Passover Sacher Torte
Ingredients & Directions 6 oz Grated semisweet chocolate 1/2 c Sugar 1/2 c Butter 6 Egg yolks 3/4 c Matzah meal or finely grated -matzah 1/4 c Finely grated almonds 1/4 ts Salt 7 Egg whites 1 c Apricot jam or preserves From: The Jewish Star In a large mixing bowl, cream butter and sugar. Beat in one egg yolk at a time until mixture is light and fluffy. Add the grated chocolate, matzah meal. almonds, and salt. In another bowl, beat egg whites until stiff but not dry. Fold into the chocolate mixture. Spoon into an ungreased removeable rim or springform pan. Bake in a 325 degree oven for 50-60 minutes. Cool on a rack. Remove from pan and slice torte horizontally through the middle. Make sure the top has a flat surface. Place jam or preserves between the layers. Cover the cake with chocolate glaze. Yields 1 Servings
Boston Brown Bread
Ingredients & Directions 1/2 c Rye meal or Plain flour 1/2 ts Salt 1/2 c Corn Meal 3/8 c Molasses 1/2 c Coarse whole wheat flour 1 c Sour milk 1 ts Baking Soda 1/2 c Seedless Raisins Mix dry ingredients and stir in molasses and sour milk. (To make sour milk, add 1 T Vinegar to 1 cup sweet milk). Grease two #2 tin cans and place rings of waxed paper in bottoms. Divide batter evenly between the two cans, and cover with aluminum foil. Place in covered kettle of boiling water, bring water half way up sides of cans, and boil for two hours. When ready to serve, unmold by running knife around inside of can and shaking out onto plate. Cut thinly and serve with Boston Baked Beans. Yields 10 servings
Wok Cake
Ingredients & Directions -INGREDIENTS- 1 pk Cake mix 1 ea 9″ cake pan DIRECTIONS Preheat wok over medium heat. Divide package cake mix in half and mix according to recipe. Lightly grease and flour one 9″ cake pan. Pour cake mixture into pan. Set the pan in the wok. Cook for the time suggested in the recipe. DO NOT LIFT LID WHILE COOKING. Cook one layer at a time. Yields 1 servings
Reverse Chocolate Chip Cookies
Ingredients & Directions 1/2 c Butter 1 c Sugar 1/4 ts Salt 1 ts Vanilla 2 Eggs 3/4 c Sifted flour 1/2 ts Baking soda 4 oz Semisweet chocolate; melted 3/4 c White chocolate, – (coarsely chopped) 3/4 c Macadamia nuts, – (coarsely chopped) PREHEAT OVEN TO 350F. Cream butter, sugar and salt together until light and fluffy. Beat in vanilla and eggs. Gradually beat in flour and baking soda, then mix in chocolate and nuts. Drop by teaspoonfuls onto a greased cookie sheet. Bake 15 minutes. From Yields 24 Servings
Biscota Vanilias Me Amigdala (vanilla/almond Biscuits)
Ingredients & Directions 3 c Flour 3 ts Baking powder 1/2 c Butter 3 Eggs 1 c Sugar 1 c Almonds, finely chopped 1/2 c Warm milk 2 ts Vanilla Sift the flour with baking powder. Cream butter in a bowl until very light. In separate bowl, beat eggs with sugar unti thick and light and add to the butter. Add almonds and flour, and mix well. Blend in the milk and vanilla, and knead to make a fairly stiff dough. Pinch off small pcs. of the dough and shape them between the palms of your hands into flat rounds. Place on a buttered sheet and bake in preheated 300 F. oven for abt. 15 min. Cool and serve. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip Yields 6 Dozen
Rainbow Cake
Ingredients & Directions —Cake— 1 1/2 c Cake flour 1 ts Baking powder 1 ts Baking soda 1/4 ts Salt 1/4 c 70% buttermilk-vegetable oil -spread, at room temperature 1 c Granulated sugar 1 Egg; separated & divided 1 ts Vanilla 1 Egg white 2/3 c Lowfat buttermilk 1/2 c Flaked sweetened coconut —Frosting— 3 c Confectioner’s sugar 1/4 c 70% buttermilk-vegetable oil -spread 2 ts Vanilla 1/2 ts Rum extract 1/4 ts Salt 2 tb 1% low-fat milk; divided Red; yellow, green and blue -food coloring Preheat oven to 350F. Coat 9″ springform pan with nonstick spray. In bowl mix flour, baking powder, baking soda and salt. In another bowl with mixer at medium speed beat vegetable oil spread until smooth. Beat in granulated sugar until blended. Beat in egg yolk until light, then vanilla. In another bowl with clean beaters beat both egg whites at medium-high speed until soft peaks form. Alternately fold flour and buttermilk into yolk mixture, beginning and ending with flour. Fold in egg whites and coconut. Pour into prepared pan. Bake 30 minutes or until firm and toothpick inserted into center comes out clean. Cool completely in pan on rack. In bowl mix confectioners’ sugar, vegetable oil spread, vanilla and rum extracts and salt. Add 1 tablespoon milk. With mixer at medium speed, beat until smooth. Stir in 1 tablespoon milk. Place 2 tablespoons frosting in small bowl; tint pink. In another bowl, tint 3 tablespoons frosting yellow. Tine 1/4 cup frosting green and remaining frosting light blue. Remove cake from pan. Cut vertically in half through center to make 2 half moons. Using 3″ diameter round cutter, cut out half moon from straight side of each cake half to make rainbow shape. Discard cutouts. Spread 2 tablespoons blue across flat top of 1 cake half. Stack other cake half on top and press together. Place on platter. Spread all vertical sides, including cutout side, with blue. Spread pink in 1″ wide strip to form shortest arc of rainbow. Follow with yellow arc, then green. Makes 14 servings. Per serving: 254 calories; 2 g protein; 7 g fat; 16 mg cholesterol, 46 g carbohydrate, 232 mg sodium. Your time in the kitchen: 1 hour. Ready to serve in 2 hours, 35 minutes. Sneak peak at irresistible, guilt-free treats from Richard Simmons’ brand-new cookbook, “Sweetie Pie”, printed in Woman’s World, 11/4/97 issue. Yields 14 Servings
Green Mealie Bread
Ingredients & Directions 3 c Frozen whole-kernel corn, -thawed 3 Eggs 2 tb Each unsalted margarine, -melted, and all-purpose -flour 1 tb Granulated sugar 2 ts Double-acting baking powder 1 ds Salt In blender container combine corn, eggs, and margarine and process until pureed, scraping down sides of container as necessary (mixture will be slightly lumpy). Add remaining ingredients and, using an on-off motion, process until combined. Preheat oven to 375 degrees F. Spray 7 3/8 x 3 5/8 x 2 1/4-inch loaf pan with nonstick cooking spray; pour in corn mixture and smooth top. Cover pan with double thickness of foil; crimp edges to sides of pan to seal. Place pan in 13 x 9 x 2-inch baking pan and fill baking pan with boiling water to a depth of about 1 inch; bake in middle of center oven rack for 1 hour (until knife, inserted in center of bread, comes out clean). Remove pan from oven and loaf pan from water bath; remove foil and let stand for 10 minutes. Run knife around edges of bread and unmold onto serving plate. To serve, cut into 6 equal slices. Makes 6 servings. Yields 6 Servings
