Recipes Included On This Page Absolutely Deep Dark Chocolate Fudge Biscuits Alfredo-style Sauce with Fettuccine - Low-Fat Apple Pie a la Zing (Cranberry) Apple Upside-Down Gingerbread Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Absolutely Deep Dark Chocolate Fudge Biscuits Recipe By : Serving Size : 40 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 1/2 ounces plain flour 2 ounces cocoa powder 1 teaspoon bicarbonate of soda 1 teaspoon salt 8 ounces plain chocolate -- broken into 16 pieces 4 ounces unsweetened chocolate -- broken into 8 pieces 12 ounces light brown sugar 6 ounces unsalted butter 3 eggs 1 teaspoon vanilla essence 1 1/2 pound chocolate chips [Note: instead of the unsweetened chocolate, I just used an extra 4 ounces of plain chocolate and got perfect results. I think as long as you're using *really* good plain chocolate, say at least 55% cocoa solids, it doesn't really matter!] Preheat the oven to 325F/170C/gas 3. Sift together the flour, cocoa powder, bicarbonate of soda and salt. Set aside. Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place the plain and the unsweetened chocolates in the top half of the double boiler. Tightly cover the top with cling film and allow to heat for 12 to 15 minutes. Remove from the heat and stir until smooth. Keep at room temperature until needed. Place the soft light brown sugar and butter in the bowl of an electric mixer fitted with a paddle. Beat on medium for 1 minute. Scrape down the bowl and beat on high for an additional 30 seconds. Scrape down the bowl. Add the eggs, one at a time, while beating on medium, and stopping to scrape down the bowl after incorporating each addition. Add the vanilla essence and beat on medium for 30 seconds. Add the melted chocolate and beat on low for 10 seconds more. Scrape down the bowl and beat for an additional 30 seconds. Add the sifted flour, cocoa powder, bicarbonate of soda, salt and the chocolate chips; beat on low until thoroughly combined - about 20 to 30 seconds. Remove the bowl from the mixer and mix thoroughly with a rubber spatula. Portion 6 to 8 biscuits per baking sheet by dropping 2 level tablespoons of batter per biscuit onto each of 2 non-stick baking sheets. Place the biscuits on the top and middle shelves of the preheated oven and bake for 18 to 22 minutes, rotating the sheets from top to bottom about halfway through the baking time. Allow the biscuits to cool for 5 to 6 minutes on the baking sheets. Transfer the biscuits to a cooling rack to thoroughly cool before storing in a sealed plastic container. Repeat this procedure until all the biscuits have been baked. Makes 3 to 3 1/2 dozen biscuits From Marcel Desaulniers' "Death By Chocolate" From Ladies Home Journal- August 1991 Contributed to the FareShare Gazette by Jim in response to a request; 21 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 167 Calories; 11g Fat (51.6% calories from fat); 2g Protein; 21g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 65mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Alfredo-style Sauce with Fettuccine - Low-Fat Recipe By : Skinny Italian Cooking by Ruth Glick and Nancy Baggett Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- finely chopped 2 small garlic cloves -- minced 1/4 cup dry white wine -- or dry sherry 1 tablespoon butter or non-diet canola or safflower oil margarine 1 1/2 tablespoons cornstarch 2 3/4 cups lowfat 1% milk 1/4 cup grated Parmesan cheese -- (3 ounces) [preferably freshly grated] 1/2 cup grated nonfat Parmesan cheese topping -- (2 ounces) 1/2 cup nonfat sour cream 1/4 cup chopped chives or thin-sliced scallion tops plus more for garnish 1 teaspoon Worcestershire sauce 1/2 teaspoon Dijon-style mustard 1/8 teaspoon white pepper Salt -- to taste (optional) 10 ounces non-egg fettuccine noodles -- (10 to 12 ounces) cooked according to package directions In a 12-inch nonstick skillet, combine onions, garlic, wine and butter. Cook over medium heat, stirring frequently, 6 to 8 minutes or until onions are tender. If liquid begins to evaporate, add a bit of water. In a cup, combine cornstarch with 1/4 cup milk; stir to mix well. Stir remaining 2 1/2 cups milk into skillet. Bring liquid in pan to a boil over medium-high heat. Stir in cornstarch mixture, stirring until mixture thickens. Boil 1 minute, stirring. Reduce heat so that sauce does not boil. Stir in Parmesan cheeses. Stir in sour cream, mixing well and whisking if necessary to smooth. Stir in 1/4 cup chives, Worcestershire sauce, mustard and pepper, and stir well. Add salt, if using. Cook over very low heat an additional 2 to 3 minutes until flavors are well blended. Arrange fettuccine on a serving platter. Top with sauce. As an alternative, serve individual portions of sauce over pasta. Garnish with additional chives, if desired. Yields 4 servings. From Skinny Italian Cooking by Ruth Glick and Nancy Baggett (Surrey Books). Formatted by Chupa Babi in MC: 05.30.07 The Authors say: "Yes, it's possible to reduce the fat content of fettuccine Alfredo by using 1-percent fat milk, nonfat sour cream and nonfat Parmesan cheese topping." Contributed to the FareShare Gazette by Chupa; 3 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 174 Calories; 6g Fat (33.5% calories from fat); 10g Protein; 18g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 251mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Apple Pie a la Zing (Cranberry) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups pared sliced apples 2 cups cranberries 3/4 cup brown sugar 1/2 cup sugar 1/3 cup flour 1 teaspoon cinnamon 3/4 cup chopped walnuts -- optional Preheat oven to 425F. Combine all ingredients in a medium mixing bowl, mix well. Pour into a pastry lined pie plate. Cover with top crust. Seal edges and cut several slits in top crust. Bake 50 minutes or until golden brown. Cover edges with foil if they begin to brown too quickly. Contributed to the FareShare Gazette by Jennie; 13 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 202 Calories; 7g Fat (28.6% calories from fat); 3g Protein; 34g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Apple Upside-Down Gingerbread Recipe By : Cook's Illustrated and Doris Guyer Serving Size : 16 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Apple Topping: 1 stick unsalted butter -- (1/4 pound) melted 1 1/2 cups light brown sugar 5 tart apples -- peeled, halved, cored and sliced thin Gingerbread: 4 1/2 cups white whole wheat flour -- sifted 1 teaspoon baking soda 1 teaspoon table salt 4 teaspoons ground ginger 2 teaspoon ground cinnamon 1 teaspoon ground cloves 1 teaspoon ground nutmeg 1 teaspoon ground allspice 2 teaspoon Dutch-processed cocoa powder 2 sticks unsalted butter -- (1/2 pound) melted then cooled to room temperature 1 1/2 cups Brer Rabbit black molasses 1 1/2 cups Splenda 2 large eggs 1 cup buttermilk 1 cup milk Granny Smith or Jonathan apples are perfect for this recipe. For stronger ginger flavor, replace the dried ginger with 6 tablespoons grated peeled fresh ginger and 6 tablespoons minced crystallized ginger. 1. For the Apple Topping: Adjust oven rack to middle position and heat oven to 350F. Grease sides of 11 by 7-inch baking pan. Pour melted butter into pan; spread brown sugar evenly over pan bottom. Arrange apple slices, overlapping slightly upon brown sugar mixture. 2. For the Gingerbread: Whisk together flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, allspice and cocoa in medium bowl. 3. Beat butter, molasses and sugar in large bowl with electric mixer on medium speed until combined. Beat in eggs until incorporated. Gradually add buttermilk and milk until combined. 4. Add dry ingredients to liquid; beat on medium speed until batter is smooth, about 1 minute, scraping down sides of bowl with rubber spatula as needed. Do not overmix. (If using fresh ginger, batter will be lumpy.) Pour batter over apple slices. 5. Bake until top springs back when lightly touched and edges have pulled away from the pan sides, 50 to 60 minutes. Set pan on wire cake rack and let cool for 5 minutes; invert onto serving plate, cut into squares and serve. Notes ~ Made by Doris Guyer on November 17, 2007. We inverted the cake on a large, plastic cutting board which worked fine. The family all gave it rave reviews. It was a very moist, luscious cake that had a sweet-savory flavor. The original recipe came from Cook's Illustrated. Doris substituted white whole wheat flour for unbleached all-purpose flour and Splenda for granulated sugar. This version is a "doubled" version of the original. Contributed to the FareShare Gazette by Art; 19 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 252 Calories; 19g Fat (65.0% calories from fat); 2g Protein; 20g Carbohydrate; 1g Dietary Fiber; 76mg Cholesterol; 265mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates.

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