Honey Lemon Sponge Cake (Kastutera)

Recipe By : Lisa Oh (lisa_o@msn.com)
Serving Size : 1 Preparation Time :0:00
Categories : Dessert: Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
plus 1 tablespoon
1/4 cup honey
1 teaspoon vanilla
1 teaspoon lemon extract
1/4 teaspoon salt
7 large eggs — separated
1 cup cake flour — sifted
1/8 teaspoon cream of tartar

1. Preheat oven to 325F. Use parchment to line the bottom of a 10 inch tube
pan, preferably with a removable bottom. Grease the parchment. In a large
bowl, whisk 1 cup sugar, honey, vanilla, lemon extract, and salt into egg
yolks. Place bowl in a large pan of hot water. With an electric mixer, beat
about 5 minutes on medium-high speed until pale yellow and doubled in volume.
Gently fold in sifted flour.

2. Wash beaters. In a large bowl, beat egg whites in electric mixer on a low
speed 1 minute, increasing speed to medium-high. When foamy, sprinkle in 1
tablespoon sugar and cream of tartar. Beat until stiff but not dry. With a
spatula, fold the egg whites in thirds. Pour batter into pan. Tap gently on
the counter to remove air bubbles.

3. Bake on middle rack of oven 35 to 45 minutes or until golden brown. When
done, cake sides will pull away from pan slightly; top will be flat and feel
spongy when pressed with finger. Cool 20 minutes. Run a small knife between
edge of cake and pan. Remove from pan carefully. Pull off parchment and cool
completey. Serve or store airtight.

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NOTES : This recipe is adapted from the Kastutera recipe in “Japanese Cooking
for the American Table” by Susan Fuller Slack. It is a wonderful cookbook,
with recipes that are interesting and *very* authentic. If you like Japanese
food, check it out.

Title: GREEK TSOUREKI ( EASTER BREAD)
Categories: Greek, Breads, Holiday
Yield: 2 servings

1 c Milk
1/2 c Sweet butter
1 pk Active dry yeast
1/2 c Granulated sugar
1 ts Salt
2 Eggs; beaten
5 tb Orange juice
1 tb Grated orange rind
5 1/2 c Sifted flour
Butter; melted
Red-dyed, hard-boiled eggs
1/4 c Slivered almonds
2 tb Granulated sugar

In a small saucepan, combine the milk and butter over medium heat and
scald. Stir until the butter melts, then pour into a mixing bowl. When
lukewarm, sprinkle in the yeast, and with fingers or a heavy spoon
gradually stir in the 1/2 cup sugar until it dissolves. Then add the
salt, eggs 3 tablespoons of the orange juice, and the orange rind,
stirring continuously, and gradually add half the flour until the mixture
begins to bubble. Continue adding flour gradually by hand; the dough will
be sticky, but should not be stiff. Flour your fingers lightly and knead
for 15 minutes. Place the dough in a large buttered bowl, brush the dough
with melted butter, cover, and place in a warm area to rise until doubled
in bulk (approximately 2 to 3 hours).
Punch the dough down and divide into 2 parts. Divide each half into 3
parts and roll each into a long rope about 10″ x 2". Braid the three
ropes together; pinch to seal the ends if leaving long, or join together
to form a long round loaf (see note below). Repeat with the other half of
the dough to make a second tsoureki. Place in large baking pans or on a
cookie sheet, cover, and let rise until doubled in bulk (approx. 1 1/2
hours).
Meanwhile, prepare the glaze by mixing the remaining orange juice,
remaining sugar, and the almonds in a small bowl. Bake the tsourekia in a
375 degree oven for 20 minutes. Remove from the oven and with a pastry
brush glaze the tops and sides of loaves. Return to the oven and bake for
another 15 to 20 minutes until the color is a rich and shiny chestnut.
Note: If using the Easter eggs, tuck them into the center when you
shape the loaves, leave until loaves have doubled and bake them with the
loaf. After baking, though lovely, the eggs will be inedible. Also in
some provinces, the tsoureki is formed with a large braid and a smaller
one over it, making a much larger loaf requiring a longer baking time.

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Title: SECRET KISS COOKIES
Categories: Cookies
Yield: 36 servings

1 c Butter
2/3 c Sugar
1 ts Vanilla
2 c Flour
1 c Walnuts, chopped fine
1 Pkg chocolate kisses
1 c Powdered sugar

Beat butter, sugar and vanilla at medium speed until light and fluffy. Add
flour and nuts on low speed until well-blended. Chill dough 2 hours. For
each cookie, use about 1 T of dough to encase one candy piece completely.
Place on ungreased cookie sheet. Bake at 350 degrees until set but not
brown, about 8- 10 minutes. Remove and roll in powdered sugar.

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Title: OVO: Veggie Burgers
Categories: Vegan
Yield: 1 servings

1/2 Chopped Onion
1/2 c Cooked Green lentils
1/3 c Cooked peas
1 Grated Carrot
1 tb Chopped Fresh Parsely
1 ts Tamari
2 c Breadcrumbs
1/4 c Flour
1 Beaten Egg

Saute the onion until soft Mix all ingrediants except
the flour and leave to cool Form the mixture into
patties and brown in skillet

This came from _New Recipes for Young Vegetarians_ by
Sammy Green Lentils take about one hour to cook from
dry, but they freeze well, so make a big bunch of them
at once. This recipe came out kind of crumbly, but
that might have been a fluke, as this was the first
time I’d made it. 🙂

For Vegan, the _Moosewood Cookbook_ by Mollie Katzen
has a “Lentil-Walnut Burger” recipe on page 147

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SAUTEED GREENS FOR PIADINI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Breads
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fresh spinach or Swiss chard
1/2 lb Broccoli top (cime di rapa)
-or other bitter greens
1 lb Head Savoy cabbage
Salt
1/4 c Olive oil
1 tb Chopped garlic
Freshly ground pepper

Wash spinach and cime di rapa thoroughly. Discard the darkest outer
leaves of the cabbage and cut off the stem; cut cabbage in quarters.

Bring 3 or 4 quarts of water to a boil, add 1 tablespoon salt and put
in the cime di rapa. Cover loosely top and cook for 8 to 12 minutes.
Drain and set aside.

If using chard, cook in exactly the same manner, stalks included, but
in its own water. The cabbage is cooked the same way, but without
salt, for 15 to 20 minutes. If using spinach, cook in a covered pan
with just the water that clings to the leaves, adding salt to taste.
Cook until tender, drain, set aside.

Gently but firmly squeeze all the moisture you can out of all the
greens. Chop together, but not too fine.

Put oil and garlic in medium saute pan and saute over medium heat
until garlic becomes lightly colored. Add chopped greens, turning
with a fork so they are evenly coated, seasoning with salt and
pepper. Saute about 10 minutes, turning frequently. Taste and
correct seasoning.

Serve hot.

Serves 6.

From “More Classic Italian Cooking”

From the San Francisco Chronicle, 8/10/88.

Posted by Stephen Ceideberg; November 10 1992.

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CASSEROLE APICIUS WITH MEAT OR FISH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FOR PANCAKES—–
3 Eggs
1/2 c Flour
1/3 c Milk
1/3 c Water
—–FOR CASSEROLE—–
2 1/2 c Cooked pork or chicken
Thinly slice
Or
1 1/2 lb Cooked fish fillets
3 Raw eggs
2 tb Olive oil
1/2 ts Ground pepper
1/2 ts Celery seed (or lovage)
2 c Beef or chicken stock
1/4 c White wine
1/4 c Sweet raisin wine – muscatel
Flour
Coarsely ground pepper
Pine nuts or almonds

First make the pancakes:- beat 3 eggs and add flour, milk and water to make
a thin batter. Into a greased 8 inch frying pan, pour a little of the
batter and allow it to spread evenly. Cook each pancake over high heat and
flip over when it is lightly browned.

Prepare the coked meat or fish:- Mix with eggs, olicþ oil, celery seed,
stock, white wine and sweet wine. Heat the meats in this sauce, adding more
liquid if requird. Thicken the sauce with flour.

Next, take a greased casserole dish and cover the bottom with a layer of
meats or fish in their sauce. SPrinkle with coarsely ground pepper and with
nuts. On this, place a pancake. Fill the dish with layers of the sauced
meats, seasoned with pepper and nuts, each alternating with a pancake.
Pierce a hole in the final pancake to allow steam to escape and cooke
uncovered in a 375 F oven for 20- 25 minutes until the dish is uniformly
heated. Serve with a sprinkling of pepper.

Source – The Roman Cookery of Apicius

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Onion Soup Cyrano

Recipe By : The new York Times Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Onions — sliced
1/2 Cup Butter
1 1/2 Quarts Beef stock
Salt
Freshly ground black pepper
4 Slices French Bread — toasted
1/2 Cup Grated Parmesan cheese

1. Preheat oven to hot (400F)
2. Saute the onions in four tablespoons of the butter until golden,
stirring often.
3. Add the stock and boil 10 minutes. Season to taste with salt and
pepper.
4. Place the toast in one large or four small casseroles, add the
soup and sprinkle with cheese. Dot the top with the remaining butter
5. Bake until the top is golden brown.

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NOTES : More important than onions in a good onion soup is the beef
stock with which
it is made. If the stock is rich and full-bodied the onions become
secondary.

Barley-Vegetable Casserole

Recipe By : Lean and Luscious and Meatless Cookbook
Serving Size : 6 Preparation Time :2:10
Categories : Casseroles Grains
Main Dishes Side Dish
Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 C Barley
1 C Onions — chopped
1 C Cauliflower — chopped (1/4″ pcs)
1 C Mushrooms — chopped
1 C Carrots — finely shredded
2 1/2 C Water
2 Tsp Vegetable Broth — vegetarian
1/4 Tsp Garlic Powder
1/8 tsp Pepper

Preheat oven to 350 deg. F.
Spray nonstick cooking spray on 1 3/4 qt casserole dish.
In lg nonstick skillet, over med heat, cook barley for 2 – 3 min – until
lightly browned – in sm amt of water or broth. Stir frequently. Place
in prepared casserole dish.
In same skillet, cook onions and cauliflower, stirring frequently, 5 min.
Add mushrooms and carrots. Cook 5 more min, stirring frequently. Add
veggies to casserole.
In a sm bowl, combine water, broth mix, garlic powder, and pepper. Mix
well and add to casserole.
Mix well, cover, and bake 1 hr 15 min, until barley is tender and most of
the liquid has been absorbed. Stir several times while baking.
Let stand 5 min, then mix and serve.

Typed for you by Reggie Dwork reggie@netcom.com

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NOTES : Recipe modified to lower the fat.

Cal 95.4 g
Fat 0.7 g
Carbs 20 g
Protein 3.6 g
Sodium 129 mg
Dietary Fiber 5.1 g
CFF 5.8%

Title: Tropical Fruit Brunch Parfait
Categories: Parfaits, Brunches, Non-fat
Yield: 4 servings

1 cn DOLE Tropical Fruit Salad
-(15 1/4 oz)
1 c Nonfat cottage cheese
1 pk Nonfat sugar free peach
-yogurt
1/4 c DOLE Raisins
1/2 c Nonfat plain granola

DRAIN tropical fruit salad. COMBINE cottage cheese, yogurt and
raisins. LAYER in 4 glasses: cottage cheese mixture, fruit salad and
granola.

Prep time: 10 minutes.

MMMMM

MELT-IN-MOUTH BISCUITS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DOUGH—–
1 1/2 c All purpose flour
1 tb Sugar
1 1/2 ts Baking powder
1/2 ts Salt
1/8 ts Baking soda
3 tb Solid veg. shortening
-or unsalted margarine
3/4 c Buttermilk OR 1 CUP HEAVY
-CREAM
1 c All purpose flour, for
-shaping biscuits
2 tb Butter or margarine, melted

1. Heat oven to 475 degrees. Spray an 8″ baking pan
with cooking spray. 2. In a medium sized bowl, mix
flour, sugar, baking powder, salt, and baking soda
until blended. Cut in shortening with pastry blender,
or work it in with fingertips until lumps are no
larger than small peas. 3. Stir in buttermilk ( or
cream) and let stand for 2-3 min. dough is very wet.
4. Pour remaining 1 cup all-purpose flour onto a
plate. Flour hands well. Scoop up about 2 Tbsp. dough
and scrape it onto the flour. Sprinkle more flour onto
the dough. Gently pick up clump of dough and shape
into a soft round by passing it from hand to hand,
shaking off excess flour. Place in middle of prepared
pan. Shape 9 more biscuits this way. 5. Brush tops
with melted butter. Bake 16-18 min or until tops are
evenly brown.

These are the best biscuits I ever made! PLEASE MAKE
THEM FIRST WITH THE HEAVY CREAM. IT IS MUCH BETTER
THAN MAKING THEM WITH BUTTERMILK! This recipe came
from the Woman’s Day Magazine, 2/22/94

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