Better Than Sex Cake #3
Ingredients & Directions 1 pk German chocolate cake 2 Heath bars; crushed 1 c Sweetened condensed milk 1 c Butterscotch ice cream toppi Whipped cream or topping Either bake german chocolate cake according to directions on german sweet chocolate package or from a mix. Bake in a 9×13″ pan. Cool 5-10 minutes. Then, using the end of a wooden spoon, poke holes in the cake every 1/2 to 1 inch. Cool another 20 minutes. Drizzle sweetened condensed milk and butterscotch topping into hole (some will end up on top of the cake). Sprinkle crushed heath bars over the top. Serve with whipped cream or topping. Yields 12 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
Pear And Chocolate Tart
Ingredients & Directions 2 c All purpose flour 1 1/2 Stick of butter, unsalted, -cut into 1 inch slices 1 Egg 1 pn Of salt 1/2 Egg shell of water Pastry: Process butter and flour until crumbly. Add egg and water, process until a ball forms, remove from processor, wrap in cling film, refrigerate 20 minutes. Cook the tart shell and cool. (He says nothing of how long or what temperature!) Tart: 5 pears, peeled, halved, cored, and poached in a simple syrup (2 c water, 2 c sugar, 1 Tbsp vanilla) 6 oz semisweet chocolate 2 oz butter 1 large jar apricot preserves 2 Tbsp grand Marnier Poach pears in liquid until soft, about 30-40 minutes. Test for doneness with a knife – if there is little resistance, pears are done. Remove from liquid and cool Melt the butter and chocolate over low heat, then pour into tart shell. Halve the pears and make vertical cuts from the bottoms almost up to the stem ends, spread out cut parts like a fan, and arrange in the chocolate. Allow the chocolate to set. Bring the apricot preserves to a boil with the Grand Marnier, then brush very liberally over the pears. Cool and serve. If this is made in advance and refrigerated, take out and let sit at room temperature for 30 minutes. From Yields 6 Servings
Honey-apple Pancakes
Ingredients & Directions 1 1/4 c All-purpose flour 2 ts Baking powder 1/4 ts Salt 1/4 ts Apple pie spice 1/8 ts Baking soda 1 Egg 3/4 c Apple juice 2 tb Honey 1 tb Cooking oil In a medium mixing bowl, stir flour, baking powder, salt, apple pie spice, and baking soda. In a small mixing bowl, beat egg slightly; stir in apple juice, honey, and oil. Add egg mixture all at once to flour mixture; stir until blended but still slightly lumpy. FOR EACH PANCAKE: Onto a hot, lightly greased griddle or skillet, pour about 1/4 cup batter. Cook 2 to 3 minutes or until pancakes have a bubbly surface and slightly dry edges. Turn and cook 2 to 3 minutes more or until golden brown. Makes 8, 4-inch pancakes. Recipe: Associated Press Yields 4 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
Ha'penny Friendship Bread-pg. 2
Ingredients & Directions SHAPING OF BREADS 6 SMALL LOAVES: Grease 6 6×3″ loaf pans. Or, if desired, grease two cookie sheets to make free form loaves. Divide dough into 6 parts. Remove air pockets by working dough with hands and rolling into 6 10×5″ rectangles. Starting from shorter side, roll up, pinching edges firmly to seal. For free-form loaves, taper ends slightly. Place seam-side-down on prepared pan. Cover; let rise in warm place until light and double in size, about 45 mins. Heat over to 375 degrees F. Bake for 25-35 mins., until loaves sound hollow when lightly tapped. Remove from pans immediately. Cool on wire racks. 6 SMALL BRAIDS: Grease 2 cookie sheets. Divide dough into 6 parts. Remove air pockets by working dough with hands. Roll each part into an 6×3″ rectangle. Cut each rectangle lengthwise into 3 6×1″ strips. Braid strips togehter, tuck ends under and seal. Repeat with remaining dough. Place on prepared cookie sheets. Cover; let rise in warm place until doubled in size, about 45 mins. Heat oven to 375 degrees F. Bake for 25-35 mins. until loaves sound hollow when lightly tapped. Remove from pans immediately; cool on wire racks. Decorating directions to follow on next note. Marilyn Sultar Yields 2 Servings
Easy Nonfat Garlic Bread
Ingredients & Directions 1 c Oil-free italian dressing 1 Whole-wheat french bread 1 ts Paprika Parsley flakes; optional 5 Cl Garlic; or more to taste Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Preheat the broiler. Place the dressing, paprika, and garlic in a blender and process until well blended. Brush this mixture on the bread and sprinkle with parsley, if desired. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 Yields 12 servings
