz. chocolate chips
1 prepared pastry pie shell
Preheat oven to 350. In a large bowl, combine the first
six ingredients.
Mix on medium speed for two minutes.
Add chocolate chips and stir.
Pour the mixture into the pie shell and bake
for 35 minutes or until lightly browned and set.
Remove from oven and let cool.
Serve with whipped cream or ice cream.
Tennessee Stack Cake
Servings: 14
Ingredients:
4 cups dried apples
2 2/3 cups water
1/2 cup white sugar
1/2 cup shortening
1 1/4 cups white sugar
5/8 cup buttermilk
3/4 teaspoon baking soda
1 tablespoon baking powder
1/4 teaspoon salt
1 3/4 teaspoons ground ginger
3 3/4 cups all-purpose flour
1/2 cup dried apple slices for garnish
Directions:
1. In a large saucepan, combine 4 cups of dried apples and water. Bring to a boil, and let simmer over medium-low heat for 30 minutes, or until apples are very soft. Mash the apples slightly, and stir in the sugar. Set aside to cool. 2. Preheat the oven to 400 degrees F (200 degrees C). 3. In a large bowl, cream together the shortening and 1 1/4 cups sugar until light and fluffy. Stir in the buttermilk, baking soda, baking powder, salt and ginger. Mix in the flour about 1 cup at a time to form a stiff dough. Divide dough into 5 equal portions. Pat each portion of the dough into a 9 inch circle on greased cookie sheets. 4. Bake for 6 to 8 minutes in the preheated oven, or until edges are golden. Carefully remove layers to a cooling rack. 5. Stack the layers onto a serving plate, spreading about 3/4 cup of the apple filling between each layer. dpread the rest of the filling over the top layer, and arrange dried apple slices on top for garnish. Let stand overnight before serving.
Lunch Box Sour Cream Cookies
Lunch box cookies are butter sour cream cookies topped with cinnamon sugar and
pecan halves.
3/4 cup butter
1 1/2 cups sugar
1 egg
1/2 cup sour cream
1 teaspoon vanilla
3 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup sugar or cinnamon sugar
pecan halves
Cream butter and sugar until light and smooth. Add egg; beat until fluffy. Stir in sour cream and vanilla. Sift together the flour, salt, baking soda, and baking powder. Stir sifted dry ingredients into the creamed mixture. Chill for 1 to 2 hours. Place small balls of dough onto greased baking sheet. Grease bottom of a glass then dip in sugar or cinnamon sugar. Press each ball of cookie dough into a thin circle with sugared bottom of glass. Press a pecan half into the top of each cookie. Bake at 350° for 8 to 10 minutes, or until lightly browned. Remove to racks to cool. Makes about 5 dozen cookies.
APPLE-BOYSENBERRY CAKE
Loaded with fruit, this dessert is cut and served as you would a cake, but
the texture is that of a pudding. To keep the meal kosher when your menu
includes meat, omit the whipped cream frosting and serve this with nondairy
topping and the berry sauce. Begin the cake a day ahead.';
Source: Bon Appetit' 1992
Yield: 10 - 12 servings
2 cups water
2 cups frozen unsweetened boysenberries or blackberries (about 8 ounces)
1 cup sugar
1/4 cup brandy
1 tablespoon fresh lemon juice
4 1/2 pounds Golden Delicious apples (about 9 medium-large), peeled, cored,
each cut into 12 wedges
1 13-ounce sponge cake
2 cups sliced almonds, toasted
12 soft almond macaroons, finely crumbled (about 1 1/2 cups)
6 tablespoons (3/4 stick) unsalted margarine, melted, cooled
1/2 cup apricot preserves
2 tablespoons brandy
1 1/2 cups chilled whipping cream
3 tablespoons sugar
Additional toasted sliced almonds
Combine first 5 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves and syrup comes to simmer. Using slotted spoon, transfer berries to small bowl. Add half of apple slices to simmering syrup and cook until tender and just translucent, stirring occasionally, about 12 minutes. Using slotted spoon, transfer apples to sieve set over large bowl. Press apples to extract excess syrup. Reserve syrup. Transfer apples to another bowl. Repeat cooking and draining with remaining apples. Return berries and drained syrup to same saucepan. Boil syrup until thickened and reduced to 1 2/3 cups, about 5 minutes. Transfer boysenberry sauce to small bowl. Cover and refrigerate.
Position rack in center of oven and preheat to 350°F. Coat 9-inch-diameter springform pan with 2 3/4-inch-high sides with margarine. Crumble cake onto large baking sheet. Bake until crumbs are dry and just beginning to color, about 15 minutes. Cool. Maintain oven temperature. Finely grind crumbled cake in processor.
Sprinkle 1/3 of cake crumbs in bottom of prepared pan. Sprinkle 2/3 cup almonds over. Sprinkle 1/3 of macaroons over. Top with half of apple slices. Mix apricot preserves and brandy in small bowl. Spread half of apricot mixture over apples. Repeat layering with half of remaining crumbs, almonds, macaroons and margarine. Press top firmly to compact cake.
Place cake on baking sheet. Bake until top is golden and cake just begins to shrink from sides of pan, covering loosely with foil for last 15 minutes if browning too quickly, about 45 minutes. Transfer cake to rack. Press top firmly to compact cake. Cool cake in pan on rack. Cover and chill overnight. (Can be prepared 2 days ahead.)
Run small sharp knife around sides of pan to loosen cake. Release pan sides. Whip cream and 3 tablespoons sugar to firm peaks. Spread cream over top and sides of cake. Press additional almond slices onto sides of cake. Refrigerate at least 1 hour and up to 4 hours. Cut cake into wedges. Spoon reserved boysenberry sauce over. 10 to 12 servings
Pennsylvania Dutch Cake and Custard Pie
1 (15 ounce) package Pillsbury All Ready Pie Crusts
Filling
1/3 cup granulated sugar
2 tablespoons flour
1 teaspoon apple pie spice or 1/2 teaspoon cinnamon, 1/4 teaspoon ginger,
1/8 teaspoon nutmeg and 1/8 teaspoon allspice combined
1 cup applesauce
2/3 cup dairy sour cream
1/3 cup molasses
1 egg, beaten
Cake
1/2 cup granulated sugar
1/4 cup margarine or butter, softened
1/2 cup sour milk, or add 1 teaspoon lemon juice to 1/2 cup milk and let stand
for 5 minutes
1 egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose or unbleached flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
Glaze
1/2 cup confectioners' sugar
2 tablespoons coffee
Prepare pie crust according to package directions for ';filled one-crust pie,'; using 9-inch pie pan or 9-inch deep-dish pie pan. (Refrigerate remaining crust for a later use.) Heat oven to 350 degrees F. In medium bowl, combine 1/3 cup sugar, 2 tablespoons flour and apple pie spice; mix well. Stir in remaining filling ingredients; blend well. Set aside. In small bowl, combine 1/2 cup sugar and margarine; beat until well blended. Add sour milk, 1 egg and vanilla extract; beat until smooth. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, salt and baking soda; mix well. Spoon into crust-lined pan. Carefully pour filling mixture over batter. Bake at 350 degrees F for 45 to 60 minutes or until center springs back when touched lightly and top is deep golden brown. Meanwhile, in small bowl combine glaze ingredients; blend well. Drizzle over hot pie. Serve slightly warm.
Serves eight to 10.
1.Turkey in the Straw
4 c. chopped turkey
1-1/2 c. milk
2 cans Cream of Chicken soup
2/3 c. pimento
4 cans potato sticks
Mix all ingredients together, except save a few potato sticks to sprinkle on top. Put in cold oven on 375 degrees. Cook for 20 or 30 minutes..
2.Ingredients
Chicken Ingredients:
1/4 tsp Salt
1 oz Cornstarch
--
2 oz Sun-dried tomatoes, diced
1 Tbsp Fresh rosemary, chopped
3 oz Butter, cubed
1/2 tsp Salt
2 oz Grated Parmesan
12 oz Milk
1 1/2 lb(s) Cooked pasta
--
8 1/2 oz Can sliced artichokes, drained
2 oz White wine
Fresh parsley, chopped
12 oz Heavy cream
1 1/2 lb(s) Skinless boneless chicken breasts, cut in 1 to 1-1/2-inch pieces
2 oz Pancetta (or bacon), diced
1/4 tsp Pepper
3 oz Mushrooms, sliced
6 oz Flour
1/4 tsp Pepper
--
Sauce Ingredients:
3 oz Smoked Gouda, chopped
1 1/2 oz Olive oil
1 tsp Garlic, chopped
Procedures
Sauce Preparation
- In a 3-qt sauce pan or large pot, sauté pancetta (or bacon) over medium/high heat until crisp and golden (not dark)
- Lower heat, add butter and melt
- Add garlic and sun-dried tomatoes
- Sauté for approximately one minute stirring frequently (do not brown)
- Whisk in cream, milk and cornstarch. Raise heat to medium/high
- Whisk in Parmesan and Gouda
- Once cheese melts, add remaining ingredients and bring to a boil stirring continuously
- Remove from heat and let stand uncovered
Chicken Preparation
- Mix flour with salt and pepper
- Coat chicken in seasoned flour, shake off excess flour
- Heat olive oil in large sauté pan
- Add chicken in a single layer and cook until golden brown on both sides (it should take approximately seven minutes). Using a meat thermometer, make sure the internal temperature of the thickest piece of chicken reaches 165 degrees
- Begin pasta in a separate pot according to package directions
- Add wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated
- Once reduced, add sauce and bring to a boil on medium/high heat
- Place 6 oz of cooked pasta on each plate
- Evenly distribute chicken and sauce over pasta
- Garnish with chopped parsley
4.APPLE STACK CAKE
2 2/3 c. flour
1 tsp. soda
1 tsp. baking powder
1 tsp. ginger
1 tsp. salt
1 c. dark brown sugar
1/3 c. dark molasses
1/3 c. butter
2 eggs, well beaten
Cream butter until it is light and fluffy, and add brown sugar and molasses and continue creaming until mixture is fluffy. Add eggs. Combine flour, soda, baking powder, ginger and salt and sift into creamed mixture. This should be a soft dough and a few tablespoons of buttermilk may be added if dough is too stiff. Divide dough into 6 equal parts. Draw a 9 inch circle on a sheet of aluminum foil. Lightly flour foil and roll dough to fit circle. Bake on foil in oven at 350 degrees for 12 minutes. Cool layers and stack layers with Dried Apple Filling. Dust top layer with confectioners' sugar. Makes 8-10 servings.
DRIED APPLE FILLING (for Stack Cake) :
1 lb. dried apples
1 c. dark brown sugar
1 c. granulated sugar
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
Add 2 cups of water to apples. Simmer in covered saucepan until apples are soft. Mash apples. While apples are still hot, blend in remaining ingredients. Spread filling between layers over the sides of cake.
5.SUGAR CREAM PIE
1 c. granulated sugar
2/3 c. brown sugar
1/2 c. flour
1/2 tsp. salt
1 c. boiling water
1 c. coffee cream
1/8 tsp. nutmeg
1/2 tsp. vanilla
1 (9 inch) pie unbaked shell
Mix sugar, flour and salt. Add 1 cup boiling water. Mix well. Add coffee cream, nutmeg and vanilla. Mix well. Pour in pie shell. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 40 minutes longer.
6.BROWN SUGAR PIE
3 c. brown sugar
1 c. white sugar
Dash of salt
3 tbsp. flour
1 stick butter
1 tsp. vanilla
5 egg yolks
4 c. milk
2 unbaked pie shells
Mix all sugar, salt, and flour together. Add yolks, well beaten, butter, vanilla. Stir together and cook until thick. Pour into pie shells.
Beat 3 egg whites, room temperature and 1/4 teaspoon cream of tartar until foamy. Add 1/4 cup white sugar and beat until stiff peaks form and sugar dissolves, 2-4 minutes. Spread over filling, sealing to edge of pie shells. Bake at 350 degrees for 10 minutes or until golden brown.
8.SOUR CREAM SUGAR COOKIES
6 c. flour, sifted
2 tsp. baking powder
1 c. shortening
2 c. sugar
2 eggs, slightly beaten
1 c. dairy sour cream
2 tsp. baking soda
1 1/4 tsp. salt
2 tsp. vanilla extract
Raisins for cookie centers
Mix flour, baking powder and salt together. Add shortening and cut in like pie crust. Add the sugar and eggs. Put the baking soda in the sour cream (stir over bowl) and add to the flour mixture, then add the vanilla; mix well. Chill in refrigerator. Roll out, cut in desired shape; put a raisin in center of each cookie and bake in a 375 degree oven for about 8 minutes or until edges are slightly browned.
9.2 cups water
2 cups frozen unsweetened boysenberries or blackberries (about 8 ounces)
1 cup sugar
1/4 cup Passover brandy
1 tablespoon fresh lemon juice
4 1/2 pounds Golden Delicious apples (about 9 medium-large), peeled, cored, each cut into 12 wedges
1 13-ounce Passover sponge cake
2 cups sliced almonds, toasted
12 soft almond macaroons, finely crumbled (about 1 1/2 cups)
6 tablespoons (3/4 stick) unsalted margarine, melted, cooled
1/2 cup apricot preserves
2 tablespoons Passover brandy
1 1/2 cups chilled whipping cream
3 tablespoons sugar
Additional toasted sliced almonds
Combine first 5 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves and syrup comes to simmer. Using slotted spoon, transfer berries to small bowl. Add half of apple slices to simmering syrup and cook until tender and just translucent, stirring occasionally, about 12 minutes. Using slotted spoon, transfer apples to sieve set over large bowl. Press apples to extract excess syrup. Reserve syrup. Transfer apples to another bowl. Repeat cooking and draining with remaining apples.
Return berries and drained syrup to same saucepan. Boil syrup until thickened and reduced to 1 2/3 cups, about 5 minutes. Transfer boysenberry sauce to small bowl. Cover and refrigerate.
Position rack in center of oven and preheat to 350°F. Coat 9-inch-diameter springform pan with 2 3/4-inch-high sides with margarine. Crumble cake onto large baking sheet. Bake until crumbs are dry and just beginning to color, about 15 minutes. Cool. Maintain oven temperature. Finely grind crumbled cake in processor.
Sprinkle 1/3 of cake crumbs in bottom of prepared pan. Sprinkle 2/3 cup almonds over. Sprinkle 1/3 of macaroons over. Top with half of apple slices. Mix apricot preserves and brandy in small bowl. Spread half of apricot mixture over apples. Repeat layering with half of remaining crumbs, almonds, macaroons and margarine. Press top firmly to compact cake.
Place cake on baking sheet. Bake until top is golden and cake just begins to shrink from sides of pan, covering loosely with foil for last 15 minutes if browning too quickly, about 45 minutes. Transfer cake to rack. Press top firmly to compact cake. Cool cake in pan on rack. Cover and chill overnight. (Can be prepared 2 days ahead.)
Run small sharp knife around sides of pan to loosen cake. Release pan sides. Whip cream and 3 tablespoons sugar to firm peaks. Spread cream over top and sides of cake. Press additional almond slices onto sides of cake. Refrigerate at least 1 hour and up to 4 hours.
Cut cake into wedges. Spoon reserved boysenberry sauce over.
10 to 12 servings
10. Pennsylvania Dutch Chocolate
1/4 pound butter
4 squares semisweet chocolate
1 cup boiling water
3/4 cup buttermilk
1 1/2 teaspoons baking soda
2 cups all-purpose flour
2 cups sugar
2 eggs
1/2 teaspoon salt
1 tablespoon vanilla extract
Cream Cheese Frosting
1 8 oz cream cheese -- softened
3 tablespoons butter
1 box 10X sugar (powdered sugar)
1 teaspoon vanilla extract
Tbsps milk
For the Chocolate:
Combine and boil until thick the butter, chocolate and boiling water.
Stirring constantly. Set aside and allow to cool while you mix the other
ingredients. In a cup combine the buttermilk and baking soda, set aside.
Stir together flour, sugar and salt. Make a well in the center and add
chocolate. Mix well and then add the eggs. When the eggs are blended
completely then add the buttermilk. Add vanilla last. Grease and flour pans
- you can use 2, 9“ cake pans or one 9x12” pan. Bake in a 350F oven 25-30
minutes for 9“ pans or 40 minutes for the 9x12” pan.
For the Frosting:
Cream butter and cream cheese until smooth. Gradually add powdered sugar.
Add vanilla. Add milk as needed to make the frosting spreadable and smooth.
12.
3/4 cup brown sugar
1 teaspoon ginger (powdered)
1/2 cup cider vinegar
1 quart water
Dissolve the sugar and ginger in the vinegar.
Shake with cold water.
Serve chilled by itself or mixed 1:1 with ginger ale.
13.
1 cabbage shredded
1/4 cup finely chopped onion
1 small garlic clove finely chopped
1 grated carrot
1 cup chopped dill pickles
1/2 - 3/4 cup of mayonaise
1/2 tsp. salt
pinch of celery seed
pinch of pepper
In a large bowl mix the mayonaise dressing
with salt, pepper, celery seed, garlic, pickle
and a grated carrot.
The carrot will give it a nice rich orange color.
Use only a small clove of finely minced garlic.
This will give it a little bit of a punch!
Next, add the shredded cabbage to dressing. You can add some red cabbage for extra color.
Mix well and refrigerated. Taste better if made few hours in advance.
No comments:
Post a Comment