Chocolate Mousse Pie
Ingredients & Directions -CRUST- 21 Chocolate sandwich cookies; -(such as Oreos) 1/4 c Unsalted butter; cut into -pieces, ; room temperature ; (1/2 stick) -MOUSSE- 12 oz Semisweet chocolate; finely -chopped 1 ts Vanilla extract 1 pn Salt 3 3/4 c Chilled whipping cream 1/4 c Sugar Chocolate shavings; -(optional) For Crust: Preheat oven to 350F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind cookies in processor. Add butter and process until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of prepared pan to form thin crust. Bake crust 5 minutes. Transfer crust to rack and cool completely. For Mousse: Combine chocolate, vanilla and salt in processor. Bring 1 cup cream to boil in heavy small saucepan. With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl. Cool to room temperature, stirring occasionally. Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.) Beat remaining 3/4 cup cream in medium bowl to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream around edge of cake. Garnish with chocolate shavings. Serves 8. Yields 1 servings
Weixenkeimbrot (molasses Brown Bread)
Ingredients & Directions 2 1/2 c Whole-Wheat Flour 1 c Raisins; Mixed Dark & Light 1 1/2 c Wheat Germ 2 ts Baking Soda 1/3 c Brown Sugar 1 7/8 c Buttermilk 1/2 ts Salt 1/3 c Molasses Preheat oven to 325 degrees F. Grease a 9 X 5 X 3-inch pan. Combine flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix well. In a second mixing bowl, mix baking soda, buttermilk and molasses, using a wooden spoon. This misture will start to bubble. Immediately mix it into the dry ingredients. Spoon the batter into the greased pan. Bake at once. The bread is done when a toothpick comes out clean, about 1 hour. Turn out of the pan and cool on a wire rack. Makes 1 loaf. Yields 4 servings
Biscotti Di Regina (queen's Biscuits)
Ingredients & Directions 4 c Sifted flour 1 c Sugar 1 tb Baking powder 1/4 ts Salt 1 c Shortening 2 Eggs, slightly beaten 1/2 c Milk 1/4 lb Sesame seeds (about 2/3 to 3/4 Cup) Lightly grease 2 cookie sheets. Heat the oven to 375F. Sift together the flour, sugar, baking powder, & salt into a bowl. Cut in the shortening with a pastry blender or two knives, until the pieces are the size of small peas. Stir in the eggs & the milk (1 tablespoon at a time) to make a soft dough. Mix together thoroughly. Break the dough into small pieces & roll each between the palms of your hands to form rolls about 1 1/2 inches in length. Flatten the rolls slightly & roll them in the sesame seeds. Place about 3/4 inch apart on the prepared cookie sheets. Bake for 12 to 15 minutes, or until thee cookies are lightly browned. Makes about 6 dozen cookies. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
Holiday Poke Cake
Ingredients & Directions 1 18.5 oz box White Cake Mix 2 c Water — boiling 1 pk Gelatin – any red flavor (4 -Serv Size 1 pk Gelatin – lime flavor (4 -Serv size 1 pk (16 oz) Vanilla Frosting Preheat oven at 350. Prepare 2-9″ round cake pans with cooking spray and flour. Prepare, bake, and cool cake mix as directed on package for 2-9″ round cake layers. Place cake layers, top sides up, in prepared cake pans. Pierce cake with large fork at 1/2″ intervals. Stir 1 cup of the boiling water into each flavor of gelatin in separate bowls 2 minutes or until dissolved. Carefully pour red gelatin over 1 cake layer and lime gelatin over second cake layer. Refrigerate 3 hours. Dip 1 cake pan in warm water 10 seconds; unmold onto serving plate. Spread with about 1/4 of the frosting. Unmold second cake layer; carefully place on first layer. Frost top and sides of cake with remaining frosting. Refrigerate 1 hour or until ready to serve. Yields 12 Servings
Diet Bread
Ingredients & Directions -PNewton vkbb14a 9 oz Water 6 oz 3 c Bread flour 2 c 1 1/2 ts Yeast 1 t. This bread is very low in calories. An entire 1 1/2 pound loaf has less than 1500 calories. Yields 1 Servings
Lemon Ricotta Pancakes With Sauteed Apples
Ingredients & Directions -FOR THE SAUTEED APPLES- 4 lg Granny Smith apples; peeled, -cored, and ; sliced 2 tb Unsalted butter 3 tb Sugar 1/2 ts Cinnamon Fresh lemon juice to taste FOR THE PANCAKES 4 lg Eggs; separated 1 1/3 c Ricotta 1 1/2 tb Sugar 1 1/2 tb Freshly grated lemon zest 1/2 c All-purpose flour Melted butter for brushing -the griddle Maple syrup as an -accompaniment Prepare the sauteed apples: In a large heavy skillet saute the apples in the butter over moderately high heat, stirring occasionally, for 5 minutes, or until they are softened, sprinkle them with the sugar and the cinnamon, and cook them over moderate heat, stirring occasionally, for 5 to 10 minutes, or until they are tender. Stir in the lemon juice and keep the mixture warm. Make the pancakes: In a bowl whisk together the egg yolks, the ricotta, the sugar, and the zest, add the flour, and stir the mixture until it is just combined. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly. Heat a griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the melted butter. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200�F. oven. Serve the pancakes with the sauteed apples and the maple syrup. Makes about twelve 3- to 4-inch pancakes. Yields 1 servings
Rhubarb Cookies
Ingredients & Directions 1/4 lb Butter 1 c Sugar, brown, light 1 Egg 1 c Cooked rhubarb, drained ** 2 c Flour 1/4 ts Salt 1 ts Baking soda 1 ts Nutmeg, grated 1 ts Cinnamon 1/2 ts Ground cloves 3 tb Crystallized ginger; finely -chopped (opt) 1/2 c Walnuts; chopped 1 c Raisins ** To cook rhubarb: Use a proportion of 4 cups sliced rhubarb cut in 1/2-inch pieces to 1 cup sugar. Toss the rhubarb and sugar together and let steep overnight (you will be amazed at how much juice the rhubarb gives off). Pour off 3/4 cup of the liquid and use for a drink. Cook the rhubarb slices in the remaining until just tender but still holding their shape, less than 5 minutes. The rhubarb is ready to eat as is, to use in other recipes, or to freeze in containers. Cream the butter and sugar together. Add the egg and beat until light, then stir in the rhubarb. Stir the flour, salt, baking soda, and spices together and toss until thoroughly mixed. Stir the dry ingredients into the rhubarb mixture until the two are blended, then fold in the optional ginger, the walnuts, and the raisins. Drop the batter by the tablespoonful onto greased baking sheets about 1 1/2 inches apart, and bake in a preheated 350 F oven for 12 minutes, until lightly browned at the edges. [ The L. L. Bean Book of NEW New England Cookery ] per Fred Peters Yields 30 Cookies
