Bailey's Irish Cream Cake
Ingredients & Directions 18 1/4 oz Pkg. yellow cake mix 1/4 c Vodka 4 oz Instant chocolate pudding 3/8 c Bailey’s Irish Cream 3/4 c Oil 4 Eggs 1/8 c Water Combine cake mix, pudding mix, oil, water, vodka, liqueur and eggs in bowl. Beat until smooth. Pour into greased and floured 10 inch Bundt pan. Bake at 350~F 40 to 50 minutes or until done. Remove from pan and cool completely. Mix a glaze of Bailey’s and powdered sugar to a thick consistency and drizzle over cake. Jody Yields 1 servings
Cherry Torte
Ingredients & Directions 3 Egg whites 1/2 ts Cream of tartar 1 c Plus 2 tblsp. sugar 1 c Crushed saltine crackers 1/2 c Chopped nuts 1 lg Pkg. Dream Whip 1/2 ts Vanilla 1 cn Cherry pie mix from [Skeeter prissb@kynd.net] Beat egg whites and cream of tartar until stiff; add i cup sugar gradually. Add crumbs and nuts; mix well. Spread in well-buttered oblong pan or baking dish. Bake at 325 degrees F. for 25 to 30 minutes. Cool. Beat Dream Whip; add vanilla. Spread over baked meringue. Pour cherry pie filling over top of Dream Whip; serve in squares. Yields 1 Servings
Asparagus With Pesto (spieler)
Ingredients & Directions Asparagus Pesto Toss asparagus with pesto to taste, a little olive oil and minced garlic. Grill (hot coals) until lightly charred, then serve as is, or with more pesto. Notes: SF Chronicle 5/13/98 Yields 1 Servings
Apple And Rye Bread Pudding
Ingredients & Directions FORMATTED BY S.GRABOWSKI 5 1/2 c Cubed fresh or stale Sourdough, wheat, or rye Bread 1/2 c Raisins 1 tb Caraway seeds -OR- Anise seeds 5 c Diced apples 1/2 c Apple bitter 1 tb Sunflower butter -OR- Tahini 1 c Water 2 tb Mellow or sweet miso 2 c Amazake beverage (original) -OR- Vanilla soy milk Cube bread and toss in a large bowl with raisins and caraway seeds. Stale bread may be used instead of fresh. Toss apples in a bolw with bread cubes. Combine apple and sunflower butter (or tahini), 1 cup water, miso, amazake or soy milk, then pour liquid mixture over apples and bread. Stir to coat. Spoon mixture into a lightly oiled 2-quart casserole dish or two 9-inch pie plates or cake pans. Cover with lid (oven-proof). Allow mixture to sit for 2 to 4 hours before baking so bread will soak up flavors. Bake covered at 350F for 1 hour or until slightly firm and mixture pulls away from sides slightly. Then remove from oven and spoon into individual dessert cups. An ice cream scooper works well. Allow to cool slightly and then serve. Total calories per serving: 242 Fat: 4 grams From the Vegetarian Journal Nov/Dec 1992 page 15 Yields 8
Fudge-as You Like It
Ingredients & Directions 2 c Brown sugar 3/4 c Evaporated milk 3/4 c Butter 16 Marshmallows (about 2 cups) 1 ts Vanilla 1 1/2 c Chocolate, peanut butter, or -butterscotch chips 3/4 c Nuts – chopped (optional) Combine brown sugar, evaporated milk and butter in an 8 cup Pyrex measuring cup; mix well. Microwave uncovered on High for 10 minutes, stirring at halftime. Stir in marshmallows and chips until melted. Add vanilla (and nuts) and beat until smooth. Spread evenly in a buttered 8″ square pan. Refrigerate. Cut in squares. Yield: Approx. 25 pieces. Yields 1 Servings
Strawberry Cream Cake
Ingredients & Directions One batch yellow cake, baked In two 9-inch pans Strawberry filling and Decoration: 1 1/2 pt Strawberries 1/4 c Sugar 2 ts Lemon juice Whipped cream: 2 1/2 c Heavy whipping cream 1/4 c Sugar 2 ts Vanilla extract Toasted, sliced almonds for Finishing Bake and cool cake layers. For the strawberries, reserve 6 perfect berries and leave the hulls intact. Rinse, hull and slice the remaining berries. Combine them with the sugar and lemon juice in a bowl and let them macerate for a few hours. When ready to assemble the cake, drain the berries, reserving the juice. For the whipped cream, combine all ingredients in the bowl of an electric mixer and whip cream until it holds a firm peak. To assemble, place one of the cake layers on a platter or cardboard and spread with whipped cream. Spread with the drained strawberry filling, then with another thin layer of whipped cream. Place second layer on and mask outside of cake with whipped cream. Press the sliced almonds against the side of the cake. To decorate, pipe 12 rosettes of the remaining whipped cream at the top border of the cake. Decorate each rosette with a halved strawberry, cut side up. —Chocolate Raspberry Cream Cake Version— 1 1/2 cups cream 2 tablespoons butter 2 tablespoons light corn syrup 1 pound finely cut chocolate Fresh raspberries Milk chocolate shavings Omit whipped cream. Bring cream, butter and light corn syrup to a boil and remove from heat. Add chocolate and whisk until smooth. Cool until thickened. Beat on mixer with a paddle and use instead of the whipped cream. Decorate with raspberries instead of strawberries and use chocolate shavings instead of almonds. COOKING LIVE SHOW #CL8948 All recipes courtesy of Nick Malgieri Yields 4 servings
Creamy Monkfish, Tomato, And Shellfish Potpie With Puff P
Ingredients & Directions 1 Onion; minced 1 Rib celery; sliced thin 2 ts Minced garlic 2 tb Olive oil 1/2 ts Fennel seed 1 c Bottled clam juice A 14-ounce can tomatoes -including the ; juice A dash of Tabasco 1/4 lb Mushrooms; cut into eighths 1 lb Boiling potatoes 1/2 ts Dried thyme; crumbled 1/2 ts Crumbled dried basil 1/2 c Heavy cream 3 tb Cornstarch 1 1/2 lb Monkfish fillets; cut into -1-inch ; pieces 1/2 lb Sea scallops; halved -crosswise 1/2 lb Shrimp; shelled 2 tb Finely chopped fresh parsley -leaves 1 Sheet frozen puff pastry; -thawed In a kettle cook the onion, the celery, and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the fennel seeds, the clam juice, the Tabasco, the mushrooms, the potatoes, peeled and cut into 3/4-inch pieces, the thyme, and the basil, and simmer the mixture for 15 minutes, or until the potatoes are barely tender. In a small bowl whisk together the cream and the cornstarch, whisk the mixture into the potato mixture, and boil the mixture, whisking, for 1 minute. Stir the monkfish, the scallops, the shrimp, the parsley, and salt and pepper to taste and transfer the mixture to a 3-quart oval baking dish. On a floured surface roll out the puff pastry into an oval to fit the dish and brush the edge of the dish with water. Arrange the pastry over the edge of the dish and roll the rolling pin over the edge of the dish to cut the pastry. Bake the potpie in the middle of a preheated 425°F. oven for 17 to 20 minutes, or until the crust is puffed and golden brown. To serve, cut the crust into 8 pieces, arrange 1 piece on each of 8 heated dinner plates, and divide the filling among the plates. Serves 8. Yields 1 servings
