CONTENTS
Aznac Biscuits with Macadamia Nuts*
Cream Cheese and Olive Sandwiches*
Eggless, Milkless, Butterless Cake*
Goat Cheese Cake with Peaches and Blueberries+
* WACs and WAVs Party: Food inspired by ration-time eating.
+ She Blinded Me With Science Party: Gourmet food ... or a science experiment?
Aznac Biscuits with Macadamia Nuts
3/4 cup all-purpose flour
1 1/2 cups rolled oats
3/4 cup white sugar
1/2 cup flaked coconut
1/2 cup chopped and toasted macadamia nuts
2 tbsp water
1 tbsp honey
1 tsp. baking soda
1/2 cup butter
Directions:
Preheat over to 325 degrees F(165 degrees C). Line baking sheets with parchment paper. In a medium bowl, combine the flour, rolled oats, sugar, coconut and macadamia nutes. In a small saucepan, combine the water, honey and baking soda. Bring to a boil, then stir in the butter. Set aside to cool for five minutes, then stir into the flour mixture with a wooden spoon. Place tablespoons of dough onto the prepared cookie sheets and flatten slightly with the back of a spoon. Leave about 3 cm between cookies. Bake for 12 minutes for chewy biscuits, 15 for crunchy.
featured at: WACs and WAVs: The Women of WWII party
source: allrecipes.com
Cream Cheese and Olive Sandwiches
1 6oz. can Black Ripe Pitted Olives, drained, and finely chopped
1/4 cup light mayonnaise
3 tbsp. drained sun-dried tomatoes packed in oil, chopped
3 tbsp. green onion, chopped
3 tbsp. fresh basil, chopped
3 tbsp. pine nuts
1/8 tsp. salt
1/8 tsp. freshly ground black pepper
12 slices firm white sandwich bread
6 tbsp. light cream cheese
Directions:
In a medium bowl, combine all ingredients except bread and cream cheese; mix well. Cover; chill at least one hour or up to 24 hours before assembling sandwiches. Cut crusts from bread forming 4-inch squares reserve crusts for another use. Spread cream cheese over bread. Spread olive mixture over 6 slices of bread. Close sandwiches with remaining bread, pressing lightly. Cut diagonally in half lengthwise or into rectangles.
featured at: WACs and WAVs: The Women of WWII party
source: allrecipes.com
Eggless, Milkless, Butterless Cake
1 cup white sugar
2 tablespoons shortening
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 cup raisins
1 1/2 cups water
1 teaspoon baking soda
2 cups all-purpose flour
1 teaspoon baking powder
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8 or 9 inch square cake pan. In a saucepan over medium high heat combine; the sugar, shortening, ground cinnamon, ground nutmeg, ground allspice, salt, raisins, and water bring to a boil and continue boiling for 5 minutes. Remove from heat and let cool. Sift the flour, baking powder and baking soda together. Add the flour mixture to the cooled raisin mixture. Stir until just combined. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 20 minutes.
featured at: WACs and WAVs: The Women of WWII party
source: allrecipes.com
Goat Cheese Cake with Peaches and Blueberries
3/4 pound fresh goat cheese, such as Haystack Mountain Boulder Chevre, at room temperature
3/4 cup plus 2 tablespoons sugar
1 1/2 teaspoons fresh lemon juice
1 teaspoon minced lemon zest (from 1 small lemon)
1 teaspoon vanilla extract
6 large eggs, separated
3 tablespoons all-purpose flour
3 large peaches, peeled, pitted, and cut into 1/4 inch thick slices
1/2 cup blueberries
Confectioners' sugar
Whipped cream or creme fraiche (optional)
Directions:
Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan and dust it with 1 tablespoon of the sugar. In a medium bowl, combine the cheese with the 3/4 cup sugar, lemon juice, lemon zest, and vanilla. Beat at medium speed until smooth. Beat in the egg yolks, one at a time, incorporating each one completely before adding the next. Turn the mixer to low and add the flour.
In another bowl, using clean beater, beat the egg whites until firm. Beat one third of the egg whites into the cheese mixture. Gently fold in the rest of the egg whites. Spoon the batter into the prepared pan and
bake until a toothpick inserted in the center comes out clean and the cake is a deep golden brown, 35 to 40 minutes. Do not underbake or you'll have an eggy mess. Cool for 15 minutes on a cooling rack. Remove the cake from the pan and cool completely. In a bowl, mix the peaches and blueberries together with the remaining 1 tablespoon sugar. (You may need less or more sugar, depending on the sweetness of the fruit.) Set aside. When ready to serve, invert the cake onto a serving plate. Dust with confectioners' sugar, and spoon the fruit on top of the cake, leaving a 1-inch border all the way around. Cut and serve, garnishing each piece with a little whipped cream, if desired.
featured at: She Blinded Me With Science party
source: The Food Network