OLD SALT'S TABLE!
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Rhubarb CrispLook for rhubarb stalks that are firm and crisp, as brightly hued as you can find, and blemish free. Rhubarb is often sold with leaves intact because this helps prolong freshness, but only the stalks of rhubarb are edible.This crisp can be prepared either in six 8-ounce bowls for individual serving, or in a 2 1/2-quart shallow casserole. 12tablespoons (1 1/2 sticks) chilled unsalted butter, cut into small pieces 1cup plus 1 1/2 tablespoons all-purpose flour 1/2cup packed dark-brown sugar 1/2teaspoon ground cinnamon 1/4teaspoon grated nutmeg 1/4teaspoon salt 1/2cup old-fashioned rolled oats 2pounds (6 large stalks) rhubarb, cut into 1/2-inch pieces (6 cups) 1teaspoon grated orange zest Juice of 1 orange 1 vanilla bean, split and scraped 1/2cup granulated sugar 2tablespoons cornstarch Directions: Preheat oven to 375 'b0. Butter six 8-ounce (or a 2 1/2-quart shallow casserole), and set aside. Make crumb mixture '3a In a large bowl, whisk together flour, brown sugar, cinnamon, nutmeg, salt, and oats. Using a pastry cutter or two knives, cut in chilled butter until mixture comes together into clumps, about 4 to 5 minutes; set aside In a large bowl, stir to combine rhubarb, zest, orange juice, and vanilla seeds. In a small bowl, combine sugar and cornstarch; sprinkle over rhubarb until just coated. Pour 1 cup rhubarb mixture into each ramekin, and top with 1/2 cup crumb mixture. Bake until the rhubarb is tender when pierced with the tip of a knife, about 30 minutes (or about 40 minutes for the casserole). Transfer from oven to a cooling rack. Let cool slightly, and serve warm. Old Fashioned Pound CakeIngredients:11/2 Cup Butter or Margarine 3 Cups Sugar 1 Teaspoon Vanilla Extract 1 Teaspoon Lemon Extract 1 Tablespoon Fresh Lemon Juice 1 Teaspoon Grated Lemon Rind 6 Eggs 3 Cups AII-Purpose Flour 1 Teaspoon Baking Powder 1/4 Teaspoon Salt 1/2 Cup Evaporated Milk 1/2 Cup Sweet Cream Instructions: Preheat oven to 325 degrees. Grease and flour 10 inch tube pan. Beat butter in large mixing bowl until light and fluffy. Add sugar 1/2 cup at a time, creaming well after each addition. Stir in vanilla, lemon extract, juice and rind. Add eggs, one at a time, blending well after each addition. Sift together flour, baking powder and salt; add to creamed mixture alternately with cream and milk. Stir thoroughly after each addition. Pour into prepared pan. Bake until wooden pick inserted in center comes out clean; about 70 to 80 minutes Cool 20 minutes; remove from pan. My Abiding PassionIngredients:11/2 cup flour 1 cup chopped walnuts or pecans 1 1/2 cup butter 2 large (16 oz) cream cheese 2 cups Whipping Cream 1 cup sugar 1/2 cup brown sugar 1 large package instant vanilla pudding 3 sticks sweet dark chocolate 1/2 cup honey Instructions: Mix flour and nuts with brown sugar and butter. Mix still smooth spread mixture in baking dish and bake at 350 for 20 minutes. let cool for 2 hours. Whip Cream until stiff and frothy Blend cream cheese, honey, and stick chocolate with whipped cream and sugar. Spread mixture on top of crust and chill 1 hour. Make pudding according to pie directions on box spread on top of cream cheese. Spread remainder of cool whip TM on top and chill 5 hours, can be made the day before. (REAL) Neiman Marcus Chocolate Chip Cookie RecipeIngredients:1/2 cup - unsalted butter, softened 1 cup - brown sugar 3 tablespoons- granulated sugar l - egg 2 teaspoons - vanilla extract 1/2 teaspoon - baking soda 1/2 teaspoon - baking powder 1/2 teaspoon - salt 1-3/4 cups - flour 1-1/2 teaspoons - instant espresso powder, slightly crushed 8 ounces - semisweet chocolate chips Directions: Cream the butter with the sugars until fluffy. Beat in the egg and the vanilla extract. Combine the dry ingredients and beat into the butter mixture Stir in the chocolate chips. Drop by large spoonfuls onto a greased cookie sheet. Bake at 375 degrees for 8 to 10 minutes, or 10 to 12 minutes for a crispier cookie. Servings: 12 to 15 large cookies. (Fake) Neiman-Marcus Cookie Recipe (May Be Halved)Ingredients:2 cups - butter 4 cups - flour 2 tsp. - baking soda 2 cups - sugar 5 cups - blended oatmeal (measure oatmeal and blend in a blender to a fine powder.) 24 oz. - chocolate chips 2 cups - brown sugar 1 tsp. - salt 1 - 8 oz. - Hershey Bar (grated) 4 - eggs 2 tsp. - baking powder 2 tsp. - vanilla 3 cups - chopped nuts (your choice, but we liked pecans best) Directions: Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Servings: 112 cookies. Sour Cream CakeIngredients:1/2 pound - butter or margarine softened (room temperature) 6 - eggs separated 3 cups - white sugar 3 cups - sifted cake flour 1/4 teaspoon - baking soda 1 cup - sour cream 1 teaspoon - vanilla flavoring 1 teaspoon - almond, butter, or lemon, or any one flavor of your choice. (I prefer a blend of orange and lemon). Maple is excellent. Instructions: Grease and flour bundt pan. Pre-heat oven to 325 degrees. Beat egg yolks, sugar, and butter until creamy. With beater on low speed, add sifted dry ingredients alternating with sour cream after each addition. In a separate glass bowl, beat egg whites until stiff not dry. Fold the stiff egg whites into blended ingredients above. Add flavoring and blend well. Pour into prepared bundt pan and bake for 1 hour and 15 minutes. DO NOT OPEN THE OVEN DURING THE BAKING PROCESS. 7 Layer BarsIngredients:2 cups - graham cracker crumbs 1/4 cup - white sugar 1/2 cup - butter, melted 1 cup - semisweet chocolate chips 1 cup - flaked coconut 1 cup - chopped pecans 1 (14 ounce) can - sweetened condensed milk Directions Preheat oven to 325 degrees F (165 degrees C). Combine the graham cracker crumbs, sugar and melted butter. Press into the bottom of a 9x9 inch baking pan. Layer the chocolate chips, coconut and pecans over the crumbs. Pour the sweetened condensed milk over the top. Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cool and cut into squares. Special Carrot CakeIngredients:1 package Lemon cake mix, or make from scratch 8 oz crushed pineapple (drained) save juice for use in icing 8 oz raisins or dried black currants 4 oz finely chopped dried apricots 12 oz grated carrots save juice for icing 1/2 Tbs cinnamon 1/2 Tbs vanilla extract 1/4 cup finely chopped celery or walnuts or half amount of each Directions: Follow directions on cake mix box to form batter. Then add extra ingredients. Mix thoroughly Bake according to directions, allow about 10-15 extra minutes. Icing While cake is baking, combine: 1/2 Ib cream cheese 3/4 cup pineapple and carrot juice 1 Tbs Lemon Zest Mix ingredients until smooth Cover cake when cool.
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