Colossal Cookbook/ColossalCookbook.cdr/sw/chef/recipes.6

Text File | 1982-08-17 | 16KB | 435 lines

Add a little spice to your life.

             Roma's Applesauce Spice Cake

3/4 c boiling water              3/4 tsp each cinnamon, cloves, allspice
1 c raisins                  2 1/4 c applesauce
3/4 c butter                  3 1/4 c flour
2 1/4 c dark brown sugar          1 c walnuts
1 1/2 tsp salt                  2 T baking soda
3 eggs

Mix boiling water with raisins; set aside.  Cream together butter and brown
sugar.    Add salt, eggs and spices, mixing well.  Stir in applesauce, flour and
walnuts.  Add baking soda to the raisin mixture.  Combine spice mixture and
raisin mixture.  Pour into oiled 9-inch spring form pans, and bake at 350
degrees for 30-40 minutes until toothpick comes out clean.  If desired, frost
with a thin powdered sugar milk frosting.

Makes 2 cakes

KEY WORDS:  easy, cake, dessert, baked goods, brunch, make ahead, freezes well
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A light lemon lovely.

                   Lemon Angel Torte

6 egg yolks, beaten                  1/2 c cold water
3/4 c sugar                      6 egg whites
3/4 c lemon juice                  3/4 c sugar
1 1/2 t lemon peel, grated              1 large angel food cake
1 T unflavored gelatin

Make a custard by beating together beaten egg yolks, sugar, lemon juice and
peel.  Cook custard over hot (not boiling) water, until mixture coats a spoon.
Remove from heat.  Soften gelatin in water and add to custard.    Beat egg whites
until stiff, gradually adding sugar; gently fold into custard mixture.

Tear angel food cake into bite-sized pieces.  Place pieces in well-oiled 9 x
13-inch pan and pour custard over all.    Chill until firm.

Serves 6

KEY WORDS:  dessert, cake, make ahead
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Simply delicious.

                Pineapple Cake

1/2 c butter, softened                  2 tsp baking powder
1 1/2 c sugar                      1/2 t salt
1 t vanilla                      1/4 c pineapple juice
1 c crushed pineapple undrained           3 egg whites, stiffly beaten
2 1/2 c whole wheat pastry flour

Cream together butter and sugar.  Add vanilla and pineapple.  Sift together
flour, baking powder and salt.    Alternately add flour and pineapple juice to
the butter mixture.  Fold in egg whites.  Pour into lightly buttered 8-inch
round layer pans.  Bake at 350 degrees for 25-30 minutes.  Let cool slightly;
remove from pans and cool on wire rack.  Frost this double-layer cake with
Penuche Icing.

Serves 8

KEY WORDS:  cake, kids, entertain, dessert, baked goods, make ahead
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It isn't easy being green, unless you're an...

                  Avocado Pie

1 ripe avocado, mashed                 1 graham cracker crust, baked
1 package (8 oz) cream cheese             1 c crushed pecans
1 can (13 oz) sweetened condensed milk         1 c whipping cream, whipped (opt)
1/3 c lemon juice

Blend avocado, cream cheese, milk and lemon juice in blender until smooth.
Pour into baked 9-inch graham cracker crust.  Chill 1 hour before serving.  Top
with crushed pecans and whipped cream, if desired.

Serves 8

KEY WORDS:  easy, pie, entertain, dessert, make ahead
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Just like Santa's sack, this fruitcake is chock full of goodies.

                 Aunt Jean's Yule Cake

1 1/2 c shelled whole Brazil nuts         3/4 c unbleached flour
1 1/2 c walnut halves                 3/4 c sugar
1 package (8 oz) pitted dates             1/2 t baking powder
6 oz candied pineapple                 1/2 t salt
6 oz red cherries                 3 eggs
6 oz green cherries                 1 t vanilla
1/2 c raisins

Oil bottom of 5 x 10-inch loaf pan; line bottom with waxed paper, oil paper.
Stir together Brazil nuts, walnuts, dates, pineapple, cherries, and raisins.
Measure flour, sugar, baking powder and salt into a sifter.  Sift over fruits
and nuts; mix well.  In a separate bowl, beat eggs until light and fluffy; add
vanilla.  Blend into nut mixture.  Batter will be quite stiff.    Spoon mixture
into loaf pan.

Bake at 300 degrees for 1 3/4 hours.  Cool for ten minutes.  Loosen around
edges and turn onto cooling rack; remove wax paper.  Cool completely before
slicing.  Cake will store well in refrigerator.  For long storage, wrap in
cheesecloth that has been dipped in brandy.

Makes 1 cake

KEY WORDS:  cake, holiday, entertain, stores well, baked goods, make ahead,
gift
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An old world bakeshop treat.

                Chocolate Almond Thins

1 c butter                     1 3/4 c flour
1/2 c brown sugar, packed             1 c diced almonds roasted
1/2 c granulated sugar                 1 c semi-sweet chocolate pieces
1 egg yolk
1 1/2 t vanilla

Cream together butter and both sugars.    Beat in egg yolk and vanilla.  Stir in
flour and half of the almonds.    Spread in unoiled 9 x 13-inch baking pan.  Bake
at 350 degrees for 20 minutes.    Sprinkle hot crust with chocolate.  Sprinkle
with remaining almonds, pressing them lightly into melting chocolate.  Cut into
squares while still warm, but don't remove from pan until cool.

Makes 24 squares

KEY WORDS:  sinfully rich, candy, kids, baked goods, holiday, gift
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Heavenly.

               Angelic Raspberry Dessert

CRUST:                       TOPPING:
1 1/2 c graham cracker crumbs           1 pkg (10 oz) raspberries, frozen
2 T sugar                   1/2 c water
1/4 c butter, melted               4 1/2 T sugar
FILLING:                   1 t lemon juice
32 large marshmallows (approx 64/lb)       2 T cornstarch
1 c milk
1/4 t almond extract
2 c whipping cream

Combine crumbs, sugar and  butter.  Press against bottom and sides of 8-inch
spring form pan.  Bake at 375 degrees for 8 minutes.  Let cool.

Meanwhile, heat marshmallows, milk and almond extract over medium heat until
marshmallows have melted; stir frequently.  Chill until mixture begins to set.
Whip cream, and fold in marshmallow mixture.  Pour into crumb crust.  Chill
until firm.

Allow raspberries to defrost partially.  Drain, reserving juice.  Combine juice
with water, sugar, lemon juice and cornstarch.    Stir while cooking over medium
heat until mixture becomes clear and thick.  Add berries to glaze and spoon
over pie filling.

Serves 8

KEY WORDS:  dessert, pie, entertain
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An old family recipe from the old country.

               Louise's Viennese Cookies

1/2 c almonds                     1/4 t nutmeg
1 1/2 c unbleached flour             1 c butter
1/2 t baking powder                 1 egg
1/8 c molasses                     1 lemon rind, grated
1/3 c maple syrup                 preserves

Using a coffee grinder or a food processor, grind the almonds until they are
fine and powdery.  Combine flour and baking powder with ground almonds.  Add
molasses, maple syrup and nutmeg.  Cut in butter.  Work all ingredients
together until crumbly.  In another bowl, beat egg with lemon rind; add to
dough and stir until evenly moist.  Remove half of the dough, and spread it
into a lightly oiled 9-inch square pan.  Roll other half of dough into ball.
Refrigerate both for one hour.

Spread preserves in even layer over dough in pan.

Using a floured surface and a floured rolling pin, roll out the ball of dough.
Cut into 1/2-inch wide strips.    Place half of the strips vertically and half of
the strips horizontally over preserves in dough-lined pan, leaving 1/2-inch
between strips.  Bake at 350 degrees for 30 minutes.

Makes 16 squares

KEY WORDS:  cookies, entertain, potluck, bake sale, baked goods, kids, holiday,
make ahead, ethnic
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Polish wedding cake from Sandy.

                    Mazurka

FILLING:                     CRUST:
24 dried apricots, halved             1 1/2 c unbleached flour
1/2 c water                     1/2 c maple syrup
1/4 c maple syrup                 1 1/2 c butter
                         3/4 c oats
                         1 c walnuts or pecans

Simmer apricots in water about 1 hour.    Let cool to lukewarm, and add maple
syrup.    Set aside.

Cut together crust ingredients.  Begin by making a well in the flour and then
adding other ingredients; mixture will be crumbly.  Press one half of the dough
into the bottom of a lightly oiled 9-inch square pan.  Pour on apricot filling.
Sprinkle on remaining dough.  Bake at 325 degrees for 1 hour.  Cool and cut.

Serves 9

KEY WORDS:  ethnic, easy, entertain, cake, dessert, make ahead, baked goods,
kids
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It will never replace the real thing.

                  Sex in the Pan Cake

1/c c pecans                    1 egg
2 c unbleached flour                1 pkg (8 oz) cream cheese
1/2 c carob chips                2 t vanilla
1/2 t baking powder                1/2 c maple syrup
1/2 t baking soda                1/2 c butter

Combine pecans, flour, carob chips, baking powder and baking soda; set aside.
Using an electric mixer, blend egg and cream cheese together.  Add vanilla,
maple syrup and butter.  Slowly add flour mixture, stirring well.  Pour batter
into oiled 8-inch square pan.  Bake at 350 degrees for 30 minutes.  Frost is
desired.

Serves 4

KEY WORDS:  easy, entertain, baked goods, kids, bake sale, dessert, make ahead,
cake, quick
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Light and crisp.

             Julia's Hungarian Poppy Seed Cookies

1/2 c milk                     1/4 t nutmeg
1 c poppy seeds                  1 c butter
1 1/2 c unbleached flour             1/2 t lemon rind or extract
1 t baking soda                  1/2 c maple syrup

Heat milk over medium heat, but do not boil.  Stir in poppy seeds; set aside.
Combine flour, baking soda and nutmeg.    Cream together butter, lemon and maple
syrup.    Gradually stir in dry ingredients.  Blend well.  Next, add poppy
seed/milk mixture and blend thoroughly.  Drop by teaspoonsful onto unoiled
cookie sheets and bake at 350 degrees for 15-20 minutes.

Makes 36

KEY WORDS:  easy, kids, entertain, cookies, bake sale, baked goods, ethnic,
make ahead, stores well
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Tart and tangy.

               Upside Down Rhubarb Cake

FILLING:
2 c cut rhubarb                    1/2 tsp salt
2/3 c sugar                       2 T sugar
1 T unbleached white flour               1/4 c butter
1 tsp grated orange peel               1 egg, beaten
1 tsp cinnamon                       3 T milk
CAKE:                           TOPPING:
1 c unbleached flour                   1 T sugar
2 tsp baking powder                   2 T orange juice

Arrange the rhubarb in an oiled 8-inch baking dish.  Combine sugar, flour
grated orange peel and cinnamon;  sprinkle over rhubarb.  Sift together flour,
baking powder, salt and sugar.    Make a well and put in the butter.  Cut the dry
ingredients together with the butter, until mixture is crumbly.  Mix egg and
milk into flour mixture, just until moistened.    Spread over rhubarb.  Bake at
350 degrees for 25 minutes.

Meanwhile, mix sugar and orange juice.    Remove cake and pour orange juice over
it.  Continue baking 15 minutes longer.  Turn cake upside down onto serving
plate.    Serve warm.

Serves 8

KEY WORDS:  cake, baked goods, entertain, make ahead, dessert
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Jawohl!  This is Aunt Adeline's specialty.

              German Sweet Chocolate Cake

2 1/3 c sifted flour            1 3/4 c sugar
1 tsp baking soda            3 eggs, separated
1/2 tsp baking powder            1 pkg (4 oz) sweet chocolate, melted
1/2 tsp salt                1 tsp vanilla
3/4 c butter, softened            1 c buttermilk

Sift together flour, baking soda, baking powder and salt; set aside.  Cream
butter and stir in sugar.  Beat in egg yolks one at a time.  Beat in melted
chocolate and vanilla.    Alternately add flour mixture and buttermilk, beating
until smooth after each addition.  Fold in beaten egg whites.  Pour batter into
oiled 8- or 9-inch round layer pans.  Bake at 350 degrees for 30-40 minutes.
Cool and frost with Penuche Icing.

Makes 1 triple-layer cake.

KEY WORDS:  cake, baked goods, entertain, dessert, make ahead, kids
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Great on the German Sweet Chocolate Cake.  Try it on other cakes too.

                 Penuche Icing

1/2 c butter                     1/4 c milk
1 c brown sugar                  1 3/4 c powdered sugar

In a saucepan, melt butter and stir in brown sugar.  Bring to a boil and cook
for 2 minutes over low heat, stirring constantly.  Slowly stir in milk and
bring to a boil.  Remove from heat and let cool somewhat.  Add powdered sugar a
little at a time, beating until smooth and thick enough to spread.  Add more
sugar if necessary to obtain proper consistency.  If icing becomes too stiff,
add a little water.

Makes about 3 cups

KEY WORDS:  frosting, dessert, kids
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There was always something good cooking at Grandma's house, and these were a
favorite with young and old alike.

                   Grandma's Donuts

3/4 c sugar                    2 1/2 c flour
1/3 tsp salt                    1 tsp baking soda
1 egg                        3/4 c buttermilk
1 tsp vanilla                    1 c powdered sugar
1 T lard or butter

Beat sugar, salt and egg together.  Add vanilla and fat, and cream into sugar.
In a separate bowl, combine flour, soda and buttermilk.  Stir two mixtures
together.  Place on floured surface and flatten to 1/4-inch.  Cut into 4-inch
rounds and cut out 1-inch centers.

Drop into hot oil in a skillet, and brown on each side.  Drain on paper towels.
Coat warm donuts with powdered sugar, if desired.

Makes 1 batch.

KEY WORDS:  snack, dessert, kids, brunch, baked goods
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To drive away the winter chill, this delicately flavored drink is a variation
on the old standby.

                 Spiced Hot Chocolate

1/2 c sugar                      1/4 t ground nutmeg
3 ounces unsweetened chocolate              1 1/2 c water
1 t ground cinnamon                  4 c milk
1/4 t salt                      cinnamon stick stirrers

In a saucepan, combine sugar, cinnamon, nutmeg and salt.  Stir in water and add
chocolate.  Stir over medium heat until chocolate is melted.  Bring to a boil,
reduce heat, and simmer for about 3 minutes, stirring constantly.  Add milk and
heat through.

Serve with a cinnamon stick stirrer in each cup.

Serves 6

KEY WORDS:  beverage, easy, entertain, holiday, quick, kids
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A deliciously different kind of cake.

                  Toasted Almond Ring

1 c finely ground almonds         3 eggs
3 c flour                 1 c pure maple syrup
2 t baking powder             1 2/3 c apple juice
1 c butter                 1 1/2 t almond extract

Almonds should be ground to powder consistency in coffee grinder, blender or
food processor.  Toast ground almonds in moderate oven for 5 minutes.

Stir together flour and baking powder.    Cut in butter until crumbly.  Add eggs
and maple syrup; beat until smooth.  Add juice, almond extract and almonds.
Turn into a lightly oiled 10-inch tube pan.  Bake at 350 degrees for 50-60
minutes, until it tests done with a toothpick.    Cool at least 10 minutes, then
turn upside down onto serving plate.

Serves 8

KEY WORDS:  English tea, cake, entertain, baked goods, bake sale, potluck,
dessert, brunch, make ahead, freezes well, stores well
-----
For a flaming treat from exotic climes.

                Pears Carribean

4 pears, peeled and cored            1/3 c light rum
1 T lime juice                    1/4 tsp ground cinnamon
1/4 c brown sugar, packed            1/2 gal vanilla ice cream
2 T butter                    lime wedges (optional)

Slice pears into 1/8-inch wedges, and squeeze lime juice over them.  In a
frying pan over medium heat, melt butter and stir in brown sugar.  Stir in half
of the rum.  Add pear slices and cook about 3 minutes turning pears once.
Sprinkle cinnamon on top.  Pour remaining rum into separate saucepan and heat
until it bubbles.  Remove from heat.  Ignite rum and pour over pears in fry
pan; stir gently.  Serve over vanilla ice cream.  Garnish with lime wedges, if
desired.

Serves 6

KEY WORDS:  dessert, easy, entertain, topping, sinfully rich
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Don't expect this to last more than one meal.  Our family can't stop eating
until it's all gone.

                  Chocolate Cream Pie

1 c semi-sweet chocolate pieces       3 oz cream cheese, softened
1/3 c milk                  1 cup whipping cream
2 c sugar                  1 pie crust, baked

Beat together cream cheese and sugar; set aside.  Heat chocolate and milk over
low heat, stirring until melted; remove from heat.  In a separate bowl, whip
cream until soft mounds hold their shape.  Beat in cream cheese mixture only
until blended.    Beat in chocolate mixture only until color is uniform.    Turn
into 9-inch baked pie shell (graham cracker, pastry or creme de menthe).  Chill
at least 2 hours before serving.  Garnish with shaved chocolate if desired.

Serves 6

KEY WORDS:  pie, easy, entertain, sinfully rich, freezes well, make ahead,
quick, kids, dessert
-----