Raspberry Linzer Tart
Ingredients & Directions For Crust——————- 2/3 c Packed light brown sugar 1/2 c Unsalted butter — room Temperature 1 lg Egg 1 1/2 c Flour 1/2 c Ground toasted blanched Almonds (about 2 1/2 Oz) 3/4 ts Cinnamon 1/2 ts Baking powder 1/2 ts Salt For Filling——————— 6 oz Semisweet chocolate chips (about 1 cup) 1 1/2 pt Raspberries 1/2 c Seedless raspberry jam Powdered sugar Lightly sweetened whipped Cream For Crust: Using electric mixer, beat sugar, butter and egg in medium bowl until creamy. Add flour, almonds, cinnamon, baking powder and salt; beat just until well blended. Measure 3/4 c of dough; flatten into disk. Wrap in plastic; chill. Using floured fingertips, press remaining dough over bottom and up sides of 9″ tart pan with removable bottom. Pierce dough in several places with fork. Chill at least 1 hour. (Can be made 1 day ahead. Keep chilled.) Preheat 375o. Bake crust until light golden, piercing with toothpick if crust bubbles, about 15 minutes. Transfer to rack and cool. Maintain oven temperature. Roll out chilled dough disk on generously floured surface to 1/8″ thickness. Cut dough into stars, using 2″ and 3″ star cookie cutters. Transfer cookies to baking sheet. Bake until cookies are light golden, about 6 minutes. Transfer cookies to rack and cool. Maintain oven temperature. For Filling: Melt chocolate chips in top of double boiler set over simmering water, stirring until smooth. Cool for 5 minutes. Spread chocolate over bottom of crust. Arrange berries over chocolate, spacing evenly. Stir jam in small saucepan over low heat until melted and smooth. Spoon jam over raspberries. Bake tart until crust is golden brown, about 35 minutes (filling will appear slightly liquid but will set as tart cools). Transfer tart to rack and cool. Arrange stars atop tart, overlapping points. Dust with powdered sugar. Serve with whipped cream Yields 1 Servings
Brown Sugar Walnut Cookies
Ingredients & Directions 1/2 c Butter 1 c Brown sugar 2 ea Eggs 1 ts Vanilla 1/4 c Milk 3/4 ts Baking soda 2 c Flour 3/4 c Black walnuts; chopped Salt; a pinch Cream butter and sugar together, add vanilla, well beaten eggs. Dissolve soda in milk, add flour, salt and nut meats. Dough should be just stiff enough to draw from end of spoon. Just before placing in oven, sift granulated sugar over some of cakes and put a half nut meat in each. Note: No time or temperature given. Assume a 375 F. oven. Yields 1 Servings
Banana Cream Pie #2
Ingredients & Directions 1 9-inch baked pastry shell 3 tb Cornstarch 1 2/3 c Water 1 cn Sweetened condensed milk 3 Egg yolks; beaten 2 tb Butter or margarine 1 ts Vanilla extract 3 md Bananas Lemon juice 1 pt Cream Date: Wed, 20 Mar 1996 13:05:11 -0500 From: Kattwoman1@aol.com in heavy saucepan, dissolve cornstarch in water. stir in milk and egg yolks. cook and stir constantly, until thick and bubbly. remove from heat. add butter and vanilla. cool slightly. slice bananas and gently coat bananas with lemon juice. arrange 1/2 of bananas on prepared pie crust and pour 1/2 of custard mixture over. repeat with the remaining bananas and custard. cover and chill till set. top with whipped cream. whipped cream: whip cream with 1 tb. sugar and 1 ts. vanilla till soft peaks form. I have made this with Nilla wafer crumbs as the crust and it was fantastic! MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #81 From the Meal Yields 8 Servings
Lemon Shortbread With Macerated Blueberries And Vanilla Bea
Ingredients & Directions BISCUITS 2 c Flour 1 tb Baking powder 1/2 ts Salt 2 tb Sugar 2 ts Lemon zest 5 tb Butter, softened 1/2 c Heavy cream 1/4 c Lemon juice BERRIES 2 pt Fresh blueberries 1 c Sugar 1 Lemon, Juice of 1/2 c Grand Marnier GARNISH 4 Scoops Vanilla Bean Ice -Cream 1/2 c Whipped cream Fresh mint sprigs 2 tb Candied lemon zest Powdered sugar in shaker Preheat the oven to 450 degrees F. In a mixing bowl, combine the flour, baking powder, salt, sugar, and lemon zest. Cut the butter into the flour until the mixture resembles coarse crumbs. Stir in th e cream and lemon juice. Form the dough into a ball. On a floured surface, roll the dough out 3/4-inch thick. Using a 3- inch cookie cutter, cut into 8 circles. Place the biscuits onto a baking sheet and bake for 15 minutes or until they are golden. For the blueberries: combine all the ingredients in a bowl and lightly mash the berries with a fork. Allow the berries to sit for 30 minutes for the sugar to dissolve and th e flavors marry. Split the biscuit in half, lay one half on a plate. Place a spoonful of the berries on the biscuit. Place the scoop of ice cream on top of the berries. Lay the other biscuit half on top of the ice cream and spoon the blueberries over the top. Garnish with whipped cream, fresh mint, candied lemon zest and sprinkle with powdered sugar. From Essence of Emeril Show #EE2278 Yields 4 Servings
Onion-cheddar Bread
Ingredients & Directions 2 1/2 c Unbleached all-purpose flour 2 tb Butter or margarine * 1 c Whole wheat flour 1 Onion soup mix 1 pk Active dry yeast 1 tb Sugar 1/3 c Warm water (110-115 degrees) 1 ts Salt 1/2 c Orange juice 5 oz Shredded cheddar cheese 1/2 c Water Melted butter or margarine * Butter or margarine should be cut into small pieces. In medium bowl, combine flours and set aside. In large bowl, dissolve yeast in warm water. Add orange juice, water, butter, onion recipe soup mix, sugar, salt, and 2 cups flour mixture. Mix until smooth. Stir in enough of the remaining flour mixture until soft dough is formed and it pulls away from the sides of the bowl. Turn dough onto lightly floured board, then knead until smooth and elastic, about 10 minutes. Cover and let rise in warm place until doubled, about 1 hour. (Dough is ready if indentation remains when touched) Preheat oven to 375 degrees F. Punch down dough, then turn onto lightly floured board. Press into 10 x 8-inch rectangle; top with 1 cup cheese. roll, starting at 8-inch side, jelly-roll style; pinch ends to seal. Place in 9 x 5 x 3-inch loaf pan, seam side down. Brush with melted butter, then top with remaining cheese. Bake 45 minutes or until bread sounds hollow when tapped. Remove to wire rack and cool completely before slicing. Makes 1 loaf. Yields 4 servings
Sweet Potato-currant Mini Bundt Cakes
Ingredients & Directions 2 Oranges Substitute 1/2 c Currants 2 c Cake flour 2 Jars (4-ounce) sweet 1 1/3 c Sugar Potato baby food puree 1 ts Baking soda 1 c Nonfat milk 1 ts Salt 1/2 c Thawed frozen egg 1 ts Ground cinnamon Sweet potato puree provides the moistness in these individual non- fat cakes. Mini-bundt pans, each containing 6-bundt shaped cups, are available in many cookware stores. (By Times Food Stylists) Remove peel from oranges in large strips. Remove any white pith on orange. Finely chop peel in food processor along with currants. Stir in juice from oranges, sweet potato puree, milk and egg substitute. Sift together cake flour, 1 cup sugar, baking soda, and salt. Quickly stir sweet potato mixture into dry ingredients. Divine batter amoung 9 mini-bundt non-stick cups sprayed with non- stick vegetable spray. Bake at 350 degrees F. 20 to 25 minutes or until cakes test done. Let cool in pan 5 minutes. Remove to wire rack. Combine remaining 1/3 cup sugar and cinnamon. Roll cakes in sugar mixture while still warm. Makes 9 mini-bundt cakes. Each mini-bundt cake contains about: 216 calories; 300 mg sodium; 0 cholesterol; 0 fat; 50 grams carbohydrates; 5 grams protein; 0.44 gram fiber. Yields 9
Old Fashioned American Chicken Pot Pie
Ingredients & Directions Pastry for two crust pie 1/2 c Chopped onion 6 tb Butter 1 ts Salt 1/2 c All purpose flour 3 c Chicken broth 3 c Cubed cooked chicken 1/2 c Cooked peas 1/2 c Cooked carrots — (tiny Dice) 1/4 c Chopped pimientos Prepare pastry; rollout 1/4 inch thick. Cut to fit the tops of six individual casseroles. Bake on ungreased baking sheet at 450 degrees fro 10 to 12 minutes. Meanwhile, cook onion in butter until tender but not brown. Blend in flour and salt. Cook, stirring constantly until flour is cooked. Add broth all at one time. Cook and stir until thick and bubbly; add remaining ingredients. Heat till bubbling. Pour into 6 heated individual casseroles. Place pastry on hot filling just before serving. Serves 6. Note: If you want to be incredibly daring (for the 1950’s), add 1/2 cup chopped mushrooms and a tablespoon of sherry! Yields 1 Servings
