Recipes Included On This Page Raspberry Crumb Coffee Cake by Emeril Roasted Moroccan Spiced Chicken Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Raspberry Crumb Coffee Cake by Emeril Recipe By :Chef Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Cakes Volume 3-3 Mar. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Teaspoon plus 3/4 cup unsalted butter, at room temperature 2 pints fresh raspberries, picked over 1 1/2 cups granulated sugar 3 tablespoons fresh lemon juice 2 tablespoons cornstarch 1/4 cup water 3 large eggs 4 cups bleached all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon ground cinnamon 1/4 teaspoon salt 1 1/2 cups buttermilk 1 teaspoon vanilla extract 1/2 cup firmly packed light brown sugar 1 cup confectioners' sugar 2 tablespoons Steen's 100% Pure Cane Syrup or other cane syrup 2 tablespoons milk 1. Preheat the oven to 350 degrees Fahrenheit. Grease a 10 by 2- inch round cake pan with 1 teaspoon of the butter. 2. In a medium-size nonreactive saucepan, combine the raspberries, 1/2 cup of the granulated sugar, and the lemon juice. Bring the mixture to a boil and cook at a boil for 3 minutes. In a small bowl, dissolve the cornstarch in the water. Add to the raspberry mixture and cook, stirring, until it thickens, about for 2 minutes. Remove from the heat and let cool completely. 3. In a large mixing bowl, cream 1/4 pound of the butter with the remaining 1 cup granulated sugar with an electric mixer. Add the eggs one at a time, beating well after each addition. Into a medium mixing bowl, sift 3 1/2 cups of the flour, the baking powder, baking soda, 1/2 teaspoon of the cinnamon, and the salt. Add the flour mixture, buttermilk, and vanilla to the butter mixture and beat with an electric mixer until everything is incorporated. 4. In another medium-size mixing bowl, combine the remaining 1/4 cup butter, the remaining 1/2 cup flour, the brown sugar, and the remaining 1/4 teaspoon cinnamon. Using your hands, combine the mixture until it resembles fine crumbs. 5. Spread half of the batter in the prepared pan. Spread the raspberry mixture over the batter. Drop heaping spoonful of the remaining batter over the mixture, about 1 inch apart. Sprinkle the crumb mixture evenly over the surface. Put the cake pan on a baking sheet and bake until golden brown about 40 minutes. Remove from the oven and let cool slightly. In a medium-size mixing bowl, whisk together the confectioners' sugar, cane syrup, and milk until smooth. Drizzle the frosting over the top of the coffee cake. Cut into slices and serve. From Chef and Author Emeril Lagasse Recipe copyright Emeril Lagasse 1999; from Every Day's A Party 1999 by William Morrow & Company Shared by Tonia Anderson toniaa@dconn.com on CFF - - - - - - - - - - - - - - - - - - - Per serving: 2030 Calories (kcal); 18g Total Fat; (7% calories from fat); 30g Protein; 450g Carbohydrate; 578mg Cholesterol; 2896mg Sodium Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 27 1/2 Other Carbohydrates NOTES : MC formatted by Art Guyer Art Guyer**Raspberry Crumb Coffee Cake by Emeril** March 20, 2000 FareShare Gazette Year 3 Volume 03 Number 05 * Exported from MasterCook * Roasted Moroccan Spiced Chicken Recipe By :Roberta Banghart Serving Size : 4 Preparation Time :1:30 Categories : Poultry Volume 3-3 Mar. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 lb Whole Chicken 1/2 teaspoon Pepper 4 Garlic cloves 1/4 teaspoon Cinnamon 1 Lemon -- halved 1/4 teaspoon Cayenne pepper 1/2 teaspoon Cumin -- ground 1/2 teaspoon Salt 1/2 teaspoon Coriander -- ground 3 Tablespoons Olive oil 1/2 teaspoon Paprika Preheat oven to 400F. Pat chicken dry. Rub with flattened garlic cloves; place garlic in cavity. Squeeze lemon juice into small bowl; place lemon in cavity. Brush chicken with half of juice. Mix spices and salt and rub over and inside chicken. Tie legs together. Heat oil in large ovenproof skillet. Add chicken, breast side up. Add remaining lemon juice to skillet. Baste chicken with pan juices. Transfer to oven and bake until juices run clear, about 1 hour, basting occasionally. - - - - - - - - - - - - - - - - - - - Per serving: 684 Calories (kcal); 51g Total Fat; (67% calories from fat); 51g Protein; 4g Carbohydrate; 247mg Cholesterol; 460mg Sodium Food Exchanges: 0 Grain(Starch); 7 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates NOTES : This was very flavorful and juicy. I had a larger chicken than the one called for here and had to allow and extra 20 minutes to cook completely. Roberta Banghart**Roasted Moroccan Spiced Chicken**bobbi744@acd.net March 23, 2000 FareShare Gazette Year 3 Volume 03 Number 06

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