Apricot-pineapple Pie
Ingredients & Directions 1 1/2 c Dried apricots 1 1/2 c Water 6 tb Sugar 1 cn Crushed pineapple (8 oz) 1 1/2 tb Cornstarch Salt 3 tb Butter Pastry for 8″ double pie -crust This filling is intense and sweet-tart, like the traditional apricot-pineapple jam. With knife or kitchen shears, cut each apricot into quarters. Put apricots in saucepan, add water, bring to boil, cover and cook over medium heat 10 minutes. Add sugar and cook 5 minutes more. Drain, reserving 3/4 cup juice. Set apricots aside. Drain crushed pineapple, reserving 1/4 cup juice. Set pineapple aside. In mixing bowl, dissolve cornstarch in reserved pineapple juice. Add reserved apricot juice. Put mixed juices in saucepan, add dash salt and cook over medium heat until mixture thickens, stirring continually. Mix drained apricots and pineapple thoroughly. Mix with thickened juices and pour into unbaked pie shell. Dot with butter. Cover with top crust, crimp edges and pierce with fork. Bake at 400’F. 25 minutes. Makes 6-8 servings. Each of 6 servings contains about: 546 calories; 299 milligrams sodium; 16 milligrams cholesterol; 29 grams fat; 70 grams carbohydrates; 5 grams protein; 1.21 grams fiber. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip Yields 8 Servings
Three Cheese Bread 2
Ingredients & Directions -Barry’s version for -the Hitachi 301 3/4 c Water 3 c Bread Flour 3 tb Sugar 2 ts Salt 2 tb Butter or Margarine 3/4 c Shredded Swiss Cheese 1/2 c Creamed Cottage Cheese 6 tb Grated Parmesan Cheese 2 ts Regular Active Yeast 1/8 c Milk, or amt needed to make -a good dough ball. See -note below. Place ingrediants in bread pan in the order recommended by the manufacturer. Don’t use the delayed timer cycle since the cheese may spoil. Bake on light crust. NOTE: Due the differing moisture content of cheese, you may need to watch the dough ball to determine if it is too moist or too dry. Yields 16 servings
Soda Bread (irish Whisky Soda)
Ingredients & Directions 1 x ———–bread———— 4 c Flour, all purpose 1 ts Salt 1 ts Baking soda 1/4 c Butter, chilled 1 c Raisins or currants (option) 1/2 c Honey, liquid 1/4 c Irish whisky or buttermilk 1 x ———–glaze———— 2 ts Irish whisky 2 ea Ilk BREAD: In large bowl, combine flour, salt and baking soda. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in raisins or currants (if using). In separate bowl, combine buttermilk, honey and whisky. Add all at once to dry ingredients; stir just until no dry spots remain. Turn dough out onto lightly floured surface. Knead lightly 1 minute (too much handling will toughen loaves, while too little will inhibit rising.) Divide dough in half and shape each half into an 8 in (20 cm) round. Place in two greased 8 in (1.2 L) round cake pans. With floured knife, cut a cross 1/2 in deep in each loaf. GLAZE: In small bowl, combine whisky and milk. Brush loaves with glaze. Bake in 350F (180C) oven 35 to 40 minutes or until loaves sound hollow when tapped on bottoms. Remove from pans; let cool on wire racks. Cut into wedges. Yields 8 servings
Cranberry And Pumpkin Pie Spice Tea Cake
Ingredients & Directions 1 1/2 c Unsalted butter; (2 1/2 -sticks), room ; temperature 3/4 c Plus 3 tablespoons sugar 2 lg Egg yolks 1 lg Egg 1/2 c Ground blanched almonds 1 tb Vanilla extract 1 c Fresh cranberries; coarsely -chopped 1 3/4 c Sifted unbleached all -purpose flour 1 1/2 ts Pumpkin pie spice 1/2 c Dried cranberries or -currants Powdered sugar Preheat oven to 350F. Using electric mixer, beat butter and 3/4 cup sugar in large bowl until fluffy. Add yolks and egg 1 at a time, beating after each addition. Beat in almonds and vanilla. Mix fresh cranberries and remaining 3 tablespoons sugar in small bowl. Let stand 5 minutes. Combine flour and spice in medium bowl. Stir fresh and dried cranberries into butter mixture. Add flour mixture and stir until well combined. Spoon batter into ungreased 9-inch tart pan with removable bottom. Smooth top. Bake until top of cake is golden and dry and center of cake is firm, about 55 minutes. Transfer to rack and cool completely. To serve, sift powdered sugar over top of cake. Remove rim from pan and transfer cake to platter. Serves 8. Yields 1 servings
Quick Buckwheat Cakes
Ingredients & Directions 3/4 c Flour; buckwheat 3/4 c Flour; white 3 1/2 ts Baking powder 1 3/4 c Milk; sweet 3/4 ts Salt 1 ea Egg 3 tb Shortening; melted Sift dry ingredients. Mix egg, milk and shortening and add to dry ingredients. Beat until smooth. Yields 1 Servings
Eggnog Bread Pudding With Rum Sauce
Ingredients & Directions BREAD PUDDING 2 c Skim milk 2 Eggs 1 ts Vanilla 10 c 12 oz French bread cubes 1″ 1 c Sugar 2/3 c Raisins 1 ts Nutmeg RUM SAUCE 1 c Firmly packed brown sugar 2 tb Margarine or butter 1/2 c Light corn syrup 1/2 ts Vanilla 2 tb Rum 1. Heat oven to 350F. Spray a 13 x 9 x 3 (3 quart) baking dish with non-stick spray. Set aside. 2. In a large bowl, combine all bread pudding ingredients except bread and raisins. Blend until smooth with a wire whisk. Fold in bread cubes and raisins. Pour into sprayed baking dish. Bake for 40-45 minutes or until knife inserted in center comes out clean. 3. Meanwhile, in a small saucepan, combine all rum sauce ingredients. Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat. Cool slightly. Serve over warm bread pudding. Makes 12-16 servings. Per serving: 1 starch, 2 fruits, 1 fat Calories per serving: 250 Yields 12 servings
Brownie Cheesecake Torte
Ingredients & Directions 1 pk Low-fat fudge brownie mix; -15.1 ounce package 2 ts Instant coffee granules 1/2 ts Ground cinnamon 4 oz Carrot baby food Cooking spray 1/2 c Sugar; divided 2 tb Sugar 4 ts All-purpose flour 1 ts Vanilla extract 8 oz Neufchatel cheese; softened 8 oz Fat-free cream cheese; -softened 2 lg Egg whites 3 tb Skim milk; divided 2 tb Unsweetened cocoa Chocolate syrup; optional Fresh raspberries; optional 1. Preheat oven to 425 oF. 2. Combine first 4 ingredients in a bowl. Firmly press mixture into bottom and 1 inch up sides of a 3-inch springform pan coated with cooking spray. Set aside. 3. Combine 1/2 cup sugar, flour, vanilla, and cheeses; beat at medium speed of a mixer until well-blended. Add egg whites and 2 tablespoons milk; beat well. Combine 1/2 cup batter, 1 tablespoon milk, 2 tablespoons sugar, and cocoa in a small bowl; stir well. Spoon remaining batter alternately with cocoa mixture into prepared crust. Swirl together using the tip of a knife. Bake at 425 oF for 10 minutes. Reduce oven temperature to 250 oF; bake 45 minutes or until almost set. Cool completely on a wire rack. Garnish with chocolate syrup and fresh raspberries, if desired. Yield: 12 servings (serving size: 1 wedge). Created by: Priscilla Yee, Concorci, Calif: CALORIES 277 (24% from fat); FAT 7.5g (sat 3.8g, mono 2.3g, poly 0.9g); PROTEIN 7.9g; CARB 44.1g; FIBER 1.3g; CHOL 18mg; IRON 1.6mg; SODIUM 338mg; CALCIUM 76mg. Yields 12 Servings
