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Prestigious Recipes - February 13, 2001
Double Whammy Chocolate Cream Pie
Happy Wednesday all! 'Tis the time for chocolate!
Posted by Kelly
By The Canadian Living Test Kitchen
3/4 cup whipping cream (175 mL)
1 ounce semisweet chocolate (30 g)
Filling:
3 cups milk (750 mL)
1/2 cup sugar (125 mL)
1/3 cup cornstarch (75 mL)
1/2 teaspoon salt (2 mL)
4 ounces bittersweet chocolate, chopped (125 g)
3 egg yolks
2 tablespoons butter (25 mL)
2 teaspoons vanilla (10 mL)
Chocolate Crust:
1 cup flour (250 mL)
1/4 cup unsweetened cocoa powder (50 mL)
1/4 cup sugar (50 mL)
1/4 teaspoon salt (1 mL)
1/4 cup cold butter, cubed (50 mL)
1/4 cup cold shortening, cubed (50 mL)
3 tablespoons cold water (45 mL)
Preheat oven to 400Ίf (200ΊC).
CHOCOLATE CRUST:
In bowl, combine flour, cocoa, sugar and salt.
Using pastry blender or two knives, cut in butter and shortening until mixture resembles fine crumbs with a few larger pieces.
Sprinkle with water, stirring quickly with fork just until mixture is moistened and clumps together when pressed.
Knead lightly 5 or 6 times to form ball; flatten into disc.
Wrap and refrigerate for 30 minutes.
On lightly floured surface; roll out dough to 1/4-inch (5 mm) thickness.
Fit into 9-inch (23 cm) pie plate; trim and flute edge.
Chill until firm.
Using fork, prick pastry all over.
Line with foil; fill with pie weights or dried beans.
Bake in oven for 20 minutes.
Lift out foil with weights.
Bake for about 10 minutes longer or until browned and no longer doughy in centre.
Let cool on rack.
FILLING:
Meanwhile, in saucepan, heat milk until bubbles form around edge.
In bowl, combine sugar, cornstarch and salt; gradually add milk, whisking to remove any lumps.
Return to saucepan.
Add chocolate; cook over medium heat, whisking constantly, for 4 to 7 minutes or until boiling and thickened.
Remove from heat.
Whisk a quarter of the hot mixture into egg yolks; whisk back into saucepan.
Reduce heat and simmer for about 1 minute or until no raw taste; stir in butter and vanilla.
Pour into bowl and cover surface with waxed paper; refrigerate until cold and set.
Spoon filling into baked pie shell, spreading evenly.
Whip cream; spread or pipe over filling.
Shave semisweet chocolate to form curls; sprinkle over cream.
Cover loosely and refrigerate until filling is set, about 2 hours, or for up to 1 day.
Yield: 8 slices
 Spicy Carrot Cake
Happy Wednesday! Have a great day {{{PW}}}
Posted by Mai
1/3 c water hot to boiling
2 c finely shredded carrots
2 c flour, use an all purpose flour
1 1/4 c sugar
1 1/2 tsp baking soda
1 tsp salt
1 1/2 tsp ground cinnamon
1 1/2 tsp ground cloves
1 1/2 tsp ground nutmeg
1/2 c vegetable oil
3 eggs
1 1/2 tsp vanilla
1 1/2 c finely chopped nuts.
Frosting of your choice, a lemon cream cheese frosting, or vanilla cream cheese frosting is really good.
Pour the water on the carrots in large to medium mixing bowl, heat your oven to 350 and grease and flour your cake pan.
Use a standard cake pan 13x9.
Mix the remaining ingredients in with the carrots and beat on low speed, working the sides of the bowl frequently for 2 minutes, then beat on medium speed for another minute and pour into the pan.
Bounce pan on the counter to remove air bubbles.
Bake 45 to 50 minutes or until a tooth pick comes out clean when stuck in the center of the cake.
Take out and let cool before frosting.
Note: Remember finely shredded carrots.
Found this recipe at Very Best Baking.com
Ham and Cheese Lasagne
Posted by Sheri
Serves: 8
Prep: 25 min
Bake: About 1 hr
1 tub (15 oz) ricotta cheese
2 large eggs
Ό cup grated Parmesan cheese
Ύ tsp ground nutmeg
12 uncooked, flat oven-ready lasagne noodles (such as Barilla)
1 bag (16 0z) frozen chopped broccoli, thawed, pressed dry on paper towels
1½ cups shredded Cheddar cheese
8 oz thinly sliced baked Virginia ham
1 jar (12 oz) roasted red peppers, well drained and chopped
Cheese Sauce:
2 cans (10Ύ oz each) condensed soup
1 soup can 1% lowfat milk
1 can (14½ oz) no-salt-added diced tomatoes, drained, large pieces cut up
1 Tbsp each dry mustard and instant minced onion
½ cup shredded Cheddar cheese
Ό cup grated Parmesan cheese
1. Heat oven to 375 F. Lightly coat a 13 x 9-in. Baking dish with non-stick spray.
2. Cheese Sauce: whisk ingredients in a 2-qt. saucepan until blended.
Heat, stirring with a whisk, until cheeses melt.
3. Mix ricotta, eggs, Parmesan cheese and the nutmeg in a bowl until thoroughly combined.
4. Layer lasagne in prepared baking dish as follows: spread 1 cup cheese sauce over the bottom, top with 4 overlapping noodles, ½ the ricotta mixture, the broccoli, 1½ cups cheese sauce and ½ cup Cheddar cheese.
5. Add 4 more noodles, the remaining ricotta mixture, the ham, ½ cup Cheddar cheese, the chopped peppers and 1½ cups cheese sauce.
6. Finish the rest of noodles, cheese sauce and Cheddar cheese.
Cover tightly with foil.
7. Bake 50 minutes or until sauce bubbles and noodles are tender.
Uncover; bake 10 minutes longer.
Let stand 15 minutes before cutting and serving.
Per serving: 543 cal, 34 g pro, 41 g car, 3 g fibre, 28 g fat (15 g saturated fat), 148 mg chol, 1,864 mg sod.
Recipe from ©Woman's Day Magazine, February 19, 2002
Lou Merloni's Mother's Meatballs
Posted by Jeanne
main dish (recipe posted on the Red Kitchen)
Lou Merloni is an infielder for the Boston Red Sox.
He contributed this recipe to a book put together by the Red Sox players' wives, entitled "Crowding the Plate".
All proceeds from the sale of the book benefit the Children's Aids Program at Boston Medical Center.
Unfortunately, I don't think this book is still available...it was a limited edition.
Anyway, enjoy the recipe!
For the sauce:
Olive oil (about 1-2 T)
2 large onions, chopped
1 small piece of salt pork (about 1/4 lb)
1 lb. ground pork or beef
1 (12 oz) or 2 (6 oz) cans tomato paste
1 (28 oz) can tomato puree
Water
1/4 cup parsley (fresh or dried)
1/4 cup Italian seasoning
Dash of hot pepper
Meatballs (see below)
In a large saucepan (at least 5 quart), heat the olive oil.
Add the onions and salt pork, and cook until the onions are brown.
(I usually throw in a few cloves of minced garlic when the onions are almost browned, although this is not part of the original recipe).
Add the meat, and brown.
(I prefer pork...you could also use hot or sweet Italian sausage, just remove it from the casings and crumble.)
Stir in the tomato paste, and cook for about 5 minutes.
Add the tomato puree, then fill the can with water and stir that into the sauce.
Add the herbs & spices, drop in the meatballs, and simmer for 3 hours.
For the meatballs:
2 pounds ground beef
3 cups Italian bread crumbs
3 eggs
1 cup freshly grated Parmesan or Romano cheese
Just mix it all together and form into 2-inch balls.
Try not to overwork the meat, or else it will cook up tough.
This makes kind of a lot, so if you're not feeding a large family, this freezes well.
Any leftovers also make excellent meatball subs...just split a sub roll (don't cut it in half all the way), and spoon in some of the meatballs and sauce.
If you'd like, sprinkle some grated cheese on it, then place it in the toaster oven (or a conventional oven), and heat until cheese is melted and sandwich is warmed through...just a few minutes.
It's messy, but yummie!
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