Title: Schwarzwalder kirschtorte (black forest cherry cake)
Categories: German, Cakes, Fruits
Yield: 8 servings

————————————CAKE————————————
6 ea Eggs; Large
1 c Sugar
1 ts Vanilla Extract
4 oz Unsweetened BakingChocolate*
1 c Flour; Sifted

———————————–SYRUP———————————–
1/4 c Sugar
1/3 c ;Water
2 tb Kirsch

———————————-FILLING———————————-
1 1/2 c Confectioners’ Sugar
1/3 c Butter; Unsalted
1 ea Egg Yolk; Large
2 tb Kirsch Liquer

———————————-TOPPING———————————-
2 c Sour Cherries; Canned, Drain
2 tb Confectioners’ Sugar
1 c Cream; Heavy, Whipped
8 oz Semisweet Chocolate Bar (1)

* There should be 4 squares of chocolate and it should be melted.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about
10 minutes. Alternately fold chocolate and flour into the egg mixture,
ending with flour. Pour the batter into 3 8-inch cake pans that have been
well greased and floured. Bake in a preheated 350 degree F. oven for 10 to
15 minutes or until a cake tester inserted in the center comes out clean.
Cool cakes in pans for 5 minutes; turn out on racks to cool completely.
SYRUP: Make syrup by mixing together sugar and water and boiling for 5
minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and
pour syrup over all 3 layers. FILLING: To make the butter-cream filling,
beat together sugar and butter until well blended. Add egg yolk; beat until
light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE ASSEMBLY: To
assemble cake, place 1 layer on a cake plate. Spread with butter cream
filling. Using 3/4 cup of the cherries, which have been patted dry, drop
cherries evenly over cream. Place second layer on cake. Repeat. Place
third layer on top. Fold 2 T confectioners’ sugar into the whipped cream.
Cover the sides and top of the cake with whipped cream. Decorate top of
cake with remaining 1/2 cup cherries. To make chocolate curls from
chocolate bar, shave (at room temperature) with a vegetable peeler.
Refrigerate curls until ready to use. Press chocolate curls on sides of
cake and sprinkle a few on the top. Chill until serving time.

—–

Title: Carrot Curry
Categories: Diabetic, Vegetables, Side dishes, Curries
Yield: 1 servings

1 lb Fresh carrots; cut in 1/2″ 1 ts Curry powder;
-slices 2 ts Walnut oil;
1 1/2 ts Crystakube froctose; 2 tb Raisins;
1 ts Dijon-style mustard; 2 tb Chopped fresh parsley;

In a large saucepan, bring 1″ of water to a boil. Place carrots in a
vetgetable steamer over boiling water and cover tightly. Steam 20
minutes and remove from heat. Meanwhile, in a small bowl, mix
together fructose, lime, or lemon juice, mustard and curry powder.
Heat walnut oil in a large skillet, then add carrots and raisins.
Toss 2 minutes. Pour the sauce over the carrots and cook, stirring to
blend, 2 minutes more. Sprinkle with parsley.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FRUIT EXCHANGE
+ 1/2 FAT EXCHANGE CAL: 76; CHO: 0mg; CAR: 13g; PRO: 1g; SOD: 68mg;
FAT: 3g:

Source: Light Easy Diebetes Cuisine by Betty Marks

MMMMM

Title: Cappuccino Torte
Categories: Desserts
Yield: 12 Servings

MMMMM—————————CRUST——————————–
4 Whole graham crackers
1/2 c Chopped walnuts
1/2 c Blanched slivered almonds
1/4 c Sugar
5 tb Unsalted butter; melted
— (cooled)

MMMMM————————FUDGE LAYER—————————–
2 c Whipping cream
1 lb Semisweet chocolate
— finely chopped
2 tb Light corn syrup
1/2 c Unsalted butter
— cut into 8 pieces
— room temperature

MMMMM—————-CAPPUCCINO BUTTERCREAM LAYER———————
2 1/2 c Golden brown sugar
— firmly packed
1/2 c Water
6 Egg yolks
1 1/2 c Unsalted butter
— room temperature
1 tb Instant espresso powder
— dissolved in…
1 ts Water
4 oz Unsweetened chocolate
— such as Baker’s brand,
— chopped, melted,
— cooled to lukewarm

MMMMM——————–COFFEE WHIPPED CREAM————————-
1 1/4 c Chilled whipping cream
2 ts Instant espresso powder
1/2 ts Vanilla extract
2 tb Powdered sugar

MMMMM————————–OPTIONAL——————————-
Chocolate shavings
Choc. coffee bean candies

For Crust: Preheat oven to 350 degrees F. Butter a 10-inch
springform pan with 2-3/4-inch sides. In a food processor, process
graham crackers until coarsely ground. Add nuts, sugar and salt and
process mixture until coarsely chopped, using on/off turns. Add
butter and process until evenly distributed. Press crumb mixture
into bottom of prepared pan. Bake 15 minutes, until edges start to
brown. Cool.

For Fudge Layer: In a heavy medium saucepan, bring cream to a boil.
Decrease heat to low, then stir in chocolate until melted. Remove
from heat and stir in corn syrup. Stir in butter, a piece at a time,
until mixture is smooth. Let cool, stirring now and then, until
lukewarm.

Pour fudge into cooled crust. Place pan in refrigerator for 2 hours,
until fudge is firm.

For Cappuccino Buttercream Layer: In a heavy medium saucepan over
very low heat, cook and stir sugar and water until sugar has
dissolved. Bring mixture to a boil and let cook 2 more minutes.

In the meantime, beat yolks in electric mixer bowl on high speed until
thick. With mixer running, gradually add boiling syrup to yolks,
taking care not to scrape sides of saucepan. Continue beating
another 15 minutes, until yolk mixture is cool. On medium speed,
beat in butter, one tablespoon at a time. Blend in dissolved
espresso mixture and melted chocolate.

Spread buttercream over chilled fudge layer. Loosely cover pan with
waxed paper and chill in refrigerator overnight.

Loosen torte by running a small knife around edges of pan. Remove pan
sides. Spread Coffee Whipped Cream around top and sides of torte,
reserving some for decorating top of dessert. Press grated chocolate
around sides of torte. Place torte on serving platter. Using a
pastry bag fitted with medium star tip, pipe remaining Coffee Whipped
Cream in rosettes around perimeter of top of torte. Garnish with
chocolate shavings and coffee bean candies, if desired. Let stand 1
hour at room temperature before serving.

Coffee Whipped Cream: Mix together 1 tablespoon whipping cream,
espresso powder and vanilla in a small bowl, stirring until powder
dissolves. Whip remaining cream until it starts to thicken. Add
coffee mixture and powdered sugar; continue beating until mixture
forms firm peaks.

Adapted by Karen Mintzias from a recipe in:
Bon Appetit (October 1990)

MMMMM

NON-FAT BLUEBERRY MUFFINS

Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : Breads Low-Cal
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Sifted all-purpose flour
1 t Baking soda
2 ts Baking powder
1/2 c Granulated sugar
1/2 ts Salt
4 Eggs whites
1 1/4 c Skim milk
1 c Fresh or frozen Blueberries
(Thawed if frozen)
Non-Fat Cooking Spray

1. Preheat oven to 400 degrees F. 2. Spray twelve 2
to 2 1/2 inch muffin pan cups 3. Into large bowl, sift
flour with soda, powder and salt 4. Into medium size
bowl beat egg whites and milk 5. Add sugar, then egg
mixture into large bowl. With spatula, blend until
throughly combined. (mixure should be slightly lumpy)
6. Glently fold blueberries into mixture 7. Spoon
batter into prepared muffin cups about 2/3 cups from
top. 8. Bake 18 to 22 minutes

makes about 11-14 muffins about 130 calories and .05
grams of fat Submitted By COOK4U@VIVANET.COM On
SAT, 23 SEP 1995 080223 -0400 (EDT)

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Title: Potato Creole
Categories: Diabetic, Side dishes, Vegetables
Yield: 4 servings

1/4 c Vegetable oil Salt and freshly ground
3 Potatoes; peeled and sliced Black pepper to taste
1 Onion; sliced 1 ts Dried thyme
2 c Tomatoes; chopped Pinch cayenne pepper

Heat the oil in a large skillet on medium heat. Add the potatoes and
onion and saute for 10 minutes.
Add the tomatoes, salt, pepper, thyme and cayenne. Bring to a boil,
then reduce the heat, cover and simmer for 30 minutes, or until the
potatoes are tender and the sauce has thickened.
Source: Fast Fresh by Lucy Waverman

From the collection of Karen Deck

MMMMM

MEMORABLE MINCEMEAT

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup Suet — minced (or butter/ma
2 cups Seedless raisins
2 1/2 cups Currants
1 3/4 cups Brown sugar
1 1/2 teaspoons Cinnamon
1 1/2 teaspoons Mace or cloves
1 1/2 teaspoons Nutmeg
3/4 teaspoon Salt
4 Apples, peeled — grated
1 cup Candied citron
1 Lemon (rind and juice only)
1 Orange (rind and juice only)

Makes 8 cups (not 8 servings) Combine all ingredients in a large saucepan.
Bring to a boil and simmer 5 minutes, stirring frequently. Refrigerate or
freeze in recipe size portions. (Dark or light raisins may be used in place
of currants, and ground cloves substituted for mace. ER) Note: Processing
mincemeat is recommended for long term storage 1-2 years.
Spoon into pint sealers. Process 30 minutes in a boiling water bath.

– Mince Pie Hints Dried apples soaked in water a few hours make a very fair
substitute for fresh apples in mince pies. Dried cherries and other fruit
prepared with sugar can be soaked 10-12 hours in a very little water and
then both water and fruit used instead of raisins. They will be much
cheaper and will answer very well. Economical housewives will often find
hints like these very serviceable.

– – – – – – – – – – – – – – – – – –

CHICKEN IN SALSA VERDE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Mexican
Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Canola oil
1 lb Chicken pieces, skinned,
-boned
1/2 Onion, chopped
1 Garlic clove, minced
1 lb Fresh or 12 ounces canned
-tomatillos
3 Whole roasted green chilies,
-chopped
1/2 c Apple juice
1 tb Fresh chopped cilantro

Spray a non-stick skillet with vegetable cooking
spray. Heat oil and saute chicken. Add onion and
garlic, stirring until limp. Add remaining
ingredients. Reduce heat, cover, and simmer about 15
minutes.

– – – – – – – – – – – – – – – – – –

Title: LACTO: DUM GOBI
Categories: Vegetarian
Yield: 3 servings

———————————VEGETABLES———————————
1 lg Cauliflower, separated
-into florets
1 c Frozen petite green peas
6 md Tomatoes
6 md Onions

———————————–OTHERS———————————–
1 c Plain yogurt
1 c Water

—————————-SPICES
FLAVOURINGS—————————-
1 Stick cinnamon
4 Cardamom (elaichi), crushed
4 Cloves (lavang), powdered

—————————–MASALA INGREDIENTS—————————–
1 ts Turmeric powder
1 ts Coriander powder
2 ts Garam masala powder
2 ts Mild cayenne pepper powder
2 Green chili peppers
3 Cloves garlic
1 sm Piece ginger
1 tb Vegetable oil
Salt

—————————–OPTIONAL "TOUCHES—————————–
Blanched, slivered almonds
-and/or cashews.

1. Toss cauliflower and peas in one of the inner bowls of the pressure
cooker. Wash with water and drain. Sprinkle with some salt. Steam this in
the pressure cooker. (you can cook rice in the other bowl of the pressure
cooker simultaneously).

2. Meanwhile, chop the tomatoes; dice the onions.

3. Grind into paste: half the onions, together with the other ingredients
for the masala.

4. Heat a little oil, add cinnamon, cloves, and remaining onions. Fry
until onions are turning golden. (if you’re going for the pretentious
touch, you can add the almonds/cashews now.)

5. Add the masala paste and mix/fry well, stirring continuously.

6. Beat the yogurt with the tomatoes. Stir into the frying pan.

7. Turn off the heat and cover, (but keep stirring frequently). Wait for
the pressure cooker to release pressure gradually until it is safe to open.

8. Add cauliflower and peas to the frying pan, turn the heat back on and
add a cup of water with salt according to taste. Cook until gravy
thickens.

9 The ideal appearance is a chunks of cauliflower in thick saffron coloured
gravy (color comes from the turmeric).

9. Garnish with your choice of freshly chopped cilantro, mint and any other
unidentifiable 🙂 herbs shredded green chili peppers, finely chopped green
and red bell peppers, NOTES: 1. This is a simple preparation, though
slightly more complicated than the sag-aloo (spicy spinach potatoes)
that
I posted a few days ago.

2. Total time required is about 45 minutes. But I find it feels like less
since it does not demand undivided attention.

3. Quite inexpensive, even with the almonds and cashews and the fancy
geegaws.

** IMPORTANT **

4. About the cayenne pepper… I find that because of the cooling effect
of the yogurt, 2 spoons of _MILD_ cayenne pepper works for me. However, it
depends on whether you want your mouth watering and your eyes lighting up,
or the other way ’round. 🙂

—–

Holiday Cheddar Date Cake

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Cakes Cheese
Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup Butter — Room Temperature
1 1/2 cups Light Brown Sugar — Packed
4 each Eggs — Lg
1 cup Cheddar; Sharp — Shredded
3 1/2 cups Unbleached Flour
1/2 teaspoon Baking Soda
1 teaspoon Salt
1 teaspoon Cinnamon — Ground
1/4 teaspoon Cloves — Ground
16 ounces Dates; Pitted — Finely Chopped
2 cups Pecans — Chopped
4 ounces Candied Cherries;Halved — 1jar
2 cups Raisins — Golden
1 cup Milk
—–DECORATIONS, *—–
4 each Candied Pineapple Slices
12 each Almonds — Whole Blanched

* You can make a decorative design on the top of the cake by quartering the
candied Pineapple Slices and using the whole almonds, if desired.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Preheat the oven to 300 degrees F. and grease and flour a 10-inch tube pan;
set aside. In a large bowl, beat the butter and brown sugar with an electric
mixer on medium, until well blended. Add the eggs, one at a time, beating
well after each addition. Beat in the cheddar cheese. Sift the flour, baking
soda, salt, cinnamon and cloves into a medium bowl. In another medium bowl,
combine the dates, pecans, cherries and raisins. Add 2 Tbls of the flour
mixture, tossing lightly to coat the fruit and nuts.
Alternately beat the remaining flour mixture and milk into the butter mixture
until well blended. Stir in the floured fruit mixture by hand until
distributed throughout the batter. Turn into the prepared pan.
Bake for 2 to 2 1/2 hours in the preheated oven until the cakes shrinks from
the side of the pan and the top springs back when lightly pressed.
Cool for 15 minutes in the pan on a wire rack then remove from the pan.
Cool completely on the wire rack. When cool, store in a container with a
tight lid for up to 6 weeks. To serve, cut into thin slices.

– – – – – – – – – – – – – – – – – –

CARROT BRAN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Flour
2 Eggs
1 1/2 ts Baking powder
2/3 c Dark brown sugar — packed
1/2 ts Baking soda
1/2 c Vegetable oil
1 t Cinnamon
1 1/2 c Finely grated carrots
1/4 ts Salt
1 c Buttermilk
1 1/4 c Bran
1 t Vanilla
1/2 c Currants
12 Date halves.

Preheat over to 350.

Sift together the flour, baking powder, baking soda,
cinnamon, nutmeg, and

In a large bowl beat eggs lightly; add brown sugar,
vegetable oil, carrots

Bake 25-30 minutes untill muffins pull away from
sides of the pan.

Makes 12-14 muffins Pam Star Converted by MMCONV
vers. 1.10

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