Italian Chestnut Jam Cake
Ingredients & Directions 1 lb Cake; sliced horizontally Into 3 equal layers === SYRUP === Rind of one lemon; grated 1 ts Vanilla 1/2 c Brandy 1/2 c Sugar 2 c Sweet Chestnut Puree; see * -Note === BUTTER-CREAM FROSTING -=== 1/2 lb Butter 2 1/2 c Powdered or confectioners’ -sugar 1 ts Vanilla 1 Egg white === GARNISH === 1 c Sliced almonds; toasted 2 Milk-chocolate bars * Note: See the “Sweet Chestnut Puree” recipe which is included in this collection. Mix together the ingredients for the syrup and heat for a moment on the stove or in the microwave. Dribble this mixture on all 3 slices of cake. Spread the chestnut puree on 2 of the slices and place on top of each other, the bare slice going on top. Mix all the ingredients for the icing with an electric mixer. Whip until light and smooth. Ice the cake and top with the toasted almonds. Melt the chocolate bars in a glass measuring cup in the microwave. Then stir in enough very hot water to make a very thick syrup. Dribble this over the top of the cake and allow to cool. This cake serves 8 to 10. Comments: This is a very dramatic presentation, though I have taken some gross liberties with this recipe. The older versions are just too complex to bother with and this one is both simple and delicious. Yields 8 servings
Pesto French Bread Pizza
Ingredients & Directions 1 lb Loaf of French Bread Pesto Sauce Black Olives Mozzarella Cheese Fresh Parmesan, grated Fresh Roma tomatoes, sliced Slice French bread in half lengthwise (ie. 2 halves for a 1 lb loaf or 4 “halves” for 2 1/2 lb loaves). Spread cut sides of bread with pesto (about 1 cup). Top with black olives and slices of roma tomatoes. Top generously with mozzarella cheese and 1/4 to 1/2 cup parmesan cheese. Bake in oven until cheese is bubbly. Serve as appetizers or as a main meal. Slice as desired. From Yields 1 Servings
Old-fashioned Chocolate Bread Pudding
Ingredients & Directions 2 oz Unsweetened chocolate 1 qt Milk; scalded 2 c Bread crumbs; * see note 1/3 c Sugar 1/4 c Butter; melted 2 lg Eggs; slightly beaten 1/4 ts Salt 1 ts Vanilla extract * It is best to use crumbs from homemade bread. Preheat oven to 325 degrees. Butter a 1 1/2 or 2 quart baking dish. Break the chocolate into bits and melt in the scalded milk, stirring until smooth. Add the bread crumbs and set aside to cool. When lukewarm, add remaining ingredients. Mix well, pour into prepared dish and bake for about 50 minutes or until set. Soft as a pillow with a full, light, chocolate-pudding taste. Serve this with real whipped cream, not the artificial whipped cream. From Fannie Farmer cookbook– Yields 8 servings
Pumpkin Pie Cake (m_c-tx)
Ingredients & Directions 1 cn Pumpkin 13 oz Can evaporated milk 3 Eggs 4 ts Pumpkin pie spice 1 Yellow cake mix 1 1/2 Sticks melted margarine -or butter 1/2 c Chopped pecans Mix pumpkin, evaporated milk, eggs and spice together well. Pour into 9″ x 13″ pan which has been greased or sprayed with cooking spray. Sprinkle yellow cake mix over pumpkin mixture, but DO NOT stir in. Pour melted butter or margarine over mix (again–do not stir). Top with pecans. Bake at 350 for 30 to 35 minutes. Can be served hot or cold. Serve with whipped cream, if desire. Yields 16 Servings
Cape Cod Cranberry Velvet Pie
Ingredients & Directions 6 oz Ready shortbread crust 8 oz Cream cheese; softened 1 pt Whipping cream 1/4 c Sugar 1/2 ts Vanilla extract 16 oz Whole berry cranberry sauce In a large mixing bowl, beat cream cheese until fluffy. In small mixer bowl, beat whipping cream, sugar and vanilla until soft peaks form. Gradually add to cream cheese, beating until smooth and creamy. Set aside a few whole cranberries from sauce for garnish. Fold remaining sauce into whipped mixture. Spoon into pie crust. Freeze 4 hours until firm. Ganrish with reserved berries. Remove from freezer 15 minutes before serving. Yields 8 Servings
Crab Cakes With Basil Mayonnaise
Ingredients & Directions BASIL MAYONNAISE 40 Whole basil leaves 1 1/2 c Mayonnaise 2 ts Dijon mustard 2 ts Lemon juice 1/4 ts Cayenne pepper CRAB CAKES 2 tb Olive oil 2 Stalks celery; finely -chopped 2/3 c Finely chopped onion 1 lb Lump crabmeat; picked clean 2 2/3 c Dry bread crumbs 1/4 c Chopped chives 2 tb Chopped parsley 6 tb Flour 3 lg Eggs 2 tb Vegetable oil Date: Sun, 11 Feb 1996 09:36:48 -0500 From: bh799@freenet.carleton.ca (Sasha Groznii) Hope this satisfies what you’re looking for. They’re delicious and the accompanying mayonnaise is quite nice as well. The recipe is originally from Bon Appetit, September 1995, the issue specifics are on the page. FOR BASIL MAYONNAISE : Blanch basil leaves in saucepan of boiling water for 30 seconds. Drain. Transfer leaves to medium bowl filled with ice water to cool. Pat dry on paper towels. Finely chop basil . Mix mayonnaise, mustard, lemon juice, and cayenne together. Set aside 1/2 cup mayo for the crab cakes. Mix basil into remainder and refrigerate. FOR CRAB CAKES : Heat olive oil in large heavy skillet over medium heat. Add celery and onion and saut until tender, about 5 minutes. Transfer to a large bowl. Stir in crabmeat, 2/3 cup breadcrumbs, chopped chives, and reserved mayonanaise. Season to taste with salt and pepper. Using 1/3 cup for each, form into 12 2 1/2″ cakes. Arrange cakes on a baking sheet. Place flour in a small bowl. Whisk eggs in another bowl. Place remaining 2 cups breadcrumbs in a third bowl. Bread each cake in the following order: flour, eggs, then breadcrumbs. Heat 1 tablespoon oil in large skillet over medium heat. Add crab cakes in batches, cooking until golden, adding more oil as required. Serve with basil mayonnaise. Per serving: 667 Calories; 57g Fat (76% calories from fat); 20g Protein; 20g Carbohydrate; 182mg Cholesterol; 687 mg Sodium MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the Yields 6 Servings
Saffron Bread
Ingredients & Directions 3/4 c Water 2 c Bread Flour 1 ts Sugar 1 ts Salt 1 Egg Beaters 1 1/2 tb Applesauce 1/4 ts Ground saffron 2 ts Yeast (active dry) May substitute 1/8 t saffron threads for the ground saffron. 1 POUND LOAF Marie Frainier *DGCP02C* Yields 1 Servings
