Recipe Talk

Does any one have some recipies for cooking citron please.

RICE PIE WITH CITRON

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1/2 lb. rice, cooked

1 qt. milk

1 can evaporated milk

1 doz. eggs

1 1/2 c. sugar

1 tsp. vanilla

1 lb. Ricotta (full cream)

3/4 c. chopped citron

(optional)

Basic Pastry

Preheat oven to 450 degrees. Cook rice and set aside to cool.
Beat eggs lightly in a large pan big enough to hold all ingre-
dients. Add sugar and mix well. Add Ricotta by first adding a
little of the egg mixture into the Ricotta. Add whole milk,
evaporated milk and rice. Add vanilla and citron. Turn
mixture into pastry lined pans, mixing well each time so that
each pie has an equal amount of rice and citron. Bake 10
minutes, then reduce temperature to 350 degrees. Bake until knife
inserted in the filling comes out clean, about 30 minutes
longer.

Basic Pastry For Rice Pies:

5 c. sifted all-purpose flour

1 tsp. salt

1 2/3 c. shortening

2/3 to 1 c. very cold water

(approximately)

Sift together salt and flour. Using a pastry blender or

two knives, chop in the shortening until mixture resembles

coarse cornmeal. Sprinkle water slowly over top of flour while

tossing the mixture from the bottom of the bowl with a fork.

After about 3/4 of the water has been added, press dough into a

ball and set aside. Add only enough water to dampen the

remaining flour mixture. Divide mixture into three portions

and chill. Roll dough and fit into three 9-inch cake pans

(greased). Flute rim with fingers. Alternately a sweet pie

pastry may be used.

FRUIT CAKE

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5 eggs

1/2 c. molasses

1 1/2 c. butter

1 c. drained cherries

2 Tbsp. baking powder

1 lb. seedless raisins

1/4 tsp. nutmeg

2 1/2 c. sugar

1 c. very strong coffee

1 c. chopped nuts

4 c. flour

1 lb. citron

1/2 tsp. cinnamon

1/4 tsp. cloves

Blend butter and sugar until fluffy. Add eggs, molasses
and coffee. Sift together flour, spices and baking powder.
Add nuts, raisins, cherries and citron. (Citron and raisins
can be broken apart by using a little flour mixed by hand.)
Fill greased and floured loaf pans 1/2 full. Decorate tops
with nuts and cherries. Bake at 300 degrees for 2 to 3 hours. Makes
5 loaves. Can be frozen for up to 6 months.

OLD WORLD CHOCOLATE SPICE CAKE WITH CITRON

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2 1/3 c. cake flour

1 1/2 tsp. double acting

baking powder

1/2 tsp. cloves

1 tsp. cinnamon

1/2 tsp. freshly grated nutmeg

1/2 c. butter

1 1/2 c. sugar

4 eggs

4 oz. grated sweet chocolate

1/2 c. finely shaved citron

(orange or lemon peel)

7/8 c. milk

Sift cake flour, then resift with baking powder, cloves,
cinnamon and grated nutmeg. Cream until soft butter, then add
gradually and cream until light the sugar. Beat in one at a
time the eggs. Next stir in the chocolate and finely shaved
citron, candied orange or lemon peel. Stir the flour mixture
into the butter mixture in about 3 parts alternating milk.
Stir the batter after each addition until smooth. Most European
cakes are stirred a long time. This gives them a close, sandy
texture. Bake the cake in a greased tube pan or in a loaf pan
about 1 hour at 350 degrees. When cool simply dust with powdered
sugar.

RIBBON COOKIES

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1 c. margarine

1 1/4 c. sugar

1 egg

1 tsp. vanilla

2 1/2 c. sifted flour

1 1/2 tsp. baking powder

1/4 tsp. salt

1/4 c. chopped candied

cherries

1 sq. unsweetened chocolate,

melted

1/4 c. chopped nuts

3 Tbsp. chopped citron

Cream butter or margarine. Add sugar gradually. Stir
in egg and vanilla, mixing well. Sift together flour, salt and
baking soda. Add to creamed mixture. Blend thoroughly.
Divide dough into 3 parts. Add cherries to one part, chocolate
and nuts to another, and citron to the third. Line a small
bread pan with aluminum foil. Place cherry dough on bottom,
then chocolate dough, then the citron dough. Cover with foil.
Chill overnight. Lift out dough with aluminum foil. Cut into
thin pieces. Cut each slice in half. Place on greased baking
sheet. Bake at 375 degrees for 10 to 12 minutes. Do not allow to
brown. Remove from pan immediately. Makes 4 dozen.

Tarte Citron Mama

Cuisine: French

Category: fruit

Servings: 4

Ingredients:

3 extra-large eggs, separated

3/4 cup sugar

1 lemon (grated peel only)

1 cup finely ground almonds

1 tbsp. flour

2 lemons, peeled and thinly sliced

MERINGUE TOPPING

2 egg whites

1/4 cup sugar

3/4 cup finely ground almonds

Instructions:
Preheat oven to 350 degrees. Beat the egg yolks and sugar until they are very pale and the mixture falls from the whisk in a ribbon. Add the lemon peel and mix. Add ground almonds and flour. In a separate bowl, beat the egg whites until they are stiff. Fold into the batter. Butter a 9-inch pie plate or tarte tin and pour in the batter. Bake in preheated oven for 30 minutes or until lightly browned. While the tarte is baking, prepare the topping. When the tarte is done, remove from the oven and cover with lemon slices, allowing them to overlap slightly. Spread meringue topping over lemon slices, using a spatula dipped in cold water. Return the tarte to the oven for 15 minutes. Remove and cool. MERINGUE TOPPING Beat egg whites until they reach soft peaks. Slowly add sugar, beating after each addition. Fold in the ground almonds.

This recipe is from the web site www.RecipeLand.com.
Do not bookmark this page, use: http://www.recipeland.com/recipe/41539/
Citron Jewel Cake

Categories: Baked Goods, Cake, Desserts, Eggs, Sweets and Desserts

Yield: 12 servings
Prep. Time: 25 minutes
Cook Time: 65-75
Total Time: 180 minutes


Ingredients

2 cups flour, all-purpose

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon nutmeg

1/2 cup shortening, solid

1 cup brown sugar, packed

2 each eggs, large

1 teaspoon vanilla extract

1/2 cup citron, or candied fruit, chopped

1/2 cup nuts, chopped

1 frosting, nutmeg frosting

Directions:

Sift together flour, baking powder, salt and nutmeg; set aside.

Cream together the solid shortening and brown sugar until
creamy.

Add well beaten eggs and vanilla; mix well.

Gradually add the flour mixture and mix with electric mixer for 1
-2 minutes.

Fold in candied fruit and nuts. (Mix fruit and nuts with a sprinkling of flour first to keep them separated.)

Pour batter into well greased and lightly floured loaf
pan, about 9 by 5 by 3 inches.

Bake in preheated 350 degree oven for 65-75 minutes or until
tests done.

You may also bake this in a 9-inch tube pan that has been
lightly greased and floured, for 55-60 minutes.

Cool cake then frost.

*Nutmeg Frosting:

Cream 1 tablespoon butter, 1/4 teaspoon vanilla, 1/4 teaspoon nutmeg and a dash of salt.

Blend in 1 cup sifted confectioners' sugar and 2 tablespoons
hot cream.

Thin with a few more drops of cream if necessary for spreading
consistency.

Citron Preserves

Categories: Condiments, Jams, Raisins

Yield: 6 servings

Prep. Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients

1/2 cup raisins

1/2 each lemon, sliced

2 cups sugar

1 teaspoon cloves, whole

1 stick cinnamon

1 cup hot water

Directions:

Simmer slowly, stirring frequently, until thick.

Christmas Rocks


Categories: Baked Goods, Christmas, Cookies, Desserts, Eggs, Pecan, Raisins, Sweets and Desserts, Walnuts

Yield: 12 servings

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

3 cups flour, all-purpose

1 tablespoon cocoa, unsweetened

3/4 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon mace

1 teaspoon nutmeg

1/2 teaspoon ginger, ground

1/2 teaspoon allspice

1/4 pound candied pineapple

1/4 pound citron

1/4 pound candied orange peel

1/4 pound dates, pitted

1/4 pound figs

1/4 cup cherries, dried, or candied

1 pound pecans, chopped

1 cup raisins

1/2 cup currants, dried

1 cup butter, , softened

1 1/2 cups sugar

3 each eggs

1 tablespoon coffee, strong, cold

Directions:

1. Heat oven to 350 degrees. Have ready ungreased or
parchment-lined baking sheet(s).

Sift together the flour, cocoa, baking soda and spices.

Cut candied fruits, dates and figs into small pieces and toss
with a small amount of the flour mixture.

Combine in a large bowl with the pecans, raisins and currants.

Set aside.

2. Beat butter and sugar in large bowl of electric mixer on high

Add the eggs, one at a time, mixing well after each addition.

Mix in the coffee. Stop the mixer and add the flour mixture.

Mix on low speed just until combined.

Using a wooden spoon, fold in the fruit and nut mixture to coat
all the pieces.

3. Drop batter onto baking sheet in walnut-size mounds leaving

Bake until set and tops are lightly browned, 14 to 16 minutes.

Transfer to a wire rack to cool. Store in an airtight container, with a small wedge of apple to keep
them soft.

The cookies may be glazed or sprinkled with confectioners'
sugar, if desired.