Christmas Cookie Bonanza Part 4

Recipe By : Jason McDonald
Serving Size : 42 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Recipe Basic cookie mix
2 lg Egg yolks
1 tb Water
Topping
1/2 c Packed light-brown sugar
1/3 c Dark corn syrup
1/4 c Butter
1/4 c Heavy cream
2 c Unsalted dry roasted peanuts — finely chopped
12 oz Semisweet chocolate
3 tb Vegetable shortening

CHOCOLATE-DIPPED PEANUT-BRITTLE FINGERS

Preheat oven to 350F. Grease 15 1/2×10 1/2×1″ jelly-roll pan; line bottom
and sides with sheet of aluminum foil. Grease foil.

In large bowl of electric mixer, combine cookie mix, egg yolks and the
water. At low speed, beat just until mixture forms a crumbly dough. Pat
mixture over foil on bottom of prepared pan; bake 20 min or until dough is
golden brown. Remove pan from oven.

Make peanut-brittle topping: In heavy med saucepan, combine brown sugar,
corn syrup, butter and heavy cream; over med heat, bring to boiling,
stirring. Cook, stirring constantly, until butter melts and mixture is
smooth. Stir in peanuts.

Spread peanut-brittle topping mixture over cookies in pan; bake 15 min or
until topping is brown and bubbly. Remove pan from oven; cool cookies
slightly. Using ends of aluminum foil, lift cookies from pan; cut
crosswise into thirds. Cut lengthwise into 14 strips; remove cookies from
aluminum foil. Cool cookie “fingers” completely on rack.

Line another wire rack with waxed paper. In top of double boiler over hot,
not boiling, water, combine chocolate and shortening. Over low heat, cook
mixture, stirring, until chocolate and shortening are melted and mixture is
smooth. Dip each cookie finger into chocolate mixture to cover halfway;
place cookie on prepared rack to dry.

Makes 42 cookies.

LEMON LINZER COOKIES

1 recipe basic cookie mix 1 lg egg 1 tsp grated lemon zest (colored part of
peel) 1 tsp fresh lemon juice 1/2 c seedless raspberry jam

Confectioners’ sugar for dusting

Preheat oven to 350F. Lightly grease two baking sheets.

In large bowl of electric mixer, combine cookie mix, egg, lemon zest and
lemon juice. At low speed, beat until mixture forms a dough.

Divide dough in half. Working one half at a time, on lightly floured
surface, with lightly floured rolling pin, roll out dough 1/8″ thick; cut
out with 3″ round cookie cutter, cut out centers of half of the cookies. If
desired, reroll dough centers for additional cookies.

Transfer dough rounds and rings to prepared baking sheets. Bake 8 min or
until cookies are golden; transfer to wire rack to cool completely.

With 1 tsp jam each, cover flat sides of rounds. Place a cookie ring, flat
side down, on top of each filling-topped round. Dust tops of cookies with
confectioners’ sugar.

Makes 2 dozen cookies. Posted by Theresa Merkling.

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Title: Calabaza Soup
Categories: Soups, Caribbean, Vegetarian
Yield: 6 servings

1 1/2 lb Calabaza squash, peeled
— seeded
1 ea Green bell pepper, chopped
1 ea Garlic clove, pressed
4 ea Scallions, minced
6 ea Thyme leaves
4 ea Whole allspice, crushed
1 ts Cumin
1 ts Fenugreek
1 lg Ripe tomato, peeled
— chopped
1 c Coconut milk
Salt pepper
Chili pepper, to taste

Simmer all the ingredients except the salt, pepper chili pepper, in
6 cups of water for 1 hour. Strain the liquid into a bowl allow the
solids to cool. Puree the cooled solids.

Return the puree to the soup pot along with the strained liquid.
Simmer, uncovered, until the mixture is reduced to a syrup-like
consistency. Add the seasonings while simmering serve very hot.

VARIATION: Add 1/2 lb fresh okra after pureeing the vegetables above.

Virginie George Ebart, “Down-Island Caribbean Cookery”

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Title: RASOMADHURI (FRIED CHEESE BALLS)
Categories: Indian, Vegan, Vegetarian, Cheese/eggs, Desserts
Servings: 4

1 c Ricotta cheese or home-made 1/4 ts Cardamom, ground
1/2 c Milk, powdered Vegetable oil for frying

Mix all the ingredients and knead with the palm of your hand until smooth.
Make round balls (1 inch in diameter). Heat oil and brown the cheese
balls. Drain them on a paper towel. Dip them in sugar syrup for 24
hours, before serving.

SUGAR SYRUP: Heat 1 cup sugar and 2 cups water in a deep pan. Let boil.
Turn down heat and simmer for 10 mins.

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Title: ZUPPA INGLESE
Categories: Italian, Desserts, Malgieri
Yield: 10 servings

1 Pane di Spagne
– baked and cooled

MMMMM———————–PASTRY CREAMS—————————-
1 qt Milk
1 1/2 c Sugar
12 Egg yolks
2/3 c Unbleached all-purpose flour
1 tb Grated orange zest
2 ts Vanilla extract
4 oz Bittersweet chocolate
1/2 ts Cinnamon

MMMMM—————————SYRUP——————————–
2/3 c Water
2/3 c Sugar
1/2 c Dark rum

MMMMM————————-FINISHING——————————
3/4 c Heavy cream
Chocolate shavings
Candied fruit

BRING THE MILK and half the sugar to a boil in a large saucepan.
Whisk the egg yolks in mixing bowl and beat in the remaining sugar.
Sift in the flour and beat it in. Beat 1/3 of the boiling milk into
the egg mixture. Return the remaining milk to a boil and beat in the
egg mixture, continuing to beat until the pastry cream thickens and
comes to a boil. Cook, beating about 1 minute. Remove the cream from
the heat and pour half into each of 2 bowls. Stir the orange zest and
vanilla extract into one and the chocolate and cinnamon into the
other. Press plastic wrap against the surface of each and refrigerate
until cold.

FOR THE SYRUP: Bring the water and sugar to a boil in a small pan.
Cool and add the rum. Cut the Pane di Spagna into thin vertical
slices. Place a layer of the slices in the bottom of a glass bowl and
moisten with the syrup. Spread with half the orange cream. Cover with
another layer of the Pane di Spagna and moisten with the syrup and
cover with a layer of the chocolate cream. Repeat with the remaining
ingredients, ending with a layer of the cake slices and moistening
with the remaining syrup. Whip the cream and spread on the top.
Decorate with some chocolate shavings and the candied fruit.

NICK MALGIERI – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Title: FISH, CLAMS AND CORN CHOWDER
Categories: None
Yield: 1 servings

4 Idaho potatoes, peeled and
-cut into 1/2 inch cubes
6 oz Pork fat cut into 1/2 inch
-cubes.
2 tb Unsalted butter
4 Garlic cloves, finely
-chopped
1 lg Onion, coarsely chopped
-(1/4 inch pieces)
3 Celery stalks, coarsely
-chopped
2 c Clam juice, fresh, canned
-or bottled
1 tb Fresh ground black pepper
1 tb Marjoram
1 tb Thyme
1 tb Sage
1/2 tb Rosemary, chopped fine.
1 c Dry white wine
1 c Fresh sweet corn or
16 oz Unsalted canned corn,
-strained
1 lb Fresh fish, cut into 1
-inch square pieces
24 Fresh shelled chowder clams
-or
1 c Strained canned clams
-chopped up
2 c Light cream

Use an enamel pot that holds about one gallon, add 2-3 ears sweet
corn to boiling water. Cook until almost tender then cut corn off the
cob. Add the potatoes to the same water and boil them until half
done, about 5 minutes, strain and set aside. On a medium heat, brown
the pork fat until it’s nearly crisp, remove the fattiest bits. Add
the onion and when it’s caramelized, add the garlic, celery and
potatoes. Let each brown a little before the next is put in. Add the
butter if needed. On a low heat add 1 cup of clam juice, white wine,
corn and all the spices. Simmer a few minutes to reduce slightly.
Add the remaining clam juice, clams and fish, simmer another 5
minutes max. Salt lightly if necessary with course salt. Add light
cream, when its starts to simmer its chow time! Serves 4
If you want to make chowder without the clams then make a fish stock
to substitute for the clam juice. Into one quart cold water add a
1/2 cup of white wine, a small celery stalk, a few sprigs’ parsley, a
bay leaf, a pinch of thyme, 1/2 a small onion, a pinch of coarse
salt, a few peppercorns and the head, tail and bones of any fish.
Reduce it until you have about 2 cups (about 20 minutes) of stock.
Strain liquid into a few bowls temporarily.

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Title: Deer Sauce II
Categories: Wildgame, Venison, Sauces
Yield: 1 servings

1/4 c Marinade, strained
1 c Jelly, strained
1 T Lemon juice
1 ea Ginger, powdered, pinch
2 T Whiskey, Scotch/Bourbon

Heat and blend thoroughly in a small sauce pan. Serve in a preheated
gravy boat for individual use.

Hugg’s Note: Muscadine jelly is the very best with deer.

Recipe date: 01/15/63

MMMMM

Sour Cream Raisin Pie from Blue Gentian Restaurant

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups 20% sour cream not cultured
1 cup Sugar
1 teaspoon Cinnamon
1/4 teaspoon Ground cloves
1/2 cup Raisins
1/2 cup Nut meats — chopped coarsely
3 Egg yolks — well beaten
2 1/2 tablespoons Flour

1. Place all ingredients in a double boiler and stir until well mixed.
Cook until the mixture is the consistency of a heavy cream filling and
turns dark in color. Stir occasionally. Put the filling in a baked pie
shell and top with meringue. Bake until the meringue darkens.

Source: Blue Gentian Restaurant, Saranac Lake, NY Typed for you by:
Linda Fields, Cyberealm BBS Watertown, NY 315-785-8098 or 315-786-1120

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EGGNOG PARFAIT PIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Lemon-flavored gelatin
1 c Hot water
1 pt Vanilla ice cream
. . .
1/4 ts Nutmeg
3/4 ts Rum flavoring
2 Well-beaten egg yolks
2 Stiff-beaten egg whites
. . .
4 To 6 baked pastry tart
-shells

. . . Whipped cream Candy decorettes

Dissolve gelatin in hot water. Cut ice cream in 6 chunks; add to gelatin
and stir till melted. Chill until partially set. Add nutmeg and flavoring.
Stir in egg yolks; fold in egg whites. Pour into cooled tart shells; chill
till set. Top with whipped cream and sprinkle with candy decorettes.

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Title: Glossary for Computer Lover’s Recipes #3
Categories: Info, Glossary
Yield: 1 servings

68. MODEM: Top with ice cream
69. MONITOR: Oven window
70. MONO: One-burner stove
71. MOTHERBOARD: Mom’s tired of cooking
72. NANOSECOND: Time it takes to eat DOS-Serts
73. NERD: Someone who understands this whole glossary
74. NETWORK: I slice, you dice
75. NORTON: Maybe he’ll fix these recipes for you
76. PARAMETERS: Kitchen doors
77. PARSE: Nickname for parsley
78. PASSWORD: “Dinnertime”
79. PATH: Worn-out place leading to refrigerator
80. POSTCRIPT: Dessert
81. RAM: Overeat
82. ROM: Overeat in England
83. SCANNER: Guest deciding whether to eat
84. SCROLL: Recite list of ingredients
85. SELECT: Choose edible portion
86. SERIAL: What you eat when you burn dinner
87. SHAREWARE: Mom’s crock pot
88. SHIFT: “Cap” cake with icing
89. SORT: Pick the burnt ones out
90. SPREADSHEET: Use under really messy cooks
91. TAB: Drink after “Pie A La Modem”
92. TECH SUPPORT: Hello, Mom?
93. TOGGLE: Switch recipes
94. TURBO: High setting on microwave
95. VGA: Add food coloring
96. ZOOM: I can see it on the table now
*From “Quick Bytes: Computer Lover’s Cookbook” by Diane Pfeifer*
~Typed for you by Michelle Bruce

MMMMM

Pan Roasted Quail

Recipe By : Food and Wine – Dec 93
Serving Size : 6 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Quail
12 Pancetta — thinly sliced
12 Fresh sage leaves
2 Tablespoons Unsalted butter
1 Tablespoon Vegetable oil
Salt
Freshly ground pepper
1/2 Cup Dry white wine
Polenta or mashed potatoes, for serving

1. Wash the quail thouroughly inside and out, then place them in a
large colander to drain for at least 20 minutes.

2. Pat the quail dry. Stuff the cavity of each bird with 1 slice of
pancetta and 1 sage leaf.

3. Put the butter and oil in a large heavy skillet on high heat.
When the fat is hot, add all the quail in a single layer and cook
until browned on one side. Graduall turn them and continue cooking
until they are evenly browned all over. Sprinkle the quail with salt
and pepper, then add the white wine and turn the birds once.

4. Let the wine bubble for about 1 minute, then lower the heat to
moderate and partially cover the pan. Cook the quail until the meat
feels very tender when poked with a fork and comes away from the bone,
45 minutes to 1 hour. Check from time to time that there is
sufficient juices in the pan to keep the birds from sticking; if not
add 1 to 2 tablespoons of water. When the quail are done, transfer
them to a warmed serving platter.

5. Add 1/4 cup of water to the skillet. Boil over high heat,
scraping the bottom of the pan with a wooden spoon to loosen any
cooking residues, until the water boils away and only a few drops of
dark pan juices for each bird remain. Pour the juices over the quail
and serve with polenta or mashed potatoes.

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