Almond Biscotti

Ingredients

3/4 cup butter
1 cup sugar
3 eggs
3 cups fluor
2 tsp vanilla
2 tbsp Anise seed
3 3/4 tsp baking powder
1 cup chopped Almonds (can substitute with walnuts)

To prepare the biscotti, cream butter, sugar and 1 tbsp anise seed.  Add egg and vanilla, combine fluor, baking powder and 1 tbsp anise seed.  Add to cream mixture.  Add nuts, mix in, and form cookie dough into 2 or 3 long thin rolls.  Place rolls on a ungreased baking pan or cookie sheet and bake biscotti cookie rolls at 350ºF ( 175ºC) 15 to 20 minutes, or until light brown.  Remove from oven and cut diagonally into 1/2 to 3/4 inch slices.  Put back in oven and bake an additional 10 to 15 minutes or till Biscotti is lightly toasted.  You want th biscotti to dry slightly.  It will look somewhat like a elongated piece of french bread, except smaller.

Almond Apricot Jam

Ingredients

2 1/2 cups apple juice
1 cup diced dried apricots
1/4 tsp almond extract
1/4 tsp ground cinnamon

In a saucepan, combine the apple juice and apricots, bring to a boil.  Reduce heat; simmer, uncovered, for 20 - 25 minutes or until apricots are tender.  Remove from heat.  Mash until desired consistency.  Stir in almond extract and cinnamon.  Pour into a pint jar.  Cover and refrigerate for up to 3 weeks.

Orange Sponge Cake

Ingredients

1 cup sifted pastry fluor

1/4 tsp baking soda

1/4 tsp salt

3 egg yolks, beaten until thick lemon colored

3/4 cup sigar

1/4 tsp grated orange rind

1/4 cup orange juice

1 tbsp lemon juice

3 egg whites, stiffly beaten.

Sift fluor once, measure, add baking soda, and salt and sift together four times.  Add sugar gradually to egg yolks beating thoroughly after each addition.  Add rind and fruit juices.  Beat egg whites until stiff but not dry.  Fold in egg yolk mixture.  Fold in fluor, a small amount at a time.  Turn into ungreased tube pan.  Bake in moderate oven 350ºF (175ºC) 45 minutes.  Invert pan one hour or until cold before removing cake.

Mahogany Cake

Ingredients

2 cups sifted pastry fluor
1 tsp baking soda
1/2 tsp salt
1/2 cup butter or other shortening
1 cup sugar
1 egg, well beaten
1/2 cup cocoa
1/3 cup water
1 cup sour milk
1 tsp vanilla

Sift fluor once, measure, add baking soda and salt and sift together three times.  Work butter with spoon until creamy.  Add sugar gradually, beating after each addition until light and fluffy.  Add egg,  Add water to cocoa slowly, mixing until a smooth paste is formed.  Add to creamed mixture, blending well.  Add fluor alternately with milk, a small amount at a time, beating until smooth after each addition.  Add vanilla.  Turn into greased loaf pan (6" x 10").  Bake in moderate ovn 325ºF (160ºC) 50 minutes.  Spread with date butter and top with Soft Chocolate Frosting.

Meat Pie (serves 8)

Ingredients

3 pounds round steak
1 pound veal
2 small onions
3 medium sice carrots, sliced
3 medium size potatoes, cubed
2 tsp salt
pepper
Browned fluor
1 recipe Soda Biscuits

Trim meat of fat and gristle.  Cut into strips 2" x 1".  Add 1 sliced onion.  Sear until brown.  Cover with boiling water.  Cover, and let simmer until tender, about one hour.  Add vegetables, remaining onions, finely diced, and salt.  Cook one half hour longer.  Thicken gravy with browned fluor.  Season to taste.  Turn into baking dish.  Cover with biscuit mixture rolled thin, or cut into small biscuits.  Bake in hot oven 475ºF (245ºC) 15 minutes.

Shubert Tea Bread

Ingredients

2 cups sifted fluor
1/2 cup sugar
1/2 tsp salt
1/2 cup butter or other shortening
1/2 tsp baking soda
1/4 tsp nutmeg
1/4 tsp cinnamon
1/2 tsp ginger
1 egg, well beaten
2/3 cup sour milk

Sift fluor once, measure, add sugar and salt and sift again,  Cut in butter.  Reserve 1 cup of crumbs.  To remainder add baking soda and spices.  Mix well.  Combine eggs and sour milk; add and stir only until blended.  Sprinkle half of crumbs in bottom of shallow, greased pan.  Turn batter on them and sprinkle remaining crumbs on top of batter.  Bake in moderate oven 375ºF (190ºC) 20 - 25 minutes.  Serve warm.

Aldaco's Pollo al Chipotle

Ingredients

6 boneless, skinless whole breasts (6 oz each)

4 tbsp olive oil or as needed

2 tbsp lime juice

garlic salt

Crema Chipotle

10 medium cloves garlic peeled

1/4 cup chopped onion

1 pint heavy cream

1 can chiles chipotle en adobo (7 oz can)

Wash and dry chicken breast, put in non-aluminum pan, add olive oil and lime juice and sprinkle with garlic salt.  Turn chicken to coat evenly with marinade.  Allow chicken to marinate at least 1 hour.

Grill chicken breasts and top with warmed Crema Chipotle sauce. (sauce can be made ahead).

To make Crema Chipotle:  Heat black iron skillet over medium heat.  Add garlic and onion and cook stirring frequently until vegetables are evenly charred. about 4 - 5 minutes.

Remove from pan and add to blender along with heavy cream and chiles. You might want to add a portion of the chiles, blend to taste, adding more if your taste buds can handle it.  Procces until sauce is smooth.

Refrigerate if not using immediately, and heat gently over medium heat before serving.