Recipe: Low Fat Recipes (25)

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TALK TKL Kitchen Chat Room Archive - 12-12-97 - unsorted
25 Recipes (topic was Low Fat Recipes)

Betsy at TKL (07:22:35 am) :
Date: Sun, 20 Nov 1994 13:45:27 GMT
From: amseatlf@amsmyth.demon.co.uk (Annabel Smyth)

Frances Bissell's Low-fat Christmas Pudding
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
(From Paul Levy's "The Feast of Christmas)

Serves 8-10, fills a 1.75-litre (3-pint) pudding basin

230 g (8 oz, 4 loosely packed cups) fresh wholemal breadcrumbs
230 g (8 oz, 2 cups) EACH of roughly chopped muscatel (black) raisins,
sultanas (yellow raisins) and dried apricots
60 g (2 oz, 3/4 cup) crumbled almond macaroons or amaretti
60 g (2 oz, 3/4 cup) chopped almonds
60 g (2 oz, 1/2 cup) ground or flaked almonds
1 grated appple
1 tbsp grated orange zest
1 tsp ground cinnamon
1 tsp ground mace
1/2 tsp ground cardamom (I had none, so used cumin, which worked as well!)
1/2 tsp ground cloves (I used whole, and put them in the food processor
with the bread! Again, it worked)
1/2 tsp ground allspice
2 tbsp orange marmalade or candied orange peel
juice of 1 orange
4 medium free-range eggs
6 tbsp or 1 miniature bottle of Cognac
140 ml (5 fl oz, scant 2/3 cup) fortified muscat wine, port, marsala
or rich oloroso sherry

Put all the dry ingredients in a large bowl and mix thoroughly. Put the
marmalade, orange juice, eggs, brandy and wine in another large bowl, or
in the blender or food processor, and beat until well blended and frothy.
Pour the liquid over the dry ingredients. Mix until moist. Cover, and
let sand for a couple of hours at least and, if possible, overnight to
let the spice flavours develop.

Oil or butter the pudding basin and spoon in the mixture. As it contains
no raw flour, it will not expand very much during the cooking, so you
can fill the basin to within 1.25 cm (1/2 inch) of the rim. Take a
square of greaseproof or waxed paper, oil or butter it (I didn't bother,
but did oil the basins. I don't have a 3-pint one, so used 1 2-pint and
1 1-pint one, 2 pints being ample for my family for Christmas dinner) and
tie it over the top of the basin with string.

Steam in boiling water for 5 hours. Allow pudding to cool completely
before wrapping it, still in its basin, in fresh greaseproof paper plus
a layer of foil. Store in a cool dark place.

On Christmas Day, steam for a further two hours.

Bissell/Levy suggest serving this with creme fraiche, rather than the
traditional brandy butter (don't ask - not to be discussed on THIS
mailing list!!!), and I do think this is one occasion when a LITTLE
cream is permissible!

Incidentally, the tradition is that every member of the family stirs
the pudding mixture while making a wish....
--
Annabel Smyth
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RP/OH (09:30:28 am) : Simple Caramels
1 Lb. Brown Sugar
1 C. Light Corn Syrup
1 Can Eagle Brand Milk
1 C. Butter

Boil 12 minutes stirring constantly. Pour into greased 8x8 or 9x9 pan. Cool,
cut, and wrap.
Can add 1 cup (or amount desired of nuts after cooking and before pouring
into dish.
This recipe was given to me by a 13 yr. old amish girl and they are easy.
" wonder how they will work with the chocolate flavored milk?"
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Dawn/NYS (2:11:07 pm) :
Strawberry Crunch Cake

Recipe By : Peter Christian's Recipes

2 cups flour
2 tablespoons flour, whole-grain wheat
4 teaspoons baking powder
1/2 cup sugar
3/4 teaspoon salt
3/4 cup skim milk
2 eggs
1/2 teaspoon lemon extract
1 teaspoon vanilla
2 cups fresh strawberries -- sliced
1/4 cup sugar
1/4 cup sugar
1/3 cup flour
2 tablespoons flour, whole-grain wheat
1/3 cup butter -- softened
1/4 teaspoon nutmeg
Cool whip

Combine the first 9 ingredients and mix well. (it is quite thick) Spread in
a greased 10-inch springform pan. Sprinkle sliced strawberries and 1/2 cup
sugar over top of batter. In another bowl, combine 1/4 cup sugar, flours,
butter, and nutmeg. Mix with a fork until crumbly and sprinkle over
strawberries. Bake at 425 degrees for 30-40 minutes.
Serve warm with whipped cream or Cool Whip.
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Dawn/NYS (3:31:20 pm) :

Title: OYSTER COCTAIL SAUCE
Categories: Sauces, Appetizers, Shellfish
Yield: 1 servings

1 c Catsup
3 tb Horseradish
1/4 ts Tabasco sauce
1 tb Lemon juice

Combine ingreds. and use sauce to make oyster or
shrimp coctails, or use with raw oysters on half shell.

-----
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SueA, CA (3:37:05 pm) : 12 oysters
3 tablespoons soy sauce
1 cup oyster liquid
1. Shell and mince oyster. Reserve their liquid.
2. Bring oysters and their liquid slowly to a boil; then simmer, covered, 20
minutes.
3. Strain mixture through a sieve, discarding oysters, stir in soy sauce.
4. Pour into a jar, cap tightly, and store in a cool place.

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Dawn/NYS (5:09:00 pm) : Exported from MasterCook II *

Candy Apples

Recipe By : arielle@bonkers.taronga.com (Stephanie da Silva)
Serving Size : 1 Preparation Time :0:00
Categories : Fruit Snacks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 wooden ice-cream-bar sticks
8 Small Red Delicious apples, washed & dried
1 Cup water
3 Cups sugar
1/2 Cup light corn syrup
1/4 Cup red-hot candies
1/2 Teaspoon red food colouring

Insert a wooden stick part way through stem end of apples. Grease large
cookie sheet, set aside.

In 2 quart heavy saucepan, combine remaining ingredients. Over medium
heat,
heat mixutre to boiling without stirring.

With brush dipped in hot water, occasionally brush sugar from sides of
pan.

Boil, without stirring, until candy thermometer reaches 290F, or when a
little of mixture droped into cold water separates into thin, hard
threads,
about 20 minutes.

Remove syrup from heat, dip pot bottom briefly in cold water to arrest
cooking. Tip saucepan; swirl each apple in mixture to coat.

Place apples on cookie sheet to cool. Work quickly before syrup hardens.

Cool 1 hour before serving.

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook II *

Cape Breton Scones

Recipe By : More Baking With Schmecks Appeal
Serving Size : 1 Preparation Time :0:00
Categories : Breads Scones
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SueA (6:18:46 pm) : Ye Old Wassail
2 oranges
40 whole cloves
1 gallon apple cider
2/3 of 1 (46-ounce) can pineapple juice
2/3 of 1 (6-ounce) can frozen orange juice concentrate
Juice of 2 lemons
3/4 box or jar of cinnamon sticks

Stud the oranges with cloves. In large kettle, combine the cider with the
pineapple, orange and lemon juices. Add the cinnamon sticks and
clove-studded oranges. Bring to boil and simmer for 1 1/2 to 2 hours before
time to serve.
0 fat
from So Fat, Low Fat, No Fat-Betty Rohde
My notes: 40 whole cloves--$ ouch-I used less
We bought our cinnamon sticks at a discount club so I guessed that 5 would
be enough (kind of surprised that the cinnamon sticks amount got by a
cookbook editor!)

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SueA (6:34:11 pm) : Tofu Pumpkin Pie
2 (10-ounce) packages firm tofu
2/3 cup honey
2 egg whites (optional, for firmer pie)
1 3/4 cup canned pumpkin
2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/4 teaspoon salt (scant) (optional)
9-inch unbaked pie shell
Mock whipped cream
Preheat the oven to 400 degrees.
Blend the tofu in a food processor or blender until creamy smooth. Add the
honey, egg whites, pumpkin, spices, and salt; blend well. Pour into the
unbaked pie shell. Bake about 1 hour, or until a toothpick, inserted near
the center comes out almost clean. Cool and serve with Mock Whipped Cream.
Filling has 2 grams fat.
Pie Crust
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/3 cup canola
1/4 to 1/2 cup cold skim milk
Mix the flour and salt in a shallow bowl. Beat the oil and 1/4 cup milk
together with a fork until creamy; pour over the flour and toss with a fork
until blended. If the pastry is too dry to be gathered together, add more
milk, 1 tablespoon at a time, until the pastry can be gathered into a ball.
Roll out on a floured board or between two sheets of waxed paper. Fit into
pie plate and crimp edges. Fill with desired filling.
from So Fat, Low Fat, No Fat-Betty Rohde

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Peggy, WA (7:15:29 pm) :
Bour-BQ Sauce

Smoke And Spice - Cheryl Alters Jamison and Bill Jamison
(Harvard Common Press)

1/4 cup butter
1/4 cup oil, preferably canola or corn
2 medium onions, minced
3/4 cup bourbon
2/3 cup ketchup
1/2 cup cider vinegar
1/2 cup fresh orange juice
1/2 cup pure maple syrup
1/3 cup unsulphured dark molasses
2 tablespoons Worcestershire sauce
1/2 teaspoon fresh-ground black pepper
1/2 teaspoon salt

In a saucepan, melt the butter with the oil over medium heat.
Add the onions and saut for about 5 minutes or until they begin to turn
golden. Mix in the remaining ingredients, reduce heat tolow, and cook the
mixture until it thickens, approximately 40 minutes. Stir frequently.

Serve the sauce warm. It keeps, refrigerated, for a couple of weeks.

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Sawdust Queen (8:39:21 pm) : Sugar Cookies

3/4 cup softened butter
1 cup sugar
2 eggs
1 t. vanilla
2 3/4 cups flour
1 t. baking powder
1/2 t. salt
Cream butter & sugar, addd eggs and vanilla. Add rest of ingredients.
Chill for 1 hour or until firm

Roll into desired shapes for cutting
Bake at 375 for 8 to 10 mintues
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Sawdust Queen (8:53:01 pm) : Buttercream frosting
6 T. butter (softened)
4 1/2 cups powdered sugar
1/4 cup milk]1 1/2 t. vanilla or desired flavoring (I like almond)

Beat butter until light and fluffy, add sugar, milk and vanilla. Mix well
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SueA, CA (9:24:50 pm) :

From Low Fat-No Fat Cooking-winter 1997
Peppered Pork Roast with Cherry Salsa
1 3-pound boneless pork loin roast
1-2 tablespoons cracked black pepper
2 teaspoons garlic salt

Cherry Salsa

1/3 cup chopped onion
1/3 cup chopped green pepper
1/3 cup green chilies
1/3 cup dried cherries, chopped
1/3 cup red cherry jam
1 1/2 tablespoons vinegar
1 1/2 tablespoons cilantro
Rub pepper and garlic salt onto all surfaces or pork roast. Place pork in a
shallow an and roast in a 350 degree oven for 1 hour, or until temperature
(measured with a meat thermometer) registers 155 to 160 degrees. Let roast
rest for 10 minutes before slicing to serve with Cherry Salsa.
For salsa, combine onion, green pepper, green chilies. dried cherries, jam,
vinegar, and cilantro; mix well.
cover and chill several hour or overnight. Makes 12 servings.
Per serving: Approximately 207 calories 24 pro, 11 g carb, 7 g fat, 30 % cal
from fat, 67 mg sod
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SueA, CA (10:23:37 pm) :
Haven't had the opportunity to try this yet-from Eating Well Dec 1994

Spinach-Dill Latkes

In this variation, the basic potato pancake is loaded with cooked spinach,
scallions and fresh dill, making it an ideal accompaniment to smoked salmon
or smoked turkey.

3 tsp. vegetable oil, preferably canola oil
1/2 lb. fresh spinach, trimmed and washed
(4 cups tightly packed)
1 lb. russet (Idaho) potatoes (2 medium), peeled
l/4 cup all-purpose white flour
3 Tbsp. chopped fresh dill
3 Tbsp. chopped scallions or chives
1 tsp. salt
l/4 tsp. freshly ground black pepper
1 large egg, lightly beaten
1 large egg white, lightly beaten

Set oven racks at middle and lower positions; preheat oven to 450 degrees F.
Prepare 2 baking sheets by brushing each one with 1 tsp. of the oil.

Heat a skillet or wok over high heat and add spinach with water still
clinging to the leaves; toss until wilted. Transfer the spinach to a
colander. When cool enough to handle, squeeze out excess water. Chop spinach
coarsely; set aside.

Using a hand grater or the shredding blade of a food processor, grate
potatoes. Place in a large bowl and add flour, dill, scallions, salt, pepper
and the reserved spinach; toss with 2 forks to mix well. Add egg, egg white
and the remaining 1 tsp. oil; toss to mix.

Drop rounded tablespoonfuls of the potato mixture onto the prepared baking
sheets and press lightly to form cakes. Bake for 10 minutes, or until golden
brown on the bottom. Turn the latkes over, switch the position of the baking
sheets, and bake for another 5 minutes, or until golden brown.

Transfer to a platter, arranging the latkes browned side up, and serve.
(Latkes may be prepared ahead and stored, covered, in the refrigerator
overnight Reheat at 350 degrees for 1O minutes.)

Makes about 20 latkes.

31 CALORIES PER LATKE: I G PROTEIN, I G FAT, 4 G CARBOHYDRATE: 123 MG
SODIUM; 11 MG CHOLESTEROL.

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SueA, CA (10:35:53 pm) : Creamy Herb Dip
6 tablespoons low-fat cream cheese, softened
3 tablespoons buttermilk
3 tablespoons chopped fresh scallions or chives
1 1/2 tablespoons chopped fresh dill or parsley
1 1/2 teaspoons prepared horseradish or more to taste
salt and freshly ground black pepper to taste
Put cream cheese in a small bowl and gradually stir in buttermilk until
smooth. Add scallions or chives, dill or parsley and horseradish, mixing
well. Season with salt and pepper. Makes about 1 cup.
13 calories per tablespoon; 1 G prtotein, 1 G fat, 1 G carbohydrate,38 MG
sodim, 2 MG cholesterol
from Eating Well Dec 1994

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SueA, CA (10:53:32 pm) : Eating Well's
Good Egg Casserole

1/2 lb. bulk turkey sausage
1 tsp. vegetable oil, preferably canola oil
3 medium Yukon Gold or red potatoes (1 lb.), peeled, quartered and thinly
sliced
5 large eggs
7 large egg whites
1 pint. 1% cottage cheese, preferably small curd
4 oz. sharp Cheddar cheese, grated (l l/4 cups)
2 oz. Parmesan cheese, grated (1 cup)
2 4-oz. cans green chilies, drained and chopped
1/3 cup all-purpose white flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. freshly ground black pepper

Place oven rack in top third of oven; preheat to 350 degrees F. Lightly oil
a 9-by-13-inch baking dish or coat with nonstick cooking spray.

In a large nonstick skillet over medium heat, cook sausage until no longer
pink, breaking it up with a wooden spoon; transfer to a paper towel to
drain, blotting the top with a second paper towel.

Wipe the skillet clean and add oil; heat over medium-high heat. Add the
potatoes and saute until tender and browned, 10 to 12 minutes. (Reduce heat
if potatoes are becoming too dark.). Let cool slighty.

In a large bowl, whisk together eggs and egg whites. Add cottage, Cheddar
and Parmesan cheeses, chilies, flour, baking powder, salt and pepper and
whisk to mix thoroughly. Add the cooked sausage, crumbling up any large
pieces, and the potatoes; mix well. Pour into the prepared dish. Bake for 30
to 35 minutes, or until golden on top and set in the center.

Serves 12.
213 CALORIES PER SERVING,: 19 G PROTEIN, c) G FAT. 13 G CARBOHYDRATE; 8S7 MG
SODIUM: 118 MG CHOLESTEROL.

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Cow/AR (11:26:15 pm) : * Exported from MasterCook II *

Graham Cracker Cake

Recipe By : Jo Anne Merrill
Serving Size : 12 Preparation Time :0:35
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups graham cracker crumbs
1 cup sugar
1 cup margarine -- not diet
3 large eggs -- separated
2 teaspoons baking powder
1 cup all-purpose flour
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1/2 teaspoon lemon peel -- grated
1 cup nuts -- chopped

1. In a large mixing bowl, cream butter and sugar; add egg yolks and beat
until light and fluffy.
2. Mix cracker crumbs with sifted flour, salt and baking powder. Add to the
sugar mixture alternating with the milk, vanilla and lemon peel.
3. Beat egg whites until stiff and fold into the batter along with the
chopped nuts.
4. Grease and flour bottoms of a 9 x 13 x 2-inch pan or two 8-inch cake
pans. Pour batter into pan and bake in preheated 350-degree oven for 30
minutes or until done. Frost this as you prefer. A good choice would be a
cream frosting made of powdered sugar, milk, and lemon extract.

- - - - - - - - - - - - - - - - - -

NOTES : A creation of Helen Jolly of Kenosha, Wisconsin. She says this is
from a very old recipe.

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Sawdust Queen (11:30:53 pm) : Unbaked Fruit Cake
1 pound dates, cut fine
1 pound green and red candied fruit
1 pound golden raisins
1 cup whipped cream
1 pound mini marshmallows
1 pound graham crackers
1 cup walnuts
1/2 cup sugar

Crush crackers into crumbs, Mix fruit with whipped cream, Pack into pan and
let stand in cool place two weeks or longer.
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SueA, CA (11:40:04 pm) : This was in the archives I think posted by Judy
(sorry I guess I missed copying that)

NO BAKE FRUITCAKE

2/3 c. evaporated milk
2 c. miniature marshmallows
3 Tbsp. frozen orange juice
concentrate
1 c. dates, chopped
1 c. raisins
1 c. candied pineapple,
chopped
1/2 c. candied cherries,
chopped
1 c. or more chopped nuts
4 c. vanilla wafer crumbs

Stir evaporated milk, marshmallows and orange concen-
trate in a 3 quart saucepan over medium heat until marshmallows
melt. Remove from heat and stir in the remainder of ingredi-
ents. Press mixture into a ring mold or loaf pan lined with
wax paper. Cover. Chill for 2 days.

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Peggy, WA (11:49:23 pm) : Some of the ingredients are right, I'll keep
looking for no-bake

Fruitcake Squares

Makes 54 (1-1/2" ) squares
6 Tablespoons butter or margarine
1-1/2 cups graham cracker crumbs
1 cup shredded coconut
2 cups cut up mixed candied fruit
1 cup dates
1 cup nuts, coarsely chopped
1 (15 ounce) can sweetened condensed milk

Melt butter in 15 1/2 x 10-1/2 x 1" jelly roll pan. Sprinkle on crumbs (tap
sides of the pan
to distribute crumbs evenly). Sprinkle on coconut. Distribute candied fruit
as evenly as
possible over coconut. Cut dates into a small amount of flour so they won't
stick together
(or use pre-chopped dates). Distribute dates over candied fruit. Sprinkle on
nuts. Press
mixture lightly with hands to level it in pan. Pour sweetened condensed milk
evenly over top. Bake in moderate oven (350 degrees) 25 to 30 minutes. Cool
completely before cutting. Remove from pan.
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SueA, CA (11:55:24 pm) : ta da !!!
NO BAKE FRUIT CAKE

4 cups graham cracker crumbs (about 4 dozen 2 1/2 inch graham crackers)
1 cup mixed candied fruit
1 cup golden raisins
1 cup chopped dates
1 cup chopped nuts
1 cup miniature marshmallows
1 can (14 oz.) sweetened condensed milk

Line a 9 x 5-inch loaf pan with waxed paper. Mix all the ingredients
together, first with a spoon and then with hands, until the crumbs are
thoroughly moistened. Pack securely into pan. Cover tightly. Chill at least
two days before slicing. To serve: slice thinly or cut into small cookie
squares.

Makes one 2 1/2 pound loaf

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SueA, CA (00:03:09 am) : EVER SO EASY
FRUITCAKE

2 1/2 cups unsifted flour
1 teaspoon baking soda
2 eggs, slightly beaten
1 (28 ounce) jar NONE SUCH Ready-to-Use Mince Meat
1 (14 ounce) can EAGLE Brand Sweetened Condensed Milk (NOT evaporated milk)
2 cups (1 pound) mixed candied fruit
1 cup coarsely chopped nuts

Preheat oven to 350.F. Grease a 9-inch tube pan; line with wax paper and
grease again (or use generously greased and floured 10-inch fluted tube
pan). Sift together flour and baking soda; set aside. In large bowl, combine
remaining ingredients; blend in dry ingredients. Pour into prepared pan.
Bake 1 hour and 50 minutes or until toothpick inserted near center comes out
clean. Cool 15 minutes. Turn out of pan; remove wax paper. Garnish as
desired.

Makes one 9-inch cake

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Cow/AR (00:13:18 am) : * Exported from MasterCook II *

Sand Tarts

Recipe By : Elizabeth Powell
Serving Size : 12 Preparation Time :0:40
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter
1/4 cup powdered sugar -- sifted
1 teaspoon vanilla extract
1 3/4 cups chopped nuts
2 cups all-purpose flour
powdered sugar -- for rolling dough i

Cream butter and sugar. Beat in remaining ingredients. Roll into crescents
and place an inch apart on greased cookie sheet. Bake at 375 degrees for 20
minutes. Cool slightly. While warm, roll in powdered sugar.

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Peggy, WA (00:17:31 am) : Of course I had too bring some history, too.

For the first one, it's a nice story about the origin
of these curiously-named shortbread biscuits:

- some say the name was derived from the french "petites gatelles",
meaning little cakes
- others that its origin lies in the shape of the biscuit which is a
replica of the Elizabethan full gored skirt
- third possibility: it was the clever invention of a cook after
years of broken tips to triangular shaped biscuits :-)

MMMMM----- Recipe via Meal-Master (tm) 7.07

Title: Petticoat tails
Categories: Cookies
Servings: 1

350 g Plain flour (12 oz)
170 g Butter (6 oz)
50 g Granulated sugar (2 oz)
4 tb Milk

Sift the flour into a bowl and stir in the sugar. Gently heat the butter
and milk together and as soon as the butter has melted stir the liquid
into the flour to make a soft but not sticky dough.

Turn it onto a floured surface and kneat it lightly. Divide the dough in
half then roll the halves out directly onto a baking tray into 9-inch
rounds using a large plate as a guide. Flute the edges.

Cut out a 2-inch circle from the centre but leave it in place. Divide the
outer ring into eight, keeping the inner circle whole. Sprinkle with
granulated sugar and bake at 180 oC (350 oF) for about 30 minutes or until
golden brown and crisp.

From: Janet Warren, A feast of Scotland, 1990, ISBN 1-85051-112-8

MMMMM

Now the other one:

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Chocolate toffee shortbread (Millionaire's shortbread !!)
Categories: Cookies
Servings: 1

MMMMM----------------------------SHORTBREAD---------------------------------
175 g Butter (6 oz)
175 g Granulated sugar (6 oz)
225 g Plain flour (8 oz)
60 g Cornflour (cornstarch) (2oz)
1 ts Baking powder

MMMMM-----------------------------CARAMEL----------------------------------
175 g Granulated sugar (6 oz)
175 g Butter (6 oz)
450 g Condensed milk (15 oz)
1 tb Syrup
Few drops of vanilla extract

MMMMM----------------------------TO FINISH---------------------------------
175 g Dark plain (semisweet)
-- chocolate

a) Shortbread

Cream together the butter and sugar, beating very well. Sift together the
flour, cornflour and baking powder and beat into the butter and sugar.

Spread the mixture in a 30 cm (12 in) long baking tin, about 4 to 5 cm ( 1
to 2 in) deep and smooth even. Bake in a preheated oven, 180 oC (350 oF)
for 20 minutes (or until golden brown). Take the tin out of the oven and
set aside to cool for 10 minutes while you make the caramel.

b) Caramel

Put all the ingredients for the caramel - except the vanilla - into a
saucepan. Over a moderate heat, stir until the butter has melted and the
sugar dissolved completely. Then bring the mixture to the boil and boil
for 5 to 7 minutes.

Take the pan off the heat, stir in the vanilla and continue stirring for
2-3 minutes to cool it slightly. Then pour it over the shortbread.

Leave to cool completely.

To finish, melt the chocolate over hot water (no overheat !!) and pour it
over the caramel layer.

When it is cool, mark into squares with a sharp knife (makes 12 - 16).

Store in airtight container.

From: Claire Macdonald, Lady Macdonald's Scotland, Bulfinch, 1990, ISBN
0-8212-1809-3

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SueA, CA (00:25:46 am) :
this is all I found so far from 1995 South. Liv. annual
SCOTTISH SHORTBREAD

Agnes Hunter Dauphinee, a native
of Scotland, shares her mothers
recipe for Scottish Shortlread.

1 cup butter, softened
1 cup margarine, softened
1 cup sifted powdered sugar
4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

* Beat butter and margarine at medium speed with an electric mixer until
creamy; gradually add sugar, beating well.

* Combine flour, baking powder, and salt; add to butter mixture. Mix at low
speed until well blended.

* Turn dough out onto a well floured surface; knead 10 times. Shape on a
cookie sheet into a 15- x 10-inch rectangle. Pierce dough wth a fork at
2-inch intervals.

* Bake at 300 for 1 hour or until shortbread is golden. Cut immediately
into 2 1/2- x 1-inch pieces. Cool on pan 10 minutes; remove to a wire rack
to cool completely. Yield: 5 dozen.

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Silvio / Mlt (06:27:09 am) : I thought of posting one of my special pasta
recipies.
You can serve roasted pine nuts or sunflower seeds, to garnish

TORTELLONI DI ZUCCA
Pumpkin tortelloni

Serves 4

it is a most unusual and delicious pasta dish especially with the added
flavour of rosemary butter. Mostarda di cremona is an Italian fruit preserve
in syrup.

Raw pumpkin, cut in cubes 400g / l4oz
Unsalted butter 25g / loz
Large sprig of rosemary 1
Garlic clove 1
Amaretti di Saronno or maca roons, finely crushed 5Og / 2oz
Mostarda di cremona or candied peel, very finely chopped 20g / 3/4 oz
Eggyolks 2
Parmesan, grated 2Og / 3/4oz
Salt and freshly milled pepper
Plain pasta dough
400g/l4oz
Beaten egg

Sauce and garnish

Unsalted butter 75g / 3oz
Small sprigs rosemary 20
Courgette or pumpkin flowers 4
Freshly grated parmesan

Place the pumpkin, butter, rosemary an4 garlic in an ovenproof dish. Cover
and bake at 200'C/400 F gas mark 6 for about 30 minutes or until pumpkin is
tender.
Discard the rosemary and garlic. Mash the pumpkin to a puree and beat in the
crushed amaretti biscuits, diced mostarda di cremona, egg yolks and
parmesan, and season to taste with salt and pepper.
Leave to cool.
Meanwhile roll the pasta thinly and cut Out 20 x lOcm/4in squares. Brush the
cut edges with beaten egg.
Place a spoonful of pumpkin filling in the centre of each square and fold
into a -triangle, sealing the edges well With the top point of each triangie
facing away from you, fold the other two points over and twist them round to
join each other (shape as pictured left). Press well to seal.
Cook the pasta parcels (tortelloni) in boiling salted water for five minutes
until just tender, then drain thoroughly. For the sauce, place the butter in
a saucepan with the rosemary sprigs and heat gently until the butter is a
light golden colour.
Arrange five tortelloni on each plate and garnish with the sprigs of
rosemary and a courgette flower. Spoon the bubbling butter over the pasta
and sprinkle with parmesan cheese. Serve at once.

----------------------------------------
PLAIN PASTA DOUGH

Plain flour, sifted 5Oog / l lb 2oz
Salt l tsp
Olive oil l tbsp
Eggs 4-5

Make as green pasta dough, above.

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END OF FILE

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