If you are cold, tea will warm you; If you are too heated, it will cool you; If you are depressed, it will cheer you; If you are excited, it will calm you.
Gladstone (1865) Victorian British Prime Minister
Recipes
Have tea recipes you'd like to share?
E-Mail to Lady Strega
DILL BREAD |
DIRECTIONS |
| 1/2 lb of Creamed Cottage Cheese 1 envelope of dry yeast 4 T warm water 2 T sugar 1 T minced green onion 1 T butter 1 T dill seeds 1 t salt 1/4 t baking soda 1 egg up to 2 1/4 c of flour |
Preheat oven to 350 degrees F.
Heat the cottage cheese in the microwave for one minute. Put the yeast and warm water in a large bowl. When the yeast is softened, add the sugar. Let set for five minutes. Add the cottage cheese, green onion, dill seeds, salt, and egg. Stir until well combined. Gradually stir in enough flour to form a stiff dough. Cover the dough with a cloth and let rise until doubled in bulk. Stir the dough down. Place dough in an 8" well greased loaf pan. cover the dough once more and let rise. Bake for 45 minutes. Remove the bread from the loaf pan, brush with butter and let cool for 15 minutes. |
| Cherry Almond Bread | Directions |
| 1-POUND LOAF INGREDIENTS 3/4 cup milk 1 tablespoon butter or margarine 1 large egg 3/4 teaspoon salt 2 cups bread flour 1/3 cup dried tart red cherries or dried cranberries 1/4 cup slivered almonds, toasted (see How to Toast Nuts tip below) 1 tablespoon sugar 1 1/2 teaspoons FLEISCHMANN'S Bread Machine Yeast |
Directions Use the 1-pound recipe if your machine pan holds 10 cups or less of water. Add ingredients to bread machine pan in the order suggested by manufacturer, adding dried tart red cherries and almonds with flour. Recommended cycle: Basic/white
bread cycle; light or medium/normal color setting. |
| Becky's Hawaiian Bread | Directions |
Mash 1 overripe banana in a 1 cup measuring
cup. Finish filling with crushed pineapple.
|
Bake in bread machine on light.
From: Becky Wylie
|
| Sweet Potato Biscuits | Directions |
| 1 1/4 cups Whole wheat
flour 1/2 cup Unbleached white flour 2 teaspoons Baking powder 1/2 teaspoon Salt 3 tablespoons Margarine 1/3 cup Apple juice 1 cup Well mashed, cooked sweet potato 3 tablespoons Honey 1/3 cup Finely chopped walnuts or, pecans |
In a mixing bowl, sift together the flours, baking
powder & salt. Work in the margarine till the mixture resembles coarse breadcrumbs. Add apple juice, potato, honey & nuts & work till it resembles a soft dough. Turn dough out onto a well-floured board & knead enough extra flour to make the dough lose its stickiness. With floured hands, divide dough into 16 equal parts. Shape into small balls & arrange on a lightly oiled cookie sheet, patting them down a bit to flatten them. Bake for 12 to 15 minutes. |
| Scottish Bannocks | Directions |
| Yield: 10 servings 1 1/2 c All-purpose flour 1 c Quick-cooking oats 1/4 c (1/2 stick) butter, room -temperature 2 tb Sugar 1 tb Baking powder 1 pn Of salt 1/2 c (about) milk |
A cross between a chewy oatmeal
cookie and a biscuit. Serve fresh from the oven as is or split and
toasted. Excellent for breakfast or tea. Bannocks are best the day
they are baked. Makes 10 to 12 Preheat oven to 450 F. Combine flour, oats, butter, sugar, baking powder and salt in large bowl. Rub mixture against side of bowl with wooden spoon until butter is completely blended in. Slowly stir in enough milk to make stiff dough. Turn out onto lightly floured surface and knead just until dough holds together. Reflour surface lightly. Roll dough out 1/3 inch thick. Cut into 2 1/2-inch rounds. Gather scraps together. Reroll and cut additional bannocks. Arrange on ungreased baking sheet, spacing 1 inch apart. Bake until light brown, 12 to 15 minutes. Serve hot or cool on racks. As seen on IChief Bread Archives |
| New Zealand Scones | Directions |
|
3 cups plain flour |
stir dry ingredients together. Rub in butter. Add milk and mix quickly to a soft dough with a knife. Turn out on a floured board. Roll lightly in a circle till about 3/4 inch thick. Cut into triangles and place on a cold oven tray. Bake in a hot oven 230 c or 450 f for 10 -15 mins till golden brown makes about 16. for cheese scones add 1/2 cup grated cheese with dry ingredients. |
| Sweet Corn Fritters | Directions |
| 1 C whole corn meal
1 egg, beaten 2/3 C milk 1-1/3 C sweet corn kernels oil for frying |
Put the flour in a bowl, add egg and half the milk and
beat until smooth. Gradually add the remaining milk, beating well.
Stir in the sweet corn. Heat a little oil in a large frying pan, and
cook for 3-4 minutes on each side, until golden brown. Serve at
once. As served by Women of Great Taste |
| Pear Cinnamon Muffins | Directions |
| 1-1/2 C. all-purpose flour 3/4 C. sugar 2 t. baking powder 1 t. baking soda 1 t. ground cinnamon 1/4 t. salt 2/3 C. plain non-fat yogurt 2/3 C. skim milk 1/3 C. chopped pear |
Preheat oven to 400*. Sift flour, sugar, baking powder, baking soda, cinnamon and salt into a mixing bowl. Stir in yogurt, milk, and chopped pear until dry ingredients are just moistened. Transfer batter to nonstick or paper lined muffin cups. Bake for 18 minutes or until muffin tops are lightly browned and a wooden toothpick inserted into the middle comes out clean. You may also substitue blueberries for pears. Per serving: 117 calories and 2 grams fat As seen on Lets Get Cooking Website |
| Pepperoni Cheese Bread | Directions |
| 1-1/4 C. water 3-1/4 C. flour 1/3 C. Mozzarella cheese 2 T. sugar 1-1/2 t. garlic salt 1-1/2 t. dry oregano 2-1/2 t. regular yeast or 2-1/2 t. bread machine yeast |
Put ingredients in pan in order listed select white,
Add 2/3 cups pepperoni when machine beeps for add ins. makes 1 ½
pound loaf. As found on Mary's Good Cooking |
| Irish Soda Bread | Directions |
|
1 tbsp. double-acting baking powder
|
1.Preheat oven to 350 degrees F. 2. Sift together flour, baking powder, salt and baking soda in a large bowl. 3. Stir in raisins and caraway seeds. 4. Add buttermilk and stir mixture until it forms a dough. 5. Turn dough out onto a well-floured surface. Knead 1 minute. 6. Divide the dough in half. With floured hands, shape each half into a round loaf. 7. Place loaves on a lightly greased baking sheet. 8. Cut an "X" 1/4-inch deep across the top of each loaf with a sharp knife. 9.Bake the loaves for 45 to 55 minutes, or until a toothpick comes out clean. They should be crusty. 10. Transfer loaves to a wire rack and let cool. Tips: |
| Zucchini-Cheddar Muffins | Directions | |
| 1 cup shopped onions 1/4 cup margarine Cook in microwave until tender. 2 1/2 cups Bisquick |
Heat oven to 400°. Reserve almonds. Mix rest of ingredients and spoon into mini muffin tins that have been coated with vegetable spray. Sprinkle nuts on top. Bake 20 minutes or until browned. Makes 4 dozen
| |
| English Crumpets | Directions | |
|
Sift the flour and salt into a mixing bowl. Gently
warm the milk to just hand hot and sprinkle on the dried yeast.
Leave to stand for 10 or 15 minutes until frothy. Add the yeast mix
to flour and beat to a smooth batter. Cover with a damp cloth and
leave to stand in a warm place for 45 minutes, or the batter has
doubled in size. Dissolve the bicarb in 15ml of warm water and beat
it into the batter. Cover again and leave to stand for a further 20
minutes. Place a 3 inch metal pastry cutter into a hot greased fry
pan. Pour in about table spoon of the batter to cover the base
thinly. Cook until the top is set and the bubbles have burst. Remove
it from the ring, turn the crumpet over and cook the other side for
2 or 3 minutes only. It should just colour slightly. Cool on a wire
rack. Eat them now, or leave to go cold and toast them until brown
on both sides. Makes 15 crumpets. The Recipe Bin-English Recipes | |
| Southern Raised Biscuits | Directions | |
| 3-1/2 C Unsifted flour
2 Tbl Baking powder 1/4 tsp Salt 1 Tbl Sugar 1 C Butter flavored shortening 1/3 C Warm water 1 Pkg Dry yeast 3/4 C Milk - at room temerature |
In a medium bowl, combine 3 cups flour and dry
ingredients (except yeast). Cut in shortening to resemble course
crumbs. Soften yeast in warm water. Stir in milk and yeast mixture
with hands. Sprinkle a board with remaining 1/2 cup flour. Turn out
dough on board and knead a couple of times. Pat out to 1/2" thick.
With a large knife, cut dough into 9-12 squares. Place 1-inch apart
on greased baking sheet. Prick tops with fork. Set aside in warm
place for 20 minutes. Heat oven to 400 degrees. Bake until golden
brown (8-12) minutes - cool slightly, and brush tops with melted
butter if desired. As served by Women of Great Taste | |
SCONES |
Directions | |
| 4 cups of flour 1 t cream of tartar 1 t salt 2 t baking powder 1 t baking soda 1 cup of sugar 2 cups of sour cream |
Put flour, cream of tartar, salt, baking powder,
baking soda, and sugar in a large mixing bowl. Stir until well
combined. Stir in the sour cream. Knead the dough until it is
sticky. Roll the dough out on a floured surface into a circle. It
should be 1/2" thick. Cut the circle into 12 equal wedges.
Put the scones into and ungreased skillet and cook over medium heat until the bottoms are brown. Turn the scones over and cook until the other sides are brown. Serve immediately with jam or honey. | |
| The Best Banana Bread | Directions | |
| 1 1/2 cups melted butter 4 cups flour 1 3/4 cups brown sugar 1 t. salt & 1/2 t. soda 4 eggs 3 t. baking powder 2 1/2 t. vanilla & 1/2 t. almond extract 1/2 nutmeg & 2 t. cinnamon grated rind from one orange 2 cups mashed ripe bananas soaked in 1 cup strong black coffee 1 cup each raisins and chopped walnuts |
Beat together ingredients from left column, adding
eggs one at a time. Then add flour mix (right column) and banana
mixture alternately to butter mixture. Mix gently. Then add nuts and
raisins. Grease two loaf pans. Bake at 350 for 40-50 minutes.
As served at The Hacienda Nicholas Inn | |
| Beer, Sun-Dried Tomato and Olive Bread | Directions | |
| 1/2 c. sun-dried tomatoes in
oil 1/2 tsp. salt 3-1/2 c. all-purpose flour 1/2 tsp. baking soda 1 tsp. double-acting baking powder 1 large egg 12 oz. bottle light-colored beer 1/3 c. pimento-stuffed green olives |
1.Preheat oven to 350 degrees
F. 2.Grease and flour a standard (9- by 5-inch) loaf pan. 3.Drain the tomatoes, reserving 1 tsp. of their oil, and then chop. 4.Whisk together flour, salt, baking soda and baking powder in a large bowl. 5.Beat egg lightly in separate bowl. 6.Add egg and beer to flour mixture, mixing until just combined. Fold in the tomatoes, tomato oil and olives. 7.Pour batter into pan and bake on middle rack for 40 minutes or until a toothpick inserted in bread comes out clean. 8.Turn bread out onto a rack and let it cool. As shown on eHOW | |
| BUTTER ORANGE MINT COOKIES | Directions | |
| Yield: about 4 dozen cookies
INGREDIENTS 12 tablespoons softened unsalted butter |
1). In a bowl with an electric mixer, cream the butter
with the sugar. Add the egg, a little at a time, then add the
extracts.
2). Add the flour, a little at a time, then the orange mint leaves and the salt. Beat the mixture until combined. 3). Divide the dough into three partsl Form each part into a log about 1 1/4 inches in diameter. Wrap each dough log in plastic then chill for 1 hour or place in freezer until firm, about 15-20 minutes. 4). Preheat oven to 350 degrees. Slice the dough into rounds about 1/4 inch thick and arrange them on baking sheets about 1 inch apart. Bake 10 to 12 minutes or until pale golden. Remove to racks to cool. | |
| Italian Christmas Cookies | Directions | |
| 1 cup white sugar 1-3/4 cup butter (not margarine) 1 egg 1 teaspoon baking powder 1 teaspoon vanilla 3-1/4 cups flour |
Mix all ingredients. Divide dough into 2 logs Wrap and chill well Cut thin slices and bake in 300° oven for 15 minutes Sprinkle with powdered sugar. Alternatives This simple recipe was the base for many variations. Nunny would sprinkle candied sugar onto the cookies before baking or ice the cooled cookies with bright colored icing to give a Christmas Ball effect. | |
| Lemon Bars | Directions | |
| Makes 4 dozen
bars CRUST
|
PREHEAT oven to 350°
F. FOR CRUST COMBINE flour and sugar in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Press lightly onto bottom and halfway up sides of ungreased 13 x 9-inch baking pan. BAKE for 20 minutes. FOR FILLING BEAT sweetened condensed milk and eggs in large mixer bowl until fluffy. Beat in lemon juice, flour, baking powder, salt and food coloring just until blended. Fold in lemon peel; pour over crust. BAKE for 20 to 25 minutes or until filling is set and crust is golden brown. Cool in pan on wire rack. Refrigerate for about 2 hours. Cut into bars; sprinkle with powdered sugar. From Very Best Baking.Com | |
| Treacle Tart | Directions | |
|
Put the syrup into a saucepan with the bread crumbs,
lemon rind and juice and heat gently until just melted. Cool. Roll
out the dough and use to line an 8 in pie plate. Pour in the syrup
mixture. Roll out the dough trimmings and cut into long, narrow
strips. Arrange them in a lattice pattern over the filling. Bake in
a moderately hot oven (400°F) for 25 - 30 min or until the pastry is
slightly browned. Serve hot or cold. ¹- Golden Syrup, or treacle may be substituted for light molasses or honey. ²- You may substitute the pastry by an unbaked pie crust from your local bakery. Makes 5 servings The Recipe Bin-English Recipes | |
| Raspberry Almond Shortbread Thumbprints | Directions | |
| 2/3 C sugar
1 c butter, softened 1/2 tsp almond extract 2 c all-purpose flour 1/2 C raspberry jam Glaze 1 C powdered sugar 1-1/2 tsp almond extract 2-3 tsp water |
Heat oven to 350. In large mixer bowl combine sugar,
butter and almond extract. beat at medium speed, scraping bowl
often, until creamy (1-2 minutes). Reduce speed to low; add flour.
Continue beating until well mixed (1-2 minutes). Shape dough into 1
inch balls. Place 2 inches apart on cookies sheets. With thumb, make
indentation in center of each cookie (edges may crack slightly).
Fill each indentation with about 1/4 tsp jam. Bake for 14-18 minutes
or until edges are lightly browned. Let stand 1 minute, remove from
cookie sheet. In small bowl stir together powdered sugar and 1-1/2
tsp almond extract. Gradually stir in enough water for a thin glaze.
Drizzle over cooled cookies. 3-1/2 dozen cookies. As served by Women of Great Taste | |
| Chestnut Cake With Lemon Sauce | Directions | |
| 2 cups chestnut flour 3 tablespoons sugar ¼ cup walnuts, chopped ½ cup plus 1½ cups very cold milk 2 tablespoons extra virgin olive oil 2 tablespoons chopped fresh rosemary leaves 4 lemons, seeds removed, sliced as thinly as possible 1½ cups sugar Unusual ingredients can be obtained at earthy.com |
This is an absolute fantasy of a dessert, straight out
of Italy and redolent of lemon and rosemary. Don't even think about
trying to substitute the chestnut flour for regular flour. They
aren't the same thing. Earthy Delights is carrying chestnut flour.
Take a tip from the Cottage Kitchen and use the real thing.
Preheat the oven to 375 degrees F. Mix the flour, sugar, and walnuts in a large mixing bowl and combine thoroughly. Add ½ cup of milk, stir thoroughly, then slowly add the rest of the milk while stirring constantly to avoid forming lumps in the batter. Grease a cake pan with 1 tablespoon of olive oil and pour in the batter. Drizzle the top of the batter with the remaining olive oil. Sprinkle the fresh rosemary evenly over the top of the cake. Bake for about 45 minutes, or until a toothpick inserted in the center of the cake comes out clean. While the cake is cooking, combine the lemons, sugar, and 1 cup of water in a small saucepan. Cook until the mixture is quite soft and bubbly, about 20 minutes. Remove the cake from the oven. It's best when served hot with the lemon sauce. As shown on Earthy Delights | |
| Hot Monkey Love Brownies | Directions | |
| 6 oz. white chocolate, cut up (yes, you can use white
chocolate chips) 3/4 cup sugar 1 stick (4 oz.) unsalted butter 2 eggs 1 1/2 teaspoons vanilla extract 1 cup flour 1/2 teaspoon baking powder Scant ¼ tsp. salt 6 oz. semisweet or bittersweet chocolate, cut up (bittersweet is better, good chips will work) 1/2 cup chopped walnuts |
Preheat oven to 350 F. In a deep glass bowl, combine white chocolate pieces, sugar, and butter. Heat in microwave oven on high about 1 1/2 minutes, or until melted and smooth when stirred—a better choice is a double boiler if you have one. With a whisk or fork, beat in eggs and vanilla until well blended. Add flour, baking powder, and salt and stir until well mixed. Stir in bittersweet chocolate and walnuts.* Spread evenly in a buttered, foil lined 7x11 inch baking pan. Bake 20 to 25 minutes, or until golden brown. If you use an 8x8 inch pan, the brownies will be thicker, but you will have to cook them about 10 minutes longer. Do not over bake. Let it cool for about 15 minutes before lifting the foil out of the pan, when completely cool, remove the foil and cut into pieces. * It is really much better if you do not have overly fine bits of chocolate or nuts here. Leave the teeny-tiny almost flour like bits behind on the cutting board. As served by Vicki from the Submissive's Cooperative | |
| Caramel Chocolate Pecan Bars | Directions | |
CRUST
|
PREHEAT oven to 350° F. FOR CRUST: BEAT flour, sugar and butter in large mixer bowl until mixture resembles fine crumbs. Press onto bottom of ungreased 13 x 9-inch baking pan. Place pecans evenly over unbaked crust. FOR FILLING: COMBINE butter and sugar in medium saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil, stirring constantly, for 1 minute. Pour evenly over pecans. BAKE for 18 to 22 minutes or until bubbly. Sprinkle with morsels; let stand for 2 to 3 minutes or until morsels are shiny. Swirl morsels, leaving some whole for marbled effect. Cool completely in pan on wire rack; cut into bars. Store in an airtight container.
| |
| Victorian Vinegar Cookies | Directions | |
| 1 cup butter 1 cup margarine 1 1/2 cups sugar 2 tablespoons White Vinegar 3 1/2 cups flour 1 teaspoon baking soda 2 cups finely chopped walnuts |
Cream butter and margarine. Add sugar and vinegar;
beat until fluffy. Sift flour and soda and add to mixture. Stir in
nuts. Drop onto ungreased cookie sheet using scant teaspoonful.
Bake at 300 degrees for 10-12 minutes. Cool on opened, brown paper grocery bag to absorb some of the butter. Makes approximately 6 dozen. | |
| Chocolate Torte | Directions | |
| l/2 pound (226 grams) unsalted
butter 6 1/2 ounces (182 grams) semisweet chocolate, broken into small pieces 9 egg yolks 1 cup (200 grams) white sugar 4 egg whites |
Preheat oven to 325
degrees. Lightly coat 9 x 3 inch springform pan with 1 tablespoon of melted butter. Line pan with parchment paper, then lightly coat the paper with more melted butter. (I find using a pastry brush to brush on the melted butter is great.) Place the butter and chocolate in the top half of a double boiler (I use a stainless steel bowl over a saucepan) over simmering water. Melt chocolate, stir occasionally. Remove from heat, stir until smooth, and hold at room temperature. Place egg yolks and l cup sugar in bowl of electric mixer and beat on high until lemon-colored and slightly thickened, about 4 minutes. Scrape down the sides of the bowl and beat on high for 2 more minutes. (You want the eggs to triple in volume, and look thick and soft, and when you lift the beater the mixture falls back into the bowl in a slow ribbon.) While the egg yolks are beating, whisk the egg whites in a large stainless bowl until stiff but not dry, about 3 minutes. (Alternatively, whip them in your electric mixer. ) Using a rubber spatula, fold melted chocolate into beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining whites. (When folding in egg whites make sure you do not overmix. You want to mix only until the white is incorporated.) Pour mixture in pan, smoothing top. Bake the cake for about l hour 15 minutes or until a toothpick inserted in the center comes out clean. (During baking the surface of the cake will form a crust, this crust will collapse when the cake is removed from the oven.) Let the cake cool on a rack. Invert cake onto a cake circle (available at cake decorating stores) or rack and refrigerate for one hour. (The top of the cake will have a cracked, hard surface with lots of crumbs. This is the way it is supposed to look and since you invert the cake, bottom is now top, it will look fine when the ganache is poured over the top.) If using a cake circle place cake on a rack. Prepare Ganache Put the rack on a baking sheet. In this way if the chocolate ganache drips it will end up on the baking sheet, which makes clean up easier. Use a cake spatula to smooth the sides of the cake with 2 tablespoons ganache. This will seal in any cake crumbs so that your cake will have a smooth finish. Refrigerate cake for 5 minutes to set the crumb coat. If you have any air bubbles or crumbs in your ganache, pour glaze through a strainer. Pour the remaining ganache into the center of the cake. Working quickly, spread with a spatula, using big strokes to push the ganache over the sides of the cake, to create an even coating of ganache. If there are any bare spots on sides of cake, use the spatula to scoop up excess ganache and touch up. Refrigerate cake. I find this cake is better served the next day as the flavors blend. To serve, cut the cake with a serrated cake knife. Heat the blade of the slicer under hot running water before cutting each slice. This way you get a nice even cut. This cake is great served with raspberry or strawberry puree. Note: If additional decoration is desired you could cover the sides of the cake with toasted chopped almonds or hazelnuts. Do this after you have refrigerated the cake for about 30 minutes. Hold the bottom of the cake in one hand and with the other hand gently tip the cake and press the nuts Another idea is to place chocolate curls or small truffles on the top of the cake. Serves l0 to l2 (Adapted from Death by Chocolate by Marcel Desaulniers) | |
| Chocolate Ganache | Directions | |
| 8 ounces (227 grams) semisweet
chocolate, cut into small pieces 3/4 cup (174 grams) heavy whipping cream 2 tablespoons (28 grams) unsalted butter 1 tablespoons cognac or brandy (optional) |
Put the chocolate in a medium
stainless steel bowl. Heat the cream and butter in a medium saucepan over medium heat. Bring to a boil. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. (Covers a 9 inch cake) Note: Truffles can also be made with the Ganache. Truffles are just small balls of chocolate that can be rolled into cocoa powder, powdered sugar or toasted chopped nuts. You can use your hands to form the truffles, or else use a melon baller or small spoon. Make sure the chocolate ganache is very firm before forming into balls. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. They are delicious and a great way to use "leftovers". Truffles are a lovely addition to a cookie platter. | |
PUFF PASTRY |
Directions | |
| Ingredients:
4 c all purpose unbleached flour |
Place 3 1/2 cups of flour in a mixing bowl.
Refrigerate remaining 1/2 cup.
Dissolve the salt in 1 cup of the ice water, then gradually stir it into the flour. When all of the flour is moistened, stop adding water. Turn the dough out onto your work surface and gather it into a ball. (It will probably look ragged, crumbly, and awful. This is normal.) Wrap in a clear plastic bag and refrigerate for an hour or more. Remove the dough from the refrigerator, lightly flour the work surface and roll out evenly in a 12x12 square. Remove the butter from the refrigerator and unwrap it. Beat it with a rolling pin a few times to soften it, then sprinkle on it the chilled flour. Mash and knead the butter until it is smooth and creamy and all the flour is incorporated. This should not go on so long that the butter begins to melt. You need to get the butter and flour to the same texture. Form the butter into a rectangle. Fold the square of dough in half. Center the rectangle of butter on the folded dough and fold the long sides of the dough over it, enclosing it completely. Pinch to seal it. Sprinkle it lightly with flour and turn it over, seam side down. Roll it out, gently, into a rectangle, and fold it 1/3 of the way over itself. Fold the other end over this as if folding a letter. Rotate the dough 90 degrees and roll it out again into a rectangle 20x24 inches. Again, fold it into a letter, and press two finger marks into the dough. Rewrap and refrigerate for one hour. (This is two of the six turns it will need.) Remove the dough from the refrigerator once more and unwrap it. If it is very cold, let sit for 10 minutes or so before rolling otherwise the hardened butter may tear its way out of the package. Lightly flour the work surface and again roll out the dough into a rectangle 20-24 inches. Fold your "letter" and roll out again. Again fold it into thirds, mark it with four finger marks, rewrap, and refrigerate for at least an hour. Repeat the last step. The dough can now be used in any recipe needing puff pastry, or frozen for future use. It will keep for several days in the refrigerator. Makes about 2 lbs. | |
PRALINE CHEESECAKE |
Directions | |
| Crust 1/4 lb lightly salted butter 1 c very finely ground Vanilla Wafer Crumbs 1 c finely chopped pecans 2 T white sugar 2 T brown sugar ****** Filling |
Preheat Oven to 350 degrees Crust Melt butter over very low heat. Combine butter with crumbs, nuts and sugars in Cuisinart until well blended. Press mixture over bottom and up sides of an ungreased 10" springform pan. There should be enough to coat the entire pan. ******* Filling ****** Topping | |
| TEA CAKES | Directions | |
| PRE-HEAT OVEN TO 375 DEGREES SIFT 4 CUPS FLOUR INTO A LARGE PAN PAT OUT A WELL IN THE MIDDLE OF THE FLOUR POUR INTO WELL: |
KNEED DOUGH BY HAND----FLOUR TO ROLL ROLL OUT THE DOUGH, THEN CUT OUT COOKIES BAKE UNTIL DONE MAKES APPOXIMATELY 2 DOZEN 2" COOKIES
| |
| Chocolate Walnut Biscotti | Directions | |
| 2 c Walnut halves;(8 oz.) 3 oz Unsweet. chocolate 5 tb Plus 1 teas. unsalted butter 2 c All purpose flour 2 ts Baking powder 3 Eggs 1 c Sugar 1 ts Grated orange zest |
1. Preheat oven to 350. Place walnuts on a cookie sheet & toast until golden, about 10 min. Let cool and chop coarsely 2. In a double boiler, melt choc. & butter together. Remove from heat and stir until smooth. Let cool 10 min. 3. Sift together the flour & baking powder. In a large bowl, beat eggs lightly. Gradually beat in sugar. Add orange zest. Stir in cooled choc. until blended. Stir in the flour and baking powder until incorporated. Fold in chopped walnuts. Divide dough in half, wrap in plastic wrap and refrig. at least 1 hour or overnight. 4. Butter large cookie sheet & preheat oven 350. Shape each half of dough into a 14-by-2 1/2 in. log. Place 4 inches apart on sheet. Smooth tops and sides with rubber spatula. Bake 40-45 min., Or until logs are firm when pressed in the center. Remove the baking sheet from oven. Don't turn off oven. 5. Slide logs onto a cutting board. With a large knife, cut each log diagonally into 1/2 in slices. Stand the slices upright on edge on the cookie sheet. Return to oven and bake for 15 mins., Or until crisp. | |
| Hazelnut Biscotti | Directions | |
| 1 c Hazelnuts (about 4 oz) 1/4 lb Butter, unsalted, room temp 1 c Sugar 1 lg Lemon, grated zest of 2 Eggs 1 t Vanilla extract 2 c All purpose flour, Plus 2 Tbsp 1 ts Baking powder 1/4 ts Salt |
Preheat oven to 350-F. Spread the hazelnuts on a
baking sheet and toast in the oven for 8 to 10 minutes, until
fragrant. Place the nuts in a dish towel and rub them together to
remove some of the skin. Coarsely chop the hazelnuts and set aside.
In a large bowl, using a hand-held electric mixer, beat the butter
at medium speed until soft and creamy. Add the sugar and lemon zest
and beat until the mixture is very light and fluffy, about 2
minutes. Beat in the eggs, one at a time, and then beat in the
vanilla. In a medium bowl, toss the flour, baking powder and salt.
Gradually add the flour mixture to the butter, beating on low speed
until a smooth dough forms. Using a wooden spoon, work in the
hazelnuts until evenly distributed. Divide the dough in half in the
bowl. With lightly floured hands, form the dough into two 10-by-2
inch rectangular logs. Place the logs on an ungreased baking sheet,
at least 2 inches apart. Bake for 30 minutes, or until the logs are
set and golden brown. Remove from the oven and let cool on the
baking sheet for 15 minutes. Using a serrated knife and a sawing
motion, carefully cut the logs into 1/2-inch diagonal slices.
discard the end pieces. Arrange the slices, cut sides down and close
together, on 2 baking sheets. Bake the biscotti on the top and
middle racks of the oven for 8 to 9 minutes, or until lightly
browned. Turn the biscotti over, switch the position of the baking
sheets and continue baking until lightly browned on the other side,
about 9 minutes longer. Let the biscotti cool completely on the
baking sheets. Source: Food & Wine magazine, 10/90 | |
| Apricot Coconut Squares | Directions | |
|
1. Rinse apricots. In small saucepan,
cook apricots in boiling water for 10 minutes. Drain well and chop;
set aside.
2.In medium bowl, mix together butter, sugar and 1 cup flour. Press onto bottom of 9 x 13 inch pan. Bake at 325 degrees F (165 degrees C) for 25 minutes. 3.In medium bowl, beat eggs and gradually add brown sugar. Stir in 1/3 cup flour, baking powder, salt, vanilla, and lemon juice. Fold in nuts, chopped apricots and cocnut, if desired. Pour over crust and bake at 325 degrees for an additional 20 minutes. Cool. Dust with confectioners' sugar. As seen on Cookie Recipe.Com |
| Raspberry Chocolate Tarts | Directions |
| Serves: 4, Preparation Time:
1:40 2 cups (220g) pecans, toasted 6 tablespoons (85ml) brown sugar ¼ teaspoon cinnamon ¼ cup (55g) butter, melted ¾ cup (175 ml) heavy cream 6 ounces(170g) semisweet chocolate 1 pint (470ml) raspberries ¼ cup (60ml) raspberry jam |
1. Preheat oven to 350° (175°C).
Melt the butter. 2. In a food processor grind pecans, sugar and cinnamon. Add the melted butter and process until moist clumps form. Press dough into the bottom and up the sides of four 4-inch tart pans with removable bottoms. 3. Bake crusts until golden brown and firm to the touch, about 15 minutes. Transfer to a rack and cool completely. 4. In a medium saucepan bring cream to a simmer. Remove from heat, add chocolate, and stir until melted and smooth. Pour into the tart crusts, dividing equally. Chill until set, about 1 hour at the least. 5. Arrange whole raspberries over tops of tarts. In a small saucepan over low heat stir jam until melted. Brush melted jam over the raspberries. Add a few chocolate curls to garnish the top, if desired. |
| Chocolate Rose-Geranium Pound Cake | Directions |
| Lemon-rose or peppermint geranium leaves provide
an equally pleasing taste to this pound cake if rose-scented
geranium is not available. INGREDIENTS 6 pesticide-free rose-geranium leaves 3 1/2 cups sifted cake flour 1/2 cup unsweetened cocoa powder 1/2 teaspoon salt 2 cups unsalted butter, softened 1 2/3 cups sugar 8 egg yolks 1/2 cup half-and-half 2 teaspoons vanilla 8 egg whites 1 cup sugar |
1). Butter and flour 10 inch tube pan (angel food
cake pan). Line bottom with 6 geranium leaves. Preheat oven to 340.
Sift together flour, cocoa and salt. Mix well and set aside.
2). In large mixer bowl, beat butter at medium speed until creamy. Gradually add 1 2/3 cups of sugar, beating until light and fluffy. set aside. 3). In small mixer bowl, beat egg yolks at high speed until thick and lemon-colored, about 5 minutes. Gradually beat into creamed mixture at medium speed. 4). Add flour mixture alternately with cream, beating until smooth after each addition. Beat in vanilla. Set aside. 5). In large bowl, beat egg whites at high speed until soft peaks start to form. Gradually add 1 cup of sugar, beating until stiff glossy peaks form. Fold into batter. Pour into pan, spreading evenly. 6). Bake on bottom rack of oven for 1 1/4 to 1 1/2 hours until skewer inserted in center comes out clean. 7). Cool in pan set on rack 10 minutes. Remove from pan. Carefully remove leaves. Cool on rake |
Chocolate Glaze |
Directions |
| 4 ounces white chocolate
Pesticide free rose-geranium leaves and blossoms for garnish |
1). Melt white chocolate in top of double boiler
over hot water, stirring often until smooth.
TO SERVE Arrange cake on serving plate. Drizzle top with glaze. Garnish with rose-geranium leaves and blossoms. |
| Directions | |
| Serves: 10, Preparation Time: 2:00
3 large eggs |
1. In a medium bowl, with an electric mixer, beat
eggs with the sour cream. Add sugar and beat until light and
stiff. Beat in the melted butter and stir in the lemon
juice. 2. In another bowl sift together the flour, baking powder, and salt. Gradually add this mixture to the egg mixture by gently folding it in until just combined. Spread evenly onto a greased 11 x 17 inch jelly roll pan lined with waxed paper or baking parchment. Make sure there is enough paper hanging out the edges to hold on to when turning the cake out of the pan. Bake in a preheated 350°F (175°C) oven for 15 minutes or until cake springs back when touched in the center and is light golden around the edges. 3. Cool the cake in the pan on a rack. Gently loosen the sheet of cake with a spatula and remove it by grasping the waxed paper and turning it out. Remove the waxed paper. Spread preserves on the cake leaving a half inch border on all sides. Then roll the cake up carefully from the long side, forming a spiral sponge cake. Refrigerate 1 hour to set. 4. Remove sponge cake from the refrigerator 15 minutes before serving. Serve with whipped cream or sprinkle with powdered sugar. |
| Auntie Sophie's Scones | Directions |
| Yields: 8 Scones INGREDIENTS 1 2/3 cups self-rising flour 1/2 teaspoon baking powder 2 tablespoons sugar 1/2 teaspoon salt 4 tablespoons unsalted butter, cut into pieces 1 large egg 5 ounces milk Additional milk for glazing the scones Jam and butter and accompaniments |
1). Lightly grease baking sheet. Preheat oven to 425
degrees. In a bowl, sift the flour, baking powder, sugar, and salt.
Add the butter and blend until it resembles coarse bread crumbs.
2). In another bowl, beat together the egg and milk. Add the milk mixture, a little at a time, to the dry ingredients until a sticky dough is formed. 3). On a lightly floured surface, roll the dough into a round 3/4 inch-thick and with a biscuit cutter stamp out rounds. 4). Transfer rounds to baking sheet, brush top of rounds with
milk, then bake for 12 to 15 minutes or until lightly golden and
bottoms sound hollow when tapped. TO SERVE Line basket with a pretty linen cloth and place scones inside,
and serve with jam and butter. |
| Sister Nancy's Poppy Seed Muffins |
Directions |
| Combine: 3 cups white flour 2 1/2 cups sugar 2 Tbsps poppy seeds 1 1/2 tsps salt 1 1/2 tsps baking powder Beat 3 eggs in electric mixer, add |
Stir liquids into dry ingredients just until
moistened. Bake 350 for 20-25 minutes. Cool 10 minutes before removing from pan. Makes 8 dozen mini muffins or 24 standard. Cool 10 minutes before removing from pan. Makes 8 dozen mini muffins or 24 standard.
|
| LEMON-BALM CAKE WITH CUSTARD SAUCE | Directions |
| 3 large eggs
1 egg yolk 2/3 cup sugar Grated rind of 1 lemon (about 2 teaspoons) 1 cup all-purpose flour 1/4 teaspoon salt 7 tablespoons unsalted butter, melted and cooled A handful of small lemon-balm leaves (about 1/3 cup loosely packed) Lemon-Balm Custard Sauce as an accompaniment, if desired |
1). Preheat oven to 375. Butter and flour 8" square
cake pan.
2). Beat eggs and 1 yolk until combined. Add a little sugar at a time and beat until light light and fluffy. Beat in lemon rind. 3). Sift flour with salt three times. Add the flour to egg mixture, one-third at a time, carefully folding into the batter. Add melted butter, one-third at a time, gently but thoroughly folding it into the batter. 4). Scatter lemon-balm leaves on the bottom of the prepared pan. Carefully spoon batter into prepared pan, gently spreading, without deflating, into an even layer. Bake 18-20 minutes, or until cake tester inserted in the center comes out clean. Loosely cover cake with buttered foil if it browns too quickly. 5). Cool cake in pan on rake for 10 minutes and then invert onto
the rack to cool completely. Serve with Lemon-Balm Custard Sauce.
**See recipe below
|
| LEMON-BALM CUSTARD SAUCE | Directions |
| Yield: about 1 cup
1 cup milk 5 lemon-balm sprigs 1/3 to 1/2 cup sugar, or to taste 1-1/2 teaspoons cornstarch 2 egg yolks 1 teaspoon dark rum, or to taste Lemon-balm leaves as garnish |
1). In a small saucepan, scald milk with the
lemon-balm. Remove pan from heat and bruise the lemon-balm against
side of pan with a wooden spoon. Steep 1 hour. Remove and discard
lemon-balm.
2). Whisk in sugar and cornstarch then cook the mixture over low heat, stirring occasionally, until sugar is dissolved. 3). In a bowl, whisk the egg yolks until combined. Add 1/2 cup of the hot milk, whisking, then whisk the mixture back into the pan. Cook custard and stir over low heat until thick enough to coat the back of the spoon. 4). Strain the custard into a bowl, stir in the rum and let
cool. Chill, covered, until ready to serve. TO SERVE Slice cake and place on individual plates, top with custard
sauce and garnish with lemon balm
leaves. |