Recipes Included On This Page Apple Danish Pies Apricot Parfait Avocado Pesto Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Apple Danish Pies Recipe By : Joanne Wright, Niles, MI Serving Size : 2 Preparation Time :0:25 Categories : Volume 11-05 May 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup sugar 1 tablespoon cornstarch -- plus 1 teaspoon cornstarch 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 2 cups chopped peeled tart apples 1/4 cup apple juice 4 ounce tube refrigerated crescent rolls 3 ounces cream cheese -- softened 2 tablespoons powdered sugar 1/2 teaspoon vanilla extract GLAZE 1/4 cup powdered sugar 2 teaspoons milk In a small saucepan, combine the sugar, cornstarch, cinnamon and nutmeg. Add apples and juice; toss to coat. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Separate crescent dough into four triangles. On a lightly floured surface, roll two triangles into 5-inch circles. Place each into an 8-ounce ramekin, pressing dough onto the bottom and 1/2 inch up the sides. In a small mixing bowl, beat cream cheese, powdered sugar and vanilla. Spread over dough in ramekins. Top with apple mixture. Roll out remaining 2 triangles into 4-inch circles; place over filling. Cut slits in top. Bake at 375 degrees F. for 20-25 minutes or until filling is bubbly and topping is golden brown. Combine glaze ingredients; drizzle over pies. Serve warm. Serves 2. Source : "Cooking for 2, Winter 2008" S(Mc Formatting by): "Sheryl Donner, augmented by bobbi744@comcast.net" Copyright : "Reiman Publications, 2008" T(Baking Time): "0:02" NOTES : Prepared with an easy crescent roll crust and served in cute ramekins, these single-serving pies are fun to share with "that special someone." Joanne submitted the yummy recipe. Contributed to the FareShare Gazette by Bobbie; 22 May 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 408 Calories; 15g Fat (32.8% calories from fat); 3g Protein; 66g Carbohydrate; trace Dietary Fiber; 47mg Cholesterol; 130mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 3 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Apricot Parfait Recipe By : Whiskey in the Kitchen by E. and M. Greenberg Serving Size : Preparation Time :0:00 Categories : Volume 11-05 May 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dried apricots 2 tablespoons Armagnac or any other good brandy [I think even bourbon (no offense to bourbon lovers) would work in a pinch] 1 1/2 teaspoons lemon juice 3 egg yolks 1/8 teaspoon salt -- (1 pinch) 1/3 cup granulated sugar 1/3 cup firmly packed brown sugar 1/3 cup water 2 cups heavy cream -- whipped Cook the apricots until they are very tender; drain and puree by whizzing them in a blender or food processor or by pressing through a sieve. Add the Armagnac and the lemon juice to the puree. Beat the egg yolks with the salt until thick and light. Combine the sugars and water; cook over medium heat, stirring until the sugar dissolves. Bring to a boil and cook for 3 minutes without stirring. Immediately pour this hot syrup in a fine stream into the beaten egg yolks, beating constantly at high speed. (Be sure to keep the syrup to a FINE stream and don't ease off on the beating or you will cook the egg yolks.) Continue beating until the mixture has cooled. Add the apricot puree and stir until smooth. Fold in the whipped cream and pour into refrigerator trays. Freeze, without stirring, until firm. At serving time, let stand at room temperature for several minutes before spooning into serving dishes. Yields about 1 1/2 quarts. Hallie's comment: Since this doesn't need to be stirred during the freezing I think one could pour the mixture into individual moulds rather than the ice cube trays, if desired. If you left out the alcohol you could even try using those flat-bottomed ice cream cones and serve it at a children's party (or leave the alcohol in and do the same thing for adults if you want). From Whiskey in the Kitchen by Emanuel and Madeline Greenberg; 1968. MC format by Hallie. Untried. Contributed to the FareShare Gazette by ; 2 May 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List   * Exported from MasterCook * Avocado Pesto Recipe By : Fresh California Avocado Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-05 May 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium avocado 1/3 cups virgin olive oil 3 garlic cloves Pepper -- to taste [cayenne or freshly ground black] 1/3 cups Romano -- or parmesan cheese or mixed -- grated 1 tablespoon fresh basil or 1 teaspoon dried basil 1 teaspoon lime juice or undistilled cider vinegar Water to bring to a cream-like consistency Prepare favorite pasta or rice. Process sauce shortly before serving. Split avocado, remove pit and scoop flesh with a spoon. Place in blender or food processor along with other ingredients. Puree. Put puree in a large pan and bring up the heat slowly. Add water as needed to give the sauce a cream-like consistency. Before sauce begins to boil add pasta or rice and fold together. Remove from heat and serve immediately on warmed plates. Serves 4. Source : Fresh California Avocado. Formatted by Chupa Babi: 04.12.08 "Alternative flavored pesto sauce for pastas and rice. This is a fairly light vegetarian dish." ---> Remember, avocados can become bitter when exposed to too much heat so DO NOT boil this sauce. H. Contributed to the FareShare Gazette by Chupa; 9 May 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 244 Calories; 26g Fat (91.0% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 5 Fat.

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