2/3 c. shortening 2 2/3 c. sugar 4 eggs 2 c. canned pumpkin 2/3 c. water 3 1/3 c. flour 1/2 tsp. baking powder 2 tsp. baking soda 1 tsp. cinnamon 1 tsp. ground cloves 1 1/2 tsp. salt 2/3 c. nuts Cream shortening and sugar; beat in eggs, pumpkin and water. Sift together flour, baking powder, baking soda, salt and spices. Add to pumpkin mixture. Stir in nuts. Pour mixture into greased wide mouth pint jars, filling 1/2 full. Bake at 325 degrees for 45 minutes. When done, remove jars one at a time; wipe sealing edge with paper towel and screw cap on tightly. The heat will vacuum seal the jar and the bread will keep up to 1 year. Makes 8 pints. |
4 5-pound ducklings 1 ts Seasoned salt 1/2 ts Rosemary 1/2 c Celery; chopped 1/2 c Onion; chopped 2 c Brown sauce; or chicken stoc 3 tb Sugar 1 tb Butter 1/2 c Vinegar 1 c Orange juice 1 ts English mustard 1/2 ts Cornstarch 1/4 c Grand marnier Recipe by: Joe Mannke of Rotisserie for Beef and Bird, Houston, TX Preparation Time: 2:00 STEP ONE: Prepare the Duckling and Basic Brown Sauce-- Trim the duck of excess fat at the base of the tail. Rub the inside with the seasoning salt and rosemary. Preheat oven to 450 degrees F. Place the duckling in a roasting pan, add 1/2 cup of water, and roast for 1-1/2 hours, basting occasionally. Remove the duckling from the oven and keep warm. Pour off all but two tablespoons of fat from the roasting pan, add the onions and celery, and saute until tender. Add two cups of brown sauce. Boil for 20 minutes. The basic sauce is now ready for additional flavoring. STEP TWO: Prepare the Orange Sauce-- Melt the butter, vinegar, and sugar in a saucepan and boil until the liquid caramelizes. Add the orange juice, mustard, and basic brown sauce and bring to a boil. Strain the sauce, then thicken with cornstarch and season with Grand Marnier. |
1 Pastry for 9"-10" flan pan 6 Apples; Golden Delicious; -large 1 tb Lemon juice 1/4 c Sugar; granulated 1/2 c Raisins; optional 1 ts Butter; melted 1/2 c Jam; apricot Whipped cream - optional Roll pastry out and fit into flan pan. Peel and core apples, cut into slices about 1/4" thick, you should have about 6 cups. Toss with lemon juice and sugar. Arrange apple slices; slightly overlapping in circles on pastry; make 2 or 3 layers. Scatter raisins over top if desired. Drizzle with melted butter. Place on bottom rack of 400F oven and bake for 35 minutes or till golden brown. If apples start too brown too much, cover loosely with foil. In small, saucepan, heat apricot jam till melted, spoon evenly over apples. Bake for about 5 minutes. lonfer or till apples are glazed. Let cool to room temperature. Serve with whipped cream if desired. |
3/4 c Warm water 3/4 c Warm beer 1 pt Dry yeast 3/4 c Olive oil( good quality! ) 1 tb Fennel seeds 1 1/2 ts Salt 4 1/2 c Flour( approx ) Glaze: 1 Egg 1 tb Water I love the taste of fennel and extra virgin olive oil. Dissolve yeast in warm water and warm beer for 10 minutes or until very foamy. Add olive oil, salt and fennel seeds. Mix in 3 1/2 cups flour and knead until smooth and elastic adding more flour as needed to prevent stickiness.Place dough in oiled bowl, cover and let rise double. Punch down dough and divide into 12 balls and divide each ball into 4 pieces. Roll each piece into a long rope and place on greased baking sheets at least 1 inch apart. Brush with egg glaze.Bake immediately, 350 until golden about 30 minutes. Note: I also like to sprinkle on rosemary, anise or other seeds on the dough.Plus I make my bread sticks larger by dividing the 12 balls of dough in 2 or 3 pieces instead of 4. And I also like to brush on extra virgin olive oil instead of the egg wash over the breadsticks prior to baking them.then you have to turn them over during baking and brush more oil on them to brown the other side. I like the taste good olive oil gives! ----- |
24 Large Paris mushrooms Salt and pepper 1/2 c Oil 100 Canned Burgundy snails 1/2 c Snail butter Preparation 15 minutes. Cooking 15 minutes. About 100 snails. Remove the stalks from the mushrooms. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out and place 4-5 snails in each one. Cover with snail butter and heat in the oven just before serving, exactly as you would snails in their shells. Dry white wines: Quincy, Pouilly-Fume, Bourgogne-Aligote. Red wines: Saint-Emilion, Chinon, Bourgueil, Rully, Beaujolais-Villages. [From "Larousse Traditional French Cooking."] |
1 1/2 cups sugar 3 tablespoons cornstarch 1/2 teaspoon salt 5 cups fresh raspberries 2 tablespoons finely chopped fresh mint 2 9 inch Pie Crusts 2 tablespoons unsalted butter GLAZE 1 egg white -- mixed with 1 teaspoon water Preheat oven to 375 degrees. Combine the sugar, cornstarch, and salt in a bowl. Toss the berries and mint gently in mixture. Spoon into the unbaked pie crust. Dot with the butter. Moisten pastry edge with water. Roll top crust 1 inch larger then the bottom crust and place over the filling, pressing edges to seal. Flute and cut slits or designs in the top of crust or prick the top with fork. Chill 1/2 hour if necessary. Brush crust with the glaze and bake pie for 40 to 50 minutes. Serve slightly warm or at room temperature. To order Nathalie Dupree Cooks Everyday Meal from a Well-Stocked Pantry |
1 18 oz jar peanut butter 3/4 c Butter 1 lb Powdered sugar 1 lb Graham crackers, crushed 12 oz Milk chocolate morsels Graham crackers are to be coarsely crushed. Using an electric mixer, cream together peanut butter and butter until soft and smooth. Beat in powdered sugar until smooth, then beat in graham crackers. Beat until well blended and moist. Spread mixture in a 13x9x2 inch pan. Melt the chocolate morsels and pour over mixture. Refrigerate 3 or 4 hours. Cut into bars. |
25 Oreos 4 tb Butter; melted 32 oz Cream cheese, room temp 1 1/2 c Sugar; divided 2 tb Flour 4 Eggs; room temp. 3 Egg yolks; room temp. 1/3 c Whipping cream 2 ts Vanilla; divided 1 3/4 c Oreos; crushed ; about 15 ea 2 c Sour cream Crust: Process oreos and butter in food processor, press into springfoam pan. (No size stated). Filling: Beat cream cheese; add 1 1/4 c sugar, beat 3 minutes. Mix in flour. While beating, add eggs and yolks, mixing until smooth. Beat in whipping cream and 1 t vanilla. Pour 1/2 into crust. Sprinkle oreos; add all remaining ingredients for filling. Place pan in 425-degree oven for 15 minutes. Reduce heat to 225-degrees and bake for 50 minutes. Remove from oven; turn oven temperature to 350-degrees. Stir sour cream, 1/4 c sugar and 1 tsp. vanilla together, spread over cake, bake 7 minutes. Remove from oven; cool to room temperature in draft-free place. Cover and refrigerate overnight or up to 3 days.(Ha!). Before serving, remove sides of pan. Serve chilled. |
2/3 c Butter plus 2 tbs. 1/2 c Sugar 1/2 c Dark brown sugar 1 Egg 1 ts Vanilla 1 1/2 c Flour 3 1/2 oz Macadamia nuts; chopped 6 oz White chocolate Chop into 1/2" pieces Heat oven to 325. Grease cookie sheets. In large bowl with electric mixer beat butter, sugars, egg and vanilla at med-high speed until fluffy. Reduce mixer speed to low, add flour, increase speed gradually and beat just until blended. Stirr in nuts and chocolate. Drop by heaping tablespoon onto cookie sheets. Bake about 15 minutes or until edges are slightly brown and tops look dry. Cool on cookie sheet on wire rack about 5 minutes the remove to rack to cool completely. ----- |
1/2 lb Black-eyed peas, soaked 4 ea Garlic cloves, crushed 2 ts Salt 1 ts Black pepper 4 tb Water Oil for frying Lime juice to taste When peas have softened, rub off skins, soak an additional 30 minutes. Drain & rinse. In a food processor, process peas, garlic, salt & pepper. Add water while continuing to process. Add enough water to get a smooth, thick puree. Preheat oven to 250F. In a large skillet, heat 2 to 3 inches oil & fry 1 tb of the batter till its golden brown. Repeat till all the batter has been fried in this way. Keep in oven to keep hot. Serve piping hot, sprinkled with salt & lime juice. Randelman & Schwartz, "Memories of a Cuban Kitchen" |