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Very Creamy Potato-Cheese Soup 3-4 tablespoons butter 2 cups chopped onions 1 large garlic clove, minced 2 large potatoes, unpeeled, coarsely chopped 1 large carrot, unpeeled, coarsely chopped 3 cups vegetable stock or water 1 teaspoon dried dill 4 ounces cream cheese 1 1/2 cups milk 1 cup grated sharp cheddar cheese salt and fresh peper to taste chopped fresh parsley In a large soup pot, saute onions and galic in butter. Add potatoes and carrots, and soute 10 minutes. Add stock/water and dill, simmer until vegetables are tender. Puree vegetables with cream cheese and milk; return to soup pot. Stir in cheese, reheat gently. Serve with fresh parsley. A simple green salad is a perfect compliment. |
Cheese Soup site German Potato Cheese Soup 4 cups water 20 ounces chicken broth 4 tablespoons chicken soup base 1/2 teaspoon pepper, freshly ground 3 large carrots, peeled and diced 4 medium potatoes, peeled and diced 1 large onions, chopped small 2 stalks celery, chopped small -- large 1 medium sweet red peppers, seeded and diced 1 cup mayonnaise 1/2 lb processed cheese 1/2 lb cheddar cheese, grated 1/4 lb swiss cheese, grated 4 tablespoons instant potato flakes Instructions: Peel and prepare vegetables. In a large cooking pot, add water, chicken broth, chicken soup base, black pepper, carrots, potatoes, onions and bring to boil. Reduce heat and simmer for 15 minutes or until vegetables are tender; stirring occasionally. Add celery, sweet red pepper and simmer for 5 minutes more. Gradually add mayonnaise to hot soup, whisking until smooth. Reduce heat to medium and add processed cheese, sharp cheddar cheese and Swiss cheese and simmer for 5 minutes or until cheese melts and soup is creamy; stirring constantly. Add instant mashed potatoes and stir well. Let soup sit for 15 minutes before serving. |
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Recipe Source WISCONSIN POTATO CHEESE SOUP 2 tb Butter or margarine 1 1/2 ts Salt 1/3 c Chopped celery 1/4 ts Pepper 1/3 c Chopped onions 1 d Paprika 4 c Diced peeled potatoes 8 oz Shredded cheddar cheese 3 c Chicken broth Croutons 2 c Milk Fresh chopped parsley (opt) In a large saucepan, melt butter over medium-high heat. Saute celery and onion until tender. Add potatoes and broth. Cover and simmer until potatoes are tender, about 12 minutes. In batches, puree potato mixture in a blender (or food processor). Return to saucepan. Stir in milk and seasonings. Add the cheese and heat only until melted. Top with croutons and garnish with parsley if desired. (Recipe from an issue of "Country" magazine about a year or two ago. It was the midwest contest winner for Darlene Alexander of Nekoosa, Wisconsin.) |
Cheese Soup II Potato Cheese Soup 4 medium potatoes, peeled and quartered 1 small carrot, peeled and finely chopped 1/2 stalk celery, finely chopped 1 small onion, finely diced 1-1/2 cups chicken broth 1 tsp. salt 2-1/2 cups milk 3 tbsp. butter, melted 3 tbsp. flour 1 tbsp. parsley 1 tsp. pepper 1 cup shredded Swiss cheese Instructions: 1. In a large saucepan, bring potatoes, carrot, celery, onion, chicken broth and salt to a boil. Reduce heat; cover and simmer until potatoes are just tender. Do not drain; mash slightly. Stir in milk. 2. In a small bowl, blend butter, flour, parsley and pepper; stir into potato mixture. Cook and stir over medium heat until thickened and bubbly. 3. Remove from heat; add cheese and stir until cheese is almost melted. Let soup stand for 5 minutes. Yield: 6 servings |
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Recipe Source Optional items to be added for a cheese soup add white wine add sour cream add garlic milk vs half and half |
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Tahini Wraps 1 1/2 cup brown rice 2 carrots washed and chopped 1 bunch kale 1 head broccoli, cut into small florets 1/4 cup roasted unshelled sunflower shells 4 whole wheat tortillas or chapatis Tahini Dressing: juice of a lemon 1/2 cup tahini 4 cloves garlic minced 1/2 cup water for thinning tamari or soy sauce as desired Instructions: Start rice and while it is cooking chop and steam all the veggies. Once the rice is done, mix the rice, sunflower seeds and steamed vegtables altogether. Prepare the dressing by mixing all the dressing ingredients together well. Pour dressing over vegetables and and mix gently. Fill chapati with mix and roll it up. Serve right away. Makes 4 servings Prep time: 30 minutes Cook time: 15- 20 minutes |
Macaroni Salad 2 cups uncooked macaroni 1 cup diced carrots 2 cups broccoli florets 1 medium bell pepper 1/2 cup corn 2 Tbls oil 1 tsp red wine vinegar 2 tsp garlic powder 1 tsp dried oregano 2 tsp fresh minced basil 1/2 tsp onion powder 1/8 tsp cayenne salt to taste black peppercorns, ground to taste Instructions: Make the macaroni by following the directions on the package, drain and let cool. Steam or boil carrots and broccoli to softened them. (Although you can make this salad with raw vegetables if you desire) Place all the veggies in a bowl, add spices and vinegar, mix. Add macaroni to the vegetables and gently mix. Make 5 servings Prep time: 15 minutes Cook time: 5-10 minutes |
| Cashew Dressing: 2 cups raw cashews 1/2 cup conut milk 1 Tblsp honey 1 tsp salt 1/2 tsp dried red chilies 2 tsp minced ginger root 1 tbls lemon juice 1/2 cup plain yogurt 1/2 cup fresh cilantro leaves Instructions: Mix dressing ingredients together. Place dressing in blender and blend until real smooth, add water as need be. Makes 8 servings Prep time: 30 minutes |
Bean Dip 2 cups cooked pinto beans 1/2 cup sour cream (dairy or soy) 2 cloves garlic 1 1/2 tsp chili powder 1/4 tsp salt pepper if desired Instructions: Mix all ingredients. Cover and let stand for 1 hour (if you can)for flavors to meld. Serve with chips, nachos, fajitas ect. Makes 5 servings Prep time: 10 minutes |
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Tuscan Potato Salad From "New Recipes from Moosewood Restaurant", p38 3 pounds (12 cups) peeled, cubed red or white potatoes 2/3 cup (2 ounces) freshly grated Parmesan cheese 1 cup (9 ounces) ricotta cheese 4 garlic cloves, pressed 1/2 red onion, thinly sliced 1/2 cup olive oil 6 tablespoons cider vinegar salt and fresh black pepper to taste 1/2 cup chopped parsely Boil potatoes until tender. Stir in remaining ingredients. Serve warm, or chilled. Garnish with parsley. |
Corn Bread From "New Recipes From Moosewood Restaurant" p235 1 1/2 cups yellow cornmeal 1 cup whole wheat pastry flour 1 cup unbleached white flour 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon salt 2 cups buttermilk or plain yogurt 1/2 cup milk 1/4 cup maple syrup or brown sugar 2 eggs beaten 1/4 cup melted butter Mix dry ingredients together. Separaterly mix wet ingredients together. Fold wet into dry. Smooth batter into 9x13 baking pan, cook 25 minutes at 350 degrees, or until knife comes out clean. Cool for 10 minutes before serving. |
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Transylvanian Eggplant Casserole from "Sundays at Moosewood Restaurant", p220 2 medium eggplants, cut into small pieces 2 cups chopped onions 3 tablesponns vegetable/olive oil 4 cups sliced mushrooms (about 1 pound) 4 fresh tomatoes, chopped 1 1/2 teaspoons dried marjoram 1/4 teaspoon sweet hungarian paprika salt and fresh ground pepper to taste 4 1/2 cups cooked brown rice 1/4 cup lemon juice 1/4 cup chopped fresh parsley 2 tablespoons pine nuts 4 eggs, well beaten (optional) 1/2 cup bread crumbs 2/3 cup pine nuts, ground 2-3 tablespoons vegetable oil or melted butter chopped fresh parsley red bell pepper slivers Lightly salt eggplant on oiled baking sheet, cover with aluminum foil and bake at 400 degrees, until tender, about 20-25 minutes. Saute oinions in oil, add mushrooms, cook until mushrooms are soft. Stir in tomatoes, marjoram, paprika, salt and pepper. Simmer 5 minutes, drain off liquid. Set aside. Combine rice, lemon juice, parsely and pine nuts. Oil 9x13x2 1/2 pan, spoon and spread half of rice into pan. Cover with half of eggplant pieces. Cover with half of vegetables. Repeat. Pour eggs over mixture. Saute bread crumbs and nuts in oil or butter for about 4 minutes. Spread over casserole. Cover pan with foil and bake 30 minutes at 350 degrees. Then bake uncovered for 10 minutes. Garnish with parsley and peppers. Personal Changes: Replace 2 cups onions with 2-3 tablespoons of onion flakes, or real onion. (I don't like onions) Replace 4 cups of mushrooms with one cup portebello mushrooms. (I don't like mushrooms either but I do like cooking with Portebellos). Substitute fresh tomatoes with canned chopped tomatoes. Add Garlic to taste. Have to have some garlic. Make Paprika optional. Replace bread crumbs and nuts topping with cheese - mozarella or cheddar, to taste. |
Soyfalafel From "New Recipes From Moosewood Restaurant", p136 3 cakes tofu, pressed adn mashed 1 cup finely chopped onions 3 tablespons vegetable oil 1 cup bread crumbs 1/4 cup chopped parsley 1 1/2 tablespoons dark sesame oil 3 tablespoons tamri soy sauce black pepper to taste 3 garlic cloves, minced 1/2 cup toasted sesame seeds 1 tablespoon cumin 1 tablespoon tumeric 4 tablespoons tahini 4 tablespoons fresh lemon juice 1/4 - 1/2 tablespoon cayenne Mix all ingredients together. Form 1 inch balls and bake at 350 degrees for 30 minutes. Serve with Tahini Garlic dressing. Can be served with lettuce, tomatoes, cucumbers. |
| Eggless Egg Salad Ingredients: 1 10.5 ounce Tofu firm (drained) 1 teaspoonapple cider vinegar 1 teaspoon honey 2 teaspoons mustard 1 1/2 teaspoon tumeric 2 tablespoon diced celery 2 tablespoon diced onion 1 teaspoon chopped parsley dash of paprika and pepper to taste Instructions: Crumble tofu into a small bowl. In a seperate bowl combine vinegar, mustard, honey and tumeric. Mix throughly and pour over crumbled tofu. Add celery and onion, parsley, paprika, pepper. Mix throughly. Refrigerate for 30 minutes or longer to allow flavors to meld. Serves 3 Prep time:10 minutes Refrigerate time: 30 minutes |
Eggless Quiche Ingredients: Crust: 1 cup inbleached white flour 1/2 cup whole wheat pastry flour 1/2 cup softened butter Filling: 1 cup assorted vegetables like, spinach, carrots, celery or any single vegetable is fine 1 lb firm tofu 1 tsp tumeric 1 1/2 tsp salt 1/4 tsp black pepper 1/4 cup water or milk(soy or dairy) 1/4 cup fine chopped nuts 1 tsp olive oil 1 tsp lemon juice 1 boillion cube, dissolved Instructions: With mixer mix all crust ingredients together and crumble evenly togehter. Add 1/4 cup water to form a ball of dough. Roll between waxed paper. Fill in glass pie pan. Prick bottom and sides with fork. Line the bottom of the pie shell with vegtables mixed with the nuts oil and lemn juiceand a dissolved boillion cube. Then mix tofu and spices and and the 1/4 cup water or milk together in blender and pour on top of vegetables in the pie pan. Bake for 45 minutes in a 350 oven. Serve warm. Makes 5 servings Prep time: 35 minutes Cook time: 45 minutes |
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Old english Eggnog 6 egg yolks 1 cup sugar 2 quarts light cream 1 pint cognac 1 cup light rum 6 egg whites 1/2 cup powdered sugar Beat yolks till thick, add sugar. Beat well. Add cream and beat well. Slowly stir in cognac and rum. Refigerate covered until well chilled. About 1 hour before serving, beat egg whites until foamy, gradually add in powdered sugar. Continue beating until peaks form. gently fold into egg nog and refrigerate. |
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Mrs. Evans Nursery School cookies 24 oz Butterscotch morsels 6oz dry chow mein noodles 1 cup salted peanuts Melt together in double boiler. Use teaspoon and drop balls onto waxed paper. Let stand 30 minutes. Makes 4 dozen. |
Apple Krinkle Several apples (5+?) Sugar and cinnamon, to taste 1/2 cup water Topping 1 cup brown sugar 1/2 tsp salt 1/2 cup shortening (or use 1 can of apple juice concentrate) 1 cup oatmeal 1/2 cup flour Slice apples, placed in buttered pan, sprinkle with sugar and cinnamon, cover with water Mix topping ingredients, sprinkle over apples. Bake at 350 degrees for 30 minutes. |
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Sugar cookies (I've made these since grade school) 2/3 cup butter 1 cup sugar 1 egg 3/4 tsp vanilla 2 1/4 cup flour 3/4 tsp baking powder 1/4 tsp salt 1/2 tsp nutmeg Cream sugar and butter. Add egg and mix. Add vanilla and beat til smooth. In a separate bowl, mix remaining ingredients. Slowly add to batter, mixing continually. Refrigerate for 2 hours , till firm. Roll out dough adn cut shapes, or drop as balls onto cookie sheets. Bake for 8 minutes at 400 degrees, or till edges are brown. |
Peanut butter cups 11 graham crackers, crumbled fine 1 cup butter 3 cups powdered sugar 1 cup peanut butter Cream butters and sugar. Mix in graham crackers well. Press into buttered pan, or shape into balls and place into paper liners. Frosting 1 cup chocolate chips 1/2 cup peanut butter Melt chips in double boiler, add in peanut butter. Spread over mixture in pan, or on top of balls. Refrigerate until firm. |
| 1920 RICE PUDDING 5 tablespoons long-grain rice 4 cups milk 1/2 cup cane syrup 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 cup raisins Preheat oven to 250 degrees F. Wash the rice. Mix the rice with the milk, syrup, cinnamon, and raisins. Grease a baking dish; pour the mixture into the dish. Bake for 3 hours, stirring often to prevent sticking during the first hour. Serve hot or cold. Yield: 6 servings. (from A Gracious Plenty, Recipes And Recollections From The American South by John T. Edge) |
APPLE CUSTARD PIE 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 cup butter or margarine -- cold 3 cups tart apples -- peeled and sliced 1/3 cup sugar 1 teaspoon ground cinnamon CUSTARD 1 cup evaporated milk 1 egg 1/2 cup sugar In a bowl, combine flour and salt; cut in butter until crumbly. Press onto the bottom and up the sides of a 9-inch pie plate. Arrange apples over crust. Combine sugar and cinnamon; sprinkle over the apples. Bake at 375 degrees F. for 20 minutes. For custard, whisk milk, egg, and sugar until smooth; pour over apples. Bake 25 to 30 minutes longer or until a knife inserted in center comes out clean. Cool on a wire rack. Refrigerate any leftovers. Yield: 8 servings |
| RASPBERRY CUSTARD KUCHEN 1 1/2 cups all-purpose flour -- divided 1/2 teaspoon salt 1/2 cup cold butter or margarine 2 tablespoons whipping cream 1/2 cup sugar 3 cups fresh raspberries Topping 1 cup sugar 1 tablespoon all-purpose flour 2 eggs -- beaten 1 cup whipping cream 1 teaspoon vanilla extract In a bowl, combine 1 cup flour and the salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat into a greased 13- x 9- x 2-inch baking pan. Combine the sugar and remaining flour; sprinkle over crust. Arrange raspberries over crust. For topping, combine sugar and flour. Stir in eggs, cream, and vanilla; pour over berries. Bake at 375 degrees F. for 40 to 45 minutes or until lightly browned. Serve warm or chilled. Store in the refrigerator. Yield: 12 servings. |
WHITE CHOCOLATE CHEESECAKE 1 1/4 cups pound cake crumbs 12 ounces white chocolate 24 ounces cream cheese -- softened 1 cup sugar 16 ounces sour cream 1 tablespoon apricot brandy -- (optional) 1 teaspoon vanilla extract Press pound cake crumbs on bottom of a lightly greased 9-inch springform pan. Bake at 350 degrees F. for 5 minutes. Cool on a wire rack. Melt white chocolate in a heavy saucepan over low heat, stirring constantly. Cool. Beat cream cheese at medium speed with an electric mixer 3 minutes or until fluffy; add sugar, beating 5 minutes. Add chocolate; beat 5 minutes. Add sour cream, brandy (if desired), and vanilla, mixing until blended. Pour over prepared crust. Bake at 350 degrees F. for 30 to 35 minutes. Cool 10 minutes on wire rack. Gently run a knife around edge of pan to release sides. Let cool in pan on wire rack. Cover and chill 8 hours. Remove cake from pan and garnish, if desired, with sliced strawberries or sliced kiwi fruit, or mint sprig. Yield: 10 servings. |
| Chocolate Truffle Cake 14 ounces semi-sweet chocolate -- broken up 1 2/3 cups granulated sugar 10 ounces unsalted butter 3/4 cup strong coffee -- preferably espresso 6 Fresh Eggs OR 10 1/2 ounces liquid or frozen whole egg product ZABAGLIONE SAUCE 12 Fresh Egg Yolks OR 8 1/2 ounces liquid or frozen whole egg 1 cup granulated sugar 2 cups Marsala wine Preheat oven to 250 degrees F. Grease a 10" � 3" inch spring-form cake pan. Place chocolate, sugar, butter and coffee together in pan and heat gently until the mixture has melted together and is smooth. Remove from heat and let cool slightly. In a separate bowl, beat eggs until they are well mixed. Add eggs to melted chocolate mixture, beating constantly . Pour mixture into pan and bake for two hours. Cool and cut into portions. DIRECTIONS FOR ZABAGLIONE SAUCE: Mix egg yolks, granulated sugar and Marsala together until the mixture is smooth and pale and forms a ribbon when the whisk is lifted. Place over boiling water and whisk constantly until mixture has thickened and is creamy. Refrigerate until needed. Yield: 10 servings. |
COCONUT CUSTARD 2 eggs -- slightly beaten 2 cups evaporated skim milk 1/4 cup sugar 1 teaspoon coconut extract 1/8 teaspoon salt Vegetable cooking spray 1 tablespoon coconut flakes -- toasted Combine first 5 ingredients, mixing well. Pour mixture evenly into 5 custard cups coated with cooking spray. Place cups in a 13- x 9- x 2-inch baking pan. Pour hot water to a depth of 1 inch into pan Bake at 325 degrees F. for 45 to 50 minutes or until knife inserted in center comes out clean. Remove cups from water; let cool. Chill. Sprinkle with toasted coconut. Yield: 5 servings. |
| RUM BALLS 12 ounces vanilla wafers 16 ounces pecans -- pieces 1/2 cup honey 1/3 cup bourbon 1/3 cup dark rum Sugar or vanilla wafer crumbs Grind or crush vanilla wafers into fine crumbs. Finely chop pecans. Stir into vanilla wafer crumbs. Stir in honey, bourbon and rum. Shape into 1-inch balls, and roll in sugar or additional vanilla wafer crumbs. Place in an airtight container, and store in refrigerator up to one month. Yield: about 6 dozen. |
RASPBERRY BARS 3/4 cup butter or margarine 1 cup firmly packed brown sugar 1-1/2 cups all-purpose flour 1 teaspoon salt 1/2 teaspoon baking soda 1-1/2 cups quick cooking oats -- uncooked 10 ounces raspberry jam Cream butter; gradually add sugar, beating until light and fluffy. Combine flour, salt, soda, and oats; add to creamed mixture. Press half of crumb mixture into a greased 13- x 9- x 2-inch pan. Spread raspberry jam over crumb mixture. Sprinkle remaining half of crumb mixture over the jam. Bake at 400 degrees F. for 20 minutes. Cool and cut into bars. Yield: about 48 bars (1 bar per serving). |
| Raspberry Streusel Cake CRUST 2 cups all-purpose flour 2 tablespoons sugar 1 package Fleischmann's� Rapid Rise Yeast 1/2 teaspoon salt 1/3 cup milk 1/3 cup water 2 tablespoons butter or margarine -- cut up 1 egg STREUSEL 1/2 cup all-purpose flour 1/2 cup packed light brown sugar 1/4 cup flaked coconut or lightly toasted chopped nuts 3 tablespoons butter or margarine -- melted 1/2 teaspoon ground cinnamon TOPPING 1/2 cup raspberry preserves To make crust: In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120� to 130�F); stir into dry ingredients. Stir in egg and remaining flour to make soft dough. Spread dough in greased 9-inch springform or square pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. To make streusel: In medium bowl, combine ingredients for streusel; blend well. Set aside. Carefully spread preserves over batter; sprinkle with streusel. Bake at 350�F for 40 to 45 minutes or until done. Place on wire rack and remove side of springform pan. Serve warm or cool. Yield: 10 servings. (from Fleischmann's Yeast) |
Fruit Gel 2 cups orange juice 2 cups pineapple juice 4 tsp agar-agar flakes (available at most health food stores) 1 cup pineapple chunks 1 cup orange sections without peel Instructions: Pour the juices in a saucepan over medium heat. Sprinkle in agar-agar flakes, and allow to soften. bring juice to a boil, stir to dissolve agar. Simmer for 5 minutes, then pour into a gell mold or a pan. Stir in fruit sections and chill for 30 minutes or until set. Makes 4 servings Prep time: 5 minutes Cook time: 18 minutes Chill time:30 minutes |
| Schwarzwalder Kirschtorte (Black Forest Cake) For the cake: 10 Tbs (150 ml) unsalted butter 6 eggs 1 cup (250 ml) sugar 1 tsp (5 ml) vanilla extract 1/2 cup (125 ml) all-purpose flour 1/2 cup (125 ml) unsweetened cocoa Clarify the butter by melting it in a small saucepan over low heat. Skim off the foam and pour the clear liquid into a small bowl, discarding the solids in the bottom of the pan. Set aside. Beat the eggs, sugar, and vanilla until light and fluffy. Combine the flour and cocoa in a sifter and add to the egg mixture a little at a time, folding it in gently with each addition. Fold in the clarified butter about 2 tablespoons (30 ml) at a time, folding just enough to incorporate the butter. Pour the batter into three buttered and floured 7- to 8-inch (17 - 20 cm) round cake pans. Bake in a preheated 350F (180C) oven for 10 to 15 minutes, until a toothpick inserted in the center comes out clean. Cool on wire racks for about 5 minutes, then run the blade of a small knife around the edges of the cakes and invert them onto wire racks to cool to room temperature. For the syrup: 1/2 cup (125 ml) sugar 1/2 cup (125 ml) water 1/2 cup (125 ml) kirsch Combine the sugar and water in a small saucepan and boil uncovered over moderate heat for 5 minutes. Allow to cool slightly and stir in the kirsch. Drizzle or brush the syrup over the cooled cakes. For the topping: 3 cups (750 ml) heavy cream 1/2 cup (125 ml) powdered (confectioner's) sugar 1/4 cup (60 ml) kirsch 1 cup canned sour cherries, rinsed and drained Fresh sweet cherries with stems or maraschino cherries for garnish Chocolate curls* for garnish Beat the cream until it has thickened slightly. Add the powdered sugar and whip until stiff peaks form. Beat in the kirsch. To assemble, place one of the three layers on a serving platter. Spread about 1/4 of the whipped cream over the cake and scatter 1/2 the cherries on top. Gently place the second cake on top and repeat. Place the third cake on top and cover the top and sides of the cake with the remaining whipped cream. Garnish with cherries and chocolate curls. Makes one cake to serve 8 to 10. * To make chocolate curls, use a vegetable peeler to shave thin slices off an 8-ounce (225 g) block of semisweet chocolate that is at room temperature but still firm. Work directly over waxed paper and refrigerate or freeze the chocolate curls until needed, handling them as little as possible. |
No-Cook Peanut Butter Balls 2 egg yolks 1/4 tsp salt 1 tsp vanilla 1 cup creamy peanut butter 1 cup powdered sugar melted chocolate Make 7 days before serving. Beat well egg yolks and vanilla. Beat in peanut butter and powdered sugar until mixed and crumbly. Form 1" balls, then dip in melted chocolate and let cool on waxed paper. You can also roll in powdered sugar instead of dipping in chocolate. |
| ALMOND JOY CHEESECAKE Begin preparing this a day before serving. Crust 1 1/2 cups graham cracker crumbs 1 1/2 cups sweetened flaked coconut, toasted 1/2 cup sliced almonds, toasted (about 2 ounces) 1/4 cup sugar 1/2 cup (1 stick) unsalted butter, melted Filling 4 8-ounce packages cream cheese, room temperature 1 cup sugar 4 large eggs 1 cup sweetened flaked coconut, toasted 1 tablespoon coconut extract 1 cup sliced almonds, toasted Glaze 1 cup semisweet chocolate chips 3/4 cup whipping cream 1 1/2 teaspoons vanilla extract For crust: Preheat oven to 350�F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. FInely grind cracker crumbs, coconut, almonds and sugar in processor. Add butter; process until moist crumbs form. Press mixture onto bottom and 1 inch up sides of pan. Bake crust until set and beginning to brown, about 12 minutes. Cool. Reduce oven temperature to 325�F. For filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add eggs 1 at a time, beating just until blended after each addition. Mix in coconut and extract . Fold in almonds. Transfer filling to crust. Bake until cake is puffed and no longer moves when pan is shaken, about 1 hour 15 minutes. Cool completely on rack. For glaze: Combine 1 cup chocolate chips, cream and vanilla in small saucepan. Stir over medium-low heat until smooth. Cool until glaze begins to thicken but can still be poured, about 30 minutes. Pour glaze over cooled cake; spread evenly. Chill cake overnight. Run small knife around sides of cake to loosen. Release pan sides. Makes 10-12 servings. |
Chocolate Ricotta "Moose" From New Recipes from Moosewood Restaurant, p249 3 ounces unsweetened chocolate, melted 1 pound ricotta cheese 1 teaspoon pure vanilla extract honey to taste, about 1/3 cup 1 cup heavy cream, whipped with a bit of vanilla and maple syrup fresh fruit or shaved chocolate Blend melted chocolate, ricotta cheese, vanilla and honey in a blender or food processor, until smooth. Pour into dessert cups and chill. Serve with whipped cream and fresh fruit. |
Mrs Mackie's Christmas Pudding Recipe
The Method of Mixture Mix flour, bread crumbs, suet, and mixed dried fruit into a large bowl. Add grated orange and lemon rind and juice. Add grated cooking apple. Mix well. Add eggs, treacle, spices and grated carrot. Add sugar, candid peel and salt. Mix well. (Optional ingredient tablespoon of whisky or brandy). Allow mixture to stand over night in a covered bowl. Place mixture into well greased pudding bowls. Cover with grease proof paper and secure with string. Pressure cook according to pressure cooker instructions. Allow to mature for approximately one month before final serving. The Serving Warm through using a saucepan of water on a low heat for two hours approximately, being careful not to let any water enter the pudding or the saucepan to boil dry. DO NOT MICROWAVE. The pudding may then be flamed at the table. Pour over the pudding two tablespoons of high proof whisky and set alight. Ideally serve with a brandy or whisky sauce. |
Christmas Pudding Recipe
Thoroughly grease a large stainless steel bowl or large pudding basin. Weigh the dried fruit into a second large bowl, in another bowl toss the cold grated butter (or suet) through the flour to keep the butter separated. Now add the butter and flour mixture, breadcrumbs, baking powder, brown sugar and spices to the previously weighed fruit. Beat the eggs and milk together and pour them to the dry fruit ingredients and pour in the brandy. Mix thoroughly and pour into the well greased bowl. Stretch a layer of cooking paper and tinfoil over the rim of the bowl and tie securely. Place an old soup or dessert bowl upside down in your largest saucepan, place the pudding on top and three quarters fill with boiling water. Cover the saucepan. Steam or simmer for 5 to 6 hours, checking regularly to make sure the saucepan has not boiled dry. Steam for two hours on Christmas day to reheat. More brandy may be added before serving with brandy butter or brandy sauce and whipped cream. May also be flamed with more brandy and a match! Christmas pudding is best made several months before Christmas Day to let the flavours develop. (Serves 10 to 12) |
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Christmas Pudding Recipe 1/2 cup Mazola 1/2 cup Karo, Blue Label 1/2 cup brown sugar 1 cup milk, sweet or sour 1 teaspoon baking soda 3 cups bread flour 1/2 cup Argo or Kingsford's Cornstarch 1-1/2 teaspoons cinnamon 1/2 teaspoon ginger 1/2 teaspoon cloves 1/4 teaspoon nutmeg 1/2 teaspoon salt 1 cup chopped nut meats, any kind except peanuts 1/4 cup chopped dates 1/4 cup chopped figs 1/4 cup chopped raisins Combine the ingredients in the order given, mixing the fruits and nuts with the flour and cornstarch. The mixture will be quite stiff. Transfer to a mould well oiled with Mazola, cover closely and steam four hours. Serve with lemon sauce. This can be prepared several weeks ahead and re-steamed for an hour. |
Quick Christmas Pudding Recipe 50 g fresh wholemeal or white bread-crumbs l beaten egg 50 g self-raising flour l level teaspoon mixed spice 225 g mincemeat l tablespoon milk l level tablespoon dark treacle Instructions 1. Add crumbs to egg in bowl. 2. Sieve the flour and spice and add the mincemeat, milk and treacle. Mix well. 3. Spoon into a greased 600 ml basin, cover with greased greaseproof paper and a layer of foil, tucking edges round rim of basin. 4. Place on upturned saucer in pan with boiling water halfway up basin. (Or, use a steamer which will give you a lighter pudding). Steam for 4 hours. Keep water on boil, refill with boiling water when necessary. Or pressure cook following instructions given in your pressure cooker manual.. The pudding can he eaten now or kept a week or so. If it is kept until another day ,steam it then for l hour. |
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Grandma Griffiths' Christmas Pudding Recipe This recipe came from my great-grandmother, born around 1850, and was given to me by my grandmother in 1955. These puddings were always made a year in advance and were stored in the pantry. Lacking a pantry, I keep mine in the refrigerator, not frozen. For best taste, they should be made at least 6 months to a year in advance, although it would take a real connoisseur to know the difference. Yes, I do keep up the family tradition and serve the pudding to my family every Christmas, just as my great-grandmother did. ...Patricia Watkins
Beat the eggs slightly and add to all the other ingredients in a very large bowl. Stir thoroughly. 1/4 cup of milk or brandy may be added if still very dry. Put enough deep pots or preserving pans, all with lids, on to boil with enough water to come to the rims of the pudding bowls. You can increase the depth by using a rack of some sort. Water must be boiling when you put the puddings on to cook! Grease about five or six 24-ounce pudding basins and fill to the top with pudding mixture. Grease the same number of squares of waxed paper large enough to be able to be tied down under the rim of the pudding bowl. You can always cut off the excess afterwards. Make a 1-inch pleat along the center of each piece of waxed paper (this allows the pudding to rise), and place over the top of each pudding bowl, greased side down. Cut white fabric (an old sheet is ideal) into 18-inch squares. Dampen, and make a pleat in the top as with the waxed paper. Place over the top of the waxed paper, and tie down with good, wide tape. The ends of the cloth should be crossed over the bowls and tied in two knots. These can be used as handles. Place the puddings in the boiling water, and put the lids on firmly. Don't lift the lids for the first hour, or the pudding will collapse. After that, you must check to see that the pans are not running dry. You will need to replenish with boiling water several times during the 8 hours it takes to cook them. When the puddings have cooled, you can remove the wax paper and cloths if they are very messy and replace them with clean ones (without the pleat this time). Store in a very cool place. To serve, heat the puddings, still in their wax paper and cloth cover, in boiling water for about an hour. Turn out onto a plate and serve with either hard sauce or white, brandy sauce. For the faint-hearted, I suppose the recipe could be halved, although I have not tried it.... Each pudding serves six. |
Healthy Christmas Pudding Recipe Christmas Pudding. Serves 5 Cost/serve 60c Prep/Cook 50mins 1 cup sweet potato, grated � cup flour � cup raisins � cup dried apricots 2 Tbs sugar 2 Tbs reduced fat margarine � tsp cinnamon � tsp nutmeg pinch cloves 1 egg white 1Tbs skim milk � tsp baking soda Combine first 10 ingredients, mix well to separate the fruit. Add egg white. Combine milk & baking soda, add to mix. Stir until combined. Spoon into a 3 cup steamed pudding mould or individual moulds, coated with cooking spray. Cover tight with paper & string or lid coated in cooking spray. Place mould on a shallow rack in a stock pot, add boiling water until half way up the sides of moulds. Cover & cook in simmering water for 40 mins or until a knife comes out clean. Add water as necessary. Invert puddings onto a plate and serve with brandy custard or low fat ice-cream. GI- Moderate Energy 833 kJ Total Fat 5g Sat Fat 0.9g Carbs 35.7g Fibre 2.5g Sodium 116mg |
| PEPPERMINT FONDUE 1 cup sifted powdered sugar 2 tablespoons cornstarch 2 cups whipping cream 1/4 teaspoon peppermint extract 1 or 2 drops red liquid food coloring Combine sugar and cornstarch in a heavy saucepan; gradually stir in whipping cream. Bring to a boil over medium heat, stirring constantly. Remove from heat, and stir in extract and food coloring. Spoon into a fondue pot or chafing dish. Yield: about 2 cups (6 servings). |
Hummus
1 can-15 oz organic garbanzo beans or chickpeas 1/4 cup fresh lemon juice 1/4 cup tahini 2 Tbls olive oil salt to taste Instructions: Place all ingredients in the blender and blend. Serve with pita bread, tomatoes, sprouts or lettuce. Makes 6 servings Prep time: 15 minutes |
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Herman - Starter 1 package active dry yeast 2 cups lukewarm water 2 cups flour In a large glass jar, dissolve yeast in warm water. Add flour and until smooth. Cover and let set at room temperature for 48 hours. Makes 2 cups of starter. Feeding In a large glass jar with the starter, add 1/2 cup sugar 1 cup flour 1 cup milk Keep in refrigerator, stir daily. Feed every 5 days, or as needed to create 4 cups of Herman, using 2 cups of herman for baking. |
Herman Cake 2 cups Herman 2/3 cup vegetable oil 2 eggs 2 cups all-purpose flour 1 1/2 teaspoons ground cinnamon 1/2 teaspoon baking soda 2 teaspoons baking powder 1 cup white sugar 1 cup chopped pecans 1 cup raisins 1 cup packed brown sugar 3 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1/4 cup margarine, softened 1/2 cup margarine 1/4 cup milk 1 cup packed brown sugar Directions 1 Bring Herman Starter to room temperature. 2 Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour one 9x13 inch baking pan. 3 Stir together Herman Starter, oil and beaten eggs. 4 Stir together the flour, cinnamon, baking soda, baking powder, salt and white sugar. Stir in nuts and raisins. Add the flour mixture to the egg mixture and stir well. Pour into the prepared pan and sprinkle with the topping. 5 To Make Topping: Combine the 1 cup brown sugar, 3 tablespoons flour, 1 teaspoon cinnamon. Cut in 1/4 cup softened butter, until the mixture resembles very coarse crumbs. 6 Bake in a preheated 350 degrees F (175 degrees C) for 30 to 40 minutes. While still hot pour glaze over the top and serve. 7 To Make Glaze: In a small saucepan, melt 1/2 cup butter or margarine. Stir in the milk and 1 cup brown sugar. Bring to a boil and let boil for 3 minutes. Immediately pour over hot cake |
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Easy macaroons 16 oz shredded coconut 15 oz (1 1/3 cup) sweetened condensed milk 2 tsp vanilla Mix ingredients, using teaspoon, drop onto well greased cookie sheet. Bake 10-12 minutes at 350 degrees. Cool slightly and remove to cooling rack. |
Irish Potatoes - The Manning family 1/3 cup butter 2 2/3 cups coconut 1 egg white 1/2 tsp salt 1 tsp vanilla 3 1/2 cup powdered sugar cinnamon Mix all ingredients except cinnamon. Form small balls and roll in cinnamon |
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Mashmallow Treats 1/2 cup margarine 10 oz regular marshmallows, or (3 cups mini-marshmallows) or (2 cups marshmallow creme) 6 cups puffed rice (rice krispies) Melt margarine, add marshmallows, then puffed rice. Press into 13x9 pan. Cool and cut into squares. |
Christina Cooks Nipples of Venus 2 cups whole wheat pastry flour generous pinch sea salt 1 teaspoon baking powder scant pinch ground cinnamon 2 cup unsweetened shredded coconut 1/4 cup avocado or light olive oil 1/3 cup brown rice syrup 1 teaspoon pure vanilla extract Pearl Creamy Vanilla Soymilk chocolate glaze 1/4 cup Pearl Creamy Vanilla Soymilk 1 teaspoon Suzanne�s Specialties Chocolate Rice Nectar 2/3 cup non-dairy, grain-sweetened chocolate chips 18-24 non-dairy, grain sweetened chocolate chips, for garnish Instructions Preheat oven to 350� and line a baking sheet with parchment. Whisk together flour, salt, baking powder and cinnamon. Mix in coconut, oil, rice syrup and vanilla. Slowly add soymlk, mixing to create a soft, moldable dough. Do not overmix. With moist hands, roll the dough into 1-inch spheres and arrange on the lined baking sheet about an inch apart. Bake until firm, but still tender, 15-18 minutes. Remove from oven and immediately transfer to a wire rack to cool completely. Prepare the glaze by placing soymilk and rice syrup in a small sauce pan and bringing to a high boil. Pour over chocolate chips and whisk to create a smooth, shiny glaze. Using a small spoon, dab a small bit of glaze on the center top of each cookie and press a chocolate chip into the center of the glaze, creating the nipple. Makes 18-24 cookies. Note: You will have more chocolate glaze than you will need, but it will keep, refrigerated for a couple of weeks. You�ll just need to loosen it before re-use. |
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Nipples of Venus (Amadeus) This is a Viennese confection made famous by the movie "Amadeus." It consists of fresh chestnuts, boiled in water for 5 minutes or baked on a cookie sheet at 450F for 5 min, after cutting an X on the stem end, then cooled, peeled and coated liberally with buttercream candy mix (1 bag 10x sugar, brandy or a flavored extract, enough butter to make a stiff paste and food coloring) and allowed to harden. |
Take chestnuts, cut a small x over the odd patch where they were attatched to
the stem, pop them into boiling water for about 5 minutes or put them
into a mesh fireplace popcorn popper over good hot coals for about 5
minutes, shaking frequently or spread them on a cookie sheet and bake at
450 for about 5 mintues. These will loosen the husk and when cooled
allow you to peel them. Take the chestnut meats, place into honey and water, poach until soft, then remove and puree, add spices and a dab of honey and fill small pastrys or creme puffs with the goo. If you take the meats, dunk in honey and do the honey roast/fry thing, they are good rolled in coarsely chopped raw almonds as a taste and texture contrast. take the softened chestnuts and coat liberally with buttercream candy mix[1bag 10x sugar, a flavor extract, enough melted butter to make a stiff paste] and let the shell harden |
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Epicurious .com - Nipples of Venus This is from my Italian cookbook and the author says: "These heavenly truffles are a little time-consuming but repay the effort. With fresh chestnuts, the truffles are richer-tasting than with canned. For variety, add finely chopped toasted almonds or freshly grated nutmeg to the truffle mixture." Ingredients: 6 oz. bittersweet or semi-sweet chocolate 16 oz. can whole chestnuts, or 1 1/4 pound fresh 6 Tablespoons butter 1/2 cup granulated white sugar 2 1/2 Tablespoons brandy or other liqueur 1 teaspoon vanilla extract For the chocolate coating ingredients: 14 oz. semi-sweet chocolate 1 to 1 1/2 cups pure cocoa powder To prepare centers, melt chocolate in a double boiler and allow to cool. If using fresh chestnuts, cut a cross on the flat side of each shell, put in a large pan, cover with cold water, and boil for 5 minutes. Remove the shells and inner skins. Rice the chestnuts. Cream the butter and sugar together until fluffy, about 3 minutes. Add chestnuts and flavorings to the butter/sugar mixture and blend well, then stir in the cooled chocolate. Mix well. Roll into balls 1-1/2 inches in diameter; if mixture becomes too soft to shape, chill for several minutes. To coat, melt the chocolate on a plate over boiling water; let cool. Carefully roll the truffles in melted chocolate, then place on a plate of cocoa powder and allow to dry for several minutes. Dust each truffle with cocoa and place in paper candy cup. Store in refrigerator. Yield: 5 dozen truffles |
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