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Honey-Cardamom Crunch Recipe

February 5th, 2012 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 6cups crisp rice cereal squares such asRice Chex
  2. 2cups tinypretzel twists
  3. 1cupwhole almonds(I prefer blanched)
  4. 1cupsweetened flaked coconut
  5. 1/3cup firmly packedlight brown sugar
  6. 1/4cupbutteror margarine
  7. 1/4cuphoney
  8. 1/2teaspoonground cardamom
  9. 1cupdried cranberries(I used Trader Joe’s Orange Flavored Cranberries)

DIRECTIONS

  1. Combine first 4 ingredients in a large roasting pan and stir well.
  2. Combine brown sugar, butter, honey and cardamom in a medium saucepan.
  3. Place over medium heat and cook until blended, stirring often.
  4. Pour brown sugar mixture over cereal mixture and toss to coat.
  5. Bake at 300F for 40 minutes, stirring every 10 minutes.
  6. Stir in cranberries after removing from oven and spread mixture on a baking sheet to cool completely.
  7. Store in an airtight container.

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SCHMALTZ (grieven) (((THE BEST OF THE BEST))) Recipe

February 5th, 2012 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1lbchicken fat, with skin
  2. 3largeonions
  3. peanut oil
  4. 2teaspoonsbaking soda
  5. 2teaspoonssalt

DIRECTIONS

  1. Cover the bottom of a large skillet with peanut oil.
  2. In the skillet, over medium-high heat, sauté and render the chicken fat with skin, the onions that are quartered and sliced thin, and the salt, until the skin and onions are golden brown and crisp, but not burnt.
  3. When the onions are nearly done, add 2 teaspoons of baking soda.
  4. Remove the skin and drain the skin on paper towel.
  5. Break the skin into small pieces and return the pieces of skin to the chicken fat and onion mixture.
  6. This is called”grieven”.
  7. Divide the grieven into 3 to 4 ounce portions, and freeze each portion in tightly sealed plastic freezer bags for at least 3 weeks or indefinitely, using it as needed.

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German Yeast Poppy Seed Roll Mohnstriezel Recipe

February 5th, 2012 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. DOUGH

  2. 1/4cup lukewarmwater(110 to 115 F)
  3. 3packagesactive dry yeast
  4. 1/2cup plus 1/2 tsp.sugar
  5. 1/2cup lukewarmmilk(110 to 115 F)
  6. 4cups siftedall-purpose flour
  7. 2eggs, at room temperature
  8. 1/4lbunsalted butter, cut into 1/4 inch pieces and softened
  9. FILLING

  10. 1/2lbpoppy seeds
  11. 1/3cup finely choppedblanched almonds(without skins)
  12. 1cupseedless raisins
  13. 2teaspoons finely gratedlemons, rind of
  14. 1cupmilk
  15. 1cupsugar
  16. 2tablespoonsall-purpose flour
  17. 1egg yolk
  18. 1egg white
  19. 2tablespoons softbutter, plus
  20. 8tablespoons meltedbutter
  21. 1egg, lightly beaten with
  22. 1tablespoonheavy cream

DIRECTIONS

  1. TO MAKE THE DOUGH: Place the poppy seeds in a bowl, pour in enough boiling water to cover them by an inch and soak for 3 hours.
  2. Pour the lukewarm water into a small, shallow bowl and sprinkle the yeast and 1/2 teaspoon of the sugar over it.
  3. Let the yeast and sugar stand 2 or 3 minutes, then stir to dissolve them completely.
  4. Set in a warm, draft-free spot, such as an unlighted oven, for 3 to 5 minutes, or until the mixture almost doubles in volume.
  5. Transfer the yeast to a large mixing bowl.
  6. Dissolve the 1/2 cup of sugar in the milk and then stir the milk into the yeast.
  7. Beat in 3 cups of the sifted flour about 1/4 at a time.
  8. Beat in the eggs one at a time and then the 1/4 pound butter broken into bits, and continue to beat until the dough can be gathered into a compact ball.
  9. Transfer it to a lightly floured board and knead in the remaining cup of flour a few tablespoons at a time, pushing the dough down with the heels of your hands, pressing it forward and folding it back on itself.
  10. Knead until all the flour is incorporated and the dough is stiff and quite dry.
  11. Shape it into a rough ball, place it in a mixing bowl, and add enough COLD water to cover the dough by several inches.
  12. In 10 to 15 minutes, the top of the ball of dough should rise above the surface of the water.
  13. Remove the dough from the water and pat the surface as dry as you can with paper towels.
  14. Return it to a floured board, punch it down, and knead again for 10 minutes, until the dough is smooth and elastic.
  15. Shape the dough into a ball, place it in a lightly buttered bowl, and cover loosely with a kitchen towel.
  16. Let the dough rise in a warm draft-free place for about 30 minutes, or until it doubles in bulk.
  17. I put the dough in the oven with the pilot light on for warmth.
  18. FOR THE FILLING: Meanwhile, for the filling, drain the poppy seeds and spread them out on paper towels to dry.
  19. Then pulverize them, 1/2 cup or so at a time, in an electric blender or with a mortar and pestle and combine them with the almonds, raisins and lemon peel in a large bowl.
  20. In a heavy saucepan, combine 3/4 cup of the milk and sugar and bring to a boil over moderate heat.
  21. Reduce the heat to low.
  22. With a whisk, beat the 2 Tablespoons of flour into the remaining 1/4 cup of milk, then slowly beat it into the simmering milk.
  23. Again bring to a boil, whisking constantly, until the mixture is thick and smooth.
  24. Pour it over the poppy-seed mixture and stir well.
  25. Then beat in the egg yolk.
  26. In a separate bowl, beat the egg white until it forms firm unwavering peaks on the beater when it is lifted out of the bowl.
  27. With a rubber spatula, fold the egg white gently but thoroughly, into the poppy-seed filling.
  28. TO MAKE THE ROLL: Coat the bottom and sides of two 5 – by 10 – by 2 1/2-inch loaf pans with 2 tablespoons of soft butter and set them aside.
  29. Preheat the oven to 375 F.
  30. When the dough has risen, punch it down and divide it into two equal pieces.
  31. On a lightly floured surface, roll each half into a rectangle about 10 by 15 inches and a little less than 1/4 inch thick.
  32. With a spatula, spread the filling evenly over the two rectangles to within 1/2 inch of their edges.
  33. Dribble 4 Tablespoons of melted butter over each and then shape them as follows: First roll one long side to the center, jelly-roll fashion, then roll the opposite side to the center jelly-roll fashion.
  34. Firmly holding both sides together, turn each cake over so that the seam is on the bottom when the cake is set in its pan.
  35. Brush the tops with the egg and cream mixture and bake in the middle of the oven for 1 hour, or until the cakes are golden brown and crusty.
  36. Cool in the pans for 5 minutes or so, then turn them out on a cake rack.
  37. Cool completely before serving.
  38. To make two 10-inch loaves The Cooking of Germany.
  39. Time Life Web site to order poppy seed grinders.
  40. http://www.
  41. texastastes.
  42. com/p275.
  43. htm.

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Mallow Swirl Bars Recipe

February 5th, 2012 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. BARS

  2. 1/2cupmargarine
  3. 1cupgranulated sugar
  4. 2eggs
  5. 1teaspoonvanilla
  6. 3/4cup siftedflour
  7. 1/3cupcocoa
  8. 1/2teaspoonbaking powder
  9. 1/4teaspoonsalt
  10. 1/2cup choppednuts(I leave these out)(optional)
  11. ICING

  12. 1/4cupmargarine
  13. 1/4cupcocoa, mixed with
  14. 2cups siftedconfectioners’ sugar
  15. 1/8teaspoonsalt
  16. 1teaspoonvanilla
  17. 2tablespoonsmilk
  18. 1/2cupmarshmallow cream
  19. 1/2teaspoonhot water

DIRECTIONS

  1. FOR BARS: Cream margarine and sugar.
  2. Add vanilla and salt to this mixture.
  3. Add 2 eggs, one at a time, beating well after each addition.
  4. Sift flour, cocoa and baking powder together and add slowly to mixture.
  5. Fold in nuts (if using).
  6. Turn into greased 7 x 11 inch pan.
  7. Bake at 350 degrees for 25 minutes.
  8. Cool on rack.
  9. When cool, frost with icing.
  10. FOR ICING: Cream margarine, add mixture of cocoa and confectioners sugar alternately with milk.
  11. Add vanilla and salt.
  12. Beat until light and fluffy.
  13. Spread on cool bars.
  14. As soon as you have frosted these, have ready 1/2 cup marshmallow fluff, mixed with 1/2 teaspoon hot water.
  15. Swirl into the chocolate frosting.
  16. Let set.
  17. Cut into bars or squares.
  18. To die for!

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Golden Pumpkin Cake with Cinnamon Frosting Recipe

February 5th, 2012 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. CAKE

  2. 1package duncan hines moistbutter recipe cake mix
  3. 3eggs
  4. 1cupwater
  5. 1cupsolid pack pumpkin
  6. 1teaspoonground cinnamon
  7. 1/4teaspoonground ginger
  8. 1/4teaspoonground nutmeg
  9. 1cup choppedwalnuts
  10. FROSTING

  11. 1 (16 ounce)containervanilla frosting
  12. 1/2teaspoonground cinnamon
  13. 1/4cup coarsely choppedwalnuts(to garnish)

DIRECTIONS

  1. Preheat oven to 375 degrees.
  2. Grease and flour two 8″ round cake pans.
  3. FOR CAKE: Combine cake mix, eggs, water, pumpkin and spices in a large bowl.
  4. Beat for 4-5 minutes.
  5. Stir in the cup of walnuts.
  6. Pour batter evenly into the pans.
  7. Bake for 30-35 minutes or until toothpick inserted in center comes out clean.
  8. Cool before frosting.
  9. FOR FROSTING: In a bowl, combine frosting, and 1/2 tsp cinnamon.
  10. Mix well and frost cake.
  11. Use walnuts for garnish.

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