Babka (Festive Bread) No. 2083 Yields 1 Babka

BABKA: 1/2 Cup Seedless Raisins
1 Cup Milk TOPPING:
1/4 Cup WARM Water 1 Egg White
1/2 Cup Sugar 1 Tbls Water
1 tsp Salt 2 Tbls Flour
1/2 Cup Butter, Softened 2 Tbls Sugar
4 Eggs 1/4 tsp Cinnamon
1 Egg Yolk 2 Tbls Butter
3 Cups All-Purpose Flour
1 1/2 Cups All-Purpose Flour

Heat the milk in a small saucepan until bubbles form around the edge.
Remove from the heat.
Cool until lukewarm.
Put the warm (105 degrees-115 degrees) water in a large bowl.
Sprinkle the yeast over.
Stir until dissolved.
Add the lukewarm milk, sugar, salt, butter, eggs, egg yolk and the first
measure of flour.
Use an electric mixer at medium speed to beat until smooth and well blended.
Use a wooden spoon to stir in the second measure of flour.
Beat vigorously until the dough leaves the side of the bowl (about 2 minutes).
Mix in the raisins.
Cover with a towel.
Preheat the oven to 350 degrees.
Let rise in a warm place until doubled in bulk (about 1 hour).
Grease and flour a (9") springform pan.
Turn the dough into the prepared pan.
Cover with a towel.
Let rise in a warm (85 degrees) place until the dough is about 1/2″ from the t
pan (about 1 hour).
Prepare the topping: Beat the egg white with the water.
Brush the mixture over the top of the babka.
Mix the flour, sugar and cinnamon.
Sprinkle on top of the babka.
Bake until a cake tester inserted in the center comes out clean (about 60
minutes).
Cool in the pan on a wire rack for 15 minutes.
Remove the side and bottom of the springform pan.
Cut into wedges.
Serve warm.

PIPERADE FRITTATA

Recipe By : MARIA CIANCI, Chronicle Staff Writer
Serving Size : 4 Preparation Time :0:00
Categories : Eggs Main Dish
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 eggs — beaten
1/4 cup cold water
3 tablespoons Parmesan cheese — grated
1/4 teaspoon salt
3 large basil leaves — (fresh) chopped
1 1/2 cups piperade*
1 tablespoon olive oil
3 tablespoons ham — finely diced
Pepper — to taste
1/2 cup chunky tomato sauce — (optional)

Beat together eggs, water, cheese, salt and basil. Stir in piperade.
Heat oil in 10- to 12-inch nonstick skillet. Add ham; saute over medium-high
heat for 2 minutes. Cook until set on bottom. Reduce heat to medium. With
spatula, lift edges of fri ttata so uncooked egg runs underneath. Cook
until set, 1 to 2 minutes. Continue lifting and cooking until egg is
completely set and lightly browned on underside. Flip frittata and brown
top side, about 2 minutes. Transfer to platter; dust with pepper. Cut
into 4 wedges. Top with tomato sauce, if desired.

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NOTES : Serves 4. 6/21/95 , San Francisco Chronicle

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MORE IDEAS FOR PIPERADE LEFTOVERS

Side Dish/Topping: To 2 cups of piperade, add about 3/4 cup tomato
puree. Season with oregano, marjoram, rosemary or basil. Simmer for 5
minutes. Use as a side dish for meats and fish or as a topping for rice
pilaf or baked potatoes.
Variation 1: Add steamed, sliced zucchini to the peppers before
simmering them in the sauce.
Variation 2: Saute 2 minced garlic cloves in 2 teaspoons olive oil;
add 3 tablespoons water (mixture will sputter); simmer for 30 seconds. Add
1/2 pound trimmed and cleaned spinach leaves, tossing until wilted. Add 2
cups piperade. Simmer for 2 minut es.
Pasta Sauces: Halve and seed 1 pound ripe tomatoes. Grate them down
to the skin on the coarse side of a hand-held grater. Discard skins. Saute
the tomato and an herb of your choice in a little oil or butter until
soft, about 3 minutes. Add 2 cups pip erade; simmer 5 minutes. Serve over
pasta.
Variation 1: Saute 1 large minced garlic clove and 2 anchovy fillets
in a little olive oil; add the above sauce and simmer for 5 minutes.
Variation 2: Omit garlic and anchovies. Add 1/2 cup sliced ripe
olives to the tomatoes with the piperade and simmer as above.

Apricot Macadamia Nut Tart

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
For Cocoa Pastry————–
1 1/2 c flour
2/3 cup butter — softened
1/4 cup brown sugar — packed
2 tbs cocoa
1 egg
For Tart——————-
8 oz dried apricots
3 1/2 oz macadamia nuts — coarsely chopped
1/3 cup sugar
1/4 cup butter — melted
1/2 cup light corn syrup
1/4 tsp salt
2 eggs
For Chocolate-dipped Apricots—–
1/4 cup semisweet chocolate chips
1 tsp shortening
12 dried apricots

1. Heat oven to 400¼. Mix all pastry ingredients until dough forms. Press
firmly and evenly against bottom and side of ungreased 11-inch tart pan with
removable bottom. Bake 10-12 minutes or until set.

2. After baking pastry, heat oven to 375¼. Reserve 12 apricots for
Chocolate-dipped Apricots; coarsely chop remaining apricots. Sprinkle nuts
and chopped apricots evenly over baked pastry. Beat sugar, butter, corn
syrup, salt, and eggs until smooth. Pour over nuts and apricots. Bake 25 to
30 minutes or until set.

3. Line plate with waxed paper. Place chips and shortening in a small
microwave safe bowl. Microwave uncovered on medium 2 to 3 minutes or until
mixture can be stirred smooth. Dip half of each apricot into chocolate
mixture; place on plate. Let stand until chocolate is dry. Place on tart.

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Per serving: 695 Calories; 12g Fat (14% calories from fat); 13g Protein; 156g
Carbohydrate; 57mg Cholesterol; 143mg Sodium

Title: SPICED RHUBARB-STRAWBERRY PIE
Categories: Vegetables, Pies/pastry, Desserts
Yield: 6 servings

3 c Rhubarb, cut up 1/8 ts Salt
1 pt Strawberries, halved 1/4 ts Pumpkin pie spice, or
ground
3/4 c Sugar -mace
4 tb Flour 2 tb Butter or margarine

Pastry for 2-crust pie

Combine rhubarb, cut in 3/4-inch pieces, and strawberries in a bowl.
Sprinkle on sugar, flour, salt, and pumpkin pie spice; mix gently Turn into
pastry lined 9-inch pie pan. Dot with butter. Adjuct lattice top, flute
edges. Bake in hot oven (425 F) 40 minutes, or until crust is browned and
juices bubble. Cool on rack.

[ FARM JOURNAL’s Complete Pie Cookbook; 1965 ]

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Title: Harvest Cup
Categories: Fruits, Desserts
Yield: 1 recipe

Allow about 3 California dried figs for each serving. Cover figs with hot
water, and let stand for 5 minutes. Drain. Reserve 1 whole fig for each
cup. With scissors, snip off stems and cut figs into bite-size pieces.
Arrange in your best dessert glasses with cooked and sweetened cranberries
(canned or home-cooked), peeled apples cut into bits, and segments of
canned or fresh grapefruit. Cover with plenty of sweetened cranberry
juice. Sprinkle with confectioners’ sugar to taste. Chill for at least
one hour. Top with whole fig that has been dipped in honey mixed with a
little water. Ideal first course for your holiday dinner.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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SPICY SAUSAGE AND BEAN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetables
Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Fully cooked Polish sausage,
-cut into 1/2″ pieces
2 ts Chili powder or adjust to
-taste
1/2 ts Oregano leaves
1/4 ts Salt
2 1/2 c Water
16 oz Can stewed tomatoes
1/2 c Uncooked elbow macaroni
15 oz Can kidney beans, drained

In large saucepan, combine sausage, seasonings, and
tomatoes. Bring to a boil. Stir in macaroni. Reduce
heat to medium. Cook for 8 to 10 minutes or until
macaroni is tender. Stir in beans; cook for an
additional 1 minute or until thoroughly heated.

Makes 4 (1 1/4 cup) servings.

Posted by Susan Barrington. Courtesy of Fred Peters.

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Homemade Slice Bake Sugar Cookies

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 4 Preparation Time :0:00
Categories : Homemade Convenience Mixes Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups butter or margarine
2 cups granulated sugar
3 eggs
2 teaspoons vanilla extract
1 teaspoon lemon extract
6 cups unbleached flour
1 teaspoon baking soda

Cut four 14″ x 12″ pieces of waxed paper or plastic wrap. Set aside.

In a bowl, cream butter or margarine with the sugar. Beat in vanilla and l
emon extracts and eggs until light and fluffy. In a bowl, combine flour an
d baking soda. Stir flour mixture into egg and butter mixture; blend well.

Divide the dough into 4 pieces. Shape each piece into an 8″ – 10″ roll. W
rap rolls in waxed paper. Place the rolls in a rectangular freezer contain
er with a tight fitting lid, or into a large freezer zip-lock bag, or wrap
well in a piece of heavy duty aluminum foil. Label with date and contents.
Store in freezer. Use within 6 months.

To prepare cookies: Slightly thaw one roll of sugar cookie dough. Preheat
oven to 350°. Cut the dough into 1/4″ thick slices. Arrange cut pieces
on lightly greased cookie sheets, placing about 1/2″ apart. Sprinkle wit
h additional granulated sugar, if desired. Bake for about 8-10 minutes, or
until the edges just begin to brown. Remove from oven and cool on wire ra
cks. Makes about 3 dozen cookies.

Makes 4 rolls of cookie dough, or enough for about 12 dozen cookies.

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GORTON’S NEW ENGLAND CLAM CHOWDER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups American

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans Gorton’s clams
1 cup Pared diced potatoes
2 tablespoons Butter
1/4 cup Chopped onion
2 cups Milk — Salt and pepper to taste
Sherry (optional)

Drain clams. Cook onion in butter. Add potatoes and clam juice and cook
until tender. Add clams and milk.
Heat and season. Do not boil.

Yield: 4 servings.

The Side and Back Panel Cookbook edited by Craig T.
Norback
From The Cookie Lady’s Files

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Ruby Tomato Chutney

Recipe By : Nancy Shour
Serving Size : 20 Preparation Time :2:00
Categories : Condiments Crockpot
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans whole tomatoes — drained, reserve liq
1 1/2 cups cider vinegar
1 large onion — chopped
1 1/2 Tablespoons ginger — slivered
5 cloves garlic — minced
1 tablespoon mustard seed
2 cups sugar
1/8 teaspoon cayenne pepper
1/4 cup raisins

Drain and chop the tomatoes, reserving the liquid.

Combine all ingredients, with 1 cup of the tomato juice in a heavy
saucepan or crockpot. Simmer covered for 1/2 hour. Stir, then continue
to simmer over low heat for another hour, so liquid evaporates and gets
very syrupy (depends on how watery the toma toes were). As the chutney
gets done, the tomatoes will get translucent and “ruby” colored.

Store in canning jars or freeze.

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Serving Ideas : with chutney or yogurt chicken

NOTES : tomato cans = 28 oz. size

Title: APFELPFANNKUCHEN (GERMAN APPLE PANCAKES)
Categories: Fruits, Penndutch, Breakfast
Yield: 6 servings

2 lg Cooking apples (Yellow
-Delicious, or Granny Smith)
1/4 c Butter
1 c Flour
1 c Milk
1 ts Vanilla extract
1/2 ts Salt
1/4 ts Nutmeg, grated
Confectioners sugar

Preheat oven to 475. Peel, core and very thinly slice
the apples: you should have approximately 1-1/2 cups.
Melt 3 T sp. of the butter over medium low heat in a
small fry pan, and saute the apples until they are
just tender. Keep apples warm while preparing the
batter.

Place a 9 or 10 inch cast-iron skillet in the oven to
heat for at least 5 minutes–the pan has to be very
hot for this to work. When it is well heated, add the
remaining 2 T sp. of butter to melt and put the
skillet back in the oven; the butter should be very
hot buy not brown when you add the apples and the
batter.

Place the flour, milk, vanilla, salt and nutmeg in a
blender and whirl until smooth. Remove the skillet
from the oven, quickly arrange the warm apple slices
over the melted butter, and pour the batter evenly
over all. Bake for 15 min., reduce heat to 375 and
bake 10 min longer. The pancake will puff and climb up
the sides of the pan. Sprinkle with confectioner’s
sugar, then cut in wedges and serve with maple syrup.

Note: If you do not use apples, add 1/4 cup (1/2
stick) butter to the hot skillet.

From Cooking From
Quilt Country Submitted By LISE WARING
On TUE, 19 DEC 1995 093841
GMT

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