NYT Original Plum Torte – Burros Levine

Recipe By : 8/5/98 Christian Science Monitor
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Fruit
Want To Try

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 stick unsalted butter — softened
3/4 cup sugar — PLUS
2 tablespoons sugar
1 cup unbleached flour — sifted
1 teaspoon baking powder
2 eggs
pinch salt
24 halves Italian plums (prune or purple) — pitted
1 teaspoon cinnamon

Arrange a rack in the lower third of the oven. Preheat the oven to 350.

Cream the butter and the 3/4 c. sugar. Add the flour, baking powder, eggs, and
salt and beat to mix well. Spoon the batter into an ungreased 9 or 10-inch
springform pan. Cover the top with the plums, skin sides down. Mix the
cinnamon with the 2 T. sugar and sprinkle over the top.

Bake for 40 to 50 minutes, until the cake tester inserted in the center comes
out clean. Remove from the oven and let cool; refrigerate or freeze if
desired.

To serve, let the torte return to room temperature and reheat at 300 until
warm. if desired. Serve plain or with vanilla ice cream.

Serves 8.

NOTE: “Because of reader demand, this recipe has been published in one form or
another in The New York Times almost every year since I went to work there in
1981. Lois (Levine) brought this recipe, originally called Fruit Torte, to
Elegant but Easy, and its appeal comes from its lovely old-fashioned flavor
and its speed of preparation…” Kirsten A> Conover

– – – – – – – – – – – – – – – – – –

NOTES : from The New Elegant but Easy Cookbook by Marian Burros and Lois
Levine

CARAMEL SURPRISE CAKE

Recipe By : DESSERT SHOW #DS3064
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 caramel candy squares
1 jar caramel sauce
Cake:
8 ounces semisweet chocolate
1 stick unsalted butter
3 eggs
3 egg yolks
1/3 cup sugar
2 teaspoons pure vanilla extract
3/4 cup flour Chocolate sauce:
8 ounces chocolate chips
1 cup cream
1/2 cup sugar

Freeze caramel candies until ready to use. Preheat oven to 425. Generously
butter and flour
eight 1 cup ramekins and set on cookie sheet. Chop chocolate in small
pieces. Melt chocolate
with butter in double boiler over simmering water. Remove from heat and stir
until melted and
smooth. Cool. Beat eggs, egg yolks, and sugar together on high about 6
minutes. Mixture will
turn pale yellow and thicken. Fold in cooled chocolate mixture and vanilla.
Sift flour over
chocolate and fold in. Pour batter into ramekins. Bake about 7-8 minutes.
Remove from oven and insert 2 frozen caramel candies into center of
half-baked cakes. Return
to oven and bake another 7-8 minutes. Cool, in ramekins, on wire rack about
10 minutes. Chop
chocolate into pieces. Heat half the cream in saucepan with sugar until it
boils. Remove from
heat and add chocolate and stir until it melts and is smooth. Add remaining
cream and stir until
smooth. Warm the jar of caramel sauce. Pour caramel sauce on each dessert
plate, making a
pool in the bottom of each. Drizzle chocolate sauce in zigzag patterns over
caramel sauce and
feather with a toothpick if desired. Loosen cakes with sharp knife and
invert onto sauces. Top
with more chocolate sauce and serve.

– – – – – – – – – – – – – – – – – –

Cheesy Franks-N-Beans Casserole

Recipe By :
Serving Size : 8 Preparation Time :1:00
Categories : Main Dishes Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 slices bacon — crisp
32 ozs pork and beans
1/4 c brown sugar
2 tbsps Dijon-style mustard
3 tbsps worcestershire sauce
8 frankfurters
8 slices processed American cheese — cut in strips

Combine Beans, brown sugar, mustard and worcestershire sauce, mix well. Slit
franks lengthwise, arrange 4 strips cheese in each. Pour half of bean mixture
into 1 1/2 qt. baking dish, arrage 4 franks on top of beans. Place 3 slices
bacon between franks. Repeat, arrange remaining 3 slices bacon on top of
franks. Bake 30-40 min, or arrange in crockpot and heat on low for 8 hours..

– – – – – – – – – – – – – – – – – –

Per serving: 794 Calories; 57g Fat (64% calories from fat); 40g Protein; 32g
Carbohydrate; 150mg Cholesterol; 2070mg Sodium

Title: Applesauce Brownies
Categories: Diabetic, Cakes, Desserts, Fruits
Yield: 16 servings

1/3 c Vegetable oil 1 ts Baking powder
1/2 c Unsweetened applesauce 1/2 ts Baking soda
1/2 c Unsweetened cocoa powder 2 lg Eggs
1/2 c Sugar 1 ts Vanilla extract
1 c All-purpose flour 1/4 c Chopped nuts

16 big servings, 24 servings if you follow the 1 tsp. sugar per
serving guideline of ADA, or try using part sugar/part artificial
sweetener to cut down on calories. The original recipe is almost
like cake.

Preheat oven to 375 F.

Combine oil, applesauce and cocoa. Add sugar and stir until
dissolved. Add eggs and vanilla. Mix dry ingredients together and
stir into the mixture.

Pour the batter into a greased and floured (or wax paper lined
sprayed) 9 inch square pan. Sprinkle on nuts. (Still tastes good if
you forget.)

Bake about 20 to 30 minutes or until top is set but edges are not
dried out. Toothpick will come out clean. Cut into 16 or more
squares.

1/16 recipe = 165 calories, 1 starch + 1 fat + 1 fruit exchange 3
grams protein, 27 grams carbohydrate, 7 grams fat, 84 mg sodium

1/24 recipe = 110 calories (1 tsp sugar per serving) 2 grams protein,
18 grams carbohydrate, 5 grams fat, 56 mg sodium

Adapted from Quick Easy Diabetic Menus by Betty Wedman, 1993 Shared
and tested by Elizabeth Rodier Feb 94.

MMMMM

Title: HAMBURGER COOKIES
Categories: Cookies, Desserts, Children, Kohl, Kooknet
Yield: 6 cookies

2 tb Vanilla frosting
12 Vanilla wafers
2 tb Green-tinted coconut
6 Chocolate-covered round mint
– cookies or patties
Honey, warmed
Sesame seeds

For each hamburger cookie, spread 1/2 teaspoon of frosting on flat
side of one vanilla wafer. Place one teaspoon coconut and one mint
cookie on frosting. spread flat side of second vanilla wafer with 1/2
teaspoon frosting; place frosting side down on mint cookie.
Brush top of “hamburger” with honey; sprinkle with sesame seeds.
Repeat to make 5 more cookies.
Recipe can be doubled or tripled easily.
Tip: To tint coconut, place coconut and 1 to 2 drops of green food
color in a resealable plastic bag. Seal bag and shake until coconut
is uniformly colored.

—–

No Bake Butterscotch Cookies

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Butterscotch morsels
3/4 cup Peanut butter
4 cups Corn flakes
1 cup Peanuts

Melt over LOW heat, 1 pk butterstoch morsels and 3/4 c peanut butter. In
another bowl, mix together 4 c.
corn flakes and 1 c. peanuts. Pour melted mixture over the dry mixture. Mix
until covered evenly. Drop by teaspoon onto cookie sheet lined with wax paper.
Refrigerate until firm.

– – – – – – – – – – – – – – – – – –

Title: Bulghur Wheat
Categories: Diabetic, Breakfast, Nuts/grains, Fruits, Vegetarian
Yield: 1 servings

MMMMM——————–BRING TO A BOIL IN A————————-
-small saucepan -simmer, covered until
2/3 c Water -liquid absorbed
1/3 c Bulghur Wheat;

MMMMM—————-BLEND TO A FINE POWDER IN A———————
-blender 2 tb Cashews;

MMMMM——————–ADD AND BLEND AGAIN————————-
1/2 ts Vanilla -pour over bulghur
wheat and
1/2 c Milk or yogur (low-fat) -Cook 5 minutes more.

MMMMM—————————-ADD———————————
1 Banana; sliced

Food Exchange per serving: 2 1/2 STARCHS/BREAD EXCHANGES + 1 FRUIT
EXCHANGE + 2 FAT EXCHANGES + 1/2 MILK EXCHANGES; CAL: 387; PRO: 10gm;
FAT: 3gm; CAR: 71gm;

Source: Vegetarian Cooking for Diatetics by Patricia Mozzer.
Brought to you and yours via Nancy O’Brion and her Meal Master

MMMMM

Date: Thu, 12 May 94 09:36:38 MDT
From: K_SWOPE@ojc.colorado.edu

Stuffed Mushrooms

Wash and de-stem mushrooms for meal (I figure about 6-8 large caps per person)
Chop stems and 6-8 whole mushrooms
Add equal amounts (equal to chopped stems/caps above) of:
shredded carrots
finely chopped onions

Add 1-2 small crushed/minced/pureed cloves of garlic
Add 3-4 pieces of bread cubed small

You may also add: salt, pepper, Italian herbs if you wish. About a dash of
each–perhaps a little more of the Italian herbs

Put all ingredients in a nonstick fry pan and cook till reduced and browned

(On occassion I’ve stirred in a handfull of cheese (lowfat or nondairy) and
allowed it to melt some.

Fill caps with “stuffing” mixture. Sprinkle w/paprika. Broil till tops are
browned and the caps soften and begin to release their moisture. Serve hot
w/asparagus spears and sectioned oranges.

CHANTILLY CREAM

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Heavy cream
1 t Vanilla extract
1 t Brandy
1 t Grans Marnier
1/4 c Sugar
2 tb Sour cream

Refigerate mixing bowl and beaters until well chilled;
at least 30 minutes. Combine cream, vanilla, brandy
and Grand Marnier in the chilled bowl and beat with
electric mixer on medium speed for 1 minute. Add sugar
and sour cream and beat on medium just until soft
peaks form, about 3 minutes. Do not over-beat.

Nutritional info per tablespoon: 26cal; .1g pro, 2g
carb, 2g fat (69%)

Source: Chef Prudhomme’s Louisiana Kitchen Miami
Herald, 11/16/95 format by Lisa Crawford, 7/14/96

– – – – – – – – – – – – – – – – – –

Title: Brownie Crust Pie
Categories: Pies
Yield: 8 servings

1 pk Brownie mix
1 pk Chocolate chips
1 pk Cream cheese,softened
1 ct Cool Whip,thawed
1 cn Any read-made pie filling

Make brownie mix according to directions on box. Add chocolate chips
and bake in springform pan as directed on box. Let cool. Mix cream
cheese with Cool Whip. Spread on brownie crust and chill for eight
hours or overnight. Remove springform – draw knife around the edge
for easy removal. Top with pie filling and serve.

MMMMM