Seed Cake

Recipe By : The Workbasket, 1977
Serving Size : 8 Preparation Time :0:00
Categories : Bobbie Not Sent Cakes
Coconut Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
1 egg
1/2 cup butter or margarine — (1 stick)
1 cup milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla or lemon extract
1/2 cup coconut
1/2 teaspoon caraway seeds
1 teaspoon sesame seeds

Cream egg, butter and sugar until fluffy. Add milk and dry ingredients
alternately. Bake in moderate oven at 350 F. until golden brown, about 1/2
hour if pan is shallow, longer if loaf pan is used. Test with straw.
Serves about 8.
The Workbasket, 1977 Reader Recipes, submitted by Flora McKinney Hefti
MC formatting by bobbi744@acd.net ICQ#2099532

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Title: Honey Tarts
Categories: Desserts
Yield: 24 Servings

2 c Brown sugar
1 c Water
2 Eggs, beaten
1 tb Honey
1/4 ts Nutmeg

Boil sugar and water to a light syrup. Cool. Add
eggs, honey and nutmeg and beat thoroughly. Fill
unbaked tart shells 2/3 full. Bake for 20 minutes at
400F. Source: Chatelaine Golden Anniversary ch.

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Title: Clam Chowder
Categories: Soups Fish Appetizers Londontowne
Servings: 4

1 qt Steamed softshell clams 1 ea Onion
3 ea Medium potatoes, diced 2 T Chopped parsley
1/4 lb Butter 2 c Milk
1 x Salt/pepper to taste

Melt butter, add onion and cook until tender but not brown. add potatoes
and just enough water to cook potatoes. When potatoes are tender add
parseley, salt and pepper, and clams with their juice. Just before serving
add 2 cups milk and heat but do NOT boil.

Mrs. William McG. Harlow

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Title: BLACK AND WHITE PUDDINGS – COUNTRY LIVING
Categories: .cl, Holidays, Desserts, Puddings, Microwave
Yield: 4 servings

——————————VANILLA PUDDING——————————
3 T Sugar
2 T Cornstarch
1 c Low-fat (2%) milk
1 sm Egg, lightly beaten
1 t Vanilla extract

—————————–CHOCOLATE PUDDING—————————–
3 T Sugar
2 T Cornstarch
1 c Low-fat (2%) milk
1 sm Egg, lightly beaten
1 1-oz square semisweet
-chocolate, finely chopped
1/2 c Fresh strawberries or
-raspberries (opt.)

1. Prepare Vanilla Pudding: In 1-quart microwave-safe bowl, combine
sugar and cornstarch. Stir in milk until well blended and cornstarch
is dissolved. Microwave, uncovered, on high (100 percent) 2 1/2 to 3
minutes, or until mixture boils and thickens, whisking after every
minute. Stir in egg until well blended. Microwave on medium (50
percent) 30 seconds; stir in vanilla and set aside.

2. Prepare Chocolate Pudding as in step 1, substituting the chocolate
for vanilla. Stir chocolate into pudding mixture until completely
melted and blended.

3. Set aside Vanilla and Chocolate Puddings until barely warm. Pour
one quarter of each pudding simultaneously into each of 4 small
dessert bowls. With fork, swirl each pudding mixture to marbleize.
Refrigerate Black and White Puddings at least 40 minutes. Garnish
with berries, if desired, and serve.

Country Living/December/92 Scanned fixed by Di Pahl

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Title: SWISS-CHEESE SALAD
Categories: Salads, Cheese, Eggs
Yield: 4 servings

1/2 lb Swiss cheese, cubed
6 ea Egg
1 1/2 ts Mustard, dry
1 ts Horseradish
1/2 ts Salt
1/8 ts Pepper
1/8 ts Cumin, ground
1/2 c Sour cream

Hard boil eggs and chop.
Mix cheese and eggs in a bowl. Combine sour cream,
mustard, horseradish, salt, pepper and cumin; Fold in
cheese and egg mixture. Refrigerate about 1 hour.
Serve on a bed of lettuce. A favorite of the New York
Times editorial staff.

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Title: CREME CARAMEL
Categories: Desserts, Low-cal
Yield: 4 servings

4 c 2% milk
2 Rosemary sprigs
1 Orange;zested in strips
1 T Vanilla
1 c Liquid egg substitute
4 T Sugar;super fine
3 c -Hot water
4 ts Maple syrup;pure

———————————-GARNISH———————————-
4 Rosemary sprigs

“Creme caramel is a great favorite in many restaurants. It is basically a
super rich baked egg custard made with added heavy cream. It looks small
and innocent, but packs a devastating amount of ”shadow energy" (many
calories with few nutrients). Our substitutions are indeed radical …but
they are delicious and reduce the fat significantly.

Nutritional Profile:
PER SERVING CLASSIC MINIMAX
Calories 759 220
Fat (gm) 63 5
Saturated fat (gm) 37 3
Calories from fat 74% 19%
Cholesterol (mg) 523 18
Sodium (mg) 67 232
Fiber (gm) 0 0

Time Estimate: Hands on, 30 minutes; Unsupervised, 2 hours
Cost Estimate: Low

Preheat the oven to 300F. In a large saucepan, heat the milk, rosemary and
orange peel until just about to boil. Strain into a large bowl and stir in
the vanilla, egg substitute and sugar. Pour the custard into 4 individual
souffle dishes.
Place a 9 inch X 9 inch baking dish on the oven rack. Place the filled
souffle in the dish and pour in the hot water – the souffle dishes should
be about three quarters submerged. Cover the baking dish loosely with foil
and bake for 1 hour – the custard should be well set. Take the souffle
dishes out of the water and let them cool a bit -a bout 1 hour.
To serve: Loosen the custard from the souffle dish with a knife. Invert
the dish over an individual serving plate and shake the custard out. Spoon
1 Tsp of the maple syrup over the top. Garnish with a sprig of
rosemary..voila! You can serve Creme Caramel at room temperature or cold.
Serves: 4

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Date: Tue, 21 Mar 95 12:58:57 PST
From: Jessica Shawl – MPG ~

A Little Italian
Also from Dean Ornish’s Eat More Weigh Less

Book notes: Use this herb and spice mixture in pasta sauces or
with braised or roasted vegetables.

Makes a scant cup

2 Tbsp dried basil
2 Tbsp dried marjoram
2 Tbsp dried oregano
2 Tbsp dried coriander
2 Tbsp dried thyme
2 Tbsp dried rosemary
2 Tbsp dried savory
1 tsp hot red pepper flakes

In the bowl of a food processor, combine all the ingredients. Process for
30 seconds until finely ground. Transfer to a tightly sealed container,
label, and date. Store in a cool dark place for up to 3 months.

Title: APPLESAUCE TEA BREAD
Categories: Breads
Yield: 20 servings

2 1/2 c White flour
2 t Baking powder
1/2 t Salt
1/2 c Sugar
1 T Cinnamon
8 oz Applesauce
1 ea Egg
1 c Skim milk

Mix the dry ingredients together and add the applesauce, then the egg
and milk. Pour into nonstick loaf pan and bake at 350F for 50 min.
Remove and cool. Cal: 77 (slice); Fat: 1/10g.

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Title: Orange Tea Biscuits
Categories: Cookies
Yield: 14 servings

2 c Flour
1 ts Baking powder
1 ts Salt
4 tb Shortening
3/4 c Milk
1 tb Grated orange rind
Orange juice
1 sm Sugar cubes

Sift flour, baking powder and salt together into mixing bowl. Cut in
shortening with a pastry blender, blending it until the mixture resembles
coarse corn meal. Add orange rind. Stirring in with a fork, add enough milk
to make soft dough, or until flour leaves sides of bowl and follows fork;
continue stirring until all flour disappears.
Turn out on board; knead lightly for about 1/2 minute. Turn smooth side
up and pat dough or roll 1/2″ thick; cut with floured biscuit cutter.
Transfer biscuits to a greased baking sheet; place 1″ apart if crusty
biscuits are desired, or barely touching each other for softer biscuits
with less crust. Press a small cube of sugar dipped in orange juice into
top of each biscuit. Bake at 450 degrees for 12 to 15 minutes.

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RISSOTO CAKES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Rice Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 Servings
4 1/2 c Of chicken stock
6 tb Unsalted butter
1 md Onion, finely chopped
1 1/2 c Arborio rice
1 c Dry white wine
1/2 c Freshly grated parmesan
-cheese
1 lg Egg, lightly beaten
1/2 c All-Purpose flour
2 tb Olive oil

1. In a medium saucepan, bring the chicken stock to a
simmer over moderate heat. Butter a 9 by 13 inch glass
baking dish.

2. Melt 4 tbsp of the butter in a large non-reactive
saucepan. Add the onion and cook over moderate heat,
stirring occasionally, until softened, about 5
minutes. Add the rice and stir until coated with
butter, 1 to 2 minutes. Raise the heat to moderately
high and pour in the wine. Cook, stirring, until
almost all the wine is absorbed, about 4 minutes.

3. Add about 1 cup of the simmering stock ( enough to
just cover the rice ) and cook, stirring constantly,
until the stock is absorbed. Continue adding stock,
about 1 cup at a time; stir constantly until the stock
is absorbed before adding more. The rice is done when
it is just cooked through and lightly bound with with
creamy liquid, after about 15 minutes. Remove from the
heat and stir in the Parmesan cheese. Let cool
slightly, then stir in the egg. Spread the risotto
evenly in the prepared baking dish. Cover and
refrigerate until very firm, at least 4 hours or
overnight.

4. Cut the risotto into 16 even squares. Shape each
square into a disk, about 2 1/2″ in diameter and 1/2″
thick. Coat the disks with flour and refrigerate on a
baking sheet until firm, about 20 minutes.

5. In a skillet, melt 1 tbsp of the butter in 1 tbsp
of the olive oil. Add 8 of the cakes to the skillet
and cook over moderately high heat, turning once,
until browned and warmed through, about 3 minutes per
side. Transfer the cakes to a warm serving platter,
cover and keep warm in a low oven. Wipe out the pan
and repeat with the remaining butter, oil, and risotto
cakes. (The risotto cakes can be fried up to 1 day
ahead. To serve, warm them in a 450 degree oven for
about 10 minutes, or until heated through.)

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