Recipes Included On This Page Speculaas Spice Cured Roast Turkey Sticky Toffee Pudding With Butterscotch Sauce Strained Eyeballs Strawberry Cheesecake with Pourable Fruit Strawberry Cream Pie Sugar-Free Blueberry Pie Sweet Goat Cheese and Walnut Tartlets Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Speculaas Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 200 grams flour 100 grams brown sugar 1 pinch salt 3 teaspoons speculaaskruiden -- see below 2 tablespoons milk 125 grams cold butter **Speculaaskruiden** 30 grams ground cinnamon 10 grams ground cloves 10 grams ground nutmeg 5 grams ground white pepper 5 grams ground sweet cumin 5 grams ground coriander seeds You will also need a baking-sheet covered with baking-paper. Sift in a mixing-bowl: flour, add sugar, salt, milk and spices. Add butter also, slice the butter with help of 2 knives in little pieces. Divide the butter into the flour-mixture. Knead with cool hands until you have an air-tight ball. Put this ball in foil and leave the ball for at least 2 hours, but better is the whole day, to rest in the refrigerator. Set ready: baking-sheet covered with baking-paper, rolling-pin. Cover your working space lightly with flour. Roll out the ball, and with the forms I described, you can cut out cookies. Put them on the baking sheet and bake them at 170 degrees Celsius, in about 15-20 minutes ready and light-brown. You can also make a doll out of it, use your hands to form a doll, decorate the doll with peeled almonds, cover lightly with beaten egg and bake the doll about 30 minutes at 170 degrees Celsius. Speculaaskruiden : 30 gr ground cinnamon 10 gr ground cloves 10 gr ground nutmeg 5 gr ground white pepper 5 gr ground sweet cumin 5 gr ground coriander seeds This mixture must be saved in a box that can be closed very well. Store dry. One of the most traditional recipes in our country is the one for speculaas. A necessary tool, used for making the nice forms is the so- called "speculaasplank." But without this form, it also can be made, anyway, I often use forms like stars, moons and trees, while my kids like to help me by preparing those cookies. MC formatted by Hallie. Contributed to the FareShare Gazette by Bianca, 19 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spice Cured Roast Turkey Recipe By :Mark Peel, Campanile, Los Angeles, CA Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the brine: 2 gallons water 1 1/3 cups kosher salt 2/3 cup granulated sugar 2 bay leaves 1 tablespoon dried thyme 2 teaspoons cracked whole allspice 1 teaspoon crushed juniper berries 5 cloves 1 Shady Brook Farms turkey breast -- 4-8 pounds 1 package Shady Brook Farms leg quarters 4 ounces rosemary branches 4 cups chicken broth 1. Preparing the brine: In a very large stock pot, combine the water, kosher salt, bay leaves, thyme, allspice, juniper berries and cloves, and bring them to a boil. Remove the pot from heat and allow to cool to room temperature. Refrigerate the brine until chilled, about 4-5 hours. 2. When the brine is completely chilled, place the turkey breast and leg quarters in the brine, and marinate for at least 12 hours in the refrigerator. 3. Preheat the oven to 375 degrees F. 4. Remove the turkey from the brine and pat dry with a paper towel. 5. Place the turkey breast in a large shallow roasting pan, breast side up. Season lightly with fresh ground pepper, then cover with whole branches of rosemary. Eliminate any extra thick sticks of rosemary by stripping them off the leaves. Use only the leaves. 6. Make a comfit of the turkey legs by placing them in a saucepan that will hold them both without overlapping but without much extra space. 7. Pour in the chicken broth, which should almost cover the legs. 8. Cover the pan with aluminum foil. The foil should not touch the legs, as the spot where the foil touches the legs might burn. 9. Place leg quarters in the oven with the turkey breast if possible. Remove from the oven when the meat is tender, about 2 hours, or when a meat thermometer inserted into the thickest part of the breast reads 175 degrees F. Keep in a warm place until serving. TO SERVE: 1. Remove the legs from the chicken broth and slice the meat from the thigh but serve the leg whole. 2. When the breast is removed from the oven, bring the pan outside. Light the whole rosemary branches on fire outside, because of the smoke and fire danger. 3. Brush off some, not all, of the ashes from the burnt sticks, placing the rosemary back on the breast, and bring it back inside. 4. Allow the breast to rest at least 20 minutes before slicing. Serve in the usual fashion. S(MC Format by Art) Contributed to the FareShare Gazette by Art; 14 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sticky Toffee Pudding With Butterscotch Sauce Recipe By :Gale Gand Serving Size : 0 Preparation Time :0:15 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces dates -- pitted and roughly c 2 1/2 cups water 2 teaspoons baking soda 3 1/4 cups sifted all-purpose flour 2 teaspoons baking powder 8 tablespoons unsalted butter -- (1 stick) softened, 1 2/3 cups granulated sugar 4 large eggs 2 teaspoons vanilla extract BUTTERSCOTCH SAUCE: 2 1/4 cups light brown sugar 7 tablespoons unsalted butter 1 cup half and half 1 teaspoon brandy 1/4 teaspoon vanilla extract 1 cup heavy cream -- cold, optional Preheat oven to 350º. Line a 13 by 9-inch baking pan with parchment or waxed paper. Combine the dates and water in a saucepan and bring to a boil. Turn off the heat and gradually stir in the baking soda (it will foam up), and set aside. In a bowl, combine the flour and baking powder. In the bowl of a mixer, cream the butter until fluffy. Add the sugar and cream together until fluffy. Without stopping the mixer, add 2 of the eggs and mix until combined. Add the remaining 2 eggs and vanilla and mix until combined. Add about 1/3 of the flour mixture and 1/3 of the dates and mix until combined. Repeat until all the flour mixture and the dates are incorporated into the batter. Pour into the baking pan and bake about 40 minutes, until firm and set in the center. Let cool in the pan. When cool, turn out of the pan a baking sheet and peel off the parchment paper. The recipe can be made through this step up to 2 days in advance. Butterscotch Sauce: Combine the brown sugar, butter, half-and-half, and brandy in a saucepan and bring to a boil. Boil 3 minutes, until combined. Remove from the heat and stir in the vanilla. When ready to serve pudding, preheat the oven to 400º. Pour the sauce evenly over the top of the cake. Bake until the sauce is bubbly and cake is heated through, about 5 minutes. Meanwhile, whip the heavy cream into soft peaks with the mixer. Cut the cake into squares and serve with whipped cream. Source : "Sweet Dreams #SD1A09: Gooey Goodies" S(Formatted by): "Lindell Martin on October 28, 2000" &#9;lindell@lindell.com Copyright : "Gale Gand, “American Brasserie” by Gale Gand, Rick Tramonto, Julia Moskin, MacMillian, Publishers, 1997" Start to Finish Time: "1:35" Per Serving (excluding unknown items): 7686 Calories; 311g Fat (35.6% calories from fat); 80g Protein; 1185g Carbohydrate; 33g Dietary Fiber; 1629mg Cholesterol; 4090mg Sodium. Exchanges : 18 1/2 Grain(Starch); 3 Lean Meat; 14 1/2 Fruit; 1 1/2 Non-Fat Milk; 59 1/2 Fat; 43 1/2 Other Carbohydrates. Contributed to the FareShare Gazette by Neris; 28 October 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - -
	* Exported from MasterCook * Strained Eyeballs Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 hard cooked eggs -- cooled and peeled 6 ounces whipped cream cheese 12 green olives stuffed with pimientos Red food coloring or ketchup Half eggs widthwise. Remove yolks and fill the hole with cream cheese, smoothing surface as much as possible. Press an olive into each cream cheese eyeball, pimiento up, for an eerie green iris and red pupil. Dip a toothpick into ketchup or food coloring and draw broken blood vessels in the cream cheese. From Taylor! < http://www.recipes-now.com> MC formatted by Hallie. Contributed to the FareShare Gazette by Ruth; 23 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry Cheesecake with Pourable Fruit Recipe By :Sweet Inspirations by Patti Lynch Serving Size : 10 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 ounces cream cheese 4 eggs 1 cup strawberry pourable fruit 2 teaspoons vanilla 1 cup sour cream 1 teaspoon vanilla 1 cup sour cream 1/4 teaspoon salt Strawberries -- sliced Preheat oven to 325 degrees F. Beat softened cream cheese in large bowl until creamy. Blend in pourable fruit, vanilla, and salt. Add eggs, one at a time, beating well after each addition. Pour into greased 9-inch springform pan. Bake for 50 minutes. Combine sour cream and vanilla; mix well. Carefully spoon over warm cheesecake. Bake another 10 minutes, or until just set. Turn oven off and leave cheesecake in oven, with door closed for 30 minutes. Transfer to wire rack and loosen cheesecake from rim of pan. Cool overnight. Just before serving, garnish with sliced strawberries. Nutritional Information Per Serving: 379 calories; 8 grams protein; 18 gm carbohydrate; 31 gm fat; 170 mg cholesterol; 313 mg sodium Exchanges : 1 medium-fat meat; 5 fat; 1 1/4 fruit Source : Sweet Inspirations by Patti Lynch Preparation Time: 5 minutes; Cost: $; Difficulty Level: 1 MC formatted by Hallie. Contributed to the FareShare Gazette by Neris; 27 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry Cream Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Reduced-Fat Graham Cracker Crust -- (9-inch) or homemade graham cracker crust 8 ounces reduced-fat cream cheese -- softened 1 teaspoon vanilla 1 3/4 teaspoons Equal(r) for Recipes or 6 packets Equal(r) sweetener or 1/4-cup Equal(r) Spoonful TM 1 cup cold water 2 tablespoons cornstarch 1 package sugar-free strawberry gelatin -- (0.3 ounces) 3 1/2 teaspoons Equal(r) for Recipes or 12 packets Equal(r) sweetener or 1/2-cup Equal(r) Spoonful TM 1 pint strawberries -- hulled and sliced 8 tablespoons frozen light whipped topping -- (optional) BEAT cream cheese, vanilla, and 1-3/4 teaspoons Equal(r) for Recipes in small bowl until fluffy; spread evenly in bottom of crust. MIX cold water and cornstarch in small saucepan; heat to boiling, whisking constantly until thickened, about 1 minute. Add gelatin and 3 1/2 teaspoons Equal(r) for Recipes, whisking until gelatin is dissolved. COOL 10 minutes. ARRANGE half of the strawberries over the cream cheese; spoon half the gelatin mixture over strawberries. Arrange remaining strawberries over pie and spoon remaining gelatin mixture over. REFRIGERATE until pie is set and chilled, 1 to 2 hours. Serve with whipped topping, if desired. Nutrition information per serving: 200 cal.; 5 g pro.; 26 g carb.; 8 g fat; 16 mg chol.; 181 mg sodium Food exchanges: 1/2 fruit, 1 1/2 bread, 1 1/2 fat 43% calorie reduction from traditional recipe MC formatted by Hallie. Contributed to the FareShare Gazette by Neris; <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sugar-Free Blueberry Pie Recipe By :Diabetic Newsletter Serving Size : 8 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups blueberries -- fresh or thawed frozen -- (unsweetened) 4 teaspoons Sweet and Low 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 1 tablespoon lemon juice 2 tablespoons quick tapioca 8 drops liquid butter flavoring -- (8-10 drops) 1 pie crust Line 10-inch pie plate with crust. Pick over, wash and drain berries. Mix next 6 ingredients together in small bowl. Toss with berries being careful to not crush the berries too much. Pour berries in crust, making sure all the "goodies" are scraped from the bowl. Cover with top crust, slit for steam to escape. Bake at 425F. for 10 minutes, reduce heat to 325F. for 45 minutes or until crust is golden brown and filling is bubbly. Cool on wire rack, serve with dollop of Lite Cool Whip or small scoop of vanilla ice cream if desired. Nutritional Information Per Serving: Pie Only: 1 Fruit, 1 1/2 Starch, 1 1/2 Fat Source : Diabetic Newsletter Prep Time: 10 minutes; Cost: $; Difficulty Level: 2 MC formatted by Hallie. Contributed to the FareShare Gazette by Neris; 27 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Goat Cheese and Walnut Tartlets Recipe By :Jennie Bartlett Serving Size : 8 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust 1 cup walnuts (about 4 oz.) 1 1/2 cups all-purpose flour 2 tablespoons sugar Salt 1 stick unsalted butter -- chilled 1 large egg yolk 2 tablespoons ice water Candied Walnuts 3/4 cup walnuts (about 3 oz.) 2 tablespoons sugar 1 teaspoon unsalted butter Filling 1/2 pound cream cheese 6 ounces mild, soft goat cheese such as Montrachet 1/4 cup sugar 2 large eggs, lightly beaten 2 teaspoons vanilla extract 1/4 cup apricot or raspberry preserves, -- melted and strained 1. Make the crust. In a food processor, combine the walnuts, flour, sugar and a pinch of salt and pulse until finely ground. Add the chilled butter which has been cut in 1 inch pieces, and pulse until the mixture resembles coarse meal. In a small bowl, combine the egg yolk with the ice water, then add the mixture to the processor and continue pulsing just until the dough forms a ball. Transfer the dough to a work surface and shape into a 12-inch log. Wrap in plastic and refrigerate for 30 minutes. 2. Preheat the oven to 375 º. Cut the dough into 8 equal pieces and flatten each piece slightly into a round. Using your fingers, press the dough into eight 4 1/2-inch tartlet pans with removable bottoms; the pans should be about 3/4 inch deep. Prick the bottoms a few times with a fork and bake the crusts directly on the oven rack for 15 to 18 minutes, or until golden and cooked through. 3. Make the candied walnuts. In a medium non-stick skillet, cook the walnuts over moderate heat, shaking the pan constantly, until toasted and fragrant, about 3 minutes. Add the sugar, lower the heat to moderate and cook, stirring constantly, until the sugar is melted and beginning to caramelize, about 2 minutes. Stir in the butter and immediately transfer the walnuts to a sheet of wax paper or parchment paper. Let cool completely, then break the clusters into smaller pieces. 4. Make the filling. In a medium bowl, beat the cream cheese, goat cheese and sugar until smooth. Beat in the eggs and vanilla. (MAKE AHEAD: The recipe can be prepared to this point the day before. Let the crusts stand at room temperature, store the candied walnuts in an airtight container; and refrigerate the custard. Let the custard return to room temperature before baking. 5. Preheat the oven to 350 º. Brush the tartlet bottoms with half of the preserves. Fill each tartlet with 1/4 cup of the custard and smooth the tops. Set the tartlets on a large baking sheet and bake in the lower third of the oven for about 15 minutes, or until the custard is just set. Transfer the tartlets to a rack and let cool for 30 minutes in their pans. Brush with remaining melted preserves and sprinkle with the candied walnuts. Serve warm or at room temperature. Contributed to the FareShare Gazette by Jennie, 19 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - -

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