Poppyseed cake

Ingredients

1/4 cup butter
1 cup sugar (or 3/4 cup honey, or 3/4 cup maple syrup)
2 eggs
2 cup flour
2 1/2 tsp baking powder
1/4 tsp cinnamon
1/4 tsp salt
1/2 tsp nutmeg
1/2 cup milk
1/2 cup water
1/3 cup poppyseed
2 tbsp rose or orange flower water (or 1/2 tsp almond extract)
1/2 cup golden raisins, dredged in flour (opt )

How to prepare

Heat oven to 350 f grease & flour 2 9″x5″ loaf pans cream butter & sugar add eggs One at a time, beating well after each addition in a separate bowl, mix together all Dry ingredients, except raisins and poppyseeds in a measuring cup mix milk, water & Flavoring there should be just over 1 cup liquid Add dry mixture and liquids alternately to creamed mixture, beating well after each Addition add poppyseeds and blend thoroughly, then add the raisins and stir them in Gently by hand (to prevent the flour-coating from coming off which will send all the Raisins to the bottom of the cake!) Pour batter into prepared pans and bake appx 1 hour 10 minutes (till the edges pull Away from the sides of the pan, and a skewer stuck in the center comes out clean) This is a very densely textured cake, not like the standard white-cake type of Poppyseed cake

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Medford pear bread

Ingredients

2 1/2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/4 cup + 1 tbsp softened butter, divided
1 egg, well-beaten
1 cup + 2 tbsp gran. Sugar, divided
1 cup peeled, diced fresh pears
1/2 cup red wine (can substitute grape juice)
1 tbsp grated lemon rind
1/2 cup milk
1 cup chopped walnuts (optional)

How to prepare

1. Preheat oven to 350 degrees f.
2. In a medium skillet, saut

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Buttermilk pie crust dough

Ingredients

2 1/2 cups unbleached all purpose flour
2 tbsp sugar
1 tsp salt
1/2 cup unsalted butter, chilled and diced
1/2 cup solid vegetable shortening, chilled
6 tbsp buttermilk

How to prepare

Combine flour, sugar and salt in large bowl. Add butter and shortening. Cut in using hands or pastry blender until mixture resembles coarse meal. Add buttermilk and stir with fork until moist clumps form. Press together to form dough. Divide dough in half. Gather dough into balls; flatten into disks. Wrap separately and chill 1 hour. Notes: dough can also be prepared in processor. Using on/on turns, cut butter and shortening into dry ingredients until coarse meal forms. Add buttermilk and process just until moist clumps form. Proceed as above. Can be made ahead. Refrigerate 1 week or freeze 1 month. Let dough stand at room temperature to soften slightly before using.

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Kos lemon pie

Ingredients

Pastry
1 cup unbleached all-purpose flour
1/4 cup confectioners’ sugar
1/2 tbsp finely grated lemon peel
1 pn salt
8 tbsp unsalted butter – cut into small pieces

2 egg yolks
1 tsp vanilla extract

filling
8 tbsp unsalted butter – at room temp
1/3 cup honey
5 egg yolks
1 1/2 cup ground blanched almonds
2 lemons; juiced
1/4 cup heavy cream
1/2 cup superfine sugar
1/2 cup -water
1 lemon; juiced
confectioners’ sugar; sifted

How to prepare

To make the pastry, sift the flour and confectioners’ sugar into a large cold bowl, stir in the grated lemon zest and salt, and add the butter. Quickly and lightly rub the mixture together with your fingers until it resembles coarse meal. Beat the egg yolks and vanilla together and stir into the flour mixture. Pull the dough together into a ball with your fingers, adding cold water only if necessary to make a soft dough. Tightly cover with plastic wrap and refrigerate for 30 minutes.
Set a rack in the center of the oven and heat the oven to 375 f.
Lightly flour a work surface and roll out the pastry to fit a 9- to 10″ tart pan with a removable bottom. To transfer the pastry, wrap it around the rolling pin, lift above the pan, and unroll over the rim. With your thumb and knuckle, gently press the pastry into the pan, then roll the rolling pin over the rim to trim the edges. Line with aluminum foil and bake 6 to 8 minutes or until just set. Set aside, and lower the oven temperature to 325 f.
To make the filling, beat the butter and honey with an electric mixer or by hand until pale and creamy. Beat in the egg yolks one at a time. Then stir in the almonds, the juice of 2 lemons (reserve the zest, removed in thin strips), and the cream. Pour into the pastry shell and lightly smooth the top with a spatula. Bake 30 to 40 minutes, or until golden brown and set.
Meanwhile, combine the superfine sugar, reserved lemon zest, and water in a sugar pan or small heavy saucepan. Slowly bring to a boil, then simmer 6 minutes or until the syrup lightly coats the back of a metal spoon. Set aside to cool slightly. Add the remaining lemon juice to the barely warm syrup and strain, reserving the zest. Pour the syrup over the warm pie, remove from the pan, and liberally sprinkle with confectioners’ sugar and the reserved zest. Serve immediately. Servings: 12
note: to make the pastry in the food processor, chill the processor bowl and metal blade in the refrigerator for 1 hour. Working very quickly, process the flour, sugar, lemon zest, and butter until the mixture resembles coarse meal. Add the egg yolks and vanilla and pulse just to mix. (it is unlikely that you will need to add water.) Wrap and refrigerate.

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Galaktobourekos (Custard Tarts)

Ingredients

6 eggs
1 cup sugar
1 qt milk
6 tbsp cornstarch
1/3 cup water
1/4 cup butter (or margarine)
1 tsp vanilla extract
16 oz filo pastry sheets
12 lb sweet butter; melted
sugar, confectioners

How to prepare

Beat eggs in saucepan; add sugar and beat thoroughly; slowly add milk. cook over med heat, stirring occasionally.
Dissolve cornstarch in water; slowly add to milk mixture before it comes to a boil. Cook until mixture thickens and comes to a hard boil. Remove from heat; add 1/4 cup butter and vanilla.
Cut pastry sheets in to thirds or into 9×5″ pieces. Brush pastry with hot melted butter. Place about 1 tbsp custard filling at bottom left corner of strip and fold the right bottom corner over it into a triangle. Continue folding back and forth into a triangle and brushing with butter to end of strip.
Place triangles, cut side down, on greased cookie sheet. Brush tops with melted butter and bake at 375

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No-bake candy corn

Ingredients

1 pt. Popped popcorn
1 1/2 tbsp butter
1 1/2 cup brown sugar
3 oz water (about 6 tbsp.)

How to prepare

Melt butter & add sugar & water, stirring until sugar is dissolved. Cover pan & gently boil for about 4 minutes. Uncover & cook to the soft ball stage with out stirring. Pour over popcorn & stir well. Spread out on waxpaper & allow to harden.

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Sour cream coffee cake

Ingredients

Streusel mix:
1/2 cup brown sugar – packed
2 tbsp flour
2 tbsp cinnamon
2 tbsp melted butter
Cake mix:
1/2 cup soft margarine
2 eggs
1 cup sugar
1 cup sour cream
2 cup flour
1/2 tbsp baking soda

1 tbsp baking powder

How to prepare

Mix streusel ingredients well and set aside cream the soft margarine, and add the Eggs and beat well add sugar and beat again, add sour cream beat all very well, and Set aside sift together (or stir together gently) the flour, baking soda, and Baking powder add – flour mixture to marg/egg/sugar mixture stir – gently until Well mixed add – 1 tbsp vanilla and stir in gently put – in a buttered and floured Pan first 1/2 of batter, then most (80 – 90%) of streusel mix, then rest of batter, Then rest of streusel mix on top (use a round pan with the tube/post whatever you Call it in the middle) preheat oven to 350, bake for 45 minutes

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Cranberry tea scones

Ingredients

2 cups plus 2 tbsp all-purpose flour 3 tbsp sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup butter, cut into small pieces and chilled
1/2 cup cranberries
1/2 cup skim milk
1 egg, lightly beaten

How to prepare

Combine 2 cups flour and next 3 ingredients in a bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Stir in currants. Stir in milk and egg, forming a soft dough. On a lightly floured surface, knead dough gently 12 times, adding remaining 2 tbsp flour to prevent dough from sticking. Roll dough into a 12″x 8″ rectangle; cut into quarters. Cut each quarter diagonally twice to make 4 triangles. Place scones on an ungreased baking sheet. Bake at 425

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Sour Cream Coffee Cake 2

Ingredients

1 1/2 cup sugar
3/4 cup margarine or butter, softened
3 eggs
1 1/2 tsp vanilla
3 cup allpurpose*
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1 1/2 cup sour cream
Applenut Filling —
1 1/2 cup chopped apples
1/3 cup packed brown sugar
1 tbsp allpurpose flour
2 tbsp margarine or butter
1/4 tsp ground nutmeg
1/8 tsp salt
1/2 cup finely chopped nuts
Brown Sugar Filling —
1/2 cup packed brown sugar
1/2 cup finely chopped nuts
1 1/2 tsp ground cinnamon

Glaze
1/2 cup powdered sugar
1/4 tsp vanilla
1 1/2 tsp milk

How to prepare

*if using self-rising flour omit Baking powder, baking soda And salt.
Heat oven to 350

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