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Brunch/Light Dinner

Summer Greens with Mustardy Potatoes and Six-Minute Egg

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Flat Breads

I still have not attempted a flatbread. My goal is to do so soon!

Here’s a lovely recipe for a garlic flatbread that sounds delicious.

Cakes

We’re abandoning Facebook, where for a while now we’ve stored links to recipes we’ve either made or hope to make. I’ll be adding links here to cake recipes, with commentary when I’ve made them.

Cannoli Pound Cake

I am fascinated by the Battenberg cake – beautiful and delicious.

If you’re going to the trouble of a home-made Battenberg, you should definitely make your own marzipan.

Here we go – chocolate olive oil cake for the win! Look to the “I made this” section of comments for tips/suggestions.

BLUEBERRY SAUCE

This blueberry sauce is fantastic on ice cream or pancakes, or whatever you might want to pour it over.

Tent of Indian blueberry picker. Littlefork, Minnesota Russell Lee, photographer August 1937

3 tablespoons lemon juice

3 tablespoons grated orange rind

1 1/2 cups fresh orange juice

4 1/2 cups sugar

3 quarts blueberries

3/4 teaspoon cinnamon

1/4 teaspoon powdered cloves or nutmeg

1/4 cup liquid pectin

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Sterilize 6 pint jars or 12 1/2 pint jars, and lids.

Stir the lemon juice, orange rind, orange juice and sugar in a large pot, bring to a rolling boil.

Add berries and bring to a full boil again.

Add cinnamon, cloves/nutmeg and pectin, and boil hard, stirring constantly, for 1 minute.  Remove from heat, pour into hot, sterilized jars and seal.

Makes about 6 pints.

Originally from House & Garden, August 1962

 

Another old family recipe that should be added to your family’s recipes.  So easy, so delicious, and despite the copious amount of whipped cream, light and refreshing.

2 packages of (1/2 pound) Baker’s German’s Sweet Chocolate
4 tablespoons of sugar
6 tablespoons plus 1-1/2 cups heavy cream
4 eggs, separated
1/2 teaspoon of vanilla
angel food/sponge cake

Line bread pan with wax paper.

Melt chocolate in double boiler.

Stir 4 tablespoons sugar and 6 tablespoons cream into the melted chocolate.  Then add 4 egg yolks, unbeaten, one at a time, stirring thoroughly after each.

Cook a minute or two, and set aside to cool slightly.

Beat 4 egg whites until stiff.

Fold beaten egg whites into chocolate mixture.  Add 1/2 teaspoon of vanilla.

Cut the angel food cake into thin slices.

Starting with a layer of angel food cake, alternate layers of cake and chocolate. Cover top with more waxed paper.  Chill overnight.

Beat 1-1/2 pints whipping cream. Add 4 teaspoons of sugar, 1 teaspoon of vanilla.

Remove cake from bread pan, slather with whipped cream.  Serve and enjoy!

This is another recipe from my grandmother.  She would have friends over to play bridge regularly, and nana would make little sandwiches and a lovely cake for her guests to enjoy.  I love this one.

Preheat oven to 350 degrees

CAKE:

1 cup heavy cream 1 cup sugar
2 eggs 2 tsp baking powder
2/3 tsp almond extract 1/8 tsp salt
1-1/2 cups flour

TOPPING:

2 tblspns butter 1/4 cup slivered almonds
1/3 cup sugar 1 tblspn flour
1 tblspn cream
Whip cream until it holds stiff peaks.

Beat in eggs, one at a time. Add almond extract.

Sift together flour, sugar, baking powder and salt. Stir flour mixture into batter.

Pour into creased and floured 8 inch springform pan. Bake 35 minutes, or until lightly browned. (Leave the oven on!)

Combine the topping ingredients in a small pan and stir over low heat until blended. Pour over the baked cake and bake 10 minutes longer.

Cool on a rack (nb: cake shrinks as it cools). Remove sides of pan after 20 minutes.

Yorkshire Pudding

This is the recipe my mother used and that I continue to use on those too-rare occasions when I make a roast beef.  I absolutely love this Yorkshire pudding with a slice of very rare roast beef and plenty of gravy.  When it works, it’s deliciously crispy/pudding-ish and a little bit salty.  I say “when it works,” because Yorkshire pudding is a mystery that sometimes does not inflate properly.  It may be that the oven wasn’t hot enough or the batter didn’t sit long enough.  But when it works (which is most of the time, really), there are few better things in life.  Even if it doesn’t inflate, it’s still tasty, so serve it anyway.

Preheat oven to 450 degrees Fahrenheit

2 cups of flour
1 teaspoon of salt
1 cup of milk
1 cup cream
4 eggs (room temperature)
1 stick (1/2 cup) of butter
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Sift the flour and the salt together into a medium bowl. Slowly add the milk, beating vigorously until smooth. Add the eggs one at a time, beating after each addition for a minute, to produce a creamy batter. Cover with a cloth and chill in the refrigerator for at least 2 hours.

Place the butter in a shallow baking pan (I use my aluminum 9×13 “brownie” pan.  I’ve never used glass but if you want to experiment …) and set it in the preheated oven to melt and become sizzling hot.  Obviously, don’t leave it unattended, because it will burn quickly in that hot oven.

Beat the chilled batter vigorously a few times and pour it into the hot pan.  Bake in a preheated 450 degree oven for approximately 15 minutes.

When the pudding has puffed up, reduce the heat to 375, baking for 10 to 15 minutes longer, or until the pudding is light, crisp and brown.

Cut the pudding into squares and place them on a hot platter or around the roast.

Original recipe from The Gourmet Cookbook Volume I