TROPFKRAPFEN (DROP DONUTS)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : German Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter — Softened
1 c Sugar
2 ea Egg Yolks — Large, Beaten
1 ea Egg — Large, Whole, Beaten
4 c Flour — Unbleached
2 ts Baking Powder
1/4 ts Nutmeg
1/2 ts Baking Soda
3/4 c Butter OR Sour Milk
1 x Confectioners’ Sugar

Cream the butter and sugar. Stir in egg yolks and whole egg; blend. In a
separate bowl, sift all dry ingredients except the confectioners’ sugar;
add to creamed mixture, alternating with buttermilk. Stir to mix all
ingredients. Cook by dropping spoonsfuls of dough into 375 degree F deep
fat. Fry a few at a time, to keep fat temperature constant. Turn to
brown on all sides. Drain on paper towels; sprinkle with confectioners’
sugar.

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Ginger And Spice Cookies

Recipe By : Anita A. Matejka
Serving Size : 36 Preparation Time :0:15
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c unbleached flour
1 1/4 c brown sugar — packed
2 tsps ginger
2 tsps cinnamon
1 tsp allspice
1 tsp baking soda
1/4 tsp salt
1 egg or egg white — whipped
3/4 c margarine — softened
1/4 c molasses

Preheat oven at 350. In a mixing bowl, combine flour, brown sugar, ginger,
cinnamon, allspice, baking soda,and salt. In another mixing bowl, combine
egg, margarine, and molasses. Mix dry ingredients with wet ingredients just
until moistened. Cover and chill dough for 1 hour. Then, roll dough into 1″
balls and place 2″ apart on unprepared baking sheet. Bake for 12 minutes or
until golden brown.

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Title: Poinsettia Pie
Categories: Pies, Holidays
Yield: 1 pie

2 c Chocolate Wafer Crumbs
6 tb Butter Or Margarine melted
1/8 ts Peppermint Extract (opt)
3/4 c Sugar, divided
1 Env Unflavored Gelatin
1/3 c Cold Water
3 Eggs, separated
1/3 c Creme De Menthe
1/2 c Whipping Cream, whipped
Chocolate Leaves
1 Round Yellow Candy

———————CHOCOLATE LEAVES———————
3/4 c White Chocolate Baking
-Bars Or Confectionery
-Coating, coarsely chopped
Red Food Coloring
Shortening
3/4 c Semisweet Chocolate,
-coarsely chopped

————————-EQUIPMENT————————-
Pastry Brush
6 md (or 8) Lemon Leaves *

* These Noxtoxic Leaves Are Available At Florist Shops.

Preheat oven to 350F. Combine cookie crumbs, butter
and peppermint extract, if desired, in small bowl.
Press onto bottom and up sides of 9 inch pie plate.
Bake 8 minutes. Cool on wire rack.

Combine 1/2 cup sugar and gelatin in small saucepan.
Add cold water, let stand 1 minute. Stir over low
heat until gelatin is completely dissolved. Beat egg
yolks in small bowl. Stir about 1/4 cup gelatin
mixture into egg yolks, return egg yolk mixture to
saucepan. Cook over low heat, stirring constantly,
until thick enough to coat the back of the spoon.
Remove from heat; stir in liqueur. Cool to room
temperature.

Beat egg whites until foamy. Gradually beat in
remaining 1/4 cup sugar; continue beating until soft
paks form. Fold into gelatin mixture. Gently fold in
whipped cream. Pour into cooled crust. Refrigerate
until firm, 8 hours or overnight.

Prepare Chocolate Leaves, reserving small amount of
melted chocolate. Arrange chocolate leaves on pie to
create poinsettia, using reserved chocolate to attach.
Place yellow candy in center. Refrigerate until
serving time. Makes 1 9″ pie.

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Title: Chocolate Bread Pudding
Categories: Diabetic, Chocolate, Desserts
Yield: 14 sweet ones

1/2 c Chocolate chips; 1/3 c Granulated sugar
replacement
3 c Skim milk; 2 ts Vanilla extract;
2 Eggs; 8 sl Dry bread;
1/2 ts Salt;

Melt the chocolate chips in 1 cup of the skim milk over medium heat.
Stir in the remaining milk. Set aside. Beat eggs unitl frothy; add
salt, sugar replacement and vanilla extract. Beat well. Stir egg
mixture into chocolate/milk mixture. Trim crust from bread and cut
into slices into small cubes. Drop cubes into greased 1 1/2-qt
casseole or baking dish. Pour chocalate mixture over the bread cubes;
be sure to saturate all the cubes. Set casserole in pan of hot
water. Bake at 350 degrees for 1 hour or until pudding ic completely
set. Serve warm or cold. Food Exchange per serving: 1 BREAD
EXCHANGE + 1 FAT EXCHANGE; CAL: 1 SERVING: 99;

Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy O’Brion and her Meal Master

MMMMM

Title: German Lentil Soup with Frankfurters
Categories: Soups/stews, German
Yield: 8 servings

2 x Med Onions, peeled chopped 2 c Lentils, washed drained
1 x Clove Garlic, crushed 1 x Bay Leaf
2 x Med Carrots,(scraped,chopped 1 1/2 ts Salt
2 x Stalks Celery,(cleaned,chopp 1/4 ts Pepper
2 tb Salad Oil 1 lb Frankfurters, sliced
thickly
8 c Water 2 tb Cider Vinegar

Saute onions, garlic, carrots, and celery in heated oil in a large kettle
for 5 minutes. Add water, lentils, bay leaf, salt, and pepper. Bring to a
boil. Lower heat and cook slowly, covered, about 30 minutes, until lentils
are just tender. Add frankfurters and cook another 10 minutes. Remove from
heat and stir in vinegar. Remove and discard bay leaf.
Serves 8.

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Sardinian Pasta With Tomato Basil

Recipe By : Cooking Live Show #CL8865
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 quarts water — (up to 8)
2 tablespoons — plus 1 teaspoon
— salt
1 pound imported ferula sarda grosso pasta
3 tablespoons extra virgin olive oil
1 cup plum tomatoes
1 teaspoon ground black pepper
6 basil leaves — torn , (up to 8)
1 tablespoon butter

Bring water to a boil and add salt. Add pasta to the water and cook at a boil
for 30 minutes.

While pasta is cooking, heat olive oil in a sauce pot and add the tomatoes
over low heat. Season the tomatoes with salt and pepper and cook for 10
minutes before adding the basil leaves. Cook for an additional 5 minutes.

Drain the pasta in a colander and pour into a serving bowl. Stir butter into
the tomato sauce and immediately add to cooked pasta. Stir well to fully coat
the pasta. Serve the chicken over a bed of pasta.

Yield: 4 to 6 servings

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KALE POTATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 md Potatoes
8 c Water
1/2 ts Pepper
1/2 lb Garlic Sausage
2 tb Vegetable Oil
1 t Salt
2 lb Fresh kale

Garlic Sausage should be the smoked kind, cooked and
sliced. Peel and chop potatoes. Combine with vegetable
oil and water. Cook for 20 to 30 minutes or until
potatoes are tender. Remove potatoes and reserve
liquid. Mash potatoes through a sieve and return to
potato liquid. Add salt and pepper and simmer for 20
minutes. Wash kale discarding all tough leaves and cut
into shreds. Add to potatoes and cook for 25 minutes.
Add sausage. Simmer gently for 5 minutes.
Submitted By JOPETE@ATLAS.ODYSSEE.NET On THU, 21
DEC 1995 213733 -0500

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CORNY FRANK CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Franks, cut into 1-inch
-pieces
1/2 c Chopped green peppers
1/2 c Chopped onion
2 tb Butter or margarine
1 oz Can cream style corn
1 c Milk
3/4 lb Velveeta processed cheese,
-cubed
1 d Pepper

Saute the frankfurters, peppers, onion in margarine in
a 3-qt. saucepan. Add the remaining ingredients. Stir
until the cheese spread is melted.

Source: Velveeta, Gram’s Recipes

Posted by Steve Herrick. Courtesy of Fred Peters.

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Title: Peanut Butter Cheesecake Squares
Categories: Cookies, Crisco.004
Yield: 16 cookies

MMMMM—————————-BASE———————————
1 1/2 c Graham Cracker Crumbs
3 tb Sugar
1/4 c Butter Flavor Crisco
– melted
1 tb Milk

MMMMM————————–FILLING——————————-
1 pk Cream Cheese ( 3 oz. )
– softened
1/4 c Creamy Peanut Butter
1/4 c Sugar
1 Egg
1/2 c Nuts, chopped ( optional )

MMMMM————————–DRIZZLE——————————-
1/4 c Semisweet chocolate chips
1 ts Butter Flavor Crisco

Preparation Time: 20 Minutes Bake Time: 20 to 22 Minutes

1. Heat oven to 350.

2. For Base: combine crumbs and 3 tablespoons sugar in a small bowl.
Combine melted Butter Flavor Crisco and 1 tablespoon milk. Stir into
crumbs. Press lightly into an 8 x 8 x 2 inch pan. Bake at 350 for 20
to 22 minutes.

3. For Filling: beat cream cheese and peanut butter in a small bowl at
medium speed of electric mixer until well blended. Add 1/4 cup sugar,
1/4 cup milk and egg. Beat well. Stir in chopped nuts. Spread over
baked crust. Return to oven. Bake 20 to 22 minutes, or until set.

4. For Drizzle: melt chocolate chips and Butter Flavor Crisco on very
low heat or at 50% power in microwave. Stir to combine. Drizzle from
end of spoon back and forth over top. Chill. Cut into 2 x 2 inch
squares. Cover. Store in refrigerator.

Makes 16 squares

Source: Butter Flavor Crisco Cookie Collection, page 7.
Shared by: David Knight

MMMMM

Title: ICEBOX CAKE
Categories: Cakes
Yield: 1 servings

1 lb Graham crackers
1 lb English walnuts
1 lb Marshmallows
1 lb Dates
1/2 pt Cream

Grind marshmallows and dates, add 1/2 pt. cream. Mix and roll in loaf.
Chill, slice and serve with whipped cream. Source: Mrs. C. B. Zaiser,
Atwater Grange, Portage County, OH

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