Recipes Included On This Page Raisin Orange Sauce Rich Chocolate Pumpkin Truffles Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Raisin Orange Sauce Recipe By :Christmas a Magical Time; Blue Flame Kitchen; 1993 Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 375 milliliters raisins -- divided [1 1/2 cups] 3 medium apples -- peeled & cored 250 milliliters corn syrup -- (1 cup) 125 milliliters vinegar -- (1/2 cup) 15 milliliters dry mustard -- (1 tablespoon) 7 milliliters coarse salt -- (1 1/2 teaspoons) 2 milliliters allspice -- (1/2 teaspoon) 1 liter orange juice -- (4 cups) 25 milliliters lemon juice -- (5 teaspoons) In a food processor or blender, puree 125 mL/1/2 cup raisins and 2 apples with next 5 ingredients until smooth. Combine puree and orange juice in a non-reactive saucepan. Bring mixture to a boil, reduce heat and simmer for 10 minutes. Chop remaining apple and add to sauce along with 250 mL/1 cup raisins. Simmer until thickened and apples remain in suspension. Stir in lemon juice. Keep sauce refrigerated for up to 2 weeks or freeze for up to 1 month. Yields 750 mL (3 cups). A delicious sauce for ham or game birds! From a cookbook put out annually in December by the staff of the Blue Flame Kitchen; Northwestern Utilities Limited (now Atco Gas), Edmonton, Alberta, Canada T5J 2V6; 1993 edition: Christmas a Magical Time. MC format by Hallie. Untried but all these recipes are supposed to have been tested by the staff at the Blue Flame Kitchen. Hallie's Notes: I haven't tried this but it looks like it might be interesting for this time of the year. There is obviously a lot of sugar in it so a person may want to experiment with less syrup, less fruit and/or fewer raisins. A little Worcestershire sauce could add a lot to the flavour and possibly a bit of hot pepper sauce or ground cayenne. I think a person could use the basic idea here and come up with an almost infinite number of variations on the theme. I used to make a very simple basting sauce from a bit of honey, some lemon juice and zest, about a tablespoon of butter or margarine, some dry mustard, some garlic and a dash of cayenne. It was a sort of spur of the moment thing and varied each time I made it but it did add a nice flavour and appearance to a roast chicken or goose. Contributed to the FareShare Gazette by Hallie; 30 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 202 Calories; trace Fat (2.0% calories from fat); 1g Protein; 53g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 261mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Rich Chocolate Pumpkin Truffles Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups crushed vanilla wafers -- (about 62) 1 cup ground almonds -- toasted 3/4 cup sifted confectioners' sugar -- divided 2 tsps. ground cinnamon 1 cup NESTLE Toll House Semi-Sweet Chocolate Morsels -- melted 1/2 cup canned pumpkin 1/3 cup coffee liqueur -- or apple juice In a medium bowl, combine crushed wafers, ground almonds, 1/2 cup confectioners' sugar and cinnamon. Blend in melted chocolate, pumpkin and coffee liqueur. Shape into 1-inch balls. Refrigerate. Dust with remaining confectioners' sugar just before serving. Source : "TOH Cooking School Recipe Collection-Fall 2001" S(MC Formatted/Posted by Dee): "Lively50@aol.com" Copyright : "© 2001 Homemaker Schools, LLC" Yield : "4 dozen" NOTES : *Editor's Note: Follow melting directions on Nestlè package. Contributed to the FareShare Gazette by Dee; 4 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 23 Calories; 1g Fat (58.6% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat.

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