Sweet by Murdoch Books Test Kitchen [download top books to read]

  • Full Title : Sweet
  • Autor: Murdoch Books Test Kitchen
  • Print Length: 257 pages
  • Publisher: Murdoch Books
  • Publication Date: April 1, 2012
  • Language: English
  • ISBN-10: B007WOC4OM
  • ISBN-13: 
  • Download File Format: epub


Good Sweet Food presents delicious sweet treat you will love. Whether it’s a seductively sweet crème caramel, the naughty but oh-so-nice chocolate fudge puddings, or an exotic saffron spice cake that’s needed, you’ll find it here. The titles in the Good Food series offer clever collections of easy-to-cook, flavoursome recipes which take their inspiration from a great variety of international cuisines. They are the most used books in kitchens around the world .

Also available in the Good Food series:
Good Fast Food
Good Budget Food
Good Vegie Food




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–   Hashed Beef

Prep time: 5 minutes; Cook time: 20 minutes; Total time: 25 minutes

Serves 4


2 tablespoons unsalted butter

1 tablespoon flour

1 large onion, minced

1 cup beef stock

1 teaspoon salt

2 tablespoons chopped peperoncinis

1 pound roast beef, sliced


2 slices of bread

Over medium-high heat, brown the butter, flour, and onion. Slowly stir in the beef stock and salt. Increase the heat to medium and stir constantly until the sauce is thick, about 5 minutes.

Add the peperoncinis and beef. Heat through and pour into a serving dish.

Serve with toasted bread cut into triangles.



–   Stewed Trout

Prep time: 10 minutes; Cook time: 55 minutes; Total time: 1 hour, 5 minutes

Serves 4


2 trout fillets, skinned

2 tablespoons unsalted butter

1 tablespoon flour

1½ teaspoon ground nutmeg

1 teaspoon ground mace

½ teaspoon cayenne

1 teaspoon salt

2 cups veal gravy, or 1 cup turkey gravy mixed Pour in the gravy and add the lemon. Bring to a boil.

with 1 cup beef gravy

Decrease heat to low and cover the pan. Simmer for 40

Half a lemon, thinly sliced


2 cups white wine

Uncover the pan, remove the fish, and stir in the wine.


Increase heat to medium and bring the gravy to a boil.

Wash the trout and dry it completely. Set aside.

Boil for 5 minutes.

Over medium heat, melt the butter in a stewpan, Pour a third of the gravy over the fish and the remain-dredging in the flour throughout. Mix in the nutmeg, der into a sauce tureen. Serve immediately.

mace, cayenne, and salt.

Add the trout and cook until slightly browned, about 3




–   Baked Potatoes

–   Slapjacks

Prep time: 10 minutes; Cook time: 1 hour; Prep time: 5 minutes; Cook time: 10 minutes; Total time: 1 hour, 10 minutes

Total time: 15 minutes

Serves 4

Serves 4



4 medium potatoes, unpeeled

2 cups milk

4 tablespoons salted butter (optional)

3 eggs

4 tablespoons sour cream (optional)

1 teaspoon baking soda

4 tablespoons shredded cheddar cheese (optional) 1 teaspoon salt

4 tablespoons chopped chives (optional)

2 cups flour

3 tablespoons unsalted butter


3 tablespoons powdered sugar (optional)

Preheat the oven to 375°F.

1 tablespoon nutmeg (optional)

Scrub and dry the potatoes. Poke 10 to 12 holes in each Steps

potato with a fork. Bake directly on the oven rack for an Mix together the milk, eggs, baking soda, salt, and flour hour.

until smooth.

Remove potatoes from the oven and cut open length-Melt the butter in a skillet over medium heat. Fry 1 cup wise. Serve with butter, sour cream, cheese, and chives.

of batter at a time, 2 minutes per side, or until lightly browned. The slapjacks should be about the size of a dinner plate.

Serve hot with powdered sugar and nutmeg sprinkled on top. Slapjacks will be thicker and more custard-like than typical pancakes.


–   Hasty Pudding

–   Tea/Coffee

Prep time: 5 minutes; Cook time: 15 minutes; Total time: 20 minutes

Serves 4


4 cups plus 1 cup water

1½ cups cornmeal

2 teaspoons salt


A brand name coffee pot, a luxury few Americans Over medium heat, bring 4 cups of water to a boil.

would have possessed in the 1860s, is described in The American Practical Cookery Book (Philadelphia, Meanwhile, stir together the cornmeal, salt, and John E. Potter & Co., 1859):

remaining water. Add mixture to the boiling water and

“Boiled coffee, it is well known, is superior to coffee made stir constantly until it is thick and heated through, after the French fashion, by straining; but, when boiled in an about 15 minutes. Serve immediately.

ordinary coffee pot, the fine aroma goes off with the vapor, leaving the infusion flat or bitter, hence a resort by many housekeepers to the French biggin. Recently, there has been patented a new coffee pot, which entirely removes the common objection of waste of strength, and flavor, by evapora-tion in boiling. It is called the “Old Dominion” Coffee Pot, and is made with a condenser at the top in which two bent tubes are arranged, one of which acts as a syphon. . . . As the coffee continues to boil, the vapor, loaded with the aroma, continues to pass through the tube into the water held in the condenser . . . Thus the coffee is boiled, and yet does not lose a particle of its fine aroma or strength.”





–   Cucumbers and Radishes with Butter Prep time: 5 minutes; Total time: 5 minutes Serves 4


2 medium cucumbers

8 small radishes

2 tablespoons salted butter, at room temperature Steps

Thinly slice the cucumbers and radishes. Serve with butter for spreading.


–   Cold Ham Cake

Prep time: 10 minutes; Cook time: 35 minutes; Cooling Steps

time: 1 hour; Total time: 1 hour, 45 minutes Preheat the oven to 375°F.

Serves 4

Finely mince the ham chunks. Thoroughly mix in the pepper, cinnamon, clove, and ginger. Add butter to Ingredients

moisten if the mixture does not stick together.

2½ pounds cooked ham, chunked

1 teaspoon black pepper

Firmly pack the ham mixture into an 8×8-inch glass ½ teaspoon cinnamon

dish. Bake on the middle rack for 35 minutes. Remove ⅛ teaspoon ground cloves

from the oven and carefully pour off the grease.

½ teaspoon ground ginger

2 tablespoons unsalted butter, melted (optional) Chill in the refrigerator until completely cool.

Serve in slices.


–   Minced Salt Fish

Prep time: 2 hours, 25 minutes; Cook time: 25 minutes; Boil the fish over high heat for 5 to 7 minutes, until Chilling time: 30 minutes; Total time: 3 hours, 20 minutes cooked through. Remove from the water and set aside to cool.

Serves 4

Once cooled, mince the potatoes and fish and mix them Ingredients

together. Press the mixture into a small skillet. Turn 1 pound potatoes, peeled and chunked

the molded fish out onto a plate and refrigerate it until 1 pound cod fillet

it is chilled through.

6 slices salt pork

½ cup milk

Wash the skillet and fry the salt pork over medium-low 1 tablespoon unsalted butter

heat to extract the most grease. Remove the pork, leaving the grease in the pan. Increase the heat to medium.


Boil the potatoes over medium heat for 20 minutes.

Remove from the water and refrigerate for at least two hours.


Return the shaped, chilled fish mixture to the skillet.

Uncover and stir the butter into the center of the fish Do not press it down. Cover and cook for 5 minutes.

mixture. Loosen the crust from the sides of the skillet with a knife and turn the fish out onto a dish. If done Uncover and pour the milk into the center of the fish.

correctly, it will come out whole and browned. Serve Cover the pan again and cook for 5 more minutes.

with tartar sauce or mayonnaise.

Uncover and stir just the center of the fish mixture. Do not disturb the bottom or sides, or else a crust will not form. Cover the pan again and cook for 5 more minutes, or until heated through.


–   Pickled Eggs

Prep time: 12 minutes; Cook time: 20 minutes; Steps

Total time: 32 minutes

Boil the eggs for 12 minutes, then immediately place them into ice water to make peeling easier.

Makes 1 (1-quart) jar

Peel the eggs and place them in a quart mason jar with Ingredients

the salt, peppercorns, cloves, and nutmeg. Set aside.

12 eggs

2 cups ice water

Boil the beets over medium heat until fork-tender, 2 teaspoons salt

about 15 minutes. Remove them from the water and ½ teaspoon black peppercorns

mash them. Mix ½ cup vinegar into the beets. Pour the 6 whole cloves

mixture over the eggs and add the remaining vinegar.

½ teaspoon ground nutmeg

2 small beets, peeled and chunked

Cap the jar and process in boiling water.

1 cup distilled white vinegar, divided

For canning: Sterilize a Ball mason jar or similar by boiling it in water for 10 minutes. Fill the sterilized jar with the prepared recipe, leaving ¼” headroom. Wipe any drips, close the jar, and set it upside down. The jar is sealed when it has made a popping sound. Once cool, label the jar and store it in a cool, dark, dry place.



–   Preserved Tomatoes

Prep time: 5 minutes; Cook time: 3 hours; Reduce the water to a simmer over medium heat and Total time: 3 hours, 5 minutes

add the sugar. Tie the lemon and ginger in a cheesecloth bag and add to the simmering water. Use a paring Makes 1 (1-quart) jar

knife to remove the tomato skins and add the tomatoes to the simmering water. Simmer uncovered for 3 hours.


2 pounds Roma tomatoes

Remove the tomatoes from the water and place them 2 pounds sugar

in a quart mason jar. Discard the cheesecloth bag. Pour 1½ lemon

enough of the water mixture over the tomatoes to fill ¼ pound ginger root

the jar.


Cap the jar and process in boiling water, or store in the Blanch the tomatoes for one minute in just enough freezer.

boiling water to cover them. Immediately place the tomatoes in ice water to cool.



–   Mrs. Reed’s Brown Bread Prep time: 10 minutes; Cook time: 4 hours; Steps

Total time: 4 hours, 10 minutes

Whisk together the molasses and buttermilk. In a separate bowl, mix together the dry ingredients. Stir the dry Makes 2 loaves

mixture into the molasses mixture until they are fully incorporated. The batter will appear grainy and have a Ingredients

cake-batter texture.

1 cup molasses

3 cups buttermilk

Fill a greased loaf pan halfway with batter. Cover the 2 cups cornmeal

pan with aluminum foil and set aside.

3 cups flour

1½ teaspoons baking soda

Fill the bottom of a large pot with 2 inches of water. Put 1 teaspoon salt

a steaming rack into the pot. Be sure the water does not reach the rack. Place the bread pan on top of the rack.

Cover the pot and cook on the stovetop on medium heat for 4 hours, checking periodically to add more water if needed.


Preheat the oven to 425°F.

Remove the bread pan from pot. Discard the foil. Bake the bread for 10 minutes, or until browned. Remove it from the pan and place on a cooling rack immediately.


–   Potato Rolls

Prep time: 2 hours, 40 minutes; Cook time: 30 minutes; Steps

Total time: 3 hours, 10 minutes

Preheat the oven to 375°F.

Serves 4

Boil the potatoes over medium heat for 20 minutes, or until soft. Remove them from the water and mash Ingredients


3 large potatoes, peeled and chunked

½ tablespoon unsalted butter, room temperature Place the mashed potatoes in a stand mixer with a ½ teaspoon salt

dough hook and stir in the butter, salt, yolks, milk, and 2 egg yolks, beaten

yeast. Add the flour 1 cup at a time, thoroughly mixing 1½ cups milk

each time, until the dough becomes stiff.

1 packet yeast

4 cups flour, divided

Place the dough in a greased bowl, cover it with a damp towel, and set it in a warm place to rise for 1 hour, or until doubled. Once risen, flour hands and roll the dough into 2-inch balls. Place the dough on a tray and let it rise for another hour, or until doubled.

Bake the rolls for 30 minutes, or until browned.


–   Strawberry Preserves

Prep time: 8 hours; Cook time: 40 minutes; Steps

Total time: 8 hours, 40 minutes

Mix the berries and 1 cup sugar together until the berries are well coated. Put in a bowl and refrigerate Makes 1 (1-pint) jar



The next day, over medium-high heat, boil the remain-2 cups chopped strawberries

ing sugar and the juice from the bowl. Add the berries.

2 cups sugar, divided

Return to a boil and decrease the heat to medium. Boil until the liquid cooks down, about 30 minutes, stirring occasionally.

Pour the berries into a jar and process in boiling water, or refrigerate for future use.


–   Sponge Gingerbread

Prep time: 15 minutes; Cook time: 12 minutes; Steps

Total time: 27 minutes

Preheat the oven to 400°F.

Makes 2 (8×8-inch) cakes

In a stand mixer with the dough hook, mix all the ingredients together until incorporated.


2 cups New Orleans molasses or light cane syrup Flour a rolling pin and countertop and roll the dough 2 tablespoons unsalted butter, melted

out to a half-inch thickness.

2 tablespoons ground ginger

6 cups flour

Place the dough in a greased pan and bake for 10 to 12

1 tablespoon baking soda

minutes, until spongy.

⅓ cup water

1 cup buttermilk




–   Pea Soup

–   Mushroom Catsup

Prep time: 8 hours; Cook time: 1 hour, 40 minutes; Prep time: 8 hours, 20 minutes; Cook time: 2 hours, Total time: 9 hours, 40 minutes

15 minutes; Total time: 10 hours, 35 minutes Serves 8

Makes 1 (8-ounce) bottle



4 cups split peas

4 cups sliced mushrooms

12 cups plus 3 cups water

3 teaspoons salt, divided

1 teaspoon salt

1 tablespoon distilled white vinegar

2 teaspoons thyme

½ teaspoon black pepper

2 teaspoons marjoram

¼ teaspoon ground cloves

¼ cup mushroom catsup ( recipe follows) 1 cup cooked ham, chunked



Put a layer of mushrooms in a deep dish. Sprinkle with 1 teaspoon salt. Add another layer of mushrooms and Steps

another teaspoon of salt. Continue this way until all Soak the split peas overnight if necessary.

have been used. Refrigerate overnight.

Bring 12 cups water to a boil over medium-high heat.

Add the peas and boil until they dissolve, about 1 hour.

Run the peas through a food mill and return to the pot. Add the salt, thyme, marjoram, mushroom catsup, ham, and 3 cups water. Return to a simmer over low heat and cook for an additional 25 minutes. Serve with croutons.


The next day, mash the mushrooms and juice together Remove the mushrooms with a slotted spoon. Do not until they are broken down into small pieces. Mix in squeeze them. Discard the mushrooms.

the vinegar, pepper, and clove. Pour the mixture into a quart mason jar and put the jar in a boiling water bath Boil the jar for 15 more minutes. Remove the jar from for 2 hours.

the water bath and strain the juice into a bottle. Cap and store in the refrigerator.


–   Chicken Pie

Prep time: 20 minutes; Cook time: 40 minutes; Cooling Steps

time: 10 minutes; Total time: 1 hour, 10 minutes Preheat the oven to 375°F.

Serves 8

Boil the chicken breasts and cut them into half-inch chunks. Put the chicken in a 9×13–inch baking pan and Ingredients

spread it out to cover the bottom of the pan.

4 medium boneless, skinless chicken breasts ½ cup unsalted butter

Use the butter and flour to make a roux over medium-

½ cup flour

high heat. Add the chicken stock and heavy cream to 1 cup chicken stock

the roux. Bring to a rolling boil, whisking often so the 3 cups heavy cream

bottom doesn’t burn. When the sauce coats the back 1 cup chopped parsley

of a spoon, remove it from heat and stir in the parsley, 1 teaspoon sage

sage, rosemary, thyme, salt, and pepper. Pour the sauce ¼ teaspoon rosemary

over the chicken.

1 teaspoon thyme

1 teaspoon salt

For the roux: Over medium-high heat, stir together 1 teaspoon black pepper

equal parts fat and flour until mixed into a thick paste Prepared dough for single-crust pie, or 1 box and bubbling. Pour into sauce to be thickened, stirring premade pie crust

constantly, until it reaches the desired consistency.

Add more roux if necessary.


Lay the pie crust over the top of the pan. Poke two small holes in the dough. Bake for 25 minutes, or until the crust is golden brown. Let cool for 10 minutes before serving.


–   Beef Smothered in Onions

Prep time: 10 minutes; Cook time: 50 minutes; Steps

Total time: 1 hour

Fry the salt pork over medium-low heat until crisp. Set aside.

Serves 8

Put a layer of beef on the bottom of a stewpan.


Crumble half the salt pork over the beef. Add a layer 6 slices salt pork

of onions on top of the salt pork, then add another 2 pounds roast beef, thinly sliced

layer of beef. Crumble the remaining salt pork over the 2 medium onions, sliced

beef. Add another layer of onions and continue in this 1 teaspoon salt

fashion until all the onions and beef are used. Sprinkle 1 teaspoon pepper

salt and pepper over the meat. Pour in enough water to 2 tablespoons unsalted butter

cover and bring it to a boil.

2 tablespoons flour

Decrease the heat to low, cover the pan, and simmer for 20 minutes, or until meat is tender.


Meanwhile, use the butter and flour to make a roux.

Remove the cooked beef and onions from the pan and place in a serving dish.

Bring the sauce to a boil and add the roux. Stir constantly over high heat until the sauce is thick enough to coat the back of a spoon. Pour the sauce over the beef and onions and serve.


–   Fried Tomatoes

Prep time: 10 minutes; Cook time: 10 minutes; Steps

Total time: 20 minutes

Mix the flour, salt, and pepper together. Set aside.

Serves 8

Slice the tomatoes to a half-inch thickness. Discard the ends. Dip the slices in egg to coat, then the flour Ingredients

mixture to coat. Dip the slices in egg again, then in the 1 cup flour

crackers to coat.

1 teaspoon salt

1 teaspoon pepper

Melt the butter in a skillet over medium-high heat. Fry 4 large tomatoes

the tomatoes for 3 to 5 minutes per side, until golden 4 eggs, beaten

brown. Serve immediately.

4 cups crushed saltine crackers

½ cup unsalted butter


–   Boiled Onions

Prep time: 10 minutes; Cook time: 20 minutes; Steps

Total time: 30 minutes

Mix the milk and water together in a pot and bring it to a boil over medium-low heat.

Serves 8

Place the onions in the pot. Boil them for 20 minutes, Ingredients

or until they are fork-tender.

2½ cups milk

2½ cups water

Remove onions from the liquid and serve with butter 8 small white onions, or 2 cups pearl onions, peeled for spreading.

4 tablespoons salted butter


–   Green Corn Cakes

Prep time: 10 minutes; Cook time: 10 minutes; Total time: 20 minutes

Serves 8


4 cups sweet corn, uncooked

6 tablespoons milk


1 cup flour

Mix together the corn, milk, flour, 2 tablespoons 6 tablespoons plus 2 tablespoons unsalted butter melted butter, salt, pepper, and eggs.

2 teaspoons salt

1 teaspoon pepper

Melt the remainder of the butter in a frying pan over 2 eggs

medium-high heat.

Drop the batter by large spoonfuls into the pan. Fry until brown, about 5 minutes per side.




–   Coffee Custard

Prep time: 15 minutes; Cook time: 15 minutes; Steps

Total time: 30 minutes

In a heavy saucepan, heat the milk over medium heat until the edges froth.

Serves 8

Meanwhile, whisk the egg yolks until frothy. Add the Ingredients

sugar and coffee and stir until well combined.

4 cups milk

8 egg yolks

When the milk is ready, slowly stir one cup into the egg 1 cup sugar

mixture. Return the entire egg mixture to the sauce-4 tablespoons brewed black coffee

pan. Decrease the heat to low and cook for 15 minutes, stirring constantly, until the custard coats the back of a spoon. Remove from heat. Serve hot or chilled.


–   Bird’s-Nest Pudding

Prep time: 40 minutes; Cook time: 1 hour, 10 minutes; Steps

Cooling time: 10 minutes; Total time: 2 hours Preheat the oven to 350°F.

Serves 8

Butter an 8


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