Recipes published in ‘Broths & Chowders’

Star Of Bethlehem (Coffeecake)

Recipe

27 Apr

Recipe By : Bon Appetit – Christmas
Serving Size : 2 Preparation Time :0:00
Categories : Cakes Entertain
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Dough————————–
2 Env Dry Yeast
1/2 Cup Sugar
1 Cup Warm Water — 105F-115F
1/2 Cup (1 Stick) Unsalted Butter, — melted and cooled
3 Lg Eggs — ROOM Temp.
1 Tsp Salt
4 Cups All-Purpose Flour — unbleached
Apricot Nut Filling————-
1 c Apricots, Dried — chopped
1/2 c Golden Raisins
1/4 c Apricot Brandy
3 Tbls. Sugar
1/2 c Chopped Pecans (About 2 Oz)
1 Egg Beaten With 2 Tablespoons Milk (Glaze)
1/2 c Chopped Pecans
Icing————–
1 c Powdered Sugar
2 -3 Tsps. Whipping Cream Or Milk
1 tsp Vanilla Extract

For Dough:
Sprinkle yeast and pinch of sugar over warm water in large bowl; stir to
dissolve. Let stand until foamy, about 5 minutes. Mix in butter, eggs,
salt and remaining sugar. Mix in enough flour 1 cup at a time to form
stiff dough. Cover and chill at least 2 hours. (can be prepared 1 day
ahead)

For Filling:
Stir first 4 ingredients in heavy small saucepan over low heat until sugar
dissolves. Cover and simmer until mixture thickens and apricots soften,
about 10 minutes.
Butter two 12 inch diameter pizza pans. Divide dough into 4 pieces. Roll
out 1 piece on lightly floured surface into 8 inch round. Transfer to 1
prepared pan. Spread half of the filling over, leaving 1/2 inch border at
edge. Sprinkle with 1/4 cup pecans. Roll second dough piece into 8 inch
round. Place atop filled round; press edges to seal.
Using lightly floured 2 inch diameter cookie cutter, cut round all the way
through center of dough; do not remove dough round. Using lightly floured
pastry wheel and starting 1/4 inch from edge of inner round, cut all the
way through dough to outside edge. Repeat 11 times, spacing cuts 1 1/2
inches apart at outer edge. Pick up end of 1 dough strip, twist once and
replace on baking sheet. Repeat with remaining dough strips, forming star
shape.
Repeat rolling,filling,cutting and twisting with remaining dough and
filling. Let dough rise in warm area until almost doubled, 35 minutes.
Preheat oven to 375F. Brush glaze over breads. Sprinkle 1/4 cup pecans
over each. Bake until tops are golden brown, about 15 minutes. Transfer
to racks. (Can be prepared ahead). Wrap tightly. Store 1 day at room
temperature or freeze up to 1 month, rewarm before continuing.
For Icing:
Place sugar in small bowl. Mix in enough cream by teaspoonfuls to form
pourable icing. Mix in vanilla. Drizzle icing over warm coffee cakes.
Serve warm or at room temperature.

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Filed under: Broths & Chowders

Bean Soup

Recipe

11 Dec

Bean Soup

Recipe By : Source: The Meal Challenge Cookbook, by Roerig
Pharmaceuti
Serving Size : 12 Preparation Time :0:00
Categories : Beans Soups Stews
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup red kidney beans, dried — rinsed and drained
1 cup white lima beans, dried — rinsed and drained
1 cup chick-peas (garbanzo beans), dried — rinsed and
drained
1 Tbsp olive oil
1 large onion — coarsely chopped
1 clove garlic — finely chopped
2 cups stewed tomatoes, low sodium — (14 1/2 oz)
4 cups condensed chicken broth — ( 3-10 1/2 oz cans)
6 cups water
2 1/2 cups lean ham — cubed
2 Tbsp fresh lemon juice
1/4 tsp freshly ground black pepper
1/4 tsp chopped fresh parsley

METHOD:
In large bowl, rinse and drain all dried beans. Cover with 8 cups fresh
water and refrigerate. Soak minimum of 4 hours, preferably overnight.
In 8-quart pot, over medium-high heat, pour in olive oil. When
sizzling, cook onion and garlic 2-3 minutes, stirring frequently, until
onion is translucent.
Drain beans and rinse under cold running water. Place beans in pot and
add tomatoes, broth, and water. Bring to boil, stirring occasionally.
Reduce heat to medium-low. Cook soup, uncovered, 1 hour 50 minutes, or
until beans are tender. Stir occasionally.
Stir in ham cubes, lemon juice and pepper. Cook 10-15 minutes, until
ham is heated through. Serve garnished with parsley.

Serving Size: 1 cup

Yield: 12 servings

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NOTES : Diabetic Choices: (1 cup)
Exchanges Per Serving: 1 starch/bread, 1 vegetable, 1-1/4 lean meat

Per Serving: 163 calories, 20 gm carbohydrate, 14 gm protein, 3 gm fat

Source: The Meal Challenge Cookbook, by Roerig Pharmaceutical

Filed under: Bobbie Not Sent, Broths & Chowders, Casseroles, Chicken, Main Dishes, Quick, Soups

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Bean Soup

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