Almond Streusel Bundt Cake Coffee Glaze *

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Bundt Cakes Nuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
—–STREUSEL—–
1/2 cup Brown sugar — packed
1/2 cup Almonds; chop — toasted
3/4 teaspoon Cinnamon
1/3 cup Old fashioned oats
1 1/2 teaspoons Instant coffee powder -=OR=- — expresso powder
1/4 cup Butter; chilled — cut pieces
—–CAKE—–
3 cups Cake flour — sifted
1 tablespoon Baking powder
1 cup Whole almonds — toasted
3/4 cup Unsalted butter — room temp
1/2 cup Almond paste
1 2/3 cups Sugar
1/2 teaspoon Almond extract
1 cup Milk
6 large Egg whites — room temp
—–GLAZE—–
1 cup Powdered sugar
1/4 cup Whipping cream
1 teaspoon Instant coffee powder
1/3 cup Almonds; sliced — toasted

STREUSEL: Mix all but butter in a small bowl. Add butter and rub in with
fingertips until well blended.
Set aside.

CAKE: Preheat oven to 350~. Butter and flour a 12-cup Bundt pan. Mix flour
and baking powder in a small bowl. Finely grind almonds in processor. Using
electric mixer, beat butter and almond paste in a large bowl until blended.
Gradually beat in 1-1/3 cups sugar. Continue beating until fluffy. Beat in
extract.
Stir in dry ingredients alternately with milk. Mix in ground almonds. Using
electric mixer fitted with clean dry beaters, beat egg whites in another large
bowl to medium peaks. Gradually add remaining 1/3 cup sugar and beat until
stiff but not dry. Fold meringue into batter in 2 additions. Transfer half the
batter to prepared Bundt pan. Sprinkle streusel over. Spoon remaining batter
over. Bake cake until tested done, about 1 hour. Cool in cake pan on rack for
20 minutes.
Turn cake out onto rack and cool completely. (Cake can be made 1 day ahead;
cover and let stand at room temperature.)
GLAZE: Stir powdered sugar, whipping cream and instant coffee powder in a
small bowl until well blended.
Drizzle glaze over cake, allowing to run down sides.
Sprinkle cake with sliced almonds.

=============== Reply 61 of Note 1 =================
Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM COFFEE MEGA #1

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COLD CHERRY SOUP #1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Tart cherries canned, fresh
Or frozen
1/2 c Wine vinegar
3 tb Cornstarch
1 t Cinnamon
1 c Heavy cream
1 c Sour cream

Drain cherries, if necessary, saving liquid. Puree cherries in blender or
food processor. Add enough water to cherry liquid to make 2 quarts. Add
vinegar, cornstarch and cinnamon. Cook, stirring constantly until slightly
thickened. Remove from heat. Add cream. Chill. Season with salt and/or
sugar or more vinegar to taste. Serve garnished with sour cream for soup.
For dessert, use whipped cream slightly sweetened and dusted with cinnamon
or nutmeg as a garnish.

– – – – – – – – – – – – – – – – – –

Title: Making Jelly Without Added Pectin
Categories: Canning, Jellies
Yield: 1 recipe

Use only firm fruits naturally high in pectin. Selct a mixture of about
3/4 ripe and 1/4 underripe fruit. Do not use commercially canned or
frozen fruit juices. Their pectin content is too low. Wash all fruits
thoroughly before cooking. Crush soft fruits or berries; cut firmer
fruits into small pieces. Using the peels and cores adds pectin to the
juice during cooking. Add water to fruits that require it, as listed in
the table of ingredients below. Put fruit and water in large saucepan
and bring to a boil. Then simmer according to the times below until
fruit is soft, while stirring to prevent scorching. One pound of fruit
should yield at least 1 cup of clear juice.
EXTRACTING JUICES AND MAKING JELLY

To Extract Juice:

Fruit: Apples.
Cups of Water to be Added per Pound of Fruit: 1.
Minutes to Simmer Fruit before Extracting Juice: 20 to 25.
Sugar to be added to each cup of Strained Juice: 3/4 cup.
Lemon Juice to be added to each cup of Strained Juice: 1-1/2 tsp (opt).
Yield from 4 Cups of Juice: 4 to 5 half-pints.

Fruit: Blackberries.
Cups of Water to be Added per Pound of Fruit: None or 1/4.
Minutes to Simmer Fruit before Extracting Juice: 5 to 10.
Sugar to be added to each cup of Strained Juice: 3/4 to 1 cup.
Lemon Juice to be added to each cup of Strained Juice: None.
Yield from 4 Cups of Juice: 7 to 8 half-pints.

Fruit: Crab Apples.
Cups of Water to be Added per Pound of Fruit: 1.
Minutes to Simmer Fruit before Extracting Juice: 20 to 25.
Sugar to be added to each cup of Strained Juice: 1 cup.
Lemon Juice to be added to each cup of Strained Juice: None.
Yield from 4 Cups of Juice: 4 to 5 half-pints.

Fruit: Grapes.
Cups of Water to be Added per Pound of Fruit: None or 1/4.
Minutes to Simmer Fruit before Extracting Juice: 5 to 10.
Sugar to be added to each cup of Strained Juice: 3/4 to 1 cup.
Lemon Juice to be added to each cup of Strained Juice: None.
Yield from 4 Cups of Juice: 8 to 9 half-pints.

Fruit: Plums.
Cups of Water to be Added per Pound of Fruit: 1/2.
Minutes to Simmer Fruit before Extracting Juice: 15 to 20.
Sugar to be added to each cup of Strained Juice: 3/4 cup.
Lemon Juice to be added to each cup of Strained Juice: None.
Yield from 4 Cups of Juice: 8 to 9 half-pints.
When fruit is tender, strain through a colander, then strain through a
double layer of cheesecloth or a jelly bag. Allow juice to drip through,
using a stand or colander to hold the bag. Pressing or squeezing the bag
or cloth will cause cloudy jelly.

Using no more than 6 to 8 cups of extracted fruit juice at a time,
measure fruit juice, sugar, and lemon juice according to the ingredients
in the table and heat to boiling. Stir until the sugar is dissolved.
Boil over high heat to the jellying point. To test jelly for doneness,
use one of the following methods.

Temperature test: Use a jelly or candy thermometer and boil until
mixture reaches the following temperatures at the altitudes of:

Sea Level: 220 degrees F.
1,000 ft: 218 degrees F.
2,000 ft: 216 degrees F.
3,000 ft: 214 degrees F.
4,000 ft: 212 degrees F.
5,000 ft: 211 degrees F.
6,000 ft: 209 degrees F.
7,000 ft: 207 degrees F.
8,000 ft: 205 degrees F.

Sheet or spoon test: Dip a cool metal spoon into the boiling jelly
mixture. Raise the spoon about 12 inches above the pan (out of steam).
Turn the spoon so the liquid runs off the side. The jelly is done when
the syrup forms two drops that flow together and sheet or hang off the
edge of the spoon.

Remove from heat and quickly skim off foam. Fill sterile jars with
jelly. For more information see “Jars and Lids”. Use a measuring cup or
ladle the jelly through a wide-mouthed funnel, leaving 1/4-inch
headspace. Adjust lids and process.

Recommended process time for Jelly without Added Pectin in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints.
Process Time at Altitudes of 0 – 1,000 ft: 5 min.
1,001 – 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Title: WEDDING SOUP (TURKISH)
Categories: Soups
Yield: 1 servings

500 g Mutton, cut into small
-pieces
1 Onion
1 Carrot
1/2 tb Salt
7 tb Butter
4 tb Flour
3 Egg yolks
Juice of 1 lemon
Paprika

1- Put the meat, peeled whole onion and carrot into a
saucepan and add 3 litres of water. Cover and cook on
low heat for 2 hours until the meat is tender. 2- Take
the meat out and tear it into very small pieces. Put
them back into the saucepan. 3- Melt 4tbs of butter in
a saucepan. Add the flour and brown it slightly for
2-3 minutes. Slowly add the stock stirring constantly.
Pour it into the soup. Cover and let simmer. 4- Put 3
egg yolks in a bowl. Add the lemon juice and beat
well. Go on beating vigorously with afork, while
adding little by little boiling soup with the help of
a ladle. Add this mixture to the soup and turn the
heat off. Pour it into a soup serving dish. 5- Heat 3
tbs of butter. Remove from heat and add the paprika.
Pour it over the soup and serve at once.

—–

Mario’s Adobo sauce:

Recipe By : Mario via Chile-heads
Serving Size : 1 Preparation Time :0:00
Categories : Chile-heads Pork
Sauce/marinade

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Dried Chile Anaheim (8-10 peppers) — (2 oz)
2 cloves garlic finely minced — (2 to 3)
3 cups Hot water
1 tbsp vegetable oil
1 tbsp flour
1/2 tsp ground cumin
1 tsp dried oregano
salt to taste

Roast chiles in pan or oven due not burn, you will smell them as they cook
and it does not take very long if you burn start over as burn tends to taste
bitter in final sauce. (Enjoy the smell it makes the sauce all the better).
Now place roasted chiles in hot water and let soak for 30 minutes.
Place softened chiles in Cuisart and puree until smooth. (use half of liquid
from soaking).
Add rest of ingredients except oil.
puree…
Now heat oil in pan until almost smoking then add puree and cook for a few
minutes then strain.
This sauce is great over pork chops especially if they have been marinated
over night.
Mario 😎

– – – – – – – – – – – – – – – – – –

Title: Iced Ambrosia Drops
Categories: Christmas, Cookies, Fruits, Gifts
Yield: 8 servings

1/2 c Butter Or Regular Margarine
1/2 c Brown Sugar; Firmly Packed
2 Eggs; Lg
1 1/4 c Unbleached Flour; Sifted
1/2 ts Baking Powder
1/2 ts Salt
1/2 ts Cinnamon; Ground
1/2 ts Cloves; Ground
1/2 c Raisins
1/2 c Mixed Candied Fruits
1/2 c Dates; Chopped
1/2 c Walnuts; Coarsely Chopped

MMMMM———————–VANILLA ICING—————————-
1 c Confectioners’ Sugar
1 tb Milk
1/2 ts Vanilla

Cream the butter and brown sugar together in a medium mixing bowl,
using an electric mixer on medium speed, until light and fluffy. Add
the eggs, one at a time, beating well after each addition. Sift the
flour, baking powder, salt, cinnamon and cloves together. Gradually
stir into the creamed mixture. Stir in the raisins, candied fruit,
dates and walnuts. Drop the mixture by teaspoonfuls, about 2-inches
apart, on greased baking sheets. Bake in a preheated 375 degree F.
oven for 8 to 10 minutes or until golden brown. Remove from the
baking sheets and cool on wire racks.
Frost with Vanilla Icing when completely cool.

Makes 3 dozen.

VANILLA ICING:

Combine all of the ingredients in a small mixing bowl and beat until
smooth.

MMMMM

HOMESTYLE RAISIN BRAN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Wheat bran
1 c Buttermilk
OR 1 tb lemon juice + milk
1 c All-purpose flour
1 t Baking powder
1 t Baking soda
1/2 ts Salt
1/2 c Raisins or dates
2/3 c Brown sugar
1/2 c Vegetable oil
1 Egg

In small bowl, stir together wheat bran and
buttermilk. In a medium bowl, mix dry ingredients and
stir in raisins.

In a separate bowl, using an electric mixer, beat
together sugar, vegetable oil and egg. Stir in bran
mixture. Add to dry ingredients all at once and stir
just until moistened.

Grease muffin tins or spray paper cups. Bake at 400 F
for 15 to 20 minutes or until toothpick comes out
clean. Cool tins 10-15 minutes on wire rack, then
remove muffins.

Muffins ‘n more, TransAlta Utilities booklet, undated
Shared and tested by Elizabeth Rodier, Calgary,
Alberta March 94.

– – – – – – – – – – – – – – – – – –

Penne Rigate with Sweet Red Pepper Sauce

Recipe By : Tofu Cookery, by Louise Hagler
Serving Size : 4 Preparation Time :0:30
Categories : Main courses, vegetarian* Pasta*
Quick dishes*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound penne rigate
1 tablespoon olive oil
2 medium carrots — sliced thin (~1cup)
1 large onion — chopped (~1-1/2cup)
1 large sweet red peppers — chopped (~1-1/2cup)
1 large clove garlic — minced
3 tablespoons minced fresh basil
1 10.5-oz pkg silken tofu
1 teaspoon salt
1/4 teaspoon black pepper

Boil pasta in salted water to al-dente.
Rinse and drain.
Keep warm until served.

In olive oil, saute carrots, onion, bell pepper, garlic, and basil
until soft.

Cut the tofu in half.
Blend half the sauteed veggies with half the silken tofu in a blender
until creamy, then repeat for the other half.
Return to the pan, heat, and add salt and pepper.

Serve sauce when hot over warm pasta.

Makes about 3-1/2 cup sauce.

Per book, serves 6-8 as side dish.
Experience: serves 4 as main (with salad).

– – – – – – – – – – – – – – – – – –

SHRIMP ‘N’ CHICKEN GUMBO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Chicken breast halves,
– skinned
2 qt Water
1/2 c All-purpose flour
2 c Chopped onion
1 3/4 c Chopped celery
1 1/2 c Chopped green pepper
1/2 c Chopped green onions
4 Garlic cloves, minced
2 tb Vegetable oil
1 1/2 ts Dried thyme
1 t Dried oregano
1/2 ts Pepper
3 Bay leaves
1 cn Ready-to-serve chicken broth
– (14.5 ounces)
1 cn Tomato paste (8 ounces)
1/2 lb Smoked sausage, sliced
1 lb Unpeeled medium-size fresh
– shrimp
Hot cooked rice

Combine chicken and water in a Dutch oven; bring to a
boil. Reduce heat, and simmer, uncovered, 45 minutes
or until chicken is done. Remove chicken from broth;
set aside to cool. Strain broth, if desired, and
transfer to a large container; set aside. Bone and
chop chicken; set aside.

Place flour in a 15x10x1-inch jellyroll pan. Bake at
350 degrees for 45 minutes to 1 hour or until very
brown; stirring every 15 minutes. Set aside.

Cook onion and next 4 ingredients in oil in Dutch oven
over medium-high heat, stirring constantly, until
tender. Add browned flour, thyme, and next 3
ingredients, stirring until smooth. Add reserved
broth, chicken, canned broth, tomato paste, and
sausage. Bring to a boil; reduce heat, and simmer,
uncovered, 1 hour.

Peel and devein shrimp; add to broth mixture. Cover
and simmer 10 minutes or until shrimp turn pink.
Remove and discard bay leaves. Serve over rice. Yield:
4 1/2 quarts.

– – – – – – – – – – – – – – – – – –

Title: HOMEMADE WORCESTERSHIRE SAUCE
Categories: Sauces, Misc
Yield: 1 recipe

1 tb Olive oil
6 oz Peeled fresh horseradish
– chopped
2 md White onions; chopped
3 tb Minced jalapeno pepper
3 tb Minced garlic
1 ts Coarsely ground black pepper
2 c -Water
4 c Distilled white vinegar
1 c Molasses
2 c Dark corn syrup
1 oz Chopped anchovy fillets
– drained
12 Whole cloves
1 tb Salt
1 Lemon; peeled

In a medium saucepan, heat oil over medium heat and
add horseradish, onions, pepper and garlic. Saute
until translucent, 5 to 8 minutes. Add all other
ingredients. Bring to a boil. Turn heat down, and
simmer 1 hour.

Strain through a double thickness of cheesecloth and
store in a wooden cask, if possible. This is best if
allowed to mature about a month before using.

—–