Rhubarb Crumble Ice Cream

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–For The Ice-Cream—–
1 Lb Rhubarb — trimmed
15 Fl.Oz Whipping Cream
8 Oz Sugar
1 Tablespoon Lemon Juice
—–For The Crumble—–
3 Oz White Flour
2 Oz Butter
2 Oz Light Brown Muscovado Sugar
1/2 Teaspoon Ground Ginger

You will also need a shallow, 11 x 7-inch baking tin,
a large, shallow baking dish,
and a 3.5 pint (2 litre) polythene freezer box
8 x 8 inches x 2.5 inches deep (20 x 20cm x 6cm deep).

Pre-heat the oven to gas mark 5, 375F (190C).

First of all make the crumble by combining all the
ingredients together in a bowl and using your hands to rub
the butter into the flour so that the mixture comes
together to form small, pea-sized balls of dough (rather
as if someone had made a half-hearted attempt to make
breadcrumbs from very fresh bread!). Now sprinkle this
evenly into the baking tin and leave on one side.

Now cut the rhubarb into half-inch (1cm) lengths and place
them in a large, shallow baking dish along with the sugar
and the lemon juice. Place the dish on a lower shelf in
the pre-heated oven and the tin containing the crumble
mixture on the shelf above. The crumble needs to be baked
for 10 minutes, then remove it from the oven and leave to
cool. The rhubarb may need a further 15-20 minutes’ cooking
before it is completely tender: when it’s cooked, take it
out and leave it to cool a little before pouring it into a
food processor or blender. Process until you have a smooth
puree, then pour it into a measuring jug, cover, and
transfer to the fridge to chill.

Before making the ice cream, use your hands to break up
the cooled crumble and restore it to small, pea-sized
pieces (if they’re too big, the pieces are unwieldy to eat
in the ice cream; if they’re too small, they disappear).
Next stir the cream into the rhubarb puree, pour into an
ice-cream maker and churn until the mixture has the
consistency of softly whipped cream. Quickly spoon it into
the polythene freezer box and stir in the crumble pieces.
Put the lid on, then freeze for a minimum of 2 hours or
until the ice cream is firm enough to serve.

To make without an ice-cream maker, freeze the mixture
(without the crumble) in the box for 3-4 hours, then whisk
and return to the freezer. Re-freeze for a further 2 hours
then whisk again and stir in the crumble before the final
freezing.

If frozen solid, the ice cream will need to be transferred
to the fridge for about 25 minutes before serving, to allow
it to become soft enough to scoop.

– – – – – – – – – – – – – – – – – –

NOTES : Makes 2 pints (1.2 litres)

From: “Delia Smith’s Summer Collection”

If you like rhubarb crumble, this tastes *exactly* like
that – but it’s an ice-cream! Wonderful!

Date: Mon, 27 Feb 95 19:36:31
From: ryersonra@compctr.ccs.csus.edu

Banana Pudding Cake

Serves 8

Preparation :15 Cook :38 Stand :15 Total 1:08

A surprisingly cake like dessert.

3/4 cup whole wheat pastry flour
3/4 cup unbleached flour, white
1 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup raisins
2 each large ripe bananas, cut into 1/2 inch slices
1/2 cup apple juice
1/2 cup maple syrup
2 teaspoons vanilla extract

With Pam, spritz and flour a 1 qt (6 cup) bundt pan. Mix dry
ingredients in a bowl, and slowly add bananas, ensuring that they
are coated with flour on both sides. Combine liquids, and add to
flour, mixing evenly. Pour into bundt pan, and cover tightly with
foil.

Using trivit in pressure cooker, bring 3 cups of water to a boil.
Lower bundt pan into cooker, cover, lock, and immediately bring
to high pressure. Cook for 35 minutes. At end, quick release
pressure, remove bundt pan, and place on wire rack to cool.
Unmold and serve.

Nutrition (per serving): 204 calories

Saturated fat 0 g
Total Fat 1 g (2% of calories)
Protein 3 g (7% of calories)
Carbohydrates 47 g (91% of calories)

Cholesterol 0 mg Sodium 188 mg
Fiber 1 g Iron 1 mg
Vitamin A 24 IU Vitamin C 9 mg
Alcohol 0 g

Source: Great Vegetarian Cooking Under Pressure
Page (s): 256-257
Date Published: 1994
ISBN 0-688-12326-0

Title: Triple-Mustard Chicken Dijon
Categories: Meat/poul, Stews
Yield: 6 servings

2 lb Skinless chicken breasts
2 lb Skinless chicken thighs
2 tb Butter
1 md Onion; minced
1/4 c Dijon mustard; imported
2 tb Honey mustard
2 tb Coarse-grained mustard
3/4 c Dry white wine, preferably
-Chardonnay
1 1/2 c Reduced sodium chicken broth
1/3 c Sour cream

Separat breasts if they are attached and cut each in
half crosswise. Trim any fat from chicken.
Melt butter in a large flame-proof casserole. Cook
onion over moderate heat ntil soft, about 3 minutes.
Add chicken and cook until no longer pink on the
outside, 5 to 7 minutes. In a small bowl, whisk
together the mustards and wine. Pour over chicken and
bring to a boil. Add broth. Simmer partially covered
for 25 to 30 minutes, until chicken is tender and
cooked through, Remove from heat and stir in sour
cream.

Nutritional info per serving: 555 cal; 67g pro, 7g
carb, 24g fat (41%) Source: Miami Herald 2/8/96
formatted by Lisa Crawford, 4/13/96

—–

Title: Brandied Chocolate Truffles
Categories: Candies
Yield: 26 truffles

3/4 c Whipping cream
3 tb Unsalted butter
1/2 lb Bittersweet chocolate
-OR- semisweet chocolate
— Chopped
2 tb Cognac or other brandy
3/4 lb Bittersweet chocolate
-OR- semisweet chocolate
— chopped

Bring whipping cream and unsalted butter to simmer in heavy medium
saucepan. Reduce heat to low. Add 1/2 pound bittersweet chocolate and
stir until melted. Mix in 2 tablespoons Cognac. Let stand at room
temperature until firm enough to mound on spoon, about 3-1/2 hours.

Line cookie sheet with foil. Spoon truffle mixture by rounded tablespoons
onto prepared cookie sheet, spacing apart. Chill until firm, about 1
hour.

Roll 1 truffle between palms of hands into ball. Place on same sheet.
Repeat with remaining truffles; refrigerate. Melt 3/4 pound chocolate in
top of double boiler over simmering water, stirring frequently until
smooth. Remove from over water. Grasp 1 truffle between thumb and index
finger. Dip into chocolate, coating completely. Shake gently to remove
excess chocolate. Place on same sheet. Repeat dipping with remaining
truffles. Refrigerate until firm, about 30 minutes. Remove truffles from
foil. (Can be prepared 1 week ahead. Refrigerate in airtight container.)
Serve cold.

Source: Bon Appetit – June 1991
Typed for you by Karen Mintzias

—–

Title: STAINED GLASS COOKIES
Categories: Cookies
Servings: 42

1/2 c BLUE BONNET Margarine,
-softened
1/2 c Sugar
1/2 c Honey
1 Egg
1 t Vanilla extract
3 c All-purpose flour
1 t DAVIS Baking Powder
1/2 t Baking soda
1/2 t Salt
5 pk LIFE SAVERS Fancy Fruits

In large bowl with electric mixer at medium speed, beat margarine, sugar,
honey, egg and vanilla extract until thoroughly blended. Blend in flour,
baking powder, baking soda and salt. Cover; chill at least 2 hours.

On lightly floured surface, roll out dough to 1/4″ thickness. Cut dough
with cookie cutters into desired shapes. Trace smaller version of cookie
shape on dough leaving a 1/2″ to 3/4″ border of dough. Cut out and remove
dough from center of cookies. Place cookie outlines on baking sheets lined
with foil.

Crush each color of candy separately between two layers of waxed paper
with mallet. Spoon crushed candy inside centers of cookies.

Bake at 350’F. for 6-8 minutes or until candy is melted and cookie is
lightly browned. Cool cookies completely before removing from foil.

Makes 3 1/2 dozen cookies.

MMMMM

Title: YEMENITE CHAROSET
Categories: Appetizers, Holiday
Yield: 24 servings

1/2 c Slivered almonds
1/2 c Dried apricots
8 Dried figs,quartered
2 ts Ground coriander
2 ts Lime or lemon rind,finely
Grated
1 tb Honey
3 tb To 4 Passover sweet white
Wine
2 tb Sesame seeds toasted

Process almonds and apricots coarsely in food processor.
Transfer to small bowl. Process figs to fine consistancy. Stir into
almond apricot mixture. Add coriander, rind, honey and enough white
wine to bind ingredients. Refrigerate for 1 hour. Roll into balls,
1″ in diameter, roll in the sesame seeds and place each in miniature
paper cups, or shape into a pyramid and press sesame seeds into sides.
Makes about 24 balls…
~–

—–

Title: Corn Crisps
Categories: Snacks
Servings: 20

5 tb Butter
1/2 c White cornmeal
1/2 c All-purpose flour
1/4 ts Salt
1 1/2 ts Sugar
1 1/2 ts Baking powder
1 Egg
3/4 c Milk

PREPARATION: Melt the butter and lightly brush it over 2 sheets of
parchment paper. Line 2 baking sheets with the paper, buttered side up.
Set remaining butter aside. Adjust oven racks to middle position and heat
oven to 425F. Sift the cornmeal with the flour, salt, sugar and baking
powder into a large bowl. Beat egg lightly with milk and stir into dry
ingredients until batter is lump-free. Stir in 2 1/2 tablespoons melted
butter.

COOKING AND SERVING: Drop tablespoons of the batter onto the parchment
paper, 5 inches apart.. With the back of a spoon, spread batter into
4-inch discs, leaving a 1-inch margin between them. Bake until browned, 10
to 12 minutes. Brush crisps with the remaining butter and cool on wire
rack. (Can store for 1 week in airtight container.)

Makes 20 crisps.

[COOKS; Jul/Aug 1988] Posted by Fred Peters.

MMMMM

Fusilli (Pasta) With Vodka Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lb. fusilli (pasta)
1/4 C. plus 2 tbsp. butter or margarine — divided
2/3 C. finely chopped onion
1 Clove garlic — minced
2 C. sliced mushrooms
3/4 C. vodka
1/2 Tsp. salt
1/4 Tsp. pepper
1/4 tsp. basil
1 c. heavy cream
1/3 c. freshly grated Parmesan cheese
1 tbsp. chopped parsley
3 lg. tomatoes — chopped

Cook fusilli according to package directions. Meanwhile, in
medium saucepan, over medium heat, melt 1/4 cup butter. Add onion
and garlic; cook, stirring 3 minutes. Add mushrooms. Cook 2
minutes longer. Reduce heat. Add vodka, salt, pepper, and basil. Simmer
20 minutes or until thickened. Stir in cream. Cook 2
minutes. Remove from heat. Stir in cheese and parsley. Drain
fusilli. Place in serving bowl. Toss with remaining 2 tablespoons
butter and tomatoes. Stir in sauce. Makes 8 servings or could be
doubled to serve 16 or more

– – – – – – – – – – – – – – – – – –

This is adapted from a Gourmet recipe. I’m not giving the cornbread
recipe because the one I used wasn’t fatfree (didn’t have nonfat
yogurt or fatfree “eggs” last night). But, you can use any cornbread
recipe. A bunch have been posted here. The recipe I used called for
1 cup cornmeal and 1 cup flour. So, keep that in mind if you want
to have enough cornbread to cover the broccoli.

Cornbread and Broccoli Pie (serves 6)

2 onions, chopped
1/2 lb small mushrooms, halved
2 large cloves of garlic, minced
1 28 oz can of whole tomatoes, juice reserved, tomatoes chopped
1 1/2 lbs broccoli, cut into flowerets, stems chopped
1/4 cup madeira wine
salt and pepper to taste
cornbread recipe of your choice

Saute onions in large skillet over medium low heat until softened.

Add mushrooms and cook until liquid released from mushrooms has
evaporated.

Add garlic and cook, stirring often, for 2 minutes.

Add broccoli, tomatoes, reserved liquid, madeira, salt and pepper. Bring to
a boil. Reduce to a simmer and cook for 15 minutes.

Make cornbread batter.

Using a slotted spoon, transfer vegetables to a 8 1/2″ x 11″ baking
pan. Boil liquid left in skillet until reduced to about 3/4 cup.
Pour over vegetables.

Spread cornbread batter over vegetables. My cornbread baked for 30
minutes in a 400 degree preheated oven. That’s probably reasonable for
most cornbreads.

The broccoli mixture is also good as is.

Cucumber Soup

Recipe By :FROM MY GARDEN SHOW#5537
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cucumbers, — peeled and diced
2 cups yogurt
Juice of one lemon
1 tablespoon rice wine vinegar
1/4 cup mint, — chopped

In a blender, combine cucumbers and yogurt. Blend until smooth. Stir in
remaining ingredients and chill.

– – – – – – – – – – – – – – – – – –