Recipes for Our Daughters: Family Favorites From Outstanding Women

Recipes for Our Daughters: Family Favorites From Outstanding Women

by Cynthia Rothstein, Naomi Neft

Hardcover

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Product Details

ISBN-13: 9780345468000
Publisher: Random House Publishing Group
Publication date: 04/27/2004
Pages: 348
Product dimensions: 5.87(w) x 8.55(h) x 1.18(d)

About the Author

Naomi Neft and Cynthia Rothstein are New York City moms who met when their daughters, Debbie and Lori, entered kindergarten, and they have remained good friends ever since. Both enjoy cooking, and over the years have taken a variety of cooking classes. They continue to share many of their favorite recipes and cooking tips.

Before becoming a full-time mom, Cynthia worked as an investment research analyst and later taught in the New York City school system. She lives in New York City with her husband Jerry, and her younger daughter, Meryl.

Naomi was an encyclopedia editor for two major publishing companies, has more recently coauthored a reference book, Where Women Stand: An International Report on the Status of Women in 140 Countries. She lives in New York City with her husband David.

Debbie and Lori, the inspiration for this book, are now in graduate school, living in New York and still using their well-worn loose leaf copies of Recipes For Our Daughters.

Visit the authors’ Web site at www.Recipesforourdaughters.com.

Read an Excerpt

Chapter 1

bread and breakfast

TIPS AND HINTS ON . . .

BUYING AND STORING EGGS

• Eggs are generally available in five sizes, from small to jumbo, but unless otherwise specified, the word egg in a recipe refers to the large size.

• Shell color is a matter of personal preference, since brown and white eggs are the same in quality and flavor. The color of the shell is related to the variety of hen.

• Always buy eggs from a refrigerated case and check the carton for the expiration or “sell by” date.

• Jiggle each egg in the carton and do not buy any eggs that are cracked or leaking. Damaged eggs may be contaminated and should never be used.

• Store eggs–blunt side up–in their original cartons toward the back of the refrigerator, where they will be kept colder than on a door shelf,
where they would be exposed to warm air every time you open the door.

• Refrigerated eggs generally last from thirty-five to forty days after the “sell by” date. Once an egg has spoiled, you will be able to tell right away by the terrible “rotten egg” odor it gives off when cracked open.

• Older eggs are just as flavorful and nutritious as fresher ones. The main difference is that once they are cracked open, older eggs tend to spread out; their yolks are flatter and their whites are looser. Since older eggs have larger air pockets under the shell, they make better hard-boiled eggs because they are easier to peel.

• If you are unsure about the freshness of your eggs, place the uncooked eggs in a bowl of cold water. The freshest eggs will lie flat on the bottom. The older ones will stand on end, and the really old ones will float because they have the largest air pockets.

• Always handle eggs carefully, as there is a very slight chance that they have been contaminated with salmonella bacteria. Wash your hands after handling eggs and be sure you also wash the countertops,
equipment, and utensils you used. It is also because of this possible contamination that you should never eat any food containing raw eggs.

• If you see any small dark spots in an egg yolk, don’t be concerned about them. They are perfectly harmless and can easily be removed with a spoon or the tip of a knife.

• If you have some hard-boiled eggs in the refrigerator and can’t tell them apart from the raw eggs, give them a spin. Cooked eggs will spin smoothly, while raw eggs will wobble.

HOW TO BOIL AN EGG

• A boiled egg should not really be boiled–it should be gently simmered to prevent it from getting too hot and becoming rubbery. Vigorous boiling might also crack the shell.

• After lowering the egg into simmering water, wait for the water to come to a second simmer and start your timer: three to five minutes for a soft-boiled egg, twelve to fifteen minutes for a hard-boiled one. The exact time depends on the size of the egg.

• As soon as the egg is ready, plunge it into cold water to stop the cooking. This also prevents a dark green rim from forming between the yolk and the white.

• Here’s another foolproof way to hard-boil eggs: Place them in a pot of cold water, bring the water to a boil, and immediately cover the pot and take it off the heat. After fifteen minutes, immediately plunge the eggs into cold water.

• When peeling hard-boiled eggs, it is easier if you start at the blunt end, where the air pocket is located.

• When slicing hard-boiled eggs, dipping the knife in water will prevent the yolk from breaking.

BUYING AND STORING FLOUR

• Recipes tend to call for one of three types of flour: all-purpose flour, which is used for practically everything; cake flour, which gives cakes a lighter texture; and bread flour, which is ideal for making bread, as it produces a tastier, lighter loaf. Unless otherwise specified, the word flour in a recipe refers to all-purpose flour.
Never substitute bread flour or self-rising flour for all-purpose flour in a recipe.

• If necessary, you can interchange all-purpose flour and cake flour:

1 cup cake flour = 1 cup minus 2 tablespoons all-purpose flour

1 cup all-purpose flour = 1 cup plus 2 tablespoons cake flour

• Flour should not be stored in the bag in which you bought it but should be transferred to a glass or plastic canister.

MAKING YEAST BREADS

• Many bread recipes do not specify an exact amount of flour, since the amount needed may vary by as much as 1 or 2 cups. Add the flour slowly and stop when the dough reaches the right consistency–it should be smooth and somewhat elastic and not stick to the bowl or your fingers.

• When shopping for yeast, do not confuse baker’s yeast with brewer’s yeast, which is sold as a food supplement in health-food stores and should never be used in baking bread.

• Most bread recipes call for active dry yeast, which comes in handy

1⁄4-ounce (scant-tablespoon) foil packages. If you are using quick-rising yeast, be sure to follow the package directions for dissolving it.

• If you like bread with a soft crust, brush the top with melted butter before baking. If you like a shiny crust, use a beaten egg. For a crisp crust, use a spray bottle to spritz the preheated oven or place a pan of water in the bottom of the oven to increase the humidity while the loaf is baking.

MAKING QUICK BREADS AND MUFFINS

• Quick breads and muffins are leavened with baking soda or baking powder, not yeast. Follow the recipe directions carefully and do not substitute one leavening agent for another.

• Shiny metal loaf pans are best for baking quick breads. If you use a dark pan, lower the oven temperature about 25˚F to prevent the bread from browning too quickly.

• For an easy cleanup, bake muffins in paper or foil muffin-cup liners placed in the muffin tin.

• If you don’t have a biscuit cutter, you can use the rim of a drinking glass or cup to cut the dough.

DELICIOUS HEALTHY

BREAKFAST DRINK

from ANN RICHARDS

Former Governor of Texas; Author; Member of the Board of

Directors: Brandeis University, JCPenney, Aspen Institute

“This is a great breakfast or lunch high-energy strength-builder. Other kinds of health powders may be added as desired, as well as other fruits.”

MAKES 1 PORTION

2 to 3 frozen strawberries

3 to 4 slices frozen peaches

1⁄2 frozen banana

1⁄4 to 1⁄2 cup protein powder, such as MET-Rx or SPIRU-TEIN (available at health-food stores and many supermarkets)

1 cup flavored or plain yogurt

1 cup apple juice, plus more as needed

Crushed ice (optional)

1. Place all of the ingredients in a blender and process until smooth.

2. Add more apple juice if the mixture is too thick.

GRANOLA

SERVES 8 TO 10

8 tablespoons (1 stick) butter

1⁄2 cup honey

4 cups rolled oats

2 cups shredded sweetened coconut

1 cup sliced almonds

1 tablespoon dark brown sugar

2 cups mixed dried fruit, such as cherries, cranberries, chopped apricots, currants, or banana chips

1. Preheat the oven to 350˚F.

2. Melt the butter and honey over a low flame.

3. Toss the oats, coconut, and almonds in a large bowl.

4. Drizzle the butter-honey mixture over the oat mixture and toss thoroughly to coat.

5. Spread the mixture on a large baking sheet and sprinkle the brown sugar evenly over it.

6. Bake, tossing the mixture at least once, for 45 minutes, or until everything is well toasted and brown.

7. When done, allow the mixture to cool for 10 minutes on the baking sheet, add the dried fruit, and mix well. Store in an airtight container.

DUTCH BABIES

from BEVERLY SILLS

Chairman of the Board, Metropolitan Opera;

Opera Star; Recording Artist; Former Chairman,

Lincoln Center for the Performing Arts; Winner of

One Grammy and Two Emmy Awards

“This makes a wonderful Sunday brunch or midnight snack.”

SERVES 2 TO 3

3 eggs

1⁄2 cup flour

1⁄2 cup milk

1⁄2 teaspoon vanilla extract

1⁄2 teaspoon salt

3 tablespoons butter, melted

1. Preheat the oven to 450˚F.

2. Place an 8-inch iron skillet in the freezer.

3. Put the eggs, flour, milk, vanilla extract, and salt in a blender and blend at low speed.

4. Pour the melted butter into the cold skillet, follow with the batter, and bake for 10 to 12 minutes, until the crust is brown. The batter will puff up like a soufflé.

5. Serve immediately with jam, stewed fruit, maple syrup, or butter.

BREAKFAST PANCAKE

from JUDY RANKIN

Champion Professional Golfer, Sports Commentator,

Winner of Twenty-six Ladies Professional Golf

Association Tournaments

SERVES 4

4 tablespoons (1⁄2 stick) butter

1⁄2 cup flour

1⁄2 cup milk

2 eggs

A few dashes of ground nutmeg

Powdered sugar, for dusting

1. Preheat the oven to 425˚F.

2. Put the butter in a large pan and place it in the oven. (Make sure the pan is suitable for oven use.) Do not allow the butter to burn.

3. While the butter is melting, whisk together the flour, milk, eggs,
and nutmeg.

4. Tip the pan so that the melted butter covers the bottom and pour in the batter.

5. Bake for 15 to 20 minutes, until the batter bubbles and the edges of the pancake are lightly browned. (I prefer it a little browner.)

6. Pour off the excess butter and dust the pancake with powdered sugar.

7. Place the pancake on a platter and cut it into wedges like a pie.
Serve with syrup or, before cutting, fill with fresh peaches by topping one side and folding the other side over.

LEMON—POPPY SEED PANCAKES

SERVES 4

2 cups flour

1 teaspoon baking soda

1 1⁄2 teaspoons baking powder

2 teaspoons sugar

1⁄2 teaspoon salt

2 cups unsalted buttermilk (or use regular buttermilk

and omit the salt)

2 eggs, beaten

1 tablespoon light vegetable oil

Grated zest of 2 to 3 lemons

2 to 3 teaspoons lemon extract, more or less depending

on how lemony you like your pancakes

2 teaspoons poppy seeds

1. Sift together the flour, baking soda, baking powder, sugar, and salt into a large bowl.

2. Mix the buttermilk, eggs, and light vegetable oil and add to the dry ingredients. Stir just until the flour is wet; don’t overbeat. If the batter seems too thick to pour, add a little regular milk to thin it out. (If it’s too thick, the pancakes won’t cook thoroughly.)

3. Mix in the lemon zest, lemon extract, and poppy seeds.

4. Preheat a heavy griddle or skillet until a few drops of water sprinkled on it sizzle away instantly. Grease the pan by smearing it with a piece of paper towel with a pat of butter on it.

5. Using a very large spoon, ladle pancake-sized portions of the batter onto the pan.

6. Cook the pancakes on one side until the edges start to look dry and bubbles form. Then flip them. It helps to press down lightly on the pancakes with your spatula. Once the second side is nicely browned,
flip them over one more time for a few seconds to cook any residue of uncooked batter that may have come up through the holes in the pancakes.

7. Serve immediately with maple syrup.

TIPS AND TIDBITS

• Even though it’s more expensive, try to get pure maple syrup, not maple-flavored syrup, which contains only a small amount of maple syrup mixed with other sweet syrups, such as corn and sugar syrups. Many
“pancake syrups” have only artificial flavorings and no maple syrup at all.

• When buying maple syrup, keep in mind that the paler syrups (“Fancy”
and Grade AA) are milder and the darker ones (Grade A and Grade B) are more flavorful.

GRAPE-NUTS PUDDING

SERVES 6 TO 8

4 cups skim milk

3 eggs, or 1 egg and 2 egg whites

1⁄3 cup sugar

1 tablespoon vanilla extract

1 cup Grape-Nuts cereal

1 tablespoon ground cinnamon mixed with 1 teaspoon sugar

1. Preheat the oven to 375˚F.

2. Butter a 1 1⁄2-quart (7 x 7 x 3-inch) casserole dish.

3. Heat the milk in a saucepan until it almost comes to a boil and a skin forms on the surface.

4. Beat the eggs in a blender, adding the sugar and vanilla extract and processing until incorporated.

5. Pour the blended egg mixture into the casserole dish.

6. Pour the Grape-Nuts over the egg mixture, sprinkle with the cinnamon-sugar mixture, and follow with the scalded milk.

7. Place the casserole dish in a large roasting pan containing 2
inches of water.

8. Bake in the middle of the oven for 1 hour. When done, the top will be crusty and the custard in the center will be solid. Serve hot or cold.

TIPS AND TIDBITS

• This also makes a great dessert or snack, and it keeps in the refrigerator for several days.

• If you don’t have the exact size casserole dish called for, you can substitute a similar size (such as 7 x 5 1⁄2 x 3 inches) or use a
2-quart casserole–just be sure it is at least 3 inches deep.

HUEVOS RANCHEROS

(Ranch-Style Eggs)

SERVES 4

1⁄2 onion, minced

1 large green bell pepper, seeded and minced

2 cloves garlic, minced

1⁄4 cup olive oil

1⁄4 cup hot salsa, or more to taste

2 cups tomato sauce

1 teaspoon dried oregano

1⁄2 teaspoon salt, or to taste

8 eggs

1. In a large skillet, sauté the onion, bell pepper, and garlic in the olive oil until the onion is golden.

2. Add the salsa, tomato sauce, oregano, and salt.

3. Simmer the mixture for 3 minutes and then break the eggs over it.

4. Cover the skillet and simmer for 7 minutes, or just until the eggs are set.

5. Serve with fresh fruit, English muffins, or a basket of interesting bread.

EASY EGG SOUFFLÉ

from JENNIFER M. GRANHOLM

Governor of Michigan

“Impress/fool your in-laws! Makes even the lousiest cook (like me) look like Julia Child!”

SERVES 4 TO 6

2 cups milk

6 eggs

1 teaspoon salt

6 slices bread, cubed

8 ounces English Cheddar cheese, grated or sliced

4 tablespoons (1⁄2 stick) butter, melted

1. Grease an 8 x 8 x 2-inch baking dish.

2. In a large bowl, beat together the milk, eggs, and salt.

3. Add the bread cubes.

4. Pour the mixture into the prepared baking dish, cover, and refrigerate overnight.

5. When ready to cook, preheat the oven to 375˚F.

6. Place the cheese on top of the bread mixture and drizzle with the melted butter.

7. Bake for about 45 minutes, or until the cheese is golden brown.

SAN FRANCISCO—STYLE

BERRY-STUFFED FRENCH TOAST

SERVES 9 TO 12

12 slices sourdough bread

8 ounces low-fat cream cheese

1 cup berries, your choice, fresh or frozen

10 eggs

1⁄3 cup maple syrup

2 cups low-fat milk

BERRY SAUCE

1 cup water

1 cup sugar

2 tablespoons cornstarch

1 cup berries, your choice, fresh or frozen

1 tablespoon butter

1. To prepare the French toast: Oil a 13 x 9-inch baking dish.

2. Trim the crusts from the bread and cut the slices into 3⁄4-inch cubes.

3. Place half the cubes over the bottom of the prepared pan.

4. Cut the cream cheese into 3⁄4-inch cubes and sprinkle the cubes over the bread layer.

5. Spread the berries over the cream cheese and place the remaining bread cubes over the top.

6. In a medium bowl, beat the eggs, maple syrup, and milk together,
and pour over the bread.

7. Cover the baking dish with aluminum foil and press the foil down to make sure all of the bread is soaked. Refrigerate overnight.

8. When ready to bake, preheat the oven to 350˚F.

9. Bake with the foil on for 30 minutes, then remove the foil and bake until the center is set and the top is lightly browned, about another
30 minutes.

10. Remove from the oven and allow to cool for 10 minutes before slicing.

11. To prepare the berry sauce: Stir the water, sugar, cornstarch, and berries in a saucepan over medium heat until thickened, 4 to 5 minutes.
Add the butter and stir until melted. Serve warm.

12. Serve the French toast topped with the berry sauce.

TIPS AND TIDBITS

• This dish is somewhat like a bread pudding in that the longer it is allowed to soak before baking, the fuller the flavor.

CRÈME BRÛLÉE FRENCH TOAST

SERVES 8 TO 10

8 tablespoons (1 stick) unsalted butter

1 cup packed brown sugar

2 tablespoons light corn syrup

6 slices challah bread, plus more as needed

5 eggs

1 1⁄2 cups skim milk

1 teaspoon vanilla extract

1 tablespoon ground cinnamon

1⁄2 cup raisins (optional)

1. Combine the butter, brown sugar, and corn syrup in a small saucepan over medium heat. Stir constantly until the mixture is smooth. Pour into a 13 x 9-inch baking dish.

2. Trim the crusts from the bread and arrange the slices in 1 layer on top of the warm mixture.

3. Whisk together the eggs, milk, vanilla extract, and cinnamon in a small bowl. Add the raisins if desired.

4. Pour the mixture evenly over the bread, cover the dish, and refrigerate overnight.

5. When you are ready to cook the French toast, preheat the oven to
350˚F.

6. Remove the dish from the refrigerator and allow it to warm to room temperature.

7. Bake uncovered for 35 to 45 minutes, until the bread is puffed up and golden brown. Serve immediately.

TIPS AND TIDBITS

• Light brown sugar is milder than the dark variety, which contains more molasses. Unless a recipe specifies either one, use whichever you prefer.

• This recipe is easy and delicious and smells terrific while baking.

BAKED SAUSAGE AND APPLE PUDDING

SERVES 4

1 cup flour

1 cup milk

2 eggs

1 teaspoon salt

A pinch or a grind of pepper

12 ounces of your favorite sausage (do not use small breakfast-style links or any sausage that is very spicy)

6 small to medium apples, peeled, cored, and cut into slices about 1⁄4
to 1⁄2 inch thick

1 tablespoon butter

2 tablespoons brown sugar

1. Place the flour, milk, eggs, salt, and pepper in a blender or food processor and mix well. Scrape down the sides and mix again. Cover and allow to rest for 1 hour.

2. While the batter is resting, place the sausage in a large pan with
2 to 3 tablespoons of water. Cover the pan and cook for 4 to 5 minutes.
Remove the cover and continue cooking, turning the sausage, until the links are brown. Remove from the pan and drain on paper towels.

3. Pour some of the sausage drippings into an 8 x 8-inch baking pan and set aside. Use enough of the drippings to cover the bottom of the baking pan.

4. Cut the sausage into chunks and set aside.

5. Place the apple slices, butter, and brown sugar in the same pan in which you browned the sausage. Cook, stirring often, until the apples are tender, 10 to 15 minutes. Stir in the sausage chunks and set the pan aside.

6. About 10 minutes before the batter is ready to use, preheat the oven to 450˚F.

7. Place the baking pan with the sausage drippings in the oven until it is hot. This takes just a few minutes.

8. When the baking pan is hot, remove it from the oven and pour about one-quarter of the batter into it. Place it back in the oven and bake for 5 minutes.

9. Remove the pan from the oven and spread the apples and sausage over the cooked batter. Pour the remaining batter over them and place the pan back in the oven.

10. Bake for 15 minutes, lower the oven temperature to 375˚F, and bake until the pudding is puffed and crusty, about another 15 minutes. Serve warm.

TIPS AND TIDBITS

• This is a great dish for breakfast, but you can also make it for dinner, accompanied with mustard and served with a green salad. It is a version of the traditional English dish called “Toad in the Hole.”

GAMOO’S BAKING POWDER BISCUITS

from GLENN CLOSE

Actress, Producer, Winner of Three Tony Awards

and One Emmy

MAKES 16 TO 18 BISCUITS

2 cups flour

1⁄2 teaspoon salt

4 teaspoons baking powder

1⁄2 teaspoon cream of tartar

2 teaspoons sugar

8 tablespoons (1 stick) butter (butter is best, but margarine or even Crisco is a possible substitution)

2⁄3 cup milk

1. Preheat the oven to 425˚F.

2. Sift together the flour, salt, baking powder, cream of tartar, and sugar.

3. Cut the butter into small pieces and add to the flour mixture.
Using a fork or your fingers, crumble the pieces until the mixture resembles coarse crumbs.

4. Add the milk all at once and stir until the dough follows the fork around the bowl.

5. Place the dough on a floured surface and pat or roll it out until it is about 1⁄2 inch thick.

6. Cut the dough into rounds with a biscuit cutter and place the rounds on an ungreased baking sheet.

7. Bake for about 10 to 12 minutes, until golden brown. The biscuits should be crisp on the top and bottom but tender and flaky inside.

BANANA MUFFINS

MAKES 12 MUFFINS

8 tablespoons (1 stick) unsalted butter, at room temperature

1 cup sugar

2 eggs

4 ripe medium bananas, mashed

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1⁄2 teaspoon salt

1. Preheat the oven to 350˚F.

2. Grease a 12-cup muffin tin.

3. With an electric mixer, beat the butter and sugar until smooth.

4. Add the eggs and mashed bananas, beating until blended.

5. In a separate bowl, combine the flour with the baking soda, baking powder, and salt, and gradually add to the banana mixture.

6. Pour the batter into the prepared muffin tin and bake for about 35
minutes, or until a toothpick comes out clean. Remove to a wire rack and allow the muffins to cool.

TIPS AND TIDBITS

• For a nice variation, add some fresh blueberries to the batter.

• For an easier cleanup, use paper or foil cups to line the muffin tin.

• As bananas ripen, their skins may blacken. Don’t worry; they are probably fine for eating and may even be sweeter.

CRANBERRY BREAD OR MUFFINS

SERVES 8 TO 10

2 cups flour

3⁄4 cup sugar

1 1⁄2 teaspoons baking powder

1⁄2 teaspoon baking soda

1 scant teaspoon salt

3⁄4 cup orange juice

2 tablespoons unsalted butter or margarine, cut into very

small pieces

1 egg

1 tablespoon grated orange peel (optional)

1 cup cranberries, washed and coarsely chopped

1⁄2 cup chopped walnuts

1. Preheat the oven to 350˚F.

2. Prepare a 9 x 5-inch loaf pan by greasing it only on the bottom.
(If you are making muffins, similarly grease a muffin tin or place paper or foil muffin-cup liners in the tin.)

3. In a large bowl, mix together the flour, sugar, baking powder,
baking soda, and salt.

4. Stir in the orange juice, butter, egg, and orange peel, if desired.

5. Stir in the cranberries and nuts, and pour into the prepared loaf pan.

6. Bake for about 55 to 60 minutes (muffins take about 40 minutes),
until the top is somewhat crusty and pale brown and springs back when lightly pressed.

7. Allow to cool for about 15 minutes before removing from the pan.

TIPS AND TIDBITS

• Here is a quick, easy way to prepare the batter in a food processor:

1. Place the flour, sugar, baking powder, baking soda, and salt in the processor bowl. Process for a few seconds.

2. Add the juice, butter, egg, and orange peel, and process until blended.

3. Add the whole berries and nuts and turn the machine on and off very quickly a few times. Don’t let them get too finely chopped.

• Cranberry bread stores well in the freezer. Defrost at room temperature and reheat (unwrapped) before serving.

MONKEY BREAD

from NANCY REAGAN

Former First Lady

MAKES 2 LOAVES

1 package active dry yeast

1 1⁄4 cups milk

3 eggs

3 tablespoons sugar

1 teaspoon salt

3 1⁄2 cups flour

12 tablespoons (1 1⁄2 sticks) butter, at room temperature

1⁄2 pound (2 sticks) butter, melted

1. In a large bowl, combine the yeast with about 1⁄4 cup of the milk
(warmed up a little) and stir until dissolved.

2. Beat in 2 of the eggs.

3. Mix in the sugar, salt, and flour, and add the remaining 1 cup of milk, a little at a time, mixing thoroughly.

4. Cut in the 12 tablespoons of butter until it is well blended and the dough comes together to form a ball.

5. Knead the dough until it becomes elastic, and let it rise until it has doubled in size, 1 to 1 1⁄2 hours.

6. Knead again and let the dough rise for another 40 minutes.

7. Preheat the oven to 375˚F.

8. Butter and flour two 9-inch ring molds.

9. Roll the dough onto a floured board and shape into a long log. Cut the log into 28 equal pieces and shape each piece into a ball.

10. Roll the dough balls in the melted butter and place 7 balls in each ring mold, leaving some space between the balls. Place the remaining 14 balls on top, dividing them between the ring molds and spacing them evenly. Let the dough rise in the molds.

11. In a small bowl, lightly beat the 1 remaining egg and brush the tops of the loaves with it.

12. Bake for 15 to 25 minutes, until golden brown.

First Chapter

Bread and Breakfast

TIPS AND HINTS ON . . .

BUYING AND STORING EGGS

• Eggs are generally available in five sizes, from small to jumbo, but

unless otherwise specified, the word egg in a recipe refers to the

large size.

• Shell color is a matter of personal preference, since brown and white

eggs are the same in quality and flavor. The color of the shell is

related to the variety of hen.

• Always buy eggs from a refrigerated case and check the carton for the

expiration or "sell by" date.

• Jiggle each egg in the carton and do not buy any eggs that are

cracked or leaking. Damaged eggs may be contaminated and should never

be used.

• Store eggs—blunt side up—in their original cartons toward the back of

the refrigerator, where they will be kept colder than on a door shelf,

where they would be exposed to warm air every time you open the door.

• Refrigerated eggs generally last from thirty-five to forty days after

the "sell by" date. Once an egg has spoiled, you will be able to tell

right away by the terrible "rotten egg" odor it gives off when cracked

open.

• Older eggs are just as flavorful and nutritious as fresher ones. The

main difference is that once they are cracked open, older eggs tend to

spread out; their yolks are flatter and their whites are looser. Since

older eggs have larger air pockets under the shell, they make better

hard-boiled eggs because they are easier to peel.

• If you are unsure about the freshness of your eggs, place the

uncooked eggs in a bowl of cold water. The freshest eggs will lie flat

on the bottom. The older ones will stand on end, and the really old

ones will float because they have the largest air pockets.

• Always handle eggs carefully, as there is a very slight chance that

they have been contaminated with salmonella bacteria. Wash your hands

after handling eggs and be sure you also wash the countertops,

equipment, and utensils you used. It is also because of this possible

contamination that you should never eat any food containing raw eggs.

• If you see any small dark spots in an egg yolk, don’t be concerned

about them. They are perfectly harmless and can easily be removed with

a spoon or the tip of a knife.

• If you have some hard-boiled eggs in the refrigerator and can’t tell

them apart from the raw eggs, give them a spin. Cooked eggs will spin

smoothly, while raw eggs will wobble.

HOW TO BOIL AN EGG

• A boiled egg should not really be boiled—it should be gently simmered

to prevent it from getting too hot and becoming rubbery. Vigorous

boiling might also crack the shell.

• After lowering the egg into simmering water, wait for the water to

come to a second simmer and start your timer: three to five minutes for

a soft-boiled egg, twelve to fifteen minutes for a hard-boiled one. The

exact time depends on the size of the egg.

• As soon as the egg is ready, plunge it into cold water to stop the

cooking. This also prevents a dark green rim from forming between the

yolk and the white.

• Here’s another foolproof way to hard-boil eggs: Place them in a pot

of cold water, bring the water to a boil, and immediately cover the pot

and take it off the heat. After fifteen minutes, immediately plunge the

eggs into cold water.

• When peeling hard-boiled eggs, it is easier if you start at the blunt

end, where the air pocket is located.

• When slicing hard-boiled eggs, dipping the knife in water will

prevent the yolk from breaking.

BUYING AND STORING FLOUR

• Recipes tend to call for one of three types of flour: all-purpose

flour, which is used for practically everything; cake flour, which

gives cakes a lighter texture; and bread flour, which is ideal for

making bread, as it produces a tastier, lighter loaf. Unless otherwise

specified, the word flour in a recipe refers to all-purpose flour.

Never substitute bread flour or self-rising flour for all-purpose flour

in a recipe.

• If necessary, you can interchange all-purpose flour and cake flour:

1 cup cake flour = 1 cup minus 2 tablespoons all-purpose flour

1 cup all-purpose flour = 1 cup plus 2 tablespoons cake flour

• Flour should not be stored in the bag in which you bought it but

should be transferred to a glass or plastic canister.

MAKING YEAST BREADS

• Many bread recipes do not specify an exact amount of flour, since the

amount needed may vary by as much as 1 or 2 cups. Add the flour slowly

and stop when the dough reaches the right consistency—it should be

smooth and somewhat elastic and not stick to the bowl or your fingers.

• When shopping for yeast, do not confuse baker’s yeast with brewer’s

yeast, which is sold as a food supplement in health-food stores and

should never be used in baking bread.

• Most bread recipes call for active dry yeast, which comes in handy

1/4-ounce (scant-tablespoon) foil packages. If you are using

quick-rising yeast, be sure to follow the package directions for

dissolving it.

• If you like bread with a soft crust, brush the top with melted butter

before baking. If you like a shiny crust, use a beaten egg. For a crisp

crust, use a spray bottle to spritz the preheated oven or place a pan

of water in the bottom of the oven to increase the humidity while the

loaf is baking.

MAKING QUICK BREADS AND MUFFINS

• Quick breads and muffins are leavened with baking soda or baking

powder, not yeast. Follow the recipe directions carefully and do not

substitute one leavening agent for another.

• Shiny metal loaf pans are best for baking quick breads. If you use a

dark pan, lower the oven temperature about 25°F to prevent the bread

from browning too quickly.

• For an easy cleanup, bake muffins in paper or foil muffin-cup liners

placed in the muffin tin.

• If you don’t have a biscuit cutter, you can use the rim of a drinking

glass or cup to cut the dough.

DELICIOUS HEALTHY

BREAKFAST DRINK

from ANN RICHARDS

Former Governor of Texas; Author; Member of the Board of

Directors: Brandeis University, JCPenney, Aspen Institute

"This is a great breakfast or lunch high-energy strength-builder. Other

kinds of health powders may be added as desired, as well as other

fruits."

MAKES 1 PORTION

2 to 3 frozen strawberries

3 to 4 slices frozen peaches

1/2 frozen banana

1/4 to 1/2 cup protein powder, such as MET-Rx or SPIRU-TEIN (available

at health-food stores and many supermarkets)

1 cup flavored or plain yogurt

1 cup apple juice, plus more as needed

Crushed ice (optional)

1. Place all of the ingredients in a blender and process until smooth.

2. Add more apple juice if the mixture is too thick.

GRANOLA

SERVES 8 TO 10

8 tablespoons (1 stick) butter

1/2 cup honey

4 cups rolled oats

2 cups shredded sweetened coconut

1 cup sliced almonds

1 tablespoon dark brown sugar

2 cups mixed dried fruit, such as cherries, cranberries, chopped

apricots, currants, or banana chips

1. Preheat the oven to 350°F.

2. Melt the butter and honey over a low flame.

3. Toss the oats, coconut, and almonds in a large bowl.

4. Drizzle the butter-honey mixture over the oat mixture and toss

thoroughly to coat.

5. Spread the mixture on a large baking sheet and sprinkle the brown

sugar evenly over it.

6. Bake, tossing the mixture at least once, for 45 minutes, or until

everything is well toasted and brown.

7. When done, allow the mixture to cool for 10 minutes on the baking

sheet, add the dried fruit, and mix well. Store in an airtight

container.

DUTCH BABIES

from BEVERLY SILLS

Chairman of the Board, Metropolitan Opera;

Opera Star; Recording Artist; Former Chairman,

Lincoln Center for the Performing Arts; Winner of

One Grammy and Two Emmy Awards

"This makes a wonderful Sunday brunch or midnight snack."

SERVES 2 TO 3

3 eggs

1/2 cup flour

1/2 cup milk

1/2 teaspoon vanilla extract

1/2 teaspoon salt

3 tablespoons butter, melted

1. Preheat the oven to 450°F.

2. Place an 8-inch iron skillet in the freezer.

3. Put the eggs, flour, milk, vanilla extract, and salt in a blender

and blend at low speed.

4. Pour the melted butter into the cold skillet, follow with the

batter, and bake for 10 to 12 minutes, until the crust is brown. The

batter will puff up like a soufflé.

5. Serve immediately with jam, stewed fruit, maple syrup, or butter.

BREAKFAST PANCAKE

from JUDY RANKIN

Champion Professional Golfer, Sports Commentator,

Winner of Twenty-six Ladies Professional Golf

Association Tournaments

SERVES 4

4 tablespoons (1/2 stick) butter

1/2 cup flour

1/2 cup milk

2 eggs

A few dashes of ground nutmeg

Powdered sugar, for dusting

1. Preheat the oven to 425°F.

2. Put the butter in a large pan and place it in the oven. (Make sure

the pan is suitable for oven use.) Do not allow the butter to burn.

3. While the butter is melting, whisk together the flour, milk, eggs,

and nutmeg.

4. Tip the pan so that the melted butter covers the bottom and pour in

the batter.

5. Bake for 15 to 20 minutes, until the batter bubbles and the edges

of the pancake are lightly browned. (I prefer it a little browner.)

6. Pour off the excess butter and dust the pancake with powdered sugar.

7. Place the pancake on a platter and cut it into wedges like a pie.

Serve with syrup or, before cutting, fill with fresh peaches by topping

one side and folding the other side over.

LEMON–POPPY SEED PANCAKES

SERVES 4

2 cups flour

1 teaspoon baking soda

1 1/2 teaspoons baking powder

2 teaspoons sugar

1/2 teaspoon salt

2 cups unsalted buttermilk (or use regular buttermilk

and omit the salt)

2 eggs, beaten

1 tablespoon light vegetable oil

Grated zest of 2 to 3 lemons

2 to 3 teaspoons lemon extract, more or less depending

on how lemony you like your pancakes

2 teaspoons poppy seeds

1. Sift together the flour, baking soda, baking powder, sugar, and

salt into a large bowl.

2. Mix the buttermilk, eggs, and light vegetable oil and add to the

dry ingredients. Stir just until the flour is wet; don’t overbeat. If

the batter seems too thick to pour, add a little regular milk to thin

it out. (If it’s too thick, the pancakes won’t cook thoroughly.)

3. Mix in the lemon zest, lemon extract, and poppy seeds.

4. Preheat a heavy griddle or skillet until a few drops of water

sprinkled on it sizzle away instantly. Grease the pan by smearing it

with a piece of paper towel with a pat of butter on it.

5. Using a very large spoon, ladle pancake-sized portions of the

batter onto the pan.

6. Cook the pancakes on one side until the edges start to look dry and

bubbles form. Then flip them. It helps to press down lightly on the

pancakes with your spatula. Once the second side is nicely browned,

flip them over one more time for a few seconds to cook any residue of

uncooked batter that may have come up through the holes in the pancakes.

7. Serve immediately with maple syrup.

TIPS AND TIDBITS

• Even though it’s more expensive, try to get pure maple syrup, not

maple-flavored syrup, which contains only a small amount of maple syrup

mixed with other sweet syrups, such as corn and sugar syrups. Many

"pancake syrups" have only artificial flavorings and no maple syrup at

all.

• When buying maple syrup, keep in mind that the paler syrups ("Fancy"

and Grade AA) are milder and the darker ones (Grade A and Grade B) are

more flavorful.

GRAPE-NUTS PUDDING

SERVES 6 TO 8

4 cups skim milk

3 eggs, or 1 egg and 2 egg whites

1/3 cup sugar

1 tablespoon vanilla extract

1 cup Grape-Nuts cereal

1 tablespoon ground cinnamon mixed with 1 teaspoon sugar

1. Preheat the oven to 375°F.

2. Butter a 1 1/2-quart (7 x 7 x 3-inch) casserole dish.

3. Heat the milk in a saucepan until it almost comes to a boil and a

skin forms on the surface.

4. Beat the eggs in a blender, adding the sugar and vanilla extract

and processing until incorporated.

5. Pour the blended egg mixture into the casserole dish.

6. Pour the Grape-Nuts over the egg mixture, sprinkle with the

cinnamon-sugar mixture, and follow with the scalded milk.

7. Place the casserole dish in a large roasting pan containing 2

inches of water.

8. Bake in the middle of the oven for 1 hour. When done, the top will

be crusty and the custard in the center will be solid. Serve hot or

cold.

TIPS AND TIDBITS

• This also makes a great dessert or snack, and it keeps in the

refrigerator for several days.

• If you don’t have the exact size casserole dish called for, you can

substitute a similar size (such as 7 x 5 1/2 x 3 inches) or use a

2-quart casserole—just be sure it is at least 3 inches deep.

HUEVOS RANCHEROS

(Ranch-Style Eggs)

SERVES 4

1/2 onion, minced

1 large green bell pepper, seeded and minced

2 cloves garlic, minced

1/4 cup olive oil

1/4 cup hot salsa, or more to taste

2 cups tomato sauce

1 teaspoon dried oregano

1/2 teaspoon salt, or to taste

8 eggs

1. In a large skillet, sauté the onion, bell pepper, and garlic in the

olive oil until the onion is golden.

2. Add the salsa, tomato sauce, oregano, and salt.

3. Simmer the mixture for 3 minutes and then break the eggs over it.

4. Cover the skillet and simmer for 7 minutes, or just until the eggs

are set.

5. Serve with fresh fruit, English muffins, or a basket of interesting

bread.

EASY EGG SOUFFLÉ

from JENNIFER M. GRANHOLM

Governor of Michigan

"Impress/fool your in-laws! Makes even the lousiest cook (like me) look

like Julia Child!"

SERVES 4 TO 6

2 cups milk

6 eggs

1 teaspoon salt

6 slices bread, cubed

8 ounces English Cheddar cheese, grated or sliced

4 tablespoons (1/2 stick) butter, melted

1. Grease an 8 x 8 x 2-inch baking dish.

2. In a large bowl, beat together the milk, eggs, and salt.

3. Add the bread cubes.

4. Pour the mixture into the prepared baking dish, cover, and

refrigerate overnight.

5. When ready to cook, preheat the oven to 375°F.

6. Place the cheese on top of the bread mixture and drizzle with the

melted butter.

7. Bake for about 45 minutes, or until the cheese is golden brown.

SAN FRANCISCO–STYLE

BERRY-STUFFED FRENCH TOAST

SERVES 9 TO 12

12 slices sourdough bread

8 ounces low-fat cream cheese

1 cup berries, your choice, fresh or frozen

10 eggs

1/3 cup maple syrup

2 cups low-fat milk

BERRY SAUCE

1 cup water

1 cup sugar

2 tablespoons cornstarch

1 cup berries, your choice, fresh or frozen

1 tablespoon butter

1. To prepare the French toast: Oil a 13 x 9-inch baking dish.

2. Trim the crusts from the bread and cut the slices into 3/4-inch

cubes.

3. Place half the cubes over the bottom of the prepared pan.

4. Cut the cream cheese into 3/4-inch cubes and sprinkle the cubes

over the bread layer.

5. Spread the berries over the cream cheese and place the remaining

bread cubes over the top.

6. In a medium bowl, beat the eggs, maple syrup, and milk together,

and pour over the bread.

7. Cover the baking dish with aluminum foil and press the foil down to

make sure all of the bread is soaked. Refrigerate overnight.

8. When ready to bake, preheat the oven to 350°F.

9. Bake with the foil on for 30 minutes, then remove the foil and bake

until the center is set and the top is lightly browned, about another

30 minutes.

10. Remove from the oven and allow to cool for 10 minutes before

slicing.

11. To prepare the berry sauce: Stir the water, sugar, cornstarch, and

berries in a saucepan over medium heat until thickened, 4 to 5 minutes.

Add the butter and stir until melted. Serve warm.

12. Serve the French toast topped with the berry sauce.

TIPS AND TIDBITS

• This dish is somewhat like a bread pudding in that the longer it is

allowed to soak before baking, the fuller the flavor.

CRÈME BRÛLÉE FRENCH TOAST

SERVES 8 TO 10

8 tablespoons (1 stick) unsalted butter

1 cup packed brown sugar

2 tablespoons light corn syrup

6 slices challah bread, plus more as needed

5 eggs

1 1/2 cups skim milk

1 teaspoon vanilla extract

1 tablespoon ground cinnamon

1/2 cup raisins (optional)

1. Combine the butter, brown sugar, and corn syrup in a small saucepan

over medium heat. Stir constantly until the mixture is smooth. Pour

into a 13 x 9-inch baking dish.

2. Trim the crusts from the bread and arrange the slices in 1 layer on

top of the warm mixture.

3. Whisk together the eggs, milk, vanilla extract, and cinnamon in a

small bowl. Add the raisins if desired.

4. Pour the mixture evenly over the bread, cover the dish, and

refrigerate overnight.

5. When you are ready to cook the French toast, preheat the oven to

350°F.

6. Remove the dish from the refrigerator and allow it to warm to room

temperature.

7. Bake uncovered for 35 to 45 minutes, until the bread is puffed up

and golden brown. Serve immediately.

TIPS AND TIDBITS

• Light brown sugar is milder than the dark variety, which contains

more molasses. Unless a recipe specifies either one, use whichever you

prefer.

• This recipe is easy and delicious and smells terrific while baking.

BAKED SAUSAGE AND APPLE PUDDING

SERVES 4

1 cup flour

1 cup milk

2 eggs

1 teaspoon salt

A pinch or a grind of pepper

12 ounces of your favorite sausage (do not use small breakfast-style

links or any sausage that is very spicy)

6 small to medium apples, peeled, cored, and cut into slices about 1/4

to 1/2 inch thick

1 tablespoon butter

2 tablespoons brown sugar

1. Place the flour, milk, eggs, salt, and pepper in a blender or food

processor and mix well. Scrape down the sides and mix again. Cover and

allow to rest for 1 hour.

2. While the batter is resting, place the sausage in a large pan with

2 to 3 tablespoons of water. Cover the pan and cook for 4 to 5 minutes.

Remove the cover and continue cooking, turning the sausage, until the

links are brown. Remove from the pan and drain on paper towels.

3. Pour some of the sausage drippings into an 8 x 8-inch baking pan

and set aside. Use enough of the drippings to cover the bottom of the

baking pan.

4. Cut the sausage into chunks and set aside.

5. Place the apple slices, butter, and brown sugar in the same pan in

which you browned the sausage. Cook, stirring often, until the apples

are tender, 10 to 15 minutes. Stir in the sausage chunks and set the

pan aside.

6. About 10 minutes before the batter is ready to use, preheat the

oven to 450°F.

7. Place the baking pan with the sausage drippings in the oven until

it is hot. This takes just a few minutes.

8. When the baking pan is hot, remove it from the oven and pour about

one-quarter of the batter into it. Place it back in the oven and bake

for 5 minutes.

9. Remove the pan from the oven and spread the apples and sausage over

the cooked batter. Pour the remaining batter over them and place the

pan back in the oven.

10. Bake for 15 minutes, lower the oven temperature to 375°F, and bake

until the pudding is puffed and crusty, about another 15 minutes. Serve

warm.

TIPS AND TIDBITS

• This is a great dish for breakfast, but you can also make it for

dinner, accompanied with mustard and served with a green salad. It is a

version of the traditional English dish called "Toad in the Hole."

GAMOO’S BAKING POWDER BISCUITS

from GLENN CLOSE

Actress, Producer, Winner of Three Tony Awards

and One Emmy

MAKES 16 TO 18 BISCUITS

2 cups flour

1/2 teaspoon salt

4 teaspoons baking powder

1/2 teaspoon cream of tartar

2 teaspoons sugar

8 tablespoons (1 stick) butter (butter is best, but margarine or even

Crisco is a possible substitution)

2/3 cup milk

1. Preheat the oven to 425°F.

2. Sift together the flour, salt, baking powder, cream of tartar, and

sugar.

3. Cut the butter into small pieces and add to the flour mixture.

Using a fork or your fingers, crumble the pieces until the mixture

resembles coarse crumbs.

4. Add the milk all at once and stir until the dough follows the fork

around the bowl.

5. Place the dough on a floured surface and pat or roll it out until

it is about 1/2 inch thick.

6. Cut the dough into rounds with a biscuit cutter and place the

rounds on an ungreased baking sheet.

7. Bake for about 10 to 12 minutes, until golden brown. The biscuits

should be crisp on the top and bottom but tender and flaky inside.

BANANA MUFFINS

MAKES 12 MUFFINS

8 tablespoons (1 stick) unsalted butter, at room temperature

1 cup sugar

2 eggs

4 ripe medium bananas, mashed

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1. Preheat the oven to 350°F.

2. Grease a 12-cup muffin tin.

3. With an electric mixer, beat the butter and sugar until smooth.

4. Add the eggs and mashed bananas, beating until blended.

5. In a separate bowl, combine the flour with the baking soda, baking

powder, and salt, and gradually add to the banana mixture.

6. Pour the batter into the prepared muffin tin and bake for about 35

minutes, or until a toothpick comes out clean. Remove to a wire rack

and allow the muffins to cool.

TIPS AND TIDBITS

• For a nice variation, add some fresh blueberries to the batter.

• For an easier cleanup, use paper or foil cups to line the muffin tin.

• As bananas ripen, their skins may blacken. Don’t worry; they are

probably fine for eating and may even be sweeter.

CRANBERRY BREAD OR MUFFINS

SERVES 8 TO 10

2 cups flour

3/4 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 scant teaspoon salt

3/4 cup orange juice

2 tablespoons unsalted butter or margarine, cut into very

small pieces

1 egg

1 tablespoon grated orange peel (optional)

1 cup cranberries, washed and coarsely chopped

1/2 cup chopped walnuts

1. Preheat the oven to 350°F.

2. Prepare a 9 x 5-inch loaf pan by greasing it only on the bottom.

(If you are making muffins, similarly grease a muffin tin or place

paper or foil muffin-cup liners in the tin.)

3. In a large bowl, mix together the flour, sugar, baking powder,

baking soda, and salt.

4. Stir in the orange juice, butter, egg, and orange peel, if desired.

5. Stir in the cranberries and nuts, and pour into the prepared loaf

pan.

6. Bake for about 55 to 60 minutes (muffins take about 40 minutes),

until the top is somewhat crusty and pale brown and springs back when

lightly pressed.

7. Allow to cool for about 15 minutes before removing from the pan.

TIPS AND TIDBITS

• Here is a quick, easy way to prepare the batter in a food processor:

1. Place the flour, sugar, baking powder, baking soda, and salt in the

processor bowl. Process for a few seconds.

2. Add the juice, butter, egg, and orange peel, and process until

blended.

3. Add the whole berries and nuts and turn the machine on and off very

quickly a few times. Don’t let them get too finely chopped.

• Cranberry bread stores well in the freezer. Defrost at room

temperature and reheat (unwrapped) before serving.

MONKEY BREAD

from NANCY REAGAN

Former First Lady

MAKES 2 LOAVES

1 package active dry yeast

1 1/4 cups milk

3 eggs

3 tablespoons sugar

1 teaspoon salt

3 1/2 cups flour

12 tablespoons (1 1/2 sticks) butter, at room temperature

1/2 pound (2 sticks) butter, melted

1. In a large bowl, combine the yeast with about 1/4 cup of the milk

(warmed up a little) and stir until dissolved.

2. Beat in 2 of the eggs.

3. Mix in the sugar, salt, and flour, and add the remaining 1 cup of

milk, a little at a time, mixing thoroughly.

4. Cut in the 12 tablespoons of butter until it is well blended and

the dough comes together to form a ball.

5. Knead the dough until it becomes elastic, and let it rise until it

has doubled in size, 1 to 1 1/2 hours.

6. Knead again and let the dough rise for another 40 minutes.

7. Preheat the oven to 375°F.

8. Butter and flour two 9-inch ring molds.

9. Roll the dough onto a floured board and shape into a long log. Cut

the log into 28 equal pieces and shape each piece into a ball.

10. Roll the dough balls in the melted butter and place 7 balls in

each ring mold, leaving some space between the balls. Place the

remaining 14 balls on top, dividing them between the ring molds and

spacing them evenly. Let the dough rise in the molds.

11. In a small bowl, lightly beat the 1 remaining egg and brush the

tops of the loaves with it.

12. Bake for 15 to 25 minutes, until golden brown.

 

 

 

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Recipes for Our Daughters 5 out of 5 based on 0 ratings. 1 reviews.
Guest More than 1 year ago
this is a great gift book for daughters going out on their own. the tips in the back of the book are very helpful