Title: GRANNY SMITH BUCKWHEAT MUFFINS
Categories: Buckwheat, Breads
Yield: 18 servings

4 c Apples, granny smith; peeled
Diced (1/4 in) about 1 1/2 lb
1 c Sugar
1 Eggs, large; beaten lightly
1/2 c Oil
1 ts Vanilla extract
1 c Flour, buckwheat; light or
Whole
1 c Flour; whole wheat
2 ts Cinnamon
2 ts Baking soda
1 ts Salt
1 c Raisins
1 c Walnuts; coarsely chopped

—————-AH-CHOO, T.D. IN MD.- 03/21—————-

Toss together apples and sugar in large bowl. Whisk
or beat together eggs, oil and vanilla. Stir together
well, buckwheat flour, whole wheat flour, baking soda,
cinnamon and salt. Stir egg mixture into apple
mixture. Add flour mixture and stir just enough to
combine (batter will be stiff). Stir in raisins and
walnuts. Divide batter among 16 to 18 well -greased
muffin cups. Bake in middle of 325d oven for 25-30
minutes. Serve warm or cold.

**formatted by AH** from The Burkett Mills Buckwheat
Cookbook FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE
TIME: 03/21 6:37 PM TO: FRANCES NOSSEN (SWTK50B)
FROM: AH BROWN (BSJR42A) SUBJECT: R-MM BUCKWHEAT
MEGA

—–

Title: Colonial Bread
Categories: Home Cookin,
Yield: 2

1 pk Yeast
3-1/2 c Bread flour
1/3 c Yellow cornmeal
1-1/2 c Boiling water
1/3 c Molasses
1 ts Salt
1 tb Butter

Pour cornmeal into a bowl. Carefully pour boiling water into
cornmeal, stirring to make sure it is smooth. Let stand to cool
for about 30 minutes. Stir in molasses, salt and butter. In the
pan, place the yeast, bread flour, and then cornmeal mixture.
Select white bread and press “Start”. NOTE: Unless otherwise
noted all ingredients should be at room temperature. This can be
mixed on manual of the bread machine.After Second kneading,
remove dough from machine, divide into to equal portions and
place in small loaf pans. Cover and let rise to double, about 45
min to 1 hour. Bake at 350 f. for 35-40 min.

MMMMM

Title: Persimmon Cookies
Categories: Cookies
Yield: 1 servings

3/4 c Sugar
1/2 c Butter or margerine
2 Eggs
1 c Strained persimmon pulp
1/2 c Coconut
1 c Chopped walnuts
1/2 ts Lemon extract
1 ts Cinnamon
1/2 ts Allspice
2 c Flour
1 ts Soda
1/2 ts Baking powder

Cream sugar and butter together. Add eggs and persimmon
pulp. Mix well. Add walnuts, coconut, lemon extract,
and spices. Sift together flour, soda, and baking powder.
Add to mixture. Drop by teaspoons full onto greased and
floured cookie sheet. Bake at 350 degrees F for 15 – 20
minutes.

Notes: I do not use the coconut or the lemon extract,
since I do not normally have these things around, and
I have never floured a cookie sheet. They turned out
fine.

—–

Stew onion in butter for about 30 minutes, without browning.

Preheat oven to 400F. Add the eggs, seasoning and milk to the flour, whisk
until smooth, and stir in the onion.

Pour onion mixture into well-oiled baking dish and bake 20 – 25 minutes,
until puffed-up and browned.

Title: RAINBOW MERINGUE TORTE
Categories: Desserts, Cheese/eggs
Yield: 10 servings

1 pk (2 packets) meringue mix
. . .
1 pt Chocolate ice cream
1 pt Pistachio or green mint ice
-cream
1 pt Strawberry ice cream
1/2 c Heavy cream, whipped

Dazzling dessert! The airy meringue layers are
foolproof with meringue mix (and no leftover egg
yolks)! Really easy, but it’s a plan-ahead make-ahead–

Toasted slivered blanched almonds

Meringue layers: Preheat oven to 400ø. Meanwhile
prepare meringue mix according to package directions
for meringue shells. Cover 2 large or 4 small cooky
sheets with foil (or brown paper). Draw four 8
1/2-inch circles on foil (use cake pan as guide).
Spoon equal amounts of meringue on the 4 circles;
spread evenly. Place in hot oven (400ø). Close door
quickly; turn off oven heat. Leave in oven 3 hours or
overnight, without opening door. Remove meringues from
foil.

To fill torte: Let ice cream soften slightly. Place a
meringue layer on serving plate; spoon chocolate ice
cream atop and spread evenly (work quickly); place in
freezer. Spread second meringue with pistachio ice
cream; set atop first layer in freezer. Spread third
meringue with strawberry ice cream , set atop others.
Frost remaining meringue with whipped cream, and add.
Freeze till ice cream is firm, about 5 hours or
overnight. Ten or 15 minutes before serving, remove
from freezer; sprinkle with toasted slivered almonds.
To serve, cut with sharp knife. Makes 10 servings.

—–

SOURDOUGH BUTTERMILK BISCUITS AND SCONES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sourdough start
1 c Buttermilk
3 c 1 flour, possible 4 cups
1 Egg
3 tb Oil
1 tb Sugar (ole uses 2 or 3 tb su
-gar)
1 t Salt
2 ts Baking powder
1 t Soda (1 1/2 or 2 tsp. if sta
-rt is real sour)

The night before, or three to four hours before
you intend to prepare these, combine sourdough start,
buttermilk and 1 cup of the flour in a large bowl.
Cover and let stand at room temperature. When ready to
use, add egg and oil; stir well. Combine sugar, salt,
baking powder and soda; sprinkle over top of batter.
Fold in then add as much of the remaining flour to
make a dough you can still stir (2 to 3 cups should do
it).
To make Scones, dump batter out on a heavily
floured board; sprinkle flour over top and roll out.
Cut out scones. Allow scones to rise a few minutes
then fry on both sides in hot oil until golden brown.
For Biscuits, add enough flour to make moderately
stiff, so you can knead dough. Knead a few minutes
then roll and cut out biscuits. Drop both sides in oil
or melted butter and place on cookie sheet. Let rise
for an hour then bake at 375 degrees for 25 minutes.

– – – – – – – – – – – – – – – – – –

CURRIED BUTTERNUT SQUASH SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter
2 c Onions, yellow, chopped
4 ts Curry powder
2 Butternut squash
2 Apples
3 c Chicken Stock
1 c Apple juice
Salt pepper
1 Granny Smith apple

Squash and apples complement each other naturally; curry adds an exotic
note. Feel free to experiment with other types of winter or summer squash.

Melt the butter in a pot. Add chopped onions and curry powder and cook,
covered, over low heat until onions are tender, about 25 minutes.
Meanwhile peel the squash (about 3 lbs). A regular vegetable peeler works
best. Scrape out the seeds and chop the flesh.
When the onions are tender, pour in the stock, add squash and the 2
apples (peeled, cored and chopped). Bring to a boil. Reduce heat and
simmer, partially covered, until squash and apples are very tender, about
25 minutes.
Pour the soup through a strainer, reserving liquid, and transfer the
solids to the bowl of a food processor fitted with a steel blade, or use a
food mill fitted with a medium disk. Add 1 cup of the cooking stock and
process until smooth.
Return the pur‚ed soup to the pot and add apple juice and additional
cooking liquid, about 2 cups, until the soup is of desired consistency.
Season to taste with salt and pepper, simmer briefly to blend and heat
through. Shred Granny Smith apple, unpeeled. Serve soup immediately,
garnished with shredded apple.

– – – – – – – – – – – – – – – – – –

Title: VENISON STEW WITH RASPBERRIES
Categories: Meats, Main dish
Yield: 4 servings

2 tb Olive oil
3 lb Venison stew meat
1 md Onion; roughly chopped
2 md Carrots; roughly chopped
2 Celery stalks
– roughly chopped
1 tb Finely minced garlic
1 1/2 c Dry red wine
1 c Water
1 Lemon; cut in half
1/2 tb Salt
3 tb Raspberry preserves
3 tb Green peppercorns in water
– drained
1/2 c Whipping cream
2 tb Unsalted butter

PREHEAT OVEN TO 325F. Heat the olive oil over medium heat in a heavy
roasting pan or Dutch oven and brown the meat well. Remove from the pan and
set aside. Pour off all but 2 tablespoons fat, add the onions, carrots and
celery and cook 5 minutes. Add the garlic, wine, water, lemon, salt and
preserves. Replace the venison. Cover and place in the oven for 1 1/2 hours
or until tender. When venison is tender, remove from the sauce, strain the
sauce through a fine sieve and discard the vegetables. Skim and discard fat
from the surface of the braising liquid. Add the peppercorns, cream and
butter and place the sauce in a pot and simmer for 5 minutes. To serve,
arrange the meat on a platter and pour over the sauce.

—–

Title: ALMOND PRALINE CHEESECAKE
Categories: Cheesecakes
Yield: 1 servings

—–crust—–
3/4 c Graham cracker crumbs
1/2 c Slivered almonds; toasted
1/4 c Brown sugar; firmly packed
1/4 c Unsalted butter; melted
—–cake—–
24 oz Cream cheese; softened
14 oz Condensed milk
3 Eggs
1 ts Almond extract
—–topping—–
1/3 c Dark brown sugar; firmly pac
1/3 c Whipping cream
1/2 c Slivered almonds; chopped

Preheat oven to 425. Combine crumbs, nuts, sugar, and butter; press firmly
on bottom of 9-inch springform pan. In a large mixer bowl, beat cream
cheese until fluffy. Gradually beat in condensed milk until smooth. Add
eggs and extract. Pour into pan. Bake at 425 for 10 minutes, then at 300
for one hour. Top with Almond Praline Topping and chill.

Almond Praline Topping: In a small saucepan, combine sugar and cream. Cook
and stir until sugar dissolves. Simmer 5 minutes or until thickened. Remove
from heat; stir in almonds.

—–

SWEET SOUR PUFF BATTER SAUCE***

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Italian
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
– G. Granaroli XBRG76A
1 1/2 c Flour
2 tb Baking powder
1/2 ts Salt
1 c Milk
1/2 c Veg oil
Sweet and Sour Sauce:
1 Carrot sliced thin
2 Scallions 1 " pieces
1 c Pinapple chunks
1/2 c Sugar
1/2 c Pinaple juice
1/2 Green pepper diced
2 tb Cornstarch
1/2 c Cold water

Dip chunks of chicken or fish in batter and fry in hot
oil until golden. Drain and set aside. For the sauce
combine all ingredients except peppers, cornstarch and
water. Bring to a boil, lower heat and simmer 10 min.
Add green pepper and simmer 2 more min. Combine water
and cornstarch and thicken mixture stirring well. Pour
over chicken or fish. Serve with rice.

– – – – – – – – – – – – – – – – – –