Chocolate Lover’s Cinnamon Ring

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads Rolls Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 3/4-3 1/4 cups flour
1/3 cup unsweetened cocoa powder
1 package active dry yeast
2/3 cup milk
1/3 cup butter
1/3 cup sugar
3/4 teaspoon salt
2 eggs
2 tablespoons butter — melted
1/4 cup sugar
2 teaspoons ground cinnamon
3/4 cup semisweet chocolate pieces
1/4 cup sliced almonds — toasted
Kahlua Cream Icing
1 cup powdered sugar — sifted
1 tablespoon Kahlua (or strong brewed coffee)
2 to 3 tsps. milk, 1/2 1/2 or cream
1 tablespoon sliced almonds, toasted — for garnish

Sift together 1 1/4 cups of the flour, cocoa powder, and the yeast in a large
mixing bowl; set aside. Heat and stir milk, the 1/3 cup butter, the 1/3 cup
sugar and salt in a small saucepan until warm and butter begins to melt. Add
to flour mixture. Add eggs. Beat with an electric mixer on low speed for 30
seconds, scraping the sides of the bowl. Beat on high speed for 3 minutes.
Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Kead in enough of the
remaining flour to make a moderately soft dough that is smooth and elastic
(about 3 to 5 minutes). Shape dough into a ball; place in a lightly greased
bowl, turning once to grease the surface. Cover and let rise in a warm place
for 1to 1 1/2 hours or until doubled in size.

Meanwhile make filling. Combine the 1/4 cup sugar, cinnamon, chocolate pieces
and the 1/4 cup almonds. Set aside until needed.

Punch dough down. Turn dough out onto a lightly floured surface. Cover; let
rest 10 minutes. Grease a baking sheet. Roll dough into a 20 x 12″
rectangle. Brush melted butter over dough. Sprinkle filling over dough
rectangle.

Roll up dough, jelly roll style, starting from one of the long sides. Pinch
seams to seal. Place roll, seam side down on the preaped baking sheet.
Bring ends together to form a ring. Pinch ends together to seal ring.
Flatthen ring slightly; outside diameter will be about 8". Using a sharp
knife, make 16 cuts around the edge of the dough at about 1 1/4″ intervals,
cutting about 3/4’s of the way to the center. Cover and let rise in a warm
place for 45 to 60 minutes of until nearly double in size.

Bake in a 350 oven for 25 to 30 minutes or until bread sounds hollow when
tapped. Cover with foil after 20 minutes, if necessary, to prevent
overbrowning. Remove ring from baking sheet; let cool slightly on a wire
rack. Drizzle with Kahlua Cream Icing and sprinkle with almonds.

For icing: Combine all icing ingredients, except almonds, in a small mixing
bowl. Add more milk (or cream) a few drops at a time, if necessary, to make
icing of drizzling consistency.

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Title: Wine Butter Sauce – Great Chefs
Categories: Basics, Sauces, Masterchefs, Frisco, M
Yield: 2 servings

1 tb Butter 1/2 c Cream, whipping
4 tb Puree, shallot 8 oz Butter
1 ea Bay leaf 1 ts Juice, lemon
1 ts Peppercorns, white, whole 1 ts Chives, chopped
1 c Wine, white

In a saute pan, melt the butter over medium heat. Add the
shallot puree and saute for 1 minute more.

Add the crushed bay leaf and whole white peppercorns.

Deglaze the pan with 1 cup white wine. Reduce by two-thirds over
medium heat (not until dry).

Add the whipping cream then add the butter a quarter at a time,
and whip briskly over high heat. Strain through chinois and reserve.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel,
: San Francisco, CA

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KOTAH DOLMEH

Recipe By :
Serving Size : 72 Preparation Time :0:00
Categories : Snacks Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DOUGH—–
1 pk Active dry yeast
1 c Warm water
2 ts Rose water
3 1/2 c Plain flour
1 t Salt
1/2 ts Ground cardamom
1/4 c Melted, cooled ghee or oil
—–LENTIL FILLING—–
1 c Brown lentils
3 c Cold water
2 lg Onions — finely chopped
Salt
2 tb Brown sugar
—–TO FINISH—–
Oil — for deep frying

For Dough: Dissolve yeast in 1/4 cup warm water; add
remaining water and rose water. Sift together flour,
salt and cardamom in a bowl. Measure and set aside 1/2
cup of flour mixture. Add yeast liquid to flour in
bowl, mixing until a soft dough forms. Work in ghee
or oil with reserved flour, kneading until dough is
smooth (about 10 minutes). Cover bowl and leave in a
warm place to rise, 45-60 minutes, or until doubled in
size. While dough is rising, wash lentils and place in
a pan with cold water. Bring to a boil. Reduce heat
to low, cover and simmer until water is absorbed and
lentils are tender, about 1 to 1-1/4 hours. Mash
cooked lentils with a fork. In a skillet, saute onions
in ghee or oil until lightly browned. Mix in mashed
lentils and cook mixture another 5 minutes. Add brown
sugar, and season with salt and pepper to taste.
Cool. On a lightly floured surface, roll out half of
dough thinly. Using a biscuit or cookie cutter, cut
out 3-inch circles. Place a heaping teaspoon of
lentil paste in the center of each circle of dough.
Lightly moisten edges with water, fold in half and
seal by pressing with the tines of a fork.
Deep fry kotahs, 6-8 at a time, about 3 minutes or
until golden brown and puffed, turning to cook evenly.
Drain on absorbent paper. Serve hot or warm for a
snack or as part of a meal.

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HA’PENNY FRIENDSHIP BREAD-PG. 3

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
DECORATION DIRECTIONS

TO DECORATE: Make small 1/2″ slit in top crust of each
loaf; insert shinny copper penny. Tie loaves with
ribbon and decorate with small sheaf of wheat or other
grain, dried flowers, silk flours or dried berries.
Attach friendship note which will follow on last note.

TO PRESERVE BREAD: Allow loaves to dry in cook dry
place for several days until VERY HARD. Spray or brush
clear, glossy polyurethane or spray clear, glossy
resin around loaf. Let dry; repeat with second coat.
When dry, decorate as desired.

TIP: Loaves may be brushed with mixture of 1 egg white
and 1 tbsp. water before baking. If desired, sprinkle
with sesame or poppy seed.

For crusty topped loaves, set small pan of water in
oven while bread is baking. History and Friendship
Poem to follow in next note. Marilyn Sultar

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FLAVOURED OIL FOR STIR FRYING

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Spices

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Vegetable Oil
2 tb Gingerroot, chopped, fresh
2 tb Red Pepper Flakes
5 Garlic Cloves, fresh, sliced

Heat gently for 5 minutes. Cool; transfer to a glass
jar. Cover and refrigerate, do not store at room
temperature. Use the oil for stir-frying.

From The Fresh Garlic Association in Sausalito,
California. From The Gazette, 91/10/09. Posted by
James Lor.

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Title: Parmesan-Sesame Sticks
Categories: Diabetic, Snacks
Yield: 8 dz sticks

12 sl White bread; -melted
-crust removed 1/4 c Parmesan Cheese, grated
1/8 c Reduced-calorie margarine; 2 tb Sesame seeds

Cut each slice of bread into 8 sticks, and arrange on ungreased baking
sheets. Brush bread stick lightly with margarine. Sprinkle evenly
with Parmesam cheese and sesame seeds Bake at 350 degs for 10-15 mins
or unitl golden brown. Serve immediently

From: All New Cookbook For Diabetics and Their Families

Each serving amount: 4 sticks; Exchanges: 1 Vegetable Chol: Tr.;
Calories: 40; Carbo: 4 gm; Protein: 1 gm Fat: 2 gm; Fiber: Tr.;
Sodium: 87 mg;

MMMMM

Franks and Potatoes

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t. oil
3 large green peppers — cut in 1/2″ strips
2 large onions — cut in wedges
1 lb. frankfurters — cut in 1″ chunks
2 T. white vinegar
2 T. water
1 1/2 t. caraway seed
1/2 t. sugar
1/8 t. salt
1/8 t. pepper
9 oz. potato rounds

BAKE: 450°

Heat oven. In oven-proof skillet, over medium high heat, heat oil and
cook peppers and onions till tender-crisp, about 8 mins, stirring.
Remove from heat and stir in franks and remaining ingredients except
potatoes. Arrange frozen potatoes evenly over mixture in skillet; bake
30 mins or till potatoes are well browned, carefully turning potatoes
after 15 mins. Toss gently before serving.

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 1184

CRUMB COFFEE CAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-purpose flour
1 Egg, beaten
2 c Brown sugar
1 t Soda
1/2 c Shortening
Baking powder, pinch
1 c Sour milk

Crumble shortening into sugar and flour. Reserve 3/4 c of the mixture for
topping. To the remaining dry ingredients add shortening, milk and egg.
Mix well and place in deep, 8″ square baking dish.Cover with the 3/4 c
reserved crumbs. Bake at 350 degrees for 40 minutes or until done.
Mrs Nicholas J. Constantine

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Title: Portabella Mushroom Risotto
Categories: Rice, Risotto, Mushroom, Main dish, Italian
Yield: 4 Servings

3 tb Butter
2 c Sliced portabellas
Salt and freshly ground pepp
-er — to taste
Broth:
5 c Chicken stock
Soffrito:
2 tb Butter
1 tb Oil
1/3 c Finely minced onion
Rice:
5 1/2 c Arborio rice
1/2 c Dry white wine
1/4 c Heavy cream
1/4 c Parmesan cheese; grated
1 tb Chopped parsley

Recipe by: www.detnews.com 8/22/95 Heat butter in small skillet over medium
heat. Add mushrooms and saute 3-5 minutes or until soft. Add salt and
pepper. Reserve.

Broth: Heat stock to simmer in saucepan.

Soffrito: Heat butter and oil in 4-quart casserole over medium heat. Add
onion and saute 1-2 minutes. Do not brown.

To prepare dish: Add the rice to the soffrito, using a wooden spoon. Stir
to coat all grains of rice. Add the wine, stir until completely absorbed.
Add the simmering broth 1/2 cup at a time, stir frequently.

Wait until absorbed before adding the next 1/2 cup. Reserve 1/4 cup for use
later.

After approximately 20 minutes, when the when the rice is tender but still
firm, add the reserved broth, mushrooms, cream, Parmesan and parsley.

Stir until cheese is melted. Serve immediately.

Here are the recipes for the gourmet meal on wheels that Chef Teri Elwell
prepared for free-lance writer Barbara S. Dickson and family. The recipes
are Elwell’s unless otherwise noted. (From the Detroit News Web Page,
www.detnews.com, 8/22/95)

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Title: SWEET AND SOUR CHICKEN BREASTS
Categories: Chinese, Chicken, Microwave
Yield: 4 servings

1/4 c Bisquick baking mix
4 Boneless chicken breast
-halves (about 1 1/2 lb.)
1/4 c Cornflakes crumbs
9 oz Jar sweet and sour sauce
1/4 ts Salt
8 1/2 oz Can pineapple chunks in
-syrup, drained
1/4 ts Paprika
1/8 ts Pepper
1/4 md Green pepper, cut into 1/4″
-strips

Mix baking mix, crumbs, salt, paprika and pepper in
plastic bag.

Moisten chicken with cold water. Shake chicken in bag,
one piece at a time, to coat.

Arrange chicken, skin sides up and thickest parts to
outside edges, in square microwaving dish, 8 x 8 x 2".
Cover with waxed paper and microwave on high (100%) 8
minutes; rotate dish 1/2 turn.

Microwave until done, 6 to 8 minutes.

Place remaining ingredients in 4 cup microwaving
measure. Cover with waxed paper and microwave on high
(100%) 3 minutes; stir. Cover with waxed paper and
microwave until green pepper is crisp-tender, 2 or 3
minutes. Serve over chicken.

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