2 cups Flour
3 1/2 teaspoons Baking Powder
1/4 teaspoon Salt
6 separated Eggs
1 cup Sugar
1 1/2 cup Butter
1 grated rind of Orange
1 cup Orange Juice
1 cup or cream of wheat
1/3 cup blanched and shredded Almonds
For the Syrup
3 cups Sugar
2 cups Water
2 tablespoons Brandy
Sift flour, baking powder and salt. In large electric mixer bowl, beat egg whites until frothy. Gradually beat in 1/2 cup of the sugar. Continue beating until very stiff and glossy. Set meringue aside. Beat egg yolks, remaining sugar, and buter until very light and fluffy. Add orange rind. Beaat in dry ingredients alternately (slowly, on a low speed) with orange juice and semolina. Fold in meringue. Turn into greased pan and sprinkle with almonds. Bake in moderate oven for 40 minutes. Cool.
Boil sugar and water for 3 minutes. Add brandy. Pour syrup over cake. Cool and cut into squares.
Thursday, July 9, 2009
Almond Roco
Yield: 2-1/2 pounds
• 1 pound butter
• 2-1/2 cups sugar
• 1 pound whole almonds
• 2 cups (12 ounces) semisweet chocolate chips
• 1 cup almonds, finely chopped
Line a jelly-roll pan with foil, and grease the foil or spray it with cooking oil. Combine the butter and sugar in a 4-quart saucepan and bring to a boil over medium heat, stirring constantly with a wooden spoon. When the mixture comes to a steady boil, continue cooking for 5 minutes, stirring constantly. Add the whole almonds, then stir and cook at a steady boil until the almonds split, about 5 to 10 minutes. The mixture will be golden tan and smooth. Pour into the prepared jelly-roll pan. Melt the chocolate chips in a double boiler or microwave. After the candy mixture starts to firm up, frost it with a little more than half the melted chocolate. Immediately flip the mixture over onto another piece of heavy-duty greased foil. Frost the other side with the remaining chocolate, then cover with the chopped almonds. Let stand until cold, usually overnight. Break up into small pieces.
• 1 pound butter
• 2-1/2 cups sugar
• 1 pound whole almonds
• 2 cups (12 ounces) semisweet chocolate chips
• 1 cup almonds, finely chopped
Line a jelly-roll pan with foil, and grease the foil or spray it with cooking oil. Combine the butter and sugar in a 4-quart saucepan and bring to a boil over medium heat, stirring constantly with a wooden spoon. When the mixture comes to a steady boil, continue cooking for 5 minutes, stirring constantly. Add the whole almonds, then stir and cook at a steady boil until the almonds split, about 5 to 10 minutes. The mixture will be golden tan and smooth. Pour into the prepared jelly-roll pan. Melt the chocolate chips in a double boiler or microwave. After the candy mixture starts to firm up, frost it with a little more than half the melted chocolate. Immediately flip the mixture over onto another piece of heavy-duty greased foil. Frost the other side with the remaining chocolate, then cover with the chopped almonds. Let stand until cold, usually overnight. Break up into small pieces.
German Onion Pie
(Zweibelkuchen)
4 thick slices of bacon, diced
2 cups peeled and chopped yellow onion
2 eggs, beaten
1 cup sour cream
1 tblsp flour
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 9-inch pie shell, unbaked
Preheat oven to 400 degrees f
Saute bacon. Drain most of the fat from the pan. Add the onions and
saute until clear. Do not brown. Set aside to cool.
Beat the eggs and sour cream together in a medium-sized bowl.
Sprinkle the flour over the top and beat it in. Stir in the salt and pepper.
Prick the bottom of the pie shell several times with a fork. Spread
the onions and bacon over the bottom of the pie shell. Pour the sour
cream mixture over the top.
Bake for 15 minutes. Reduce heat to 350 degrees f and bake for
another 15 minutes or until pie is nicely browned. Serve hot!
4 thick slices of bacon, diced
2 cups peeled and chopped yellow onion
2 eggs, beaten
1 cup sour cream
1 tblsp flour
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 9-inch pie shell, unbaked
Preheat oven to 400 degrees f
Saute bacon. Drain most of the fat from the pan. Add the onions and
saute until clear. Do not brown. Set aside to cool.
Beat the eggs and sour cream together in a medium-sized bowl.
Sprinkle the flour over the top and beat it in. Stir in the salt and pepper.
Prick the bottom of the pie shell several times with a fork. Spread
the onions and bacon over the bottom of the pie shell. Pour the sour
cream mixture over the top.
Bake for 15 minutes. Reduce heat to 350 degrees f and bake for
another 15 minutes or until pie is nicely browned. Serve hot!
Baba (Polish Coffee Cake)
(This recipe yields 10 servings)
4 cups flour
1 cup milk
1 cup butter
1 cup sugar
15 egg yolks
3 yeast cakes
1 tsp. salt
1 tsp. vanilla
1/4 tsp almond
Add salt to egg yolks and beat until lemon-colored. Add lukewarm milk and yeast. Add one half of the four, mix well and let stand until double in bulk.
Add remaining flour, sugar, butter, and flavoring. Knead thoroughly until dough leaves fingers. Let rise until double in bulk.
Punch down and let rise again. Butter a tube mold, sprinkle with bread crumbs and fill with dough one-third full. Let rise about one hour and bake 40 minutes in 350 degree oven.
4 cups flour
1 cup milk
1 cup butter
1 cup sugar
15 egg yolks
3 yeast cakes
1 tsp. salt
1 tsp. vanilla
1/4 tsp almond
Add salt to egg yolks and beat until lemon-colored. Add lukewarm milk and yeast. Add one half of the four, mix well and let stand until double in bulk.
Add remaining flour, sugar, butter, and flavoring. Knead thoroughly until dough leaves fingers. Let rise until double in bulk.
Punch down and let rise again. Butter a tube mold, sprinkle with bread crumbs and fill with dough one-third full. Let rise about one hour and bake 40 minutes in 350 degree oven.
Yogurt Cake (Yiaourtopitta Glykisma) (GREEK)
2 cups honey
Peel of 1 lemon
Juice of 1/2 lemon, strained
3/4 cup sugar
6 tablespoons unsalted butter, melted
4 eggs, separated
2 cups flour
2 teaspoons baking powder
2 cups yogurt
Combine the honey, zest, 6 tablespoons of the sugar, and 2 cups of water in a saucepan. Bring to a boil and simmer for 10 minutes; syrup should lightly coat the back of a metal spoon. Remove lemon peel and stir in the lemon juice. Set pan aside to cool.
Preheat oven to 375 degrees. Butter a deep, 9-inch round cake pan.
Using an electric mixer, beat the egg yolks and remaining 6 tablespoons of sugar together until pale and thick. Sift 1-1/4 cups of flour and baking powder together. Add to the egg mixture and stir. Add remaining butter and yogurt cheese. Add just enough flour to make a dough stiff enough to come away from the sides of the bowl.
Beat the egg whites until stiff. Add 1/3 to the yogurt batter and gently fold in. Carefully fold remaining whites into batter. Spread into cake pan and bake for 35 minutes. Cake should be golden brown. When cake is still warm, pour syrup over the cake. Let cake sit for at least 4 hours before serving.
Peel of 1 lemon
Juice of 1/2 lemon, strained
3/4 cup sugar
6 tablespoons unsalted butter, melted
4 eggs, separated
2 cups flour
2 teaspoons baking powder
2 cups yogurt
Combine the honey, zest, 6 tablespoons of the sugar, and 2 cups of water in a saucepan. Bring to a boil and simmer for 10 minutes; syrup should lightly coat the back of a metal spoon. Remove lemon peel and stir in the lemon juice. Set pan aside to cool.
Preheat oven to 375 degrees. Butter a deep, 9-inch round cake pan.
Using an electric mixer, beat the egg yolks and remaining 6 tablespoons of sugar together until pale and thick. Sift 1-1/4 cups of flour and baking powder together. Add to the egg mixture and stir. Add remaining butter and yogurt cheese. Add just enough flour to make a dough stiff enough to come away from the sides of the bowl.
Beat the egg whites until stiff. Add 1/3 to the yogurt batter and gently fold in. Carefully fold remaining whites into batter. Spread into cake pan and bake for 35 minutes. Cake should be golden brown. When cake is still warm, pour syrup over the cake. Let cake sit for at least 4 hours before serving.
DELUXE CHOCOLATE BARS
1 Cup butter
2 Cups brown sugar
2 eggs
3 Tsp. Vanilla
2 ½ cups sifted flour
1 Tsp. Soda
1 Pinch salt
1 Cup quick rolled oats
Mix all ingredients. Spread 2/3 of mixture in jellyroll pan. Add filling:
FILLING:
1 (12oz) Pkg. Chocolate chips
1 Can condensed milk
2 Tbsp. Soda
Pinch of salt
Melt and spread over dough in pan. Spread remaining mixture over filling. Bake at 350ยบ for 25-30 minutes.
2 Cups brown sugar
2 eggs
3 Tsp. Vanilla
2 ½ cups sifted flour
1 Tsp. Soda
1 Pinch salt
1 Cup quick rolled oats
Mix all ingredients. Spread 2/3 of mixture in jellyroll pan. Add filling:
FILLING:
1 (12oz) Pkg. Chocolate chips
1 Can condensed milk
2 Tbsp. Soda
Pinch of salt
Melt and spread over dough in pan. Spread remaining mixture over filling. Bake at 350ยบ for 25-30 minutes.
HOT PEPPER JELLY
2 Teaspoons onion juice
2 Teaspoons lemon juice
2 cups chopped green bell peppers
½ cups chopped yellow chilies seeded & chopped
Blend all above in blender. Put in saucepan; add 41/2 cups sugar, 1 cup white vinegar. Boil 5 minutes. Add 1 jar certo. Boil 2 minutes more add 2-3 drops green food color. Pour in jars & add wax.
2 Teaspoons lemon juice
2 cups chopped green bell peppers
½ cups chopped yellow chilies seeded & chopped
Blend all above in blender. Put in saucepan; add 41/2 cups sugar, 1 cup white vinegar. Boil 5 minutes. Add 1 jar certo. Boil 2 minutes more add 2-3 drops green food color. Pour in jars & add wax.
WALNUT BOURBON BALLS
Yield: 42 Servings
2 1/2 c Vanilla wafer crumbs
1 c Powdered sugar; sifted
2 tb Unsweetened cocoa powder
1 c Walnuts; ground
3 tb Corn syrup, light
1/4 c Bourbon
Chocolate for dipping or
Powdered sugar used for garn
Recipe by: Jo Anne Merrill Mix crumbs, sifted powdered sugar, cocoa powder
and ground walnuts until blended. Add syrup and bourbon; mix well. Roll
into one inch balls, being sure to pack each ball tightly. Roll in sifted
powdered sugar or into semi-sweet chocolate which has been slowly melted.
Can also melt chocolate candy bars for rolling boubon balls in, which make
for a delicious and different method for these ever-popular holiday treats.
2 1/2 c Vanilla wafer crumbs
1 c Powdered sugar; sifted
2 tb Unsweetened cocoa powder
1 c Walnuts; ground
3 tb Corn syrup, light
1/4 c Bourbon
Chocolate for dipping or
Powdered sugar used for garn
Recipe by: Jo Anne Merrill Mix crumbs, sifted powdered sugar, cocoa powder
and ground walnuts until blended. Add syrup and bourbon; mix well. Roll
into one inch balls, being sure to pack each ball tightly. Roll in sifted
powdered sugar or into semi-sweet chocolate which has been slowly melted.
Can also melt chocolate candy bars for rolling boubon balls in, which make
for a delicious and different method for these ever-popular holiday treats.
Breakfast Crepes (German)
yields 2 servings
l 1 egg
l 1 cup flour
l 3 cups soy milk
l 3 Tbsp maple syrup
l 1/2 tsp vanilla
l margarine for the pan (approx. 1/2 cup)
l filling (choose any of the following): assorted jams
l jellies or preserves
l fresh berries or thinly sliced fruit with soy yogurt
l cinnamon
Put all ingredients except margarine into a blender or large bowl. Blend well using
lowest setting on blender, or whisking vigorously by hand. The mixture should be
quite runny. Add either more soy milk or flour to reach this consistency.
Heat one or two large frying pans to medium-high (two at a time makes the job
twice as fast, and non-stick pans make the job easier). Using about a teaspoon of
margarine to coat the pan at all times, pour the batter into the pan until it reaches
the edges (these are intended to be large crepes).
Watch carefully -- when the edges are slightly golden, flip the crepe and cook the
other side. Crepes should be cooked until golden, not too brown. Pile them on an
oven-proof plate in the oven (set on low) until ready to serve.
You can get a second batch started once you've gotten most of the first batch
cooking.
Put a crepe on your plate and just dollop some filling onto it, spreading it around a
little. Then roll it up with your fork like a log and sprinkle with cinnamon if you like
before cutting into it.
These can be served warm or cold. They save well in the fridge if covered.
l 1 egg
l 1 cup flour
l 3 cups soy milk
l 3 Tbsp maple syrup
l 1/2 tsp vanilla
l margarine for the pan (approx. 1/2 cup)
l filling (choose any of the following): assorted jams
l jellies or preserves
l fresh berries or thinly sliced fruit with soy yogurt
l cinnamon
Put all ingredients except margarine into a blender or large bowl. Blend well using
lowest setting on blender, or whisking vigorously by hand. The mixture should be
quite runny. Add either more soy milk or flour to reach this consistency.
Heat one or two large frying pans to medium-high (two at a time makes the job
twice as fast, and non-stick pans make the job easier). Using about a teaspoon of
margarine to coat the pan at all times, pour the batter into the pan until it reaches
the edges (these are intended to be large crepes).
Watch carefully -- when the edges are slightly golden, flip the crepe and cook the
other side. Crepes should be cooked until golden, not too brown. Pile them on an
oven-proof plate in the oven (set on low) until ready to serve.
You can get a second batch started once you've gotten most of the first batch
cooking.
Put a crepe on your plate and just dollop some filling onto it, spreading it around a
little. Then roll it up with your fork like a log and sprinkle with cinnamon if you like
before cutting into it.
These can be served warm or cold. They save well in the fridge if covered.
Easy Shrimp Scampi
Shrimp Scampi doesn't get any easier. This 10-minute recipe is perfect for those hectic weeknight meals.
Makes 4 servings.
Prep Time: 5 minutes
Cook Time: 5 minutes
1/4 cup (1/2 stick) butter
1 pound shrimp, peeled and deveined
2 teaspoons Garlic with Extra Virgin Olive Oil
1 teaspoon Parsley Flakes
1. Melt butter in large skillet on medium heat. Add shrimp, Garlic Blend and parsley; cook and stir 3 to 4 minutes or until shrimp turn pink.
2. Serve over cooked rice or pasta, if desired
Makes 4 servings.
Prep Time: 5 minutes
Cook Time: 5 minutes
1/4 cup (1/2 stick) butter
1 pound shrimp, peeled and deveined
2 teaspoons Garlic with Extra Virgin Olive Oil
1 teaspoon Parsley Flakes
1. Melt butter in large skillet on medium heat. Add shrimp, Garlic Blend and parsley; cook and stir 3 to 4 minutes or until shrimp turn pink.
2. Serve over cooked rice or pasta, if desired
European Street Style Beer Cheese Soup (German)
Ingredients
• 1 cup onion chopped
• 1/2 cup carrot finely diced
• 1/3 cup celery finely diced
• 1/2 cup butter
• 3/4 teaspoon paprika
• 3/4 teaspoon dry mustard
• 12 ounces beer
• 3 cups chicken broth up to 5 cups if desired.
• 4 cups cheddar cheese shredded
• 2 cups half and half
• 1/2 teaspoon Tabasco
• 1/2 cup Flour
• 1 teaspoon Worcestershire sauce
Instructions
Saute carrots, onions, and celery in butter until the onions are translucent
Stir in flour and cook on low heat for 3-4 minutes, whisking constrantly, making sure it does not burn.
Stir in beer (must be first to cook off the alcohol), paprika, mustard, worchestershire, and broth. Use wire whisk to smooth. Add cheese, slowly bring to a boil, reduce heat and simmer for 10 minutes. Feel free to mix up the cheese or a use a blend of cheeses, such as cheddar and parmesan, sharp cheddar and colby-jack, or whatever.
Remove from heat and fold in half and half or heavy cream. Add tabasco. Serve hot.
• 1 cup onion chopped
• 1/2 cup carrot finely diced
• 1/3 cup celery finely diced
• 1/2 cup butter
• 3/4 teaspoon paprika
• 3/4 teaspoon dry mustard
• 12 ounces beer
• 3 cups chicken broth up to 5 cups if desired.
• 4 cups cheddar cheese shredded
• 2 cups half and half
• 1/2 teaspoon Tabasco
• 1/2 cup Flour
• 1 teaspoon Worcestershire sauce
Instructions
Saute carrots, onions, and celery in butter until the onions are translucent
Stir in flour and cook on low heat for 3-4 minutes, whisking constrantly, making sure it does not burn.
Stir in beer (must be first to cook off the alcohol), paprika, mustard, worchestershire, and broth. Use wire whisk to smooth. Add cheese, slowly bring to a boil, reduce heat and simmer for 10 minutes. Feel free to mix up the cheese or a use a blend of cheeses, such as cheddar and parmesan, sharp cheddar and colby-jack, or whatever.
Remove from heat and fold in half and half or heavy cream. Add tabasco. Serve hot.
Chicken Kiev
Ingredients
• 2 chicken breasts boneless and skinless
• 1/4 cup margarine or butter
• 1 to 2 cloves garlic finely chopped
• 1 tablespoon parsley finely chopped optional
• 1 egg
• 1 cup milk
• 1 cup bread crumbs
• 3 tablespoons oil
Instructions
To get four chicken breast from 2 and thinning them as well is to place the palm of your hand down on the thickest section at the top with fingers raised and using a sharp, wide and long bladed knife, look at where halfway is then start to cut through all the way to the bottom ( this is not as hard as it sounds, because if I can do it anyone can ). Mix the garlic and parsley into the margarine or butter, when well mixed, spread the mixture over each side of the chicken breasts and place each breast on top of each other then place them in the fridge until ready to crumb. Beat the egg and milk together in a bowl and place the breadcrumbs on a plate next to the bowl, have another plate alongside to place the crumbed chicken on. Dip one chicken piece at a time into bowl of mixed egg and milk, remove and place on crumbs and press into crumbs to coat , once coated turn over and press other side in to coat well then place on spare plate and continue. When all chicken pieces are coated, place in fridge until ready to cook. Place the oil into a fry pan and heat to medium, when oil is heated place in the crumbed chicken with a little space between each piece and cook about 6 minutes each side. (Add more oil if needed and turn heat down if crumbs are burning ).
• 2 chicken breasts boneless and skinless
• 1/4 cup margarine or butter
• 1 to 2 cloves garlic finely chopped
• 1 tablespoon parsley finely chopped optional
• 1 egg
• 1 cup milk
• 1 cup bread crumbs
• 3 tablespoons oil
Instructions
To get four chicken breast from 2 and thinning them as well is to place the palm of your hand down on the thickest section at the top with fingers raised and using a sharp, wide and long bladed knife, look at where halfway is then start to cut through all the way to the bottom ( this is not as hard as it sounds, because if I can do it anyone can ). Mix the garlic and parsley into the margarine or butter, when well mixed, spread the mixture over each side of the chicken breasts and place each breast on top of each other then place them in the fridge until ready to crumb. Beat the egg and milk together in a bowl and place the breadcrumbs on a plate next to the bowl, have another plate alongside to place the crumbed chicken on. Dip one chicken piece at a time into bowl of mixed egg and milk, remove and place on crumbs and press into crumbs to coat , once coated turn over and press other side in to coat well then place on spare plate and continue. When all chicken pieces are coated, place in fridge until ready to cook. Place the oil into a fry pan and heat to medium, when oil is heated place in the crumbed chicken with a little space between each piece and cook about 6 minutes each side. (Add more oil if needed and turn heat down if crumbs are burning ).
French Onion Soup
Ingredients
• 3 pounds Peeled onions
• 4 ounces Butter or margarine
• 1 1/2 teaspoons Freshly ground pepper
• 2 tablespoons Paprika
• 1 Bay leaf
• 3 quarts Beef stock
• 1 cup White wine
• 2 teaspoons Salt (optional)
Instructions
Slice onions 1/8 inch thick. Melt butter, place onions in it and cook slowly for 1 1/2 hours. Add Beef stock, white wine and paprika; simmer 2 hours. Salt to taste.
Refrigerate over night. Reheat and serve with croutons and Swiss Cheese.
• 3 pounds Peeled onions
• 4 ounces Butter or margarine
• 1 1/2 teaspoons Freshly ground pepper
• 2 tablespoons Paprika
• 1 Bay leaf
• 3 quarts Beef stock
• 1 cup White wine
• 2 teaspoons Salt (optional)
Instructions
Slice onions 1/8 inch thick. Melt butter, place onions in it and cook slowly for 1 1/2 hours. Add Beef stock, white wine and paprika; simmer 2 hours. Salt to taste.
Refrigerate over night. Reheat and serve with croutons and Swiss Cheese.
Scalloped Potatoes
Ingredients
• 1 teaspoon Butter
• 1 large Garlic clove peeled
• 1 cup Whipping cream
• 1/3 cup Whole milk
• 1 teaspoon Salt
• 1/8 teaspoon Ground pepper
• 2 pounds Potatoes peeled and cut into 1/8" slices
• 1 cup Gruyere coarsely shredded
• 1/4 cup Parmesan finely grated
Instructions
1. Heat oven to 350 degrees.
2. Lightly butter a 2-quart shallow baking dish
3. Lightly crush garlic with side of knife. Heat cream, milk, garlic, salt and pepper in a small saucepan over medium heat until small bubbles appear around the edge. Remove from heat and let stand 10 min.
4. Arrange half the potatoes in overlapping slices along the bottom the prepared dish. Pour half the cream mixture over the potatoes, then sprinkle with half the cheese. Repeat with remaining potatoes and cheese.
5. Bake 60-70 minutes until top is a deep brown and potatoes are tender when pierced with a knife.
• 1 teaspoon Butter
• 1 large Garlic clove peeled
• 1 cup Whipping cream
• 1/3 cup Whole milk
• 1 teaspoon Salt
• 1/8 teaspoon Ground pepper
• 2 pounds Potatoes peeled and cut into 1/8" slices
• 1 cup Gruyere coarsely shredded
• 1/4 cup Parmesan finely grated
Instructions
1. Heat oven to 350 degrees.
2. Lightly butter a 2-quart shallow baking dish
3. Lightly crush garlic with side of knife. Heat cream, milk, garlic, salt and pepper in a small saucepan over medium heat until small bubbles appear around the edge. Remove from heat and let stand 10 min.
4. Arrange half the potatoes in overlapping slices along the bottom the prepared dish. Pour half the cream mixture over the potatoes, then sprinkle with half the cheese. Repeat with remaining potatoes and cheese.
5. Bake 60-70 minutes until top is a deep brown and potatoes are tender when pierced with a knife.
Skillet Cabbage (German)
A very simple and tasty side dish (GERMAN)
2 tablespoons oil
3 cups finely shredded red cabbage
1 cup chopped celery
1 small onion chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 table spoon Balsamic Vinegar
Heat the oil in a large fry pan about 20 minutes before serving. Add the first six (6)Ingredients and cook over medium to low heat for about 15 minutes. Stir often.
Add Balsamic vinegar, Cover the pan and Cook for another 5 minutes. Serve immediately.
2 tablespoons oil
3 cups finely shredded red cabbage
1 cup chopped celery
1 small onion chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 table spoon Balsamic Vinegar
Heat the oil in a large fry pan about 20 minutes before serving. Add the first six (6)Ingredients and cook over medium to low heat for about 15 minutes. Stir often.
Add Balsamic vinegar, Cover the pan and Cook for another 5 minutes. Serve immediately.
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