Recipe: Assorted Recipes (7) - 09-29-97 Recipe Swap (updated)
Recipe Collections7 ASSORTED RECIPES
Recipe Swap - September 29, 1997
RECIPES IN THIS FILE:
Speculaas (molded cookies)
Brown Sugar Molded Cookies
Whoopie Pie Cookies
Rhubarb Cream Pie
Pepper Steak
Olive Garden Mostaccioli Quatro Formaggio
Four Cheese Penne Pasta
SPECULAAS (MOLDED COOKIES)
Source: The International Cookie Cookbook by Nancy Baggett
Makes 20 to 40 cookies, depending on the size of the molds used.
"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" youngsters 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.)
WHEN READY TO BAKE:
Preheat the oven to 350 degrees 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 re-dusted 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.
BROWN SUGAR MOLDED COOKIES
Source: Felicia Pickering from The International Cookie Cookbook by Nancy Baggett
Makes about 6 (6- to 8-inch) molded cookies
"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 degrees 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.
WHOOPIE PIE COOKIES
Source: Cookbook USA CD
FOR THE COOKIE DOUGH:
1/2 cup unsweetened cocoa powder
1/2 cup Spry (vegetable shortening)
1 egg
1 cup sugar
2 cups flour
1 1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup milk
1/2 cup water
1 tsp. vanilla
FOR THE FILLING:
3/4 cup vegetable shortening
3/4 cup confectioners' sugar
1/2 cup marshmallow fluff
Mix the ingredients for the cookie dough in a bowl until smooth. Drop by teaspoon on cookie sheet.
Bake at 350 degrees F for 8 minutes.
Mix filling ingredients together with beater until smooth.
When baked cookies are cool, frost 1 cookie (on flat side) and top with another cookie. These cookies freeze well.
RHUBARB CREAM PIE
Source: Mrs. H J French, Iowa
From: daisymae
3 cups cut rhubarb
Plain pastry
1 1/2 cups sugar
3 Tbsp. flour
1 Tbsp. butter, softened
1/2 tsp. ground nutmeg
2 eggs, well beaten
Spread rhubarb in 9-inch pastry-lined pie pan.
Blend sugar, flour, butter and nutmeg. Add eggs, beat smooth and pour over rhubarb in pie pan. Top with pastry cut in fancy shapes.
Bake in hot oven (450 degrees F) for 10 minutes then in moderate oven (350 degrees F) for about 30 minutes.
Judi Mae, CA: This is for Maloo who requested a lower calorie Pepper Steak recipe.
PEPPER STEAK
Source: Riverside Regional Medical Ctr. dieticians, Newport News, Va.
Makes 2 servings
1/2 lb round or flank steak
1 tsp soy sauce
1/2 tsp minced garlic
1 cup green bell pepper, sliced diagonally
1/3 cup chopped green onions
2 tsp vegetable oil
1 1/2 tsp cornstarch
2 tbsp water
1 cup celery, cut diagonally
Trim all fat from steak, cut across grain in slices about 1x1/4-inch. Add soy sauce and garlic; stir and set aside.
Prepare vegetables and stir-fry in half of the oil 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 2 tablespoons water; add to the steak. Cook and stir until the sauce is thickened.
Add the vegetables and mix thoroughly.
Diabetic Exchanges per serving: 3 lean meat and 2 vegetables.
OLIVE GARDEN MOSTACCIOLI QUATRO FORMAGGIO
Source: Olive Garden Restaurant
From: Judi Mae, CA
FOR THE QUATRO FORMAGGIO MIX:
2 oz Mozzarella, shredded (per person)
1 oz Provolone, shredded (per person)
1 oz Parmesan, grated (per person)
1 oz Romano, grated (per person)
FOR THE PASTA:
1/2 tsp oil per 1 cup pasta
1/2 cup heavy whipping cream per person
1/2 cup QUATRO FORMAGGIO MIX per person
1 cup cooked mostaccioli pasta per person
Parsley (to garnish)
Grated Parmesan cheese (to garnish)
TO PREPARE THE QUATRO FORMAGGIO MIX:
Blend the 4 cheeses together thoroughly and place in a covered container in fridge.
TO PREPARE THE PASTA:
Preheat a non-stick or heavy pan on medium heat. Add the heavy cream and the cheese mix; 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.
Judi Mae, CA: Here is the second one for you, Mon Cheri.
FOUR CHEESE PENNE PASTA
Source: Recipe booklet: Occasionally Vegetarian, Land O Lakes Recipe Collection #31, 1996
From: Judi Mae, CA - 09-29-97
Makes 6 servings
1 lb uncooked dried penne pasta or other tubular pasta
1 1/2 cups half-and-half
4 oz Monterey jack cheese, shredded (1 cup)
4 oz cream cheese
1 (5 oz.) pkg. Gorgonzola cheese; crumbled (or blue cheese)
1/2 cup freshly grated Parmesan cheese
1/2 cup toasted walnuts, coarsely chopped (to garnish)
Cook pasta according to package directions. Rinse with hot water; drain. Set aside.
In 2-quart saucepan, heat half-and-half over medium heat until hot (4 to 5 minutes).
Stir in Monterey Jack cheese, cream cheese, and gorgonzola cheese until creamy (2 to 3 minutes). Remove from heat.
In large bowl, combine cooked pasta, cheese mixture, and Parmesan cheese; mix well.
Top each serving with walnuts. Serve immediately.
Recipe Swap - September 29, 1997
RECIPES IN THIS FILE:
Speculaas (molded cookies)
Brown Sugar Molded Cookies
Whoopie Pie Cookies
Rhubarb Cream Pie
Pepper Steak
Olive Garden Mostaccioli Quatro Formaggio
Four Cheese Penne Pasta
SPECULAAS (MOLDED COOKIES)
Source: The International Cookie Cookbook by Nancy Baggett
Makes 20 to 40 cookies, depending on the size of the molds used.
"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" youngsters 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.)
WHEN READY TO BAKE:
Preheat the oven to 350 degrees 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 re-dusted 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.
BROWN SUGAR MOLDED COOKIES
Source: Felicia Pickering from The International Cookie Cookbook by Nancy Baggett
Makes about 6 (6- to 8-inch) molded cookies
"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 degrees 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.
WHOOPIE PIE COOKIES
Source: Cookbook USA CD
FOR THE COOKIE DOUGH:
1/2 cup unsweetened cocoa powder
1/2 cup Spry (vegetable shortening)
1 egg
1 cup sugar
2 cups flour
1 1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup milk
1/2 cup water
1 tsp. vanilla
FOR THE FILLING:
3/4 cup vegetable shortening
3/4 cup confectioners' sugar
1/2 cup marshmallow fluff
Mix the ingredients for the cookie dough in a bowl until smooth. Drop by teaspoon on cookie sheet.
Bake at 350 degrees F for 8 minutes.
Mix filling ingredients together with beater until smooth.
When baked cookies are cool, frost 1 cookie (on flat side) and top with another cookie. These cookies freeze well.
RHUBARB CREAM PIE
Source: Mrs. H J French, Iowa
From: daisymae
3 cups cut rhubarb
Plain pastry
1 1/2 cups sugar
3 Tbsp. flour
1 Tbsp. butter, softened
1/2 tsp. ground nutmeg
2 eggs, well beaten
Spread rhubarb in 9-inch pastry-lined pie pan.
Blend sugar, flour, butter and nutmeg. Add eggs, beat smooth and pour over rhubarb in pie pan. Top with pastry cut in fancy shapes.
Bake in hot oven (450 degrees F) for 10 minutes then in moderate oven (350 degrees F) for about 30 minutes.
Judi Mae, CA: This is for Maloo who requested a lower calorie Pepper Steak recipe.
PEPPER STEAK
Source: Riverside Regional Medical Ctr. dieticians, Newport News, Va.
Makes 2 servings
1/2 lb round or flank steak
1 tsp soy sauce
1/2 tsp minced garlic
1 cup green bell pepper, sliced diagonally
1/3 cup chopped green onions
2 tsp vegetable oil
1 1/2 tsp cornstarch
2 tbsp water
1 cup celery, cut diagonally
Trim all fat from steak, cut across grain in slices about 1x1/4-inch. Add soy sauce and garlic; stir and set aside.
Prepare vegetables and stir-fry in half of the oil 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 2 tablespoons water; add to the steak. Cook and stir until the sauce is thickened.
Add the vegetables and mix thoroughly.
Diabetic Exchanges per serving: 3 lean meat and 2 vegetables.
OLIVE GARDEN MOSTACCIOLI QUATRO FORMAGGIO
Source: Olive Garden Restaurant
From: Judi Mae, CA
FOR THE QUATRO FORMAGGIO MIX:
2 oz Mozzarella, shredded (per person)
1 oz Provolone, shredded (per person)
1 oz Parmesan, grated (per person)
1 oz Romano, grated (per person)
FOR THE PASTA:
1/2 tsp oil per 1 cup pasta
1/2 cup heavy whipping cream per person
1/2 cup QUATRO FORMAGGIO MIX per person
1 cup cooked mostaccioli pasta per person
Parsley (to garnish)
Grated Parmesan cheese (to garnish)
TO PREPARE THE QUATRO FORMAGGIO MIX:
Blend the 4 cheeses together thoroughly and place in a covered container in fridge.
TO PREPARE THE PASTA:
Preheat a non-stick or heavy pan on medium heat. Add the heavy cream and the cheese mix; 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.
Judi Mae, CA: Here is the second one for you, Mon Cheri.
FOUR CHEESE PENNE PASTA
Source: Recipe booklet: Occasionally Vegetarian, Land O Lakes Recipe Collection #31, 1996
From: Judi Mae, CA - 09-29-97
Makes 6 servings
1 lb uncooked dried penne pasta or other tubular pasta
1 1/2 cups half-and-half
4 oz Monterey jack cheese, shredded (1 cup)
4 oz cream cheese
1 (5 oz.) pkg. Gorgonzola cheese; crumbled (or blue cheese)
1/2 cup freshly grated Parmesan cheese
1/2 cup toasted walnuts, coarsely chopped (to garnish)
Cook pasta according to package directions. Rinse with hot water; drain. Set aside.
In 2-quart saucepan, heat half-and-half over medium heat until hot (4 to 5 minutes).
Stir in Monterey Jack cheese, cream cheese, and gorgonzola cheese until creamy (2 to 3 minutes). Remove from heat.
In large bowl, combine cooked pasta, cheese mixture, and Parmesan cheese; mix well.
Top each serving with walnuts. Serve immediately.
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In reply to: Recipe: 09-30-97 Recipe Swap - 42 Recipes - Cold...
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Shared by: Betsy at Recipelink.com
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