Search Results for '("C'

[BakerAunt]

Fabulous Cream Cheese Poundcake
Submitted by frick on August 23, 2010 at 2:32 pm

It's imperative that you have a 12-cup bundt pan, not the smaller 8-10 cup pan. Alternatively, it can be baked in two loaf pans though I have not done this & baking time would be less. I clipped this recipe from Bon Appetit or Gourmet so many years ago, there is no notation on the original copy.

1 – 8 oz pkg cream cheese
3 sticks butter *(this originally called for 2 sticks margarine and 1 of butter)
3 cups sugar
6 eggs
2 tsp vanilla, or 1 tsp vanilla & 1 tsp lemon or almond extract
3 cups cake flour

Preheat oven to 350 F. Grease and flour 12-cup bundt pan. Cream butter and cream cheese with sugar until light and fluffy. Add eggs, one at a time,

Alternately with flour. Blend in vanilla.

Bake 30 minutes. Reduce heat to 325 F and bake 45 – 55 minutes or until cake tests clean and pulls away from sides of pan. Cool in pan 10 minutes and turn out.

Note: MrsM's recipe (from the Time-Life series) is identical except it uses all purpose flour, 1Tbsp. vanilla and baking directions are slightly different (90 minutes at 325 degrees).

[BakerAunt]

Oven Roasted Vegetables
Submitted by frick on December 15, 2008 at 3:48 pm

Version I is original; Version II is my timetable:

Equipment needed: large shallow pan (I use a jelly roll pan); I also use three bowls, one for each group. Total baking time depends on amount of vegs: 40 min to 1 hour.

Note that brussels sprouts need more cooking; either 3 minutes blanching or longer in the oven.

Source: Courtesy Gourmet Magazine, Original Version

2 medium parsnips, peeled and quartered or 3 large parsnips,
peeled and cut into quarters
2 medium carrots, peeled and quartered
8 small red potatoes, halved if large
2 small white turnips, quartered
3 tablespoons olive oil
4 white pearl onions, peeled
4 cloves garlic, trimmed but unpeeled
1 large portobello mushroom, stemmed and cut into 8 wedges
8 Brussels sprouts, trimmed and halved
8 shiitake mushrooms, stemmed
2 tablespoons unsalted butter, diced
1/4 cup dry white wine
1 tablespoon thyme leaves
1 tablespoon chopped flat-leafed parsley, leaves
Salt and freshly ground pepper

Preheat the oven to 375 degrees. In a large bowl, toss the parsnips, carrots, potatoes and turnips, in 1 tablespoon of the olive oil, plus a little salt and pepper, until coated. Arrange the vegetables cut-side down on a large baking sheet and roast on the bottom shelf of the oven for 20 minutes or until the vegetables are beginning to brown. Turn the vegetables 2 or 3 times during cooking to prevent burning.

In the same bowl, toss the pearl onions, garlic and portobello mushroom with 1 tablespoon of olive oil, plus a little salt and pepper, until coated. Add this mixture to the baking sheet of vegetables and gently stir to combine. Continue roasting for 7 to10 minutes.

Meanwhile, bring a small saucepan of salted water to boil and blanch the Brussels sprouts for 1 to 2 minutes. Drain thoroughly under cold running water. Set aside separately. In a small bowl, combine the shiitake mushrooms and the Brussels sprouts and toss with 1 tablespoon of olive oil, plus a little salt and pepper, until coated.

Add them to the baking sheet of vegetables, stirring to combine. Dot the butter over the vegetables and sprinkle with 1/4 cup wine. Roast for another 7 to 10 minutes. Remove the vegetables from the oven and gently mix them with the thyme and parsley before serving.

OVEN ROASTED VEGETABLES, Personal Timetable, Version II

Preheat oven to 375 degrees.

Please be aware that if your pan of vegetables is large, all times will need to be increased. I have found mine takes a good hour.

Group One:
2 - 3 parsnips, peeled and quartered
2 small turnips, quartered
2 medium carrots, quartered (may use baby carrots)
8 small red potatoes, halved if large (I like to use fingerlings)
1 Tbs. or more olive oil, salt and pepper
Cut side down; roast 20 minutes
Turn 2 - 3 times to prevent burning

Group Two
several white pearl onions, or one large onion cut in eighths
whole cloves garlic, sometimes use all the head, but broken into cloves
1 large portobello mushroom, stemmed or cut into eight wedges -- or whole
button mushrooms of your choice

Toss with 1 Tbs. olive oil, salt and pepper
Add to baking sheet; stir to combine; roast 7 - 10 minutes

Group Three
Red bell peppers cut in chunks, whole shallots, optional but good
8 brussells sprouts, cut in half if large and blanched 1 - 2 minutes
8 shitake mushrooms, stemmed

Toss with 1 Tbs. olive oil, salt and pepper
Add to baking sheet; stir to combine
Dot whole with 2 Tbsp. butter cut in pieces, and 1/4 cup dry white wine
Roast another 7 - 10 minutes

Remove from oven and mix with 1 Tbsp. thyme and 1 Tbsp. parsley.

[BakerAunt]

Oatmeal Lace Cookies Martha Stewart
Submitted by frick on December 30, 2008 at 8:48 pm

The cookies are totally wonderful, very rich.

My Note: The recipe makes about 75 cookies in a smaller size. 1 1/2 Tbs. is huge! They spread much farther than 3 inches. In a second batch, I accidently added another cup of oatmeal, used 1 1/2 tsp size and made 120 very excellent cookies but the wide crispy margin was much smaller. You could use this as a variation . . .

Crisp and chewy at the same time, these Southern delicacies are simple to make, and they keep well in an airtight container.
Makes about 25 3-inch cookies.

1 1/2 cups (3 sticks) unsalted butter
3 cups uncooked rolled oats (do not use instant)
1 1/2 tablespoons all-purpose flour
1 teaspoon salt
1 3/4 cups sugar
2 teaspoons vanilla extract
2 large eggs, lightly beaten

Heat oven to 325 degrees. Cover a baking sheet with parchment paper.

In a large saucepan over low heat, melt the butter. Let cool a bit and add all remaining ingredients except the eggs.

Stir well to combine, then add the eggs. Mix thoroughly.

Place 1 1/2 tablespoons of batter at a time on the parchment, leaving at least 3 inches between cookies. Flatten batter into a circle with the back of a spoon. Bake for 13 to 15 minutes, or until just golden brown. Cool on wire racks.

[BakerAunt]

Caramel Corn
Submitted by frick on December 03, 2008 at 8:45 pm

DENISE'S CARAMEL CORN

6 quarts popped corn (1 cup makes six popped)
Chopped pecans, or other nuts, optional
2 sticks margarine*, or butter
2 cups brown sugar
½ cup white corn syrup
½ tsp salt
1 tsp baking soda

Have ready a large shallow pan like a jelly roll pan or two cookie sheets and a very large bowl, oven proof if possible. The bowl is for mixing the syrup into the popcorn.

Pop the corn and keep warm in 200 degree oven in the bowl or the baking pan or pans.

Mix salt and baking soda together and set aside.

Mix the margarine, sugar and corn syrup together in a medium large heavy saucepan. Bring to boil and boil 5 minutes. Remove pan from heat and add salt and baking soda. Mixture will foam up dramatically. Pour over popped corn. Add pecans. Mix well and spread out into shallow pan, or two cookie sheets.

Bake one hour at 200 degrees, stirring every 15 minutes. Cool and store in airtight containers. Be aware this makes a very large amount.

*This tells you how old this recipe is, from the days when we didn't use butter!

[BakerAunt]

Pear Honey Preserves
Submitted by frick on October 30, 2008 at 8:51 pm

10 cups pear pulp (cut in about 1/2" pieces)
5 cups sugar
1 large can crushed pineapple
chopped ginger (be generous), I use minced crystallized ginger, probably about 2 Tbs., but you may use fresh if you like

You should use fully ripe pears that yield slightly to pressure. Too soft will result in pear sauce; too firm may result in crunchy preserves (this happened to me once and I will never make THAT mistake again).

Cook until thick and amber colored in a 4-5 quart heavy bottom pot. These are all the instructions I have in my little handwritten personal cookbook, but if you have made preserves/jam before, just use standard preserving instructions. The liquid from the pineapple will dissolve the sugar considerably, but you might pour the sugar over the pears and let stand one hour, to extrude some juices if they appear dry.

I have no notes on yield but make these every year. I usually sterilize 5 to 6 jars, half pints and pints. The yield will probably be around 5 8-oz jars. Follow traditional preserving instructions, as in the Ball Canning Book. T

his is heretical but I do not process these in a water bath, nor do I refrigerate if the lid clicks down. That said, I cannot advise you to do the same, since that would not be prudent.

[BakerAunt]

Paddy's Potatoes
Submitted by frick on October 28, 2008 at 6:20 pm

Potato:
5 Tbsp. melted butter
1 cup peanut butter, I use crunchy but your choice
1/4 tsp. salt
1/2 t. vanilla
1 1/2 cups confectioners' sugar

Coating mixture:
3 Tbsp. sifted conf. sugar
1/2 tsp cinnamon
2 tsp cocoa
2 tsp finely chopped nuts (I use pecans; walnuts, almonds or peanuts would certainly be fine)

Instructions for potatoes:

Sieve the sugar. Whip the butter with the peanut butter; add vanilla and salt. When incorporated, add sugar gradually until potatoes can be formed. Set aside while preparing coating.

Sift sugar with cinnamon and cocoa into shallow pan or pie plate. Combine well and mix in nuts.

With amounts of 2-3 tsp., roughly form potato shapes and drop several into cocoa mixture. Roll to cover and place in a refrigerator dish with a lid. Continue with remaining dough. Refrigerate until firm.

I have never mailed these but I don't see why you can't as long as the weather is cool. If the container is not full, cover with tissue and fill empty space with something light. I have used crumpled clean tissue, crumpled paper towels, even bubble wrap in a baggie.

[BakerAunt]

Crawfish Bread
Submitted by frick on November 17, 2008 at 6:34 pm

Source: credit to Chuck Taggart - gumbopages.com

** my notes at end of recipe (frick)

This is a version of one of the most beloved dishes at Jazzfest, which everybody seems to love.
For some reason, though, crawfish bread never did much for me. (I prefer the Creole's Stuffed Bread, from Creole's Lunch House in Lafayette. I'd do almost anything for that recipe!) I always thought that the Jazzfest crawfish bread had too much cheese, not enough seasoning. But then again, I could eat crawfish in almost anything. This version, though not exactly like the one served at Jazzfest, is mighty good and a bit more seasoned and aesthetically pleasing than the Jazzfest fare.
I now prepare for the onslaught of hate mail from Jazzfest disciples for daring to diss their crawfish bread. 🙂

Bread Dough Ingredients
• 3 to 3-1/2 cups flour
• 1 package active dry yeast
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon dried sweet basil leaves
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 1/4 - 1/2 teaspoon cayenne pepper, to taste
• 1 cup warm water (120 to 130° F)
• 1 tablespoon olive oil

Crawfish Filling Ingredients
• 1 pound crawfish tail meat, coarsely chopped
• 1 4-ounce jar pimientos, drained and chopped
• 3/4 cup chopped green onions
• 3/4 cup grated monterey jack cheese (or jalapeno pepper jack cheese for a bigger kick)
• 1/4 cup grated cheddar cheese

Wash for Dough
• 1 egg, lightly beaten
• Sesame seeds, optional

In a large mixer bowl, combine 1-1/2 cups of the flour, yeast, sugar, salt, thyme, oregano, basil, onion and garlic powders and peppers. Gradually add the warm water and oil to the dry ingredients, then beat for 2 minutes at medium speed, stopping to scrape the bowl occasionally. Beat for 2 minutes at high speed. Stir in enough of the remaining flour to make a soft dough.

Knead dough on a floured surface until it's smooth and elastic, about 5 minutes. Place in a lightly oiled bowl, turning to oil the top. Cover and let rise in a warm, draft-free spot until doubled in volume, about 30 to 45 minutes.

Punch the dough down. Place on a floured surface and roll into a 10x14" rectangle. Scatter the crawfish lengthwise over the center third of the dough. Top with pimientos, green onions and shredded cheese. With a sharp knife, make cuts from the filling to the dough edges at one-inch intervals along the sides of the filling. Alternating sides, fold the strips at an angle across the filling for a braided effect. Place on a greased baking sheet; cover and let rise in a warm, draft-free spot until doubled in size, 30-45 minutes.

Brush the loaf with egg wash and sprinkle with sesame seeds, if desired. Bake in a preheated 400° F oven until done and golden brown, 30-35 minutes.

YIELD: One loaf of spicy crawfish bread!

** There are no notes for making this in the bread machine but I wouldn't hesitate to toss all the dough ingredients into the dough cycle, remove and proceed with rolling and filling. - frick

[BakerAunt]

Farm Cakes
Submitted by frick on March 25, 2010 at 3:13 pm

I love these rich and very moist cupcakes with a chocolate chip cheesecake filling. Because they need no frosting, they transport well and keep well (I have never refrigerated them and have taken them to Yosemite where they stayed a couple of days). The recipe was clipped from Bon Appetit many years ago.

Cake
3 cups flour
2 cups sugar
½ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
2 cups water
2/3 cup vegetable oil
2 tbsp. cider vinegar
2 tsp. vanilla extract

Filling
8 ounces cream cheese, at room temperature
1 egg, at room temperature
1/3 cup sugar
Pinch of salt
6 ounces chocolate chips

1) Preheat oven to 350. Lightly grease 2 muffin tins.

Make the Filling
2) In a large bowl with a wooden spoon (or mixer) cream the cream cheese; add the egg, sugar and salt and beat until smooth and thoroughly combined. Fold in the chocolate chips. Set aside.

Make the cake
3) Sift together flour, sugar, cocoa, soda and salt into large mixing bowl. Add water, oil, vinegar and vanilla and beat at medium speed until well combined.

Assemble the Farm Cakes

4) Pour the batter into the prepared muffin cups, filling about 2/3 full. Spoon 2 tsp of the filling into the center of each muffin cake, pushing it down a little. It does not need to be completely submerged as the cake will rise up around it.

5) Bake for 20-25 minutes or until the cakes spring back when lightly touched. Serve warm or at room temperature.

[BakerAunt]

Pressure Cooker Risotto
Submitted by frick on October 26, 2008 at 6:57 pm

There are two advantages to making risotto in the pressure cooker. It is done more quickly; more importantly, it does not have to be watched and stirred after the first couple of minutes.

I have a Kuhn-Rikon and it is a little different from the kind I used to use. On the little pressure thingy that pops us, there are two red rings. More tender things are cooked when it rises to the first red ring; more dense like potatoes, carrots, etc. to the second red ring. That's just to let you know I cook the risotto at the level of the first red ring.

My own method is a cross between my manual and the one from the LA Times. This is what I do.

1/4 cup onion, finely chopped
1 Tbs. butter
1 Tbs. olive oil
1/4 cup dry white wine
1 can chicken broth, with water to make 2 cups, boiling or very hot
white pepper, to taste (black or cayenne would do)
1 cup arborio rice
1/4 cup freshly grated parmesan or romano

and if you want embellishment, 1-2 cups cooked asparagus, 1 cup green peas, 1/4 cup chopped soaked sun dried tomatoes, 1 cup chopped fresh mushrooms, or any vegetable that works with rice, colorful being best.

Method:
In the pressure cooker on medium heat, sauté the onion in the oil and butter until translucent. Add rice and sauté about 2 minutes until it is well coated with the oil and takes on some translucency. Let nothing brown. Add the wine and stir until it is incorporated. Add the broth and seasoning, bring the pan to boiling, put on lid. When the desired pressure is reached, lower the heat to lowest point which will keep it at the desired pressure, and cook 7 minutes.

Cool using the cold water method and remove lid. Return to medium heat, add any embellishments (not cheese) and cook about 1 minute, or until it reaches the desired consistency. Add the cheese. Stir and serve immediately.

[BakerAunt]

Onion Hush Puppies
Submitted by frick on August 18, 2008 at 5:55 pm

1 ½ cups white corn meal
¼ cup flour
1 Tbs. plus 1 tsp baking powder
¾ tsp salt
Pinch cayenne
¾ cup buttermilk
2 eggs
½ cup onion, minced
1 clove garlic, minced
¼ cup parsley, minced
*Needs more salt, cayenne, and pepper

Optional additions: ½ cup (or more) barely cooked fresh corn, 1 cup or more okra, sliced ¼ -1/2” thick.

Whisk together eggs and buttermilk; whisk in onion, garlic, parsley and any additions. Whisk together dry ingredients and gently fold all together. Shape in egg shaped amounts with 2 tablespoons and fry in 350 F oil until browned.

For a tasty and different fried okra, add 1 tbsp. or more additional buttermilk to make a less firm and flatter patty. These may be fried in shallow oil.

[BakerAunt]

Hot Rolls/Sandwich Bread
Submitted by frick on November 17, 2009 at 1:26 pm

1 1/2 cups milk (I use 2%)
4 1/4 cups bread flour
2 Tbs. sugar or honey
2 Tbs. butter
2 tsp salt
2 tsp yeast (I use SAF Red)

I make this dough in the Zo. After completing the dough cycle, remove this moderately soft dough from the pan and divide in half, each half weighing about 17.5 ounces.

For pull apart rolls, butter or spray two 9-inch cake pans. Divide each half into 12 portions and shape into rolls, placing 12 rolls in each pan, or use one portion for a one pound loaf. Let rise, covered, until doubled.

Bake at 350 F. for 20 to 25 minutes, rotating after the first 10 to 12 minutes. If desired, remove them from the pan and place back in the oven to lightly brown the bottom.

Loaf Variation
One half of dough (or both) may be shaped for loaf. After shaping, and panning, let rise, covered until doubled. Bake at 350 in well-greased 8" X 4" loaf pan for 25 to 30 minutes, rotating half way through baking.

[BakerAunt]

Juliee's Scones with Walnut Variation
Submitted by frick on August 28, 2008 at 3:27 pm

Juliee's Scones, a Basic Recipe
Berkeley Scones, a Walnut Variation follows

A slightly sweet and very moist scone

Note: I was given only an ingredient list and oven temp with no baking time. You will have to rely on color and sampling to determine doneness. I consulted Marion Cunningham's book which gives a time of 10-12 minutes at 450. These bake at 425 F.

Preheat oven to 425 F. Line baking sheet with parchment, sil-pat, or spray well with baking spray.

3 cups *all-purpose flour (Gold Medal or equivalent)
1/3 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup cold butter
1 cup buttermilk
1/4 - 1/2 cup currants, optional

approx. 1 Tbsp. sugar, optional, for top
approx. 1/2 Tbsp. cinnamon, optional, for top
approx. 2 Tbsp. milk, for brushing top

Measure flour lightly and whisk together with remaining dry ingredients (not currants). Cut butter into flour mixture so that crumbs form. Add buttermilk, stirring in lightly, not mixing thoroughly; stir in currants and mix only until just blended.

Turn dough out onto lightly floured surface and knead briefly (5 or 6 times) until dough forms a mass. May be formed into one large circle or two smaller circles. Flatten to about 1/2 inch thick and cut into wedges, 12 for larger, 6 for smaller dough. Transfer to baking sheet, ideally lined with parchment, forming in a circle but pulling them apart so that there is 1/2 to 1 inch space in between. Brush top with milk; sprinkle on sugar, then cinnamon.

Bake at 425F until lightly browned.

• I have never made these with anything other than Gold Medal or Pillsbury flour. KA AP will probably be too strong; if that is all you have, you will need to substitute some of KA AP with a softer flour, perhaps 1 cup.

Berkeley Scones, a Walnut Variation

This depends on your having made scones before; you will need to remember the approx. texture/quality of a typical scone dough. You will need a food processor, or other device for rendering the walnuts into almost a coarse flour, or polenta state. The raspberry garnish is soooo good; please try it. I converted this to replicate scones from a popular coffeehouse in Berkeley.

Flour requirement: 2 cups*, plus 1/4 cup approx.
1 cup walnuts, coarsely chopped
Raspberry jam or preserves; apricot would be nice; all optional

Note: Cinnamon sugar topping is omitted

Using all the walnuts, pulse several times in processor until they become almost like polenta, not as fine as cornmeal and certainly not as fine as flour. Small bits and pieces are desirable, and you don't want the nuts to become oily or a mass.

Measure them. You should have almost one cup. Add enough flour to measure one cup and have more flour available.

Continue with recipe, omitting currants (although you may include them if you wish; sounds pretty good, actually).

When stirring in buttermilk, this is the time to judge if consistency of dough is correct. You may add a bit more flour if it is too wet, but no more than 1 Tbsp. at a time.

Continue by forming scones as described above, panning them with the same spacing. On each scone, with a lame or very sharp knife, slice 1/4 deep slash from tip to base of scone. Using a small spoon*, spoon raspberry preserves into slash. Bake as above.

*Since 1/3 of the flour becomes walnuts, you could probably use KA AP flour, since the gluten content is also reduced by 1/3.

*I use a demitasse spoon.

[BakerAunt]

Blackberry Jam Cake
Submitted by frick on August 28, 2008 at 4:22 pm

Source: Originally from 1977 Gourmet
Reader recipe submitted by Marlene Taber Saposnik, Atlanta, GA

(I love how these recipes get handed down through the years!)

Note: This recipe has no salt; it is important to NOT use unsalted butter unless you know how to determine the amount of salt needed. Do not make this recipe without salt. Other jams and preserves may be substituted for blackberry.

Preheat oven to 350 F; butter and flour three 9" round cake pans.

Sift together:
4 cups flour
2 tsp. cinnamon
2 tsp. allspice
2 tsp. cloves
2 tsp. nutmeg

Cream together:
3 sticks butter
2 cups sugar
6 eggs, lightly beaten
2 cups seedless blackberry jam

Beat the flour mixture into the creamed mixture alternately with:
1½ C buttermilk, mixed with:
2 t. baking soda

Pour into 3 buttered and floured 9” round pans; bake at 350 for 35 min.

Topping/Frosting
In a large saucepan, combine:
2 cups sugar
2 cups firmly packed brown sugar
1 ½ cups light cream
1 stick butter
2 egg yolks

In a large saucepan, cook over moderate heat, stirring and washing down any sugar crystals clinging to the sides of the pan with a brush dipped in cold water, until the sugar is dissolved. Bring the mixture to a boil, stirring, and cook it over moderate heat, stirring, for 10 minutes, or until it is thickened.

Remove the pan from the heat; stir in 1 cup coarsely chopped walnuts and ½ t. vanilla, and let cool to spreading consistency. Top first layer with 1 cup topping, 1 cup for second layer, and remainder on top and sides of cake.

[BakerAunt]

Cheesecake
Submitted by frick on September 05, 2008 at 9:38 pm

This recipe flies in the face of every cheesecake tradition/technique known but it works. It's extremely popular with everyone I know and is a special request item for every party. My daughter and I have made it since at least 1970; was credited to Neiman-Marcus from the Diners' Club Cookbook. Bear with me . . . it is baked at 450 F for 18-20 minutes. The recipe originally said 15-18 minutes but I usually let it stay in just a bit more. It will brown on the top somewhat, but not excessively, and I always cover mine with the sour cream topping (or fruit).

It will remain creamy and somewhat soft in the center but will hold its' shape. The orange flavor always draws compliments. Do not cut until fully chilled. I don't remember how long this will take, say a minimum of 4 hours?

Diners' Club Cheesecake
Preheat oven to 450, and have ready a 9” springform pan.

Crust:
½ box graham cracker crumbs
3 tbsp. sugar
½ cup melted butter

Filling:
3-8 ounce packages cream cheese, at room temp
1 cup sugar
3 eggs, at room temp
½ cup melted butter, at room temp
1 tsp orange peel (more if you like)

Topping:
8 ounces sour cream
3 tbsp. sugar

Mix ingredients for crust in a bowl and press into bottom and about halfway up sides of 9” springform pan. Set aside.

Cream butter with cream cheese, adding sugar and creaming well. Add eggs, one at a time, mixing until well incorporated. Toward end, add orange peel. Pour into prepared crust and bake as directed above.

When your tolerance for light brown color is reached, ( 15-18 minutes, or 18-20) remove it from oven and cool on rack. When cooled, chill in refrigerator 4 – 6 hours. It will remain somewhat soft and creamy in the center but will hold its’ shape.

Mix sour cream with sugar and spread on top of cake at any time after cake has cooled. Just before serving, remove sides and plate with bottom of pan intact.

Cake may be decorated with freshly cut fruit instead of sour cream. Approx. 12 servings (these will not be as tall as NY cheesecake).

[BakerAunt]

Moldavian Corn and Feta Cheese Bread
Submitted by frick on September 02, 2008 at 3:11 pm
(Kukuruzniy Khlebs Brinzoy)

Super easy, unusual and delicious. I served it as a side to some roast pork but this mouthwateringly rich, hearty cornbread is almost a meal in itself, needing only something green or some soup to round out a meal. The large quantity serves eight or more, and can easily by halved, using an 8 x 8” pan.

This recipe DOES NOT have standard mixing instructions; please read thoroughly.

Preheat oven to 375 F. placing rack in center of oven. Generously butter a 13 x 9” baking dish; or two 8 x 8" pans.

3 cups crumbled feta cheese (a scant ¾ lb.)
½ cup sour cream
2 large eggs, lightly beaten
2 cups milk
6 Tbs melted butter
2 cups yellow cornmeal, stoneground if possible
¾ cup unbleached all purpose flour
½ tsp sugar
*¼ tsp salt
2 tsp baking powder
½ tsp baking soda

Stir together cheese, sour cream, eggs, milk and butter in large bowl.

Sift together dry ingredients and stir into feta mixture. Blend thoroughly. Cover and let stand 15 minutes.

Gently transfer to baking dish. The cheese wants to flow into the center when panning; try to nudge the cheese so it is evenly distributed. If there is too much in the center, it becomes more difficult to test for doneness.

Bake 35-40 minutes or until lightly browned.

*Note: My baking time was more like 32-33 minutes; I would check at 30 minutes.

*1/2 tsp salt would be more appropriate except for the saltiness of the feta. I can buy any kind of feta where I live, French, Bulgarian, etc. If you can, taste them and buy the least salty.