Recipes published in ‘Ghirardelli’

Moms Doughnuts

Recipe

16 Nov

Mom’s Doughnuts

Recipe By : Mom
Serving Size : 1 Preparation Time :0:00
Categories : Doughnuts

Amount Measure Ingredient — Preparation Method
– ——– ———— ——————————–
4 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 tablespoons shortening
1 cup sugar
2 eggs — well beaten
1 cup milk

Cream shortening and sugar together, stir in well beaten
eggs..Add dry ingredients alternataly with milk. Roll 1/2
inch thick and cut with round cutter, cut out center with
small round cutter…..Fry in hot shortening (375 degrees)
turn once…..

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Filed under: Cakes, Ghirardelli

Spinach Lasagna

Recipe

19 Mar

Spinach Lasagna

Recipe By : Original recipe by Sean Gilley, Mathematical Sciences, U of
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 quarts tomato sauce
1 1/8 pounds canned tomatoes
2 medium onions
8 cloves garlic
1/2 pound black olives — drained (optional)
1/2 pound green olives — drained (optional)
1/2 pound mushrooms (optional)
1 large bunch broccoli (optional)
1 pound mozzarella cheese
1 pound other cheese (cheddar, swiss, jack, etc.)
1 1/8 pounds cottage cheese
7/8 ounce parsley (optional)
1/2 pound spinach
3 eggs
2 1/4 pounds lasagna noodles (approximately 2 boxes)
Italian spices — to taste

1. Sauce: Put tomatoes and tomato sauce in large pot over low heat. Press
garlic, add. Chop onions, olives, mushrooms, and broccoli, add. Add
spices to taste. Simmer covered over low heat until the whole tomatoes have
merged with the rest of the sauce and you can no longer tell where one
begins and the other ends.

2. Cheese: Grate the cheeses and mix. Add eggs, parsley, and spinach, mix
well.

3. Building the lasagna: In a lasagna pan, put in just enough sauce to
cover the bottom of the pan. Make a layer of noodles. Using about half of
the available cheese mixture, make a layer of cheese. Another layer of
noodles. Cover the noodles with sauce, the important thing being to make
sure all noodles have at least some sauce on them. Another layer of
noodles. Use the rest of the cheese mixture and make a layer of cheese.
Put down the last layer of noodles, then use the remaining amount of sauce,
or as much as possible, and cover the noodles in sauce.

4. Bake at 190 °C for 45 minutes.

Author’s Notes:
This recipe was posted to usenet by sridhar@spt.tek.com who got it from
Sean Gilley (slg@e.ms.uky.edu). I modifed it slightly to my tastes
(naturally).

The lasagna noodles are when you build the lasagna. Be stingy with the
sauce, if you aren’t, you’ll end up short at the end where you need it
most. If you do things as specified here, you will end up with a lasagna
layered as (s-n-c-n-s-n-c-n-s), (sauce, noodles, cheese, etc.) but some
prefer the heretic’s way: (c-n-s-c-n-s-c-n-s)

Difficulty : moderate.
Precision : Approximate measurement OK.

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Filed under: Cakes, Ghirardelli

Graham Crackers

Recipe

15 Mar

Title: GRAHAM CRACKERS
Categories: Breads
Yield: 24 crackers

1 c Flour, all-purpose
3/4 c Flour, whole-wheat
1/2 c Flour, rye; plus additional
-for rolling out the dough
5 T Sugar
1/2 ts Salt
1/2 ts Baking soda
1 ts Baking powder
1/4 ts Cinnamon, ground
3 T Butter, unsalted; chilled
-cut into small bits
1/4 c Solid vegetable shortening
2 T Honey
1 T Molasses
1/4 c ;Water, cold
1 ts Vanilla extract

Blend the all-purpose flour, whole-wheat flour, rye flour, sugar, salt,
soda, baking powder, and cinnamon in a bowl. With a pstry blender or
your fingertips, work in the buter and shortening until small, even
particles are formed.

Mix together the honey, molasses, water and vanilla extract in a small
bowl. Sprinkle gradually into the dry ingredients, tossing with a fork
until the liquid is evenly incorporated. Press the dough together into
a ball. It may be crumbly, but do not add water. Wrap in plastic and
chill for several hours or overnight.

Preheat the oven to 350 F (175 C).

Halve the dough. Let soften about 15 minutes.

Sprinkle a sheet of waxed paper sparingly with rye flour, place one
piece of the dough on top and flatten it with a rolling pin. Sprinkle
lightly with rye flour and top with another sheet of waxed paper. Roll
out to form a rectangle roughly 7×15 inches, rolling slowly and with
even pressure so the crumbly dough does not break.

Peel off the top sheet of waxed paper and prick the dough all over at
1/2″ to 1″ intervals, using a skewer, sharp-tined fork or a puff-pastry
pricker if you have one. Cut into approximately 2-1/2″ squares.
Transfer the squares to a large, ungreased baking sheet with a spatula,
placing them very close together (almost touching).

Repeat the process with the remaining piece of dough. Re-roll and cut
the scraps.

Bake the crackers in the middle level of the oven for about 15 minutes
or until they brown lightly on the edges. Remove to a rack and let cool
completely, then store airtight. Keep for at least 24 hours before
serving.

— Better Than Store-Bought
by Schneider and Colchie

MMMMM

Filed under: Candies, Ghirardelli

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