Title: CHOCOLATE MOIST MADELEINES
Categories: Cookies, Christmas
Yield: 3 dozen

3 tb (plus 1 1/2 teaspoons)
Unsweetened cocoa
3 tb Boiling water
3 Large eggs
1 1/2 ts Pure vanilla extract
1 1/4 c Sifted cake flour (sift into
Cup and level off)
3/4 c (plus 2 tablespoons) sugar
3/4 ts Baking powder
1/4 ts Salt
13 tb Unsalted butter (softened)

—————————SYRUP—————————
2 tb Sugar
1/4 c Water
1 tb Kahlua

Preheat oven to 350F.

In a medium mixing bowl, whisk together the cocoa and
water until smooth. Allow the mixture to cool to room
temperature, then lightly whisk in the eggs and
vanilla extract.

In a large mixing bowl, combine the remaining dry
ingredients and mix on low speed for 30 seconds to
blend. Add half the chocolate mixture and the butter
to the dry ingredients. Mix on low speed until the
dry ingredients are moistened. On medium speed (high
speed if using a hand-held mixer), beat for 1 minute
to aerate and develop the structure. Scrape the sides
of the bowl. Gradually add the remaining chocolate
mixture in 2 batches, beating for 20 seconds after
each addition to incorporate the ingredients and
strengthen the structure. Scrape the sides of the
bowl. Scrape the batter into a gallon capacity
freezer bag, close it securely, and cut off a small
piece from one of the corners of the bag. Pipe the
batter into buttered madeleine molds, filling them not
quite full. Leave the remaining batter in the bag,
refrigerated, for the following batches.

Bake for 10-12 minutes or until a tester inserted in
the center comes out clean and the madeleines spring
back when pressed lightly in the centers. For even
baking, rotate the molds from top to bottom and front
to back halfway through the baking time.

Unmold madeleines onto wire racks to cool completely.

If desired, these madeleines may be brushed with a
Kahlua syrup made as follows:

In a small pan, stir together the sugar and water.
Bring to a full rolling boil. Cover immediately and
remove the pan from the heat. When cool, swirl in the
Kahlua.

If desired, brush the madeleines on both sides with
the syrup. Wrap each one separately in plastic wrap.
For the most attractive appearance, store them without
the syrup and brush on the syrup a day or so before
you plan to serve them.

Store in an airtight container at room temperature, or
in the refrigerator or freezer.

Keeps 3 days without syrup, 1 week with syrup, at room
temperature; 2 weeks refrigerated; 3 months frozen.

Tips: If you do not have enough madeleine molds to
bake all the batter at one time, store the batter in
the refrigerator and bake it in batches. Rinse out the
molds after each batch and butter them.

If you are planning to use the madeleines to dunk,
omit the syrup; madeleines should be a little dry so
that they act like sponges. The syrup helps to
preserve the moistness and will greatly extend their
keeping qualities, which is helpful if you are
planning to give them as gifts.

The syrup allows the cookies to keep over 1 week at
room temperature. If you are planning the eat them
the same day or the next, omit the syrup or use only a
sprinkle of Kahlua. The subtle coffee flavor
accentuates the chocolate.

From: Rose’s Christmas Cookies by Rose Levy Beranbaum

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Title: TOMATO SOUP WITH BASIL (POTAGE DE TOMATE A LA BASILIC)
Categories: Soups, French, Vegetarian, Vegetables
Yield: 4 servings

3 lb Plum tomatoes
5 tb Olive oil
1 Red bell pepper; diced
2 Garlic cloves; minced
2 tb Tomato paste
1 ts Fresh thyme leaves; -OR-
1/4 ts -Dried thyme, crumbled
1 ds Hot pepper sauce
1 sm Fennel bulb; trimmed, diced
1 sm Zucchini; diced
1 sm Green pepper; diced
4 lg Mushrooms; diced
1 Celery stalk; diced
4 Fresh basil leaves
— thinly sliced

Blanch tomatoes in large pot of boiling water for 1 minute. Drain. Rinse
under cold water to cool and drain. Using small sharp knife, peel off
skin. Cut tomatoes into quarters and remove seeds. Puree tomatoes in
blender or processor.

Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat.
Add bell pepper and saute until almost tender, about 3 minutes. Stir in
garlic and tomato paste; cook 2 minutes. Mix in tomato puree, thyme and
hot pepper sauce. Remove from heat. Cover and let stand at room
temperature 2 hours.

Heat remaining 3 tablespoons olive oil in heavy large skillet over medium
heat. Add fennel; zucchini, green bell pepper, mushrooms and celery. Saute
until crisp-tender, about 8 minutes. Season with salt and pepper.

Bring soup to boil. Season to taste with salt and pepper. Ladle soup into
bowls. Top with vegetable mixture. Garnish with basil and serve.

Source: Amphycles (Bon Appetit, May 1991) Typed for you by Karen Mintzias

—–

Fried Ice Cream1

Recipe By : Ben and Jerry’s Homemade Ice cream and Dessert Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 Cups Flour
1 Tablespoon Sugar
1 Teaspoon Salt
1 Tablespoon Oil
2 Egg Yolks — light;y beaten
3/4 Cup Flat Beer
8 Balls Ice Cream — any flavor
_ About A Quart Of Ice Cream
2 Cups Corn Flakes — slightly crushed
1 Quart Peanut Oil
2 Egg Whites

1. The day before serving; make the batter: Mix the flour; sugar, salt,
oil, and egg yolks in a mixing bowl. Gradually stir in the beer.
Refrigerate covered overnight.

2. Also the day before serving, coat the ice cream balls thoroughly
with crushed cornflakes. Place the ice cream balls in the coldest part of
the freezer overnight.
3. When ready to serve, heat the peanut oil in a deep-fat fryer or in a
deep pot to 375.
4. Beat the egg whites utnil stiff and fold into batter.

5. Coat 2 or 3 of the ice cream balls completely and heavily with the
batter and add to the hot oil. Turn up the heat to maintain a temp of 375.
Fry the ice cream until golden brown. Remove with a slotted spoon to paper
towels. Drain briefly, then serve immediately. Repeat with remaining ice
cream balls

Posted by ELAINE RADIS (BGMB90B)
D/l from Prodigy FOOD SOFTWARE on 06/12/95, MM format

– – – – – – – – – – – – – – – – – –

NOTES : Makes 8 balls

JANSSON’S FRESTELSE (JANSSON’S TEMPTATION)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Swedish Seafood
Side dish Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 md Boiling potatoes — peeled
-cut into 2″ X 1/4″ strips
2 1/2 tb Butter
2 tb Vegetable oil
2 lg (to 3) yellow onions — thinly
-sliced (4 cups)
16 Flat anchovy fillets — drained
White pepper
2 tb Fine dry bread crumbs
2 tb Butter — cut into 1/4″ bits
1 c Heavy cream
1/2 c Milk

Preheat oven to 400øF. Place the potato strips in cold water to keep
them from discoloring. Heat 2 tablespoons of butter and 2 tablespoons
of oil in a 10-12″ skillet; when the foam subsides, add the onions
and cook 10 minutes, stirring frequently, until they are soft but not
brown.
With a pastry brush or paper towels, spread a 1 1/2 to 2-quart
souffl‚ or baking dish with the remaining half tablespoon of butter.
Drain the potatoes and pat them dry with paper towels. Arrange a
layer of potatoes on the bottom of the dish and then alternate layers
of onions and anchovies ending with potatoes. Sprinkle each layer
with a little white pepper. Scatter bread crumbs over the top layer
of potatoes and dot the casserole with the 2 tablespoons of butter
cut into bits. In a small saucepan, heat the milk and cream until it
barely simmers, then pour over potatoes.
Bake in the center of the oven for 45 minutes or until the potatoes
are tender when pierced with the tip of a sharp knife or skewer and
the liquid is nearly absorbed.

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Title: Beaumont Inn Bread Pudding With Bourbon Sauce
Categories: Pudding, Bread
Yield: 6 servings

1 lb French style bread (the
– firmer the better)
3 1/4 c Milk
3 Eggs
2 ts Vanilla
3/4 c Granulated sugar
1/4 ts Cinnamon
1/4 c Pecans
1/4 c Raisins (optional)

Recipe by: Beaumont Inn

Tear bread into medium pieces. Add sugar and cinnamon. Mix milk, lightly
beaten eggs, and vanilla. Add to bread mix. Place 1/2 mix in casserole.
Layer pecans and raisins, if used. Top with the rest of the mix.

Bake at 350 degrees for 30 minutes or until lightly brown. Serve warm with
Bourbon sauce.

Note: This is a favorite at our Sunday Brunch.

Entered for you by: Bill Webster

—–

Title: Corn Pudding
Categories: Diabetic, Side dishes
Yield: 6 servings

16 oz Can of corn; 1 ts Sugar replacement;
1 Egg; 3/4 c Milk;
1 ts Pimiento; Chopped Salt to taste;
1 ts Green pepper; Fresh ground pepper;
1 ts Margarine; Vegetable cooking spray;

Combine all ingredients, except vegetable cooking spray. Pour into
baking dish coated with vegetable cooking spray. Bake at 325F for 35
to 40 minutes, or until firm.
Food Exchange per serving: 1 STRACH/BREAD EXCHANGE + 1 FAT EXCHANGE
CAL: 55

Source: The Complete Diabetic Cookbook by Mary Jane Finsand

MMMMM

WALDORF SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Diced apples
1 c Chopped nuts
1 c Diced celery
Mayonnaise dressing
Few grains salt

Combine apples, celery, nuts, and salt. Moisten with
mayonnaise. Mix lightly with 2 forks. Serve on crisp
lettuce. 6 servings.

The Household Searchlight

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SPLIT PEA AND HAM SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–MICKEY’S GOURMET
CKBK——————-
1 lb Dried green split peas
5 c Chicken broth
5 c Water
1 Meaty ham bone OR 2 smoked
-ham hocks
2 Ribs celery, diced
3 tb Parsley, chpd
1/2 ts Tarragon leaves
1 c Carrots, diced
1 c Onion, diced
1 Leek, white only, sliced
2 tb Dry sherry
1/2 ts Pepper

Garden Gallery, The Disney Inn Soak and rinse peas 20
mins. In 6 qt pot, combine water, broth and peas;
bring to boil. Add ham bone, carrots, celery, leek,
tarragon and 1T parsley. Reduce heat to med low;
simmer, partially covered, stirring occasionally, 1
hr. Remove from heat. Remove meat from bone; shred.
Remove excess fat and return meat to pot. Add sherry,
pepper and remaining 2T parsley. Heat.

– – – – – – – – – – – – – – – – – –

In-A-Hurry-Curry Soup

Recipe By : Quick Cooking Magazine, March/April ’98 p. 11
Serving Size : 5 Preparation Time :0:00
Categories : Casseroles Chicken
Main Dishes Quick Cooking Magazine
Soups, Broths Chowders Bobbie Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup chopped onion
3/4 teaspoon curry powder
2 tablespoons butter or margarine
2 chicken bouillon cubes
1 cup hot water
14 1/2 ounce can diced tomatoes — undrained
10 3/4 ounce can cream of celery soup — undiluted
1 cup half and half
5 ounce can white chicken — drained

In a 3 quart saucepan, saute onion and curry powder in butter until onion
is tender. Dissolve bouillon in water; add to the saucepan. Stir in
remaining ingredients; heat through.
Yield: about 5 servings.
Submitted by Denise Elder of Hanover, Ontario, who says that this delicious
so is very speedy, just open a few cans.!
Quick Cooking Magazine, March/April ’98 p. 11
MC formatting by bobbi744@acd.net ICQ#2099532

– – – – – – – – – – – – – – – – – –

Bread Machine Cinnamon and Raisin Bagels – Regular Size Bat

Recipe By : More Electric Bread
Serving Size : 5 Preparation Time :0:00
Categories : Abm Breakfast
Electric Bread Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup raisins — pre-soaked ***
2 teaspoons cinnamon
2 teaspoons sugar
3/4 cup water — lukewarm
2 cups white bread flour
3 tablespoons brown sugar
3/4 teaspoon salt
2 1/4 teaspoons active dry yeast

*** Soak the raisins in warm water for 10 minutes. Drain and pat dry. Toss wi
th cinnamon and sugar, then place in the machine with the rest of the ingredien
ts.

1. Insert ingredients in bread machine according to manufacturer’s instruction
s. Remove the dough from the machine after the first knead – approximately 20
to 30 minutes.

2. Place dough on a floured surface. Divide into 5 parts. Form balls, gently
press thumb through center of ball and slowly stretch into bagel shape.

3. While bagels rise, bring three quarts of water and one tablespoon of sugar
to a rapid boil in a large saucepan. Drop test dough (see hints below).

4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on
each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg
and sprinkle with sesame or poppy seeds, if desired.

5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden – appro
ximately 15 minutes.

** Bagel Success Hints

** When forming the bagels, set aside two 1/4″ balls of dough. When the bagels
have doubled in size, drop the test dough into boiling water. The dough shoul
d pop to the top right away. When this happens, it is time to boil the bagels.

** A quick spray of non-stick vegetable coating on the top of the bagel may be
substituted for the egg wash.

** To make bagel sticks, cut bagel before rising and lay out in a straight line
. Roll sticks in a combination of sesame and poppy seeds with a pinch of garl
ic powder. Let sticks rise, boil, and bake as described in the above direction
s.

** To make bagel chips, slice leftover bagels horizontally into thin slices. B
ruish with butter or margarine on one side. Lay (butter side up) on an ungreas
ed cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp.

– – – – – – – – – – – – – – – – – –