Whitsun Cake With Parfait
Ingredients & Directions 4 Egg whites 75 g Sweet almond 1 1/2 dl Sugar 75 g Dark cooking chocolate PARFAIT 125 g Light cooking chocolate 2 tb Liquid honey 3 Egg yolks 1 tb Coffee liqueur 1/2 dl Powdered sugar GARNISH 3/4 dl Cream Some fresh fruit or berries 75 g White cooking chocolate Oven: 175xC Light cooking chocolate A very tasty cake that can wait in the freezer until right before it is to be enjoyed. The cake is just as good with coffee as it is as a dessert. Chop the almonds and dark chocolate. Beat the egg whites to a froth. Add the sugar in turns and keep beating to a froth. Stir down the almonds and chopped chocolate. Spread the mixture in a greased and with breadcrumbs sprinkled baking tin with a detachable bottom. Bake in the middle of the oven for about 25-30 minutes. Let the cake cool and then detach it. Wash the baking tin and place the cake back in it up-side-down. Break the chocolate to the parfait into small pieces and put them in a bowl. Melt the chocolate in a water-bath. Beat the egg yolks and sugar really light and spongy. Add the liquid honey. Whip the cream in another bowl to a froth. Stir down a few spoonfuls of cream and possibly the coffee liqueur in the egg mixture. Add the melted chocolate in a fine squirt while stirring. Stir finaly down the rest of the cream. Spread the parfait mixture over the cake. Put it in the freezer, at least for 3 hours. Cut the white chocolate into small pieces. Bring the cream to a boil in a small saucepan. Take the saucepan from the heat and put in the chocolate. Let it melt and stir. Let the garnish cool. Coil the thick garnish over the cake. Put the cake back into the freezer and let it stand there for an additional hour at least. Take the cake out of the freezer about 15 minutes before it is to be enjoyed. Garnish with sliced cooking chocolate and possibly fresh berries or fruit. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 8 Servings
Walnut Bread – Pan-1
Ingredients & Directions XKGR41A Don Fifield 1 tb Butter 2 1/4 c Bread flour 1/4 c Walnuts (1 oz); chopped 1 tb Sugar 15/16 c Water (7 1/2 fl.oz) 1 tb Dry milk 1 ts Dry yeast 1 ts Salt Timer OR Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start. Yields 1 servings
New Wave Chocolate Spritz Cookies
Ingredients & Directions 1 pk NESTLE Toll House semi-sweet -chocolate morsels (6 oz) 1 c Butter, softened 2/3 c Sugar 1 ts Vanilla extract 2 Eggs 2 1/2 c All-purpose flour 1 cn Cinnamon candies (4 oz) Over hot (not boiling) water, melt Nestle Toll House semi-sweet chocolate morsels, stirring until smooth; set aside. In large mixer bowl, beat butter, sugar and vanilla extract until creamy. Beat in eggs. Stir in melted morsels. Gradually beat in flour. Cover dough; refrigerate 30-45 minutes. Preheat oven to 400’F. Place dough in cookie press fitted with star plate. Press dough into 2″ circles on ungreased cookie sheets; decorate with cinnamon candies. Bake 5 minutes or just until set. Let stand on cookie sheets 2 minutes. Remove from cookie sheets; cool completely. Makes about 7 1/2 dozen cookies. Yields 90 Servings
Oatmeal Pie
Ingredients & Directions 1/4 c Butter or margarine 1/2 c Sugar 1/2 ts Cinnamon 1/2 ts Cloves 1/4 ts Salt 1 c Dark corn syrup 3 Eggs 1 c Quick-cooking rolled oats Contributed to the echo by: Elicia Tamburine Originally from: Tandika Star OATMEAL PIE Cream together butter and sugar. Add cinnamon, cloves and salt. Stir in syrup. Add eggs, one at a time, stirring after each addition until blended. Stir in rolled oats. Pour into pie shell and bake in moderate oven (350~ F) about 1 hour, or until knife inserted in center of pie comes out clean. NOTE: During baking, the oatmeal forms a chewy, “nutty” crust on top. Pie is rich, delicately spiced. Yields 8 Servings
Lemon And Almond Cheesecake
Ingredients & Directions -COOKING LIVE #CL8973- ALMOND DOUGH BASE 1/2 c Flour 1/2 c Ground almonds 2 tb Sugar 1 pn Salt 3 tb Butter; unsalted 1 Egg yolk 1 ts Vanilla extract CHEESE FILLING 2 tb White rum 2 tb Juice, lemon 1 tb Unflavored gelatin 1 1/2 lb Cream cheese; without Vegetable gum, softened 1/2 c Cream 4 Egg whites 2/3 c Sugar -SUGARED ALMONDS- 1 c Blanched sliced almonds 1 tb Egg whites 1/2 c Sugar -LEMON GLAZE- 2 tb Juice, lemon 1/3 c Water 1 tb Gelatin 2/3 c Apple jelly 1 dr Yellow food coloring For the dough, mix dry ingredients in a bowl and rub in butter with fingertips until very fine, but still cool and powdery. Whisk egg and vanilla and stir into dough with a fork. Press dough together in bowl and turn into a buttered 9-inch spring form pan. With floured fingertips, press dough evenly into pan bottom. Dock dough with a fork and bake at 350 degrees about 15 minutes, until golden. Cool the base in the pan. For the filling, combine the rum and lemon juice in a bowl and sprinkle the gelatin on the surface. Allow to soak for 5 minutes, then place the bowl over a small pan of gently simmering water to melt the gelatin, about 4 to 5 minutes. Remove the bowl from the pan and cool the gelatin slightly. Beat the cream cheese by machine until it is soft and light, scraping the bowl and beaters often. Beat in the cream smoothly. Set aside the cream cheese mixture. Combine the egg whites and sugar in the bowl of an electric mixer and heat over simmering water, whisking constantly until the egg whites are hot and the sugar is dissolved. Beat on mixer with whip until cold and firm. Beat 1/4 of the cream cheese mixture into the dissolved gelatin, then beat the gelatin mixture into the remaining cream cheese. Fold in the meringue. Pour the filling into the prepared pan and refrigerate to set, about 6 hours or overnight. For the almonds, combine almonds and egg white in a roasting pan and rub between palms of hands to coat evenly. Add sugar and stir in. Bake at 325 degrees about 20 minutes, stirring often, until well toasted and sugar has caramelized slightly. Cool and store in a tin or jar at room temperature. For glaze, combine juice, water and gelatin and allow to soak. Bring jelly to a boil and add gelatin mixture; bring to a boil and remove from heat. Cool and pour onto chilled cheesecake. Unmold cheesecake and press sugared almonds around side. Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat. Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, visit my homepage: Yields 1 9″-cake
Fast And Delicious Pecan Pie
Ingredients & Directions 4 Eggs 3/4 c Sugar 4 tb Butter 2 c Milk 1/2 c Buttermilk baking mix 1 c Pecans 1 tb Vanilla extract Grease a 10″ pie plate. Preheat oven to 350 degrees. Blend all ingredients (except pecans) in blender until smooth. Add pecans. Bake for about 45 minutes. Serve with ice cream; also good cold. Yields 6 servings
Country Salmon Pie
Ingredients & Directions PARMESAN CRUST 1 1/2 c Flour 1/2 c Parmesan cheese, -grated 3/4 c Shortening 3 tb Water (more as needed) FILLING15 1/2 oz Salmon (1 large can) 1 lg Onion, diced 1 Garlic clove, minced 2 tb Butter 2 c Sour cream 4 Eggs 1 1/2 c Gruyere cheese, -shredded 1 ts Dill weed 1/4 ts Salt Preheat oven to 375 degrees F. Make parmesan crust: Combine flour and parmesan cheese. Cut in shortening until mixture resembles size of small peas. Sprinkle with about 2 T water. Form into a dough, adding more water as needed. Press into an 8-inch springform pan. Bake at 375 degrees F. for 10 minutes. Make filling: Saute onion and garlic in butter until onion is soft. Beat sour cream and eggs until blended. Drain salmon and break into bite-size pieces. Stir into sour cream mixture along with vegetables, about 1 cup gruyere, crumbled dill weed and salt. Pour into baked crust; top with remaining gruyere. Bake at 375 degree F. oven for 65 to 70 minutes. Cool 15 minutes in pan. Remove sides of pan and serve. NOTES: * A salmon and cheese pie flavored with sour cream — This is a country cousin to the quiche, even real men will eat it. My mother says this is called “country” salmon pie because it uses canned salmon, which is the only kind you can catch out in the country. : Difficulty: Easy. : Time: 20 minutes to prepare, 1 1/4 – 1 1/2 hours to bake and set. : Precision: Measure the ingredients. : Moira Mallison : Organization: Tektronix, Inc. Beaverton, Oregon, USA : tektronix!moiram : Yields 8 Servings
