Ingredients:
------------
2 tblsp Poppy seeds
2 tblsp Sesame seeds
1 large Egg white
2 tblsp Olive oil
1/4 tsp Salt
6 Phyllo dough sheets (14x18")
Instructions:
-------------
Preheat oven to 400 degrees F. Lightly coat 2 baking sheets with
nonstick cooking spray or line with parchment paper. Heat a small heavy
skillet over medium heat. Add the poppy and sesame seeds and cook,
stirring until they are aromatic and toasted, 2 to 3 minutes. Turn out
onto a plate to cool. In a small bowl, whisk together egg white, oil
and salt.
Lay a sheet of phyllo on a work surface with a short side toward you.
With a pastry brush, lightly coat the lower half of the sheet with the
egg-white mixture and sprinkle with 1 tsp. seeds. Fold the upper half
over to cover the lower half. Brush the right half of the folded sheet
with egg-white mixture, sprinkle with 1/4 tsp. seeds and fold the left
half over the seeds. Brush the bottom half of the folded sheet with the
egg-white mixture, sprinkle with 1/4 tsp. seeds and fold the upper half
over. Finally, brush the top with the egg-white mixture and sprinkle
with 1/4 tsp. seeds. Cut into 10 short strips using a knife or
serrated pastry cutter. With a wide spatula, transfer the strips to the
baking sheet, placing them about 1/2 inch apart. Repeat the procedure
with the remaining 5 sheets of phyllo, egg-white mixture and seeds.
Bake the straws for 8 to 10 minutes, until golden and crisp. Transfer
to a rack to cool.
The straws may be stored in an airtight container at room temperature
for 1 week or in the freezer for up to 2 months.
Makes about 5 dozen straws.
19 calories per straw: 1 g protein, 1 g fat, 3 g carbohydrate; 23 mg
sodium; 9 mg cholesterol.
16.5.08
Baked Pastry Shell
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/3 cup shortening or lard
3 to 4 tablespoons cold water
In a mixing bowl combine flour and salt. Cut in shortening or lard till
pieces are the size of small peas. Sprinkle 1 tablespoon of the water
over part of the mixture; gently toss with a fork. Push to sides of bowl.
Repeat till all is moistened. Form dough into a ball.
On a lightly floured surface flatten dough with hands; roll from center to
edge, forming a circle about 12 inches in diameter. Wrap pastry around
rolling pin. Unroll onto a 9-inch pie plate. Ease the pastry into pie
plate, being careful not to stretch pastry. Trim to 1/2 inch beyond edge
of pie plate; fold under extra pastry. Make a fluted edge. Prick bottom
and sides of pastry with a fork.
Bake in a 450 oven for 10 to 12 minutes or till golden.
1/2 teaspoon salt
1/3 cup shortening or lard
3 to 4 tablespoons cold water
In a mixing bowl combine flour and salt. Cut in shortening or lard till
pieces are the size of small peas. Sprinkle 1 tablespoon of the water
over part of the mixture; gently toss with a fork. Push to sides of bowl.
Repeat till all is moistened. Form dough into a ball.
On a lightly floured surface flatten dough with hands; roll from center to
edge, forming a circle about 12 inches in diameter. Wrap pastry around
rolling pin. Unroll onto a 9-inch pie plate. Ease the pastry into pie
plate, being careful not to stretch pastry. Trim to 1/2 inch beyond edge
of pie plate; fold under extra pastry. Make a fluted edge. Prick bottom
and sides of pastry with a fork.
Bake in a 450 oven for 10 to 12 minutes or till golden.
Quiche with Crab and Fennel
Servings: 4
175 g Plain flour 40 g Lard
1/4 ts Salt 40 g Butter
175 g Cooked crab meat, flaked 2 Eggs (large)
1 tb Fennel leaves, chopped Anchovy essence (or paste)
150 ml Milk 1 ts Tomato puree
150 ml Cream Salt and pepper
Heat the oven to 200 oC (400 oF).
Make the pastry in the usual way, roll out thinly and use to line a
greased 18cm flan ring.
Spread the flaked crabe meat over the base of the pastry case and sprinkle
with chopped fennel leaves. Lightly whisk together the milk, cream, eggs,
a few drops of anchovy essence, salt, pepper and tomato puree. Pour this
mixture over the crab and fennel.
Bake in the centre of the oven for 15 minutes. Reduce the heat to 180 oC
(350 oF) for further 25 minutes (or until the quiche is golden and set).
175 g Plain flour 40 g Lard
1/4 ts Salt 40 g Butter
175 g Cooked crab meat, flaked 2 Eggs (large)
1 tb Fennel leaves, chopped Anchovy essence (or paste)
150 ml Milk 1 ts Tomato puree
150 ml Cream Salt and pepper
Heat the oven to 200 oC (400 oF).
Make the pastry in the usual way, roll out thinly and use to line a
greased 18cm flan ring.
Spread the flaked crabe meat over the base of the pastry case and sprinkle
with chopped fennel leaves. Lightly whisk together the milk, cream, eggs,
a few drops of anchovy essence, salt, pepper and tomato puree. Pour this
mixture over the crab and fennel.
Bake in the centre of the oven for 15 minutes. Reduce the heat to 180 oC
(350 oF) for further 25 minutes (or until the quiche is golden and set).
Leftover Turkey Pie
An old friend managed to find this recipe for me. It
is simple but extremely tasty.
1.5 cups cooked turkey (cubed)
1 cup cooked potatoes (cubed)
1 cup cooked vegetables (try peas & carrots mix)
1 10 oz. can of cream of chicken soup
1/2 cup milk
1 tbsp. minced onion
1/2 tsp. poultry seasoning
CRUST: 1 cup Bisquick mix
1/4 cup milk
Combine the first seven ingredients in a medium casserole dish.
Bake uncovered at 450 F for 15 minutes then stir.
Meanwhile prepare biscuit crust using milk and Bisquick. It should
be firm enough to knead and roll - not too sticky. Cut out
biscuits in circles or decorative shapes and lay on top of
hot turkey and vegetables.
Bake uncovered at 450 F for another 15 minutes.
For a thinner pie, use a larger dish and double the biscuit recipe.
is simple but extremely tasty.
1.5 cups cooked turkey (cubed)
1 cup cooked potatoes (cubed)
1 cup cooked vegetables (try peas & carrots mix)
1 10 oz. can of cream of chicken soup
1/2 cup milk
1 tbsp. minced onion
1/2 tsp. poultry seasoning
CRUST: 1 cup Bisquick mix
1/4 cup milk
Combine the first seven ingredients in a medium casserole dish.
Bake uncovered at 450 F for 15 minutes then stir.
Meanwhile prepare biscuit crust using milk and Bisquick. It should
be firm enough to knead and roll - not too sticky. Cut out
biscuits in circles or decorative shapes and lay on top of
hot turkey and vegetables.
Bake uncovered at 450 F for another 15 minutes.
For a thinner pie, use a larger dish and double the biscuit recipe.
German Onion Pie
Copied without permission from Jeff Smith's _The Frugal Gourmet on our
Immigrant Ancesters_.
4 thick slices of bacon, diced
2 cups peeled and chopped yellow onion
2 eggs, beaten
1 cup sour cream
1 tblsp flour
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 9-inch pie shell, unbaked
Preheat oven to 400 degrees f
Saute bacon. Drain most of the fat from the pan. Add the onions and saute
until clear. Do not brown. Set aside to cool.
Beat the eggs and sour cream together in a medium-sized bowl. Sprinkle the
flour over the top and beat it in. Stir in the salt and pepper.
Prick the bottom of the pie shell several times with a fork. Spread the
onions and bacon over the bottom of the pie shell. Pour the sour cream
mixture over the top.
Bake for 15 minutes. Reduce heat to 350 degrees f and bake for another 15
minutes or until pie is nicely browned. Serve hot!
Immigrant Ancesters_.
4 thick slices of bacon, diced
2 cups peeled and chopped yellow onion
2 eggs, beaten
1 cup sour cream
1 tblsp flour
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 9-inch pie shell, unbaked
Preheat oven to 400 degrees f
Saute bacon. Drain most of the fat from the pan. Add the onions and saute
until clear. Do not brown. Set aside to cool.
Beat the eggs and sour cream together in a medium-sized bowl. Sprinkle the
flour over the top and beat it in. Stir in the salt and pepper.
Prick the bottom of the pie shell several times with a fork. Spread the
onions and bacon over the bottom of the pie shell. Pour the sour cream
mixture over the top.
Bake for 15 minutes. Reduce heat to 350 degrees f and bake for another 15
minutes or until pie is nicely browned. Serve hot!
Chicken Broccoli Cheese Quiche
I had a craving for quiche this weekend and concocted this recipe from
the Betty Crocker basic quiche recipe. It turned out rather well, in
fact well enough that I wanted to share.
1 pie crust, single
1 med onion, chopped
3-4 oz chicken, (one breast filet) cubed
1 cup broccoli, (1 bunch) chopped
1 1/2+ cups cheese, havarti/swiss, shredded
4 eggs
1 cup milk
1 T flour
1/2 t nutmeg
dash tabasco
salt/pepper to taste
This recipe seemed to work best if you prepared all the ingredients
first, like stir fry. I used the food processor for everything except
the chicken. Worked great even on the cheese, which came out like
little tiny droplets. I used a mixture of 1/2 havarti and 1/2 swiss.
deflower broccoli, reserve smaller flowerettes, put the rest in the
food processor and chop coarsely. Ditto for the onion. Cut the
chicken into cubes. (The only reason for the broccoli flowerettes
is personal preferrence. I like my quiche chunky. You can process
the whole thing if you want.)
Sautee the onion and chicken in a pinch of butter or drop of oil until
chicken is done, (about 6 minutes depending on how small you cut your
chicken). Whisk eggs and milk together. Add flour. Add nutmeg
liberally, this is a key ingredient. Stir in tabasco, broccoli, and
cheese.
Line pie plate or quiche dish with pie crust. Bake at 450 for about
4 minutes, just until it starts to brown. You have to be careful here,
to make sure the crust doesn't bubble up. either prick the crust
before baking or line with tin foil for the first couple minutes to help
it keep it's shape. (reduce heat to 325)
While crust is still hot, place broccoli flowerettes in dish and pour
the egg mixture over the top. Continue baking at 325 for 45-50 minutes
until you have a nice golden crust and a knife inserted near the center
comes out clean. Let stand 10 minutes. Serve. Feeds 4-6.
Favor: if you try this and like it, please send me a little email and
let me know what you think. If you have suggestions for improvement or
variations, send those too. Even better, if you'd like to mail me your
favorite Italian beef recipe in exchange, I'd be ever so grateful!
the Betty Crocker basic quiche recipe. It turned out rather well, in
fact well enough that I wanted to share.
1 pie crust, single
1 med onion, chopped
3-4 oz chicken, (one breast filet) cubed
1 cup broccoli, (1 bunch) chopped
1 1/2+ cups cheese, havarti/swiss, shredded
4 eggs
1 cup milk
1 T flour
1/2 t nutmeg
dash tabasco
salt/pepper to taste
This recipe seemed to work best if you prepared all the ingredients
first, like stir fry. I used the food processor for everything except
the chicken. Worked great even on the cheese, which came out like
little tiny droplets. I used a mixture of 1/2 havarti and 1/2 swiss.
deflower broccoli, reserve smaller flowerettes, put the rest in the
food processor and chop coarsely. Ditto for the onion. Cut the
chicken into cubes. (The only reason for the broccoli flowerettes
is personal preferrence. I like my quiche chunky. You can process
the whole thing if you want.)
Sautee the onion and chicken in a pinch of butter or drop of oil until
chicken is done, (about 6 minutes depending on how small you cut your
chicken). Whisk eggs and milk together. Add flour. Add nutmeg
liberally, this is a key ingredient. Stir in tabasco, broccoli, and
cheese.
Line pie plate or quiche dish with pie crust. Bake at 450 for about
4 minutes, just until it starts to brown. You have to be careful here,
to make sure the crust doesn't bubble up. either prick the crust
before baking or line with tin foil for the first couple minutes to help
it keep it's shape. (reduce heat to 325)
While crust is still hot, place broccoli flowerettes in dish and pour
the egg mixture over the top. Continue baking at 325 for 45-50 minutes
until you have a nice golden crust and a knife inserted near the center
comes out clean. Let stand 10 minutes. Serve. Feeds 4-6.
Favor: if you try this and like it, please send me a little email and
let me know what you think. If you have suggestions for improvement or
variations, send those too. Even better, if you'd like to mail me your
favorite Italian beef recipe in exchange, I'd be ever so grateful!
Triple-Tier Chocolate Pie
Baked Pastry Shell
3 egg whites
1/2 teasoon vinegar
1/4 teaspoon ground cinnamon
1/2 cup sugar
1/2 of a 16 ounce package marshmallows (about 30)
1 cup milk
1 cup whipping cream
2 squares (2 ounces) unsweetened chocolate, coarsely chopped
1/8 teaspoon salt
1 teaspoon vanilla
1/2 cup chopped walnuts
For meringue shells, in a small mixer bowl combine egg whites, vinegar,
and cinnamon. Beat with electric mixer on medium speed till soft peaks
form. Gradually add sugar. Spread over the bottom and up the sides of
baked pastry shell. Bake in a 325 oven for 15 minutes. Remove from oven;
cool on wire rack.
Meanwhile, for filling heat marshmallows, milk, 1/4 cup of the whipping
cream, chocolate, and salt till marshmallows and chocolate are just melted.
Stir in vanilla; cool without stirring. Beat remaining whipping cream to
soft peaks. Fold the whipped cream and nuts into the chocolate mixture.
Chill till the mixture mounds when spooned. Turn into the baked meringue
shell. Chill till firm. Cover and chill to store.
3 egg whites
1/2 teasoon vinegar
1/4 teaspoon ground cinnamon
1/2 cup sugar
1/2 of a 16 ounce package marshmallows (about 30)
1 cup milk
1 cup whipping cream
2 squares (2 ounces) unsweetened chocolate, coarsely chopped
1/8 teaspoon salt
1 teaspoon vanilla
1/2 cup chopped walnuts
For meringue shells, in a small mixer bowl combine egg whites, vinegar,
and cinnamon. Beat with electric mixer on medium speed till soft peaks
form. Gradually add sugar. Spread over the bottom and up the sides of
baked pastry shell. Bake in a 325 oven for 15 minutes. Remove from oven;
cool on wire rack.
Meanwhile, for filling heat marshmallows, milk, 1/4 cup of the whipping
cream, chocolate, and salt till marshmallows and chocolate are just melted.
Stir in vanilla; cool without stirring. Beat remaining whipping cream to
soft peaks. Fold the whipped cream and nuts into the chocolate mixture.
Chill till the mixture mounds when spooned. Turn into the baked meringue
shell. Chill till firm. Cover and chill to store.
Sour Cream Raisin Pie
Reprinted without permission from the Target
2c Sour Cream
4 Egg Yolks
1 3/4c Sugar
4tsp Flour(heaping)
1 1/2c Raisins
1 baked 10-inch single-crust pie shell
Meringue
Yields 1 (10-inch) pie
"Stir the sour cream and yolks in a heavy medium saucepan. Add the
sugar. Dump in the flour, then rains, and mix using a wooden spoon.
Cook over medium heat until the raisins are plump and the filling is
glossy (about 5 minutes after a full boil, or just a little longer,
depending on your burner).
"Cool the filling slightly, then pour into the cool crust. Preheat
oven to 400. Prepare meringue and spread onto pie. Put the pie in the
oven. Watch closely for 15 to 20 minutes, then take it out when the
peaks are golden brown. Let it cool. Eat immediately or keep in a
cool room. Do not refrigerate unless keeping it overnight."
Meringue: Place 12 medium egg whites in bowl. Add 1/4 heaping teaspoon
cream of tartar. Beat until stiff, using an electric mixer on high
speed. Add 2 cups powdered sugar and beat until meringue forms soft
peaks. Using a "licker" (a rubber spatula), spread onto pie filling,
making a good seal with the edge of the crust. The person who does
this recipe says that large eggs don't do well with this - she uses
small eggs...
I hope this is the recipe that the person on rec.food.cooking was
looking for. I c an't say how this recipe works - as I haven't used
it - however, this recipes is from the cookbook written by Helen Myhre
who owns the Norske Nook in Osseo, Wisconsin... Apparently this cafe
came into national recognition a while back - Willard Scott ate there
as well as Charles Kuralt... She claims that her recipes are just
plain farm cooking.
2c Sour Cream
4 Egg Yolks
1 3/4c Sugar
4tsp Flour(heaping)
1 1/2c Raisins
1 baked 10-inch single-crust pie shell
Meringue
Yields 1 (10-inch) pie
"Stir the sour cream and yolks in a heavy medium saucepan. Add the
sugar. Dump in the flour, then rains, and mix using a wooden spoon.
Cook over medium heat until the raisins are plump and the filling is
glossy (about 5 minutes after a full boil, or just a little longer,
depending on your burner).
"Cool the filling slightly, then pour into the cool crust. Preheat
oven to 400. Prepare meringue and spread onto pie. Put the pie in the
oven. Watch closely for 15 to 20 minutes, then take it out when the
peaks are golden brown. Let it cool. Eat immediately or keep in a
cool room. Do not refrigerate unless keeping it overnight."
Meringue: Place 12 medium egg whites in bowl. Add 1/4 heaping teaspoon
cream of tartar. Beat until stiff, using an electric mixer on high
speed. Add 2 cups powdered sugar and beat until meringue forms soft
peaks. Using a "licker" (a rubber spatula), spread onto pie filling,
making a good seal with the edge of the crust. The person who does
this recipe says that large eggs don't do well with this - she uses
small eggs...
I hope this is the recipe that the person on rec.food.cooking was
looking for. I c an't say how this recipe works - as I haven't used
it - however, this recipes is from the cookbook written by Helen Myhre
who owns the Norske Nook in Osseo, Wisconsin... Apparently this cafe
came into national recognition a while back - Willard Scott ate there
as well as Charles Kuralt... She claims that her recipes are just
plain farm cooking.
Snickers Pie Recipe
12 servings
CRUST
1 1/2 c graham cracker crumbs
1 TBS sugar
6 TBS unsalted butter melted
Heat oven to 350. Combine ingredients and press into a buttered 9" glass
pie pan. Bake about 5 min. Cool on rack. Maintain oven temp.
FUDGE LAYER
6 TBS flour
1/2 tsp baking powder
1/8 tsp salt
1/2 c unsalted butter (cut in pieces)
4 oz semisweet choc. chopped
1 oz unsweetened choc. chopped
1/2 cup sugar
1 lg egg
1 lg egg yolk
1 tps vanilla extract
Sift flour, baking powder and salt into medium bowl. Combine butter and
chocolates in a double boiler and stir until melted and smooth. Cool
slightly. Using and electric mixer beat sugar, egg and egg yolk in a
medium bowl until slightly thickened. Add vanilla and cooled chocolate
mixture and mix until well blended. Add dry ingredients and mix until just
combined. Pour into crust and bake until almost set ( about 17 min.) Cool
on rack for 10 min.
Cut up about 8 1/2 oz Snicker's bars and place on fudge layer.
CREAM CHEESE LAYER
10 oz cream cheese, room temp.
1/3 c sugar
1 lg egg
1 tsp vanilla extract
With an electric mixer, combime cheese and sugar, add egg and vanilla and
beat until smooth. Spread mixture over Snicker's and bake for about 15
min. or until set. Cool on rack.
Melt 2 oz milk chocolate and 2 TBS whipping cream to drizzle on top. Ref.
and serve chilled.
CRUST
1 1/2 c graham cracker crumbs
1 TBS sugar
6 TBS unsalted butter melted
Heat oven to 350. Combine ingredients and press into a buttered 9" glass
pie pan. Bake about 5 min. Cool on rack. Maintain oven temp.
FUDGE LAYER
6 TBS flour
1/2 tsp baking powder
1/8 tsp salt
1/2 c unsalted butter (cut in pieces)
4 oz semisweet choc. chopped
1 oz unsweetened choc. chopped
1/2 cup sugar
1 lg egg
1 lg egg yolk
1 tps vanilla extract
Sift flour, baking powder and salt into medium bowl. Combine butter and
chocolates in a double boiler and stir until melted and smooth. Cool
slightly. Using and electric mixer beat sugar, egg and egg yolk in a
medium bowl until slightly thickened. Add vanilla and cooled chocolate
mixture and mix until well blended. Add dry ingredients and mix until just
combined. Pour into crust and bake until almost set ( about 17 min.) Cool
on rack for 10 min.
Cut up about 8 1/2 oz Snicker's bars and place on fudge layer.
CREAM CHEESE LAYER
10 oz cream cheese, room temp.
1/3 c sugar
1 lg egg
1 tsp vanilla extract
With an electric mixer, combime cheese and sugar, add egg and vanilla and
beat until smooth. Spread mixture over Snicker's and bake for about 15
min. or until set. Cool on rack.
Melt 2 oz milk chocolate and 2 TBS whipping cream to drizzle on top. Ref.
and serve chilled.
Shoofly Pie
1 cup flour
1 egg, beaten
1/2 cup brown sugar
3/4 cup cold water
2 Tablespoons butter
1 teaspoon baking soda dissolved in 1/4 cup hot water
1 cup molasses
9" unbaked pie shell
Cut flour, sugar, and butter together with a pastry blender
until mixture resembles crumbs. Combine other ingredients,
and add 1/2 of crumb mixture. Pour into pie shell and
sprinkle remaining crumbs on top. Bake at 375 for 35 minutes.
1 egg, beaten
1/2 cup brown sugar
3/4 cup cold water
2 Tablespoons butter
1 teaspoon baking soda dissolved in 1/4 cup hot water
1 cup molasses
9" unbaked pie shell
Cut flour, sugar, and butter together with a pastry blender
until mixture resembles crumbs. Combine other ingredients,
and add 1/2 of crumb mixture. Pour into pie shell and
sprinkle remaining crumbs on top. Bake at 375 for 35 minutes.
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