Six Layer Coffee Torte

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Desserts Tortes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 2/3 cups Flour
2 cups Sugar
1 cup Butter or margarine — soft
1 cup Buttermilk
3/4 cup Ground cocoa
2 teaspoons Baking soda
1 1/2 teaspoons Vanilla extract
1/4 teaspoon Salt
2 large Eggs
Instant coffee granules
10 (1.4 oz) Heath Bars
2 cups Whipping cream
3 tablespoons Light brown sugar

Preheat oven to 350~F. Grease and flour 3 8-inch round cake pans. In a large
bowl, measure first 9 ingredients. With mixer at low speed, beat ingredients
until just mixed, scraping bowl constantly with spatula. Dissolve 2 tsp instant
coffee into 1 cup boiling water; add to ingredients in bowl. Increase mixer
speed to medium; beat 2 minutes, scraping sides of bowl occasionally. Pour
batter into pans. Bake 25-30 minutes. Cool cake in pans on racks for 10
minutes. Remove from pans and cool completely. While cake is cooling, finely
chop Heath Bars. In a cup dissolve 1/2 tsp instant coffee in 1 tsp hot water;
cool. With serrated knife, cut each cake layer in half to make 6 thin layers.
In a large bowl, beat whipping cream, brown sugar and coffee until stiff peaks
form.
To assemble cake, place 1 layer on cake plate; spread with about 1/2 cup of the
whipped cream mixture.
Reserve about 2/3 of the chopped Heath Bars; sprinkle layer with about 1/5 of
the remaining Heath Bars.
Repeat layering 4 more times. Top with remaining cake layer. Thinly spread
remaining whipped cream mixture over side and top of cake. Gently press
reserved chopped Heath Bars onto top and sides. Refrigerate cake until ready to
serve. Serves 20.

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Title: CRANBERRY-ORANGE TART
Categories: Desserts, Fruits/nuts
Yield: 6 servings

1 c Slivered almonds
1/2 c Butter; cut up
Brown sugar
1 1/2 c Flour
1 Egg
1/4 c Orange juice
1 Envelope unflavored gelatin
1 c Orange marmalade
4 1/2 c Fresh or frozen cranberries

In food processor, chop almonds until ground. Add butter, 3 tablespoons
packed brown sugar, 1 cup flour and egg. Cover and process until mixture
forms ball. Add remaining flour. Cover and process again until mixture
forms ball. Press dough into 9-inch springform pan, forming 2-inch-high
crust on all sides. Chill crust 20 minutes. Bake at 350F 20 to 25 minutes
or until edges are golden. Cool. In saucepan combine orange juice and
gelatin. Let stand 5 minutes to soften, then stir over low heat until
gelatin is completely dissolved. Stir in 2/3 cup marmalade and 1/2 to 3/4
cup packed brown sugar. Bring mixture to boil. Stir in cranberries. Reduce
heat to simmer. Cover and simmer 10 minutes. Remove from heat and skim off
foam. Pour mixture into cooled crust. Chill tart several hours or
overnight. To serve, remove sides of springform pan and place tart on
serving platter. Melt remaining marmalade and brush over tart. Makes 1
(9-inch) tart

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Date: Wed, 07 Dec 94 12:59:53 PST
From: Michelle Dick

Asparagus and Mushrooms with Black Bean Sauce

Ingredients
1 lb asparagus, stiff ends peeled
1/4 lb brown button mushrooms (or mixed mushrooms)
2 garlic cloves
1 T fermented black soybeans
1.5 T rice vinegar
1 T tamari (or soy sauce)
1 t potato starch (or cornstarch)
1 t brown sugar
1 T sake or other rice wine

Cut asparagus on the diagonal into 1-2 inch pieces. Blanch for 5
minutes in boiling water. Drain and set aside.

Wash and slice mushrooms. Set aside.

Mince the garlic. Rinse the black beans well. Mix garlic and beans
together. Set aside.

Mix together the rice vinegar, tamari, starch, sugar, and sake. Set
aside.

Fill a glass with water and set handy next to the stove. Put a
skillet over high heat. When the pan is hot, dump the garlic mixture
into the pan. Stir fry for one minute, adding water as the mixture
begins to stick — add just a little at time. Add the asparagus and
stir fry for 10 minutes (or until asparagus is just shy of being
crisp-done), again adding water just as needed. Add mushrooms and
stir fry for 2-5 more minutes. Add the vinegar mixture (giving it a
last stir to make sure starch is well mixed), stir until evenly coated
and sauce thickens. Serve immediately.

Comments:

Fermented black soybeans are available in Asian markets. Usually
labled “salted black beans”. I find them in the preserved food
section in plastic bags.

NESSELRODE PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Egg whites
1/4 c Granulated sugar
3/4 c Coarsely chopped blanched
Almonds, toasted
1/3 c Maraschino cherries, cut
In fourths
2 tb Maraschino-cherry
Syrup
1 t Vanilla
1/3 c Sifted confectioners’ sugar
1 1/2 c Heavy cream, whipped
. . .
1 Recipe Vanilla-wafer Crust

Has a frozen confection filling with a Christmas garden of cherry
poinssttias and gumdrop holly atop

Beat the egg whites till foamy, add the granulated sugar gradually and beat
till stiff. Fold in the almonds cherries, cherry syrup, and vanilla. Fold
confectioners’ sugar into whipped cream; fold into the first mixture. Pour
into Vanilla-wafer Crust and freeze firm. Garnish top with cherry
poinsettias and gumdrop holly leaves.

Vanilla-wafer Crust: Combine 1 1/4 cups fine vanilla-wafer crumbs and 1/3
cup melted butter or margarine. Press into buttered 9-inch pieplate; chill
till firm, about 45 minutes.

Cherry poinsettias: The stem mark of maraschino cherry will be the center
of flower. Holding cherry at stem end, use sharp scissors to snip it in
sixths from opposite end not quite through. Spread “petals” out around stem
mark.

Gumdrop holly leaves: With rolling pin, roll green gumdrops to 1/8 inch on
a little sugar between sheets of waxed paper. Snip out holly-leaf shapes.

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ONION SOUP, LA FITTE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Cajun
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Butter
5 Med. onions, sliced thin
6 c Pareve bouillon
1/2 ts Salt
1/2 c Sauterne wine
1/8 ts Cayenne pepper
1/8 ts Black pepper
Toast rounds
1/4 c Grated Swiss or Meunster ch.

Melt butter in lge. saucepan. Add onions and cook,
stirring frequently, until golden brown. Add wine and
cook additional 5 min. Add bouillon, salt cayenne and
black pepper and bring to a boil. Cover and simmer
for 15 min. Pour into 6 soup bowls and place toast
round in each. Sprinkle with grated cheese and serve.

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BORANI ESFANAJ (SPINACH-YOGURT SALAD OR DIP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Onion, chopped
4 Cloves garlic, chopped
1 To 2 tbsp butter
1/2 To 1 tsp tumeric
1/2 To 1 tsp cayenne pepper (or
-a generous dash tabasco
-sauce)
1/2 ts Curry powder
1 t Cumin
1/4 ts Cinnamon
1 pk Frozen chopped spinach,
-defrosted, or 2 bunches
-fresh spinach,
Cooked and chopped.
1 c Plain yogurt

This spinach and yogurt dish is Persian in origin, The yogurt is redolent
with both musky and sweet spices complementing the slightly tart taste of
the spinach. Borani Esfanah is enjoyed as an appetizer, side dish, or dip
to spread on bread. Though untraditional, the hot pepper flavoring adds
zip. Accompany with French bread, or pita; or, for a more tactile
experience, tear off pieces of warm, soft flour tortillas and scoop up the
savory mixture.

salt

1. Saute onion and garlic in butter until soft. Add spices and cook a few
minutes to rid them of any rawness

2. Mix in spinach, yogurt, and salt to taste.

RECOMMENDED WINE:

Drink a slightly sweet Gewutztraminer or California riesling (German
rieslings fade at the spicy assertion of this dish).

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Pear Jelly

Recipe By : Verla Furniss
Serving Size : 1 Preparation Time :0:00
Categories : Canning

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Cups Prepared Pears
1 Whole Orange — Chopped
1 8-oz Can Crushed Pineapple — Drained
1/4 Cup Marschino Cherries
1/4 Cup Lemon Juice
1 Package Sur-Jell
5 Cups Sugar

Peel, core and chop pears. Measure into large saucepan. Stir in orange,
pineapple, cherrie and lemon juice. Add pectin; mix well. Bring to a full,
rolling boil over high heat stirring constantly. At once, stir in sugar.
Return to a full rolling boil; boil hard for heat; Skim and stir by turns for
5 minutes. Ladle into hot jars. Seal by bringing pressure up to 13 pounds
and turn off heat.

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EGGPLANT AND PASTA IN TOMATO-WINE SAUCE

Recipe By : Net
Serving Size : 4 Preparation Time :0:00
Categories : Eggplant Pasta
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups pasta shells
1/3 cup water
1/4 cup vinegar
1 large eggplant — peeled and cubed
1 small red onion — chopped
1/2 cup mushrooms — chopped – or more
1 green pepper — chopped
1/2 cup chives — chopped
2 TBLS garlic — minced
1 med tomato — chopped
10 oz tomato sauce
3 TBLSP oregano
1/2 tsp salt — (or less)
ground pepper
1/4 cup red wine

Cook pasta shells. While cooking pasta heat a large skillet with the
water and vinegar. When getting hot add the cubed eggplant, onion,
chives, garlic, green peppers, and mushrooms. Saute till soft
When done add to the pasta along with the tomato sauce, oregano, salt,
pepper and red wine. Stir and heat gently (on low).

– – – – – – – – – – – – – – – – – –

Title: COUNTRY CORK IRISH STEW
Categories: Main dish, Soups
Yield: 4 servings

8 ea Samll lamb chops, thawed
1 ea Salt and pepper
1 T Vegetable oil
1 x Parsley, bay leaves
1 x Peppercorns, thyme, rosemary
1 lb Potatoes, 3 to 4 medium
2 c Finely shredded cabbage
1 ea Medium onion, chopped
1 ea Large leek white thin sliced
12 ea Small white onions
1 1/2 c Celery stalks, diced
1 1/2 c Peas
1 x Chopped fresh parsley

Season chops with salt and pepper. heat oil in saucepan wide enough
to hold all chops in a single layer. Brown on both sides. Spoon off
any melted fat and add enough water to cover chops. Bring to a boil
and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in
cheesecloth. Lower heat and simmer. Meanwhile, peel potatoes and
shape into bite sized rounds. Chop trimmings from potatoes into
small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed
leek, white onions and celery to chops and liquid. Simmer 20 minutes
then add peas. Add a little more water if needed during cooking.
Simmer 10 minutes more or until potatoes are tender. Correct
seasoning. Garnish with parsley and serve.

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Title: BULGAR WHEAT WITH RAISINS CINNAMON
Categories: Diabetic, Grains, Side dish, Fruits
Yield: 6 servings

1 tb Margarine;
1/2 c Onion; chopped
1/2 c Celery; chopped
1 c Buglar wheat;
2 c Chicken broth;
1/2 ts Garlic; or to taste
1/4 ts Grd white pepper;
1/2 c Raisins;
1/2 ts Grd cinnamon;
1/2 ts Salt;

In a nonstick 2-quart pot melt margarine; saute onion
and celery until tender, stirring often. Stir in
buglur wheat and contine cooking until bulgar wheat is
coated and turns a golden brown. Blend in broth,
garlic, pepper, and tarragon. Add raisins, cinnamon,
and salt, and mix well. Cover and continue cooking
15-17 minutes or until all liquid has been absorbed.
Serve hot as cereal or as a grain side dish.

Food Exchange per servings: 2 STRARCH EXCHANGES CHO:
35g; PRO: 5g, FAT: 3g; CAL: 179

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D.,M.S. and Katharine Middleton

Brought to you and yours by Nancy O’Brion via her

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