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FareShare Gazette Recipes -- December 2002 - O's

 

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Overnite Date-filled Potica
Oyster and Cauliflower Soup

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                       * Exported from MasterCook *

                       Overnite Date-filled Potica

Recipe By     :Over 300 Delicious Ways to use Your Bundt Pans; 1973
Serving Size  : 0     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  butter or margarine -- (250 mL)
     1/2           cup  milk -- (125 mL)
  2           packages  dry yeast
     1/4           cup  warm water -- (50 mL)
  3                     eggs -- separated
                        [reserve whites for filling]
  2 1/2           cups  sifted flour -- (625 mL)
     1/4      teaspoon  salt -- (1 mL)
     1/4           cup  sugar -- (50 mL)
                        **Filling**
  2               cups  chopped walnuts -- (500 mL)
  1           teaspoon  cinnamon -- (5 mL)
  3        tablespoons  sugar -- (45 mL)
     1/2           cup  chopped pitted dates -- (125 mL)
     3/4           cup  milk -- (175 mL)
  1                cup  sugar -- (250 mL)
                        **Vanilla Glaze**
  1                cup  sifted confectioners' sugar -- (250 mL)
  1           teaspoon  soft butter -- (5 mL)
     1/2      teaspoon  vanilla -- (2 mL)
  1         tablespoon  milk -- (15 mL) approx.

Heat the butter or margarine and the milk together until the butter is
melted. Cool to lukewarm.

In a large bowl, dissolve the yeast in the warm water; beat in the
egg yolks.  Add the cooled milk and butter mixture; blend. Stir in the 
flour, salt and 3 tablespoons (45 mL) sugar. Beat until smooth and 
creamy.

Cover and refrigerate overnight.

The following day make the filling:

Blend the walnuts, cinnamon, sugar, dates and milk in a saucepan.
Cook over medium heat, stirring, until the mixture thickens (about 10
minutes). Cool.

Beat the egg whites until stiff; slowly add sugar, beating until
meringue-like. Fold into the cooled walnut mixture.

Grease a 12-cup (approx 3 L) Bundt pan.

Cut the dough in half. Roll one half into an 18- to 20-inch (45- to 
50-cm) circle. Top the dough with half the filling mixture. Roll up, 
jelly-roll fashion.  Place in prepared pan.

Repeat with the second half of the dough; place the roll on top of
the first roll in the pan.

Let rise for approximately 30 minutes.

Preheat oven to 350F (180C).

Bake for about 50 to 60 minutes or until it tests done.
Cool in the pan for 5 to 10 minutes then turn out onto a wire rack
to cool completely.

Top with Vanilla Glaze.

**Vanilla Glaze**

Combine the sugar and butter in a small bowl.
Add the vanilla.
Add milk gradually to achieve the desired consistency and stir until
smooth.

 From Over 300 Delicious Ways to use Your Bundt Pans; edited by
Dorothy Dalquist; Northland Aluminum Products, Inc.; 1973.

MC format and metric conversions by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 2 December 2002.
www.fareshare.net

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                      * Exported from MasterCook *

                       Oyster and Cauliflower Soup

Recipe By     :Andrew Carlisle, Sutton Place
Serving Size  : 4     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  minced garlic
     1/2           cup  shallots
  2 1/2           cups  cauliflower -- cleaned and cored
  1         tablespoon  fresh thyme leaves
  1                     bay leaf
     1/2      teaspoon  mace
  1         tablespoon  butter
  1         tablespoon  vegetable oil
  1                cup  wine
  2             quarts  chicken stock
  1               pint  oysters
  1                cup  whipped cream
  4                     free range eggs -- poached
                        Caviar -- optional
                        Chervil

Sauté garlic, shallots, cauliflower, thyme, bay leaf, and mace
in butter and oil for 5 minutes. Deglaze with wine and reduce
by half. Add the stock and cook until cauliflower is soft and
mushy (approx. 1 hour). Add oysters and cream. Bring to boil
and cook for another five minutes.

Remove from heat and blend until smooth. Strain soup through a
fine sieve. Ladle into serving bowl and top with poached egg,
caviar and a sprig of chervil.

Prep Time : 20 minutes
Cook Time : 1 hour 30 minutes

Source : www.foodtv.com

Notes :
Formatted in MasterCook by Art
Subscribe to our free FareShare Recipe Exchange Gazette

Contributed to the FareShare Gazette by Art; 17 December 2002.
www.fareshare.net

                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 363 Calories; 21g Fat (62.1% calories 
from fat); 13g Protein; 16g Carbohydrate; 2g Dietary Fiber; 114mg 
Cholesterol; 4656mg Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 
1 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.
 

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