FUDGE BROWNIE MUFFINS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter
1/4 c Cocoa
2 lg Eggs, lightly beaten
1 c Sugar
1 t Vanilla extract
3/4 c All-purpose flour
1 t Ground cinnamon
1/4 c Chopped pecans
Vegetable cooking spray
Semisweet chocolate morsels

Place butter and cocoa in a 2 cup glass measuring
cup; microwave at high 1 minute or until butter melts.
Set aside.
Combine eggs, sugar, and vanilla extract in a medium
mixing bowl. Add butter mixture, flour, cinnamon, and
chopped pecans, stirring until blended.
Place paper baking cups in muffin pans, and coat the
cups lightly with cooking spray. Spoon muffin batter
into cups, filling each two-thirds full. Sprinkle
each muffins with 6 to 8 chocolate morsels.
Bake at 350 for 20 minutes or until done. Remove
from pans immediately.

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CUMI-CUMI ISI (STUFFED SQUID)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Indonesian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Squid, fresh
3/4 lb Snapper fillets
1 Garlic clove
1 Egg white
1/2 t Salt
1/4 t Pepper, white
Nutmeg — dash
2 Shallot
2 Thai chile, fresh
3 Candlenut
2 Lemon grass, stem
Oil — for frying
1 c Coconut milk

Fat grams per serving: Approx. Cook Time: 1:20
Clean the squid. Wash under cold running water and dry thoroughly.
Remove the skin from the snapper (ensure no bones remain) and cut the
meat into tiny pieces. Crush the garlic. Beat the egg whites
lightly, add the snapper and garlic and season with salt, white pepper
and nutmeg. Stir to blend thoroughly, then stuff the mixture into the
squid. Chop the shallots, chiles, candlenuts, and lemon grass, then
saute in very hot oil for three to four minutes. Add the coconut milk
and bring to the boil, then lower heat and add the stuffed squid.
Allow to simmer until the squid is very tender, approximately one
hour, then transfer to a serving dish and pour the sauce on top.

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Vege-Pate

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Sunflower seeds, ground
1/2 c Flour, Whole wheat
1/2 c Wheat germ or nutritional
-yeast
1 lg Carrot, grated
1 lg Potato, grated
1 lg Celery stalk
2 tb Lemon juice or vinegar
2 tb Oil
Onion, fresh or fried
Salt, pepper, basil
Thyme, sage or other

Mix it right in a 9 by 9 pan or use a food processor. Bake at 350F for
about 1 hour or until brown around the edges and firm and dry on top. Hand
grating the vegetables makes a very course pate. Using the food processor
makes a very smooth one. Frying the onions gives the pate a very different
flavour.

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Title: Coconut Cream Clouds
Categories: Dessert, FP
Yield: 6 servings

8 oz Cream cheese; softened
1 ts Vanilla extract
3/4 c Coconut snow
1/4 c Cream of coconut
2 tb Lemon juice
2 c Whipping cream

———————————-GARNISH———————————-
Fresh fruit; such as
-Strawberries or kiwi fruit
Toasted coconut (optional)

Recipe by: the California Culinary Academy Preparation Time: 1:10

1. In large bowl of electric mixer or food processor fitted with steel
blade, beat together cream cheese and vanilla.

2. Beat in coconut snow, cream of coconut (stir well before adding), and
lemon juice.

3. In another bowl, whip cream until it forms soft peaks. Fold into cream
cheese mixture.

4. Divide mixture among 6 to 8 souffle dishes, dessert cups, stemmed
glasses, or charlotte molds. Refrigerate 1 hour or longer.

5. Garnish with fresh fruit, and toasted coconut, if desired.

Serves 6 to 8.

* Timesaver Tip: Dessert can be made up to a day ahead.

Notes – coconut snow and cream of coconut are available at liquor stores
and supermarkets.

From the recipe files of suzy@gannett.infi.net

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CREATE-YOUR-OWN-ONE-BOWL SOUPS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Chicken or beef broth

Add any combinations of the following: 1/4 c. any
cooked meat, poultry or fish 1/4 c. cooked rice, pasta
or potatoes or combination of two 1 c. mixed frozen
vegetables or mix your own, such as celery, onion,
green beans, corn, carrots and cabbage 1/2 c. canned
tomatoes Pinch of thyme, parsley, garlic powder and 1/2
small bay leaf (remove bay leaf before serving)
Salt and pepper to taste 1/4 t. sugar
Fresh green lettuce leaf to add fresh taste

Combine everything in a 2-cup saucepan in order
listed. Lay lettuce leaf on top; cover and bring to a
boil. Lower heat to simmer and cook gently for 20
minutes. If using raw vegetables, cook 30 minutes or
until vegetables are tender. Remove bay leaf and
lettuce leaf. Enjoy

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Title: Low Fat Pumpkin Oatmeal Cookies
Categories: Cookies
Yield: 48 servings

1 c Pumpkin
2 Egg whites; whipped
1 c Brown sugar; packed
1 1/2 c Unbleached flour
1 ts Baking soda
1 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Cloves
3 c Rolled oats
1 c Raisins

Recipe by: Anita A. Matejka
Preparation Time: 0:20
Preheat oven at 350. Prepare baking sheet with cooking spray. In a
mixing bowl, combine pumpkin and egg whites. In another mixing bowl,
combine sugar, flour, baking soda, cinnamon, nutmeg, cloves, oats, and
raisins. Mix wet ingredients with dry ingredients just until moistened.
Drop by tablespoonfuls onto prepared baking sheet, 2″ apart. Bake for 15
minutes, or until they seem firm.

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Title: Beaver Tail (jvn)
Categories: Meats
Yield: 1 servings

1 Beaver tail

Roast beaver tail over campfire, cut it open and pull the skin off. (This
makes a very rich meat.)

:source: Yukon Cookbook by Leona Kananen

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Title: SPLIT SECONDS
Categories: Cookies
Yield: 48 cookies

3/4 c Butter, softened
2/3 c Sugar
2 ts Vanilla
1 Egg
2 c All-purpose flour
1/2 ts Baking powder
1/2 c Red jelly or preserves

Heat oven to 350F. In large bowl, beat butter and sugar until light and
fluffy. Add vanilla and egg; blend well. Stir in flour and baking
powder; mix well. Divide dough into 4 equal portions. On lightly floured
surface shape each part into 12 x 3/4 inch roll; place on ungreased
cookie sheets. Using handle of wooden spoon or finger, make depression
about 1/2 inch wide and 1/4 inch deep lengthwise down center of each roll.
Fill each roll with 2 tablespoons of jelly.

Bake at 350F for 15 to 20 minutes or until light golden brown. Cool
slightly; cut diagonally into strips. Cool completely on wire racks.

Nutrition per cookie: Calories 70; Protein 1g; Carbohydrates 9g; Fat 3g;
Sodium 40mg

Notes: I always seem to get more than 48 – guess I’m cutting them too
small. If using jam, try to use seedless, or strain it first.

Source: Complete Book of Baking, Pillsbury
Unsolicited Comments: Anne Sheresky (sheresky@worldchat.com)

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BRAN MUFFINS 2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7/8 c Oil
8 oz Egg substitute
2 c 100 percent bran
1 qt Buttermilk
5 c All-purpose flour
2 ts Baking powder
-Directions:
2 1/2 c Sugar
4 c All-bran
1 c Boiling water
2 ts Vanilla extract
5 ts Baking soda
1 t Salt (optional)

Mix oil and sugar thoroughly in a VERY LARGE bowl. Add
egg substitute, 2 ounces at a time and beat well. Mix
together All Bran and 100 percent Bran. Add boiling
water. Stir and let cool.

Add buttermilk and vanilla to bran mixture. Sift
together flour, baking soda, baking powder and salt.
Add bran mixture to the creamed mixture, alternating
with the flour. Do this in three portions. Stir
thoroughly to blend. If storing batter, store in
tightly covered container in refrigerator. This will
keep up to 3 months. If using stored batter, DO NOT
STIR! To bake muffins, fill paper muffin cups 2/3
full. Bake at 350 degrees for 20-25 minutes or until
they test done. Dates, nuts, raisins or glaced fruit
may be sprinkled on top of batter in bowl when filling
muffin cups. This becomes a filling inside the batter
as muffin cups are filled. Muffins are very good cold.
They also may be re-heated or frozen after baking.

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Title: Homemade Granola
Categories: Snacks
Servings: 8

4 c Rolled Oats
1/2 c Wheat Germ
1/4 c Sesame Seeds
1/4 c Shelled Peanuts
2 tb Light Sesame Oil
1/4 c Honey
1 ts Ground Cinnamon
1/2 ts Grated Nutmeg Or Cardamon

Raisins, grated coconut, nuts, or dried fruit (optional). Preheat the oven
to 350øF. Toast the oats, wheat germ, seeds, and legumes lightly on a
baking sheet for 5-10 minutes, until slightly browned. Remove and cool.
Heat the honey and oil together in a small pan; drizzle it over the dry
mixture. Sprinkle with cinnamon or cardomon. Return the mixture to the
baking sheet and heat in the oven for 5 minutes. Stir or turn. Bake for a
few minutes more, until crispy but not too browned. Remove and cool. Add
raisins, nuts, or dried fruit if desired.

MMMMM