Recipes Included On This Page Palacsintak (Austria, Hungary) Pesto Scrambled Eggs on Toasted Rye Pumpkin-Chocolate Cheesecake Bars Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Palacsintak (Austria, Hungary) Recipe By : The Old Farmer's Almanac Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-10 Oct 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg white 2 whole eggs -- plus 1 egg yolk 3 tablespoons sugar 1/4 teaspoon salt 2/3 cup milk 2/3 cup club soda 1 cup sifted flour 1/2 teaspoon butter 1/2 teaspoon cooking oil Apricot or raspberry jam Confectioners' sugar Slivered almonds Beat egg white until stiff but not dry. Set aside. Beat whole eggs and egg yolk with sugar, salt and milk. Stir in soda. Add flour a little at a time, stirring each addition in well. Fold in beaten egg white. In an 8-inch skillet, melt butter, add oil; heat. Pour in about 1/4 cup batter - enough to cover bottom of pan thinly. Tilt pan back and forth to make batter layer even. Cook 2 minutes or so on each side. Spread each pancake with 2 teaspoons jam and roll up. Keep pancakes warm in 250 F oven until all the batter has been used. Stir batter before ladling out each new pancake. Place rolled pancakes side by side on serving platter and sprinkle with confectioners' sugar and almonds. Makes 12 8-inch pancakes. Source: "Heritage Cookbook" Copyright: "Yankee Publishing, Inc." Yield: "12 Pancakes" NOTES : Truly imperial pancakes rolled around a sweet filling. Contributed to the FareShare Gazette by Bobbie; 12 October 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 231 Calories; 6g Fat (25.4% calories from fat); 9g Protein; 34g Carbohydrate; 1g Dietary Fiber; 166mg Cholesterol; 217mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Pesto Scrambled Eggs on Toasted Rye Recipe By : Lights Out Serving Size : 2 Preparation Time :0:00 Categories : Volume 13-10 Oct 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter 4 eggs -- lightly beaten 3 tablespoons milk 2 tablespoons fresh pesto sauce 4 slices rye bread Salt and freshly ground black pepper The recipe actually called for a 'knob' of butter; to me that usually translates to about a tablespoon. H. Melt the butter in a medium pan. Combine the eggs and milk; pour into the pan. Stir over medium heat until the eggs are scrambled and just cooked but still a bit moist (be careful not to overcook as they will continue to cook a bit after you remove them from the pan). Stir in the pesto; season to taste with salt and pepper. Toast the rye bread and place on the serving plates. Spoon the scrambled eggs on top. Serve immediately. Author's note. "Scrambled eggs are given a new twist with fresh pesto rippled through them. Chunky rye bread makes the perfect base for the aromatic basil-flavoured eggs, which are even better served with roasted baby tomatoes." Hallie's comment. The photo in the book shows the dish with a sprig of roasted cherry tomatoes on the side. It is very pretty and we all know that tomatoes and eggs were just made for each other. Roasting a sprig of cherry tomatoes on the vine also sounds like a great idea for an attractive and tasty garnish for a lot of dishes. In the photo the eggs were sprinkled with some fresh basil leaves. These days, many supermarkets sell live basil in small pots that, if you keep it well watered, will grow in a sunny window for several weeks and fresh basil is so much nicer than dried or frozen that I think it is worth a try if you can find a pot (or, obviously, plant your own seeds). I've noticed the pot I got DOES need LOTS of water. I also got a pot of thyme and it is doing very well under lights. I usually bring in some of the thyme I grow outdoors but it doesn't seem to make the transition to indoor conditions very well most of the time (thyme?). By the way, there a lot of really neat recipes in this little book and for copyright reasons, I will obviously not be posting more than an occasional one, so if you find a copy in your book store take a look at it. From Lights Out, 60 sensational recipes for late night bites by Jenny White; 2005. Octopus Publishing. ISBN 978-184072-795-1 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 23 October 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 379 Calories; 19g Fat (44.7% calories from fat); 19g Protein; 33g Carbohydrate; 4g Dietary Fiber; 443mg Cholesterol; 632mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat. Back to Recipe List * Exported from MasterCook * Pumpkin-Chocolate Cheesecake Bars Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Volume 13-10 Oct 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups graham cracker crumbs 1/4 cup sugar 1/3 cup butter -- melted 16 ounces cream cheese -- softened 1 3/4 cups sugar 3 eggs 1 cup canned pumpkin 1/2 teaspoon pumpkin pie spice 1/2 teaspoon vanilla 1/4 teaspoon salt 6 ounces semisweet chocolate -- cut up or 1 cup semisweet chocolate pieces 2 tablespoons butter 1 1/4 cups sour cream 1/4 cup sugar Grated fresh nutmeg and/or milk chocolate or semisweet chocolate curls 1. Preheat oven to 325 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside. In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Stir in the 1/3 cup melted butter. Press mixture evenly into bottom of the prepared baking pan; set aside. 2. In a large bowl, combine cream cheese and the 1-3/4 cups sugar. Beat with an electric mixer on medium speed until smooth. Add eggs, one at a time, beating on low speed after each addition just until combined. Beat in pumpkin, pumpkin pie spice, vanilla and salt on low speed just until combined. Remove 1-1/4 cups of the mixture. 3. In a small heavy saucepan, combine the 6 ounces chocolate and the 2 tablespoons butter. Cook and stir over low heat until melted. Whisk chocolate mixture into the 1-1/4 cups pumpkin mixture. Pour over crust, spreading evenly. Bake for 15 minutes. 4. Carefully pour the remaining pumpkin mixture over baked chocolate layer, spreading evenly. Bake for 40 to 45 minutes more or until filling is puffed and center is set. Cool on a wire rack for 30 minutes. 5. In a small bowl, combine sour cream and 1/4 cup sugar. Gently spread over cookies. Cool completely. Cover and chill for at least 3 hours. Cut into bars.* Before serving, sprinkle with nutmeg and/or chocolate curls. Makes 24 to 36 bars. Prep: 25 minutes. Marinate: 25 minutes. Chill: 3 hours. Bake: 55 minutes. Cool: 30 minutes. *Test Kitchen Tip: To make triangle-shape bars, cut the cookies crosswise into four strips. Then cut each strip into five triangles (you'll end up with two half-triangles from the ends of each strip). To Make Ahead: Bake and chill cookies as directed; cut into bars. Place in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days. Do not freeze. Source: "BHG Website" S(MC formatting by): "Bobbie" Contributed to the FareShare Gazette by Bobbie; 19 October 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 174 Calories; 11g Fat (52.8% calories from fat); 2g Protein; 19g Carbohydrate; trace Dietary Fiber; 41mg Cholesterol; 105mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.

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