Moravian Sugar Cake

Ingredients

For the dough
1 russet (baking) potato (about 1/2 pound)
1/2 cup plus 2 tablespoons warm water
1 envelope (about 2 1/2 teaspoons) active dry yeast
1/2 cup granulated sugar
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
1 large egg
1 1/2 teaspoons salt
2 1/2 to 3 cups unbleached all-purpose flour

3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
3/4 cup firm packed light brown sugar
2 teaspoons cinnamon

Preparation

Make the dough:

In a small saucepan combine the potato, peeled and cut into 1-inch pieces, with enough water to cover it by 1 inch and simmer it, covered, for 10 to 15 minutes, or until it is very tender. Drain the potato well, force it through a ricer into a bowl, and stir in 2 tablespoons of the water. In a small bowl proof the yeast in the remaining 1/2 cup water for 5 minutes, or until the mixture is foamy. In a large bowl stir together well the yeast mixture, the mashed potato, the sugar, the butter, the egg, and the salt, add 2 1/2 cups of the flour, and stir the dough until it is combined well. Turn the dough out onto a floured surface and knead it for 8 to 10 minutes, adding as much of the remaining 1/2 cup flour as is necessary to form a smooth and elastic dough. Transfer the dough to a buttered large bowl, turning it to coat it with the butter, let it rise, covered with plastic wrap, in a warm place for 1 1/2 to 2 hours, or until it is double in bulk, and punch it down. The dough may be made 1 day in advance and kept covered and chilled. Bring the dough to room temperature before continuing with the recipe.

Preheat the oven to 400°F. Press the dough evenly in a buttered 13- by 9-inch baking pan and let it rise, covered with a kitchen towel, in a warm place for 30 to 45 minutes, or until it is puffed. Make indentations all over the top of the dough with your thumb and scatter the butter over the dough. In a small bowl stir together the brown sugar and the cinnamon and sprinkle the mixture evenly over the dough. Bake the cake in the middle of the oven for 20 to 25 minutes, or until it is dark brown and cooked through. Let the cake cool for 5 minutes and cut it into squares.

Sue

Almond Coconut Brownies (Style At Home)

Base:
1/2 cup butter or margarine
4 squares unsweetened chocolate
1-1/2 cups granulated sugar
3 eggs, beaten
1 cup all-purpose flour
3/4 cup chopped almonds
1 tsp vanilla extract

Filling:
1 cup granulated sugar
1 cup milk
24 large marshmallows
2 200-gram packages flaked coconut

Topping:
1 cup semisweet chocolate chips
3/4 cup granulated sugar
1/4 cup butter or margarine
1/4 cup milk
1/4 cup slivered almonds, toasted (optional)

Preheat oven to 350F. Melt butter and chocolate in a small saucepan over low heat. Cool slightly, and add sugar, stirring to combine. Stir in beaten eggs, flour, almonds and vanilla. Transfer to a greased 9 x 13-inch baking dish and bake in oven for 18 to 20 minutes, or until a toothpick inserted in the centre comes out clean. Cool pan on a wire rack.

Combine all the filling ingredients in a large saucepan and bring to a boil, stirring constantly. When ingredients are well mixed and marshmallows are melted, remove from heat and spread over cooled brownies. Cool completely.

To make topping, combine chocolate chips, sugar, butter and milk in a small saucepan and bring to a boil, stirring constantly. Remove from heat and spoon over filling, smoothing out with a knife. Sprinkle with toasted almonds, if using. Chill at least 2 hours or until set. Cut into 1-inch pieces. Store in refrigerator. Makes about 24 brownies.

It's only two weeks from the first college football game of the season, so I've been looking for new half-time snacks. This one sounds good.

PIZZA JOES

1 lb. Italian sausage, casings removed
1 medium green pepper, chopped
1 small onion, chopped
1/2 c. fresh chopped mushrooms
2 tsp. Italian seasoning
1 garlic clove, minced
1 can (8 oz.) tomato sauce
6 English muffins, split and toasted
2 c. (8 oz.) shredded mozzarella cheese

Brown sausage and drain fat. Add pepper, onion, mushrooms, seasoning and garlic. Stir in tomato sauce and simmer, uncovered for 10 minutes. Top each muffin half with 2 Tbsp. meat sauce, sprinkle with cheese and broil until cheese melts and filling is hot. Makes 12 servings.

My GF just emailed me she is making this. She's making a bunch and freezing them. So I looked it up online.....

Pastitsio (GF calls it Greek Lazagna)
Creamy Greek Casserole -- really yummy!

Prep Time: 60 minutes

Cooking Time: 30 minutes

Serves: 12

Yield 1 casserole

Ingredients

1 lb Beef, Ground-lean
14 1/2 oz Whole Tomatoes Canned
150 g Yellow Onion Large
1 1/2 tsp Fresh Garlic
1/2 cup Parsley
1 tsp Oregano, Dried
1 tsp Ground Cinnamon
1/2 cup Red Wine, Dry
1 lb Elbows Macaroni
4 cups White Sauce
1 cup Parmesan
1/2 cup Feta Cheese
4 Egg
1 tbsp Olive Oil

Directions

Cook onion
Add ground beef and garlic and cook til done
Add spices and wine
Remove from heat, cool slightly
Add parsley

Cook Macaroni till slightly undercooked, toss with olive oil
Combine with Beef mixture.

Add 1/2 cup of parmesan cheese, 1/2 feta cheese, and eggs to white sauce.

Place Ground Beef and pasta mixture in the bottom of a greased 9x13 pan.
Pour white sauce mixture over.
Bake at 375 for 30-45 mins or until set and golden brown.

Mexican Munch

1 3-oz. can French-fried onions
3 c. bite-size shredded corn squares (CRISPEX)
3/4 c. Spanish peanuts
1 4-oz. can potato sticks
1/4 c. butter (or oil)
1 t. taco seasoning mix

In a 13x9x2-inch baking pan, combine onions, cereal, peanuts, and potato sticks. Melt butter over low heat; drizzle over mixture in baking pan and stir well. Sprinkle the seasoning mix evenly over mixture, mixing well. Bake in 300°F oven for 30 minutes, stirring occasionally. Allow to cool. Makes about 8 cups.

VEGETABLE CASSEROLE

2 (10 oz.) pkgs. frozen mixed vegetables

Cook vegetables according to package directions.

1/2 c. chopped onions
1 c. chopped celery
1 c. grated cheese (low fat Mozzarella)
1 c. mayonnaise (no cholesterol)
1/2 c. butter (no cholesterol), melted
1 c. crushed wheat (no cholesterol) crackers

Mix first 5 ingredients and pour into a Pam-sprayed dish, topped with
crushed crackers mixed with butter. Cook at 375 degrees for 25 minutes.
Serves 6-8.

Sounds good Glenda and something my husband would enjoy.

Spicy Noodles:

Cook 10 oz. of whatever pasta, drain & rinse (I usually use angel hair or vermacelli (both broken up in thirds) or rotini (as is).

Meanwhile lightly saute a cup or more of frozen peas.

Dump both in a big bowl, then add the following, or as you please:

Half a cucumber (I use English), sliced into medium-sized chunks.

Half a red bell pepper, chopped as above.

A couple sliced green onions.

Chunks of some kind of tropical fruit. I like mango (frozen from Trader Joes), but often use canned or fresh pineapple or even canned mandarin orange sections.

Whole or Broken peanuts.

Chopped cilantro.

Mix ingredients well,then add the dressing.

Dressing:

1/4 cup soy sauce

1/4 cup vineager (I use wine-type)

Three tablespoons water

Three tablespoons lime juice (I usually just use bottled, but fresh may be better)

One tablespoon sugar

1/2 teaspoon salt

A couple of garlic cloves

Six tablespoons of Peanut Butter (I like crunchy,though smooth is fine)

Three tablespoons peanut oil

Three tablespoons toasted seseme oil

One tablespoon or more Curry Powder (preferably Hot)

Dump all in blender & whirl until smooth.

Pour over previously prepared noodle et al combo, mix well & refrigrate. I like this dish only semi-cold, so I generally remove the bowl from the refrigerator half an hour before serving.

If a meatier dish is desired, add a well-sauted & browned chicken breast, either sliced or chunked.