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OLD WORLD FRUIT CAKE

Servings: 1
Ingredients:

————————————CAKE————————————
1 C  Flour, all-purpose                1/2 C  Butter, melted
1/2 t  Salt                                2    Eggs
1/4 t  Baking soda                       3/4 C  Coffee (black), cold
1/4 t  Baking powder                     1/2 C  Brown sugar
1/2 t  Allspice                            1 C  Raisins
1/2 t  Cinnamon                            1 C  Fruit, mixed
1/2 t  Cloves                              1 C  Dates
1/2 t  Mace                              1/4 C  Rum or brandy
1/2 t  Nutmeg

———————————–GLAZE———————————–4 T Butter 1/2 C Sugar1/2 C Rum or brandy
Mix the melted butter, eggs, rum and coffee together. Add brown sugar andmix well. Add rest of dry ingredients and place in a buttered loaf pan.
Bake at 300 degrees F. for 2 hours or until done (it will separate from thesides of [...]

GATEAUX PIMENTS

Servings: 4
Ingredients:

1/2 lb Chana dall (split                   1    Parsley sprig
-yellow peas)                       1 t  Turmeric
3 sm Onions (button-sized)               1 t  Thyme
6    Onion springs                       1 t  Salt
4    Watercress sprigs                 1/4 t  Black pepper,
2    Green chilies                            -freshly ground

Soak the dall in cold water for a day, then drain thoroughly.
Chop all the vegetable ingredients finely. Place the dall in a foodprocessor and process to a paste. Decant into a bowl, add turmeric, saltand pepper, and vegetable ingredients and mix well.
Heat oil in a deep-frying pan. When it is hot, roll walnut-sized [...]

PUMPKIN-MILLET SOUP

Servings: 6
Ingredients:

1 md Kabocha squash (also                6 C  Broth (vegetable or
-known as Japanese                       -chicken), or use water
-pumpkin)                           2 t  Nutmeg (or less)
1 C  Millet, dry                       1/8 t  Cayenne pepper

Bring the broth to a boil in a large stock pot, add millet and simmer forabout 30 min, until millet is well-cooked. Add squash, mix and simmer foranother 15-20 min, until squash is tender.
Puree the mixture in batches in a blender or food processor until it isreduced to a creamy texture. Add the [...]

FRIED MOZZARELLA CHEESE

Servings: 6
Ingredients:

1 lb Mozzarella cheese                 1/2 t  Cumin, ground
1/2 C  Flour                               1 pn Salt and pepper
3 lg Eggs                                8 oz Marinara sauce,
1 C  Bread crumbs                             -chilled
1/2 t  Garlic powder                            Vegetable oil
1/2 t  Oregano

Cut the mozzarella into sticks a bit more than about 1/4 inch thick andabout 1 1/2 inches long. Coat the sticks with flour, shaking off excess.Combine the bread crumbs and seasonings in a flat dish. Beat the eggs andplace in a separate bowl.
Coat the sticks by dipping them in the egg and [...]

BLUEBERRY MUFFINS

Servings: 12
Ingredients:

1 3/4 C  Flour                             3/4 C  Milk
6 T  Sugar                             1/3 C  Cooking oil
2 1/2 t  Baking powder                     3/4 C  Blueberries
3/4 t  Salt                                1 t  Lemon peel
1    Egg, beaten

Preheat oven to 400 degrees F. Stir together the flour, sugar, bakingpowder and salt. Make a well in the center.
In a separate bowl, combine the egg, milk and oil. Add egg mixture, all atonce, to the flour mixture. Stir JUST until moistened. Yes, the battershould be lumpy. (If you try to stir all [...]

THE COUNTESS’S MUSHROOMS

Servings: 2
Ingredients:

1 lb Mushrooms, fresh                    2 t  Onion powder
4 T  Butter                            1/2 t  Nutmeg
2 T  Flour                             1/2 t  Tarragon
2 t  Broth                             1/4 t  Curry powder
1 1/2 C  Sour cream                        1/2 t  Black pepper,
2 T  Lemon juice                              -freshly ground
1 t  Garlic powder                     1/4 t  Salt (or to taste)

In a large frying pan, melt the butter. Saute mushrooms in butter untiltender (about 5 minutes). Mix flour and chicken base together. Sprinkleover mushrooms. Cook one more minute, stirring. Add sour cream, lemon juiceand all seasonings. Cook 2 to 3 minutes more, stirring.
We use chicken broth or chicken bouillon. If you use [...]

BUTTERSCOTCH OAT SQUARES

Servings: 3
Ingredients:

2 C  Oats, quick or instant            1/2 C  Butter, melted
1 C  Brown sugar (packed)              1/2 t  Vanilla extract

Mix oats and brown sugar, mix in butter and vanilla. Divide mixture evenlyin 2 ungreased 8-inch square pans, spread evenly. Bake at 375 degrees F.for about 10 minutes or until it looks golden-brown. Squares will be soft,but will harden when cool.
Allow to cool for 5 minutes, then mark in squares with a [...]

CHOCOLATE LAYER CAKE

Servings: 1
Ingredients:

1 1/4 C  Sugar                               2 t  Vanilla
1/2 C  Cocoa                               2 C  Cake flour, sifted
1/2 C  Water, boiling                      1 t  Baking soda
1/2 C  Shortening                        2/3 C  Buttermilk
2    Eggs

Preheat oven to 350 degrees F. Combine about 1/2 cup sugar with cocoa andboiling water, and cook over a low heat, stirring constantly, until themixture is glossy. Cool.
Cream the shortening and eggs with the remaining sugar. Add the cocoamixture and the vanilla. Add the dry ingredients and the buttermilkalternately.
Bake in 2 greased [...]

DOUBLE CHOCOLATE CHESS PIE

Servings: 1
Ingredients:

1/2 C  Butter                          1 1/2 t  Vanilla extract
2 oz Chocolate, unsweetened            1/8 t  Salt
1 C  Sugar                               1    Pie shell, baked
3    Eggs, lightly beaten                     Vanilla ice cream or
1/4 C  Creme de cacao liqueur                   -sweetened whipped cream
2 T  Flour (all-purpose)                      -(optional)

Preheat oven to 350 degrees F. In a medium saucepan over low heat, meltbutter and chocolate. Remove from heat. Blend in sugar, eggs, liqueur,flour, vanilla and salt. Beat until smooth. Pour into the pie shell. Bakefor 30 to 35 minutes or until set. Cool on a wire rack for at least [...]

MAMA STAMBERG’S CRANBERRY RELISH

Servings: 6
Ingredients:

2 C  Cranberries, raw                  3/4 C  Sour cream
1 sm Onion                               2 T  White horseradish
1/2 C  Sugar                                    -(prepared)

Grind the onion and cranberries together. Add all the other ingredientsand mix well. Put in a plastic container and freeze. One hour beforeserving, move to the refrigerator to soften.
NOTES:
* Frozen cranberry relish with horseradish — Susan Stamberg, formerco-host of National Public Radio’s ‘All Things Considered,’ used tobroadcast this recipe every year [...]