Truffle Torte

Recipe By : -N.JUSTUS
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 tablespoons liquid glucose (*)
5 Tablespoons rum
1 pound luxury chcolate, bittersweet
20 ounces whipping cream
3 ounces Amaretti biscuits crushed finely with a ro

(*) You can get this from cake decorating stores OR from the ‘chemist’
(drugstore). If you REALLY can’t get it, you can substitute the thickest
corn syrup you can find

Start off by sprinkling the crushed cookies all over the base of a 9 inch
cake tin. Next, break the chcolate into sections and put them in a heat
proof bowl together with the liquid glucose and the rum. Fit the bowl over
a pan of barely simmering water, then leave it until the chcolate has
melted and become quite smooth. Stir, then take off the heat and leave the
mixture to cool for five minutes or so until it feels just warm.

Now, in a separate bowl, beat the cream until very slightly thickened.
Fold half into the chocolate mixture, then fold that mixture into the rest
of the cream. When it is smoothly blended, spoon it into the prepared tin.
Tap the tin gently to even the mixture out, cover with cling film (plastic
wrap) and chill overnight.

Just before serving, run a palette knife (icing spatula/butter knife) round
the edge to loosen the torte, then give it a good shake and turn the whole
thing out onto a serving plate. Don’t be nervous about this – it’s very
well behaved. To serve, dust the surface with sifted cocoa powder and if
you like, mark the top into serving sections. Have some chilled pouring
cream to go with it; if you have any, a couple of tablespoons of Anmaretti
liqueur make a wonderful addition to the cream.

Note: This torte does freeze well, but since you can make it a couple of
days ahead of time it doesn’t seem necessary.

Notes:

I cut the recipe in half and used a 7 inch springform tin. It worked fine.

Enjoy!

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Title: VANILLA WAFER CRUMB CRUST
Categories: Diabetic, Pies, Desserts
Yield: 1 crust

2 tb Margarine melted
30 Vanilla Wafers
-1 3/4 inches in diameter
1/4 ts Pure vanilla extract

Pre pare a 9″ pie plate by rubbing inside, bottom and
sides with 1 teaspoon of the margarine; set aside.
Crush vanilla wafers to make very fine crumbs 1 1/2
cups. Place crumbs in a large bowl; combine vanilla
and melted margarine and drizzle all over crumbs. Mix
thoroughly with blending fork to make sure all is well
blended. Remove about 2 tablespoons of crumb mixture
and set aside to use as a garnish if desired. With
back of a large spoon, press remaining crumbs evenly
all over bottom and sides of prepared pie pan. Chill
in refrigerator for 2 hours or longer before filling.

CHO PRO FAT CAL FIBER SODIUM CHOL (g) (g)
(g) — (g) (mg) (mg) :11 1 5 95 0
71 9

Food exchanges per serving crust only 1 starch
exchange plus 1 fat exchange

Shared by Al Massey

—–

Panna Cotta (english)

Recipe By : Danny Stocker, Berne Switzerland
Serving Size : 4 Preparation Time :1:20
Categories : Nationalgerichte Sussspeisen

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups cream
9 ounces sugar
3 pieces gelatin
1 piece vanilla beans
8 tablespoons water
1/2 cup Cognac
pepper

For the caramel :
Take 7 ounces sugar with water in a pan, bring it slowly to boil unlike
the caramel
is light brown. Spread the caramel into the forms.

Panna Cotta :
Take the gelatine in cold water. Mix Cream, sugar and the vanilla bean,
bring to boil.
Boil it for at least 5 minutes on slow fire. Take out the vanilla, add the
Cognac and
gelatin. Mix well. Spread it into the prepared forms.

Place into a storage container and cool to room temperature before
refrigerating.
At least 2 hours.

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Suggested Wine: Santo Carmignano
Serving Ideas : with fruits and/or bouquet peppermint

MULTI-GRAIN SOYBEAN BREAD (Conventional Recipe)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 tb Soy oil
1 1/2 tb Honey
2 c Warm water (105 F to 115 F)
1 pk (1/4 ounce) dry yeast
1 c Water
2 c Bread flour
1 c Whole wheat flour
1/2 c Soy flour
1 1/2 tb Nonfat powdered milk
2 ts Salt
1 1/2 ts Cornmeal
1/2 c Bran flakes
1 t Flax seeds
1 t Whole millet

Combine warm water, soybean oil, honey, and dry yeast into measuring cup.
Allow to stand 5 minutes.

Measure flours and other ingredients into mixing bowl. Blend warm liquids
into flour mixture. Beat with an electric mixer at medium speed for two
minutes, occasionally scraping the sides of the bowl. The dough will be
stiff.

Turn out onto a lightly floured board and knead mixture until it becomes
smooth and elastic, and dough does not stick to the board. Place dough in
bowl that has been rubbed down with soy oil, and allow to double in volume.
Punch down. Knead lightly and shape into loaf. Place in greased 9″ x 4 1/2″
loaf pan and let rise to double volume, approximately 30 minutes.

Bake in 350 F oven for 35 to 40 minutes. Allow to cool on rack.

Yield: one loaf of delicious and nutritious bread.

Reprinted with permission from the Indiana Soybean Development Council.

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Title: Festive Fruit Cake Cookies
Categories: Cookies, Holiday
Yield: 36 Servings

1 c Raisins
1 c Candied cherries; coarsely
-chopped
1 c Candied pineapple;coarsely
-chopped
1 c Brazil nuts;coarsely chopped
1/2 c Shortening; “golden flavour”
3/4 c Sugar, granulated
1 ea Egg
1 ts Vanilla
1/2 ts Almond extract
1 1/4 c Flour, all purpose
1/2 ts Baking soda
1/2 ts -Salt

Chock full of fruit and nuts, these taste like minifruit cakes Combine
fruit and nuts. Mix well. Cream shortening, sugar, egg and flavouring on
medium speed of an electric mixer until light and creamy. Combine flour,
baking soda and salt. Add to creamed mixture, beating on low speed until
blended. Stir in fruits. Mix well. Drop dough by heaping teaspoonfuls onto
greased baking sheet. Bake at 350F for 10-12 minutes or until golden.
Freezes well. MAKES: about 3 DOZEN COOKIES

—–

Sunday Morning Tofu Scramble

8 – 12 ounces firm low fat tofu
1 medium cold baked potato, cubed, not peeled
1 small onion or several scallions, chopped
several mushrooms, sliced
1 small zuchinni
1/2 cup salsa

brown the cubed potato in a dry non-stick skillet
add onions, mushrooms and zuchinni
cook until veggies are done.
Crumble tofu with a fork, add to the skillet and heat thoroughly
Season with salsa, add peppers if you like it spicey, I like the pickled
jalapeno slices.

Serve as is or wrap in a tortilla for a breakfast burrito.

I actually usually double this recipe, the leftovers reheat nicely. Of
course, you can change the seasonings as you like. How about using peas
instead of zuchinni and season with curry? Sometimes I add veggie saugase
or seasoned seitan. Use your imagination.

Title: French Vanilla Ice Milk
Categories: Desserts, Low fat
Yield: 6 servings

1/2 c Sugar
OR
1/4 c Sugar
AND
3 pk Sweet ‘n Low
2 tb Cornstarch
3 c Skim milk
1/4 c Water
1/2 c Egg Beaters
2 ts Vanilla

In a large saucepan, combine sugar and cornstarch. Gradually add milk
and water, stirring constantly. Over medium heat, bring mixture to a
boil, stirring constantly. Remove ffrom heat and stir in vanilla.
Pour into an 8 x 8 x 2″ metal pan. Freeze until ice crystals form
around the edge of pan, about an hour. Spoon into a large bowl. Beat
at high speed until smooth. Return to pan. Repeat freezing and
beating step once. Freeze until firm. Serve immediately.

Per sugar serving: 132 cal., 0.2g fat (2%), 2mg chol., 0g fiber, 6g
pro., 26g carb., 94mg sod.

Per S L serving: 102 cal., 18g carb.

Butter Busters by Pam Mycoskie ISBN 0-466-67040-5
From: Sharon Stevens Date: 05-30-96

MMMMM

Angel Biscuit

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads – Yeast To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 C Buttermilk
1 C Shortening
1 Pkg Dry Yeast
1/4 C Warm Water
4 Tbsp Sugar
5 C Flour
1 Tbsp Baking Powder
Melted Butter

Warm buttermilk and add shortening, stirring to melt, and cool. Add the
yeast which has been softenend in 1/4 cup warm water. Add sugar. Sift
together and add flour, salt, and baking powder. Stir to mix and cover with
a damp cloth and an inverted plate. Chill overnight. At this point, the
dough will keep about 5 dayse to be used as needed. The 6th 7th days, use
the dough as cobbler topping or for fried pies.

When ready t use dough, roll out 1/4″ thick, cut in 1 1/2″ rounds, brush
each round with melted butter and stack two together. Place in greased pan,
almost touching. Let rise 1 hour, then bake at 400° for 10 minutes or until
done, depending on size of biscuits.

A good use for Angel Biscuit Dough on the 6th 7th days is Fried Apple
Pies.

Source: “Mountain Measures”– Junior League of Charleston, WV
ed. 1974

Typed for you by billspa@icancect.net

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LOBSTER AND CORN CHOWDER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lobster (about 1 1/2 Lb)
2 md Ptoatoes
1 md Onion
4 Ears fresh corn (OR 2 cups
-frozen corn kernels)
1 qt Half-and-half
4 tb Butter
1/8 ts Cayenne pepper
1/4 ts Salt
1/4 ts Freshly-ground black pepper

PREPARATION: Bring 4 quarts of water to boil in a 6-
to 8-quart soup kettle. Add lobster , cover and boil
for about 10 minutes. Remove and reserve the shells
and carcass for stock. Cut lobster meat into 2-inch
pieces. (Can wrap and refrigerate meat and shell
overnight.) Peel and cut potatoes into 1/2-inch dice.
Mince the onion (1 cup). Remove the corn kernels from
the cobs (or drain and set aside thawed corn).

COOKING AND SERVING: Put the reserved lobster shells
and carcass in a large saucepan with the
half-and-half. Bring to a boil, lower heat, and simmer
4 minutes. Remove from heat and set aside. Melt the
butter in a soup kettle. Add the potatoes, onion and
corn kernels and saute over medium-low heat until the
onion is translucent, about 5 minutes. Strain the
lobster cream over the vegetables, bring to a simmer,
and then simmer slowly until the potatoes are tender,
6 to 8 minutes. Stir in the lobster meat, cayenne
pepper, salt, and pepper. Simmer just until the
lobster meat is hot, about 5 minutes. Ladle into warm
bowls and serve with Corn Crisps.

Makes 4 servings.

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

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Oriental Spaghetti with Cucumber and Spicy Peanut Sauce

Recipe By : Brenda Pittsley
Serving Size : 2 Preparation Time :0:30
Categories : Main courses, vegetarian* Pasta*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup smooth peanut butter
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
1 small garlic clove — minced
1/4 teaspoon dried hot pepper flakes — or to taste
1/4 teaspoon sugar
1/4 cup hot water
– – – – –
6 ounces spaghetti
1 cucumber, peeled,halved,seeded
cut diagonally into 1/8″ slices
1/3 cup thinly sliced scallion
salt and pepper — to taste

Use a blender to mix peanut butter soy sauce, lemon juice, garlic,
pepper flakes, sugar and water until the sauce is smooth.

In a kettle of boiling salted water, boil the spaghetti until it is just
tender.
Drain and rinse briefly under cold water.
Drain well, transfer to a bowl.
Toss with the sauce, cuke, and scallions.
S P to taste.
Serve the pasta at room temperature.

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