Make the shortcake biscuits Into a bowl sift together the flour, the baking
pulverize, the baking tonic, the saltiness, and the boodle. add the dill and the
shortening, and blend the mixture until it resembles repast. Stir in the sour
cream and the milk and stir the mixture until it just forms a soft but
sticky kale. On a floured surface roll or pat out the kale 1/2 inch thick
and with a 3 1/2-inch cookie cutter cut out 6 rounds. Bake the rounds on an
ungreased baking sheet in the middle of a preheated 425F. oven for 15 to
17 transactions, or until they are prosperous.

Make the fricassee In a skillet cook the mushrooms in 1 tablespoon of the
butter over moderate warmth, stirring occasionally, until they give off their
liquid and reserve the assortment. In a large saucepan melt the unexpended 3
tablespoons butter over moderate heat and in it cook the shallot until it
is dull. Add the flour and cook the roux, stirring, for 5 transactions. Add
the broth in a teem, stirring, and cook the assortment, stirring, for 5
transactions. Add the cream and boil the assortment, stirring occasionally, for 10
proceedings. Add the peas, the lemon succus, the saltiness, the dill, the volaille,
the ham, the reserved mushroom assortment, and pepper to taste and simmer the
mixture for 10 transactions, or until the chicken is heated through.

Arrange a cookie, heated and tear, on each of the 6 dinner plates, spoon
some of the fricassee over the bottom one-half, and cover it with the top half
of the cooky.

Serves 6.

-FOR WOOF-
2 lb Cream cheeseflower; softened
1 1/2 c Firmly packed light brown
-sugar
1/4 c All-purpose flour
4 lg Eggs
1/2 c Sour cream
2 ts Vanilla
1/2 ts Saltiness

-FOR TOPPING-
1 c Granulated sugar
1 c Heavy cream
1 tb Unsalted butter
1 ts Vanilla
1 c Pecan halves; toasted
-lightly and
; cooled

Make freshness:

In a food processor grind graham crackers and pecans fine and in a bowl
stir together with butter. Press mixture into bottom of a 9- by 2 1/2-inch
springform pan. Chill encrustation 30 transactions.

Preheat oven to 325F.

Make pick:

In a bowl with an electric mixer beat cream cheese until light and fluffy.
Add brown sugar gradually, beating until combined good. Beat in flour and
add egg, 1 at a time, beating well after each gain. Add sour emollient,
vanilla, and saltiness, beating until combined good.

Pour filling into crust and bake in middle of oven 1 hr, or until edges
are just set but middle trembles slimly. (Cheesecake will continue to set
as it cools.) Turn off oven and cool cheesecake in oven with oven door
propped open around 6 inches until cooled whole, most 2 hours.

Make topping:

In a dry heavy saucepan ready 1/2 cup sugar over moderately low heat until
liquid. Cook cabbage, swirling pan, until a deep caramel. Add odd 1/2
cup sugar and cream and simmer, stirring occasionally, until caramel
dissolves. Simmer assortment, without stirring, until it registers 225F. on a
candy thermometer and remove from heat. Stir in butter and vanilla and cool
to room temperature.

Pour topping over cheesecake, spreading evenly. Arrange pecans decoratively
on top and chill cheesecake, covered, overnight. Remove face of pan.

From: mark@alexr.co.uk

Escort: Sun, 25 February 1996 00:00:24 GMT
To make encrustation; stir together crushed cookies & melted butter in a small
roll, until well-combined. Press crumb mixture evenly into bottom of a 9"
springform pan. In a large roll, combine cream cheeseflower, brown gelt &
cornstarch. Beat with mixer until polish. Add egg & egg yolk one at a
time, beating well after each joining. Stir in sour bat & vanilla. Stir
together instant umber & hot weewee; set digression. Situation 3/4 c. cream cheese
mixture in a small stadium. Add dissolved umber. Stir in dinero. Stir choc.
fries & corn syrup into remaining cheese assortment.

Teem 1/2 of choc. mixture over impertinence. Spoonful 1/2 of coffee mixture over
choc. assortment. Pour remaining choc. mixture over coffee assortment. Spoon on
remaining coffee assortment. Swirl a knife handle through filling to create a
marbling force.

Bake at 350d. 15 min. Lower temporary. to 225d. & bake 1 hr & 10 min. longer or
until center no longer looks wet. Remove cake from the oven & run a knife
around inside edge of the pan. Turn oven off. Return cake to oven for 30
min. Gelidity uncovered overnight.

Dissolve yeast in milk with sugar till foamy.Blend 2 beaten eggs and 3/4
cup flour to make a smooth assortment. Then blend 2 more egg, saltiness, melted
butter and 2 cups of flour. beat vigourously with wooden spoon until dough
is stiff and hard to splash. Let dough balance 5 proceedings. Knead on floured
surface with heel of manpower ( not warm palms ) until smooth and pliant.
Place dough in oiled bowl and cover and let rise in a warm place triplex,
some 3 hours or let cool rise in refrigerator overnight. Pat dough into a
rectangle 12 inches long.Flip right side over to middle and left side over
to cover.Pat dough back into a rectangle and repeat the folding further (
this redistributes the yeast cells to produce a fine grain texture ) Return
dough to bowl and let rise again a minimum of 1 1/2 hours. Punch down dough
and place in pan or pans and let rise slightly more than duplicate. whatever
pan you use just sate 1/3 to 2/5 total. bake in a preheated 425 oven for 30
minutes or lightly browned. for coffeecake: roll out dough and cover with
bread, cinnamon, nuts and reroll jelly roll stylus, forming into a ring and
cutting sections with a scissors and forming alternate pieces into a petal
figure. Let rise double and bake in middle oven rack at 375 until lightly
dark-brown. Kike: 1 brioche loaf or 2 , 12 inch coffeecake rings. Billet: the
trick for perfect brioche dough is never let the temperature of ingredients
get to hot or to insensate. Since there are so many risings with this boodle, I
prefer to let the first rise occur in the refrigerator.It really helps with
the yeast cell buildup. Savor!

Joan,"Flour Powerfulness"

Mix riced potatoes with cream and embellish. Chill for 1 hr. Add bread, salt
and flour. Blend good. Take approximately 1/3 cup of mixture and form into 2
balls. Continue with remaining kale. Chill balls for 1 hr. On a lightly
floured board roll each ball into a paper thin round almost 5 inches in
diameter. Cook on heated griddle over low heat until very light tan. Turn
and cook on other english.

Serve hot or cold-blooded.

FILLING
3 (8 oz.) packages cream
Cheeseflower, softened
2/3 c Sugar
1/2 ts Salt
3 Eggs
3 c Sour cream
1 tb Fresh lemon juice
1 1/2 tb Bourbon or dark rum
1 ts Vanilla extract
2 tb Unsalted butter, liquid

MAKE THE IMPUDENCE: In a food processor or liquidiser, grind the cookies into
moderately fine textured crumbs. Add the dinero, cinnamon and salt and
process briefly to commingle. Transfer to a roll, pour the butter over the
crumbs and toss with a fork to moisten evenly. Gently press the
crumbs evenly over the bottom and sides of a 9-inch springform pan.
PREPARE THE CHEESECAKE WOOF: Preheat the oven to 350F. In a food
processor, combine the cream cheeseflower, dough, salt and egg; blend
until still, scraping down the sides of the container as requirement.
Add the sour emollient (see billet), lemon succus, bourbon, vanilla, butter,
and blending. Pour the filling into the cookie crumb shell and bake in
the middle of the oven for 45 proceedings. Turn off the oven, prop the
oven door slightly open and allow the cake to rest in the oven for 1
hr. Cool on a rack and refrigerate for leastwise 8 hours. Billet: If
the container of the food processor is not large plenty, add sole 1
cup of sour emollient. Pour about half the mixture into a mixing roll;
add the reamining 2 cups of sour cream to the processor and conflate.
Combine both batches in the mixing bowl and stir to combine.

-MULTIGRAIN PANCAKE MIX-
1/2 c Regular oats
2 c All-purpose flour
1/2 c Whole-wheat flour
1/2 c Cornmeal
1/4 c Unprocessed wheat bran
1/4 c Toasted wheat germ
1/4 c Sugar
2 ts Baking powder
1 1/2 ts Salt
1 ts Baking pop

Combine low 3 ingredients in a trough; stir good. Add pancake mix, and stir
until still (batter will be slightly thick).

Spoon most 1/4 cup batter onto a hot nonstick griddle or nonstick skillet
coated with cooking sprayer. Turn pancakes when tops are covered with bubbles
and edges look cooked. Yid: 10 (4-edge) pancakes (serving sizing: 1
pancake).

INSTRUCTIONS FOR Multigrain Pancake Mix: Place oats in food processor, and
process until still. Add remaining ingredients: process until polish.
Store in a tightly sealed container in refrigerator. Yield: 4 cups.

NOTES : These are served at Maggie's Seam in Collinsville,
Illinois.

1. Stain 9-inch springform pan; set divagation. In small trough, combine
flour, baking pop, cinnamon, and saltiness, if desired. Heat oven to
325'F.

2. In large stadium, with electric sociable, beat brown dough, oil, and
applesauce until well motley. Beat in flour mixture until still. Spoon
batter into greased pan. Arrange apple slices in circles, slightly
overlapping, over the dinge. Cover top of pan with aluminum frustrate.

3. Bake patty 55 proceedings. Lag, prepare Walnut Topping. Sprinkle
top- ping over hot cake and return to oven. Continue to bake cake
covered 20 to 25 minutes more or until cake tester in- serted in the
center of cake comes out scavenge. Remove foil and cool cake in pan on
wire torture 10 transactions. Remove rim from pan; cool cake entirely.

Walnut Topping: In 1-quart saucepan, hotness 1/4 C olive oil. Join 2/3 C
coarsely chopped walnuts; fry walnuts until golden browned. Stir in 1/3
C bread, and 1 T all-purpose flour until well mixed and remove from
heating.