—————————LISA CRAWLEY
TSPN00B—————————
1 c Brown Sugar; dk or light

1/2 c Margarine

2 Eggs; unbeaten

1 c Ripe Bananas; mashed

1/8 c Maple Syrup

1/8 c Milk

2 c Flour

1 ts Baking Soda

1/2 ts Baking Powder

1/8 ts Salt

Cream sugar with butter.
Add and mix the next 3 ingred.
Sift and
add the dry ingred.
and mix thoroughly.
Put mixture in 6×10 greased
loaf pan.
Bake 40-45 min.
in 350 oven.
Sift some confectioners’

sugar on bread when cooled.

1/2 c Unsalted butter, room

-temperature 3/4 c Plus 3 Tb, pure maple syrup

2/3 c Chopped walnuts

1 1/3 c All-purpose flour

1 tb Sugar

2 1/2 ts Baking powder

1/2 ts Baking soda

1/2 ts Salt

1 c Yellow cornmeal

1 1/3 c Buttermilk

2 lg Eggs

1/4 c Unsalted butter, melted,

-cooled Beat 1/2 cup butter in small bowl until fluffy.
Gradually add 1/2 cup maple syrup and beat until well blended.
(Maple butter can be prepared 2 days ahead.
Cover and refrigerate.
Bring to room temperature before using.) Preheat oven to 375 deg F.
Line twelve 1/2 cup muffin cups with muffin papers.
Combine walnuts
and 3 tablespoons maple syrup in small bowl; set aside.
Sift flour,
sugar, baking powder, baking soda and salt into medium bowl.
Mix in
cornmeal.
In separate bowl beat buttermilk, eggs, melted butter and
remaining 1/4 cup maple syrup to blend.
Add egg mixture to dry
ingredients, stirring just to combine.
Do not overmix.
Divide
batter among prepared cups.
Spoon some maple-walnut topping over
each muffin, dividing evenly.
Bake until tester inserted into
centres of muffins comes out clean, about 20 minutes.
Remove
muffins from pan and cool 15 minutes.
Serve warm with maple butter.
Source: Bon Appetit, Nov/91

Posted by Linda Davis

5 tb Unsalted (Sweet) Butter

2 c Pumpernickel Bread;

-Preferably German, Day Old -Cut Into 1/2-Inch Cubes 4 oz Bacon;
Smoky, Chopped

3/4 c Onion; Finely Chopped

3 c Smoked Kielbasa Or Bratwurst

-Cut Into 1/2-Inch Cubes Salt And Freshly Ground -Black Pepper 8
lg Eggs

———————————-GARNISH———————————-
Fresh Dill; Finely Chopped Melt 4 Tbls of the butter in a large
skillet over medium heat.
Saute the bread cubes in batches until
golden brown and crisp.
Transfer to a bowl and set aside.
Wipe out
the skillet with paper towels.
Fry the bacon, in the skillet, over
medium heat until it renders out the fat.
Add the onion and saute
until it begins to color, about 8 minutes.
Add the kielbasa and
cook, stirring, until the onion and kielbasa are nicely browned.
Melt the remaining 1 Tbls of butter in a medium-size non stick
skillet over medium heat.
Add one-fourth of the kielbasa mixture
and one-fourth of the bread to the skillet and distribute evenly
with a wooden spoon.
Break 2 eggs into the skillet.
Cook for 2
minutes, stirring the whites gently with a thin spatula.
When the
whites are almost set and the yolks are still liquid, reduce the
eat to low, cover the skillet, and cook for another minute or until
the desired doneness is achieved.
Slide the hash and eggs onto a
plate.
Repeat with the remaining ingredients to make three more
portions.
Serve immediately sprinkled with the dill as a
garnish.

-JUDI M.
PHELPS 2 c Spinach; finely chopped

1 1/2 c Green onions; finely

-chopped 1/2 c Parsley; finely chopped

1/4 c Coriander; chopped

1 tb Dill; chopped

1 tb Tarragon; chopped

2 tb Tareh (garlic chives);

-chopped 1 tb Flour

;salt Freshly ground black pepper 8 Eggs

1/4 c Ghee or butter

Vegetables and herbs must be well washed and dried before
chopping and measuring.
Chopping can be done very speedily and
efficiently in a food processor if desired.
Accurate measuring of
greens is not essential to success of this dish.
Combine greens in
a bowl.
Mix flour with 1 teaspoon salt and pepper to taste and
sprinkle over greens, then toss well.
Beat eggs until frothy and
pour over greens.
Stir well to combine and adjust seasoning.
Heat
butter in a 9-inch round casserole dish or deep cake pan in a
moderate oven.
Swirl to coat sides and pour in egg mixture.
Bake in
a moderate oven, one shelf above center, for 45-50 minutes until
set and top is lightly browned.
If insufficiently browned when set,
place briefly under a hot grill.
Serve hot, cut in wedges, with
yogurt and flat bread.
Also good served cold.
Serves 4.
Source: The
Complete Middle East Cookbook by Tess Mallos.
Shared and MM by Judi
M.
Phelps.
jphelps@shell.portal.com or jphelps@best.com

1/3 c Raisins,golden

3 T Rum

1/2 c Sugar

1 pk Active dry yeast(1/4 oz)

1/2 c Water,warm(105-115′)

6 T Butter,softened(3/4 stick)

3 Eggs

2 T Vanilla

3 T Milk,powdered

3/4 t Salt

1/8 t Saffron,ground (optional)

4 3/4 c Flour,all-purpose

1/4 c Almonds,slivered

1/4 c Orange peel,chopped,candied

——————————–SUGAR
GLAZE——————————–
1 c Confectioners’ sugar

Reserved soaking rum 2 t Lemon juice

1 t Water

1.
Soak raisins in rum for at least 30 or overnight.

2.
Combine 1/2 teaspoon sugar along with yeast and water in
small bowl.
Let

stand until foamy, about 5 minutes.
3.
Beat together remaining
sugar, butter, eggs, vanilla, powdered milk,

salt and saffron, if using, and yeast mixture in large bowl with
mixer until blended.
Add 2 cups of the flour and 1 tablespoon of
soaking rum, beating for 2 minutes at high speed.
4.
Drain raisins
and reserve rum for glaze.
Stir raisins, almonds and

orange peel into dough with wooden spoon.
Stir in enough of
remaining flour to form a soft dough.
Turn out onto floured surface
and knead until smooth and elastic, about 5 minutes.
5.
Place dough
in greased bowl, turning to coat.
Cover; let rise in warm

spot for 1 1/2-2 hours, until doubled.
Grease well two 1 lb.
coffee cans.
Line bottoms with rounds of waxed paper.
6.
Turn dough
out onto floured surface.
Punch down; knead a few turns.

Divide in half and place in prepared cans.
(They should be about
two-thirds full.) Let rise, covered, for about 1 1/2 hours, or
until it has risen to top of can.
7.
Preheat oven to moderate
(350′F).
Brush tops of breads lightly with

water.
8.
Bake in lower third of preheated moderate over (350′F)
for 35-40 minutes

or until golden brown on top and long skewer inserted in center
comes out clean.
Check after 25 minutes and tent with foil if
browning too quickly.
9.
Using oven mitts, carefully remove the
bread from the cans, supporting

top of bread and twisting off can.
Cool upright on wire rack to
room temperature.
Drizzle glaze over breads.
Garnish with candied
orange peel and slivered almonds, if you wish.
SUGAR GLAZE: Stir
together confectioners’ sugar, reserved soaking rum, lemon juice
and water as need, in small bowl until good drizzling
consistency.

1 c Sugar

1 Lemon; rind of, grated

1/3 c Cooking oil

2 Eggs

1/2 c Milk

1 1/2 c Flour; sifted once

1 ts Baking powder

1/4 ts Salt

1/2 c Nuts; walnuts, pecans, etc.

- chopped fine
———————————–GLAZE———————————–
1/4 c Powdered sugar

3 ts Lemon juice

Mix all ingredients (except those for glaze) together in the
order given.
Put the mixture in greased loaf pan.
Bake 45 mintues
to 1 hour at 350 degrees.
After removing from the oven, glaze the
top with mixture of confectioner’s sugar and lemon juice while the
bread is still hot.
Serves 8 to 10.
Excellent for a brunch or
teatime.
SOURCE: 1979 New Orleans Times Picayune Recipe Contest
Cookbook Typed for you by Nancy Coleman