Recipe: (24):TALK TKL 10-8 The Joy of Desserts Part 2 (of 2)

TALK TKL - 10-8-97 - The Joy of Desserts
Haselnussmakronen (Hazelnut macaroons)
Ultimate Hot Fudge Sauce
Mummy's Brownies
Filled Chocolate Madeleines
Million Dollar Pineapple Pie
Peanut-Butter Cups
Brownies
Candied Violets
Chocolate Cream Pie
Tiramisu'
Butterscotch Sauce
Chocolate Fudge Sauce
Chocolate Pecan Pie
Baked Alaska
Caramel Chocolate Brownies
Chris's Pumpkin Pecan Pie
Mango Jellies
Sorbet Au Champagne(Champagne Sherbet)
Chocolate-Peanut Butter Bar
Rum Cherry Ice Cream
Compote of Winter Fruits in Red Wine
Pumpkin Pudding (Latin America)
Pashka
Baklava

Betsy, NY (9:52:13 pm) :
Date: Thu, 21 Apr 1994 20:00:39 -0500
From: herl jennifer l jenherl@UX1.CSO.UIUC.EDU
Here's a recipes from German cookies (Plaetzchen) from the book
_Plaetzchen selbst gebacken_ (Homebaked Cookies) by Gunhild von der Recke.
These are my translation from the german. Germans use weight measurements
for things like flour and sugar. I'll include pound/ounces conversions
for grams.
Haselnussmakronen (Hazelnut macaroons)
Ingredients for 40 cookies:
250 g (8.8 oz) hazelnuts (filberts)
4 egg whites
125 g (4.4 oz) sugar
125 g (4.4 oz) powdered sugar
1 tsp lemon juice
(Per cookie: about 70 Cal)
Preparation time: 1 hour
Standing time: 30 min
Baking time: about 15 min per sheet.
Grind hazelnuts in a nut grinder. [My note--this should come out to be
fairly fine. You might be able to do this in a food processor if you're
careful not to let it go too long (so you don't end up with a nut butter)]
Beat egg whites until very stiff. Gradually beat in sugar and sift in
powdered sugar. Beat to a creamy mass and reserve 1 teacupfull. [about
2/3 cup?] Fold nuts and lemon juice into the larger amount of egg white
mixture. Let stand 30 min. Grease baking sheet well or line with baking
paper. Preheat oven to 140-160C (300-325F). With 2 wet teaspoons
[eating, not measuring], form dough into oval mounds and place on prepared
baking sheet. Rewet spoons as needed to keep dough from sticking. Make a
groove lengthwise in each, and fill with some of the reserved egg white
mixture. Bake in oven on middle rack 10-15 min. (Variation: form dough
into round mounds and press a whole hazelnut in the middle.)
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CarolB, Fl (9:53:19 pm) :
ROAD FOOD RECIPES - The Soda Fountain
Eat Here's
Ultimate Hot Fudge Sauce
By EatHere.com
At the local soda fountain of the '50s, hot fudge was the king of toppings.
Most
places used rich, chocolatey Johnston's brand -- kept hot and ready in a
small,
covered electrical appliance designed specifically for the purpose. Packaged
hot
fudge sauces sold in today's supermarkets are loaded with corn syrup, sugar,
and
fructose -- creating a sickeningly sweet concoction with little (if any)
chocolate
taste. To discover -- or recover -- what real hot fudge used to be, try this
recipe
once ... and you'll be forever hooked.
One 12-ounce Package of Nestle's Semi-Sweet Chocolate Chips
1 cup - Half-and-half
1 tbsp - Butter or Margarine, softened
1 tsp - Pure Vanilla Extract
In a heavy saucepan, combine the chocolate chips with the half-and-half.
Cook over medium
heat, stirring constantly, until the chocolate melts and the mixture is
smooth. Do not allow to
boil! Remove from heat; stir in butter and vanilla. Serve warm over vanilla
ice cream,
cheesecake, etc.
Refrigerate remaining hot fudge for up to 4 weeks in a glass jar with
tight-fitting lid. To reheat,
just scoop desired amount from the jar into a microwave-safe dish. Heat in
microwave until
warm and melted (about one minute), stir and serve.
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Lisette, TX (9:54:08 pm) : Mummy's Brownies
3/4 cup flour
1 cup sugar
5 tbsp Nestles quick powder
1/2 tsp salt
1/2 cup margarine
2 eggs
1 tsp vanilla
1/2 cup chopped pecans
Beat with an electric mixer on high for several minutes. Pour into a 6"
square non-stick pan. Bake at 350F for 30 mins (until a knife pulls out
clean). Let cool 10 mins. Sprinkle with confectioners sugar on top. Cut into
2" squares.
This one brings back fond childhood memories! Be sure to let the kids lick
the bowl!
Lisette
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Betsy, NY (9:54:15 pm) :
A Blue Ribbon Winner from Suzanne Kopf, Ohio State
Fair.
What Suzanne does here is sandwich the madeleines with a rich,
butter cream filling (but why not a chocolate one? Add about 2 -
3 spoons of cocoa power) to resemble partially opened cockle shells.
Me, I would simply sandwich them, as I think they would be easier to
eat. Or, Her application would be pretty sitting in a raspberry puree
and a few fresh berries for a formal, but light desert. You could rest
one perfect berry inside the cocked shell to simulate a pearl. Just
a thought. That's three variations on this delightful presentation.
Or simply enjoy with tea.
FILLED CHOCOLATE MADELEINES
10 tablespoons unsalted butter
3 oz semisweet chocolate
2 tablespoons unsweetened cocoa powder
3/4 cup sugar
1 1/4 cup all purpose flour, sifted
1/8 teaspoon salt
3 eggs, room temperature
2 egg yolks
1 teaspoon vanilla extract
2 oz semisweet chocolate, melted
Butter Cream Filling:
1/2 cup unsalted butter, room temperature
1 (1 lb) box powdered sugar
1 teaspoon vanilla extract
2 teaspoons milk
Preheat oven to 350F. Grease and flour, or spray madeleine molds.
Melt butter and chocolate in saucepan over low heat; stir to blend.
Sift cocoa powder, sugar, flour and slat into medium bowl. Beat or
whisk eggs, egg yolks and vanilla in small bowl until light and
fluffy. Blend melted chocolate mixture and eggs into flour mixture.
Stir until sugar is well incorporated (about 2 minutes). Fill each
mold 1/2 full. Lightly tap pan so that tops are all flat. Bake in
oven for 5 minutes or until centers are done. Remove to wire racks,
shell side up to cool. As cakes cool, place in airtight container
to prevent drying out.
Prepare Butter Cream Filling. Cream butter, sugar and vanilla until
well incorporated. Add enough milk to make a spreadable filling.
Spread 1 1/2 teaspoons of filling between each pair of cakes (flat
sides) and mound more to top so it gives the effect of an opened
sea shell. Refrigerate in a covered container to firm filling.
Brush melted chocolate on top side of each cookie presentation.
May be frozen. Let stand about 15 minutes at room temperature.
Makes 84 madeleines or 42 filled cookies.
OR:
Fill molds 2/3 full and bake madeleines about 10 minutes until centers
test done. Dip narrow ends in melted chocolate or brush tops with
chocolate to coat. These would also be pretty dusted with ground
chocolate over the wet chocolate icing.
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Cora, NC (9:55:19 pm) : I just had this today when our church group served
it for a luncheon. Forgot how good simple things can be.
MILLION DOLLAR PINEAPPLE PIE
2 graham cracker crusts
1 can Eagle Brand
1/2 c. lemon juice
1 large can crushed pineapple, drained
1/2 c. chopped pecans
1 large container Cool Whip
Mix Eagle Brand, lemon juice and pineapple. Fold in Cool Whip and pecans.
Pour into graham cracker crusts and chill for at least 1 hour before
serving.
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CarolB, Fl (9:56:23 pm) :
PEANUT-BUTTER CUPS
2 cups sifted powdered sugar
1 1/2 cups smooth peanut butter
3 tablespoons unsalted butter
1 pound semisweet chocolate
36 (1 3/8-inch) paper candy cups
Combine sugar, peanut butter and butter with an electric mixer. Beat on
medium-low until blended.
Melt chocolate in double boiler over simmering water. Use a small spoon or
brush to coat insides of
paper cups with melted chocolate, reserving a fourth of the chocolate for
topping. Transfer cups to a
rimmed baking sheet; put in freezer for 10 to 15 minutes. Leave the
chocolate for topping over hot
water with heat turned off. Remove cold cups from freezer and fill with
peanut butter filling about
three-quarters full. Spoon melted chocolate into each cup to cover peanut
butter. Return to freezer
until set, 15 to 25 minutes.
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Lisette, TX (10:07:04 pm) : BROWNIES
3/4 cup flour
1 cup sugar
5 tbsp Nestles Quick powder
1/2 tsp salt
1/2 cup margarine
2 eggs
1 tsp vanilla
1/2 cup chopped pecans
Beat ingredients in an electric mixer on high for several minutes. Pour into
a 6" square non-stick pan. Bake at 350F for 30 mins (until knife pulls out
cleanly). Let cool 10 mins. Sprinkle with confectioners sugar on top. Cut
into 2" squares and enjoy!
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Betsy, NY (10:10:25 pm) :
From: linda.magee@burbank.com
Date: Sun, 01 May 94 09:13:35
You can also "candy"
geraniums, roses, nasturtiums and marigolds.
CANDIED VIOLETS
---------------
1 EGG WHITE, beaten until foamy
SUPERFINE SUGAR
WAXED PAPER
PAINT BRUSH
-----------------------------------------------------
Pick the flowers in the heat of the day, you want
them to be dry. Make sure you don't pick any flowers
which have been sprayed with pesticides.
Beat the egg white in a small bowl with a fork until
it's foamy; set aside.
Get out a large piece of waxed paper and sprinkle it
lightly with an even coating of sugar; set aside.
Brush egg white onto each flower with a paintbrush,
coating both sides of the petals thinly and evenly.
Place flowers onto sugar covered waxed paper.
Spoon additional sugar into a sieve. Sprinkle a light
coating of sugar over each flower. If any areas are
not coated, repeat layers of egg white and sugar. I
just take a small paintbrush and dip it into the egg
white, then lightly touch up the places that aren't
coated with sugar--sprinkle on additional sugar, until
all areas are coated. Violets are so small, you
probably won't have that problem; roses are harder
to coat.
Let sugared flowers stand at room temperature until
coating is dry.
Store in an airtight container (I use a jar) in the
refrigerator. They must be kept dry or the sugar will
pick up moisture from the air. It's been a while
since I've done this, so I can't tell you how long
mine took to dry; it all depends on how humid it is
where you are.
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Betsy, NY (10:19:31 pm) :
Date: Sun, 20 Nov 1994 09:03:42 -0800
From: Barbara Crossland crossba@ELWHA.EVERGREEN.EDU
Subject: Chocolate Cream Pie
I saw a request for cream pies and had to send this recipe...it's the
best I've ever tried!
1 cup sugar
1/2 teaspoon salt
2 1/2 cups milk
1 teaspoon vanilla
1/4 cup cornstarch
3 squares unsweetened chocolate
3 egg yolks
1 baked 9" pastry pie shell
12 Andes Mints
Chocolate Shot
8 ounce container Cool Whip (The recipe calls for whipped cream, but it
separates from the pie too quickly for my taste)
Combine sugar, cornstarch, chocolate and salt in pan. Over medium heat,
stir in milk gradually. Heat, stirring constantly, until mixture
thickens and just begins to boil. Beat egg yolks in medium bowl. Slowly
stir in 1/2 chocolate mixture, blend and pour back into pan with
remaining chocolate mixture. Cook 1 minute and stir in 1 teaspoon
vanilla. Pour into pie shell and cover with waxed paper. Refrigerate
for a minimum of 4 hours. Remove waxed paper and generously frost with
Cool Whip. Stick unwrapped Andes Mints into pie around the edge (so each
slice will get a mint) and a few in the center. Sprinkle with chocolate
shot.
Note: I've found the mints will flavor the pie slightly, so put them in
at least a few hours before serving. Just in case you haven't used Andes
Mints before, they can be found in the candy section of your
supermarket. They come in a box and are individually wrapped in green
foil; each mint is two layers of chocolate with a mint layer sandwiched
between. Enjoy!
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Vicki,La (10:20:08 pm) : Newsgroups: rec.food.recipes
From: sabini@acsu.buffalo.edu (george j sabini)
Subject: Tiramisu'
Tiramisu'
o 4 or 5 eggs
o 1 kilo or 2 pounds of mascarpone cheese
o Espresso coffe
o Two standard size packs of Savoiradi Cookies (aka Ladyfingers)
o Strega Liquor (although most any will liquor is ok)
o bakers unsweetened choclate.
o 4-6 tablespoons of sugar if cookies heavily sugar coated, else 8.
o Make sure the bowls are clean. Rinse, and then let dry.
o Separate the egg white & yolks.
o Beat the egg whites. You should beat *15* minutes by hand or ~3.5 - 5
by machine. You should have about 20 - 30 times your original volume.
o Put sugar in egg yolks. Beat them. You've beat enough
when the color becomes light lemon instead of orange.
o Put the mascarpone in the egg whites stir until well mixed. Put yolks in
too. Beat again. It must become very homogenous in texture and thick
enough that it will barely drip off the beater.
o Lay a thin layer into the casserole dish.
o Mix the espresso coffee & liquor (3-1) ratio. Take cookies
& dip them into the coffe/liquor. (just long enough that they absorb all
the way thru, but don't get mushy.
Place them one by one, on top of the thin layer of mix in the casserole
dish. When completed with one layer, cover with more mix.
Do another layer (two to three layers of cookies is just right).
o Grate the bakers choclate (almost to a powder). Cover evenly (& pretty
heavily)
Refrigerate one night , then eat!!!!!!!!
no cooking!
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Bill,DC (10:21:44 pm) : * Exported from MasterCook *
Butterscotch Sauce
Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :0:20
Categories : Desserts Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups light brown sugar
2/3 cup corn syrup
2/3 cup heavy cream
Combine brown sugar and corn syrup in a heavy saucepan. Bring to a boil over
medium high heat. Boil for 10 minutes. Remove from heat and cool slightly.
Whisk in cream.
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Bill,DC (10:23:10 pm) : * Exported from MasterCook *
Chocolate Fudge Sauce
Recipe By : The California Culinary Academy
Serving Size : 1 Preparation Time :0:15
Categories : Desserts Basics & Essentials
Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup whipping cream
8 ounces semisweet chocolate -- chopped
4 tablespoons unsalted butter
1/4 cup firmly packed brown sugar
2 tablespoons light corn syrup
In a small saucepan, heat cream over medium heat. Stir in chocolate, butter,
brown sugar, and corn syrup. Cool slightly before serving.
Makes about 2 cups.
- - - - - - - - - - - - - - - - - -
NOTES : Every cook should have a recipe for a fabulous chocolate sauce. This
is it. Spoon into tiny tart shells and top with a rosette of whipped cream
and a sprinkling of toasted pistachio nuts.
Nutr. Assoc. : 0 0 0 4335 0
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Bill,DC (10:30:06 pm) : * Exported from MasterCook *
Chocolate Pecan Pie
Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :1:00
Categories : Pies Chocolate
Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs -- beaten
1 cup light corn syrup
1/2 cup sugar
1/2 cup semisweet chocolate chips
2 tablespoons margarine -- melted
1 teaspoon vanilla extract
1 1/2 cups pecans -- chopped
1 9 inch pie crust -- unbaked
In a large bowl, mix eggs, corn syrup, sugar, chocolate chips, butter and
vanilla until well blended. Blend in pecans.
Pour into 9-inch unbaked pie shell. Bake at 350 degrees for 50 to 60 minutes
or until knife inserted halfway between center and edge comes out clean.
Cool on wire rack.
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Vicki,La (10:32:34 pm) : From BH&G New Cook Book
Baked Alaska
2 pints or 1 quart brick-style ice cream*
1 1-inch-thick piece sponge cake or layer cake
5 egg whites
1 tsp. vanilla
1/2 tsp cream of tartar
2/3 cup sugar
Lay ice cream bricks side by side; measure length and
width. Trim cake 1 inch larger on all sides than ice cream
measurements. Place cake on a piece of foil. Center ice
cream on cake. Cover; freeze till firm. At serving time,
beat together egg whites, vanilla, and cream of tartar to
soft peaks. Transfer cake with ice cream to a baking
sheet. Spread with egg white mixture, sealing to edges of
cake and baking sheet all around. Swirl to make peaks.
Place oven rack in lowest position. Bake in a 500F oven
about 3 minutes or till golden. Slice; serve immediately.
Serve 8.
*Note: If you can't locate brick-style ice cream, reshape
the ice cream you have to fit atop a round cake base.
Select a mixing bowl with a diameter 2 inches smaller than
the diameter of a 1-inch thick round layer cake. Stir ice
cream in mixing bowl just enough to soften. Cover; freeze
till firm. Centre ice cream on cake; continue as directed.
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Betsy, NY (10:33:52 pm) :
Here's one Charlene:
From: jwagner@magnus.acs.ohio-state.edu (Judith O Wagner)
Subject: Chocolate Brownies Recipe
Date: Mon, 25 Apr 1994 23:59:26 GMT
This is a rich brownie recipe.
Caramel Chocolate Brownies
1 14oz package Kraft caramels
1 German (Swiss) chocolate cake mix
3/4 cup melted butter
1 cup chocolate chips
1 small can evaporated milk
1 cup chopped walnuts
Melt the caramels and 1/3 c evaporated milk
Mix cake mix, melted butter, 1/3 cup evaporated milk, walnuts
Grease 9" x 13" pan; pat 1/2 of cake mixture in it
Bake at 350 for 7 minutes
Remove from oven and sprinkle chocolate chips and pour caramel
mixture over partially cooled base. Drop/crumble rest of cake
mixture over top.
Bake at 350 for 15 minutes.
Remove from oven; refrigerate before cutting (because of caramel)
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Bill,DC (10:35:53 pm) : * Exported from MasterCook *
Chris's Pumpkin Pecan Pie
Recipe By : The California Culinary Academy
Serving Size : 16 Preparation Time :1:15
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups firmly packed brown sugar
4 tablespoons butter -- softened
1 1/3 cups pecan halves
6 eggs
4 egg yolks
2 cups pumpkin puree
2 tablespoons flour
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon salt
4 cups whipping cream
3/4 cup confectioner's sugar -- for garnish
-----Tart Pastry-----
1 1/2 cups flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup unsalted butter -- chilled and cut into
1 egg
2 tablespoons cold water
1. Prepare 2 unbaked tart shells. Preheat oven to 400 degrees F. Line
unbaked shells with aluminum foil and fill with dried beans or metal pie
weights. Bake 12 minutes; remove foil and beans. Set shells aside to cool
completely. Mix 2/3 cup brown sugar and butter. Spread half of mixture in
bottom of each of the cooled tart shells. Dot each shell with half the
pecans and bake 10 minutes; set aside.
2. While pastry bakes, mix eggs, egg yolks, pumpkin puree, flour, remaining
brown sugar, cloves, cinnamon, salt, and 2 cups whipping cream.
3. Reduce oven to 325 degrees F. Place an equal amount of filling in each
pastry shell; bake until a knife inserted into pie is dry when removed
(about 45 minutes). Cool.
4. Beat remaining cream with confectioners' sugar and pipe onto pies at
serving time.
Makes two 8-inch pies, serves 12 to 16.
Tart Pastry
1. Place flour, sugar, and salt in a medium mixing bowl or in work bowl of
food processor. Cut butter into flour using a pastry blender or 2 knives, or
with quick on-and-off bursts if using food processor. Beat together egg and
the water. When flour mixture resembles coarse crumbs, stir in egg-water
mixture; mix only until dough begins to hold together.
2. Divide dough in half and press each half into an 8-inch tart pan.
Refrigerate for 1 hour or wrap carefully and freeze for up to 1 month. Use
as directed in recipe.
Makes one 11-inch tart shell, two 8-inch tart shells, or fourteen 3-inch
miniature tart shells.
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NOTES : Partially baked tart shells and pie crusts keep in the freezer, well
wrapped, for several months. Making the easy filling and doing the final
baking before serving give the pie a fresher flavor, although you can bake
the pie a day or two ahead and refrigerate it. Then, while enjoying the rest
of the dinner, heat the pie in a 350 degrees F oven for 15 to 20 minutes.
Nutr. Assoc. : 4335 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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Marian, Singapore (10:37:00 pm) : Mango Jellies
4 cups water
1 cup sugar
2 tbspoon unflavored galatin
softend in warm water
1 cup coconut milk
1/1 cup evaporated milk
2 eggs beaten
1 med sized mango (11/2 cup chopped)pureed
1 large mangoe finely diced
Combine water and sugar in pan and stir over low heat until sugar is
dissolved
Add softened galatin and go on heating until dissolved.
Remove from heat and add all ingredients except the diced mangoe
Pout in individual molds and cool in the refrigerator until set. Garnish
with thre fresh fruit
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Vicki,La (10:40:23 pm) :
Newsgroups: rec.food.recipes
From: "Erik. A Speckman"
Subject: Champagne Sorbet
from _Left Bank Cookbook_
Sorbet Au Champagne(Champagne Sherbet)
1 bottle brut champagne
juice of 3 lemons
1 cup + 2 Tbsp. sugar (225 grams)
4 Tbsp. marc de champagne (optional)
Combine ingredients and freeze according to ice cream maker instructions
for about 15 minutes or until smooth and frozen. Spoon into frosted
champagne flutes and serve immediately.
The alcohol will cause this to take longer to freeze. Marc de champagne
is a brandy made from the remnants of the grapes pressed for champagne.
Erik Speckman
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Betsy, NY (10:41:41 pm) :
Date: Tue, 19 Jul 1994 15:36:42 LCL
From: Pamela A. Gaster Pamela_Gaster_at_NCBC@BIOTECH.NCBIOTECH.ORG
Subject: recipe from Weight Watchers - Favorite Recipes
Chocolate-Peanut Butter Bar
2 tbsp black coffee or water (hot)
1 tbsp chunky peanut butter
1 packet (1 serving) reduced-calorie chocolate dairy drink mix
3/4 oz uncooked old-fashioned oats
2 tbsp dark raisins
Using a fork, in small mixing bowl combine coffee (or water) and
peanut butter, mixing until peanut butter is softened; add
remaining ingredients and mix thoroughly (mixture will be stiff and
sticky). Transfer mixture to sheet of wax paper or plastic wrap
and, using hands, press mixture together and shape into a log about
5 inches long and 1 1/2 inches wide. Tightly wrap log in the wax
paper (or plastic wrap) and freeze overnight.
Suggestion: For a softer bar, remover from freezer about 1 hour
before serving and store in refrigerator.
Makes 1 serving; each providing:
1 protein exchange
1 bread exchange
1 fat exchange
1 fruit exchange
1 milk exchange
Per serving with coffee:
302 calories, 15g protein, 11g fat, 42g carbohydrate, 226mg
calcium, 79mg sodium, 0mg cholesterol
If coffee is not used, reduce calories to 301 and calcium to 225 mg
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Vicki,La (10:44:33 pm) : Newsgroups: rec.food.recipes
From: eastman@solstice.jpl.nasa.gov (Sherri Eastman)
Subject: Rum Cherry Ice Cream
Rum Cherry Ice Cream
(exerpted from Lee Bailey's Long Weekends)
3/4 cup dried cherries
light rum
2-1/2 cups half-and-half
1/2 cup sugar
4 large egg yolks
1/4 teaspoon vanilla extract
Place the cherries in a bowl and cover with rum. Allow to soak for several
hours.
Heat half-and-half and sugar together until sugar is dissolved and bubbles
begin to form around edge of the pot. Whisk yolks until creamy and then
whisk in 1/2 cup of the heated half-and-half mixture. Pour the warmed
yolks back into the half-and-half and continue to cook, stirring, until the
custard mixture coats the back of a spoon. DO NOT OVERCOOK OR THE CUSTARD
WILL CURDLE. Stir in vanilla, allow to cool completely, then chill.
Pour into a commercial ice-cream maker and freeze according to
manufacturer's directions. Drain the cherries. When the mixture begins to
thicken as it freezes, add the cherries and freeze until ice cream is the
proper consistency.
Makes about 1-3/4 pints.
Sherri and Dazzle
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Bill,DC (10:45:10 pm) : * Exported from MasterCook *
Compote of Winter Fruits in Red Wine
Recipe By : the California Culinary Academy
Serving Size : 8 Preparation Time :1:00
Categories : Low Calorie Desserts
Low Cholesterol Low Fat
Low Sodium
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sliced pears
2 cups sliced green apples
1/3 cup chopped dried apricots
1/4 cup chopped dried pineapple
1 teaspoon vanilla extract
1 1/2 cups dry red wine
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
grated rind of 1 lemon
2 tablespoons orange juice
1 cup nonfat plain yogurt
1. In a large saucepan over medium heat, combine pears, apples, apricots,
pineapple, vanilla, wine, ginger, cinnamon, nutmeg, lemon rind, and orange
juice. Cook, stirring frequently, until most of wine has been absorbed and
fruit is very soft (about 30 minutes).
2. Serve warm or chilled, topped with nonfat yogurt.
Makes approximately 5 cups compote.
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NOTES : A simple dessert rich in flavor but low in calories, this recipe
blends dried apricots and pineapple with simmered pears, apples, and spices.
A good source of iron and other minerals, the compote makes a healthy and
stunning finish to a holiday dinner. Serve it chilled or slightly warm with
a dollop of nonfat yogurt.
Nutr. Assoc. : 4421 3567 3090 3145 0 0 0 0 0 0 0 4243
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Margaret, MA (11:12:29 pm) : Pumpkin Pudding (Latin America)
1-1/2 cups milk
1/2 cup brown sugar
1/4 tsp. grated orange peel
1/4 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. salt
3 eggs
1 cup canned pumpkin
1.Combine all ingredients and beat well. Pour into 1 qt. greased baking dish
and bake in a pan of boiling water at 350 degrees for 1-1/4 hours.
2.Remove dish from water and let cool. Chill thoroughly before serving.
From: Memorex Library, International Recipes
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Margaret, MA (11:14:01 pm) : Pashka (Russia)
5 lbs. pot cheese
18 egg yolks
3 Tbs. vanilla
1-1/2 cups sugar
1 cup heavy cream
1-1/2 lbs. butter
1/2 lb mixed candied fruits
1/2 cup blanched, shredded almonds
1.Line a colander with cheesecloth and place in a pan. Turn cheese into it
and place a plate on top. Let stand in refrigerator to drain about 8 hours.
2.Force cheese through a sieve.
3.Beat egg yolks til light and fluffy. Add vanilla and sugar and beat til
well blended. Add heavy cream and blend.
4.Melt butter over low heat and cool to lukewarm. Add gradually to egg
mixture and mix well. Add candied fruits, nuts and cheese. Mix well.
5.Line a pashka mold or flower pot with doubled cheesecloth, dampen cloth
and add cheese mixture. Stand mold in pan and refrigerate several hours.
Turn out onto platter and serve.
From: Memorex Library, International Recipes
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Margaret, MA (11:14:49 pm) : Baklava (Greece)
3/4 lb. butter, melted
40 sheets filo pastry
4 cups walnuts
1/4 cup sugar
1 tsp. cinnamon
1-1/2 cups sugar
3/4 cup water
1 Tbs. lemon juice
1 Tbs. honey
1.Grind walnuts in food processor until very fine and add 1/4 cup sugar and
cinnamon.
2.Brush the bottom of a baking dish or 1/2 sheet pan with melted butter.
Place one sheet of filo on baking sheet and brush with melted butter. Keep
unused filo covered with a damp towel at all times.
3.Repeat with 5 more sheets of filo, buttering each one. Sprinkle about 1/3
of walnut mixture on top.
4. Layer another 6 sheets of filo, and then walnut mixture again. Repeat
entire process again and then layer about 20 more sheets of filo on top.
5.Score the top of pastry about 1/2 inch deep and 2 inches apart, then cross
diagonally to make diamond shapes. Bake at 350 degrees about 45 minutes or
until golden brown.
6. Meanwhile make syrup: boil 1-1/2 cups sugar, water, lemon juice and honey
for about 5 minutes. When baklava is done, pour the syrup over it. Cool, cut
and serve.
From: Memorex Library, International Recipes
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END OF FILE - Part 2 (of 2)
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