Greatest Recipes

2 ea Egg

1/2 c Sugar

3/4 c Flour

1/2 ts Baking powder

3/4 c Almond, sliced

2 tb Water, ice

1/2 ts Lemon extract

1 x *or:

1/2 ea Lemon, juice of

2 tb Sugar

The almonds need not be blanched, just sliced fine. Sift flour and baking powder together, then set aside. Cream the eggs and sugar thoroughly. Add the extract and water and beat hard. Add the sliced nuts and flour, beating lightly until thoroughly mixed. Pour the batter into a greased pan, sprinkle sugar over the top and bake at 350 f until brown. Allow the cake to cool in pan before cutting in slices. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

***** NONE *****

: Cake- 3 TB shortening

2 1/2 c walnuts — finely chopped

1 c all-purpose flour

1/2 c whole wheat flour

1 ts baking powder

1 ts baking soda

3/4 c butter — softened

1 1/3 c granulated sugar

3 lg eggs

1 c sour cream or plain non-fat

: yogurt 1 ripe banana — mashed

2 TB orange liqueur

: Orange Sugar Glaze- 1 c confectioner’s sugar —

: sifted 2 TB orange juice

Thoroughly grease a 10 to 12 cup microwave safe Bundt pan with shortening; sprinkle with 1/2 cup of the chopped walnuts to coat evenly. Sift flours, baking powder and baking soda; set aside. Cream butter and sugar until fluffy; beat in eggs, one at a time. Stir sour cream or yogurt, banana and liqueur into egg mixture. Combine flour mixture with banana-egg mixture; stir in remaining walnuts. Spoon into prepared pan. Place on top of a microwave-proof bowl in center of microwave. Cook on medium for 10 minutes, then on high 5 to 7 minutes until cake tests done, turning twice. Let cake stand 15 minues. Turn out onto serving place. Let cool. Mix sifted confectioners’ sugar and orange juice until smooth. Pour glaze evenly over cake and serve. Recipe By : Holiday Sweets & Treats Vol 1 No 1 From: “Izzy And Pj” <izzypj@aei.Ca> Date: Thu, 24 Oct 1996 09:56:08 -0400

12 Thick or 24 thin stalks

-asparagus, trimmed 6 tb Unsalted butter

6 sl Prosciutto, halved crosswise

-(2-3 oz total) 1/2 c All purpose flour, for

-dredging 2 Eggs

1 tb Vegetable oil

Servings: 4 DIRECTIONS: Fill a large, high sided skillet with salted water and bring to a boil. Add the asparagus and cook until barely tender, about 10 minutes. Drain in a colander, refresh under cold water and drain again. Pat dry and spread on a platter. In a small saucepan, melt 3 Tbsp of the butter. Drizzle it over the asparagus. Wrap 1 piece of prosciutto around the middle of 1 thick or 2 thin asparagus stalks. Place the flour on a plate. Beat the eggs in a wide shallow bowl. Roll one of the asparagus bundles in the flour, then dip in the egg and return to the platter. Repeat with the remaining bundles. In a large skillet, heat the remaining 3 Tbsp butter and the oil over moderate heat. Working in batches, add the asparagus bundles and fry, turning once, until golden, about 4 minutes. Drain on paper towels; serve at once. Source: Food & Wine magazine, 10/90 From: Sallie Austin

1 c Butter or Oil

2 c Sugar

4 Eggs - beaten well

2 ts Baking Soda

6 Bananas - mashed (or 7)

1/2 c Chopped Macadamia Nuts

2 1/2 c Sifted All-Purpose Flour

1 ts Salt

Grease 2 large loaf pans or 5 small one. Cream the butter with the sugar. Add the eggs and beat well. Add the mashed bananas, stirring to blend. In a separate bowl sift together the dry ingredients. Fold the dry ingredients into the batter, mixing well. Add the macadamia nuts. Pour the batter into the pans. Bake in a 350″ oven for 50 to 60 minutes, or until done. For muffins, fill 12 muffin cups 3/4 full and bake in a 350″ oven for 35 to 45 minutes. Makes 2 large loaves, 5 small loaves, or 12 large muffins. Source: Aunt Bee’s Mayberry Cookbook by Jim Nabors - Cast Member

1 pk Yeast

3 c Bread flour

4 T Sugar

2 ea Eggs

6 T Vegetable oil

1 1/2 t Salt

3/4 c Warm water

Place all ingredients in the pan in the order listed, select white bread and press “Start”. NOTE: Unless otherwise noted all ingredients should be at room temperature. This can be mixed on manual of the bread machine. After Second kneading, remove dough from machine, divide into to equal portions and place in small loaf pans. Cover and let rise to double, about 45 min to 1 hour. Bake at 350 f. for 35-40 min.

1 pt Gooseberries

2 tb -Water

1/2 c Sugar

2 tb Unsalted butter

2 Eggs

1 Egg yolk

Rinse the gooseberries and put them in a non-corroding saucepan with the water. Cover and cook over low to medium heat, stirring occasionally, for about 20 minutes, or until the gooseberries are very mushy. Puree them through a food mill or a strainer. You should have about 1 1/4 cups of puree. Stir the sugar and butter into the warm puree and heat, stirring constantly. Whisk the eggs and the egg yolk just until mixed, then whisk in a little of the hot gooseberry mixture to heat the eggs. Return to the pan and cook over low heat, stirring constantly, until the mixture is well thickened, and has reached a temperature of 170 F. Pour into a container, cover, and chill. Use this to fill small tartlets, garnishing them with rosettes of creme de Chantilly; or fill a 9-inch pre-baked tart shell with the curd and pipe rosettes of creme Chantilly over the top, leaving a small spot uncovered in the center so the curd will show. This also makes a delicious filling for cakes. Like most high-acid fruit curds, this will keep at least two weeks in the refrigerator. Creme Chantilly: Whip the amount of cold fresh cream needed for your recipe until it mounds softly and will just barely hold its shape. The volume will approximately double after it is whipped. There should be no hint of graininess, which is the first sign that the cream is overbeaten and turning to butter. Stir in vanilla and sugar to taste. Or you may flavor the cream with spirits or liqueurs, wine, fruit purees or jams, or the reduced liquid from poached fruit.