Walnut Cake With Lemon Sabayon
Ingredients & Directions Copper bowl is essential for Good sabayon. 2 c Walnut pieces, chopped into 1/8 -inch pieces 1/2 c Hazelnuts, finely chopped 1/2 c Sugar 1/2 c Bread crumbs 1/4 c Extra virgin olive oil 3 Eggs 1/4 c Milk 3/4 ts Baking powder 2 tb Nocino (Italian walnut Liqueur) 8 Egg yolks Juice and zest of 2 lemons 1/4 c Sugar Preheat oven to 375 degrees F. In a mixing bowl, stir together walnuts, hazelnuts, sugar, and bread crumbs until well mixed. Add olive oil, eggs, milk, baking powder, and Nocino and stir to form a thick and chunky puree. Pour into a buttered and sugared 8-inch quiche pan and bake until firm but moist, 35 to 40 minutes. Meanwhile, place yolks, juice, zest, and sugar into a copper bowl and whisk until frothy and light, 1 minute. Place over pan with boiling water and cook carefully, whisking furiously, until as firm as whipped cream, and place in refrigerator. Remove tart and serve warm, with cool sabayon. MEDITERRANEAN MARIO SHOW #ME1A18 Yields 4 servings
Best Leek Tart
Ingredients & Directions 1 11-inch tart/quiche shell 2 tb Butter 4 c Leeks, chopped (=5) 2 tb Dijon mustard 5 sl Bacon, cooked and crumbled 2 Eggs 1/2 c Whipping cream 1/4 ts Light cream 1/4 ts Pepper pn Salt Tip: to remove dirt from leeks, cut through leek lengthwise almost to root end. Wash under running water and shake to remove excess water. On lightly floured surface, roll out pastry and fit into 11-inch tart or quiche pan; refrigerate for 20 minutes. Prick pastry bottom with fork; line with foil and fill with pie weights. Bake in 375F 190C oven for 10 minutes. Remove pie weights and foil; Bake for 15 minutes longer or just until lightly golden. Let cool. Meanwhile, in large skillet, melt butter over medium-low heat; cook leeks, stirring occasionally, for about 30 minutes or until softened. Let cool. Brush cooled pastry shell with mustard; spread leeks over top. Sprinkle with bacon. Whisk together eggs, whipping and light creams, pepper and salt; pour over bacon. Bake in 350F 180C oven for 30-35 minutes or until golden. Yields 6 Servings
Swedish Limpa Bread
Ingredients & Directions -Dottie Cross TMPJ72B 1 tb Butter 2 1/4 c Bread flour 1 tb Orange peel; chopped 1/4 c (1 oz.) rye flour 1 1/2 ts Caraway seeds 2 tb Brown sugar 1/2 ts Fennel seed 1 tb Dry milk 15/16 c (7-1/2 fl. oz.) water 1 ts Salt 1 ts Dry yeast Combine ingredients in order according to your own bread machine instructions. Hope you enjoy! It’s delicious bread! Makes (1) 1 pound loaf Reformatted by: CYGNUS, HCPM52C Yields 1 servings
Miascia — Mixed Fruit Tart
Ingredients & Directions 1/4 c Raisins 2 tb Cornmeal 1/2 c Boiling water 1 ts Grated lemon rind 8 (1 oz ea) slices white bread 3 Eggs, lightly beaten 1 1/2 c 1% Low fat milk, divided 1/2 c Seedless red grapes, halved 1 c Peeled, chopped pear 2 ts Chopped fresh rosemary 2 tb Flour 2 ts Olive oil 1/4 c + 2 Tb. sugar, divided 1. Combine raisins and boiling water; let stand 15 minutes. Drain and set aside. 2. Trim crusts from bread. Cut each slice into 4 triangles; place in a single layer in a 13 x 9 x 3 baking dish. Pour 1/2 cup milk over bread and let stand for 5 minutes. 3. Carefully (bread will be soggy) arrange the bread triangles in the bottom of a 10″ quiche dish coated with cooking spray. Top with apple and pear. Place flour in a medium bowl, gradually add remaining milk stirring with a wire whisk until blended. Stir in 1/4 cup plus 1 Tb sugar, cornmeal, lemon rind and eggs; stir well. Pour milk mixture over apple and pear; top with raisins and grapes, and sprinkle with rosemary. Drizzle oil over mixture; sprinkle with remaining sugar. 4. Bake at 350F for 50 minutes or until set; cool on wire rack. Cut into wedges. Serving information: 207 calories; fat 4.5 gm; sodium 155 mg Yields 8 servings
Banana Pie
Ingredients & Directions 6 c Sliced bananas 3/4 c Pineapple juice Pastry for 2 crust pie 3/4 c Sugar 1 tb Flour 1 1/2 ts Cinnamon 1 tb Butter or margarine Soak bananas in pineapple juice for 20 minutes. Preheat oven to 400 degrees F. Line a 9 inch pie plate with pastry. Drain bananas, saving 3 tablespoons of the juice. Place bananas in pie shell. Combine sugar, flour and cinnamon; sprinkle over bananas. Sprinkle with the 3 tablespoons of pineapple junice. Dot with butter, cover with top crust. Bake for 30 to 45 minutes or until crust is browned. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
Old Time Apple Pie
Ingredients & Directions Pastry for 9″ double crust Pie 6 c Tart apples — peeled & Sliced 1/4 c Sugar 1/2 c Light brown sugar — packed 2 tb Flour 1/4 ts Salt 1/8 ts Nutmeg 1/8 ts Lemon rind — grated 2 ts Lemon juice 1 tb Margarine Line a 9″ pie pan with pastry. Mix next 8 ingredients and fill pie shell, laying apple slices flat. dot with the butter. Roll out top crust and cut slits in several places for steam to escape. Moisten edges of crust well with cold water and adjust top crust. with fingers or fork, ping the two crusts together to make a tight seal around pie. Bake in very hot oven (450F) for 15 minutes. Reduce heat and bake 45 to 50 minutes longer. From Linda Martin-Bronson Yields 1 Servings
White Chocolate And Lemon Cheesecake
Ingredients & Directions 1 1/2 c Chocolate wafer cookie 5 tb Butter, melted -crumbs CRUST Combine cookies and butter and press into a lightly buttered 10-inch springform pan. FILLING 8 ozs. white chocolate 1/2 cup heavy cream 2 pounds cream cheese 1 1/2 cups sugar 4 eggs 1/3 cups freshly squeezed lemon juice 1 Tablespoon grated lemon zest 1/2 tsp. lemon extract Melt the chocolate with the cream until mixture is smooth. Cool. Beat the cream cheese with the sugar until light and fluffy. Beat in the cooled chocolate mixture. Add the eggs one at a time, beating well. Beat in the lemon juice, zest and extract. Pour into crust. Bake at 350 degrees for 45 to 50 minutes. Cool and then refrigerate. GLAZE: 6 ozs. bittersweet chocolate, chopped 1 oz. unsweetened chocolate, chopped 2 Tablespoons light corn syrup 3 Tablespoons butter Combine chocolates and syrup and heat until melted and smooth. Remove from heat and add butter. Spread warm glaze over the cake and smooth. Yields 6 servings
