Happy Endings Plum Cake
1 cup (2 sticks) unsalted butter
¼ cup granulated sugar
¼ cup firmly packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoon ground cinnamon
1 16 ounce can purple plums packed in syrup, well drained, the syrup reserved and the plums chopped
confectioners’ sugar
Preheat the oven to 400 degrees. Ins a large mixing bowl, beat the butter until creamy and light, then gradually add the sugars, beating until creamy and smooth. Beat in the eggs, then the vanilla. Sift the flour, baking powder, baking soda, salt and cinnamon together. Stir the dry ingredients into the butter mixture, alternating with ½ cup reserved syrup, beginning and ending with dry ingredients. Stir in the plums. Pour the batter into a buttered 9- by 13-inch pan. Bake for 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean. Turn the cake out onto a rack and allow to cool, then dust with confectioners’ sugar.
Makes 12 to 16 servings
Chinese Beef Stir-Fry
1 pound good quality sirloin tips, cut into 1-inch cubes
1 tablespoon dry sherry
1 tablespoon soy sauce
1 tablespoon cornstarch
½ teaspoon sugar
2 tablespoons and ½ teaspoon vegetable oil
1/8 teaspoon freshly ground black pepper
2 cloves garlic, pressed
1 tablespoon oyster sauce
2 large stalks of broccoli, stems removed and cut into florets
2 carrots, peeled and sliced on a diagonal
½ cup beef broth
8 spears (1/2 15-ounce can) water packed baby corn, drained
20 fresh snow peas
1 scallion, both white and green parts
Marinate the sirloin at room temperature in a mixture of the dry sherry, soy sauce, 1 teaspoon of the cornstarch, the sugar, ½ teaspoon of the oil, the pepper, and garlic for an hour. Heat 1 tablespoon of the remaining oil in a wok over high heat. Stir fry beef quickly, until the meat is brown outside and pink inside. Remove.
Mix the remaining 2 teaspoons corn starch with the oyster sauce. Reheat the wok with the remaining tablespoon oil. Add the broccoli and carrots; stir-fry for 30 seconds. Add the broth, cover the wok and steam for approximately 1 minute or until the vegetables are tender but retain their crunch. Add the corn, snow peas, scallion, beef, and oyster sauce-cornstarch mixture. Heat quickly until the sauce is clear and thickened. Serve immediately.
Makes 4 servings
Chocolate- Dipped Biscotti
1 cup sugar
½ cup (1 stick) unsalted butter, melted and cooled
2 tablespoons anise-flavored liqueur
1 ½ tablespoons sour mash whiskey
2 tablespoons anise seed
3 large eggs
1 cup chopped almonds
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
1 12 – ounce package semisweet chocolate chips
2 tablespoons solid vegetable shortening
In a large mixing bowl, stir together the sugar and melted butter. Add the liqueur, whiskey, and anise seed. Beat in the eggs, then stir in the nuts. Sift the dry ingredients together. Gently stir in the dry ingredients until well incorporated. Cover with plastic wrap and chill for about 3 hours.
Preheat the oven to 375 degrees. Butter 2 cookie sheets. Shape the dough on cookie sheets into 3 loaves, well spaced. Each loaf should be about 2 inches wide and ½ inch thick. Bake for about 30 minutes, until the loaves are puffed and browned. When the loaves are cool enough to touch, cut each loaf into diagonal slices about ½ inch thick. Lay the slices on their cut sides and toast them at 375 for an additional 15 minutes or until lightly browned. Cool.
Dip biscotti in chocolate the day they are to be served. In the top of a double boiler, melt the chocolate chips with the shortening, stirring frequently. Remove from the heat and stir until a candy thermometer reads 85 degrees. Holding each cookie by its bottom, gently dip the tops into the chocolate. Turn immediately and ally to dry, uncoated side down, on wax paper. Continue until all biscotti are topped with chocolate.
Makes about 4 dozen
Irish Soda Bread
2 ½ cups all purpose flour
½ cup sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
½ teaspoon baking soda
½ cup (1 stick) unsalted butter
1 cup raisins
1 tablespoon caraway seeds
1 large egg
1 ¼ cups buttermilk
¼ cup sour cream
Preheat the oven to 350 degrees. Butter a 9-inch round cake pan. Sift together the dry ingredients. Using a food processor with the steel blade or pastry cutter, cut the butter into the flour mixture until it resembles small peas. Blend in the raisins and caraway seeds. Beat the egg, buttermilk, and sour cream together until blended.
Stir the egg mixture into the dry mixture just until blended. Transfer the batter to the pan and bake for about 50 to 55 minutes, until a toothpick inserted in the center comes out clean.
Makes 1 round loaf
Nachos Schulz
1 15-ounce can chili beans in chili gravy
9 tablespoons picante sauce
1 13-ounce bag corn tortilla chips
4 cups grated cheddar cheese
1 avocado
1 tablespoon fresh lemon juice
1 ½ cups sour cream
1 tablespoon grated onion
4 scallions, both white and green parts, chopped
1 cup pitted black olives, chopped
1 tomato, chopped
Preheat the oven to 400 degrees. Mash the beans with ½ cup of the picante sauce until well mixed. Grease 2 9- by 13- inch pans. Place half the chips in each pan, then spoon the bean mixture over them. Sprinkle the grated cheese on top. Bake for about 10 minutes or until the cheese is melted and the beans are bubbling.
Meanwhile, peel, pit and mash the avocado, then mix it with the lemon juice, ½ cup of the sour cream, they grated onion and 1 tablespoon picante sauce. Garnish the nachos with the guacamole, the remaining 1 cup sour cream, scallions, tomato and olives.
Makes 6 – 8 servings
Red ‘n’ Whites
2 Sticks Unsalted Butter, Softened
1 package (3-oz size) Cream Cheese, Softened
½ cup Sugar
1 teaspoon Vanilla Extract
2 cups All Purpose Flour
36 small Ripe Strawberries, Hulled And Halved
Preheat the oven to 350° F. In a mixing bowl, beat the butter with the cream cheese until well blended. Beat in the sugar and vanilla, then stir in the flour until well mixed.
Using a 1/2-tablespoon measure, shape the mixture into small balls and place 2 inches apart on ungreased cookie sheets. Make a small indentation in the top of each cookie with your thumb. Carefully place a strawberry half, cut side down, in each indentation.
Bake for 12 to 18 minutes or until very lightly browned. Cool on racks.
Makes 5 dozen
Galaxy Doughnuts
5 teaspoons (2 ¼-ounce envelopes) active yeast, dry
1/3 cup warm water, warm
2 1/4 cups plus ½ teaspoon sugar
1/3 cup solid vegetable shortening, melted
1 1/2 cups milk, scalded & cooled to lukewarm
2 teaspoons salt
2 teaspoons vanilla extract
2 large eggs
¼ cup wheat germ
¼ cup soy flour
¼ cup oat bran
4 1/2 c Flour
2 teaspoons ground cinnamon
1 cup (2 sticks) unsalted butter, melted
In a large mixing bowl, sprinkle the yeast over the warm water. Allow the yeast to soften for 5 minutes, then stir the yeast into the water along with the 1/2 teaspoon sugar. Set the mixture aside to proof for 10 minutes; it should be foamy. Mix the melted shortening into the warm milk, then add the liquid to the yeast mixture along with 1/4 cup of the remaining sugar, the salt, vanilla, eggs, wheat germ, soy flour, oat bran, and 1 1/2 cups of the flour.
Beat vigorously until very well blended. Stir in the remaining flour and beat until smooth. Cover the bowl with plastic wrap and put it in a warm, draft-free place until the dough is doubled in bulk, about 1 hour.
Punch the dough down, turn it out on a well-floured board and pat it out so that the do is about 1/2″ thick. Using a star cookie cutter, cut out the dough and place the doughnuts 2″ apart on greased cookie sheets. Allow the doughnuts to rise, uncovered, for another 20 to 30 minutes or until they are doubled.
Preheat the oven to 400 F. Mix the remaining two cups sugar with the ground cinnamon. Bake the doughnuts 10 to 15 minutes, or until golden brown. Dip them quickly into the melted butter and roll in the cinnamon sugar.
Makes about 3 dozen
Sorry Cake
Cake:
2 cup All purpose flour
¼ teaspoon baking soda
½ teaspoon salt
½ cup solid vegetable shortening
½ cup (1 stick) unsalted butter
1 2/3 cup sugar
6 large eggs, separated
1 cup buttermilk
1 tablespoon freshly grated orange zest
2 cup shredded wheat broken into shreds
1 cup cranberries, quartered
½ cup Chopped pecans
¼ teaspoon cream of tartar
Frosting:
½ 8-ounce cream cheese, softened
¼ cup (1 stick) unsalted butter, softened
3 cups confectioners’ sugar
1 tablespoon fresh orange juice, approximately
1 teaspoon freshly gated orange zest
Preheat oven to 350 degrees.
To make the cake, sift together the flour, baking soda, and salt. Beat the shortening with the butter until well combined. Cream in the sugar and beat until fluffy and light. Beat in the egg yolks one at a time until well combined. Add the flour mixture alternately with the buttermilk, beginnng and ending with the flour mixture. Stir in the orange zest, cereal, cranberries, and pecans. Beat the cream of tartar into the egg whites and continue beating until stiff. Gently fold the whites into the cake batter.
Pour into 3 buttered 8- or 9-inch round cake pans. Bake for 250 to 35 minutes, until a toothpick inserted in the center comes out clean. Cool on racks.
To make the frosting, beat the cream cheese with the butter until well combined. Gradually add the confectioiners’ sugar and orange juice; beat until creamy and smooth. Stir in the orange zest. Frost the tops and sides of the cake.
Makes 14 to 16 servings
Cereal Killer Cookies
2¼ cups old fashioned rolled oats
2 6-ounce packages almond brickle chips (Bits O’ Brickle or Heath Toffee chips)
1 2/3 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup firmly packed dark brown sugar
¾ cup sugar
1 cup (2 sticks) unsalted butter
2 large eggs
1 tablespoon vanilla
Preheat the oven to 375 degrees. In a small bowl, mix the oats with the brickle chips. Shift the flour, baking soda, baking powder, and salt together. In a food processor mix the sugars until blended, then gradually add butter. Continue to process until creamy and smooth. Add eggs and vanilla and process until blended. Add the flour mixture and process just until combined. Pour this mixture over the oats and brickle chips and stir until well combined. Using a 2-tablespoonmeasure, measure out scoops of dough and place at least 2 inches apart on ungreased cookie sheets. Bake for 12 to 15 minutes or until golden brown. Cool on racks.
Makes 4 to 5 dozen
Julian’s Cheese Manicotti
Sauce:
1 large onion, chopped
4 garlic cloves, pressed (preferable) or chopped
2 tablespoons olive oil
2 6-ounce cans tomato paste, plus water
2 tablespoons finely chopped fresh oregano leaves
1 small bay leaf
1 teaspoon salt
½ teaspoon freshly ground black pepper
Pasta:
1 teaspoon olive oil
14 manicotti noodles
Filling:
1 ½ cups ricotta cheese
6 larges eggs
¼ pound Fontina cheese, grated
¼ pound mozzarella cheese, grated
1/3 cup freshly grated best quality Parmesan cheese
6 tablespoons soft butter (not margarine)
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh basil leaves
freshly grated Parmesan cheese for sprinkling on top
Preheat the oven to 350 degrees.
Sauce:
Gently sauté the onion and garlic in olive oil in a saucepan over medium heat until the onion is translucent, about 5 minutes. Add the tomato paste and stir. Slowly add 4 tomato paste cans of water and stir. Add the seasonings and allow the sauce to simmer while you prepare the manicotti and filling.
Bring a large pot of water to a boil, and add the olive oil, and drop in the manicotti. Cook just until al dents, about 10 to 15 minutes. Drain and run cold water over the manicotti in a colander. Set aside.
Filling:
Beat the ricotta with the eggs until combined in the large bowl of an electric mixer. Add the grated cheeses and softened butter; beat until combined. Add the salt, pepper, and basil. Beat on low jut until everything is combined.
Gently fill the cooked manicotti with the cheese mixture and arrange in 2 buttered 9- by 13-inch pans. Cover the pasta in each pan with half the sauce; sprinkle on additional Parmesan. Bake for about 20 minutes, until the cheese is thoroughly melted and the sauce is bubbling.
Makes 7 servings
Sweetheart Sandwiches
Cookies:
¼ pound (1 stick) unsalted butter
1¼ cups sugar
2 large eggs
1 teaspoon vanilla
½ cup unsweetened cocoa (recommended brands: Hershey’s Premium European-style, Droste, Ghirardelli)
2 cups flour
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon soda
Filling:
4 tablespoons (½) stick unsalted butter
1 teaspoon vanilla
4 cups powdered sugar
whipping cream
To make the cookies, cream the butter with the sugar in a large bowl until light. Beat in eggs and vanilla; set aside. Sift the cocoa, flour, salt, baking powder, and baking soda together. Stir the dry ingredients thoroughly into the butter mixture. Cover the bowl with plastic wrap and refrigerate for 2 or 3 hours.
Preheat the oven to 375 degrees and butter 2 cookie sheets. Using a teaspoon measure, roll level teaspoonfuls of dough into balls and place them 2 inches apart the cookie sheets. Bake for 10-15 minutes until cookies are puffed and surfaces slightly dry and cracked. Cool on racks.
To make the filling, cream the butter until light. Beat in the vanilla and powdered sugar, adding whipping cream and continuing to beat until the consistency is like creamy frosting.
When the cookies are completely cool, spread about ½ tablespoons of filling on the bottom of one cookie, then top with the bottom side of another cookie.
Makes about 3 dozen sandwiches.
Variation:
For half a batch of vanilla filled and half a batch of peppermint filled cookies, add 1/8 teaspoon peppermint extract to half the filling. Tint the peppermint filling pink or green before filling half the sandwiches.
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