Title: BANANA-STUFFED FRENCH TOAST WITH STREUSEL TOPPING
Categories: Breakfast
Yield: 6 Servings

2 tb Plus 1/4 cup (1/2 stick)
-unsalted butter
2 tb Plus 1/2 cup sugar
2 tb Water
2 lg Ripe bananas, peeled, cut
-into 1/2-inch-thick rounds
1 ea Unsliced loaf egg bread
-(1-pound), ends trimmed,
-bread cut into 6 slices
-(each about 1-1/2 inches
-thick)
2 c Milk (do not use low-fat or
-nonfat)
6 lg Eggs
2 1/2 ts Ground cinnamon
1/4 ts Vanilla extract

———————————-TOPPING———————————-
1 1/2 c Thinly sliced almonds,
-toasted
1/4 c (packed) golden brown sugar
1/4 c Quick-cooking oats
2 tb All purpose flour
Maple syrup

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 2
tablespoons sugar and 2 tablespoons water and stir until sugar dissolves.
Continue stirring until mixture is foamy, about 2 minutes. Add bananas;
cook until tender, stirring occasionally, about 5 minutes. Transfer to
small bowl; cool. (Can be prepared 4 hours ahead. Cover and chill.)

Preheat oven to 350°F. Using small sharp knife, cut 2-inch-long slit in 1
side of each bread slice, cutting 3/4 of way through bread and creating
pocket that leaves 3 sides of bread intact. Divide banana mixture equally
among pockets in bread. Whisk milk, eggs, 1/2 teaspoon cinnamon, vanilla
and 1/2 cup sugar in large bowl to blend. Pour into large glass baking
dish. Place bread in egg mixture; let soak 10 minutes, turning
occasionally.

Place almonds in shallow bowl. Carefully remove bread from egg mixture and
coat both sides with almonds. Place bread on heavy large baking sheets. Mix
brown sugar, oats, flour and remaining 2 teaspoons cinnamon in medium bowl.
Add remaining 1/4 cup butter and rub in, using fingertips, until moist
clumps form. Sprinkle topping over bread.

Bake French toast until topping is golden brown and filling is hot, about
25 minutes. Transfer toast to plates. Serve hot with maple syrup.

Bon Appétit December 1996

—–

Title: ANISE COOKIES #2
Categories: Cookies, Dessert, Italian
Yield: 3 dozen

2 c Flour
2 ts Ground anise seed (or 1 ts
-anise extract)
1/2 ts Baking powder
1/8 ts Salt
1 lg Lemon
2/3 c Sugar
1/2 c Vegetable shortening
5 3/16 tb Unsalted butter
1 Egg yolk
1 ts Vanilla extract
1 tb Sugar (for decoration)
1 ts Ground cinnamon (for decor.)

Thoroughly stir together flour, anise, baking powder, and slat and set
aside. Using a small sharp knife peel a thin layer of zest (without
white membrane) from the entire lemon. Combine lemon zest and sugar
in a food processor fitted with a steel blade. Process until zest is
very finely minced. Add shortening and butter to the processor and
process for one minute. Add egg yolk and vanilla and process 20
seconds longer. Add dry ingredients and continue processing just
until they are blended. Divide dough in half and place each portion
between large sheets of waxed paper and roll out to 1/8 inch thick.
Check the underside of the dough to check for any creases. Slide
dough onto a large tray or baking sheet and refrigerate for 15
minutes, or until the dough is chilled and slightly firm. Preheat
oven to 375 degrees F. Lightly grease several baking sheets. Work one
half of the dough at at time. Turn the dough over and peel the sheet
of wax paper off of the dough and replace the paper loosely. Then
turn the dough right side up. Peel off and discard the top sheet of
paper. Using assorted 2 1/4 to 3″ cookie cutters cut out cookies.
Place in the oven and bake for 8-10 minutes or until just brown ant
the edges. Remove from the oven and let stand for 3 minutes. Transfer
to wire racks and let stand until cooled completely. Sprinkle cookies
with the decoration mixture.

MMMMM

MEXICAN DUMP CORNBREAD BY CLEM KOHL

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Kooknet
Cyberealm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Bisquick
1 c Cornmeal — (yellow)
3 tb Honey – may need 4 T
3 tb Baking soda
3/4 ts Salt
1/4 c Mozarella cheese — grated
1/4 c Colby cheese — grated
1/4 c Parmesan cheese
1 cn Green chilis w/liquid
2 lg Eggs
Milk – see directions
3 tb Vanilla

In order: Dump all ingredients into a large mixing
bowl. Add just enough milk (while stirring with a
fork) to produce a cake-like-batter consistency.
Continue mixing with a fork until well blended. Pour
into a well greased COOKIE sheet (about 14 1/2″ x 10″
x 1/2"). Bake in a preheated 375-400 degree oven
until done. Approximately 20 minutes. Serve it hot
with chunks of real butter on top.

– – – – – – – – – – – – – – – – – –

Title: Creamed Turnip Soup
Categories: Soups, Vegetables
Yield: 4 Servings

1 lb Turnip greens
1 T Chopped shallots
1/2 T Olive oil
1 c Cream
2 Peppercorns
1/4 c White wine
3 oz Finely grated Parmesan
-cheese
Salt and pepper to taste

Blanch turnip greens, then submerge in ice water and drain. Lightly
saute shallots in olive oil. Add cream, peppercorns and white wine.
Reduce by half and strain. Place blanched turnip greens in food
processor. While pureeing add cream mixture. Add cheese, salt, and
pepper.

MM Format by John Hartman
Fidonet Cooking Echo Recipe Submitter unknown

MMMMM

Title: Southwest Relish
Categories: Vegetables Relish Tex-mex
Servings: 8

1 c Tomatillos; Chopped, 6 oz
3/4 c Tomato; Seeded And Chopped
3/4 c Green Bell Pepper; Diced
3/4 c Yellow Bell Pepper; Diced
1/4 c Pine Nuts; Toasted, 1 oz
2 ea Cloves Garlic;Finely Chopped
1 T Fresh Sage Leaves; Snipped
1 T Lemon Juice
1/4 t Salt

NOTE: Tomato and Pepper measures are approximate. You should use one
medium tomato and the peppers should be small ones.
————————————————————————–

Mix all ingredients. Cover and refrigerate at least 1 hour.

Makes 4 cups of relish.

—————————————————————————–

AUTUMN APPLE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Low-Cal
Cakes Desserts
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Egg, slightly beaten
2 tb Soft butter
1/4 c Sugar
1/4 c 2% yogurt OR
3/4ts lemon juice + 2% milk
1/3 c 2% milk
1/2 c Bran
1 md Apple, grated
1/2 c Raisins, soaked
1/2 c Rolled oats
DRY INGREDIENTS
1/3 c Wholewheat flour
1/3 c All-purpose flour
3/4 ts Baking powder
1/2 ts Baking soda
3/4 ts Cinnamon
1/4 ts Salt

In large bowl, combine the first nine ingredients.
Sift dry ingredients together. Add to bran mixture,
stirring until moistened. Spoon into muffin cups.
Bake at 425 F about 20 minutes or until golden brown.
Makes 12 small muffins.

1 muffin contains 114 calories, 1 starch choice, 1/2
fruit, 1/2 fat

Source: Enjoy B.C. Fruit the Diabetic Way by Elaine
Johnston c. 1982 Shared and tested by Elizabeth Rodier
Sept 93

– – – – – – – – – – – – – – – – – –

PORTUGUESE BISCOTTI

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sugar
1/2 c Butter
1 tb Lemon zest
1/4 c Lemon juice
3 Egg
3 c Flour

In large bowl of an electric mixer, beat 1 cup of the
sugar and butter until well blended. Add lemon peel
and juice; mix to blend. Beat in eggs, 1 at a time,
until smooth. Gradually stir in 3 cups of the flour,
mixing well. cover and chill until dough is firm
enough to handle easily, at least 3 hours or as long
as 2 days. For easier handling, chill the dough
before you form the ring-shaped cookies. Divide dough
in half. Cover and chill 1 portion. Divide other half
into 8 equal pieces. With floured fingers, roll each
piece on a lightly floured board to make a 10-inch
rope. Overlap ends of each rope slightly to form a
ring. Place rings about 1 inch apart on a greased
14×17 inch baking sheet. Sprinkle light with sugar.
Bake in a 300 F. oven until golden, 35-40 minutes.
Remove cookies from pans and let cool completely on
racks. Repeat with remaining dough. Serve or store
airtight up to 10 days.

– – – – – – – – – – – – – – – – – –

Title: JEAN PARE’S GRANOLA CHIPS
Categories: Cookies, Chocolate, Fruits
Yield: 84 servings

Preheat oven to 350~
1 c Butter/marg, softened
3/4 c Sugar
3/4 c Brown sugar, packed
2 Eggs
1 ts Vanilla extract
1 1/2 c Flour
2 c Granola (i like the kind
With fruit added)
1 c Rolled oats
1 ts Baking powder
1/4 ts Salt
1 c Raisins
1 c Semi-sweet chocolate chips

Cream butter and sugars together well. Beat in eggs one at a time. Add
vanilla.

Add remaining ingrediants (it works best if the are mixed together first).
Drop by spoonfulls (a mechanical ice cream scoop works well) onto a greased
(or with parchment paper) cookie sheet. Bake at 350~F (180C) oven for 10-12
minutes.

Options: substitute the chocolate chips for the same amount in dark
chocolate bars (“Burnt Almond” is my favourite) cut in to chunks.
: Add candied cherries, sprinkles etc.

Recipe submitted by Mary Lou Kakanowski. From the Jean Pare’s Companys
Coming Cookies book.

—–

Title: CHINESE: BARBECUED PORK BUN (CHA SIU BOW)
Categories: Bakery, Bar-b-q, Chinese, Ethnic
Yield: 16 servings

1/3 c Warm water
1/2 ts Sugar
1 pk Dry yeast
2 1/2 c Flour
2 1/2 c Cake flour
4 tb Sugar
1/2 ts Salt
2 tb Shortening
1 1/4 c Low fat milk
16 Pieces white paper 2 inches
– square

————————–FILLING————————–
6 oz Chinese BBQ pork, diced
1 tb Oil
2 ts Water
1/2 ts Salt
1/2 ts Sugar
1/2 ts Thin soy sauce
1 ts Oyster sauce
1 ts Hoisin sauce
2 ts Cornstarch
4 ts Cold water (For thickening)

Mix together the warm water, 1/2 tsp. sugar and yeast
in an 8 oz. measuring cup. Let stand until it rises
to the 8 oz. level (about 20 minutes).

Sift flour, cake flour, sugar and salt into a large
mixing bowl.

Add shortening, yeast mixture and mil,.

Knead mixture 5 minutes to form a dough. Cover with a
damp cloth and set dough in a warm place. Allow the
dough to rise for 3 hours.

Heat wok, add oil and stir-fry pork for 2 minutes.

Add 2 tablespoons water, salt, sugar, soy sauce,
oyster sauce and hoisin sauce. Bring it to a boil.

Prepare thickening by mixing the cornstarch and 4
tablespoons cold water. Stir into the mixture and cook
for 1 minute. Let cool before using.

After 3 hours, when the dough has risen, shape into
rolls about 2 inches in diameter. Cut each roll into
1-1/2 inch pieces.

Shape each piece into a shallow bowl shape.

Put 1 tablespoon filling in the center, close ans
twist dough to form a bun. Put the bun on a 2 inch
square of white paper. (This prevents the bun from
becoming soggy while steaming.) Place 8 buns in a pie
pan and allow them to set and rist for 15 minutes in a
warm place.

Steam for 25 minutes.

SOURCE: Chopstick, Cleaver and Wok.

—–

OLD-FASHIONED CRUMB CAKE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c All-purpose flour
3/4 c Butter, softened
1 1/2 ts Cinnamon
1 c Sugar
1 t Nutmeg
1/2 ts Salt
Egg, beaten
1 c Sour milk
1 t Baking soda

To make sour milk, add 1 ts white vinegar to 1 c milk. Blend flour, butter
and cinnamon until mixture resembles cornmeal. Reserve 1 cup flour mixture
for top. Add sugar, nutmeg, salt, egg, sour milk and baking soda. Blend
slowly. Pour into greased 9-inch square baking dish. Sprinkle reserved
crumb mixture on top. Bake at 350 for 30 minutes, or until straw inserted
in center comes out clean. A light, spicy snack cake

– – – – – – – – – – – – – – – – – –