Cranberry Iced Cream Pie
Ingredients & Directions -FOR THE BASE- 48 Ice cream wafers 75 g Butter; melted (3oz) -FOR THE FILLING- 1 250 g tub mascarpone 520 g Cranberry sauce; (1 x 315g -jar and 1 ; x 205g jar) 1/2 Lime For the base, break the wafers into crumbs. Melt the butter and add to the crumbs. Press the crumb mixture into a 23cm (9 inch) pie dish. Place in the refrigerator to chill. For the filling:Mix together the mascarpone with the cranberry sauce, reserving a few cranberries for decoration. Pour the cranberry mixture into the pie dish. Place in the freezer for 2-3 hours. Remove from the freezer 10 minutes before serving. Decorate with swirls of creme fraiche and reserved cranberries. Yields 4 servings
Irish Shortbread
Ingredients & Directions 8 oz Butter 8 oz Plain flour 4 oz Caster sugar 2 oz Cornflour 1. Cream butter and sugar. Add flour and cornflour. Cut into squares or into rounds and bake in a slow oven until done. Yields 1 loaf
Tangy Cranberry Bread For Bread Machine
Ingredients & Directions -REGULAR LOAF- 3/4 c Cranberry juice 2 c White bread flour 1 tb Dry milk 1 ts Salt 1 tb Butter 1/4 c Cranberries, dried 2 tb Orange marmalade 1 ts Fast rise yeast **OR** 2 ts Active dry yeast LARGE LOAF 1 1/4 c Cranberry juice 3 c White bread flour 2 tb Dry milk 1 1/2 ts Salt 2 tb Butter 1/3 c Cranberries, dried 3 tb Orange marmalade 2 ts Fast rise yeast **OR** 3 ts Active dry yeast Dried cranberries are sometimes called “ruby raisins.” SUCCESS HINTS: Place dried cranberries away from water if baking on delayed time cycle. This recipe can be baked with regular or delayed time baking cycles CALORIES: 182 : PROTEIN: 10% CHOLESTEROL: 5.3mg CARBOHYDRATES: 78% SODIUM: 289mg FAT: 12% ~- from ELECTRIC BREAD, Innovative Cooking Enterprises, Inc. PO Box 240888, Anchorage, Alaska 99524-0888 Yields 8 Servings
Yuca Stuffed Shrimp Con Mojo With Torn Greens And Tartar
Ingredients & Directions 12 Very large, fresh shrimp, Peeled, deveined and Butterflied 1 c Cooked and mashed yuca (or Potato) 1 Scotch bonnet chile, stem And seeds discarded, minced 3 Cloves of peeled garlic, Minced Salt and pepper, to taste To coat the shrimp: 1 c Seasoned all purpose flour 1 Egg and 3 tablespoons water, Beaten together 2 c Seasoned panko crumbs (Japanese) Combine the mashed yuca with the bonnet, garlic, salt and pepper. Push the filling into the deep incision of the butterflied cut shrimp. Dust the shrimp first in the flour, then the egg wash and then the panko. Set aside. Heat a large skillet with peanut oil until very hot. When the oil is hot (350 degrees), lay the shrimp in it and cook until golden and cooked through on each side. Remove them to a plate with absorbent toweling and keep warm. To serve: Have a simple mesclun of lettuces and a simple vinaigrette set aside to mix at the last moment. Spoon some of the tartar salsa onto the plate in four equidistant places. Place a shrimp over the dots of salsa. Whisk the mojo and spoon some of it over each of the shrimp. Serve. Yield: 4 servings CHEF DU JOUR NORMAN VAN AKEN SHOW #DJ9362 For the shrimp and yuca: Yields 4 servings
Potato Starter Sourdough Bread
Ingredients & Directions 1 c Starter, 1/4 c Sugar, 1/2 c Safflower oil, 1 1/2 ts Salt, 1 1/2 c Warm water, 6 c Bread flour (or 2 cups bread Flour and 4 cups All-purpose) Place the cup of starter in a bowl and add the sugar, oil, salt, warm water, and flour one cup at a time, stirring after each cup of flour. (If desired, 2 cups of the flour may be whole wheat.) Mix dough well with a heavy duty mixer, food processor, or by hand. Turn the dough out onto a floured board and knead well. Place in a large oiled bowl, oil the top of the dough, cover with plastic wrap and allow to rise overnight. The next morning, punch the dough down. Knead on a floured board about a minute. Divide into 3 pieces and shape into loaes. Place into greased 8×4 inch greased loaf pans. Cover with a towel and allow to rise 6 to 8 hours on the counter. Bake the loaves in a 325F oven for 25 to 30 minutes. Remove the loaves from the pans. Note – if the weather is very cold or rainy, add a packet of dry yeast to the dough to ensure that it will rise. (Connie Jobe) Potato Starter Sourdough Bread: Yields 1 servings
Kouclas Bi Khobz (moroccan Bread Dumpling)
Ingredients & Directions 1 c Bread crumbs 1 lg Yellow onion, chopped (about -3/4 cup) 3 lg Eggs 1/4 c Chopped fresh parsley 2 tb All-purpose flour Salt to taste Combine all the ingredients. Wrap loosely in a piece of cheesecloth or aluminum foil and tie securely. Yields 1 Servings
Quick Chocolate Cake
Ingredients & Directions 5 c Chocolate Cake Mix 1 c Water 1 ts Vanilla extract 3 Eggs Preheat oven to 350 degrees. Shake the container of cake mix before measuring and spoon the mix lightly into the measuring cup. Mix in the water and vanilla, using an electric mixer or beat by hand, using 300 strokes. Add eggs one at a time, beating well after each addition. Pour into two well-greased 9″ layer pans and bake for 25 to 30 minutes. Yields 1 Layer cake
