3 1/2 cups milk
1/4 cup butter
2 cups dry bread cubes
1/2 cup sugar
2 eggs, slightly beaten
1/2 cup sherry
1 teaspoon cinnamon
1 teaspoon mace
1 teaspoon nutmeg
1 cup seedless raisins
Preheat the oven to 375 degrees. Scald the milk, add the butter, and pour the hot liquid over the bread cubes. Soak about five minutes, then add the sugar, eggs, sherry, and spices. Add the raisins. Pour the mixture into a buttered baking dish. Set it in a pan of hot water and bake for one hour or until a knife inserted in the center comes out clean.
Sunday, November 29, 2009
Crisp Sugar Cookies
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup sugar
1 egg
1/4 cup milk
1/2 teaspoon lemon extract
Sift together the flour, baking powder, and salt. Cream together the butter and sugar and mix into the egg. Add the dry ingredients alternately with the milk and lemon extract and blend. Chill the dough overnight. Preheat oven to 400 degrees. Roll the dough, on a floured pastry cloth, to a thickness of five-eighths of an inch. Press out the desired shapes and cut apart with a floured knife. Transfer to greased cookie sheets and bake seven to ten minutes.
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup sugar
1 egg
1/4 cup milk
1/2 teaspoon lemon extract
Sift together the flour, baking powder, and salt. Cream together the butter and sugar and mix into the egg. Add the dry ingredients alternately with the milk and lemon extract and blend. Chill the dough overnight. Preheat oven to 400 degrees. Roll the dough, on a floured pastry cloth, to a thickness of five-eighths of an inch. Press out the desired shapes and cut apart with a floured knife. Transfer to greased cookie sheets and bake seven to ten minutes.
Crumb and Nut Cake
1 cup butter
1 cup sugar
4 eggs
2 teaspoons vanilla extract
3 cups fine graham cracker crumbs
1 cup finely chopped nuts
3 teaspoons baking powder
1 cup milk
Preheat oven to 350 degrees. Blend the butter, sugar, eggs, and vanilla. Combine the crumbs, nuts, and baking powder and add to the butter mixture alternately with the milk. Pour into three greased eight-inch cake tins one and one-fourth inches deep. Bake thirty to thirty-five minutes. Cool and spread chocolate cream frosting in-between the layers.
1 cup sugar
4 eggs
2 teaspoons vanilla extract
3 cups fine graham cracker crumbs
1 cup finely chopped nuts
3 teaspoons baking powder
1 cup milk
Preheat oven to 350 degrees. Blend the butter, sugar, eggs, and vanilla. Combine the crumbs, nuts, and baking powder and add to the butter mixture alternately with the milk. Pour into three greased eight-inch cake tins one and one-fourth inches deep. Bake thirty to thirty-five minutes. Cool and spread chocolate cream frosting in-between the layers.
Rhubarb Pie
Baked 9-inch pie shell
2 1/2 cups sugar
1 1/3 cups water
1 3/4 pounds rhubarb (5 cups, cut)
6 tablespoons cornstarch
1 cup heavy cream, whipped
Cool the pie shell while preparing the filling. Mix the sugar and one cup of the water and bring to a boil while stirring. Add the rhubarb and cook, stirring as the rhubarb continues to soften. Continue cooking without stirring until tender. Remove the rhubarb with a slotted spoon and reserve. Reheat the syrup to boiling. Blend the cornstarch with the remaining water and add to the boiling syrup. Cook, stirring, until thickened and clear. Add the rhubarb, cool five minutes and turn into the pie shell. Chill. Garnish with whipped cream before serving.
2 1/2 cups sugar
1 1/3 cups water
1 3/4 pounds rhubarb (5 cups, cut)
6 tablespoons cornstarch
1 cup heavy cream, whipped
Cool the pie shell while preparing the filling. Mix the sugar and one cup of the water and bring to a boil while stirring. Add the rhubarb and cook, stirring as the rhubarb continues to soften. Continue cooking without stirring until tender. Remove the rhubarb with a slotted spoon and reserve. Reheat the syrup to boiling. Blend the cornstarch with the remaining water and add to the boiling syrup. Cook, stirring, until thickened and clear. Add the rhubarb, cool five minutes and turn into the pie shell. Chill. Garnish with whipped cream before serving.
Thursday, November 19, 2009
Blackberry Apple Cobbler
1/4 cup softened butter
1/2 cup granulated sugar
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
3 cups blackberries
1 cup apples, cubed
3/4 cup sugar
Cream butter and sugar until well blended. Mix the flour, baking powder, and salt. Add these dry ingredients to the creamed mixture, alternately with the milk. Beat until smooth.
In another bowl, mix the blackberries, apples, and 3/4 cup sugar. Pour fruit mixture into a nine-inch cake tin. Pour batter over the fruit mixture. Sprinkle with granulated sugar. Bake at 375 degrees for 50 minutes. Serve with vanilla ice cream.
1/2 cup granulated sugar
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
3 cups blackberries
1 cup apples, cubed
3/4 cup sugar
Cream butter and sugar until well blended. Mix the flour, baking powder, and salt. Add these dry ingredients to the creamed mixture, alternately with the milk. Beat until smooth.
In another bowl, mix the blackberries, apples, and 3/4 cup sugar. Pour fruit mixture into a nine-inch cake tin. Pour batter over the fruit mixture. Sprinkle with granulated sugar. Bake at 375 degrees for 50 minutes. Serve with vanilla ice cream.
Wednesday, November 11, 2009
Famine Soup
For one portion.....
1 teaspoon rice
1 tablespoon maize (cornmeal)
1 cube of turnip, one inch square
half a rasher of streaky bacon
1 pint of water
Boil the rice, maize, turnip, and bacon in one pint of water.
This would, supposedly, sustain a working man.
1 teaspoon rice
1 tablespoon maize (cornmeal)
1 cube of turnip, one inch square
half a rasher of streaky bacon
1 pint of water
Boil the rice, maize, turnip, and bacon in one pint of water.
This would, supposedly, sustain a working man.
Thursday, October 29, 2009
Barm Brack
Barm Brack is a traditional bread eaten all year round, but particularly at Halloween, when a gold ring is baked in it. Whoever gets the ring will be married within a year.
1 pound flour
2 1/2 cups warm milk
1 pound raisins
4 ounces currants
2 ounces mixed chopped candied peel
3 ounces sugar
3/4 ounce yeast
2 ounces butter
1/2 level teaspoon nutmeg
1 egg
1/2 level teaspoon salt
Sieve the flour, spices, and salt together and rub in the butter. Cream the yeast with one teaspoon of the sugar and one teaspoon of milk. Add the rest of the sugar to the flour mixture and blend well. Pour the warm milk and the beaten egg onto the yeast mixture and combine with the flour. Beat well. Fold in the fruit, chopped peel, and the ring, then cover with a cloth and leave it in a warm place until the dough has doubled in size. Turn out and halve.
Place the mixture into two seven inch tins. Cover again and leave to rise for about thirty minutes. Bake in a moderate to hot oven, 400 degrees, for about one hour. Test with a skewer before removing from oven. Glaze the top with syrup made from one tablespoon of sugar dissolved in two tablespoons of boiling water and return to a hot oven for about three minutes. Cool on a wire rack.
1 pound flour
2 1/2 cups warm milk
1 pound raisins
4 ounces currants
2 ounces mixed chopped candied peel
3 ounces sugar
3/4 ounce yeast
2 ounces butter
1/2 level teaspoon nutmeg
1 egg
1/2 level teaspoon salt
Sieve the flour, spices, and salt together and rub in the butter. Cream the yeast with one teaspoon of the sugar and one teaspoon of milk. Add the rest of the sugar to the flour mixture and blend well. Pour the warm milk and the beaten egg onto the yeast mixture and combine with the flour. Beat well. Fold in the fruit, chopped peel, and the ring, then cover with a cloth and leave it in a warm place until the dough has doubled in size. Turn out and halve.
Place the mixture into two seven inch tins. Cover again and leave to rise for about thirty minutes. Bake in a moderate to hot oven, 400 degrees, for about one hour. Test with a skewer before removing from oven. Glaze the top with syrup made from one tablespoon of sugar dissolved in two tablespoons of boiling water and return to a hot oven for about three minutes. Cool on a wire rack.
Sunday, August 09, 2009
The Gatsby
2 ounces vodka
1 ounce Rose's lime juice
Soda water
Orange wedge
Pour vodka and lime juice over ice cubes in an old-fashioned glass. Fill glass with soda water. Serve with an orange wedge.
1 ounce Rose's lime juice
Soda water
Orange wedge
Pour vodka and lime juice over ice cubes in an old-fashioned glass. Fill glass with soda water. Serve with an orange wedge.
"21" Club Southside
2 ounces gin
Juice of 1/2 lime
1 teaspoon confectioners sugar
Crushed ice
5 fresh mint leaves
Sprig of mint
Combine gin, lime juice, sugar, ice and fresh mint leaves in a cocktail shaker and shake well. Strain into a chilled glass, over ice cubes. Garnish with mint.
Juice of 1/2 lime
1 teaspoon confectioners sugar
Crushed ice
5 fresh mint leaves
Sprig of mint
Combine gin, lime juice, sugar, ice and fresh mint leaves in a cocktail shaker and shake well. Strain into a chilled glass, over ice cubes. Garnish with mint.
Chicken Salad
4 whole chicken breasts, steamed, skinned, boned, and diced
1/2 cup water chestnuts, sliced
1/2 cup chopped pecans
1/2 cup seedless grapes
1/4 cup finely chopped celery
1 teaspoon finely minced candied ginger
3/4 cup mayonnaise
2 tablespoons wine vinegar
1 tablespoon soy sauce
2 teaspoons minced onion
1/2 teaspoon curry powder
canned pineapple slices
Mix chicken, water chestnuts, pecans, grapes, celery and ginger. Blend mayonnaise, vinegar, soy sauce, onion and curry powder. Toss dressing with chicken mixture. Chill.
To serve, spoon onto pineapple slices.
Serves 6
1/2 cup water chestnuts, sliced
1/2 cup chopped pecans
1/2 cup seedless grapes
1/4 cup finely chopped celery
1 teaspoon finely minced candied ginger
3/4 cup mayonnaise
2 tablespoons wine vinegar
1 tablespoon soy sauce
2 teaspoons minced onion
1/2 teaspoon curry powder
canned pineapple slices
Mix chicken, water chestnuts, pecans, grapes, celery and ginger. Blend mayonnaise, vinegar, soy sauce, onion and curry powder. Toss dressing with chicken mixture. Chill.
To serve, spoon onto pineapple slices.
Serves 6
Caesar Salad
1 1/2 cups garlic-flavored croutons
3/4 cup salad oil
2 small cloves garlic
1 large head iceberg lettuce
1 large head romaine
1/2 cup grated Parmesean cheese
1 tablespoon Worcestershire sauce
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 can (two ounces) anchovies, mashed
2 lemons
coddled egg
Mix croutons with 1/4 cup of the oil. Press garlic cloved and add to croutons and oil.
Tear greens into bite-size pieces and place in a wooden salad bowl. Add croutons and sprinkle with cheese. Blend remaining 1/2 cup oil with Worcestershire sauce, salt, and pepper. Drizzle over greens, then toss until each leaf glistens. Add anchovies. Squeeze lemons and strain juice; add to salad and toss again. Add coddled egg at this time. Serve immediately.
Serves 4-5
3/4 cup salad oil
2 small cloves garlic
1 large head iceberg lettuce
1 large head romaine
1/2 cup grated Parmesean cheese
1 tablespoon Worcestershire sauce
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 can (two ounces) anchovies, mashed
2 lemons
coddled egg
Mix croutons with 1/4 cup of the oil. Press garlic cloved and add to croutons and oil.
Tear greens into bite-size pieces and place in a wooden salad bowl. Add croutons and sprinkle with cheese. Blend remaining 1/2 cup oil with Worcestershire sauce, salt, and pepper. Drizzle over greens, then toss until each leaf glistens. Add anchovies. Squeeze lemons and strain juice; add to salad and toss again. Add coddled egg at this time. Serve immediately.
Serves 4-5
Tuesday, June 09, 2009
Tenderloin Deluxe
1 beef tenderloin (two pounds)
2 tablespoons butter, softened
1/4 cup chopped green onion
3/4 cup dry sherry
2 tablespoons soy sauce
1 teaspoon Dijon mustard
Dash of freshly ground black pepper
Spread meat with all but about one teaspoon of the butter. Place on a rack in a roasting pan. Roast, uncovered, in a preheated 400 degree oven for twenty minutes.
While tenderloin roasts, cook onion in remaining butter in a small saucepan. Stir in sherry, soy sauce, mustard, and pepper. Heat and pour over meat. Roast 20-25 minutes longer, basting frequently. Serve remaining sauce with the meat.
Serves 4-6
2 tablespoons butter, softened
1/4 cup chopped green onion
3/4 cup dry sherry
2 tablespoons soy sauce
1 teaspoon Dijon mustard
Dash of freshly ground black pepper
Spread meat with all but about one teaspoon of the butter. Place on a rack in a roasting pan. Roast, uncovered, in a preheated 400 degree oven for twenty minutes.
While tenderloin roasts, cook onion in remaining butter in a small saucepan. Stir in sherry, soy sauce, mustard, and pepper. Heat and pour over meat. Roast 20-25 minutes longer, basting frequently. Serve remaining sauce with the meat.
Serves 4-6
Fish Chowder
2-3 pounds cleaned white fish
boiling water
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onions
1/2 cup chopped potatoes
1 cup butter
3-4 tablespoons flour
2 cups milk
salt and pepper
light cream or half and half
1-2 teaspoons Worcestershire sauce (optional)
Cover fish with boiling water and simmer until flesh falls away from the bones. Remove fish and set aside. Reserve liquid. Discard bones and skin.
Saute the chopped vegetables in half the butter until tender. While vegetables are cooking, melt the remaining butter in a saucepan and stir the flour to make a roux. Blend in reserved fish broth and the milk. Stir over low heat until thickened.
Mix the fish and vegetables into the sauce and season with salt and pepper to taste. If desired, stir in a little cream and the Worcestershire sauce.
Serves 4
boiling water
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onions
1/2 cup chopped potatoes
1 cup butter
3-4 tablespoons flour
2 cups milk
salt and pepper
light cream or half and half
1-2 teaspoons Worcestershire sauce (optional)
Cover fish with boiling water and simmer until flesh falls away from the bones. Remove fish and set aside. Reserve liquid. Discard bones and skin.
Saute the chopped vegetables in half the butter until tender. While vegetables are cooking, melt the remaining butter in a saucepan and stir the flour to make a roux. Blend in reserved fish broth and the milk. Stir over low heat until thickened.
Mix the fish and vegetables into the sauce and season with salt and pepper to taste. If desired, stir in a little cream and the Worcestershire sauce.
Serves 4
Stuffed Mushroom Caps
24 fresh whole mushrooms
1/4 cup melted butter
1 teaspoon seasoned salt
2 envelopes toasted onion dip mix
2 cups fresh bread crumbs
3 tablespoons sherry
1/2 pound cooked ground beef (optional)
Wash and drain mushrooms. Pluck out stems (reserve) leaving caps hollow. Dip caps in melted butter and place on a cookie sheet, hollow sides up. Chop stems and saute in a little butter. Add seasoned salt, onion dip mix, and bread crumbs. Toss lightly and moisten with sherry (add meat, if desired, at this point). Spoon stuffing into mushroom caps and bake in a preheated 425 degree oven for ten minutes.
1/4 cup melted butter
1 teaspoon seasoned salt
2 envelopes toasted onion dip mix
2 cups fresh bread crumbs
3 tablespoons sherry
1/2 pound cooked ground beef (optional)
Wash and drain mushrooms. Pluck out stems (reserve) leaving caps hollow. Dip caps in melted butter and place on a cookie sheet, hollow sides up. Chop stems and saute in a little butter. Add seasoned salt, onion dip mix, and bread crumbs. Toss lightly and moisten with sherry (add meat, if desired, at this point). Spoon stuffing into mushroom caps and bake in a preheated 425 degree oven for ten minutes.
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