Choco-Nut Tarts

Recipe By : THE DESSERT SHOW
Serving Size : 1 Preparation Time :0:00
Categories : Baked Goods Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Premade pastry crust
Filling:
1/2 cup salted butter
6 ounces unsweetened baking chocolate
2 large eggs
1 cup dark brown sugar
1/2 cup dark corn syrup
2 teaspoons vanilla extract
1 1/2 cups walnuts — chopped
Topping:
24 walnut halves
1/2 cup heavy cream
1/4 cup white sugar
1 teaspoon almond extract

Filling: In saucepan combine butter and chocolate and stir over low heat.
Pour into bowl and let cool 5 minutes. Using an electric mixer, beat eggs
into chocolate. Add sugar, corn syrup and vanilla and blend until smooth.
Fold in walnuts.

To assemble: Preheat oven to 350 degrees. Roll out dough on floured board to
1/8 inch thickness. Cut dough in circles to fit 2 1/2 inch tartlet pans, cut
a bit larger than pans are. Repeat with remaining dough. Lay dough in pans
and press firmly. Fill pans 2/3 full of filling and place on baking sheet to
catch any overspill. Bake 30 minutes or until filling is set. While tartlets
are still warm, place one walnut half in center of each.

Topping: In chilled bowl with chilled beaters, beat cream, sugar and almond
extract, until stiff peaks form. Do not overbeat. Put whipped topping in
pastry bag and using a star tip, pipe decorative topping onto each tartlet.

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CREAM PUFF PASTE (PATA A CHOUX)

Recipe By : Homemade Good News (Vol 3 No 3)
Serving Size : 1 Preparation Time :0:00
Categories : Pies Pastries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup all-purpose flour
1 cup water
1/2 cup sweet, unsalted butter — cut up in pieces
1/4 teaspoon salt
4 eggs + 1 egg beaten with a drop or two of
water to make an egg wash or glaze

Put water, butter or salt in a large heavy saucepan and bring to a boil.
Remove from heat (butter should be completely melted) and add the flour all
in one fell swoop. Mix as quickly as possible with a sturdy wooden spoon.
This mixture is known as a “panade”. Return the saucepan to the stove over
the lowest possible heat. Continue to stir with the wooden spoon while the
panade dries out. This will take about 5 minutes, and a thin crust will form
on the bottom of the pan. This is supposed to happen, so don’t worry about
it, and don’t try to scrape it up and incorporate it into the dough, or you
will have plaster chips in your pastries. The dough should be soft, but when
you pinch it between thumb and forefinger it should not stick to your hand.
Dump the panade into a bolw, and let it cool for at least 5 minutes. Then
add the eggs, one at a time, beating well after each addition. The mixture
should be smooth and creamy looking before you add the next egg. After all 4
eggs have been beaten in, the dough will be shiny and satiny yellow, thick
and heavy. Butter and flour a cookie sheet. Fill a pastry bag with the
diugh. If you don’t have a pastry bag, you cna use a tablespoon to drop
dollops of dough onto the cookie sheet for eclairs and/or cream puffs, but
you really must have a pastry bag in order to make a cream puff ring.

For cream puffs, Squeeze out balls about the size of ping pong or golf balls.

For eclairs, squeeze out oblongs at 3 to 4 inches long. If you are using the
recipe given above, you should end up with 14 to 16 pastries. Don’t succumb
to the temptation to make fewer and larger ones, for they won’t cook
properly if you do. Brush the tops of the pastries with beaten egg, using
the bristles of the brush to gently push down and flatten out the little
curlicues left by the pastry bag as you lifted it off. Finally, drag the
tines of a dinner fork down the length of each eclair. The resulting stripes
will make for a more attractive and professional looking product.

For a cream puff ring, first mark a 10″ circle on the surface of the
buttered and floured cookie sheet. Then, using a pastry gab, squeeze out a
1″ wide “halo” of cream puff paste right on top of the circle you’ve
outlined. Squeeze anoth 1″ wide ring of dough adjacent to – and touching –
the first. Squeeze a third ring directly over the “crack” between the other
two. Brush the whole thing with beaten egg, and sprinkle a handful of thinly
sliced almonds all over the top of the ring. Let the cream puffs, eclairs,
or cream puff ring sit and “dry” for no less than 15 and no more than 25
minutes before baking. The oven should be preheated to 375F for cream puffs
and/or eclairs, and to 400F for a cream puff ring. Bake the former at 375F
for about 30 minutes, or until they have puffed up nicely and turned golden
brown. Bake the latter at 400F for about 45 minutes, or until it is well
puffed and golden brown. Then, turn the oven off, open the door, and leave
it halfway open for an hour. If it won’t stay ajar by itself, prop it open
by wedging something in there. This is to allow steam to escape and to let
the pastries cool slowly and “dry” as they cool so that they won’t collapse
or become soft and soggy. After an hour has passed, remove the pastries from
the oven. They are now ready to be filled.

To fill individual pastries:
Cut cream puffs and eclairs in half (from side to side, not from top to
bottom). Fill with whatever filling you desire. Replace lids. Glaze with
icing or pour sauce on top. Serve. It is wise not to fill pastries to far in
advance of the serving time. The closer the preparation time is to the
serving time, the smaller the likelihood that the pastries will begin to
soften or get soggy.

To fill a cream ring:
Use a slicing knife with a long serrated blade to cut the top off a cream
puff ring. Fill the bottom with praline cream (or coffee cream, or chocolate
cream) filling. Fill a pastry bag with sweetened whipped cream. use a nozzle
with a zigzag edge (like pinking shears) to squeeze out a layer of fancy
puff-balls of whipped cream all over the layer of praline cream filling.
Finally, replace the lid and dust the top with 10X powdered confectioners’
sugar. Keep the cream puff ring in a cool dry place until serving time.

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BOCKWURST

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Veal
1/4 c Chives
1 tb Salt
2 ts Sage
2 ts White pepper
1 1/2 ts Sugar
1 t Mace, ground
1 t Cloves, ground
3 dr Lemon extract
3 Eggs
1 c Cream, heavy
Small hog casings

Use veal shoulder or trimmings.
Work veal twice through fine blade of grinder and add
to large bowl. Sprinkle chives, salt, sage, pepper,
sugar, mace, cloves and lemon extract over meat. Add
eggs and cream and beat 5 minutes, until mixture comes
away from sides of bowl. Fill casings with mixture
and tie or twist into 5-6″ lengths. Bring kettle of
heavily salted water to boil. Lower in sausages,
preferably in wire basket, and simmer very gently 2-3
minutes. Let cool in water, then drain.
Store in refrigerator for up to 2 days.
To serve: simmer in water for 10-15 minutes, drain and
serve with bread and butter with sweet mustard as a
seasoning. Several types of sausages are easy to make
at home. Casings can be found in specialty meat
markets and are traditionally made of animal
intestines. Saltpeter (remember that from your
military mess days?) is used as a preservative in some
sausages and is available in drugstores. Fresh
sausages do not keep well and should be used in a few
days. The more spice, salt and saltpeter they contain
means a longer storage time for the sausage.

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Title: BASLER BRUNSLI
Categories: Cookies, Desserts
Yield: 8 servings

1 3/4 c Sugar
3 1/2 c Whole unblanched almonds
7 oz Semisweet chocolate
2 ts Cinnamon
1/2 ts Ground clove
4 lg Egg whites
1 tb Kirsch (optional)

COMBINE THE SUGAR and almonds in the food processor and pulse to grind
finely. Be careful that the mixture does not become warm. Cut the chocolate
finely and add to the processor. Pulse to grind the chocolate finely and
mix with the almonds and sugar. Add the remaining ingredients and pulse to
mix rapidly. Strew the surface with sugar and press the paste out about
3/8-inch thick. Roll over with a grooved rolling pin. Cut the Brunsli in
hearts, stars and clover leaf shapes and place on paper-lined pans. Allow
to dry several hours, uncovered, at room temperature. Preheat oven to 300F.
Bake about 10 minutes. Do not overbake or they will be very hard.

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Title: Apple Cheese Icing
Categories: Diabetic, Cakes, Desserts, Low-fat/cal
Yield: 1 servings

2 Sweet dessert apples 200 g * 1/3 c Skim milk cheese or cottage
1 ts Powdered gelatin dissolved Coloring (optional)
4 tb Hot water (for gelatin)

2 apples, cored and sliced. Suggested Golden Delicious – stay white
when cooked. Cook the apples to a soft pulp in a little water and
allow to cool. Place in a blender with the dissolved gelatin, cheese
and coloring, and blend to a smooth puree. Leave to set, then spread
on the cake and pipe if desired.

This spread, covered, keeps well in the refrigerator and may be
deep-frozen.

Suggested uses: Child’s birthday cake, slab cake cut in squares and
decorated with a blob of icing topped with a piece of fruit,
low-calorie spread for plain cookies or scones. 5 cal in 2 tsp.

Total recipe: 160 cal, 25 g (2 1/2 units) carbohydrate, 4 g fiber, 13
g protein, 2 g fat.

Source: The Diabetics’ Cookbook by Roberta Longstaff published in UK
and Canada 1984.

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TOMATO TUNA CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Rice — regular long-grain
1 tb Salad oil
1 Celery — stalk — sliced
1 Onion — diced
28 oz Can tomatoes
7 oz Can tuna — drained
Flaked
1 c Frozen peas
1 t -salt
1 t -sugar
1/2 ts Worcestershire

In 2 quart saucepan over high heat, heat 2/3 cup water
to boiling. Stir in rice, heat to boiling.
Reduce heat to low, cover and simmer 20 minutes or
until rice is tender and all liquid is absorbed.
Meanwhile, in 4 quart saucepan over medium heat, in
hot salad oil, cook celery and onion until tender,
stirring occasionally. Add rice, tomatoes with their
liquid, tuna, peas, salt, sugar, Worcestershire, and
3/4 cup water, over high heat, heat to boiling. Reduce
heat to low, cover and simmer 5 minutes to cook peas
and blend flavors. 380 calories per serving.

Recipe By :

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FANTASTIC FETA DIP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Minced jalapeno pepper
1 Sprig fresh dill — or
1 t Dried dill weed
4 oz Feta cheese
4 oz Cream cheese
1/2 ts Salt
1 tb Buttermilk — (1 to 3)

Combine all ingredients, except buttermilk in a
blender and process. Add buttermilk a tablespoon at a
time until desired consistancy is reached. Serve with
fresh crudites such as jicama, kohlrabi, zucchini and
broccoli.

Recipe By : doreen@mastnet.net (Doreen Howard)

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Hot Maryland Crab Dip

Recipe By : Art Guyer
Serving Size : 1 Preparation Time :0:00
Categories : Chat 11/6/96 Cheese
Crab Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound lump crabmeat
1/2 cup non-fat cottage cheese
1/4 cup non-fat cream cheese
1 tablespoon horseradish
1 tablespoon Dijon mustard
1 tablespoon non-fat milk
2 teaspoons fresh lemon juice
2 tablespoons apple brandy or white wine (optional)
2 tablespoons onion — finely chopped
1 pinch cayenne or paprika
2 tablespoons celery — finely chopped
2 tablespoons parsley — chopped

Preheat oven to 350 degrees. If the crab meat is frozen, drain it well in a
sieve, pushing the solids with paper towel to remove all the moisture. Fresh
or frozen, pick over it to remove any bits of cartilage and set aside. . In a
food processor, puree cottage cheese, cream cheese, horseradish, mustard,
milk, lemon juice and Calvities 3 to 4 minutes. In a small bowl, combine the
cottage cheese mixture (which should be very smooth), the crab meat, onion and
celery and stir until well blended. Spoon the mixture into an oven-proof dish
and bake for 25 to 30 minutes, until bubbly and lightly golden on top. .
Sprinkle with cayenne or paprika and parsley, for garnish. Serve hot with
crisp bread. . Variation: When thinned with 1/4 cup nonfat milk, this dip
becomes enough sauce for 4 servings of pasta.

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Title: Peanut Butter Jam Coffee Cake
Categories: Cakes, Desserts
Yield: 9 squares

1/2 c C H Golden Brown Sugar
— firmly packed
1/4 c Butter or margarine
1/4 c Peanut butter
1 1/2 c Biscuit mix
1 Egg
1/2 c Milk
1/4 c Jam

Cream together sugar, and peanut butter. Add biscuit mix, egg and milk.
Mix well. Spoon into greased and floured 8-inch square pan. Drop jam by
teaspoonfuls on top of batter. Cut through batter with knife to marble
jam through the cake. Bake at 375 F degree oven 30 minutes. Cut into
nine squares. Serve warm or cold.

Reprinted with permission from _Just Cakes_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

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Title: West African Lemony Chicken-Okra Soup
Categories: Soups, One dish
Yield: 5 servings

2 x Juice of 2 Lemons
6 c Chicken broth or Water
3 x Tomatoes, peeled choppped
2 c Sliced Okra (or 1 can 15 oz)
2 ts Salt
1/2 ts Ground Red Pepper
1 x Broiler chicken, (2 1/2 lbs)
1 x Lge Onion, peeled chopped
1 cn Tomato Paste (6 oz.)
1/3 c Uncooked long grain Rice
1/4 ts Pepper
1 ts Ground Tumeric

Cut up broiler-fryer chicken. If using can of Okra, drain it well. Rub
lemon juice over chicken pieces. Put in a large kettle with chicken
broth or water. Bring to a boil. Lower heat and cook slowly, covered,
12 minutes. Add remaining ingredients and continue to cook slowly
about 30 minutes, until chicken and rice are tender. Remove chicken
pieces and debone. Cut meat into small pieces and return to kettle.
Serves 4 to 6.

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