Recipe: Around the World Recipe Swap Part 3 (11)

8-14-99 - Around the World Recipe Swap Part 3

Dawn.nys (02:40:42) : Chruscik (Polish Bows)

9 Egg yolks
3 T Sour cream
1 T Rum
1 t Vanilla
1 Confectioners sugar
3 c Flour (sifted)
1/2 t Baking powder
1/2 t Salt
3 T Sugar
Oil for deep frying

Beat the egg yolks with the sugar until well combined. Add sour cream, rum and vanilla and mix until smooth. Sift the flour, baking powder and salt and add it to egg yolk mixture, a little at a time. On a heavily floured surface knead the dough vigorously, punching and squeezing as much flour into it as it will take until the dough is no longer sticky (1/2 hour). Separate dough into several portions and roll very thin. Turn the dough and loosen often when rolling. The dough should look like parchment paper that you can see through.

Cut dough into strips approx. 1 1/2 inches wide, 4 inches long. Make slit
closer to one end and bring the longer end through the slit. Heat oil to 375 degrees and fry quickly (only a few seconds) until golden not brown. Turn only once. Drain on paper towels. Dust with confectioners sugar. Makes 8 dozen.

Julie.C.S.Africa (02:05:18) : SHORTBREAD (Scotland)
TRADITIONAL shortbread is one of those tricky things to make, and, strangely, no two people's seems to taste the same! Some people swear by adding a proportion of cornflour, or rice flour, and some will use the rubbing-in method, where others prefer creaming. The first essential of good shortbread is butter - margarine is just not the same. I find the recipe easy to remember as the proportions of flour, fat and sugar are simply 3,2,1 (or multiples of this).

Again, some like delicate thin shortbread, whereas some say it should be thick - whichever way, it must be crisp, or "short" and pale in colour - overbaking, or too high a temperature shows readily in the flavour.

Shortbread is a high fat biscuit, so hardly rates as a health food, but makes a delicious treat with tea or coffee. Make sure to store in an airtight tin, separate from other biscuits or it will soon go
soft.

(makes about 12):
2 oz caster sugar
4 oz butter, softened
6 oz plain flour
extra caster sugar, to finish

Cream the butter and sugar until pale and fluffy. Now mix in the sieved flour to form a firm dough. It's important not to knead the dough too much or it will become tough and oily. Turn onto a floured surface and roll out lightly to about 1/4-inch thickness. Use a 2-inch cutter to stamp out rounds and place on a greased baking sheet.

Prick each round with a fork to stop air bubbles forming when baking. Bake slowly in a cool oven - about 150 C for approximately 30 minutes until pale brown. Dust the shortbreads with caster sugar while still warm, then carefully place on a cooling rack to crisp up.Julie.C.S.Africa (02:04:16) : CORNISH PASTY(England)

To make 6 pasties:

Filling
6 Medium potatoes
1 Small red onion, chopped
Quarter of Swede
1lb Skirt of beef (or chuck steak), cut into small chunks

Sea Salt and pepper
Half teaspoon of butter in each pasty
Sprinkling of flour

Short crust pastry
10oz fat
1 lb 8oz plain flour
4 -5 tbsp water
1 tsp cider vinegar
Egg to glaze

Thinly slice the potato and swede, chop the onions and meat by hand. Mix all filling ingredients together apart from the butter, salt, pepper and flour.

In a separate bowl, rub the fat and the flour together, add the vinegar and the water and mix together to make a light dough. On a lightly floured board, roll out the pastry to a quarter of an inch in thickness. Use a tea plate (approx. 7-inches in diameter) to cut rounds of pastry out.

Divide filling mixture between the pastry rounds and season with salt, pepper and a knob of butter. On each pasty, pull up both sides of pastry to make a half moon shape. Press the edges firmly together and using finger and thumb, crimp to seal. Brush each pasty with beaten egg.

Place the pasties on a baking tray lined baking paper, cook on middle or top shelf of the oven for 45 mins at 450 F or 225 C.

The pasties are cooked when their base turns golden brown. Sandy,OH (01:58:58) : Here is a favorite of mine.

Self-Frosted Sweet Rolls
Recipe By : Sandy's Recipe Journal
Serving Size : 6

1 1/2 cups milk
1/4 cup sugar
1/2 teaspoon salt
2 tablespoons shortening
1 egg -- beaten
1 cake yeast
1/2 cup water -- warmed
4 cups all-purpose flour
Sugar-Cinnamon mixture

Frosting:
1 cup brown sugar
2 tablespoons all-purpose flour
1 tablespoon baking powder
1 teaspoon vanilla
cream or evaporated milk

Scald milk, add sugar, salt and shortening, cool: add other ingredients, mixing well. Knead. Let rise about 45 minutes to 1 hour. Knead down and let rise again. Make into rolls by rolling a piece of dough the size of an egg into a long rope. Roll each rope in the cinnamon-sugar mixture and roll up into a coil and place in pan to raise. After rolls have raised, and just before putting them into the oven to bake, frost gently with the frosting mixture.

Frosting: Combine dry ingredients and vanilla; add just enough cream to make consistency of frosting. Ice rolls and bake at 375 F. for 20 minutes.
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NOTES : These are out-of-this-world! Don't let the frosting ingredients scare you...it works and is so good!Terrytx (10:17:37) : Haven't tried

Pina Colada Bread Pudding
Recipe By :posted by Sue Freeman

6 to 8 cups stale French bread
2 cups non alcoholic pina colada mix
2 cups sugar (this was awfully sweet I would reduce this by 1/2 cup)
1/2 cup melted butter
3 eggs, unbeaten
2 tablespoons vanilla extract
1 cup flaked coconut
1 cup chopped pecans
1 cup crushed pineapple, well drained

Combine all ingredients. Should be very moist but not soupy. Pour into buttered 9 x 12 inch or larger baking dish. Place into a non preheated oven. Bake at 350 for 1 hour and 15 minutes until top is golden brown. Serve with sauce. Recipe follows.

Sauce:

1/2 cup butter
1 1/2 cup confectioners sugar
1 egg yolks
1/2 cup bourbon (or 1 tsp rum extract) (or 1/2 cup rum) (or 1/2 cup pineapple juice)

Cream butter and sugar over medium heat until all butter is well absorbed. This takes about 3 minutes of constant stirring. Don't be fooled thinking the butter is melted and it is mixed in and it is done. Cook and stir for 3 minutes.. do not burn.

Remove from heat and blend in egg yolk. Pour in bourbon gradually to your own taste. Stir constantly while doing this. Sauce will thicken as it cools. Serve warm over bread pudding. Terrytx (10:15:10) : Haven't tried

Caramel Bread Pudding
Recipe By :Taste of Home
Serving Size : 8

6 slices day-old bread -- cut in 1/2" cubes
1 cup hot water
1 cup packed brown sugar
4 eggs -- lightly beaten
2 cups warm milk
1/2 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/8 teaspoon salt

Place bread in a greased 2-qt baking dish. Combine water and brown sugar; pour over bread. Combine remaining ingred.; pour over bread. Bake at 350 degrees 50-60 min or until knife
inserted near center comes out clean. Serve warm or cold.Terrytx (10:13:32) : Haven't tried

Brennan's Bread Pudding with Whiskey Sauce

Recipe By :Houston Chronicle-8/5/98
Serving Size : 6

1 cup sugar
8 tablespoons (1 stick) butter -- softened
5 eggs -- beaten
1 pint whipping cream
dash ground cinnamon
1 tablespoon vanilla
1/4 cup raisins
12 slices (1" thick) fresh or stale French bread

Whiskey Sauce
1 cup sugar
1 cup whipping cream
1 stick cinnamon or dash of ground
1 tablespoon unsalted butter
1/2 teaspoon cornstarch
1/4 cup water
1 tablespoon bourbon whiskey

For bread pudding:
Preheat oven to 350 degrees. Cream sugar and butter in large bowl. Add eggs, cream, cinnamon, vanilla and raisins, mixing well. Pour into a 9" square pan 1-3/4" deep. Arrange bread slices flat in the egg mixture, let stand 5 min. to soak up some of the liquid. Turn bread over and let stand 10 min. longer. Push bread down so most is covered by the egg mixture. Do not break the bread. Set pan in larger pan filled with water to 1/2" from top. Cover with foil. Bake 45-50 min., uncovering pudding for the last 10 min. to brown the top. When done, custard should still be soft, not firm.
To serve, spoon pudding onto dessert plates and pass sauce separately.

For sauce:
While bread pudding is cooking, combine sugar, cream, cinnamon, and butter. Bring to a boil. Add cornstarch, which has been mixed with water. Cook, stirring, until sauce is clear. Remove from heat and stir in whiskey.Julie.C.S.Africa (09:34:35) : DUTCH APPLE PUDDING

* cup sugar
2 tablespoons butter
1 cup milk
1 egg
* teaspoon nutmeg
2 small cups of cake flour
3 teaspoons baking powder
* teaspoon salt
6 apples - peeled, core removed and quartered ( I used granny smiths)

Cream the butter, and add the sugar, beaten egg and milk. Sift the flour, salt and baking powder and add to the liquid. Mix into soft dough. Spread the mixture into a shallow oven dish. Press the apple pieces into the dough. Sprinkle with three tablespoons of sugar and grated nutmeg over the top. In a pre-heated oven bake at 160 degrees for 45 to 60 minutes (depending on the size and depth of your dish). Test with a knife - if it comes out clean your apple pud is ready for serving.Julie.C.S.Africa (09:32:19) : Green Bean Salad - SOUTH AFRICA

2 pounds fresh green beans, trimmed
1/2 cup oil
4 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper
1 cup sweet white onions, thinly sliced
1/4 cup sliced stuffed green olives

Cook the beans in a large pot of boiling water until tender. Drain well. In a large bowl, combine the oil, lemon juice, salt, and pepper. Stir well. Add the onions, green olives, and hot beans and toss until coated. Serve immediately. Julie.C.S.Africa (09:29:04) : BOBOTIE

1 kg minced lamb
1 thick slice bread
250 mls milk
2 onions diced
30 mls oil
25 ml curry powder
15 ml apricot jam
1 egg beaten
12 crushed almonds
30 ml lemon juice
6 lemon leaves

Soak bread in milk until soft, then mash with a fork. Saut onions in oil till soft.add curry p.and jam,add meat and brown add rest of ingredients except leaves and mix. Place in greased dish. Bake for 15 mins at 160 degrees c. Topping mix, beat eggs and milk. Pour over and return to oven for 15 mins. Enjoy Serve with yellow rice.Julie.C.S.Africa (09:27:23) : Fish Bobotie from Brian Cox

Description
The recipe is from a book Brian Cox bought in South Africa called "A Table at the Cape" by Helmine Myburgh. Brian says it is a typical example of South African cooking. Serves 6.

750g firm white fish fillets (skin removed)
2 slices white bread (crusts removed)
500ml milk
2 onions, chopped
25ml butter
1 clove garlic crushed
1 tbsp chopped green ginger
10ml curry powder
5 ml turmeric
12.5 fruit chutney
25ml lemon juice
Grated rind of 1 lemon
salt and pepper
5ml curry paste
25ml chopped lemon pickle
2 eggs

Method
Chop raw fish in a food processor.
Soak bread in 250ml milk and when it is soft combine it with the fish.
Heat butter in a little oil and fry the onions, green ginger and garlic - but do not brown.
Add curry and turmeric and fry lightly.
Remove from the heat and stir into the fish together with the chutney, lemon rind and lemon juice. Add 5ml salt and some white pepper, the curry paste and the lemon pickle.
Beat eggs into 250ml milk and pour onto the fish.
Place the fish into a well buttered rectangular oven dish.
Push lemon leaves into the bobotie and decorate with almonds.
Bake for 30-40 minutes at 180 C until lightly browned.
Serve with rice and a salad.