Vanilla Sugar 2

Recipe By : Gizmowidge
Serving Size : 1 Preparation Time :0:00
Categories : Kitmail18 Miscellaneous

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 plump moist vanilla beans
4 cups sugar

Flatten the vanilla beans and cut them in half lengthwise. With
a small spoon, scrape out the seeds and place them in a small bowl; reserve
the seeds for another use. Combine
the pods and the sugar in a jar. Cover securely and set aside
at room temperature for several days to scent and flavor the
sugar. Use in place of regular sugar when preparing desserts.
Vanilla sugar can be stored indefinitely. As the sugar is used,
replace with new sugar. (When baking, I return rinsed and
thoroughly dried pods to the sugar mixture as an added boost.)

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NOTES : Recipe from Patricia Wells’ “Trattoria”: Yield: 4 cups…

EGG ROULADE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FILLING—–
1 md Fine chopped onion
2 tb Olive oil
1 md Size sweet red pepper cored
Seeded and cut into 1/2
Inch dice
1 pk (10-oz) frozen chopped
Spinach thawed and squeezed
Dry
1 t Grated lemon rind
1/4 ts Salt
1/8 ts Sugar
1/8 ts Pepper
3/4 c Ricotta cheese drained
—–ROULADE—–
1/4 c (1/2 stick) unsalted
Butter
1/3 c Unsifted all purpose
Flour
1 1/3 c Warmed milk
1/4 ts Pepper
6 Separated eggs
1 1/4 c Grated parmesan cheese
1 Egg white

FILLING: Saute onion in oil in large skillet, stirring often, until
soft and golden, about 8 minutes. Add red pepper and cook 4 minutes
longer. Add spinach, lemon rind, salt, sugar and pepper. Transfer to
medium size bowl. Stir in ricotta cheese. Set aside. Preheat oven to
400 degrees. Grease bottom of 15.5 x 10.5 inch jelly roll pan. Line
bottom withw ax paenly.~ 2. Add the
salt and garlic, stirring well. Remove from the heat and stir in the
ground chile and oregano, coating the meat evenly with the spices.
(If you are using a combination of mild and hot chile, do not add the
hot spice yet.) Add a small amount of broth and stir well.~ 3. Return
to the heat, add a bit more broth and stir. Continue to add broth, a
little at a time, stirring, until the chili is smooth, then reduce
the heat and simmer, uncovered, for about 1 hour.~ 4. Taste and
adjust seasonings adding the ground hot chile to taste at this point.
To add, remove the pot from the heat, sprinkle the chile over the
top, and stir well.~ 5. Serve the chili with a bowl of freshly stewed
pinto beans on the side.~

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NUTMEG MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Regular or 36 miniature
-muffins
2 c All-purpose flour
3 tb Granulated sugar
1 tb Baking powder
1/2 ts Freshly grated nutmeg, or
3/4 To 1 teaspoon ground nutmeg
1/4 ts Salt
2 lg Eggs
1 c Milk
1/4 c (1/2 stick) butter, melted

Heat oven to 375 F. Grease muffin cups, or use foil or
paper baking cups.

Thoroughly mix flour, sugar, baking powder, nutmeg,
and salt in a large bowl.

Break eggs into another bowl. Whisk in milk and butter
until well blended. Pour over dry ingredients and fold
in with a rubber spatula, just until dry ingredients
are moistened.

Scoop batter into muffin cups. Bake 15 to 20 minutes,
or until lightly browned and springy to the touch in
the center. Turn out onto a rack.

Source: Muffins By Elizabeth Alston

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Tea Biscuits

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Flour — sifted
4 teaspoons Baking Powder
1/4 teaspoon Salt
3 tablespoons shortening — up to 5 TB
2/3 cup Milk

Pre-Heat oven to 450F.

Combine flour, banking powder and salt in bowl. Cut in Crisco until
mixture resembles small peas. Add Milk and stir together until mixture
comes away from sides of bowl. Put on a floured surface and knead for a
few seconds. Bake until golden brown (12 minutes)

Recipe from: Mrs. Ruth Daly (My Mom!) Posted by: June Daly Del Re
Converted by MMCONV vers. 1.00

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Title: Jason’s pumpkin pie
Categories: Pies
Yield: 3 pies

1 cn (28oz) pumpkin
4 Eggs
2 c Packed brown sugar
1/2 t Salt
2 t Cinnamon
1 t Mace
1 1/2 t Ginger
Dash of clove
1 1/2 c Evaporated milk
3 Pie crusts

Beat eggs lightly in large bowl. Add pumpkin, sugar, cinnamon, mace,
ginger, clove and salt. Stir until well combined. Blend in milk. Pour
filling in pie shells. Bake at 425F for 15 minutes. Reduce oven
temperature to 350F and continue cooking 30 to 35 minutes longer or until
knife inserted in center comes out clean. Cool.

—–

Title: Teisen Sir Fon (Anglesey Cake) Welsh
Categories: Cakes
Servings: 6

10 oz Flour 4 oz Lard
3 oz Sugar 1 x Egg
1/2 t Bicarbonate 1 t Treacle
1 x Pinch mixed spice and ginger 4 oz Dried fruit
1 c Milk 1 x Pinch salt

Cream the sugar and fat. Mix in the egg and add the remainder of the
ingredients, having desolved the bicarbonate in the milk.

Bake in a greased tin for about 3/4 hour in a moderately hot oven.
Gas control, Gas MArk 5 (375F).

Alternate:

3 teacupsful of flour; 1 teacupful of butter; 1 teacupful of sugar;
2 teaspoonful of baking powder; 2 eggs; milk to mix; a little dried fruit.

Rub the butter into the flour, add sugar, baking powder and well beaten
eggs and milk if necessary – it must be kept fairly stiff.

This mixture is enough to fill two sandwich tins. Bake for 30-40 minutes.

Cut in half, spread with butter and eat hot. Oven control, Gas Mark 5
(375F).

Croeso Cymreig.

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Title: Sag Paneer
Categories: Corky, Appetizers
Yield: 1 servings

1/4 c Butter
1/2 ts Ground turmeric
1 ts Ground coriander
1 ts Salt
2 pk (10 ounces) chopped frozen
Spinach
2/3 c Creamy cottage cheese
1 tb Sour cream

Melt butter. Add turmeric, coriander and salt. Cook,
covered, over low heat for 5 minutes, stirring
occasionally. Add spinach. Cook, covered, over
moderate heat until spinach is completely thawed.
Beat together cottage cheese and sour cream. Stir
cheese mixture into spinach. Cook, stirring
constantly, until cheese has completely blended with
spinach. Serve very hot.

—–

Orange Cloud Cakes with Boysenberry Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes Desserts
Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BOYSENBERRY SAUCE—–
2 cups Frozen Boysenberries — thawed
undrained
1 tablespoon Sugar
—–CAKES—–
Solid Vegetable Shortening
1/4 cup Whole Wheat Flour
1/4 cup All-Purpose Flour
2 tablespoons Sugar
1/2 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/8 teaspoon Salt
1 Egg Yolk
2 tablespoons Nonfat Milk
1 1/2 tablespoons Vegetable Oil
1 1/2 teaspoons Orange Peel — grated
1/2 teaspoon Vanilla Extract
1/4 Vanilla Bean — split

3 Egg Whites
1 1/2 teaspoons Powdered Sugar

Combine Boysenberries and sugar in a food processor. Process until pureed.
Strain to remove seeds. (Can be prepared up to 3 days ahead; chill.)
Preheat oven to 350øF. Grease 6 2/3 cup custard cups or souffle dishes with
vegetable shortening. Sift both flours, sugar, baking powder, baking soda nd
salt into a medium bowl. Whisk egg yolk, milk, vegetable oil, orange peel and
vanilla extract in a small bowl to blend. Scrape seeds from vanilla bean into
egg yolk mixture. Add to dry ingredients and mix until just combined. Using
an electric mixer, beat egg whites with powdered sugar until stiff but not
dry. Fold into batter. Divide batter among prepared cups. Bake until golden
brown and when toothpick inserted in center comes out clean, about 20
minutes. Cool on rack. (Can be prepared up to 4 hours ahead.)
Using a small knife, cut between cakes and cups to loosen. Transfer cakes to
plates. Serve with sauce.

Source: Gourmet Magazine Typed by Katherine Smith Kook-Net: The Shadow Zone
IV – Stinson Beach, CA

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PIGEON PEAS RICE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Oil
1 sm Onion — chopped
2 Garlic cloves — crushed
6 tb Tomato sauce
16 oz Canned pigeon peas
1 c Uncooked rice
4 tb Chopped fresh parsley
2 c Water
1 tb Fresh lime juice
Salt — to taste
Freshly ground black pepepr
— to taste

Heat the oil in a saucepan and add the onion; simmer
for 5 minutes. Add the garlic and tomato sauce and
cook 1 minute. Add the peas, rice, and parsley and
saute 1 minute. Add the water and lime juice and
simmer, covered, for 15 minutes until rice is cooked.
Add salt and pepper to taste.

* Source: Keys Cuisine – by Linda Gassenheimer * Typed
for you by Karen Mintzias

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Patty Ann’s Lemon Love Notes

Recipe By : Patty Ann Spalding
Serving Size : 1 Preparation Time :0:30
Categories : Bar Cookies Christmas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
–Crust–
1 C Flour
1/2 C Butter Or Margarine
1/4 C Powdered Sugar
1 Pn Salt
–Filling-
2 Eggs
1 C Sugar
2 tbsp Flour
3 tbsp Lemon Juice
1 tsp Lemon Rind — grated
1/4 tsp Baking Powder

Oven 350 degrees F.

FOR CRUST:

Cream butter, sugar, add flour and salt. Press into 8 x 8 inch pan. Bake
20 minutes at 350°.

FOR FILLING:

Combine ingredients. Pour over hot crust. Bake 20-25 minutes. Sprinkle
with 4z sugar. Cool in pan. Cut in squares.

Store in tin box between layers of wax paper.

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