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Oreo Crust: In a blender or food processor crush cookies and save 1/4 cup
for topping. Add melted butter and blend 1 to 2 seconds. Press into a
9-inch pie plate. Refrigerate until needed.
Description:
"Ground almonds, sugar, cream cheese and eggs baked into a creamy
cheesecake on an Oreo cookie crust."
Yield:
"1 9-inch Pie"
Ratings : Cholesterol Rating 3 Complete Meal 1
Complexity 2 Cost 4
Depth 3 Difficulty 3
Fanciness 5 Fat Content 7
Good for Crowds 10 Kid Appeal 9
Portability 9 Sweetness 7
- - - - - - - - - - - - - - - - - - -
Per serving: 518 Calories (kcal); 38g Total Fat; (64% calories from fat); 11g
Protein; 36g Carbohydrate; 125mg Cholesterol; 350mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 2
Other Carbohydrates
Angel Biscuits
Mix dry ingredients. Cut in shortening with pastry blender. Slowly add
yeasted water.
Turn dough out on floured pastry board and knead lightly as for regular
biscuits. Roll and cut with biscuit cutter. Place rounds in a greased pan.
Let the biscuits rise slightly before baking for 12 - 15 minutes or until
browned and done.
Description:
"Light and fluffy buttermilk, baking powder and yeast biscuits.
Frances says these taste like KFC biscuits. They are so light, if they
had wings they'd fly away."
Cuisine:
"American"
Yield:
"1 Dozen"
Ratings : Cholesterol Rating 1 Complete Meal 0
Complexity 3 Cost 3
Depth 0 Difficulty 5
Fanciness 0 Good for Crowds 10
Kid Appeal 8
- - - - - - - - - - - - - - - - - - -
Per serving: 380 Calories (kcal); 18g Total Fat; (43% calories from fat); 7g
Protein; 46g Carbohydrate; 1mg Cholesterol; 586mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat;
1/2 Other Carbohydrates
Nutr. Assoc. : 26366 0 5534 0 0 0 652 1564 0
Apple Cake
Recipe By :
Serving Size : 6 Preparation Time :1:30
Categories : Cake Dessert
Mix everything except the apples, sugar, and cinnamon together and set
aside.
Peel and slice the apples, and toss them with the sugar and cinnamon.
In a buttered cake pan, alternate layers of the batter and the apples,
starting with the batter. Bake at 350� for 1 hour and 15 minutes.
Description:
"Apples and orange juice give moisture and depth to a spicy cake that
is nonetheless the soul of simplicity."
Cuisine:
"American"
Yield:
"1 Cake"
T(Baking Time):
"1:15"
- - - - - - - - - - - - - - - - - - -
Per serving: 938 Calories (kcal); 40g Total Fat; (37% calories from fat); 10g
Protein; 137g Carbohydrate; 125mg Cholesterol; 771mg Sodium
Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 7 1/2 Fat; 5
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 30 0 0
SIFT TOGETHER:
2 cups white wheat flour
1 teaspoon salt
2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
2 teaspoons baking soda
1/2 cup nuts
1/2 cup dates
1/2 cup coconut
1/2 cup raisins
Preheat oven to 350�F. Beat together sugar, oil and eggs. Stir in apples.
Add apple mixture to sifted dry ingredients. Pour into greased baking pan.
Bake for 1 hour or until tested done.
Description:
"A hearty apple cake loaded with coconut, dates, nuts and raisins as
surprise additions."
Cuisine:
"American"
Yield:
"1 Cake"
Ratings : Cholesterol Rating 0 Complete Meal 2
Complexity 2 Cost 5
Depth 0 Difficulty 2
Fanciness 5 Fat Content 6
Good for Crowds 9 Intensity 6
Kid Appeal 3 Portability 10
Sweetness 8
- - - - - - - - - - - - - - - - - - -
Per serving: 406 Calories (kcal); 15g Total Fat; (31% calories from fat); 5g
Protein; 67g Carbohydrate; 31mg Cholesterol; 400mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 2 1/2 Fat; 2
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :2:00
Categories : Dessert Fruit Dessert
Saut� the apples in the butter until the fragrance reaches a peak or until
lightly browned. Remove from heat, add the cognac, cinnamon and sugar,
stir, and let sit for 1/2 hour. Strain the liquid into a measuring cup,
then add milk to make 1 1/4 cup. Heat the oven to 350�F.
In a blender, food processor, mixer or bowl, mix the milk and the
remaining ingredients to make a batter.
Lightly butter a glass or ceramic baking dish and heat in the oven for a
few minutes until hot. Pour in 1/8 to 1/4-inch of batter until set. Add
the apples and cover with the remaining batter.
Bake until a clean knife stuck into the center comes out clean (of egg,
that is� the apple will stick to it) or about 1 hour.
Serves 6 to 8
Description:
"Baked saut�ed apples with a fragrant cognac custard."
Cuisine:
"French"
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Per serving: 243 Calories (kcal); 7g Total Fat; (28% calories from fat); 4g
Protein; 37g Carbohydrate; 86mg Cholesterol; 113mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1
Other Carbohydrates
Apple Pandowdy
Recipe By :
Serving Size : 8 Preparation Time :1:30
Categories : Dessert Fruit Dessert
Pie
BISCUIT DOUGH
1 1/2 cups white flour
1 1/2 tablespoons granulated sugar
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup butter -- chilled and cut into 10 pieces
6 tablespoons milk -- or more if needed
For the dough, sift flour, sugar, baking powder, and salt into a large
mixing bowl. Rub butter in with your fingers or cut in with a pastry
blender until mixture resembles coarse meal. Sprinkle with 6 tablespoons
of the milk and toss with a fork. Add more milk if necessary to make a
soft dough.
On a lightly floured surface, roll dough 1 inch larger than baking dish.
Dough should be about 1-inch thick. Lay dough over baking dish with the
apples. Flute or otherwise secure dough to edge of dish. Bake until crust
is golden brown and apples are soft and bubbly, 40 to 45 minutes. Serve
warm or at room temperature, garnished with whipped cream.
Description:
"Apples and spices baked under a biscuit-dough blanket."
Cuisine:
"American"
Source:
"Cook's Magazine September/October 1984"
Ratings : Cholesterol Rating 0 Complete Meal 0
Complexity 0 Cost 3
Depth 5 Difficulty 5
Fanciness 5 Fat Content 7
Good for Crowds 7 Intensity 0
Intricacy 3 Kid Appeal 7
Looks 7 Portability 7
Richness 5 Sweetness 7
- - - - - - - - - - - - - - - - - - -
Per serving: 444 Calories (kcal); 24g Total Fat; (46% calories from fat); 4g
Protein; 57g Carbohydrate; 73mg Cholesterol; 544mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 4 1/2 Fat; 1
1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Recipe By :
Serving Size : 8 Preparation Time :2:00
Categories : Cake Dessert
PREPARATION: Peel, core, and thinly slice the apple. Melt 2 tablespoons
butter in a 9-inch, cast-iron skillet over medium-low heat. Add apple
slices and saut� until wilted, about 3 minutes. Transfer slices to a
plate. Increase heat to high, add 1/4 cup sugar to skillet and cook,
stirring frequently, until sugar melts and turns golden, about 3 minutes.
Remove skillet from heat and arrange the apple slices in a circular
pattern over the bottom. Set skillet aside.
Chop pecans, toss with 3 tablespoons sugar and the cinnamon, and set
aside. Sift flour with baking powder, baking soda, and salt; set aside.
Beat remaining butter in a bowl until lightened. Gradually beat in 1 cup
sugar, eggs, one at a time, sour cream, and vanilla. Fold dry ingredients
into the batter.
COOKING: Adjust oven rack to middle position and heat oven to 350�F.
Sprinkle half of the pecan mixture over the apples. Using your fingers or
a spoon, carefully spread half of the cake batter over pecans. Sprinkle
the remaining pecan mixture over the batter and carefully spread the
remaining cake batter over pecans. Bake the cake until top is golden and a
toothpick inserted in the center comes out clean, about 45 minutes. Cool
on a rack for 5 minutes. Run a small knife along the edge of the cake and
carefully invert cake onto a serving platter. If apples stick to the
skillet, loosen with a knife and arrange on the cake. Serve slightly warm
or at room temperature. (Can cover and store at room temperature up to 2
days.)
Description:
"White sour-cream cake with nut and a caramel-apple "frosting.""
Cuisine:
"American"
Source:
"Cook's Magazine September/October 1988"
Ratings : Cholesterol Rating 8 Complete Meal 0
Complexity 0 Cost 5
Depth 5 Difficulty 7
Fanciness 5 Fat Content 7
Freeze-ability 2 Good for Crowds 7
Intensity 5 Intricacy 3
Kid Appeal 8 Looks 5
Portability 7 Richness 0
Serving Temperature 5 Sweetness 7
- - - - - - - - - - - - - - - - - - -
Per serving: 542 Calories (kcal); 31g Total Fat; (50% calories from fat); 7g
Protein; 62g Carbohydrate; 98mg Cholesterol; 383mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 2
Other Carbohydrates
NOTES : The trick in this recipe is to melt the sugar over high heat,
stirring it often to achieve a delicate caramel color, then remove
the warm caramel from the stove and gently, but quickly, arrange
the saut�ed apple slices in the bottom of the pan. A cast-iron,
9-inch skillet can be used for the upside-down cake, or a
professional 9-inch baker's pan with straight sides will do in a
pinch.
Nutr. Assoc. : 30 0 652 0 1089 0 0 0 0 0 0 0
Recipe By :
Serving Size : 8 Preparation Time :2:00
Categories : Christmas Dessert
Fruit Dessert Pie
APPLE-CRANBERRY FILLING
1/4 cup halved walnuts (1 ounce)
1 orange
2 large apples (1 pound)
1 cup cranberries -- chilled
1/2 cup raisins (3 1/2 ounces)
1 cup plus 1 tablespoon granulated sugar
1/2 cup firmly packed dark brown sugar
1 tablespoon instant tapioca
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
PREPARATION: For the pastry, cut the lard into 1/2-inch pieces. If making
the dough by hand, put the flour, sugar, and salt in a bowl. Cut the lard
and shortening into the dry ingredients with a pastry blender, or work
quickly with fingertips until mixture resembles a coarse meal with some
pea-sized pieces remaining. Lightly beat 1 egg with the vinegar and 1
tablespoon of the cold water and add it to the bowl, tossing with a fork.
Add water, a tablespoon at a time, until dough just holds together.
If using a food processor, put lard, flour, sugar, salt, and shortening
into the workbowl fitted with the metal blade and process until mixture
resembles a coarse meal. Lightly beat 1 egg with the vinegar and 1
tablespoon cold water. Add the egg mixture and pulse until dough holds
together. Divide the dough into two equal discs. Wrap in plastic and
refrigerate for 1 hour. (Can refrigerate overnight, or wrap in plastic and
freeze up to 1 month.)
For the filling, chop and set walnuts aside. Grate 2 teaspoons orange zest
into a large bowl and squeeze in 2 tablespoons orange juice. Peel and
grate apples into the bowl. Stir in cranberries, raisins, 1 cup sugar,
brown sugar, tapioca, cinnamon, and cloves.
Roll out the remaining dough to an 11-inch square. With a sharp knife or
serrated pastry wheel, cut dough into 10 3/4-inch-wide strips. To form the
lattice, put 5 strips horizontally across the top of the tart at 1-inch
intervals. Working carefully, weave 5 vertical strips over and under the
horizontal strips, taking care not to break the strips as you work. Trim
and flute the edge. Brush the pastry with egg. Sprinkle walnuts in the
spaces between the latticework and dust the top of the pie with the
remaining tablespoon granulated sugar. Adjust oven rack to middle position
and heat oven to 425�F. Put the pie on a foil-lined baking sheet and bake
15 minutes. Reduce heat to 350�F and bake until crust is golden and
filling is bubbling, about 35 minutes. Serve at room temperature.
Description:
"A succulent, spicy fruit tart for ending a festive meal."
Cuisine:
"American"
Source:
"Cook's Magazine September 1988"
Ratings : Cholesterol Rating 7 Complete Meal 0
Complexity 0 Cost 3
Depth 7 Difficulty 0
Fanciness 8 Fat Content 5
Freeze-ability 3 Good for Crowds 7
Intensity 8 Intricacy 7
Kid Appeal 5 Looks 8
Portability 7 Richness 7
Serving Temperature 5 Sweetness 5
Tartness 7
- - - - - - - - - - - - - - - - - - -
Per serving: 545 Calories (kcal); 23g Total Fat; (37% calories from fat); 6g
Protein; 81g Carbohydrate; 59mg Cholesterol; 155mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 4 1/2
Fat; 2 1/2 Other Carbohydrates
NOTES : A smashing dessert, this makes a perfect ending for any holiday
meal. Since the tart is not overly sweet, it can be served with
vanilla ice cream on the side.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 5471 0 30 0 4680 652 3036 5254 0 0
Applesauce Cake
Recipe By :
Serving Size : 6 Preparation Time :1:00
Categories : Cake Dessert
SIFT TOGETHER:
1 3/4 cups white flour or cake flour
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves (optional)
Cream butter and sugar together, then add egg and vanilla.
Sift dry ingredients together and stir into butter mixture. Add raisins
and walnuts, then applesauce. Pour into greased cake pan and bake for
about 40 or 50 minutes, or until center is springy, your toothpick test is
clean, and cake pulls away from the sides of the pan.
Cool and dust with powdered sugar, or mix powdered sugar together with a
little water, adding just a sprinkle of water at a time while stirring,
until desired thickness is achieved, and glaze the cake.
Description:
"A light, moist apple spice cake."
Source:
"Earth Kitchen Cookbook by Dee Bell"
Yield:
"1 9-inch Pie"
Ratings : Cholesterol Rating 7 Complete Meal 0
Complexity 0 Depth 2
Difficulty 2 Fanciness 5
Fat Content 0 Good for Crowds 0
Intensity 2 Intricacy 2
Kid Appeal 7 Looks 2
Portability 10 Richness 3
Serving Temperature 5 Sweetness 7
Tartness 7
- - - - - - - - - - - - - - - - - - -
Per serving: 585 Calories (kcal); 23g Total Fat; (34% calories from fat); 7g
Protein; 90g Carbohydrate; 73mg Cholesterol; 572mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 4 1/2 Fat; 2
1/2 Other Carbohydrates
NOTES : Applesauce cake is even better the second day. This cake is nicely
altered with a caramel glaze or a cream cheese icing.
Nutr. Assoc. : 0 0 0 0 0 0 5534 0 0 0 0 2130706543 0 0 0 0 0
Recipe By :
Serving Size : 10 Preparation Time :0:10
Categories : Cake Dessert
PREPARATION: In a large bowl, beat the butter with the vanilla until
lightened. Gradually beat in the confectioners' sugar and continue beating
until fluffy. Beat in cream, as necessary, to thin the icing to a
spreadable consistency. Spread icing over the sides and top of cake.
Description:
"Sugary, buttery topping."
Cuisine:
"American"
Source:
"Cook's Magazine September/October 1988"
Ratings : Cholesterol Rating 10
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Per serving: 208 Calories (kcal); 7g Total Fat; (31% calories from fat); trace
Protein; 36g Carbohydrate; 23mg Cholesterol; 50mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 2
1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0
Applesauce Cookies
Recipe By :
Serving Size : 24 Preparation Time :0:20
Categories : Cookie
SIFT TOGETHER:
1 3/4 cups white flour
1 teaspoon baking soda
2 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
Cream the sugars and butter together until smooth and creamy. Add eggs,
vanilla and applesauce.
Mix together the dry ingredients and add to creamed mixture. If raisins or
nuts are desired, add now, then spoon 2 heaping tablespoons per cookie
onto cookie sheet.
Bake about 8 minutes, until light, golden brown. Remember they will
continue to bake for a little while after they come out of the oven. Dust
with powdered sugar.
You can also bake these as bars by spreading the mixture out in a
well-greased, or foil-lined baking pan for about a half an hour in a 350�F
oven. Dust with powdered sugar and cut into squares.
Description:
"Light, fluffy, cake-like apple-spice cookies."
Cuisine:
"American"
Source:
"Earth Kitchen Cookbook by Dee Bell"
Yield:
"2 Dozen"
Ratings : Cholesterol Rating 2 Complete Meal 2
Complexity 0 Cost 3
Depth 0 Difficulty 1
Fanciness 3 Fat Content 0
Good for Crowds 10 Intensity 0
Kid Appeal 7 Looks 3
Portability 0 Richness 0
Sweetness 6
- - - - - - - - - - - - - - - - - - -
Per serving: 139 Calories (kcal); 7g Total Fat; (43% calories from fat); 2g
Protein; 18g Carbohydrate; 26mg Cholesterol; 143mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates
NOTES : As children we would leave out the cloves and sometimes even the
nutmeg. These cookies are quite fine even without raisins,
especially after they sit a day.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 2130706543 0 0
Apricot Sauce
Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : International Sauce
Description:
"Tart, fruit-rich topping for Dutch Apple Souffl� Pancake."
Cuisine:
"Dutch"
Source:
"Cook's Magazine September/October 1988"
Yield:
"3/4 Cup"
Ratings : Freeze-ability 10 Looks 7
Serving Temperature 5 Tartness 8
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Per serving: 117 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 31g Carbohydrate; 0mg Cholesterol; 17mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0 0
TOPPING
1/2 cup butter
1/2 cup granulated white sugar
1/3 cup honey
1/2 cup slivered almonds
1/2 teaspoon ground cinnamon
Beat the eggs, sugar and vanilla until the mixture whitens. Add the melted
butter and mix well. Sift the flour and baking powder together and gently
add to the previous mixture. Pour in the prepared pan and bake 10 - 12
minutes.
Meanwhile prepare the topping. Melt the butter on medium heat. Add the
rest of the ingredients and bring to a boil, stirring constantly. Pour the
topping gently on the cake and return it to the oven for another 15 - 20
minutes.
Description:
"Vanilla cake with a honey, cinnamon, almond topping baked into it. An
easy, but to die for, cake."
Cuisine:
"Middle Eastern"
Yield:
"1 10-inch cake"
- - - - - - - - - - - - - - - - - - -
Per serving: 333 Calories (kcal); 21g Total Fat; (53% calories from fat); 4g
Protein; 36g Carbohydrate; 97mg Cholesterol; 199mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 2
Other Carbohydrates
Baklava
SYRUP
4 cups granulated white sugar
3 cups water
1 cinnamon stick
1 piece orange peel
1/3 cup honey
1/4 cup light corn syrup
1 1/2 tablespoons fresh lemon juice -- from 1/2 lemon
Melt butter and add oil. Keep warm while brushing filo. Brush bottom of
pan with butter. Place 1 filo in pan, brush with butter and add another
filo, continue until there are 4 layers of filo in bottom of pan.
Brush with butter and sprinkle 1/4 pastry with nut mixture. Allow 2 pastry
layers between nut filling; butter between each sheet of filo. Repeat
until all nut mixture is used. End with 3 top layers of filo. Cut before
baking with a sharp knife. Cut lengthways first and then cut diagonally to
make diamond shapes. (Pour any extra butter/oil mixture over top.) Bake
for 1 hour and 15 minutes.
To make syrup: Cover and boil to approximately 220�F the sugar, water,
cinnamon stick and orange peel. Then add honey, light corn syrup and the
lemon juice to the sugar/water mixture. Bring to a boil, cool and pour
over hot Baklava. I usually make the syrup while the Baklava is cooking
and then pour it over the Baklava as soon as I remove it from the oven.
Description:
"Baked layers of buttery filo dough and spiced walnuts; smothered in a
citrus, cinnamon and honey syrup. Greek pastry, lots of walnuts and
honey. This is very rich!"
Cuisine:
"Mediterranean"
T(Baking Time):
"1:15"
- - - - - - - - - - - - - - - - - - -
Per serving: 735 Calories (kcal); 43g Total Fat; (57% calories from fat); 16g
Protein; 56g Carbohydrate; 19mg Cholesterol; 297mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 3
Other Carbohydrates
Banana Cake
Recipe By :
Serving Size : 8 Preparation Time :1:00
Categories : Cake Dessert
SIFT TOGETHER:
2 cups cake flour or white flour
1 teaspoon baking soda
1/2 teaspoon salt
Heat oven to 350�F. Cream together butter and sugars, add eggs, vanilla
and banana. Mix together well.
Sift together the dry ingredients and blend into the creamed mixture.
Gradually add soured milk or yogurt or sour cream and stir just until
well-blended.
Pour into greased and lightly-floured baking pan and bake for 40 to 45
minutes. Center should barely spring back when pressed, the toothpick test
should come out clean, and the sides should pull away from the pan. Either
cool and serve plain, with ice cream, dusted with powdered sugar, frosted,
or serve warm with vanilla pudding. (See recipe in the Fabulous and
Flavorful cookbook.)
Description:
"A moist, sweet banana-freckled cake."
Source:
"Earth Kitchen Cookbook by Dee Bell"
Yield:
"1 9-inch cake"
- - - - - - - - - - - - - - - - - - -
Per serving: 355 Calories (kcal); 8g Total Fat; (19% calories from fat); 4g
Protein; 68g Carbohydrate; 64mg Cholesterol; 377mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2
Fat; 2 1/2 Other Carbohydrates
NOTES : Not much can compare with the smell of banana cake baking. It's a
great way to sell a house.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 239 0 0 0 0 0 0 0 2130706543 0 2130706543
Recipe By :
Serving Size : 12 Preparation Time :1:30
Categories : Bread Breakfast
Dessert
2 teaspoons vanilla
2 eggs -- well beaten
1 1/4 cups mashed bananas-ripe
1/2 cup chopped nuts
MIX TOGETHER:
1 3/4 cups white flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
Cream together butter and sugar, then add eggs and vanilla.
Gently fold in mashed bananas until well-mixed, then very gradually stir
in mixed dry ingredients. Move quickly but add just a little at a time.
Fold in nuts. Spread batter in loaf pan and bake for about 1 hour. Center
will spring back to the touch, toothpick test will be clean and the bread
will be pulled away from the sides of the pan.
Description:
"Flavorful and basic banana bread."
Source:
"Earth Kitchen Cookbook by Dee Bell"
Yield:
"1 Loaf"
Ratings : Cholesterol Rating 3 Complete Meal 7
Complexity 2 Cost 3
Depth 0 Difficulty 0
Fanciness 0 Fat Content 5
Freeze-ability 8 Good for Crowds 0
Intensity 0 Kid Appeal 5
Portability 0 Richness 0
Sweetness 7
- - - - - - - - - - - - - - - - - - -
Per serving: 213 Calories (kcal); 9g Total Fat; (39% calories from fat); 4g
Protein; 29g Carbohydrate; 45mg Cholesterol; 246mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates
Blend in bananas, eggs and vanilla. Sift flour, baking soda and salt
together. Add to banana mixture, alternating with buttermilk and mixing
thoroughly after each addition. Add nuts and gently mix. Pour batter into
greased and floured loaf pan. Bake for 1 1/4 hours, or until done.
Description:
"Sweet and hearty, traditional batter bread."
Cuisine:
"American"
- - - - - - - - - - - - - - - - - - -
Per serving: 364 Calories (kcal); 17g Total Fat; (41% calories from fat); 6g
Protein; 49g Carbohydrate; 63mg Cholesterol; 376mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 1
1/2 Other Carbohydrates
Banana-Nut Bread
Recipe By :
Serving Size : 8 Preparation Time :1:30
Categories : Bread Breakfast
Snack
Cream the brown sugar together with the butter, then mix in the eggs.
Thoroughly mix in the bananas and lemon juice, then mix in the flour
mixture as quickly as possible.
Fold in the chopped nuts, then pour into the prepared pan. Bake for 45
minutes to 1 hour, until a toothpick inserted in the center of the loaf
comes out clean.
Serves 6 to 8 people
Description:
"A loaf that needs no introduction."
Cuisine:
"American"
Ratings : Cholesterol Rating 3 Complete Meal 7
Complexity 2 Cost 3
Fat Content 5 Freeze-ability 8
Intricacy 2 Kid Appeal 5
Looks 3 Portability 10
Serving Temperature 5 Sweetness 7
Tartness 5
- - - - - - - - - - - - - - - - - - -
Per serving: 476 Calories (kcal); 23g Total Fat; (42% calories from fat); 8g
Protein; 63g Carbohydrate; 78mg Cholesterol; 461mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 Fat;
2 Other Carbohydrates
Basbousa
BATTER
1 cup granulated white sugar
1 cup coconut
1 cup yogurt
1 cup vegetable oil
1 1/2 cups semolina flour
2 eggs
2 teaspoons baking powder
1 cup heavy cream -- optional
GARNISH
1 cup pine nuts or almonds
Prepare syrup by putting the sugar and water in a heavy saucepan. Bring to
a boil while constantly stirring to dissolve the sugar. Let it boil until
it appears clear. Add a few drops of lemon juice and let it boil for a
minute or so. Remove from saucepan and let it cool completely.
Preheat the oven to 350�F. In a bowl combine all the remaining ingredients
and stir until well mixed. If you are going to bake in a pan then oil it
before you pour the batter. If you want to do bite-size pieces, then line
the mini-muffin pan with the paper cups and pour the batter in them.
Decorate the surface with whole blanched almonds or with pine nuts. Bake
until golden.
Remove from oven and pour some syrup on each and return the pan to the
oven for a few minutes to dry the surface.
Description:
"Sweet treats of yogurt, coconut, macaroon-style mini-muffins;
garnished with nuts and covered with syrup. Delicious dessert. It can
be served cut up or in small mini-muffin shapes."
Cuisine:
"Middle Eastern"
- - - - - - - - - - - - - - - - - - -
Per serving: 506 Calories (kcal); 26g Total Fat; (45% calories from fat); 6g
Protein; 65g Carbohydrate; 46mg Cholesterol; 83mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 3 1/2
Other Carbohydrates
Beer Bread
Recipe By :
Serving Size : 12 Preparation Time :0:45
Categories : Bread International
Preheat oven to 350�F. Put all ingredients in a bowl. Stir well. Pour into
bread pan. Bake for 1 hour. Top with butter or margarine and bake for
another 10 minutes. Cool before slicing.
Description:
"A simple batter bread made with self-rising flour and beer for
leavening."
Cuisine:
"Northern European"
Yield:
"1 Loaf"
- - - - - - - - - - - - - - - - - - -
Per serving: 134 Calories (kcal); trace Total Fat; (2% calories from fat); 3g
Protein; 27g Carbohydrate; 0mg Cholesterol; 398mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:30
Categories : Bread Breakfast
Snack
Preheat oven to 400�F. Combine oats and buttermilk in small bowl; set
aside and let stand.
Combine flour, baking powder, soda, salt, brown sugar, stir well.
Add dry ingredients and stir just until all is moistened. Gently fold in
blueberries. Spoon into muffin pan until three-quarters full each. Bake
for 17 to 20 minutes.
Description:
"Hearty oat and buttermilk blueberry muffins."
Cuisine:
"American"
Yield:
"1 Dozen"
Ratings : Cholesterol Rating 4 Cost 3
Difficulty 2 Fat Content 8
Good for Crowds 10 Portability 10
Sweetness 7
- - - - - - - - - - - - - - - - - - -
Per serving: 177 Calories (kcal); 5g Total Fat; (27% calories from fat); 5g
Protein; 28g Carbohydrate; 27mg Cholesterol; 252mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates
Serving Ideas : Great for breakfast. Goes well with my Classy Ham and Cheese
Casserole (see recipe in the Fabulous and Flavorful cookbook).
NOTES : Add fresh fruit, orange juice and coffee. A major success for
brunch or baby shower.
Nutr. Assoc. : 0 0 5534 0 0 0 0 0 0 175
Recipe By :
Serving Size : 32 Preparation Time :1:30
Categories : Pie
PREPARATION:
Cut the chilled butter into small pieces.
If making the dough by hand, combine flour and salt in bowl. Cut butter
and shortening into dry ingredients with a pastry blender or work quickly
with fingertips until mixture resembles a coarse meal with some pea-sized
pieces remaining. Add 1/4 cup cold water, tossing with a fork. If needed,
add more water, a tablespoon at a time, until dough just holds together.
If using a food processor, put flour, salt, butter, and shortening into
the bowl and process with the steel blade until mixture resembles a coarse
meal. Continue processing, gradually adding water, until dough forms a
ball. Divide the dough in half if making 2 single-crust pies or so that
one piece is slightly larger than the other for a double-crust pie. Form 2
discs. Wrap in plastic and chill for at least 20 minutes.
Pie pastry dough can be made a day ahead but should be softened at room
temperature until workable before rolling.
Description:
"Cook's tested as the flakiest pastry with flavor."
Source:
"Cook's Magazine November 1987"
Yield:
"2 9-inch pies"
- - - - - - - - - - - - - - - - - - -
Per serving: 62 Calories (kcal); 4g Total Fat; (55% calories from fat); 1g
Protein; 6g Carbohydrate; 6mg Cholesterol; 89mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Using a sharp knife, remove corn from cob. Combine corn with first measure
of flour, chilies, oil and salt in a large bowl. Mix until dough gathers
together. Knead dough in bowl until a heavy, slightly sticky dough forms.
Add remaining flour as necessary.
Divide the dough into 8 pieces. Roll into smooth balls, dusting with flour
to prevent sticking. Cover with plastic. Roll 1 ball out on a lightly
floured surface to a 7-inch round, dusting frequently with flour. Cover
with a kitchen towel. Repeat with remaining dough balls. Do not let bread
rounds touch each other.
Heat griddle or heavy large skillet over high heat until hot; about 3
minutes. Reduce heat to medium-high. Bake breads until spotted brown,
pressing gently with a spatula to ensure even cooking; about 1-1/2 minutes
per side. (Can be prepared 4 days ahead.) Cool. Wrap tightly and
refrigerate. Reheat on hot, dry griddle.
Description:
"Tortilla-style griddle breads made with fresh corn and jalape�os."
Cuisine:
"Indian"
- - - - - - - - - - - - - - - - - - -
Per serving: 188 Calories (kcal); 3g Total Fat; (11% calories from fat); 5g
Protein; 37g Carbohydrate; 0mg Cholesterol; 406mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Serving Ideas : This bread goes well with any roasted meat. Or, try it with
Mexican food in place of the usual tortillas.
Recipe By :
Serving Size : 6 Preparation Time :1:00
Categories : Bread Fruit Dessert
TO COOK AND SERVE: Adjust oven rack to middle position and heat oven to
450�F. Place berries in a buttered 9-inch pie pan. Pour batter over the
berries; sprinkle cinnamon-sugar over the batter. Transfer pan to the oven
and bake for 20 minutes. Reduce oven temperature to 350�F; bake until
popover is firm and golden brown, 15 to 20 minutes longer. Cut popover
into wedges and serve immediately.
Description:
"Pan-baked berries under a souffl�-like topping: an equally easy
alternative to muffins."
Cuisine:
"American"
Source:
"Cook's Magazine June 1990"
Ratings : Cholesterol Rating 5 Complete Meal 0
Complexity 0 Cost 3
Depth 0 Difficulty 0
Fanciness 3 Fat Content 3
Good for Crowds 8 Intensity 3
Intricacy 2 Kid Appeal 10
Looks 7 Portability 5
Richness 5 Serving Temperature 7
Sweetness 8 Tartness 7
- - - - - - - - - - - - - - - - - - -
Per serving: 215 Calories (kcal); 7g Total Fat; (28% calories from fat); 5g
Protein; 34g Carbohydrate; 78mg Cholesterol; 167mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2
Other Carbohydrates
Biskotini
Recipe By :
Serving Size : 48 Preparation Time :4:00
Categories : Cookie International
In a large mixing bowl, cream butter and sugar until light and fluffy. Add
eggs, 1 at a time, beating well after each addition. Add vanilla.
In another bowl, combine baking soda, baking powder, anise seeds, salt,
and flour. Add this mixture to batter in 3 batches alternately with cream.
Blend in almonds. Cover dough and chill until firm enough to handle, 1 to
2 hours.
Bake until golden and firm to the touch, about 30 minutes. Lower oven heat
to 225�F. Remove baking sheet and let rolls cool about 15 minutes.
Using a sharp knife, cut rolls into 1/2-inch diagonal slices. Place slices
close together on ungreased baking sheets and toast in oven until dry,
crunchy, and lightly browned, about 1 hour. Cool completely and store in
an airtight container.
Description:
"Sweet hard biscuits with anise seed."
Cuisine:
"Italian"
Source:
"Cook's Magazine September/October 1984"
- - - - - - - - - - - - - - - - - - -
Per serving: 65 Calories (kcal); 3g Total Fat; (36% calories from fat); 1g
Protein; 9g Carbohydrate; 15mg Cholesterol; 41mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates
Bisquick Bread
BREAD PAN ALTERNATIVES Soup cans, No. 2 cans or 1-pound coffee tins may be
used for baking bread. To prepare cans for baking thoroughly wash and dry,
then grease them well with butter or margarine. Follow your favorite bread
recipe. Fill your choice of can slightly more than half full of dough.
Cover and put them in a warm place to rise if making a yeast bread. Bake
in a preheated 350� oven: soup cans: 40 minutes; No. 2 cans: 45 to 50
minutes, and coffee cans: 50 to 55 minutes.
Description:
"A quick bread made with sweetened Bisquick and eggs (walnuts
optional). A good recipe for boaters and/or campers."
Cuisine:
"American"
Ratings : Cholesterol Rating 1 Complete Meal 2
Cost 1 Depth 1
Difficulty 0 Fanciness 0
Fat Content 1 Good for Crowds 0
Serving Temperature 6
- - - - - - - - - - - - - - - - - - -
Per serving: 268 Calories (kcal); 14g Total Fat; (45% calories from fat); 7g
Protein; 30g Carbohydrate; 19mg Cholesterol; 367mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2
Fat; 1/2 Other Carbohydrates
NOTES : *1 loaf pan equals 5 soup cans, 3 No. 2 cans or 2 one pound coffee
tins.
Nutr. Assoc. : 2250 0 0 0 0
Black Cake
SECOND DAY
1/4 cup butter or margarine
1 cup granulated sugar
2 tablespoons grape jelly
3/4 cup strong coffee or espresso -- reserved from the day before
2 cups white wheat flour
3 teaspoons baking powder
1/2 teaspoon baking soda
3 teaspoons cocoa
1/4 teaspoon allspice
1 teaspoon pumpkin pie spice
1 cup chopped nuts
1/2 cup chopped citron
1 cup semisweet chocolate chips
1 teaspoon lemon extract
2 teaspoons vanilla extract
First day: Brew strong coffee or espresso. Simmer raisins in the coffee
for 15 minutes. Drain off coffee and cool it separately. Cool and store
raisins
Second day: Preheat oven to 325�F. Cream sugar, butter, and jelly. Set
aside. Sift flour 3 times before measuring. Measure and sift all dry
ingredients together. To butter - sugar mixture, add dry ingredients
alternately with second measure of cooled coffee. Add extracts.
Stir in: cocoa powder, chocolate chips, raisins, nuts and citron. Pour
into greased and floured tube pan.
Bake for 1 1/2 hours. Cool 10 minutes before turning out on towel covered
cake rack.
Description:
"Fruitcake-style Christmas bread of coffee, nuts, chocolate chips,
cocoa, spices and fruit. An interesting alternative to fruit cake for
Christmas. Very attractive when baked in a tube pan."
Cuisine:
"Italian"
Yield:
"1 9-inch cake"
T(Baking Time):
"1:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 578 Calories (kcal); 23g Total Fat; (33% calories from fat); 8g
Protein; 93g Carbohydrate; 23mg Cholesterol; 359mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 4 Fat; 3 1/2
Other Carbohydrates
Blueberry Muffins
Recipe By :
Serving Size : 12 Preparation Time :0:30
Categories : Bread Breakfast
TOSS TOGETHER:
1 cup fresh blueberries
1/2 cup granulated sugar
1/4 cup white wheat flour
Mix flour, baking powder,salt and sugar in a large bowl. Add the egg, milk
and butter, stirring only enough to dampen the flour; the batter should
not be smooth.
To add blueberries: mix together second measure of sugar and flour,
sprinkle it over blueberries, toss gently and stir them into batter last.
Spoon into the muffin pans filling each cup about 2/3 full. Bake for 20 -
25 minutes.
Description:
"A basic, delicious and traditional blueberry muffin recipe. These are
the real thing, good with lots of butter."
Cuisine:
"American"
Ratings : Cholesterol Rating 2 Complete Meal 4
Complexity 2 Cost 4
Depth 0 Difficulty 2
Fanciness 0 Fat Content 3
Good for Crowds 10 Intensity 0
Kid Appeal 10 Portability 10
Richness 0 Sweetness 9
- - - - - - - - - - - - - - - - - - -
Per serving: 200 Calories (kcal); 5g Total Fat; (22% calories from fat); 3g
Protein; 36g Carbohydrate; 29mg Cholesterol; 266mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other
Carbohydrates
Preheat oven to 375�F. Sprinkle yeast over the warm water in a large bowl.
Let stand 5 minutes. Stir honey, shortening and salt into yeast mixture.
Add half the measure of flour. Mix at low speed until very elastic; about
5 minutes. Gradually stir in as much of the remaining flour as needed to
make a soft dough. Knead dough on a floured surface until the dough is
smooth and elastic, adding only as much of the remaining flour needed to
prevent sticking as you knead.
Place the dough in a greased bowl. Turn dough over to grease top. Let the
dough rise, covered and in a warm place, until doubled; about 1 hour.
Punch down dough. Knead briefly on a floured surface. Let rest 10 minutes.
Divide dough into 10 equal pieces (or number of servings per recipe made).
Roll each piece into a ball on the floured surface with the palm of the
hand.
Starting at the center and working toward opposite ends, roll each ball
into an oval, tapered at both ends. Each piece should be about 5-1/2
inches long and 2 inches wide at the center. Place, evenly spaced on 2
greased baking sheets. Let rise, loosely covered, for about 25 minutes or
until double in size. Meanwhile mix cold water and cornstarch in a small
sauce pan. Heat over high heat, stirring constantly, to boiling. Boil
until thick and clear; about 2 minutes.
Brush raised rolls with warm cornstarch mixture. Slash each roll
lengthwise with a razor blade to within 1/2 inch from ends, cutting about
1/2 inch deep. Bake until rolls are golden brown and sound hollow when
tapped; 30 to 35 minutes. Remove from baking sheet. Cool on wire racks.
Description:
"Mexican-style, oval-shaped, individual yeasted breads with crusty
tops."
Cuisine:
"Mexican"
- - - - - - - - - - - - - - - - - - -
Per serving: 203 Calories (kcal); 2g Total Fat; (8% calories from fat); 5g
Protein; 40g Carbohydrate; 0mg Cholesterol; 322mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Bran Muffins
Recipe By :
Serving Size : 12 Preparation Time :0:30
Categories : Bread Breakfast
Preheat oven to 375�F. Mix together bran and milk and let stand for 10
minutes. Grease muffin tins. Stir eggs, vanilla and melted butter into
bran mixture.
Mix together dry ingredients and add to wet mixture, stirring only enough
to mix all together. Spoon into each muffin tin until about three-fourths
full. Bake for about 20 minutes.
Description:
"Healthy, hearty and delicious bran muffins."
Cuisine:
"American"
Source:
"Earth Kitchen Cookbook by Dee Bell"
Ratings : Cholesterol Rating 3 Complete Meal 3
Complexity 1 Cost 2
Depth 4 Difficulty 1
Good for Crowds 10 Intensity 5
Kid Appeal 4 Portability 10
- - - - - - - - - - - - - - - - - - -
Per serving: 103 Calories (kcal); 4g Total Fat; (30% calories from fat); 3g
Protein; 16g Carbohydrate; 39mg Cholesterol; 251mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
NOTES : Feel free to add raisins and nuts, toasted coconut, currants,
dates or dried cranberries.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Bread Pudding
Recipe By :
Serving Size : 6 Preparation Time :1:30
Categories : Breakfast Dessert
Pudding
Heat oven to 325�F. Slather butter on one side of each of the bread
slices. Lay them out in a buttered baking dish so the bread slices cover
both the sides and the bottom.
Beat the eggs, mix together sugar, salt and cinnamon and stir into the
eggs, then slowly incorporate the milk into this mixture until
well-blended. Add vanilla and raisins. Pour this over the bread.
If you have used large slices of bread and have some leftover, push them
down into the milk mixture until they soak up liquid, then turn them over
and push them down again to soak. Let this sit for about 15 minutes. Cover
and bake for 30 minutes, then uncover and continue to bake for 30 more
minutes. The pudding will come out of the oven very bouffant and will
slowly fall.
Description:
"Bread slices baked into a pudding with eggs, sugar, milk and buttery
vanilla flavor."
Cuisine:
"English"
Source:
"Earth Kitchen Cookbook by Dee Bell"
T(Baking Time):
"1:00"
- - - - - - - - - - - - - - - - - - -
Per serving: 376 Calories (kcal); 16g Total Fat; (38% calories from fat); 11g
Protein; 47g Carbohydrate; 136mg Cholesterol; 456mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 1
Other Carbohydrates
NOTES : If you like a little more texture, add a few chopped nuts to this
recipe or some toasted coconut. Some people like this without the
cinnamon.
Nutr. Assoc. : 594 222 0 0 0 0 0 0 0 4680 0 2130706543
Breadsticks
Sprinkle each piece lightly with garlic salt and sweet basil. Press dough
so herb will adhere. Twist each piece and place on ungreased baking sheet,
pressing the ends down hard so they will stick. Bake according to package
directions.
Description:
"Breadstick dough from the grocery dairy case twisted with herbs and
garlic salt, then baked."
Cuisine:
"American"
Ratings : Cholesterol Rating 0 Complete Meal 3
Complexity 1 Cost 1
Fat Content 1 Good for Crowds 10
Kid Appeal 7 Portability 5
Serving Temperature 8
- - - - - - - - - - - - - - - - - - -
Per serving: 8 Calories (kcal); trace Total Fat; (27% calories from fat); trace
Protein; 1g Carbohydrate; 0mg Cholesterol; 596mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Brownies
Recipe By :
Serving Size : 12 Preparation Time :0:45
Categories : Cookie Dessert
Heat the oven to 300�F. Grease a square 8-inch pan and sprinkle with
flour. (You can also line the pan with greased and floured wax paper.)
Melt the butter and chocolate together on low in a stovetop pan. Blend
them by stirring well.
Remove the pan from the heat and stir in this order: the sugar, salt, egg,
vanilla, flour and the nuts. Pour and spread the mixture into the baking
dish and bake for 30 minutes. Cool, dust with powdered sugar and cut into
squares.
Description:
"The basic chewy and rich brownie."
Cuisine:
"American"
Source:
"Earth Kitchen Cookbook by Dee Bell"
T(Baking Time):
"0:30"
Ratings : Cholesterol Rating 2 Complete Meal 2
Complexity 1 Cost 4
Depth 4 Difficulty 1
Fat Content 7 Freeze-ability 9
Good for Crowds 10 Intensity 7
Kid Appeal 10 Looks 5
Richness 7 Sweetness 10
- - - - - - - - - - - - - - - - - - -
Per serving: 188 Calories (kcal); 10g Total Fat; (46% calories from fat); 3g
Protein; 24g Carbohydrate; 26mg Cholesterol; 67mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :1:00
Categories : Christmas Cookie
Dessert
FROSTING
2 tablespoons water - approximately, and very hot
2 cups powdered sugar
Food coloring (optional)
Heat oven to 350�F. Sift flour, baking powder and salt together. Cream
butter and sugar together thoroughly, add egg and vanilla. Beat until
fluffy.
Description:
"Traditional iced Christmas cookies."
Cuisine:
"American"
Source:
"Earth Kitchen Cookbook by Dee Bell"
Ratings : Cholesterol Rating 3 Complete Meal 2
Complexity 3 Cost 3
Difficulty 3 Fat Content 5
Freeze-ability 10 Good for Crowds 10
Kid Appeal 10 Looks 10
Portability 10 Sweetness 8
- - - - - - - - - - - - - - - - - - -
Per serving: 358 Calories (kcal); 16g Total Fat; (39% calories from fat); 4g
Protein; 50g Carbohydrate; 57mg Cholesterol; 204mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 2
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :2:00
Categories : Dessert Pie
On a lightly floured work surface, roll out half the dough to measure
slightly larger than a 9-inch pie pan and line pan with dough. Flute or
crimp edges. Repeat with the second half. Chill prepared pie shells at
least 20 minutes or even overnight.
Heat oven to 450�F. Press a double thickness of aluminum foil against the
dough to hold it in place. Bake in preheated oven for 10 minutes. Reduce
heat to 375�F, remove foil, and bake until beginning to brown, about 10
minutes more.
Combine sugar and flour. Melt the butter, in a bowl, whisk together
butter, eggs, buttermilk, vanilla, and red wine vinegar. Mix into flour
mixture. Reduce oven heat to 350�F. Pour filling into the pie shells and
bake in preheated oven until a toothpick inserted into the middle comes
out clean, about 45 minutes. Cool.
With a sharp paring knife, peel the grapefruits, cutting right down to the
flesh to remove all the white pith. Cut sections away from grapefruit
membrane.
Heat the apricot jam with 1 tablespoon of water in a small saucepan over
low heat until dissolved; strain if using preserves.
Arrange grapefruit sections on top of pie and brush with apricot glaze.
Description:
"Sweet, rich buttermilk pie is even better with the contrast of tangy
grapefruit."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Yield:
"2 9-inch pies"
Ratings : Cholesterol Rating 7 Cost 2
Depth 5 Difficulty 3
Fanciness 7 Fat Content 7
Freeze-ability 3 Good for Crowds 7
Intensity 10 Intricacy 3
Kid Appeal 3 Portability 7
Richness 10 Serving Temperature 5
Sweetness 8 Tartness 10
- - - - - - - - - - - - - - - - - - -
Per serving: 666 Calories (kcal); 18g Total Fat; (23% calories from fat); 7g
Protein; 124g Carbohydrate; 129mg Cholesterol; 320mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 6
1/2 Other Carbohydrates
Recipe By :
Serving Size : 32 Preparation Time :1:30
Categories : Pie
PREPARATION:
Cut the chilled butter into small pieces.
If making the dough by hand, combine flour and salt in bowl. Cut butter
and shortening into dry ingredients with a pastry blender or work quickly
with fingertips until mixture resembles a coarse meal with some pea-sized
pieces remaining. Add 1/4 cup cold water, tossing with a fork. If needed,
add more water, a tablespoon at a time, until dough just holds together.
If using a food processor, put flour, salt, butter, and shortening into
the bowl and process with the steel blade until mixture resembles a coarse
meal. Continue processing, gradually adding water, until dough forms a
ball. Divide the dough in half if making 2 single-crust pies or so that
one piece is slightly larger than the other for a double-crust pie. Form 2
discs. Wrap in plastic and chill for at least 20 minutes.
Pie pastry dough can be made a day ahead but should be softened at room
temperature until workable before rolling.
Description:
"Cook's tested as the flakiest pastry with flavor."
Source:
"Cook's Magazine November 1987"
Yield:
"2 9-inch pies"
- - - - - - - - - - - - - - - - - - -
Per serving: 62 Calories (kcal); 4g Total Fat; (55% calories from fat); 1g
Protein; 6g Carbohydrate; 6mg Cholesterol; 89mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Butterscotch Pudding
Recipe By :
Serving Size : 8 Preparation Time :0:10
Categories : Dessert Pudding
Description:
"Quick, delicious and creamy dessert almost as fast as instant."
Cuisine:
"American"
Source:
"Earth Kitchen Cookbook by Dee Bell"
Ratings : Cholesterol Rating 3 Complete Meal 2
Complexity 1 Cost 2
Difficulty 1 Fanciness 2
Fat Content 2 Good for Crowds 7
Kid Appeal 10 Looks 3
Portability 5
- - - - - - - - - - - - - - - - - - -
Per serving: 129 Calories (kcal); 5g Total Fat; (31% calories from fat); 3g
Protein; 19g Carbohydrate; 40mg Cholesterol; 89mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other
Carbohydrates
NOTES : This only takes a few minutes more than store-bought instant
pudding but it actually has some nutritional value.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Recipe By :
Serving Size : 24 Preparation Time :1:30
Categories : Bread Breakfast
Christmas Dessert
Snack
Preheat oven to 350�F. In medium bowl, mix flour, sugar, soda, salt,
cinnamon. Sift together. Mix in a large bowl, pumpkin, oil, water, eggs.
Mix well. Add small amount of dry ingredients until all is added then, add
nuts, raisins and chips. Grease well and flour loaf pans. Bake for 50 to
60 minutes.
Description:
"A cinnamon-pumpkin bread with nuts, raisins and chocolate chips."
Yield:
"2 loaves"
- - - - - - - - - - - - - - - - - - -
Per serving: 404 Calories (kcal); 19g Total Fat; (41% calories from fat); 6g
Protein; 56g Carbohydrate; 39mg Cholesterol; 255mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3 1/2
Fat; 2 1/2 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :1:30
Categories : Candy
PREPARATION: For the candied orange zest, strip off the orange zest with a
vegetable peeler or a small knife and slice into 1/8-inch-wide strips. Put
zest in a small saucepan with boiling water to cover. Boil for 5 minutes
to remove bitter taste. Drain and rinse under cold water. Bring 1 cup
sugar, 1/3 cup water, and corn syrup to a boil in the saucepan. Remove
from heat, stir in zest, and let stand 30 minutes. Bring liquid back to a
boil; set aside 30 minutes. With a fork, remove orange strips from syrup,
one at a time, and put them 1/2-inch apart on a rack set over a pan to
catch drippings. Let cool. Spread remaining 1/2 cup of sugar on a plate
and roll cooled orange strips in sugar.
Candied orange zest can be made one week ahead and stored, tightly
covered, at room temperature.
Description:
"Bittersweet citrus preparation."
Source:
"Cook's Magazine May 1988"
- - - - - - - - - - - - - - - - - - -
Per serving: 191 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 50g Carbohydrate; 0mg Cholesterol; 17mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 Other
Carbohydrates
Nutr. Assoc. : 0 0 0
Carrot Cake
Recipe By :
Serving Size : 16 Preparation Time :1:00
Categories : Cake
Mix the sugar and oil. Add eggs, beating after each one. Add carrots. Sift
the dry ingredients together, and stir them in. Butter a 9 � 13 pan, pour
in the batter and bake at 325� for 40 minutes. Top with Cream Cheese
Frosting for Carrot Cake.
Serves 12 to 16
Description:
"The perennial favorite: a super-moist, rich carrot-based cake."
Cuisine:
"American"
Ratings : Cholesterol Rating 8 Cost 3
Depth 3 Difficulty 2
Fanciness 1 Fat Content 10
Freeze-ability 8 Good for Crowds 8
Intensity 8 Intricacy 2
Kid Appeal 7 Portability 7
Richness 7 Serving Temperature 6
Sweetness 10
- - - - - - - - - - - - - - - - - - -
Per serving: 498 Calories (kcal); 34g Total Fat; (60% calories from fat); 5g
Protein; 45g Carbohydrate; 78mg Cholesterol; 375mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat;
2 Other Carbohydrates
Recipe By :
Serving Size : 28 Preparation Time :0:10
Categories : Cake
With the butter and cream cheese at room temperature, mix everything
together well (this is the kind of thing food processors are made for) and
apply to your carrot cake.
Description:
"Rich sugary cream-cheese fluff."
Cuisine:
"American"
Yield:
"3 1/2 cups"
Ratings : Cholesterol Rating 10 Depth 7
Difficulty 0 Fat Content 10
Freeze-ability 8 Good for Crowds 8
Intensity 8 Intricacy 0
Kid Appeal 8 Richness 8
Sweetness 10 Tartness 0
- - - - - - - - - - - - - - - - - - -
Per serving: 121 Calories (kcal); 6g Total Fat; (44% calories from fat); 1g
Protein; 16g Carbohydrate; 18mg Cholesterol; 58mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other
Carbohydrates
Nutr. Assoc. : 0 0 0 0
Recipe By :
Serving Size : 12 Preparation Time :0:45
Categories : Bread Snack
For the muffins, grease or line a 12-cup muffin tin with paper muffin
cups; set aside. Mix first 7 muffin ingredients in a large bowl. Add
remaining ingredients; stir until just combined.
TO COOK: Heat oven to 400�F. Fill each muffin cup two-thirds full of
batter. Bake until muffin tops are golden and a cake tester inserted into
the center of a muffin comes out clean, 15 to 20 minutes. Transfer muffins
to a wire rack; cool. (Can be stored in an airtight container up to 3 days
or frozen up to 1 month.)
Description:
"Low fat and healthy muffins."
Cuisine:
"American"
Source:
"Cook's Magazine April 1990"
Yield:
"12 Muffins"
Ratings : Cholesterol Rating 0 Complete Meal 0
Complexity 0 Cost 2
Depth 2 Difficulty 0
Fanciness 2 Fat Content 0
Freeze-ability 8 Good for Crowds 10
Intensity 3 Intricacy 0
Kid Appeal 8 Looks 5
Portability 10 Richness 7
Serving Temperature 5 Sweetness 7
Tartness 3
- - - - - - - - - - - - - - - - - - -
Per serving: 160 Calories (kcal); 6g Total Fat; (28% calories from fat); 3g
Protein; 29g Carbohydrate; 16mg Cholesterol; 182mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2
Other Carbohydrates
NOTES : Chef Kelly Mills, of the Four Seasons Hotel in San Francisco,
Calif., avoids processed sugars, using alternative sweeteners
whenever he can. His high-fiber muffins are naturally sweetened
with carrots and raisins, as well as with fructose. And he simmers
apples in spice-infused apple juice to sweeten his fresh apple
butter. Fructose or fruit sugar can be found in most grocery
stores and health food markets. You can substitute 6 tablespoons
sugar for the fructose in this recipe, if you wish.
Nutr. Assoc. : 2130706543 2130706543 0 0 0 0 3483 4680 0 0 0 0 0
Cinnamon-Apple Butter
Recipe By :
Serving Size : 16 Preparation Time :0:20
Categories : Fruit Dessert Sauce
Description:
"Apples simmered with sweet spices, sweetened with apple juice, and
pur�ed."
Cuisine:
"American"
Source:
"Cook's Magazine April 1990"
Yield:
"2 Cups"
Ratings : Cholesterol Rating 0 Complete Meal 0
Cost 0 Depth 7
Difficulty 0 Fanciness 3
Fat Content 0 Freeze-ability 10
Good for Crowds 10 Intensity 7
Kid Appeal 10 Richness 7
Saltiness 8 Serving Temperature 7
Sweetness 0 Tartness 8
- - - - - - - - - - - - - - - - - - -
Per serving: 19 Calories (kcal); trace Total Fat; (4% calories from fat); trace
Protein; 5g Carbohydrate; 0mg Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 30 0 0 0 0
Cassata Di Fragole
FILLING
1 box strawberries -- freshly sliced, reserve some whole for
garnish
1/3 cup granulated white sugar
1 pint heavy cream
1 teaspoon vanilla
SHELL: Preheat oven to 325�F. In a large bowl, beat egg whites until
foamy. Add sugar gradually until soft peaks are formed. Beat in vinegar.
Turn into a greased 9-inch spring form pan and spread smooth on top. Bake
for one hour. Place on a wire rack to cool thoroughly. When cool, loosen
around the outside edge. Remove sides of pan. Fill the center of meringue
with the filling. If the edges break off, replace and secure with the
filling. Serve immediately or chill overnight. Before serving, decorate
top with whole berries with stems. Cut into wedges to serve.
FILLING: Hull and slice the strawberries. Add sugar to strawberries and
gently mix. Whip cream with vanilla until soft peaks are formed. Gently
fold in strawberry mixture.
Description:
"An elegant dessert of delicious strawberries and cream in a meringue
shell. Beautiful to serve!"
Cuisine:
"Italian"
Ratings : Cholesterol Rating 0 Depth 4
Difficulty 7 Fanciness 8
Fat Content 7 Good for Crowds 7
Portability 5 Sweetness 5
Tartness 3
- - - - - - - - - - - - - - - - - - -
Per serving: 318 Calories (kcal); 18g Total Fat; (48% calories from fat); 3g
Protein; 38g Carbohydrate; 65mg Cholesterol; 51mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 2
1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 1440 0 0 0 0 1440 0 0
Combine egg and milk and add to biscuit mix. Stir until moistened.
Add onion, parsley and half of the measured amount of cheese. Spread dough
in a greased round cake pan. Sprinkle with remaining cheese and butter.
Bake 20 minutes.
Description:
"A fast and easy Bisquick bread made with Cheddar, onions and
parsley."
Cuisine:
"American"
Yield:
"1 loaf"
T(Baking Time):
"0:20"
Ratings : Cholesterol Rating 1 Complete Meal 2
Complexity 1 Cost 1
Depth 2 Difficulty 1
Fanciness 2 Fat Content 4
Good for Crowds 10 Intensity 0
Kid Appeal 0 Portability 10
Richness 0
- - - - - - - - - - - - - - - - - - -
Per serving: 133 Calories (kcal); 8g Total Fat; (54% calories from fat); 4g
Protein; 11g Carbohydrate; 32mg Cholesterol; 263mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates
Cherry Cobbler
Recipe By :
Serving Size : 6 Preparation Time :0:45
Categories : Dessert Fruit Dessert
BISCUIT TOPPING
1 1/4 cups white flour
1 1/2 tablespoons granulated sugar
1/2 teaspoon salt
1 1/2 teaspoons baking powder
4 tablespoons shortening or butter
1/3 cup milk
Drain juice from cherries and add water to 1 cup. Combine sugar,
cornstarch and salt in sauce pan. Stir in cherry juice. Bring to boil and
stir 1 minute. Remove from heat and add lemon juice and butter and pour
over cherries in casserole dish.
Sift flour, sugar, salt and baking powder together, then cut in shortening
or butter. Add milk and mix till moistened. Knead lightly on floured board
for 1/2 minute. Pat out to fit casserole and cover cherries.
Description:
"Fruit in a sweet, thick sauce baked with a shortbread topping."
Cuisine:
"American"
Source:
"Earth Kitchen Cookbook by Dee Bell"
Ratings : Cholesterol Rating 1 Complexity 1
Cost 3 Depth 0
Difficulty 1 Fanciness 3
Fat Content 4 Good for Crowds 10
Intricacy 1 Kid Appeal 10
Portability 0 Sweetness 7
Tartness 5
- - - - - - - - - - - - - - - - - - -
Per serving: 335 Calories (kcal); 11g Total Fat; (29% calories from fat); 4g
Protein; 56g Carbohydrate; 7mg Cholesterol; 420mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 2 Fat; 1
1/2 Other Carbohydrates
Heat the oven to 375�F. Cream together butter and sugars, add beaten egg
and vanilla.
Mix together dry ingredients and slowly stir into wet mixture. If not
using nuts, add extra flour or oats now. When well-mixed, stir in
chocolate chips and nuts.
Using a heaping tablespoon per cookie, drop onto cookie sheet and bake for
about 10 minutes (only 8 minutes if using a dark cookie sheet). Remove
from oven when light brown. (They will finish baking a little after they
are out of the oven.
Description:
"A brown sugar cookie with crisp edges and chewy centers, loaded with
chocolate chips."
Cuisine:
"American"
Yield:
"2 Dozen"
Ratings : Cholesterol Rating 2 Complete Meal 2
Complexity 1 Cost 3
Difficulty 1 Fat Content 5
Freeze-ability 10 Good for Crowds 10
Kid Appeal 10 Looks 7
Sweetness 9 Tartness 0
- - - - - - - - - - - - - - - - - - -
Per serving: 121 Calories (kcal); 6g Total Fat; (44% calories from fat); 1g
Protein; 16g Carbohydrate; 18mg Cholesterol; 115mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 16 Preparation Time :1:30
Categories : Cookie
Chop the chocolate into small pieces. Put chocolate and the butter in a
bowl. In a medium saucepan, bring 2 inches of water to a simmer. Remove
pan from heat. Set the bowl over the hot water and stir until mixture is
melted; cool.
In a small saucepan, bring sugar and corn syrup to a boil. Remove pan from
heat and stir in the cooled chocolate mixture, then stir in the beaten
eggs. Stir in pecan mixture.
Pour batter into prepared pan and bake until set, about 35 minutes. Cool
in the pan, about 10 minutes, and then turn out onto a wire rack to cool.
Put confectioners' sugar in a sieve and dust over bars. Cut into 16
squares.
Description:
"A dense chocolate brownie."
Cuisine:
"American"
Source:
"Cook's Magazine May 1988"
Yield:
"16 2-inch square bars"
Ratings : Cholesterol Rating 8 Cost 5
Depth 2 Difficulty 2
Fanciness 3 Fat Content 7
Freeze-ability 8 Good for Crowds 10
Intensity 7 Intricacy 3
Kid Appeal 10 Looks 7
Portability 10 Richness 7
Serving Temperature 5 Sweetness 7
Tartness 2
- - - - - - - - - - - - - - - - - - -
Per serving: 179 Calories (kcal); 12g Total Fat; (54% calories from fat); 2g
Protein; 19g Carbohydrate; 29mg Cholesterol; 46mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 10 Preparation Time :1:30
Categories : Cake Dessert
International
Cut the chocolate into small pieces and combine butter and 2 tablespoons
of the cognac in a large bowl. In a medium saucepan, bring 2 inches of
water to a simmer over low heat. Remove pan from heat. Set the bowl of
chocolate over hot water and stir until mixture is smooth. Remove bowl
from hot water and add the egg yolks, one at a time, beating thoroughly.
Set aside.
Beat the egg whites with a pinch of salt until they just begin to hold
soft peaks. Add the sugar in a slow stream and continue beating until
stiff. Gently stir about 1/4 of the egg-white mixture into the chocolate
mixture, and fold in remainder.
Pour batter into the pan and smooth the top with a metal spatula. Bake
until firm to the touch, about 15 minutes.
Run a small, sharp knife along the edge of cake to loosen it. Slide cake
onto work surface and let cool about 20 minutes.
Slide a cookie sheet under the cake layer and cover cake with a sheet of
waxed paper. Set another cookie sheet on top and carefully invert the
cake. Lift off top pan. Peel off the paper and replace with a clean sheet.
Put the cookie sheet back on top and invert the cake again. Remove top
cookie sheet and paper.
Combine the cream and remaining tablespoon cognac and whip until stiff.
Spread the cream over the cake.
To roll the cake, pick up the long edge of the paper with both hands and
ease the cake into a curve. Still holding the paper, simultaneously lift
and roll the cake directly onto a serving platter, seam inside down. Trim
edges. Put the confectioners' sugar into a sieve and dust over roll.
Description:
"Baked chocolate-egg meringue rolled with whipped cream."
Cuisine:
"French"
Source:
"Cook's Magazine May 1988"
- - - - - - - - - - - - - - - - - - -
Per serving: 249 Calories (kcal); 18g Total Fat; (64% calories from fat); 4g
Protein; 18g Carbohydrate; 132mg Cholesterol; 62mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1
Other Carbohydrates
NOTES : Loosely based on James Beard's Chocolate Roll, this recipe also
can be used to make a chocolate souffl� in a 1 1/2 quart gratin
dish, or a round cake covered with whipped cream.
Nutr. Assoc. : 0 0 0 2770 2130706543 0 0 0 2130706543 2130706543
Recipe By :
Serving Size : 18 Preparation Time :2:00
Categories : Cake
PREPARATION: Heat oven to 325�F. Butter two 4-quart tube or bundt pans.
Chop chocolate into 1/4-inch chunks. Cream the butter in a large bowl. Add
the granulated and brown sugars and cream together until very light. Add
the eggs, one at a time, beating thoroughly before the next addition. In
another bowl, sift together the flour, salt, nutmeg, ginger, allspice,
cloves, baking powder, and baking soda. Alternately add the flour mixture
and the milk, 1/4 at a time, to the egg mixture. Fold chocolate into the
batter and turn into prepared pans.
SERVING: Cut cake into slices and top each piece with a generous dollop of
whipped cream.
Description:
"An aromatic combination of chocolate and several sweet spices."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Yield:
"2 9-inch cakes"
Ratings : Cholesterol Rating 8 Cost 5
Depth 3 Difficulty 3
Fanciness 5 Fat Content 8
Freeze-ability 7 Good for Crowds 10
Intensity 8 Intricacy 3
Kid Appeal 10 Looks 3
Portability 7 Richness 7
Serving Temperature 5 Sweetness 8
Tartness 2
- - - - - - - - - - - - - - - - - - -
Per serving: 760 Calories (kcal); 46g Total Fat; (53% calories from fat); 9g
Protein; 81g Carbohydrate; 196mg Cholesterol; 588mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 3
Other Carbohydrates
Chocolate-Orange Cake
Recipe By :
Serving Size : 12 Preparation Time :3:00
Categories : Cake International
ORANGE SYRUP
1/3 cup granulated sugar
3 tablespoons orange liqueur
OR
3 tablespoons orange juice
ORANGE FILLING
1/3 cup orange marmalade
2 tablespoons orange liqueur
OR
2 tablespoons orange juice
For the g�noise, adjust oven rack to middle position. Heat oven to 350�F.
Butter a 9-inch cake pan or springform pan and line the bottom with
buttered parchment or waxed paper. Sift the cake flour with the
cornstarch, cocoa powder, and baking soda.
Pour batter into the cake pan. To help cake rise evenly, tilt pan in a
circular motion so that batter reaches the rim and then level batter by
rapping pan once against work surface. Bake until cake is firm to the
touch and edges begin to pull away from side of the pan, about 35 minutes.
Run a small, sharp knife along the edge of cake to loosen it. Invert cake
layer on a wire rack. Leaving paper on the bottom, turn the layer over and
let it cool completely.
For the syrup, in a small saucepan, bring 1/3 cup water and sugar to a
boil over medium heat and cook, stirring frequently, until sugar is
dissolved. Remove from heat and cool. Stir in the liqueur or juice.
For the orange filling, in small bowl, stir together the marmalade and
liqueur or juice.
For the Ganache filling, chop chocolate into small pieces. In a large
saucepan, bring cream to a simmer. Remove from heat and stir in chocolate.
Let the mixture stand for 2 minutes, and then whisk until smooth. Cool
ganache at room temperature until thick and set. Store in a cool place,
but do not refrigerate.
G�noise, syrup, orange, and ganache fillings can be prepared to this point
1 day before assembly. Wrap g�noise in aluminum foil; cover ganache
loosely; set aside at room temperature.
For the ganache glaze, chop chocolate into small pieces. In a saucepan,
bring cream to a simmer. Remove from heat and stir in chocolate. Let
mixture stand for 2 minutes, and then whisk until smooth. Ganache glaze
can be made 2 hours ahead. Do not refrigerate.
Put cake on a rack over a jelly-roll pan to catch drippings. Pour cool
ganache glaze over the cake, allowing the glaze to drip down the sides.
Smooth with a metal spatula. Refrigerate until glaze has set, at least 30
minutes.
Put the remaining whipped ganache in the top a pastry bag fitted with
1/4-inch star tip and pipe out 12 rosettes about 1 inch apart around the
top perimeter of the cake. Decorate with candied orange peel.
Serves 8 to 12
Description:
"An extravagant, citrus-tinged chocolate g�noise."
Cuisine:
"French"
Source:
"Cook's Magazine May 1988"
- - - - - - - - - - - - - - - - - - -
Per serving: 470 Calories (kcal); 17g Total Fat; (31% calories from fat); 4g
Protein; 81g Carbohydrate; 90mg Cholesterol; 59mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat;
5 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :1:30
Categories : Candy
PREPARATION: For the candied orange zest, strip off the orange zest with a
vegetable peeler or a small knife and slice into 1/8-inch-wide strips. Put
zest in a small saucepan with boiling water to cover. Boil for 5 minutes
to remove bitter taste. Drain and rinse under cold water. Bring 1 cup
sugar, 1/3 cup water, and corn syrup to a boil in the saucepan. Remove
from heat, stir in zest, and let stand 30 minutes. Bring liquid back to a
boil; set aside 30 minutes. With a fork, remove orange strips from syrup,
one at a time, and put them 1/2-inch apart on a rack set over a pan to
catch drippings. Let cool. Spread remaining 1/2 cup of sugar on a plate
and roll cooled orange strips in sugar.
Candied orange zest can be made one week ahead and stored, tightly
covered, at room temperature.
Description:
"Bittersweet citrus preparation."
Source:
"Cook's Magazine May 1988"
- - - - - - - - - - - - - - - - - - -
Per serving: 191 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 50g Carbohydrate; 0mg Cholesterol; 17mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 Other
Carbohydrates
Nutr. Assoc. : 0 0 0
Recipe By :
Serving Size : 8 Preparation Time :3:00
Categories : Pie
MOUSSE
1/2 pound bittersweet or semisweet chocolate
2 egg yolks
3 tablespoons strong coffee
1/4 cup granulated sugar
1/4 pound butter -- cut into pieces
3 egg whites
2 teaspoons lukewarm water
6 ounces pecans -- shelled halves
1 cup light brown sugar
Pinch salt
1/2 cup butter
1/4 cup (to 1/3) heavy cream
2 tablespoons dark rum
MOUSSE: Put half of the chocolate in dry processor container. With machine
running, add remaining chunks through food chute and process until
chocolate is ground to small bead consistency. Add egg yolks.
Heat coffee, sugar and butter in a medium saucepan over low heat. Stir
until sugar dissolves. Heat to simmering. With machine running, pour hot
butter mixture through food chute in a thin stream. Stop to clean
container side with a spatula and process 5 seconds longer. Transfer to a
mixing bowl.
Wash and dry processor container and blade. Mix egg whites with water and
process, drizzling whites through food chute. Process until whites are
whipped to firm peaks, usually 1 1/2 minutes. Fold whites into chocolate
mixture and refrigerate until partially set.
CARAMEL MIXTURE: Very coarsely chop 4 ounces (about 1 cup) of pecans using
one-second pulses; set aside and set remaining whole pecans aside.
Heat sugar, salt and butter, stirring until dissolved. Add cream and rum.
Heat to boiling and simmer until caramel thickens to a consistency that
coats the back of a spoon. Transfer half of the caramel to a small
saucepan; set aside. Add chopped pecans to caramel remaining in pan, stir
and immediately pour onto bottom of crumb crust, carefully spreading into
an even layer. Refrigerate until caramel sets.
Reheat remaining caramel over low heat (add 2 tablespoons cream to mixture
to thin, if necessary). Place pecan halves in a decorative design on top
of mousse. When caramel has cooled slightly, pour evenly over top of tart
and distribute evenly with a pastry brush. Refrigerate until caramel
becomes firm, about 2 hours. Cut with a hot knife.
Description:
"Chocolate mousse, caramel and pecans in an intense, incredibly rich
chocolate experience"
Cuisine:
"American"
Ratings : Cholesterol Rating 8 Cost 5
Depth 5 Difficulty 7
Fanciness 8 Fat Content 8
Good for Crowds 10 Intensity 10
Intricacy 8 Kid Appeal 7
Looks 8 Portability 7
Richness 10 Serving Temperature 3
Sweetness 7 Tartness 5
- - - - - - - - - - - - - - - - - - -
Per serving: 780 Calories (kcal); 64g Total Fat; (69% calories from fat); 8g
Protein; 54g Carbohydrate; 138mg Cholesterol; 438mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 12 1/2 Fat;
2 1/2 Other Carbohydrates
NOTES : This is the kind of dessert you serve to strangers, then they
taste it, their eyes widen and they exclaim "You made this??!?"
Nutr. Assoc. : 0 0 0 0 0 0 2253 0 402 0 0 0 5472 0 0 0 0 720 0
ICING
Powdered sugar
Milk
Preheat oven to 350�F. Combine and mix all ingredients. Bake for 18 to 20
minutes.
Mix confectioners' sugar and milk to desired consistency. Frost bars with
icing.
Description:
"Spicy applesauce, brown sugar, nut and raisin coffee cake with a
sweet glaze."
Ratings : Cost 2 Difficulty 1
Fat Content 4 Good for Crowds 10
Kid Appeal 2 Portability 7
Serving Temperature 7
- - - - - - - - - - - - - - - - - - -
Per serving: 194 Calories (kcal); 7g Total Fat; (33% calories from fat); 3g
Protein; 31g Carbohydrate; 26mg Cholesterol; 161mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 5534 0 0 0 0 0 0 0 0 0 0
Cinnamon-Apple Butter
Recipe By :
Serving Size : 16 Preparation Time :0:20
Categories : Fruit Dessert Sauce
Description:
"Apples simmered with sweet spices, sweetened with apple juice, and
pur�ed."
Cuisine:
"American"
Source:
"Cook's Magazine April 1990"
Yield:
"2 Cups"
Ratings : Cholesterol Rating 0 Complete Meal 0
Cost 0 Depth 7
Difficulty 0 Fanciness 3
Fat Content 0 Freeze-ability 10
Good for Crowds 10 Intensity 7
Kid Appeal 10 Richness 7
Saltiness 8 Serving Temperature 7
Sweetness 0 Tartness 8
- - - - - - - - - - - - - - - - - - -
Per serving: 19 Calories (kcal); trace Total Fat; (4% calories from fat); trace
Protein; 5g Carbohydrate; 0mg Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 30 0 0 0 0
Recipe By :
Serving Size : 12 Preparation Time :0:45
Categories : Appetizer Bread
PREPARATION: Heat oven to 400�F. Thaw corn. Butter muffin tins. Dice the
ham. Chop the red bell pepper. Mince the coriander.
In a bowl, combine the sour cream, oil, corn, ham, bell pepper, and
coriander. Lightly beat eggs and add to mixture.
Pour into prepared muffin tins and bake in preheated oven until golden
brown, about 20 minutes. Cool for about 5 minutes in the tin.
Description:
"Substantial muffins with meat and vegetables to accompany a roast or
a hearty soup."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Yield:
"12 Muffins"
Ratings : Cholesterol Rating 7 Complete Meal 0
Cost 3 Difficulty 0
Fanciness 5 Good for Crowds 10
Intricacy 2 Looks 5
Portability 10 Richness 7
Spicy Hotness 7
- - - - - - - - - - - - - - - - - - -
Per serving: 120 Calories (kcal); 7g Total Fat; (49% calories from fat); 3g
Protein; 12g Carbohydrate; 40mg Cholesterol; 245mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Serving Ideas : These spicy muffins are a perfect match with roast chicken or bean
soup.
Cornmeal Muffins
Preheat oven to 425�F. Grease muffin pan. Combine the dry ingredients.
Melt the butter and mix together with the sour cream, milk and eggs.
Quickly stir into the dry ingredients, stirring only long enough to mix.
Spoon into muffin pans until each is about three-quarters full. Sprinkle
batter equally with topping and bake for 15 to 20 minutes. Test with a
toothpick. Muffins should spring back when pressed and pull away from the
pan.
Description:
"Light cornbread with a sweet, crusty top."
Cuisine:
"American"
Ratings : Cholesterol Rating 4 Complete Meal 3
Complexity 1 Cost 2
Difficulty 1 Fanciness 4
Fat Content 5 Good for Crowds 10
Intensity 4 Kid Appeal 10
Looks 6
- - - - - - - - - - - - - - - - - - -
Per serving: 125 Calories (kcal); 2g Total Fat; (13% calories from fat); 4g
Protein; 23g Carbohydrate; 34mg Cholesterol; 299mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates
Dissolve yeast into warm water. Heat cheese in pan till lukewarm and stir
into yeast mix.
Add honey, dill, butter, onion, baking soda, egg and half of the flour
until mixed.
Stir in remaining flour to make a soft dough. Let rise. Spoon into one
large or two small greased bread pans. Let rise 45 minutes.
Bake in moderate oven (350�F) for 30 minutes. Sprinkle top with some salt,
cover with foil and bake 15 minutes more until done.
Description:
"An aromatic, easy, yeasted batter bread."
Cuisine:
"American"
Yield:
"1 Loaf"
Ratings : Complexity 3 Cost 2
Difficulty 2 Fanciness 6
Good for Crowds 10 Kid Appeal 8
Richness 7
- - - - - - - - - - - - - - - - - - -
Per serving: 135 Calories (kcal); 2g Total Fat; (13% calories from fat); 6g
Protein; 23g Carbohydrate; 20mg Cholesterol; 297mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :1:30
Categories : Cake Dessert
Beat the eggs well; add the vanilla. Add the condensed milk and beat well.
Gradually beat in the milk. Pour mixture on top of the caramelized sugar.
At this point you can bake this dish in a bain-marie for 1 to 1 1/4 hours.
To prepare the cake variation, simply add the cake mix after preparing the
batter as directed on the package. Spoon the batter on top of the milk
mixture. Notice that the batter will float on top. Cover the pan with
foil. Bake for 1 hour and remove the foil. Continue to bake until the cake
is done and lightly browned.
Description:
"Egg custard baked in a caramel sauce with or without cake
simultaneously baked on top."
Yield:
"1 10-inch tube cake"
- - - - - - - - - - - - - - - - - - -
Per serving: 352 Calories (kcal); 11g Total Fat; (26% calories from fat); 11g
Protein; 55g Carbohydrate; 148mg Cholesterol; 149mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 3
Other Carbohydrates
Recipe By :
Serving Size : 28 Preparation Time :0:10
Categories : Cake
With the butter and cream cheese at room temperature, mix everything
together well (this is the kind of thing food processors are made for) and
apply to your carrot cake.
Description:
"Rich sugary cream-cheese fluff."
Cuisine:
"American"
Yield:
"3 1/2 cups"
Ratings : Cholesterol Rating 10 Depth 7
Difficulty 0 Fat Content 10
Freeze-ability 8 Good for Crowds 8
Intensity 8 Intricacy 0
Kid Appeal 8 Richness 8
Sweetness 10 Tartness 0
- - - - - - - - - - - - - - - - - - -
Per serving: 121 Calories (kcal); 6g Total Fat; (44% calories from fat); 1g
Protein; 16g Carbohydrate; 18mg Cholesterol; 58mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other
Carbohydrates
Nutr. Assoc. : 0 0 0 0
Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories : Pastry Pie
Combine flour, butter, and cream cheese in a bowl. Rub with fingers until
coarse crumbs form. Add egg; stir with a fork until dough holds together.
Pat into a ball. Roll out into pie pan, fill with desired filling: ground
beef and tomatoes, quiche, etc. Bake at 425�F for at least 30 minutes
(relative to the filling). Can be chilled air tight up to 3 days.
Description:
"A light, rich pie crust for quiche or dinner pies."
Ratings : Cholesterol Rating 2 Complete Meal 2
Complexity 2 Cost 2
Depth 3 Difficulty 1
Fanciness 3 Good for Crowds 5
Kid Appeal 8
- - - - - - - - - - - - - - - - - - -
Per serving: 572 Calories (kcal); 42g Total Fat; (65% calories from fat); 9g
Protein; 41g Carbohydrate; 173mg Cholesterol; 408mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 30 Preparation Time :0:20
Categories : Cookie Dessert
Preheat oven to 375�F. Sift together in a bowl: flour, salt, soda. Stir in
two-thirds of the measure of crushed Frosted Flakes, or 1/2 cup crushed
flakes.
Cream margarine and sugar. Add vanilla and egg - well beaten.
Combine sesame seeds and remaining measure of crushed Frosted Flakes. Form
balls no larger than 1 inch. Roll in crumbs. Bake for 10 minutes � don't
overbake.
Description:
"A cookie dessert made of cookie dough, Frosted Flake cereal and
sesame seeds."
Cuisine:
"American"
Yield:
"5 Dozen"
Ratings : Cholesterol Rating 1 Complete Meal 2
Complexity 1 Cost 3
Difficulty 1 Fanciness 3
Fat Content 4 Good for Crowds 10
Kid Appeal 10 Portability 10
Sweetness 7
- - - - - - - - - - - - - - - - - - -
Per serving: 127 Calories (kcal); 7g Total Fat; (48% calories from fat); 1g
Protein; 15g Carbohydrate; 6mg Cholesterol; 152mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates
Danish Pastry
DOUGH FILLING
1 cup granulated white sugar
3 tablespoons cinnamon
1 cup raisins -- optional
1 cup nuts -- optional
1 egg -- slightly beaten
Mix together milk, butter, sugar and salt in a bowl. Add yeast, egg,
vanilla, mace and the first measure of flour. Beat well, add the second
measure of flour and stir until well blended. Add enough more flour from
the third measure to make a kneadable soft dough. Cover and let rise until
double in bulk. Punch down and turn out on floured pastry cloth. Knead
slightly. Roll out into a 1/4-inch thick oblong shape.
Divide second measure of butter in small bits and place half down center
of dough. Fold bottom third of dough over the butter, add remaining butter
and fold top half over. Press edges together firmly. Turn 1/4 way around,
pat with rolling pin and roll as thin as possible. Fold each end to
center, pat, fold to make 4 layers. Turn 1/4 way around and repeat rolling
and folding 3 more times. Cover and let rise 20 minutes.
Preheat oven to 350�F. Roll out 1/2-inch thick, sprinkle with sugar and
cinnamon and raisins and/or nuts, if used. Roll tight as possible and cut
in 3/4-inch slices. Place close together on cookie sheet covered with
brown paper or parchment. Brush with beaten egg. Bake 25 minutes. Frost
with powdered sugar icing if desired.
Description:
"Butter-rich, yeasted pastry with cinnamon, raisins and nuts. All time
favorite. Best ever cinnamon rolls. Originally from Fannie Farmer,
1951 edition, deleted from later editions and I don't know why."
Yield:
"10 Rolls"
Ratings : Cholesterol Rating 3 Complete Meal 3
Complexity 6 Cost 4
Depth 7 Difficulty 7
Fanciness 8 Fat Content 7
Freeze-ability 5 Good for Crowds 10
Kid Appeal 10 Portability 10
Sweetness 8
- - - - - - - - - - - - - - - - - - -
Per serving: 607 Calories (kcal); 33g Total Fat; (48% calories from fat); 9g
Protein; 72g Carbohydrate; 104mg Cholesterol; 479mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 6 1/2 Fat; 1
1/2 Other Carbohydrates
NOTES : This dough can also be used to make shaped pastries of all sorts.
Nutr. Assoc. : 0 1440 0 0 4138 0 1582 3218 5401 854 5534 5534 5534 222
3309 3309 1440 0 0 4248 0
* Exported from MasterCook *
Date-Nut Squares
Recipe By :
Serving Size : 16 Preparation Time :0:45
Categories : Cake
Beat the eggs, sugar and vanilla. Blend the flour, baking powder and salt,
then mix with the egg mixture. Stir in the nuts and dates.
Description:
"These are a perfect reflection of the chewy sweetness of dates, with
nutty texture thrown in for good measure."
Cuisine:
"American"
Yield:
"16 Squares"
Ratings : Cholesterol Rating 7 Cost 7
Depth 2 Difficulty 2
Fanciness 5 Fat Content 3
Freeze-ability 8 Good for Crowds 10
Intensity 8 Kid Appeal 7
Portability 10 Richness 8
Serving Temperature 5 Sweetness 8
- - - - - - - - - - - - - - - - - - -
Per serving: 156 Calories (kcal); 5g Total Fat; (27% calories from fat); 3g
Protein; 27g Carbohydrate; 23mg Cholesterol; 90mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 1/2
Other Carbohydrates
TO PREPARE: For the berries, mix berries, sugar, and 3 tablespoons water
in a deep pie pan that is 10 inches in diameter; set aside.
For the topping, mix first 3 ingredients in a medium bowl; set aside. Beat
butter sugar, and lemon zest in a medium bowl until fluffy. Add egg, yolk,
and vanilla and almond extracts; beat until smooth. Alternately beat in
the flour mixture and milk, one-third at a time, until batter is smooth.
TO COOK: Adjust oven rack to middle position and heat oven to 350�F. Drop
large tablespoonfuls of the topping batter around the circumference of the
berry-filled pie pan, leaving a 1-inch border of exposed berries around
the edge and a circle (2 inches in diameter) of berries in the center.
Sprinkle topping ring with almonds and cinnamon; bake until topping is
golden brown, 35 to 40 minutes. Transfer cake in pan to a wire rack; cool
the cake slightly.
Or for an unusual touch, serve this dessert with Spiced Whipped Cream:
Stir 1/2 teaspoon ground cinnamon and 2 teaspoons sugar into 1/2 heavy
cream, then whip to stiff peaks.
Description:
"Fresh berries cooked under a rich almond-scented cake."
Cuisine:
"American"
Source:
"Cook's Magazine June 1990"
Ratings : Cholesterol Rating 7 Complete Meal 3
Depth 5 Difficulty 0
Fanciness 7 Fat Content 7
Freeze-ability 3 Good for Crowds 10
Intensity 7 Intricacy 2
Kid Appeal 10 Looks 8
Portability 7 Richness 8
Serving Temperature 7 Sweetness 7
Tartness 7
- - - - - - - - - - - - - - - - - - -
Per serving: 385 Calories (kcal); 17g Total Fat; (38% calories from fat); 6g
Protein; 54g Carbohydrate; 99mg Cholesterol; 258mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 2
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :1:30
Categories : Dessert International
PREPARATION AND COOKING: Make the Apricot Sauce. Peel, core, and thinly
slice the apple. Melt 1 tablespoon of the butter in a large, heavy
skillet. Add the apple slices and apricot preserves, sprinkle with sugar,
and toss over medium-low heat until apples wilt and release their juices,
about 3 minutes. Raise heat to medium and cook until apples are just
tender, and the juices have thickened, about 8 minutes. Cover and keep
warm over very low heat.
Serves: 4 to 6
Description:
"An impressive, rich, quick cake."
Cuisine:
"Dutch"
Source:
"Cook's Magazine September 1988"
- - - - - - - - - - - - - - - - - - -
Per serving: 285 Calories (kcal); 13g Total Fat; (40% calories from fat); 6g
Protein; 37g Carbohydrate; 124mg Cholesterol; 146mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat;
1 Other Carbohydrates
NOTES : Make this pancake in an ovenproof baking dish with low sides, and
remember to work fast when the pancake is assembled.
Nutr. Assoc. : 30 0 0 0 0 0 0 0 962 0
Lightly grease a baking pan; set aside. Set aside second measure of the
cake mix for the filling.
Preheat oven to 350�F.
For the crust, in a large mixing bowl combine remaining cake mix, butter,
and slightly beaten egg. Stir with a fork until crumbly. Turn into
prepared pan. With lightly floured hands, press evenly onto the bottom to
form a crust. Bake for 12 minutes.
Spread filling evenly over baked crust; sprinkle with pecans. Bake for 25
- 30 minutes or till filling appears set when pan is gently shaken. Cool
completely on wire rack. Cut into bars. Cover and chill to store.
Description:
"The taste of pecan pie in an easy to eat bar."
Cuisine:
"American"
Yield:
"48 Pieces"
Ratings : Cholesterol Rating 4 Complexity 1
Cost 5 Difficulty 3
Fanciness 6 Good for Crowds 10
Kid Appeal 8 Portability 10
Richness 7 Serving Temperature 3
Sweetness 0
- - - - - - - - - - - - - - - - - - -
Per serving: 108 Calories (kcal); 5g Total Fat; (37% calories from fat); 1g
Protein; 16g Carbohydrate; 18mg Cholesterol; 95mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other
Carbohydrates
Preheat oven to 350�F. Line the bottom of an ungreased baking pan with
enough chopped rhubarb to cover bottom. Sprinkle sugar evenly over
rhubarb. Then sprinkle Jello and marshmallows.
Description:
"A rhubarb upside down cake made with fresh rhubarb, cake mix,
marshmallows and strawberry Jello."
Cuisine:
"American"
Ratings : Complete Meal 2 Cost 3
Difficulty 3 Good for Crowds 8
Kid Appeal 3 Portability 7
Richness 0 Serving Temperature 3
Sweetness 5 Tartness 7
- - - - - - - - - - - - - - - - - - -
Per serving: 384 Calories (kcal); 6g Total Fat; (13% calories from fat); 3g
Protein; 82g Carbohydrate; 0mg Cholesterol; 358mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 5 Other
Carbohydrates
Eclair Cake
BATTER
2 3-ounce boxes vanilla instant pudding (6 ounces)
1 8-ounce container Cool Whip
CRUST
1/2 box Graham crackers
3 cups milk
Batter: Mix together pudding mix and second measure of milk. Mix well.
Fold in Cool Whip.
Layers: Spread half the pudding mixture on top of the graham crackers. Put
a second layer of graham crackers and spread the other half of the pudding
mixture on top. Put a third layer of graham crackers and spread topping on
top.
Refrigerate for 3-4 hours. (NOTE: This is much better the second day!)
To serve, cut into 15 squares (3 across and 5 down). Carefully lift out
each square with a wide spatula. Top with a red cherry if desired.
Description:
"Creamy, delicious, chilled dessert of layered graham crackers,
pudding with whipped cream and a chocolate topping. Delicious and
cool!"
Cuisine:
"American"
Yield:
"15 Squares"
Ratings : Cholesterol Rating 2 Complete Meal 2
Complexity 2 Cost 3
Fanciness 6 Fat Content 6
Good for Crowds 10 Kid Appeal 10
Portability 5 Serving Temperature 2
Sweetness 7
- - - - - - - - - - - - - - - - - - -
Per serving: 233 Calories (kcal); 11g Total Fat; (42% calories from fat); 2g
Protein; 31g Carbohydrate; 7mg Cholesterol; 284mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 2 Other
Carbohydrates
Recipe By :
Serving Size : 36 Preparation Time :0:30
Categories : Bread Breakfast
Snack
Preheat oven to 350�F. Mix all together and add bran, wheat germ and
water. Mix until well blended. Place mixture in well greased cupcake tin
until 3/4 full. Bake for 20 minutes.
Description:
"A buttermilk bran muffin with three sweeteners and pineapple and
raisins for heartiness."
Cuisine:
"American"
Yield:
"3 Dozen"
Ratings : Cholesterol Rating 2 Complete Meal 4
Complexity 1 Depth 4
Difficulty 2 Fanciness 3
Fat Content 4 Good for Crowds 10
Kid Appeal 4 Portability 10
Serving Temperature 4 Sweetness 8
- - - - - - - - - - - - - - - - - - -
Per serving: 248 Calories (kcal); 8g Total Fat; (27% calories from fat); 6g
Protein; 42g Carbohydrate; 22mg Cholesterol; 617mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
1 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:45
Categories : Sauce
TO PREPARE AND COOK: Bring milk, vanilla bean, and orange zest to simmer
in a medium nonreactive saucepan; simmer to blend flavors, about 5
minutes. Beat eggs and sugar in a medium nonreactive bowl until pale
yellow. Strain hot milk mixture; discard vanilla bean and orange zest.
Gradually beat hot milk into the egg mixture; return this sauce mixture to
saucepan. Cook over low heat, stirring constantly until sauce coats the
back of a spoon, about 10 minutes.
Strain sauce through a fine sieve into a nonreactive bowl. Put a sheet of
plastic wrap directly on the surface of the sauce to prevent a skin from
forming; cool sauce to room temperature. (Can be covered and refrigerated
overnight.)
Description:
"Dessert sauce enlivened by orange zest."
Cuisine:
"American"
Source:
"Cook's Magazine June 1990"
Ratings : Cholesterol Rating 7 Depth 7
Difficulty 3 Fanciness 3
Fat Content 0 Good for Crowds 10
Intensity 3 Intricacy 2
Kid Appeal 10 Looks 3
Portability 7 Richness 2
Serving Temperature 3 Sweetness 7
Tartness 2
- - - - - - - - - - - - - - - - - - -
Per serving: 77 Calories (kcal); 1g Total Fat; (14% calories from fat); 4g
Protein; 13g Carbohydrate; 48mg Cholesterol; 53mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :3:00
Categories : Dessert
Coat a shallow baking dish with the tablespoon of butter and place figs in
it, stems up. Sprinkle with 4 tablespoons of the sugar and add wine. Bake
in preheated oven on center rack 20 minutes, basting occasionally.
Add pecans and sprinkle with remaining 1 teaspoon sugar. Lower oven
temperature to 300�F and bake 6 to 8 minutes longer.
Transfer figs and pecans carefully to a serving dish. Add honey to cooking
juices and cook over low heat to blend. Spoon syrup over figs and sprinkle
with lemon juice and pepper. Set aside to cool and then refrigerate. Serve
cold with cr�me fra�che.
Description:
"Baked figs, nuts and cr�me fra�che make an intense dessert plate."
Cuisine:
"American"
Source:
"Cook's Magazine September 1984"
Ratings : Cholesterol Rating 8 Difficulty 2
Fanciness 8 Good for Crowds 10
Intensity 10 Intricacy 3
Kid Appeal 5 Portability 10
Richness 8 Serving Temperature 3
Sweetness 10 Tartness 7
- - - - - - - - - - - - - - - - - - -
Per serving: 427 Calories (kcal); 21g Total Fat; (42% calories from fat); 3g
Protein; 61g Carbohydrate; 35mg Cholesterol; 45mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 4 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :3:00
Categories : Appetizer Bread
Prepare the sponge: Place the 2 cups of flour in a large bowl and make a
well in the center. Dissolve the yeast in the water, then pour it into the
well along with the salt. Use a wooden spoon to incorporate the flour,
little by little, until it is all used. Sprinkle on the remaining
tablespoon of flour, cover the bowl with a cotton dish towel and let rest,
in a warm place away from drafts, until the sponge has doubled in size,
about 1 hour. (Two signs that the sponge has doubled in size are the
disappearance of the tablespoon of flour or the formation of large cracks
on top.)
Heat the oil in a small saucepan over low heat and when the oil is warm,
remove the pan from the heat and add the rosemary.
Spread out the 2 cups of flour on a board and place the sponge in it. Make
a well in the sponge, then pour in the oil with the rosemary, water and
salt and pepper to taste. First mix all the ingredients in the well
together, then start incorporating the flour, little by little, until a
ball of dough is formed. Knead the dough in a folding motion, until all
the flour is incorporated and the dough is elastic and smooth.
Preheat the oven to 400 degrees. When the dough is ready, bake it for 30
minutes. Remove the focaccia from the oven and sprinkle with more coarse
salt and olive oil. Cut into squares and serve hot.
Serves 8 to 12
Description:
"Traditional Tuscan bread with fragrant herbs."
Cuisine:
"Italian"
Source:
"Galliano Bugialli's Foods of Tuscany by Giulliano Bugialli"
- - - - - - - - - - - - - - - - - - -
Per serving: 270 Calories (kcal); 13g Total Fat; (43% calories from fat); 5g
Protein; 33g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
BISCUIT TOPPING
1 1/4 cups white flour
1 1/2 tablespoons granulated sugar
1/2 teaspoon salt
1 1/2 teaspoons baking powder
4 tablespoons shortening or butter
1/3 cup milk
Dice or slice fruit. Combine sugar, cornstarch and salt in sauce pan. Stir
in fruit juice. (If using canned fruit, drain the fruit and add water or
juice to the reserved liquid to equal 1 cup.) Bring to boil and stir 1
minute. Remove from heat and add lemon juice and butter and pour over
fruit in casserole dish.
Sift flour, sugar, salt and baking powder together then cut in shortening
or butter. Add milk and mix till moistened. Knead lightly on floured board
for 1/2 minute. Pat out to fit casserole and cover fruit.
Per serving: 399 Calories (kcal); 11g Total Fat; (25% calories from fat); 5g
Protein; 72g Carbohydrate; 7mg Cholesterol; 419mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 2 Fat; 1
1/2 Other Carbohydrates
NOTES : You can use fresh or canned fruit. If you use canned fruit, drain
the juice from the fruit and add water or fruit juice to equal the
liquid measure needed for the sauce.
Nutr. Assoc. : 0 4157 1006 0 0 0 0 0 0 0 0 0 0 0 1368 0
Cream together sugar and shortening or butter. Add egg, then fruit, then
dry ingredients. Bake in 9�9-inch pan for 1 hour at 350�. If you wish,
sprinkle with a little powdered sugar to make it pretty.
Description:
"Moist and delicate apple spice or fresh fruit cake."
Cuisine:
"American"
T(Baking Time):
"1:00"
Ratings : Complete Meal 3 Cost 3
Difficulty 1 Fanciness 2
Fat Content 3 Good for Crowds 10
Kid Appeal 7 Looks 4
Portability 10 Sweetness 7
- - - - - - - - - - - - - - - - - - -
Per serving: 239 Calories (kcal); 7g Total Fat; (27% calories from fat); 2g
Protein; 42g Carbohydrate; 23mg Cholesterol; 298mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1
1/2 Other Carbohydrates
Serving Ideas : Try a dollop of rum or brandy or bourbon flavored whipped cream
before serving.
NOTES : Peaches, pineapple, drained leftover fruit salad, and pears all
work in this cake.
Nutr. Assoc. : 0 1368 0 26658 0 0 0 0 0
Fruit Crisp
Heat oven to 400�F. Toss sliced fruit in flour, then orange juice and
sugar, then spread out in baking dish. For topping, cream together butter
and sugar, then cut in flour and the rest of the ingredients. Sprinkle
topping over the fruit.
Description:
"Apple, peach, pear, cherry, rhubarb or combination fruit in a baked
sauce and crunchy, sweet topping."
Cuisine:
"American"
T(Baking Time):
"0:40"
Ratings : Cholesterol Rating 1 Complete Meal 3
Complexity 1 Difficulty 1
Fanciness 4 Fat Content 3
Good for Crowds 10 Kid Appeal 10
Serving Temperature 8
- - - - - - - - - - - - - - - - - - -
Per serving: 565 Calories (kcal); 20g Total Fat; (30% calories from fat); 5g
Protein; 97g Carbohydrate; 50mg Cholesterol; 205mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 Fruit; 3 1/2 Fat;
2 Other Carbohydrates
NOTES : Apples are the most traditional fruit, but why not experiment or
throw together a combination of several fruits that you happen to
have on hand.
Gingerbread
Heat oven to 350�F. Cream shortening and sugar and add eggs and half of
the buttermilk. If you don't have buttermilk, mix vinegar and milk
together and let it sit for 3 minutes, then add half. Add dry ingredients,
remaining milk and molasses. Put into greased cake pans.
Description:
"A moist, ginger spice cake."
T(Baking Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 372 Calories (kcal); 16g Total Fat; (37% calories from fat); 7g
Protein; 52g Carbohydrate; 94mg Cholesterol; 356mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 2
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :1:30
Categories : Dessert Fruit Dessert
PREPARATION: Adjust oven rack to middle position and heat oven to 375�F.
Put the walnuts, sugar, and cinnamon in the workbowl of a food processor
fitted with the metal blade and process until nuts are ground. Transfer
nut mixture to a small bowl and set aside. In a small saucepan, melt 4
tablespoons of the butter and set aside. Cut the remaining butter into
1/4-inch cubes and put in a small bowl with the brown sugar. Mix with a
fork until well blended. Stir in raisins and set aside.
Use a paring knife to remove the core of each apple in one rectangular
piece. Remove the top two-thirds of the peel. Halve the lemon. Rub the
tops and sides of the apples with lemon juice and squeeze juice into the
cored centers. Brush the apples with the melted butter and press the
walnut mixture evenly over the tops and peeled sides of the apples.
COOKING: Transfer apples to a shallow 8-inch baking dish and fill the
centers with the brown sugar-raisin mixture. Place a cinnamon stick in the
center of each apple and drizzle with remaining melted butter. Pour the
apple juice into the dish and bake until the apples are tender, 50 to 60
minutes. Cool 15 minutes on a rack.
Description:
"Whole apples baked with cinnamon in a caramel-sugar crust."
Cuisine:
"American"
Source:
"Cook's Magazine September 1988"
Ratings : Cholesterol Rating 7 Cost 3
Depth 5 Difficulty 3
Fanciness 8 Fat Content 5
Good for Crowds 10 Intensity 7
Intricacy 5 Kid Appeal 8
Looks 8 Portability 7
Richness 8 Serving Temperature 5
Sweetness 8 Tartness 7
- - - - - - - - - - - - - - - - - - -
Per serving: 517 Calories (kcal); 27g Total Fat; (43% calories from fat); 5g
Protein; 74g Carbohydrate; 47mg Cholesterol; 188mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 5 Fat; 1
1/2 Other Carbohydrates
Gouraiba
Beat the sugar and butter until it appears pale in color. Sift together
the flour and cardamom and add gradually to the creamed sugar mixture.
Shape into balls and decorate with sesame seeds, pistachios or pine nuts.
Bake until golden on the bottom.
Variation: You can use the ready cookies (It would be better if you had
stuffed each one with a roasted pistachio) in making some chocolate cups.
You put each cookie in a small paper liner cup (small cupcake paper) and
you cover it with melted chocolate. Sprinkle the top with finely ground
pistachios
Description:
"An unleavened butter cookie, sweet treat garnished with nuts or
seeds."
Cuisine:
"Middle Eastern"
- - - - - - - - - - - - - - - - - - -
Per serving: 640 Calories (kcal); 43g Total Fat; (59% calories from fat); 8g
Protein; 57g Carbohydrate; 103mg Cholesterol; 392mg Sodium
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 1/2
Other Carbohydrates
NOTES : A great recipe. Can be covered with chocolate. See the instruction
for this variation.
Nutr. Assoc. : 5534 0 0 253 1139
Recipe By :
Serving Size : 8 Preparation Time :0:45
Categories : Cake Dessert
Combine butter, sugar and cinnamon with cracker crumbs. Press half of the
mixture into a springform pan. Top with applesauce and remaining crumbs.
Bake 30 minutes at 350�F. Serve with whipped cream or ice cream.
Description:
"A tart-like cake of sweetened graham cracker crumbs layered with
applesauce and baked, then served with your favorite cream."
Cuisine:
"American"
Yield:
"1 9-inch cake"
T(Baking Time):
"0:30"
Ratings : Cholesterol Rating 1 Complete Meal 3
Complexity 1 Cost 2
Depth 2 Difficulty 1
Fat Content 6 Kid Appeal 8
Portability 6 Serving Temperature 6
Sweetness 6 Tartness 3
- - - - - - - - - - - - - - - - - - -
Per serving: 418 Calories (kcal); 20g Total Fat; (42% calories from fat); 2g
Protein; 60g Carbohydrate; 47mg Cholesterol; 350mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 4 Fat; 1
1/2 Other Carbohydrates
NOTES : More a tart than a cake, this was a Bess Bowen specialty.
Nutr. Assoc. : 0 0 1440 0 0 2130706543
Preheat oven to 325�F. Break double graham crackers into 4 pieces each and
place on jelly roll pan (not cookie sheet). Sprinkle almonds evenly over
graham crackers.
In sauce pan combine butter, margarine and sugar. Bring to a boil for 1
minute. Remove from heat and add vanilla. Pour this glaze over graham
crackers. Bake for 10 minutes.
Description:
"Graham crackers sprinkled with almonds and covered and baked in a
buttery, vanilla glaze and served as cookies. Buttery graham snacks to
keep the kids quiet on a rainy day, or any time you feel like
sinning."
Cuisine:
"American"
Yield:
"48 Cookies"
Ratings : Cholesterol Rating 1 Complexity 0
Cost 2 Difficulty 0
Fat Content 7 Good for Crowds 10
Kid Appeal 8 Portability 10
Serving Temperature 5 Sweetness 8
- - - - - - - - - - - - - - - - - - -
Per serving: 134 Calories (kcal); 11g Total Fat; (72% calories from fat); 2g
Protein; 8g Carbohydrate; 10mg Cholesterol; 105mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2
Other Carbohydrates
NOTES : They are best a day later (if they last that long).
Nutr. Assoc. : 0 0 0 1440 18 0
Recipe By :
Serving Size : 8 Preparation Time :1:30
Categories : Pie
PIE FILLING
5 large Granny Smith apple - 2 1/2 lbs - or any
variety good for pie
1 lemon
1 1/2 tablespoons white flour
1 cup granulated sugar
1 tablespoon cinnamon
1/8 teaspoon fresh ground nutmeg
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 egg
1 1/2 tablespoons butter
PREPARATION: For the pastry, cut the chilled butter into 1/4-inch pieces.
To make dough by hand, put the flour, salt, and sugar in a medium bowl.
Cut butter and shortening into dry ingredients with a pastry blender, or
work quickly with fingertips until mixture resembles a coarse meal with
some pea-sized pieces remaining. Add 1/4 cup cold water, tossing with a
fork. Add 1 more tablespoon water, if necessary, so that the dough just
holds together. Or, put flour, salt, sugar, butter, and shortening into
the workbowl of a food processor fitted with the metal blade and pulse
until mixture resembles a coarse meal. Add water and pulse until dough
holds together. Divide the dough into two discs, one slightly larger than
the other. Wrap in plastic and chill for at least 20 minutes. (Can wrap
and refrigerate overnight, or freeze up to 1 month.)
For the filling, peel, core, and slice the apples over a large bowl. Grate
the zest from the lemon into the bowl and squeeze in 1 tablespoon lemon
juice. Sprinkle the apples with the flour, sugar, cinnamon, nutmeg,
vanilla, and salt and toss to combine.
COOKING: Adjust oven rack to middle position and heat oven to 425�F. In a
small bowl, beat the egg lightly. On a lightly floured work surface, roll
out the larger disc of dough to an 11-inch round and ease it into a 9-inch
pie pan. Pile the apple filling into the pie shell and dot with butter.
Roll out the remaining dough and put it over the apples. Seal, trim, and
flute the crust. Cut decorative slashes in the top pastry and brush with
the beaten egg.
Transfer pie to a foil-lined baking sheet and bake for 15 minutes. Reduce
heat to 350�F and continue baking until pie crust is golden and apples are
tender, about 50 minutes. (Can cool, cover, and refrigerate pie up to 3
days. Reheat for 20 minutes in a 300�F oven.)
Description:
"Apple pie with a distinctive pastry crust."
Cuisine:
"American"
Source:
"Cook's Magazine September 1988"
Ratings : Cholesterol Rating 5 Cost 2
Depth 3 Difficulty 5
Fanciness 3 Fat Content 2
Freeze-ability 5 Good for Crowds 8
Intensity 5 Intricacy 3
Kid Appeal 8 Looks 5
Portability 10 Serving Temperature 7
Sweetness 5 Tartness 8
- - - - - - - - - - - - - - - - - - -
Per serving: 432 Calories (kcal); 19g Total Fat; (39% calories from fat); 5g
Protein; 62g Carbohydrate; 60mg Cholesterol; 316mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 Fat; 1
1/2 Other Carbohydrates
Roll into 1-inch balls and put three in each muffin tin, or roll dough
out, cut into triangles, then roll into crescents.
Description:
"Fluffy, yeasted dinner rolls with a sweet hint."
Cuisine:
"American"
T(Baking Time):
"0:15"
Ratings : Cholesterol Rating 2 Complete Meal 2
Complexity 3 Cost 2
Fat Content 4 Good for Crowds 10
Kid Appeal 10 Serving Temperature 10
Sweetness 0
- - - - - - - - - - - - - - - - - - -
Per serving: 364 Calories (kcal); 10g Total Fat; (22% calories from fat); 10g
Protein; 62g Carbohydrate; 52mg Cholesterol; 447mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2
Other Carbohydrates
NOTES : This traditional Thanksgiving dinner roll dough can be the base
for pecan sticky rolls.
Nutr. Assoc. : 26366 0 222 652 0 0 585 5534 0 2130706543 0 2130706543 5534
Recipe By :
Serving Size : 16 Preparation Time :2:00
Categories : Pie
PREPARATION: For the pastry, cut the chilled butter into small pieces.
If making the dough by hand, combine flour, sugar, and salt in a bowl. Cut
butter into dry ingredients with a pastry blender or work quickly with
your fingertips until mixture resembles a coarse meal with some pea-size
pieces remaining. Work in the egg yolks and add up to 2 tablespoons of
water if necessary to hold dough together.
If using a food processor, put flour, salt, sugar and butter into the bowl
and process with the steel blade attachment until mixture resembles a
coarse meal with some pea-size pieces remaining. Continue processing,
gradually adding egg yolks and up to 3 tablespoons of water, until dough
forms a ball.
Divide the dough in half and press into two discs. Wrap in plastic and
chill at least 20 minutes before rolling. It can be refrigerated for a
couple of days, but should be softened at room temperature before rolling.
Roll out one disc of dough to measure slightly larger than a 10-inch tart
pan and line pan with dough. Gently press the dough on the bottom of the
pan toward the middle. Press the dough around the sides down so that just
a fraction of an inch extends. Roll the rolling pin across the top to cut
off excess dough. Repeat the same procedure with the second disc of dough.
Chill at least 20 minutes or even overnight.
Heat oven to 425�F. Press a double thickness of aluminum foil against the
pastry to hold it in place. Bake in preheated oven until pastry begins to
brown, about 10 minutes. Reduce heat to 350�F, remove the foil, and
continue to bake until lightly browned, about 10 minutes.
For the filling, break walnuts into pieces. In a bowl, mix together the
eggs, honey, corn syrup, rum, butter, and vanilla. Add the walnuts. Put in
prepared tart shells. Bake tarts in preheated oven until filling is puffed
and pastry is golden, about 35 minutes.
Description:
"Reminiscent of Southern pecan pie, but laced with rum and made with
walnuts."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Yield:
"2 10-inch tarts"
Ratings : Cholesterol Rating 8 Cost 2
Depth 2 Difficulty 5
Fanciness 5 Fat Content 7
Freeze-ability 2 Good for Crowds 10
Intensity 8 Intricacy 3
Kid Appeal 8 Looks 5
Portability 10 Richness 10
Serving Temperature 6 Sweetness 8
- - - - - - - - - - - - - - - - - - -
Per serving: 479 Calories (kcal); 25g Total Fat; (45% calories from fat); 9g
Protein; 57g Carbohydrate; 134mg Cholesterol; 212mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat;
2 1/2 Other Carbohydrates
NOTES : Sweetened with honey and laced with rum, this delicious tart is
Robin Sanders' Northwest rendition of Southern pecan pie, made
with locally grown walnuts rather than pecans.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Heat oven to 425�F. Grease baking dish. Combine all dry ingredients and
mix well. Stir yogurt or sour cream, milk, eggs, and butter into dry
ingredients only enough to mix. Pour batter immediately into baking pan
and bake until top is springy and sides are beginning to pull away: about
20 minutes. Cool a little and serve warm with butter or honey whipped
butter.
Description:
"A rich, cake-like cornbread."
Cuisine:
"American"
Yield:
"1 loaf"
Ratings : Cholesterol Rating 2 Complete Meal 3
Complexity 1 Cost 1
Fanciness 3 Fat Content 3
Good for Crowds 10 Kid Appeal 10
Portability 9 Richness 5
Serving Temperature 0
- - - - - - - - - - - - - - - - - - -
Per serving: 162 Calories (kcal); 6g Total Fat; (31% calories from fat); 4g
Protein; 24g Carbohydrate; 45mg Cholesterol; 422mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :1:00
Categories : Dessert International
Pie
Preheat oven to 375�F. Cream butter and sugar. Beat in eggs one at a time.
Add melted chocolate, instant coffee and rum. Stir in the flour and broken
walnuts and pour into pie shell. Top with second measure of walnut halves.
Bake for 25 minutes. Cool and serve with whipped cream if desired.
Description:
"Chocolate, coffee, walnut and rum custard baked in a ready-made pie
shell."
Cuisine:
"Jamaican"
- - - - - - - - - - - - - - - - - - -
Per serving: 589 Calories (kcal); 38g Total Fat; (54% calories from fat); 9g
Protein; 63g Carbohydrate; 16mg Cholesterol; 217mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 3
Other Carbohydrates
Recipe By :
Serving Size : 24 Preparation Time :2:00
Categories : Cake Dessert
Bake angel food cake or use purchased cake. Cut cake in chunks. Have cream
cheese out to soften. Defrost berries if frozen.
Mix cream cheese, milk, vanilla, powdered sugar and defrosted whipped
topping with an electric mixer.
Mix this into cut-up cake chunks. Top with desired fruit. Chill and serve.
Description:
"Chunks of angel food cake smothered with a mixture of cream cheese,
whipped cream and vanilla; then topped with berries."
Cuisine:
"American"
- - - - - - - - - - - - - - - - - - -
Per serving: 184 Calories (kcal); 6g Total Fat; (29% calories from fat); 3g
Protein; 30g Carbohydrate; 12mg Cholesterol; 194mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1 1/2
Other Carbohydrates
NOTES : You can use any fresh fruit in season you desire. Yummy Smooshed
Dessert.
Nutr. Assoc. : 0 1612 0 0 0 2052 0 2130706543 3473
Recipe By :
Serving Size : 16 Preparation Time :1:30
Categories : Dessert Fruit Dessert
Pie
CRUST
4 cups all-purpose flour
2 teaspoons salt
1 tablespoon granulated white sugar
1 3/4 cups Crisco
1/2 cup cold water
1 egg
1 tablespoon vinegar or 1 tablespoon fresh lemon juice
In a bowl add the flour, salt, sugar and Crisco from the crust section of
the ingredients list and chop with knives, pastry cutter or fork until pea
size.
Now blend everything together, mold into a ball and refrigerate while
doing the apples.
Peel, core and chop up the apples. Add the apples, sugar, flour cinnamon,
and nutmeg together. Squeeze the lemon all over this and mix with a spoon.
Preheat oven to 350�F. Roll out bottom crust on a floured bread board. (A
chilled wine bottle works well as a rolling pin.) Put bottom crust in pie
pan, dump in the filling, and dot the apples with the butter.
Roll out top crust and assemble the pie. Prick holes in the lid so as it
won't blow up or nuthin'.
Bake 1 1/2 hours. Crust should be a nice golden color and juice should be
a bubbling out all over, like syrup.
Description:
"The classic apple pie. This goes with a red and white checker board
table cloth, a summer day and vanilla ice cream."
Cuisine:
"American"
Yield:
"1 9-inch pie"
Ratings : Cholesterol Rating 2 Complete Meal 3
Cost 3 Depth 3
Difficulty 3 Fanciness 4
Fat Content 5 Freeze-ability 9
Good for Crowds 8 Kid Appeal 10
Sweetness 8
- - - - - - - - - - - - - - - - - - -
Per serving: 452 Calories (kcal); 26g Total Fat; (51% calories from fat); 4g
Protein; 51g Carbohydrate; 19mg Cholesterol; 300mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 5 Fat; 1
Other Carbohydrates
NOTES : This makes one 9 inch round pie as it sits. So only scale it at
multiples of whatever the amount of people it serves. For example
if a pie serves 6 then only scale to those multiples 6, 12, 18
etc.
Nutr. Assoc. : 0 0 652 0 2130706543 0 2130706543 0 0 0 0 0 0 0 0 0 652
1564 0 0 5458 0
Description:
"No fuss crust for Shepard's Pie or any favorite meat/vegetable
fillings: a cross between a biscuit and a pizza dough."
Cuisine:
"American"
Yield:
"1 crust"
Ratings : Cholesterol Rating 2 Complete Meal 2
Complexity 1 Cost 2
Difficulty 1 Intricacy 1
Kid Appeal 8 Richness 4
Sweetness 0
- - - - - - - - - - - - - - - - - - -
Per serving: 59 Calories (kcal); 4g Total Fat; (63% calories from fat); 1g
Protein; 4g Carbohydrate; 12mg Cholesterol; 153mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
NOTES : This is the Shepard's Pie Crust. Also try your favorite
combination of slightly saut�ed and drained vegetables mixed with
cheese or browned ground beef, beans, tomatoes and cheese with
varying spices.
Nutr. Assoc. : 0 0 0 222 2130706543 0 0
Lemon Bars
Recipe By :
Serving Size : 6 Preparation Time :1:30
Categories : Cookie Dessert
TOPPING
2 cups granulated white sugar
4 eggs
4 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 lemon -- juice and grated
OR
4 tablespoons lemon juice
AND
1 lemon peel -- grated
Crust : Blend the flour, butter and sugar. Then press dough into baking
(metal) pan. The pan size is important. Bake for 15 - 20 minutes. Remove
before the dough becomes light brown.
Topping: While the crust is baking, grate all of the yellow lemon peel you
can off the lemon. Mix this and the juice with all of the remaining
ingredients. Beat 'till light and fluffy.
When the crust is done, pour the topping over it and return it to the oven
for 25 - 30 minutes more. Bake 'till a light touch leaves no imprint.
Well, maybe a slight dent.
Cuisine:
"American"
Yield:
"12 Pieces"
Ratings : Cholesterol Rating 3 Complete Meal 3
Cost 3 Depth 3
Difficulty 4 Fanciness 5
Good for Crowds 10 Kid Appeal 10
Portability 7 Serving Temperature 3
Sweetness 7 Tartness 7
- - - - - - - - - - - - - - - - - - -
Per serving: 810 Calories (kcal); 34g Total Fat; (37% calories from fat); 9g
Protein; 121g Carbohydrate; 207mg Cholesterol; 610mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2
Fat; 5 1/2 Other Carbohydrates
NOTES : Soft baked dessert bars. A tart lemon topping blended into a
cookie crust.
Serve with a tall glass of chilled milk. Also, don't try to scale
this recipe. Every time I've tried it has led to disaster.
Nutr. Assoc. : 0 0 0 652 0 0 652 0 0 0 0 0 0 2130706543 0 2130706543
Recipe By :
Serving Size : 24 Preparation Time :2:00
Categories : Cake
Preheat oven to 325�F. Line two 8- by 4-inch loaf pans with waxed paper
allowing a 2-inch overhang.
Combine honey and sugar in a saucepan and stir over low heat until sugar
is dissolved. Do not allow to boil. Cool.
With an electric mixer, beat cooled honey mixture with egg yolks. Add oil
and beat until thick, 3 to 5 minutes. In a small bowl, toss candied fruits
and raisins with about 1 tablespoon of the flour. Combine the remaining
flour with the spices, salt, and baking powder. In another bowl, dissolve
the baking soda in the coffee and stir in the whiskey.
Alternately add dry ingredients and coffee to the honey mixture until well
blended. Fold in the fruits and walnuts. Beat the whites to stiff peaks.
Stir about 1/4 of the whites into the batter to lighten and then gently
fold in the remainder.
Divide the batter between prepared loaf pans. Decorate with almond halves.
Bake cakes in preheated oven for 60 to 65 minutes until golden brown and a
cake tester comes out clean. Cool 10 minutes in pans and turn out onto a
rack. Peel off waxed paper and let cakes cool.
Description:
"A traditional Jewish honey cake with candied fruit and walnuts."
Cuisine:
"Jewish"
Source:
"Cook's Magazine September 1984"
- - - - - - - - - - - - - - - - - - -
Per serving: 633 Calories (kcal); 44g Total Fat; (59% calories from fat); 17g
Protein; 51g Carbohydrate; 31mg Cholesterol; 87mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat;
1 1/2 Other Carbohydrates
MIX TOGETHER:
2 1/4 cups white wheat flour
1 1/2 teaspoons baking soda
1/4 cup cocoa
1/8 teaspoon salt
Description:
"Mayonnaise, coffee and coriander make this chocolate cake rich and
flavorful."
Cuisine:
"American"
Yield:
"1 cake"
Ratings : Cholesterol Rating 3 Cost 4
Fat Content 8 Good for Crowds 10
Kid Appeal 10 Portability 10
Richness 5 Sweetness 5
- - - - - - - - - - - - - - - - - - -
Per serving: 216 Calories (kcal); 12g Total Fat; (48% calories from fat); 2g
Protein; 27g Carbohydrate; 5mg Cholesterol; 214mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other
Carbohydrates
In a small bowl or cup, combine the cocoa and the first measure of water.
Don't bother to stir; the cocoa won't dissolve. Microwave on High for 40
seconds. Stir until smooth; mixture will be thick. Set aside.
In a mixing bowl, combine the flour, sugar, baking soda, baking powder and
salt. Mix thoroughly. Make a well in the center of the dry ingredients and
add the cocoa mixture, the remaining measure of water, oil, egg and
vanilla. With a spoon, mix the wet ingredients thoroughly, then blend in
the dry ingredients until the batter is smooth.
Pour the batter into the microwave pan and microwave on High for 5 to 6
minutes, until the cake begins to pull away from the side of the pan.
Check the cake after 5 minutes, and if it isn't pulling from the sides,
return it to the microwave for another minute. Let cool in pan. The flavor
improves if it can rest 1 hour.
Description:
"Rich and satisfying, quick to prepare, chocolate cake."
Cuisine:
"American"
Yield:
"1 cake"
Ratings : Cholesterol Rating 0 Complexity 2
Cost 3 Difficulty 2
Fat Content 4 Good for Crowds 10
Kid Appeal 10 Portability 10
Sweetness 7
- - - - - - - - - - - - - - - - - - -
Per serving: 145 Calories (kcal); 5g Total Fat; (31% calories from fat); 2g
Protein; 24g Carbohydrate; 16mg Cholesterol; 113mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1
Other Carbohydrates
Mock Kounafa
PUDDING
3 tablespoons cornstarch
3 tablespoons granulated white sugar
4 tablespoons nonfat dry milk
1 cup milk
Sugar Syrup -- see recipe
Preheat oven to 425�F. Mix bread and butter and add some of the nuts. Half
of the bread mixture goes into your serving dish. Press the mixture well
in the dish
Description:
"Two layers of sweetened, buttery breadcrumbs and nuts with a pudding
filling; covered in a sugar syrup."
Yield:
"1 10-inch cake"
- - - - - - - - - - - - - - - - - - -
Per serving: 353 Calories (kcal); 12g Total Fat; (31% calories from fat); 5g
Protein; 57g Carbohydrate; 24mg Cholesterol; 271mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 2
1/2 Other Carbohydrates
Sugar Syrup
Put water and sugar on a medium heat and stir constantly until the sugar
dissolves and the mixture starts to boil. Let it boil until you get the
desired consistency. Add lemon and let it boil a little then remove and
cool completely.
Description:
"Simple syrup flavored with lemon."
Yield:
"1 1/2 Cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 258 Calories (kcal); 0g Total Fat; (0% calories from fat); trace
Protein; 67g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 4 1/2
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:30
Categories : Cookie Snack
Sift sugars. Cream butter and add to sugars. Beat in the egg, peanut
butter, salt, soda, and sift in the flour. Add in the vanilla. Roll in
balls. Mash with glass and make a cross mark with a fork. Bake on greased
pan for about 10 minutes. Transfer to cooling rack.
Description:
"Flavorful peanut butter cookies. Real Peanut Butter taste."
Cuisine:
"American"
Yield:
"2 Dozen"
Ratings : Cholesterol Rating 3 Complete Meal 2
Complexity 1 Cost 3
Depth 3 Difficulty 2
Fat Content 7 Good for Crowds 10
Kid Appeal 10 Portability 10
Richness 7 Serving Temperature 6
Sweetness 0
- - - - - - - - - - - - - - - - - - -
Per serving: 281 Calories (kcal); 16g Total Fat; (50% calories from fat); 6g
Protein; 29g Carbohydrate; 36mg Cholesterol; 302mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :2:00
Categories : Bread International
Preheat oven to 350�F. Sift flour salt, sugar, powder and soda together.
Cut butter in with a knife or pastry cutter until mixture resembles bread
crumbs. Add beaten eggs to dry mixture and then raisins, cut in as before.
Mix in buttermilk and stir gently to form a soft dough.
Flour hands and turn dough out on floured board to knead gently into a
ball. Shape into a 7-inch or so round thick cake. Place into glass pie
plate. Cut 1 1/4 inch deep cross, called a farl, into the top. Bake for
about 1 1/4 hours or until center of cross is lightly browned. Remove to
wire rack, cool 15 minutes and then slice thickly and serve with plenty of
butter, jam and hot tea!
Description:
"Traditional favorite made with buttermilk, eggs, baking powder and
raisins; great with tea and jelly."
Cuisine:
"Irish"
Yield:
"1 loaf"
- - - - - - - - - - - - - - - - - - -
Per serving: 360 Calories (kcal); 9g Total Fat; (22% calories from fat); 8g
Protein; 63g Carbohydrate; 53mg Cholesterol; 390mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1 1/2
Fat; 1/2 Other Carbohydrates
NOTES : Placing a towel over bread after it comes from the oven will keep
crust soft.
For a real Irish touch, sprinkle caraway seed in the dough before
cooking.
Nutr. Assoc. : 0 0 652 0 0 0 0 3532 228 252 0
Oatmeal Cookies
Cream together butter and brown sugar, add egg and vanilla. Mix together
flour, salt and soda then blend into butter mixture. Add water and oats.
Bake at 350� for 12 minutes.
Description:
"The classic, chewy oatmeal cookie"
Cuisine:
"American"
Yield:
"2 Dozen"
T(Baking Time):
"0:12"
Ratings : Complexity 1 Cost 2
Difficulty 1 Fat Content 4
Kid Appeal 10 Portability 10
- - - - - - - - - - - - - - - - - - -
Per serving: 188 Calories (kcal); 7g Total Fat; (34% calories from fat); 4g
Protein; 27g Carbohydrate; 23mg Cholesterol; 179mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2
Other Carbohydrates
NOTES : Try adding raisins, dates, apple chunks, butterscotch drops, nuts
and/or chocolate chips. If adding fruit, use a little cinnamon and
nutmeg too.
Nutr. Assoc. : 222 0 0 0 0 0 0 0 0 0
Oatmeal Muffins
Heat oven to 400�F. Combine oats and milk. Add egg and brown sugar. Beat
well and stir in butter. Add dry ingredients and mix only until dampened.
Description:
"Simple, sweet and moist breakfast bread."
Cuisine:
"American"
Yield:
"1 Dozen"
T(Baking Time):
"0:20"
Ratings : Cholesterol Rating 3 Complete Meal 6
Complexity 1 Cost 1
Difficulty 1 Fanciness 2
Fat Content 3 Good for Crowds 10
Intensity 3 Intricacy 1
Kid Appeal 10 Looks 3
Serving Temperature 8 Sweetness 5
- - - - - - - - - - - - - - - - - - -
Per serving: 133 Calories (kcal); 6g Total Fat; (41% calories from fat); 3g
Protein; 17g Carbohydrate; 30mg Cholesterol; 173mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :1:30
Categories : Cake
Mix the baking soda with remaining 2 teaspoons orange juice. Cream the
vegetable shortening with remaining cup of sugar until light. Add the
eggs, one at a time, and blend well. Add the milk and flour alternately,
about 1/4 cup of milk at a time followed by about 1/2 cup of flour. Add
the baking soda mixture and the orange zest. Stir in chocolate.
Pour the batter into prepared pan. Bake in preheated oven until the cake
springs back when touched in the center, about 1 hour. Cool on a rack for
15 minutes. Turn out onto a plate, and cool completely.
Description:
"A moist meeting of orange, cinnamon and chocolate."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Yield:
"1 cake"
Ratings : Cholesterol Rating 7 Cost 3
Depth 5 Difficulty 2
Fanciness 7 Fat Content 5
Freeze-ability 7 Good for Crowds 10
Intensity 7 Intricacy 3
Kid Appeal 10 Looks 7
Portability 10 Richness 7
Serving Temperature 5 Sweetness 7
Tartness 3
- - - - - - - - - - - - - - - - - - -
Per serving: 367 Calories (kcal); 14g Total Fat; (33% calories from fat); 6g
Protein; 58g Carbohydrate; 34mg Cholesterol; 126mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 2 1/2 Fat; 1
1/2 Other Carbohydrates
Heat oven to 375�F. Mix together all ingredients adding buttermilk last
and slowly incorporating into the mixture. Knead for just one minute to
mix ingredients and pat into a greased cakepan or round loaf pan. Slice an
X across the top, brush with milk and bake for 45 minutes. Cool a little
and then wrap in a damp towel. Cool completely (about 7 hours), then
serve.
Description:
"Tender, moist and quick snacking bread. The original, no baking
powder version."
Cuisine:
"Irish"
Yield:
"1 Loaf"
T(Baking Time):
"0:45"
- - - - - - - - - - - - - - - - - - -
Per serving: 188 Calories (kcal); 1g Total Fat; (4% calories from fat); 6g
Protein; 39g Carbohydrate; 1mg Cholesterol; 416mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0
Other Carbohydrates
Ozark Pudding
Recipe By :
Serving Size : 8 Preparation Time :0:45
Categories : Pudding
In a large mixing bowl, beat eggs with sugar until light in color and
mixture forms a heavy ribbon when trailed from beater. Blend in flour,
baking powder, and salt. Fold in apples, nuts, and vanilla.
Pour mixture into a buttered 9-inch pie pan and bake until top is well
browned and puffed, 30 to 35 minutes. Remove from oven. Puffed top will
fall during cooling. Serve warm or at room temperature with cream.
Serves: 6 to 8
Description:
"Baked custard of apples and nuts, served with whipped cream."
Cuisine:
"American"
Source:
"Cook's Magazine September 1984"
Yield:
"1 pudding"
Ratings : Cholesterol Rating 8 Difficulty 3
Fanciness 7 Good for Crowds 8
Intensity 5 Intricacy 3
Kid Appeal 8 Richness 7
Serving Temperature 5 Sweetness 7
- - - - - - - - - - - - - - - - - - -
Per serving: 248 Calories (kcal); 17g Total Fat; (58% calories from fat); 4g
Protein; 22g Carbohydrate; 88mg Cholesterol; 147mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 1
Other Carbohydrates
Nutr. Assoc. : 0 0 1440 0 0 30 20187 0 0
Pastry Cornucopia
Recipe By :
Serving Size : 12 Preparation Time :6:00
Categories : Dessert Pastry
For the pastry dough, combine flours, salt, and 2 1/2 tablespoons of sugar
in a large mixing bowl. Combine butter and flour using a pastry blender or
your fingertips until pieces of butter are the size of large peas.
In a measuring cup, beat egg lightly. Add almond extract and enough ice
water to measure 1 1/4 cups. Sprinkle over flour/butter mixture. Stir and
toss gently.
Gather dough together and form 3 flattened balls. Wrap with plastic and
refrigerate at least 1 hour.
Lightly flour 3 baking sheets or cover with parchment paper. Remove 1 ball
of dough from refrigerator. On a lightly floured work surface, roll dough
out no more than 1/4-inch thick. Put pastry on paper. Place foil form on
pastry and cut out a base for the cornucopia, making it 1/2-inch wider
than bottom of foil form. Chill pastry base and foil form on one of the
baking sheets.
Remove strips and foil form from refrigerator. Brush the edge of a pastry
strip with egg wash and, beginning with the tip of the cornucopia, start
winding dough onto form in a spiral, sticking egg-washed edge to dough
above, overlapping 1/4 inch. Cover tail completely.
Brush top edge of base with egg wash. Cut pastry strips about 2 inches
longer than necessary to go around form and touch base at each side. Brush
edge with egg wash. Lay strips across top of form, overlapping each
egg-washed edge over preceding dough about 1/4 inch. Gently press bottom
of strips to base to seal and trim at base with a small, sharp knife.
Continue laying strips in the same manner until strips come to within 1
inch of front of cornucopia.
Add a foil arch or crumpled strips of foil under form for additional
support.
Brush 2 dough strips with egg wash, fold each in half lengthwise, and
press gently to seal. Loosely wind the 2 strips together to make a braid.
Brush braid and final cornucopia strip with egg wash and lay braid across
top of cornucopia, pressing gently to seal. Using a small knife, flare
front edge of horn upward to make a lip.
Make 2 more long braids as above. Brush edge of base with egg wash and lay
braids along sides, making a decorative spiral at the back if desired.
Refrigerate cornucopia while making rest of decorations.
Bake in preheated oven for 10 minutes. Turn heat down to 350�F and bake
until pastry is set but not browned, about 10 minutes more.
Remove from oven, brush with egg-white glaze and sprinkle cornucopia
liberally with sugar. Return to 350�F oven and bake until golden, 12 to 15
minutes more. Cover tip and front of cornucopia with small strips of foil
if these parts are over browning.
Remove from oven and cool on baking sheet for 5 minutes. Using a long,
wide spatula, carefully lift cornucopia onto a rack and let cool for at
least 40 minutes.
Reach into cornucopia and carefully pull out crumpled foil. Use a small
pair of scissors, if necessary, to cut foil free. It is not necessary to
remove foil from tail. Gently peel mold's foil covering from inside of
cornucopia. Wrap cornucopia loosely and store in a cool, dry place (not in
refrigerator) until ready to use. Cornucopia may be baked a day before it
is to be served.
Description:
"A baked horn-of-plenty overflowing with dried fruits and nuts."
Cuisine:
"American"
Source:
"Cook's Magazine September 1984"
Ratings : Cholesterol Rating 0 Cost 5
Difficulty 8 Fanciness 10
Freeze-ability 0 Intricacy 10
Kid Appeal 8 Richness 3
Serving Temperature 5
- - - - - - - - - - - - - - - - - - -
Per serving: 424 Calories (kcal); 28g Total Fat; (59% calories from fat); 6g
Protein; 38g Carbohydrate; 104mg Cholesterol; 417mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 1/2
Other Carbohydrates
NOTES : Any combination of glazed, toasted, or raw nuts and fresh fruit �
grapes, kumquats, tiny plums, lady apples, or Seckel pears � mixed
with dried apples, apricots, pears, or currants � can be used to
fill this cornucopia and make an abundant yet light ending to a
harvest dinner. Nuts and fruits are eaten with the fingers and the
sweet pastry horn is simply broken into pieces and eaten as an
accompaniment. It is easy to make and satisfyingly Rabelaisian.
Nutr. Assoc. : 0 0 0 0 0 222 0 0 0 3218 652
To cook the pumpkin in a pressure cooker: Cut open the pumpkin (do not use
one that has been used as a jack-o-lantern, it will be dry and stringy).
Remove the stem completely, as well as the seeds. Scrape out as much of
the slimy orange strings as you can without removing any of the flesh.
Quarter the pumpkin from top to bottom. Cut each of the quarters into 2
inch slices. Cut each slice into 2 inch cubes. Place as many cubes as will
fit into the cooker (Be sure the removable false bottom is in place; this
will keep the pumpkin from burning.) Add hot tap water and cook as per
manufacturer's instructions for 15 to 20 minutes after the pressure cap
begins to jiggle. (If you have a pressure cooker with adjustable pressure,
use medium.) Lay the cooked pumpkin out to cool. As soon as it's just warm
enough to handle comfortably, carefully peel the skin off each piece.
Drain by grabbing a double handful at a time and squeezing the water out.
I like a nice dense pie, but if you like a softer pie, leave a little
water in the pumpkin. Either way you must squeeze out most of it. The
pumpkin can be used immediately or frozen at this point. I like to freeze
it in 2-cup portions so it is easy to defrost enough for just one pie. It
keeps very well frozen for seven or more months. In my house however, no
matter how much I seem to freeze, I find myself baking the last one on my
birthday in April.
Preheat oven to 350�F. Prebake the homemade pie crust partially. (I like
to add a little sugar and cinnamon to the flour before I mix the crust).
Heat the oven to 425�F.
Add the pumpkin and mix until incorporated. (Never, Never, Never pur�e the
pumpkin.)
Batter should be somewhat liquid. Pour into partially baked pie shell.
Bake for 15 minutes and then lower heat to 350� and bake for 45 minutes or
until a knife inserted into center comes out clean. Cool. Then eat it all
yourself and bake another you can share with your friends.
Description:
"The definitive recipe for a pumpkin pie made with fresh pumpkin. Chef
Paul says you'll thereafter have it no other way. The greatest pie
served on this planet (greatest pie? Heck... it's the greatest
food!)."
- - - - - - - - - - - - - - - - - - -
Per serving: 298 Calories (kcal); 12g Total Fat; (34% calories from fat); 7g
Protein; 43g Carbohydrate; 64mg Cholesterol; 228mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 2
Other Carbohydrates
NOTES : Because of this recipe, you will come to know that pumpkin pie is
nothing unless fresh pumpkin is used; and cooking it in a pressure
cooker is the best way to get it cooked enough that the skin comes
off easily without its losing any color or flavor.
Cream shortening or butter together with sugars, add egg, water and
vanilla. Slowly add mixed-together dry ingredients.
Drop by spoonfuls on cookie sheet. Press each cookie twice with a fork
dipped each time in flour to make a crosshatch.
Cuisine:
"American"
Yield:
"2 Dozen"
T(Baking Time):
"0:15"
Ratings : Complexity 1 Cost 2
Difficulty 1 Fanciness 3
Fat Content 8 Good for Crowds 10
Kid Appeal 10 Looks 3
Portability 10 Richness 6
- - - - - - - - - - - - - - - - - - -
Per serving: 239 Calories (kcal); 14g Total Fat; (53% calories from fat); 4g
Protein; 24g Carbohydrate; 16mg Cholesterol; 259mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;
1 Other Carbohydrates
NOTES : A basic, but yummy, peanut butter cookie with a chewy center.
Nutr. Assoc. : 0 0 0 1368 0 0 0 0 0 0
* Exported from MasterCook *
Recipe By :
Serving Size : 12 Preparation Time :1:30
Categories : Dessert Fruit Dessert
Make 3 cups of coarse bread crumbs from the firm slices of bread using a
grater or food processor. Melt the butter and toss with crumbs. Combine
the sugar with nutmeg and cinnamon. Grate zest and squeeze juice from
lemon. Peel, quarter, and slice pears 1/8-inch thick. Toss pears with
lemon juice and zest and half of sugar mixture.
Sprinkle baking dish with some of remaining sugar mixture. Put half of
pears in baking dish and sprinkle with 1/2 cup of crumbs and a small
amount of sugar mixture. Top with remaining pears and pour liquid over
pears. Top with remaining crumbs and sugar mixture. Cover with foil and
make a few holes in top.
SERVING: Pear Brown Betty can be served either warm or at room temperature
with whipped cream or vanilla ice cream if you like.
Description:
"Baked fruit under a crispy sweet blanket."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Ratings : Cholesterol Rating 7 Complete Meal 3
Cost 3 Depth 5
Difficulty 2 Fanciness 3
Fat Content 3 Freeze-ability 7
Good for Crowds 10 Intensity 5
Intricacy 2 Kid Appeal 10
Tartness 7
- - - - - - - - - - - - - - - - - - -
Per serving: 328 Calories (kcal); 9g Total Fat; (23% calories from fat); 2g
Protein; 64g Carbohydrate; 21mg Cholesterol; 169mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 1 1/2 Fat; 1
1/2 Other Carbohydrates
Peasant Bread
In a food processor bowl dissolve yeast and sugar in warm water; do not
stir. Let it rest for 5 to 10 minutes to activate the yeast. Add salt and
first measure of flour and whirl to combine well. Add remaining flour and
process 2 minutes. Oil a bowl and place the dough in it; turning to coat
all sides with oil. Cover and put bowl in a warm place for about 1 hour or
until dough has doubled in size.
Punch down the dough to release the air and let it rest for 3 to 4
minutes. Oil a large baking sheet. Divide dough in half and shape each
half into a rounded mound. Place them on the baking sheet. Using a razor
blade or a very sharp knife make 3 parallel slashes on the top. Cover
again and let rise in a warm place for 20 to 30 minutes, or until rounds
have doubled in size. Preheat oven to 400�.
Place a pan of hot water on the bottom of the oven or the bottom rack in
an electric oven. Just before baking, spray dough with water to obtain a
harder crust. Bake for 30 minutes, or until loaves are golden and sound
hollow when thumped on the bottom. Remove to a rack and let cool.
Description:
"A very easy, yeasted, oil-free quick bread made in the food
processor."
Cuisine:
"American"
- - - - - - - - - - - - - - - - - - -
Per serving: 216 Calories (kcal); 1g Total Fat; (2% calories from fat); 6g
Protein; 45g Carbohydrate; 0mg Cholesterol; 536mg Sodium
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Pecan Pie
Prepare recipe for Pie Crust. Roll into two pie shells, freeze one shell
and set aside the other. Preheat the oven to 425�F.
Beat the eggs in a mixing bowl until the eggs are well-blended. Add the
sweetener, vanilla, salt, melted butter and mix well. Stir in the nuts and
pour all into reserved pie shell.
Bake at 425� for 15 minutes, then reduce heat to 350�F and continue to
bake for 15 or 20 minutes: just until the pie center has a slight jiggle
to it. This pie is best when not overbaked. Cool slightly and serve with a
scoop of vanilla ice cream or whipped cream.
Description:
"Sweet, nutty Southern pie."
Cuisine:
"American"
Yield:
"1 9-inch pie"
Ratings : Cholesterol Rating 4 Complete Meal 3
Complexity 1 Cost 5
Difficulty 1 Fanciness 8
Fat Content 8 Good for Crowds 10
Looks 8 Portability 10
Richness 8 Serving Temperature 6
Sweetness 7
- - - - - - - - - - - - - - - - - - -
Per serving: 284 Calories (kcal); 15g Total Fat; (46% calories from fat); 3g
Protein; 37g Carbohydrate; 57mg Cholesterol; 80mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 2
Other Carbohydrates
Pie Crust
Mix together salt and flour, cut shortening into flour. When texture of
wet sand is achieved add water a little at a time until dough sticks
together. You may not need the full measure of water, relative to the
day's weather. Let dough rest and chill for 15 to 20 minutes. Roll out on
lightly floured board. Form into pie shells and pinch edges. Use or freeze
until needed.
Description:
"A basic recipe for dessert pies and quiche."
Yield:
"2 9-inch pie shells
9-inch"
- - - - - - - - - - - - - - - - - - -
Per serving: 88 Calories (kcal); 6g Total Fat; (59% calories from fat); 1g
Protein; 8g Carbohydrate; 0mg Cholesterol; 89mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
NOTES : Not as fast as using ready made, but you can make them ahead and
freeze them for quiche or dessert pies for the day you are short
on prep time. Roll out the leftover scraps, brush with butter,
sprinkle with brown sugar and cinnamon, roll up and cut into
little pinwheels. Bake at 350� for about 15 minutes. Great treats
for the kids.
Nutr. Assoc. : 3309 0 2130706543 0 2130706543 1368 0 2777
Pecan Rolls
Recipe By :Dee Bell
Serving Size : 12 Preparation Time :1:00
Categories : Bread Breakfast
STICKY TOPPING
2 tablespoons butter
1/2 cup brown sugar
1/4 cup dark corn syrup, light corn syrup or
barley malt syrup
OR
1/4 cup brown sugar�additional
1/2 cup chopped pecans
Roll out leftover dough to 1-inch thick, brush with butter, sprinkle with
brown sugar and cinnamon and roll up tightly. Cut into 1-inch slices.
Sticky Topping: Melt butter in a round cake pan, add brown sugar and corn
syrup. Mix well and evenly sprinkle pecans into pan.
Place rolled spiral slices on top of mixture. Let rise until doubled.
Description:
"Sweet, gooey, yeasted breakfast rolls. A terrific use of leftover
dinner roll dough."
Cuisine:
"American"
Yield:
"12 rolls"
Ratings : Cholesterol Rating 2 Complete Meal 6
Complexity 3 Depth 4
Difficulty 4 Fat Content 6
Good for Crowds 10 Kid Appeal 10
Serving Temperature 8 Sweetness 8
- - - - - - - - - - - - - - - - - - -
Per serving: 487 Calories (kcal); 17g Total Fat; (29% calories from fat); 11g
Protein; 78g Carbohydrate; 62mg Cholesterol; 498mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1
1/2 Other Carbohydrates
Roll into 1-inch balls and put three in each muffin tin, or roll dough
out, cut into triangles, then roll into crescents.
Description:
"Fluffy, yeasted dinner rolls with a sweet hint."
Cuisine:
"American"
T(Baking Time):
"0:15"
Ratings : Cholesterol Rating 2 Complete Meal 2
Complexity 3 Cost 2
Fat Content 4 Good for Crowds 10
Kid Appeal 10 Serving Temperature 10
Sweetness 0
- - - - - - - - - - - - - - - - - - -
Per serving: 364 Calories (kcal); 10g Total Fat; (22% calories from fat); 10g
Protein; 62g Carbohydrate; 52mg Cholesterol; 447mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2
Other Carbohydrates
NOTES : This traditional Thanksgiving dinner roll dough can be the base
for pecan sticky rolls.
Nutr. Assoc. : 26366 0 222 652 0 0 585 5534 0 2130706543 0 2130706543 5534
* Exported from MasterCook *
Peppernuts
Mix all ingredients in a large bowl. Roll dough into coils about the size
of your little finger. Freeze them on wax paper. Preheat oven to 375�F.
After freezing, slice into 1/4-inch pieces. Bake for 8-10 minutes. DO NOT
OVERBAKE! Leave enough space between cookies when baking.
Description:
"Cinnamon, anise, clove and ginger Christmas cookies."
Cuisine:
"American"
Yield:
"2 Dozen"
Ratings : Cholesterol Rating 1 Complete Meal 2
Complexity 3 Cost 3
Depth 4 Difficulty 3
Fanciness 4 Fat Content 5
Freeze-ability 10 Good for Crowds 10
Kid Appeal 2 Portability 10
Richness 8 Serving Temperature 5
Sweetness 7
- - - - - - - - - - - - - - - - - - -
Per serving: 391 Calories (kcal); 16g Total Fat; (36% calories from fat); 5g
Protein; 58g Carbohydrate; 57mg Cholesterol; 377mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 2 Other
Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :1:30
Categories : Dessert Pie
PREPARATION: Make the Best Pie Pastry recipe. Halve recipe to make one Pie
Pastry.
Heat oven to 375�F. On a lightly floured work surface, roll out the dough
and fit pastry into a 9-inch pie pan and flute or crimp the edges.
For the filling, beat the eggs slightly. Melt the butter. Combine all the
ingredients except the pecans. Pour mixture into the pie shell. Arrange
the pecans on top.
Bake pie in preheated oven until crust is golden brown and center is just
set, about 40 minutes. Pie can be baked several hours ahead.
Description:
"Less-sweet version of a classic, with the subtle spiciness of
cinnamon and nutmeg."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Yield:
"1 Pie"
Ratings : Cholesterol Rating 8 Cost 3
Depth 2 Difficulty 2
Fanciness 5 Fat Content 3
Good for Crowds 10 Intensity 8
Kid Appeal 10 Looks 5
Portability 10 Serving Temperature 6
Sweetness 8 Tartness 3
- - - - - - - - - - - - - - - - - - -
Per serving: 275 Calories (kcal); 14g Total Fat; (45% calories from fat); 3g
Protein; 36g Carbohydrate; 82mg Cholesterol; 218mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;
2 Other Carbohydrates
NOTES : Cook�s version is less cloyingly sweet than a strictly traditional
pecan pie. Cinnamon and nutmeg add a subtle spiciness.
Nutr. Assoc. : 2130706543 0 0 0 0 0 0 0 0 0 3620 4431
Recipe By :
Serving Size : 32 Preparation Time :1:30
Categories : Pie
PREPARATION:
Cut the chilled butter into small pieces.
If making the dough by hand, combine flour and salt in bowl. Cut butter
and shortening into dry ingredients with a pastry blender or work quickly
with fingertips until mixture resembles a coarse meal with some pea-sized
pieces remaining. Add 1/4 cup cold water, tossing with a fork. If needed,
add more water, a tablespoon at a time, until dough just holds together.
If using a food processor, put flour, salt, butter, and shortening into
the bowl and process with the steel blade until mixture resembles a coarse
meal. Continue processing, gradually adding water, until dough forms a
ball. Divide the dough in half if making 2 single-crust pies or so that
one piece is slightly larger than the other for a double-crust pie. Form 2
discs. Wrap in plastic and chill for at least 20 minutes.
Pie pastry dough can be made a day ahead but should be softened at room
temperature until workable before rolling.
Description:
"Cook's tested as the flakiest pastry with flavor."
Source:
"Cook's Magazine November 1987"
Yield:
"2 9-inch pies"
- - - - - - - - - - - - - - - - - - -
Per serving: 62 Calories (kcal); 4g Total Fat; (55% calories from fat); 1g
Protein; 6g Carbohydrate; 6mg Cholesterol; 89mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :2:00
Categories : Dessert Pie
Thanksgiving
On a lightly floured work surface, roll out the dough and fit pastry into
a 9-inch pie pan. Flute or crimp edges. Chill the pastry in its pan for at
least 20 minutes.
Heat oven to 450�F. Prick the bottom and sides of the pastry with a fork.
Line the pastry with double thickness of aluminum foil.
Bake in preheated oven until the pastry begins to brown, about 10 minutes.
Reduce heat to 375�F, remove the aluminum foil, and continue to bake until
crust is lightly browned, about 10 minutes. Remove from oven and set aside
to cool.
Reduce heat to 350�F. For the filling, melt the butter. In a large bowl,
combine butter, pumpkin, milk, eggs, brown sugar, spices, and salt. Pour
the filling into the prebaked pastry shell. Bake pie in preheated oven
until a knife inserted in the center comes out clean, about 50 minutes.
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Yield:
"1 Pie"
Ratings : Cholesterol Rating 7 Complete Meal 3
Cost 2 Depth 5
Difficulty 5 Fanciness 3
Fat Content 7 Freeze-ability 5
Good for Crowds 10 Intensity 7
Intricacy 3 Kid Appeal 8
Looks 3 Portability 10
Richness 7 Serving Temperature 5
Sweetness 7 Tartness 2
- - - - - - - - - - - - - - - - - - -
Per serving: 294 Calories (kcal); 13g Total Fat; (39% calories from fat); 5g
Protein; 40g Carbohydrate; 99mg Cholesterol; 341mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat;
2 Other Carbohydrates
Recipe By :
Serving Size : 32 Preparation Time :1:30
Categories : Pie
PREPARATION:
Cut the chilled butter into small pieces.
If making the dough by hand, combine flour and salt in bowl. Cut butter
and shortening into dry ingredients with a pastry blender or work quickly
with fingertips until mixture resembles a coarse meal with some pea-sized
pieces remaining. Add 1/4 cup cold water, tossing with a fork. If needed,
add more water, a tablespoon at a time, until dough just holds together.
If using a food processor, put flour, salt, butter, and shortening into
the bowl and process with the steel blade until mixture resembles a coarse
meal. Continue processing, gradually adding water, until dough forms a
ball. Divide the dough in half if making 2 single-crust pies or so that
one piece is slightly larger than the other for a double-crust pie. Form 2
discs. Wrap in plastic and chill for at least 20 minutes.
Pie pastry dough can be made a day ahead but should be softened at room
temperature until workable before rolling.
Description:
"Cook's tested as the flakiest pastry with flavor."
Source:
"Cook's Magazine November 1987"
Yield:
"2 9-inch pies"
- - - - - - - - - - - - - - - - - - -
Per serving: 62 Calories (kcal); 4g Total Fat; (55% calories from fat); 1g
Protein; 6g Carbohydrate; 6mg Cholesterol; 89mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :1:30
Categories : Cake Dessert
International
WHISKEY GLAZE
1/4 cup butter
1/2 cup granulated white sugar
1/3 cup water
1/4 cup Irish whiskey
Preheat oven to 325�F. Blend yellow cake mix, pudding mix, ice water,
chopped walnuts, eggs, the first measure of Irish whiskey and the
vegetable oil in a large mixing bowl for about three minutes.
Grease a Bundt pan or tube pan. Pour batter into pan. Bake for 1 hour. Set
on rack to cool.
Glaze: Melt butter in saucepan, stir in sugar and water. Boil for 3
minutes, stirring constantly. Remove from heat and stir in second measure
of Irish whiskey. Pour over unmolded cake!
Description:
"Great St. Paddy's or any day treat. Hearty Irish cake with a rich
taste! Yellow cake mix enhanced with pudding, walnuts and whiskey then
topped with a whiskey glaze."
Cuisine:
"Irish"
Yield:
"1 10-inch bundt cake"
- - - - - - - - - - - - - - - - - - -
Per serving: 926 Calories (kcal); 48g Total Fat; (49% calories from fat); 11g
Protein; 99g Carbohydrate; 147mg Cholesterol; 887mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 6 1/2
Other Carbohydrates
Phforst
Add milk, baking soda, salt, sugar, vanilla and eggs. Mix thoroughly.
Add first measure of flour and slowly add in the last measure until dough
is moderately stiff. Knead 10 - 20 minutes; roll out about 1/4 inch thick.
Cut, shape and quickly deep-fry in a heavy pan.
Description:
"A Russian form of unyeasted, egg doughnuts."
Cuisine:
"Russian"
- - - - - - - - - - - - - - - - - - -
Per serving: 874 Calories (kcal); 23g Total Fat; (23% calories from fat); 17g
Protein; 149g Carbohydrate; 193mg Cholesterol; 627mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 4
Other Carbohydrates
Pie Crust
Mix together salt and flour, cut shortening into flour. When texture of
wet sand is achieved add water a little at a time until dough sticks
together. You may not need the full measure of water, relative to the
day's weather. Let dough rest and chill for 15 to 20 minutes. Roll out on
lightly floured board. Form into pie shells and pinch edges. Use or freeze
until needed.
Description:
"A basic recipe for dessert pies and quiche."
Yield:
"2 9-inch pie shells
9-inch"
- - - - - - - - - - - - - - - - - - -
Per serving: 88 Calories (kcal); 6g Total Fat; (59% calories from fat); 1g
Protein; 8g Carbohydrate; 0mg Cholesterol; 89mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
NOTES : Not as fast as using ready made, but you can make them ahead and
freeze them for quiche or dessert pies for the day you are short
on prep time. Roll out the leftover scraps, brush with butter,
sprinkle with brown sugar and cinnamon, roll up and cut into
little pinwheels. Bake at 350� for about 15 minutes. Great treats
for the kids.
Nutr. Assoc. : 3309 0 2130706543 0 2130706543 1368 0 2777
* Exported from MasterCook *
Pizza Bread
Description:
"Ready-made pizza crust, brushed with olive oil and flavored with
rosemary and Parmesan."
Cuisine:
"American"
Yield:
"9 Pieces"
Ratings : Cholesterol Rating 0 Complete Meal 2
Complexity 1 Cost 2
Depth 2 Difficulty 1
Fanciness 3 Fat Content 3
Good for Crowds 10 Kid Appeal 4
Portability 3 Serving Temperature 10
- - - - - - - - - - - - - - - - - - -
Per serving: 110 Calories (kcal); 4g Total Fat; (36% calories from fat); 4g
Protein; 14g Carbohydrate; 3mg Cholesterol; 84mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
NOTES : A fast way to put flavorful, fresh Italian bread on the table.
Great addition to a winter stew meal.
Nutr. Assoc. : 4519 0 0 0
Recipe By :
Serving Size : 12 Preparation Time :1:30
Categories : Cake Dessert
Fruit Dessert
BERRY FILLING
1 1/2 cups blueberries
OR
3/4 cup blueberries
AND
3/4 cup blackberries
1/2 pint red or golden raspberries
1/3 cup granulated sugar
1 1/2 pints vanilla ice cream
OR
1 1/2 pints frozen yogurt (optional)
For the filling, put all ingredients in a medium nonreactive bowl; toss to
combine.
TO COOK: Adjust oven rack to middle position and heat oven to 400�F. Spoon
filling mixture into a buttered 9-inch pie pan. Place biscuit dough disc
atop the filling mixture. (Edges of dough do not need to be fluted or
tucked.) Make three 1/2-inch slits in the center of the dough disc. Bake
until biscuit top is golden brown and fruit is bubbly, 25 to 30 minutes.
Transfer cake in pan to a wire rack; cool slightly.
TO SERVE: Run a knife around the edge of the biscuit to loosen it, then
invert pan onto a plate so that when you remove the pan, the fruit side of
the dessert is up. Cut cake into wedges and serve with ice cream or frozen
yogurt on the side.
Description:
"A spicy, biscuit-like cake with fruit."
Cuisine:
"American"
Source:
"Cook's Magazine June 1990"
Yield:
"1 cake"
Ratings : Cholesterol Rating 3 Depth 7
Difficulty 3 Fanciness 3
Fat Content 3 Freeze-ability 7
Good for Crowds 10 Intensity 7
Intricacy 2 Kid Appeal 10
Looks 5 Portability 10
Richness 7 Serving Temperature 7
Sweetness 7 Tartness 7
- - - - - - - - - - - - - - - - - - -
Per serving: 142 Calories (kcal); 4g Total Fat; (27% calories from fat); 2g
Protein; 24g Carbohydrate; 12mg Cholesterol; 128mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates
NOTES : Black pepper heightens the spicy flavor in this recipe's biscuit
topping. A Middle Ages touch. An equal amount of blackberries,
pitted sour cherries, or sliced plums, peaches, or nectarines can
be substituted for the berries called for here. Johnnycake meal is
stone-ground Whitecap flint corn available by mail from Gray's
Grist Mill, PO Box 422, Adamsville, RI 02801. Otherwise, use white
cornmeal.
Nutr. Assoc. : 0 0 5527 0 0 222 0 0 0 0 0 0 0 0 0 0 2130706543 0 175 0 0
1232 0 2130706543 0 2130706543
Pumpkin Pie
Mix all ingredients together until very well blended, adding melted butter
last.
Put in unbaked shell, cover edges with a thin strip of foil and bake at
425� for 15 minutes then at 325� for 20 minutes, then remove foil and bake
for 10 more minutes.
Description:
"Flavorful, creamy, and not too spicy, this recipe favors the pumpkin
taste."
Yield:
"1 9-inch pie"
- - - - - - - - - - - - - - - - - - -
Per serving: 141 Calories (kcal); 8g Total Fat; (49% calories from fat); 3g
Protein; 15g Carbohydrate; 72mg Cholesterol; 193mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates
Pie Crust
Mix together salt and flour, cut shortening into flour. When texture of
wet sand is achieved add water a little at a time until dough sticks
together. You may not need the full measure of water, relative to the
day's weather. Let dough rest and chill for 15 to 20 minutes. Roll out on
lightly floured board. Form into pie shells and pinch edges. Use or freeze
until needed.
Description:
"A basic recipe for dessert pies and quiche."
Yield:
"2 9-inch pie shells
9-inch"
- - - - - - - - - - - - - - - - - - -
Per serving: 88 Calories (kcal); 6g Total Fat; (59% calories from fat); 1g
Protein; 8g Carbohydrate; 0mg Cholesterol; 89mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
NOTES : Not as fast as using ready made, but you can make them ahead and
freeze them for quiche or dessert pies for the day you are short
on prep time. Roll out the leftover scraps, brush with butter,
sprinkle with brown sugar and cinnamon, roll up and cut into
little pinwheels. Bake at 350� for about 15 minutes. Great treats
for the kids.
Nutr. Assoc. : 3309 0 2130706543 0 2130706543 1368 0 2777
Recipe By :
Serving Size : 10 Preparation Time :2:00
Categories : Cake
GLAZE
3 1/2 ounces semisweet chocolate
1/2 cup butter
In a small pan, melt chocolate over low heat. Cool to room temperature.
In a mixing bowl, cream butter and mix in melted, cooled chocolate. Add
egg yolks, one by one, and half of the sugar, beating well after each
addition. Mix in vanilla. Fold in ground almonds and then flour.
In another bowl, whip egg whites just until they are stiff. Add remaining
half of the sugar and beat until egg whites are glossy, about 30 seconds
more.
Stir 1/4 of the egg whites into chocolate mixture and then fold in the
rest of them. Pour mixture into a 20-cm (8-inch), buttered and floured
cake pan.
Bake until cake shrinks slightly from sides of the pan and the top springs
back when lightly pressed with a fingertip, about 30 minutes. Cool cake in
pan for a few minutes before turning it out onto a cake rack to cool
completely. At this point, cake can be stored in an airtight container for
a week.
For the glaze, a few hours before serving, melt chocolate with butter over
very low heat. Stir gently.
Put cake on a rack and spread warm glaze over its top and sides, working
quickly to finish before glaze sets.
Serves: 8 to 10
Description:
"Dense gateau-style chocolate cake with ground almonds."
Cuisine:
"French"
Source:
"Cook's Magazine September 1984"
Yield:
"1 cake"
- - - - - - - - - - - - - - - - - - -
Per serving: 413 Calories (kcal); 31g Total Fat; (64% calories from fat); 6g
Protein; 33g Carbohydrate; 106mg Cholesterol; 208mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 1
1/2 Other Carbohydrates
NOTES : * To make ground almonds, cover them with water, bring to a boil,
drain, and then slip each almond out of its skin by pinching
between your thumb and forefinger. In a 350�F oven, toast almonds
until they are light golden, about 10 minutes. Cool. In a food
processor, grind almonds with a few tablespoons of the sugar by
turning machine on and off.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Preheat oven to 350�F. Cream shortening and sugar together. Add egg and
beat well. Add rind and dry ingredients. Stir just enough to mix well. Do
not beat. Turn into a greased loaf pan. Bake for one hour.
Description:
"Orange peel and juice provide the flavor in this quick batter bread."
Cuisine:
"American"
Yield:
"1 Loaf"
Ratings : Cholesterol Rating 1 Complete Meal 2
Complexity 1 Cost 2
Depth 2 Difficulty 1
Fanciness 5 Freeze-ability 10
Good for Crowds 10 Kid Appeal 6
Sweetness 4
- - - - - - - - - - - - - - - - - - -
Per serving: 247 Calories (kcal); 6g Total Fat; (23% calories from fat); 4g
Protein; 44g Carbohydrate; 16mg Cholesterol; 322mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 18 Preparation Time :1:00
Categories : Fruit Dessert Sauce
VARIATION: To make a Black and Blueberry Sauce you will need 1 pint each
of blueberries and blackberries. Pur�e the blueberries and 1/2 pint of the
blackberries in a food processor. Strain pur�e through a fine sieve into a
medium bowl; discard seeds. Stir in 1 1/2 teaspoons sugar, 1 1/2 teaspoons
lemon juice, and remaining 1/2 pint of blackberries; chill. This sauce can
be covered and refrigerated up to 2 days.
Description:
"Berries with sugar, for use on any dessert improved by a fruit
sauce."
Cuisine:
"American"
Source:
"Cook's Magazine June 1990"
Ratings : Cholesterol Rating 0 Cost 7
Fanciness 7 Fat Content 0
Freeze-ability 10 Good for Crowds 10
Intensity 8 Kid Appeal 10
Looks 8 Portability 10
Richness 3 Serving Temperature 5
Sweetness 8 Tartness 7
- - - - - - - - - - - - - - - - - - -
Per serving: 21 Calories (kcal); trace Total Fat; (2% calories from fat); trace
Protein; 5g Carbohydrate; 0mg Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :1:30
Categories : Fruit Dessert Pie
Heat oven to 425�F. On a lightly floured work surface, roll out the larger
disc of dough and fit pastry into a 9-inch pie pan.
Peel, core, and chop the apples. In a large bowl, toss the flour, brown
sugar, lemon juice, spices, and salt with the apples. Put the apple
mixture into the pie shell. Cut the butter into small pieces. Dot the top
of the apples with the pieces of butter. If you'd like to decorate the pie
with an apple cutout, pinch a walnut-size piece of dough off the second
disc of dough and reserve.
Roll out the disc, put on top of pie and flute or crimp edges. Roll out
small pieces of dough and cut into the shape of an apple. Moisten one side
with water and put the cutout, moistened side down, on top of the pie. Cut
decorative slits in the top.
Bake pie in preheated oven for 10 minutes. Reduce heat to 350�F and bake
until pie crust turns golden brown and the filling starts to bubble, about
45 minutes.
Description:
"With a little extra butter in the filling, and a good helping of
spices, this pie qualifies for its name."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Yield:
"1 9-inch pie"
Ratings : Cholesterol Rating 5 Cost 2
Depth 5 Difficulty 5
Fanciness 5 Fat Content 5
Freeze-ability 8 Good for Crowds 10
Intensity 7 Intricacy 3
Kid Appeal 10 Looks 7
Portability 10 Richness 7
Serving Temperature 6 Sweetness 8
Tartness 7
- - - - - - - - - - - - - - - - - - -
Per serving: 215 Calories (kcal); 11g Total Fat; (45% calories from fat); 1g
Protein; 29g Carbohydrate; 23mg Cholesterol; 225mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1/2
Other Carbohydrates
NOTES : The exceptionally rich flavor in this apple pie comes from adding
a little extra butter to the filling. A slice of sharp Cheddar is
the perfect addition to this all-American favorite.
Nutr. Assoc. : 2130706543 0 0 0 0 0 0 0 3620 0 0 0
Recipe By :
Serving Size : 32 Preparation Time :1:30
Categories : Pie
If making the dough by hand, combine flour and salt in bowl. Cut butter
and shortening into dry ingredients with a pastry blender or work quickly
with fingertips until mixture resembles a coarse meal with some pea-sized
pieces remaining. Add 1/4 cup cold water, tossing with a fork. If needed,
add more water, a tablespoon at a time, until dough just holds together.
If using a food processor, put flour, salt, butter, and shortening into
the bowl and process with the steel blade until mixture resembles a coarse
meal. Continue processing, gradually adding water, until dough forms a
ball. Divide the dough in half if making 2 single-crust pies or so that
one piece is slightly larger than the other for a double-crust pie. Form 2
discs. Wrap in plastic and chill for at least 20 minutes.
Pie pastry dough can be made a day ahead but should be softened at room
temperature until workable before rolling.
Description:
"Cook's tested as the flakiest pastry with flavor."
Source:
"Cook's Magazine November 1987"
Yield:
"2 9-inch pies"
- - - - - - - - - - - - - - - - - - -
Per serving: 62 Calories (kcal); 4g Total Fat; (55% calories from fat); 1g
Protein; 6g Carbohydrate; 6mg Cholesterol; 89mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
BLEND TOGETHER:
1 egg
2/3 cup plus 2 tablespoons buttermilk
In a separate bowl, mix together dry ingredients. Cut butter into dry
ingredients using a fork or pastry cutter until mixture is like wet sand.
Stir in raisins and caraway seeds, then add egg and buttermilk mixture.
Knead just a little to make sure dough is well-mixed and pat dough into a
greased round cake pan or round loaf pan. Slice an X across the top and
brush with milk. Bake for 40 minutes.
Description:
"A quick and terrific snack bread flavored with caraway and raisins."
Cuisine:
"Irish"
Yield:
"1 Loaf"
T(Baking Time):
"0:40"
- - - - - - - - - - - - - - - - - - -
Per serving: 177 Calories (kcal); 5g Total Fat; (23% calories from fat); 4g
Protein; 31g Carbohydrate; 26mg Cholesterol; 371mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0
Other Carbohydrates
NOTES : This is a rich version of Irish Soda Bread. The Original version
is also in this cookbook.
Recipe By :
Serving Size : 10 Preparation Time :3:00
Categories : Cake Dessert
PREPARATION: Make the Rum and Brown-Sugar Applesauce (see recipe in the
Fabulous and Flavorful cookbook). For the cake, chop the walnuts and toss
with the raisins, currants, and 1/4 cup flour in a small bowl. Set aside.
Sift the remaining 1 1/4 cups flour with the baking soda, baking powder,
cinnamon, nutmeg, and cloves and set aside. In a large bowl, beat the
butter until lightened. Gradually beat in the sugar, egg, and flour
mixture in 3 batches, alternating with the applesauce. Stir in the
raisin-nut mixture.
COOKING: Adjust oven rack to middle position and heat oven to 350�F.
Butter and flour an 8- to 9-inch springform pan. Spoon batter into
prepared pan and bake until a toothpick inserted in the center comes out
clean, 50 to 60 minutes. Cool completely on a wire rack and remove
springform side.
Serves: 8 to 10
Description:
"Spicy, yet homey, moist and spicy dessert."
Cuisine:
"American"
Source:
"Cook's Magazine September 1987"
Yield:
"1 cake"
Ratings : Cholesterol Rating 7 Cost 2
Depth 7 Difficulty 3
Fanciness 7 Fat Content 3
Intensity 8 Intricacy 7
Kid Appeal 8 Looks 5
Portability 7 Richness 5
Serving Temperature 5 Sweetness 7
Tartness 7
- - - - - - - - - - - - - - - - - - -
Per serving: 568 Calories (kcal); 22g Total Fat; (33% calories from fat); 5g
Protein; 92g Carbohydrate; 68mg Cholesterol; 311mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 4 Fat; 4
Other Carbohydrates
PREPARATION: In a large bowl, beat the butter with the vanilla until
lightened. Gradually beat in the confectioners' sugar and continue beating
until fluffy. Beat in cream, as necessary, to thin the icing to a
spreadable consistency. Spread icing over the sides and top of cake.
Description:
"Sugary, buttery topping."
Cuisine:
"American"
Source:
"Cook's Magazine September/October 1988"
Ratings : Cholesterol Rating 10
- - - - - - - - - - - - - - - - - - -
Per serving: 208 Calories (kcal); 7g Total Fat; (31% calories from fat); trace
Protein; 36g Carbohydrate; 23mg Cholesterol; 50mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 2
1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0
Recipe By :
Serving Size : 12 Preparation Time :1:00
Categories : Condiment Dessert
Fall Sauce
PREPARATION: Peel, core, and thinly slice apples (8 cups) and put slices
into a large saucepan. Grate 1/2 teaspoon lemon zest into the pan, set
lemon aside. Cover and stew the apples over low heat until very tender, 30
minutes. Mash the apples with a potato masher and squeeze in 2 teaspoons
lemon juice. Stir in sugar, rum, and butter, and over medium heat, simmer,
uncovered, until thickened, 10 minutes.
Description:
"Bold, robust version of an old favorite."
Cuisine:
"American"
Source:
"Cook's Magazine September/October 1988"
Yield:
"1 Quart"
Ratings : Cholesterol Rating 3 Cost 2
Depth 7 Difficulty 0
Fanciness 7 Fat Content 2
Freeze-ability 10 Good For Crowds 10
Intensity 8 Intricacy 2
Looks 2 Portability 10
Richness 3 Serving Temperature 3
Sweetness 8 Tartness 8
- - - - - - - - - - - - - - - - - - -
Per serving: 118 Calories (kcal); 2g Total Fat; (16% calories from fat); trace
Protein; 24g Carbohydrate; 5mg Cholesterol; 25mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1
Other Carbohydrates
NOTES : Use this rum-spiked applesauce as the base of the Applesauce Cake
or eat it on its own, as a simple, homey sweet.
Nutr. Assoc. : 30 0 4336 0 0
Satin Cream
Recipe By :
Serving Size : 12 Preparation Time :0:20
Categories : Dessert
PREPARATION: Plump the raisins by soaking them in hot water for 5 minutes.
Drain and dry. Separate the eggs, reserving 1 white for another use.
Beat the egg yolks with 1/2 cup granulated sugar until light yellow in
color, about 1 minute. Beat in brandy. Gradually beat in cheese until well
blended and sugar has dissolved.
In a separate bowl, beat the 2 egg whites until foamy. Gradually beat in
remaining 2 tablespoons granulated sugar and continue beating until whites
hold soft peaks. Fold together whites, yolk mixture, and raisins. Satin
Cream can be made several hours ahead.
SERVING: Top each slice of Feather Sponge Cake or the cake of your choice.
Sprinkle cream with grated lemon zest.
Description:
"Delicious fluffy sweet cheese meringue with sugar, raisins and lemon
zest."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Ratings : Cholesterol Rating 10 Cost 7
Depth 7 Difficulty 2
Fanciness 8 Fat Content 8
Freeze-ability 0 Good for Crowds 8
Intensity 3 Intricacy 2
Kid Appeal 10 Looks 7
Portability 5 Richness 2
Saltiness 5 Sweetness 7
Tartness 5
- - - - - - - - - - - - - - - - - - -
Per serving: 149 Calories (kcal); 10g Total Fat; (59% calories from fat); 2g
Protein; 13g Carbohydrate; 73mg Cholesterol; 26mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :2:00
Categories : Cake Dessert
PREPARATION: For the Feather Sponge Cake, heat oven to 325�F. Separate the
eggs. Sift together the flour, baking powder, and salt. In a large bowl,
beat egg yolks 4 minutes. Gradually add the cold water and beat until
mixture is pale yellow and foamy on top, about 1 minute. Gradually beat in
granulated sugar until it is completely dissolved, about 3 minutes. Beat
in vanilla and almond extract. Sift the flour mixture over the yolk
mixture about 1/3 at a time, and fold in. In a separate bowl, beat egg
whites with cream of tartar until stiff but not dry, 5 to 6 minutes. Fold
into flour mixture.
Turn dough into an unbuttered 10-inch tube cake pan and bake in preheated
oven until top springs back when touched lightly, about 1 hour. Invert pan
and cool.
Run a sharp knife around the edges of the cake to loosen it. Remove from
pan. Dust lightly with confectioners sugar.
Cake can be made 1 day ahead. Make the Satin Cream. (Can be made several
hours ahead.)
SERVING: Cut cake into slices and top each piece with Satin Cream.
Sprinkle cream with grated lemon zest.
Description:
""Feather" is no exaggeration this is as light a morsel as you'll ever
savor."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Yield:
"1 cake"
Ratings : Cholesterol Rating 8 Cost 3
Depth 3 Difficulty 5
Fanciness 8 Fat Content 7
Freeze-ability 7 Good for Crowds 10
Intensity 3 Intricacy 3
Kid Appeal 10 Looks 7
Portability 7 Richness 2
Serving Temperature 5 Sweetness 8
Tartness 2
- - - - - - - - - - - - - - - - - - -
Per serving: 324 Calories (kcal); 12g Total Fat; (32% calories from fat); 6g
Protein; 49g Carbohydrate; 151mg Cholesterol; 114mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 2
1/2 Other Carbohydrates
Satin Cream
Recipe By :
Serving Size : 12 Preparation Time :0:20
Categories : Dessert
PREPARATION: Plump the raisins by soaking them in hot water for 5 minutes.
Drain and dry. Separate the eggs, reserving 1 white for another use.
Beat the egg yolks with 1/2 cup granulated sugar until light yellow in
color, about 1 minute. Beat in brandy. Gradually beat in cheese until well
blended and sugar has dissolved.
In a separate bowl, beat the 2 egg whites until foamy. Gradually beat in
remaining 2 tablespoons granulated sugar and continue beating until whites
hold soft peaks. Fold together whites, yolk mixture, and raisins. Satin
Cream can be made several hours ahead.
SERVING: Top each slice of Feather Sponge Cake or the cake of your choice.
Sprinkle cream with grated lemon zest.
Description:
"Delicious fluffy sweet cheese meringue with sugar, raisins and lemon
zest."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Ratings : Cholesterol Rating 10 Cost 7
Depth 7 Difficulty 2
Fanciness 8 Fat Content 8
Freeze-ability 0 Good for Crowds 8
Intensity 3 Intricacy 2
Kid Appeal 10 Looks 7
Portability 5 Richness 2
Saltiness 5 Sweetness 7
Tartness 5
- - - - - - - - - - - - - - - - - - -
Per serving: 149 Calories (kcal); 10g Total Fat; (59% calories from fat); 2g
Protein; 13g Carbohydrate; 73mg Cholesterol; 26mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2
Other Carbohydrates
Schw�bischer Apfelkuchen
FILLING
1 cup whipping cream
3 teaspoons white wheat flour
1/2 teaspoon vanilla
1 lemon zest
3 eggs
1/2 cup granulated white sugar
Mix sugar, egg yolk, flour and butter in food processor. Refrigerate for
30 minutes.
Preheat oven to 400�F. Prepare topping: mix second measure of eggs with
sugar and add cream, flour and lemon zest.
Press crust into large springform pan. Arrange apples, pour in topping.
Bake for 45 to 55 minutes. If custard is not set after 55 minutes, cover
with foil and cook a few minutes longer.
A knife in the center should come out clean. Apples should be tender but
not mushy. You can sprinkle the top with cinnamon if desired.
Description:
"A rich, classic German apple cake of shortbread crust with apple and
custard filling."
Cuisine:
"German"
- - - - - - - - - - - - - - - - - - -
Per serving: 436 Calories (kcal); 25g Total Fat; (50% calories from fat); 5g
Protein; 50g Carbohydrate; 147mg Cholesterol; 169mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 1/2
Fat; 1 1/2 Other Carbohydrates
NOTES : Helga Fabriz was David's German mother ("Mutti" in German) during
his stay at Stanford in Germany, which was located near
Beutelsbach. She was famous among the Stanford students (and the
Beutelsbachers) for her apfelkuchen.
Nutr. Assoc. : 0 652 3309 0 0 0 0 0 0 3309 0 0 0 652
Scones
BEAT TOGETHER:
2 eggs
1 egg yolk
2 teaspoons vanilla
1/2 cup yogurt
OR
1/2 cup cream
1/2 cup raisins or dried fruit (optional)
MIX TOGETHER:
3 tablespoons brown sugar
1 teaspoon cinnamon
Heat oven to 450�F. Grease a cookie sheet with butter. Sift together
flour, sugar, salt and baking powder. Cut the cold butter in with a fork
or a pastry cutter until well mixed. Do not overwork. Add well-beaten eggs
and yolk, and vanilla. Add half the yogurt and then slowly add the rest
until it becomes a soft, but manipulatable dough and mix only until
blended. Add raisins, currants, dried cranberries or dried fruit, if
desired.
For fancy scones, turn dough out onto a floured board and knead briefly,
then roll into a 3/4-inch slab. Cut dough into 8 large diamond shapes or
triangles. Brush with egg and water mixture then sprinkle with brown sugar
and cinnamon mixture. Place on cookie sheet and bake about 15 to 20
minutes.
For the quick method: When dough is completely mixed together, scoop up a
large serving spoon of dough and hold in place on the spoon while you dip
it in the egg mixture, then the cinnamon mixture. Place on cookie sheet
and bake about 15 to 20 minutes.
Description:
"Sweet and fluffy biscuits for tea or breakfast."
Cuisine:
"English"
Yield:
"8 scones"
- - - - - - - - - - - - - - - - - - -
Per serving: 262 Calories (kcal); 8g Total Fat; (28% calories from fat); 6g
Protein; 41g Carbohydrate; 91mg Cholesterol; 469mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2
Fat; 1/2 Other Carbohydrates
NOTES : Traditional English scones have very little sugar in them. This
recipe is definitely sweeter, but a nice change from the morning
muffin. They can stand on their own without jam.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 1671 0 2130706543 4680 0 0 0 0 0 0 0 0
Scotch Shortbread
Recipe By :
Serving Size : 12 Preparation Time :0:45
Categories : Cookie Dessert
International
Cream the butter with the powdered sugar, then beat in the vanilla and
almond extracts. Mix in the flour and salt mixture till smooth. Press into
a 9- by 12-inch baking pan. Bake for 25 minutes, or until golden brown.
Cool, then cut into 3 � 3-inch squares.
Description:
"Dense, smooth, buttery pastry squares."
Cuisine:
"Scottish"
- - - - - - - - - - - - - - - - - - -
Per serving: 164 Calories (kcal); 8g Total Fat; (43% calories from fat); 2g
Protein; 21g Carbohydrate; 21mg Cholesterol; 167mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:30
Categories : Bread International
Pastry
Combine flour, sugar, baking powder. Work the butter into the mixture with
your hands, leaving it chunky. Mix together milk, egg and vanilla, blend
into mixture. Add currants.
Break off 2- or 2 1/2-inch pieces of the dough and arrange on a dry baking
pan. Bake at 400� until golden brown on top (about 15-20 minutes).
Serves 4 to 6
Description:
"Simple, traditional, basic breakfast pastry."
Cuisine:
"Scottish"
- - - - - - - - - - - - - - - - - - -
Per serving: 311 Calories (kcal); 13g Total Fat; (36% calories from fat); 6g
Protein; 43g Carbohydrate; 63mg Cholesterol; 252mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat;
1/2 Other Carbohydrates
You might experiment with the sugar and butter content: more
butter makes them richer and more scone-like. Instead of currants
you can use chopped dry cranberries.
Nutr. Assoc. : 0 652 0 0 0 0 0 0
* Exported from MasterCook *
Recipe By :
Serving Size : 12 Preparation Time :0:45
Categories : Cake Dessert
TO PREPARE: Prepare the Red and Golden Raspberry Sauce recipe. Let stand 1
hour, stirring occasionally. (This recipe also explains conversion to
Black and Blueberry Sauce, if you prefer.)
TO COOK: Heat oven to 350�F. Mix first 3 ingredients plus eggs and yolk in
a large bowl to make a batter. Heat oil in a 10-inch ovenproof nonstick
skillet with an ovenproof handle. (Or you can make the cake in a 10-inch
nonstick heavy metal cake pan, but be careful not to burn yourself as you
transfer the pan from stovetop to oven.) Pour batter into the skillet;
cook over very low heat until batter is partially set, about 7 minutes.
Transfer skillet to the oven; bake until cheesecake is set and top is
browned lightly, 20 to 25 minutes. Run a knife around the edge of the cake
to loosen it, then invert the pan onto a cake plate. Remove pan and let
cheesecake cool slightly.
TO SERVE: Dust the cheesecake top with confectioners sugar. Cut cake into
slices and transfer each piece to a dessert plate. Spoon a portion of the
Red and Golden Raspberry Sauce over each slice of cheesecake and serve
immediately.
Description:
"A crustless Italian version using Ricotta instead of cream cheese."
Cuisine:
"Italian"
Source:
"Cook's Magazine June 1990"
Yield:
"1 cake"
- - - - - - - - - - - - - - - - - - -
Per serving: 230 Calories (kcal); 12g Total Fat; (45% calories from fat); 10g
Protein; 21g Carbohydrate; 103mg Cholesterol; 78mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
1 Other Carbohydrates
NOTES : If possible, use fresh Ricotta cheese, available at Italian
markets and some cheese stores. The fresh Ricotta will make it
extra sweet and creamy.
Nutr. Assoc. : 0 1268 0 0 0 0 0 0 0
Recipe By :
Serving Size : 18 Preparation Time :1:00
Categories : Fruit Dessert Sauce
VARIATION: To make a Black and Blueberry Sauce you will need 1 pint each
of blueberries and blackberries. Pur�e the blueberries and 1/2 pint of the
blackberries in a food processor. Strain pur�e through a fine sieve into a
medium bowl; discard seeds. Stir in 1 1/2 teaspoons sugar, 1 1/2 teaspoons
lemon juice, and remaining 1/2 pint of blackberries; chill. This sauce can
be covered and refrigerated up to 2 days.
Description:
"Berries with sugar, for use on any dessert improved by a fruit
sauce."
Cuisine:
"American"
Source:
"Cook's Magazine June 1990"
Ratings : Cholesterol Rating 0 Cost 7
Fanciness 7 Fat Content 0
Freeze-ability 10 Good for Crowds 10
Intensity 8 Kid Appeal 10
Looks 8 Portability 10
Richness 3 Serving Temperature 5
Sweetness 8 Tartness 7
- - - - - - - - - - - - - - - - - - -
Per serving: 21 Calories (kcal); trace Total Fat; (2% calories from fat); trace
Protein; 5g Carbohydrate; 0mg Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Snickerdoodles
Recipe By :
Serving Size : 24 Preparation Time :0:30
Categories : Cookie
Sift everything remaining except the sugar and cinnamon together, then
beat into the sugar mixture.
Mix the sugar and cinnamon together and place into a shallow bowl. Scoop
the dough out with a teaspoon and shape into balls about 1-inch in size.
Roll the balls in the cinnamon-sugar mixture till coated all over, then
spread out on a cookie sheet (separate them, as they will spread out to
about 2-inch in size).
Bake for 8-10 minutes, until just beginning to brown on the underside.
Description:
"Simple buttery cinnamon sugar cookies. A family favorite: kids love
to help."
Cuisine:
"American"
Yield:
"4 Dozen"
Ratings : Cholesterol Rating 3 Difficulty 0
Fanciness 0 Fat Content 3
Freeze-ability 8 Good for Crowds 10
Intensity 2 Intricacy 0
Kid Appeal 10 Looks 2
Portability 10 Richness 2
Serving Temperature 6 Sweetness 5
- - - - - - - - - - - - - - - - - - -
Per serving: 187 Calories (kcal); 9g Total Fat; (43% calories from fat); 2g
Protein; 25g Carbohydrate; 16mg Cholesterol; 80mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1
Other Carbohydrates
NOTES : The dough freezes well for later finishing, but snickerdoodles are
so quick to put together it's hardly worth the trouble.
Nutr. Assoc. : 1368 0 0 0 0 0 0 0 0
TOPPING
5 tablespoons brown sugar
2 tablespoons butter
2 tablespoons white wheat flour or rice flour
3 teaspoons cinnamon
Cream together butter and sugar. Add eggs, sour cream or stiff yogurt and
vanilla. Slowly mix in dry ingredients that have been mixed together.
Spoon half the batter into tube or bundt pan, cover with half of the
topping and repeat.
Description:
"Cinnamon-topped and rich batter bread."
Cuisine:
"American"
Yield:
"1 cake"
Ratings : Complete Meal 7 Complexity 2
Cost 3 Difficulty 3
Fanciness 5 Fat Content 6
Good for Crowds 10 Kid Appeal 10
Looks 7 Richness 6
- - - - - - - - - - - - - - - - - - -
Per serving: 648 Calories (kcal); 33g Total Fat; (45% calories from fat); 6g
Protein; 84g Carbohydrate; 129mg Cholesterol; 424mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat;
3 1/2 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:30
Categories : Cake
Beat egg whites in a medium bowl at low speed until foamy. Gradually add
sugar and continue beating until this meringue forms stiff peaks. Mix egg
yolks with vanilla extract, then fold this yolk mixture into the meringue.
Sift cornstarch and flour over the surface of the meringue mixture; gently
fold these dry ingredients into the meringue.
TO COOK: Adjust oven rack to middle position and heat oven to 375�F. Pour
batter into prepared pan; smooth the surface with a spatula. Bake until
top is golden brown and center springs back when touched, about 12
minutes.
Transfer cake in pan to a wire rack; cool slightly. Remove cake from pan,
carefully peeling off parchment paper; cool cake completely. (Can be
wrapped and stored at room temperature overnight, refrigerated up to 5
days, or frozen up to 1 month.)
Description:
"A very, very light cake, used in Southern Strawberry Nonsense."
Cuisine:
"American"
Source:
"Cook's Magazine June 1990"
Yield:
"1 cake"
Ratings : Cholesterol Rating 8 Complete Meal 0
Cost 2 Depth 0
Difficulty 2 Fanciness 5
Fat Content 0 Freeze-ability 10
Good for Crowds 10 Intensity 0
Intricacy 2 Kid Appeal 10
Looks 2 Portability 7
Richness 0 Serving Temperature 5
Sweetness 7 Tartness 0
- - - - - - - - - - - - - - - - - - -
Per serving: 55 Calories (kcal); 2g Total Fat; (28% calories from fat); 2g
Protein; 7g Carbohydrate; 70mg Cholesterol; 21mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :4:00
Categories : Cake Dessert
TO PREPARE: Make the Southern Sponge Cake recipe in this cookbook. Make
the Fat-reduced Custard Sauce recipe in this cookbook.
TO ASSEMBLE: Cut sponge cake into 1-inch cubes. Place one-third of the
cake cubes in the bottom of a 1 1/2-quart serving bowl. Ladle 3/4 cup of
the Custard Sauce over the cake. Distribute half of the strawberries over
the custard. Sprinkle 1 tablespoon sugar over the strawberries. Top the
strawberries with a second layer of cake cubes, then another layer of
strawberries.
Description:
"A potentially low-fat version of trifle."
Cuisine:
"American"
Source:
"Cook's Magazine June 1990"
Yield:
"1 trifle"
Ratings : Cholesterol Rating 7 Complete Meal 3
Cost 5 Depth 5
Difficulty 3 Fanciness 7
Freeze-ability 2 Good for Crowds 10
Intensity 3 Intricacy 3
Kid Appeal 10 Looks 8
Portability 7 Richness 7
Serving Temperature 3 Sweetness 7
Tartness 7
- - - - - - - - - - - - - - - - - - -
Per serving: 157 Calories (kcal); 6g Total Fat; (33% calories from fat); 5g
Protein; 22g Carbohydrate; 92mg Cholesterol; 54mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:45
Categories : Sauce
TO PREPARE AND COOK: Bring milk, vanilla bean, and orange zest to simmer
in a medium nonreactive saucepan; simmer to blend flavors, about 5
minutes. Beat eggs and sugar in a medium nonreactive bowl until pale
yellow. Strain hot milk mixture; discard vanilla bean and orange zest.
Gradually beat hot milk into the egg mixture; return this sauce mixture to
saucepan. Cook over low heat, stirring constantly until sauce coats the
back of a spoon, about 10 minutes.
Strain sauce through a fine sieve into a nonreactive bowl. Put a sheet of
plastic wrap directly on the surface of the sauce to prevent a skin from
forming; cool sauce to room temperature. (Can be covered and refrigerated
overnight.)
Description:
"Dessert sauce enlivened by orange zest."
Cuisine:
"American"
Source:
"Cook's Magazine June 1990"
Ratings : Cholesterol Rating 7 Depth 7
Difficulty 3 Fanciness 3
Fat Content 0 Good for Crowds 10
Intensity 3 Intricacy 2
Kid Appeal 10 Looks 3
Portability 7 Richness 2
Serving Temperature 3 Sweetness 7
Tartness 2
- - - - - - - - - - - - - - - - - - -
Per serving: 77 Calories (kcal); 1g Total Fat; (14% calories from fat); 4g
Protein; 13g Carbohydrate; 48mg Cholesterol; 53mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:30
Categories : Cake
Beat egg whites in a medium bowl at low speed until foamy. Gradually add
sugar and continue beating until this meringue forms stiff peaks. Mix egg
yolks with vanilla extract, then fold this yolk mixture into the meringue.
Sift cornstarch and flour over the surface of the meringue mixture; gently
fold these dry ingredients into the meringue.
TO COOK: Adjust oven rack to middle position and heat oven to 375�F. Pour
batter into prepared pan; smooth the surface with a spatula. Bake until
top is golden brown and center springs back when touched, about 12
minutes.
Transfer cake in pan to a wire rack; cool slightly. Remove cake from pan,
carefully peeling off parchment paper; cool cake completely. (Can be
wrapped and stored at room temperature overnight, refrigerated up to 5
days, or frozen up to 1 month.)
Description:
"A very, very light cake, used in Southern Strawberry Nonsense."
Cuisine:
"American"
Source:
"Cook's Magazine June 1990"
Yield:
"1 cake"
Ratings : Cholesterol Rating 8 Complete Meal 0
Cost 2 Depth 0
Difficulty 2 Fanciness 5
Fat Content 0 Freeze-ability 10
Good for Crowds 10 Intensity 0
Intricacy 2 Kid Appeal 10
Looks 2 Portability 7
Richness 0 Serving Temperature 5
Sweetness 7 Tartness 0
- - - - - - - - - - - - - - - - - - -
Per serving: 55 Calories (kcal); 2g Total Fat; (28% calories from fat); 2g
Protein; 7g Carbohydrate; 70mg Cholesterol; 21mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Preheat oven to 350�F. Set the snipped fruit pieces in boiling water just
to cover.
Cream the butter and sugar. Add eggs, one at a time, beating well. Stir in
vanilla and carrots.
Sift the dry ingredients. Add the flour mixture alternately with the milk.
Stir in drained fruit and nuts. Pour into two greased and floured loaf
pans.
Bake 45 minutes to 1 hour until done. Cool in pan for 10 minutes, then
turn onto rack.
Description:
"Cinnamon, walnut, dried fruit and carrot bread."
Cuisine:
"American"
Yield:
"2 Loaves"
Ratings : Cholesterol Rating 2 Complexity 2
Depth 7 Difficulty 2
Fanciness 4 Fat Content 5
Freeze-ability 10 Good for Crowds 10
Portability 10 Sweetness 6
- - - - - - - - - - - - - - - - - - -
Per serving: 235 Calories (kcal); 11g Total Fat; (40% calories from fat); 4g
Protein; 32g Carbohydrate; 52mg Cholesterol; 249mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1
Other Carbohydrates
NOTES : Scissors dipped in warm water occasionally are the easiest way to
cut sticky dried fruit.
Nutr. Assoc. : 0 1440 0 0 0 0 2130706543 14 0 0 0 0 228 0 2130706543 515 0
Strawberry Shortcake
Recipe By :
Serving Size : 4 Preparation Time :1:00
Categories : Cake Dessert
FILLING
2 pints ripe strawberries
1/3 cup granulated sugar
3 tablespoons butter -- softened
TOPPING
1/2 cup heavy cream
2 teaspoons granulated sugar
PREPARATION: For the biscuits, adjust oven rack to middle position and
heat oven to 375�F. Sift flours, baking powder, salt, and sugar onto waxed
paper and resift into a bowl. Cut cold butter pieces into dry ingredients
using a fork, wire pastry blender, or metal blade of a food processor
until mixture resembles coarse crumbs. Blend in all but 2 tablespoons of
the milk. Mix just until the dough holds together. Add remaining milk as
needed.
Turn dough out onto a lightly floured work surface and gently press it
together. Roll or pat dough into a 1/2 - 3/4 inch-thick round. Cut into 4
biscuits with a floured, 2-inch-round cutter. Do not twist cutter. Put
biscuits on an unbuttered cookie sheet and refrigerate for 20 minutes.
For filling, rinse and hull berries. Quarter or slice them if they are
large. In bowl, toss strawberries with sugar, and set aside for 15 to 20
minutes.
For topping, in a well chilled bowl, beat cream with sugar until it holds
soft peaks.
Description:
"The American favorite: a sweet, buttery biscuit topped with fresh
strawberries and whipped cream."
Cuisine:
"American"
Source:
"Cook's Magazine May 1988"
Ratings : Cholesterol Rating 8 Cost 5
Depth 2 Difficulty 3
Fanciness 7 Fat Content 8
Freeze-ability 7 Good for Crowds 10
Intensity 3 Intricacy 2
Kid Appeal 10 Looks 7
Portability 7 Richness 8
Serving Temperature 7 Sweetness 8
Tartness 5
- - - - - - - - - - - - - - - - - - -
Per serving: 558 Calories (kcal); 35g Total Fat; (55% calories from fat); 5g
Protein; 58g Carbohydrate; 106mg Cholesterol; 635mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 7 Fat; 1
1/2 Other Carbohydrates
Strawberry-Rhubarb Tart
Recipe By :
Serving Size : 12 Preparation Time :3:00
Categories : Dessert Fruit Dessert
Pie
FILLING
1 1/4 pounds rhubarb
1 1/4 cups light brown sugar
1 tablespoon kirsch-(black cherry alcohol)
GLAZE
1/2 cup strawberry jam
Red currant jelly
2 pints fresh strawberries -- hulled
1 1/2 cups heavy cream
1/4 cup granulated sugar
1 teaspoon vanilla
PREPARATION: For the pastry, mix the flours, sugar, and salt in a bowl.
Cut the chilled butter into small pieces and work into dry ingredients
with your fingers or a pastry blender until the mixture is the consistency
of coarse meal with a few pea-size pieces remaining. Work in the egg
yolks, then add up to 1/3 cup of ice water as necessary to hold dough
together. Press the dough into a ball, cover with plastic wrap, and chill
at least 20 minutes or up to 1 hour before rolling.
For the filling, rinse rhubarb, discard leaves, trim stalks, and cut into
1/2-inch pieces. Combine the rhubarb and brown sugar in a heavy saucepan.
Cover and cook over low heat, stirring occasionally, for 10 minutes.
Uncover, increase heat to medium, and continue cooking, stirring
frequently to prevent scorching, until mixture is almost a pur�e but
pieces of rhubarb still remain, about 10 minutes longer. Remove pan from
heat. Stir in kirsch and cool. Recipe can be made to this point, covered
and refrigerated in an airtight container, several days ahead.
Line tart shell with buttered aluminum foil, shiny side down, and fill
with dry beans or pie weights. Heat oven to 375�F. Bake tart shell for 10
minutes. Lower the temperature to 350�F and continue baking for 10
minutes. Remove foil and beans and return shell to oven until dough is dry
and lightly browned, about 10 minutes longer.
For the glaze, combine the jam and 1 tablespoon water in a small saucepan.
Over low heat stir until the jam is liquid. Fill the baked shell with the
rhubarb filling and smooth the top. Arrange the strawberries on top of the
rhubarb and brush with the strawberry glaze. Tart can be assembled 2 hours
ahead. Whip the cream with the sugar and vanilla. Cream can be whipped up
to 1 hour ahead and refrigerated.
SERVING: Remove the ring to unmold the tart. Slice and serve tart with
dollops of whipped cream.
Description:
"Uncooked strawberries with a rhubarb filling."
Cuisine:
"American"
Source:
"Cook's Magazine May 1988"
Ratings : Cholesterol Rating 8 Cost 5
Depth 3 Difficulty 7
Fanciness 5 Fat Content 8
Freeze-ability 0 Good for Crowds 7
Intensity 7 Intricacy 5
Kid Appeal 10 Looks 7
Portability 7 Richness 7
Serving Temperature 3 Sweetness 5
Tartness 8
- - - - - - - - - - - - - - - - - - -
Per serving: 384 Calories (kcal); 20g Total Fat; (45% calories from fat); 3g
Protein; 49g Carbohydrate; 97mg Cholesterol; 193mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 Fat; 2
Other Carbohydrates
Strudel Dough
Recipe By :
Serving Size : 8 Preparation Time :0:45
Categories : Appetizer Bread
Dessert
TO PREPARE: On a work surface that is lined with a towel, place one sheet
of phyllo, with its short edge toward you; brush with a portion of the
melted butter. Place a second sheet of phyllo atop the first sheet and,
again, brush with some of the melted butter.
Use scissors to halve this phyllo sheet, lengthwise, to form two 16- by 5
1/2-inch phyllo rectangles. Position the short edge of each rectangle
toward you. Leaving a 1-inch border along the left, right, and bottom
edges, spoon about 1/2 cup filling into a mound along the bottom edge of
each rectangle.
Form two 3 1/2-inch long phyllo cylinders. Transfer each phyllo cylinder
to a baking sheet lined with buttered aluminum foil, spacing them 1 1/2
inches apart. Repeat this procedure with remaining phyllo sheets to form 6
more phyllo cylinders. Bake the miniature pastries at 375�F for 30
minutes. This recipe makes 8 individual strudels.
Description:
"Made with phyllo sheets."
Cuisine:
"Greek"
Source:
"Cook's Magazine March 1990"
Yield:
"8 Strudels"
- - - - - - - - - - - - - - - - - - -
Per serving: 209 Calories (kcal); 18g Total Fat; (95% calories from fat); 2g
Protein; 1g Carbohydrate; 47mg Cholesterol; 267mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates
NOTES : Keep your phyllo sheets covered with a barely damp towel to keep
them from drying out when you are not working with them.
Nutr. Assoc. : 4453 0
Sugar Cookies
Recipe By :Dee Bell
Serving Size : 12 Preparation Time :0:20
Categories : Cookie
Roll out dough on a lightly floured board, cut out large circles of dough
with a glass.
Bake at 425�F for 12 minutes. Remove and immediately sprinkle with white
granulated sugar.
Description:
"Delectable and light, cake-like cookie cut-outs."
Cuisine:
"American"
Yield:
"1 Dozen"
Ratings : Complexity 2 Cost 2
Difficulty 3 Fanciness 7
Good for Crowds 10 Kid Appeal 10
Looks 8 Portability 10
Sweetness 6
- - - - - - - - - - - - - - - - - - -
Per serving: 275 Calories (kcal); 9g Total Fat; (30% calories from fat); 4g
Protein; 43g Carbohydrate; 16mg Cholesterol; 210mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1
Other Carbohydrates
NOTES : Decorate these like Halloween pumpkins; before baking, use candy
corn for eyes and nose and raisins for a mouth. Or cut into heart
shapes and sprinkle with red sugar crystals.
Nutr. Assoc. : 0 0 0 1368 0 0 0 0 228 0 2130706543
Sugar Syrup
Put water and sugar on a medium heat and stir constantly until the sugar
dissolves and the mixture starts to boil. Let it boil until you get the
desired consistency. Add lemon and let it boil a little then remove and
cool completely.
Description:
"Simple syrup flavored with lemon."
Yield:
"1 1/2 Cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 258 Calories (kcal); 0g Total Fat; (0% calories from fat); trace
Protein; 67g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 4 1/2
Other Carbohydrates
Recipe By :
Serving Size : 24 Preparation Time :0:30
Categories : Cookie
- - - - - - - - - - - - - - - - - - -
Per serving: 267 Calories (kcal); 12g Total Fat; (40% calories from fat); 6g
Protein; 34g Carbohydrate; 16mg Cholesterol; 193mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :24:00
Categories : Cake Dessert
THE FROSTING
1/2 cup butter
1/3 cup milk
5 tablespoons cocoa -- heaping
1 16-ounce box powdered sugar
The cake: Add the butter and water, stir over medium heat until it starts
to boil. Remove from heat and add baking cocoa. Beat at medium speed. Now
add the rest of the cake ingredients and beat until smooth. Batter will be
thin. Pour into pan and bake for 25 - 30 minutes or until a toothpick
comes out clean. Cool on a rack.
The frosting: While the cake is baking. Start the frosting. Don't wash
sauce pan or beaters, use the dirty ones. Add butter and milk. Cook over
low heat until the butter melts. Remove from heat and add the cocoa. Beat
this in, then add the powdered sugar. Mix until smooth and pour onto warm
cake. Finished!
Cuisine:
"American"
Yield:
"1 cake"
Ratings : Complete Meal 2 Complexity 2
Cost 3 Depth 3
Difficulty 3 Fat Content 5
Good for Crowds 5 Kid Appeal 10
Portability 7 Richness 7
Sweetness 7
- - - - - - - - - - - - - - - - - - -
Per serving: 846 Calories (kcal); 46g Total Fat; (47% calories from fat); 4g
Protein; 111g Carbohydrate; 154mg Cholesterol; 679mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 7
Other Carbohydrates
NOTES : For an 8-serving scaled recipe, you will need a greased 15 1/2" �
10 1/2" � 1" jelly roll pan for baking and a large sauce pan for
mixing.
Recipe By :
Serving Size : 12 Preparation Time :24:00
Categories : Christmas Pie
Thanksgiving
PASTRY
Best Pie Pastry -- see recipe
1 tablespoon butter
PREPARATION: For the mincemeat, grate zest from the lemon and orange into
a large bowl. Squeeze in the juice from each. Chop the beef suet, almonds,
pecans, and walnuts and put into the bowl. Add raisins, currants,
molasses, brown sugar, spices, salt, and liquors. Peel, core, and chop the
apples. Add apples to the mixture.
Heat oven to 425�F. On a lightly floured work surface, roll out the larger
disc of dough and fit pastry into 9-inch pie pan. Put the mincemeat into
the pie shell. Cut the tablespoon of butter into pieces and dot the top of
the mincemeat.
Roll out the remaining dough. With a sharp knife or a serrated pastry
wheel, cut rolled-out pastry into 1/2-inch-wide strips. Arrange half of
the strips on top of the pie, twisting each gently. Add the remaining
strips across the first strips to form a lattice. Trim off excess dough
and flute or crimp edges.
Bake pie in oven for 10 minutes. Reduce heat to 350�F and continue to bake
until crust is golden brown and filling is bubbly, about 40 minutes. Pie
can be baked several hours before serving.
For the Sweetened Whipped Cream, put the heavy cream, sugar, and vanilla
in a bowl and whip until the cream holds soft peaks. Cream can be whipped
an hour ahead.
Description:
"Wintery fruits, nuts and spices with fresh apples."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Yield:
"1 9-inch pie"
Ratings : Cholesterol Rating 8 Complete Meal 3
Cost 7 Depth 7
Difficulty 3 Fanciness 7
Fat Content 7 Freeze-ability 10
Good for Crowds 10 Intensity 10
Intricacy 3 Kid Appeal 0
Looks 2 Portability 10
Richness 10 Serving Temperature 6
Sweetness 7 Tartness 7
- - - - - - - - - - - - - - - - - - -
Per serving: 578 Calories (kcal); 29g Total Fat; (45% calories from fat); 5g
Protein; 72g Carbohydrate; 37mg Cholesterol; 196mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fruit; 5 1/2 Fat;
2 Other Carbohydrates
NOTES : You may want to make this mincemeat in a larger quantity. Stored
in an air-tight container in the refrigerator, it keeps for
several months. Since the mincemeat improves with age, make it at
least a week ahead for a superb pie filling. Add a few tablespoons
of each of the alcohol flavorings if the mincemeat seems dry.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 3620 0 0 2330 0 0 0 0
2130706543 0 0 0 0 0 0
Recipe By :
Serving Size : 32 Preparation Time :1:30
Categories : Pie
PREPARATION:
Cut the chilled butter into small pieces.
If making the dough by hand, combine flour and salt in bowl. Cut butter
and shortening into dry ingredients with a pastry blender or work quickly
with fingertips until mixture resembles a coarse meal with some pea-sized
pieces remaining. Add 1/4 cup cold water, tossing with a fork. If needed,
add more water, a tablespoon at a time, until dough just holds together.
If using a food processor, put flour, salt, butter, and shortening into
the bowl and process with the steel blade until mixture resembles a coarse
meal. Continue processing, gradually adding water, until dough forms a
ball. Divide the dough in half if making 2 single-crust pies or so that
one piece is slightly larger than the other for a double-crust pie. Form 2
discs. Wrap in plastic and chill for at least 20 minutes.
Pie pastry dough can be made a day ahead but should be softened at room
temperature until workable before rolling.
Description:
"Cook's tested as the flakiest pastry with flavor."
Source:
"Cook's Magazine November 1987"
Yield:
"2 9-inch pies"
- - - - - - - - - - - - - - - - - - -
Per serving: 62 Calories (kcal); 4g Total Fat; (55% calories from fat); 1g
Protein; 6g Carbohydrate; 6mg Cholesterol; 89mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Torta od Orihe
Recipe By :
Serving Size : 8 Preparation Time :1:30
Categories : Cake International
In a large bowl, beat egg yolks until very light and nearly tripled in
volume, 5 to 10 minutes. Gradually beat in sugar and then beat an
additional 5 minutes. Beat in orange juice, rum or bourbon, orange and
lemon zest, and vanilla.
In another bowl, beat egg whites with salt until they form stiff peaks.
Fold carefully into yolk mixture. Combine cinnamon, nutmeg, cloves, and
walnuts and fold, 1/4 at a time, into batter.
Cool on a rack for about 10 minutes. Remove sides of pan and cool
completely. Lightly dust the torta with confectioners' sugar. Slice into
wedges and serve with a dollop of whipped cream.
Serves 6 to 8
Description:
"Flourless souffl�-like cake with ground walnuts, sweet spices and
citrus zest."
Cuisine:
"Mediterranean"
Source:
"Cook's Magazine September 1984"
Yield:
"1 Cake"
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Per serving: 312 Calories (kcal); 20g Total Fat; (56% calories from fat); 11g
Protein; 24g Carbohydrate; 117mg Cholesterol; 35mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2
Fat; 1 1/2 Other Carbohydrates
Wacky Cake
Recipe By :
Serving Size : 8 Preparation Time :0:45
Categories : Cake
Mix the wet ingredients together, then stir into the dry.
Bake at 350�F for about 35 minutes, until a toothpick inserted into the
middle comes out clean.
Serves 4 to 8
Cuisine:
"American"
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Per serving: 375 Calories (kcal); 11g Total Fat; (25% calories from fat); 4g
Protein; 67g Carbohydrate; 0mg Cholesterol; 439mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 2 1/2
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :1:30
Categories : Cake International
TO PREPARE: Grease and flour a 9-inch round cake pan; set aside.
Beat butter and sugar until fluffy. Beat in next 5 ingredients, then
gradually beat in walnuts and flour.
TO COOK: Adjust oven rack to top-middle position and heat oven to 350�F.
Pour batter into prepared pan and smooth the surface with a spatula. Bake
until a cake tester inserted into the center of the cake comes out clean,
about 45 minutes. Transfer cake in pan to a wire rack; cool for 10
minutes. Run a knife around the edge of the cake to loosen it. Remove cake
from pan and place it, rounded side up, on a cake plate. Cool cake
completely. (Can be wrapped and stored at room temperature up to 4 days.)
TO SERVE: Dust cake with confectioners' sugar; cut into wedges and serve.
Description:
"A humble but scrumptious crumbly nut cake."
Cuisine:
"Italian"
Source:
"Cook's Magazine June 1990"
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Per serving: 438 Calories (kcal); 30g Total Fat; (60% calories from fat); 10g
Protein; 34g Carbohydrate; 54mg Cholesterol; 216mg Sodium
Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 1
1/2 Other Carbohydrates
NOTES : With its cookie-like, dense, crumbly texture, this cake is meant
to be eaten plain. If you want to dress it up, however, you can
slice it in half, crosswise, into two layers and fill it with
berry preserves. Either way, it makes a perfect accompaniment to
the Peaches and Raspberries in Marsala and White Wine recipe (see
recipe in the Fabulous and Flavorful cookbook).
Nutr. Assoc. : 0 0 0 0 20084 0 0 5471 26379 0
Recipe By :
Serving Size : 12 Preparation Time :1:00
Categories : Cake
Heat oven to 325�F. Spread almonds in a shallow baking pan and toast,
stirring once or twice, until browned, about 10 minutes. Cool and chop.
Heat oven to 400�F. Put confectioners' sugar and almonds into the bowl of
a food processor and grind to a powder. Transfer to the bowl of an
electric mixer, add the 5 whole eggs, and blend well on high speed until
the mixture is light and forms a ribbon when trailed from beaters. Mix in
the cooled melted butter. Fold in the flour. Beat the 5 egg whites with
the granulated sugar until stiff and then fold, 1/3 at a time, into the
batter.
Pour batter into cake pans. Bake cakes in preheated oven until a knife
inserted in the center comes out clean, about 15 minutes. Cakes can be
made a day ahead, or they can be frozen. Reheat cakes in foil before
serving.
SERVING: Cut into wedges and serve warm with Honey Ice Cream.
Description:
"Almonds and eggs make a dense, nutty dessert."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Yield:
"2 Cakes"
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Per serving: 251 Calories (kcal); 14g Total Fat; (49% calories from fat); 8g
Protein; 25g Carbohydrate; 86mg Cholesterol; 77mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1
Other Carbohydrates
NOTES : The nutty flavor of this dessert is strongest when the cake is
eaten warm. It can be made ahead and reheated.
Nutr. Assoc. : 0 0 0 2277 0 0 0
Recipe By :
Serving Size : 12 Preparation Time :3:00
Categories : Bread
Mix the first three ingredients together in a bowl or large measuring cup.
Set aside in a warm, draft-free place until the yeast proofs (starts to
billow foam).
Meanwhile, heat the milk and butter just warm enough to melt the butter
and set aside. Sift together the initial unbleached flour and salt.
When the yeast mixture has proofed, mix it together with the milk and
butter mixture and the sifted flour until smooth. Stir in the whole wheat
flour, then enough unbleached to make a stiff dough. Knead until smooth (5
to 10 minutes). Place in a buttered bowl, cover, and let rise in a warm,
draftless place until double, about 45 to 60 minutes.
Break off walnut-size pieces and make a layer of them in a casserole. Melt
the remaining butter and drizzle part of it over the top of the loaf, then
sprinkle with sesame seeds (apportioning both for subsequent layers).
Repeat with more pieces and layers. Cover and let rise in your trusty
warm, draft-free place until double in size.
Heat the oven to 400�F, insert loaf, and bake for 25 to 30 minutes, until
the loaf sounds hollow when rapped lightly with the knuckles. Let cool for
5 minutes, then remove from pan. Serve warm with good butter and try not
to think about calories or cholesterol.
Description:
"A fun pile-o-rolls in a pan."
Cuisine:
"American"
Yield:
"1 Loaf"
Ratings : Cost 2 Difficulty 3
Fanciness 3 Fat Content 5
Freeze-ability 8 Good for Crowds 5
Intensity 2 Intricacy 3
Kid Appeal 8 Looks 7
Portability 10 Richness 7
Serving Temperature 0 Tartness 2
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Per serving: 207 Calories (kcal); 8g Total Fat; (34% calories from fat); 6g
Protein; 29g Carbohydrate; 35mg Cholesterol; 344mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates
NOTES : Putting this loaf together from balls of dough gives the process a
distinct air of fun which invites children to join in.
Nutr. Assoc. : 0 26366 0 0 222 5534 0 0 0 5534 0 0
Recipe By :
Serving Size : 12 Preparation Time :0:30
Categories : Bread Breakfast
Stir the first four ingredients together in one bowl, and mix the second
four together in another bowl. Fold quickly together with the raisins.
Description:
"Simple whole-wheat and molasses or honey muffin with raisins."
Yield:
"12 Muffins"
T(Baking Time):
"0:20"
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Per serving: 145 Calories (kcal); 6g Total Fat; (36% calories from fat); 4g
Protein; 22g Carbohydrate; 20mg Cholesterol; 194mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2
Other Carbohydrates
NOTES : Nothing could be much simpler than these muffins, but they are
truly satisfying.
Nutr. Assoc. : 0 0 0 0 0 0 4171 0 0
Zucchini Brownies
Preheat oven to 350�F. Mix sugar and oil. Sift together the dry
ingredients. Add milk to eggs. Mix these with sugar and oil. Mix in dry
ingredients and vanilla. Stir in the zucchini. Pour into large cookie
sheet and bake for 20 minutes or until done.
Description:
"Chocolate brownies made moist and nutritious with grated zucchini.
Hard to believe they contain zucchini!"
Ratings : Cholesterol Rating 2 Cost 1
Depth 3 Difficulty 3
Fanciness 2 Fat Content 5
Good for Crowds 10 Portability 10
Richness 0 Sweetness 7
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Per serving: 834 Calories (kcal); 40g Total Fat; (42% calories from fat); 10g
Protein; 111g Carbohydrate; 96mg Cholesterol; 627mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2
Fat; 4 1/2 Other Carbohydrates
NOTES : You may add some chopped nuts if you desire. You can frost with
chocolate frosting also. I dust with powdered sugar.