8-27-99 Baby Shower Recipes

Kelly,WA (09:31:56) : This is for Debbie

Potato Leek Soup

Makes about 4 cups, serving 2 generously.

Use the white and pale green part of two large leeks, split lengthwise, washed well, and chopped

1 tablespoon unsalted butter
1 1/2 cups water
1 cup chicken broth
1 pound boiling potatoes
2 tablespoons minced fresh parsley leaves

In a large heavy saucepan cook the leeks in the butter with salt and pepper to taste, covered, over
moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not
browned. Add the water, the broth, and the potatoes, peeled and cut into 1/2 inch dice, and simmer
the mixture, covered, for 20 minutes, or until the potatoes are tender. In a blender, puree 1 cup of
the soup, stir the puree into the remaining soup with the parsley, and season the soup with salt and
pepper.

Debbie.D.,.AL (09:01:51) : VERLA'S COKE ROAST--Made my way!

2 onions, sliced
1/2 jar mild pepper rings, including liquid
2 tsps. chopped garlic
1 beef roast or 1 pork roast
1 12 oz. can of Coke
1 can cream of mushroom soup

Put the roast in the crockpot. Put the veggies around the roast. Mix the Coke, the liquid from the mild peppers, and soup together and pour
over roast. Let cook for 8-10 hours or until roast is done and tender. DELICIOUS!
Kelly,WA (08:54:10) : This is for Mimi:

Mimi, put your beef roast in a deep fry pan with a good lid, or an oven-safe dish with a good lid. Pour on top of the roast one CAN of
French Onion Soup (not the powdered) and 1 can of Cream of Mushroom Soup. "Throw" in some baby carrots (or cut carrots) and
potatoes cut in 1/2 or quarters. Let this cook and cook and cook. If I am cooking an inexpensive beef cut, I'll let it cook for 3+ hours. I have
also made this in the oven in a clear "cooking bag" which means very little cleanup.

Dawn.NYS (05:11:17) : BARBECUED KABOBS
2 lb Boneless pork shoulder*
3/4 c Peanut oil
1/4 c Cider vinegar
1 Garlic clove,peeled/split
1/2 t Salt
1 t Italian herbs,mixed
3 Green peppers,medium**
1 cn Pineapple chunks (16 oz)

* - cut pork shoulder into 1" cubes.

** - seed and cut green peppers into 1" squares.

1. Place pork cubes (1") in a nonmetal bowl.
2. Combine oil, vinegar, galic, salt and herbs, blend well, and pour over
pork cubes. Cover and refrigerate for 4 hours or more, overnight if
desired. Drain and reserve.
3. Alternately thread pork cubes, peppers (1" square), and pineapple chunks
on metal skewers. Brush with marinade and place on barbecue grill as far as
possible over glowing coals. Broil, brushing with marinade and turning
often, for 30 to 40 minutes.Dawn.NYS (05:10:40) : A little involved, but ----->

Dawn.NYS (05:02:46) : Scones

3/4 lb Flour
1 ts Baking powder
3/4 ts Salt
3 tb Margarine or other fat
2/3 c Milk (roughly)

Sift together flour, salt and baking powder. Cut in the shortening.
Mix in the milk to make a soft dough. When kneaded, rolled and cut
out, bake 10-12 minutes in a hot oven (450F).

Dawn.NYS (04:56:15) : Oops, raw egg white may not be good for moms-to-be. Probably should use a pasteurized egg product instead!

Dawn.NYS (04:51:52) : STRAWBERRY DREAM DESSERT

CRUMB BASE:
2 1/2 c Quaker Oats, uncooked
-- (quick or old-fashioned)
2/3 c Brown sugar, firmly packed
1/2 c Butter or margarine; melted

STRAWBERRY FILLING
1 1/2 pt Fresh strawberries
2 tb Unflavored gelatine
1/2 c COLD water
1 c Granulated sugar
1 tb Lemon juice
3 dr Red food coloring
2 Egg whites
1 c Whipping cream; whipped

For base, combine oats, sugar and butter, mixing until crumbly. Place in
a shallow baking pan. Heat in preheated moderate oven (350 F.) about 10 minutes, stirring occasionally. Set aside 1/2 cup of crumb mixture
for
topping. Firmly press remaining mixture into an ungreased 13 x 9-inch
baking pan. Chill.

For filling, crush 1/2 pint of the strawberries. Slice remaining
strawberries; set aside. Soften gelatine in cold water. Combine softened
gelatine, crushed strawberries, sugar, lemon juice and food coloring in
saucepan. Cook over low heat, stirring occasionally until gelatine and
sugar are dissolved. Cool to room temperature.

Place crushed strawberry mixture and egg whites in large mixing bowl.
Beat at high speed on electric mixer until mixture is thick and mounds
when dropped from a spoon. Fold in whipped cream and sliced strawberries.
Spread evenly over crumb base. Sprinkle with reserved crumb mixture.
Chill several hours or until set. Cut in pieces; garnish with strawberry
halves.Dawn.NYS (03:02:33) : White Chocolate Pound Cake

1 C. shortening
3 C. sifted cake flour
2-1/2 C. sugar
1/2 t. baking powder
6 eggs
1/2 t. salt
1/4 lb. white chocolate
3/4 C. milk
1/4 C. hot water
1 t. vanilla

Cream shortening & sugar together. Add eggs, one at a time, beating well after
each addition. Melt white chocolate over hot water in top of double boiler.
Cool & add to sugar mixture. Sift flour with baking powder & salt. Add dry
ingredients alternately with milk, beginning & ending with dry ingredients. Add vanilla. Pour into a large, greased & floured tube pan. Bake at
300° for 1 hour 15 minutes, or until tester inserted in center comes out clean. remove from oven. Cool in pan for 15 minutes, then invert onto
wire rack to finish cooling. Frost with White Chocolate Icing, below.

White Chocolate Icing

1/4 C. margarine
1/4 lb white chocolate
1/2 C. evaporated milk
1 t. vanilla
2 C. sugar

Combine margarine, milk, sugar & white chocolate in a heavy saucepan. Cook
over low heat, stirring constantly, until mixture comes to a boil. Boil 1 minute; remove from heat. Add vanilla & beat till thick. Pour over
cooled cake.
BB,.California (12:31:12) : Boy this recipe is definately for the industrious person who really goes all out...I know there are many of you here at
TKL so thought I would contribute this for you....

Baby Shower Cakes

11 tablespoons butter -- room temperature
1 1/4 cups all-purpose flour
2/3 cup sugar
1/2 teaspoon orange zest
1 piece vanilla bean - (2") -- split, and
seeds removed
3 large eggs
1 teaspoon baking powder
=== SWISS MERINGUE BUTTERCREAM ===
5 large egg whites
1 1/4 cups sugar
2 cups unsalted butter -- room temperature
1 teaspoon vanilla extract

Place a rack in the center of the oven and heat to 375 degrees. Butter the wells of an egg-cake pan with 1 teaspoon of the butter, and dust
the wells with 1 tablespoon of the flour; tap out any excess flour. Set the pan aside. Sift together the remaining 1 cup plus 3 tablespoons flour
and the baking powder. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, soften the remaining 10 tablespoons plus 2 teaspoons butter. Gradually add
the sugar, and beat until light and fluffy, stopping occasionally to scrape down the sides of the bowl. Add the orange zest and vanilla seeds
and beat to combine. Add the eggs one at a time, mixing well after each addition and scraping sides of bowl. Add the sifted flour to the butter
mixture. Beat on low speed just until incorporated.

Spoon the batter evenly among the cups. Bake for 10 minutes, lower the oven temperature to 350 degrees, and bake for an additional 10 to
15 minutes, or until a cake tester inserted in the center comes out clean. Transfer egg-cake pan to a wire rack, and let cool slightly. Invert
pan onto wire rack and remove cakes. Cool thoroughly.

Using a serrated knife, trim the edges of the cakes. Carefully cut the cakes in half horizontally. Shave a small portion off of the bottom of half
so it will sit flat. (The bottom half of the cake will be used as the body of the bassinet.) Halve the top half crosswise. Discard one half, (1/4 of
the cake) and reserve the other half to use as the sunshade for the bassinet. Transfer to a parchment-lined baking sheet, cut-side down.

Make Swiss meringue buttercream. Set aside 1/2 cup to tint pink and 1/2 cup to tint blue. Set aside the remaining 2 cups to leave white.

SWISS MERINGUE BUTTERCREAM: Combine the egg whites, sugar, and vanilla in the heat-proof bowl of an electric mixer. Set the
bowl over a pan of simmering water. Whisk constantly until the sugar has dissolved and whites are hot to the touch, 5 to 7 minutes.

Transfer the bowl to the electric mixer. Using the whisk attachment, mix on low speed, gradually increasing to high speed, until stiff, glossy
peaks form, about 10 minutes.

In a separate bowl, beat butter until creamy and fluffy.

At low speed, add the butter to the egg whites until smooth. Add the vanilla and continue mixing until incorporated. (Makes 5-1/2 cups)

Decorate cakes. Place some of the white buttercream into a small pastry bag fitted with a #46 Ateco basketweave tip. Pipe a basketweave
design onto the curved surfaces. Transfer to the refrigerator until chilled and set, about 30 minutes.

Remove cakes from refrigerator. Using a small spatula, invert cakes flat-side up, and spread the surfaces with a smooth, even layer of some
of the white buttercream. Using a small offset spatula, transfer the small "sunshade" piece, smallest-side down to sit on the bottom half, so
that the exposed basketweave of both pieces are flush to form a bassinet.

Tint the reserved 1/2 cup buttercream pale pink using Wilton Christmas Red. Tint the other reserved 1/2 cup buttercream pale blue using
Wilton Sky Blue. Using a small offset spatula, spread a smooth mound of pink or blue buttercream on the lower two-thirds of the bassinet to
create a "blanketed bundle".

Transfer the remaining white buttercream into a small pastry bag fitted with a coupler. Remove the tip and with only the coupler pipe a white
buttercream "head" just above the blanket.

Attach a #45 Ateco straight tip. Pipe a straight line across the top edge of the blanket to create a "fold" in the blanket.

Attach a #352 Ateco leaf tip. Pipe a ruffled border around edges of the basketweave. Remove the leaf tip. Decorate blankets as desired
with remaining white buttercream.

Makes 8.
Recipe from Martha Stewart..lol who else!

Verla,.Il (10:25:10) : Baby Shower Ice Cream

Vanilla Ice cream
Lemon Sherbert
Lime Sherbert
Junior Baby Food Jars

Layer the:
Vanilla ice cream
Lemon Sherbert
Vanilla Ice Cream
Lime Sherbert

Freeze in the jars.
Serve with Sugar Wafers!

This was served at a shower I attended and was so fresh!