SCOTTISH TRIFLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Sponge roll:
3 lg Eggs
1/2 c Sugar
1/2 ts Vanilla
3/4 c Flour
1/2 ts Baking powder
1/3 c Raspberry jam, seedless
1 tb Kirsch
1/4 c Med-dry sherry
Custard:
7 lg Egg yolks
1 c Sugar
2 c Milk, scalded cooled
1/2 c Heavy cream, scalded coole
– slightly
1 t Vanilla
1/2 c Creme fraiche
1/4 c Med-dry sherry
Assembly:
1 1/2 c Amaretti
1/4 c Med-dry sherry
1 c Heavy cream, well chilled
Garnish:
2 tb Pistachio nuts, shelled and
-hopped
Candied citron or angelica,
-ut into bits
Raspberry jam, seedless

In a large bowl with an electric mixer, beat the eggs,
sugar, and vanilla, until the mixture is thick and
pale. Sift the flour and baking powder over the egg
mixture and fold them into it gently but thoroughly.
Line the bottom of a 13x9x2-inch baking pan with
parchment paper, spread the batter in the pan and bake
in a preheated 400f oven for 8 minutes or until it is
puffed and golden. Invert onto a lightly sugared
kitchen towel.

In a small saucepan, melt the jam over low heat. Stir
in kirsch and spread the surface of the cake with the
jam mixture. Starting with a long side and using the
towel as a guide, roll up the cake, jelly-roll fashion
and sprinkle it with Sherry. Wrap the sponge roll
firmly in the towel. Let it cool and cut int into
3/4-inch slices.

In a bowl, set over a saucepan of simmering water,
beat the yolks and the sugar with an electric mixer
until the mixture is thick and pale. Remove from heat
and stir in gradually, milk, cream, and vanilla. Cook
the custard in the bowl over the simmering water,
until it registers 170f on a candy thermometer.
Transfer the custard to a metal bowl and whisk in the
creme fraiche and Sherry. Set the bowl in a larger
bowl of ice water and whisk until custard is cool.
Chill it, covering surface with plastic wrap, until it
is cold.

Assembly: In the bottom of a 2-1/2-qt. trifle
bowl, scatter half the amaretti crumbs. Top them with
half the sponge roll slices, and top those with the
remaining amaretti crumbs. Sprinkle the Sherry over
the remaining sponge roll slices, line the side of the
bowl with the slices, and pour in the custard,
spreading it to let it seep down around the sided and
bottom. Chill the trifle for at least 2 hours and up
to 24 hours.

Just before serving, in a bowl with an electric mixer,
beat the cream until it is stiff. Transfer it to a
pastry bag, fitted with a decorative tip and pipe
rosettes around the edge and in the center of the
trifle. Sprinkle pistachios over the trifle and
garnish the rosettes with the citron and small drops
of jam.

a 1989 Gourmet Mag. favorite

– – – – – – – – – – – – – – – – – –

Title: Caramel Oatmeal Chewies
Categories: Cookies
Yield: 32 bars

1 3/4 c Quaker Oats, uncooked
— (quick or old-fashioned)
1 1/2 c All-purpose flour
3/4 c Brown sugar, firmly packed
1/2 ts Baking soda
1/4 ts Salt (optional)
3/4 c Margarine or butter; melted
1 c Chopped nuts
6 oz Semisweet chocolate pieces
1 c Topping
–(buttscotch caramel fudge)
1/4 c All-purpose flour

Heat oven to 350 F. Lightly grease 13 x 9-inch baking pan. Combine oats,
1-1/2 cups flour, brown sugar, baking soda and salt; mix well. Add
margarine; mix until crumbly. Reserve 1 cup for topping; set aside.
Press remaining oat mixture onto bottom of prepared pan. Bake 10 to 12
minutes or until light golden brown; cool 10 minutes. Top with nuts and
chocolate pieces. Combine caramel topping and 1/4 cup flour, mixing until
smooth; drizzle over chocolate pieces to within 1/4-inch of edge.
Sprinkle with reserved oat mixture. Bake 18 to 22 minutes or until golden
brown. Cool completely; cut into bars. Store tightly covered.

Nutrition Information (1 bar):
* Calories 200
* Fat 9g
* Sodium 105mg
* Dietary Fiber 1 g

Source: Quaker Oats Favorite Cookies
Copyright 1994, The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

—–

‘Mediterranean’ Bean Soup

Recipe By : Modern Maturity, March/April 1995
Serving Size : 8 Preparation Time :0:00
Categories : Soups and Chowders Beans and Legumes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon extra-virgin olive oil — (1 to 2)
1 large onion — coarsely chopped
2 medium carrots — peeled and chopped
1 large garlic clove — crushed
2 cups dried beans — soaked drained
8 cups boiling water — (8 to 10)
1 tablespoon fresh thyme (or 1 teaspoon dried)
1 bay leaves
1/4 cup Italian parsley (plus more for garnish) — chopped
salt — to taste
freshly ground black pepper — to taste
croutons for (optional) — for garnish
green olive oil (optional) — for garnish

In heavy 3-quart stockpot or soup kettle heat extra-virgin olive oil; saute
onion, carrots and garlic until vegetables are soft but not browned, 10-15
minutes. Add drained beans and boiling water to stockpot; add thyme, bay
leaves and parsley. Cover and cook over low heat, adding boiling water
occasionally if necessary, 1 1/2 – 3 hours or until beans are soft (cooking
time varies with age of beans). When beans are soft add salt and pepper.

For thicker soup remove about 1 1/2 cups of beans, puree in food processor or
blender, and return to pot. For thinner soup add hot water (or crushed canned
tomatoes with juices). Correct seasonings. Transfer soup to tureen or
individual bowls. Garnish with chopped parsley or croutons and drizzle with a
good green olive oil. Makes 8 servings.

Notes: This recipe can be adapted to almost any kind of bean (cannellini,
Great Northern, anasazi, _pinto_, pinquito, etc. are all possibilities). From
an article on the Mediterranean diet in the March-April 1995 issue of Modern
Maturity magazine. Uploaded to the CompuServe Cooks Library on 5/13/96 by Lon
Hall.

– – – – – – – – – – – – – – – – – –

Title: Beef Tequila Stew
Categories: Stews, Vegetables, Meats, Mexican
Yield: 6 servings

2 lb Meat; * 1/4 c Tequila
1/4 c Unbleached Flour 3/4 c Tomato Juice
1/4 c Vegetable Oil 2 tb Cilantro; Fresh, Snipped
1/2 c Onion; Chopped, 1 Medium 1 1/2 ts Salt
2 ea Bacon; Slices, Cut Up 15 oz Garbanzo Beans; 1 Can
1/4 c Carrot; Chopped 4 c Tomatoes; Chopped, 4 Medium
1/4 c Celery; Chopped 2 ea Cloves Garlic;Finely
Chopped

* Meat should be beef boneless chuck, tip or round, cut into 1-inch
cubes. ~——————————————————
~—————– Coat beef with flour. Heat oil in 10-inch skillet until
hot. Cook and stir beef in oil over medium heat until brown. Remove beef
with slotted spoon and drain. Cook and stir onion and bacon in same skillet
until bacon is crisp. Stir in beef and remaining ingredients. heat to
boiling; reduce heat. Cover and simmer until beef is tender, about 1 hour.

—–

Berry Trifle

Recipe By : Unknown
Serving Size : 12 Preparation Time :0:10
Categories : Cake Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c water — boiling
6 ozs raspberry gelatin powder
2 c cold water
2 c bananas — sliced
21 ozs blueberry pie filling
1/2 angel food cake — cut into 1″ cubes
1/2 c orange juice
5 1/8 ozs fat-free vanilla pudding
2 1/2 c skim milk
1 c Cool Whip Lite® — thawed
blueberries — for garnish
raspberries — for garnish

In a mixing bowl, combine boiling water and gelatin; stir until gelatin
dissolves, 2 minutes. Add cold water, stirring until slightly thickened.
Stir in bananas and blueberry pie filling; set aside. Place cake cubes in a
13 x 9″ pan. Drizzle orange juice over cake cubes, and toss well. Spoon
gelatin mixture over the cake cubes and cover. Chill 30 minutes in the
freezer. Meanwhile, prepare vanilla pudding according to package
directions, using 2 1/2 cups of skim milk. Fold whipped topping into the
vanilla pudding, and spread over gelatin mixture.

– – – – – – – – – – – – – – – – – –

Per serving: 244 Calories; 1g Fat (3% calories from fat); 5g Protein; 55g
Carbohydrate; 1mg Cholesterol; 242mg Sodium

Serving Ideas : Cover and chill until ready to serve.

NOTES : When ready to serve, garnish with blueberries and raspberries.

Title: SIMPLE CHOP SUEY
Categories: Side dish, Chinese, Vegetables
Yield: 4 servings

1 sm Onion, sliced
2 ea Carrots, julienned
8 oz Can bamboo shoots
12 oz Can bean sprouts
1 tb Sunflower oil
1 sm Garlic clove, crushed
3 tb Soy sauce

Drain the bamboo sprouts. Remove as many of the
green pods as possible. Heat the oil in a wok crush
the garlic into it. Add the onion carrots. Stir
fry for a few minutes or until the onion has softened
slightly. Stir in the bamboo shoots cook for a
minute. Add the bean sprouts cok for another
minute. Add soy sauce. Serve immediately.

—–

Title: Kolaches
Categories: Cookies
Yield: 5 servings

1 c Butter
1 c Chopped dried apricots
2 c Flour
2 tb Butter
1 c Fruit filling (see below)
1 c Creamed cottage cheese
1 c Crushed pineapple; (9 oz
-can)
1/4 ts Salt
1 tb Cornstarch
—–pineapple filling—–
1/3 c Sugar
—–apricot filling—–
1/4 c Sugar
1/8 ts Cinnamon

These are very simple, but you will find NO better cookie anywhere! On the
down side, they do require advanced preparation (overnight is best).
Included are a couple of filling recipes, but a can of pre-made will work
too. (Apricot is best) When rolling out dough, try to keep it as chilled
as possible. To cream the cottage cheese, it helps if you have a food
processor or blender, but a fork an d a strong arm will do in a pinch.
Mix ingredients and chill at least 6 hours. Roll to 1/4″ thickness. Cut
into 2 or 3 inch squares, and place filling or preserves in center of
square. Bring corners over filling and seal together. Bake at 350 – 25 to
30 minutes. Remove and dust with powdered sugar. Pineapple Filling:
Combine ingredients in sauce pan, cook stirring constantly until
thickened. Cool. Apricot Filling: Simmer apricot 10 minutes. Add sugar and
simmer 10 minutes more. Remove from heat and add butter and cinnamon.
Cool.

—–

CROCKPOT MEXICAN STYLE SHORT RIBS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Beef short ribs
1/4 c Chopped green pepper
10 1/2 oz Can beef consomme
1 1/4 oz Pkg. Taco seasoning mix

In a large skillet or crock-pot with browning unit, brown short ribs;
pour off excess fat. Mix beef consomme with dry taco mix; add green
pepper. In crock-pot pour sauce over the ribs. Cover and cook on low
for 6 to 8 hours. Makes 5-6 servings…..

– – – – – – – – – – – – – – – – – –

Title: CRUMB-TOPPED BAKED FRENCH TOAST *** (GNVN56A)
Categories: Brunch, Dairy, Party, Breads
Yield: 4 servings

2 Eggs, well beaten
1/2 ts Salt.
1/2 c Milk
1/2 ts Vanilla
6 Slices “Texas Toast”*
1 c Corn flake crumbs
1/4 c Butter, melted

———————-CINNAMON SYRUP———————-
1 1/3 c Sugar
1/3 c Water
2/3 c White corn syrup
1 ts Cinnamon
5 oz Can evap. milk
1/2 ts Almond flavoring
1 tb Butter

Here’s one that I got from Country Woman magazine in
the spring of 1989. I have made it so many times for
company and it is absolutely fail-proof and
DELICIOUS!! * Or other thick-sliced bread. Combine
eggs, milk, salt and vanilla; mix well. Dip bread
slices into egg mixture; coat both sides with crumbs.
Place on well-greased cookie sheet. Drizzle melted
butter over crumb -coated bread. Bake at 450 for 10
minutes. To make syrup, combine sugar, water, corn
syrup and cinnamon in saucepan. Bring to boil; cook 2
minutes. Remove from heat; add milk, flavoring and
butter. Serve syrup warm with toast. Yield: 4
Servings. Serve with Canadian bacon, bacon or sausage
as desired. Note: I always had to double this recipe
after the first time as my family would not stop at 1
1/2 pcs. And they insisted that I make it when their
friends came over. Beverly in NC FROM: BEVERLY REPKA
(GNVN56A) Converted by MMCONV vers. 1.00

—–

Tantallon Cakes (Scottish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes Scottish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Flour
4 oz Cornflour or rice flour
4 oz Butter
4 oz Caster sugar
pn Bicarbonate ssoda
1 t Level grated lemon rind
2 Eggs, beaten
Icing sugar for dusting

Set oven to 375F or Mark 5. Grease a baking sheet.
Cream the butter and sugar together in a bowl. Add the
sifted flours, bicarbonate of soda, lemon rind and the
beaten eggs in small amounts, ensuring that the
mixture is . well combined each time. Turn out the
dough on to a floured surface, knead gently and roll
out to 1/2 inch thickness. Cut into rounds with a 2
1/2 inch pastry cutter. Transfer to the baking sheet
and bake fro 20-25 minutes until light golden in
colour. Cool on a wire rack and dust with icing sugar.

From the booklet Scottish Teatime Recipes

– – – – – – – – – – – – – – – – – –