Raspberry Tart (tarte Aux Framboises)
Ingredients & Directions 250 g Sweet flan pastry (9 oz),see – Lemon tart FILLING 200 g Raspberries (7 oz) Egg 70 g Sugar (2 1/2 oz) 100 ml Double cream (scant 1/4 -pint 2 x Egg yolks It is particularly important not to allow the filling of this tart to boil ~ it might do so towards the end of its cooking time. Pre-heat the oven to 260 oC/500 oF. Lightly butter and flour an 18 cm ( 7 in) tart tin with a removable base. Line the prepared tart tin. Blind-bake it for about 10 … 15 minutes, protecting the edges with aluminium foil. Leave it to cool in its tin. Reduce the oven temperature to 190 oC/375 oF. Whisk the egg, egg yolks, sugar and cream together, making sure the sugar dissolves. Arrange the raspberries on the bottom of the pre-cooked pastry shell, pointed ends facing upwards, in concentric circles. Cover them with the egg mixture. Bake the tart for about 40 minutes in the bottom of the oven. WATCH VERY CAREFULLY TO SEE THAT THE FILLING NEVER REACHES BOILING POINT. When the tart has cooled completely, take it out of the tin. ( Yields 4 Servings
Prune And Orange Bread
Ingredients & Directions 2 c Whole wheat flour 1 ts Baking soda 1 ts Baking powder 1 ts Dried grated orange rind OR 1 tb Fresh grated orange rind 3/4 c Prune Butter * 3/4 c Orange juice 1/3 c Chopped pecans (optional) Combine the flour, baking soda, baking powder, and orange peel, and stir to mix well. Add the Prune Butter and orange juice, and stir just until the dry ingredients are moistened. Fold in the pecans if desired. Coat an 8-x-4-inch loaf pan with non-stick cooking spray. SPread the mixture evenly in the pan, and bake at 350F for about 40 minutes, or just until a wooden toothpick inserted in the center of the loaf comes out clean. Remove the bread from the oven and let sit for 10 minutes. Invert the loaf onto a wire rack, turn right side up, and cool before slicing and serving. NUTRITIONAL FACTS (per slice) Calories: 82, Fat: 0.3g, Protein: 2.4g, Cholesterol: 0mg, Sodium: 73mg, Fiber: 3g, Calcium: 15mg, Potassium: 162mg, Iron: 0.9mg. Yields 16 Slices
Apricot Preserve Cake
Ingredients & Directions 2 Sticks butter 2 c Sugar 4 Eggs 1 c Apricot preserves 3 c Flour 1 ts Cinnamon 1 ts Soda 1 c Buttermilk 1 c Chopped pecans 3/4 c Chopped; dried apricots Cream butter. Add sugar and mix well. Add eggs, one at a time, beating well after each addition. Add preserves and mix. Sift flour and cinnamon together. Add soda to buttermilk. Add flour mixture and buttermilk alternately to creamed mixture. Add pecans and apricots; pour in greased bundt or tube pan. Bake at 325 for approximately 1 hour. MRS DIGHTON EWAN (PAT) CLARENDON, AR From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive, Yields 1 Servings
Orange Kiss-me Cupcakes
Ingredients & Directions 1 1/2 ts Grated orange ring 1/4 c Fresh orange juice 3 tb Margarine, melted 1 ts Vanilla extract 1/2 ts Orange flavoring 1 Egg yolk 1 c Sifted cake flour 2/3 c Sugar, divided 1 1/2 ts Baking powder 1/8 ts Salt 4 Egg whites 1/8 ts Cream of tartar Orange Frosting Combine first 6 ingredients in a bowl; stir well, and set aside. Combine flour, 1/3 cup sugar, baking powder, and salt in a large bowl. Add orange juice mixture; beat at low speed of an electric mixer until smooth. Set aside. Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until foamy. Gradually add remaining 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into orange mixture. Gently fold remaining egg white mixture into orange mixture. Divide batter evenly among 12 paper-lined muffin cups. Bake at 350 degrees for 20 minutes or until lightly browned. Remove from pan; let cook on a wire rack. Yield: 1 dozen cupcakes. Per serving: 115 Calories; 3g Fat (26% calories from fat); 2g Protein; 19g Carbohydrate; 18mg Cholesterol; 120mg Sodium NOTES : Spread 3 tablespoons Orange Frosting over each cupcake. See recipe for Orange Frosting. Yields 12 Servings
Best: Banana Split Ice-cream Cake
Ingredients & Directions 4 c Strawberry ice cream 1/3 c Chocolate sauce, chilled 4 c Vanilla ice cream 14 oz Canned pineapple 4 c Chocolate ice cream 1/2 c Whipping cream 1 tb Icing sugar 1 Banana, sliced STRAWBERRY SAUCE 1 1/4 c Frozen strawberries 3 tb Granulated sugar 1/2 ts Orange rind, grated 1 tb Orange juice, or water 1 ts Cornstarch CHOCOLATE SAUCE 1 c Granulated sugar 3/4 c Whipping cream, or -evaporated milk 1/2 c Unsweetened cocoa powder 1 ts Vanilla pn Salt Chocolate Sauce: In saucepan, whisk together sugar, shipping cream, cocoa, vanilla and salt until smooth; cook over medium heat, stirring for 8-10 minutes or until thickened and smooth. Let cool. [Makes 1-1/2 cups.] Cake: Let strawberry ice cream stand at room temperature for about 20 minutes or until spreadable; pack evenly into 9-inch springform pan. Pour chocolate sauce over top. Freeze for 15-20 minutes or until firm. Meanwhile, let vanilla ice cream stand at room temperature for about 20 minutes or until softened. Meanwhile, drain pineapple and pure in food processor; mix into vanilla ice cream. Spread over chocolate layer; freeze for 20 minutes or until firm. Meanwhile, let chocolate ice cream stand at room temperature for 20 minutes or until softened; spread over pineapple layer. Freeze for 20 minutes or until firm. [Cake can be prepared to this point, covered and stored in freezer for up to 3 days.] Strawberry Sauce: Meanwhile, in small saucepan, stir together strawberries, sugar and orange rind. Blend orange juice with cornstarch; stir into pan and cook, stirring, over medium-high heat for 7-8 minutes or until thickened. Refrigerate until chilled. Whip cream with icing sugar; spread or pipe over top of cake. Remove side of pan; garnish with banana and strawberry sauce. Serve immediately. Yields 12 Servings
Gluten-free Peanut Butter Cookies
Ingredients & Directions 3/4 c Crunchy peanut butter 1/4 c Cornstarch 3/4 c Mashed potato 2 ts Cream of tartar 3/4 c Sugar 1 ts Baking soda 1 Egg 1 ts Vanilla 1/2 c Rice flour 1/4 c Coarsely chopped peanuts In bowl, cream together peanut butter and mashed potato until smooth. Beat in sugar until fluffy. Beat in egg. Combine rice flour, cornstarch, cream of tartar and baking soda. Add to peanut butter mixture; mix well. Stir in vanilla. Place in refrigerator for about 25 minutes until batter firms a bit. With hands gently form batter into round balls.(1 tsp sized); place on non stick baking sheet 2-1/2 inches apart. Using fork that has been dipped into rice flour, flatten cookies to about 1/4 inch thickness. Sprinkle peanuts over top. Bake in 375 oven for about 15-20 or until golden brown around edges. Makes 36 cookies, approximately 64 calories and 3 grams fat per cookie. From Canadian Living. Courtesy of Sharon Stevens Reposted by Fred Peters. Yields 36 servings
Joan's Wholewheat Chocolate Chip Cookies
Ingredients & Directions 1/2 c Nonfat plain yoghurt 2 Eggs 1 c White granulated sugar 2 ts Vanilla Freshly grated nutmeg to -Taste (makes all the -Difference) -Or- 1/2 ts Ground nutmeg 4 c Whole wheat baking mix (Such -as Hodgens Mills -Insta-bake mix) 1 c Chocolate chips Extra granulated sugar With a little experimenting ,I came up with these cookies and they came out great. You may enjoy the change ( healthy ). My daughter wanted a soft choc chip cookie. I did not tell her that I used whole wheat baking mix! They were a hit in flavor and texture . she normally is a fusspot about her cookies:) Preheat oven to 400 degrees. In a large bowl whisk yoghurt and eggs with a whisk until well blended. Blend in sugar until smooth. Add vanilla and whisk well. Add the 4 cups whole wheat baking mix and nutmeg and whisk well. At this point you may need to use a spoon to mix until well blended. stir in the chocolate chips. Using a small ice cream scoop ( 2 inches in diameter ) place 9 scoops of dough, a few inches apart per lightly greased baking sheet.Dip bottom of a glass in granulated sugar and press down on each ball of dough to flatten into a circle. Place in center oven rack and bake about 8 to 10 minutes or cookies are slightly raised and appear set and dont appear wet in the center.They be light brown on the bottom but will appear pale on top. do not overbake as they will continue to bake after removing from the oven. makes 18 large soft cookies. Note: I have not tried these with a regular baking mix and assume they may come out just as good. The whole wheatmix gives a good texture and slightly nutty flavor. Yields 18 Servings
