Orange Angel Cake
Ingredients & Directions 1 1/2 c Nonfat yogurt cheese. (see -note) 2 tb Orange juice concentrate 1 tb Honey 1 tb Grated orange rind CAKE 3/4 c Sifted unbleached flour 1/4 c Sifted whole wheat pastry -flour 12 Egg whites, at room -temperature 1 1/2 ts Orange extract 1 ts Cream of tartar 1/2 c Honey 2 c Orange sections Per serving: 160 calories, 0.3 g fat (2% of calories) 1.4 dietary fiber,7.65 g protein, no cholesterol, 120 mg sodium. Also a good source of vitamin C. Serves 10. ORANGE CREAM TO MAKE ORANGE CREAM: In a medium bowl, fold together the yogurt cheese, orange juice concentrate, honey and orange rind. Chill. TO MAKE THE CAKE: Sift the unbleached flour and pastry flour together. Return the flour to the sifte. In a 5-6 puart bowl, beat the egg whites with an electric mixer until bubbly. Add the orange extract and cream of tartar. Beat on medium speed until the whites form soft peaks. Gradually beat in the honey until the whites are stiff. Sift about 1/4 cup of the flour over the whites. Carefully fold it in with a large spatula. Repeat until all the flour has been incorporated. Spoon batter into an ungreased 9-10 inch ungreased tube pan with removable bottom. Level top with a spatula. Bake at 325 F for about 40-50 minutes, or until the top is golden and springs back when lightly touched. Invert the pan onto a wire rack and let the cake cool for 1 hour. To remove the cake from the pan, run a thin knife around the outside edges. Remove the outer portion of the pan. Run a thin knife around the center tube and also around the center tube and also around the bottom of the cake. Invert the cake onto a serving plate. Serve with the orange sections and orange cream. (If desired, place the cream in a pastry bag fitted with a star tip and pipe it decoratively around or onto each slice.) ***NOTE*** To make the yogurt cheese, spoon about 4 cups of nonfat yogurt into a sieve lined with a triple thickness of cheese cloth. Place over a bowl, cover and refrigerate for 4 hours, or until very thick. Origin: Prevention Magazine, June 1992 issue Shared by: Sharon Stevens. From Yields 10 Servings
Turtle Pecan Pie
Ingredients & Directions 3 c Chocolate wafer crumbs 1/2 c Butter or margarine, melted 1 1/4 c Semisweet chocolate morsels 1 c Evaporated milk 1 c Mini marshmallows 1/8 ts Salt 1 qt Vanilla ice cream, slightly -softened, divided 1 c Pecan halves, toasted Combine chocolate crumbs and butter; press into a 9 inch deep dish pie plate. Freeze for 15 minutes. Combine chocolate morsels and the next 3 ingredients in a saucepan. Cook over low heat, stirring constantly, until thickened and smooth. Remove from heat and set aside. Spread 2 cups of the ice cream into pieplate; cover with foil and freeze about 30 minutes. Spread the remaining chocolate mixture over ice cream and top with the pecans. Cover again and freeze. Let unthaw slightly at least 1/2 hour before serving. Yields 1 Servings
Harvest Round Bread (breadmaker)
Ingredients & Directions -RENEE SCOTT (DNTM47A) 1 c Whole wheat flour 1 tb Honey 5/8 c Oatmeal 1 tb Molasses 1 pk Yeast 1 c White flour 1 ts Salt 1/2 c Carrots 3/4 c Milk 1/4 c Raisins 1/4 c -water 1/4 c Nuts 3/16 c Margarine NOTE: This recipe was resized; follow the directions for your B/M. Because I am still so new at this *P BB I wrote my note in the wrong place so here goes again! My bread making is improving, thanks to *P and B M Magic! I love the book. On a trip to New England I bought bread in a town square, it was wonderful! Later I wrote the baker for the recipe and she kindly sent it. I’ve only tried it once (I’m new to bread making). But now I’d like to try it in my BM. (the directions follow for assembling ingredients, etc. but since I want to make it in my BM, I’m not including them. Divide dough in two. Divide each half into 3 and make 3 ropes. Braid them and make into a circle. Attach both ends,repeat with other half. The bread was delicious and I would appreciate any help someone can give me. Until later, Renee N.C. San Diego Yields 1 Servings
Hot Fudge Cake With Sauce
Ingredients & Directions 1 c Flour 1/3 c Cocoa 3/4 c Sugar 2 ts Baking Powder 1/2 ts Salt 1/4 c Shortening 1 Egg 2/3 c Milk *Sauce* 3/4 c Sugar 3 tb Cocoa 2 tb Water 2 c HOT water Yield: 4 Preheat to 350F Sift dry ingrediants in a bowl. Cut in shortening. Add egg & milk. Stir til flour is moist. Put batter in 9″ cake pan. Mix sauce well, pour over batter slowly. Bake for 40 min. Serve with milk or cream (while warm) h.peagram From Yields 4 Servings
Applesauce-raisin Cookies
Ingredients & Directions 1/4 c Vegetable oil 2 ts Baking powder 1/4 c Sugar 1/2 ts Baking soda 1 Egg 1 ts Ground cinnamon 1 ts Vanilla extract 1/8 ts Ground cloves 1/2 c Unsweetened Applesauce 1/2 c Rolled oats 1/2 c Whole Wheat Flour 1/2 c Raisins 1/2 c Unbleached White Flour Cream the oil and sugar together. Add the egg and beat until light. Blend in the vanilla and applesauce. Stir in the flours, baking powder, baking soda, cinnamon, cloves, oats and raisins into the creamed mixture. Blend well. Drop by teaspoonfuls onto lightly-oiled baking sheets. Bake in a 375 F oven for 8-10 min or until lightly browned. Cool on a wire rack. Makes 24 cookies, each 56 calories 10 carbohydrates, 1 protein, 2 fat, 47 sodium, 49 potassium, 11 cholesterol 1/2 fruit exchange, 1/2 fat exchange Yields 24 servings
Banana And Allspice Pie
Ingredients & Directions 1 pk Frozen sweet pastry 3 Bananas; diced 2 Bananas; sliced 2 tb Ground allspice 200 ml Whipped cream 50 g Chopped walnuts 75 ml Clear honey Icing sugar Caster sugar Roll out the pastry and cut into 4 inch rings. Bake in the oven until the edges are just brown. Mixed the diced bananas with the allspice and layer this between 2 of the pastry rings. On the top layer, add the sliced bananas and drench with icing sugar. Caramelise on top using a blow torch. Mix the whipped cream with the honey and nuts, then spoon on top of the dessert. Garnish with fresh mint and/or creme anglaise. Yields 1 servings
Rich Flourless Chocolate Torte
Ingredients & Directions 1 c Granulated sugar 1 1/2 c Light corn syrup 20 oz Good quality semisweet Chocolate, preferably French Or Belgian Cut into small pieces plus, 8 oz Additional Chocolate 2 Sticks (16 tablespoons) Unsalted butter 10 Whole eggs 1/2 c Heavy cream Preheat the oven to 350 degrees. In a heavy bottomed pot, combine the sugar and corn syrup and bring to a boil. Reduce the heat to low and cook for 5 minutes. Remove from the heat. Melt the 20 ounces chopped chocolate in the top of a double boiler over simmering water. Stir the chocolate occasionally as it melts. Remove the pan from the heat and stir in the butter. Set aside to cool slightly. With an electric mixer, beat the eggs at high speed until frothy. Lower the speed to medium and carefully pour the hot syrup into the beaten eggs. Add the melted chocolate and butter mixture and blend to a smooth consistency. Butter a 10 inch to 12inch round cake pan lightly and pour in the chocolate mixture. Set the cake pan into a larger pan (such as a roasting pan) and add hot water to rise halfway up the sides of the cake pan. Place in the preheated oven and bake about 45 to 50 minutes. Being very careful not to scald yourself or get water into the torte, remove the pans from the oven, and remove the cake pan from the water bath. Cool the torte completely to room temperature before unmolding. Run a sharp knife around the inner circumference of the pan. Place a plate over the pan, invert, and, if necessary, tap the bottom of the pan with the knife handle to encourage the torte to release. The torte should then be refrigerated for at least 3 hours before serving. While the torte is cooling, place the heavy cream in a thick bottomed pot and begin to heat gently. Add the remaining 8 ounces of chocolate, stir together while the chocolate begins to melt in the hot cream. Being careful not to burn, boil or scorch the chocolate, when the chocolate has melted almost entirely, remove from the heat and allow to cool for several minutes before pouring over the torte for a glossy “finish”. Place the unmolded torte on a baking rack with a cookie sheet underneath, and pour slightly cooled chocolate ganache directly onto the center of the torte in one motion so that it will flow out in one smooth sheet over the top and sides of the torte. You can gently help this along with the aid of a spatula but is important to use still warmed ganache. Allow to dry a few moments at room temperature. Then place the torte, baking rack, and cookie sheet into the refrigerator to chill completely and set firm. If you haven’t overheated the chocolate or cream, this “ganache” will set and harden into a shiny “couverture” during the hour the torte is chilling in the refrigerator. Yield: 10 to 12 portions MICHAEL’S PLACE SHOW #ML1A18 Yields 4 Servings
