Easy New Recipes Recipezaar Recipe Cards

MANCHEGO AND SERRANO CROSTINI

Steps:

• Saute garlic in olive oil until lightly browned. Discard garlic if you like.
• Arrange baguette slices on a baking sheet. Brush slices with olive oil.
• Assemble crostini, with ham first then cheese. Cook under broiler until until cheese is melted and ham is warm. Watch carefully!
• Serve.

CREAMY SWISS CHARD PASTA

Steps:

• Wash swiss chard, cut into small pieces.
• Heat oil in large 2 quart saucepan over medium high heat, 1 to 2 minutes.
• Add swiss chard, garlic and onion; cooking 1 to 2 minutes, stirring occasionally.
• Add tomatoes, sour cream, milk, parmesan cheese, cooked fettuccine, salt and pepper to taste; stir well.
• Serve warm.

EPIPHANY CAKE

Steps:

• Beat the eggs and sugar until light and fluffy.
• Add the sour cream and beat, then extracts.
• Lightly fold in the sifted flour mixed with the baking powder, baking soda and salt.
• Spoon the batter into the well-buttered round cake tin, 20 cm (8 inches) across and 8 cm (3 inch) deep.
• You can also line it with buttered-paper if you like.
• Make sure you add the token.
• Bake the cake at 170 Celsius/ 325 farenheit for 35 minutes or till tester comes out clean.
• Don't open the door, be patient.
• Cool the cake in the tin for 10 mins and then turn it out on to a rack to cool properly.
• Ice the top and sides of the cake after mixing all the ingredients for the icing to a spreading paste.
• Decorate with a ring of crushed nuts and an inner circle of chocolate sprinkles. Maybe add a sugar mouse in the center, or garden flowers on the plate, and a ribbon.

COCOA BUTTER MOCHI

Steps:

• Pre-heat oven to 350 degrees.
• In a large mixing bowl, sift together dry ingredients.
• In a separate bowl , combine wet ingredients.
• Add the dry mixture to the wet mixture in small amounts.
• Mix until until all ingredients are well combined.
• Pour mixture in a 9" x 13" buttered pan- will also fit in two 8"x8" pans.
• Bake for 1 hr.
• Test with toothpick - comes out clean when done.
• Let cool before cutting.
• Yield may differ according to the size of the pieces-- suggest cutting in squares or 1"x2" rectangles -- it is rich.

LOW CARB TUNA CASSEROLE

Steps:

• Heat a sauté pan on medium high. Melt the butter and add the celery and onion. Sauté for 5-6 minutes until the onions are translucent.
• Place onions and celery in a mixing bowl. Add in the tuna, mayonnaise, sour cream, salt, pepper, garlic powder and green beans. Mix to combine.
• Pour the tuna into a greased casserole dish. Cover the casserole with cheese and then sprinkle the french fried onions on top.
• Bake on 375°F for 20 minutes.

FANTAKUCHEN (FANTA CAKE) A POPULAR GERMAN CAKE MADE WITH FANTA!

Steps:

• For the cake: mix together the eggs, sugar, vanilla and oil. Add flour and then Fanta and mix well. At the end, mix in the baking soda then turn immediately into an ungreased 9 X 13 inch pan. Bake at 350°F for 30-45 minutes until golden brown and a toothpick inserted into the center comes out clean. Let cool.
• For icing: Whip cream until stiff and then fold in the soured cream and powdered sugar and "Whip it"/"Sahnesteif". Put peaches on the cake and then top with the icing. Serve chilled.
• Note: People in the United States should NOT be looking for "Sahnesteif", they should be looking for "Whip it". If you're in a German speaking country - you should be looking for "Sahnesteif" not "Whip it". No matter if you are in America or Europe - it's in the baking aisle and "Whip it"/"Sahnesteif" is ALWAYS in a blue envelope right next to the yellow envelopes of Vanilla Sugar. If your store doesn't sell it - you can always buy it off the internet.

OUR DAILY BREAD IN A CROCK - WEEKLY MAKE AND BAKE RUSTIC BREAD

Steps:

• Pour the warm water into a large mixing bowl - the water should be tepid or hand warm - NOT too hot, as it will kill the yeast.
• Add the yeast to the water and then the salt, mix well.
• Add ALL the flour and mix thoroughly with a wooden spoon or a dough hook until all the ingredients are amalgamated - NO need to over knead.
• Leave the bread dough in the mixing bowl and cover loosely - I use a shower cap to cover my dough! (That is NOT used as a shower cap anymore, I hasten to add!).
• Allow to prove for 2 hours, or until doubled in size.
• The dough can now be stored in the fridge or you can use the dough to make a loaf of bread immediately.
• If baking a loaf of bread now, pre-heat the oven and place a baking sheet or pizza tray in there. Tear off a large ball, about the size of a small melon, and knead it for about 1 minute with floured hands and on a floured board, Shape it as desired (Rolls, Boule, Baguette or Bannette) or place it in a greased and floured loaf tin. Allow to prove and rise for a further 20 to 30 minutes. Slash the surface with a sharp serrated knife if you wish, see photos. You can add a glaze or special finish at this point.
• Bake at 225C/450F for 30 minutes or until well risen, brown and the loaf sounds hollow when it is tapped on the underside. (If you wish, you can add a bowl of boiling water as soon as you put the bread into the oven - this steams and bakes the loaf to give a good chewy texture and keeps the inside moist.).
• Remove the bread when baked and cool on a cooling rack. Serve warm with butter, cheese, jam, hams and cold cuts, or slice when cool for sandwiches. Also wonderful when toasted the next day.
• Store the excess dough in the mixing bowl, loosely covered, in the fridge or somewhere cool until needed - this will keep for 2 weeks, but I find it has all gone by 7 to 10 days! This amount of dough will make between 4 and 5 loaves of bread, depending on the shape and amount of dough you use.