Title: Applesauce Cake
Categories: Cakes Desserts Londontowne
Servings: 1

1/2 c Butter 1 c Sugar
1 ea Egg, beaten loghtly 1 3/4 c Cake flour
1 c Raisins 1 c Nutmeats
1 t Baking soda 1/4 t Salt
1 t Cinnamon 1/2 t Cloves
1 c Applesauce, hot

Cream butter and sugar. Add egg. Stir in dry ingredients. Add hot
applesauce. Bake in 350 degree oven about 1 hr and 15 mins or until
toothpick comes out clean. Keeps moist for days.

Mrs. Louis Radaj

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CHOCOLATE DATE-NUT BREAD

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breadmaker Chocolate
Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Barb Day GWHP32A
1/4 c Better for Bread flour
3/4 c Wheat flour
1/3 c Instant nonfat dry milk
1 tb Cocoa — unsweetened
2 tb Sugar
2 tb Gluten
1 t Salt
1/2 ts Instant coffee granules
1/8 ts Baking soda
1/2 c Walnuts or halved pecans
-broken
1 Egg
2 tb Canola — or veg. oil
1 tb Honey
1 t Vanilla
1 c Apple juice heated with
4 tb Water
2/3 c Dates — chopped
1/3 c Chocolate chips

1 pk Yeast Place all ingredients (EXCEPT DATES AND CHOCOLATE CHlPS)
into the pan in the order listed. Select white bread and push “Start”
(dough will seem overly soft at first). Add dates and chips at the
“beep,” 88 minutes into the cycle (33 min. for DAK Turbo II Great
taste for everyone. With a dusting of confectioners’ sugar, quarter-
round slices of this scrumptious bread can double as “brownies.”
Shared by Barb Day

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CHICKPEAS WITH TOMATOES AND RICE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Onion — chopped
1 Garlic clove — chopped (opt)
4 tb Vegetable oil
2 c Tomatoes — crushed
2 c Garbanzos — cooked
2 c Brown rice — cooked
Salt, pepper, other
-seasonings to taste

Saute onion and garlic in oil. Add tomatoes and simmer for 15 minutes,
uncovered. Add garbanzos, rice, salt, pepper and other seasonings. Simmer
for 10 minutes.

From DEEANNE’s recipe files

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Title: Pineapple Meringue Torte
Categories: Desserts
Yield: 16 servings

2 t Butter
2 c Cake flour
2 c Sugar
1 T Baking powder
3/4 t Salt
1 cn Crushed pineapple (20 oz)
2 t Vanilla
6 Egg whites
1/2 c Chopped cashews, toasted
2 1/2 c Low-fat whipped topping

Butter 3 9″ cake pans. Line bottoms with parchment paper. Set aside.

Sift together cake flour, 1 1/3 cups sugar, baking powder and 1/2
teaspoon salt. Set aside.

Drain pineapple, reserving 1 cup pineapple juice. Puree a half cup of
crushed pineapple. Reserve remaining pineapple for frosting. Combine
1 cup reserved pineapple juice, 1/2 cup pureed pineapple and 1
teaspoon vanilla. Quickly stir into dry ingredients. Beat three egg
whites until stiff but not dry. Fold into pineapple mixture.

Divide batter evenly among prepared pans, spreading evenly.

For meringue, beat remaining three egg whites and 1/4 teaspoon salt to
soft peaks. Beat in remaining 2-3 cups of sugar, a little at a time,
until stiff peaks form. Fold in remaining 1 teaspoon vanilla and
cashews. Spoon dollops of meringue evenly over cake batter in the
three pans. Spread meringue over batter.

Bake at 350’F. for 20-25 minutes or until cake tests done in center.
Let layers cool in the pans a few minutes, then turn them out onto
wire racks to cool completely.

Combine the remaining crushed pineapple and whipped topping. Spread
between the layers and over the top and sides of cake. Chill until
serving time.

Each serving contains about: 225 calories; 223 milligrams sodium; 1
milligram cholesterol; 4 grams fat; 45 grams carbohydrates; 3 grams
protein; 0.18 gram fiber.

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Ontario Mild Cheddar Soup

Recipe By : The Canadiana Cookbook/Mme Jehane Benoit/1970
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Soups Stews
Sent To Tnt

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tbsp butter
2 carrots — grated
1/2 c celery — diced
1 lg onion — minced
1 sm parsnip — peeled grated
2 c Ontario mild cheddar cheese* — grated
2 tbsp butter
4 tbsp flour
4 c consomme
2 c milk
salt and pepper

Melt the 3 tablespoons butter in a saucepan, add the vegetables. Cover and
simmer 10 minutes over low heat. Blend 2 tablespoons butter with flour and
add to vegetables and consomme. Stir together until creamy and continue
cooking over low heat for about 5- 8 minutes. Add grated cheese (*up to 3
cups). Stir until melted. Then, gradually add cold milk. Continue to cook
for another 10 minutes. Do not boil after cheese is added. Season to taste
with salt and papper, add a big handful of chopped parsley and serve.

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NOTES : For my tenth birthday, my father took me on a boat trip across Lake
Ontario from the American side to Toronto. To me, at that age, it was a
great adventure. I still remember some of the things I ate. The lake boat I
was on happened to have a famous French chef who was working there as a
rest from his usually heavy duties. I think he must have enjoyed it, to
make so many good things. I liked this soup so much, I insisted my father
ask for the recipe for me. We were successful in getting it.

Title: GRAND MARNIER MARMALADE
Categories: Fruits
Yield: 1 servings

2 c Thinly sliced kumquats
7 c Water
3/4 c Grand Marnier
2 c Navel oranges, seed, chop
1 t Grated fresh lemon rind
1 ea Sugar equal to cooked fruit

Place kumquats, oranges, and water in glass bowl. Cover and let stand
in a cool place for 12 hours. Pour into medium saucepan and bring to
a full, rolling boil over high heat. Cook for about 15 minutes,
stirring frequently. Remove from heat and stir in lemon and Grand
Marnier. Measure this mixture and add equal amount of sugar. Again
bring to a boil and cook, stirring frequently, for about 30 minutes.
When mixture begins to gel, remove from heat and immediately pour
into hot sterilized jars. Vacuum seal. Makes 6 1/2 pint jars.
From: Gourmet Preserves, Judith Choate

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Title: WHITE CHOCOLATE-COCONUT TRUFFLES
Categories: Candies, Chocolate
Yield: 30 servings

-Dottie Cross TMPJ72B
4 tb (1/2 stick) unsalted butter
8 oz White chocolate; finely chop
1 c Shredded sweetened coconut;
-divided
1 Large egg yolk; at room
-temperature
2 tb Coconut liqueur or light rum
1/2 ts Vanilla extract

Melt the butter in a heatproof bowl over very hot, not
simmering, water. Add the white chocolate and melt,
stirring occasionally, just until smooth. Remove from
the heat and whisk in 1/4 cup of the coconut, the egg
yolk, coconut liqueur, and vanilla. The mixture may
separate, but keep whisking and it will come together.
Cover tightly with plastic wrap and refrigerate until
firm, at least 3 hours or overnight. Using a melon
baller, scoop up the mixture and roll into 1-inch
balls. Roll each ball in the remaining coconut,
pressing the coconut on so it will adhere. Refrigerate
until ready to serve. (The truffles can be prepared up
to 3 days ahead, tightly covered, and refrigerated, or
frozen for up to 1 month. Makes about 30 truffles.
Source: “An Edible Christmas” cookbook by Irena
Chalmers. Reformatted by: CYGNUS, HCPM52C

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Capetown Fruit Vegetable Curry

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups Coarsely chopped onions
2 tablespoons Peanut oil
2 Garlic cloves — minced
1 teaspoon Grated fresh ginger
1 1/2 tablespoons Ground cumin seeds
1 1/2 tablespoons Ground coriander seeds
1 1/2 teaspoons Cinnamon
1 teaspoon Turmeric
1/2 teaspoon Cayenne
1/2 teaspoon Ground fennel seeds
1/4 teaspoon Black cardamom
1/4 teaspoon Ground cloves
2 medium Zucchini — quartered sliced
1 1/2 cups Water
1 cup Green beans
2 Firm, tart apples — cored
cubed
1/2 Red bell pepper
1 cup Chopped dried apricots
1/2 cup Raisins
1/2 cup Strawberry conserve
Fresh lemon juice

Saute the onions in the peanut oil for 10 minutes. Stir in the garlic,
ginger curry spices continue to saute, stirring constantly for 3
minutes.

Add the zucchini water stir well so that the spices won’t stick to
the pot. Cover simmer for 10 minutes. Mix in the green beans, apple,
peppers dried apricots. Simmer gently, covered for about 30 minutes.
Stir occasionally add a little more water if needed to prevent sticking.
When the fruit vegetables are quite tender, stir in the raisins, the
conserve the lemon juice. Taste adjust to your liking if necessary.
If you need it to be more spicy, add more cayenne or garam masala. If you
want it sweeter, add more conserve.
Tarter, add more lemon juice.

Serve on a bed of rice, topped with nuts banana.

“Sundays at Moosewood Restaurant Cookbook”

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Title: Beer Biscuits
Categories: Breads Quick
Servings: 4

2 c Unbleached Flour
3 t Baking Powder
1 t Salt
1/4 c Shortening
3/4 c Beer

Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in
shortening until it has cornmeal consistency. Stir in beer, knead lightly,
roll out to 1/2-inch thickness. Bake 10 – 12 minutes or until golden
brown.
Makes 12 to 15 biscuits.

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Title: Strawberry Spread
Categories: Diabetic, Sauces, Fruits, Info/help
Yield: 1 servings

1 ts Unflavored Gelatin 6 Packets Equal
1/4 c Orange Juice 1 tb Orange Peel Slivers
1 c Mashed OR Pureed Fresh 1/4 ts Coriander
Strawberries

In Small Saucepan, Sprinkle Gelatin Over Orange Juice. Let Stand 1
Min. Heat Over Low Heat Until Gelatin Is Dissolved Mixture Comes To
A Boil. Remove From Heat And Stir Into Strawberries. Add Remaining
Ingredients And Stir To Blend. Refrigerate Until Firm, 3 To 4 Hours.
Best When Used Within 1 Week. (Makes 1 Cup OR 16 Servings, 1 T. Each.)

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