Title: Gingerbread Dough For Structures
Categories: Polkadot, Epona, Cookies
Yield: 1 Servings

2/3 c Shortening
1/2 c Sugar
1/2 c Blackstrap molasses
1 Egg
3 c Flour
1 ts Baking soda
1 ts Baking powder
1 ts Cinnamon
1 ts Ginger
1 ts Cloves
1/2 ts Nutmeg

Cream shortening and sugar. Add molasses and egg; beat thoroughly.
Sift together remaining ingredients and add to liquid mixture. Mix
well. If dough does not come together, add water as necessary.
(Dough tends to be stiff.) Roll to 1/2″ thick and cut pattern for
desired structure. Bake at 350 for 15-18 minutes. Be very careful
when removing from baking sheets to cooling rack. Let cool
thoroughly, then assemble using Royal icing (2 egg whites, 1/2 tsp.
cream of tartar, 1/2 to 1 tsp. vanilla, 1 lb. confectioners sugar.
Beat until stiff.)

A couple of things: Roll out the dough right on the cookie sheets,
cut your pieces, and peel away the extra dough. A lot easier than
trying to transfer the pieces from rolling board to sheets. Leave
some space between pieces; this dough tends to spread a bit. It also
has a tendency to crack a little when you take it off the baking
sheet if you use a small spatula to move it. I went out and invested
in one with a 5"x3″ blade. The cookie isn’t too sweet, but nice and
spicy.

I spent the whole day with my mom, helping her make cookies for
Christmas gifts. Somewhere around 600 cookies later, I’m finally
home…. Anyway, she gave me permission to divulge her gingerbread
recipe, so here it is.

* The Polka Dot Palace BBS 1-201-822-3627. Posted by EPONA

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Title: Hayes Street Grill Apricot Crisp
Categories: Desserts, Ceideburg 2
Yield: 4 servings

8 tb Unsalted butter, cut in
-small pieces
4 c Pitted apricot halves
Juice of 1 lemon
2 To 8 tablespoons granulated
-sugar, to taste
1 c All-purpose flour
1 c Light brown sugar, packed
pn Salt
1 ts Ground cinnamon
Softly whipped cream,
-creme fraiche or vanilla
-ice cream

This is a dessert from one of the good ol’ San Francisco eateries.

Adapted from “A Taste of San Francisco”, Doubleday, 1990.

Preheat oven to 375F. Lightly butter a 9-inch pie pan or shallow,
round baking dish with a little of the butter.

Toss the fruit in lemon juice and granulated sugar to taste. Pile
into a baking dish.

Combine the flour, remaining butter, brown sugar, salt and cinnamon
in a bowl. Rub together with fingertips until the mixture is
crumbly. Sprinkle on top of the fruit.

Bake for 35 to 45 minutes, until the fruit is bubbly around the edges
and the top has browned. Allow to cool briefly; serve while still
warm, with whipped cream, creme fraiche or ice cream.

Makes 4 to 6 servings.

San Mateo Times, 2/5/91.

Posted by Stephen Ceideburg; February 14 1991.

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Title: Sesame Prawn Triangles
Categories: Dim sum, Snacks, Chinese
Yield: 16 Snacks

4 Meadium-thick slices
-White bread
1 oz Pork fat
1 lb Peeled cooked
-prawns
2 tb Chopped parsley
2 Spring onions, chopped
5 ts Cornflour
Salt and pepper
1/2 ts Sugar
A few drops of sesame oil
4 oz Sesame seeds
Oil for deep frying
A few whole cooked
-prawns to garnish

The bread slices should be dry. If they are not, then put them under
a low grill to become crisp without browning.Blanch the pork fat in
boiling water, then drain it thoroughly and chop the fat finely.
Roughly chop, then mash the prawns in a basin. Add the pork fat,
parsley and spring onions, then mix in the cornflour, seasoning,
sugar and sesame oil. Make sure that all the ingredients are
thoroughly combined. Spread the prawn mixture on to the bread in a
thick, even layer, moulding it with your fingers. Press the sesame
seeds on to the prawn mixture to make an even coating. Heat the oil
for deep frying to 190 c 375 F. Add the sesame-coated slices a few at
a time, and fry them until they are golden brown. Drain on absorbent
kitchen paper. Cut the slices into small neat triangles, then serve
them hot. Garnish with a few whole cooked prawns if you like.

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Jalapeno Mustard

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tsp Whole Coriander Seeds
1/4 Cup Whole Yellow Mustard Seeds
1 Small Onion — peeled chopped
1/4 Cup Whole Black Mustard Seeds
2 Small Jalapeno Peppers — Stemmed Seeded
1/4 Cup Dry Powdered Mustard
1/4 Cup Cider Vinegar
3/4 Cup Cold Water
1/4 Cup Dry White Wine
3 Cloves Garlic — Peeled Chopped

Toast the coriander seeds in a dry skillet.
Slightly crush the two types of mustard seeds and the
coriander seeds in a mortar or a blender.
Mix the crushed seeds with the water.
Let stand for at least 3 hours.
Combine the remaining ingredients in the blender.
Puree until smooth.
Stir the puree into the mustard mixture.
Bring the mixture to a boil.
Reduce the heat.
Simmer until the mixture is the desired thickness
(usually about 5 minutes), stirring occasionally.

NOTE: The mustard will thicken slightly as it cools.
Store refrigerated and tightly covered.

Yields 1 Pint.

– – – – – – – – – – – – – – – – – –

Title: CHINESE CASSEROLE
Categories: Casseroles, Ethnic, Chinese
Yield: 1 servings

1 1/2 lb Ground beef, browned
1 lg Onion, diced
2 c Celery, diced
1 cn Tomato soup
1 cn Cream of mushroom soup
1 cn Bean sprouts (drained)

Mix together and place in greased 2 quart casserole.
Cover top with chow mein noodles. Bake at 350 degrees
for 40 minutes.

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Diabetic Marmalade-Using gelatine

Recipe By : Marguerite Patten’s Jams, Pickles and Jellies
Serving Size : 1 Preparation Time :1:00
Categories : Diabetic Jams

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Seville Oranges
2 Lemons
1 pint water
1/2 ounce powdered gelatin, for every 1/2 pint pulp
8 saccharin tablets

1. Cut the rind from the oranges and lemons (being careful to remove no
white pith with the rind) and chop it.
2. Cut up the pulp.
3. Place it in a preserving pan with the rind and 1 pint water.
4. Boil gently for about 30 minutes, test carefully.
5. Cook unitl the pulp and rind are tender.
6. Add sacharine.
7. Add the gelating dissolved in a little of the hot syrup.
8. Remove from heat.
9. Bottle while still hot.
10. Cover at once.

– – – – – – – – – – – – – – – – – –

NOTES : NOTE: DO NOT MAKE LARGE QUNATITIES AS THIS WILL NOT KEEP UNLESS
YOU STERILISE.

Title: Fresh Tomato Soup
Categories: German, Soups/stews
Yield: 4 servings

6 ea Tomatoes; medium size or 2 lb Italian plum tomatoes
1 ea Onion; chopped 1 ea Celery; stalk, chopped
2 c Chicken broth 1 tb Tomato paste
1/2 ts Basil; dried 1/4 ts Pepper; freshly ground
1/2 ts Salt 1/2 c Yogurt

Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all
ingredients except yogurt. Simmer uncovered 30 minutes. Strain to remove
tomato skins and seeds. Adjust seasonings. Garnish with spoonfuls of
yogurt.

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SRI LANKA DATE CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
———> source <--------- “A taste of Sri Lanka” By Indra Jayasekera -----DATE CHUTNEY----- 100 g Dates 3 Garlic cloves 2 sl Ginger 1 t Mustard seeds 2 Cardamom 2 Clove 100 g Sugar 250 ml Vinegar 1/2 ts Chile powder 2 cg Cinnamon stick 25 g Sultanas 1/2 ts Salt ÿÿÿÿÿÿÿÿÿ> Directions
<ÿÿÿÿÿÿÿÿ Stone the dates and chop the flesh finely. Grind the garlic, ginger and mustard seeds together and crush the cardamoms and cloves. Place the sugar in a pan, pour on the vinegar and heat gently. When the sugar has dissolved, add the dates, chile powder, garlic, mustard, ginger, cardamoms, cloves and cinnamon stick and cook over a low heat until the liquid thickens but the dates are not pulpy. Add the sultanas and cook for a further 2 minutes, then discard the cinnamon stick, add salt and set aside to cool. ISBN #962 224 010 0 - - - - - - - - - - - - - - - - - -

Title: RAVIOLI IN ROASTED GARLIC BROTH
Categories: Pasta
Yield: 4 servings

MMMMM—————————BROTH——————————–
1 sm Whole head garlic
2 c Chicken or vegetable broth
1/2 c Fresh herb leaves, such as
-basil, oregano or sage

MMMMM———————–CRUMB TOPPING—————————-
1 tb Olive oil
2 md Cloves garlic, peeled and
-split in halves
1/2 c Fresh Italian or French
-bread crumbs

MMMMM————————–RAVIOLI——————————-
2 ts Olive oil
1 sm Red bell pepper
1 sm Yellow bell pepper
1 lb Ravioli (cheese, chicken
-or spinach)
1/3 c Frozen peas
2 tb Minced herb (as in broth)
2 tb Grated Parmesan cheese

To prepare the broth: Cut about 1/2 inch from the top of the head of
garlic; wrap in foil and bake 1 hour in an oven preheated to 350
degrees. Remove from the oven and set aside.

Combine the broth and herbs in a saucepan. Put over medium-low heat to
steep for 30 minutes. Strain. Squeeze the garlic into a small bowl and
whisk in a few tb of the broth. Stir back into the broth.

To prepare the crumb topping: Pour 1 1/2 tb olive oil into a nonstick
skillet, add the split cloves garlic and place over medium-low heat.
Slowly saute the garlic until golden. Remove the garlic from the pan
and add the bread crumbs, stirring well. Saute until golden. Transfer
to a plate and set aside.

Stem, seed, and finely chop bell peppers. Heat 2 ts oil in a large
nonstick skillet. Add the bell peppers and saute 5 minutes. Add the
roasted garlic broth and simmer 5 minutes.

Cook the ravioli according to package directions. Drain and add to the
broth with the peas; cook 3 minutes, stirring gently. Serve in
shallow soup bowls sprinkled with the crumb topping, minced herbs and
cheese.

Approximate nutritional analysis per serving: 401 calories, 14 g fat,
2 mg cholesterol and 1210 mg sodium.

The Dayton Ohio Daily News, April 10, 1996

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Title: CHEESE INFO (3 OF 3)
Categories: Cheese, Info/tips
Yield: 1 servings

1 x Information on Cheeses follo
1 x (This is part 3 of 3)

MILK AND MILK PRODUCTS
Milk is used infrequently in cheesecakes. Other milk
products that appear more frequently in cheesecakes
are buttermilk, sweetened condensed milk, and Yogurt.
Buttermilk is made when special bacteria are added to
lowfat milk; therefore, an average eight-ounce serving
has about 100 calories. It is available in most
supermarkets, in 1-quart containers.
Sweetened condensed milk is evaporated milk to which
sugar has been added. It is very high in calories —
about 980 calories in a cup.
It is sold, unrefrigerated, in most supermarkets.
Yogurt is milk that has been allowed to ferment to a
semisolid consistency. It can be made from either
whole or skim milk. It is often used as a substitute
for sour cream, since it often achieves a similar
result.
If you do attempt to substitute yogurt for sour
cream, use whole milk yogurt if possible and drain
carefully of excess water. Yogurt has far fewer
calories as well — about 120 as opposed to sour
cream’s average of 475 per cup. Yogurt is sold in all
supermarkets in eight-ounce and larger containers.
You can also make it at home quite easily.
EGGS
Since the cheeses and creams used in cheesecakes have
such a high moisture content, it is necessary to have
an ingredient that can hold or absorb water. The most
popular and the most elegant solution to this problem
is the egg. Also since egg yolks and whites harden as
they bake, they add body and texture to the
cheesecake. Egg yolks in particular contain lecithin,
an emulsifier, which has the effect of congealing the
fats in the cheese. Generally a cheesecake recipe with
a high fat content will also call for relatively more
eggs.
EGG WHITES;
Many recipes require you to separate the eggs and to
beat the whites until they form stiff peaks with the
beaters of your mixer. As egg whites are beaten, the
albumen is spun out into a finer and finer web of
protein, the finer the structure, the more moisture
the batter can hold. If the whites are overbeaten or
overheated, however, the delicate structure collapses
and the result is a soggy cheesecake.
Since air is also encapsulated, the egg whites also
add lightness to the cake. Oddly enough, the freshest
eggs are not the best for cheesecakes; the whites of
eggs that are a few days old can be beaten to a larger
volume. Unless you have access to farm fresh eggs,
though, this isn’t likely to be a problem as most of
the store bought eggs are already at least several
days old.
When beating the egg whites, add a dash of cream of
tartar to make them more stable. To make the whites
stiffer 9 if this is desired) you can blend in some
confectioners’ sugar or a boiling sugar syrup once the
whites have reached the soft peak stage.
BUTTER AND SHORTENING
Except for a few special cheesecakes, butter is not
found among the ingredients in the fillings. However,
it is basic for most of the crusts. Please use sweet
butter rather than the salted.
FRUITS AND NUTS
Many of the cheesecake recipes use the grated rind of
a lemon or orange. For the best results use the fresh
peel rather than the dried because as the peels are
dried they lose much of their aromatic oils. The only
part of the peel that is used is the outermost,
colored layer, called the zest. The zest can be
removed with a zester or with any ordinary grater.
Many cheesecake recipes call for a small amount of
lemon juice.
Fresh is the best to use, but good results can be
obtained using reconstituted lemon juice. You may
wish to experiment, varying the amount to suit your
own taste and which kind to use.
Many times ground nuts are called for and it has been
found that lightly toasting them brings out a better
flavor in almonds and hazelnuts (filberts). They
retain more of their crunch when used in the batter.
To roast the nuts, spread them out on a baking pan and
bake for 10 minutes or so in a 350 degree F. oven,
stirring occasionally to ensure even browning. If you
use hazel nuts (filberts) that still have their
paperlike skins, the skins must be removed before use
— they acquire a burnt taste during the roasting.
The cost of nuts, especially walnuts, in small
quantities is outrageous, but you can save a bundle if
you buy them in the bulk and in the shell. Shelled
nuts turn rancid fairly quickly, though, store them in
the refrigerator or freezer, well wrapped.
SPICES AND FLAVORINGS
Spices such as cinnamon, cloves, ginger, nutmeg, and
cardamom will appear frequently in cheesecake recipes
because the contrast so well with the mildness of the
cheeses. Spices do deteriorate as they sit on your
rack, so be sure to always have fresh ones on hand for
your baking day. Cinnamon and ginger can be used
ground commercially, but you may want to grate your
own nutmeg and grind your own cloves or cardamom from
the whole spices. A coffee grinder is one of the best
ways to do this.
Certain flavorings such as vanilla extract or
instant-coffee powder are used in cheesecakes.
Rosewater is used in some and can be found in
specialty stores as well as the drugstore.
Chocolate is used in the mocha-flavored and
chocolate-flavored cheesecakes. Please use the real
chocolate, baking or semi-sweet

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