Title: Our Family’s Plum Pudding 1992, I/II
Categories: British, Christmas, Desserts, Fruits, Harned 1994
Yield: 1 batch

2 c Currants (1/2 pound)
— loosely packed
1 1/2 c Golden and/or muscat raisins
— (1/2 pound)
1 1/2 c Candied fruit peels
1/4 c Cognac
2 c English walnuts (1/2 pound)
— finely chopped
2 c Good beef suet (1/2 pound)
— ground by butcher
1 c Sifted flour
1 ts Baking soda
1/2 ts Salt
1 ts Cinnamon
1/2 ts Mace
1/2 ts Nutmeg
1/2 c Blackberry jam or preserves
1 c Brown sugar
5 c Loosely packed fresh bread
-crumbs
— from homemade-type bread
1/2 c Dry cocktail sherry
6 Egg yolks; well beaten
6 Egg whites; beaten stiff
— but not dry

MMMMM————————-FOR MOLDS——————————
3 To 4 tb. soft butter
Brown sugar or flour
Candied red cherries (opt.)
— for bottom of molds
Additional brandy or other
-liquor
— for ripening pudding

MMMMM————————-HARD SAUCE——————————
1/2 c Butter; softened
2 1/2 c Sifted confectioners’ sugar
1 tb Brandy
Few drops cream; if needed

MMMMM————————–GARNISH——————————-
Holly sprigs
Candied fruit or angelica
Brandy

Combine the dried fruits and peels in a large bowl and sprinkle with
cognac. Cover and place in the refrigerator overnight (or longer – in
which case you may want to add more cognac).

To the fruits in the large bowl, add nuts and suet. Resift flour
with the baking soda, salt and spices; then sift over the fruit
mixture while tossing and mixing with a wooden spoon to evenly
distribute the dry ingredients. Stir in jam and brown sugar.

Prepare the bread crumbs (use the food processor, removing crusts
first if they are crusty and hard). Sprinkle bread crumbs into the
sherry, mixing with a fork. Add to the fruit mixture.

Add the beaten egg yolks; mix thoroughly. Last, fold in beaten egg
whites.

Prepare two pudding molds. This recipe makes enough for one 2-quart
mold, and the remainder can be steamed in a coffee can – a 26-ounce
can makes a round pudding about 3″ tall. (You could make one huge
pudding if you have a container.)

Grease molds with butter and then sprinkle them with sugar or dust
with flour. Arrange candied cherries in molds, if desired (cherries
should be dusted with flour). Fill 2-quart mold no more than 2/3
full with batter. Cover pudding mold with its lid, fasten with clamps
or tie on securely.

For the coffee can, cover with its plastic lid, tie it on and wrap all
with aluminum foil. (The plastic will split.) For a bowl without a
lid, cover the top with layered waxed paper tied down securely, then
do the same with aluminum foil.

(Continued)

MMMMM

Title: CHOCOLATE PEANUTBUTTER BAR
Categories: Ww
Yield: 1 servings

-DENNIS SPIVEY (NGNR19A)
2 tb Black coffee or water
1 tb Chunky Peanut Butter
1 pk Chocolate Alba
3/4 oz Uncooked Old Fashioned Oats
2 tb Raisins

Using a fork, is small mixing bowl, combine coffee (or water) and
peanut butter, mixing until peanut butter is softened; add remaining
ingredients and mix thoroughly (mixture will be stiff and sticky).
Transfer mixture to sheet of wax paper or plastic wrap and using
hands, press mixture together and shape into a log about 5 inches
long and 1 1/2 inches wide. Tightly wrap log in the wax paper and
freeze overnight. Makes 1 serving. EACH SERVING: 1 P, 1 B, 1 FAT, 1
FRUIT, 1 MILK (302 Calories).

—–

Title: FROSTED BANANA POPS
Categories: Ice cream, Desserts
Yield: 12 servings

—————————-FROSTED BANANA POPS—————————-
6 Firm bananas
12 Posicle sticks or molds
1 c Chocolate sauce
1/2 c Shredded coconut

—————————PEANUT BUTTER BANANAS—————————
6 Firm bananas
12 Popsicle sticks or molds
1/2 c Sweetened condensed milk
Chopped nuts or crunchy
-cereal
6 tb Peanut butter

FROSTED BANANA POPS: Peel bananas, cut in half to make a banana pop. Dip
bananas in chocolate sauce, then in the coconut to cover. Wrap a plastic
tie bag around the banana, leaving the stick out. Use a twist tie to secure
bag around stick and freeze.

PEANUT BUTTER BANANAS: Cut bananas in half and place a wooden stick in each
banana. Mix peanut butter and milk until mixture is smooth. Roll the
bananas first in the milk/PB mixture, then in the crunchy mixture. Cover
with plastic and freeze.

SOURCE: CHEAPER AND BETTER ALTERNATIVES TO STOREBOUGHT GOODS BY: NANCY
BIRNES

FOUND BY FRAN MCGEE

—–

Date: Thu, 07 Apr 94 08:09:23 GMT
From: nanette.blanchard@springsboard.org (NANETTE BLANCHARD)

from Victoria Moran’s Get the Fat Out.

EASY BEAN BAKE

1 can (16 oz) each: butter beans, great northern beans, garbanzos,
black beans, pinto beans, and kidney beans
2 cups tomato sauce
1 onion, chopped and water-sauteed
2 Tbsp prepared mustard
1 Tbsp barbecue sauce
1 tsp dry mustard
1/4 to 1/2 cup brown sugar or to taste

Preheat oven to 350 degrees. Drain beans and pour them into a
very large mixing bowl. Mix other ingredients and carefully
stir this sauce into the beans. Pour into a large, oblong
baking dish and bake for 1 hour. Serve hot or cold. (This
recipe works with just one kind of beans, of course, or
whatever variety you have in the pantry.)

EGGLESS OMELETS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour, unbleached
1/3 c Nutritional yeast flakes
1/2 ts Baking powder
3 c Water
1 tb Oil

Combine all ingredients in a blender.

Whip up batter until smooth. It can rest for 30
minutes to overnight in the refrigerator. Heat a
9-inch skillet and when hot put a few drops of oil on
the bottom.

Rotate the pan to coat the bottom. Pour 1/4 cup of
batter into pan and immediately tilt and coat the pan
so batter forms an evn later over the whole bottom.
Cook over medium high heat until the top starts to
dry up and the edges loosen. Slide pancake turner
under it, flip over and cook the other side. Besides
serving as litle omelets, these can be rolled up like
crepes.

Especially good wrapped around some sauteed mushrooms
or ratatouille.

Favorite Vegetarian Recipes/STAR/MM by Dianne
Smith/DEEANNE

– – – – – – – – – – – – – – – – – –

Title: Apricot Bites
Categories: Cookies, Fruits
Yield: 16 servings

3/4 c Dried apricots
1 c Water
1/2 c Margarine
1/4 c Sugar
1 1/3 c All-purpose flour
1/2 ts Baking powder
1 c Packed brown sugar
2 Large eggs
1 ts Vanilla extract

Recipe by: Jo Anne Merrill
Preparation Time: 1:20
* Grease an 8-inch square baking dish with margarine.

1. Place apricots and 1 cup water into a saucepan. Bring to a boil,
reduce heat and simmer 10-15 minutes until apricots are tender. Drain and
let cool.
2. Fit steel knife blade into the work bowl of a food processor. Into
the work bowl combine margarine, granulated sugar and 1 cup flour. Process
until smooth. Spread into the bottom of the prepared baking dish. Bake 25
minutes at 350 degrees.
3. With steel knife still attached, process drained apricots until
chopped into 1/4-inch pieces. Add 1/3 cup flour, baking powder, brown
sugar, eggs and vanilla. Process until mixed well, about 6-8 seconds.
4. Remove crust from oven, spread apricot mixture evenly over baked
crust and return to oven for 30 minutes longer.
5. Let cool, then cut into 2-inch squares.

Yield: 16 two-inch squares.

—–

Chunky Caramel Chocolate Banana Split

Recipe By : webmaster@godiva.com
Serving Size : 6 Preparation Time :0:00
Categories : Godiva Chocolate
Company Desserts
Ice Cream / Sherbert Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Caramel Nut Ice Cream—–
6 Large Egg Yolks
1 Cup Granulated Sugar — divided
1 Pinch Salt
2 Cups Half And Half
1 Cup Heavy Cream
2 Teaspoons Lemon Juice
2 Teaspoons Vanilla Extract
1/2 Cup Toasted Almonds — coarsely chopped
–Vanilla White Chocolate Chunk Ice Cream-
1 Pint Vanilla Ice Cream
2 Tablespoons Kirsch — (cherry brandy)
3 Ounces White Chocolate — coarsely chopped
—–Double Chocolate Cookie Ice Cream—-
1 Pint Chocolate Ice Cream
12 Chocolate Wafers — coarsely broken
—–Caramel Rum Sauce—–
1 Cup Granulated Sugar
3 Tablespoons Water
2 Tablespoons Light Corn Syrup
1/4 Teaspoon Lemon Juice
2/3 Cup Heavy Cream
5 Tablespoons Unsalted Butter — cut in 1/2-inch cube
1 Tablespoon Dark Rum
1 Teaspoon Vanilla Extract
—–Chocolate Sauce—–
8 Ounces Semisweet Chocolate — coarsely chopped
3/4 Cup Heavy Cream — (plus 2 Tbsp.)
1 Pinch Salt
3 Tablespoons Light Corn Syrup
1 Tablespoon Vanilla Extract
1 Tablespoon Coffee-Flavored Liqueur — (optional)
—–Strawberry Sauce—–
20 Oz. Bag Frozen Strawberries — (unsweetened)
2/3 Cup Granulated Sugar
2 Teaspoons Arrowroot
1 Tablespoon Kirsch — (cherry brandy)
—–Assembly—–
2 Cups Heavy Cream
2 1/2 Tablespoons Granulated Sugar
1 Teaspoon Vanilla Extract
1 Quart Vegetable Oil — (to 1 1/2 quarts)
9 Bananas — slightly underipe
2 Cups Fresh White Bread Crumbs
1 Cup Blanched Almonds — finely ground
2 Eggs
2 Tablespoons Milk
1/3 Cup Almond Brickle Chips
Fresh Strawberries — sliced (for garnish)

Make the caramel nut ice cream:

1. In a medium bowl, whisk the egg yolks, 1 tablespoon of the sugar
and the salt until blended.

2. In a medium saucepan, bring the half-and-half and cream to a
gentle boil. Remove the pan from the heat.

3. In a heavy, large saucepan, using a wooden spoon, stir together
the remaining sugar and lemon juice. Over medium heat, cook the
sugar mixture for 3 to 5 minutes, stirring frequently, until it
liquefies and then turns to an amber-colored caramel. Remove the
pan from the heat and stir in the half-and-half mixture. Return
the pan to the heat and cook, stirring constantly, to help
dissolve any caramel that may have hardened. Bring the caramel
mixture to a gentle boil and remove the pan from the heat.

4. Gradually whisk about 1 cup of the hot caramel mixture into the
beaten egg yolks until blended. Return this mixture to the
saucepan. Continue cooking over medium low heat, stirring
constantly with a wooden spoon for 2 to 4 minutes, or until the
custard has thickened slightly. It is done when you can run your
finger down the back of the custard-coated spoon and a path
remains. Do not let the custard boil.

5. Remove the pan from the heat and immediately strain the custard
through a sieve into a stainless steel bowl. Place the bowl over a
larger bowl of ice water and stir the custard for 5 to 10 minutes,
or until cool. Stir in the vanilla. Remove the bowl of custard
from the bowl of ice water. Cover the surface of the custard with
plastic wrap and refrigerate for at least 6 hours, or overnight,
until very cold.

6. Scrape the chilled custard into the container of an ice cream
maker and freeze according to the manufacturer’s instructions,
adding the chopped almonds for the last 2 minutes of freezing.
Transfer the ice cream to a bowl. Cover the surface of the ice
cream with plastic wrap and cover the bowl tightly with
aluminum foil. Freeze the ice cream overnight.

Mix the vanilla white chocolate chunk and double chocolate
cookie ice creams:

1. Let the vanilla ice cream soften at room temperature for 10 to
15 minutes, or until soft enough to scrape out of the container.
Scrape the ice cream into a chilled 41/2 quart bowl of a
heavy-duty electric mixer fitted with the paddle attachment. At
low speed, beat the ice cream for about 5 seconds, or until evenly
softened. Quickly add the kirsch and white chocolate pieces and
mix a few more seconds until the liqueur and chips are
incorporated. Scrape the ice cream into a small bowl and cover
the surface with plastic wrap and freeze for 6 hours or overnight.
Repeat the softening and mixing process with the chocolate ice
cream and cookie pieces.

Make the caramel-rum sauce:

1. In a small, heavy saucepan, combine the sugar, water, corn syrup,
and lemon juice. Cook over medium-low heat, stirring constantly
with a wooden spoon, until the sugar dissolves. Increase the heat
to medium-high and bring the syrup to a boil without stirring for
4 to 7 minutes, or until the syrup caramelizes and turns dark
amber in color. Remove the pan from the heat and add the cream.
When the mixture stops bubbling, stir the mixture until smooth.
Stir in the butter until melted. Stir in the rum and vanilla. If
not serving the sauce immediately, store in an airtight jar in the
refrigerator. Reheat the sauce over low heat, stirring constantly,
just before serving.

Make the chocolate sauce:

1. Place the chocolate in a medium bowl. In a small saucepan over
medium heat, bring the cream, salt, and corn syrup to a gentle
boil. Pour the hot cream mixture over the chocolate and let stand
for 30 seconds to melt the chocolate. Whisk until smooth. Whisk
in the vanilla and coffee-flavored liqueur. Let the sauce cool until
tepid. If not serving the sauce immediately, store in an airtight
jar in the refrigerator. Reheat the sauce over low heat, stirring
constantly, just before serving.

Make the strawberry sauce:

1. In a non-corrosive medium saucepan, combine the frozen
strawberries and sugar. Cook over medium heat, stirring constantly
with a wooden spoon until the sugar dissolves completely. Continue
to cook for 10 to 15 minutes, stirring frequently, until the
berries are soft. Do not let the mixture boil.

2. Press the berry mixture through a sieve into a bowl. Return the
strained sauce to the saucepan. Place the arrowroot in a small
cup. Slowly stir in 2 tablespoons of strawberry puree until
completely smooth. Pour the mixture back into the saucepan with
the remaining puree. Cook the sauce over medium heat, stirring
constantly until it comes to a boil and thickens. Remove from
heat. Cool the sauce completely and stir in the kirsch. Pour the
sauce into a small bowl, cover, and refrigerate until chilled.

Assembly:

1. In a chilled 4 1/2-quart bowl of a heavy-duty electric mixer
fitted with the wire whip attachment, beat the cream, sugar, and
vanilla at medium-high speed until soft peaks begin to form. Fill
a pastry bag fitted with a star tip (such as Ateco #6) with the
whipped cream. Refrigerate until ready to use.

2. In a large high-sided skillet or electric frying pan, heat the oil
to 375 degrees F. Peel the bananas and split each one in half
lengthwise. In a shallow dish or pie plate, combine the bread
crumbs and ground almonds. In another shallow dish, whisk together
the eggs and milk until well-blended. Line a baking sheet with 3
layers of paper towel. Coat 2 of the banana halves in the egg
mixture. Immediately coat the banana halves with the bread
crumb-almond mixture, patting the bananas so that the coating
adheres well. Fry the coated banana halves two at a time, turning
once, until golden brown. Carefully transfer the fried bananas to
the paper towel-lined baking sheet Repeat with the remaining
banana halves.

3. Place one scoop of each flavor ice cream side by side in a large
dish. Lay 3 fried banana halves on each side of the ice cream.
Spoon some of each flavor sauce onto the ice cream, as desired.
Pipe rosettes of whipped cream around the edges of the dish and
between the ice cream scoops. Garnish generously with strawberry
slices and almond brickle chips. Serve immediately.

6 servings.

PREPARATION: 2 1/2 hours plus cooling and freezing times.
Allow time for the ice cream mixtures to freeze overnight.

– – – – – – – – – – – – – – – – – –

Title: TURTLE COOKIES
Categories: Cookies
Yield: 30 servings

1 1/2 c Sifted flour
1/4 ts Baking soda
1/2 ts Salt
1/2 c Butter or margarine
1/2 c Brown sugar, packed
2 Eggs
1/4 ts Vanilla
Pecan halves

—————————–CHOCOLATE FROSTING—————————–
2 oz Unsweetened chocolate
1/4 c Milk
1 tb Butter or margarine
1 c Sifted powdered sugar

Resift flour with soda and salt. Cream 1/2 cup butter and brown sugar
together thoroughly. Add 1 whole egg and 1 egg yolk and beat well. Stir in
vanilla. Add dry ingredients and mix well. Arrange pecan halves in groups
of 3 or 5 on greased baking sheets to resemble head and legs of turtle.
Roll rounded teaspoons of dough into balls. Dip bottom of each into
remaining unbeaten egg white and press lightly onto nuts so tips of nuts
show. Bake at 350F 10 to 13 minutes. Cool.

Meanwhile, to make frosting, combine chocolate, milk and 1 tablespoon
butter in top of double boiler. Cook over simmering water, stirring until
smooth. Remove from heat and beat in powdered sugar until smooth and
glossy, adding more sugar if needed. Frost top of cookies.

—–

Peach Jam No. 2225 Yields 6 Half Pints

3 Lb Peaches 2 Tbls Lemon Juice
1 1 3/4 oz Pkg Powdered Fruit 5 1/2 Cups Sugar
Pectin

Peel, pit and coarsely grind the peaches.
This should result in 4 cups (for 6 half pints, adjust if making more or less)
of fruit.
Place the peaches, pectin and lemon juice in a large (8-10 quart) kettle.
Bring to a full rolling boil (a boil which cannot be stirred down), stirring
constantly.
Stir in the sugar.
Return to a full rolling boil.
Boil hard, uncovered, for 1 minute, stirring constantly.
Remove from heat.
Quickly skim off the foam with a metal spoon.
Ladle the jam at once into hot, clean, half-pint jars, leaving a 1/4 "
headspace.
Wipe rims.
Adjust lids.
Process in a boiling water bath for 15 minutes (start timing when the water
boils).

Chile Beer Damper

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Cups all-purpose flour
3 Teaspoons double acting baking powder
1 Teaspoon salt
2 Teaspoons sugar
1 Tablespoon red chiles, such as piquins or jalapenos,
24 Ounces beer

Preheat oven to 350 F.
Mix all the ingredients together until well combined. Spoon the mixture
into a greased bread pan and smooth the top.

Bake for 1 hour, or until golden brown and the loaf appears done. Cool on a
rack.

Serving Suggestions: May be served topped with Chile Cream Cheese.

– – – – – – – – – – – – – – – – – –