Posted by admin on 18th June 2010
Apricot Bread Pudding
7 ounces whole eggs
15 ounces granulated sugar
1 ounce vanilla
extract
2 1/2 tablespoons ground nutmeg
1 1/2 teaspoons ground allspice
2
pounds day-old whole wheat bread cut into 1-inch cubes (2 loaves)
6 ounces raisins
3 ounces egg yolks
1 1/2
tablespoons lemon peel, grated
2 1/2 tablespoons ground cinnamon
68 ounces milk
1 (#10)
can apricot halves, drained and cut in half
Heavy cream, for garnish
Combine eggs and yolks. Add sugar, butter, vanilla extract, lemon peel and spices. Beat until well blended. Stir in milk; set aside.
Place bread, apricots and raisins in large bowl. Stir in egg mixture; let stand 30 minutes, stirring occasionally.
Divide mixture evenly among three buttered hotel pans (12 x 10 x 2-inches).
Bake at 325 degrees F for about 70 minutes, until set and golden brown. Cut into squares.
Serve warm or cold, with cream or whipped cream, as desired.
Serves 60.
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Posted by admin on 28th May 2010
| Ingredients | |
| 1 1/2 | cup | sifted flour, all-purpose | |
| 1 | tablespoon | baking powder | |
| 3/4 | teaspoon | salt | |
| 1/4 | cup | sugar | |
| 1/3 | cup | shortening | |
| 1/2 | cup | quaker oats, uncooked (quick or old-fashioned) | |
| 1/4 | cup | currants | |
| 2/3 | cup | milk | |
| | | |
Directions:
|
Sift together flour, baking powder, salt and sugar into bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in oats and currants. Add milk; stir only until dry ingredients are moistened.
Turn out on lightly floured board or counter. Knead gently a few seconds. Roll out to 1/4 inch thickness. Cut with floured diamond-shaped cutter. Brush lightly with melted butter; sprinkle with sugar. Place on ungreased cookie sheet.
Bake in preheated hot oven (425 F.) 12 to 15 minutes. Serve piping hot.
|
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Posted by admin on 8th May 2010
Southern Fried Chocolate Pies
2 cups all-purpose flour
1 teaspoon salt
1/2 cup vegetable shortening
1/3 cup cold water
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 cup (1 stick) cold margarine
Vegetable oil *
* Use peanut or safflower oil or solid vegetable shortening for frying.
Crust: sift flour and salt together; cut in the shortening with a pastry blender or 2 knifes, until mixture resembles coarse cornmeal. Add ice water a little at a time while tossing with a fork, until dough holds together. Do not get too moist. Roll out dough to 1/8 inch thick. Cut into circles about five inches in diameter.
Mix cocoa powder with the sugar. Place 2 to 3 tablespoons of this mixture onto one half of the circle and place 3 very thin slices of cold margarine on top. Fold opposite side over mixture and seal with a fork dipped in flour.
Pour oil to a depth of about 1/2 inch in a cast iron skillet. Heat over medium-high heat until very hot. Place pies in a single layer in oil and fry, turning to brown each side.
Serve hot, warm, or cold.
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Posted by admin on 7th May 2010
Kiwi Frozen Yogurt Pie
1 1/2 cups finely crushed chocolate wafer cookies
6 tablespoons melted butter
1/3 cup toasted shredded coconut
2 pints raspberry frozen yogurt
3 kiwifruit, peeled and sliced
1/2 cup fresh raspberries
Chocolate syrup
Toasted coconut
Mix together cookie crumbs, butter and coconut until well blended. Press evenly into bottom and sides of a 9-inch pie plate; freeze until firm. Use an ice cream scoop to fill pie shell with frozen yogurt, piling the scoops into a mound. Freeze until firm. Ten minutes before serving, remove pie from freezer. Garnish with kiwifruit and raspberries and drizzle with chocolate syrup. Sprinkle with toasted coconut, if desired.
It is not the horse that draws the cart, but the oats. — Assyrian Proverb
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Posted by admin on 5th May 2010
Pudding Pops
1 (4 ounce) package instant pudding mix (any flavor)
2 cups milk
6 paper cups
6 wooden sticks or plastic spoons
Pour cold milk into bowl. Add pudding mix. Beat slowly with hand rotary beater until mixture is well blended and creamy. Pour into 6 paper cups. Put a wooden stick or plastic spoon into each cup. Press a square of foil or wax paper onto the top of the cup to cover. The handle or the stick will poke through the foil. Freeze until firm ? at least 5 hours.
To serve, press firmly on the bottom of the cup to pop out.
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Posted by admin on 4th May 2010
Hobo Onion
Large onion
1/4 cup (1/2 stick) butter
Salt
Pepper
Score onion across the the top several times and place in aluminum foil. Put butter, salt and pepper on top of onion and close the foil securely. Set directly in the fire and cook approximately 30 to 45 minutes. Unwrap and enjoy!
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Posted by admin on 4th May 2010
Apple Cabbage Coleslaw
3 (16 ounce) cartons sour cream
1 cup granulated sugar
2 tablespoons salt
1 tablespoon pepper
5 teaspoons ground mustard
4 to 5 pounds unpeeled tart apples, cut into julienne strips
1/2 cup lemon juice
3 large heads cabbage (3 to 4 pounds each), shredded
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Posted by admin on 30th April 2010
Italian Roast Beef Subs
2 bottom round roasts, thinly sliced
1 envelope Italian dressing mix
1/2 cup beef bouillon
1/2 cup cider vinegar
1/4 cup olive oil
Freshly ground pepper
2 large onions, sliced
Pepperoncini
Sour cream
Place beef slices in the pressure cooker. Sprinkle with the dry Italian dressing. Add bouillon, cider vinegar, olive oil, pepper and onions. Pressure cook on high for 15 minutes. Let pressure release naturally.
Dip meat out with a slotted spoon onto sub buns. Top with pepperoncini and a little sour cream.
Only he is free who cultivates his own thoughts, and strives without fear to do justice to them. — Berthold Auerbach
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Posted by admin on 26th April 2010
3 oz Chocolate, sweet, melted For chocolate leaves, brush melted chocolate on undersides of holly or lemon leaves; refrigerate until firm, carefully peel off leaves. Source: New Yorks Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin
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If Abu Nidal is a terrorist, then so is George Washington. (Reply to President Ronald Reagan in defense of Palestinian terrorist) — Muammar Qaddafi
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Posted by admin on 23rd April 2010
Mock Pecan Pie
1 1/2 cups butter or margarine (3 sticks)
3 cup granulated sugar
1 1/2 quarts dark corn syrup
2 teaspoons ground cinnamon
1 1/2 teaspoons salt
3 cups eggs (15 medium)
1 1/2 quarts rolled oats
6 unbaked 9-inch pie shells
Cream butter or margarine and sugar together until light and fluffy. Add syrup, cinnamon, and salt to creamed mixture. Mix at low speed 1 minute or until blended. Add eggs to the creamed mixture. Beat until well mixed about 3 minutes.
Stir in oatmeal until it is well mixed. Divide pie filling evenly between pie shells. Bake for about 45 minutes or until center is firm.
If necessary, bake only 2 pies at one time, filling pie shells when ready to bake. Oatmeal forms a pecan like crust on top of the pie.
Cut each pie into 8 wedges. Serve at room temperature with a dollop of whipped cream.
Serves 48.
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