Pineapple Bread Pudding W/rum Sauce
Ingredients & Directions 1 Egg white 1/2 ts Vanilla extract 1 c Skim milk 1 tb Raisins x Artificial sweetener to RUM SAUCE -equal 2 ts sugar 1/4 c Skim milk 1/4 ts Ground cinnamon 1/2 ts Cornstarch 1 c Stale french bread broken 1 tb Dark rum -into 1/2″ pieces Artificial sweetener to 1/2 c Chopped ripe pineapple -equal 2 ts sugar Preheat the oven to 350~. Beat the egg white with the skim milk, sweetener and cinnamon. Add the bread to the liquid mixture to soak for 1 minute. Add the remaining ingredients except the sauce and pour into a small baking dish. Bake for 30 minutes, or until a knife inserted into the center comes out clean. SAUCE-Blend the cornstarch with the skim milk. Heat, stirring, until it thickens. Add the rum and sweetener. Spoon the hot bread pudding onto plates and top with the Rum Sauce. Cal 163; fat 1.15gr. Yields 2 servings
Poppy Seed Cake/bread
Ingredients & Directions 3/4 c Milk 2 Eggs 1/2 c Vegetable Oil 1 ts Butter Flavoring 1 ts Almond Extract 1 ts Vanilla Extract 1 tb Poppy Seeds 1 c Sugar 1 1/2 c Flour, Self-Rising I bought the Zoji S-15 last weekend. So far the only cake that I have made in it is a poppy seed cake, very moist but only rose about 1/2 way up the pan. The cake was very good. Bake for 50 minutes. The book”THE BREAD MACHINE COOKBOOK II” Yields 15 Servings
Raspberry-chocolate Coffee Cake
Ingredients & Directions 2 c All-purpose flour* 1/2 ts Salt 3/4 c Sugar 1 Egg 1/4 c Margarine or butter, softene 1 pk (6 ounces) semisweet 1 c Milk -Chocolate chips 2 ts Baking powder 1 c Fresh or unsweetened frozen 1 ts Vanilla -(thawed) raspberries STREUSEL 1/4 c Firm margarine or butter 1/4 c Sugar 1/3 c All-purpose flour 1/3 c Slivered almonds Heat oven to 350 degrees. Prepare Streusel. Grease square pan, 9 X 9 X 2 inches. Beat all ingredients except chocolate chips, 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 chocolate chips, raspberries and Streusel. Repeat layers. Bake about 50 minutes or until wooden pick inserted in center comes out clean. 1 COFFEE CAKE (12 PIECES); 330 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. Yields 12 servings
Fall Gingered Pear Tart Tatin
Ingredients & Directions 2 c Sugar-divided, plus 1/3 cup 8 Firm ripe pears (Bosc or -Comice) 1 c Butter –cut into 16 pieces 3 tb Peeled fresh ginger, minced 1 Unbaked pie shell (10 or -11-inch) Creme Fraiche or sour cream, -optional In medium saucepan with heavy bottom, combine 2 cups sugar and 1 cup water; stir to combine. Place on high heat; heat to a boil and cook, 15 to 20 minutes, until mixture starts to turn color. Mixture should be a dark mahogany color; do not let it burn. Carefully pour into a 10-inch glass pie plate, tilting and rotating the pan until all sides and bottom are well coated. Set aside. Peel, core and halve pears. Place 8 pear halves in pie plate in a concentric circle, cut side up, with rounded pear base toward outside. (It will look like spokes of a wheel.) Fill center with decorative pieces of pear. Combine remaining 1/3 cup sugar and ginger in small bowl; sprinkle pear layer with half of butter and half of gingered sugar. Coarsely chop remaining 8 pear halves and spread evenly over first layer; sprinkle with remaining butter and sugar. Center pie crust circle over pie plate; allow at least 1-inch overhang and trim off any uneven edges. Fold the overhAnging crust under the top circle of crust. Flute or crimp edge if desired. Cut three 1-inch air vents in crust. Bake, centered on a rimmed cookie sheet or round pizza pan at 425F 40 minutes or until crust is very crispy. Remove from oven to cooling rack; let stand 5 minutes. Place heatproof, deep serving plate, inverted, onto pie crust. Carefully invert the tart (there will be hot juice that will leak out). Let pie plate sit on tart so that caramel on bottom of dish loosens and tops pears. Remove pie plate. Serve with caramel sauce that accumulates in serving plate and Creme Fraiche, if desired. 8 servings. Note: If some caramel remains in pie plate, microwave at HIGH 3 minutes to soften; drizzle carefully over pears. Yields 8 Servings
Angel Cookies (corrected)
Ingredients & Directions 1 Box angel food cake mix 1 Bag dried fruit; finely -chopped 1/2 c Water Preheat oven to 400 degress F. Combine cake mix and water; stir in the fruit. Cover cookie sheet with foil; drop cookies by rounded teaspoonful onto foil. Bake 8 to 10 minutes or until cookies become puffed and golden. Remove from oven; cool completely. Cals: 76 Fat: 1g Carbs:18g Note: There is no exact amount of fruit to add, so I put in as much as I liked to the batter. Leave the cookies on the foil when removed from the oven to cool on rack, and put new foil on the cookie sheet for the next batch and so on Yields 1 Servings
Red, White, And Blue Cheesecake With Chocolate Cookie Crust
Ingredients & Directions FOR THE CRUST 28 Chocolate wafers; ground -fine in a ; blender or food ; processor (about 1 ; 1/2 cups crumbs) 1 Stick unsalted butter; -melted (1/2 cup) FOR THE FILLING Four; (8-ounces) packages ; cream cheese, ; softened 1 1/2 c Sugar 2 tb All-purpose flour 5 lg Eggs 1/2 c Sour cream 1 ts Freshly grated orange zest 1 ts Freshly grated lemon zest 1/2 ts Salt 1 1/2 ts Vanilla 1 1/2 c Raspberries; about 1 1/2 c Blueberries; about Make the crust: In a bowl stir together the cookie crumbs and the butter until the mixture is combined well and pat the mixture onto the bottom and 1/2 inch up the side of a 9 1/2-inch springform pan. Chill the crust for 30 minutes. Make the filling: Preheat the oven to 325F. In a bowl with an electric mixer beat the cream cheese until it is light and fluffy, add the sugar gradually, beating, and beat the mixture until it is combined well. Beat in the flour, add the eggs, 1 at a time, beating well after each addition, and beat in the sour cream, the zests, the salt, and the vanilla, beating the filling until it is combined well. Pour the filling into the crust and bake the cheesecake in a foil-lined shallow baking pan in the middle of the oven for 1 hour and 10 minutes. (The cheesecake will not be completely set; it will set as it cools.) Turn the oven off and let the cheesecake stand in the oven with the oven door propped open about 6 inches until it is cooled completely and remove the side of the pan. Arrange the raspberries on top of the cheesecake in a star shape and arrange the blueberries around the star to cover the top of the cheesecake. Yields 1 servings
Black Forest Torte
Ingredients & Directions 1 3/4 c Flour 1 3/4 c Sugar 1 1/4 c Water 1 1/4 ts Soda 1 ts Salt 1 ts Vanilla 1/4 ts Baking powder 2/3 c Margarine, soft 4 oz Unsweetened chocolate 3 Eggs Heat oven to 350. Brush sides and bottom of four 9″ round layer pans with butter. Bake only two layers at a time. Measure into a large mixer bowl all ingredients except eggs. Beat at low speed to blend; beat 2 minutes at medium speed, scraping bowl frequently. Add eggs; beat 2 minutes more. Pour 1/4 of batter into each pan; layers will be thin. Bake 15-18 minutes or until done. Cool slightly and remove from pan; cool thoroughly on greased waxed paper to prevent sticking. Alternate layers with chocolate filling and cream filling, ending with chocolate filling on top. Do not frost sides of torte. From the recipe collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/ms-choco.zip Yields 1 Servings
