Mobile Food Food Recipes On Your Mobile Device

• 2 1/4 teaspoons dry yeast
• 1 large potato
• 2 cups flour (or more)
• 2 1/2 cups warm milk
• 7 -8 egg yolks
• 7 -8 egg whites, stiffly beaten
• 1 1/2-2 cups sugar
• 1 teaspoon lemon juice
• 1/2 cup margarine or 1/2 cup butter
• 1 teaspoon salt
• 1/2-1 teaspoon orange zest
• bit vanilla

Directions:

1. Peel and chop potato.
2. Boil until tender.
3. Drain, reserving water.
4. Mash the potato.
5. Soften yeast in 3/4 cup lukewarm potato water (water from cooking the potato) for 10 minutes.
6. Add a bit of flour to make a soft sponge.
7. In the meantime, warm the milk.
8. Pour it over 2 cups flour.
9. Beat until smooth.
10. Allow to cool slightly.
11. Beat egg yolks with 1 cup sugar.
12. Add warm flour mixture.
13. Add stiffly beaten egg whites.
14. Add yeast mixture.
15. Cover and let rise until light.
16. Add softened margarine, salt, remaining sugar and mashed potato (should have at least half cup mashed potato).
17. Add enough flour to make a medium soft dough.
18. (It will be a bit sticky-- if too stickly add flour but be careful not to add too much flour.) Knead 10 minutes.
19. Cover and let rise to double its bulk.
20. Shape into loaves.
21. (You may make braided loaves, round loaves, or oval loaves.) Cover and let rise again.
22. Bake at 325 F until golden.
23. Be careful not to overbake.
24. Make icing (or glaze) with powdered sugar and milk.
25. Ice when bread is completed cooled.

• 1 (1/2 lb) fennel bulb, trimmed and cut lengthwise into julienne strips (about 1 1/2 cups)
• 3 tablespoons fennel leaves, minced
• 2 shallots, minced
• 1 1/2 tablespoons unsalted butter
• 6 cups chicken broth
• 1/2 cup fresh lemon juice
• 2 large egg yolks

Directions:

1. In a large heavy saucepan cook the julienned fennel and the shallots in the butter over moderately low heat, stirring occassionally, for 5 minutes. Add the chicken broth and bring to a boil. Simmer the mixture, covered for 15 minutes or until the fennel is just tender but not soft, and remove the pan from the heat.
2. In a heatproof bowl whisk together the lemon juice and the yolks. Whisk 1 cup of the soup liquid, a little at a time, into the yolk mixture. Add yolk mixture to the soup, whisking.
3. Return soup to the stove and reheat over low heat, stirring constantly.
4. Stir in the minced fennel leaves just prior to serving.

• 2 cups all-purpose flour
• 1/4 cup sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 8 tablespoons chilled unsalted butter, cut into small pieces
• 1/3 cup chopped crystallized ginger
• 1 egg
• 1/2 cup heavy cream

Directions:

1. Preheat an oven to 350ºF. Lightly grease a scone pan.
2. In the bowl of a food processor, combine the flour, sugar, baking powder and salt and pulse to combine. Add the butter and pulse until the mixture resembles pea-size crumbs. Transfer to a large bowl, add the crystallized ginger and stir to mix.
3. In a small bowl, whisk together the egg and cream until blended and add to the flour mixture. Using a fork, stir to form large, moist clumps of dough.
4. Turn the dough out onto a lightly floured surface and press with your hands until the dough comes together. Roll out the dough, flouring as needed, into a 10-inch round about 3/4 inch thick. Cut into 8 equal-size wedges and press each wedge into a well of the prepared pan. Bake until the scones are golden, about 25 minutes.
5. Invert the pan onto a wire rack and lift off the pan. Let the scones cool for 10 minutes before serving. Makes 8 scones.