Recipes Included On This Page Chocolate Cupcakes with Creamy Chocolate Icing Chocolate Eggnog Cake with Eggnog Buttercream Frosting Chocolate Tequila Bread Pudding Chocolate-Pistachio Wreaths Christmas Checkerboards Cider Snap Coriander Pork Chops and Peaches Corn Soufflé (Stouffer's) Corn-Rice Casserole Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Chocolate Cupcakes with Creamy Chocolate Icing Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For cupcakes: 1/2 cup unsalted butter -- at room temperature 1 1/2 cups white sugar 2 eggs -- at room temperature 1 3/4 cups all-purpose flour 1/2 cup Dutch process cocoa -- sifted 1 1/4 teaspoons baking powder 1 teaspoon salt 1 cup vanilla soy milk -- (see note) For icing: 1 1/4 cups chocolate chips 1/2 cup vanilla soy milk Chocolate curls -- optional Preheat oven to 375 degrees F. Set paper liners in muffin tin. Whisk together flour, sifted cocoa, baking powder and salt to combine. In another bowl, cream butter with sugar, until fluffy, about one minute. One at a time, beat in eggs, mixing well after each one. Mix half the dry ingredients into butter and sugar mixture, using wooden spoon. Mix just until blended. Mix in half the soy milk. Mix in remaining dry ingredients, adding rest of soy milk before dry ingredients are completely blended in. Mix just until milk is combined into batter. Do not overmix. Spoon batter into muffin cups, filling almost to top. With spoon, gently smooth top of batter in swirling motion. Bake 20 minutes, until cupcakes have risen and feel firm to the touch in centre. Thin knife inserted in centre of cupcake should come out clean. Set on rack to cool. Frosting : Place chocolate chips in small bowl, preferably heat-proof glass or plastic. Heat soy milk in small saucepan over medium heat until it steams, about four to five minutes. Pour hot milk over chocolate and stir until chocolate melts. Set icing in refrigerator to cool, stirring every five minutes so it does not set. When icing is glossy and thick enough to spread, in about 20-30 minutes, coat top of each cupcake. If desired, top each with a chocolate curl. Cupcakes keep overnight in an airtight container. Note : For best results, choose milk without carageenen, guar gum or other thickeners. Note : Soy milk makes these cupcakes especially moist. For best results, use a metal pan that is light-coloured or grey, not black. Soy makes baked goods colour more quickly and this helps avoid burning. Contributed to the FareShare Gazette by Dancer^; 22 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 257 Calories; 16g Fat (51.6% calories from fat); 4g Protein; 29g Carbohydrate; 2g Dietary Fiber; 52mg Cholesterol; 242mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 3 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Chocolate Eggnog Cake with Eggnog Buttercream Frosting Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable cooking spray for misting the pan Flour for dusting the pan 2 ounces semisweet chocolate 18 1/4 ounces plain German chocolate cake mix -- (1 package) 1 cup eggnog 1/3 cup brandy -- or water 1/4 cup vegetable oil 3 eggs 1 teaspoon pure vanilla 1/2 teaspoon ground nutmeg **Eggnog Buttercream Frosting** -- (recipe follows) 8 tablespoons butter -- at room temperature [1/2 cup/1 stick] 3 1/2 cups confectioners' sugar -- sifted, divided -- (3 1/2 to 4 cups) 3 tablespoons eggnog -- (3 to 4) 2 teaspoons brandy -- or vanilla extract 1/8 teaspoon ground nutmeg -- for garnish (optional) Place a rack in the center of the oven and heat the oven to 350 degrees F. Lightly mist a 13- by 9-inch pan with vegetable cooking spray, then dust with flour. Shake out the excess flour. Set the pan aside. Carefully rub the chocolate along the largest holes of a cheese grater to make 1 tablespoon grated chocolate; set it aside. Break the remaining chocolate into 5 or 6 pieces and place them in a small glass bowl. Microwave for 1 minute at high power. Stir to melt any remaining lumps. Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg and melted chocolate in a large mixing bowl. Blend with an electric mixer on low peed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The batter should look well combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven. Bake the cake until it springs back when lightly pressed with your finger, for 38 to 42 minutes. Remove the pan from the oven and place it on a wire rack to cool for 10 minutes. Run a sharp knife around the edge of the cake and invert it onto a serving platter to cool completely, for 20 minutes. Meanwhile, prepare the frosting. Spread the frosting over the top and sides of the cooled cake, using smooth, clean strokes. Sprinkle the top lightly with the reserved grated chocolate and with a little nutmeg if desired. Slice and serve. Makes 20 servings. Store the cake covered with aluminum foil or plastic wrap at room temperature for 3 days or in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving. Eggnog Buttercream Frosting: Place the butter and 1 cup confectioners' sugar in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds to incorporate. Stop the machine and add the remaining confectioners' sugar, eggnog and brandy. Increase the speed to medium and beat until light and fluffy, for 1 minute. Add more confectioners' sugar if the frosting is too runny to spread. Add a touch more eggnog if it is too stiff. Garnish with nutmeg, if desired. Contributed to the FareShare Gazette by Dancer^; 30 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 119 Calories; 10g Fat (80.3% calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 49mg Cholesterol; 65mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Chocolate Tequila Bread Pudding Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup granulated sugar 1/2 loaf day-old French bread -- cut into 1/2-inch slices -- divided in half [we used Tuscany bread] 2 tablespoons butter -- melted 3/4 cup diced pineapple 3/4 cup chocolate chips 3 eggs -- beaten 2 cups milk 1/4 cup tequila 1/4 cup Kahlua 1 tablespoon pure vanilla extract 1 cup heavy whipping cream 2 tablespoons granulated sugar Confectioners' sugar This decadent bread pudding actually works better with day-old bread which is drier and soaks up more of the good stuff. Place the sugar in a saucepan over medium-high heat and cook, stirring occasionally, until sugar melts and becomes a light golden color. (Do not let sugar cook any longer; it will become bitter as it darkens.) Pour into a 9-by-9-inch ceramic or glass baking dish and tilt pan to evenly coat the bottom and sides with the sugar. Let cool. Line the pan with the bread slices and drizzle the melted butter evenly over the bread. Scatter the pineapple (we left this out) and chocolate chips over the top. In a mixing bowl, whisk together the eggs, milk, tequila, Kahlua (we left this out) and vanilla. Pour the egg mixture over the bread. Let stand at room temperature for 30 minutes or until the bread has fully absorbed the liquid. Preheat the oven to 350 degrees F. Set the baking dish in the oven in a large roasting pan. Fill the roasting pan with enough water to reach about 1 inch up the sides of the pan of pudding. Bake until the pudding is firm, about 50 minutes to 1 hour. If the bread is browning on the top too quickly (before the pudding sets), cover with foil. Remove the pudding from the oven and place on a cooling rack. Using a hand- held or tabletop mixer, whip the cream and sugar until firm peaks form. Cover and place in the refrigerator until ready to serve. When the pudding has cooled for 20 to 30 minutes and is warm but not hot, cut into squares and place in shallow soup bowls. Top each square with a dollop of whipped cream. Sift the confectioners' sugar over the desserts, lightly dusting the plates. Makes 6 to 8 servings. Contributed to the FareShare Gazette by Dancer^; 15 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 570 Calories; 32g Fat (51.5% calories from fat); 8g Protein; 60g Carbohydrate; 2g Dietary Fiber; 169mg Cholesterol; 126mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 6 Fat; 3 Other Carbohydrates. * Exported from MasterCook * Chocolate-Pistachio Wreaths Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup butter 3/4 cup sugar 1/4 teaspoon baking powder 1 egg 1 teaspoon vanilla 1 3/4 cups flour 1/4 cup finely chopped pistachio nuts 1/4 teaspoon almond extract 3 tablespoons unsweetened cocoa powder 2 tablespoons milk **Icing** 1/2 cup sifted powdered sugar 2 teaspoons milk Red paste food coloring In a large mixing bowl beat the butter with electric mixer on medium-high speed about 30 seconds or until combined, scraping the sides of the bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can. Stir in remaining flour. Place half of the dough in a small mixing bowl; mix in 1/4 cup pistachio nuts and almond extract. Set aside. To dough remaining in first bowl: Stir in cocoa powder and 2 tablespoons milk. Cover and chill both portions of dough about 30 minutes or until easy to handle or for up to 2 days. On a lightly floured surface, shape each dough portion into a 12-inch-long log. Cut each log into 24 half-inch-thick pieces. Roll each piece into 6-inch- long rope. Place a light and a dark rope side by side and twist together 5 to 6 times. Shape twisted rope into a circle, gently pinching where ends meet. Place 2 inches apart on ungreased cookie sheets. Repeat with remaining dough, leaving 2 inches between cookies. Bake at 375 degrees F. for 8 to 10 minutes or until edges are light brown. Cool on cookie sheet about 1 minute then remove and cool thoroughly on a wire rack. For icing: In a small mixing bowl combine powdered sugar and enough milk to make piping consistency. Stir in food coloring to reach desired color. Decorate by piping a red bow on wreath. Makes 24 wreaths. Contributed to the FareShare Gazette by Dancer^; 19 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 122 Calories; 6g Fat (44.6% calories from fat); 1g Protein; 16g Carbohydrate; trace Dietary Fiber; 24mg Cholesterol; 67mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Christmas Checkerboards Recipe By : Serving Size : 52 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter -- softened 1 1/2 cups confectioners' sugar 1 large egg 1 teaspoon vanilla 2 3/4 cups flour 1 tablespoon unsweetened cocoa powder 1 tablespoon chocolate sprinkles 1/2 teaspoon freshly grated orange peel 6 glace red cherries -- minced 3 drops red food coloring 3 drops green food coloring Decoration: green and/or red ready-to-pipe icing Beat sugar and butter in a large bowl with electric mixer until blended. Beat in egg and vanilla. On low speed beat in flour until blended. Divide dough in quarters. Knead cocoa powder and sprinkles into one portion; orange peel into another portion; cherries and red food coloring into a third portion and green food coloring into remaining portion. Divide each portion in half. With hands, roll each into an 8-inch log. Place an orange and red log side by side. Top with green and chocolate log. Press logs firmly together to adhere and square sides. Repeat with remaining 4 logs. Wrap and refrigerate until firm, at least 6 hours. Heat oven to 375 degrees F. Cut logs crosswise into 1/4-inch thick slices. Place 1 inch apart on ungreased cookie sheet. Bake for 7 to 9 minutes or until firm and lightly browned on bottom. remove to wire racks to cool. Pipe icing on cookies to resemble gift-wrap ribbon and bow. Makes about 52 cookies. Contributed to the FareShare Gazette by Dancer^; 31 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 57 Calories; 4g Fat (58.2% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 37mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat. * Exported from MasterCook * Cider Snap Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups apple cider -- or juice 4 teaspoons red cinnamon candies 4 thin apple slices -- (optional) In a 4-cup measure combine apple cider and cinnamon candies. Micro-cook, uncovered, on 100% power for 4 to 5 minutes or till candies dissolve and the cider is steaming hot, stirring once. Serve in mugs. Garnish with apple slices, if desired. Makes 2 servings. Contributed to the FareShare Gazette by Dancer^; 8 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 278 Calories; 1g Fat (3.2% calories from fat); 1g Protein; 71g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 4 Fruit; 1/2 Other Carbohydrates. * Exported from MasterCook * Coriander Pork Chops and Peaches Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon coriander seeds 4 lean pork chops -- 3/4-inch-thick [about 2 pounds] 1 tablespoon olive oil 4 peaches -- halved with pits removed 1 cup orange juice 2 tablespoons brown sugar 1 tablespoon cider vinegar Combine the salt, pepper and coriander seeds in a small sealable plastic bag. Roll a heavy can or rolling pin over the bag to crush the seeds. Rub the mixture into the surface of the pork chops. Heat the oil in a large nonstick skillet over medium high heat. Add the pork and cook 4 to 5 minutes or until golden on the underside. Turn the pork and add the peaches to the pan. Cook 3 to 4 more minutes or until the chops are golden on the underside. Stir together the orange juice, sugar and vinegar and pour it into the skillet. Cook 3 to 4 minutes, or until the pork is cooked through and the peaches are tender but still hold their shape. Remove the pork and peaches from the pan and turn the heat up. Boil the liquid for another 2 minutes, stirring constantly, until it is slightly thickened. Serve the pork and peaches with the pan sauce spooned over them. Contributed to the FareShare Gazette by Dancer^; 3 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 121 Calories; 4g Fat (26.3% calories from fat); 1g Protein; 23g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 269mg Sodium. Exchanges: 0 Grain(Starch); 1 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Corn Soufflé (Stouffer's) Recipe By :Jeanne Jones: "Cook it Light One Dish Meals " Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 1/2 ounces cream style corn -- (1 can) 1/2 cup nonfat milk 1/4 cup liquid egg substitute 1 tablespoon corn oil margarine -- melted 1 tablespoon sugar 1 tablespoon cornstarch 1/2 teaspoon salt 1 dash freshly ground black pepper 3 large egg whites -- beaten till stiff not dry 1. Preheat oven to 325 degrees F. Spray a 2 1/2-quart baking dish with nonstick vegetable spray. 2. In a large bowl, combine all the ingredients except the egg whites. Fold in the egg whites and pour into the prepared dish. 3. Bake the soufflé until a knife inserted in center comes out clean, 50 to 60 minutes. Allow it to rest at least 5 minutes before serving. Six 1/2-cup servings. Contributed to the FareShare Gazette by ChupaBabi in response to a request; 29 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 38 Calories; trace Fat (9.5% calories from fat); 4g Protein; 5g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 234mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Corn-Rice Casserole Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chopped celery 1 cup chopped onion 3/4 tablespoon butter -- melted 2 cups cooked regular rice 1 16 ounces whole kernel white corn -- drained (1 can) 1/4 cup slivered almonds 1 cup milk 1/2 teaspoon salt 1/4 teaspoon pepper Combine all ingredients; spoon into a 2-quart casserole. Bake, uncovered, at 350 degrees F. for 1 hour. Contributed to the FareShare Gazette by Dancer^; 22 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 65 Calories; 5g Fat (59.8% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 173mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.

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