Brian's Chocolate Mint Christmas Cookies
Ingredients & Directions 1/2 c Butter, unsalted 1 c Sugar, granulated 1 lg Egg, beaten 1/2 ts Vanilla extract 1/2 ts Mint extract 1/2 ts Mint extract 1/2 c Flour, unbleached 1/4 ts Salt 1/2 ts Baking powder, -double-acting 2 oz Chocolate, unsweetened Non-paralleils, -multi-colored 2 ts Water Beat butter until soft; gradually add sugar and blend until creamy. Mix in beaten egg and extracts. DON’T USE A FOOD PROCESSOR!!! Stir salt and baking powder into flour; stir into butter/sugar mixture. Melt chocolate in water over a double-boiler; add to dough. Form into a long roll approximately 2″ – 3″ wide. Wrap dough with plastic wrap and chill overnight. Slice dough 1/4″ thick and place on greased cookie sheet. Sprinkle with non-paralleils and press in slightly with back of spoon. Bake in 400 degree oven for 8 – 10 minutes. Cool cookies on rack. Vicki’s notes: * Can substitute 3 oz. semi-sweet chips for the chocolate. * These cookies came about when my husband asked me to make chocolate-mint cookies for Christmas. (They are based on the refrigerator cookies in “Joy of Cooking,” with my own variations.) Although disappointed because he really wanted Girl Scout cookies (!), everybody else likes them and I’ve had several requests for the recipe. (Actually, my husband usually asks for chocolate chip cookies, no matter what time of year…) Yields 3 Dozen
Bake Shop Krispies
Ingredients & Directions -DOUGH- 3 3/4 1/4 cups all purpose flour; -up to 4 1/2 oz Active dry yeast; (1 -package) 1 1/4 c Milk 1/4 c Butter or margarine 1 ts Salt 1 Egg FILLING 1 c Sugar 1/4 c Butter or margarine; melted 1/2 ts Cinnamon TOPPING 1/4 c Butter or margarine; melted 1 c Sugar 1 ts Cinnamon 1/2 c Chopped pecans In large mixer bowl combine 2 cups flour and yeast. In 1 quart saucepan combine 1/4 cup sugar, milk, 1/4 cup butter and salt. Cook over medium heat, stirring constantly, until warm (115 to 120F). Add to flour mixture; add egg. Beat at low speed, scraping bowl often, until well mixed (1 to 2 minutes). Beat at high speed, scraping bowl often, 3 minutes. By hand, stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic (about 5 minutes). Place in greased bowl; turn greased side up. Cover; let rise in warm place until double in size (about 1 1/2 hour). Dough is ready if indentation remains when touched. Punch down dough; divide in half. Roll each half into 12″ square. In medium bowl stir together filling ingredients. Spread half over each 12″ square. Roll each 12″ square up jelly roll fashion; pinch to seal seams well. Cut each into 12 rolls. Place on greased cookie sheets 3 to 4″ apart (about 6 rolls per cookie sheet). Cover with waxed paper. With rolling pin flatten each roll to about 3″ in diameter. Do not remove waxed paper; let rise in warm place 30 minutes. Heat oven to 400. With rolling pin flatten to 1/8″ thickness; remove waxed paper. Brush rolls with 1/4 cup melted butter. In small bowl stir together 1 cup sugar and 1 teaspoon cinnamon, sprinkle over rolls. Sprinkle pecans over rolls. Cover with waxed paper; roll flat. Remove waxed paper. Bake for 8 to 12 minutes or until golden brown. Remove from pan immediately. Orange Krispies: Omit cinnamon in filling. Add 1 tablespoon grated orange peel to filling. Omit cinnamon and pecans in topping. Add 1/2 cup sliced almonds and 1 teaspoon grated orange peel to topping. Yields 24 Servings
Mocha Brownie Cheesecake Bars
Ingredients & Directions 1/3 c Semi-sweet chocolate chips 4 tb Butter 1/3 c Flour 1/3 c Sugar 1 Egg 1/2 ts Vanilla 1 pn Salt FILLING 1/3 c Whipping cream 1 1/2 tb Instant coffee powder 8 oz Cream cheese 2/3 c Sugar 2 Eggs 1/4 c Sour cream 1 tb Flour 1/2 ts Vanilla 1/3 c Semi-sweet chocolate chips TOPPING 1 c Sour cream 1/3 c Powdered sugar Melt chocolate chips and butter. Whisk in remaining ingredients. Spread batter into greased and floured 8-inch square pan. Bake at 350 degrees for 10 minutes. Cool. Filling: Heat whipping cream and coffee powder until coffee dissolves. Cool. Beat cream cheese and sugar in large bowl. Beat in eggs, sour cream, flour, vanilla and coffee mixture and blend well. Stir in chocolate chips. Spoon filling into brownie. Bake at 325 degrees until set, about 35 minutes. Cool completely and refrigerate until chilled. Topping: Stir sour cream an sugar together in small saucepan. Heat over low heat until sugar dissolves. Do not let boil. Spread over chilled filling. Cool, then refrigerate until thoroughly chilled, at least 2 hours. Yields 1 servings
Lemon And Pistachio Praline Meringue Torte
Ingredients & Directions PRALINE 3/4 c Sugar 3 tb Water 1 c Shelled unsalted pistachios MERINGUES 5 lg Egg whites 1/2 ts Cream of tartar 1/2 c Sugar 1/2 ts Almond extract 1 c Powdered sugar LEMON BUTTERCREAM 4 oz Good-quality white -chocolate; (such as Lindt -or ; Baker’s),chopped 4 lg Egg whites 1/4 ts Cream of tartar 2 tb Plus 2/3 cup sugar 3 tb Water 1 tb Light corn syrup 1 c Unsalted butter; room -temperature (2 ; sticks) 2 tb Fresh lemon juice 1 tb Plus 2 teaspoons grated -lemon peel 1 ts Vanilla extract FOR PRALINE: Oil large baking sheet. Stir sugar and water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Stir in pistachios. Immediately pour mixture onto prepared sheet. Cool praline completely. Finely chop praline. Grind 1/2 cup praline to powder in processor. FOR MERINGUES: Position 1 rack in center and 1 rack in top third of oven. Preheat oven to 225F. Line 2 large baking sheets with parchment. Draw two 8-inch-diameter circles on 1 parchment sheet and 1 circle on second. Turn over parchment on baking sheets, marked side down. Using electric mixer, beat 5 egg whites and cream of tartar in large bowl until soft peaks form. Gradually add 1/2 cup sugar; beat until egg whites are stiff but not dry. Beat in almond extract. Stir powdered sugar and 1/2 cup praline powder in bowl to blend. Fold into meringue in 2 additions. Divide meringue among traced circles. Using spatula, spread mixture to edges. Bake until crisp and pale golden, reversing baking sheets after 45 minutes, about 1 hour and 45 minutes. Cool meringues completely. FOR LEMON BUTTERCREAM: Stir white chocolate in top of double boiler set over simmering water until melted. Remove from over water; cool. Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually beat in 2 tablespoons sugar. Meanwhile, combine remaining 2/3 cup sugar, 3 tablespoons water and corn syrup in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until candy thermometer registers 238F., brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 5 minutes. Immediately pour hot syrup in thin steady stream into beaten egg whites, beating until mixture is completely cool, about 4 minutes. Beat in butter 2 tablespoons at a time. Beat in white chocolate, lemon juice, peel and vanilla. Chill until thickened to spreadable consistency, about 45 minutes or less (If frosting looks curdled, place bowl over saucepan of simmering water and whisk just until butter softens slightly. Remove from heat. Using electric mixer, beat buttercream until smooth. Repeat warming technique as necessary to create smooth buttercream.) Place 1 meringue layer on platter. Spread scant 1 cup buttercream evenly over. Top with another meringue layer. Spread scant 1 cup buttercream evenly over top and sides of torte. Press chopped praline onto sides and in 1-inch border along top edge of torte. Chill overnight. Let torte stand at room temperature 30 minutes before serving. Serves 12. Yields 1 servings
Kerry's Meat Pie
Ingredients & Directions -PASTRY- 1/4 lb Butter 3/4 c Flour, white 3/4 c Flour, self-raising Water, ice cold FILLING 2 lb Lamb or beef -(pre-cooked cubes) 2 md Brown onions 1/4 c Seasoned flour -(flour with basil, -oregano and pepper) 1/2 lb Mushrooms 6 Tomatoes 1 Capsicum (green pepper), -sliced 1 c Bread crumbs 1/2 c Tomato sauce MAKE PASTRY: Cut butter and flour with two knives until mixture contains particles the size of small peas. Sprinkle with cold water until pastry clings together. Shape into ball and place in refrigerator for 1/2 hour. Roll out to cover pie dish (about 8 inch). Leave enough pastry for a top. Pre-bake the pie shell for 10 minutes at 350 degrees F. To prevent crust walls from collapsing, fill with dry beans for the first five minutes. MAKE THE FILLING: fry onions and meat, continuing until onion is lightly browned. Add flour mix, sliced tomatoes, sliced capsicum, tomato sauce and bread crumbs to pan. Continue until capsicum is softened. Add mushrooms and fry for 1 minute more. Place the fried mix into the pre-baked pie shell, cover with pastry lid and cook in moderate oven for 20 minutes. Serve hot . NOTES: * Australian baked meat pie — This recipe is an original creation of my wife, Kerry. : Difficulty: moderate. : Time: 30 minutes preparation, 30 minutes cooking and cooling. : Precision: measure the ingredients. : Michael Gigante : Royal Melbourne Institute of Technology, Melbourne Vic., Australia : seismo!munnari!cidam.oz!mg : mg%cidam.oz@seismo.css.gov -or- mg%cidam.oz@australia (CSNET) : Yields 4 servings
Hawaiian Macadamia Nut Bread
Ingredients & Directions Woodward 1/4 c Butter — softened 3/4 c Light brown sugar 2 Eggs — beaten 1 3/4 c Flour 2 ts Baking powder 1/4 ts Baking soda 1/2 ts Salt 3/4 c Macadamia nuts — chopped 1 c Fresh pineapple; with juice Shredded Cream butter and sugar, beat in eggs. Combine flour, baking powder, baking soda, and salt. Stir in nuts. Stir half flour mixture into creamed mixture. Gently stir in pineapple and remaining flour mixture. Turn batter into greased 9″x5″x3″ pan. Bake 1 hr. in preheated 350~ or until it tests done. Yields 1 Servings
Yellow Cake Mix
Ingredients & Directions 1 7/8 c Cake flour 2 1/2 ts Baking powder 1 ts Salt 1 1/4 c Sugar 1/2 c Vegetable Shortening Sift together flour, baking powder, and salt; stir to blend; resift with sugar. Cut the shortening into the dry ingredients until the mixture looks crumbly. Label and store in a sealed plastic bag at room temperature. Makes 1 pakage mix. Each package makes two 8 or 9 inch layers or one 9 x 13 x 2 inch rectangle. TO USE: Pour 1 package of mix into a mixing bowl; add 3/4 cup milk and 1 1/4 teaspoons vanilla extract. Using either an electric or manual rotary beater, beat at slow to medium speed for two minutes (by hand, beat 3 minutes averaging 135 strokes per minute). Scrape the sides of the bowl frequently as you beat. Add 2 eggs; beat 1 minute more (2 minutes by hand). Grease and dust with flour your choice of pan(s); spread batter evenly in pans. Bake round cake pans at 375 degrees F. for about 25 minutes or until a toothpick inserted in the center comes out clean; bake the 9 x 13 x 2 inch pan for 30 to 35 minutes or until a toothpick comes out clean. Cool cake(s) for 10 minutes in their pan(s) before turning out on racks. WHITE CAKE Follow the same directions as for Yellow Cake replacing the 2 eggs with 3 unbeaten egg whites. Use an electric mixer for beating. SPICE CAKE Add to the package of Yellow Cake Mix: 1/4 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and a pinch of ground allspice. Follow Yellow Cake directions. EXTRACT FLOVORED CAKES Replace the vanilla in either the Yellow or White Cake recipes with 2 to 3 teaspoons of the extract of your choice. You may want to add a few drops of food coloring for the flavors like lemon, orange, or cherry, etc. FRESH ORANGE CAKE Pour 1 package of Yellow Cake Mix into a bowl; add 2 tablespoons sugar and 1 tablespoon freshly grated orange peel (1 teaspoon dried). Squeeze the juice from 1 large orange and add to it enough water to measure 1 cup. Add this orange juice to the mix, beat for 2 minutes as directed previously; add 2 eggs; beat and bake as directed. CUPCAKES Pour cake batter into greased cupcake tins or tins lined with paper baking cups; fill 1/2 to 2/3 full. Bake at 375 degrees F. for 20 to 25 minutes or until an inserted toothpick comes out clean. Makes about 2= dozen. NOTE: To prevent a cake from sticking to its pan, put the pan on a wet towel to cool as soon as you take it out of the oven. ~ – – – – – – – – – – – – – – – – – NOTES : Variations can be used to change the flavor of this packaged cake= mix. From kmeade@IDS2.IDSONLINE.COM Sun Aug 11 10:09:48 1996 Have you done a search on the Web? I don’t have time to do a search today but if you do one and aren’t sucessful I might have some time next week. Do you have some interseting recipes that you can share? Here are some that may interest you. Cannot vouch for where they came from. I picked them up on the net. Some may be Americanized. I usually eat my sushi out, I can get it carry out at several good places. These recipes may not be very good on their own but together they may be helpful. If there is anyone else on the list that is more knowlegable than I am please share your knowledge. Kathy where can I get questions answered about sashimi. I love sushi, nigiri and sashimi! I want to make it at home but feel there must be certain protocals to follow in order to ensure safe food. Any idea where I could find this info? Thank You. LeRoy Yields 1 Servings
