Maple-Iced Angel Food Cake

Maple-Iced Angel Food Cake

Maple's nutty sweetness is a delectable counterpoint to the cloudlike sponge that is angel food cake. Ripe juicy berries are always nice with the fluffiness of angel food cake, and blackberries and maple make an especially fine combination.

Cake
1 1/2 cups egg white (from about 12 eggs), at room temperature
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 1/4 cups granulated sugar
1 1/8 cups sifted cake flour
1 teaspoon pure vanilla extract
3 tablespoons pure maple syrup

Icing
1/4 cup pure maple syrup
1 tablespoon egg white
1 1/2 cups confectioners' sugar

Preheat oven to 350 degrees F.

Whip the egg whites in a mixer fitted with a whisk attachment (or using a hand mixer) until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer funning, gradually add 1 cup of the granulated sugar and continue whipping until the egg whites are stiff, about 30 seconds more.

Sift remaining 1/4 cup granulated sugar together with the sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla and maple syrup.

Spoon the batter into an ungreased 9 to 10-inch tube pan or 6 miniature ones. Smooth the top with the back of the spoon. Bake until light golden brown, 30 to 55 minutes. Cool by hanging the cake (in the pan) upside down around the neck of a bottle until it cools to room temperature. Run a long, sharp knife blade around the cake to loosen it, and then knock the cake out onto a plate. The outside crumb of the cake will remain in the pan; exposing the white cake underneath.

Icing: Stir the ingredients together until smooth. Pour over the top of the cake and spread with a spatula, letting the glaze trickle down the sides. Let set for at least 30 minutes, or until the icing is hard, before serving. Slice with a serrated knife, using a sawing motion.

Bon Appétit!

Country Style Snack

Country Style Snack

1 sm Egg, slightly beaten
1/4 c Cheese, grated
Salt and pepper Dash of nutmeg 1/2 c Zucchini, thinly sliced
1 tb Onion, chopped
1 ts Butter or margarine
4 Slices of bread

Combine all ingredients except bread. Melt butter in saucepan and add mixture. Stir until egg is set. Place two slices of bread (buttered side down), onto the sandwich maker.
Form a hollow with the back of a spoon. Gently place 2 tablespoons mixture into each triangular pocket. Top with remaining bread slices (buttered side up).

Lower lid, latch in top position and toast 2-3 minutes or until done.

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0range Fruit Salad *Btmf00b*

0range Fruit Salad *Btmf00b*

2 c Boiling water-divided
1 pk (3 oz)lemon jello
2 c Ice cubes, divided
1 pk (3 0z)orange jello
1 cn (20 0z)crush pineapple *
2 c Min. marshmallows
3 Lrg bananas sliced
1/2 c Fine shredded cheddar cheese

1 c Reserved pineapple juice
1/2 c Sugar
Egg,beaten 1 tb Oleo
1 c Whipping cream
2 tb Cornstarch

In a mixing bowl, combine 1 c water & lemon jelly.
Add 1 c ice cubes, stirring until melted. Add pineapple. Pour into a 13"x9"x2" baking pan. refrigerate until set. Repeat with orange jelly, with remaining ice & water.
Stir in marshmallows. Pour over lemon layer; refrigerate until set. For dressing, combine pineapple juice, sugar egg, cornstarch & butter in a pan. Cook over med heat stirring constantly until thick. Cover & refrigerate overnight.
Next day, arrange bananas with whipped cream over jelly. Combine dressing with whipped cream; spread over bananas, Sprinkle with cheese.
Enjoy! 5/4

Bon Appétit!

Quiche Loraine

Quiche Loraine

1 Unbaked 9-in pastry shell
4 Slices of bacon
1/4 c Finely chopped onion
1 1/2 c Shredded chedder cheese
4 Eggs slightly beaten
1 1/3 c Milk
3/4 ts Salt
1/2 ts Dry mustard
1/8 ts White pepper
1/8 ts Ground nutmeg

Preheat oven to 450 degrees. Bake pastry shell for five minutes. Remove from oven. Set oven temperature to 400 degrees. Fry bacon until crisp; drain, and crumble. Cook onion until transparent in small amount of bacon fat. Drain.

Sprinkle bacon and onion over bottom of pastry shell. Cover with cheese. Blend together eggs, milk, and seasonings. Pour over cheese.

Bake for 10 minutes.

Reduce heat to 350 amd bake for 30 to 35 minutes longer or until a knife inserted in center comes out clean.

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Gimme a Kiss Cookies

Gimme a Kiss Cookies

1 cup butter or margarine, softened
1 1/2 cups granulated sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup powdered cocoa
1/2 teaspoon salt
1 (10 ounce) package Hershey's Kisses

In large bowl, beat butter, sugar, eggs and vanilla extract until light and fluffy.

Stir together flour, cocoa and salt; gradually add to butter mixture, beating until well blended. Refrigerate dough about 1 hour or until firm enough to handle.

Heat oven to 350 degrees F.

Shape dough into 1 1/8-inch balls; roll in extra sugar. Place on un-greased cookie sheet. Bake 8 to 10 minutes or until set. Remove from oven. Place a Hershey kiss on each cookie, pressing down lightly. Cool completely.

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John's Potato Salad

John's Potato Salad

2 lb Red skinned potatoes
1 tb Celery salt
1/2 c Green onion stems; cut up
1 tb Ground black pepper
2 c Sour cream
1/4 c Crumbled blue cheese
1 pn Dried celery leaves
Cook potatoes, then cut into small pieces, leaving skins on. Combine all ingredients. Chill before serving.

Bon Appétit!

Spinach Pie

Spinach Pie

2 lb Spinach, finely chopped
1 tb Salt
1 x Dash salt & pepper
15 x Sheets Filo dough
1/2 lb Butter, melted

Wash spinach and chop very fine. (3 10 oz bags may be used in place of loose spinach). Sprinkle spinach with 1 tb. salt and allow to stand 15 minutes. Squeeze spinach to remove excess moisture. (This is an important step in making a good filling>) Combine with cheese, onion, eggs, olive oil, salt and pepper to taste.

Arrange 9 filo, which have been brushed with butter, in a greased pan (10 x 15"), each filo having been brushed separately. Cover with spinach filling. Cover with 6 filo overall, brushing each with melted butter. Seal edges to retain filling. Brush top with melted butter. Bake at 350 for 45 minutes.

Bon Appétit!

Cajun Stuffed Pistolettes

Cajun Stuffed Pistolettes

Waldine Van Geffen VGHC42A 1/2 lb Butter
2 c Onions; chopped
1/2 c Bell Pepper; chopped
3/4 c Celery; chopped
1/4 c Green onions; chopped
3 c Evaporated milk
1 lb Velveeta cheese; cubed
1 c Water
3 lb Shrimp; cook; grind
1 lb Crab meat; white or claw
1 ts Salt
1 ts Black pepper
1/2 ts Granulated garlic
1/2 ts Cayenne
12 Pistolettes*

*Pistolettes are small football-shaped crusty rolls that are the brown and serve kind. They recommended using Earth Grain. Sate onions, bell pepper, celery and shallots in butter until translucent. Add milk, Velveeta, water, shrimp, crab meat and seasonings. Cook on low just until heated through. In semi-deep fat, fry pistolettes until they are browned. While still hot, holding them in a pot holder, make a slit in the end and stuff with seafood mixture. Eat immediately.

Bon Appétit!

Fresh Orange Sponge Cake

Fresh Orange Sponge Cake

This is an easy cake to make if you have a sturdy, stationary mixer. And it's so good, you won't even miss frosting.

6 egg whites
1 3/4 cups flour, measured, then sifted
1/2 teaspoon salt
1 1/2 cups granulated sugar
6 egg yolks
Orange oil, optional (see Note)
6 tablespoons fresh orange juice
1 tablespoon grated orange peel
Powdered sugar, optional

In medium bowl of electric mixer, let egg whites warm to room temperature, about 1 hour.

Sift together flour and salt. Set aside.

With electric mixer at medium speed, beat egg whites until foamy. Gradually beat in 1/2 cup of the granulated sugar, beating after each addition. Continue beating until soft peaks form when beater is slowly raised. Set aside.

In large bowl of electric mixer, at high speed and with same beaters, beat egg yolks while gradually beating in remaining 1 cup sugar, until thick and lemon-colored, 5 to 8 minutes in all. Add 1 or 2 drops orange oil and blend, remembering that a little goes a long way. Remove beaters from bowl and continue recipe using whisk and rubber spatula.

Add orange juice and grated zest to egg yolk mixture and whisk to combine. Blend in flour mixture and whisk just until white patches disappear. With wire whisk or rubber scraper, using under-and-over motion, mix 1/3 of the egg whites into yolk mixture to lighten it. Then fold in another 1/3 of the egg whites. Fold in remaining egg whites just until blended.

Gently spoon fluffy batter into un-greased 10-inch tube pan. Bake at 350 degrees F for 35 to 40 minutes until cake has risen to top of pan, top is browned and wooden pick inserted into center of cake comes out clean. If pan has feet, invert pan over wire rack or invert pan over neck of a bottle. Don't worry; it won't fall out. Cool cake completely, about 1 hour. With spatula, carefully loosen cake from pan. Remove to platter. Serve plain or dusted with sifted powdered sugar.

Makes 12 servings.

NOTE: Orange oil is available in baking areas of some supermarkets or at Williams-Sonoma.

Bon Appétit!

Cheese Crumb Topping

Cheese Crumb Topping

1/4 c Cheddar cheese,sharp,grated
2 tb Butter or margarine,melted
2 tb Bread crumbs,dry
Combine all ingredients.

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Candy Apple Cheese Pie

Candy Apple Cheese Pie

1 9" pastry shell; baked
8 oz Cream cheese; softened
1 cn Sweetened condensed milk
1/3 c ReaLemon Lemon Juice
1 ts Vanilla extract
20 oz Sliced apples; WELL DRAINED
1/4 c Red cinnamon candies
6 tb Water
2 ts Cornstarch

In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into prepared pastry shell.

Arrange apple slices over filling. In small saucepan, over LOW heat, dissolve cinnamon candies in 1/4 cup water. Stir together remaining 2 tbs. water and cornstarch; add to cinnamon mixture. Cook and stir until mixture thickens and boils.

Remove from heat; cool slightly. Drizzle over apples. Chill 3 hours or until set.
Refrigerate leftovers.

Bon Appétit!

Strawberry Stuffed Angel Food Cake

Strawberry Stuffed Angel Food Cake

1 (16 ounce) bakery angel food cake
2 small boxes strawberry gelatin
1 package frozen strawberries
1 (16 ounce) carton Cool Whip
Fresh strawberries (optional)

Dissolve gelatin in 2 cups boiling water. Add 1 1/2 cups cold water and frozen strawberries, stirring until strawberries are thawed. Place in refrigerator until gelatin is consistency of egg whites.

Gently fold in 2 cups whipped topping. Slice angel food cake horizontally in four even layers. Spread the gelatin mixture between the layers of cake. Use the remaining whipped topping to ice the cake. Refrigerate at least 30 minutes before serving.

Garnish with fresh strawberries, if desired.

Bon Appétit!

Schnecken

Schnecken

Cottagecheeseoil pastry For brushing 1 oz (30g) soft butter or marg.
2 1/2 oz (70g)raisins (washed and
Well drained) 1 3/4 oz (50g) almonds (blanched
Filling: 2 tb Heaping of sugar
1 pk vanilla sugar
1 3/4 oz (50g) currants (washed and
Well drained) Finely chopped) Icing: 6 oz (170g) icing sugar
2 tb Hot water (approx)
Roll out the pastry to a rectangle 14x18in. (45x35cm) and brush with the fat.

For the Filling: mix together the filling ingredients and distribute evenly over the pastry. Starting from the shorter side, roll up like a swiss roll. Then use a sharp knife to cut off slices about 1 1/4 in thick. Lay these on a greased baking sheet and flatten slightly.

OVEN: preheat oven for 5 min at very hot (400)

BAKING TIME: 15-20 minutes. For the icing: sieve the icing sugar (powdered sugar) and blend with as much of the water as will five a good coating consistency. Ice the schnecken while still hot.
I know of no substitute for the vanilla sugar, you might want to check gourmet shops or specialty shops. or possibly a custard mix might work.

Bon Appétit!

Reuben Soup

Reuben Soup

1 cup chopped onion
1 cup chopped celery
1/4 cup butter or margarine
2 cups chicken broth
2 cups beef broth
1 teaspoon baking soda
1/4 cup cornstarch
1/4 cup water
1 1/2 cups sauerkraut -- rinsed and drained
4 cups milk
4 cups chopped, cooked corned beef
2 cups shredded Swiss cheese
salt and pepper -- to taste Rye croutons -- optional
Chop onion and celery. Transfer to Crock-Pot. Stir in broth and baking soda. Combine cornstarch and water and add to Crock-Pot. Stir in sauerkraut, milk, and corned beef. Cover and cook on High 4 to 5 hours. Stir in cheese and cook 30 minutes. Season with salt and pepper. Serve. Garnish with croutons
if de sired. Serves 12.

Bon Appétit!

Golden Vanilla Cupcakes

Makes 12 cupcakes.

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

3/4 cup granulated sugar

2 eggs

1 egg yolk

2 teaspoons vanilla extract

1/2 cup milk

Preheat oven to 350 degrees F. Line 12 muffin tins with paper liners or butter and flour the tins, set aside.

In a small bowl, whisk together the flour, baking powder and salt; set aside.

In a medium bowl, beat the butter until light and fluffy with mixer on high speed. Gradually beat in the sugar until very light and fluffy. Reduce speed to medium. Beat in the eggs, one at a time, the egg yolk and the vanilla . Reduce speed to low. Beat in the flour mixture alternately with the milk, just until blended.

Spoon the batter into the prepared muffin tins 3/4 full.

Bake until the tops of the cupcakes are springy when lightly pressed with fingertip but not quite golden, 20 to 22 minutes. Cool 15 minutes in the muffin tin on a wire rack.

Bon Appétit!

Cream-Filled Cupcakes

3 cups all-purpose flour

2 cups granulated sugar

1/3 cup baking cocoa

2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1 cup vegetable oil

1 cup water

1 teaspoon vanilla extract

In a mixing bowl, combine the first five ingredients. Add eggs, milk, oil, water and vanilla extract. Beat until smooth, about 2 minutes. Fill paper-lined muffin cups half full. Bake at 375 degrees F for 15 to 20 minutes or until a wooden pick inserted near the center comes out clean. Remove from pans to wire racks to cool completely.

Filling

1/4 cup butter or margarine, softened

1/4 cup shortening

2 cups confectioners' sugar

3 tablespoons milk

1 teaspoon vanilla extract

Pinch of salt

Chocolate frosting

In a mixing bowl, combine butter, shortening, confectioners' sugar, milk, vanilla extract and salt; beat until fluffy, about 5 minutes. Insert a very small tip into a pastry or plastic bag; fill with cream filling. Push the tip through the bottom of paper liner to fill each cupcake. Frost tops with chocolate frosting.

Yields 3 dozen.

Bon Appétit!

Crazy Cupcakes

Crazy Cupcakes

1 1/2 cups all-purpose flour
1 cup granulated sugar
3 heaping tablespoons cocoa powder
1 teaspoon salt
1 teaspoon baking soda
6 tablespoons vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla extract
1 cup warm water

Preheat oven to 350 degrees F.

Sift flour, sugar, cocoa, salt and baking soda into a large mixing bowl and stir with a fork until well blended. Make three holes in the dry ingredients. Put oil in the first hole, vinegar in the second hole and vanilla extract in the third hole. Pour water over all ingredients and stir to blend.

Line a 12-hole muffin tin with paper baking cups and fill 1/2 to 3/4 full with batter. Bake for 20 to 25 minutes or until a wooden pick inserted in center of cupcake comes out clean.

Yields 12 small cupcakes.

Bon Appétit!

Queso Blanco

A white dipping sauce served in many restaurants with chips or hot flour tortillas for dipping. This is a basic recipe that uses 'Jack' for the TexMex version and Chihuahua and/or Asadero for the more traditional Mexican version.

1 cup cheese (Monterey jack, Asadero orChihuahua), shredded fine
4 ounces green chiles
1/4 cup half-and-half
2 tablespoons onion, chopped fine
2 teaspoons ground cumin
1/2 teaspoon salt
1 Serrano pepper, chopped fine (optional)
1 tablespoon fresh cilantro, chopped fine (optional)

Put all ingredients in a double boiler and heat on medium. Cook until melted and well blended, stirring occasionally.

Serve with fresh tostadas or hot flour tortillas.

Bon Appétit!