Prestigious Recipes - February 6, 2001

Blueberry Tea Cake

Happy Recipe Day - Blueberry Tea Cake from the Red Rose Tea site
Posted by Kelly

1/2 cup Imperial Margarine 125 mL
3/4 cup sugar 175 mL
1 egg 1
1/2 cup milk 125 mL
2 cups all purpose flour 500 mL
2 tsp baking powder 10 mL
1/2 tsp salt 2 mL
2 cups blueberries, fresh or frozen defrost and drain well 500 mL
Cream together margarine and sugar.
Add egg and milk and beat until smooth.
Combine flour, baking powder and salt; mix well.
Blend into margarine mixture; fold in blueberries.
Spread in well greased 9 inch (23 cm) spring-form pan.
Sprinkle with crumb topping.
Bake at 375º F (190º C) for 40 to 45 minutes.

Crumb Topping:
Combine 1/2 cup (125 mL) sugar,
1/4 cup (50 mL) flour and
1/2 tsp (2 mL) cinnamon.
Cut in 1/4 cup (50 mL) Imperial Margarine until mixture is crumbly.

Bow Ties with Chicken and Cranberries

Good Morning {{{PW}}} Hope you all have a great day today.
Posted by Mai

12 ounce package of bowtie pasta, uncooked
3/4 cup dried cranberries
1/3 cup cranberry liqueur
2 tbsp butter
1/2 cup shallot, sliced
1 tsp paprika
1 tsp dried thyme
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 1/2 lb boneless skinless chicken breast, cut into 1 1/2-inch pieces
1 1/4 low-sodium chicken broth
Fresh thyme, chopped
1. Combine cranberries and liqueur in a small microwave safe bowl.
2. Cook in microwave oven at high power 50 seconds or until hot.
3. Let stand while preparing pasta and chicken.
4. Cook pasta according to package directions.
5. Meanwhile, melt butter in a large, deep nonstick skillet.
6. Add shallots; cook over medium heat 5 minutes, stirring occasionally.
7. Combine flour, paprika, thyme, salt and pepper in a plastic or paper bag.
8. Add chicken; shake to coat.
9. Add chicken and any remaining flour mixture to skillet; cook 5 minutes, or until chicken is not longer pink, stirring occasionally.
10. Add broth to skillet; bring to a simmer, stirring occasionally.
11. Simmer uncovered 5 to 6 minutes or until sauce thicken slightly and chicken is cooked through.
12. Drain cranberries; stir into sauce.
13. Drain pasta; return to pot.
14. Add chicken mixture, tossing well.
15. Sprinkle with thyme, if desired.
ENJOY!!
Thats It!! Good Luck and Bon Appetite!

Beef Satays over Thai Salad

Posted by Ladyhawk

For the Beef Satay:
1 1/2 pounds sirloin steak, cut into 1-inch cubes
4 stalks lemongrass, bottom third only, peeled and minced
2 cloves garlic, minced
3 tablespoons cooking oil
2 1/2 tablespoons lemon juice
2 3/4 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper

For Salad Dressing:
2 tablespoons Asian fish sauce (nam pla or nuoc mam)*
1 tablespoon water
3/4 teaspoon rice-wine vinegar
Pinch dried red pepper flakes

For Salad:
1 small head romaine lettuce, cut crosswise into 1/2-inch strips (about 1 quart)
2 carrots, grated
1 cucumber, peeled, halved, seeded, and diced
1/2 cup lightly packed cilantro leaves
1/4 cup chopped fresh mint
*Available at Asian markets and many supermarkets
In a medium shallow glass or stainless-steel bowl, combine the steak, lemongrass, half the garlic, the oil,1 1/2 tablespoons of the lemon juice, 3/4 teaspoon of the sugar, the salt, and black pepper.
Set aside.
In a small glass or stainless-steel bowl, combine the fish sauce, the remaining 1 tablespoon lemon juice, garlic, and 2 teaspoons sugar, the water, vinegar, and red-pepper flakes.
In a large glass or stainless-steel bowl, combine the romaine, carrots, cucumber, cilantro, and mint.
Light the grill or heat the broiler.
Thread the steak onto eight skewers.
Grill or broil the meat, turning, until done to your taste, about 5 minutes for medium rare.
Toss the dressing with the salad and serve topped with the satays.

Cherry Shortbread Sweethearts

Posted by Jeanne

1/2 cup maraschino cherries, well drained-finely chopped
1-1/4 cups all-purpose flour
3 tablespoons granulated sugar
1/2 cup butter
1 cup semisweet chocolate pieces
2 teaspoons shortening
1. Pat cherries dry with paper towels; set aside.
In a medium bowl stir together flour and sugar.
Cut in butter until mixture resembles coarse crumbs and starts to cling.
Stir in cherries.
Knead until combined and nearly smooth.
2. On a lightly floured surface, roll dough to 1/2-inch thickness.
Using a 1-1/2 inch heart-shape cookie cutter, cut out dough.
Place cutouts 1-inch apart on an ungreased cookie sheet.
3. Bake in a 325-degree oven 20 to 25 minutes or until bottoms start to brown.
Transfer cookies to a wire rack; cool completely.
4. In a small heavy saucepan heat chocolate pieces and shortening just until melted, stirring occasionally.
Dip half of each cookie into the melted chocolate; remove excess chocolate with a small spatula or by pulling the cookie across the edge of the bowl.
Let stand until set.

Chocolate Mousse Torte

Posted by Starr

Here's one of my new favourite recipes!
This sounds complicated, but it's really very easy!!!

Sour Cream Cake
1 3/4 cups cake flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
11 tablespoons unsalted butter
1 cup sugar
2 large egg yolks
1 teaspoon vanilla
1/2 cup sour cream
1/2 cup milk
2 large egg whites, whipped to very soft peaks

Almond Praline:
1 cup sugar
1 cup water
2 cups sliced almonds

Mousse Filling:
8 ounces semisweet chocolate, broken into small chunks
2 ounces bitter chocolate, broken into small chunks
1/2 teaspoon cinnamon
3 cups whipping cream
A chunk of semisweet chocolate, for making the curls
To make the sour cream cake: butter and flour an 8 or 9 inch cake pan and set aside.
Preheat the oven to 350 degrees F.
Sift together the cake flour, baking soda, baking powder and salt and set aside.
In a large bowl, cream the butter with the sugar until light and fluffy, then beat in the egg yolks and the vanilla.
In a measuring jug, whisk the sour cream and the milk together until smooth.
Add the dry ingredients and the sour cream mixture alternately to the creamed butter mixture, ending with the milk mixture.
Fold in the egg whites, then pour into the prepared pan.
Bake on the center rack of the oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Cool on a rack for 5 minutes, then unmold onto a plate and continue cooling to room temperature.
Wrap with plastic wrap and refrigerate until you are ready to finish the cake.

To make the almond praline: preheat the oven to 350 degrees F.
In a small saucepan, combine the sugar and the water over low heat.
Stir together until the sugar has melted, then increase the heat to high and bring the mixture to a boil.
Boil for 1 minute, then remove from the heat.
In a mixing bowl, combine the sliced almonds with the sugar syrup and toss until well coated.
With a slotted spoon, transfer the nuts to a lightly oiled baking sheet and bake until golden, about 10 to 15 minutes.
Let the nuts cool and break them apart.
The nuts should remain whole but be coated with a sugary golden coating.

To make the chocolate mousse: chill a bowl and the beaters of an electric mixer in the freezer for 1 hour.
Meanwhile, in a double boiler, melt the chocolates over simmering water and stir in the cinnamon.
In the frozen mixing bowl, whip the cream to soft peaks (do not overbeat).
Remove the double boiler insert holding the melted chocolate from the pan.
With a rubber spatula, fold 1/4 of the whipped cream into the chocolate.
Fold the remaining cold cream into the chocolate mixture, 1/4 at a time, mixing it as little as possible just to get it all incorporated.
When ready to assemble the torte, cut the sour cream cake in half horizontally with a long sharp knife.
Place 1 layer of the cake on a serving plate and spread a thick layer of mousse on top of it.
Sandwich the second layer over the top and spread a mounded layer of mouse over the top.
Spread a layer of mousse around the edges, covering the cake completely.
Gently press the sugared almonds into the mousse evenly around the edges of the cake.
Using a very sharp vegetable peeler, shave long thick curls of chocolate over the top of the cake and serve immediately.

Brownie Hearts

Posted by Sheri

What You Need:
1 stick butter
2 ounces unsweetened chocolate
1 cup sugar
1 teaspoon vanilla
2 eggs
½ cup flour
1 ½ cups "M&M's"® Milk Chocolate Candies for the Holidays
Heart-shaped cookie cutters

What To Do:
1. Spray cooking spray into an 8-inch x 8-inch pan and preheat oven to 350ºF.
2. Place butter and chocolate into saucepan over low heat and melt.
Stir to make smooth, set aside to cool, about 5 minutes.
3. Add sugar and vanilla, stir to incorporate.
4. Add eggs, one at a time, stirring to combine after each addition.
5. Add the flour, stirring to mix thoroughly.
6. Add 1 cup of "M&M's"® Milk Chocolate Candies for the Holidays and stir to combine.
7. Place into prepared pan, making sure the mixture is level and smoothed.
8. Sprinkle the remaining ½ cup "M&M's"® Milk Chocolate Candies for the Holidays onto the top.
9. Place into the oven and bake 20-25 minutes or until it tests done.
10. Let cool completely and cut with heart-shaped cookie cutter.
11. Tip: Use leftover brownie pieces to top your favourite ice cream or mix them into a milkshake.
From: ©MARS, Incorporated

Easy Peanut Brittle

Posted by Sheri

1 stick Margarine (do not use diet margarine)
1/2 cup Sugar
1 Tbs Karo Light Syrup
1/2 cup Peanuts
Melt all in aluminum skillet, when mixture starts to boil - stir continuously for 6 minutes.
Take off heat and pour into a round cake pan that has been covered with aluminum foil and coated with butter.
Let sit for approx. 2 hrs.
(Should the brittle not harden because of high humidity - place in freezer for 30-45 minutes)
You can break apart or keep whole.
NOTE: Do not make in any kind of skillet except an aluminum one (no iron skillet, no Teflon)