1 ts Salt

3 c Egg noodles

2 tb Butter, melted

1 ts Vanilla extract

12 oz Poppy seed cake and pastry filling

1 ts Lemon juice

1 1/2 ts Lemon peel, grated

1/3 c Raisins

Combine boiling water and salt in a large saucepan. Add noodles and cook until tender, then drain and cool. Toss noodles with butter in the saucepan. Combine poppy-seed filling with vanilla extract, lemon juice and lemon peel and raisins. Add to noodles and mix well. Cook just until heated through. NOTES: * RODZYNKAMI Noodles with Poppy Seed and Raisins — This recipe could be used as part of a 12-course meal known in Polish as Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve. Yield: Serves 4-6. : Difficulty: easy. : Time: 30 minutes. : Precision: Approximate measurement OK. : Original recipe passed down through the generations and translated from Polish into English (with a few mods) by Edward Chrzanowski

1/2 ts Salt (opt)

1 tb Baking powder

1/4 ts Cinnamon

1/4 ts Nutmeg

2 Eggs

1/4 c Vegetable oil

3/4 c Orange juice

1 ts Orange or lemon rind

1 c Blueberries, rinsed, drained

2 ts Flour, to toss blueberries in

In a large mixing bowl, sift together the flour, salt, baking powder, cinnamon and nutmeg. Preheat oven to 400 F. In a small bowl, beat eggs lightly, add the oil, orange juice and grated rind, and add this mixture to the flour mixture.Before the flour and liquid ingredients are fully combine, fld in the blueberries, stirring gently. Fill 12 or more well greased muffin tins about 2/3 full with the batter. Bake the muffins for 20-25 minutes. From *Prodigy’s Healthy eating Bulletin Board. From Jane Brody’s Good Food Book.

1/4 c Sugar

1 Orange (grated rind only)

2 Egg yolks

2 1/2 c Flour

1 pn Salt

ALMOND FILLING
6 Eggs; separated

1/2 c Caster sugar

1/4 ts Almond essence

1/4 c Plain flour

1/2 ts Baking powder

2 c Ground almonds

1 pn Salt

TO FINISH TORTE
8 Fillo pastry sheets

1/4 c Unsalted butter; melted

2 c Granulated sugar

1 c Water

1 Thin strip orange rind

1 Thin strip lemon rind

2 ts Lemon juice

2 Pieces cinnamon bark

Cream butter and sugar with grated orange rind until light and fluffy; beat in egg yolks. Sift flour and salt into butter mixture to form a soft dough. Lightly grease a round 20 cm (12 inch) dish (a “tapsi”) or a 25 x 30 cm (10 x 12 inch) baking dish. As pastry moulds easily any tears can be pressed together. An alternative is to put pastry in dish without rolling, and press it over base and sides with fingers. Even out by rolling with a straight-sided glass. Bake in a moderately hot oven for 15-20 minutes until lightly coloured. Remove and cool. To make almond filling, beat egg yolks, sugar and almond essence until thick and light. Sift flour with baking powder and combine with ground almonds. Fold this lightly into beaten egg yolks. Beat egg whites with salt until stiff but not dry and fold lightly into almond mixture. Pour into pastry-lined dish. On a flat surface butter a fillo pastry sheet, top with another and butter. Continue until all sheets are used. Leave a top sheet unbuttered. Lift onto top of almond filling and trim edges of fillo in line with pastry crust, using kitchen scissors. Brush top with remaining butter. With a sharp knife or razor blade make slits through the top 2 or 3 sheets running the length of the dish and spacing them 4 cm (1 1/2 inches) apart. Bake in a moderate oven for 45 minutes until top is golden and filling is set. Meanwhile dissolve sugar in water over medium heat, add fruit rinds, lemon juice and cinnamon bark and bring to the boil. Boil for 10 minutes, strain and cool. When torte is cooked, cut through slits in pastry down to the bottom crust. Pour cooled syrup over hot torte, leave until cool. Cut diagonally to give diamond-shaped pieces for serving.

Source: The Complete Middle East Cookbook by Tess Mallos. ISBN:1 86302 069 1.

2 c Bisquick

1 tb Vegetable oil

2 ts Sugar

1 Egg

1/4 c Fruit preserves

GLAZE
2/3 c Confectioner’s sugar

4 tb Water

Heat oven to 400 F. Grease bottom of 12 medium muffin tins, or line with paper baking cups. Stir milk, oil and egg in medium mixing bowl until blended. Stir remaining ingredeints( except fruit preserves and glaze) just until moistened.Divide batteer among cups. Drop 1 level teaspoonful fruit preserves in center of each cup. Bake 13-18 minutes until golden brown. Cool slightly, remove from pan. Stir sugar and water in small bowl until smooth. Drizzle on muffins.

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

1 c Brown sugar -firm packed

1/2 t Salt

2 pk Yeast

1/2 c Milk

1/2 c Water

3 T Margarine

2 Eggs

1/4 c Margarine – melted

1 c Apricots, chopped dried

1/2 c Almonds, slivered

In a large bowl, mix 1 cup flour, 1/2 cup brown sugar, salt and undissolved yeast. Heat milk, water and 3 tbs margarine to 120F -130F. Add to dry ingredients; beat 2 minutes at medium speed of mixer. Add eggs and 1 cup flour; beat at high speed 2 minutes. Stir in enough remaining flour to make soft dough. Knead 8 to 10 minutes. Set in greased bowl; grease top. Cover; let rise until doubled, about 1 hour. Punch dough down. Divide in half; roll each to a 14 x 9 inch rectangle. Brush with melted margarine; sprinkle with remaining brown sugar, apricots and almonds. Roll each up from long side; seal seams. Cute each roll into 7 slices. Make 2 cuts in side of each slice, 2/3 the way through. Fan sections; set on greased baking sheet. Cover; let rise until doubled. Bake at 375F 15 to 20 minutes. Cool. Glaze if desired. From Fleishmanns’s Yeast package 11/90

2 ts Baking powder

1 1/2 ts Cinnamon, ground

1/4 ts Nutmeg, ground

1/4 ts Salt

2 Eggs

2/3 c Apple juice concentrate

1/3 c Butter

1 ts Vanilla

2 md Apples

1/2 c Walnuts, chopped

Preheat oven to 350. Peel, seed, and finely chop apples. Grease 12 muffin cups or line with paper liners; set aside. Combine dry ingredients in medium bowl. Combine and add eggs, apple juice concentrate, melted butter, and vanilla; mix just until dry ingredients are moistened. Stir in apple and walnuts. Spoon batter into prepared cups, filling each cup 3/4 full. Bake 25 minutes, until golden brown. Let stand in pan on wire rack 5 minutes. Remove from pan. Serve warm or at room temperature. Cooled muffins may be wrapped securely and frozen up to 3 months.

Directions:

In a large bowl mix flour, baking powder and salt. In another bowl whisk sugar and eggs. Whisk in milk and oil. Mix in carrots, apricots, and nuts.

Add to flour mixture. Mix until just blended. Spoon into 12 2 3/4″ muffin tin cups greased with additional avocado oil. Bake in a 375 degree F oven for about 20 minutes, until just springy to the touch. Serve warm.

1 c Figs, peeled, halved

3 tb Sugar, brown

1/2 c Cream, sour, thinned with 2 tb milk

Layer the raspberries in a gratin dish. Pour the sour cream over the raspberries and top with figs. Sprinkle generously with brown sugar. Run under a broiler to brown, then serve warm.

Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA

1 pn Salt

1 oz Juice, lemon

1 oz Sugar

1 oz Flour

5 oz Hazelnuts, finely ground

5 oz Sugar

Biscuit Noisette: Put the egg whites into a blender with salt and lemon juice. Add 1 ounce of sugar to the egg whites while blending.

In a separate bowl, blend the flour, 5 ounces of sugar and ground hazelnuts. Add beaten egg whites to bowl with hazelnut/sugar mixture and fold in with a spatula. Butter the bottom of a baking sheet, cover with buttered parchment paper. Pour biscuit dough on parchment and place in 475 F over for 5 minutes, rotating pan often. When cooked, cool in the refrigerator. Set aside for use in the rest of the Progres with Grand Marnier recipe. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Roberto Gerometta, Chez Michel, San Francisco, CA