SCOTTISH TRIFLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Sponge roll:
3 lg Eggs
1/2 c Sugar
1/2 ts Vanilla
3/4 c Flour
1/2 ts Baking powder
1/3 c Raspberry jam, seedless
1 tb Kirsch
1/4 c Med-dry sherry
Custard:
7 lg Egg yolks
1 c Sugar
2 c Milk, scalded cooled
1/2 c Heavy cream, scalded coole
– slightly
1 t Vanilla
1/2 c Creme fraiche
1/4 c Med-dry sherry
Assembly:
1 1/2 c Amaretti
1/4 c Med-dry sherry
1 c Heavy cream, well chilled
Garnish:
2 tb Pistachio nuts, shelled and
-hopped
Candied citron or angelica,
-ut into bits
Raspberry jam, seedless

In a large bowl with an electric mixer, beat the eggs,
sugar, and vanilla, until the mixture is thick and
pale. Sift the flour and baking powder over the egg
mixture and fold them into it gently but thoroughly.
Line the bottom of a 13x9x2-inch baking pan with
parchment paper, spread the batter in the pan and bake
in a preheated 400f oven for 8 minutes or until it is
puffed and golden. Invert onto a lightly sugared
kitchen towel.

In a small saucepan, melt the jam over low heat. Stir
in kirsch and spread the surface of the cake with the
jam mixture. Starting with a long side and using the
towel as a guide, roll up the cake, jelly-roll fashion
and sprinkle it with Sherry. Wrap the sponge roll
firmly in the towel. Let it cool and cut int into
3/4-inch slices.

In a bowl, set over a saucepan of simmering water,
beat the yolks and the sugar with an electric mixer
until the mixture is thick and pale. Remove from heat
and stir in gradually, milk, cream, and vanilla. Cook
the custard in the bowl over the simmering water,
until it registers 170f on a candy thermometer.
Transfer the custard to a metal bowl and whisk in the
creme fraiche and Sherry. Set the bowl in a larger
bowl of ice water and whisk until custard is cool.
Chill it, covering surface with plastic wrap, until it
is cold.

Assembly: In the bottom of a 2-1/2-qt. trifle
bowl, scatter half the amaretti crumbs. Top them with
half the sponge roll slices, and top those with the
remaining amaretti crumbs. Sprinkle the Sherry over
the remaining sponge roll slices, line the side of the
bowl with the slices, and pour in the custard,
spreading it to let it seep down around the sided and
bottom. Chill the trifle for at least 2 hours and up
to 24 hours.

Just before serving, in a bowl with an electric mixer,
beat the cream until it is stiff. Transfer it to a
pastry bag, fitted with a decorative tip and pipe
rosettes around the edge and in the center of the
trifle. Sprinkle pistachios over the trifle and
garnish the rosettes with the citron and small drops
of jam.

a 1989 Gourmet Mag. favorite

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Popularity: 3% [?]

Title: Aunt Ann’s Ice Box Rolls
Categories: Blank
Yield: 4 servings

5 c Flour
1 Envelope dry yeast
1/4 c Luke-warm water
1/3 c Sugar
1 ts Salt
1/2 c Margarine
1 c Ice water or mixed with milk

Dissolve dry yeast in the 1/4 cup luke-warm water. Mix all of the
above, including the yeast/water mixture, until firm. Place in
refrigerator over night. Next day, shape into round walnut-size
balls. Put 3 balls in each cup of greased muffin pan. Let raise until
higher than the top of the muffin pan. Bake at 350 degrees for 20
minutes. Tops may be brushed with butter or margarine if desired. The
unbaked dough can be kept in the refrigerator for 2 weeks.

This is a recipe handed down on my MILs side of the family. Aunt Ann
made them first, then Aunt Mary Mechling, and finally my MIL, Jo
Beers.

typos by bobbie beers

MMMMM

Popularity: 5% [?]

Try this recipe from Moosewood Restaurant Cooks at Home.

4 cups cooked white beans
lemon juice to taste
salt, pepper, red pepper flakes to taste.

1 pound kale
4 garlic cloves
1 onion

Mix beans, lemon juice, salt and peppers together.
Heat gently and mash slightly.

Chop onions and garlic. Saute until garlic golden.
Slice the greens into shreds and add to garlic onion mix.
Saute until greens wilted.

Suggested serving mound beans on topof greens.

Popularity: 3% [?]

Honey-Ginger Snaps

Recipe By : “Catering to Nobody” by Diane Mott Davidson
Serving Size : 1 Preparation Time :0:00
Categories : Diane Mott Davidson

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup honey
1 stick butter
1/2 cup sugar
1 egg
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves

Preheat oven to 375ø. Cream 1/2 cup honey, 1 stick butter, 1/2 cup sugar, 1
egg. Sift together and add 2 cups flour, 2 teaspoons baking soda, 1/2
teaspoon salt, 1 teaspoon ginger, 1 teaspoon cinnamon, 1/2 teaspoon cloves.
Chill one hour. Roll level tablespoons of dough into balls and place 2
inches apart on greased cookie sheet. Bake for 10 to 12 minutes. Makes
about 4 dozen.

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Popularity: 3% [?]

VEGETARIAN KISHKE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Celery stalks — chopped fine
1 Carrot — grated
1 lg Onion — chopped finely
1/2 c Oil
1 1/4 c Whole wheat flour
1/4 c Wheat germ
2 ts Paprika
1 t Garlic powder
1 d Pepper
2 tb Soy sauce

Kishke traditionally is prepared by stuffing a
seasoned mixture of flour, onion and meat into
casings. This recipe is a flavorful vegetarian
version.

Mix all ingredients in a large bowl. Spoon half of
the mixture onto a piece of aluminum foil and roll
into a cylinder. Repeat with remaining mixture.

Place cylinders on a cookie sheet or baking pan. Bake
at 350 degrees for 45 minutes. Turn cylinders upside
down and cook for an additional 45 minutes. Remove
and discard foil.

From an old Vegetarian Times magazine. Uploaded by Nan
Blanchard; 73540,700

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Popularity: 2% [?]

CREOLE TOMATO BREAD

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Barb Day GWHP32A
1 pk Yeast
2 3/4 c Better for Bread flour
2 tb Gluten
1 1/4 ts Garlic salt
1 t Chili powder
1 t Paprika
1/8 ts Baking soda
1/8 ts Cayenne pepper
1/2 c Mushrooms — fresh/sliced
1/4 c Celery — fine chopped
1/4 c Red bell pepper — fine chopped
2 tb Pimentos — drained/diced
1 tb Minced onion — dried
1/2 c Tomato soup — canned + 1 tb
1 Egg
1 tb Vegetable oil
2 ts Molasses
2/3 c V-8 veg. juice — heated

Add all ingredients into the pan in the order listed. Select white
bread anpush “Start.” Basin Street without the “blues” is provided by
this colorful, nutritious bread. Unusual and just wonderful. Shared
by Barb Day

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Popularity: 2% [?]

Title: Molasses Elephant Cookies
Categories: Cookies
Yield: 40 servings

4 c All-purpose flour
2 ts Ground cinnamon
1 ts Ground ginger
1 ts Baking soda
1/4 ts Salt
1/2 c Vegetable shortening
1 c Sugar
3 Large eggs
1 c Light molasses
1/4 c Cider vinegar

Recipe by: Jo Anne Merrill
Preparation Time: 1:30
1. Sift together the flour, cinnamon, ginger, baking soda and salt.
Set aside.
2. Place shortening, sugar and eggs in a large mixing bowl. Use an
electric mixer set at medium speed to cream mixture until smooth and
fluffy. Use low speed to beat in molasses and vinegar. Cover tightly and
refrigerate 1 hour or more.
3. Drop dough by tablespoonfuls, 3 inches apart, onto lightly greased
cookie sheets. Just before baking, make a face or design with raisins or
small pieces of dates on each cookie. Bake in preheated 375-degree oven
for 10-12 minutes or until set when lightly touched.
4. Remove from cookie sheets and place on wire racks to cool
completely.

Yield: about 40 large cookies.

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Popularity: 3% [?]

Title: German Brown Bread
Categories: Bread Osg1966
Servings: 1

2 1/2 c Milk; sour
1 c Maple syrup; or sugar
2 ts Baking soda
1/2 ts Salt
Graham flour; to make thick
-batter

Place in bread pan, let rise in warm place 1/2 hour. This makes 1
large loaf.

Note: No time or temperature given. Assume a moderate 350 – 400 F oven
for 45 – 60 minutes.

Source: Mrs. Howard Ensign, Clairdon Grange, Geauga County, OH
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Popularity: 5% [?]

HERMAN WHEAT’N'HONEY STARTER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Honey — or brown sugar
1/3 c Warm water
2 tb Yeast
2 c Milk
1 c Whole wheat flour
1 c White flour — or unbleached
1 tb Ginger
1/2 c Whole wheat flour
1/2 c White flour — or unbleached
1/4 c Honey — or brown sugar 1/4 t

Stir well. Keep in refrigerator. Sprinkle ginger and 1 T. honey or
brown sugar over warm water. Sprinkle yeast over this and stir. Let
stand in warm place to double in size, about 10 minutes. Mix milk,
rest of honey or brown sugar, flours yeast mixture in a glass
container, about the size of a gallon Pyrex jar. Stir, using only a
wooden spoon, since metal objects will retard Herman’s growth. Leave
the cover on loosely or place a glass plate over the top of the
container so Herman can breathe. Herman doubles, even triples at time
of vigorous rising. Place Herman in a warm place overnight. Next day
refrigerate, loosely covered, and stir each day. This is very
important with Wheat’n'Honey Herman Starter as more gases form in the
container and are released during stirring. Formation of this gas may
cause the starter to appear darker on top before stirring each day,
but this is OK. On the 5th day measure out 1 c. Herman for baking and
another cup to give to a friend, if you wish, then feed the Herman
you have left, thusly: SEE ABOVE From day 5 on you may bake with
Herman any day you wish, always making sure you have one full cup
left for feeding. Feed Herman every five days. If you have a lot
left, feed him only 1 T. honey or brown sugar. If you have one cup or
a little more left, add the same ingredients as you did on the 5th
day.

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Popularity: 12% [?]

WORMY APPLES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Holiday
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pkg caramel apple mix
– (for 8 apples)
8 Apples
1 Bottle red crystal
– decorating sugar
8 Or more gummy worms

Prepare caramel apples according to package
directions. As each is done, roll it in red sugar
while still warm. Place on individual plates and put a
gummy worm on each. Chicago Tribune 10/28/93. Happy
Halloween!

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Popularity: 11% [?]