Archive for June, 2010

Cappuccino Cupcakes

Recipe

2 Jun

Cappuccino Cupcakes

Recipe By : Family Circle Magazine, 7/97
Serving Size : 18 Preparation Time :0:00
Categories : Cakes Desserts
Low-Fat Picnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c flour, all-purpose
1 1/2 c sugar
1/2 c unsweetened cocoa
1 tsp baking powder
1/2 tsp salt
1/2 c Baking Butter, Mrs. Bateman’s Butterlike (t — or
prune puree
1/4 c vegetable oil
2 ea eggs
1/4 c instant coffee granules — (espresso powder)
1/2 c water — warmed
2 tsp vanilla extract
1 1/2 c Cool Whip Lite® — thawed

Heat oven to 350 F. Lightly coat 18 standard-size muffin cups with
nonstick cooking spray. Dissolive espresso powder in warm water and set
aside.

Whisk together flour,s ugar, cocoal powder, baking soda and salt in a
small bowl. Sitr together Mrs. Batemans (or prune paste), oil, eggs,
dissolved espresso and vanilla in a large bowl. Stir in the flourmixture
just until blended. Spoon batter evenly into prepared muffin cups,
filling each cup about halfway full.

Bake in 350 F. oven 17 to 20 minutes or until tops spring back when
lightly touched. Cool cupcakes in pan for 3 minutes. Turn out onto
wire rack to cool completely.

Just before serving, frost each cupcake with a tablespoonful of whipped
topping. cust with cocoa powder through a fine-mesh seive.

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Filed under: Breads, Native

Traditional Scotish Broth

Recipe

1 Jun

TRADITIONAL SCOTISH BROTH

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–INGREDIENTS—–
1 lb Neck of mutton or boiling
-beef 2 quarts cold water
1 t Salt
2 tb Yellow split peas
2 md Size carrots
3 tb Diced rutabaga
1/2 sm Cabbage
Salt and pepper to taste
—–DIRECTIONS—–
2 tb Pearl barley
2 tb Dried green peas
2 Leeks
1 md Onion
1 t Finely chopped parsley

Put the meat,water, salt and washed pearl barley into
a large saucepan. Bring to a boil very slowly and
skim. Dice the vegetables and wash and shred the
cabbage and add to the pan. Bring the soup back to a
boil again and simmer very gently until the meat is
cooked and the peas are tender – about two hours. Add
parsley and salt and pepper to taste.

Submitted By STEVE HERRICK Submitted By STEVE HERRICK

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Filed under: Spices

Lemony Chicken and Anchovy Ravioli

Recipe

1 Jun

Title: Lemony Chicken and Anchovy Ravioli
Categories: Pasta, Chicken
Yield: 4 servings

2 ts Olive oil
250 g Minced chicken
4 Anchovy fillets, chopped
2 tb Grated fresh Parmesan cheese
1 tb Cream
1/4 ts Ground nutmeg
1 ts Grated lemon rind
2 tb Lemon juice
1/4 c Chopped fresh parsley
1 Quantity plain pasta dough
-(2 cups flour, 3 eggs)
60 g Fresh parmesan cheese,
-thinly sliced (optional)
Creamy Cheese Sauce:
30 g Butter
2 tb Plain flour
1 c Water
1 sm Chicken stock cube, crumbled
300 ml Carton cream
2 tb Grated fresh Parmesan cheese

Heat oil in pan, add chicken, cook, stirring for 2 minutes. Stir in
anchovies, cheese, cream, nutmeg, rind, juice and parsley. Blend or
process mixture until smooth.

Divide pasta dough in half, roll each piece until 2 mm thick. Place 1/4
level Tsp of filling 3 cm apart over 1 sheet of pasta. Lightly brush
remaining pasta sheet with water, place over filling; press firmly between
filling. Cut into square ravioli shapes. Lightly sprinkle ravioli with a
little flour.

Just before serving, add ravioli to large pan of boiling water,
boil,uncovered, for about 5 minutes or until just tender; drain. Combine
ravioli with hot sauce; serve topped with extra cheese.

Creamy Cheese Sauce: Melt butter in pan, add flour; stir over heat until
bubbling. Remove from heat, gradually stir in combined water and stock
cube, stir over heat until mixture boils and thickens. Simmer,uncovered,
until reduced by half. Just before serving, stir in cream and cheese.
Serves 4.

Source: Australian Woman’s Weekly, Pasta Cookbook posted by Linda Davis

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Filed under: Soups, Vegetarian

Glaceed Sweet Potatoes B1

Recipe

1 Jun

Title: GLACEED SWEET POTATOES B1
Categories: Chinese, Vegetables, Side dish
Yield: 6 servings

2 md Sweet potatoes
1 pt Corn oil
1/2 c Sugar
Bowl of ice water

————————–BATTER————————–
1 c Flour
1/2 c Cornstarch
1 Egg
1/2 ts Baking powder
1 tb Corn oil
Water

Peel potatoes. Dice in 1-inch squares. Preheat wok.
Pour in oil, reserving 2 tbs. Heat to 350 F. Dip
potatoes in batter. Deep fry 3 minutes. Preheat
second wok or frying pan. Heat remaining 2 tb oil.
Stir in sugar, continuously whipping until sugar turns
to light brown syrup. Put fried potatoes in syrup to
coat. Remove coated potatoes, dip in ice water and
place on hot, greased platter. Serve immediately.

BATTER: Mix all ingredients, except water. Gradually
add water til mixture is consistency of pancake batter.

Temperature (s): HOT Effort: AVERAGE Time: 00:15
Source: YEN CHING Comments: SOUTH BRENTWOOD, ST. LOUIS

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Filed under: Breakfast

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House Of Munch

Archive for June, 2010

Cappuccino Cupcakes

Traditional Scotish Broth

Lemony Chicken and Anchovy Ravioli

Glaceed Sweet Potatoes B1

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