Title: LOG ROLL
Categories: Candies
Yield: 1 servings

2 c Sugar;granulated
1/2 c White corn syrup
1/2 c Milk
2 tb Butter
1/2 lb Milk chocolate
1 c Nuts;chopped
-pecans are preferable

Mix sugar, syrup, milk and butter in pan. Cook to firm-ball stage. Set
aside to cool, then add vanilla and beat until firm. shape in rolls about
1 1/2 inch through, and in length easy to roll (like a candy bar). When
cold, dip in chocolate which has been melted over hot water. Roll in
chopped nuts and slice when cold.

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Title: CHOCOLATE RASPBERRY LINZER COOKIES
Categories: Cookies
Servings: 36

2 1/3 c All-purpose flour
1 t Baking powder
1/2 t Cinnamon
1/2 t Salt
1 c Sugar
3/4 c Butter, softened
2 Eggs
1/2 t Almond extract
1 pk NESTLE Toll House semi-sweet
-chocolate morsels (12 oz)
6 T Raspberry jam or preserves
Confectioners’ sugar

In small bowl, combine flour, baking powder, cinnamon and salt; set aside.
In large mixer bowl, beat sugar and butter until creamy. Beat in eggs and
almond extract. Gradually add flour mixture. Divide dough in half. Wrap in
plastic wrap; refrigerate until firm.

Preheat oven to 350’F. On lightly floured board, roll out half of dough to
1/8″ thickness. Cut with 2 1/2″ round cookie cutter. Repeat with remaining
dough. Cut 1″ round centers from half of unbaked cookies. Place on
ungreased cookie sheets. Reroll dough trimmings, if necessary.

Bake 8-10 minutes just until set. Let stand on cookie sheets 2 minutes.
Remove from cookie sheets; cool completely.

Over hot (not boiling) water, melt Nestle Toll House semi-sweet chocolate
morsels, stirring until smooth. Spread 1 measuring teaspoonful melted
chocolate on flat side of each whole cookie. Top with 1/2 measuring
teaspoon raspberry jam. Sprinkle confectioners’ sugar on cookies with
center holes; place flat side down on top of chocolate-jam cookies to form
cookie sandwiches.

Makes about 3 dozen sandwich cookies.

MMMMM

Title: HERSHEY’S DOUBLY CHOCOLATE COOKIES
Categories: Cookies
Yield: 54 cookies

2 c All-purpose flour
2/3 c HERSHEY’S Cocoa
3/4 ts Baking soda
1/4 ts Salt
1 c Butter or margarine
— softened
1 1/2 c Sugar
2 Eggs
2 ts Vanilla extract
12 oz HERSHEY’S Chocolate Chips
-(Semi-Sweet) OR…
11 1/2 oz -Milk Chocolate Chips
1/2 c Coarsely chopped nuts
— (optional)

Heat oven to 350F. Stir together flour, cocoa, baking soda and salt.
In large mixer bowl, beat butter, sugar, eggs and vanilla until light
and fluffy. Gradually add flour mixture, beating well. Stir in
chocolate chips and nuts, if desired. Drop by rounded teaspoonfuls
onto ungreased cookie sheet. Bake 8 to 10 minutes or just until set.
Cool slightly; remove from cookie sheet to wire rack. Cool
completely. About 4-1/2 dozen cookies.

Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

MMMMM

APPLE-CHEDDAR MUFFINS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Cheese
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Shortening
1/2 c Sugar — granulated
2 ea Eggs — lg
1 1/2 c Unbleached flour
1 t Baking soda
1 t Baking powder
1/2 ts Salt
3/4 c Oats — quick cooking
1 c Apples — finely chopped
2/3 c Cheddar — sharp coarse grate
1/2 c Pecans — chopped
3/4 c Milk
1 x Apple slices — *
1 x Butter — melted
1 x Cinnamon-sugar mixture

* You should have 12 to 15 thin slices of unpeeled
red apple for this recipe.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++ ++++ Preheat the oven to 400 degrees F.
Cream the shortening and sugar together and add the
eggs, one at a time, beating well after each addition.
Combine the flour, baking powder, baking soda, and
salt in a mixing bowl, mix lightly. Gradually stir
the flour mixture into the shortening mixture. In
this order, add the oats cheddar and pecans, mixing
well after each addition. Gradually add the milk,
stirring until all the ingredients are just moistened.
Grease the muffin pans and fill each cup 2/3rds full
of batter. Dip the apple slices in the melted butter
and then into the cinnamon-sugar. Press 1 apple slice
into the top of each muffin. Sprinkle lightly with
cinnamon-sugar and bake for 25 minutes in the
preheated oven, or until golden brown.

– – – – – – – – – – – – – – – – – –

Title: Teriyaki Marinade
Categories: Sauces, Grill
Yield: 1 cup

1/4 c Soy sauce
1/4 c Sake
2 tb Safflower oil
2 tb Dark sesame oil
3 tb Light brown sugar
2 tb Rice vinegar
2 ea Garlic cloves, crushed
1 ts Ginger, grated

Combine all the ingredients in a small container. Let stand until the
sugar is dissolved. When brushing onto the foods, swirl the mixture
often to keep it well combined.

Use to marinade cut pressed tofu, marinade for 1 hour, or marinade
cubed tempeh for 1 hour or cubed seitan. Aternatively, brush over
grilling tomatoes.

Nava Atlas, “Vegetarian Celebrations”

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Date: Mon, 10 Jan 94 14:00:09 EST
From: traceya@aol.com

from “Health Valley ”

Fat-Free Banana-Date Cake

2 1/3 cups whole wheat pastry flour
3/4 to 1 1/2 tsp. baking soda
1/2 tsp. cream of tartar
3/4 tsp. cinnamon
dash nutmeg
1 1/2 cups honey
1/3 cup maple syrup
1 tsp. vanilla
1 1/2 cups pureed banana (3 bananas)
1 cup boiling water
1 cup chopped dates
4 egg whites
Directions:
Preheat oven to 350F. Sift together flour, 3/4 tsp. baking soda and spices
into large mixing bowl. In a medium bowl, mix honey, maple syrup, vanilla and
pureed banana. Stir into flour mixture just until blended. In blender,
process on high speed boiling water, dates and remaining baking soda until
dates are pureed. Stir into flour mixture.
Beat eggs until foamy and gently fold into batter. DO NOT OVERMIX. Spoon
batter into 2 non-stick 9×1 1/2″ round baking pans.
Bake at 360F. for 30 to 35 minutes or until cake tests done in center.
Serves 16
Nutrition Info per serving:
Calories…228
Fat…………0.5
Cholesterol…0
Sodium…131mlgms.
Calories from fat…2%
Enjoy.

Pistachio Butter Cookies

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Butter — room temp
1 cup Sugar
1 Egg yolk
1 tablespoon Whipping cream
1/2 teaspoon Vanilla
2 cups Flour
1/2 cup Pistachio nuts — finely chop
OR- walnuts — finely chop

Cream butter in mixing bowl. Gradually add sugar, beating until light and
fluffy. Beat in egg yolk. Add cream and vanilla, mixing well. Stir in flour.
Mix until blended. Spoon mixture into a pastry bag with a large open star, 3/4″
diameter tip, filling bag half full (or use cookie press). Onto ungreased
baking sheets, pipe out cookies, 2″ apart. Sprinkle with nuts. Bake at 350~ for
15 minutes. Remove cookies to racks for complete cooling.

– – – – – – – – – – – – – – – – – –

Title: Mamy Nugat (Mother’s Nougat)
Categories: Candies, Christmas, Russian
Servings: 10

6 14-Inch Square Wafers Or
-Tortenboden
1/2 c ;Water
1 c Sugar
1 c Honey
6 lg Egg Whites
1 ts Cream Of Tartar
2 tb Powdered Sugar
1 lb Shelled Walnuts
1 tb Vanilla Extract

Cook the water and sugar, in a heavy bottomed 2-quart saucepan, until the
syrup moves away from the bottom. Add the honey and cook down by a third.
Whip the egg whites until soft peaks form and add the cream of tartar.
Gradually add the powdered sugar and beat until stiff peaks form, then add
by spoonfuls to the honey mixture. Transfer the mixture to a double
boiler and cook, stirring constantly, for 15 to 20 minutes, until it cooks
down a bit. Beat until the mixture looks “dry”. Stir in the chopped nuts
and cool. On a work surface covered with waxed paper, spread a wafer with
1/4 of the honey mixture about 3/4 of an inch thick. Cover with a second
wafer and press down evenly. Spread another fourth of the honey mixture
on the second wafer and top with a third wafer. Repeat to makd a second
nougat. Wrap each one tightly in heavy foil and refrigerate overnight.
Trim off the edges and cut into 3/4-inch strips, then cut each strip
diagonally into 2 1/2-inch pieces.

Serve with tea.

MMMMM

Title: OMELETTE PAKAKI CURRY (SPINACH TOMATO OMELETTE)
Categories: Indian, Vegetarian, Cheese/eggs, Main dish
Servings: 4

5 ea Eggs 5 ea Garlic cloves
1 pn Salt 1 tb Ginger, fresh and chopped
1 ts Garam Masala 2 ea Green chilies (optional)
1 tb Butter or oleo 1 ts Cumin, ground
1 lb Spinach, fresh or thawed 3 ea Tomatoes, large and chopped
2 tb Butter or oleo 1 c Water
1 lg Onion, sliced 2 tb Coriander leaves, chopped

Beat eggs until yolks are lemon colored. Add salt to taste and Garam
Masala. (See recipe under “Garam Masala”). Beat again.

Heat 1 tb butter/oleo in skillet. Pour in egg mixture and cook an
omelette 1/4-inch thick. Cut into small serving pieces. Set aside and
keep warm.

Salt spinach and cook in a covered saucepan for 5 mins. Grind spinach to
a paste.

Heat 2 tb butter/oleo in a saucepan and cook onions, garlic, ginger, and
chilies until onions are golden. Add cumin and tomatoes. Cook a few mins
more.

Add 1 cup water and simmer for 10 mins.

Add omelette pieces and heat them through. Stir lightly a few times.
Garnish with coriander leaves.

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Title: Chinese: Shrimp Fried Rice
Categories: Main dish, Seafood, Bar-b-q, Rice, Eggs
Yield: 3 servings

———————–CATE VANICEK———————–
c Cold cooked rice
3 Eggs, slightly beaten
1/3 c Raw shrimp, cleaned and
Slivered
1/3 c BBQ pork
1/2 ts Cornstarch
1 ts Wine
1 tb Soy sauce
1/4 ts MSG (optional)
2 Green onions, diced
1 ts Salt
Peanut oil

Pan-fry the eggs into thin sheets in a frying pan.
Remove and cut into small strips.

Heat peanut oil over high heat. Stir-fry shrimp and
chicken. When done, sizzle in 1 tsp. wine.

Add the cooked rice. Stir until well-mixed. Add 1
tbsp. soy sauce, 1/4 tsp. MSG and the diced green
onion. Add 1 tsp. salt (or more). Stir-frry for at
least 10 minutes over MEDIUM heat. Add egg strips.

Serve hot.

Note: The cooked rice should not be sticky. It might
even be better to use day-old rice. If you must use
freshly cooked rice, you may spread the rice on a
cookie sheet and let cool completely before you
stir-fry it.

SOURCE: Stella Chan’s Secrets in the Art of Chinese
Cooking.

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