Raspberry Almond Layer Cake
Ingredients & Directions ———————FAVORITE ALL-TIME REC; 12/92——————— CAKE 3 Egg yolks 1 c Juice, apple, concentrated 3/4 c Butter 1 ts Extract, almond 2 1/2 c Flour 2 ts Baking powder 1/4 ts Salt 1/3 c Almonds, chopped 4 Egg whites 1/4 ts Cream of tartar FROSTING 1 c Cream, heavy 1/2 c Fruit spread, raspberry 2 tb Liqueur, almond 1/3 c Almonds, slivered Melt butter; let cool. Preheat oven to 350. Grease and flour 2 9″ round cake pans; set aside. Beat egg yolks in large bowl. Blend in apple juice concentrate, butter, and extract. Combine flour, baking powder, and salt. Gradually add to egg yolk mixture, beating until well-blended. Stir in chopped almonds. Beat egg whites with cream or tartar at high speed in small bowl of electric mixer until stiff peaks form. Gently fold into batter; spread evenly into prepared pans. Bake 18-20 minutes, until cake is golden brown around edges. Cool in pans on wire racks 10 minutes. Turn cakes onto racks; cool completely. Beat cream at high speed in small bowl of electric mixer until soft peaks form. Add fruit spread, 1 tb at a time, beating until thick and well-blended. Brush liqueur evenly over cake layers; stack layers. Frost top and sides with whipped cream mixture; press slivered almonds around edge. Garnish with fresh raspberries, if desired. Nutrition information per slice: 595 calories, 10 gm protein, 59 gm carbohydrate, 36 gm fat, 167 mg cholesterol, 402 mg sodium, 2 diabetic starch/bread exchange, 7 diabetic fat exchange, 1-3/4 diabetic fruit exchange. MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Yields 8 Servings
Tvp Shepherd Pie
Ingredients & Directions 4 lg Potatoes; peeled and cubed 1 tb Cooking oil; up to 2 1 md Onion; diced 1/2 c TVP.; (up to 1) 1 c Fresh or canned tomato -sauce; (up to 2) 1 Sweet red pepper; chopped 2 Carrots; diced 2 lg Portabello mushrooms; diced 1 lg Zucchini; chopped 1/2 c Frozen peas 1/2 c Frozen corn /x-richx-rich(TVP = Texturized Vegetable Protein) Note: all quantities are approximate, but I tried to write what I used last time I made it. Can change quantities according to taste. The most involved part of this recipe is the chopping of the vegetables. Boil potatoes until tender. Drain and mash with a little butter. Set aside. (you can add a sweet potato or some parsnips too) In a large pot, heat oil. Add onions. Cook 2 minutes. Add TVP and season to taste with salt and pepper, or other herbs. (Soya sauce or tomato paste is good too. I use italian seasonings — oregano, basil, marjoram). Cook 5-7 minutes. Add vegetables and saute for 2-3 minutes. Add tomato sauce. Cook for 15 minutes on low to medium heat, until vegetables are tender and TVP has absorbed some of the sauce. Remove from heat and let cool for 10 minutes. Pour into a greased pie plate or glass dish (8 x8 or 9 x 13 – depending on how much filling you’ve made). Top the mixture with potatoes. Spread evenly. Sprinkle top with grated parmesan cheese if desired, or chopped herbs and parsley. Bake for 25 minutes, at 350, or until potatoes are nicely browned. Yields 1 Servings
Bittersweet Chocolate Pound Cake
Ingredients & Directions 6 oz Chocolate, unsweetened 2 c Flour 1 ts Baking soda 3/4 ts Baking powder 2 tb Instant coffee 2 tb ;Water, hot ;Water, cold 2 c Sugar 1 c Butter; softened 1 ts Vanilla extract 3 Eggs -RICH CHOCOLATE GLAZE- 1 oz Chocolate, unsweetened 1 c Sugar, confectioners 3 tb Butter; softened 1/2 ts Vanilla extract 1 tb ;Water, hot tap, to 2 T Preheat oven to 325 F. Over hot (not boiling) water, melt chocolate bars, stirring until smooth. In small bowl combine flour, baking soda and baking powder; set aside. In 2-cup glass measure, dissolve instant coffee in hot water; add cold water to measure 1-1/2 cups. In a large mixer bowl, beat sugar, butter and vanilla until creamy. Beat in eggs one at a time. Beat at high speed 5 minutes. Stir in melted chocolate. Add flour mixture alternately with coffee mixture. Pour batter into greased and floured 10-inch Bundt pan or angel food cake pan. Bake 65-70 minutes or until cake tester inserted in center comes out clean. Cool in pan 30 minutes; remove from pan and cool completely. Drizzle with Rich Chocolate Glaze. Glaze: Over hot (not boiling) water, melt chocolate, stirring until smooth. In the small mixer bowl, combine melted chocolate, confec- tioners’ sugar, butter and vanilla. At low speed, gradually beat in water until smooth. Drizzle over cake. [ Nestle’s package wrapper ] Yields 12 Servings
Liqueur Pound Cake
Ingredients & Directions 1 1/2 c Butter 1 ts Vanilla 1 lb Confectioners sugar, sifted 2 3/4 c Cake flour 6 Eggs LIQUEUR SYRUP 2 c Sugar 3/4 c Water 1/3 c Light corn syrup 1 1/4 c Liqueur of choice Cream butter until light and creamy, add powdered sugar and cream together well. Add eggs, one at a time, beating well after each. Beat in vanilla. Add flour and mix well. Spoon batter into greased and floured small loaf pans. Bake at 300~F for 50 minutes. Poke holes in the cakes with wooden pick. Pour syrup over cakes. Cool completely, then remove from pans, wrap well and store up to 2 weeks, or you can refrigerate for 1 month, freeze for 6 months. If you us the mini loaf pans that are disposable aluminum, you can just leave the cakes in the pans for gift giving and wrap the entire pan in plastic wrap, etc. SYRUP: Over medium-high heat place all of the above in a saucepan, stir slowly until it comes to a simmer. Heat without stirring until it comes to a boil. Cover and boil until sugar is dissolved and liquid is clear, about 1 minute. Remove from heat and let cool slightly. Stir in 1 1/4 cup rum, almond, hazelnut, orange, raspberry, cherry liqueur of choice. Yields 10 servings
Chess Pie
Ingredients & Directions 1/2 c Butter melted 1 1/2 c Sugar blended with – 2 tb Cornmeal 3 Eggs 1 tb Vinegar 1 tb Vanilla extract 1 Unbaked pie crust Mix the melted butter and sugar. While still warm add the beaten eggs, vinegar, and vanilla extract. Pour into the pie crust and bake at 350 F for 30 minutes or until firm and golden brown. Yields 6 Servings
Ritz Cracker Torte
Ingredients & Directions 21 Ritz crackers, crushed 3 Egg white 1 c Chopped nuts 1 c Sugar Combine crackers and nuts. Beat egg whites to consistency of meringue, fold in one cup sugar. Combine all ingredients. Bake in 8 or 9 inch pie pan for 30 mins at 350. Cool. Top with ice cream or whipped cream. Yields 1 Servings
Sourdough Oatmeal Whole Wheat Bread
Ingredients & Directions -CHRIS CASTILLO (HJDD64B) 1 1/4 c -boiling water 1 c Sourdough starter 6 tb Rolled oats 1 tb Sea salt 1 c Rolled oats 2 pk Dry yeast 1 Egg white; beaten 5 c Whole wheat flour; to 6 c. 2/3 c Light molasses; (or honey) 1/2 c -warm water (110F) 1 tb -water 2 Eggs, beaten 1/3 c Safflower oil Measure out sourdough starter. Soften yeast in warm water. Combine boiling water, oats, molasses, oil and salt. Cool to lukewarm. Stir in 2 c. flour. Beat well. Add to sourdough starter along with softened yeast and eggs. Stir in enough of remaining flour to make a soft dough. Turn out onto a lightly floured surface and knead 5 – 8 minutes or until smooth and elastic. Shape dough into a ball and place in lightly Yields 1 servings
