Peanut Butter Cup Tarts
Ingredients & Directions 36 Reese’s peanut butter cups 1 lb Refrigerated cookie dough * – (Either fudge, sugar, or peanut butter dough) Refrigerate candies so paper will peel off easily. Unwrap each. Follow slicing instructions on cookie wrapper and quarter each slice. Place each piece in a greased miniature muffin cup. Place in preheated 350 oven for 8-10 minutes or just until cookie puffs and is barely done. Remove from oven and immediately push a candy cup into each cookie filled muffin cup. The cookie will deflate and form a tart shell around the peanut butter cup. The heat from the cookie will melt the chocolate toppings. Let the pan cool; then refrigerate until shine leaves the chocolate. Remove from the refrigerator and gently lift each tart from the cup with the tip of a knife. Makes 36 cookies. UUMMMHHH ! From the recipe collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/ms-choco.zip Yields 1 Servings
Portugese Sweet Bread (santos)
Ingredients & Directions 2 Pkgs. yeast 1 c Milk 1/2 c Warm water 1 ts Salt 1 c Sugar 2 oz Butter or margarine 3 Beaten eggs 7 c Flour Preheat oven to 350 degrees F. Combine yeast, water & 1 teas. sugar; let stand 5 minutes. Beat eggs in large bowl. In small pan, combine milk, salt, butter and sugar; stir over low heat until milk is warm (butter may not be melted). Gradually stir in egg, then beat in 3 cups flour; add yeast and heat until smooth. Gradually add enough remaining flour to make dough; turn on to lightly floured board and knead 8 to 10 minutes. Place in greased bowl, cover, let rise until doubled in bulk (1-1/2 hours). Form into 4 small loaves (I usually use cake pans for baking the bread.). Let rise until doubled or at least an hour. Bake at 350 degrees for 20 minutes. Cool on rack. Yields 1 Servings
Blueberry Oatmeal Drop Biscuits
Ingredients & Directions 1 c Unbleached flour 1/2 c Whole wheat flour 1/2 c Rolled oats (NOT instant) 1/3 c Oat bran 1 ts Baking powder 1/2 ts Baking soda 3/4 ts Salt 1/2 ts Ground cinnamon 1/4 c Cold unsalted butter, cut in -1/4-inch pieces 1/4 c Granulated OR firmly packed -light brown sugar 1 lg Egg 1/2 c Milk 1/4 c Plain yogurt 1 c Fresh blueberries Preheat the oven to 400F. Lightly oil a large baking sheet. In a large bowl, combine the flours, oats, oat bran, baking powder, baking soda, salt, and cinnamon. Add the butter and cut it in with a pastry blender until it is broken into very small pieces. Stir in the sugar. In a small bowl, lightly beat the egg, milk, and yogurt together. Make a well in the center of the dry ingredients; pour in the liquid ingredients and stir lightly. When there are only a few traces of the dry ingredients visible, fold in the blueberries. Using about 1/4 cup of the batter for each biscuit, drop evenly spaced mounds onto the prepared baking sheet. Bake for 20 minutes, turning the baking sheet midway through so they brown evenly. Serve warm. These biscuits look and taste like oversize blueberry oatmeal cookies. Makes 12 biscuits. Nutrient Value per Biscuit: 143 Calories, 5 g Fat, 223 mg Sodium, 4 g Protein, 21 g Carbohydrate, 30 mg Cholesterol. [1001 HOME IDEAS; January 1991] Yields 12 Servings
Injera (flat Bread)
Ingredients & Directions 4 c Self-rising flour 1 c Whole wheat flour 1 ts Baking powder 2 c Club soda Combine flours and baking powder in a bowl. Add club soda plus about 4 cups water. Mix into a smooth, fairly thin batter. Heat a large, non-stick skillet. When a drop of water bounces on the pan’s surface, dip enough batter from the bowl to cover the bottom of the skillet, and pour it in quickly, all at once. Swirl the pan so that the entire bottom is evenly coated, then set it back on the heat. When the moisture has evaporated and small holes appear on the surface, remove the injera. It should be cooked only on one side, and not too browned. If your first one is a little pasty and undercooked, you may need to cook a little longer or to make the next one thinner. But, as with French crepes, be careful not to cook them too long, or you’ll have a crisp bread that may be tasty but won’t fold around bits of stew. Stack the injera one on top of the other as you cook, covering with a clean cloth to prevent their drying out. Yields 8 servings
Massachusetts Corn Bread
Ingredients & Directions 1 c Yellow cornmeal 4 ts Baking powder 1 c Flour 1 ea Egg 1 ts Sugar 1 c Milk 1/2 ts Salt 1/2 c Melted shortening Preheat oven to 425 F. Sift dry ingredients in mixing bowl. Add egg, milk, and shortening. Stir until blended, do not overbeat. Grease 8-inch square pan or iron skillet. Heat on top of stove and pour in batter. Bake in the oven 20 to 25 minutes. Serves 8 to 10. Yields 4 servings
Fallen Angel Cake
Ingredients & Directions ———————CHEF DU JOUR DEB STANTON #DJ——————— 1/4 c Cocoa powder 1 1/2 c Cake flour 2 ts Baking powder 1 ts Salt 8 Eggs; separated 1 1/2 c Sugar 1 1/2 ts Vanilla extract FILLING 1 1/2 pt Fresh berries 1/4 c Sugar 1/8 c Water GANACHE TO GLAZE CAKE 4 Egg yolks 4 oz Sugar 1 ts Vanilla extract 1 Pound, 12 ounces dark Chocolate 1/2 qt Heavy cream ———————–CHOCOLATE GARNISH WINGS———————– 4 oz Dark chocolate; or bakers WHITE CHOCOLATE SAUCE 1/2 lb White chocolate 1/2 c Water 5 Berries of choice Mix all dry ingredients together in a bowl with a whisk. In a mixer or by hand, in a separate bowl whip egg whites to soft peaks. Add 1/2 cup of sugar to egg whites and mix until stiff peaks form. In another bowl whisk yolks, vanilla extract and 1 cup of sugar to a ribbon stage. Add a small amount of dry ingredients to the yolk mixture and alternate with a little of egg whites. Using a rubber spatula, continue folding until all ingredients are combined. Bake at 375 degrees F on a greased half sheet tray or a cookie sheet lined with parchment and grease again. Bake approximately 12 to 14 minutes or until springy and toothpick is almost dry. Do not overcook. STRAWBERRY OR RASPBERRY FILLING: In a blender combine ingredients for approximately 1 minute or until smooth. Reserve as filling. GANACHE FOR GLAZING CAKE: Whip egg yolks, sugar and vanilla until lightly fluffy. Cut chocolate into small pieces, place in sauce pan and add the cream. Heat to approximately 150 degrees F stirring constantly. Stir hot cream mixture into the egg yolks and continue stirring for 1 minute to assure that sugar is melted. Keep warm and ready for glazing. CHOCOLATE GARNISH WINGS: Melt over a double boiler and place into a piping bag or a parchment cone. On a separate sheet of parchment paper pipe out wings freehand or draw with a stencil to trace. Place in freezer so they set up. Reserve for garnish. STRAWBERRY OR RASPBERRY WHITE CHOCOLATE SAUCE: Over a double boiler melt white chocolate. Add water and mix until no lumps remain. Roughly chop berries and add to sauce. Reserve. TO ASSEMBLE CAKE: Take cake and cut into two triangles then cut each in half laterally. On bottom half, ladle berry filling and evenly distribute. Then apply white chocolate berry sauce. You can at this point add fresh berry slices if desired. Place top half back on top then place cake on a wire rack for glazing. Using warm ganache ladle glaze on top of cake and allow to run down sides. If ganache is thin add another coat. Place in refrigerator until glaze is solid. Take a whisk and splatter white chocolate sauce on top and decorate with more berries. With wings, they can garnish entire cake or you can use smaller wings to garnish each individual serving. Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat. Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes, creator of Frazzled Cook breadmachine mixes, homepage Yields 1 servings
El Rey Chocolate Banana Tart
Ingredients & Directions 1 1/2 c All-purpose flour 1 c Confectioners sugar 1/2 c Almond flour 12 tb Cold unsalted butter, cut Into small pieces 2 Eggs Banana filling: 4 Ripe bananas, sliced 4 tb Unsalted butter, cut into sm Pieces 1/2 c Dark brown sugar Chocolate Tart Mixture: 3 oz El Rey Chocolates Bucare Bitter 3 tb Unsalted butter 3 Egg yolks 1/4 c Sugar 3 Egg whites Make the crust: Place the flour, sugar and almond flour in the bowl of a heavy-duty mixer. Add the butter, and using the paddle attachment, beat the butter into the dry ingredients until a grainy texture is reached and no lumps of butter are visible. Add the eggs and mix on low speed until a smooth dough forms. Preferably, chill the dough overnight, or at least 2 hours before rolling out to line a 10-inch tart pan. Make the banana filling: Place the sliced bananas into the prepared tart shell. Place the pieces of butter on top of the bananas. Sprinkle with the brown sugar. Make the tart mixture and assemble: Preheat the oven to 350 degrees. In the top of a double boiler over hot, not boiling water, melt the chocolate and butter, stirring frequently. Set aside. In a medium bowl, whip the egg yolks and 1 1/2 tablespoons of the sugar together until the sugar dissolves and the yolks are light in color and texture. In a separate bowl, whip the egg whites until foamy; then while continuing to whip, sprinkle in the remaining sugar and whip until soft peaks form. Fold the yolks into the chocolate mixture. Carefully fold the beaten whites into a chocolate mixture until well combined. Pour an even layer of the tart mixture over the bananas in the tart shell. Bake in the preheated oven for approximately 20 minutes, or until the crust turns golden-brown. Remove from the oven; let cook slightly. Then carefully remove from the mold. Before serving, warm slightly. Yield: One 10-inch tart GOURMET GETAWAYS WITH ROBIN LEACH SHOW #GG1A2 (courtesy Douglas Rodriguez, Patria, New York) Almond Cookie Crust: Yields 4 servings
