Title: Lemon Torte
Categories: Desserts, Fruits, Pies
Yield: 6 servings

MMMMM——————–ALANA JANUS NDWH61A————————-
1 pk Cookies, 5-1/2 oz pkg,
Pepperidge Farm Lemon Crunch
-finely crushed
3 oz Butter; melted
4 Egg whites
1 c Sugar
4 Egg yolks
1/2 c Lemon juice, fresh
1 1/2 tb Lemon peel; finely grated
1 1/2 c Heavy cream; whipped
1 pk Raspberries, frozen, 10 oz;
Thawed

CRUST: Combine crushed cookies with melted butter. Pat into bottom of
a 9″ springform pan. Refrigerate.

LEMON FILLING: Beat egg whites until foamy. Gradually add sugar and
beat until stiff peaks form. Beat yolks in another bowl until thick
and lemon-colored. Stir in lemon juice and peel. Gently fold in egg
whites. Fold in whipped cream. Pour into crust and freeze. RASPBERRY
SAUCE: Puree thawed frozen raspberries. Pour through a strainer into
a serving bowl.

Let torte stand at room temperature for 10 minutes. Remove springform.
Slice and serve with raspberry sauce.

Reformatted by: Wendell Openshaw SRNP05A

MMMMM

Angel Hair With Balsamic Tomatoes

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Italian Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon minced garlic
1 teaspoon olive oil
5 to 6 Roma tomatoes, chopped, — (28oz. can plum toma
3 tablespoons balsamic vinegar
salt pepper to taste
1/4 c. chopped fresh basil
1/2 lb angel hair pasta — (uncooked)

Saute the garlic in olive oil until lightly browned. Do this in a
skillet
large enough to hold the tomatoes later. Leave garlic in skillet.

Place tomatoes, salt pepper, basil and balsamic vinegar in a
non-reactive bowl and set aside for 10 minutes, stirring
occassionally.

Boil water for pasta.

Just before you put the pasta in the water, drain tomatoes and reserve
the
juice that runs off. (I usually set my colander on a dinner plate).
Put the angel hair pasta in the water to cook for the recommended
amount
of time.

Heat your garlic skillet and toss drained tomatoes briefly JUST to
heat. They should retain their shape.
The pasta should finish cooking (usually no more than 5 min. for angel
hair) at the same time the tomatoes are ready.

Toss the pasta and tomato mixture together and serve with freshly
grated
parmesan cheese

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TURTLE PIE 1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 Chocolate wafer cookies
1/4 cup Unsalted butter
1 cup Chocolate fudge topping
6 cups Pecan-praline ice cream
1/2 cup Butterscotch sauce
1/2 cup Chopped pecans
Whipped cream

Finely grind cookies in processor. Transfer to bowl. Mix in melted butter.
Press crumbs into a 9″ pie dish. Freeze until cold, 20 min. Spread chocolate
fudge topping evenly over bottom of crust. Spoon ice cream over. Smooth top.
Freeze until firm, at least 4 hours or overnight. Spread butterscotch sauce
over ice cream. sprinkle with pecans. Spoon whipped cream into pastry bag
fitted with med. star tip. Pipe cream decoratively around edge of pie and
serve.

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Title: LOG ROLL
Categories: Candies
Yield: 1 servings

2 c Sugar;granulated
1/2 c White corn syrup
1/2 c Milk
2 tb Butter
1/2 lb Milk chocolate
1 c Nuts;chopped
-pecans are preferable

Mix sugar, syrup, milk and butter in pan. Cook to firm-ball stage. Set
aside to cool, then add vanilla and beat until firm. shape in rolls about
1 1/2 inch through, and in length easy to roll (like a candy bar). When
cold, dip in chocolate which has been melted over hot water. Roll in
chopped nuts and slice when cold.

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Title: CHOCOLATE RASPBERRY LINZER COOKIES
Categories: Cookies
Servings: 36

2 1/3 c All-purpose flour
1 t Baking powder
1/2 t Cinnamon
1/2 t Salt
1 c Sugar
3/4 c Butter, softened
2 Eggs
1/2 t Almond extract
1 pk NESTLE Toll House semi-sweet
-chocolate morsels (12 oz)
6 T Raspberry jam or preserves
Confectioners’ sugar

In small bowl, combine flour, baking powder, cinnamon and salt; set aside.
In large mixer bowl, beat sugar and butter until creamy. Beat in eggs and
almond extract. Gradually add flour mixture. Divide dough in half. Wrap in
plastic wrap; refrigerate until firm.

Preheat oven to 350’F. On lightly floured board, roll out half of dough to
1/8″ thickness. Cut with 2 1/2″ round cookie cutter. Repeat with remaining
dough. Cut 1″ round centers from half of unbaked cookies. Place on
ungreased cookie sheets. Reroll dough trimmings, if necessary.

Bake 8-10 minutes just until set. Let stand on cookie sheets 2 minutes.
Remove from cookie sheets; cool completely.

Over hot (not boiling) water, melt Nestle Toll House semi-sweet chocolate
morsels, stirring until smooth. Spread 1 measuring teaspoonful melted
chocolate on flat side of each whole cookie. Top with 1/2 measuring
teaspoon raspberry jam. Sprinkle confectioners’ sugar on cookies with
center holes; place flat side down on top of chocolate-jam cookies to form
cookie sandwiches.

Makes about 3 dozen sandwich cookies.

MMMMM

Title: HERSHEY’S DOUBLY CHOCOLATE COOKIES
Categories: Cookies
Yield: 54 cookies

2 c All-purpose flour
2/3 c HERSHEY’S Cocoa
3/4 ts Baking soda
1/4 ts Salt
1 c Butter or margarine
— softened
1 1/2 c Sugar
2 Eggs
2 ts Vanilla extract
12 oz HERSHEY’S Chocolate Chips
-(Semi-Sweet) OR…
11 1/2 oz -Milk Chocolate Chips
1/2 c Coarsely chopped nuts
— (optional)

Heat oven to 350F. Stir together flour, cocoa, baking soda and salt.
In large mixer bowl, beat butter, sugar, eggs and vanilla until light
and fluffy. Gradually add flour mixture, beating well. Stir in
chocolate chips and nuts, if desired. Drop by rounded teaspoonfuls
onto ungreased cookie sheet. Bake 8 to 10 minutes or just until set.
Cool slightly; remove from cookie sheet to wire rack. Cool
completely. About 4-1/2 dozen cookies.

Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

MMMMM

APPLE-CHEDDAR MUFFINS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Cheese
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Shortening
1/2 c Sugar — granulated
2 ea Eggs — lg
1 1/2 c Unbleached flour
1 t Baking soda
1 t Baking powder
1/2 ts Salt
3/4 c Oats — quick cooking
1 c Apples — finely chopped
2/3 c Cheddar — sharp coarse grate
1/2 c Pecans — chopped
3/4 c Milk
1 x Apple slices — *
1 x Butter — melted
1 x Cinnamon-sugar mixture

* You should have 12 to 15 thin slices of unpeeled
red apple for this recipe.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++ ++++ Preheat the oven to 400 degrees F.
Cream the shortening and sugar together and add the
eggs, one at a time, beating well after each addition.
Combine the flour, baking powder, baking soda, and
salt in a mixing bowl, mix lightly. Gradually stir
the flour mixture into the shortening mixture. In
this order, add the oats cheddar and pecans, mixing
well after each addition. Gradually add the milk,
stirring until all the ingredients are just moistened.
Grease the muffin pans and fill each cup 2/3rds full
of batter. Dip the apple slices in the melted butter
and then into the cinnamon-sugar. Press 1 apple slice
into the top of each muffin. Sprinkle lightly with
cinnamon-sugar and bake for 25 minutes in the
preheated oven, or until golden brown.

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Title: Teriyaki Marinade
Categories: Sauces, Grill
Yield: 1 cup

1/4 c Soy sauce
1/4 c Sake
2 tb Safflower oil
2 tb Dark sesame oil
3 tb Light brown sugar
2 tb Rice vinegar
2 ea Garlic cloves, crushed
1 ts Ginger, grated

Combine all the ingredients in a small container. Let stand until the
sugar is dissolved. When brushing onto the foods, swirl the mixture
often to keep it well combined.

Use to marinade cut pressed tofu, marinade for 1 hour, or marinade
cubed tempeh for 1 hour or cubed seitan. Aternatively, brush over
grilling tomatoes.

Nava Atlas, “Vegetarian Celebrations”

—–

Date: Mon, 10 Jan 94 14:00:09 EST
From: traceya@aol.com

from “Health Valley ”

Fat-Free Banana-Date Cake

2 1/3 cups whole wheat pastry flour
3/4 to 1 1/2 tsp. baking soda
1/2 tsp. cream of tartar
3/4 tsp. cinnamon
dash nutmeg
1 1/2 cups honey
1/3 cup maple syrup
1 tsp. vanilla
1 1/2 cups pureed banana (3 bananas)
1 cup boiling water
1 cup chopped dates
4 egg whites
Directions:
Preheat oven to 350F. Sift together flour, 3/4 tsp. baking soda and spices
into large mixing bowl. In a medium bowl, mix honey, maple syrup, vanilla and
pureed banana. Stir into flour mixture just until blended. In blender,
process on high speed boiling water, dates and remaining baking soda until
dates are pureed. Stir into flour mixture.
Beat eggs until foamy and gently fold into batter. DO NOT OVERMIX. Spoon
batter into 2 non-stick 9×1 1/2″ round baking pans.
Bake at 360F. for 30 to 35 minutes or until cake tests done in center.
Serves 16
Nutrition Info per serving:
Calories…228
Fat…………0.5
Cholesterol…0
Sodium…131mlgms.
Calories from fat…2%
Enjoy.

Pistachio Butter Cookies

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Butter — room temp
1 cup Sugar
1 Egg yolk
1 tablespoon Whipping cream
1/2 teaspoon Vanilla
2 cups Flour
1/2 cup Pistachio nuts — finely chop
OR- walnuts — finely chop

Cream butter in mixing bowl. Gradually add sugar, beating until light and
fluffy. Beat in egg yolk. Add cream and vanilla, mixing well. Stir in flour.
Mix until blended. Spoon mixture into a pastry bag with a large open star, 3/4″
diameter tip, filling bag half full (or use cookie press). Onto ungreased
baking sheets, pipe out cookies, 2″ apart. Sprinkle with nuts. Bake at 350~ for
15 minutes. Remove cookies to racks for complete cooling.

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