Tiramisu Toffee Torte

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cake:
1 package pudding-included white cake mix
1 cup strong coffee — room temperature
4 egg whites
4 toffee candy bars (1/4 oz each) — very finely
chopped
Frosting:
2/3 cup sugar
1/3 cup chocolate syrup
1/2 8 oz package cream cheese — softened
2 cups whipping cream
2 tsp vanilla
1 cup strong coffee — room temperature
Garnish:
Chopped toffee candy bars or chocolate
curls, if desired

Heat oven to 350. Grease and flour two 9 or 8 inch round cake pans. In
large bowl,
combine cake mix, 1 cup coffee and egg whites at low speed until
moistened; beat 2 minutes at high speed. Fold in chopped toffee bars.
Spread batter in greased and floured pans. Bake at 350. Bake 9-inch
pans 20-30 minutes, bake 8-inch pans 30-40 minutes or until toothpick
inserted in centre comes out clean. Cool 10 minutes; remove from pans.
cool completely.

In med. bowl combine first 3 frosting ingredients, beat until smooth.
Add whipping cream and vanilla;beat until light and fluffy. Refrigerate
until ready to use.

To assemble cake:
slice each layer in half horizontally to make 4 layers. Drizzle each cut
side with 1/4 cup coffee. Place 1 layer, coffee side up on serving
plate, spread with 3/4 cup frosting. Repeat with second and third cake
layers. Top with remaining cake layer. Frost sides and top of cake with
remaining frosting. Garnish with chopped toffee bars. Store in
refrigerator.

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Title: CRANBERRY SWEET POTATOES
Categories: Vegetables, Fruits, Diabetic, Holidays
Yield: 6 servings

6 Sweet Potatoes 1/2 c Frozen Orange Juice
Concentrate 2 c Cranberries, fresh or frozen
Equal Sweetener, to taste (optional)

Bake the sweet potatoes in a 400-degree oven for about
40 minutes, or until they are soft. Combine the
orange juice concentrate and cranberries in a
saucepan. Bring to a boil. Lower the heat and simmer
until the cranberries pop and the sauce thickens. Add
the sweetener, if desired. Cut the tops of the sweet
potatoes open and press open from the bottom. Top each
potato with the cranberry orange sauce.

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Title: KAHLUA CHOCOLATE NUT SQUARES
Categories: Desserts
Yield: 6 servings

1 1/4 c Sifted all-purpose flour
3/4 t Baking powder
1/2 t Salt
1/2 c Butter, softened
3/4 c Brown sugar, packed
1 ea Large egg
1/4 c Plus 1 tblsp. Kahlua
1 c Semi-sweet chocolate pieces
1/3 c Chopped walnuts

———————————–ICING———————————–
2 T Butter
1 T Kahlua
2 T Milk or cream
1 1/3 c Sifted powdered sugar

Grease 7 x 11 in. baking pan. Preheat oven to 350 f. Resisft flour
with baking powder and salt. Cream butter and sugar; beat in egg.
Stir in 1/4 cup Kahlua, then add flour mixture, stir until well
blended. Fold on chocolate pieces and nuts. Spread evenly in prepared
pan. Bake 30 mins. or until top springs back when touched lightly in
center. Do not over bake. Remove from oven and cool 15 mins. then
brush top with 1 tblsp. Kahlua. Frost when completely cooled.
BROWN BUTTER ICING: In a saucepan heat butter until lightly browned.
Remove from heat. Add Kahlua, milk or cream and sifted powdered

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Chicken Jambalaya 2

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

6 Bacon slices

1/2 c Flour

2 tb Flour

1 1/2 ts Chili powder

1/8 ts Cayenne pepper

4 Chicken thighs

4 Chicken drumsticks

1 1/2 ts Salt

1/8 ts Black pepper

1 c Onion,finely chopped

1 c Celery,finely chopped

1 c Green bell pepper,chopped

2 Garlic cloves,minced

1 cn Tomatoes,undrained (28oz)

2 c Chicken broth

1 c Water

1 c Rice,uncooked

1 tb Worcestershire sauce

1/2 Bay leaf

1. In large Dutch oven, cook bacon over medium-low heat until crisp, about

10 minutes.

2. Remove bacon; set aside.

3. Mix flour, 1/2 teaspoon chili powder and the cayenne pepper.

4. Sprinkle chicken with 1/2 teaspoon salt and the black pepper; dredge in

seasoned flour to coat (reserve remaining flour).

5. Cook chicken in Dutch oven over medium heat, turning after 15 minutes,

or until brown on all sides.

6. Remove chicken; keep warm.

7. Drain off all but 4 tablespoons drippings in pan and add 4 tablespoons

reserved flour mixture; cook over low heat, stirring, until dark brown,

about 8 minutes.

8. Add onion, celery, bell pepper and garlic, continuing to stir for 5

minutes (vegetables will remain slightly crisp).

9. Measure liquid from tomatoes and add enough water to make 1 cup; chop

tomatoes and add to Dutch oven.

10. Slowly stir in chicken broth, tomato liquid, water, rice, and 1

teaspoon each of salt and chili powder.

11. Return chicken to pan; add Worcestershire sauce and bay leaf.

12. Bring to a boil, reduce heat to lowest setting, cover and simmer 45

minutes, or until rice is done.

13. Sprinkle with crumbled bacon when ready to serve.

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Title: Fassoulatha (Bean Soup)
Categories: Soups, Dkuhnen msn
Yield: 6 Servings

1 c Large, dried white beans
2 Quarts of water
1 c Sliced celery (1/2″ Pieces)
2 c Chopped onion
4 Medium carrots, cut in 1/2″
Slices
1/2 c Chopped parsley
1 tb Tomato paste
1 c Olive oil
1 tb Crushed oregano
3 tb Wine vinegar

Bring beans to a boil in the water. Reduce heat and simmer for an
hour. Add remaining ingredients. Simmer for 2 more hours. Add salt
and pepper to taste. Serve with crusty bread.
Shared by Deborah Kuhnen, Mississauga, Ontario, Canada.

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REVITHIA SOUPA (CHICK PEA SOUP)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Greek Soups
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dried chick peas
6 c Cold water
2 Onions,thinly sliced
1 tb Olive oil
1 t Salt
Lemon juice or wine vinegar

1. Wash and soak chick p[eas overnight in water to
cover. The next day, rinse and drain. In a 4-quart
saucepan, bring 6 cups of water to a boil and add the
chick peas. 2. Remove the froth, then add the onion
and olive oil. Simmer until tender, about one to two
hours. Add salt at the end and hot water (not cold),
if needed to make more stock. 3. Serve hot with lemon
juice or vinegar. Makes six servings.

Nutritional analysis per serving: 80 calories, 3 grams
protein, 2 grams fat, 12 grams carbohydrates.

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CORN AND CHEESE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk 8 1/2-oz corn muffin mix
1 c Nonfat milk
1 c Low-fat cottage cheese
2 lg Eggs
1/2 c Shredded cheddar cheese
-(packed) (about 2 oz)

Preheat oven to 400F. Line 12 standard-size muffin
cups with paper liners. Combine muffin mix, milk,
cottage cheese and eggs in large bowl. Using electric
mixer, beat until well combined. Mix in cheddar
cheese. Let stand 5 minutes. Spoon batter into
prepared cups, dividing equally. Bake until muffins
are brown on top and tester inserted into center comes
out clean, about 30 minutes. Let muffins cool to room
temperature.

Source: Bon Appetit (8/95)

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Title: ENTENMANN’S APPLE CRUMB CAKE
Categories: Cakes, Fruits
Yield: 2 servings

1/3 c Butter
4 Granny Smith Apples
3/4 c Sugar
1 ts Lemon peel
1/2 ts Cinnamon
1/8 ts Mace
1/3 c Currants
2 1/2 c Flour
3 tb Sugar
1/2 ts Salt
1 pk Active dry yeast
3/4 c Water
1/3 c Butter
1 Egg
1 ts Lemon peel
3/4 c Chopped pecans
6 tb Flour
1/4 c Confectioner’s sugar
3 tb Butter
1/4 ts Cinnamon

Melt butter in large skillet. Pare,core and slice
apples to 1/2″ pieces. Add apples to butter and cook,
stirring, 8 minutes until tender. stir in suygar,
peel, cinnamon, mace andcurrants. Cook 15 minutes,
stirring until thickened. Cool. In large bowl, combine
1 cup flour, sugar,salt and yeast. In small saucepan,
combine water and butter. Heat on low flame until 120
F Gradually add to dry ingredients. Beat 2 minutes,
Beat in egg, peel and 3/4 cup flour. With mixer, beat
2 minutes. Add remianing flour, stir in. Cover, let
rest20 minutes. Grease 2 baking sheets. Place half the
dough on well floured work surface, roll to 14“x12”.
Place on sheet. Spread 1/2 filling lenghtwise down
center of the dough. Starting about 3/4″ for filling,
cut 1″ wide strips diagonally from filling to edges of
dough. Alternately fold opposite strips of dough at
angles across filling. Fold ends over filling. Brush
large piece of waxed paper with vegetable oil. Loosely
cover sheet. Top with plastic wra p. Refrigerate 2
hours. Uncover, let stand at room temperatue 10
minutes. Preheat oven to 375 F. Combine rest of
ingredeints for topping. Sprinkle over loaves. Bake
30-25 minutes until lightly browned. Remove from
sheet. Cool. Preparation time 1 hour. Total time 4
hours. Formatted for MM7 by Marge Nemeth-GNFK05B

Recipe By :

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Title: DIABETIC ANISE RAISIN BREAD
Categories: Breads, Fruits
Yield: 1 servings

2 c -2tsp flour
2 1/2 ts Baking powder
3 tb Reduced-calorie margarine
1 ts Reduced-calorie margarine
1/2 c Skim milk
1/4 c Sugar (or sweetneder equiv)
1 tb Anise seeds, crushed
1/4 ts Anise extract
1/2 ts Lemon extract
1 Egg
1/4 c Raisins

Preheat oven to 350 F. In a large bowl, combine flour and baking
powder. Add margarine and blend with fork until mixture resembles
coarse crumbs. In a medium bowl, combine reamining ingredeints,
except raisins. Beat with fork or wire whisk until blended. Add this
mixture and raisins to dry ingredients, stirring until all
ingredients are moistened. Place ain a 4×8″ nonstick loaf pan or one
that has been sprayed with a nonstick cooking spray. Pat down dough
gently with slightly wet fingertips. Bake 30 minutes, or until
toothpick inserted in the cneter comes out clean. Cool in pan 10
minutes, then invert onto a rack to finsih cooling. From *Prodigy’s
Food and Wine-Healthy Eating Bulletin Board, from Bridget Benjamin –
PHFC09A.

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Title: ASIAN HOT-QUE GRILL SAUCE FOR CHICKEN, BEEF OR PORK
Categories: Chinese, Condiments, Chicken, Pork, Beef
Yield: 1 servings

Stephen Ceideburg
2 tb Brown sugar
2 tb Red wine vinegar
1 c Ketchup
1/2 To 1 teaspoon Chinese hot
-mustard
1 lg Garlic clove, minced
1 tb Soy sauce
1 To 3 teaspoons Asian chile
-paste with garlic

Combine all ingredients except chile paste in a small saucepan. Bring
to a boil, then turn off heat. Stir in chile paste. Makes 1 1/4 cups.
To use: Brush on chicken, beef or pork while grilling.

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