Recipes Included On This Page Sandy's Chocolate Cake Sausage Rolls Seafood Laksa Seeded Semolina Bread Sharp Cheddar Fondue Simple White Cake Simple White Cake Variations Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Sandy's Chocolate Cake Recipe By :Taste of Home Magazine Serving Size : 1 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups firmly packed brown sugar 1 cup butter or margarine, softened 4 eggs 2 teaspoons vanilla 2 2/3 cups flour 3/4 cup cocoa 1 tablespoon baking powder 1/2 teaspoon salt 1 1/3 cups sour cream 1 cup boiling water Frosting 1/2 cup butter or margarine 5 cups confectioners' sugar 3 ounces unsweetened chocolate 3 ounces semi-sweet chocolate 1 cup sour cream 2 teaspoons vanilla Cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined. Stir in water until just blended. Pour into three greased and floured 9 inch round baking pans. Bake at 350 degrees for 35 minutes. Cool in pan 10 minutes. Remove to wire racks to cool completely. Frosting: In medium saucepan, combine chocolates and butter over low heat until melted. Combine confectioners' sugar, sour cream and vanilla in large bowl. Add melted mixture and beat until smooth (may have to add additional confectioners' sugar to achieve proper thickness. Frost on cooled cake. This is a wonderful chocolate cake. The recipe came from Taste of Home Magazine Contributed to the FareShare Gazette by CGarlitz@aol.com; 25 January, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 6569 Calories (kcal); 281g Total Fat; (36% calories from fat); 96g Protein; 989g Carbohydrate; 1235mg Cholesterol; 4270mg Sodium Food Exchanges: 20 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 53 1/2 Fat; 42 1/2 Other Carbohydrates * Exported from MasterCook * Sausage Rolls Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 slices bread 1/2 cup hot water 2 kg (4lb) sausage mince 1 onion ,finely chopped 1/2 tsp mixed herbs 750 g(24 ounce)pack of ready rolled puff pastry,(if using frozen pastry, thaw first), 1 egg beaten salt & pepper to taste Remove crusts from bread and soak in hot water for 5 mins, then squeeze to remove excess water, combine the bread in a bowl with the onion and sausage, herbs and salt & pepper and place in an icing bag. Cut the sheets of pastry in half and pipe the filling along the both the long edges of the pastry, turn the edges in over the filling and then turn again, so that the filling is totally incased in the pastry. Repeat the process, till all the filling and pastry is used. Score the pastry at 5cm (2") intervals and brush with beaten egg. Bake at 230c(450f) on a greased oven slide for 20 minutes, then reduce temperature to 180c(350f) and bake for a further 10-15 minutes When done, slice along scored lines and serve... makes about 48 rolls Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 3 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 401 Calories (kcal); 5g Total Fat; (12% calories from fat); 12g Protein; 74g Carbohydrate; 2mg Cholesterol; 811mg Sodium Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates * Exported from MasterCook * Seafood Laksa Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Geoff's Genuine Laksa Paste: 2 teaspoons coriander seeds 2 teaspoons cumin seeds 1 2 cm length fresh turmeric, grated 1 medium onion, finely chopped 2 1/2 cm knob ginger, grated 100 ml coconut cream 3 cloves garlic, crushed 1 stalk lemon grass, finely chopped 5 bird's-eye chiles, finely chopped 1 tablespoon shrimp paste Lightly toast the coriander and cumin seeds then grind them either in a mortar and pestle or a spice grinder. Add the spices to the rest of the ingredients and put in a blender. Blend until smooth. Seafood Laksa: Ingredients 2 tablespoons vegetable oil shop-bought laksa paste - see jar label for quantity (or make up Geoff's recipe, above) 2 x 400 ml cans coconut cream 500 ml chicken stock 50 g palm sugar, grated bean curd puffs (optional) 2 tablespoons fish sauce 6 kaffir lime leaves, shaved very finely juice of 2 limes 200 g uncooked prawns, peeled 400 g white fish fillets, cubed 200 g calamari, sliced 400 g fresh egg noodles 100 g bean sprouts, for garnish 1 cup coriander leaves, for garnish chile jam, for garnish (optional) Soak the bean curd puffs in hot water. Place the bean shoots into a dish of cold water. Heat the vegetable oil in a large saucepan. Fry the laksa paste over a medium heat for 1 or 2 minutes, until fragrant. Add the chicken stock and the coconut cream and bring to simmering point. Halve the bean curd puffs and add them along with the palm sugar, kaffir lime leaves, lime juice and fish sauce and allow to come back to temperature. Add the uncooked prawns, fish fillets and calamari slices and simmer for 5 minutes, or until the prawns are cooked. Lower the egg noodles into boiling water and leave for 2 minutes. Drain and divide them evenly between six serving bowls. Tip: Soup bowls can be warmed first by filling them with hot water. After a few seconds pour the water out and bowls will be ready to use.) Ladle the laksa over the top of the noodles and garnish with the bean sprouts, fresh coriander leaves and a dollop of chili jam. Further information: Ingredients such as laksa paste, palm sugar, fish sauce and chili jam are available at many supermarkets, department store food halls and Asian food stores. Chris Lim Laksa Paste costs about $19.95 for a 400g jar, but there are other less expensive brands available. Fresh noodles are available from the refrigerated section at supermarkets. Geoff used Hokkien noodles in our segment, but you can experiment with other noodles if you like. (c) Burke's Backyard 30/1999 Burke's Backyard, PO Box 929 Willoughby, NSW 2068 Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 2 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 57 Calories (kcal); 6g Total Fat; (86% calories from fat); 1g Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates * Exported from MasterCook * Seeded Semolina Bread Recipe By :Vicki Caparulo Serving Size : 2 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water -- 100º 1/2 teaspoon dry yeast -- rounded 1 1/8 cups warm water 4 ounces Biga 1 cup Semolina flour 1 tablespoon salt 3 cups flour 2 tablespoons toasted garlic 1 cup toasted sesame seeds 1 cup cornmeal Sprinkle yeast over 1/2 cup water in the mixer bowl and allow to sit for 7 to 10 minutes until creamy. Using the paddle attachment with the mixer on low speed, add the remaining water and the Biga. Add the semolina flour and the salt and, when blended, add the garlic. Next add the bread flour, a 1/2 cup at a time, until blended. Increase the mixer speed to medium for about 2 minutes and then gradually increase until the speed is medium high. When the dough has pulled away from the sides of the bowl, scrape the dough off the paddle, sprinkle with a little flour and switch to the dough hook. Start the mixer on low until the flour is incorporated and then gradually work back up to medium high. Allow the dough to "climb" up onto the hook and continue to knead until it begins to "slap" the bowl. Turn out onto a well floured board, sprinkle with a little flour and gently knead and fold with your fingertips until the dough is smooth and springs back when poked. Transfer to a lightly oiled bowl, cover and set in a warm place to rise until doubled, about 1 1/2 hours. (or, at this point, the bowl can be placed in the refrigerator to slow rise overnight or frozen.) With the brick on a rack positioned in the lower third of the oven, preheat the oven to 450º. Sprinkle a large piece of parchment paper with cornmeal. Cover a pan or plate heavily with the toasted sesame seeds. When the dough has doubled, turn out onto a heavily floured board (do not punch down!) divide in half and stretch the dough into a rectangle, about 5" x 8". Beginning at the short end, roll the dough into a log. Cut the log in half and then, working with one half at a time, fold each end in towards the middle and roll and press into a long loaf, taking care to tuck the ends in well and pinch the seam closed. Wet the top of the loaf, roll in the sesame seeds, and place, seeded side up, on the parchment paper to rise. When the bread has risen, about 45 minutes to 1 hour, place the loaves, still on the parchment paper, directly onto the brick and saturate the oven sides with the squirt bottle. Continue to squirt the oven sides thoroughly every two minutes for the first ten minutes. Bake the loaves for an additional 20 to 25 minutes or until well browned on top and dark brown on the bottom. The loaves are done when they sound hollow when tapped on the bottom. Cool on a rack. [Caution: be careful not to aim your spray of water at a hot light bulb inside your oven. Aim it at the sides as Jennie says. H.] Contributed to the FareShare Gazette by Jennie <BarFav@aol.com>; 6 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 1601 Calories (kcal); 35g Total Fat; (19% calories from fat); 47g Protein; 275g Carbohydrate; 0mg Cholesterol; 3235mg Sodium Food Exchanges: 18 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates
	* Exported from MasterCook * Sharp Cheddar Fondue Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups Sharp Cheddar Cheese diced 1 Cup Blue Cheese (4 Oz) 1 Cup Tomato Soup undiluted 2 Teaspoons Worcestershire Sauce 1/4 Cup Dry Sherry Combine all ingredients except wine in saucepan and cook over low heat, stirring continuously until smooth. Stir in wine and serve. Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 3 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 19 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 26mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Simple White Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1 1/2 cups sugar 3 teaspoons baking powder 1 teaspoon salt 1 cup milk 1/2 cup shortening 4 egg whites 2 teaspoons vanilla Heat oven to 350. Grease bottom of 9x13 in baking pan. In large bowl, blend all ingredients except egg whites and vanilla, at low speed until moistened. Beat 2 minutes at medium speed. Add egg whites and vanilla. Beat 2 more minutes. Pour batter into prepared pan. Bake at 350 for 35-40 minutes or until tests done. (Can also be baked in two 8 or 9 inch square pans. Freezes well) This is a really simple white cake but is very good. I have won blue ribbons with this at the county fair. I like to frost it with a buttercream frosting, but replace milk and vanilla with lemon juice and add some grated lemon peel (2 or 3 T). Contributed to the FareShare Gazette by CGarlitz@aol.com; 25 January, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 3226 Calories (kcal); 113g Total Fat; (31% calories from fat); 48g Protein; 509g Carbohydrate; 33mg Cholesterol; 3941mg Sodium Food Exchanges: 12 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 22 Fat; 20 1/2 Other Carbohydrates * Exported from MasterCook * Simple White Cake Variations Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- White cake variations Cherry nut: stir in 2 cup chopped maraschino cherries. Make butter frosting using cherry juice in place of milk. Coconut : Stir in 1 cup flaked coconut before pouring into pans. Sprinkle coconut over frosting Poppy Seed: combine mixture of 1/4 c. poppy seed and 1/4 c. milk. Add to batter with egg whites and vanilla. Contributed to the FareShare Gazette by CGarlitz@aol.com; 25 January, 2001. <http://www.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

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