Mocha Macadamia Decadence

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes Chocolate
Nuts Alcohol

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CAKE—–
3 ounces Bittersweet or semisweet — chocolate; chopped
1 ounce Unsweetened chocolate — chop
3/4 cup Macadamia nuts
1/3 cup All purpose flour
1/2 cup Unsalted butter — room temp
2/3 cup Sugar
3 large Eggs
2 tablespoons Cognac or brandy
2 teaspoons Granulated instant espresso — or coffee
1 teaspoon Vanilla extract
—–GLAZE—–
1/4 cup Whipping cream
1 tablespoon Light corn syrup
4 ounces Bittersweet or semisweet — chocolate; finely ch

FOR CAKE: Preheat oven to 350~. Butter 8″ round cake pan with 2″ sides. Line
bottom of pan with parchment.
Stir chopped chocolates in top of doulble boiler over simmering water until
melted and smooth. Cool slightly. Process macadamia nuts and flour in processor
until nuts are finely ground. Transfer jnut mixture to small bowl. Do not clean
processor. Add butter and sugar to processor and blend using on/off turns until
mixutre is smooth. Add eggs, Cognac, instant espresso (or coffee) and vanilla
and process until smooth. Add melted chocolate and process until just combined.
Add nut mixture and process unisng on/off turns until mixture is just combined.
Transfer batter to prepared pan. Smooth top with spatula. Bake until toothpick
inserted halfway between edge and center of cake comes out clean, about 40
minutes. Cool cake in pan on rack 30 minutes. Invert cake onto rack; remove
parchment and cool.

FOR GLAZE: Bring cream to boil in heavy small saucepan. Remove from heat. Add
chocolate and stir until melted and smooth. Stir in corn syrup. Let glaze
stand until cool enough to spread, about 20 minutes.
Transfer cake to rack. Spread glaze over top and sides of cake. Refrigerate
until set. Transfer cake to platter. Let stand at room temperature 1 hour
before serving.

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Title: Jerusalem Artichoke Soup A
Categories: Mc, Soup
Yield: 1 servings

1 lb Jerusalem artichokes
: Juice of 1/2 lemon
4 TB butter
1 leek — white part only
: sliced into 1/2 inch pieces
1 carrot — sliced into
1/2 inch
: rounds
3 c chicken stock (preferably
: homemade) or
: water
: Salt and freshly ground
: black pepper
1/2 c heavy cream
: Freshly grated nutmeg

Brush and scrub Jerusalem artichokes under cold
running water. Cut them into 1/4 inch slices and toss
with lemon juice. Melt butter in a 4 quart nonreactive
saucepan. Add leek, carrot and Jerusalem artichokes
with the lemon juice. Cover and cook over gentle heat
for 20 minutes. Add 2 1/2 cups stock or water, 1
teaspoon salt and 1/4 teaspoon pepper. Cover and
simmer for another 25 minutes. When cooked, remove
from the heat and puree the soup with an additional
1/2 cup stock, or water and cream. Pass puree through
a drum sieve. Return soup to a clean saucepan and
reheat. Ladle soup into warm soup bowls and dust each
portion with fresh grated nutmeg. Yield: 4 servings

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6747

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Title: FRIED GARLIC CHICKEN BALLS
Categories: Chinese, Chicken
Yield: 8 servings

2 lb Ground chicken meat
1/2 ts White pepper
1/2 ts Salt
2 tb Cornstarch
1 tb Dark soy sauce
2 Egg whites
1/2 ts Freshly grated ginger
2 tb Dry sherry
4 Cloves garlic, crushed
Coating:
1 c Cornstarch
1 c Water-chestnut flour
4 c Peanut oil for deep frying

Mix the chicken with all of the seasonings and egg
whites. Mix it very well. Form into balls about the
size of large walnuts and set on waxed paper. When
all are formed, mix the cornstarch with the
water-chestnut flour and roll each ball in this
mixture. Deep fry in several batches in 360 degree
oil until the balls float and are golden brown in
color, about 5 minutes. Taste one to be sure they are
done to your liking. From The Frugal Gourmet Cooks
Three Ancient Cuisines, Jeff Smith, Avon, c 1989.
Typed by Terri St.Louis-Woltmon O:).

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Title: Fig Newtons # 4
Categories: Bar cookies
Yield: 40 servings

12 oz Dried figs; chopped
1/2 c Sugar
3/4 c Water
1 Lemon; juiced
1/2 c Shortening
1 c Brown sugar; packed
2 Eggs
1 ts Vanilla
2 1/2 c Flour
1/4 ts Soda
1/2 ts Salt

In a saucepan combine figs, sugar, water and lemon juice. Cook
and stir over medium heat until mixture is thick and jam like. Cool.
In a bowl, combine shortening, brown sugar, eggs, and vanilla. Stir
in flour, soda and salt. Turn dough out onto a heavily floured
surface and knead a few times to make a smooth ball. With a floured
rolling pin roll dough out to a 14 x 12-inch rectangle. Cut dough
with a knife into 4 strips, 3 1/2 inches wide and 12 inches long.
Spoon filling in a mound down the center of each strip. Using a
spatula, turn in sides of each strip to enclose the filling.
Press edges together and turn strip seam side down. With a sharp
knife cut each strip into 10 pieces. Place on greased baking sheets
and bake at 375 degrees for 10 – 12 minutes, or until fig newtons are
puffed and firm to the touch. Cool on a rack and store in an airtight
container in a cool dry place. Makes 40.

MMMMM

Low-fat Pineapple Cheesecake

Recipe By : bjs
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Cheese
Desserts Healthy And Hearty
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces fat-free cream cheese — softened
11 ounces graham crackers — crumbled fine
1/4 cup margarine
1 package gelatin — lemon
1/2 cup sugar
18 ounces crushed pineapple — drained
6 ounces evaporated skimmed milk
1 cup boiling water
lemon balm leaves — *optional

Put cream cheese in bowl and let soften. Mix jello in bowl with hot water. Let
cool. Make pie crust with crushed graham crackers and margarine. Put into
buttered 9x2x12 inch baking dish; reserving 1/4 cup for the top. Press down in
baking dish. Cream the ceese, adding sugar gradually, then add jello very
slowly
and mix thoroughly. Beat can of evaporated skimmed milk in large bowl until
fluffy with electric mixer. Mix in jello mixture. Add drained pineapple, stir.*
Add chopped lemon balm leaves, and stir. Put in baking dish. Sprinkle remaining
crumbs on top. Refrigerate for at least 2 hours. Calories 177.0, fat 4.9g,
24.7% from fat per serving. 16 servings.

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Title: WHITE CHOCOLATE BIGGIES
Categories: Cookies
Yield: 24 servings

1 1/2 c Butter or margarine,
-softened
1 c Granulated sugar
3/4 c Packed light brown sugar
2 ts Vanilla
2 Eggs
2 1/2 c All-purpose flour
2/3 c Unsweetened cocoa
1 ts Baking soda
1/2 ts Salt
1 pk Large white chocolate chips
3/4 c Pecan halves, coarsely
-chopped
1/2 c Golden raisins

Preheat oven to 350’F. Lightly grease cookie sheets or
line with parchment paper. Beat butter, sugars,
vanilla and eggs in large bowl until light and fluffy.
Combine flour, cocoa, baking soda and salt in medium
bowl; blend into creamed mixture until smooth. Stir in
white chocolate chips, pecans and raisins. Scoop out
about 1/3 cup dough for each cookie. Place on prepared
cookie sheets, about 4″ apart. Flatten each cookie
slightly. Bake 12-14 minutes or until firm in center.
Cool 5 minutes on cookie sheets; remove to wire racks
to cool completely.

Makes about 2 dozen large cookies.

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Apricot Mist Punch

Recipe By : Sue
Serving Size : 50 Preparation Time :20:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can 46oz Apricot Nector
1 can Pineapple juice
3 6oz.cans froz. limeade concentrate
3 bottles ginger ale
28oz each

Combine Apricot nector, pineapple juice, and concentrate in punch bowl.
Stir in ginger ale.
Add ice ring with lime slices etc.

– – – – – – – – – – – – – – – – – –

NOTES : For adults add Rum

JELLIED CONSOMME

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Beef broth or 2 tablespoons
-instant beef bouillon
Granules dissolved in 4 cups
-hot water
1 Sm. onion, chopped (1/4 cup)
1/2 Med. green pepper, chopped
-(1/4 cup)
1 tb Snipped parsley
1 t Worcestershire sauce
……
2 tb Dry sherry
2 tb Water
1 Envelope unflavored gelatin
1/2 c Whipping cream (optional)
1/4 ts Curry powder (optional)

If using homemade beef broth, be sure that you clarify
the broth before preparing this recipe.

In saucepan combine beef broth, onion, green pepper,
parsley, and worcestershire sauce. Bring to boiling.
Reduce heat; simmer uncovered, for 15 minutes to
reduce liquid slightly (it should measure 3 to 3 1/2
cups). Strain mixture, discarding vegetables. Return
the strained broth to saucepan.

In small bowl combine sherry and water; sprinkle
gelatin over liquid and let stand to soften gelatin.
Stir gelatin mixture into broth; heat and stir till
gelatin dissolves. Pour into large bowl. Chill till
set. Before serving, whip cream and curry powder just
to stiff peaks. Break up consomme with a fork; spoon
into serving dishes. Top each serving with a dollop of
the whipped cream. Makes 4 to 6 servings.

Recipe from: Better Homes and Gardens, Soups Stews
Cookbook copyright 1978 by Meredith Corporation, Des
Moines, Iowa

– – – – – – – – – – – – – – – – – –

Cut the top off and remove seeds from:
6 green peppers (select tall rather than wide ones so they fit)
Combine:
1 pound ground beef or ground turkey
1/3 cup uncooked rice
1 onion, grated
Salt and pepper as you like it
Any other seasonings you prefer: oregano, parsley, garlic, basil, chili
powder, etc…
Sauce:
1 cup tomato sauce
1 cup water
(I haven’t tried it, but you could probably use 2 cups of salsa instead
of the sauce and water)

Stuff each pepper about 2/3 full (rice will need room to swell up).
That’s right, the meat and rice go in raw, that’s the beauty of it!
Stand the peppers side-by-side in the slow cooker (you can stack them if
you have to).

Pour Sauce over the peppers.

Cook on low for 6-8 hours. If desired, heat more sauce to serve with the
peppers.

Title: BAKED FISH CAKE
Categories: Diabetic, Fish, Vegetables
Yield: 4 friends

1 1/2 lb Potatoes; peeled
1 lb White fish fillet;
Salt; (to taste)
Grd white or black pepper;
-Freshly
2 tb Butter;
4 tb Milk;
Grated peel of 1/2 lemon;
2 tb Parsly; fresh chopped
1 ts Anchovy extract (optional)
3 tb All-purpose flour;
2 tb Oil

Cut the potatoes into chunks and place then in a
saucepan with enough water to cover, adding a little
salt if liked. Heat until just about to boil.
Meanwhile, lay the fish on a plate or dish to cover
the saucepan and cover it with a second plate, lid or
foil. Put the fish on the pan when the water is
boiling, then reduce the heat so water does not froth
over. Cook the potatoes until tender-10-15 minutes if
the chucks are faily small. Set the aside, without
uncovering it. Drain and mash the potatoes, beating
the well until smooth. Mix in the butter, milk, lemon
peel, parsley and anchovy extract, is used Preheat
oven to 400 degrees. Grease a quicke dish or baking
pan. Pour any cooking juices from the fish into the
potato mixture. Flake the flash off the skin,
discarded any bones, and at it to the potatoes. Mix
well, adding seasoning to taste. Use a large spoon to
place the fish mixture in a mound on the prepared dish
or pan but do not flatten it until it is all in
mounded up. Flatten the top of the mixture sightly,
then sprinkle it with a little of the flour. Use a
spatula and slice to flatten the mixture into a little
neat circle, about 7″ across. Pat the sides with the
knife and the top with slice to that the mixture is
even and neatly shaped, keep sprinkling with the flour
to coat the outside evenly. Trickle the oil over the
fish cake and bake it for about 30 minutes, until well
browned. Cut into wedges to serve.

Food Exchanges were not listed,
(Good thing I found the book on sale and cheap to boot)

Source: The Diabetic Cookbook by Bridget Jones.

Brought to you and yours via Nancy O’brion and her
my favorite foods)

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