Speculaas (molded cookies)
Brown Sugar Molded Cookies
Whoopie Pie Cookies
Rhubarb Cream Pie
Pepper Steak
Olive Garden Mostaccioli Quatro Formaggio
Four Cheese Penne Pasta

Betsy, NY (08:01:29 am) :
From: Felicia Pickering MNHAN063@SIVM.SI.EDU
Subject: RECIPE: Speculaas (molded cookies)

Speculaas (molded cookies)
Recipe is from _The International Cookie Cookbook_ by Nancy Baggett

Notes on this cookie:
Traditional speculaas are much-loved spice cookies that are often
prepared in carved wooden molds. They are a special favorite in
Belgium and the Netherlands. Nearly identical cookies, called
speculatius, are also found in Germany. Throughout the region,
these cookies are associated with St. Nicholas Day, December 6,
when St. Nicholas visits all good children as they sleep and leaves
"good" youngters a bowl or shoe full of cookies, candies, and other
small treats.
If you don't have speculaas or speculatius molds, tasty rolled and
cut-out cookies can be prepared with this recipe. Simply roll the
chilled dough out on a lightly floured surface 1/4-inch thick and
cut out cookies using assorted cutters. The dough may also be used
with some of the modern clay cookie molds...

3 3/4 cups all-purpose or unbleached white flour
1 tablespoon plus 1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/8 teaspoon baking soda
1 cup (2 sticks) unsalted butter, slightly softened
1 1/3 cups granulated sugar
2 large eggs
1/4 teaspoon finely grated lemon zest
2/3 cup finely ground blanched almonds
Flavorless vegetable oil for oiling molds
Cornstarch or flour for dusting molds

In a large bowl, thoroughly stir together flour, cinnamon, ginger,
cloves, nutmeg, and baking soda and set aside.
Place butter and sugar in a mixing bowl and beat until well blended
and smooth. Lightly beat in the eggs and grated lemon zest. Beat
in about half the dry ingredients and the almonds until just
incorporated. Stir in remaining dry ingredients using a large
wooden spoon. Wrap the dough in plastic wrap and refrigerate for
at least 3 hours or up to 48 hours, if desired. (The dough may
also be frozen for up to 2 weeks. Allow it to thaw completely in
the refrigerator before using.)
Preheat the oven to 350 F. Grease several baking sheets. Prepare
wooden (or ceramic) molds by lightly brushing vegetable oil over
all interior surfaces, being sure to reach all the crevices and
indentations. (A pastry or basting brush works well for this task.)
Lightly sprinkle or sift cornstarch over molds, tipping them back
and forth until all the crevices are coated, then inverting and
tapping them against a hard surface to remove all excess cornstarch.
(A thin film works best and produces more attractive cookies.) The
molds must be redusted with cornstarch after each cookie, but do not
need to be re-greased.
Working with a small portion of the dough at a time and leaving the
remainder refrigerated, pull off a piece large enough to fill the
mold being used. A bit at a time, press the dough into the shape
to be formed. (Even if the dough seems too stiff at first, work
with it; it will soften as the cookie is formed.) When the interior
of the mold is completely filled, press down all over to remove any
air spaces. Also press any dough protruding over the edges back
inside the mold. Using a large, sharp knife, cut away excess dough
so the cookie surface is flush with the back of the mold. To remove
cookie from a WOODEN mold, hold it upside down and rap it repeatedly
and sharply against a hard surface until the cookie loosens. For a
CERAMIC mold, rap it a little more gently against a wooden board or
other slightly softer surface to avoid chipping or breaking the
form. When the cookie is loose all over, tap or peel it out onto
the baking sheet. If one particular section sticks, very carefully
loosen it with the point of a paring knife. Space the cookies about
1 1/2 inches apart.
Place in the center of the oven and bake for 10 to 15 minutes,
depending on the size of the cookies, or until they are tinged with
brown around the edges. Remove from the oven and let the cookies
stand on baking sheets for several minutes. Using a spatula,
transfer the cookies to wire racks and let stand until completely
cooled.
Store in an airtight container for up to 2 weeks or freeze for longer
storage.

Makes 20 to 40 cookies, depending on the size of the molds used.

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Betsy, NY (08:01:56 am) :
From: Felicia Pickering MNHAN063@SIVM.SI.EDU
Subject: RECIPE: Brown Sugar Molded Cookies

Brown Sugar Molded Cookies
Recipe is from _The International Cookie Cookbook_ by Nancy Baggett

The author comments that this recipe is specifically designed for use
with the decorative ceramic cookie molds available in the United States.
She also says that most ceramic molds work best when lightly rubbed
with flavorless vegetable oil and then dusted with flour or cornstarch
before use. However, if other manufacturer's directions are supplied
with a particular mold you have, follow those instructions instead.
When preparing the dough for ceramic mold cookies, it's best not to
beat the ingredients more than necessary. This aerates the dough too
much and can cause the designs on the cookies to blur.

1 cup packed light or dark brown sugar
3 tablespoons light or dark corn syrup
1/8 teaspoon salt
1 large egg
1/2 cup (1 stick) unsalted butter, slightly softened
2 2/3 cups all-purpose or unbleached white flour, approximately
Flour or cornstarch for dusting molds

In a large mixing bowl, combine the sugar, corn syrup, salt, egg,
and vanilla and mix lightly. Let the mixture stand for 5 minutes
to allow time for any small lumps of brown sugar to dissolve, then
stir or beat briefly. Add butter and mix gently until incorporated
and smooth. Stir in 2 2/3 cups flour using a large wooden spoon.
If mixture seems too soft to handle, stir in 1 to 2 tablespoons more
flour. Wrap dough in plastic wrap and refrigerate for at least 2 1/2
hours or up to 48 hours.
Preheat the oven to 350 F. Grease several baking sheets.
To prepare molds, very lightly brush vegetable oil over all the
inside surfaces, using a pastry or basting brush (or paper towel),
being sure to reach all the crevices and indentations. Lightly
sprinkle or sift flour or cornstarch into the molds, tipping them
back and forth until they are evenly coated. Hold molds upside down
and tap lightly against a surface to remove all excess flour. For
best results molds should be coated with a very thin film. (The
molds only need to be oiled at the beginning of each baking session,
but must be dusted with flour each time a cookie is formed.)
Break off a piece of chilled dough large enough to fit into the mold
being used. (Leave remaining dough refrigerated.)
Press dough into prepared mold, working quickly while dough is still
cold and slightly stiff. (If dough warms and softens it will be
more difficult to unmold.) When mold is completely filled, press
down on dough all over to remove air spaces and form an evenly thick
cookie. Also, carefully press any dough extending out over the
edges back inside the form. The cookie should not be any thicker
than the mold, so use a large knife to trim dough flush with the
edge of the mold. To unmold the cookie rap the edge of the form
repeatedly against a wooden board or plastic counter top, rotating
mold at the same time. (Most molds can be rapped fairly firmly
without breaking or chipping.) When the cookie is loosened all over,
tap or gently peel it out onto a baking sheet. If dough sticks to the
mold, carefully loosen it with the point of a paring knife. Continue
to mold cookies in this manner, dusting mold with flour and tapping
off excess after each cookie, until all the dough is used. Space
cookies about 2 1/2 inches apart on the baking sheets.
Place in the upper third of the oven and bake for 10 to 14 minutes,
or until cookies are tinged with brown around the edges.
Baking time will vary considerably depending on the size of the
cookies.
Remove from the oven and let cookies stand on baking sheets for
several minutes. Using a wide spatula, transfer cookies to wire
racks and let stand until cooled completely.
Store in an airtight container for up to a week or freeze for
longer storage.

Makes about 6 6- to 8-inch molded cookies.

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Betsy, NY (12:43:39 am) :
Whoopie Pie Cookies
From: Cookbook USA CD

1/2 c. cocoa
1/2 c. Spry
1 egg
1 c. sugar
2 c. flour
1 1/4 tsp. soda
1/2 tsp. salt
1/2 c. milk
1/2 c. water
1 tsp. vanilla
FILLING:
3/4 c. vegetable shortening
3/4 c. confectioners' sugar
1/2 c. marshmallow fluff

Mix first 10 ingredients in 1 bowl until smooth. Drop by teaspoon on cookie
sheet. Bake at 350 degrees for 8 minutes. Mix filling ingredients with
beater until smooth. When baked cookies are cool, frost 1 cookie (on inside)
and top with another cookie. These cookies freeze well.

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daisymae (1:17:19 pm) : Rhubarb Cream Pie from Mrs.H.J.French Iowa

1 1/2 c. sugar 2 well beaten eggs
3 T. flour 3 c. cut rhubarb
1 plain pastry
1/2 t. nutmeg
1 T. butter
Blend sugar, flour,nutmeg,and butte. Add eggs. beat smooth and pour over
rhubarb in 9 in pastry lined pie pan. Top with pastry cut in fancy shapes.
Bake in hot oven (450) for 10 min then in moderate overn 350 for about 30
min.
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Judi Mae, CA (7:49:37 pm) :
This is for Maloo who requested a
lower calorie Pepper Steak recipe

MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: Pepper Steak #1
Categories: Beef, Meats, Diabetic, Yield: 2 Servings

1/2 lb Round or flank steak
1 ts Soy sauce
1/2 ts Minced garlic
1 c Green pepper, sliced
-diagonally
1/3 c Chopped green onions
2 ts Vegetable oil
2 tb Water
1 1/2 ts Cornstarch
1 c Celery, cut diagonally

SOURCE: Riverside Regional Medical Ctr. dieticians, Newport News,
Va... MM format by Ursula R. Taylor.

Trim all fat from steak, cut across grain in slices about 1 inch x
1/4 inch. Add soy sauce and garlic, stir and set aside. Prepare
vegetaables and stir-fry for 2 minutes. Remove from skillet to warm pan. Add
the rest of the oil to the skillet, heat, add steak, stir-fry for 2 minutes.
Mix cornstarch with water, and add to the steak. Cook and stir until the
sauce is thickened. Add the vegetables and mix thoroughly. Yield: 2
servings.
Diabetic Exchanges per serving: 3 lean meat and 2 vegetables.

Posted by jphelps@best.com

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Judi Mae, CA (8:09:58 pm) : MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: Olive Garden Mostaccioli Quatro Formaggio
Categories: Pasta
Yield: 1 recipe

-WALDINE VAN GEFFEN VGHC42A
1 c Cooked mostaccioli per
-person
1/2 ts Salad oil per 1c pasta
1/2 c Heavy cream per person
Parsley
Parmesan; grate
1/2 c QUATRO FORMAGGIO MIX per
-person
QUATRO FORMAGGIO MIX
2 oz Mozzarella; shred, per persn
1 oz Provolone; shred, per person
1 oz Parmesan; grate, per person
1 oz Romano; grate per person

QUATRO FORMAGGIO MIX-Blend 4 cheeses thoroughly and place in a covered
container in fridge. Preheat a non-stick or heavy pan on medium heat. Add
the cream and cheeses; mix and heat, stirring until cheese is completely
melted and sauce is hot. Add the pasta, turn off the heat and blend the
pasta into the sauce. Remove the sauced pasta to serving plates and garnish
each plate with a parsley bouquet. Pass the Parmesan. Source: The Olive
Garden.

Posted on TKL by Judi M. Phelps

jphelps@best.com or jphelps@slip.net

MMMMM

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Judi Mae, CA (8:15:59 pm) : Here is the second one for you, Mon Cheri

MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: Four Cheese Penne Pasta
Categories: Pasta
Yield: 6 Servings

1 lb Uncooked dried penne pasta
-or other tubular pasta
1 1/2 c Half & half
4 oz Land O'Lakes Monterey Jack
-cheese; shredded (1 cup)
4 oz Cream cheese
1 pk 5-oz. gorgonzola cheese;
-crumbled (or blue cheese)
1/2 c Parmesan cheese; freshly
-grated
1/2 c Walnuts; coarsely chopped,
-toasted

Cook pasta accdg. to pkg. directions. Rinse with hot water; drain. Set
aside.

In 2-qt. saucepan, heat half & half over med. heat until hot (4 to 5 mins.).
Stir in Monterey Jack cheese, cream cheese, and gorgonzola cheese until
creamy (2 to 3 mins.). Remove from heat. In lg. bowl, combine cooked pasta,
cheese mixture, and parmesan cheese; mix well.

Top each serving with walnuts. Serve immediately.

Per serving - 670 cal, 27 g pro, 60 g carbo, 36 g fat, 85 mg chol, 660 mg
sod

Source: Land O'Lakes Occasionally Vegetarian

Posted on TKL by Judi M. Phelps

jphelps@best.com or jphelps@slip.net

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