Star Of Bethlehem (Coffeecake)

Recipe By : Bon Appetit – Christmas
Serving Size : 2 Preparation Time :0:00
Categories : Cakes Entertain
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Dough————————–
2 Env Dry Yeast
1/2 Cup Sugar
1 Cup Warm Water — 105F-115F
1/2 Cup (1 Stick) Unsalted Butter, — melted and cooled
3 Lg Eggs — ROOM Temp.
1 Tsp Salt
4 Cups All-Purpose Flour — unbleached
Apricot Nut Filling————-
1 c Apricots, Dried — chopped
1/2 c Golden Raisins
1/4 c Apricot Brandy
3 Tbls. Sugar
1/2 c Chopped Pecans (About 2 Oz)
1 Egg Beaten With 2 Tablespoons Milk (Glaze)
1/2 c Chopped Pecans
Icing————–
1 c Powdered Sugar
2 -3 Tsps. Whipping Cream Or Milk
1 tsp Vanilla Extract

For Dough:
Sprinkle yeast and pinch of sugar over warm water in large bowl; stir to
dissolve. Let stand until foamy, about 5 minutes. Mix in butter, eggs,
salt and remaining sugar. Mix in enough flour 1 cup at a time to form
stiff dough. Cover and chill at least 2 hours. (can be prepared 1 day
ahead)

For Filling:
Stir first 4 ingredients in heavy small saucepan over low heat until sugar
dissolves. Cover and simmer until mixture thickens and apricots soften,
about 10 minutes.
Butter two 12 inch diameter pizza pans. Divide dough into 4 pieces. Roll
out 1 piece on lightly floured surface into 8 inch round. Transfer to 1
prepared pan. Spread half of the filling over, leaving 1/2 inch border at
edge. Sprinkle with 1/4 cup pecans. Roll second dough piece into 8 inch
round. Place atop filled round; press edges to seal.
Using lightly floured 2 inch diameter cookie cutter, cut round all the way
through center of dough; do not remove dough round. Using lightly floured
pastry wheel and starting 1/4 inch from edge of inner round, cut all the
way through dough to outside edge. Repeat 11 times, spacing cuts 1 1/2
inches apart at outer edge. Pick up end of 1 dough strip, twist once and
replace on baking sheet. Repeat with remaining dough strips, forming star
shape.
Repeat rolling,filling,cutting and twisting with remaining dough and
filling. Let dough rise in warm area until almost doubled, 35 minutes.
Preheat oven to 375F. Brush glaze over breads. Sprinkle 1/4 cup pecans
over each. Bake until tops are golden brown, about 15 minutes. Transfer
to racks. (Can be prepared ahead). Wrap tightly. Store 1 day at room
temperature or freeze up to 1 month, rewarm before continuing.
For Icing:
Place sugar in small bowl. Mix in enough cream by teaspoonfuls to form
pourable icing. Mix in vanilla. Drizzle icing over warm coffee cakes.
Serve warm or at room temperature.

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TOFU WITH SOUR CURRY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Thai
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Tofu
1/2 c Vegetable oil
1/2 c Onion, chopped
2 tb Sour curry paste, see recipe
1/4 lb Okra, cubed
3 md Tomatoes, cut into wedges
2 tb Cornstarch dissolved in
1/2 c Water
1 tb Lime juice
1/2 ts Salt
1 tb Soy sauce
—–GARNISH—–
2 ea Green onions, chopped

Cube the tofu drain for 10 minutes in a colander.
Heat the vegetable oil in a wok over medium heat.
Stir-fry the onion for 2 minutes. Add the tofu,
spreading it evenly in the bottom of the wok fry
until it begins to change colour. Turn over repeat.
Remove tofu.
Add the curry paste stir-fry for 1 minute. Put the
tofu back in the wok add the okra tomatoes.
Stir-fry taking care not to break the tofu, for 3 to 4
minutes. Add the dissolved cornstarch with the lime
juice, salt soy sauce. Let the mixture cook,
stirring occasionally for 5 to 7 minutes. Garnish with
the green onion serve hot over the rice.

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Oatmeal Currant Buttermilk Drop Biscuits

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups flour
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 cup cold, unsalted butter — cut into bits
3/4 cup quick-cooking oats
1/2 cup dried currants, soak in boiling water — 5 minutes
2/3 cup plus 2 T. buttermilk

Into a bowl, sift together the flour, the baking powder, the baking soda, the
sugar, the salt and the cinnamon. Add the butter and blend the mixture until
it resembles meal. Stir in the oats and the currants, drained. Add the
buttermilk and stir until the mixture just forms a soft sticky dough. Drop
the dough by rounded tablespoon onto a buttered baking sheet and bake the
biscuits in the middle of a preheated 425 oven for 15 to 17 minutes, or until
pale golden. Makes about 16 biscuits.

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BANANA-GINGER BRAN MUFFINS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Ripe banana — mashed
-(about 3 large bananas)
2 ts Baking powder
1/2 ts Baking soda
2 Egg whites
1/2 ts Salt
1/2 c Light brown sugar — plus
2 tb Light brown sugar
1/2 c Oat bran
1 t Ground ginger
1 tb Margarine — melted
1/4 c Crystallized ginger
-finely chopped
1 t Vanilla extract
Peel of 1 lemon
-Grated
1/4 c Golden raisins
3/4 c All-purpose flour
1 tb Powdered sugar
3/4 c Whole-wheat flour
1 tb Lemon juice

1. Spray muffin tins with a nonstick vegetable
cooking spray; set aside.
2. With an electric mixer on medium-low speed
combine the banana, egg whites, brown sugar, melted
margarine, vanilla and lemon peel.
3. Sift together the all-purpose flour, whole-wheat
flour, baking powder, soda, salt and ground ginger.
Stir in the oat bran. Slowly add to the banana
mixture, beating just to blend. Stir in the
crystallized ginger and raisins 4. Spoon into the
prepared muffin tins and bake in a preheated
375-degree oven 20 minutes or until the muffins test
done. Remove the muffins from the tins and place on a
cooling rack.
5. Stir together the powdered sugar and lemon juice
to make a glaze. Immediately brush over the hot
muffins. Let cool a few minutes before serving.

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Title: FRIED CHICKEN SLICES WITH LEMON SAUCE
Categories: Chinese, Chicken
Yield: 4 servings

3/4 lb Chicken breast

———————–FOR MARINADE———————–
1/2 ts Salt
1/2 tb Wine
1/2 tb Light soy sauce
1 tb Cornstarch
1 tb Cold water
1 Egg yolk
1/8 ts Pepper
8 c Oil

————————FOR COATING————————
6 tb Cornstarch
3 tb Flour

——————–FOR SEASONING SAUCE——————–
3 tb Lemon juice (fresh)
3 tb Soup stock
1/2 ts Salt
2 ts Cornstarch
1 ts Sesame oil
3 Drops yellow food coloring

1.) After removing the chicken skin, cut into 1 – 1/2
inch-wide 2 inch-long thin slices. Marinate with the
salt, wine, soy sauce, cornstarch, water, egg
yolk and pepper. Soak about 10 minutes.
2.) Mix seasoning sauce in a small bowl.
3.) Mix 6 Tb. of cornstarch and 3 Tb of flour on a
plate. Use it to coat each piece of the chicken.
Deep fry the chicken slices over low heat about 1/2
minute until golden. Reheat oil very hot. Deep fry the
chicken again for 10 more seconds. Drain and remove to
a platter. 4.) Heat another 1 Tbs of oil. Stir fry
the seasoning sauce, when it boils and thickens,
splash 1 Tbs of hot oil to make the sauce shine. Pour
the sauce onto the fried chicken slices. Serve hot.
(Garnish the platter with some sliced lemon and
parsley). Note: If you like a more sour taste,
squeeze the juice from the lemon on the chicken
slices.

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Title: Corned Beef Dinner
Categories: Diabetic, Main dish, Meats, Vegetables
Yield: 16 3oz servin

4 lb Corned-beef round;* 6 Parsnips;
Water 3 Poatatoes; 4 oz each
6 Onions; 6 c Cabbage
6 Carrots;

Cover meat with cold water in Dutch oven; bring to a boil; drain.
Add water to cover; again bring to boil; reduce heat to low. Cover.
Cook as until meat is nearly tender (about 3 hours). skimming off as
much fat as possible from cooking water; (If you remove meat from
broth and refrigerate-or put in freezer, if time short-fat will
harden and remove easily 10-15.) Add vegetables; cook until
vegetables from water; drain and trim from meat. (about 10-15
minutes). Remove vegetables from water; drain and trim fat from meat.

Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 2 VEGETABLES
EXCHANGES + 3 LEAN MEATS EXCHANGES CAL: 300

Source: Recipes for Diabetics by Billie Little

MMMMM

COCOA BRANANA MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c All-purpose flour
1/2 c Sugar
2 ts Baking powder
1/2 ts Salt
2 tb Unsweetened cocoa powder
1 1/2 c All-bran® cereal
3/4 c Skim milk
2 Egg whites
1/4 c Vegetable oil
1 c Sliced ripe banana — (about 1
Vegetable cooking spray

Recipe by: Kellogg’s All-Bran 1. Stir together flour,
sugar, baking powder, salt, and cocoa powder. Set
aside.

2. In large mixing bowl, combine All-Bran cereal and
milk. Let stand 5 minutes or until cereal softens. Add
egg whites and oil. Beat well. Stir in bananas. Add
flour mixture stirring only until combined. Portion
batte evenly into twelve 2-1/2-inch muffin-pan cups
coated with cooking spray.

3. Bake at 400°F. about 25 minutes or until lightly
browned. Serve warm.

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Marshmallow Roses and Leaves

Recipe By : Woman’s Day Magazine
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Fillings Frostings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 ounces package large plain marshmallows — (about 40)
3 cups confectioner’s sugar — plus more if needed
green and pink paste or liquid food color
cornstarch
granulated sugar

1. Process marshmallows and 2 cups of the confectioners’ sugar in a food
processor until large crumbs form. Tip crumbs into a microwave-safe bowl
and microwave on high 10 seconds. Carefully (mixture may be hot) start
working the sugar and marshmallows with your hands, kneading, squeezing and
pulling, until a slightly sticky paste forms. (This will take about 10
minutes.)

2. Knead in remaining 1 cup confectioners’ sugar, microwaving mixture 2 to 3
times in 5 to 10 second increments to soften. When done, you should have
a smooth elastic dough.

3. Form dough into a disk and cut 1/4 off. Knead green color into small
portion, pink into the rest (colors dry slightly darker). If using liquid
food color, you may need to work in some more confectioners’ sugar. Wrap
pink dough in plastic wrap.

4. Fill a pie plate or other shallow container with about 1/2 inch granulated
sugar (this will safely support and hold leaves and roses while drying).

5. LEAVES: Lightly dust work surface and a rolling pin with cornstarch.
Roll out green dough to 18×4 inches. Trim edges. Cut lengthwise into
3/4-inch-wide strips. Cut each strip diagonally into diamonds. With sharp
side of a small knife, mark veins on each leaf. Twist leaves gently, then
set in sugar in pie plate.

ROSES: Roll out 1/3 the pink dough as thinly as possible (keep rest
wrapped). Cut out several 3/4 inch circles, using a piping tube, bottle
cap or other round cutter. Press a small amount (about 1/4 teaspoon) of
the scraps into a thick “stem,” about 1/2 inch high. Dust fingers with
cornstarch. Press 1 circle of dough between fingers until thin, wavy-
edged and about half again as wide. Wrap around stem. Continue adding
petals (10 to 12), pressing them firmly against the stem. Break off stem.
Set rose in sugar. Repeat with remaining dough.

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Title: CURRIED CORN AND TOMATO SOUP
Categories: Soups/stews, Vegetables, Appetizers
Yield: 6 Servings

2.00 c Corn kernels
4.00 c Chicken stock
1.00 tb Butter
1.00 Bay leaf
1.00 c Onion, finely chopped
1.00 c Yogurt, plain
2.00 ts Garlic, minced
Chives, chopped
1.00 tb Curry powder
3.00 tb Flour
1.00 Large tomato, in cubes

1. Heat the butter in a saucepan and add the onion. Cook until
wilted then add the garlic. Stir.
2. Add the curry powder and flour. Stir. Add the tomato, chicken
stock and bay leaf, stirring. Let simmer for 20 minutes. 3. Pour the
soup into the container of a food processor or electric blende Blend
as thoroughly as possible. Reheat and add the corn. Bring to the boi
4. Remove from the heat and stir in the yogurt. Serve sprinkled with
chopp chives.

MMMMM

Title: China Moon Ten Spice Honey Dip
Categories: Sauces, Chinese, Ethnic
Yield: 1 servings

————————-BARB DAY————————-
1/2 c Honey
1/4 c Soy sauce; plus 1 tablespoon
1/4 c Pickled Ginger juice; from
– CM Pickled Ginger recipe
1/4 ts -China Moon Ten Spice; see
– recipe

Makes 1 cup.
Combine all of the ingredients in a small
non-aluminum saucepan. Heat, stirring, over low heat
until the honey dissolves, 3 to 4 minutes. Store,
refrigerated, in a clean container. Warm over low
heat to a liquid consistency before using.

Source: China Moon Restaurant, San Francisco, Ca,
Barbara Tropp

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