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Chocolate Crumb Cake

Ingrients & Directions


2 c All purpose flour
1 c Sugar
1 1/2 ts Baking soda
1/2 ts Baking powder
1/4 ts Salt
1/4 c Butter
1 Egg
3/4 c Milk
1/2 c Hershey’s Chocolate Syrup

Heat oven to 350~F. Grease 9″ square baking pan. In
large mixer bowl, stir flour and sugar together.
Remove 1/2 cup of mixture. Set aside. Stir baking
soda, baking powder and salt into remaining flour. Add
butter, egg, milk and chocolate syrup. Beat until well
blended. Pour into prepared pan. Sprinkle reserved
flour mixture over top. Bake 30-35 minutes or until
done. Serve warm or at room temperature.

Yields
8 servings

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Potato Pancakes (latkes My Way)

Ingrients & Directions


2 lb Potatoes, medium -meal, potato flour or
2 md Onions, peeled -matzo meal
2 lg Eggs, well beaten 2 ts Baking powder
3 lg Tablespoons flour, cracker

1. Pare potatoes; let soak in bowl of ice water for 2 or 3 hours,
drain.

2. Using fine grating disk of food processor, or the finest side of a
four sided grater, grate potatoes into a medium bowl, grating the
onions with the potatoes as you work. (The juice prevents the
potatoes from darkening.)

3. Drain mixture through a large sieve set over a large bowl. Squeeze
handfuls of the potato/onion mixture over sieve, allowing liquid to
drain into the bowl. Let the liquid from the potatoes stand a few
minutes to allow starch sediment to collect in the bottom of the bowl.

4. Meanwhile, mix the potato/onion mixture with the eggs, flour,
baking powder, 1 teaspoon salt and dash of pepper. Add 1 tablespoon
more flour, if needed to thicken mixture to consistancy of cooked
cereal. Carefully pour or spoon off liquid from potatoes; add
sediment only to the potato-egg mixture, stirring till just blended.

5. Preheat oven to 250 degrees F. In a 12″ skillet, over medium high
heat, heat 1/2″ salad oil until hot but not smoking. Place heaping
tablespoons of the potato mixture in the hot oil; with back of fork,
flatten slightly. Fry about 5 pancakes at a time until golden,
turning once, 3 minutes in all. Remove pancakes with slotted spoon;
drain on paper towel lined baking sheet. Place in oven to keep warm
while frying remaining pancakes. If desired serve pancakes with
applesauce or sour cream.

Mary Riemerman from Regina Eisner


Yields
6 servings

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Walnut Beer Bread

Ingrients & Directions


1 1/2 c Warm beer
2 pk Active dry yeast
4 1/2 c Unbleached all-purpose flour
— or as needed
1/2 c Rye flour
2 tb Sugar
1 tb Salt
1/2 c Walnut oil
1 c Finely chopped yellow onion
3/4 c Coarsely chopped walnuts
1 Egg
2 ts ;Water
Fresh or dried rosemary

Heat the beer to 105 to 115 F. and pour 1/2 cup into a small bowl. Stir in
the yeast and let stand 10 minutes.

Mix the flours, sugar and salt in a large bowl. Make a well in the center.
Pour the yeast mixture, oil and remaining 1 cup beer into the well and stir
until blended.

Knead dough on a floured surface until smooth and elastic, about 10
minutes, adding more flour if necessary.

Coat a large bowl with walnut oil. Place the dough in the bowl and turn to
coat with oil. Cover with a damp towel and let rise in a warm place until
doubled in bulk. (You can also let the dough rise overnight in a cool
place or in the refrigerator.)

Punch dough down and knead in the onion and walnuts until evenly
distributed throughout the dough.

Divide dough in half. Divide each half into thirds. Using your hands,
roll each of the pieces into 12″ long ropes. Braid 3 ropes together to
form a loaf. Tuck the ends under and place on an 18 x 12″ baking sheet.
Repeat with remaining dough, placing it on the same baking sheet. Cover and
let rise until doubled in bulk, 45 minutes to 1 hour.

Beat the egg and 2 tsp. water in a small bowl. Brush the tops of the
loaves with the egg wash and sprinkle with rosemary. Bake at 375 F. until
crusty and brown, 45 to 50 minutes. Cool in the pans for 10 minutes. Turn
out onto wire racks and cool completely.

The authors write: “A hearty and rustic bread that makes an excellent
picnic lunch with cheese, especially goat’s milk cheese. Take your
favorite full-bodied red wine along.”

From _The Silver Palate Good Times Cookbook_ by Julee Rosso and Sheila
Lukins. New York: Workman Publishing Company, Inc., 1984. ISBN
0-89480-831-1. Pp. 232-233. Electronic format by Cathy Harned.

Yields
2 Loaves

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Mexican Cornbread

Ingrients & Directions


1 1/2 c Corn meal
8 oz Sour cream
1/2 c Chopped onion
2 tb Chopped bell pepper
2 Shopped jalapeno peppers;
-(up to 3)
1 c Cream style corn
1/3 c Oil
2 Eggs
1 c Mild or sharp cheddar
-cheese; grated

Mix all ingredients except cheese. Pour 1/2 or misture into greased
skillet. Sprinkle 1/2 or cheese over top. Add remaining corn meal mixture
and remaining cheese. Bake at 350 degrees until done–about 1 to 1 1/2
hours.

Note: You may also mix cheese with other ingredients and bake in greased
muffin tins!


Yields
1 Servings

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Chesapeake Restaurant Crab Cakes

Ingrients & Directions


1 lb Lump crabmeat, cooked
1 ea Egg, beaten
1 ts Salt
1/2 ts Pepper
1/4 c Parsley, chopped
1/4 ts Dry mustard
1/2 c Mayonnaise
1/4 ts Worcestershire sauce
1 c Bread crumbs
6 tb Butter

I personally like to add 1 ts of Old Bay seasoning to this and cut
back a little on the salt.

Trying to preserve whole pieces of crabmeat, combine first 8
ingredients in medium bowl. Using 1/3 – 1/2 cup for each cake, shape
mixture into 6 cakes. Gently coat cakes with breadcrumbs; place cakes
on plate and refrigerate 2 hours. Melt butter in 10″ skillet. Brown
crab cakes in butter until golden on both sides and heated through.
Cakes will keep in refrigerator 3-4 days and in the freezer 2 months.
To reheat, wrap in foil and warm in preheated 325 degree oven for 10
minutes or refry in a skillet with a little butter.

Yields
6 Servings

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Sourdough Skillet Corn Bread

Ingrients & Directions


-NDXT05A MARTIN RINGHOFER 1 c Sourdough Starter
1 1/2 c Yellow corn meal; uncooked -ANCIENT ONE STARTER
1 3/4 c Evaporated milk; diluted 1/4 c Butter; or margarine, melted
2 Eggs 3/4 ts Salt
3 tb Sugar 3/4 ts Soda.

Combine corn meal and milk in mixing bowl. Add eggs, sugar and
Ancient One Starter. Beat well. Add butter, salt and soda, stirring
until blended. Spoon into greased heavy skillet (about 10 inches
diameter). Bake in a hot oven (450 F) about 1/2 hour until crusty and
nicely browned. Served hot, cut into GENEROUS ANCIENT ONE wedges!
Great with milk.


Yields
8 servings

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Raisin-spice Cookies

Ingrients & Directions


1/2 c Shortening
4 tb Stick butter, softened
1 c Dark brown sugar
1 Egg
1/3 c Molasses
1 1/2 ts Finely grated fresh ginger
2 1/4 c All purpose flour
1 ts Salt
3/4 ts Ground cinnamon
1/4 ts Ground cloves
1 1/2 c Raisins
1/4 ts Mace granulated sugar

Beat the shortening and butter in large bowl until creamy. Add the brown
sugar, egg, molasses and ginger, beating until light and fluffy. Combined
cups of the flour, the baking soda, salt, cinnamon and cloves in a small
bowl. Gradually stir into the butter mixture. Dust the raisins with the
remaining 1/4 cup flour and the mace; stir into the batter and mix well.
Covet and refrigerate until the dough is firm enough to handle. Preheat the
oven to 375F. Grease cookies sheets. Roll the chilled dough into small
balls; roll each ball in granulated sugar. place about 1 1/2 inches apart
on the prepared cookies sheets. Bake for 10 mins. Remove the cookies to
wire racks to cool. Store in an airtight container.


Yields
1 Servings

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Apricot And Almond Pound Cake

Ingrients & Directions


1 Stick Unsalted butter; room
-temperature
1 1/2 c Sugar
3 lg Eggs; room temperature
1 ts Vanilla extract
1 1/2 c All-purpose flour; plus
1 tb All-purpose flour
1/4 ts Salt
1/4 ts Baking soda
1/2 c Sour cream
1/3 c Coarsely-chopped slivered
-almonds; lightly toasted
1/2 c Dried apricots; cut 1/4″
-dice

Preheat the oven to 350 degrees and set a rack in the middle level.
Butter and flour a 9- by 5- by 3-inch loaf pan. Beat the butter by
machine with the sugar. Beat in eggs one at a time. Beat in the
extract. Mix the flour with the salt and baking soda and add it
alternately to the batter with the sour cream, beginning and ending
with the flour. Scrape down bowl and beater often during this stage
of mixing. Mix the 1 tablespoon of flour with the almonds and
apricots and fold them into the batter by hand. Scrape the batter
into the prepared pan and bake the cake about an hour, or until the
cake is well risen and deep golden and a toothpick inserted in the
center emerges clean. Cool the cake in the pan on a rack for a few
minutes, then unmold and cool completely. Wrap cake tightly in
plastic wrap for storage. This recipe yields 1 loaf cake.


Yields
1 servings

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Almond Butter Cookies

Ingrients & Directions


1/4 c Canola oil
1 c Almond butter
1/4 c Maple syrup
1/2 ts Pure vanilla extract
1 c Whole wheat pastry flour
-(Sifted before measuring)
1/4 ts Salt

Preheat oven to 300F. Lightly grease a baking sheet (or use a
nonstick one).

Mix together almond butter and oil; beat until smooth. Mix in
maple syrup and vanilla extract.

Stir together flour and salt. Add to almond butter mixture and
mix until just combined. Cover and refrigerate for 10 minutes.

Roll dough into 3/4-inch balls. Place on baking sheet and flatten
with a fork.

Bake in preheated oven for 25 minutes, until bottoms are lightly
browned. Cool a couple of minutes on the baking sheet, then
transfer to a cooling rack.

Variation: try with other nut butters.


Yields
30

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Hershey’s Cocoa Fudge

Ingrients & Directions


-INGREDIENTS-
2/3 c Cocoa 1/4 c Butter or margarine
1/8 t Salt

DIRECTIONS
3 c Sugar 1 t Vanilla
1 1/2 c Milk

Combine dry ingredients in saucepan (4 qt). Stir in mild, bring to
bubbly boil on med. heat, stirring constantly. Boil without stirring
to 234 degrees (soft ball stage). Remove from heat and add butter and
vanilla. Do not stir. Cool to 110 degrees. Beat until fudge
thickens and loses it’s gloss. Quickly spread in buttered square
pan. MARSHMALLOW NUT VARIATION: Increase cocoa to 3/4 c. Cook as
above – add 1 cup marshmallow creme with butter and vanilla. Do not
stir. Cool to 110 degrees – beat 10 minutes, stir in chopped nuts (1
cup) and pour in pan. Fudge does not set until poured into pan.


Yields
1 servings

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