Recipes Included On This Page Chocolate Ancho Spoonbread Chocolate Chiffon Cake, ala Marie Chocolate Crackles Christmas Drinks and Nibbles Classic Swiss Fondue Coconut Ice Coconut Roughs Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Chocolate Ancho Spoonbread Recipe By :Cakes and Cowpokes by Wayne Harley Brachman; 1995 Serving Size : 1 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces bittersweet chocolate -- coarsely chopped 2 tablespoons unsalted butter 2 1/4 cups milk 1/2 cup white cornmeal 6 large eggs 3/4 cup sugar 2 teaspoons pure ancho chile powder 3/4 teaspoon baking powder 1/8 teaspoon cayenne 1/4 teaspoon salt Melted butter or nonstick vegetable spray for pan Place rack in the center position and preheat oven to 375F. Lightly grease a shallow 2-quart baking dish. Melt the chocolate and butter in a large bowl set over a pot of barely simmering water. Remove from the heat and set aside in a warm place. In a medium pot, bring the milk to a scald. Stirring constantly, sprinkle in the cornmeal. Reduce the heat to low and cook, stirring occasionally, for 10 minutes until it is no longer grainy. Remove from the heat. Combine the eggs and sugar in a large bowl. Set over a pot of simmering water and increase the heat slightly. Whisk the eggs until they are sticky and as warm as bathwater. Don't let them get too hot or they will scramble. Remove from the heat and whisk by hand or with an electric mixer until the eggs are tripled in volume and form soft peaks. Fold the cooked cornmeal into the melted chocolate. Fold in 1/3 of the beaten eggs. Sprinkle the ancho chile powder, baking powder, cayenne and salt over the chocolate mixture. Fold in the rest of the eggs. Transfer the mixture to the prepared baking dish. Bake for 30 minutes or until puffy and set. Serve hot. Makes 8 servings. The batter may be prepared up to the point of baking 24 hours ahead and stored in the refrigerator until baking time. The author says cooking white cornmeal into a mush, or polenta, turns it as smooth as pastry cream. He suggests that although this dish can be reheated one day in advance it is at its best hot and puffy, straight from the oven. Serve with a vanilla custard or whipped cream. From Cakes and Cowpokes by Wayne Harley Brachman; 1995; Wm. Morrow and Co.; ISBN 0-688013091-7. At the time of publication of this book the author was pastry chef at the Mesa Grill and Bolo Restaurants in New York city. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie <buddy@connect.ab.ca>; 24 January, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 2969 Calories (kcal); 195g Total Fat; (53% calories from fat); 81g Protein; 300g Carbohydrate; 1259mg Cholesterol; 1589mg Sodium Food Exchanges: 8 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 36 Fat; 10 Other Carbohydrates * Exported from MasterCook * Chocolate Chiffon Cake, ala Marie Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- fits in a ten inch tube pan: 1/2 cup cocoa 1/4 cup water 1/2 cup cold coffee 1 cup flour 1 cup sugar 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 4 eggs, separated 1/4 cup vegetable oil 1 tsp vanilla 1/2 tsp cream of tartar Bring the cocoa, water & coffee to a boil, lower heat, and gently boil 5 minutes, stir occasionally to keep from sticking, then cool. Sift together the flour, sugar, baking powder, baking soda and salt, and set aside. In another bowl, beat egg yolks, oil and vanilla, and add the cooled chocolate mixture, and beat together. Add the dry ingredients, and beat until smooth and shiny, and set this aside. Beat the egg whites until foamy, add the cream of tartar, and continue beating until stiff, but not dry. Blend a 1/4 of the egg whites into the batter, then fold in the remainder. Spoon the batter into the tube pan, and bake at 350F for 50 to 60 minutes. Invert the pan on a rack, Marie balanced the pan on a glass, which fit the round hole in the middle! and when cooled completely it may be removed from the pan. Frost, with a 7 minute frosting, or your frosting of choice.....great cake, does not last long! Cheers, Doug & Marie in BC Contributed to the FareShare Gazette by Doug <dougandmarie@home.com>; 16 January, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 1830 Calories (kcal); 62g Total Fat; (28% calories from fat); 21g Protein; 323g Carbohydrate; 0mg Cholesterol; 2686mg Sodium Food Exchanges: 8 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 12 Fat; 13 1/2 Other Carbohydrates NOTES : Formatted in MasterCook by Art Subscribe to our Free FareShare Recipe Exchange Gazette http://www.fareshare.net * Exported from MasterCook * Chocolate Crackles Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups rice bubbles(rice crispies) 1 1/2 cups sifted icing sugar 1 cup desiccated coconut 3 tablespoon cocoa(4 imperial tbsp) 250 g(8oz) copha 24 patty cake cups Mix first 4 ingredients together in a bowl, pour melted copha in and mix well. Put in patty cups and chill. Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 3 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Christmas Drinks and Nibbles Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **See Below** This is the time of year when good eating habits can go out the door. As Christmas approaches, parties and their associated drinks and nibbles are a bit inevitable. But, Rosemary Stanton says it's not all bad news. You can enjoy yourself and still make lots of healthy drink and nibble choices. Drinks Alcohol isn't all bad. It helps increase the good HDL (high density lipoprotein) cholesterol in our blood and a glass of red or white wine or a gin, whiskey or beer all have this beneficial effect. Red wine has extra advantages. It's a great source of antioxidants and they help prevent fats going rancid inside your arteries. Red wine is probably a major reason the French get away with eating so much rich food and yet have very low levels of heart disease. White wine doesn't have the same advantages unless it is a sparkling white wine made from the pinot noir grape. As a guideline two drinks per day for women and three or four for men is around the maximum recommended - for health and safety. One good way to stay within your limits and quench your thirst is to drink water or mineral or soda water before you start on anything alcoholic. It also helps to have a glass of something non-alcoholic like water or juice in between alcoholic drinks. Any fizzy alcoholic drink like sparkling wine or a gin and tonic is absorbed into your bloodstream very fast, especially on an empty stomach. So always make sure you have something to eat before you start drinking. Nibbles The body is totally unable to convert any type of alcoholic beverage into fat and will always burn up the kilojoules from alcohol before it burns anything else. But if the body is busy burning off the alcohol it won't get around to burning any of the kilojoules from fat. Beer tends to go with fatty foods like chips, crisps, cabanossi cabana), cheese and crackers, peanuts, hamburgers, meat pies, sausages and meats spitting fat from the barbecue. When at a party always go for seafood like prawns and oysters for a healthy accompaniment to the drinks. Fresh vegetables with a dip are also a healthy choice. Snack foods out of a packet like potato chips are high in fat, 30% and even Lite crisps, which have less salt, have 32% fat. Soya chips sound like a healthy alternative but have just as much fat as regular potato chips. Corn chips are a bit better but still have 24% fat. Oven baked corn chips are much lower in fat, with only 3% and they also have a low salt content. There are other low fat snacks available from the supermarket like pretzels (3-7% fat), Healthy Snack sticks (4% fat) and some rice crackers (1.5-20% fat depending on whether oil is added). Some alternatives can be a bit salty but are low in saturated fat. Another healthier alternative is nuts. Nuts do have lots of fat (50-70% fat) but it's 'good' unsaturated fat and they're packed with vitamins and antioxidants. The only downside to nuts is that they can be fattening if you eat too many of them. Slow down the intake by having nuts in the shells like pistachios and peanuts. Further reading: For more information on drinks and nibbles see the article by Rosemary Stanton in the December issue of the Burke's Backyard magazine on pages 76-78. Further information: For more of Rosemary Stanton's advice on food and nutrition consult: Rosemary Stanton's Complete Book of Food & Nutrition (Simon & Schuster, revised edition 1995, rrp $29.95) Eating for Peak Performance (Allen & Unwin, second edition, 1994, rrp $14.95). © Burke's Backyard 1998 Burke's Backyard, PO Box 929 Willoughby, NSW 2068 Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 1 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
	* Exported from MasterCook * Classic Swiss Fondue Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 clove garlic, halved 250 ml (8 fl oz) dry white wine 1 teaspoon lemon juice 250 g (8 oz / 2 cups) grated Gruyere cheese 250 g (8 oz / 2 cups) grated Emmental cheese 1 teaspoon cornflour 1 tablespoon kirsch 1 pieces cubed French bread, to serve Rub the inside of the fondue pot with cut clove of garlic. Pour in wine and lemon juice and heat gently until bubbling. Reduce the heat to low, and gradually stir in grated cheeses, then continue to heat until cheeses melt, stirring frequently. (This stage can take a long time.) In a small bowl, blend cornflour smoothly with kirsch, then stir into cheese mixture and continue to cook for 2-3 minutes until mixture is thick and smooth, stirring frequently. Do not allow fondue to boil. Serve with the bread. Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 3 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: trace Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Coconut Ice Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 1/2 cup milk 2/3 cup desiccated coconut 1 pinch cream of tartar 1 drop red food colouring(optional) Method: Place the sugar and milk in a saucepan and stir over low heat until sugar has dissolved, add cream of tartar, bring to the boil and boil for 5 minutes. Remove from heat and stir till mixture starts to thicken and become white. Add coconut and divide the mixture into 1/2, place 1 drop of food colouring into one of the halves, pour white mixture into a greased square pan, pour the pink half of the mixture on top of the white, cool and cut into squares...makes around 10... Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 3 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 162 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; 41g Carbohydrate; 2mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 1/2 Other Carbohydrates * Exported from MasterCook * Coconut Roughs Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 250 g(8 oz)dark chocolate 60 g(2 oz) copha 1 tsp vanilla 250 g(8oz) coconut Place chopped chocolate and copha in top of a double saucepan, stand over simmering water until chocolate and copha have melted. Remove from heat, add vanilla and coconut, mix well. Place teaspoonfuls of mixture on to a greased-paper lined tray. Decorate(if desired)with jelly beans, Smarties (M&M's) or hundred and thousands. Keep refrigerated. Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 3 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 13 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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