Recipes Included On This Page Chocolate (All Chocolate) Boston Cream Pie Chocolate Raspberry Truffles Coconut Gelato with Ginger Sauce Cookies 'N' Cream Brownies Crab Cakes and Baby Greens With Lemon Vinaigrette Cranberry-Dried Fruit Sauce Curried Vegetable Stew with Onion Pita Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Chocolate (All Chocolate) Boston Cream Pie Recipe By : chefmad Serving Size : 12 Preparation Time :0:00 Categories : Pies Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CAKE 2 cups all-purpose flour 2 cups sugar 1 cup butter 1 cup water 1/4 cup cocoa 2 large eggs, -- lightly beaten 1/2 cup buttermilk 1 teaspoon baking soda 1 teaspoon pure vanilla extract FILLING 1 package instant chocolate pudding mix -- (3 7/8 oz) 1 1/4 cups milk 1 container frozen whipped topping (cool whip), -- thawed (8 oz) GLAZE 1/2 cup butter 1/4 cup cocoa 6 tablespoons half and half 1 cup confectioner's sugar 1 teaspoon pure vanilla extract Preparation time: 45 minutes Chilling time: 2-4 hours Cooking time: 20-25 minutes Yield: 12 servings 1. Heat oven to 350 degrees. For cake, combine flour and sugar in large bowl; set aside. Combine butter, water and cocoa in medium saucepan. Heat to a boil over medium heat, stirring frequently. Pour butter mixture over flour mixture; mix well. Stir in eggs, buttermilk, baking soda and vanilla. Divide batter between 2 greased 9-inch round cake pans. Bake until wooden pick inserted in center comes out clean, 20 to 25 minutes. Cool in pans 10 minutes; turn out onto cooling rack. Cool completely. 2. For filling, combine pudding mix and milk in bowl of electric mixer. Beat on high speed until thickened, 3 to 4 minutes. Add whipped topping; beat 2 minutes. Refrigerate until set, about 5 minutes. 3. For glaze, heat butter, cocoa and half-and-half to a boil in medium saucepan over medium-high heat. Remove from heat; slowly stir in confectioners' sugar (if added too fast, glaze will be lumpy). Stir in vanilla. Note: Glaze must be warm when ready to pour over cake. 4. Place 1 cake round upside down onto cake platter. Top with pudding mixture; it will be a thick layer. Place second cake layer on filling. Slowly pour warm glaze over the top; allow it to run down sides. Chill 2 to 4 hours before serving. Contributed to FareShare, February 14, 1999, Y2V2-12 ChefMad at chefmad@macconnect.com Formatted in MasterCook by Art Guyer, Subscribe to this list at http://fareshare.net - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Raspberry Truffles Recipe By : Williams Sonoma Chocolate Serving Size : 24 Preparation Time :0:00 Categories : Candy Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons unsalted butter 8 ounces bittersweet chocolate 1/2 cup raspberry jam -- seedless 3 tablespoons creme de cassis 1/3 cup sugar Place the butter and chocolate in the top of a double boiler. Set over a pan of boiling water and stir until melted. Remove from heat and add melted jelly and creme de cassis or Chambord. Pour mixture into a shallow bowl, cover with plastic wrap and chill until very firm, about three hours. Place the sugar in a shallow bowl. To form each truffle, using a teaspoon scoop up a 1-inch piece of the mixture, drop into the sugar and form into an irregular ball. Transfer to a plate. Store for 2 weeks in a covered container in the refrigerator or up to four months in the freezer. Contributed to FareShare, February 2, 1999, Y2V2-2 Jennie at BarFav@aol.com Formatted in MasterCook by Art Guyer, Subscribe to this list at http://fareshare.net - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Coconut Gelato with Ginger Sauce Recipe By : La Cucina Italiana, Aug. 98 Serving Size : 6 Preparation Time :0:00 Categories : Desserts Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ice Cream 1/2 cup milk 1 1/2 cups coconut milk 2/3 cup sugar 1 1/4 cups heavy cream For the Cups 3 tablespoons unsalted butter 1/3 cup flour 1/4 cup confectioner's sugar 2 egg whites 1/4 cup desiccated coconut 1 coconut, -- sliced For the ginger sauce 2 egg yolks 1/3 cup sugar 1 teaspoon cornstarch 1/2 teaspoon freshly grated ginger 1 cup milk Prepare the ice cream: Combine the milk, coconut milk, sugar and heavy cream in a bowl. Pour into an ice cream machine, and freeze according to manufacturer's instructions. When the ice cream is ready, transfer it to a bowl in the freezer. Prepare the cups. Preheat the oven to 400F. Combine the softened butter, flour, sugar, egg whites, and desiccated coconut in a bowl with a wire whisk. Line a baking sheet with parchment paper. Take a spoonful of the batter, and spread it on the baking sheet with the back of the spoon, forming a thin circle 6" in diameter. Make a second circle the same way, and bake for 3 to 4 minutes, or until the circles become dark around the edges but are still light in the center. Remove the circles from the oven and, while they are still soft, lift them one at a time with a knife; place each in a dessert cup, and set aside to cool. The circles will harden and take the shape of the cup. Repeat the procedure until you finish all the batter; you should have 6 circles. Prepare the ginger sauce: Whisk together the egg yolks, sugar, cornstarch, and ginger in a bowl. Heat the milk in a pot without letting it boil, and pour it over the egg mixture. Pour back into the pot. Cook the sauce over medium hear, whisking until it thickens, without letter it boil. Remove from the heat; set aside to cool. Just before serving, arrange the cups on a pool of ginger sauce, fill them with scoops of ice cream and decorate them with fresh coconut slices, if desired. Contributed to FareShare, February 4, 1999, Y2V2-4 JoAnn Pellegrino at gigimfg@ix.netcom.com Formatted in MasterCook by Art Guyer, Subscribe to this list at http://fareshare.net - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cookies 'N' Cream Brownies Recipe By : Taste of Home - October/November 1998 Serving Size : 24 Preparation Time :0:00 Categories : Brownies Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CREAM CHEESE LAYER 1 pkg cream cheese (8 oz), softened 1/4 c sugar 1 egg 1/2 tsp vanilla BROWNIE LAYER 1/2 c butter or margarine, melted 1/2 c sugar 1/2 c packed brown sugar 1/2 c baking cocoa 2 eggs 1/2 c all-purpose flour 1 tsp baking powder 1 tsp vanilla 12 cream-filled chocolate sandwich cookies -- crushed In a small mixing bowl, beat the cream cheese, sugar, egg and vanilla until smooth; set aside. For brownie layer, combine butter, sugars and cocoa in a large mixing bowl; blend well. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; stir into the cocoa mixture. Stir in vanilla and cookie crumbs. Pour into a greased 11x7x2-inch baking pan. Spoon cream cheese mixture over batter; cut through batter with a knife to swirl. Bake at 350=83 for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool completely. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crab Cakes and Baby Greens With Lemon Vinaigrette Recipe By : Bon Appetit Serving Size : 10 Preparation Time :0:00 Categories : Appetizers Salads Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup plain bread crumbs 1 pound fresh crab meat, drained -- picked over 1/4 cup mayonnaise 3 tablespoons chopped chives 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard 1/4 teaspoon hot pepper sauce 1 large egg, beaten to blend 1/4 cup vegetable oil 12 cups assorted baby greens LEMON VINAIGRETTE 1/2 cup olive oil 3 tablespoons fresh lemon juice 1 tablespoon minced shallots 1 1/2 teaspoons Dijon mustard 1/2 teaspoon grated lemon rind 1/2 teaspoon sugar Line a baking sheet with waxed paper. Place 1/2 cup bread crumbs in shallow dish. Mix crabmeat, mayonnaise, 3 tablespoons chives, Worcestershire sauce, mustard, hot pepper sauce, and remaining 1/4 cup breadcrumbs in medium bowl to blend. Season with salt and pepper. Mix in egg. Using 2 tablespoons for each, form crab mixture into twenty 1-1/2 inch diameter cakes. Coat crab cakes with breadcrumbs in dish, pressing breadcrumbs to adhere. Transfer crab cakes to baking sheet. Cover and refrigerate for at least 1 hour and up to 6 hours. Heat oil in heavy skillet over medium heat. Working in batches, add crab cakes to skillet and cook until golden brown and heated through, about 2 minutes per side. Transfer crab cakes to paper towel lined plate. Whisk all ingredients for Vinaigrette in bowl to blend. Season with salt and pepper Place mixed greens in a large bowl. Toss with enough lemon vinaigrette to coat. Divide greens among ten plates. Place 2 crab cakes alongside greens on each plate. Drizzle 1 teaspoon vinaigrette over each crab cake. Sprinkle with additional chives and serve. Cook's Notes: Last night we had this salad for dinner, it was so good I wished I had made it the entree. Jennie Contributed to FareShare, February 10, 1999, Y2V2-9 Jennie at BarFav@aol.com Formatted in MasterCook by Art Guyer, Subscribe to this list at http://fareshare.net - - - - - - - - - - - - - - - - - - NOTES : The dressing may be made a day ahead. Chill, bring to room temperature before serving. * Exported from MasterCook * Cranberry-Dried Fruit Sauce Recipe By : Cairn Rodrigues Serving Size : 1 Preparation Time :0:00 Categories : Sauces Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole cranberries -- uncooked and roughly chopped 1/2 cup chopped dried fruit (I used apples and apricots) 8 strips candied lemon peel -- chopped, or less 1/2 cup orange juice concentrate 3/4 cup sugar -- approximately In a medium saucepan combine all ingredients except the sugar. Stir it up and add water to cover by about 1/2 inch. Add about half the sugar. Bring to simmer over medium-low heat, stirring occasionally. Taste and add sugar if necessary. You don't want this sauce to be too sweet. Simmer and stir about 1 1/2 hours, until the cranberries still have some shape but are soft. Cook's Notes: I didn't use exact amounts, so what's here is a guesstimate. This is a forgiving recipe so play around with it a bit. Contributed to FareShare, February 2, 1999, Y2V2-2 Cairn Rodrigues at cairnann@yahoo.com Formatted in MasterCook by Art Guyer, Subscribe to this list at http://fareshare.net - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curried Vegetable Stew with Onion Pita (Gugino)* Recipe By : *Pat Hanneman, Riverside CA (1999 Jan) Serving Size : 4 Preparation Time :0:20 Categories : Lowfat Beans Stews Vegetables Yams Zucchini Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons extra virgin olive oil 12 ounces red sweet potato: one-large 8 ounces sweet onions: one-large 8 ounces zucchini: two-large -- washed 3 tablespoons curry powder -- or less to taste and/or masala 6 ounces red bell pepper 3 cups vegetable stock -- or hearty broth 5 ounces frozen baby lima beans -- thawed 1 6 ounces thi green beans -- preferably haricots verts -- trimmed 1/4 teaspoon saffron threads 1/2 teaspoon Butter Buds=AE -- or to taste salt and black pepper 4 tablespoons cornstarch -- mixed with water -- ONION PITAS -- 4 whole wheat pita bread 4 ounces plain low-fat yogurt garlic salt pepper 1/2 cup thinly sliced sweet onion -- chopped Ideally this curry would be served with an onion kuluha (naan stuffed with freshly diced onion). The onion pitas are a tasty substitute. An onion dinner roll would also work. This recipe was adapted from "Curried Vegetable Stew with Bruschetta," in Sam Gugino's Cooking to Beat the Clock (1998). Our version changes the proportions of vegetables and spice and makes more sauce. 1. Fit a food processor with the slicing attachment (1/4-inch; 2mm). 2. Put 2 tablespoon of oil in a large, deep, heavy dutch oven or stock pot. Apply medium-low heat. 3. Prepare the vegetables so that they may be sliced through the smaller chute of the food processor. *SWEET POTATO -- Peel the potato and halve lengthwise; cut each half into pieces that fit the chute of the food processor. Slice and transfer to the skillet; stir to coat with oil. Increase heat to medium and stir occasionally while preparing the other vegetables. *ONIONS -- Cut a thin slice from the top and bottom, halve lengthwise, and peel each half. Cut once crosswise. Slice. Leave in the bowl. *ZUCCHINI -- trim the ends; cut to fit the chute and slice. 4. Add curry powder to the potatoes; stir to combine and cook until aromatic (30 seconds). 5. Add the onion and zucchini to the pot. Stir well and continue cooking. 6. BELL PEPPER -- Cut the top and bottom; core the pepper. Then cut the pepper into long thin strips. 7. Add the bell pepper and hearty vegetable stock to the pot: stir, cover, and bring to a boil over high heat. 8. Meanwhile, thaw the lima beans under running water; trim the green beans. Add both beans to the pot. Crush the saffron threads with your fingers over the stew and season with salt, pepper and butter buds, to taste. Cook (high simmer) covered for 7 minutes, stirring periodically, until the beans are just tender. Make the slurry of cornstarch and as little water as possible. Thicken the sauce. 9. While the stew cooks, prepare bread. Cut bread in half to open pocket. Mix yogurt, pinch of salt and the sweet onion. Divide this mixture evenly into each pocket. Put pitas on a cookie sheet and bake at 350 for about 5 to 7 minutes. MAKES 4 GENEROUS SERVINGS. EACH (with bread) 600 cals, 13g fat 19%cff (high in vit A. C, and potassium) Tested Recipe from Pat Hanneman's Kitchen <http://home.earthlink.net/~kitpath/> Contributed to FareShare, February 6, 1999, Y2V2-5 PatHanneman at kitpath@earthlink.net Formatted in MasterCook by Art Guyer, Subscribe to this list at http://fareshare.net - - - - - - - - - - - - - - - - - - NOTES : PANTRY: We tested this recipe with 2 tablespoons of Sharwood's Hot (Madras) Curry Powder and 1 tablespoon spice blend recommended for vegetables, called paubhaji masala. The butter buds were added to compensate somewhat for the missing ghee. Nutr. Assoc. : 0 32804 5454 5663 0 0 0 0 0 32832 0 0 0 0 0 0 0 0 0 0 20033

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