Black Currant Tea and Cassis Brownies

Recipe By : Glorious Liqueurs, Mary Aurea Morris
Serving Size : 32 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 teaspoons black currant flavored tea
–divided
3/4 cup boiling water
2 ounces unsweetened chocolate
1/2 cup unsalted butter
2 extra large eggs — at room temperature
3/4 cup sugar
3 tablespoons creme de cassis
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 cup black currant preserves
1/2 cup heavy cream
4 ounces bittersweet chocolate
–finely chopped

Preheat oven to 350 degrees; butter an 8-inch square
baking pan. In a 1-cup glass measuring cup, pour the
boiling water over 2 teaspoons of the tea; let steep for 5
minutes, then strain through a very fine strainer. In a
small heavy saucepan over low heat, melt the unsweetened
chocolate with the butter; set aside to cool for 10 minutes.
In a small bowl with an electric mixer on high speed, beat
the eggs until they are well beaten, then gradually beat in
the sugar; continue beating until the mixture thickens
slightly. Reduce the mixer speed to low; beat in the
chocolate mixture, 2 tablespoons of the strained tea, and 1
tablespoon of the creme de cassis. Fold in the flour mixed
with the salt, just until blended. Pour the batter into the
prepared pan; bake for 25 to 30 minutes, or until the
brownies are shiny and firm on top and begin to shrink from
the sides of the pan. Cool for 10 minutes on a cake rack.
Combine remaining 2 tablespoons creme de cassis and 1
tablespoon of the strained tea; brush over the top of the
brownies. Cool completely.
In a small saucepan over moderate heat, melt the
preserves, stirring often to prevent burning. Strain and
brush over the top of the brownies. In a small heavy
saucepan over moderately high heat, bring the cream to a
boil; remove from heat and stir in the remaining 2 teaspoons
of the tea. Let steep for 5 minutes; strain through a very
fine strainer and return to the saucepan. Return to a boil,
then pour over the chopped chocolate in a small bowl; let
stand for 1 minute, then beat with a wire whisk until
smooth. Spread the ganache in an even layer over the
preserves. Refrigerate until the ganache is partially set,
then score the top into bars. Store in the refrigerator,
lightly covered with plastic wrap. Serve at room
temperature.
Note: Other fruit-flavored teas, liqueurs and preserves,
such as raspberry and apricot, may be substituted for the
black currant tea, creme de cassis and preserves.

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Title: Sliced Egg Sandwich
Categories: Pickell
Yield: 1 Serving

MMMMM——————-HONEY-MUSTARD DRESSING————————
1/3 c Mayonnaise
2 T Plain yogurt
2 t Dijon-style mustard
2 t Honey
1 Whole grain bun
Or kaiser bun
4 Fresh basil leaves (opt)
2 Hard cooked eggs,sliced
1 sm Tomato, sliced
6 Thin cucumber slices
Alfalfa sprouts, Watercress
Or lettuce leaves

To make dressing, in a small bowl, combine mayo, yogurt, mustard and
honey.

Split bun in half. Place basil leaves on bottom half. Arrange egg,
tomato, and cucumber slices on top of basil and drizzle with
dressing. Top with alfalfa spprouts, watercress or lettuce leaves and
drizzle additional dressing on top. Cover with top half of bun.
Refrigerate remaining dressing for later use.

TIP: for lunch bag, pack tomato slices and dressing separately.

Submitted by Kathleen Pickell

MMMMM

Title: Creole Christmas Cake
Categories: Cakes, Holiday
Yield: 1 Cake

3 tb Rum
3 tb Brandy
3 tb Cherry brandy
3 tb Cointreau
3 tb Water
1 1/2 ts Angostura bitters
1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
1/2 ts Ground cloves
1/2 ts Salt
1 1/2 ts Vanilla extract
1 tb Molasses sugar
225 g Sultanas
225 g Raisins
225 g Currants
100 g Stoned no-soak prunes;
-chopped
50 g Glace cherries; chopped
100 g Mixed candied peel
50 g Almonds; chopped
50 g Pecans; chopped
250 g Self-raising flour
250 g Demerara sugar
250 g Butter; room temperature
5 ea Eggs (size 1)

This very rich cake from the West Indies is ideal for
those who prefer not to ice their Christmas cakes.
Indeed, icing is not recommended. Just tie a brightly
coloured ribbon round it and you have a real feast of
cake. The fruit and nuts are soaked for a week before
baking.

Directions: Six to eight days before you intend to
bake the cake, measure out the rum, brandy, cherry
brandy, cointreau, water and bitters into a large
saucepan. Then add the spices, sugar, fruit and nuts.
Stir the ingredients together and heat them over a
very low heat until the liquid is just moving – DO NOT
LET IT BOIL. Simmer for about 15 minutes. Tip the
mixture into a mixing bowl or other glass or china
container and allow it to cool completely. Cover the
bowl with a double layer of clingfilm and place in the
refrigerator or a very cool place. Stir the mixture
from time to time during the next few days.

Six to eight days later, preheat the oven to Gas 1,
275 F., 140 C. Cream the butter and sugar together and
fold in the flour and beaten eggs. Add the fruit
mixture a little at a time until it is evenly blended.
Spoon the cake mixture into the prepared tin, level
the top and bake in the preheated oven for about 3 1/2
to 4 hours. If you think the cake is becoming too
brown, place a double thickness of greaseproof paper
over the top of it as protection. When the cake is
quite cold, wrap it in greaseproof paper first then
either place it well in a plastic cake box or wrap it
in silver foil.

This cake will keep for a few weeks. Taken from
Christmas baking magazine.

—–

Title: Mango Upside Down Cake
Categories: Cakes
Yield: 1 servings

2 c Sliced ripe mangos
2 tb Lemon juice
1 tb Margarine
1/3 c Brown sugar
1/4 c Margarine
3/4 c Sugar
1 Egg
1/2 c Milk
1 1/4 c Flour
2 ts Baking powder
1/4 ts Salt

Pour lemon juice over mangos and let stand 15 minutes. Melt 1 Tbsp.
margarine in 8 in. cake pan or casserole. (Do not use iron skillet as
mangos will darken.) Add brown sugar and cover with mango slices. To
prepare cake batter, cream margarine; add sugar and cream; add beaten
egg. Sift dry ingredients and add alternately with milk. Pour over
mangos and bake 50 to 60 minutes at 375. When cake is done, turn
upside down and serve while warm.

Steve O’Hair University of Florida Tropical Research and Education
Center Homestead

From: sko@gnv.ifas.ufl.edu (Stephen O’Hair)

From: Tropical Fruit Recipes Rare and Exotic Fruits. Rare Fruit
Council International, Inc. Miami, Florida.

on rec.food.recipes

MMMMM

Cranberry-Cream Cheese Frosties

Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Favorite Frozen
Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–

Freeze in small paper cups. Serve on a
lettuce leaf.

1 pound jellied cranberry sauce
3 tablespoons lemon juice
3 ounces cream cheese — softened
1/4 cup mayonnaise
1/4 cup powdered sugar — sifted
1 cup nuts — chopped
1 cup whipping cream

Mash cranberry sauce with fork. Add Lemon juicem mix well. Pour into SMALL
paper cups. Or can use a 1-quart refregerator tray. Combine softened cream
cheese, mayonnaise, sugar and blend well. Add nuts. Fold in stiffly beaten
whipping cream. Spread over the cranberry mixture in the cups. Freeze frim.
When ready to serve, split cups, put the salad on a lettuc leaf with the cream
cheese layer on the bottom. If frozen in tray cut in pie shaped wedges. Serve
on lettuce. White layer will then be on top.

– – – – – – – – – – – – – – – – – –

Title: CHICKEN SPAGHETTI – CROCKPOT
Categories: Pasta, Chicken, Crock
Yield: 6 servings

4 To 6 chicken leg quarters
A bit of chicken stock,
-water, or white vermouth
A few bay leaves
1 md Yellow onion, chopped
A few Tbsp olive oil
5 Cloves garlic, chopped or
-pressed
2 (16 oz) cans of tomato sauce
16 oz Can of stewed tomatoes
16 oz Can of tomato puree
2 Or 3 ribs of celery, sliced,
-optional

Here’s what I’ve done a time or four. This “recipe” has not been
cooked often enough to be stabilized and really called a recipe.
Still, there have been no complaints and many requests for seconds.

A tsp to a Tbsp or so of the following (to taste): Onion powder Garlic
powder (NOT garlic salt) Ground black pepper Ground red pepper
(cayenne) Ground white pepper Basil Parsley Paprika Oregano Spaghetti

Put the chicken into a crockpot early in the day. It’s fine if they
are still frozen. Add as little liquid as possible. Water, chicken
stock, or a bit of white vermouth, or a combination works fine. Add
a couple of bay leaves, and some salt. Turn the crockpot on low and
go to work (or carry on your normal day’s activities.

When you get home, or in the evening, turn off the crockpot. Put
water on to boil the spaghetti. Remove chicken from the crockpot and
discard skin and bones.

In a deep pot, heat olive oil. Add onion and garlic and cook until
the onions are clear. Add tomato sauce, stewed tomatoes, tomato
puree, the chicken and about a cup of the chicken broth from the
crockpot. (If you add too much broth, the sauce will be too soupy; if
you add too little, the chicken taste will be a bit weak.) Stir,
cutting up the whole tomatoes. Add celery, onion powder, garlic
powder, peppers, basil, parsley, paprika, and oregano. Cook,
stirring from time to time, while the water for the spaghetti comes
to a boil. Cook spaghetti, drain and serve with grated Parmesan
cheese on the side.

MMMMM

Title: Baked Grits
Categories:
Yield: 6 servings

1 c Regular or quick-cooking
Grits
1/2 lb Sharp cheddar cheese —
Grated
8 tb Butter
3 Eggs — well beaten
1/3 c + 1 TBS
Milk

Preheat the oven to 350 degrees. Cook the grits
according to package directions. Regular girts
require 25 to 30 minutes of slow cooking;
quick-cooking grits will take 3 to 5 minutes. Stir in
the cheese, butter, eggs, and milk and pour into a
buttered 3-cup baking dish. Bake 40 minutes or longer,
or until set.

Recipe By : Craig Claiborne’s Southern Cooking, p.
226

—–

ALEECHA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Onion — sliced
10 cl Garlic — sliced thin
2 c Carrots — sliced thin
1 c Water
3 tb Corn oil
1 t Tumeric — ground
1 ea Fresh hot green peppers
-halved, to 3 peppers
1 lb Cabbage — coarsely sliced
1 t Queman — see note
1 tb Tomato paste
1 t Salt — to taste
1 lb Potatoes — cut like french
-fries

Aleecha is a mixed vegetable stew.
Quemam contains an ingredient not found in the US.
I’d substitute dry berebere.
In dry pan over moderate low heat, stir fry onion,
garlic, and carrots for 2 mins. Add 1/2c of the water
and cook 5 mins longer. Add the oil and continue to
simmer.

Add the tumeric, chilies, and cabbage. Cover the pan
and steam to reduce the bulk for 2 mins. Stir well
and add the quemam, tomato paste, salt and the
potatoes.

Cover the pan and cook for 5 mins. Add the remaining
water and simmer for 5 minutes more to soften the
potatoes and thicken the sauce somewhat.

Serve at room temperature with Injeera.

– – – – – – – – – – – – – – – – – –

Title: Stir-N-Roll Pizza
Categories: Pizza
Yield: 2 pizzas

2 c All-purpose flour 1/4 c Salad oil
2 t Baking powder 2 T Salad oil
1 t Salt Pizza toppings
2/3 c Milk

Heat oven to 425F. Measure flour, baking powder, salt, milk and 1/4 cup
salad oil into bowl. Stir vigorously until mixture leaves side of bowl,
then gather together and press into a ball. Knead the dough in the bowl
ten times to make it smooth, then divide the dough in half. On a lightly
floured, cloth-covered board, roll each half into a 13-inch circle.

Place on a pizza pan or on a baking sheet, and turn up the edge half an
inch by pinching or pleating. Brush the pizzas with the 2 tablespoons of
salad oil, then layer on the pizza toppings as desired. Bake for 20-25
minutes, then cut into wedges and serve.

—–

Onion Relish

Recipe By : Robert Foster

Serving Size : 6 Preparation Time :0:00
Categories : Canning, Preserves, Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pound Onions
2 Tablespoon Unsalted butter
2 Teaspoon Sugar
2 Tablespoon Red wine vinegar
1/2 Teaspoon Salt
1/4 Teaspoon Pepper

Cut onions into thin wedges. Heat butter in a large skillet over medium
heat. Add onion, saute until browned, 10 to 15 minutes. Sprinkle with
sugar. Stir in vinegar, salt, and pepper. Serve with cube steaks.

– – – – – – – – – – – – – – – – – –

Per serving: 57 Calories; 4g Fat (63% calories from fat); 1g Protein; 5g
Carbohydrate; 11mg Cholesterol; 459mg Sodium