Fudge Ice Cream #2
Ingredients & Directions 3 c Heavy (or whipping)cream 1 c Milk 1/2 c Granulated sugar 4 lg Egg yolks 12 oz Best-quality bittersweet -chocolate; broken into -small pieces From: Janice D Seals DianeTN5@AOL.COM Date: Thu, 4 Jul 1996 11:08:12 -0400 This devilishly rich ice cream is so wickedly good, you won’t be able to stop eating it. it’s also fabulous atop a brownie (for a double dose of chocolate), dolloped with whipped cream, in a milkshake, an ice cream soda–or served on its own! For the best flavor, use bittersweet chocolate (don’t worry–it doesn’t taste bitter.) Combine the cream, milk and sugar in a heavy saucepan over medium heat, Cook until the milk is hot but not boiling and the sugar is dissolved, about 10 minutes, Remove from heat. Place the egg yolks in a small bowl and whisk to blend. Whisking constantly, slowly poor 1 cup of the hot milk mixture into the eggs and continue to whisk until smooth. Slowly pour the egg mixture back into the saucepan, whisking constantly until well combined, Place the saucepan over medium heat and stir the mixture constantly until it is thick enough to coat the back of a spoon 6 to 8 minutes. The mixture should never boil. Place the chocolate in a large heavy saucepan over very low heat until just melted, stirring until smooth. Strain the ice cream mixture into the melted chocolate, whisking until completely combined. Cool to room temperature. Freeze in an ice cream maker according to the manufacturer’s instructions. Makes 5 cups. EAT-L Digest 3 July 96 From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 6 Servings
Pumpkin Rolls/bread
Ingredients & Directions 20 g Fresh yeast or 1 tablespoon -of dried; dissolved in -125ml ; yeast, (4fl oz) slightly ; warm milk or water ; (3/4oz) 400 g Canned pumpkin puree; (13oz) 7 g Sea salt; ( 1/4oz) 450 ml Water; (3/4 pint) 125 ml Yogurt or whipped cream; -(optional) (4fl oz) 875 g Strong flour; (1 3/4lbs) In a large bowl mix together the dissolved yeast, pumpkin puree, salt and water (the yogurt or cream can be added at this stage if desired, it will give the bread a lighter texture). Add the flour and mix in to form a dough. Turn out onto a floured surface and knead for 5 minutes, adding a little more flour if it becomes too sticky. Return to the bowl and allow to double in size, (it will achieve this if it is put somewhere warm, but not hot). This takes approximately 1 1/2 hours. Preheat the oven to 220 C, 425 F, Gas Mark 7. Turn the dough out onto a floured surface and again knead it briefly for 2 minutes, then begin to break off and shape into little balls about the size of a satsuma, place on a parchment lined baking tray to double in size for approximately 20 minutes. You can sprinkle a little flour on top, if desired. Once they are doubled in size place on the top shelf of the preheated oven. After 5 minutes turn the oven to 190 C, 375 F, Gas Mark 5 and continue to cook for 15-20 minutes or until brown on top. To test the rolls pick one up with an oven glove, turn it over and tap the bottom which should sound hollow and be slightly brown not pale. Remove and place rolls on a cooling rack and leave to rest for 10 minutes. Yields 4 servings
Whipped Cream Pound Cake
Ingredients & Directions 3 c Cake flour, sifted twice 3 c Sugar 6 Eggs, room temperature 2 Sticks of butter 1/2 pt Whipping cream, do not whip 2 ts Vanilla Cream butter and sugar thoroughly (until almost white). Add eggs, one at a time, beating thoroughly after each. Alternately add flour and whipping cream. Add vanilla. Flour and grease tube or bundt pan. Use solid shortening and cake flour. Bake at 325 degrees for 1 hour and 25 to 30 minutes. Start baking in a cold oven. Randy Rigg Yields 1 Servings
Dilled Cucumber & Yogurt Bread
Ingredients & Directions 1 1/2 ts Dry yeast 2 2/3 c Bread flour 3/4 c Whole wheat flour 3 tb Nonfat dry milk 3/4 c Cucumber, peeled,minced 3 tb Banana, mashed 3 tb Dried dill weed 3/4 ts Salt 1/8 ts Baking soda 1/2 c Nonfat plain yogurt 1/2 c Water Source: The Best Low-Fat, No-Sugar Bread Machine Cookbook Ever Add all ingredients in the order suggested by mfg. of bread machine. Process on basic bread cycle according to the mfg. directions. Per (1oz) serving: 75 Calories, 3gr. Fat; .2mg. Cholesterol; 4% Calories from fat. From the recipe files of suzy@bestweb.net Yields 1 Loaf
Cheesy Corn Bread
Ingredients & Directions 1 c Unbleached Flour 1/4 ts Mustard; Dry 1 c Corn Meal; White Or Yellow 2 c Cheddar; Sharp, Shredded 2 tb Sugar 1 ea Egg; Lg, Slightly Beaten 1 tb Baking Powder 1 c Milk 1 ts Salt 1/4 c Vegetable Oil Combine the dry ingredients, then stir in the cheddar cheese. Combine the egg with the milk and oil. Stir into the cheddar mixture, mixing until just moistened. Pour the mixture into a greased 9-inch square baking pan. Bake at 425 degrees F. for 20 minutes. Cool slightly and cut into squares, then serve warm. Yields 6 servings
Crazy Cake Dessert
Ingredients & Directions 1 cn Crushed pineapple, juice Too 1 cn Cherry pie filling 1 pk Cake mix Chopped nuts 1 Stick melted margarine Combine pineapple and cherry filling in long rec. pan. Sprinkle cake mix over. Sprinkle with nuts and melted margarine. Bake 350 deg for forty-five minutes. Good warm with ice cream. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
Hollywood Honey Cake
Ingredients & Directions 3 1/2 oz (3/4 cup) dark raisins 3 1/2 oz ( 1 cup) walnuts 1 c Sifted flour 2 c Unsifted whole wheat flour Scant 1 tsp. salt 3/4 ts Baking soda 2 1/2 ts Baking powder 1 1/2 c Milk 1/2 c Honey Heat oven to 275. Butter 9x5x3″ loaf pan. Set aside. Steam raisins by placing them in vegatable steamer or strainer over shallow water on med heat; cover & let water boil for 5 minutes. Uncover & let stand off heat. Break nuts & set aside. Sift both flours, salt, soda & powder. Add milk & honey & beat on low until smooth. Stir in raisins & nuts. Pour into pan & smooth top. Bake 1 hour & 20 minutes. Cool in pan for 10 minutes. Remove & cool completely. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
