Sweet
Delights
Apple Walnut Cobbler
Yield: 6 Servings
5 Golden Delicious Apples
1 Cup Flour
--------Apple Seasoning------------->
1 Cup Sugar
1/2 Cup Sugar
1 Tsp Baking Powder
1/2 Tsp Cinnamon
1/4 Tsp Salt
1/2 Tsp Mace
1 Egg, Well Beaten
--------Cobbler Ingredients--------->
1/2 Cup Milk
1/2 Cup Chopped Walnuts (Divided)
1/3 Cup Butter Or Margarine, Melted
Peel, core and slice apples to measure 4 cups (for 6 servings). Place in
a greased 8-inch
round or square baking dish. Mix apple seasoning ingredients together with
half of the
walnuts and sprinkle over the apples. For the cobbler, sift together the
flour, sugar, baking
powder and salt. Combine the egg, milk and butter. Add dry ingredients
and mix until
smooth. Pour over apples and sprinkle with remaining walnuts. Bake at 325
for 50
minutes and serve with whipped cream.
Per Serving: 494.2 Cal; 5.0 g Protein; 84.7 g Carb; 306.6 mg Sodium; 4.2
g Fiber; 16.8 g
Fat; 2.9 g SatFat; 37.0 mg Chol; 148.6 Fat Cal (30.1%);
Bavarian Spice Chocolate Cake Yield: 16 Servings
Category-Cake
1 Pkg Pillsbury Plus Devil's Food
1 Tbl Butter
3 Eggs
1 Cup Cold Mashed Potatoes
-Cake Mix
2 Tbl Milk
Glaze:
1/2 Cup Butter, Softened
1 Tsp Cinnamon
1/2 Cup Powdered Sugar
1/2 Cup Semi-Sweet Chocolate Chips
1/2 Cup Water
1/2 Tsp NutmegHeat oven to 350 degrees (F). Grease and flour a 12-cup fluted tube pan. In large bowl, blend cake mix, cinnamon, nutmeg, potatoes, butter, water, and eggs until moistened. Beat 2 minutes at highest speed. Pour into prepared pan. Bake at 350 degrees (F) for 40-50 minutes. Cool upright in pan 25 minutes; invert onto serving plate. Cool completely. In small saucepan, blend chocolate chips, 1 Tablespoon butter and milk over low heat until chocolate melts, stirring constantly. Remove from heat; stir in powdered sugar until smooth. (If needed, add a few more drops of milk for desired consistency.) Spoon over top of cake allowing some to run down the sides. Garnish as desired. Makes 16 servings. -----
Butter Tarts
Category = Canadian
1 Ingredient
1/4 Cup Butter
1/2 Cup Corn Syrup
1/2 Cup Brown Sugar; Packed
1/2 Cup Raisins; Or Currants
1/2 Tsp Vanilla
12 Tart Shells;lined With
1 Egg
-Pastry Shells
Preparation
"These tarts were the basis for Butter Tart Pie and Butter Tart Squares
which appeared in
later decades. Another variation uses maple syrup instead of corn syrup.
...Butter Tarts are
uniquely Canadian. There are theories whether they were adpated from southern
pecan pie,
old-fashioned sugar pies, or maple syrup, bakcwoods or vinegar pies. Squabbles
arise
whether or not the tarts should be runny or not, and just how runny. Opnions
differ about the
use of syrup or sugar only, eggs beaten or not, currants or raisins, and
how the tart pans
should be filled." In bowl, cream together butter, sugar and vanilla. Beat
in egg and corn
syrup. Spoon raisins into tart shells; pour in the filling, two-thirds
full. Bake in 375F oven for
15 to 18 minutes or until lightly browned. MAKES: 12 TARTS SOURCE: The
1st decade
chapter in _A Century of Canadian Home Cooking_ -----
Danish Apple Cake
Yield: 1 Serving
Category-Cakes
1 Egg
1 Cup Apple; Chopped
1/2 Tsp -Salt
2 Tbl Butter; Melted
3/4 Cup Sugar
1/2 Cup Nuts; Chopped
1 Tsp Baking Powder
2/3 Cup Flour
1/2 Tsp Vanilla
Cinnamon & Nutmeg
Preheat oven to 350F. Beat together egg, sugar, vanilla and melted butter
(can add up to 3
tbsp melted butter). Stir in sifted flour, salt and baking powder. Add
chopped apple, nuts
and cinnamon and nutmeg and mix well. Put in greased pie plate and bake
at 350F for 30
minutes. Source: mom posted by Anne MacLellan -----
Gary's Chocolate Pudding
Category = Desserts
4 Servings Ingredient
2 Cup Milk
3 Oz
Chocolate, Unsw. Baking
2 1/2 Tbl Cornstarch
1 Tsp Vanilla Extract
2/3 Cup Sugar
1 Tbl Oil Or
Butter
Preparation
Place water into the bottom part of a double boiler. Place on stove on high heat. Mix dry ingredients. Place into top of double boiler. Shave or grate baking chocolate. Add to double boiler. Pour in milk. Add oil or butter. Mix thoroughly. Place top of double boiler into bottom of double boiler. Heat mixture while stirring constantly until water in double boiler returns to a boil and mixture is sufficiently thickened. Cover and continue heating for 15 minutes, stirring occasionally. Take off heat and stir in vanilla extract. Pour into dish(es) or mold and chill thoroughly. *NOTE* Increase or decrease the amount of cornstarch depending on your own preference for the thickness. If a molded pudding is desired, increase cornstarch to about 3 1/2 tb. If you are making my recipe for Chocolate Cream Pie, increase cornstarch to about 4 1/2 tb.-----
Kahlua Fudge Cake
Category = Cakes
12 Servings Ingredient
1 Pkg Chocolate Cake Mix
1/2 Cup Vegetable Oil
1 Pkg Choc. Instant Pudding
1/2 Cup Kahlua Or Coffee Liquer
4 Eggs Room Temperture
Confectioners Icing
1/2 Cup Cold Water
Preparation
In a large bowl combine all ingredients and mix well. Pour into greased
12 cup bundt or tube
pan. Bake 325F for 50-60 minutes. Cool. Invert onto serving plate. Drizzle
icing over top and
sides if desired. -----
Lassy Tart
Category = Canadian
1 Ingredient
1 Egg
Pastry For 8 Inch Lattice
1 Cup Molasses
-Top Pie
1 Cup Bread Crumbs, Soft
Preparation
"Molasses is a common ingredients on Newfoundland cooking; "lassy" tarts,
pies.
dumplings, puddings. cakes and sauces have been popular for generations."
Beat egg; beat
in molasses. Stir in bread crumbs. Line 8 inch pie plate with pastry; pour
in molasses
mixture. Arrange strips of pastry over top to create lattice pattern. Bake
in 400F oven for 20
minutes or until done. Serve hot or cold. MAKES: 4-6 SERVINGS SOURCE:
Passover Rhubarb Cobbler
Category = Jewish
8 Ingredient
1 3/4 Cup Sugar
1 Cup Matzo Meal
1/4 Cup Quick-Cooking Tapioca
1/2 Cup Margarine Or Butter
4 Cup Rhubarb Pieces,1/2"
1/8 Tsp Ground Nutmeg
1 Cup Unsweetened Raspberries
Raspberry Or Lemon Sorbet
2 Tbl Lemon Juice
Preparation
1. In a shallow 2 quart baking dish, mix 1 1/4 cups sugar and tapioca.
Add rhubarb,
raspberries, and lemon juice; mix gently but thoroughly. Let stand 15 minutes
to 1 hour to
soften tapioca; mix several times. 2. Meanwhile, in a food processor or
a bowl, whirl or rub
together with your fingers the matzo meal, the remaining 1/2 cup sugar,
margarine, and
nutmeg until fine crumbs form. Squeeze to compact into lumps, then crumble
over rhubarb
mixture. Bake in a 375'F. oven until cobbler is bubbling in center and
top is golden brown,
about 1 hour. Let cool 15 minutes; spoon cobbler into bowls and top with
sorbet, if desired.
Queen Elizabeth Cake
Category = Canadian
1 Ingredient
1 Cup -Boiling Water
1 Egg
1 Cup Dates;chopped
1 Tsp Vanilla
1 Tsp Baking Soda
1 1/2 Cup Flour,All Purpose
1/2 Cup Butter
1 Tsp Baking Powder
1 Cup Sugar,Granulated
1/2 Tsp -Salt
------------ Broiled Topping -----------
1/4 Cup Butter
Preparation
"This date and nut cake always included a broiled topping. Lazy Daisy was
a plain cake with
3/4 Cup Coconut;shredded;half Nuts
1/2 Cup Brown Sugar;packed
-If Desired
1/4 Cup Light Cream
the same topping. ... Queen Elizabeth cakes have appeared in cook books
coast to coast for
many years. Some claim that the recipe was a favorite of the Queen Mother
and given to
worthy groups as a fund raiser during World War II. One from Quebec's Eastern
Townships
includes the footnote that says that, "This is not to be passed on but
must be sold for
charitable purposes for 15 cents. In a reply to our query about the name
of this recipe, the
Queen Mother's Lady-in-Waiting writes; "I fear I have to tell you that,
although we have known
about this recipe for many years, it did not originate from either Buckingham
Palace or
Clarence House...However as Her Majesty always made it a rule, due to the
number of
requests receieved, never to give "favorite recipes", I fear that I have
to tell you that you that
should you wish to include this recipe in any cookbook, it should only
be called a 'date and
walnut cake' with no reference to the Queen Mother." Pour water over dates
and soda; let
stand until lukewarm. In bowl, cream butter with sugar; beat in egg and
vanilla. Mix together
flour, baking powder and salt; add to creamed mixture alternately with
date mixture. Spread
in a greased and floured 9 inch square cake pan. Bake in 350F oven for
40 minutes or until
tester comes out clean. Broiled Topping: In a small heavy saucepan, combine
butter, packed
brown sugar, light cream and coconut (half nuts if desired). Bring to a
boil, stirring; boil gently
for 1 minute. Spread over warm baked cake; broil until bubbly and lightly
browned, watching
carefully. SOURCE: The Forties chapter, _A Century of Canadian Home Cooking_
-----
Frosty Strawberry Squares
INGREDIENTS:
1 cup all-purpose flour
1/2 cup chopped nuts
1/4 cup packed brown sugar
1/2 cup reduced-calorie margarine (melted)
2 1/2 cups finely chopped fresh strawberries*
1/2 cup sugar**
1 T lemon juice
1 16-oz container frozen light whipped dessert topping, thawed
* I like to use frozen strawberries
** If using frozen strawberries, omit the sugar
METHOD:
For crust, combine flour, nuts, and brown sugar. Add melted margarine,
tossing to combine. Spread crust mixture in a shallow baking pan. Bake
in a 350º oven about 15 minutes or until lightly browned, stirring
occasionally(about every 5-10 minutes). Sprinkle about 1 1/2 cups of the
crust mixture in a 13x9x2-inch baking pan. Set aside.*****Filling*****
For filling, in a large bowl combine strawberries, sugar and lemon juice. Fold dessert
topping into strawberry mixture. Carefully spoon filling over crust mixture in baking
pan. Sprinkle remaining crust mixture on top. Cover and freeze for at least 6 hours* or
until firm. Makes 16 servings *Let sit out 5-10 minutes before serving.
Rocky Road Fudge Bars
Category = Cookies Main Ingredient =
36 Servings Ingredient Servings
1/2 Cup Butter
1
Eggs
1 Oz
Unsweetened Chocolate
1/2 Tsp Vanilla
1 Cup
Sugar
1/4 Cup Walnuts,
Chopped
1 Cup
Flour
6 Oz
Semi-Sweet Chocolate Bits
1/2 Cup Walnuts, Chopped
2 Cup
Marshmallow Miniatures
1 Tsp
Baking Powder
1/4 Cup Butter
1 Tsp
Vanilla
1 Oz
Unsweetened Chocolate
2
Eggs
2 Oz
Cream Cheese
6 Oz
Cream Cheese
1/4 Cup Milk
1/2 Cup Sugar
3 Cup
Powdered Sugar
2 Tbl
Flour
1 Tsp
Vanilla
1/4 Cup Butter
Preparation
BROWNIES:
Grease and flour a 13x9 in. pan. Melt 1/2 c. butter and one square chocolate. Add 1 c. sugar, 1 c. flour, 1/2 c. nuts, 1 t. baking powder, 1 t. vanilla and 2 eggs. Mix well and spread in pan. FILLING: Combine 6 oz. cream cheese, 1/2 c. sugar, 2 T. flour, 1/4 c. softened butter, 1 egg and 1/2 t. vanilla. Beat one minute on medium until smooth and fluffy. Stir in 1/4c. nuts. Spread over chocolate mixture. Sprinkle with chocolate bits. Bake in preheated 350 degree oven 25 to 35 min. (use toothpick test). Remove from oven, sprinkle with marshmallows, and bake 2 more minutes.TOPPING:
Melt 1/4 c. butter, 1 square chocolate, 2 oz. cream cheese and milk. Stir in powdered
sugar and 1 t. vanilla until smooth. Pour over bars and swirl with a spoon. Cool and cut into bars.
Store in refrigerator. -----
Upside Down Cake
Category = Cakes
1 Serving Ingredient
1 Cup Maple
2 Tsp Baking Powder
1 Tbl Butter; Softened
1/8 Tsp Salt
3 Tbl Sugar
1/4 Tsp Nutmeg Or Cinnamon
1 Egg
1/2 Cup Milk
1 Cup Flour, All Purpose
1/4 Cup Nutmeats, Finely Chopped (Op
Preparation
Bring syrup to a boil and pour into a generously buttered 8 by 8 by 2 baking
dish. Let stand in
a warm place, With a large spoon beat butter, sugar and egg together until
creamy. Mix
remaining dry ingredients and add with the milk to the creamed mixture,
stirring until well
blended. Place as four large balls into hot syrup, then stretch dough with
two forks until all are
joined together. This is easy because the dough gets soft when it comes
in contact with the
hot syrup. If using nut meats, add them to the hot syrup. Bake at 350 degrees
for 30 minutes.
Tastes great with ice cream or whipping cream, served warm. From a recipe
by Mme.
Jehane Benoit. in _The Canadiana Cookbook_ -----
Walnut Chews
Yield: 60 Servings
Category-Cookies
3 Cup Kelloggs Special K Cereal
2 Eggs
3/4 Cup Butter Or Margarine;softened
1/2 Tsp Baking Soda
2 Cup All-Purpose Flour;sifted
1 Cup Walnuts;coarsely Chopped
2 Cup Brown Sugar;firmly Packed
1/2 Tsp Salt
1 Tsp Baking Powder
1. Measure Special K cereal; crush to 1 1/2 cups. Set aside. 2. Sift together
flour, baking
powder, soda and salt. Set aside. 3. Place margarine and sugar in large
mixer bowl; beat
until light and fluffy. Add eggs; beat well. Add sifted dry ingredients;
mix until thoroughly
combined. Stir in Special K and walnuts. Drop by level measuring-tablespoon
onto lightly
greased baking sheets. 4. Bake in moderate oven (350 degrees) about 15
minutes or until
lightly browned. Remove immediately from baking sheets; cool on wire racks.
Yield: about
5 dozen Walnut Chews, 2 1/2" in diameter. Lorna Brown, Prodigy Food &
Wine Board -----
Creamy CHEESECAKE
Ingredients for 8 Servings
1 1/4 cup Graham cracker
crumbs
1/4 cup Sugar
1/3 cup Margarine or butter,
melted
2 x (8 oz) pkgs cream cheese,
softened
1 x 14 oz can Eagle Brand
Sweetened Condensed Milk
3 x Eggs
1/4 cup ReaLemon Lemon Juice
fr Concentrate
8 oz Sour cream, at room
temperature
Raspberry Sauce – optional
PROCEDURES1. Preheat oven to 300 F. Combine crumbs, sugar and
margarine; press firmly on bottom of 9-inch springform pan.
2. With mixer, beat cream cheese in large bowl until fluffy.
Gradually beat in Eagle Brand until smooth. Add eggs and ReaLemon;
mix well.
3. Pour into prepared pan. Bake 50 to 55 minutes or until
center is set; top with sour cream. Bake 5 minutes longer. Cool 1 hour.
Chill at least 4 hours.
4. Serve with Raspberry Sauce if desired. Store leftovers
covered in refrigerator.
5. Raspberry Sauce: In small saucepan, combine 2/3 cup
syrup drained from 1 (10-oz.) package thawed frozen red raspberries,
1/4 cup red currant jelly or red raspberry jam and 1 tbsp.
cornstarch.
Cook and stir until slightly thickened and clear. Cool. Stir
in raspberries.
(Makes about 1 1/3 cups
PEAR ALMOND CLAFOUTI WITH RED WINE GLAZE
Categories: Desserts, Low-fat,
Yield: 8 Servings
--------------------------CLAFOUTI--------------------------------
2 c Whole wheat pastry flour
--or unbleached white flour
1 1/2 c Almond meal
2 1/2 ts Baking powder
1/3 c Soy milk
2/3 c Fruit juice concentrate
1 ts Vanilla
1/3 c Apple juice concentrate
2 ts Lemon juice
2 ea Firm pears, cored & sliced
-- lengthwise
---------------------------GLAZE---------------------------------
2/3 c Red wine
1/3 c Fruit juice concentrate
3 tb Arrowroot or cornstarch
3 tb Water
CLAFOUTI: Preheat oven to 375F. Combine flour with 1 c almond meal
&
baking powder in a bowl. Mix soy milk, fruit juice concentrate &
vanilla & pour into flour mixture. Mix well & pat down into
a 9"
shallow cake or quiche pan. Combine remaining 1/2 c almond meal with
1/3 c apple juice concentrate & lemon juice & spread over dough.
Arrange pear slices on top in a spiral pattern. Bake for 35 minutes.
GLAZE: Combine wine & concentrate in a small pot & heat to a simmer.
Dissolve arrowroot or cornstarch in a nequal amount of water & whisk
into wine. Cook till thickened. Brush while hot over pears.
Serve
hot or warm.
TOFFEE ALMOND TREATS
Categories: Candies, Desserts
Yield: 12 Servings
---------------------------CRUST---------------------------------
1 c All-Purpose Flour
1 c Oats
1 c Brown Sugar, packed
1 ts Baking Soda
1/2 c Butter
--------------------------TOPPING--------------------------------
1/2 c Corn Syrup
1/3 c Brown Sugar, packed
1/4 c Butter
1/4 c Whipping Cream -OR-
1/4 c Evaporated Milk
1 1/2 c Almonds, sliced
1 1/2 ts Vanilla
CRUST: Combine all ingredients , mixing until crumbly. Press firmly
into 13x9x2-inch (3.5L) baking pan. Bake in 350F(180C) oven for 10
minutes. FILLING: Combine corn syrup, brown sugar, butter, and cream
in a medium saucepan. Cook and stir over medium heat until mixture
boils. Remove from heat. Stir in almonds and vanilla. Pour over
crust, spreading evenly. Bake in 350F(180C) oven 15 to 20 minutes or
until golden. Cool on wire rack. Cut into traingles, bars or squares.
Store in refrigerator. Makes 48. NOTE: You may substitute All-Purpose
Wheat & Oat flour for All-Purpose Flour.
Low-Fat Almond Loves:
Categories: Cookies,, Low-fat,
Yield: 32 Cookies
1 3/4 c Almonds
2 Egg whites
1/3 c Honey
1 T Vegetable oil
1/4 t Ground nutmeg
1/4 t Ground cardamom
1/4 c Fruit preserves, preferably
Sweetened with juice or
Honey
In a food processor fitted with metal blade or in a blender, grind
together everything except the preserves until a smooth paste forms.
Drop teaspoonsful of the paste onto a greased or nonstick cookie
sheet, or one lined with parchment paper. With a wet spoon, make
a
depression in the centers of the cookies. Place a small dollop (about
1/2 teaspoon) of fruit preserves in each depression. Bake in a
preheated 350F oven until lightly golden, between 10-15 minutes. Per
cookie: 64 calories, 4g fat, 6g carbohydrates, 5mg sodium, 0mg
cholesterol. Source: "For Goodness' Sake", by Terry Joyce Blonder.
Almond Raspberry Torte
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt
3/4 cup butter or margarine
1 cup sugar
1 1/2 teaspoons vanilla
3 eggs
3/4 cup milk
1/2 cup seedless red raspberry jam
1 recipe Almond Filling
1 1/4 cups whipping cream
Sliced almonds, toasted
1/4 cup seedless red raspberry jam
Grease and lightly flour two 9 inch round baking pans. Set pans aside. For cake, in a large mixing bowl stir together flor, baking powder, and salt. Set aside. Beat butter or margarine with an electric mixer on medium speed 30 seconds. Add sugar and vanilla; beat until well mixed. Add eggs, one at a time, beating well after each addition. Add dry mixture and milk alternately to sugar mixture, beating after each addision (batter may appear curdled). Spread batter into prepared pans. Bake in a 375 degree oven for 20 to 25 minutes or until wooden toothpicks inserted in the centers come out clean. Cool in pans on wire racks for 10 minutes. Remove cakes from pans. Cool completely on wire racks.Cut cake layers in half horizontally. Stir the 1/2 cup raspberry jam. To assemble, spread 1 cake layer with one-third of the Almond Filling, then with 2 rounded tablespoons of jam. Repeat layering with the cake layers, Almond Filling, and jam 2 more times. Top with the final cake layer. cover cake tightly and refrigerate at least 6 hours or overnight.
No more than 1 hour before serving, beat whipping cream with an electric mixer on low speed until stiff peaks form (tips stand straight). Spread whipped cream over cake. Press almonds around the base of the cake. Just before serving, stir the 1/4 cup raspberry jam. Drizzle jam over cake; if desired, swirl with a knife. Serve immediately. Makes 16 servings.
Almond Filling:
In a small mixing bowl crumble one 8-ounce can almond paste. Add 1/3 cup softened butter or margarine; beat with an electric mixer on low speed. Add 2 tablespoons milk; beat until smooth.
Banana-Sour Cream Crunch Cake
1 cup sugar
1/2 cup butter
2 eggs
3 mashed bananas
1-2/3 cups all-purpose flour
1/2 tsp. soda
1 tsp. baking powder
4 Tbsps. sour cream
1/2 tsp. almond flavoring
Slivered almonds (1/4 - 1/2 cup)
Cream sugar and butter. Add eggs and bananas. Combine dry ingredients in a bowl. Alternate dry ingredients and sour cream to mixture. Add flavoring. Beat well. Pour into greased 13x9 inch baking pan. Top with slivered almonds. Bake at 350 for 20-25 minutes or until done. Cut into squares and serve.
CHOCOLATE BANANA TRIFLE
Categories: None
Yield: 10 Servings
1 13"x9" Chocolate Cake
4 RIPE Bananas, Sliced
1 c Whipping Cream
1/4 c Almonds, Blanched, Toasted & Slivered
1/4 c Maraschino Cherries, Halved
CHOCOLATE PUDDING
2 c Whole Milk
1/2 c Granulated Sugar
5 oz Semi-Sweet Chocolate, Grated
2 tb Cornstarch
2 tb Unsweetened Cocoa Powder
4 tb Water
2 Eggs
4 Egg Yolks
2 tb Vanilla
Prepare the chocolate pudding first. Place the milk, sugar and chocolate in a medium saucepan. Cook stirring, over medium heat until the chocolate is melted and the mixture is on the verge of boiling. Sift the cornstarch and cocoa powder together. Add water and mix thoroughly. Stir the cornstarch mixture into the chocolate mixture. Whisk in the whole eggs and the extra egg yolks. Cook until thickened (about 5 minutes). Add the vanilla extract. Pour into a bowl. Cover with plastic wrap and chill. Cut the chocolate cake into 3" squares. Layer half the pieces of chocolate cake in a large trifle or other large glass bowl, cutting the pieces to fit. Arrange half of the banana slices around the sides of the bowl and on top of the cake. Spread half the chocolate pudding over the cake and around the sides. Repeat the process with another layer of cake, more banana slices and the rest of the chocolate pudding. Whip the whipping cream and slather over the top of the topmost layer of chocolate pudding. Sprinkle with slivered almonds and garnish with cherry halves. Chill
Amaretto Cheesecake
Yield: 10 Servings
Category-Cheesecakes Main Ingredient
1 1/2 C Graham Cracker Crushed
1 Tsp Vanilla
1/2 Cup Sugar
8 Oz Cream Cheese
1/2 Stick Butter, Melted
1/4 Tsp Salt
1/3 Cup Amaretto Liquor
4 Eggs, Lightly Beaten
15 Oz Ricotta Cheese
Great topped with strawberry jam. Combine crumbs of graham crackers and butter; press over bottom and sides of greased 9 inch spring-form pan. Chill. Preheat oven to 325. Beat together ricotta and cream cheese until smooth. Pour mixture into pan; bake 1 hour and 15 minutes, or until firm in middle. Cool 30 minutes in pan before removing. Cool completely (preferably in refrigerator overnight) before
serving. Top with fresh fruit, or jam. -----
Americana Key Lime Pie
Yield: 6 Servings
Category-Desserts Main Ingredient
1 Tbl Unflavored Gelatin (1 Env.)
1/2 Cup Lime Juice
4 Egg Whites
1 Pistachio Nuts, Chopped
1/2 Cup Sugar
1/4 Cup Water
1/2 Cup Sugar
1 Lime Slices For Garnish
1/4 Tsp Salt
1 Tsp Grated Lime Peel
1 Cup Heavy Cream, Whipped
1 Heavy Cream, Whipped, To Top
4 Egg Yolks
1 Few Drops Green Food Color
1 9-In Baked Pastry Shell
Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan.
Beat together egg yolks, lime juice, and water; stir into
gelatin mixture. Cook and stir over medium heat just till
mixture comes to boiling. Remove from heat; stir in grated
peel. Add food coloring sparingly to tint pale green. Chill,
stirring occasionally, until the mixture mounds slightly
when dropped from a spoon. Beat egg whites till soft peaks
form; gradually add 1/2 c sugar, beating to stiff peaks.
Fold gelatin mixture into egg whites. Fold in whipped cream.
Pile into cooled baked pastry shell. Chill till firm. Spread
with more whipped cream; edge with grated lime peel.
Sprinkle chopped pistachio nuts in center. Garnish with
thinly sliced lime placed in whipped cream mounds around
edge of pie.
Amigthalota (Almond Pears)
Yield: 30 Servings
Category-Greek Main Ingredient
Additional Icing Sugar
2 Drops Almond Essence
1/4 Cup Egg Whites
3 Cup Ground Almonds
Rose Or Orange Flower Water
Whole Cloves
1/2 Tsp Grated Lemon Rind, Optional
1/2 Cup Icing Sugar; Sifted
Makes: 30 Cooking time: 20 minutes Oven temperature: 160 C
(325 F) Blend ground almonds with icing sugar measured after
sifting. Add lightly beaten egg whites with lemon rind if
used and almond essence. Mix to a firm dough with hands.
Clean hands and rub with a little butter to prevent dough
sticking while shaping. Break off small pieces of dough the
size of a walnut and form into pear shapes. Insert a whole
clove in the top of each to resemble a stem and place
upright on a buttered and floured baking sheet. Bake in a
moderately slow oven for 20 minutes, covering with brown
paper if tops begin to brown. Sift 2 cups icing sugar into a
bowl and dip hot Amigthalota into it. If desired, a little
rose or orange flower water may be brushed onto Amigthalota
before dipping into icing sugar. Place on a wire rack to
cool. Sift remaining sugar from bowl into base of a
container and arrange cooled Almond Pears upright in a
single layer. Sift more sugar thickly over tops and sides,
seal and store for a day or two before using.
This site is sponsored by Lynn/Rich Transport
Inc.
Copywrite 2001 (C) All rights reserved
