Recipes published in ‘Calling All Kugels..’

Rehruecken

Recipe

5 Dec

REHRUECKEN

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes Ethnic
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Eggs
1/2 c Plus 1 Tbsp sugar (120 g)
3/4 c Flour (80 g)
2 tb Butter (30 g)
1/2 Cup* poundcake crumbs (30 g)
1 1/2 oz Cocoa (40 g)
Cinnamon
Grated lemon peel
Glaze:
2 3/4 oz Chocolate (80 g) [This would
-be semisweet baking
Chocolate. K.B.]
1 c Less 2 Tbsp sugar (200 g)
Currant jelly
1 3/4 oz Almond slivers (50 g)

[*Note: I’m wildly guessing on the conversion for the poundcake crumbs. One
slice (1/17 th of a whole 8 1/2 x 3 1/2 x 3 1/4 poundcake) claims to weigh
30 grams, per USDA info. K.B.]

Combine the whole eggs with the sugar, hold the bowl over some steaming
water, and beat until cooled off. Add flour, cake crumbs, cinnamon and
lemon peel. Then add the melted butter with the cocoa. Pour into a well
greased and floured Rehruecken mold, bake 45 minutes at medium heat, cut
through once, fill with currant jelly, ice with chocolate glaze and stud
with almond slivers.

From: DONAULAND KOCHBUCH by Albert Kofranek, Kremaier Scheriau, Vienna.
1967 (1961). (Translation/conversion: Karin Brewer) Shared by: Karin
Brewer, Cooking Echo, 6/93

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Carrot Cake

Recipe

13 Jan

Date: Mon, 13 Feb 95 22:02:22
From: “Natalie Frankel”

Here is one from “Baking Without Fat” (the very cookbook that Kelly Roddy, I
think it was, was giving away one day! Too bad I was at work and missed the
lottery!)

CARROT RAISIN CAKE

2 1/2 C +2TB whole wheat pastry flour
1 1/2 tsp baking soda
1 1/2 tsp cream of tartar
1 1/2 tsp cinnamon
1/4 tsp ground nutmeg
1 1/2 C honey (I think this could be cut in half)
1/3 C frozen pineapple juice concentrate, defrosted
2 tsp vanilla
2 egg whites, unbeaten (or egg replacer to equal)
1 1/2 C grated, peeled carrots
2 4 oz. jars carrot baby food puree
1 C raisins
2 egg whites, lightly beaten (or egg replacer to equal)

Preheat oven to 325 degrees. In large mixing bowl, combine flour, baking
soda, cream of tartar, cinnamon and nutmeg. Set aside.

In medium bowl, mix honey, juice concentrate, vanilla, unbeaten egg white
mixture and carrots. Stir into flour mixture and mix until just blended.
Stir in raisins. Gently stir in lightly beaten egg white mixture. Do not
overmix!

Spoon batter into two 9″ round nonstick baking pans. Bake at 325 degrees
for 40-45 mins or until toothpick comes out clean. Cool on wire racks for
20-30 mins and remove from pans.

This is a delicious cake! Can be sprinkled with powdered sugar or frosted
with melted fruit preserves if you don’t have a lowfat frosting recipe.

Filed under: Calling All Kugels.., Low Cal, Low Fat Cal, Low Fat Low Cal

Easy Miso Soup With Vegetables And Tofu

Recipe

27 May

EASY MISO SOUP WITH VEGETABLES AND TOFU

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c — water
2 Onions, green — minced
3 lg Chard leaves — chopped
2 Corn ears — kernels cut from
-cob (about 2 cups)
4 oz Tofu, firm or soft — cut into
-1/2″ cubes
2 tb Miso

1. Heat water to a boil. Add vegetables and tofu.
Cook 5 minutes.

2. Remove 1/4 cup water and dissolve the miso in it.
Add miso water to soup, lower heat and cook, stirring
for 1 or 2 minutes longer. Stir before serving, since
good-quality misos tend to separate slightly.

The American Vegetarian Cookbook by Marilyn
Diamond/MM by DEEANNE

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Filed under: Calling All Kugels.., Low Fat Cal, Low Fat Low Cal

Caesar Salad

Recipe

4 Feb

Title: CAESAR SALAD
Categories: Salads
Yield: 4 servings

1 Clove garlic
1/2 c Olive oil
1 c Cubed French bread
2 Heads Romaine lettuce
1 ts Salt
1/4 ts Dry mustard
1/4 ts Fresh grated pepper
5 Anchovy fillets
1 ds Worcestershire sauce
3 tb Wine vinegar
1 Egg, raw or coddled
Juice of 1 lemon
2 tb Parmesan [opt’l]

Marinade the peeled garlic clove in the oil at least 24 hrs and/or
rub a wooden salad bowl with a split clove. Saute’ the bread in 2 T
of the oil.

Break the Romaine into 2″ pieces, place it in a salad bowl and
sprinkle on the salt, mustard, pepper, chopped up anchovy fillets,
and Worcestershire. Add vinegar, oil, egg, lemon juice and optional
cheese. Toss. Add the croutons.

For a different flavor use Crumbled Blue cheese instead of Parmesan.
This is the classic recipe. Today the dressing is EXTREMELY creamy
and garlicky and the salad gets garnished with shrimp, grilled
chicken breasts and who knows what else.

Jim Weller

MMMMM

Filed under: Calling All Kugels..

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Recipes published in ‘Calling All Kugels..’

Rehruecken

Carrot Cake

Easy Miso Soup With Vegetables And Tofu

Caesar Salad

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