Orange-Ooze Cupcakes

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FILLING—–
8 Ounces Cream cheese — softened
1 Egg
1/3 Cup Sugar
Yellow and red food coloring
6 Ounces Chocolate chips
—–CUPCAKES—–
3 Cups Flour
2 Cups Sugar
1/2 Cup Cocoa
2 Teaspoons Baking soda
1/2 Teaspoon Salt
2 Cups Water
1/2 Cup Plus 2 tablespoons vegetable — oil
2 Tablespoons Cider vinegar
2 Teaspoons Vanilla

Preparation time: 20 to 25 minutes Cooking time: 25 minutes Utensils:
Measuring cups and spoons, cupcake baking pans, paper cupcake liners, two
small mixing bowls, electric mixer, mixing spoon, large mixing bowl, oven
mitts.

Preheat oven to 350F. Line cupcake baking pans with paper cupcake liners.

In small mixing bowl, use electric mixer to combine cream cheese, egg and
sugar. Blend in 2 drops yellow food coloring and 1 drop red food coloring,
adding more coloring if necessary to reach desired shade. Use mixing spoon
to stir in chocolate chips; set filling aside.

In large mixing bowl, combine flour, sugar, cocoa, baking soda and salt; set
aside.

In second small mixing bowl, combine water, vegetable oil, vinegar and
vanilla. Add contents of small mixing bowl to large mixing bowl and stir
with mixing spoon to combine.

Using mixing spoon or soup spoon, fill cupcake liners half full with cupcake
batter, then place 1 teaspoon filling at center of each. As cupcake bakes,
the batter will rise to surround the filling.

Wearing oven mitts, place cupcake pans in oven; bake approximately 25
minutes or until cupcakes test done.

When done, wear oven mitts to remove pan from oven and turn off oven.

If desired, frost with orange icing–or just let the orange filling ooze out
as a surprise.

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A.C.’s Potato Rolls

Recipe By :
Serving Size : 72 Preparation Time :0:00
Categories : Creole Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 pk Active dry yeast

1/2 c Water,warm (105-115’F.)

1 c Milk,scalded

1 c Potatoes,mashed

2/3 c Vegetable shortening

2 ts Salt

2 Eggs,well beaten

8 c Flour,all-purpose

Butter,melted

1. Soften yeast in water.

2. Place potatoes, sugar, shortening and salt in large bowl; stir in

scalded milk.

3. Let cool to lukewarm; add eggs and yeast; mixing well.

4. Sift about 6 cups flour into mixture; stir until dough is stiff enough

to knead.

5. Turn out onto lightly floured surface; knead, gradually adding flour

until dough doesn’t stick to hands and is smooth and elastic.

6. Shape dough into ball; place in greased bowl; turning dough to bring

greased surface to top.

7. Cover with towel; let stand in warm, draft-free place until doubled.

8. Shape dough into rolls; place in greased muffin cups and let rise until

double.

9. Bake in preheated 400’F. oven 15 to 20 minutes; cool on racks.

10. Brush tops with melted butter.

NOTE: For interesting variations, use mashed sweet potatoes or squash

instead of regular potatoes.

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Cappuccino Cupcakes

Recipe By : Family Circle Magazine, 7/97
Serving Size : 18 Preparation Time :0:00
Categories : Cakes Desserts
Low-Fat Picnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c flour, all-purpose
1 1/2 c sugar
1/2 c unsweetened cocoa
1 tsp baking powder
1/2 tsp salt
1/2 c Baking Butter, Mrs. Bateman’s Butterlike (t — or
prune puree
1/4 c vegetable oil
2 ea eggs
1/4 c instant coffee granules — (espresso powder)
1/2 c water — warmed
2 tsp vanilla extract
1 1/2 c Cool Whip Lite® — thawed

Heat oven to 350 F. Lightly coat 18 standard-size muffin cups with
nonstick cooking spray. Dissolive espresso powder in warm water and set
aside.

Whisk together flour,s ugar, cocoal powder, baking soda and salt in a
small bowl. Sitr together Mrs. Batemans (or prune paste), oil, eggs,
dissolved espresso and vanilla in a large bowl. Stir in the flourmixture
just until blended. Spoon batter evenly into prepared muffin cups,
filling each cup about halfway full.

Bake in 350 F. oven 17 to 20 minutes or until tops spring back when
lightly touched. Cool cupcakes in pan for 3 minutes. Turn out onto
wire rack to cool completely.

Just before serving, frost each cupcake with a tablespoonful of whipped
topping. cust with cocoa powder through a fine-mesh seive.

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TRADITIONAL SCOTISH BROTH

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–INGREDIENTS—–
1 lb Neck of mutton or boiling
-beef 2 quarts cold water
1 t Salt
2 tb Yellow split peas
2 md Size carrots
3 tb Diced rutabaga
1/2 sm Cabbage
Salt and pepper to taste
—–DIRECTIONS—–
2 tb Pearl barley
2 tb Dried green peas
2 Leeks
1 md Onion
1 t Finely chopped parsley

Put the meat,water, salt and washed pearl barley into
a large saucepan. Bring to a boil very slowly and
skim. Dice the vegetables and wash and shred the
cabbage and add to the pan. Bring the soup back to a
boil again and simmer very gently until the meat is
cooked and the peas are tender – about two hours. Add
parsley and salt and pepper to taste.

Submitted By STEVE HERRICK Submitted By STEVE HERRICK

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Title: Lemony Chicken and Anchovy Ravioli
Categories: Pasta, Chicken
Yield: 4 servings

2 ts Olive oil
250 g Minced chicken
4 Anchovy fillets, chopped
2 tb Grated fresh Parmesan cheese
1 tb Cream
1/4 ts Ground nutmeg
1 ts Grated lemon rind
2 tb Lemon juice
1/4 c Chopped fresh parsley
1 Quantity plain pasta dough
-(2 cups flour, 3 eggs)
60 g Fresh parmesan cheese,
-thinly sliced (optional)
Creamy Cheese Sauce:
30 g Butter
2 tb Plain flour
1 c Water
1 sm Chicken stock cube, crumbled
300 ml Carton cream
2 tb Grated fresh Parmesan cheese

Heat oil in pan, add chicken, cook, stirring for 2 minutes. Stir in
anchovies, cheese, cream, nutmeg, rind, juice and parsley. Blend or
process mixture until smooth.

Divide pasta dough in half, roll each piece until 2 mm thick. Place 1/4
level Tsp of filling 3 cm apart over 1 sheet of pasta. Lightly brush
remaining pasta sheet with water, place over filling; press firmly between
filling. Cut into square ravioli shapes. Lightly sprinkle ravioli with a
little flour.

Just before serving, add ravioli to large pan of boiling water,
boil,uncovered, for about 5 minutes or until just tender; drain. Combine
ravioli with hot sauce; serve topped with extra cheese.

Creamy Cheese Sauce: Melt butter in pan, add flour; stir over heat until
bubbling. Remove from heat, gradually stir in combined water and stock
cube, stir over heat until mixture boils and thickens. Simmer,uncovered,
until reduced by half. Just before serving, stir in cream and cheese.
Serves 4.

Source: Australian Woman’s Weekly, Pasta Cookbook posted by Linda Davis

—–

Title: GLACEED SWEET POTATOES B1
Categories: Chinese, Vegetables, Side dish
Yield: 6 servings

2 md Sweet potatoes
1 pt Corn oil
1/2 c Sugar
Bowl of ice water

————————–BATTER————————–
1 c Flour
1/2 c Cornstarch
1 Egg
1/2 ts Baking powder
1 tb Corn oil
Water

Peel potatoes. Dice in 1-inch squares. Preheat wok.
Pour in oil, reserving 2 tbs. Heat to 350 F. Dip
potatoes in batter. Deep fry 3 minutes. Preheat
second wok or frying pan. Heat remaining 2 tb oil.
Stir in sugar, continuously whipping until sugar turns
to light brown syrup. Put fried potatoes in syrup to
coat. Remove coated potatoes, dip in ice water and
place on hot, greased platter. Serve immediately.

BATTER: Mix all ingredients, except water. Gradually
add water til mixture is consistency of pancake batter.

Temperature (s): HOT Effort: AVERAGE Time: 00:15
Source: YEN CHING Comments: SOUTH BRENTWOOD, ST. LOUIS

—–

Godiva Tiramisu

Recipe By : Godiva Liqueur Drink and Dessert Collection
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Godiva

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 ounces Godiva Liqueur — divided
1/2 cup strong black coffee or espresso
20 ladyfingers
1 pound mascarpone cheese
2 large eggs — separated
1/3 cup confectioner’s sugar
4 ounces dark chocolate — grated

Mix 3 oz. of Godiva Liqueur with coffee and set aside. For each
serving, trim 4 ladyfingers to fit along the sides and bottom of a 1 cup
soufflé dish (picture shows a bottom, then vertical pieces at an angle
with much space between). Pour 1 oz. of the reserved coffee into each
soufflé dish and set aside. Beat together the mascarpone cheese, egg
yolks, sugar and remaining 2 oz of Godiva Liqueur until smooth. Whip
the egg whites until stiff, and fold into the cheese. Divide the
filling evenly among the soufflé dishes; sprinkle with chocolate and
refrigerate overnite.

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Smoked Tomato Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Smoked Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Tablespoon Olive Oil
6 Slices Bacon — Diced
1 Large Onion — Chopped
3 Cloves Garlic — Chopped
1 Cup Red Wine
8 Large Tomatoes, Smoked — Diced
4 Cups Chicken Stock
1 Teaspoon Tomato Paste
2 Tablespoons Cayenne Pepper Sauce (Frank’s Original)
1 Tablespoon Fresh Thyme — Chopped
Salt And Pepper — To Taste

In a large stockpot, heat olive oil with bacon and cook until bacon is brown
and crispy. Add onion and garlic and saute until you can smell the aromas
being released. Add red wine and boil over high heat until reduced by half, 3
to 4 minutes. Tops. Add tomatoes and stock and cook over medium heat until
liquid has reduced by about one fourth, 10 to 15 minutes.

Add tomato paste, cayenne pepper sauce, and thyme. Puree with a hand blender
or in food processor, then place back in pan and reheat if needed. Season
with salt and pepper. Serve hot.

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Title: Delectabites
Categories: Cookies, Chocolate
Yield: 1 servings

1/2 c Butter; softened
1/4 c Powdered sugar
1 ts Vanilla
1 c Flour
1 c Finely chopped diamond
-walnuts
Additional powdered sugar
3 Bakers semi-sweet chocolate
; melted

1: Heat oven to 350
2: Mix butter, sugar and vanilla until blended. Gradually
stir in flour and walnuts.
3: Shape into crescents or 1 inch balls. Place on
ungreased cookie sheets.
4: Bake in upper third of oven 10 minutes or until firm
but not brown. Gently roll each cookie in additional sugar.
Cool on wire racks. Drizzle cookies with melted chocolate.
Let stand on wax paper until chocolate is firm. Makes 2
dozen.
Source Holiday Desserts Bakers, Diamond and Jell-O

—–

Island Ice Cream Soda

Recipe By : webmaster@godiva.com
Serving Size : 4 Preparation Time :0:45
Categories : Godiva Beverages
Company Ice Cream / Sherbert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Coconut Ice Cream—–
6 Large Egg Yolks
1 Pinch Salt
2 Cups Heavy Cream
15 Ounce Can Cream Of Coconut — (fx. Coco Lopez)
2 Tablespoons Dark Rum — -or-
2 Teaspoons Vanilla Extract
—–Pineapple-Ginger Syrup—–
1 Medium Pineapple — peeled and cubed
2 In. Piece Ginger Peel — slice thinly
1/2 Cup Granulated Sugar
—–Assembly—–
1 Cup Heavy Cream
1 Tablespoon Granulated Sugar
1/2 Teaspoon Vanilla Extract
32 Oz. Bottle Seltzer Water — chilled
—–For Garnish—–
2 Tablespoons Macadamia Nuts — chopped
4 Pineapple Wedges

Make the coconut ice cream:

1. In a 4 1/2-quart bowl of a heavy-duty electric mixer set at
medium-high speed, using the wire whisk attachment, beat the egg
yolks and salt for 5 to 7 minutes, or until they are pale yellow
and form a thick ribbon when the whisk is lifted.

2. In a heavy, medium saucepan over medium heat, bring the cream
to a gentle boil. Remove the pan from the heat and gradually stir
1 cup of the hot cream into the beaten egg yolks until well blended.
Gradually stir this mixture back into the saucepan. Cook the
custard 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 in the custard for
several seconds. Do not allow the custard to come to a boil.

3. Remove the pan from the heat and immediately strain 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. Whisk in the cream of coconut and rum or 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.

4. Scrape the chilled custard into the container of an ice cream
maker and freeze according to the manufacturer’s instructions.
Transfer the ice cream to a medium bowl. Cover the surface of
the ice cream with plastic wrap and cover the bowl tightly with
aluminum foil. Freeze the ice cream overnight.

Make the pineapple-ginger syrup:

1. In the bowl of a food processor fitted with the metal chopping
blade, combine the pineapple and ginger pieces. Process for 45
seconds, or until the mixture is pureed. Transfer the puree to a
medium, non-corrosive saucepan. Add the sugar to the puree and
cook over medium heat, stirring constantly with a wooden spoon
until the mixture comes to a boil. Lower the heat and simmer the
puree for 10 minutes. Remove the pan from the heat, and cool the
puree completely. Strain the puree through a fine-meshed sieve
into a medium bowl. Cover the bowl with plastic wrap and
refrigerate for at least 2 hours, until chilled.

Assemble the ice cream sodas:

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

2. Pour 1/2 cup of the pineapple syrup into a tall, 16-ounce glass.
Add seltzer water almost to the top of the glass. Place a scoop
of the coconut ice cream on the side of the glass. Pipe a large
rosette of whipped cream next to the scoop. Top with 1/2
tablespoon of the macadamia nuts and garnish with a pineapple
wedge. Repeat this procedure to make 3 more ice cream sodas.
Serve immediately.

4 servings.

PREPARATION: 45 minutes plus chilling and freezing times.

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