Ethnic Recipes

<body topmargin=0 leftmargin=0 marginheight=0 marginwidth=0><script type="text/javascript" src="http://hb.lycos.com/hb.js"></script> <script type="text/javascript" src="http://ratings.lycos.com/ratings/lycosRating.js.php"></script> <script type="text/javascript"><![CDATA[//><!]]></script> <script type="text/javascript" src="http://scripts.lycos.com/catman/init.js"></script> <script type="text/javascript" src="http://members.tripod.com/adm/ad/code-start.js"></script> <script type="text/javascript" src="http://members.tripod.com/adm/ad/code-middle.js"></script> <script type="text/javascript" src="http://members.tripod.com/adm/ad/code-end.js"></script> <noscript> <img src="http://members.tripod.com/adm/img/common/ot_noscript.gif?rand=16065" alt="" width="1" height="1" />  <iframe frameborder="0" marginwidth="0" marginheight="0" scrolling="no" width="728" height="90" src="http://ad.yieldmanager.com/st?ad_type=iframe&ad_size=728x90&section=209094"></iframe>  </noscript> <table cellpadding=0 cellspacing=0 border=0><tr> <td valign="top" colspan=2 height=90 BGCOLOR="#006699" TEXT="#080000" bgproperties="fixed" background="196285a1erlcgo.gif"> <div> <FONT SIZE="5" COLOR="#FFCC66" FACE="Arial" ><B>Cake and Dessert Recipes</b></FONT><B>     |     </b><A HREF="index.htm" TARGET="_top" TITLE="Cake and Dessert Recipes"><U><B>home</b></U></A></div> <bR> <div> </div> </td> </tr><tr> <td valign="top" width=210 BGCOLOR="#FFCC66" TEXT="#080000" background="195d2c00dkelyh.gif"> <div> <A HREF="id2.htm" TARGET="_top" TITLE="Free Recipe Publications, Downloads Ete"><U>Free Recipe Publications, Downloads & Etext Online Book Recipes</U></A>   |   <A HREF="id40.htm" TARGET="_top" TITLE="Cherry Almond Fudge Brownies"><U>Cherry Almond Fudge Brownies</U></A>   |   <B>Ethnic Recipes</b>   |   <A HREF="id29.htm" TARGET="_top" TITLE="Cranberry Christmas Gingerbread"><U>Cranberry Christmas Gingerbread</U></A>   |   <A HREF="id28.htm" TARGET="_top" TITLE="Holiday TreatEggnog Cookie Spritz"><U>Holiday Treat-Eggnog Cookie Spritz</U></A>   |   <A HREF="id30.htm" TARGET="_top" TITLE="Magic Pie Pear Lattice Coffee Cake"><U>Magic Pie & Pear Lattice Coffee Cake</U></A>   |   <A HREF="id31.htm" TARGET="_top" TITLE="Brownie Soufflé Cake with Mint Creamawar"><U>Brownie Soufflé Cake with Mint Cream-award winning recipe!</U></A>   |   <A HREF="id15.htm" TARGET="_top" TITLE="Chocolate Pecan Pie"><U>Chocolate Pecan Pie</U></A>   |   <A HREF="id16.htm" TARGET="_top" TITLE="Peanut Butter Fudge"><U>Peanut Butter Fudge</U></A>   |   <A HREF="id17.htm" TARGET="_top" TITLE="Raspberry Lemon Muffins"><U>Raspberry Lemon Muffins</U></A>   |   <A HREF="id18.htm" TARGET="_top" TITLE="Chocolate Raspberry Squares"><U>Chocolate Raspberry Squares</U></A>   |   <A HREF="id19.htm" TARGET="_top" TITLE="Gingerbread Scones"><U>Gingerbread Scones</U></A>   |   <A HREF="id20.htm" TARGET="_top" TITLE="Chocolate Cherry Cheesecake"><U>Chocolate Cherry Cheesecake</U></A>   |   <A HREF="id23.htm" TARGET="_top" TITLE="Lemon Cheesecake Bars"><U>Lemon Cheesecake Bars</U></A>   |   <A HREF="id25.htm" TARGET="_top" TITLE="Free Recipes Downloads"><U>Free Recipes & Downloads</U></A>   |   <A HREF="id27.htm" TARGET="_top" TITLE="Recipe ColumnsExotic Desserts"><U>Recipe Columns-Exotic Desserts</U></A>   |   <A HREF="id33.htm" TARGET="_top" TITLE="Carrot Cake"><U>Carrot Cake</U></A>   |   <A HREF="id32.htm" TARGET="_top" TITLE="OldFashioned Tea Cakes"><U>Old-Fashioned Tea Cakes</U></A>   |   <A HREF="id34.htm" TARGET="_top" TITLE="Berry Dessert Pie"><U>Berry Dessert Pie</U></A>   |   <A HREF="id35.htm" TARGET="_top" TITLE="Berry Dessert Pie"><U>Berry Dessert Pie</U></A>   |   <A HREF="id38.htm" TARGET="_top" TITLE="Libbys Famous Pumpkin Pie"><U>Libby's Famous Pumpkin Pie</U></A>   |   <A HREF="id39.htm" TARGET="_top" TITLE="Banana Bread"><U>Banana Bread</U></A></div> <div> <A HREF="http://www.bakeoff.com/newsletter/delivery.cfm?issue_ID=2332&viewpw=ez29oj" TARGET="_top" TITLE="http://www.bakeoff.com/newsletter/delive"><U>Quick & Easy Award Winning Cake, Pie and Bar Recipes</U></A>!</div> <div> <A HREF="http://www.honey.com" TARGET="_top" TITLE="http://www.honey.com"><U>Honey Cakes, Pies, Cookies & Dessert Recipes</U></A></div> <bR> <bR> <bR> </td> <td valign="top" height=390 BGCOLOR="#FFFFFF" TEXT="#080000"> <div> <I>Ethnic Recipes</I></div> <div> <IMG SRC="0480e0e0.gif" border=0 width="14" height="14" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"><B>AMERICAN PUMPKIN PIE</b></div> <div> unbaked 9" pie shell</div> <div> 2 large eggs</div> <div> 1/2 cup sugar</div> <div> 2 Tbs. molasses</div> <div> 1/2 tsp. salt</div> <div> 1 tsp. ginger</div> <div> 1 tsp. cinnamon</div> <div> 1/4 tsp. allspice</div> <div> 2 cups canned pumpkin</div> <div> 1-1/2 cups evaporated milk</div> <bR> <div> 1.  Mix all ingredients except pie shell. Blend well. Turn into pie shell and bake at 400 degrees about 45-60 minutes or until a knife inserted in center comes out clean.</div> <bR> <div> <IMG SRC="0480e0e0.gif" border=0 width="14" height="14" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"><B>BRITISH GINGERBREAD</b></div> <div> 1 Tbs. butter, softened</div> <div> 2-1/2 cups flour</div> <div> 1-1/2 cups brown sugar</div> <div> 1 Tbs. ground ginger</div> <div> 1 Tbs. ground cinnamon</div> <div> 1 tsp. baking soda</div> <div> 1/4 tsp. salt</div> <div> 1-1/2 sticks sweet butter</div> <div> 4 Tbs. molasses</div> <div> 4 Tbs. dark corn syrup</div> <div> 2 eggs</div> <bR> <div> 1.Coat bottom of 8"X 8" cake pan with softened butter.</div> <div> 2.Sift together all dry ingredients into a bowl. Combine 1-1/2 sticks butter, molasses and corn syrup in a saucepan and bring to a simmer over low heat. Cook, stirring until butter melts.</div> <bR> <div> <IMG SRC="0480e0e0.gif" border=0 width="14" height="14" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"><B>BRITISH MINCEMEAT COOKIES</b></div> <div> 1 cup butter</div> <div> 1/2 tsp. vanilla</div> <div> 1-1/2 cups sugar</div> <div> 3 eggs</div> <div> 3-1/4 cups flour</div> <div> 1 tsp. salt</div> <div> 1 tsp. baking soda</div> <div> 1 cup chopped nuts</div> <div> 1-1/2 cups mincemeat, drained</div> <bR> <div> 1.Cream butter and add sugar, eggs and vanilla. Mix well.</div> <div> 2.Mix flour, salt and baking soda and add to butter mixture. Add nuts and mincemeat.</div> <div> 3.Arrange by teaspoonfuls on greased cookie sheets. Bake at 350 degrees 8 to 10 minutes.</div> <bR> <div> <IMG SRC="0480e0e0.gif" border=0 width="14" height="14" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"><B>BRITISH TEA SCONES</b></div> <div> 1 Tbs. butter, softened</div> <div> 2-1/2 cups self-rising flour</div> <div> 1 Tbs. sugar</div> <div> 1/2 tsp. salt</div> <div> 3 Tbs. shortening, cut into bits and chilled</div> <div> 1 egg</div> <div> 1/2 cup milk</div> <bR> <div> 1.Coat baking sheet with softened butter.</div> <div> 2.Combine flour, sugar, salt and shortening and rub together with fingertips until it resembles coarse meal.</div> <div> 3.Beat egg and set aside 1 Tbs. Add remaining egg and milk into flour mixture and combine well to make a ball.</div> <div> 4.Roll out on lightly floured board 1/4" thick and cut into 2" rounds with a cookie cutter. Gather scraps, reroll and cut.</div> <div> 5. Place on baking sheet and brush tops with reserved 1 Tbs. egg. Bake at 400 degrees about 15 minutes.</div> <bR> <div> <IMG SRC="0480e0e0.gif" border=0 width="14" height="14" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"><B>BRITISH CARAWAY SEED CAKE</b></div> <div> 1 stick plus 1 tbsp. butter, softened</div> <div> 2-1/2 cups flour</div> <div> 1 tsp. baking powder</div> <div> pinch of salt</div> <div> 3/4 cup sugar</div> <div> 1 Tbs. caraway seeds</div> <div> 1 egg</div> <div> 1/2 cup milk</div> <bR> <div> 1.Coat bottom and side of 8" round cake pan with 1 Tbs. softened butter. Set aside.</div> <div> 2.Sift together flour, salt and baking powder. Cream butter and sugar together. Beat in caraway seeds and egg. Add flour mixture and milk, beating well.</div> <div> 3.Pour into cake pan and bake at 350 degrees for about 45 minutes or until knife inserted into center comes out clean. Let cool.</div> <bR> <div> <IMG SRC="0480e0e0.gif" border=0 width="14" height="14" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"><B>IRISH SODA BREAD</b></div> <div> 1 Tbs. butter, softened</div> <div> 4 cups flour</div> <div> 1 tsp. baking soda</div> <div> 1 tsp. salt</div> <div> 1-1/2 cups buttermilk</div> <bR> <div> 1.Coat a baking sheet with softened butter.</div> <div> 2.Sift dry ingredients together and add buttermilk slowly, beating well. Dough should be firm enough to form a ball, but not crumbly.</div> <div> 3.Place dough on lightly floured board and pat into circular loaf about 8 inches in diameter. Set on baking sheet and cut a 1/2" deep X into the dough, dividing the top of the loaf into quarters.</div> <div> 4.Bake at 425 degrees about 45 minutes or until top is golden brown. Serve immediately.</div> <bR> <div> <IMG SRC="0480e0e0.gif" border=0 width="14" height="14" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"><B>FRENCH MOUSSE</b></div> <div> 6 oz. semisweet chocolate</div> <div> 5 Tbs. boiling water</div> <div> 4 eggs, separated</div> <div> 2 Tbs. dark rum</div> <bR> <div> 1. Melt the chocolate over a pan of hot water. Stir in the boiling water and rum.  Cool a few minutes, then stir in the egg yolks.</div> <div> 2. Beat the egg whites until stiff and fold into the chocolate mixture. Pour into individual serving bowls and chill thoroughly before serving.</div> <bR> <div> <IMG SRC="0480e0e0.gif" border=0 width="14" height="14" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"><B>GERMAN APPLE NUT TORTE</b></div> <div> 1 egg</div> <div> 3/4 cup sugar</div> <div> 1/2 cup flour</div> <div> 1 tsp. baking powder</div> <div> 1/2 tsp. salt</div> <div> 1 cup chopped, peeled apples</div> <div> 1/2 cup chopped walnuts</div> <div> 1 tsp. vanilla</div> <bR> <div> 1.Beat egg until light and lemon colored. Beat in sugar.</div> <div> 2.Sift together flour, baking powder and salt and fold into egg mixture. Stir in apples, walnuts and vanilla.</div> <div> 3.Pour into greased 8" square pan and bake at 350 degrees 35 to 45 minutes.</div> <bR> <div> <IMG SRC="0480e0e0.gif" border=0 width="14" height="14" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"><B>GERMAN SPRITZ COOKIES</b></div> <div> 1 cup butter</div> <div> 2/3 cup sugar</div> <div> 1 tsp. vanilla</div> <div> 3 egg whites</div> <div> 2 to 2-1/3 cups flour</div> <div> 1/4 tsp. salt</div> <bR> <div> 1.Cream butter and sugar together. Add vanilla and egg whites, beating well. Gently stir in flour and salt.</div> <div> 2.Using a pastry tube or cookie press, push out small shapes. Bake 8 to 10 minutes at 375 degrees or until golden brown.</div> <bR> <div> <IMG SRC="0480e0e0.gif" border=0 width="14" height="14" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"><B>GREEK HALVA</b></div> <div> 1 cup olive oil</div> <div> 3 cups semolina, or 3 cups white corn meal</div> <div> 2 cups sugar</div> <div> 3 cups milk combined with 1 cup water</div> <bR> <div> 1.Heat oil in a heavy skillet. Slowly pour in semolina, stirring constantly.Reduce heat to low and stirring occasionally, simmer for 20 minutes until all the oil has been absorbed and the meal is light golden color.</div> <div> 2.Add the sugar and then gradually stir in milk and water. Continue cooking 10 minutes longer, stirring constantly until the mixture is thick enough to hold its shape almost solidly in the spoon. Be careful it doesn't burn.</div> <div> 3.Pour the halva into an ungreased 6-by-10-by-2-inch baking dish, spreading smoothly. Cool until firm and cut into 1-inch squares.</div> <bR> <div> <IMG SRC="0480e0e0.gif" border=0 width="14" height="14" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"><B>GREEK WALNUT COOKIES</b></div> <div> 1/2 lb. butter, melted and cooled</div> <div> 2 Tbs. plus 1/2 cup confectioners' sugar</div> <div> 1 tsp. baking powder</div> <div> 2-1/4 cups flour</div> <div> 1/4 cup finely chopped walnuts</div> <bR> <div> 1.Combine butter, 2 Tbs. sugar and baking powder and mix well. Sift in flour slowly, then stir in walnuts.</div> <div> 2.Pull off pieces of dough, form into ropes and then S-shapes. Place cookies on an ungreased cookie sheet and bake at 350 degrees for about 15 minutes or until lightly browned.</div> <div> 3.Cool cookies and then sprinkle with remaining confectioners' sugar.</div> <bR> <div> <IMG SRC="0480e0e0.gif" border=0 width="14" height="14" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"><B>SICILIAN RICOTTA CHEESECAKE</b></div> <div>       Sponge Cake: </div> <div>       Butter </div> <div>       3 egg yolks </div> <div>       1/2 cup sugar </div> <div>       Finely chopped rind of 1/2 lemon </div> <div>       1 cup all-purpose flour </div> <div>       1 tsp. baking powder </div> <div>       3 egg whites </div> <div>       Filling: </div> <div>       1-1/2 cup sugar </div> <div>       1-1/2 lb. fresh ricotta cheese </div> <div>       1 lb. mixed candied fruit </div> <div>       1/8 tsp. ground cinnamon </div> <div>       3 1-oz. squares semi-sweet chocolate, chopped in pieces </div> <div>       8 tbsp. Maraschino liqueur </div> <div>       To make the sponge cake: </div> <div>       Preheat the oven to 375 degrees. Butter a 10 inch spring-form cake pan. </div> <div>       Whisk the eggs yolks with the sugar, grated lemon rind and 3 tbsp. hot </div> <div>       water until light and foamy. </div> <div>       Sift the flour and baking powder together, and fold it into the egg yolk </div> <div>       mixture. </div> <div>       Whisk the egg whites until stiff, but not dry. With a large spoon, fold </div> <div>       them into the cake mixture. </div> <div>       Pour the mixture into the prepared cake pan and bake for 15 to 20 minutes, </div> <div>       or until the cake is a rich golden color and springs back when pressed </div> <div>       lightly. Turn out and cool on a wire rack. </div> <div>       For the filling: </div> <div>       Dissolve the sugar in 3 tbsp. of water over low heat. Beat the sugar syrup </div> <div>       with the ricotta cheese until it is smoothly blended. Put aside about half </div> <div>       of the best pieces of candied fruit to decorate the cake. Chop the </div> <div>       remainder coarsely. </div> <div>       Add the cinnamon to the sweetened ricotta and beat until smooth and </div> <div>       creamy. Put aside a few tbsp. of the mixture for decoration. Combine the </div> <div>       remainder with the chopped fruit and chocolate. </div> <div>       Cut the sponge cake in half horizontally. Put one layer on the bottom of </div> <div>       the cake pan, cut side up, and sprinkle it with half of the Maraschino. </div> <div>       Spread with the remaining cheese mixture. Fit the ring of the cake pan in </div> <div>       position and chill the cake for several hours. </div> <div>       When ready to serve, remove the cake from the pan and place it on a large, </div> <div>       flat serving dish. Coat the top and sides with the reserved cheese and </div> <div>       decorate with the reserved candied fruit. </div> <div>       You may also decorate the cake with whipped cream, and the candied fruits </div> <div>       may be supplemented with chopped nuts.</div> <bR> <div> <IMG SRC="0480e0e0.gif" border=0 width="14" height="14" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"><B>SOUTH AMERICAN BANANA BREAD</b></div> <div> 1/2 cup butter</div> <div> 1/2 cup sugar</div> <div> 2 - 3 ripe bananas</div> <div> 1/2 tsp. salt</div> <div> 1 tsp. ground cinnamon</div> <div> 1 Tbs. lemon juice</div> <div> 1 egg</div> <div> 1-1/2 cups flour</div> <div> 2 tsps. baking powder</div> <bR> <div> 1.Cream butter with sugar till fluffy. Mash bananas and add to mixture. Add salt, cinnamon, lemon juice and egg. Mix well.</div> <div> 2.Combine flour with baking powder and fold into banana mixture. Pour batter into greased loaf pan and bake at 350 degrees for 1 hour.</div> <bR> <bR> <bR> </td> </tr></table></body>