Title: Sweet Cream Buns
Categories: Breads
Yield: 48 Servings

1 ts Sugar
1/4 c Lukewarm water
1 Envelope dry yeast
4 Eggs
1 c Tablecream
1/2 c Corn syrup
3 ts Salt
2 c Hot water
10 c All-purpose flour
Melted butter
1/3 c Cereal cream
2 tb Sugar

Dissolve sugar in lukewarm water, add yeast and let
stand 10 minutes. Beat eggs until foamy and add cream,
syrup and salt. Stir in hot water. When mixture is
lukewarm add yeast and 1/3 of the flour. Beat 2
minutes with an electric mixer. Add remaining flour
and knead until smooth. Place in a buttered bowl and
grease the top with butter. Cover and let rise 1 hour
in a warm place. Mix down and let rise again 1/2
hour. Punch down an cut dough into 48 pieces. Form
into buns and place well apart on greased cooky sheets
or shallow bake pans. Brush tops with melted butter.
Let rise 1 hour. Bake for 12 – 15 minutes or until
light brown at 375F. Meanwhile, mix cereal cream and
sugar together. Brush tops with this mixture and
return to the oven for 5 minutes. Buns may be cooled
and frozen. Reheat to serve. Makes: 4 dozen.
Chatelaine Anniversary Recipe Collection.ch

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Title: Five Spice Powder-Walt
Categories: Spices
Yield: 1 servings

1 tb Cinnamon
1 tb Ginger
1 tb Anise
1 tb Fennel
1 tb Clove
pn Black pepper, optional

Blend together.

From The Frugal Gourmet – Three Ancient Cuisines Chins/Greece/Rome

MMMMM

Carribean Blue Jell-O (Alcoholic)

Recipe By : “C. Baden”
Serving Size : 1 Preparation Time :0:00
Categories : Alcohol Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Large Box Berry Blue Jell-O
2 Cups Boiling Water
1/2 Cup Rum — * see note
1 1/2 Cups Cold Water

* I used Coruba dark rum, from Barbados

Mix in the usual way.

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Title: Popcorn Marshmallow
Categories: Kids
Servings: 6

26 c Popped popcorn
1 c Salted peanuts
1/2 c Baking gumdrops
In a saucepan melt: 1/2 cup
-margarine
1/2 c Cooking oil
500 Gms. white marshmallows

Stir constantly while marshmallows melt and mix with melted margarine and
oil mixture. Do not allow this to boil, just melt over low heat. Mix into
popped corn mixture. Press into greased tube pan.

MMMMM

Corn Chowder #1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Medium Ears corn — (6 to 8)
5 Medium potatoes — peeled and cubed (5
to 6)
1 Medium onion — sliced
4 Tbsp. butter
5 C. milk
salt and pepper to taste
8 common crackers — crushed (8 to 10)

Cook fresh corn in a covered kettle with a little water
for about 12 minutes. Remove corn and add onion and potatoes
to corn water. Cook slowly, until just soft. Slice corn from
cob, add to kettle along with milk and butter. Bring to a boil
and simmer for 5 minutes. Salt and pepper to taste. Hold on a
warm burner without further boiling for 30 to 60 minutes to
gather flavor. Five minutes before serving add the crackers.
Two cans of cream style corn may be used instead of fresh corn
at other seasons. Either way, they’ll want seconds.

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Title: Cranapple Cake
Categories: Cakes, Fruits
Yield: 10 servings

2 1/2 c Unsifted all-purpose flour 1 c Light-brown sugar firm pack
1 1/2 ts Baking soda 2 Large eggs – whites
1 ts Cinnamon 1/2 c Vegetable oil
1/2 ts Baking powder 1 c Frozen cranberries, halved
1/4 ts Salt 1 c Red cooking apple shredded
1 1/4 c Unsweetened applesauce

———————————-FROSTING———————————-
2 tb Butter, softened 1/4 ts Vanilla
1 tb Milk 1 1/4 c Confectioners sugar

Heat oven to 325 grease and flour 10″ tube pan In small bowl, combine
flour, baking soda, cinnamon, baking powder and salt. In large bowl, with
electric mixer, beat applesauce, brown sugar, egg whites and oil until well
mixed. Beat in flour mixture until smooth. With rubber spatula, fold in
cranberries and shredded apple. Pour batter into prepared pan. Bake 55 to
60 minutes or until cake tester inserted in center comes out clean. Cool
cake in pan on wire rack 10 minutes. Loosen edge; invert pan and unmold
cake onto a wire rack; cool completely. Place cake on a serving plate.
Prepare icing and drizzle over cake. Icing: In small bowl beat butter with
milk and vanilla until welll mixed. Gradually beat in enough of 1-1/4 cups
confectioners sugar until icing is smooth and spoonable.

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Cheese Balls

Recipe By : My files
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Dumplings
Pesach

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound cottage cheese, 1/2% fat
2 eggs — separated
2 tablespoons sugar — optional
1/2 teaspoon salt — if no sugar
4 tablespoons matzo meal — or more
2 tablespoons butter — melted, optional

Beat egg whites till stiff. Mix cheese, yolks, and sugar or salt. Stir in
enough matzo meal to make a batter thick enough to work with your hands. Fold
in butter (if used) and egg whites. Let stand 1/2 hour.

Make small ballsm and drop into boiling water. When they rise to the top, they
are done. Serve with apple sauce, sugar-cinnamon or sour cream.

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SWEET COCONUT CURRY BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Electric Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Water
2 c Bread Flour
1 tb Nonfat Dried Milk
1 tb Sugar,Brown,Pressed Down
1 t Salt
1 tb Applesauce
1/3 c Raisins
1/3 c Coconut flakes
2 ts Curry powder
2 ts Yeast

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Title: Dry Rub for Barbequed Chicken
Categories: Rubs
Yield: 1 servings

1/2 c Paprika
1/4 c Brown sugar
1/8 c Salt
1/8 c Garlic powder
1/8 c Dried chipotles peppers
-ground
1 tb Celery salt
1 tb Onion powder
1 tb Pepper, black, fresh ground
1 tb Chimayo red chile, ground

Mix thoroughly. To me, the thing that makes this outstanding
is the chipotles. And note that these are not the canned ones
in adobo – they’re dried. This makes their smokiness a bit
more intense. You might have difficulty finding them. Look
for them in the Hispanic section of larger grocery stores.
Same with the Red pepper, use cayenne instead.

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CREAM OF SHALLOTS SAUCE – GREAT CHEFS

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Sauces Masterchefs
Frisco

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Wine, white, dry
2 oz Juice, lemon
4 oz Cream, heavy
4 oz Butter
4 tb Shallots, chopped
Salt (to taste)
Pepper (to taste)
Oyster juice, from the
— shucked oysters

In a saucepan, cook the shallots, white wine, oyster juice and
lemon juice until all of the liquid has evaporated.

Add the cream and bring to a strong boil, whisking constantly.

Whip in the small pieces of butter until melted. Remove from
heat. Season to taste with salt and pepper.

Strain through fine sieve into another pan and keep warm.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA

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