Preparation:

1. Take six good sized potatoes, pare and boil; one pound codfish, put it over in cold water, do not let it boil.
2. Mash fish and potatoes together. When hot season with salt and pepper to taste. Add a piece of butter, two eggs beat light with a fork.
3. Fry in boiling lard five minutes, put on sheets of brown paper. Serve hot with some crisp fried bacon.

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Ingredients:
1 can (15 1/2 oz.; 1/2 kg) salmon
1/4 c. butter, melted
1/2 tsp. pepper
1 tsp. salt
2 eggs
1/2 c. bread crumbs
2 tbsp. flour
1 tsp. Worcestershire sauce
Dash hot sauce

Preparation:

1. Mix all ingredients.
2. Make into cakes and fry at 375 F (190 C) until brown on both sides.

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Ingredients:
1 1/2 to 2 lb. (0,75-1 kg) fish
2 raw eggs
5 slices white stale bread, chopped into squares
2 tbsp. mayonnaise
3 tbsp. Old Bay Seasoning
1/2 tsp. Worcestershire sauce
finely chopped parsley
1 tsp. baking powder
Salt and pepper to taste
Bread crumbs to coat cakes

Preparation:

1. Cook or steam fish in until color changes.
2. Mix all ingredients together and shape into cakes.
3. Pat with bread crumbs and fry in oil.

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Ingredients:
DOUGH:
600 g (1 lb 5 oz) white flour
6 Tbs olive oil
a pinch of salt
FILLING:
1 kg (2 lb) Swiss chard (silver beet) or spinach
400 g (0.9 lb) cottage cheese
100 g (3.5 oz) parmesan
10 eggs
2 teaspoons marjoram, chopped
2 teaspoons parsley, chopped
garlic, minced (optional)
olive oil
salt, pepper

Preparation:

1. DOUGH: with Combine flour, oil, a pinch of salt and enough cold water to make a medium soft dough. Knead well for 10 minutes or until the dough becomes elastic. Divide the dough into 14 balls. Cover with cloth and let stand for about 1 hour.
2. FILLING: Clean, wash and dry the Swiss chard. Place in a saucepan with little boiling water and cook at high heat until wilted. Cool, then squeeze out excess liquid and chop finely. Add 50 g (1.7 oz) parmesan cheese, marjoram, parsley, garlic and 2 eggs. Season with salt and pepper.
3. Oil a round shallow oven dish, 9 inches (22 cm) in diameter.
4. Flatten each piece of dough, one at a time, making each a very thin disk, larger than the baking pan you are going to use. Lay the pastry on the oven dish, allowing it to flow over the edges. Oil it lightly. Place another disk over it and repeat until you have used 7 disks.
5. Spread the Swiss chard stuffing over the dough, and then spread the cottage cheese over the greens level with a knife. Make 8 small cavities. Pour a raw egg into each cavity and sprinkle each with salt, pepper and remaining parmesan cheese.
6. Cover the whole lot with the same number of pastry sheets, each brushed with oil. Pinch the borders and trim the excess dough, prick the top of the pie in a few places and then brush with oil.
7. Bake for 1 hour in 190 C (375 F) oven. Allow to rest before removing from the cake tin.

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Ingredients:
5 egg yolks
1 whole egg
2/3 cup (120 g) sugar
3 cups (300 g) flour
2/3 ounce (20 g) baker’s yeast
8 ounces (200 g) unsalted butter, at room temperature
1/2 cup cream
1 lemon, zest only, grated
1 teaspoon vanilla extract

Preparation:

1. In a small bowl, combine yeast with 1 tablespoon of sugar, 1 egg yolk, 1/3 cup flour and sufficient water to make a soft loaf and blend well. Cover with a damp towel and let rise in a warm place for 2 hours, or until doubled in bulk.
2. On a clean work surface, mound half the remaining flour and make a well in the center. Add 3 egg yolks, 3 tablespoons of the butter and the yeast combination from above and mix well. Knead the dough for 5 to 10 minutes. Cover the dough and let rise for 2 hours.
3. Punch down the dough and add the remaining flour,sugar, whole egg and the yolk. Knead well. Cover and let rise for 2 hours.
4. Add the lemon zest and the vanilla extract, and then knead in the cream. Roll into a rectangle. Cut the butter into chunks and place in the center of the dough. Fold the dough back onto itself from both directions to make 3 layers and roll it out again. Let the dough rest for half an hour, fold again and roll out two more times, letting the dough rest in a warm place in between.
5. Butter and flour pandoro mold. Punch the dough down and roll into a ball. Place the ball in the mold, and let rise until the dough reaches the upper rim of the pan.
6. Cook in a pre-heated oven at 400 F(200 C). After 30 mins. reduce the temperature to 360 F (180 C) and bake for another 30 mins. Before serving it, dust it with abundant powdered sugar.
7. Buy pandoro pan!

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Ingredients:
200 g (7 oz) amaretti,
50 g (1.7 oz) semisweet chocolate, ground
100 g (3.5 oz) butter, softened,
4 eggs,
120 g (4 oz) sugar,
120 g (4 oz) flour,
1 tsp yeast,
1/4 to 1/2 cup amaretto liqueur
cocoa powder, for sifting

Preparation:

1. Put amaretti in a processor. Pulse until cookies are finely ground.
2. Whisk the egg whites until stiff.
3. Mix butter with sugar for 20 seconds. Add egg yolks and mix for another 20 seconds. Add amaretto liqueur, flour, yeast, ground amaretti and chocolate. Mix for 30 seconds.
4. Fold in beaten egg whites.
5. Pour into a greased and floured pan. Bake for 45 minutes at 175 C (350 F). Let cool.
6. Just before serving, dust the top with cocoa powder.

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Ingredients:
3 eggs, beaten
2 c. milk
1/4 c. sugar
4 c. flour, sifted
2 tsp. baking powder
1/2 tsp. salt

Preparation:

1. To beaten eggs, add milk and sugar. In separate bowl sift dry ingredients. Add to egg mixture, beating until smooth.
2. Heat oil to 375 degrees F (175 degrees C) and pour batter into hot fat through a regular household funnel. Control the flow of batter by holding your finger over the bottom of the funnel. Make patterns, designs, swirls or whatever with the stream of batter as it flows into the hot fat. When “cakes” are golden brown, drain, sprinkle with confectioners’ sugar and serve warm.

source: NancysKitchen

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Ingredients:
CAKE:
12 egg whites (from large eggs)
1 cup + 1 Tbs. flour
1 1/3 cup sugar
1/4 tsp. salt
1 tsp. cream of tartar
1 tsp. vanilla extract
1/2 tsp. almond extract
FILLING:
1 quart strawberries, sliced
1/4 cup sugar
2 cups whipping cream
whole strawberries

Preparation:

1. Preheat oven to 175 C (350 F). Line a full sheet pan with parchment paper.

 

2. CAKE: Beat egg whites; add cream of tartar and salt when eggs are foamy. Continue beating until egg whites stand in peaks. Gradually beat in 1 cup of granulated sugar and vanilla. As soft peaks begin to form, add the remaining sugar and extracts. Fold flour mixture gently into batter.

 

3. Spread batter evenly in prepared pan. Bake until done.

 

4. Generously sift confectioners’ sugar over top of cake. Cover top of cake with clean kitchen towel; invert onto another wire rack. Remove pan; peel off waxed paper. Starting from a short end, roll up cake and towel together. Place roll, seam side down, on rack to cool completely.

 

5. FILLING: Combine strawberries and sugar; set aside. Beat whipping cream until foamy; gradually add 3 Tbs. powdered sugar, beating till soft peaks form. Drain strawberries.

 

6. Unroll cake and remove towel. Spread cake with 1/2 of the whipped cream. Top with strawberries. Reroll cake. Place on serving platter, seam side down. Spread with remaining whipped cream. Garnish with whole strawberries and chill.

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Ingredients:
1/2 cup softened butter
1 1/4 cup sugar
2 eggs
1 tsp vanilla
2 Tbsp rum
1/2 tsp cinnamon (optional)
1/4 tsp nutmeg (optional)
1/4 cup sour cream
2 large overripe bananas, mashed
1 1/2 cup flour
1 tsp baking soda
1/4 tsp salt

Preparation:

1. Preheat oven to 175 C (350 F).

 

2. Grease 9-inch loaf pan; dust with flour.

 

3. Beat butter, sugar, eggs, vanilla, rum and cinnamon. Add sour cream and beat well.

 

4. Add bananas and dry ingredients. Mix just until blended.

 

5. Bake for 45-50 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. Do not overbake.

 

6. Cool in pan on wire rack for 10 minutes, then turn out onto rack and cool completely. Sprinkle with confectioners sugar, if desired.

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Ingredients:
1 cup butter
2 cups sugar
4 eggs
3 cups flour
2 tsp baking powder
1 Tbs grated orange rind
1 1/2 tsp vanilla
1/2 tsp salt
1/3 cup orange juice
2/3 cup milk

Preparation:

1. Cream butter and sugar together. Add eggs one at a time. Add flour, baking powder, flavoring, orange juice and milk and beat well.

 

2. Pour batter into greased bundt pan. Bake at 165 C (330 F) for 1 hour or until done.

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