Crepes Di Godiva

Recipe By : Giuseppe Manco, Quisiana Trattoria, New York
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Godiva

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Crepes:
1 large egg
2/3 cup all-purpose flour
2/3 cup milk
2 tablespoons butter — melted
1/4 cup Godiva Liqueur
3/4 tablespoon sugar

Pastry Cream:
5 large egg yolks
1/3 cup sugar
2/3 teaspoon orange zest
7 tablespoons flour
2 2/3 cups milk — scalded
3/4 cup Godiva Liqueur — divided
whipped cream as needed
strawberries for garnish
fresh mint leaves for garnish

For the crepes, combine the eggs and flour in a blender and blend until
smooth. Gradually add the milk until fully mixed. Pour in the butter,
Godiva Liqueur and sugar; stir, cover, refrigerate and allow to rest for
two hours. For each crepe, pour 2 tablespoons (1 oz) of batter onto a
lightly greased 8-inch non-stick saute’ pan and tilt to cover the bottom
of the pan. Cook on medium-high heat until the edges are light brown,
turn over and cook for one additional minute. Stack the crepes with wax
paper between each, cover and refrigerate. Yields approximagely eight
crepes. For the pastry cream, beat the egg yolks, sugar, and orange
zest in a mixer, add the flour and mix until smooth. Gradually add the
milk and 1/2 cup of Godiva Liqueur until blended. Pour into a saucepan
and bring to a boil; boil for four minutes, stirring constantly. Remove
from heat and stir in the remaining Godiva Liqueur. Strain the pastry
cream into a bowl, cover and refrigerate. Yields one quart. To serve,
fill each crepe with 1/2 cup pastry cream, fold it in half and garnish
with whipped cream, strawberries, and fresh mint.

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French Silk Pie (2)

Recipe By : Janet Morrissey
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter
3/4 cup sugar
2 oz. unsweetened chocolate, melted
1 tsp. vanilla
2 eggs
1 9-inch chocolate crumb crust

In small bowl, cream together butter and sugar until light and fluffy.
Add melted chocolate and vanilla. Beat until smooth. Add 1 egg and beat 5
minutes. Add remaining egg and beat 5 more minutes. Pour mixture into
crust (crust must be cool) and chill until set, about 3 hours. Spread
with whipped cream if desired.

Note: I wouldn’t attempt this without a good stand mixer. The “silk” in
the name refers to the texture, provided the filling is beaten until the
sugar is *completely* dissolved. It takes a long time to cream the butter and
sugar properly, and 5 minutes after each egg is a minimum.

We use a straight-sided 9 " cake pan and usually make at least 1-1/2
recipes of filling. In doing this the mixer is running almost continually for
30-40 minutes. I’m not sure it’s possible to overbeat it, but I know that if
it’s not beaten long enough, it’s grainy.

For the crust, proceed as for a graham cracker crust, but use Nabisco
chocolate wafers (don t remember the name); they re thin and crisp.

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Title: CRUNCHY CEREAL BAR
Categories: Diabetic, Snacks, Cookies
Yield: 18 servings

1/4 c Margarine
1/3 c Brown sugar, packed
1 lg Egg
2 c Crumbled shredded wheat bis.
1/2 c Chopped walnuts
1 c Raisins

In a microwave-safe dish, combine the margarine and
brown sugar. Microwave on high about 1 minute to melt
the margarine. Beat in the egg when the sugar mixture
has cooled, about 5 minutes.

Add the shredded wheat, walnuts, and raisins. Stir
until well mixed. Pat into the bottom of a 5 inch
square microwave safe dish. Microwave on High about
4-6 minutes. Let stand for at least 10 minutes before
cutting into bars.

To prepare in a conventional oven, preheat oven to 375
F. Cream together margarine and brown sugar. Beat in
egg and add the rest of ingredients. Pat mixture into
bottom of an 8 inch square pan. Bake for 15-18
minutes or until the top is browned. Let stand 5
minutes before cutting into 18 bars.

1 bar = 198 calories, 1 starch/bread, 1 fruit, 2 fat
exchanges 2 grams protein, 29 grams carbohydrate, 12
grams fat, 87 mg sodium

Quick Easy Diabetic Menus by Betty Wedman, 1993
Shared by Elizabeth Rodier April 1994.

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SHERRIED CHESTNUT STUFFING

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fresh chestnuts — -ÿÿ
10 oz -canned chestnuts
2 pk Long-grain rice wild rice
-(6 oz size packages)
4 c Water
1/2 c Cream sherry
4 tb Butter or margarine
1/2 c Sliced onion
1/2 c Sliced celery
1/2 c Minced parsley

If fresh chestnuts are used, slit shells on one side
and cook in boiling water to cover 20 minutes. Cool,
peel off shells and skin and dice coarsely. Drain and
dice canned chestnuts, if used. Cook rice in water
according to package directions, using seasonings from
package and adding sherry and 1 tablespoon butter.
Meanwhile, melt remaining 3 tablespoons butter in
skillet. Add onion, celery and parsley and cook until
onion is tender but not browned. Combine rice with
vegetables and chestnuts. Makes enough for 10-pound
turkey

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Pizza (Pissaladiere — for the French word for tomato-less and
cheeseless pizza, … I still think tomato slices would be a good
addition, and tomato sauce might work as long as it’s not too liquidy.

1 tbsp. baker’s yeast
1 tbsp. Sucanat
1 cup warm water

2 cups unbleached white flour
1 cup whole wheat flour
1 cup corn flour (approximate)

3 tbsp. dried tomato bits
1 cup water
1 1/2 tsp. salt

filling can be slightly steamed veggies of your choice, i used:

1 red capsicum (a red “bell pepper”) this is the decorative topping
1 orange banana pepper (hot) this too is decorative (hot) topping
4 small eggplant (2 medium or 1 large)
water

3 small leek (2 medium or 1 large)
water

1 1/2 tbsp. capers
2 tbsp. balsamic vinegar (approximate)
10 basil leaves
salt
cracked black pepper

Preparation: Turn oven to 400 F, place red capsicum (cut side down), orange
banana pepper, and sliced eggplant in oven. Use pie pan for the eggplant,
because then you can add a little water to it as needed, as it will seem dry
after some time in the oven. These cook for about 30 minutes.

Prepare a spring form cake pan with a bit of oil or Pam, and dusted with corn
meal or corn flour. The diameter is about 8-9“.

Meanwhile, combine baker’s yeast, Sucanat and warm water, place in
warm place so it will ”grow“ and get foamy. Then, combine 3 cups
flour and salt, set aside.

Slice leek and saute in water, until carmelized (preferably). Simmer
more water in another pot and add dried tomato bits, simmer a minute
to get soft, drain but retain the water which will be tomato-colored.
By this time the yeast will have ”grown“, pour this in with the 3 cups
of flour and salt, add tomato bits, and 1/2 cup of the tomato-water.
Stir. Prepare a flat surface with corn flour, kneading some of this
into the dough to get it ready to roll out. Roll out into a wide
circle, about 5 inches wider than your pan. Be innovative in picking
this up and placing it centered in your pan. The extra width will go
up the sides of the pan. (I cut a circle about 1″ wider than the pan,
dusted it well with the flour, then rolled it loosely to pick it up
and place it in the pan, then unroll, then add the rest of the dough,
packing it up along the sides).

Place this in a warm spot, and fill with the cooked leek, and salt
lightly. Take eggplant out of the oven, layer it over the leek,
sprinkle with balsamic vinegar, add a layer of basil leaves, then a
second layer of eggplant, sprinkle with salt and cracked black pepper.
Sprinkle with capers, letting some get embedded into the dough. As
you are doing all this, the dough will be rising. Dot with *nofat*
cheese (optional). Slice the cooked red pepper and banana pepper
lengthwise into 8 to 12 strips each. Peel the peppers if you can
(paper bag technique may work), may be easier to peel the banana
pepper before you slice, and peel the red pepper after you slice.
Assemble pepper strips, alternating the two kinds, in a sunray
pattern. Sprinkle everything with the remaining balsamic vinegar.
Dot center with whatever you have left, a bit of *nofat* cheese or a
basil leaf.

Bake 20-30 minutes. Slice and serve. Voila! For anyone wanting to
make their own modifications on this ”pizza", your ideas would be much
welcomed.

Asparagus Tart

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Main dish
Eggs Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 Pastry for 9″ pie

1 lb Asparagus in 1-1/2″ pieces

1 c Jarisberg cheese,shredded

3 tb Pimiento strips

2 tb Cornstarch

1/2 ts Salt

1 pn Black pepper

1 1/2 c Half-and-half

3 Eggs,slightly beaten

1/4 c Parmesan cheese,fresh grated

1. Line 11×1-inch fluted tart pan with pastry; trim pastry with top of pan

and prick with fork.

2. Bake tart shell in preheated 450’F oven 10 minutes, or just until

lightly browned.

3. Meanwhile, cook asparagus in boiling salted water just until

crisp-tender; drain thoroughly.

4. Remove baked sheel from oven and reduce temperature to 375’F.

5. Sprinkle sheel with Jarisberg cheese; top with well-drained asparagus

and pimiento.

6. In medium bowl, combine cornstarch, salt and black pepper; gradually

stir in half-and-half until smooth.

7. Stir in eggs and Parmesan cheese until well blended; pour mixture into

tart shell over asparagus.

8. Bake in preheated oven 35 to 50 minutes, or until knife inserted in

center comes out clean. Let stand 5 minutes before serving.

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STRAWBERRY PASTRIES WITH VANILLA CUSTARD

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Sheets, frozen puff pastry
– dough, thawed
4 tb Powdered sugar
2 pt Strawberries
—–VANILLA CUSTARD—–
1 Vanilla bean
1 c Half-and-half
3 Egg yolks
2 tb Granulated sugar
1/2 c Whipping cream

1. Roll each sheet of dough out to about 12-by-6 inches. If desired, sift
powdered sugar over counter before rolling. Cut each sheet into 4 even
pieces.
2. Cover baking sheets with waxed paper. Place dough on prepared sheet.
Prick with a fork. Sift powdered sugar over dough. Refrigerate for 30
minutes.
3. Bake dough at 425 for about 5 minutes. Increase temperature to 450 and
bake for another 3 to 5 minutes until pastries are light, golden and
puffed. Let cool on wire rack.
4. Split vanilla bean open lengthwise. Place in a heavy saucepan. Add
half-and-half. Bring to a boil. Cook over medium-low heat for about 10
minutes. Remove vanilla bean.
5. In a bowl, beat egg yolks and sugar until smooth and creamy. Add a
little hot half-and-half, whisking. Pour this mixture back into saucepan.
Bring to a boil, whisking constantly until thick and creamy. Do not boil
or custard will curdle.
6. Remove custard sauce from heat. Beat until smooth. Whip cream until
soft peaks form. Add to vanilla custard. Spread over half of the baked
pastries. Cover with sliced strawberries. Top with second half of
pastries. Dust with powdered sugar. Serve.

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Mississippi Mud Pie 2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup Roasted Pecans — chopped
1/2 Cup Roasted walnuts — chopped
2 Pie crusts — Prepared 9″
16 Ounce Cream cheese
1 Sour cream 1 carton (8 oz)
8 Ounce Confectioner’s powdered
-sugar
1 Teaspoon Vanilla extract
1/4 Cup Sugar — granulated
2 Tablespoon Cornstarch
1 Tablespoon Flour
1/4 Cup Cocoa — powdered
1/4 Teaspoon Salt
1/4 Cup Milk
3 Egg yokes — beaten
2 Cup Milk
3/4 Cup Sugar — granulated
1 Tablespoon Butter
1 Teaspoon Vanilla extract
1 Teaspoon Almond extract

CRUST: Mix pecans and walnuts and add to your favorite pie crust recipe, or,
if desired, use 2 frozen pie crusts, baked according to package instructions,
with nuts divided evenly over bottom of crusts. Set aside to cool FILLING: Mix
cream cheese, sour cream, confectioner’s sugar and 1 tsp vanilla with electric
mixer or food processor until well blended. Divide evenly between pie crusts.
Refrigerate for 2 hours or longer. TOPPING: In a bowl, blend 1/4 cup sugar,
cornstarch,flour,cocoa,salt,1/4 cup milk and egg yokes; set mixture aside.
Place 2 cups milk and 3/4 cup sugar in a saucepan and bring to a boil over
high heat, whisking constantly, to bowl ingredients. Transfer bowl ingredients
back into saucepan and bring to boil, stirring constantly, over medium heat.
Continue to cook for 5 minutes. Stir in 1 Tbsp butter and 1 tsp vanilla and
almond extracts. Cool and spoon over Pies. Refrigerate Pies.

Makes 2 pies. From: Sandee Eveland Date: 16 Feb 94

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French Onion Soup (Crock Pot)

Recipe By : The Crockery Pot Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Soup
Soups Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Large Yellow onions — thinly sliced
1/4 Cup Butter
3 Cups Rich beef stock
1 Cup Dry white wine
1/4 Cup Medium dry sherry
1 Teaspoon Worcestershire sauce
1 Clove Garlic — minced
6 Slices French bread — buttered
1/4 Cup Romano or Parmesan cheese

Using a large frying pan, slowly saute the onions in butter until limp
and glazed. Transfer to crock pot. Add beef stock, white wine,
sherry, Worcestershire and garlic. Cover. Cook on low (200F) 6 to 8
hours. Place french bread on a baking sheet. Sprinkle with cheese.
Place under preheated broiler until lightly toasted. To serve, ladle
soup into bowl. Float a slice of toasted french bread on top.

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Strawberry Ginger Soup

Recipe By : COOKING RIGHT SHOW #CR9720
Serving Size : 4 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 Cups strawberry juice — *see notes
1 Tablespoon ginger juice (or to taste)
1 ripe banana
1 Cup sparkling apple cider <>
1 Cup champagne
4 Tablespoons yogurt
1 Cup mixed blueberries and red raspberries
Mint sprigs for garnish

Combine juices and banana in a blender (or use an immersion blender) and
blend until smooth. Add sparkling cider and ladle into chilled soup bowls.
Serve with a dollop of yogurt, a scattering of fresh berries and a mint
sprig or two.

Yield: 4 serving

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NOTES : * 3 pints strawberries