Title: LOKUM ( TURKISH DELIGHT )
Categories: Desserts
Yield: 1 servings

4 c Granulated sugar
4 1/2 c Water
1 ts Lemon juice
1 c Cornflour
1 ts Cream of tartar
1 tb Rose water (may be doubled)
Red food coloring
1/2 c Chopped, toasted almonds
3/4 c Confectioners’ sugar
1/4 c Cornflour

Cooking time: 1 1/2 hours. Makes about 1 kg. (2 lb).
Combine sugar, 1 1/2 cups water and lemon juice in a
thick-based pan. Stir over low heat until sugar
dissolves, brushing sugar crystals off side of pan
with bristle brush dipped in cold water.
Bring to the boil and boil to soft ball stage 115
C (240 F) on a candy thermometer. Remove from heat.
In another thick-based pan blend cornflour, cream
of tartar and 1 cup cold water until smooth. Boil
remaining 2 cups water and stir into cornflour
mixture, then place over low heat. Stir constantly
until mixture thickens and bubbles. Use a balloon
whisk if lumps form.
Pour hot syrup gradually into cornflour mixture,
stirring constantly. Bring to the boil and gently for
1 1/4 hours. Stir occasionally with a wooden spoon
and cook until mixture is a pale golden colour.
Stirring is essential.
Stir in rose water to taste and a few drops of red
food colouring to tinge it pale pink. Blend in nuts
if used, and remove from heat.
Pour into an oiled 23 cm (9 inch) square cake tin
and leave for 12 hours to set.
Combine confectioners’ sugar and the 1/4 cup
cornflour in a flat dish.
Cut Turkish Delight into squares with an oiled
knife and toss in sugar mixture. Store in a sealed
container with remaining sugar mixture sprinkled
between layers. VARIATIONS: Creme de Menthe Lokum:
Replace rose water and red food colouring with 2
tablespoons Creme de Menthe liqueur and a little green
food colouring. Omit nuts. Orange Lokum: Use 1-2
tablespoons orange flower water instead of rose water;
use orange food colouring. Vanilla Lokum: Use 2
teaspoons vanilla essence instead of rose water and
colouring, stir in 1/2 cup toasted chopped almonds or
chopped walnuts. Do not blanch almonds.

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Fresh Raspberry Cake

Recipe By : The Workbasket, 1977
Serving Size : 10 Preparation Time :0:00
Categories : Bobbie Not Sent Cakes
Cakes – Bundt/Tube Desserts
Raspberries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups white sugar
1 cup white shortening
1 1/2 teaspoons vanilla
4 eggs
3 cups white flour
2 teaspoons baking powder
2/3 cup sour cream
1/2 teaspoon baking soda
1 1/4 cups fresh raspberries — firm/ripe
1/2 cup walnuts — finely chopped
fresh raspberries — for garnish
whipping cream — whipped for garnish

In large bowl combine sugar and shortening. Beat vigorously for 1 minute.
Add vanilla and eggs. Beat unitl smooth.
Beat until smooth and lemon colored. Sift together flour and bakin powder.
Stir soda into the sour cream. Add flour alternately with sour cream and
beat to smooth batter. With rubber scraper carefully fold in raspberries
and nuts. Spoon into tube pan and bake for 1 hour and 20 minutes. Test for
doneness. Turn out on rack and cool completely before serving. Serve with
whipped cream and very ripe raspberries that have been dipped in granulated
white sugar.
The Workbasket, 1977, Reader Recipes, Submitted by Pearle M. Goodwin.
MC formatting by bobbi744@acd.net ICQ#2099532

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No Bake Caramel Oatmeal Cookies

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Dwigans fwds07a-
2 Cups Sugar
3/4 Cup Margarine
1 Can Evaporated milk — 6-oz can
1 Package Instant butterscotch pudding — mix; small package
2 1/2 Cups Quick oats

Combine sugar, margarine and milk in saucepan.
Bring to a boil. Add pudding and oats and remove from heat. Stir to mix.
Drop by spoonfuls on waxed paper.
Let cool 15 minutes.

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Title: Dietetic Candy Cups
Categories: Diabetic, Candies, Chocolate
Yield: 1 servings

-Keywords: Brand/Mildred 1 lb Milkcote coating

In the top of a double boiler, melt milkcote over hot, not boiling
water. Paint sides and bottoms of candy cups or small baking cups
with melted coating, using a good quality 1-inch brush. Freeze until
firm. Remove from freezer and fill to within 1/16-inch from the top
with dietetic jellies, peanut butter filling, nut meats, raisins, or
any filling a diabetic may eat. Add milkcote to cover top and seal
edges. Chill again until top is firm. Store candies in their paper
cups. Source: Ideals Candy Cookbook by Mildred Brand
Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201

MMMMM

Passover Varenikas

Recipe By : My files
Serving Size : 6 Preparation Time :0:00
Categories : Meat Pesach
Potatoes Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups mashed potatoes
1/4 cup matzo cake meal
1 teaspoon salt
1/8 teaspoon pepper
3 eggs
1 cup cooked beef — chopped
1/2 cup matzo meal

Combine potatoe, cake meal, 2 eggs and seasonings. Form into balls. Make a
depression in each, and fill with meat. Enclose with potato mix. Flatten
slightly, dip in egg, then meal, and fry till brown.

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Orange Amaretto Cream

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits
Italian Recipes With Alcohol

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Navel Oranges
2 Oranges — (juice)
2/3 Cup Amaretto
1/3 Cup Sugar
1/4 Cup Cornstarch
1 Envelope Unflavored Gelatin
1 Cup Heavy Cream — whipped

Cut navel oranges into halves crosswise. Squeeze the juice from 6 of the
halves and from the juice oranges. You should have 1 1/2 cups. Cut
the pulp from the remaining 6 orange halves and section the pulp. Mix the
orange sections with 1/3 cup of the Amaretto. Reserve the orange shells.
In a saucepan, mix sugar, cornstarch and gelatin. Gradually stir in orange
juice and remaining Amaretto. Stir over medium heat until mixture thickens
and bubbles. Place pan into ice water and stir until the mixture is cold and
thick. Fold in whipped cream. Cut a thin slice from bottom of orange shells
to allow them to stand straight. Fill halves with orange sections. Spoon
mousse on top. Chill until firm. Sprinkle with slivered orange rind or
crumbled Amaretti wafers.

Serves 6.

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1/2 c butter, softened
1/2 c shortening
1 1/2 c sugar
2 eggs
2 1/4 c flour
2 tsp cream of tartar
1 tsp soda
1/4 tsp salt
2 tbs sugar
2 tsp cinnamon
Heat oven to 400 degrees. Mix thoroughly butter, shortening, 1 1/2 c sugar
and the eggs. Blend in flour, cream of tartar, soda and salt. Shape dough
by rounded teaspoonfuls into balls. Mix 2 tbs sugar and the cinnamon; roll
balls in mixture. Place 2 inches apart on ungreased baking sheet. Bake 8 to
10 minutes or until set. Immediately remove from baking sheet.

CREOLE SEAFOOD SEASONING – GREAT CHEFS

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Spices

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Oregano
1/3 c Salt
1 tb Salt
1/4 c Garlic, granulated
1/4 c Pepper, black
2 tb Thyme
1/3 c Paprika
1 tb Paprika
3 tb Onion, granulated

Combine all of the ingredients and mix
thoroughly. Pour the mixture into a large glass jar
for storage.

This seasoning can be kept indefinitely.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Gerhard Brill, Commander’s Palace
Restaurant, New Orleans

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Brunch Eggs

Recipe By : Lucerne Best of the Egg package
Serving Size : 10 Preparation Time :0:00
Categories : Breakfast Brunch
Cheese/Eggs Do Ahead
Eggs Entree
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 slices sourdough bread
1 1/2 cups lowfat cheddar cheese — grated
1 c lowfat swiss cheese — grated
2 c Egg Beaters® 99% egg substitute
2 c skim milk
7 oz green chiles — canned, diced
2 tbsp dried parsley
1 tbsp dry mustard
1/4 tsp black pepper
1/2 tsp salt

Coat a 9″ baking dish with cooking spray.

In a mixing bowl, beat thawed egg substitute, milk and seasonings
together; set aside.

Trim crust from bread. Pour just enough egg mixture to cover the bottom
of the prepared baking dish. Lline dish with half of the bread. Spread
half of each cheese and half the chilies (optional) over the bread
layer. Add another bread layer and the remaining cheese and chilies.
Pour egg substitute mixture over all. Cover awith foil. Refrigerate
overnight. Bake in 350 F. oven for 50 to 55 minutes or until liquid is
set to custard.

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OLIVE ROSEMARY FLAT BREAD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
1/2 c Brown rice flour (see note)
1 1/2 ts Granular yeast
2 ts Sugar
1 1/4 c Warm water (110 degrees F.)
4 lg Egg whites, at room
-temperature
1 tb Olive oil
12 Oil-cured black olives,
-pitted and roughly chopped
4 ts Dried rosemary, or to taste
1 Egg yolk mixed with 1/2
-teaspoon water
1 lg Garlic clove, peeled, cut in
-3 pieces
1/2 c Corn flour (see note)
1/2 c Cornstarch
2 ts Xanthan gum powder
1 To 1 1/2 teaspoons salt

Stir together 1/2 cup of the rice flour, the yeast,
sugar and 1/2 cup of the warm water in a 2-cup glass
measure. Let rest in a warm place until doubled in
volume, about 10 minutes.

Line a large baking sheet with parchment paper and
draw two 8 inch circles on it (use a cake pan as a
guide).

Beat egg whites lightly, add olive oil, chopped olives
and 2 teaspoons of the rosemary; set aside.

Combine garlic and egg yolk; set aside. (Garlic will
perfume the glaze but won’t burn in the oven, as
chopped garlic would.)

Combine remaining 1 cup rice flour, the corn flour,
corn- starch, xanthan gum powder and salt in bowl.

Add remaining 3/4 cup warm water to egg white-olive
mixture a stir into flour. Stir in yeast mixture and
beat until smooth.

Using a rubber spatula, spread soft dough into 8-inch
circles marked on the parchment paper heaping it up
slightly in the middle. Cover loaves with lightly
greased plastic wrap and let rise until doubled in
bulk, about 1 hour.

Preheat oven to 425 degrees F.

Discard garlic and brush egg glaze over loaves.
Sprinkle tops with remaining 2 teaspoons rosemary.
Using a razor blade, slash tops of loaves into a large
diamond grid pattern. (Use an up-and-down cutting
motion rather than dragging the blade through the soft
dough.)

Bake for 20 minutes, until well browned.

Makes two 8-inch diameter, 11-ounce loaves.

Note: Brown rice flour and corn flour may be found in
some health food stores and Rainbow Groceries.

PER SERVING (1/8 of a loaf): 115 calories, 3 g
protein, 18 g carbohydrate, 3 fat (2 g saturated), 13
mg cholesterol, 344 mg sodium, 0 g fiber,

From an article by Jacqueline Mallorca in the San
Francisco Chronicle, 8/18/93.

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