CINNAMON CHOCOLATE PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies Desserts
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Sugar
1/4 teaspoon Salt
1/2 teaspoon Ground cinnamon
1/4 cup Cornstarch
1/3 cup Cocoa
1/4 cup Milk — cold
2 cups Milk — scalded
3 tablespoons Butter
3 Egg yolks
1 teaspoon Vanilla
9″ baked pastry shell
Meringue (recipe follows)

Preheat the oven to 300F. Combine 1/2 cup of the sugar with the salt,
cinnamon, cornstarch and cocoa in the top of a double boiler. Blend in the cold
milk.Stir in the hot milk and cook over hot water until thick, about three to
five minutes, stirring constantly. Cover and continue cooking until very thick,
about eight minutes, stirring occasionally. Add the butter. Beat the egg yolks
lightly and blend them with the remaining 1/2 cup sugar. Add a little of the
hot mixture, then stir into the remianing hot mixture.Cook, uncovered, over hot
(not boiling) water until very thick, about ten minutes. Add the vanilla.
Cool.Turn the mixture into the baked pie shell. Top with meringe and bake
twenty minutes. MERINGUE: Combine three egg whites with 1/8 tsp salt and beat
until the whites stand in soft peaks. Beat in four Tbl sugar, one Tbl at a
time, until stiff.

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Kamut Breakfast

2 cups Kamut (cooked according to package directions)
1 cup basmati rice
1/2 cup raisins
1 teas vanilla
1 teas cinnamon
sugar to taste

My son cooked it and just told me he used 1/2 rice milk and 1/2 water to
cook it. It was delicious. Very filling.

Title: CHOCOLATE DEVASTATION (PART 1)
Categories: Ice cream, Chocolate
Yield: 12 servings

—————-CHOCOLATE RAISIN ICE CREAM—————-
2 c Raisins
1/2 c Jack Daniel’s whiskey
8 oz Semi-sweet chocolate
2 c Heavy cream
1 c Half half
2 oz Unsweet chocolate
8 Egg yolks
1/4 c Sugar

———————-MOCHA MERINGUE———————-
1/2 c Powdered sugar
1 tb Cornstarch
1 tb Unsweetened cocoa powder
8 Egg whites
3/4 c Sugar
2 ts Instant espresso
1/4 ts Cream of tartar
1/8 ts Salt

——————–BITTERSWEET GANACHE——————–
2 c Heavy cream
2 tb Unsalted butter
2 tb Sugar
8 oz Semi-sweet chocolate
4 oz Unsweetened chocolate

Combine the raisins and whiskey in a plastic container
with a tight fitting lid. Allow to stand at room
temperature for 6 hours or overnight. Heat 1 inch of
water in the bottom half of a double boiler over
medium heat. Place 8 ounces semi-sweet chocolate, 1/2
cup heavy cream, and 2 ounces unsweetened chocolate in
the top half of the double boiler. Tightly cover the
top with ilm wrap. Heat for 10 minutes, then remove
from the heat and stir until smooth. Transfer to a
stainless steel bowl and set aside until needed. Heat
the remaining 1 1/2 c heavy cream and the
half-and-half in a 2 1/2-qt. saucepan over medium-high
heat. Bring the cream to a boil. While the cream is
heating, place 8 egg yolks and 1/4 cup sugar in the
bowl of an electric mixer fitted with a paddle. Beat
the eggs on high for 2 to 2 1/2 minutes. Scrape down
the sides of the bowl. Continue to beat on high until
slightly thickened and lemon-colored, about 2 1/2 to 3
minutes. (At this point, the cream should be boiling.
If not, adjust the mixer speed to low and continue to
mix until the cream boils. If this is not done, the
egg yolks will develop undesirable lumps.) Pour the
boiling cream into the beaten egg yolks and whisk to
combine. Return to the saucepan and heat over
medium-high heat, stirring constantly, until the cream
reaches a temperature of 185~, 2-4 minutes. Then pour
into the melted chocolate mixture, and stir to
combine. Cool the mixture in an ice-water bath to a
temperature of 40-45~, about 15-20 minutes. Line 2, 8″
cake pans with enough film wrap to cover the insides
of the pan. Set aside until needed. Fold the
whiskey-soaked raisins and any residual liquid into
the cooled chocolate custard mixture. Freeze in an ice
cream freezer following the manufacturer’s
instructions. Transfer the semi-frozen ice cream to
the 2 cake pans, evenly dividing the ice cream between
the two pans. Use a rubber spatula to spread the ice
cream evenly to the edges of the pans. Tightly cover
the tops of the pans with film wrap, then place in the
freezer for at least 12 hours before assembling the
cake. See part 2 for rest of directions.

—–

Title: Linguine with Crab and Mushrooms
Categories: Seafood, Pasta, Corky, Good
Yield: 2 servings

1/2 c Chicken broth or
-clam juice
1/4 c White wine
1/2 ts Turmeric
8 oz Mshrooms; sliced*
1 tb Tomato paste
2 ts Tarragon; fresh,
-or 3/4 ts dried
1 ts Olive oil
2 ea Green onions; thinly sliced
8 oz Krabmeat; in bite-size
8 oz Linguine;[or other pasta]

Combine chicken broth, wine and tumeric in small
bowl. Heat oil in heavy medium skillet over medium
heat. Add mushrooms, sprinkle with salt and pepper
and cook until beginning to soften, about 3 minutes.
Add the green onions and 1 tablespoon tomato paste and
stir to blend. Add broth mixture and simmer 2 minutes.
Add Krab and tarragon and stir until heated through.
Season with salt and pepper.
Meanwhile, cook linguine in large pot of boiling
salted water until just tender but still firm to bite,
stirring occasionally. Drain well.
Return pasta to same pot. Add sauce and toss to
coat. Divide pasta between 2 plates. Sprinkle with
remaining green onions and serve. Serves 2, can be
doubled or tripled.

* any type of mushroom may be used. It is very good
with fresh shitaki but works just fine with white
buttons.

—–

4 qts. dry bread crumbs
1 cup minced onions
1 cup celery
1/2 cup raisins
1/4 cup butter substitute (ex. Shed’s Spread or Canola Oil) (optional)
1/2 cup popcorn/uncooked
2 tsp salt – or salt substitute (Mrs. Dash’s)
1/2 tsp pepper
2 tsp poultry seasoning
2 cup skim milk

Mix ingredients and stuff cavity of the bird until full. Place in baking
pan and bake at 325 degrees in a pre-heated oven. Turkey is done when
popcorn blows the a** off the bird. Happy Thanksgiving!

SPICY OKRA/BASMATI RICE/BLACK BEANS

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Onions — chopped
2 c Tomatoes, fresh — chopped
1 t Sesame oil — hot
1 c Okra — sliced
1 t Garlic — chopped
1/4 ts Salt
1/4 ts Pepper
1/2 Bouillon cube, vegetable
2 c Basmati rice
1 c Beans, black, canned

In a medium-sized saucepan, saute the onions and
tomatoes in the oil for 5 minutes. Add the okra,
garlic, salt, pepper and bouillon cube. Cook for 15 to
20 minutes. Serve hot over the rice and beans.

Vegetarian Cooking for Good Health by Gary Null/MM by
DEEANNE

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Title: Chicken Salad Supreme
Categories: Salads Poultry
Servings: 4

1 c Mayo Or Salad Dressing 1/4 c Lime Juice
1 t Salt 1/4 t Ground Nutmeg
4 c Cubed Chicken Or Turkey 11 oz (1 cn) Mandarin Oranges *
1 c Seedless Green Grape Halves 3/4 c Chopped Celery
1/2 c Slivered Almonds, Toasted

Drain Mandarin Orange segments.

In large bowl, combine mayonnaise, lime juice, salt, and nutmeg. Add
remaining ingredients; miz well. Chill. Serve on Lettuce leaves.
Refrigerate leftovers.

—————————————————————————–

Title: ROY’S SALSA
Categories: Tex-mex
Yield: 1 servings

1 tb Oil
1/4 c Onion, minced
1 tb Garlic, chopped
3 Chiles, serranos, minced
28 oz Tomatoes, canned
2 Bay leaf, dried
1/8 ts Thyme
1/2 ts Chile, ground, red, new mexi
1 tb Vinegar
1 ts Pepper, black, freshly groun

1) Heat oil in a skillet and saute onions and garlic
until soft but not brown. Add minced chiles and saute
another couple of minutes. 2) Add tomatoes, bay
leaves, thyme and chile and simmer, covered, for 30
minutes, stirring occasionally. 3) Pass half to two
thirds of the mixture through a food mill back into
the same skillet. Discard solids. Increase heat and
reduce to desired consistency. Add vinegar and black
pepper. Taste for salt and adjust seasonings.
Refrigerate until used. Source: Overton Anderson

—–

Slice Bake Gingersnap Cookies

Recipe By : Make-a-Mix Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Frozen
Gifts Kids
Make Ahead

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups shortening
3 cups sugar
3 eggs
3/4 cup molasses
6 cups flour
2 tablespoons baking soda
1 teaspoon salt
2 tablespoons ground ginger
1 tablespoon ground cinnamon

Cut four 14"x12″ pieces of waxed paper or plastic wrap; set aside. In a bowl,
cream shortening and sugar. Beat in egg and molasses; set aside. In a bowl,
combine dry ingredients. Gradually stir flour mixture into egg mixture until
blended.
Divide dough into four pieces. Shape each piece into a 8 to 10 inch roll. Wrap
rolls in waxed paper or plastic wrap. Place in a freezer container with a
tight-fitting lid, or wrap airtight in foil. Label and date. Store in freezer.
Use within 6 months.

To make cookies:
Slightly thaw a roll of dough. Preheat oven to 350F. Cut dough into 1 1/3 inch
thick slices. Cut each slice into fourths. Roll each piece into a ball. Roll
each ball in granulated sugar. Place balls on an ungreased baking sheet about
1 1/2 inches apart. Bake 8 to 10 minutes until set around edges with cracked
tops. Don’t overbake. Remove cookies from baking sheets and cool on wire
racks.

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Title: French Fudge
Categories: Diabetic, Candies, Desserts, Chocolate
Yield: 64 candies

13 oz (1) cn Skim evaporated milk; 1/2 c Chocolate chips;
2 tb Cornstarch; 3 oz Cream cheese; softened
1 tb Liquid sugar replacement; 1 1/2 ts Vanilla extract;

Combine evaporated milk, cornstarch, sugar replacement and chocolate
chips in saucepan. Cook and stir mixture is thick and chocolate
chips are melted. Whip cream cheese until light and fluffy. Beat in
chocolate/mixture. Stir in vanilla extract. Turn into buttered 8-in
square baking dish. Chill until firm. Cut into 1-in squares. Store
in refrigerator.

Food Exchange per serving: 1/4 BREAD EXCHANGE; CAL: 1 PIECE: 18;

Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand. Brought

MMMMM