Recipes Included On This Page Babka (With Variations) Blackberry Peach Parfait Brighton Beach Bake Broccoli n' Cheese Oven Omelet Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Babka (With Variations) Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----2-Cup Capacity----- 2 1/2 teaspoons active dry yeast 3 1/2 cups all-purpose flour 1/2 teaspoon salt 2 tablespoons granulated sugar 2 tablespoons butter or margarine 1 cup milk -- plus 2 tablespoons milk 2 large eggs 1/2 teaspoon vanilla extract -----Cinnamon Sugar Filling----- 2 tablespoons unsalted butter -- softened 1/4 cup granulated sugar 1 teaspoon ground cinnamon -----Crumb Topping----- 1 tablespoon unsalted butter -- softened 2 tablespoons granulated sugar 2 tablespoons all-purpose flour 2 pinches ground cinnamon -----Egg Wash----- 1 large egg white -- beaten with 1 teaspoon water -----Chocolate Babka Filling----- 1/4 cup unsweetened cocoa powder 1/2 cup granulated sugar 1/4 cup unsalted butter -- melted 1/3 cup pecans -- coarsely chopped -----Cheese Babka Filling----- 8 ounces farmer cheese 2 tablespoons granulated sugar 1 tablespoon all-purpose flour 1 large egg yolk 2 teaspoons orange zest -- grated 1/4 cup dark raisins -----3-Cup Capacity----- Same as for 2-cup capacity Machine Procedure: All ingredients must be at room temperature, unless otherwise noted. Add ingredients, except for filling, crumb topping, and egg wash, in the order specified in your ABM manual. Set ABM on dough/manual setting. At the end of program, press clear/stop. To punch dough down, press start and let knead for 60 seconds. Press clear/stop again. Remove dough and let rest 5 minutes before hand- shaping. If your ABM does not have a dough/manual setting, follow normal bread making procedure but let dough knead only once. At the end of the kneading cycle, press clear/stop. Let dough rise for 60 minutes, checking after the first 30 minutes. to make sure dough does not over-rise and touch the lid. Press start and let machine run for 60 seconds to punch dough down. Press clear/stop. Remove dough and let rest 5 minutes before hand-shaping. Hand-Shaping Technique: While the dough is rising, prepare your filling of choice by blending ingredients together with a fork until crumbly. To make crumb topping, blend all ingredients together with a fork until crumbly. Chill both until ready to use. Lightly grease a 4 1/2 x 8 1/2-inch loaf pan. On a lightly floured work surface, roll the dough into a 10- x 20-inch rectangle. Cover with filling up to 1 inch from edges. Roll up lengthwise, jelly-roll fashion. Pinch seam and ends securely together so they do not open during baking. Carefully place babka in prepared pan. Fold ends under and shape into an S so that it fits in pan. Cover with a clean kitchen cloth and let rise until doubled in size. Preheat oven to 350 F. Form a crease in the top of the risen babka with the side of your hand. Brush with egg wash and cover with crumb topping. Bake approximately 30 to 35 minutes or until golden. If babka begins to brown too quickly, cover top with foil. Remove from pan and cool on a wire rack. CHOCOLATE BABKA FILLING: Blend together unsweetened cocoa and sugar. Brush surface with melted butter. Sprinkle with cocoa-sugar mixture and pecans. CHEESE BABKA FILLING: Blend together all the ingredients but raisins. After spreading the cheese filling on the babka, sprinkle with raisins. Source : http://www.recipelink.com Contributed to FareShare Gazette by Dee; 10 March 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 348 Calories; 13g Fat (33.7% calories from fat); 7g Protein; 51g Carbohydrate; 2g Dietary Fiber; 75mg Cholesterol; 137mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Blackberry Peach Parfait Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups blackberries - fresh, or 1 whole frozen berries 6 ounces berry gelatin [any berry gelatin may be substituted] 1 envelope unflavored gelatin 2/3 cup water 2 tablespoons lemon juice 1 cup heavy cream 6 ounces low fat cream cheese -- softened or regular cream cheese 2 cups peaches -- peeled and sliced Sugar the berries according to taste. (If using frozen sweetened berries, drain well, using juice as part of the cold water for the gelatin.) Dissolve berry gelatin in 2 cups boiling water. Stir in 1 cup cold water, and chill until partially set; fold in berries. Set aside. Soften unflavored gelatin in 2/3 cup cold water; stir to dissolve. Microwave 40 seconds at high setting (Full Power). Stir thoroughly and add in lemon juice. Cool. Set aside. Whip cream until stiff; beat in cream cheese. Slowly pour in cooled lemon juice-gelatin mixture, beating continuously to blend. Chill 10 to 15 minutes until partially set. Fold in peaches. Drop berry mixture alternately with peach mixture into parfait glasses, finishing with peach layer. Chill until set. Garnish top with fresh berries, if available. An old fashioned parfait featuring a timeless favorite of fruit combinations in a lovely summer dessert. Contributed to the FareShare Gazette by Dancer^; 19 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 324 Calories; 22g Fat (59.1% calories from fat); 3g Protein; 31g Carbohydrate; 2g Dietary Fiber; 82mg Cholesterol; 78mg Sodium. Exchanges: 1/2 Fruit; 0 Non-Fat Milk; 4 1/2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Brighton Beach Bake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon sesame oil 2 medium onions 3 garlic cloves 20 grams Brighton Beach Sewered Seaweed -- (aka Dried Arame) 3/4 pound mushrooms 2 medium carrots 3 teaspoons Vecon or similar vegetable stock 2 teaspoon Mirin 1 teaspoon black pepper 2 teaspoons sea salt 750 grams couscous Lots of water Chop the onions and mince the garlic and fry in the sesame oil. Soak the arame for about 15 minutes in boiling hot water and then add to the onion and garlic *without* the water used for soaking. Add the finely chopped mushrooms and the grated carrots. Mix the stock in some boiling hot water and add to the dish. At the same time add the leftover water from soaking the arame. Add the mirin and salt and pepper to taste. It is probably best to have it slightly on the salty side as the saltiness will disappear when the couscous is added. Simmer the mixture covered for about 20 minutes. In a large mixing bowl add the couscous and the mixture together and any extra water required to cover. Leave for five minutes. Grease a large baking tray and line with baking parchment. Add the mixture to the baking tray and place in the oven covered with foil. Bake for about twenty minutes. Remove the foil and if the bake is still too wet continue for another five to ten minutes. The top should be slightly browned, grill if necessary. We were originally going to add sesame seeds to this but forgot to as we were making it. Sesame seeds might be a good idea and would be especially useful if you wanted a dish without any added salt. You can also use a dried seaweed blend instead of salt. Serves 6-8 By : Michael Traub Source : Yale Secondary School Contributed to the FareShare Gazette by Fatima; 1 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 388 Calories; 1g Fat (3.3% calories from fat); 13g Protein; 79g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 488mg Sodium. Exchanges: 5 Grain(Starch); 1 1/2 Vegetable; 0 Fat. * Exported from MasterCook * Broccoli n' Cheese Oven Omelet Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup chopped onion 1/4 cup chopped green pepper 1/3 cup milk 6 eggs -- separated 1/4 teaspoon salt 1/8 teaspoon pepper 1 tablespoon butter or margarine 2 cups broccoli -- frozen 1/2 cup shredded cheddar cheese Heat oven to 325 degrees F. In medium bowl stir together onion, green pepper, milk, egg yolks, salt and pepper. In large mixer bowl beat egg whites at high speed scraping bowl often, until stiff peaks form (1 to 2 minutes.) Fold egg yolk mixture into egg whites just until mixed. In 10-inch ovenproof skillet, melt butter. Pour egg mixture into skillet. Cook over medium heat until edges begin to set (3 to 4 minutes). Remove from heat; bake for 10 to 15 minutes or until puffed and eggs are set in center. Meanwhile, prepare frozen vegetables according to package directions; drain. Spoon broccoli on top of omelet; sprinkle with cheese. Contributed to the FareShare Gazette by Dancer^; 31 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 140 Calories; 10g Fat (64.0% calories from fat); 9g Protein; 4g Carbohydrate; 1g Dietary Fiber; 204mg Cholesterol; 236mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

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