Ingredient:
- 3 tablespoons cider vinegar
- 3 tablespoons cold water
- 1 cake (1/4 lb) tofu
- 1 medium ripe avocado
- 2 hard cooked eggs
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon prepared horseradish
- 1/2 cup very finely minced red onion
- salt & pepper
Direction:
Place vinegar, water, tofu and avocado in the jar of a blender -
or a food processor fitted with the steel blade attachment. Puree
until smooth. Transfer to a bowl.
Coarsely grate or finely chop the hard-cooked eggs. Stir these,
plus all remaining ingredients into the puree. Cover tightly and chill.
Yield 1 1/2 cups |
Ingredient: 1 c. butter, softened
2 1/2 c. sugar
6 eggs
1 tsp. vanilla
1 tsp. each orange & rum extracts
1 tsp. almond extract
1/2 tsp. lemon extract
3 c. cake flour, sifted
1/4 tsp. soda
1/2 tsp. salt
1 c. sour cream
1/2 c. apricot brandy
Direction: Cream butter, gradually add sugar and beat until light. Add
eggs one at a time, beat thoroughly after each. Add
flavoring, then sifted dry ingredients alternately with sour
cream and brandy. Blend well. Put in greased and floured 3
quart bundt pan and bake in slow oven at 325 degrees about 1
hour and 15 minutes. Cool in pan on rack. Keeps very well,
can be frozen which improves flavor. |