———————————-CARAMEL———————————- 1 c Sugar 1/4 c Water 1 ea Bay leaf 3 ea Cloves, whole ———————————-CUSTARD———————————- 8 ea Egg yolks 2 ea Eggs 1 c Sugar 4 c Milk 1 tb Amaretto OR 1 tb Sherry, sweet 1 c Cream, whipping 1 ea Bay leaf For Caramel: ============ Combine the ingredients in a small, heavy saucepan. Bring the mixture to a boil over medium heat, stirring occasionally and brushing down any sugar crystals from the side of the pan with a brush dipped in cold water. Continue to cook, without stirring, until syrup turns a medium amber color. Immediately strain caramel (reserving the bay leaf) into a 12 x 4 1/2 x 4-inch terrine or 9x5x3-inch loaf pan. Swirl rapidly to coat the bottom and sides. Invert the mold over parchment paper or waxed paper. Cool. For Custard: ============ Preheat the oven to 375 F. In a large mixing bowl, whisk together the egg yolks, eggs, sugar, and amaretto until pale and light, about 3 minutes. Gently whisk in the milk and cream. Strain into the mold and place the mold in a roasting pan. Put the pan on the center rack of the oven and place a bay leaf in the center of the custard. Add enough hot water to the roasting pan to come 1.3 of the way up the outside of the mold. Bake until just set, about 1 1/2 hours ( the 9 x 5 x 3-inch loaf pan may take slightly longer.) Remove from the water bath and cool to room temperature on a rack. Refrigerate if desired. Place reserved caramelized bay leaf on top, slightly overlapping baked leaf. Serve cold or at room temperature. Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Felipe Rohas-Lombardi, Rojas-Lombardi Restaurant, : New York |
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1 md Eggplant 4 lg Eggs 2 ts Parsley 6 ea Bay leaves 1 ts Rosemary, (opt) 3 md Garlic, cloves, crushed 2 1/2 c Oil, olive 1/2 c Vinegar, red wine Flour Salt Pepper Cut the eggplant into slices of about 3/4-inch thick. Arrange them on a dishtowel, side by side, and sprinkle them with salt. Let them “rest” for about 10 minutes (the salt helps to leach out the water and prepare the surface of the eggplant to accept the coatings and marinade) and then wipe them dry. Set them aside for later. In a bowl, beat the eggs with the parsley, a pinch of salt, and pepper. Heat 2 cups of oil in a deep skillet. Flour the eggplant slices lightly, then dip them in the egg “wash.” Saute the individual slices in hot oil until golden brown (about 1 minute each side) then place them on an absorbent towel to cool. Meanwhile, pour the remaining oil into a heavy saucepan with the crushed garlic. Saute the garlic until it’s golden. Remove the heavy saucepan from the heat and add vinegar. Return to heat and add bay leaves, rosemary, and pepper to taste, then simmer for 1 minute. Set aside. In a bowl with a lid, assemble one layer of eggplant then sprinkle liberally with marinade. Add another layer of eggplant and sprinkle with marinade. Continue the process until all of the eggplant is used then pour the remaining marinade over the whole dish. Cover, then turn upside down to mix in the marinade. Let this stand for 2 hours at room temperature. (It will hold for 2 days at room temperature or up to 2 weeks in the refrigerator.) Unmold onto a serving plate and serve at room temperature. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Adriana Giramonti, Giramonti Restaurant, San Francisco, CA |
1 pt Cream, heavy 1/2 c Sugar 4 lg Eggs, separated 2 tb Water 1/4 c Grand Marnier Cocoa (to dust) Whip cream with sugar until soft peaks form. Set aside. Beat the yolks with the remaining sugar and water. Cook carefully over low heat until thick and lemon-yellow. Continue beating over ice to cool, and add Grand Marnier. Fold this into the whipped cream. Beat the egg whites until stiff peaks form and fold them into the souffle mixture. Pipe into a buttered dish with a paper collar and freeze. Remove collar to serve and dust with cocoa. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana – 1983 : Chef Chris Kerageorgiou, La Provence Restaurant, New Orleans |
3/4 c Soy milk, room temperature 3 tb Honey 2 1/4 ts Yeast 3 c Bread flour 1/2 c Soy flour 1/4 c Soybean oil 3 Eggs 1 Egg yolk (you can use egg Substitute if you prefer) 2 tb Poppy seeds (for topping) 1 Egg white (for glaze) 1. Mix the soy milk, honey, and yeast and set it aside for 10 minutes. 2. Combine the bread flour and soy flour in a large bowl. 3. Add the oil, eggs, and egg yolk to the milk, honey, and yeast mixture. Stir with a wooden spoon until blended. 4. Add the flours to the liquid mixture, stir until a dough is formed, and turn the dough out onto a floured board. 5. Knead until dough is smooth and elastic, about 10 minutes. 6. Form into a ball, coat with a bit of soybean oil, and place in a covered bowl. 7. Let rise until doubled in bulk, about an hour. 8. Punch the dough down, knead about 3 minutes, and braid or shape into any desired form. 9. Transfer to a greased baking sheet. Cover and let rise until doubled, about 45 minutes. 10. Preheat oven to 375 degrees. 11. Beat the egg white with a folk. Use a brush to coat the top of the loaf. Sprinkle poppy seeds on top of loaf. 12. Bake at 375 degrees for 20 minutes. 13. Cool on a rack. Baking temperature: 375 degrees Baking time: 20 place in a special competition at the Ohio State Fair this year: Cooking with Ohio’s Soy Foods, sponsored by the Ohio Soybean Council. It also received an “award of Excellence” rosette. You can also use this recipe in a bread machine, either by going through the whole cycle, or by using the dough setting and shaping the dough into a large braid, which is what I usually do.. If you’re not wild about soy, you can change the soy milk to water, and the soy oil to another kind of oil. From: mackey.1@osu.edu (Lynda Mackey). rfvc Digest V94 Issue #212, Oct. 1, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. |
105 g Canned pink Alaska salmon – drained and flaked 2 Eggs 2 tb Sour cream or fromage frais 1/2 ts Freshly chopped tarragon Salt and white pepper 7 g Butter or margarine Drain the can of salmon and set aside. Beat together the eggs, cream or fromage frais and tarragon. Season lightly. Melt the butter in a non-stick or omelette pan. Pour in the eggs and cook over a moderate heat until the base is set. While the base is setting, pre-heat a moderate grill. Arrange the canned salmon over the soft top of the omelette. Place the pan under the grill until omelette is set. Loosen the omelette in the pan and carefully fold in half: Slide the omelette onto a serving plate garnished with salad. Serves 1. Approx. 415 kcals per serving From: On the Wild Side – Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias |
1 c Milk 1 Eggs 3 tb Butter 8 oz Almond paste — 1/8″ slices 2 1/2 c Flour — not bread flour 2 tb Sugar — brown 1/2 ts Salt 2 ts Yeast - 1 ts Syrup — corn 1 ts Water — warm Almonds — slivered GLAZE—– Unless the instructions that came with your ABM call for putting the yeast in the pan first and incorporating the liquid ingredients last, pour the milk into the baking pan of your ABM and break in the egg. If the butter is not soft, cut it into small chunks to ensure its blending into the dough, then add it to the liquids. Next add the almond paste, sliced so it will blend better too. Measure in the flour, brown sugar, and salt, and add the yeast as directed for your bread maker. You can use your machine’s full cycle with this bread, but the quick cycle is better. If a light color setting is available, use it as well. As soon as the bread has finished baking, remove it from the machine, closing the cover again, and ease the loaf from the pan. Combine the corn syrup and warm water and brush the top of the loaf with this mixture, using a pastry brush. Sprinkle the slivered almonds over the glaze, put the bread gently back in its pan, and return it to the electronic oven for a few minutes to dry the glaze a bit. Source: The Bread Machine Bakery Book |
2 ea Egg 1/2 c Sugar 3/4 c Flour 1/2 ts Baking powder 3/4 c Almond, sliced 2 tb Water, ice 1/2 ts Lemon extract 1 x *or: 1/2 ea Lemon, juice of 2 tb Sugar The almonds need not be blanched, just sliced fine. Sift flour and baking powder together, then set aside. Cream the eggs and sugar thoroughly. Add the extract and water and beat hard. Add the sliced nuts and flour, beating lightly until thoroughly mixed. Pour the batter into a greased pan, sprinkle sugar over the top and bake at 350 f until brown. Allow the cake to cool in pan before cutting in slices. Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary Arts Press, 1936. |
1/3 c Sugar 2 ts Flour 1/2 ts Salt 3 Eggs 3 c Milk 1/4 ts Nutmeg 1 9″ unbaked pie shell Combine sugar, flour, salt and eggs and mix until smooth. Heat milk to boiling point. Add 1 cup hot milk to egg mixture. Pour that into the remaining hot milk. Pour into unbaked pie shell. Sprinkle nutmeg over top. Bake at 350 degrees F. for 45-60 minutes. Source: The Best Of Amish Cooking by Phyllis Pellman Good Submitted by Michael Hatala, Prodigy Food & Wine Board |
1/2 c Butter 1 c Sugar 3 Eggs 2 c Flour, all-purpose 1 t Baking powder 1/2 t Salt 1/2 t Cinnamon, ground 1/4 t Nutmeg, ground 1 c Applesauce 1/4 c Dark molasses (treacle) 1 c Raisins 1/2 c Nuts, chopped Preheat oven to 350 degrees F. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt, cinnamon and nutmeg; set aside. Combine applesauce and molasses. Add dry ingredients alternately with applesauce mixture to egg mixture. Fold in raisins and nuts. Pour into a greased 9 1/4 x 5 1/4 x 2 3/4 inch loaf pan. Bake at 350 degrees F. for 1 hour, or until a toothpick inserted into the center comes out clean. Cool 10 minutes, remove from pan and continue cooling on a wire rack. NOTES: * A simple, fragrant, apple-nut raisin bread — I found this recipe on the back of a label for a baking loaf pan. It is easy to make and because of the molasses it is very fragrant while baking. Yield: 1 large loaf. : Difficulty: easy. : Time: 15 minutes preparation, 1 hour baking, 30 minutes cooling. : Precision: measure the ingredients. : Lou Ann Puetz : Tektronix Inc. (CAE Systems Division), Santa Clara, California, USA : {hplabs,amdcad,decwrl}!cae780!louann : Copyright (C) 1986 USENET Community Trust |
2 c Flour 2 ts Baking powder 1 1/2 ts Cinnamon, ground 1/4 ts Nutmeg, ground 1/4 ts Salt 2 Eggs 2/3 c Apple juice concentrate 1/3 c Butter 1 ts Vanilla 2 md Apples 1/2 c Walnuts, chopped Preheat oven to 350. Peel, seed, and finely chop apples. Grease 12 muffin cups or line with paper liners; set aside. Combine dry ingredients in medium bowl. Combine and add eggs, apple juice concentrate, melted butter, and vanilla; mix just until dry ingredients are moistened. Stir in apple and walnuts. Spoon batter into prepared cups, filling each cup 3/4 full. Bake 25 minutes, until golden brown. Let stand in pan on wire rack 5 minutes. Remove from pan. Serve warm or at room temperature. Cooled muffins may be wrapped securely and frozen up to 3 months. |