VANILLA GENOISE

Recipe By : COOKING LIVE SHOW #CL8785
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 large eggs — separated
1 1/2 cups granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 cup hot water
4 tablespoons (1/2 stick) unsalted butter, melted
1 cup all-purpose flour
Equipment:
11 x 17 x 1-inch baking tray,
the bottom lined with parchment paper

Preheat the oven to 350 degrees F.

In a bowl of an electric mixer, combine the egg yolks, 1 cup of the
sugar,
salt, and vanilla. Using the whisk attachment on high speed whip
until
thick, 3 to 5 minutes. Reduce to medium speed and slowly add the hot
water.
Scrape down the sides of the bowl. Increase to high speed and again
whip
until thick. Fold in the flour and then the melted butter. Set aside.

In a clean bowl of an electric mixer using the whisk attachment, whip
the
egg whites on medium speed until frothy. Increase to high speed and
slowly
add the remaining 1/2 cup sugar. Whip the egg whites until stiff and
then
fold them into the reserved batter. Gently spread the batter in the
prepared baking tray. Bake until the cake is golden brown and springs
back
lightly when touched, about 20 to 25 minutes.

Cool the cake in the pan. Remove the cake from the pan by running a
knife
along the inside edge of the pan and inverting it onto a work
surface.
Carefully peel off the parchment paper.

The genoise can be made a day or two in advance. Store wrapped in
plastic
wrap at room temperature. It also freezes well

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Title: WHITE CHOCOLATE CHOCOLATE CHIP SORBET
Categories: Desserts, Chocolate
Yield: 1 servings

2 1/2 c Water
1/3 c Sugar
1/2 ts Vanilla
6 oz White chocolate
1 ts Creme de cassis
-(black currant)
1/4 c Chocolate chips or
-grated semi-sweet
-chocolate

Boil water and sugar. Simmer 5 min. Move to double boiler, add white
chocolate and melt. Cool. Add creme de cassis and vanilla. Freeze
in ice cream maker. Fold in chips. Freeze again.

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Title: Peach Crisp
Categories: Diabetic, Fruits, Desserts
Yield: 6 servings

4 Ripe peaches,peel+slice 1/4″ 2 tb Reduced calorie margarine
3 tb Flour 2 ts Reduced calorie margarine
2 1/4 oz Quick-cooking oats,uncooked 3 tb Firmly packed brown sugar
OR
1 ts Cinnamon 9 ts Swwetener
1/2 ts Nutmeg

Preheat oven to 350 F. Toss peaches with 1 tablespoon of the flour
and place in a 6×11″ baking pan that has been sprayed with a nonstick
cooking spray. In a small bowl, combine remaining ingredeints. M,ix
well until mixture is crumbly. Sprinkle evenly over peaches. Bake
30-35 minutes, until crisp. serve warm or cold. From *Prodigy’s Food
and Wine-Healthy Eating Bulletin Board, from Broidget Benjamin –
PHFC09A.

MMMMM

EGG DROP SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Soups
Cheese/eggs Appetizers
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Hot water
3 1/2 oz Pk chicken noodle soup mix
(2 envelopes)
2 Eggs, well beaten
1 T Soy sauce (optional)
Chinese fried noodles

1. Pour water into a deep, 2-quart, heat-resistant, non-metallic
casserole and heat, covered, in Microwave Oven 10 minutes or
until boiling.
2. Add noodle soup mix and heat, covered, 4 minutes. Allow
to stand 4 to 5 minutes or until noodles and chicken are tender.
3. Pour beaten eggs in soup mixture gradually, stirring with a
fork and heat, uncovered, 2 to 3 minutes or until egg is cooked.
Stir frequently with a fork to make eeggs form thin strings.
4. If desired, stir in soy sauce. Garnish with fried noodles.

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GERMAN CHOCOLATE PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Desserts
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-G HENNINGSEN (DRKD50A)
1 package German sweet chocolate — 4 oz
1/4 cup Butter
12 ounces Evaporated milk
1 1/2 cups Sugar
3 tablespoons Cornstarch
1/8 teaspoon Salt
2 Eggs
1 teaspoon Vanilla extract
1 Unbaked deep dish pie shell
1 1/2 cups Coconut
1 cup Pecans — chopped

In a saucepan, combine chocolate and butter. Melt over low heat. Remove from
the heat and blend in milk; set aside. In a mixing bowl, combine sugar,
cornstarch and salt. Beat >> in eggs and vanilla. Blend in melted chocolate;
pour into pie shell. Cpombine coconut and pecans; sprinkle on top of pie. Bake
at 375 degrees for 45 mins. I have left outthe coconut on occasion when some
of my kids didn’t like it. Believe me, this disappears fast. Reformatted by
Elaine Radis

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SPICED CARROT ORANGE SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Appetizers
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Carrots, thinly sliced
2 tb Peanut oil
2 c Chopped onions
2 lg Celery stalks, diced
4 c Water
1 1/2 c Fresh orange juice
1/4 c Dry white wine
1 t Cumin, coriander, ginger
1/2 ts Nutmeg
1 c Soymilk
Salt pepper
3 tb Freshly minced parsley
3 tb Minced scallions

Reserve set aside 1/2 lb carrots. Heat oil in a
large soup pot, saute onions celery till golden.
Add all but reserved carrots, water, orange juice,
wine spices. Bring to a boil, cover simmer over
moderate heat till vegetables are tender. Puree till
smooth. Return to a low heat stir in enough soymilk
to give a medium thick consistency. Season to taste
let stand several hours before serving. Just before
serving, steam reserved carrots till tender crisp
stir into soup with parsley scallions. Serve hot.

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Title: Winter Carrot Soup
Categories: Soups/stews, Vegetables
Yield: 5 servings

1 tb Safflower oil 1 tb Soy sauce
4 x Carrots, grated 1/2 ts Thyme
1 x Med Onion, chopped (1/2 cup) 1/4 ts Ground Cumin
4 c Vegetable stock 1/4 ts Black Pepper
6 oz Can Tomato Paste (2/3 cup)

GARNISH: scallion curls or Herbed Garlic Croutons (optional).
In Dutch oven or 4-5 qt saucepan, heat oil. Stir in carrots and onion;
saute until tender, about 5 minutes. Add remaining ingredients, increase
heat, and cover. When mixture reaches a boil, reduce heat to med and
simmer for about 5 minutes. Top with garnish if desired.
VARIATIONS: – add 1/2 cup raisins-cook soup until they are plump tender.

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Title: Ayam Bumbu Rojak (Chicken with Spicy Sauce)
Categories: Poultry, Indonesian, Main dish
Yield: 4 servings

1 Broiler or fryer
Chicken with skin 450g
1 lg Onion, finely chopped
2 Cloves garlic, chopped
Finely
3 T Oil
1 t Brown sugar
1 Red chilli, crushed
2 Candlenuts, grated
1/4 Roll shrimp paste
1 t Sweet soy sauce
2 t Salt

Cut chicken into serving portions

Fry onion and garlic in oil until golden brown. Add brown sugar, chilli,
candlenuts and shrimp paste and stir. Add chicken to this spicy mixture.

Then add tamarind juice, soy sauce, 1 cup water and salt. Cover tightly
and cook slowly until liquid is completely absorbed by chicken. Serve with
rice.

Compiled by Imran C. Gold Coast-‘Oz

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CREAM OF CRAB SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Crabmeat
1/4 teaspoon Celery salt
1 Chicken bouillion cube
1 cup Boiling water
Dash pepper
1/4 cup Chopped onion
1 quart Milk
1 cup Butter
Chopped parsley
3 tablespoons Flour

Dissolve boullion cube in water. Cook onion in butter until tender, blend in
flour and seasonings. Add milk and bouillion gradually; cook until thick,
stirring constantly. Add crabmeat, heat. Garnish with parsley.

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Amish Friendship Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Amish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Eggs
2/3 cup Oil
2 cups Flour
1 cup Sugar
1 1/4 teaspoons Baking powder
1 1/2 teaspoons Cinnamon
1/4 teaspoon Salt
1/2 teaspoon Baking soda
1 cup Chopped nuts or raisins
-optional
Starter Batter

To starter batter, add remaining ingredients. Pour into well greased and
sugared loaf pans. Bake at 350 degrees 50 to 55 minutes. Check after 45
minutes. (Can be put in 3 small loaf pans.)
STARTER BATTER: 1/3 C Flour 1/3 C Sugar 1/3 C Milk
Day 1: Pour starter into plastic container. Cover loosely. Do not refrigerate.

Day 2, 3, 4: Stir.

Day 5: Add 1 cup EACH: flour, sugar, milk. Stir.

Day 6, 7, 8: Add 1 cup EACH: flour, sugar, milk. Stir. Pour 1 cup out and
divide into 3 parts, 1/3 cup each. Give 1/3 cup starter and following recipe to
each of two friends. This is Day 1 for them. All batters must be mixed and
stored in plastic bowls.

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