Fudge Truffle Torte
Ingredients & Directions 1 lb Unsalted margaring (not -whipped style) 1 c Sugar 1 c Plus 2 tb Strong coffee (brewed liquid -coffee) 12 oz Semi-sweet chocolate, -coarsely chpped 4 oz Unsweetened chocolate, -coarsely chopped 8 lg Eggs (source: Washington Post, march 31, 1993, food section) In a hevy saucepan over low heat or using a double boiler melt margarine, sugar and coffee together, stirring to blend. Remove from stove and add both chocolates, stirring to melt. Let cool, then whisk in eggs until thoroughle incorporated. Pour into a 10-inch springform pan lined on the bottom with parchment paper. Bake in pregeated 350-degree oven for 50-55 minutes until cake seems set. If cake rises too fast, reduce heat to 325 degrees and continue baking at the reduced tempreatrue. Refrigerate for several hours. Serve cold or at rm temparature with either strawberry puree (see fol. reicipe) or dust top with cocoa and garnigsh center with a sliced strawberry, or citrus leaves. per serving: 462 calories, 5 gm fprotein, 33 gm carbohydr’s, 38 gm gat, 11 gm saturated fat, 157 mg cholesterom, 43 mg sodium. Yields 14 -16 servin
Joe Frogger Spice Cookies
Ingredients & Directions 1/2 c Chopped raisins 1/4 c Dark rum 4 c All-purpose flour 1 1/2 ts Salt 1 ts Baking soda 1 1/2 ts Ground ginger 1/2 ts Ground cloves 1/2 ts Ground nutmeg 1/4 ts Ground allspice 1 c Unsalted butter; room -temperature 1 c Sugar 1 c Mild-flavored; (light) -molasses Additional sugar 1. Place raisins in small bowl. Add rum and let stand at least 1 hour. 2. Preheat oven to 375 degrees F. 3. Combine flour, salt, baking soda, and spices in a large bowl. Using an electric mixer beat butter and 1 cup sugar in another large bowl to blend. Beat in molasses. Beat in dry ingredients. Stir in raisins with rum. Cover bowl with plastic wrap and refrigerate dough overnight. 4. Divide dough in half. Roll out 1 dough piece on lightly floured surface to 1/4-inch thickness. Using 3-inch diameter cookie cutter, cut dough into rounds. Transfer rounds to non-stick baking sheets. Sprinkle cookies with sugar. Bake until puffed about 8 minutes (cookies will become firmer when cooled). Transfer baking sheets to racks; cool 5 minutes. Transfer cookies to racks; cool completely. Repeat with rest of dough. (Can be made 3 days ahead. Store in airtight container.) Makes two 8-1/2″x4-1/2″x2-1/2 ” loaves Makes about 30 Yields 1 servings
White Chocolate Cheesecake #4
Ingredients & Directions 8 oz White chocolate 16 oz Cream cheese 1/3 c Sugar 2 Eggs 1 Chocolate cookie crust Date: Mon, 25 Mar 1996 18:39:51 -0500 From: Walt Gray waltgray@mnsinc.com Melt chocolate in a double boiler. Cream together cream cheese and sugar. Beat in eggs one at a time. Mix in melted choclate. Place in cookie crust. Cook 30 minutes at 350 F. Cool before cutting. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #86 From the Meal Yields 8 Servings
Raspberry-marzipan Coffee Cake
Ingredients & Directions 2 c All-purpose flour* 3/4 c Sugar 1/4 c Margarine or butter, softene 1 c Milk 2 ts Baking powder 1 ts Vanilla 1/2 ts Salt 1 Egg 1 pk (3-1/2 ounces) almond -Paste, finely chopped 1 c Fresh or unsweetened frozen -(thawed) raspberries STREUSEL 1/4 c Firm margarine or butter 1/3 c All-purpose flour 1/4 c Sugar 1/3 c Slivered almonds You may find the almond paste easier to chop if you put it into the. Heat oven to 350 degrees. Prepare Streusel. Grease square pan, 9 X 9 X 2 inches. Beat all ingredients except almond paste, raspberries and Streusel in medium bowl on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.Spread half of the batter in pan. Sprinkle with half each of the almond paste, raspberries and Streusel. Repeat layers. Bake about 50 minutes or until wooden pick inserted in center comes out clean. 1 COFFEE CAKE (12 PIECES); 290 CALORIES PER PIECE. *If using self-rising flour, omit baking powder and salt. STREUSEL: Cut margarine into flour and sugar until crumbly. Stir in nuts. From Yields 12 Servings
Chocolate Dunking Cookies
Ingredients & Directions 1/2 c Margarine; (1 stick) 1/2 c Egg whites; 1/2 c Sugar; 2 c All-purpose flour; 1/4 c Brown sugar; 1/4 c Cocoa; Dry sugar substitute equal 1/2 c Baking soda; To 1/4 cup sugar; 1/4 ts Salt; 1 ts Vanilla; Cream margarine, sugars and sugar substitute together until light and fluffy. Add vanilla and egg whites, and mix at medium speed until creamy, scraping down the bowl before and after adding vanilla and egg whites. Stir flour, cocoa, baking soda and salt together to blend and add to creamy mixture. Mix at medium speed to blend. Cover and refrigerate to 1 to 24 hours. Return dough to room temperature. Roll out on a lightly floured board to form a 12′ square. Cut across dough a 4″ intervals to give 3 slices which 4″ wide and 12″ long. Cut each slice in 12 equal portion, 1″ by 4″. Place dough on cookie sheets that have sprayed with pam spray or lined with aluminum foil. Bake at 350 for about 10 minutes, or until cookies are firm. Remove them to a wire rack and cool to room temperature. Variations: Cinnamon Dunkin’ Cookies. Omit Cocoa. Add 1/4 c all-purpose flour and 1 1/2 t cimmamon to the flour and other dry ingredients. Lemon Dunkin’ Cookies. Omit cocoa. Add 1 t lemon flavoring and grated rind from 1 lemon along with the vanilla, and add 1/4 cup of all-purpose flour to the flour and other dry ingredients. Food exchanges per serving: 1 STRACH/BREAD EXCHANGE + 1 FAT EXCHANGE CAL: 93, FAT: 4g, CHO: 13g, Na: 33mg, PRO: 2g, CHO: 0 Yields 36 servings
Bacon Tarts With Shaved Vidalia Onions
Ingredients & Directions 1 lb Bacon, small diced 1 qt Heavy cream 1 Head of garlic 7 Egg yolks 1 c Grated Parmigiano-Reggiano Cheese 1 tb Crystal Hot Sauce 1 tb Worcestershire Sauce Salt and white pepper 1 Homemade savory pie shell, Blind-baked in a tart pan 1 lg Vidalia onion 2 tb Finely chopped parsley Essence Preheat the oven to 350 degrees. In a saute pan, render the bacon until crispy, about 3-4 minutes. Remove from the fat and drain on a paper-lined plate (reserve the fat). In a sauce pot, bring the cream and split head of garlic up to a simmer. Simmer the cream for 4-5 minutes to infuse the cream. Remove from the heat and discard the garlic. In a mixing bowl, whisk the eggs until frothy. Slowly temper the cream into the yolks, whisking constantly. Fold in the bacon and cheese. Season with Crystal, Worcestershire, salt and white pepper. Pour the filling into the pie shell. Place the pan on a baking sheet. Bake for 45 minutes to an hour or until the pie sets. Let the pie cool for 8-10 minutes. Slice the pie into 12 pieces. Using a mandoline, shave the onion, paper-thin. Place the shaved onions on top of the tart. Place a slice of the tart on a plate. Garnish with parsley and Essence. Yield: 12 servings ESSENCE OF EMERIL SHOW#EE2343 Yields 4 servings
Oatcakes
Ingredients & Directions 3 1/2 c Oats; quick 1/2 c Shortening 1 ts -salt 1/2 c -water ,approx. 2 tb Flour Combine the oats, salt and flour. Cut in the shortening and add enough water to dampen and form a ball. (A food processor does the work in a jiffy). Leave to swell for ten minutes. Divide the doght and roll eacxh part to 1/8″ thickness; slide onto ungreased cookie sheet, indent in squares with a pastry wheel or knife. Bake in 350F for about 1/2 hour but watch that they don’t turn brown. Sweet Oatcake: Add 1 cup sugar to recipe. Anne’s note: That recipe is labelled “Bannock” in the title in cookbook but it far more a nonsweet oatcake in the tradition of Walker’s oatcakes (it appears as “oatcakes” in the book’s index. Yields 1 servings
