Title: Lemon Honey Spread
Categories: Lemon, Sauces, Gift, Holiday, Topping
Yield: 6 servings

1 lb Sugar
4 oz Butter

Shared by Jo Schekman

Finely grated rind and the juice from 4 lemons.(try to avoid the
white part when grating, as this tends to be bitter), and strain the
juice. 4 eggs

Beat the eggs just a little, put all ingredients into a double boiler
or a bowl standing in hot water. Cook slowly until thick, checking
every now and then to make sure all the water in the bottom pan
hasn’t boiled away. Should be nice and thick and smooth. Put into HOT
jars, and cover when cold.

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BISQUICK APRICOT-GLAZED POUND CAKE

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Alcohol
Cheese Bundt

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Bisquick
1 1/2 c Sugar
1/2 c Flour
3/4 c Margarine or butter — soft
6 Eggs
8 oz Cream cheese — softened
1 t Vanilla
1/8 ts Salt
—–TOPPING—–
1/2 c Sugar
1/2 c Water
1/4 c Orange-flavored liqueur
—–GLAZE—–
1 c Apricot preserves
1/4 c Sugar

Heat oven to 350~. Grease tube pan, 10×4". Beat
bisquick, 1 1/2 cups sugar, 1/2 cups flour, margarine,
eggs, cream cheese, vanilla and salt in large bowl on
low speed, scraping bowl frequently, 30 seconds. Beat
on medium speed scraping bowl occasionally 4 minutes.
Pour batter into pan. Bake until wooden pick inserted
in center comes out clean, 55-60 minutes. Cool 10
minutes; remove from pan. Heat 1/2 cup sugar and the
water to boiling; reduce heat. Simmer uncovered 2
minutes; cool to lukewarm. Stir in liqueur. Slowly
drizzle over cake. Press preserves thru sieve. Heat
preserves and 1/4 cup sugar to boiling, sitrring
constantly; reduce heat. Simmer uncovered until
slightly thickened, 1 to 2 minutes. Cool slightly;
spread over top, allowing some to drizzle down sides.

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El Mirador Rice

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup long-grain rice
lemon juice
2 tablespoons oil
2 tomatoes — ripe, chopped
2 medium green bell pepper — chopped
1 clove garlic — minced
1 tablespoon chicken stock base
1 cup hot water
2 teaspoons cumin — ground
1/4 teaspoon salt
freshly ground pepper

Cover rice with hot water. Add squeeze of lemon juice and let soak for 5
minutes. Drain thoroughly in colander.
Heat oil in large skillet with tight fitting lid. Add rice and saute until
golden. (note – this takes about 10 minutes and you really have to keep
stirring to keep it from burning) Stir in tomatoes, peppers and garlic and
saute 5 minutes. Add chicken base disolved in water, and seasonings. Reduce
heat, cover, and simmer for 15 minutes.
*Do not remove lid while rice is cooking.
Fluff with fork.

– – – – – – – – – – – – – – – – – –

Per serving: 118 Calories; 5g Fat (36% calories from fat); 1g Protein; 19g
Carbohydrate; 0mg Cholesterol; 97mg Sodium

NOTES : This is the rice for the Chicken Soup El Mirador

Bread Pudding

Recipe By : Too Hot Tamales/tpogue@idsonline
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 tablespoons unsalted butter
1/2 loaf French bread or baguette, with crust — cubed
1 pound brown sugar
1 1/2 cups water
1 1/2 teaspoons cinnamon — ground
2 large Granny Smith apple peeled — cored and chopped
1 cup walnuts
1/2 pound cream cheese — chilled and chopped

Preheat the oven to 350 degrees. Butter a 13×9-inch glass casserole or
lasagna pan. Melt the butter in a medium saucepan, add the
bread cubes and stir to coat evenly. Spread the cubes on a baking sheet and
bake 15 minutes or until lightly brown and crisp.
Remove the bread and turn the oven temperature up to 440 degrees.

Combine the sugar and water in a saucepan and bring to a boil. Remove from
the heat. Stir in the cinnamon and set aside.

In a large mixing bowl, combine the chopped apples, walnuts, cream cheese
and toasted bread cubes. Drizzle with the reserved
sugar syrup and mix to evenly distribute. Transfer the mixture to the
prepared pan.

Bake, uncovered, stirring occasionally, for 15 minutes. Then bake an
additional 5 minutes, without stirring, until the top is golden
brown and crusty and the liquid is almost gone. Serve warm with pitchers of
heavy crema or heavy cream for adding at the table.

Yield: 8 to 10 servings

– – – – – – – – – – – – – – – – – –

Per serving: 355 Calories; 19g Fat (48% calories from fat); 3g Protein; 45g
Carbohydrate; 51mg Cholesterol; 87mg Sodium

Title: DECADENT WHIPPED CREAM BISCOTTI
Categories: Desserts, Italian, Cookies
Yield: 4 servings

Water
Sugar
Rosewater
Ginger, ground
Almond Syrup
Maple Syrup
Biscotti
Whipping Cream
Fruit, fresh

Prepare a simple syrup by bringing 2 parts of water and 1 part sugar to a
boil.
Remove from heat and add flavoring. Rosewater (to taste) for a Middle
Eastern accent or ground ginger (and use the ginger biscuits) for a
spicier dish or choose almond syrup or maple syrup or a good shot of
brandy.
Place as many biscotti as desired in a shallow bowl or on a plate.
Spoon a little of the hot syrup over the biscotti. You will use
approximately 1 Tbsp per cookie. Let soak for 5 to 10 minutes.
Meanwhile, whip some cream. You’ll want about 1 Tbsp per cookie. By
the time the cream is whipped, the biscotti should be softened.
Drain off any excess syrup and spoon the cream onto the soaked
cookies. Serve immediately. (Good, too, the next day when it’s
soggy). Fresh fruit such as strawberries or cherries are a wonderful
foil against the dessert’s sweet richness.

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Ginger Beer No. 2

Recipe By : What’s Cooking in Guyana, 1973
Serving Size : 1 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound dried ginger (pounded green ginger)
1 gallon water
1/2 lime
a few cloves
3 pounds sugar
1/4 pint rice (white)

1. Put all ingredients into a clean jar.
2. Stir until sugar is dissolved.
3. Cover jar and leave for two days.
4. On third day strain through a thin muslin, and bottle.
5. Serve with cracked ice.
N.B. If only a mild flavour is required, lessen the amount of ginger.

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NOTES : What’s Cooking in Guyana, 1973, Ministry of National Development
Agriculture and Carnegie School of Home Economics

Title: HARVEST PUMPKIN TORTE
Categories: Cakes, Desserts
Yield: 1 torte

4 Eggs; separated
3/4 c Sugar; plus…
1 tb Sugar
1/2 c All-purpose flour
1/3 c HERSHEY’S Cocoa
1/2 ts Baking soda
1/4 ts Salt
1/3 c Water
1 ts Vanilla extract
Slivered almonds (optional)

——————————PUMPKIN FILLLING——————————
1 c Canned pumpkin
1/4 c All-purpose flour
1/3 c Butter or margarine
— softened
3 tb Shortening
1 ts Ground cinnamon
1/4 ts Ground nutmeg
1 3/4 c Powdered sugar

——————————CHOCOLATE GLAZE——————————
1 tb Butter or margarine
2 tb HERSHEY’S Cocoa
1 tb Water
2/3 c Powdered sugar
1/4 ts Vanilla extract

Heat oven to 375 F. Line 15-1/2×10-1/2×1-inch jelly roll pan with foil;
generously grease foil. In large mixer bowl, beat egg yolks on medium
speed of electric mixer 3 minutes; gradually add 1/2 cup sugar, beating
2 additional minutes. Stir together flour, cocoa, 1/4 cup sugar, baking
soda and salt; add to egg yolk mixture alternately with water, beating
on low speed just until batter is smooth. Stir in vanilla; set aside. In
small mixer bowl, beat egg whites until soft peaks form; gradually add
remaining 1 tablespoon sugar, beating until stiff peaks form. Gradually
fold beaten egg whites into chocolate mixture until well blended. Spread
batter evenly into prepared pan. Bake 14 to 16 minutes or until top
springs back when touched lightly. Immediately loosen cake from edges of
pan; invert onto clean, slightly dampened towel. Carefully peel off
foil. Cool completely. Meanwhile, prepare PUMPKIN FILLING. Cut cake
crosswise into four equal pieces. Place one piece on serving plate;
spread about 3/4 cup PUMPKIN FILLING over top. Repeat layering with
remaining cake and filling, ending with cake layer. Spread CHOCOLATE
GLAZE over top; garnish with almonds, if desired. Refrigerate until
serving time. Refrigerate leftovers. 8 to 10 servings.

PUMPKIN FILLING:
In small saucepan, combine pumpkin and flour; cook over medium heat,
stirring constantly, until mixture boils (mixture will be very thick).
Remove from heat; set aside. Cool completely. In small mixer bowl, beat
butter and shortening until creamy; add spices. Gradually add powdered
sugar, beating until light and fluffy. Slowly blend in pumpkin mixture.
Refrigerate until mixture ready to use. About 2-1/4 cups filling.

CHOCOLATE GLAZE:
In small saucepan over low heat, melt butter; add cocoa and water. Cook,
stirring constantly, until mixture thickens. Do not boil. Remove from
heat; gradually add powdered sugar and vanilla, beating with whisk until
smooth. Add additional water, 1/2 teaspoon at a time, until of desired
consistency. About 1/2 cup glaze.

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

—–

Pasta With Spinach And Tomato Cream Sauce

Recipe By : eat-lf mailing list
Serving Size : 4 Preparation Time :0:00
Categories : Low Fat Main Dishes
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Bag Pasta — used butterfly
1 Box Frozen Spinach
2 C Tomatoes — chopped, or fresh
— tomatoes
1 Container Fatfree Cream Cheese — most of it not all
Black Pepper
Assorted Herbs

Boil the pasta, drain and reserve
Meanwhile, microwave the frozen spinach until it’s thawed
Drain the spinach and add it and the cream cheese to a large pot
Stir until the two blend and the cream cheese melts
Add the chopped tomatoes, heat and stir until you blend the sauce
Pour the sauce over the pasta, mix it all together, add pepper
and herbs. Serve.

>From: bek@po.cwru.edu (Brett Haynes)

Formatted into MasterCook II by Reggie Dwork reggie@netcom.com

– – – – – – – – – – – – – – – – – –

NOTES : Cal 143.3
Fat 0.9g

Title: Brownie Shortbread
Categories: Diabetic, Cooky/bars, Desserts
Yield: 24 bars

MMMMM————————-CAKE LAYER——————————
1/2 c Unsalted butter; 1 stick -at room temperature
-at room temperature 1 c All-purpose flour;
-=OR=- 1/4 c Granulated sugar;
1/2 c Margarine; 1 stick 1/4 ts Salt;

MMMMM———————–BROWNIE LAYER—————————-
1/2 c Unsalted butter; 1 stick -(1 oz each)
-at room temperature 2 lg Eggs;
-=OR=- 3/4 c Granulated sugar;
1/2 c Margarine; 1 stick 3 tb All-purpose flour;
-At room temperature 1/2 ts Baking powder;
3 Sqs. Unsweetered chocolate;

CAKE LAYER:
Heat oven 350 degrees. Grease an 11″ X 17″ baking pan. In food
processor or with eledtric mixer, process or beat the butter, flour,
sugar and salt until mixture holds together and forms a dough. Press
over bottom of pan. Bake 20 minutes or until light golden and firm
when touched. BROWNIE LAYER:
Heat butter and chocolate in a small saucepan over low heat, stirring
often, until melted. Cook 5 minutes. In a medium-size bowl, whisk
eggs, sugar, flour and baking powder until blended. Whisk in cooled
chocolate mixture. Pour over shortbread base. Bake 20 minutes or
until top feels firm. Cool in pan before cutting in bars.
Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE + 2 FRUIT
EXCHANGE + 8 FAT EXCHANGE; CAL: 148; PRO: 2g; CAR: 10g; CHO WITH
BUTTER: 38g; CHO WITH MARGARINE: 18g; SOD: 94mg;

Source: The Family Circle; Jan. 1994.

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Title: MAPLE BUTTER FROSTING
Categories: Cakes
Yield: 1 servings

1/2 c Butter
3 c Confectioners sugar
6 tb Maple syrup
1/4 c Chopped walnuts or pecans

Thoroughly cream butter and sugar, adding maple syrup until light and
spreadable. Add nuts and frost cake. By Jo Burnett From Maple Dessert
Recipes by Massachusetts Maple Syrup Producers Association P.O. Box
377 Ashfield, MA 01330

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