GLAZED IRISH TEA CAKE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CAKE—–
3/4 c Unsalted butter
– room temperature
1 c Sugar
2 ts Vanilla
2 lg Eggs
3 oz Cream cheese
– room temperature
1 3/4 c Cake flour
1 1/4 ts Baking powder
1/4 ts Salt
1 c Dried currants
2/3 c Buttermilk
—–GLAZE—–
1/2 c Confectioners’ sugar, sifted
2 ts Fresh lemon juice

PREHEAT OVEN TO 325F, with rack in center of oven. Generously grease a
9-inch (7-cup capacity) loaf pan. Dust with flour; tap pan over sink to
discard excess flour. Cut piece of parchment paper or waxed paper to fit
bottom of pan. Set aside. FOR CAKE, use mixer to cream butter, sugar and
vanilla until fluffy. Add eggs, 1 at a time, beating each until fluffy. Add
cream cheese. Mix until well combined. Sift flour, baking powder and salt
together. Put currants in small bowl. Add 1/4 cup of flour mixture to
currants. Stir currants until well coated. Add remaining flour to batter,
alternating with buttermilk. Mix until smooth. Use wooden spoon to stir in
currants and all of the flour. Stir until well combined. Transfer batter to
prepared pan. Smooth surface with spatula. Bake until well-browned and
toothpick inserted into center comes out clean, about 1 hour, 25 minutes.
Cake will crack on top. Let cake rest in pan for 10 minutes. Use flexible
metal spatula to separate cake from sides of pan. Carefully remove cake
from pan to cooling rack. Spread glaze on warm cake. Let cake cool
completely. Cake can be stored 3 days at room temperature in foil. Cake can
also be frozen up to 3 months, wrapped airtight. FOR GLAZE, combine sugar
and lemon juice in small bowl. Stir until smooth.

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Title: Deep Fried Prawns with Batter (Jow Ha)
Categories: Chinese, Seafood, Ceideburg 2
Yield: 1 servings

1 lb Prawns
1 ts Salt
3/4 c Flour
2 ts Baking powder
1 c Cornstarch [Yep++1 cup…
-S.C.]
1 Egg
1 tb Oil
3/4 c Water
4 c Oil

Shell and devein prawns, leaving the tails on. Devein and clean.
Sprinkle with salt and mix well. Refrigerate for two hours. Mix
flour, baking powder, cornstarch, eggs, oil and water to make a
batter.

COOKING: Heat wok. Add 4 cups oil and reheat. Holding the prawns by
the tails, dip in batter, then drop into hot oil. Fry until golden,
turning once. Drain. Serve hot.

Do-ahead notes: Deep fry, cool and freeze. Preheat oven to 350F. Place
frozen prawns in single layer on cookie sheet and heat for 12 to 15
minutes.

Comments: Use cocktail sauce, chili sauce or sweet and sour sauce for
dipping. One cup prepared biscuit mix may be substituted for the
flour and baking powder.

Yield: 4 servings.

From “The Chinese Village Cookbook.” A practical guide to Cantonese
country cooking. Rhoda Yee, Yerba Buena Press, San Francisco. 1975.

Posted by Stephen Ceideberg; April 28 1991.

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KOLACHES

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Pastry Czech

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Milk
1/2 cup Sugar
1 Egg — beaten
1/2 cup Butter
1 teaspoon Salt
2 tablespoons Yeast — dry
6 cups Flour
3 cups Filling
—–FILLING—–
1/2 pound Apricots — dried
1/3 cup Sugar
1/4 teaspoon Lemon juice
1 1/2 tablespoons Butter

Dough: In a large saucepan, scald milk and add sugar, egg, butter, and salt.
Cool mixture to 115-120 F. In a large bowl, dissolve yeast in warm milk
mixture. Add flour gradually and knead to a very soft dough. Cover and let
rise until doubled in size–about one hour. Shape dough into balls about 2″
in diameter. Place on greased baking sheets 2″ apart. Cover and let rise
again until doubled–about 30 to 45 minutes. When they have risen, make an
indention in the center of each roll. Fill each with desired filling and bake
at 350 F. for 20 to 25 minutes.

Filling: In a large saucepan, cover apricots with water and cook until plump
and tender (about 20 minutes). Drain and place in a blender or food processor
and puree. In a saucepan, combine puree with sugar, lemon juice, and butter.
Cook over medium heat until butter has melted.

Cooking Texas Style Wagner and Marquez

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CREAM OF CORN-POTATO SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dishes Potatoes
Soups ste Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Nonfat milk — divided,
— or substitute
2 c Corn kernels — fresh or froze
1 c Potato — peel dice
1/2 md Onion
1 tb Mustard — spicy or dijon
2 Cl Garlic — split in half
pn Cayenne pepper — optional
1/2 c Nonfat dry milk powder
1 t Honey
Paprika — for garnish

Preparation Time: 0:30 In blender, combine 1 C milk
(reserve other cup), and corn, potatoes, onion,
mustard, garlic, honey and cayenne pepper. Process
until corn and potato are coarsely pureed. Pour into a
saucepan. Add remaining 1 C milk and dry milk and
bring just to boil. Reduce heat, cover and simmer
gently 20 min, or until potatoes are thoroughly cooked
and soup is thick and rich. Ladle into serving bowls
and sprinkle each bowlful with paprika for color.

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SCOTCH WHISKY TRIFLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——-COFFEE-CARAMEL
CUSTARD——————
2 2/3 c Half and half
6 Egg yolks
3/4 c Dark brown sugar, packed
3 tb All-purpose flour
1 1/2 ts Vanilla extract
1 c Whipping cream — chilled +
2 tb Whipping cream — chilled
1 1/4 ts Instant espresso powder
-OR- instant coffee powder
3 tb Scotch whisky
—–TRIFLE—–
1 Frozen pound cake, 1-lb.size
-thawed, cut into 3/4″ cubes
6 tb Scotch whisky
1 c Raspberry jam
1 pt Fresh raspberries — -OR-
24 oz -Frozen raspberries, thawed
2 lg Bananas — peeled,
– halved lengthwise, sliced
—–TO FINISH—–
2 c Whipping cream — chilled
3 tb Sugar
3 tb Scotch whisky
1/2 pt Fresh raspberries
Semisweet chocolate
– curled or grated

For custard: Scald half and half in heavy medium
saucepan. Whisk yolks, sugar and flour in top of
double boiler until smooth. Gradually whisk in hot
half and half. Set over boiling water and stir until
custard is very thick and mounds when dropped from
spoon, about 6 minutes. Set top of double boiler over
ice and chill custard, whisking occasionally. Mix in
vanilla.

Combine whipping cream and espresso powder in large
bowl and stir until powder dissolves. Beat to firm
peaks. Add Scotch and beat until firm. Fold cream
mixture into cold custard in 2 additions. (Can be
prepared 1 day ahead. Cover and refrigerate.)

For trifle: Place half of pound cake cubes in 3-quart
trifle bowl or glass bowl. Sprinkle with 3
tablespoons Scotch and toss. Heat jam in heavy small
saucepan until just pourable. Spoon half of jam over
cake and spread. Top with half of custard. Top with
1/2 the raspberries, making sure some berries show at
sides of bowl. Top with half of bananas. Place
remaining pound cake cubes in another bowl. Sprinkle
with 3 tablespoons Scotch and toss. Layer fruit over.
Spoon remaining jam over and spread. Top with
remaining custard, then with other halves of
raspberries and bananas. Cover and refrigerate until
set, at least 3 hours. (Can be prepared 1 day ahead).

Whip cream and sugar in large bowl to stiff peaks.
Add 3 tablespoons Scotch and beat to firm peaks.
Mound cream atop trifle. Garnish with fresh
raspberries and chocolate.

Source: Bon Appetit,
December 1990
per Karen Mintzias
Fidonet COOKING echo

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CATHERINE WHEEL COOKIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour — all purpose
2 ts Baking powder
1/4 c Currants
1/2 c Almonds — ground
2 ts Anise seeds
1 c Sugar
1/2 ts Cinnamon
5/8 c Butter — melted or 10 Tbsp
1 Eggs — beaten

Preheat oven to 400F. Mix together flour, baking powder, currants, almonds,
anise seeds, sugar and cinnamon. Add cooled melted butter and egg, stir to
form soft dough. Pinch off walnut sized pieces, roll into balls, and place
on ungreased cookie sheets. Flatten with fork to make crisscross pattern
and bake in preheated 400F oven for 10 to 12 minutes or till lightly
browned. Cool on wire rack. Yield: 2 1/2 dozen

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Title: Beet Salad I and II
Categories: Harned 1994, Moroccan, Side dish, Vegetables
Yield: 1 batch

1 lb Beets
1 tb Sugar
1 Lemon; juice of
1 tb Olive oil
1 lg Pinch of cinnamon
1 tb Chopped parsley
Salt; to taste

Wash beets well, being careful not to break their skins. Cut off the
tops, leaving a stalk of about 1 1/2". Boil in a 3 quart saucepan
until tender, covered. Allow the water to cool, then slip off the
skins, trim off the tops, and cut into bite-sized pieces.

Mix the remaining ingredients and pour over the beets. Let marinate
for 1 hour before serving.

Beet Salad II: Prepare as described above, but add 1 tsp. orange
flower water, 1/8 tsp. cumin, a pinch of paprika, and a little water
to the sauce.

Yield: Approx. 2 cups.

From _Couscous and Other Good Food from Morocco_ by Paula Wolfert.
New York: Harper Row, Publishers, Inc., 1987. Pp. 76-77. ISBN
0-06-091396-7. Posted by Cathy Harned.

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Title: Navy Bean Soup
Categories: Soups/stews
Yield: 8 Servings

2 c Navy beans
3 qt Water;cold
1 ea Meaty ham bone OR
Small shank end of ham
1 ea Large onion;minced
1/2 ts Sugar
2 ea Celery stalks; minced
Milk or water
Salt and pepper

Quick-cooking dried beans do not REQUIRE overnight soaking. Some
people however, believe even those are better for soaking. Others
prefer the old-fashioned type. If you prefer to soak beans, measure
the amount of water specified in this recipe and leave beans in it
overnight. Next morning, add the remaining ingredients. No draining
is necessary. 2 cups beans = 1 lb.

Place beans and water in kettle with ham bone. Add onion, sugar and
celery. Bring slowly to boiling point. Cover and simmer 4 to 5 hours
until beans are tender and the liquid partially cooked down. Remove
ham bone.
For smooth soup, rub through a coarse sieve. Or mash beans lightly
with a potato masher for a chunkier soup. If you prefer, you may
leave beans whole.
Cut ham off bone; add ham to soup. Season to taste. Dilute if
desired with additional milk or water. Serve hot.

Source: Betty Crocker’s Picture Cook Book Typos by Dorothy Flatman

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Title: Filled “Pumpkin” Cookies (Wilton)
Categories: Cookies, Halloween, Holidays, Kids
Yield: 1 servings

MMMMM————————–COOKIES——————————-
1 c Butter
1 c Sugar
1 ea Large egg
1 ts Vanilla
2 ts Baking powder
1 tb Pumpkin pie spice
2 3/4 c Flour
Orange food color

MMMMM————————–FILLING——————————-
2 c Raisins
3/4 c Chopped walnuts
1/2 c Frozen orange juice
-concentrate;thawed

Prheat oven to 375 degrees

In a large bowl, cream butter and sugar with an electric mixer.
Beat in egg and vanilla. Add baking powder, spice, and flour one cup
at a time mixing after each addition. The dough will be very stiff;
blend last flour in by hand. Do not chill dough. To tint with icing
color, add small amounts until desired color is reached. Divide dough
into 2 balls. On a floured surface, roll each ball into a circle
approximately 12 inches in diameter. Dip Wilton “Jack-O-Lantern
Cutters” in flour before each use. Place half the cookies on cookie
sheets. Place 1 tablespoon filling on cookie. Cut eyes and mouth from
remaining cookies. Place on top of filling. Press to seal edges. Bake
for 12 to 15 minutes or until lightly browned. To make filling just
mix all ingredients in a bowl. You can also use jelly.

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Title: Chinese Barbecued Spareribs
Categories: Chinese, Pork, Ceideburg 2
Yield: 1 servings

3 lb To 3 1/2 lb spareribs *
1 tb Sugar
2 tb Fermented red bean curd
3 tb Light soy sauce
1 tb Ground bean sauce
3 tb Hoisin sauce
2 tb Sesame paste
1/4 c Honey
2 tb Dark soy sauce

* cut into two or three strips across the bone

Rub ribs all over with 1 tablespoon sugar and let stand for 30
minutes. Preheat oven to 450F.

Blend the red bean curd, light soy, bean sauce, hoisin and sesame
paste together and rub over the rack of ribs. Line a deep baking
dish with aluminum foil, fit a rack over it and arrange the spareribs
on the rack. Put the pan in the oven and roast for 20 minutes. Turn
the ribs and roast for 15 minutes.

Meanwhile, heat about 1/4 cup honey with 2 tablespoons dark soy in a
small saucepan over low heat. Baste one side of the ribs with the
mixture and roast for 10 minutes. Turn, baste again with the honey
mixture and roast for 5 to 10 minutes longer. Remove the ribs from
the oven, allow them to sit for 10 minutes, cut into separate ribs
and serve.

Posted by Stephen Ceideberg; October 5 1992.

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