WALNUT-SPICE CAKE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter or margarine
1 c C H Golden Brown Sugar
1/2 c C H Granulated Sugar
2 Eggs — OR…
1 -Whole egg, plus…
2 -yolks
1 3/4 c Sifted cake flour
1 t Baking powder
1/2 ts Soda
1/2 ts Salt
1/2 ts Nutmeg
1/2 ts Allspice
2/3 c Sour milk
3/4 c Chopped walnuts

Cream together butter and sugars. Add eggs one at a time, beating well
after each addition. Sift dry ingredients and stir in alternately with
sour milk. Blend in nuts. Spread in greased and floured 13x9x2-inch pan.
Top the batter with Bake-On-Meringue (see “Special Cake Toppings” recipe)
and bake at 350 degrees for 35 to 40 minutes, or until cake tests done.
Or bake cake first, then top with Lazy Daisy Frosting (see “Special Cake
Toppings”)

Reprinted with permission from _Brown Sugar Recipe Bonanza_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

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Espresso Granita

Recipe By : Mama’s Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup water
1/2 cup sugar
2 cups espresso or strong coffee
whipped cream
lemon rind

In a small saucepan, bring water and sugar to a boil over
low heat. Let mixture boil 5 to 6 minutes, or until slightly
thickened. Remove pan from heat; cool. Add coffee to sugar
mixture and pour into shallow dish. Frezze about 4 hours,
stirring mixture every 40 minutes, until almost firm. Serve
with whipped cream and lemon rind.

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Title: Aniseed Cookies
Categories: Cookies, Desserts
Servings: 40

4 Eggs; separated
1 3/4 c Powered sugar; sifted
Pinch salt
2 c Flour, all purpose
1/4 t Baking powder
2 t Aniseed; ground

Grease and flour baking sheets.
Beat egg yolks, powdered sugar and salt in a large bowl until pale and
creamy. Beat egg whites until very stiff; fold into egg yolk mixture.
Siftflour, baking powder and aniseed onto egg mixture; fold in quickly but
thoroughly. Fill a pastry bag fitted with a plain nozzle with cookie
mixture. Pipe in small rounds onto prepared baking sheets. Let stand
overnight to dry out.
Preheat oven to 325′. Bake cookies 20 minutes. Cool on rack.

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Title: OXTAIL SOUP (IN PRESSURE COOKER)
Categories: Beef, Presscooker, Vegetables
Yield: 6 Servings

1.00 Large oxtail
500.00 g Carrots, sliced
4.00 Sticks of celery, cut up
5.00 Medium onions, sliced
1.00 tb Butter
2.00 ts Ground black pepper
2.00 ts Ground nutmeg
10.00 Whole cloves, or 1 ts ground
Salt to taste
4.00 tb Soy sauce
0.50 c Cornflour

Trim fat from the oxtail and separate the joints if necessary. Brown
sufficient butter on a medium heat in pressure cooker. Fry the oxtail
in the butter until the pieces are brown. Remove the pieces of
oxtail. In the oil remaining in the pressure cooker, gently fry the
onions and carrots for 2 minutes, then add celery, pepper, cloves,
nutmeg, salt. Fry on the same heat for another 10 minutes. Add oxtail
and heat for 5 minutes. Add soya sauce and turn heat to high for 2
minutes, stirring. Add water to cover, stir and put lid on pressure
cooker. When steam starts to come out, reduce heat and start timing.
After 35 minutes take off stove and cool down and remove lid. If you
want to thicken the soup, mix the cornflour with hot water and stir
into soup. Simmer for another 10 minutes without the lid, while
stirring.

Serve with rice.

From: Glen Jamieson Date: 09 May 97

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RISOTTO PARMIGIANO

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Italian
Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c To 6 Cups Chicken Stock
1 tb Olive Oil
1 sm Onion — minced
1 1/2 c Arborio Rice
3 tb Unsalted Butter — at room
Temperature
Salt And Pepper
2/3 c Grated Parmesan Cheese

Bring the stock to a simmer in a saucepan.

Heat the olive oil in a 3-quart saucepan and cook the
onion over medium heat, stirring until the onion is
golden but not brown – about 3-5 minutes.

Add the rice and stir to coat the rice. Turn the heat
to medium-high, add about 1/2 cup of the stock and
keep the mixture boiling, stirring constantly. As
soon as the stock has been absorbed, add another 1/2
cup of stock and stir. The risotto must keep boiling,
but it must not stick to the pot. The whole cooking
process may take 25-30 minutes. Once all the stock
has been absorbed, and the risotto is tender, remove
the pan from the heat and quickly stir in the butter
and parmesan.

Recipe By :

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Rhubarb Crumble Ice Cream

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–For The Ice-Cream—–
1 Lb Rhubarb — trimmed
15 Fl.Oz Whipping Cream
8 Oz Sugar
1 Tablespoon Lemon Juice
—–For The Crumble—–
3 Oz White Flour
2 Oz Butter
2 Oz Light Brown Muscovado Sugar
1/2 Teaspoon Ground Ginger

You will also need a shallow, 11 x 7-inch baking tin,
a large, shallow baking dish,
and a 3.5 pint (2 litre) polythene freezer box
8 x 8 inches x 2.5 inches deep (20 x 20cm x 6cm deep).

Pre-heat the oven to gas mark 5, 375F (190C).

First of all make the crumble by combining all the
ingredients together in a bowl and using your hands to rub
the butter into the flour so that the mixture comes
together to form small, pea-sized balls of dough (rather
as if someone had made a half-hearted attempt to make
breadcrumbs from very fresh bread!). Now sprinkle this
evenly into the baking tin and leave on one side.

Now cut the rhubarb into half-inch (1cm) lengths and place
them in a large, shallow baking dish along with the sugar
and the lemon juice. Place the dish on a lower shelf in
the pre-heated oven and the tin containing the crumble
mixture on the shelf above. The crumble needs to be baked
for 10 minutes, then remove it from the oven and leave to
cool. The rhubarb may need a further 15-20 minutes’ cooking
before it is completely tender: when it’s cooked, take it
out and leave it to cool a little before pouring it into a
food processor or blender. Process until you have a smooth
puree, then pour it into a measuring jug, cover, and
transfer to the fridge to chill.

Before making the ice cream, use your hands to break up
the cooled crumble and restore it to small, pea-sized
pieces (if they’re too big, the pieces are unwieldy to eat
in the ice cream; if they’re too small, they disappear).
Next stir the cream into the rhubarb puree, pour into an
ice-cream maker and churn until the mixture has the
consistency of softly whipped cream. Quickly spoon it into
the polythene freezer box and stir in the crumble pieces.
Put the lid on, then freeze for a minimum of 2 hours or
until the ice cream is firm enough to serve.

To make without an ice-cream maker, freeze the mixture
(without the crumble) in the box for 3-4 hours, then whisk
and return to the freezer. Re-freeze for a further 2 hours
then whisk again and stir in the crumble before the final
freezing.

If frozen solid, the ice cream will need to be transferred
to the fridge for about 25 minutes before serving, to allow
it to become soft enough to scoop.

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NOTES : Makes 2 pints (1.2 litres)

From: “Delia Smith’s Summer Collection”

If you like rhubarb crumble, this tastes *exactly* like
that – but it’s an ice-cream! Wonderful!

Date: Mon, 27 Feb 95 19:36:31
From: ryersonra@compctr.ccs.csus.edu

Banana Pudding Cake

Serves 8

Preparation :15 Cook :38 Stand :15 Total 1:08

A surprisingly cake like dessert.

3/4 cup whole wheat pastry flour
3/4 cup unbleached flour, white
1 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup raisins
2 each large ripe bananas, cut into 1/2 inch slices
1/2 cup apple juice
1/2 cup maple syrup
2 teaspoons vanilla extract

With Pam, spritz and flour a 1 qt (6 cup) bundt pan. Mix dry
ingredients in a bowl, and slowly add bananas, ensuring that they
are coated with flour on both sides. Combine liquids, and add to
flour, mixing evenly. Pour into bundt pan, and cover tightly with
foil.

Using trivit in pressure cooker, bring 3 cups of water to a boil.
Lower bundt pan into cooker, cover, lock, and immediately bring
to high pressure. Cook for 35 minutes. At end, quick release
pressure, remove bundt pan, and place on wire rack to cool.
Unmold and serve.

Nutrition (per serving): 204 calories

Saturated fat 0 g
Total Fat 1 g (2% of calories)
Protein 3 g (7% of calories)
Carbohydrates 47 g (91% of calories)

Cholesterol 0 mg Sodium 188 mg
Fiber 1 g Iron 1 mg
Vitamin A 24 IU Vitamin C 9 mg
Alcohol 0 g

Source: Great Vegetarian Cooking Under Pressure
Page (s): 256-257
Date Published: 1994
ISBN 0-688-12326-0

Title: Triple-Mustard Chicken Dijon
Categories: Meat/poul, Stews
Yield: 6 servings

2 lb Skinless chicken breasts
2 lb Skinless chicken thighs
2 tb Butter
1 md Onion; minced
1/4 c Dijon mustard; imported
2 tb Honey mustard
2 tb Coarse-grained mustard
3/4 c Dry white wine, preferably
-Chardonnay
1 1/2 c Reduced sodium chicken broth
1/3 c Sour cream

Separat breasts if they are attached and cut each in
half crosswise. Trim any fat from chicken.
Melt butter in a large flame-proof casserole. Cook
onion over moderate heat ntil soft, about 3 minutes.
Add chicken and cook until no longer pink on the
outside, 5 to 7 minutes. In a small bowl, whisk
together the mustards and wine. Pour over chicken and
bring to a boil. Add broth. Simmer partially covered
for 25 to 30 minutes, until chicken is tender and
cooked through, Remove from heat and stir in sour
cream.

Nutritional info per serving: 555 cal; 67g pro, 7g
carb, 24g fat (41%) Source: Miami Herald 2/8/96
formatted by Lisa Crawford, 4/13/96

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Title: Brandied Chocolate Truffles
Categories: Candies
Yield: 26 truffles

3/4 c Whipping cream
3 tb Unsalted butter
1/2 lb Bittersweet chocolate
-OR- semisweet chocolate
— Chopped
2 tb Cognac or other brandy
3/4 lb Bittersweet chocolate
-OR- semisweet chocolate
— chopped

Bring whipping cream and unsalted butter to simmer in heavy medium
saucepan. Reduce heat to low. Add 1/2 pound bittersweet chocolate and
stir until melted. Mix in 2 tablespoons Cognac. Let stand at room
temperature until firm enough to mound on spoon, about 3-1/2 hours.

Line cookie sheet with foil. Spoon truffle mixture by rounded tablespoons
onto prepared cookie sheet, spacing apart. Chill until firm, about 1
hour.

Roll 1 truffle between palms of hands into ball. Place on same sheet.
Repeat with remaining truffles; refrigerate. Melt 3/4 pound chocolate in
top of double boiler over simmering water, stirring frequently until
smooth. Remove from over water. Grasp 1 truffle between thumb and index
finger. Dip into chocolate, coating completely. Shake gently to remove
excess chocolate. Place on same sheet. Repeat dipping with remaining
truffles. Refrigerate until firm, about 30 minutes. Remove truffles from
foil. (Can be prepared 1 week ahead. Refrigerate in airtight container.)
Serve cold.

Source: Bon Appetit – June 1991
Typed for you by Karen Mintzias

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Title: STAINED GLASS COOKIES
Categories: Cookies
Servings: 42

1/2 c BLUE BONNET Margarine,
-softened
1/2 c Sugar
1/2 c Honey
1 Egg
1 t Vanilla extract
3 c All-purpose flour
1 t DAVIS Baking Powder
1/2 t Baking soda
1/2 t Salt
5 pk LIFE SAVERS Fancy Fruits

In large bowl with electric mixer at medium speed, beat margarine, sugar,
honey, egg and vanilla extract until thoroughly blended. Blend in flour,
baking powder, baking soda and salt. Cover; chill at least 2 hours.

On lightly floured surface, roll out dough to 1/4″ thickness. Cut dough
with cookie cutters into desired shapes. Trace smaller version of cookie
shape on dough leaving a 1/2″ to 3/4″ border of dough. Cut out and remove
dough from center of cookies. Place cookie outlines on baking sheets lined
with foil.

Crush each color of candy separately between two layers of waxed paper
with mallet. Spoon crushed candy inside centers of cookies.

Bake at 350’F. for 6-8 minutes or until candy is melted and cookie is
lightly browned. Cool cookies completely before removing from foil.

Makes 3 1/2 dozen cookies.

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