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RECIPES.11
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1982-08-17
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This recipe came out of Jolly Ole England. We spread it on toast with
breakfast, or have it on scones with afternoon tea.
Lemon Curd
3/4 c butter 3 lemons, juiced
2 c sugar 4 eggs, beaten
Melt butter in double boiler. Mix in sugar and lemon juice until dissolved.
Add beaten eggs and stir until it thickens. Serve on warm toast.
Makes 2 1/2 cups.
KEY WORDS: breakfast, brunch, lunch, make ahead, English tea, kids, gift,
stores well
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Everyone can get in on making this one happen; even youngsters can take a turn
at the crank.
Homemade Ice Cream
6 eggs 1 gal lo-fat milk (approximately - use
2 c sugar enough to fill ice cream freezer)
1/4 tsp salt 5 half-gallon cartons of ice, crushed
1 T vanilla extract rock salt
1 can (13 oz) evaporated milk
In large mixing bowl, beat eggs. Add sugar gradually, stirring constantly
(using an electric mixer is okay). Add salt, vanilla and canned milk. Add
about a pint of the fresh milk and mix. Pour mixture into ice cream freezer
can. Add rest of milk to fill can to the middle of the top paddle board.
Assemble ice cream freezer.
Add chipped ice and rock salt to barrel around freezer can. Crank freezer
until ice cream is stiff; cranking will become harder as ice cream hardens.
Add additional ice and salt to barrel as needed.
Makes 5 quarts
KEY WORDS: dessert, entertain, outdoor, kids, freezes well, make ahead,
stores well
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Summer special.
Fruit Salad
1 cantaloupe melon, cubed 1 lb seedless grapes
1 honeydew melon, cubed 4 peaches, cubed
2 baskets strawberries, sliced 1 lemon, juiced OR
2 oranges, peeled and wedged 1 c yogurt, any fruit flavor
1/2 watermelon, cubed (optional)
Stir fruit pieces together by hand. Squeeze juice of lemon over all, or stir
in yogurt.
For a special occasion: combine 1/8 cup pure maple syrup with one ounce vodka
and pour over salad.
Serves 6
KEY WORDS: salad, outdoor, easy, kids, lunch, entertain, brunch, dessert
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When we stayed at a lovely 500-year-old farmhouse in England, the lady of the
house served a delicious tea she mixed herself. Here's her recipe:
Chilton Farms Tea
2 c loose leaf black tea
1/4 c Earl Grey Tea
Measure teas into airtight jar, seal, and turn jar several times to mix
thoroughly. Turn jar three or four times before each use.
TO BREW A POT OF TEA: heat water to boiling; pour small amount into teapot and
swirl around to heat sides of pot; discard. Immediately measure into the pot,
1 rounded teaspoonful of tea leaves for each cup of tea to be made. Add 1 cup
of boiling water for each cup of tea. Let steep for 5 minutes. Serve with
cream or lemon.
Makes 2 1/4 cups bulk tea.
KEY WORDS: beverage, English tea, breakfast, stores well, make ahead, easy
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Jolly good eating from the British Isles.
English Jam Tarts
2 2/3 c flour 1/2 c less 1 T water, ice cold
1 c butter, chilled 1 tsp grated lemon rind or extract
2 T honey or sugar assorted jams and preserves
1 egg yolk
Using knives, cut together flour and butter until butter is small marble size.
Make a well, and add sweetener, egg yolk, water and lemon rind. Quickly
combine all ingredients. Place dough on floured surface and knead lightly
together for 5 minutes. Roll dough into a ball, and chill in the refrigerator
for 1/2 hour.
Roll dough to 1/4-inch thickness, and cut into 4-inch squares. Put a
tablespoonful of jam in the center of each square, fold into a triangle and
seal the edges. Place on oiled cookie sheets and bake in preheated 400 degree
oven for 10 minutes. Tarts will be golden brown when done. Serve warm or
cooled.
Makes 12 tarts
KEY WORDS: entertain, kids, baked goods, holiday, English tea, make ahead
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You'll find all shades of red in this pie, from palest pink to the deepest
rose.
Strawberry Rhubarb Pie
2 c rhubarb (approx 2 stalks/cup), cut 1 tsp orange rind or extract
3 c strawberries, washed, stemed and cut 2 T arrowroot
3/4 c pure maple syrup 2 T Amaretto liqueur
1/3 c butter 1 whole wheat double pie crust
Place fruit in bottom of 9-inch pie shell. Arrange fruits randomly so that
shell is filled equally in all areas with both fruits. In a saucepan over low
heat, combine syrup, butter, orange and arrowroot. Remove from heat and add
Amaretto. Pour over fruit in pie. Cover pie with top crust. Using fork tips,
seal edges, and prick breathing holes in top of pie. Bake in 350 degree oven
for about 1 hour. Check at about 45 minutes. Crust should be golden brown
when pie is finished. Pie may be bubbling at holes.
Serves 6
KEY WORDS: dessert, entertain, pie, baked goods, make ahead
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Allow at least two per person because one is never enough.
Almond Buns
2 T yeast 3 3/4 c unbleached flour
1 3/4 c milk, warmed to body temperature 1 pkg (8 oz each) cream cheese
1/4 c butter 1/2 c almonds, ground
2/3 c pure maple syrup 3 c milk, warm to body temperature
Put yeast into warm milk. Let sit 5 minutes. Cut together butter, maple syrup
and flour. Make a well in the center, and stir in cream cheese and almonds.
Pour in yeast mixture and the additional milk.
Knead the dough on a floured surface 5 minutes. Place dough in lightly oiled
bowl. Let rise for 45 minutes. Punch down dough, and knead again for 4
minutes. Roll dough to 1/2-inch and cut in 5-inch rounds. Place buns on
lightly oiled cookie sheet, and bake at 400 degrees for 8-10 minutes. Serve
warm.
Makes 24 buns
KEY WORDS: entertain, baked goods, brunch, holiday, bread, freezes well,
stores well, make ahead, kids
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By reducing the amount of sweetener, this recipe becomes a main dish for
breakfast or lunch.
Apple Pecan Cheese Pie
4 eggs 2 T grated orange rind or extract
2 c creamed cottage cheese 1/4 tsp nutmeg
2 tsp vanilla 2 c chopped green apples
1/3 c pure maple syrup 1 c pecans, chopped
1/4 c flour 1 whole wheat pie shell bottom
Beat together eggs and cottage cheese. Add vanilla, syrup, flour, orange and
nutmeg. Blend thoroughly. Stir in apples and pecans by hand. Pour filling
into 9-inch whole wheat pie shell bottom. Bake at 325 degrees for about 1
hour. Top of pie will be evenly dark brown when done.
Serves 8
KEY WORDS: baked goods, pie, brunch, easy, quick, dessert
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