Strawberry Cream Puffs w/Strawberry Sauce

Recipe By : Nana Bon Appetit 3/96
Serving Size : 18 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cream Puffs
3/4 cup water
3 tablespoons unsalted butter — cut into pieces
1/4 teaspoon salt
3/4 cup flour
3 large eggs
Filling
1 cup whipping cream — chilled
1 teaspoon sugar
2 tablespoons sugar
3/4 teaspoon vanilla
6 large strawberries — hulled
Strawberry Sauce
2 pints strawberries — hulled
3 tablespoons sugar
Powdered su

For cream puffs: Preheat oven to 375. Line baking sheet with parchment
paper. Combine water, butter, salt and sugar in a heavy medium saucepan.
Bring to a boil, stirring to melt butter. Add flour; using a wooden spoon,
stir vigorously until mixture clumps together, forming a ball. Stir 1 minute
longer. Remove from heat; transfer dough to medium bowl. Using an electric
mixer, add eggs 1 at a time, beating until dough is smooth after each
addition. (Dough will be slightly soft and shiny). Using 1 rounded
tablespoon of dough for each cream puff, spoon dough onto the prepared baking
sheet, spacing them about 2″ apart and forming mounds about 3/4″ to 1 " high
and 1 1/4″ in diameter. Using moist fingertips, gently press tops of cream
puffs to flatten any peaks. Bake until golden brown about 37 minutes.
Transfer baking sheet to a rack; let cream puffs cool. (Can be made 4 hours
ahead. let stand at room temperature.)

For Filling: beat cream, 1 teaspoon of sugar, and vanilla in a medium bowl
until stiff peaks form. Combine 6 strawberries and 2 tablespoons of sugar in
a small bowl. Using a fork, crush berriess. Fold crushed strawberry mixture
into cream.

For Sauce: Place 1 1/2 pints of strawberries and sugar in food processor or
blender. Puree, adding a bit of water if necessary. Slice remaining
strawberries and stir into sauce.

Cut top third off of each cream puff. Place cream puff bottoms, cut side up,
on plates. Spoon filling into bottoms, mounded slightly. Ladle sauce over
top, allowing sauce to spill onto plates. Top with cream puff tops. Dust
with powdered sugar.

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Profiterrols (don’t know correct spelling)

Cream Puffs
Vanilla Ice Cream
Chocolate Sauce
Chocolate Shavings

Spoon vanilla ice cream into bottom of cream puff. Replace top; ladle warm
chocolate sauce over top; sprinkle with chocolate shavings.

Rhubarb Chutney

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Microwave Chutneys
Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Cups Rhubarb — sliced
1 Cup Cider vinegar
1 Cup Sugar, brown — dark
1/2 Teaspoon Ginger — ground
1/2 Teaspoon Allspice
1/2 Teaspoon Mustard — dry
1/2 Teaspoon Cinnamon
1/4 Teaspoon Garlic powder
8 ounces Dates — chopped
1/2 cup Raisins
2 medium Apples — peeled chopped
-3 cups)

In 2 quart glass bowl combine rhubarb, vinegar, brown sugar, ginger,
allspice, mustard, and microwave on high for 6 minutes or until boiling. Add
dates, raisins, and apples. Do not cover. Microwave on high 6 minutes. Stir
and microwave 6 more minutes. Stirring occasionally, let stand till barely
warm. Spoon into jars and refrigerate. Will thicken.

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Title: SOUTHERN CORNBREAD (DURCHOLZ)
Categories: Diabetic, Breadmaker, Low-fat
Yield: 12 servings

1 c Yellow cornmeal;
1 c Flour;
4 ts Baking powder;
3/4 ts Salt substitute;
1 md Egg; slightly beaten
1 c Skim milk;

Sift dry ingredients together. Add egg and milk; mix
well. Pour into 12 x 8-inch pan which has been sprayed
with a nonstick vegetable coating. Bake at 425 for 25
minutes. Cut into 12 squares.

Nutrients per serving: Calories 81; fat 1g,
cholesterol 0, carbohydrate 15g, sodium 142mg.

Exchanges: Bread 1

Source: “There IS Life after Lettuce” by Pepper
Durcholz, Alberta Gentry, Carolyn Williamson, M.S.

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ANGEL BISCUITS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breakfast Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Sugar
1 cn Yeast
1/2 c Water, luke warm
5 c Flour, sifted
3 ts Baking powder
1 t Salt
2 c Milk
3/4 c Shortening, melted

Fat grams per serving: Approx. Cook
Time: 15min
Put sugar, yeast and water in bowl and let sit. Put
melted shortening and milk together making sure that
it is not to hot (115 degrees). Sift together flour,
baking powder and salt. Add to yeast mixture
alternatly milk mixture and dry ingredients. Roll out
on a floured cutting board and cut with a biscuit
cutter. Place on a baking sheet and bake for 12 to 15
minutes at 400 degrees. Source: Shelton

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Title: Green Tomato Relish By Mavis Vawter
Categories: Pickle/reli
Yield: 11 pints

4 qt Green tomatoes, chopped,
– unpeeled
1 qt Onions finely chopped
2 c Bell pepper, chopped
1/2 c Hot peppers, chopped
2 1/2 c White vinegar
1/4 c Pickling salt (not iodized)
1 ts Pickling spices
4 c White vinegar

After vegetables are chopped, drain off liquid and discard. Combine
ingredients in a dutch oven, bring to a boil and boil 20 minutes.
Pour into hot sterilized pint jars. Leave 1/2-inch at top of jar.
Put on hot lids and rings. Process 10 minutes in boiling water bath.

MMMMM

Sweet Potato Taco with Smoked Yellow Pepper Sauce

Recipe By : CHILLIN’ GRILLIN’ SHOW #GR3629
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 large sweet potatoes — peeled,cooked cut
— 1/4 inch thick
8 blue corn tortillas, 6″
1 cup Monterey jack cheese — grated
1 cup white cheddar cheese — grated
1/4 cup cilantro — chopped
1/4 cup honey
salt
pepper
olive oil

Prepare a wood or charcoal frill and allow it to burn down to embers.

For each serving lay 3 slices of sweet potato over half of the tortilla,
sprinkle with cheeses, cilantro and honey. Season to taste with salt and
pepper. Fold over tortilla and brush with olive oil. Grill for 3 minutes on
each side or until crispy and cheese has melted. Serve hot with Smoked
Yellow Pepper Vinaigrette.

Yield: 8 servings

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Cranberrry Chutney

Recipe By : Foodview
Serving Size : 0 Preparation Time :0:00
Categories : Fruits Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Fresh Orange Sections
1/2 cup Orange juice
1 Bag Fresh Cranberries
2 cups Sugar
1 cup Apples, Unpeeled and Chopped
1/2 cup Raisins
1/4 cup Chopped Walnuts
1/2 tbsp Ginger
1/2 tbsp Cinnamon

Combine all ingredients; bring to a boil. Reduce heat, simmer 5 minutes or
until berries burst. Makes 5 1/2 cups.

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String Bean Salad with Double Sesame Dressing

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Unhulled sesame seeds
1 1/2 pounds Green beans
3 tablespoons Red wine vinegar
3 tablespoons Light soy sauce
2 tablespoons Spicy mustard sauce (mustard — sauce from a Chinese
works fine)
2 teaspoons Sugar
3 tablespoons Oriental sesame oil
1 teaspoon Minced garlic
1/4 cup Finely chopped scallions — white and green part
1/2 cup Finely chopped red sweet — peppers and yellow
peppers

Place wok or nonstick pan over high heat for about 1 minute, or until it
smokes. Add the sesame seeds. Turn the heat to low, and dry cook for 3-5
minutes, or until brown. Empty onto a flat plate.

Steam the string beans 3-5 minutes, or until they have softened but still have
some crunch. Remove and plunge them into a bowl of ice-cold water. Drain, dry,
remove stems ends and place in large bowl.

To make dressing, mix the vinegar, soy sauce, mustard sauce, sugar and sesame
oil. When thick, add the garlic, scallions, and red and yellow peppers. Add to
string beans and mix well. Sprinkle with toasted sesame seeds.

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Title: EGGNOG BREAD PUDDING
Categories: Desserts, Holiday, Mandel
Yield: 8 servings

MMMMM————————–PUDDING——————————-
3 lg Eggs
1 lg Egg yolk
3/4 c Sugar
4 tb Unsalted butter; melted
1 3/4 c Half-and-half
3 tb Brandy
2 tb Pure vanilla extract
3/4 ts Freshly grated nutmeg
1/8 ts Salt
6 sl Dry cinnamon raisin bread
– quartered

MMMMM——————-CRANBERRY-MAPLE SAUCE————————
1/3 c Pure maple syrup
2 tb Sugar
1 1/2 c Cranberries
– if frozen, do not thaw
3 tb Unsalted butter
1 1/2 tb Bourbon

PREHEAT OVEN TO 350F 15 minutes before baking, with the rack in the
center of the oven. Butter a 6-cup souffle dish. Have a kettle of
boiling water ready and a baking pan large enough to hold the souffle
dish. Whisk the eggs, egg yolk and sugar until light. Mix in the
butter, the half-and-half, brandy, vanilla, nutmeg and salt. Place
the bread in the souffle dish and pour the custard over it. Press the
bread into the custard so it gets well soaked. Let rest 20 minutes.
Put the souffle dish in the baking pan and place on the oven rack.
Pour boiling water into the baking pan so it comes halfway up the
sides of the souffle dish. Bake until the custard is softly set in
the center, about 1 hour. Remove from the water bath. Serve warm or
at room temperature with Cranberry-Maple Sauce. Once cooled, the
pudding can be refrigerated for up to 3 days. To reheat, cover with
aluminum foil with several slits in it. Bake in a preheated 350F oven
for 20 minutes. Serve warm, or at room temperature with
Cranberry-Maple Sauce.

CRANBERRY-MAPLE SAUCE: Bring the maple syrup and sugar to a boil in a
small non-aluminum pan, then cook for 3 minutes. Add the cranberries
and cook until their skins burst and they begin to pop, 6 to 8
minutes, or slightly longer if they are frozen. Cut the butter into 3
pieces. Remove the pan from the heat and whisk in the butter, 1 piece
at a time, waiting until each is incorporated before adding another.
Add the bourbon. Sauce can be served immediately or refrigerated for
up to a week. Reheat gently and thin with 2 to 3 tablespoons water
before serving.

ABBY MANDEL – PRODIGY GUEST CHEFS COOKBOOK

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Title: PEARLS ‘N’ CHOCOLATE COOKIES
Categories: Cookies
Yield: 6 servings

2 1/4 c All purpose flour
2/3 c Cocoa
1 ts Baking soda
1/2 ts Salt
1 c Softened butter
1/4 c Sugar
2/3 c Firmly packed brown sugar
1 ts Vanilla extract
2 Egg
10 oz Pkg white chocolate baking
-pieces

Preheat oven to 350 degrees. In small bowl, combine
flour, cocoa, baking soda and salt; set aside. In
large mixer bowl, beat butter, sugar, brown sugar and
vanilla extract until creamy. Add eggs one at a time,
beating well after each addition. Gradually add flour
mixture. STir in chocolate pieces. Drop by rounded
teaspoonfuls onto ungreased cookie sheets. Bake 9-10
minutes until edges are lightly browned. Let stand 2
minutes before removing from cookie sheets; cool
completely.

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