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* Exported from MasterCook

*

Almond Cheesecake with Oreo Crust

Recipe By :Susan Carlisle
Serving Size : 6 Preparation Time :0:45
Categories : Cake Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 Oreo cookies -- crushed
1/3 cup granulated white sugar
8 ounces cream cheese -- at room temperature
2 eggs
1/4 teaspoon vanilla extract
1/4 cup butter -- melted
1 cup sliced almonds
1 whole peach -- sliced as garnish
OR
1 whole orange -- sliced as garnish
OR
1 cup berries -- as garnish
OR
1 cup pineapple chunks -- as garnish

Preheat oven to 350�F.

Oreo Crust: In a blender or food processor crush cookies and save 1/4 cup
for topping. Add melted butter and blend 1 to 2 seconds. Press into a
9-inch pie plate. Refrigerate until needed.

Almond Cheesecake: Finely grind almonds with sugar in a food processor.
Add cream cheese and blend until smooth. Add eggs and almond extract and
blend using pulse switch. Spoon mixture onto the Oreo cookie crust. Bake
until filling is set�about 18 minutes. Cool completely.

Option: Arrange fresh fruit decoratively on top of the cheesecake before
serving.

Description:
"Ground almonds, sugar, cream cheese and eggs baked into a creamy
cheesecake on an Oreo cookie crust."
Yield:
"1 9-inch Pie"
Ratings : Cholesterol Rating 3 Complete Meal 1
Complexity 2 Cost 4
Depth 3 Difficulty 3
Fanciness 5 Fat Content 7
Good for Crowds 10 Kid Appeal 9
Portability 9 Sweetness 7

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Per serving: 518 Calories (kcal); 38g Total Fat; (64% calories from fat); 11g
Protein; 36g Carbohydrate; 125mg Cholesterol; 350mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 2
Other Carbohydrates

Nutr. Assoc. : 2647 652 0 0 0 0 0 26349 0 2130706543 0 2130706543 0
2130706543

* Exported from MasterCook *

Angel Biscuits

Recipe By :Frances Bolton
Serving Size : 6 Preparation Time :0:45
Categories : Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package active dry yeast
1/4 cup water -- warm
2 1/2 cups white wheat flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons granulated white sugar -- or a little more
1/2 cup vegetable shortening or Crisco
1 cup buttermilk

Preheat oven to 400�F. Dissolve yeast in water, set aside.

Mix dry ingredients. Cut in shortening with pastry blender. Slowly add
yeasted water.

Turn dough out on floured pastry board and knead lightly as for regular
biscuits. Roll and cut with biscuit cutter. Place rounds in a greased pan.
Let the biscuits rise slightly before baking for 12 - 15 minutes or until
browned and done.

Description:
"Light and fluffy buttermilk, baking powder and yeast biscuits.
Frances says these taste like KFC biscuits. They are so light, if they
had wings they'd fly away."
Cuisine:
"American"
Yield:
"1 Dozen"
Ratings : Cholesterol Rating 1 Complete Meal 0
Complexity 3 Cost 3
Depth 0 Difficulty 5
Fanciness 0 Good for Crowds 10
Kid Appeal 8
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Per serving: 380 Calories (kcal); 18g Total Fat; (43% calories from fat); 7g
Protein; 46g Carbohydrate; 1mg Cholesterol; 586mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat;
1/2 Other Carbohydrates
Nutr. Assoc. : 26366 0 5534 0 0 0 652 1564 0

* Exported from MasterCook *

Apple Cake

Recipe By :
Serving Size : 6 Preparation Time :1:30
Categories : Cake Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 eggs
2 cups granulated sugar
1 cup vegetable oil
1/2 cup orange juice
1 teaspoon vanilla extract
3 cups white flour
3 tablespoons baking powder
4 apples
2 tablespoons granulated sugar
2 teaspoons cinnamon

Mix everything except the apples, sugar, and cinnamon together and set
aside.

Peel and slice the apples, and toss them with the sugar and cinnamon.

In a buttered cake pan, alternate layers of the batter and the apples,
starting with the batter. Bake at 350� for 1 hour and 15 minutes.

Description:
"Apples and orange juice give moisture and depth to a spicy cake that
is nonetheless the soul of simplicity."
Cuisine:
"American"
Yield:
"1 Cake"
T(Baking Time):
"1:15"

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Per serving: 938 Calories (kcal); 40g Total Fat; (37% calories from fat); 10g
Protein; 137g Carbohydrate; 125mg Cholesterol; 771mg Sodium
Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 7 1/2 Fat; 5
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 30 0 0

* Exported from MasterCook *

Apple Cake Surprise
Recipe By :
Serving Size : 12 Preparation Time :1:30
Categories : Cake Christmas
Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups granulated white sugar
1/2 cup oil
2 eggs
4 cups diced apples

SIFT TOGETHER:
2 cups white wheat flour
1 teaspoon salt
2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
2 teaspoons baking soda
1/2 cup nuts
1/2 cup dates
1/2 cup coconut
1/2 cup raisins

Preheat oven to 350�F. Beat together sugar, oil and eggs. Stir in apples.
Add apple mixture to sifted dry ingredients. Pour into greased baking pan.
Bake for 1 hour or until tested done.

Yields 9 � 13-inch baking dish.

Description:
"A hearty apple cake loaded with coconut, dates, nuts and raisins as
surprise additions."
Cuisine:
"American"
Yield:
"1 Cake"
Ratings : Cholesterol Rating 0 Complete Meal 2
Complexity 2 Cost 5
Depth 0 Difficulty 2
Fanciness 5 Fat Content 6
Good for Crowds 9 Intensity 6
Kid Appeal 3 Portability 10
Sweetness 8
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Per serving: 406 Calories (kcal); 15g Total Fat; (31% calories from fat); 5g
Protein; 67g Carbohydrate; 31mg Cholesterol; 400mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 2 1/2 Fat; 2
Other Carbohydrates

Nutr. Assoc. : 652 0 0 2065 0 0 3309 0 0 0 0 0 0 0 0

* Exported from MasterCook *
Apple Flan (Clafouti)

Recipe By :
Serving Size : 8 Preparation Time :2:00
Categories : Dessert Fruit Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds apples -- sliced 1/4" thick (peeled too, if you feel like
it)
3 tablespoons butter (3 to 4 tablespoons)
1/4 cup cognac
1/8 teaspoon cinnamon
1/3 cup granulated sugar
3 eggs
1 cup milk
1/3 cup granulated sugar
1/8 teaspoon salt
1 tablespoon vanilla
2/3 cup white flour -- sifted

Saut� the apples in the butter until the fragrance reaches a peak or until
lightly browned. Remove from heat, add the cognac, cinnamon and sugar,
stir, and let sit for 1/2 hour. Strain the liquid into a measuring cup,
then add milk to make 1 1/4 cup. Heat the oven to 350�F.

In a blender, food processor, mixer or bowl, mix the milk and the
remaining ingredients to make a batter.

Lightly butter a glass or ceramic baking dish and heat in the oven for a
few minutes until hot. Pour in 1/8 to 1/4-inch of batter until set. Add
the apples and cover with the remaining batter.

Bake until a clean knife stuck into the center comes out clean (of egg,
that is� the apple will stick to it) or about 1 hour.

Sprinkle with powdered sugar and serve warm.

Serves 6 to 8

Description:
"Baked saut�ed apples with a fragrant cognac custard."
Cuisine:
"French"

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Per serving: 243 Calories (kcal); 7g Total Fat; (28% calories from fat); 4g
Protein; 37g Carbohydrate; 86mg Cholesterol; 113mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1
Other Carbohydrates

NOTES : For the simplicity of the ingredients, this is a really fancy,
impressive dish.
Nutr. Assoc. : 0 222 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *

Apple Pandowdy

Recipe By :
Serving Size : 8 Preparation Time :1:30
Categories : Dessert Fruit Dessert
Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
APPLES
6 apples -- tart, peeled, cored and sliced thin
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon salt

BISCUIT DOUGH
1 1/2 cups white flour
1 1/2 tablespoons granulated sugar
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup butter -- chilled and cut into 10 pieces
6 tablespoons milk -- or more if needed

1 cup heavy cream -- chilled, whipped and lightly sweetened with
sugar (optional)

Preheat oven to 350�F.

In a large mixing bowl, toss apples, both sugars, nutmeg, cinnamon,
cloves, and salt to combine. Put apple mixture into a buttered 9-inch
baking dish.

For the dough, sift flour, sugar, baking powder, and salt into a large
mixing bowl. Rub butter in with your fingers or cut in with a pastry
blender until mixture resembles coarse meal. Sprinkle with 6 tablespoons
of the milk and toss with a fork. Add more milk if necessary to make a
soft dough.

On a lightly floured surface, roll dough 1 inch larger than baking dish.
Dough should be about 1-inch thick. Lay dough over baking dish with the
apples. Flute or otherwise secure dough to edge of dish. Bake until crust
is golden brown and apples are soft and bubbly, 40 to 45 minutes. Serve
warm or at room temperature, garnished with whipped cream.

Description:
"Apples and spices baked under a biscuit-dough blanket."
Cuisine:
"American"
Source:
"Cook's Magazine September/October 1984"
Ratings : Cholesterol Rating 0 Complete Meal 0
Complexity 0 Cost 3
Depth 5 Difficulty 5
Fanciness 5 Fat Content 7
Good for Crowds 7 Intensity 0
Intricacy 3 Kid Appeal 7
Looks 7 Portability 7
Richness 5 Sweetness 7

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Per serving: 444 Calories (kcal); 24g Total Fat; (46% calories from fat); 4g
Protein; 57g Carbohydrate; 73mg Cholesterol; 544mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 4 1/2 Fat; 1
1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Apple-Caramel Upside Down Cake

Recipe By :
Serving Size : 8 Preparation Time :2:00
Categories : Cake Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large apple, for cooking -- about 1/2 pound
10 tablespoons butter -- softened
1 1/4 cups plus 3 tablespoons granulated sugar
2 eggs
1 cup pecans (4 ounces)
1 teaspoon cinnamon
2 cups white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1/2 teaspoon vanilla extract

PREPARATION: Peel, core, and thinly slice the apple. Melt 2 tablespoons
butter in a 9-inch, cast-iron skillet over medium-low heat. Add apple
slices and saut� until wilted, about 3 minutes. Transfer slices to a
plate. Increase heat to high, add 1/4 cup sugar to skillet and cook,
stirring frequently, until sugar melts and turns golden, about 3 minutes.
Remove skillet from heat and arrange the apple slices in a circular
pattern over the bottom. Set skillet aside.

Chop pecans, toss with 3 tablespoons sugar and the cinnamon, and set
aside. Sift flour with baking powder, baking soda, and salt; set aside.
Beat remaining butter in a bowl until lightened. Gradually beat in 1 cup
sugar, eggs, one at a time, sour cream, and vanilla. Fold dry ingredients
into the batter.

COOKING: Adjust oven rack to middle position and heat oven to 350�F.
Sprinkle half of the pecan mixture over the apples. Using your fingers or
a spoon, carefully spread half of the cake batter over pecans. Sprinkle
the remaining pecan mixture over the batter and carefully spread the
remaining cake batter over pecans. Bake the cake until top is golden and a
toothpick inserted in the center comes out clean, about 45 minutes. Cool
on a rack for 5 minutes. Run a small knife along the edge of the cake and
carefully invert cake onto a serving platter. If apples stick to the
skillet, loosen with a knife and arrange on the cake. Serve slightly warm
or at room temperature. (Can cover and store at room temperature up to 2
days.)

Description:
"White sour-cream cake with nut and a caramel-apple "frosting.""
Cuisine:
"American"
Source:
"Cook's Magazine September/October 1988"
Ratings : Cholesterol Rating 8 Complete Meal 0
Complexity 0 Cost 5
Depth 5 Difficulty 7
Fanciness 5 Fat Content 7
Freeze-ability 2 Good for Crowds 7
Intensity 5 Intricacy 3
Kid Appeal 8 Looks 5
Portability 7 Richness 0
Serving Temperature 5 Sweetness 7

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Per serving: 542 Calories (kcal); 31g Total Fat; (50% calories from fat); 7g
Protein; 62g Carbohydrate; 98mg Cholesterol; 383mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 2
Other Carbohydrates

NOTES : The trick in this recipe is to melt the sugar over high heat,
stirring it often to achieve a delicate caramel color, then remove
the warm caramel from the stove and gently, but quickly, arrange
the saut�ed apple slices in the bottom of the pan. A cast-iron,
9-inch skillet can be used for the upside-down cake, or a
professional 9-inch baker's pan with straight sides will do in a
pinch.
Nutr. Assoc. : 30 0 652 0 1089 0 0 0 0 0 0 0

* Exported from MasterCook *

Apple-Cranberry Lattice Tart

Recipe By :
Serving Size : 8 Preparation Time :2:00
Categories : Christmas Dessert
Fruit Dessert Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
PASTRY
1/2 cup lard -- chilled
2 cups white flour
2 teaspoons granulated sugar
1/2 teaspoon salt
1/4 cup vegetable shortening -- chilled
2 eggs
1 1/2 teaspoons red wine vinegar
3 tablespoons cold water

APPLE-CRANBERRY FILLING
1/4 cup halved walnuts (1 ounce)
1 orange
2 large apples (1 pound)
1 cup cranberries -- chilled
1/2 cup raisins (3 1/2 ounces)
1 cup plus 1 tablespoon granulated sugar
1/2 cup firmly packed dark brown sugar
1 tablespoon instant tapioca
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves

PREPARATION: For the pastry, cut the lard into 1/2-inch pieces. If making
the dough by hand, put the flour, sugar, and salt in a bowl. Cut the lard
and shortening into the dry ingredients with a pastry blender, or work
quickly with fingertips until mixture resembles a coarse meal with some
pea-sized pieces remaining. Lightly beat 1 egg with the vinegar and 1
tablespoon of the cold water and add it to the bowl, tossing with a fork.
Add water, a tablespoon at a time, until dough just holds together.

If using a food processor, put lard, flour, sugar, salt, and shortening
into the workbowl fitted with the metal blade and process until mixture
resembles a coarse meal. Lightly beat 1 egg with the vinegar and 1
tablespoon cold water. Add the egg mixture and pulse until dough holds
together. Divide the dough into two equal discs. Wrap in plastic and
refrigerate for 1 hour. (Can refrigerate overnight, or wrap in plastic and
freeze up to 1 month.)

For the filling, chop and set walnuts aside. Grate 2 teaspoons orange zest
into a large bowl and squeeze in 2 tablespoons orange juice. Peel and
grate apples into the bowl. Stir in cranberries, raisins, 1 cup sugar,
brown sugar, tapioca, cinnamon, and cloves.

COOKING: Butter a 9-inch fluted tart pan with a removable bottom. In a
small bowl, lightly beat the remaining egg with 1 tablespoon cold water.
On a lightly floured work surface, roll out one disc of dough to an
11-inch circle and ease it into the tart pan. Trim the edge, leaving a
1/2-inch border, and brush edge of crust with egg. Pour filling into the
crust and pack it evenly with the back of a spoon.

Roll out the remaining dough to an 11-inch square. With a sharp knife or
serrated pastry wheel, cut dough into 10 3/4-inch-wide strips. To form the
lattice, put 5 strips horizontally across the top of the tart at 1-inch
intervals. Working carefully, weave 5 vertical strips over and under the
horizontal strips, taking care not to break the strips as you work. Trim
and flute the edge. Brush the pastry with egg. Sprinkle walnuts in the
spaces between the latticework and dust the top of the pie with the
remaining tablespoon granulated sugar. Adjust oven rack to middle position
and heat oven to 425�F. Put the pie on a foil-lined baking sheet and bake
15 minutes. Reduce heat to 350�F and bake until crust is golden and
filling is bubbling, about 35 minutes. Serve at room temperature.
Description:
"A succulent, spicy fruit tart for ending a festive meal."
Cuisine:
"American"
Source:
"Cook's Magazine September 1988"
Ratings : Cholesterol Rating 7 Complete Meal 0
Complexity 0 Cost 3
Depth 7 Difficulty 0
Fanciness 8 Fat Content 5
Freeze-ability 3 Good for Crowds 7
Intensity 8 Intricacy 7
Kid Appeal 5 Looks 8
Portability 7 Richness 7
Serving Temperature 5 Sweetness 5
Tartness 7
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Per serving: 545 Calories (kcal); 23g Total Fat; (37% calories from fat); 6g
Protein; 81g Carbohydrate; 59mg Cholesterol; 155mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 4 1/2
Fat; 2 1/2 Other Carbohydrates

NOTES : A smashing dessert, this makes a perfect ending for any holiday
meal. Since the tart is not overly sweet, it can be served with
vanilla ice cream on the side.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 5471 0 30 0 4680 652 3036 5254 0 0

* Exported from MasterCook *

Applesauce Cake

Recipe By :
Serving Size : 6 Preparation Time :1:00
Categories : Cake Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
1 cup firmly packed brown sugar
1 egg
2 teaspoons vanilla

SIFT TOGETHER:
1 3/4 cups white flour or cake flour
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves (optional)

1/2 cup raisins
1/2 cup nuts
1 cup applesauce
1/4 cup powdered sugar -- for garnish
Heat oven to 350�F.

Cream butter and sugar together, then add egg and vanilla.

Sift dry ingredients together and stir into butter mixture. Add raisins
and walnuts, then applesauce. Pour into greased cake pan and bake for
about 40 or 50 minutes, or until center is springy, your toothpick test is
clean, and cake pulls away from the sides of the pan.

Cool and dust with powdered sugar, or mix powdered sugar together with a
little water, adding just a sprinkle of water at a time while stirring,
until desired thickness is achieved, and glaze the cake.

Description:
"A light, moist apple spice cake."
Source:
"Earth Kitchen Cookbook by Dee Bell"
Yield:
"1 9-inch Pie"
Ratings : Cholesterol Rating 7 Complete Meal 0
Complexity 0 Depth 2
Difficulty 2 Fanciness 5
Fat Content 0 Good for Crowds 0
Intensity 2 Intricacy 2
Kid Appeal 7 Looks 2
Portability 10 Richness 3
Serving Temperature 5 Sweetness 7
Tartness 7
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Per serving: 585 Calories (kcal); 23g Total Fat; (34% calories from fat); 7g
Protein; 90g Carbohydrate; 73mg Cholesterol; 572mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 4 1/2 Fat; 2
1/2 Other Carbohydrates

NOTES : Applesauce cake is even better the second day. This cake is nicely
altered with a caramel glaze or a cream cheese icing.
Nutr. Assoc. : 0 0 0 0 0 0 5534 0 0 0 0 2130706543 0 0 0 0 0

* Exported from MasterCook *

Applesauce Cake Icing

Recipe By :
Serving Size : 10 Preparation Time :0:10
Categories : Cake Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons butter
1 1/2 teaspoons vanilla extract
3 cups powdered sugar
5 tablespoons heavy cream

PREPARATION: In a large bowl, beat the butter with the vanilla until
lightened. Gradually beat in the confectioners' sugar and continue beating
until fluffy. Beat in cream, as necessary, to thin the icing to a
spreadable consistency. Spread icing over the sides and top of cake.

Description:
"Sugary, buttery topping."
Cuisine:
"American"
Source:
"Cook's Magazine September/October 1988"
Ratings : Cholesterol Rating 10
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Per serving: 208 Calories (kcal); 7g Total Fat; (31% calories from fat); trace
Protein; 36g Carbohydrate; 23mg Cholesterol; 50mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 2
1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0

* Exported from MasterCook *

Applesauce Cookies

Recipe By :
Serving Size : 24 Preparation Time :0:20
Categories : Cookie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CREAM TOGETHER:
1/2 cup butter
3/4 cup brown sugar
1/4 cup granulated sugar
2 eggs
1 cup applesauce
2 teaspoons vanilla

SIFT TOGETHER:
1 3/4 cups white flour
1 teaspoon baking soda
2 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt

1/2 cup raisins (optional)
3/4 cup chopped nuts
3 tablespoons powdered sugar -- for garnish

Heat oven to 400�F. Grease cookie sheets.

Cream the sugars and butter together until smooth and creamy. Add eggs,
vanilla and applesauce.
Mix together the dry ingredients and add to creamed mixture. If raisins or
nuts are desired, add now, then spoon 2 heaping tablespoons per cookie
onto cookie sheet.

Bake about 8 minutes, until light, golden brown. Remember they will
continue to bake for a little while after they come out of the oven. Dust
with powdered sugar.

You can also bake these as bars by spreading the mixture out in a
well-greased, or foil-lined baking pan for about a half an hour in a 350�F
oven. Dust with powdered sugar and cut into squares.

Description:
"Light, fluffy, cake-like apple-spice cookies."
Cuisine:
"American"
Source:
"Earth Kitchen Cookbook by Dee Bell"
Yield:
"2 Dozen"
Ratings : Cholesterol Rating 2 Complete Meal 2
Complexity 0 Cost 3
Depth 0 Difficulty 1
Fanciness 3 Fat Content 0
Good for Crowds 10 Intensity 0
Kid Appeal 7 Looks 3
Portability 0 Richness 0
Sweetness 6
- - - - - - - - - - - - - - - - - - -

Per serving: 139 Calories (kcal); 7g Total Fat; (43% calories from fat); 2g
Protein; 18g Carbohydrate; 26mg Cholesterol; 143mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates

NOTES : As children we would leave out the cloves and sometimes even the
nutmeg. These cookies are quite fine even without raisins,
especially after they sit a day.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 2130706543 0 0

* Exported from MasterCook *

Apricot Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : International Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 orange
3/4 cup apricot preserves
1/2 cup apple juice

PREPARATION AND COOKING: Grate 1 teaspoon of orange zest into a medium
saucepan. Stir in the preserves and apple juice and bring to a boil.
Reduce heat and simmer until slightly thickened, about 10 minutes. Serve
warm.

Description:
"Tart, fruit-rich topping for Dutch Apple Souffl� Pancake."
Cuisine:
"Dutch"
Source:
"Cook's Magazine September/October 1988"
Yield:
"3/4 Cup"
Ratings : Freeze-ability 10 Looks 7
Serving Temperature 5 Tartness 8

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Per serving: 117 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 31g Carbohydrate; 0mg Cholesterol; 17mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 0

* Exported from MasterCook *

Arabic Honey Cake

Recipe By :Hanadi Rifae
Serving Size : 10 Preparation Time :0:45
Categories : Cake Dessert
International

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup butter -- melted
3 eggs
1/2 cup granulated white sugar
1/2 teaspoon vanilla extract
1/2 cup plus 1 tablespoon white wheat flour
1/2 teaspoon baking powder

TOPPING
1/2 cup butter
1/2 cup granulated white sugar
1/3 cup honey
1/2 cup slivered almonds
1/2 teaspoon ground cinnamon

Butter a cake pan. Preheat the oven to 400�F.

Beat the eggs, sugar and vanilla until the mixture whitens. Add the melted
butter and mix well. Sift the flour and baking powder together and gently
add to the previous mixture. Pour in the prepared pan and bake 10 - 12
minutes.

Meanwhile prepare the topping. Melt the butter on medium heat. Add the
rest of the ingredients and bring to a boil, stirring constantly. Pour the
topping gently on the cake and return it to the oven for another 15 - 20
minutes.

Description:
"Vanilla cake with a honey, cinnamon, almond topping baked into it. An
easy, but to die for, cake."
Cuisine:
"Middle Eastern"
Yield:
"1 10-inch cake"

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Per serving: 333 Calories (kcal); 21g Total Fat; (53% calories from fat); 4g
Protein; 36g Carbohydrate; 97mg Cholesterol; 199mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 2
Other Carbohydrates

Nutr. Assoc. : 0 0 652 0 5534 0 0 0 0 652 0 0 0

* Exported from MasterCook *

Baklava

Recipe By :Trudi Barnes
Serving Size : 20 Preparation Time :2:00
Categories : Dessert International
Pastry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter
1/2 cup vegetable oil
2 pounds filo dough
8 cups shelled walnuts
2 teaspoons ground cinnamon
1 teaspoon ground cloves

SYRUP
4 cups granulated white sugar
3 cups water
1 cinnamon stick
1 piece orange peel
1/3 cup honey
1/4 cup light corn syrup
1 1/2 tablespoons fresh lemon juice -- from 1/2 lemon

Preheat oven to 325�F. Combine nuts and spices in bowl.

Melt butter and add oil. Keep warm while brushing filo. Brush bottom of
pan with butter. Place 1 filo in pan, brush with butter and add another
filo, continue until there are 4 layers of filo in bottom of pan.

Brush with butter and sprinkle 1/4 pastry with nut mixture. Allow 2 pastry
layers between nut filling; butter between each sheet of filo. Repeat
until all nut mixture is used. End with 3 top layers of filo. Cut before
baking with a sharp knife. Cut lengthways first and then cut diagonally to
make diamond shapes. (Pour any extra butter/oil mixture over top.) Bake
for 1 hour and 15 minutes.

To make syrup: Cover and boil to approximately 220�F the sugar, water,
cinnamon stick and orange peel. Then add honey, light corn syrup and the
lemon juice to the sugar/water mixture. Bring to a boil, cool and pour
over hot Baklava. I usually make the syrup while the Baklava is cooking
and then pour it over the Baklava as soon as I remove it from the oven.

Description:
"Baked layers of buttery filo dough and spiced walnuts; smothered in a
citrus, cinnamon and honey syrup. Greek pastry, lots of walnuts and
honey. This is very rich!"
Cuisine:
"Mediterranean"
T(Baking Time):
"1:15"

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

Per serving: 735 Calories (kcal); 43g Total Fat; (57% calories from fat); 16g
Protein; 56g Carbohydrate; 19mg Cholesterol; 297mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 3
Other Carbohydrates

Nutr. Assoc. : 0 0 0 5471 0 0 0 0 652 0 0 0 0 0 0

* Exported from MasterCook *

Banana Cake

Recipe By :
Serving Size : 8 Preparation Time :1:00
Categories : Cake Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 eggs
1 tablespoon vanilla
1 cup bananas

SIFT TOGETHER:
2 cups cake flour or white flour
1 teaspoon baking soda
1/2 teaspoon salt

SOURED MILK STIR TOGETHER:
1/2 cup milk
1/2 teaspoon vinegar
OR
1/2 cup sour cream
OR
1/2 cup yogurt

Heat oven to 350�F. Cream together butter and sugars, add eggs, vanilla
and banana. Mix together well.

Sift together the dry ingredients and blend into the creamed mixture.
Gradually add soured milk or yogurt or sour cream and stir just until
well-blended.

Pour into greased and lightly-floured baking pan and bake for 40 to 45
minutes. Center should barely spring back when pressed, the toothpick test
should come out clean, and the sides should pull away from the pan. Either
cool and serve plain, with ice cream, dusted with powdered sugar, frosted,
or serve warm with vanilla pudding. (See recipe in the Fabulous and
Flavorful cookbook.)

Description:
"A moist, sweet banana-freckled cake."
Source:
"Earth Kitchen Cookbook by Dee Bell"
Yield:
"1 9-inch cake"

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

Per serving: 355 Calories (kcal); 8g Total Fat; (19% calories from fat); 4g
Protein; 68g Carbohydrate; 64mg Cholesterol; 377mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2
Fat; 2 1/2 Other Carbohydrates

NOTES : Not much can compare with the smell of banana cake baking. It's a
great way to sell a house.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 239 0 0 0 0 0 0 0 2130706543 0 2130706543

* Exported from MasterCook *

Banana Nut Bread

Recipe By :
Serving Size : 12 Preparation Time :1:30
Categories : Bread Breakfast
Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CREAM TOGETHER:
1/3 cup butter
2/3 cup light brown sugar

2 teaspoons vanilla
2 eggs -- well beaten
1 1/4 cups mashed bananas-ripe
1/2 cup chopped nuts

MIX TOGETHER:
1 3/4 cups white flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt

Heat oven to 350�F. Grease a loaf pan.

Cream together butter and sugar, then add eggs and vanilla.

Gently fold in mashed bananas until well-mixed, then very gradually stir
in mixed dry ingredients. Move quickly but add just a little at a time.

Fold in nuts. Spread batter in loaf pan and bake for about 1 hour. Center
will spring back to the touch, toothpick test will be clean and the bread
will be pulled away from the sides of the pan.

Description:
"Flavorful and basic banana bread."
Source:
"Earth Kitchen Cookbook by Dee Bell"
Yield:
"1 Loaf"
Ratings : Cholesterol Rating 3 Complete Meal 7
Complexity 2 Cost 3
Depth 0 Difficulty 0
Fanciness 0 Fat Content 5
Freeze-ability 8 Good for Crowds 0
Intensity 0 Kid Appeal 5
Portability 0 Richness 0
Sweetness 7
- - - - - - - - - - - - - - - - - - -

Per serving: 213 Calories (kcal); 9g Total Fat; (39% calories from fat); 4g
Protein; 29g Carbohydrate; 45mg Cholesterol; 246mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 4111 0 0 0 0 0 0

* Exported from MasterCook *

Banana Nut Bread with Buttermilk

Recipe By :Lisa Dugoni
Serving Size : 12 Preparation Time :1:30
Categories : Bread Breakfast
Snack

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter or margarine
1 1/2 cups granulated white sugar
1 1/2 cups mashed bananas (3 medium bananas)
2 eggs -- well beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup buttermilk
OR
1/2 cup milk -- soured
AND
1 teaspoon vinegar
3/4 cup chopped walnuts

Preheat oven to 325�F. Cream butter and sugar together thoroughly.

Blend in bananas, eggs and vanilla. Sift flour, baking soda and salt
together. Add to banana mixture, alternating with buttermilk and mixing
thoroughly after each addition. Add nuts and gently mix. Pour batter into
greased and floured loaf pan. Bake for 1 1/4 hours, or until done.

Description:
"Sweet and hearty, traditional batter bread."
Cuisine:
"American"

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

Per serving: 364 Calories (kcal); 17g Total Fat; (41% calories from fat); 6g
Protein; 49g Carbohydrate; 63mg Cholesterol; 376mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 1
1/2 Other Carbohydrates

Nutr. Assoc. : 0 652 2142 0 0 0 0 0 0 0 2130706543 0 2130706543 0

* Exported from MasterCook *

Banana-Nut Bread

Recipe By :
Serving Size : 8 Preparation Time :1:30
Categories : Bread Breakfast
Snack

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup firmly packed brown sugar
1/2 cup butter
2 eggs
1 1/2 cups mashed bananas -- very ripe, about 3 to 4
1 tablespoon lemon juice
2 cups sifted white flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped nuts

Preheat oven to 350�F. Butter a large loaf pan.

Sift the flour, baking powder and salt together.

Cream the brown sugar together with the butter, then mix in the eggs.
Thoroughly mix in the bananas and lemon juice, then mix in the flour
mixture as quickly as possible.

Fold in the chopped nuts, then pour into the prepared pan. Bake for 45
minutes to 1 hour, until a toothpick inserted in the center of the loaf
comes out clean.

Serves 6 to 8 people

Description:
"A loaf that needs no introduction."
Cuisine:
"American"
Ratings : Cholesterol Rating 3 Complete Meal 7
Complexity 2 Cost 3
Fat Content 5 Freeze-ability 8
Intricacy 2 Kid Appeal 5
Looks 3 Portability 10
Serving Temperature 5 Sweetness 7
Tartness 5
- - - - - - - - - - - - - - - - - - -

Per serving: 476 Calories (kcal); 23g Total Fat; (42% calories from fat); 8g
Protein; 63g Carbohydrate; 78mg Cholesterol; 461mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 Fat;
2 Other Carbohydrates

NOTES : A perennial favorite when banana ripening outstrips consumption.
Nutr. Assoc. : 0 0 0 0 0 26379 0 0 0

* Exported from MasterCook *

Basbousa

Recipe By :Hanadi Rifae
Serving Size : 16 Preparation Time :0:45
Categories : Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SYRUP
3 cups granulated white sugar
1 1/2 cups water
4 drops lemon juice

BATTER
1 cup granulated white sugar
1 cup coconut
1 cup yogurt
1 cup vegetable oil
1 1/2 cups semolina flour
2 eggs
2 teaspoons baking powder
1 cup heavy cream -- optional

GARNISH
1 cup pine nuts or almonds
Prepare syrup by putting the sugar and water in a heavy saucepan. Bring to
a boil while constantly stirring to dissolve the sugar. Let it boil until
it appears clear. Add a few drops of lemon juice and let it boil for a
minute or so. Remove from saucepan and let it cool completely.

Preheat the oven to 350�F. In a bowl combine all the remaining ingredients
and stir until well mixed. If you are going to bake in a pan then oil it
before you pour the batter. If you want to do bite-size pieces, then line
the mini-muffin pan with the paper cups and pour the batter in them.
Decorate the surface with whole blanched almonds or with pine nuts. Bake
until golden.

Remove from oven and pour some syrup on each and return the pan to the
oven for a few minutes to dry the surface.

Yields a 9 � 13-inch baking dish.

Description:
"Sweet treats of yogurt, coconut, macaroon-style mini-muffins;
garnished with nuts and covered with syrup. Delicious dessert. It can
be served cut up or in small mini-muffin shapes."
Cuisine:
"Middle Eastern"

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

Per serving: 506 Calories (kcal); 26g Total Fat; (45% calories from fat); 6g
Protein; 65g Carbohydrate; 46mg Cholesterol; 83mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 3 1/2
Other Carbohydrates

Nutr. Assoc. : 0 652 0 0 0 0 652 0 0 0 0 0 0 0 0 0 4489

* Exported from MasterCook *

Beer Bread

Recipe By :
Serving Size : 12 Preparation Time :0:45
Categories : Bread International

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups white wheat flour -- self-rising
3 tablespoons granulated white sugar
1 12-ounce can beer

Preheat oven to 350�F. Put all ingredients in a bowl. Stir well. Pour into
bread pan. Bake for 1 hour. Top with butter or margarine and bake for
another 10 minutes. Cool before slicing.

Description:
"A simple batter bread made with self-rising flour and beer for
leavening."
Cuisine:
"Northern European"
Yield:
"1 Loaf"

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

Per serving: 134 Calories (kcal); trace Total Fat; (2% calories from fat); 3g
Protein; 27g Carbohydrate; 0mg Cholesterol; 398mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 3312 652 142

* Exported from MasterCook *

Berry Patch Blueberry Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:30
Categories : Bread Breakfast
Snack

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup oats
1 cup buttermilk
1 cup white wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1 egg
1/4 cup butter -- melted
1 cup fresh or frozen blueberries -- thawed if necessary,
drained well

Preheat oven to 400�F. Combine oats and buttermilk in small bowl; set
aside and let stand.

Combine flour, baking powder, soda, salt, brown sugar, stir well.

Add egg and melted butter to oats.

Add dry ingredients and stir just until all is moistened. Gently fold in
blueberries. Spoon into muffin pan until three-quarters full each. Bake
for 17 to 20 minutes.

Description:
"Hearty oat and buttermilk blueberry muffins."
Cuisine:
"American"
Yield:
"1 Dozen"
Ratings : Cholesterol Rating 4 Cost 3
Difficulty 2 Fat Content 8
Good for Crowds 10 Portability 10
Sweetness 7
- - - - - - - - - - - - - - - - - - -

Per serving: 177 Calories (kcal); 5g Total Fat; (27% calories from fat); 5g
Protein; 28g Carbohydrate; 27mg Cholesterol; 252mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates

Serving Ideas : Great for breakfast. Goes well with my Classy Ham and Cheese
Casserole (see recipe in the Fabulous and Flavorful cookbook).

NOTES : Add fresh fruit, orange juice and coffee. A major success for
brunch or baby shower.
Nutr. Assoc. : 0 0 5534 0 0 0 0 0 0 175

* Exported from MasterCook *

Best Pie Pastry

Recipe By :
Serving Size : 32 Preparation Time :1:30
Categories : Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons butter -- chilled
2 cups all-purpose flour
1 teaspoon salt
4 tablespoons vegetable shortening
1/4 cup cold water -- or more if needed

PREPARATION:
Cut the chilled butter into small pieces.

If making the dough by hand, combine flour and salt in bowl. Cut butter
and shortening into dry ingredients with a pastry blender or work quickly
with fingertips until mixture resembles a coarse meal with some pea-sized
pieces remaining. Add 1/4 cup cold water, tossing with a fork. If needed,
add more water, a tablespoon at a time, until dough just holds together.

If using a food processor, put flour, salt, butter, and shortening into
the bowl and process with the steel blade until mixture resembles a coarse
meal. Continue processing, gradually adding water, until dough forms a
ball. Divide the dough in half if making 2 single-crust pies or so that
one piece is slightly larger than the other for a double-crust pie. Form 2
discs. Wrap in plastic and chill for at least 20 minutes.

Pie pastry dough can be made a day ahead but should be softened at room
temperature until workable before rolling.

Description:
"Cook's tested as the flakiest pastry with flavor."
Source:
"Cook's Magazine November 1987"
Yield:
"2 9-inch pies"
- - - - - - - - - - - - - - - - - - -

Per serving: 62 Calories (kcal); 4g Total Fat; (55% calories from fat); 1g
Protein; 6g Carbohydrate; 6mg Cholesterol; 89mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

NOTES : The combination of butter and vegetable shortening produces the
flakiest crust without sacrificing flavor.
Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Bhutte ki Roti (NAN) Indian Bread

Recipe By :Susan Carlisle
Serving Size : 8 Preparation Time :0:20
Categories : Bread International

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ears corn
OR
1 1/2 cups kernel corn
2 cups all-purpose flour
1/2 cup all-purpose flour
3 fresh jalape�o chilies -- seeded and minced
1 1/2 teaspoons salt
1 tablespoon oil

Using a sharp knife, remove corn from cob. Combine corn with first measure
of flour, chilies, oil and salt in a large bowl. Mix until dough gathers
together. Knead dough in bowl until a heavy, slightly sticky dough forms.
Add remaining flour as necessary.

Divide the dough into 8 pieces. Roll into smooth balls, dusting with flour
to prevent sticking. Cover with plastic. Roll 1 ball out on a lightly
floured surface to a 7-inch round, dusting frequently with flour. Cover
with a kitchen towel. Repeat with remaining dough balls. Do not let bread
rounds touch each other.

Heat griddle or heavy large skillet over high heat until hot; about 3
minutes. Reduce heat to medium-high. Bake breads until spotted brown,
pressing gently with a spatula to ensure even cooking; about 1-1/2 minutes
per side. (Can be prepared 4 days ahead.) Cool. Wrap tightly and
refrigerate. Reheat on hot, dry griddle.

Description:
"Tortilla-style griddle breads made with fresh corn and jalape�os."
Cuisine:
"Indian"

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

Per serving: 188 Calories (kcal); 3g Total Fat; (11% calories from fat); 5g
Protein; 37g Carbohydrate; 0mg Cholesterol; 406mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Serving Ideas : This bread goes well with any roasted meat. Or, try it with
Mexican food in place of the usual tortillas.

Nutr. Assoc. : 2865 0 2130706543 0 0 26360 0 0

* Exported from MasterCook *

Big Blueberry Popover

Recipe By :
Serving Size : 6 Preparation Time :1:00
Categories : Bread Fruit Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup milk
1/2 teaspoon vanilla extract
2 tablespoons butter -- melted
1/4 teaspoon salt
1/8 teaspoon fresh ground nutmeg
1/4 cup granulated sugar
1 cup sifted white flour
2 eggs -- beaten
1/4 teaspoon ground cinnamon
1 cup blueberries or other berries

TO PREPARE: Mix first 5 ingredients plus 3 tablespoon sugar in a large
bowl. Stir in flour, then eggs until just combined; let this batter stand
for 5 minutes. Meanwhile, mix remaining 1 tablespoon sugar and cinnamon in
a separate bowl; set aside.

TO COOK AND SERVE: Adjust oven rack to middle position and heat oven to
450�F. Place berries in a buttered 9-inch pie pan. Pour batter over the
berries; sprinkle cinnamon-sugar over the batter. Transfer pan to the oven
and bake for 20 minutes. Reduce oven temperature to 350�F; bake until
popover is firm and golden brown, 15 to 20 minutes longer. Cut popover
into wedges and serve immediately.

Description:
"Pan-baked berries under a souffl�-like topping: an equally easy
alternative to muffins."
Cuisine:
"American"
Source:
"Cook's Magazine June 1990"
Ratings : Cholesterol Rating 5 Complete Meal 0
Complexity 0 Cost 3
Depth 0 Difficulty 0
Fanciness 3 Fat Content 3
Good for Crowds 8 Intensity 3
Intricacy 2 Kid Appeal 10
Looks 7 Portability 5
Richness 5 Serving Temperature 7
Sweetness 8 Tartness 7

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

Per serving: 215 Calories (kcal); 7g Total Fat; (28% calories from fat); 5g
Protein; 34g Carbohydrate; 78mg Cholesterol; 167mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2
Other Carbohydrates

NOTES : Great for breakfast a refreshing change of pace from muffins.
Great with blueberries, but any berry can be used.
Nutr. Assoc. : 0 0 0 0 962 0 26379 0 0 176

* Exported from MasterCook *

Biskotini

Recipe By :
Serving Size : 48 Preparation Time :4:00
Categories : Cookie International

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound butter
1 cup granulated sugar
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons anise seed
Pinch salt
2 1/2 cups white flour
1/2 cup light cream
OR
1/2 cup half and half

In a large mixing bowl, cream butter and sugar until light and fluffy. Add
eggs, 1 at a time, beating well after each addition. Add vanilla.

In another bowl, combine baking soda, baking powder, anise seeds, salt,
and flour. Add this mixture to batter in 3 batches alternately with cream.
Blend in almonds. Cover dough and chill until firm enough to handle, 1 to
2 hours.

Heat oven to 350�F.

Divide dough in half. On a buttered baking sheet, using floured hands,
form each half of dough into a 1 1/2- to 2-inch wide and 15- to 16-inch
long roll. Leave about 3 inches between the rolls on the sheet.

Bake until golden and firm to the touch, about 30 minutes. Lower oven heat
to 225�F. Remove baking sheet and let rolls cool about 15 minutes.

Using a sharp knife, cut rolls into 1/2-inch diagonal slices. Place slices
close together on ungreased baking sheets and toast in oven until dry,
crunchy, and lightly browned, about 1 hour. Cool completely and store in
an airtight container.

Yields: 4 to 4 1/2 dozen

Description:
"Sweet hard biscuits with anise seed."
Cuisine:
"Italian"
Source:
"Cook's Magazine September/October 1984"

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

Per serving: 65 Calories (kcal); 3g Total Fat; (36% calories from fat); 1g
Protein; 9g Carbohydrate; 15mg Cholesterol; 41mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates

NOTES : Biskotini are traditionally dipped in port before eating.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 483 0 2130706543

* Exported from MasterCook *

Bisquick Bread

Recipe By :Susan Carlisle
Serving Size : 12 Preparation Time :1:00
Categories : Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups Bisquick baking mix
1/2 cup granulated sugar
1 egg
1 1/4 cups milk
1 1/2 cups chopped walnuts -- optional

Preheat oven to 350�F. Mix first 4 ingredients together. Beat vigorously
for 30 seconds. Stir in nuts. Pour batter into greased loaf pan. Bake 45
to 50 minutes. Cool before slicing.

BREAD PAN ALTERNATIVES Soup cans, No. 2 cans or 1-pound coffee tins may be
used for baking bread. To prepare cans for baking thoroughly wash and dry,
then grease them well with butter or margarine. Follow your favorite bread
recipe. Fill your choice of can slightly more than half full of dough.
Cover and put them in a warm place to rise if making a yeast bread. Bake
in a preheated 350� oven: soup cans: 40 minutes; No. 2 cans: 45 to 50
minutes, and coffee cans: 50 to 55 minutes.

Description:
"A quick bread made with sweetened Bisquick and eggs (walnuts
optional). A good recipe for boaters and/or campers."
Cuisine:
"American"
Ratings : Cholesterol Rating 1 Complete Meal 2
Cost 1 Depth 1
Difficulty 0 Fanciness 0
Fat Content 1 Good for Crowds 0
Serving Temperature 6
- - - - - - - - - - - - - - - - - - -

Per serving: 268 Calories (kcal); 14g Total Fat; (45% calories from fat); 7g
Protein; 30g Carbohydrate; 19mg Cholesterol; 367mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2
Fat; 1/2 Other Carbohydrates

NOTES : *1 loaf pan equals 5 soup cans, 3 No. 2 cans or 2 one pound coffee
tins.
Nutr. Assoc. : 2250 0 0 0 0

* Exported from MasterCook *

Black Cake

Recipe By :Cindy Vinores
Serving Size : 8 Preparation Time :24:00
Categories : Breakfast Cake
Christmas Dessert
International

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FIRST DAY
3 cups strong coffee or espresso -- reserve for second measure of
coffee
1 cup raisins

SECOND DAY
1/4 cup butter or margarine
1 cup granulated sugar
2 tablespoons grape jelly
3/4 cup strong coffee or espresso -- reserved from the day before
2 cups white wheat flour
3 teaspoons baking powder
1/2 teaspoon baking soda
3 teaspoons cocoa
1/4 teaspoon allspice
1 teaspoon pumpkin pie spice
1 cup chopped nuts
1/2 cup chopped citron
1 cup semisweet chocolate chips
1 teaspoon lemon extract
2 teaspoons vanilla extract

First day: Brew strong coffee or espresso. Simmer raisins in the coffee
for 15 minutes. Drain off coffee and cool it separately. Cool and store
raisins

Second day: Preheat oven to 325�F. Cream sugar, butter, and jelly. Set
aside. Sift flour 3 times before measuring. Measure and sift all dry
ingredients together. To butter - sugar mixture, add dry ingredients
alternately with second measure of cooled coffee. Add extracts.
Stir in: cocoa powder, chocolate chips, raisins, nuts and citron. Pour
into greased and floured tube pan.

Bake for 1 1/2 hours. Cool 10 minutes before turning out on towel covered
cake rack.

Description:
"Fruitcake-style Christmas bread of coffee, nuts, chocolate chips,
cocoa, spices and fruit. An interesting alternative to fruit cake for
Christmas. Very attractive when baked in a tube pan."
Cuisine:
"Italian"
Yield:
"1 9-inch cake"
T(Baking Time):
"1:30"

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

Per serving: 578 Calories (kcal); 23g Total Fat; (33% calories from fat); 8g
Protein; 93g Carbohydrate; 23mg Cholesterol; 359mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 4 Fat; 3 1/2
Other Carbohydrates

Nutr. Assoc. : 0 2349 0 0 0 0 0 0 2349 5534 0 0 0 0 0 0 2429 0 0 0

* Exported from MasterCook *

Blueberry Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:30
Categories : Bread Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups white wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1 egg
1 cup milk
1/4 cup butter -- melted

TOSS TOGETHER:
1 cup fresh blueberries
1/2 cup granulated sugar
1/4 cup white wheat flour

Preheat the oven to 375�F. Grease muffin tin.

Mix flour, baking powder,salt and sugar in a large bowl. Add the egg, milk
and butter, stirring only enough to dampen the flour; the batter should
not be smooth.
To add blueberries: mix together second measure of sugar and flour,
sprinkle it over blueberries, toss gently and stir them into batter last.
Spoon into the muffin pans filling each cup about 2/3 full. Bake for 20 -
25 minutes.

Description:
"A basic, delicious and traditional blueberry muffin recipe. These are
the real thing, good with lots of butter."
Cuisine:
"American"
Ratings : Cholesterol Rating 2 Complete Meal 4
Complexity 2 Cost 4
Depth 0 Difficulty 2
Fanciness 0 Fat Content 3
Good for Crowds 10 Intensity 0
Kid Appeal 10 Portability 10
Richness 0 Sweetness 9

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

Per serving: 200 Calories (kcal); 5g Total Fat; (22% calories from fat); 3g
Protein; 36g Carbohydrate; 29mg Cholesterol; 266mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other
Carbohydrates

Nutr. Assoc. : 5534 0 0 0 0 0 0 0 0 0 0 5534

* Exported from MasterCook *

Bolillos - Crusty Rolls

Recipe By :Susan Carlisle
Serving Size : 10 Preparation Time :3:00
Categories : Bread International

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package active dry yeast
1 1/3 cups lukewarm water
1 tablespoon honey
1 tablespoon vegetable shortening -- melted and cooled
1 1/2 teaspoons salt
4 cups white wheat flour
1/4 cup cold water
1 teaspoon cornstarch

Preheat oven to 375�F. Sprinkle yeast over the warm water in a large bowl.
Let stand 5 minutes. Stir honey, shortening and salt into yeast mixture.
Add half the measure of flour. Mix at low speed until very elastic; about
5 minutes. Gradually stir in as much of the remaining flour as needed to
make a soft dough. Knead dough on a floured surface until the dough is
smooth and elastic, adding only as much of the remaining flour needed to
prevent sticking as you knead.

Place the dough in a greased bowl. Turn dough over to grease top. Let the
dough rise, covered and in a warm place, until doubled; about 1 hour.
Punch down dough. Knead briefly on a floured surface. Let rest 10 minutes.
Divide dough into 10 equal pieces (or number of servings per recipe made).
Roll each piece into a ball on the floured surface with the palm of the
hand.

Starting at the center and working toward opposite ends, roll each ball
into an oval, tapered at both ends. Each piece should be about 5-1/2
inches long and 2 inches wide at the center. Place, evenly spaced on 2
greased baking sheets. Let rise, loosely covered, for about 25 minutes or
until double in size. Meanwhile mix cold water and cornstarch in a small
sauce pan. Heat over high heat, stirring constantly, to boiling. Boil
until thick and clear; about 2 minutes.

Brush raised rolls with warm cornstarch mixture. Slash each roll
lengthwise with a razor blade to within 1/2 inch from ends, cutting about
1/2 inch deep. Bake until rolls are golden brown and sound hollow when
tapped; 30 to 35 minutes. Remove from baking sheet. Cool on wire racks.

Description:
"Mexican-style, oval-shaped, individual yeasted breads with crusty
tops."
Cuisine:
"Mexican"

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

Per serving: 203 Calories (kcal); 2g Total Fat; (8% calories from fat); 5g
Protein; 40g Carbohydrate; 0mg Cholesterol; 322mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 26366 5472 0 0 0 5534 0 0

* Exported from MasterCook *

Bran Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:30
Categories : Bread Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup milk
1 cup bran
2 eggs -- lightly beaten
2 tablespoons butter -- melted
2 teaspoons vanilla
1 cup white flour
1 tablespoon baking powder
1/4 cup brown sugar
1/2 teaspoon salt

Preheat oven to 375�F. Mix together bran and milk and let stand for 10
minutes. Grease muffin tins. Stir eggs, vanilla and melted butter into
bran mixture.

Mix together dry ingredients and add to wet mixture, stirring only enough
to mix all together. Spoon into each muffin tin until about three-fourths
full. Bake for about 20 minutes.

Description:
"Healthy, hearty and delicious bran muffins."
Cuisine:
"American"
Source:
"Earth Kitchen Cookbook by Dee Bell"
Ratings : Cholesterol Rating 3 Complete Meal 3
Complexity 1 Cost 2
Depth 4 Difficulty 1
Good for Crowds 10 Intensity 5
Kid Appeal 4 Portability 10

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

Per serving: 103 Calories (kcal); 4g Total Fat; (30% calories from fat); 3g
Protein; 16g Carbohydrate; 39mg Cholesterol; 251mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : Feel free to add raisins and nuts, toasted coconut, currants,
dates or dried cranberries.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Bread Pudding

Recipe By :
Serving Size : 6 Preparation Time :1:30
Categories : Breakfast Dessert
Pudding

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 slices bread - French, or day-old white bread
1/4 cup butter (approximately) -- softened
3 eggs -- beaten
4 cups milk
1/4 cup brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup raisins, chopped dates
OR
1/2 cup dried fruit

Heat oven to 325�F. Slather butter on one side of each of the bread
slices. Lay them out in a buttered baking dish so the bread slices cover
both the sides and the bottom.
Beat the eggs, mix together sugar, salt and cinnamon and stir into the
eggs, then slowly incorporate the milk into this mixture until
well-blended. Add vanilla and raisins. Pour this over the bread.

If you have used large slices of bread and have some leftover, push them
down into the milk mixture until they soak up liquid, then turn them over
and push them down again to soak. Let this sit for about 15 minutes. Cover
and bake for 30 minutes, then uncover and continue to bake for 30 more
minutes. The pudding will come out of the oven very bouffant and will
slowly fall.

Description:
"Bread slices baked into a pudding with eggs, sugar, milk and buttery
vanilla flavor."
Cuisine:
"English"
Source:
"Earth Kitchen Cookbook by Dee Bell"
T(Baking Time):
"1:00"

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

Per serving: 376 Calories (kcal); 16g Total Fat; (38% calories from fat); 11g
Protein; 47g Carbohydrate; 136mg Cholesterol; 456mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 1
Other Carbohydrates

NOTES : If you like a little more texture, add a few chopped nuts to this
recipe or some toasted coconut. Some people like this without the
cinnamon.
Nutr. Assoc. : 594 222 0 0 0 0 0 0 0 4680 0 2130706543

* Exported from MasterCook *

Breadsticks

Recipe By :Susan Carlisle
Serving Size : 16 Preparation Time :0:20
Categories : Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1-ounce package breadstick dough
1 1/2 tablespoons garlic salt
1 1/2 tablespoons dried basil

Preheat oven according to package directions. Unroll dough on bread board.
Cut in half across to make 16 pieces. (I found the "perforations"
inadequate, so I cut dough lengthwise where indicated.)

Sprinkle each piece lightly with garlic salt and sweet basil. Press dough
so herb will adhere. Twist each piece and place on ungreased baking sheet,
pressing the ends down hard so they will stick. Bake according to package
directions.
Description:
"Breadstick dough from the grocery dairy case twisted with herbs and
garlic salt, then baked."
Cuisine:
"American"
Ratings : Cholesterol Rating 0 Complete Meal 3
Complexity 1 Cost 1
Fat Content 1 Good for Crowds 10
Kid Appeal 7 Portability 5
Serving Temperature 8
- - - - - - - - - - - - - - - - - - -

Per serving: 8 Calories (kcal); trace Total Fat; (27% calories from fat); trace
Protein; 1g Carbohydrate; 0mg Cholesterol; 596mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 2338 0 0

* Exported from MasterCook *

Brownies

Recipe By :
Serving Size : 12 Preparation Time :0:45
Categories : Cookie Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter
2 ounces unsweetened chocolate
1 cup granulated sugar
1 egg
1/2 cup white flour
1/8 teaspoon salt
1/2 cup chopped nuts
2 teaspoons vanilla
1 tablespoon powdered sugar (optional) - as garnish

Heat the oven to 300�F. Grease a square 8-inch pan and sprinkle with
flour. (You can also line the pan with greased and floured wax paper.)

Melt the butter and chocolate together on low in a stovetop pan. Blend
them by stirring well.

Remove the pan from the heat and stir in this order: the sugar, salt, egg,
vanilla, flour and the nuts. Pour and spread the mixture into the baking
dish and bake for 30 minutes. Cool, dust with powdered sugar and cut into
squares.

Description:
"The basic chewy and rich brownie."
Cuisine:
"American"
Source:
"Earth Kitchen Cookbook by Dee Bell"
T(Baking Time):
"0:30"
Ratings : Cholesterol Rating 2 Complete Meal 2
Complexity 1 Cost 4
Depth 4 Difficulty 1
Fat Content 7 Freeze-ability 9
Good for Crowds 10 Intensity 7
Kid Appeal 10 Looks 5
Richness 7 Sweetness 10

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

Per serving: 188 Calories (kcal); 10g Total Fat; (46% calories from fat); 3g
Protein; 24g Carbohydrate; 26mg Cholesterol; 67mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 2788

* Exported from MasterCook *

Butter Cookie Cutouts

Recipe By :
Serving Size : 12 Preparation Time :1:00
Categories : Christmas Cookie
Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups sifted white flour
1/2 teaspoon baking powder
1/2 cup granulated sugar
1 egg -- unbeaten
2 teaspoons vanilla
1/8 teaspoon salt
1 cup butter

FROSTING
2 tablespoons water - approximately, and very hot
2 cups powdered sugar
Food coloring (optional)

Heat oven to 350�F. Sift flour, baking powder and salt together. Cream
butter and sugar together thoroughly, add egg and vanilla. Beat until
fluffy.

Gradually stir in sifted dry ingredients until well-blended. Roll small
amounts of dough 1/2 inch thick on a lightly floured board. Shape with
cookie cutter. Bake on an ungreased cookie sheet at 350� until delicately
browned, 10 to 12 minutes.

Description:
"Traditional iced Christmas cookies."
Cuisine:
"American"
Source:
"Earth Kitchen Cookbook by Dee Bell"
Ratings : Cholesterol Rating 3 Complete Meal 2
Complexity 3 Cost 3
Difficulty 3 Fat Content 5
Freeze-ability 10 Good for Crowds 10
Kid Appeal 10 Looks 10
Portability 10 Sweetness 8

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

Per serving: 358 Calories (kcal); 16g Total Fat; (39% calories from fat); 4g
Protein; 50g Carbohydrate; 57mg Cholesterol; 204mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 2
Other Carbohydrates

NOTES : Christmas cookies, Valentine hearts, Easter bunnies; let your
cutter and your holiday be your guide.
Nutr. Assoc. : 26379 0 0 0 0 0 0 0 0 1582 0 2130706543

* Exported from MasterCook *

Buttermilk Pie with Grapefruit

Recipe By :
Serving Size : 12 Preparation Time :2:00
Categories : Dessert Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Best Pie Pastry -- see recipe
5 cups granulated sugar
6 tablespoons white flour
10 tablespoons butter
6 eggs
3 cups buttermilk
2 teaspoons vanilla
2 teaspoons red wine vinegar
6 grapefruits
1 cup apricot preserves or apricot jam

PREPARATION: Make the Best Pie Pastry recipe.

On a lightly floured work surface, roll out half the dough to measure
slightly larger than a 9-inch pie pan and line pan with dough. Flute or
crimp edges. Repeat with the second half. Chill prepared pie shells at
least 20 minutes or even overnight.

Heat oven to 450�F. Press a double thickness of aluminum foil against the
dough to hold it in place. Bake in preheated oven for 10 minutes. Reduce
heat to 375�F, remove foil, and bake until beginning to brown, about 10
minutes more.

Combine sugar and flour. Melt the butter, in a bowl, whisk together
butter, eggs, buttermilk, vanilla, and red wine vinegar. Mix into flour
mixture. Reduce oven heat to 350�F. Pour filling into the pie shells and
bake in preheated oven until a toothpick inserted into the middle comes
out clean, about 45 minutes. Cool.

With a sharp paring knife, peel the grapefruits, cutting right down to the
flesh to remove all the white pith. Cut sections away from grapefruit
membrane.

Heat the apricot jam with 1 tablespoon of water in a small saucepan over
low heat until dissolved; strain if using preserves.

Arrange grapefruit sections on top of pie and brush with apricot glaze.

Pie can be prepared several hours ahead.

SERVING: Cut into wedges and serve.

Description:
"Sweet, rich buttermilk pie is even better with the contrast of tangy
grapefruit."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Yield:
"2 9-inch pies"
Ratings : Cholesterol Rating 7 Cost 2
Depth 5 Difficulty 3
Fanciness 7 Fat Content 7
Freeze-ability 3 Good for Crowds 7
Intensity 10 Intricacy 3
Kid Appeal 3 Portability 7
Richness 10 Serving Temperature 5
Sweetness 8 Tartness 10

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

Per serving: 666 Calories (kcal); 18g Total Fat; (23% calories from fat); 7g
Protein; 124g Carbohydrate; 129mg Cholesterol; 320mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 6
1/2 Other Carbohydrates

Nutr. Assoc. : 2130706543 0 0 0 0 0 0 0 665 2075

* Exported from MasterCook *

Best Pie Pastry

Recipe By :
Serving Size : 32 Preparation Time :1:30
Categories : Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons butter -- chilled
2 cups all-purpose flour
1 teaspoon salt
4 tablespoons vegetable shortening
1/4 cup cold water -- or more if needed

PREPARATION:
Cut the chilled butter into small pieces.

If making the dough by hand, combine flour and salt in bowl. Cut butter
and shortening into dry ingredients with a pastry blender or work quickly
with fingertips until mixture resembles a coarse meal with some pea-sized
pieces remaining. Add 1/4 cup cold water, tossing with a fork. If needed,
add more water, a tablespoon at a time, until dough just holds together.

If using a food processor, put flour, salt, butter, and shortening into
the bowl and process with the steel blade until mixture resembles a coarse
meal. Continue processing, gradually adding water, until dough forms a
ball. Divide the dough in half if making 2 single-crust pies or so that
one piece is slightly larger than the other for a double-crust pie. Form 2
discs. Wrap in plastic and chill for at least 20 minutes.

Pie pastry dough can be made a day ahead but should be softened at room
temperature until workable before rolling.

Description:
"Cook's tested as the flakiest pastry with flavor."
Source:
"Cook's Magazine November 1987"
Yield:
"2 9-inch pies"

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

Per serving: 62 Calories (kcal); 4g Total Fat; (55% calories from fat); 1g
Protein; 6g Carbohydrate; 6mg Cholesterol; 89mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

NOTES : The combination of butter and vegetable shortening produces the
flakiest crust without sacrificing flavor.
Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Butterscotch Pudding

Recipe By :
Serving Size : 8 Preparation Time :0:10
Categories : Dessert Pudding

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 egg yolk
2 cups milk
1/4 cup white flour
1/2 cup dark brown sugar
1/8 teaspoon salt
1 tablespoon butter
1 teaspoon vanilla

FOR CREAM PIE FILLING, ADD:
1 teaspoon butter or margarine

Mix egg yolk and milk together well.

In a saucepan, mix together dry ingredients until well blended. Slowly
stir in milk/egg mixture taking care to not make lumps. Turn on low flame,
add butter and continue to stir until mixture thickens.

Pour into pudding cups. Chill or serve warm.

Description:
"Quick, delicious and creamy dessert almost as fast as instant."
Cuisine:
"American"
Source:
"Earth Kitchen Cookbook by Dee Bell"
Ratings : Cholesterol Rating 3 Complete Meal 2
Complexity 1 Cost 2
Difficulty 1 Fanciness 2
Fat Content 2 Good for Crowds 7
Kid Appeal 10 Looks 3
Portability 5
- - - - - - - - - - - - - - - - - - -

Per serving: 129 Calories (kcal); 5g Total Fat; (31% calories from fat); 3g
Protein; 19g Carbohydrate; 40mg Cholesterol; 89mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other
Carbohydrates

NOTES : This only takes a few minutes more than store-bought instant
pudding but it actually has some nutritional value.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Calvino's Christmas Bread

Recipe By :
Serving Size : 24 Preparation Time :1:30
Categories : Bread Breakfast
Christmas Dessert
Snack

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups white wheat flour
3 cups granulated white sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
2 cups pumpkin pur�e
1 cup oil
5 eggs
2/3 cup water
2 cups semisweet chocolate chips or one 12-ounce
package semisweet chocolate chips
1 1/2 cups chopped nuts; walnuts, macadamia nuts or
pecans
1 cup raisins

Preheat oven to 350�F. In medium bowl, mix flour, sugar, soda, salt,
cinnamon. Sift together. Mix in a large bowl, pumpkin, oil, water, eggs.
Mix well. Add small amount of dry ingredients until all is added then, add
nuts, raisins and chips. Grease well and flour loaf pans. Bake for 50 to
60 minutes.

Description:
"A cinnamon-pumpkin bread with nuts, raisins and chocolate chips."
Yield:
"2 loaves"

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

Per serving: 404 Calories (kcal); 19g Total Fat; (41% calories from fat); 6g
Protein; 56g Carbohydrate; 39mg Cholesterol; 255mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3 1/2
Fat; 2 1/2 Other Carbohydrates

Nutr. Assoc. : 5534 1440 0 0 0 4652 0 0 0 4886 2677 0

* Exported from MasterCook *

Candied Orange Zest

Recipe By :
Serving Size : 8 Preparation Time :1:30
Categories : Candy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 orange
1 1/2 cups granulated sugar
1/3 cup light corn syrup

PREPARATION: For the candied orange zest, strip off the orange zest with a
vegetable peeler or a small knife and slice into 1/8-inch-wide strips. Put
zest in a small saucepan with boiling water to cover. Boil for 5 minutes
to remove bitter taste. Drain and rinse under cold water. Bring 1 cup
sugar, 1/3 cup water, and corn syrup to a boil in the saucepan. Remove
from heat, stir in zest, and let stand 30 minutes. Bring liquid back to a
boil; set aside 30 minutes. With a fork, remove orange strips from syrup,
one at a time, and put them 1/2-inch apart on a rack set over a pan to
catch drippings. Let cool. Spread remaining 1/2 cup of sugar on a plate
and roll cooled orange strips in sugar.

Candied orange zest can be made one week ahead and stored, tightly
covered, at room temperature.

Description:
"Bittersweet citrus preparation."
Source:
"Cook's Magazine May 1988"

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

Per serving: 191 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 50g Carbohydrate; 0mg Cholesterol; 17mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 Other
Carbohydrates

Nutr. Assoc. : 0 0 0

* Exported from MasterCook *

Carrot Cake

Recipe By :
Serving Size : 16 Preparation Time :1:00
Categories : Cake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups grated carrots
2 cups white flour
2 teaspoons granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
4 eggs
1 1/4 cups vegetable oil
1 cup roughly chopped pecans
Cream Cheese Icing for Carrot Cake -- see recipe

Mix the sugar and oil. Add eggs, beating after each one. Add carrots. Sift
the dry ingredients together, and stir them in. Butter a 9 � 13 pan, pour
in the batter and bake at 325� for 40 minutes. Top with Cream Cheese
Frosting for Carrot Cake.

Serves 12 to 16

Description:
"The perennial favorite: a super-moist, rich carrot-based cake."
Cuisine:
"American"
Ratings : Cholesterol Rating 8 Cost 3
Depth 3 Difficulty 2
Fanciness 1 Fat Content 10
Freeze-ability 8 Good for Crowds 8
Intensity 8 Intricacy 2
Kid Appeal 7 Portability 7
Richness 7 Serving Temperature 6
Sweetness 10
- - - - - - - - - - - - - - - - - - -
Per serving: 498 Calories (kcal); 34g Total Fat; (60% calories from fat); 5g
Protein; 45g Carbohydrate; 78mg Cholesterol; 375mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat;
2 Other Carbohydrates

NOTES : This is a classic "health-oriented" cake whose fat content can
stop your heart in a second. (But the sugar will restart it)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 20148 2130706543

* Exported from MasterCook *

Cream Cheese Icing for Carrot Cake

Recipe By :
Serving Size : 28 Preparation Time :0:10
Categories : Cake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese -- softened
1/4 pound butter -- softened
1 pound powdered sugar
1 teaspoon vanilla extract

With the butter and cream cheese at room temperature, mix everything
together well (this is the kind of thing food processors are made for) and
apply to your carrot cake.

Description:
"Rich sugary cream-cheese fluff."
Cuisine:
"American"
Yield:
"3 1/2 cups"
Ratings : Cholesterol Rating 10 Depth 7
Difficulty 0 Fat Content 10
Freeze-ability 8 Good for Crowds 8
Intensity 8 Intricacy 0
Kid Appeal 8 Richness 8
Sweetness 10 Tartness 0

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

Per serving: 121 Calories (kcal); 6g Total Fat; (44% calories from fat); 1g
Protein; 16g Carbohydrate; 18mg Cholesterol; 58mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 0

* Exported from MasterCook *

Carrot-Raisin Muffins with Cinnamon-Apple Butter

Recipe By :
Serving Size : 12 Preparation Time :0:45
Categories : Bread Snack

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cinnamon-Apple Butter -- see recipe
1 cup white flour -- plus
2 tablespoons white flour
1 1/2 cups wheat bran -- unprocessed
1/4 teaspoon salt
1 teaspoon baking soda
3 tablespoons granulated fructose
1/2 cup raisins - (3 ounces)
1 medium carrot -- finely grated
1 cup buttermilk
1/4 cup vegetable oil
5 tablespoons molasses
1 egg -- beaten

TO PREPARE: Prepare the Cinnamon Apple Butter recipe.

For the muffins, grease or line a 12-cup muffin tin with paper muffin
cups; set aside. Mix first 7 muffin ingredients in a large bowl. Add
remaining ingredients; stir until just combined.

TO COOK: Heat oven to 400�F. Fill each muffin cup two-thirds full of
batter. Bake until muffin tops are golden and a cake tester inserted into
the center of a muffin comes out clean, 15 to 20 minutes. Transfer muffins
to a wire rack; cool. (Can be stored in an airtight container up to 3 days
or frozen up to 1 month.)

Description:
"Low fat and healthy muffins."
Cuisine:
"American"
Source:
"Cook's Magazine April 1990"
Yield:
"12 Muffins"
Ratings : Cholesterol Rating 0 Complete Meal 0
Complexity 0 Cost 2
Depth 2 Difficulty 0
Fanciness 2 Fat Content 0
Freeze-ability 8 Good for Crowds 10
Intensity 3 Intricacy 0
Kid Appeal 8 Looks 5
Portability 10 Richness 7
Serving Temperature 5 Sweetness 7
Tartness 3
- - - - - - - - - - - - - - - - - - -

Per serving: 160 Calories (kcal); 6g Total Fat; (28% calories from fat); 3g
Protein; 29g Carbohydrate; 16mg Cholesterol; 182mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2
Other Carbohydrates

NOTES : Chef Kelly Mills, of the Four Seasons Hotel in San Francisco,
Calif., avoids processed sugars, using alternative sweeteners
whenever he can. His high-fiber muffins are naturally sweetened
with carrots and raisins, as well as with fructose. And he simmers
apples in spice-infused apple juice to sweeten his fresh apple
butter. Fructose or fruit sugar can be found in most grocery
stores and health food markets. You can substitute 6 tablespoons
sugar for the fructose in this recipe, if you wish.
Nutr. Assoc. : 2130706543 2130706543 0 0 0 0 3483 4680 0 0 0 0 0

* Exported from MasterCook *

Cinnamon-Apple Butter

Recipe By :
Serving Size : 16 Preparation Time :0:20
Categories : Fruit Dessert Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 medium apples - McIntosh, Jonathan or Winesap -- peeled, cored,
and sliced thin
1/2 cup apple juice
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves

TO PREPARE AND COOK: Bring all ingredients to boil in a medium saucepan;
simmer, stirring occasionally until apples soften, about 10 minutes. Cool
slightly, then transfer apple mixture to a food processor or blender;
pur�e until smooth. (Can be cooled, covered, and refrigerated up to 3
days.)

Description:
"Apples simmered with sweet spices, sweetened with apple juice, and
pur�ed."
Cuisine:
"American"
Source:
"Cook's Magazine April 1990"
Yield:
"2 Cups"
Ratings : Cholesterol Rating 0 Complete Meal 0
Cost 0 Depth 7
Difficulty 0 Fanciness 3
Fat Content 0 Freeze-ability 10
Good for Crowds 10 Intensity 7
Kid Appeal 10 Richness 7
Saltiness 8 Serving Temperature 7
Sweetness 0 Tartness 8

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

Per serving: 19 Calories (kcal); trace Total Fat; (4% calories from fat); trace
Protein; 5g Carbohydrate; 0mg Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 30 0 0 0 0

* Exported from MasterCook *

Cassata Di Fragole

Recipe By :Leigh Anne Richardson
Serving Size : 10 Preparation Time :2:00
Categories : Dessert International

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SHELL
6 egg whites
1 1/2 cups granulated white sugar
1 teaspoon vinegar

FILLING
1 box strawberries -- freshly sliced, reserve some whole for
garnish
1/3 cup granulated white sugar
1 pint heavy cream
1 teaspoon vanilla

SHELL: Preheat oven to 325�F. In a large bowl, beat egg whites until
foamy. Add sugar gradually until soft peaks are formed. Beat in vinegar.
Turn into a greased 9-inch spring form pan and spread smooth on top. Bake
for one hour. Place on a wire rack to cool thoroughly. When cool, loosen
around the outside edge. Remove sides of pan. Fill the center of meringue
with the filling. If the edges break off, replace and secure with the
filling. Serve immediately or chill overnight. Before serving, decorate
top with whole berries with stems. Cut into wedges to serve.

FILLING: Hull and slice the strawberries. Add sugar to strawberries and
gently mix. Whip cream with vanilla until soft peaks are formed. Gently
fold in strawberry mixture.

Description:
"An elegant dessert of delicious strawberries and cream in a meringue
shell. Beautiful to serve!"
Cuisine:
"Italian"
Ratings : Cholesterol Rating 0 Depth 4
Difficulty 7 Fanciness 8
Fat Content 7 Good for Crowds 7
Portability 5 Sweetness 5
Tartness 3
- - - - - - - - - - - - - - - - - - -

Per serving: 318 Calories (kcal); 18g Total Fat; (48% calories from fat); 3g
Protein; 38g Carbohydrate; 65mg Cholesterol; 51mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 2
1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 1440 0 0 0 0 1440 0 0

* Exported from MasterCook *

Cheese Onion Bread

Recipe By :Susan Carlisle
Serving Size : 12 Preparation Time :0:30
Categories : Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup chopped onions
1 teaspoon oil
1 egg
1/2 cup milk
1 1/2 cups Bisquick baking mix or biscuit mix
1 cup grated sharp Cheddar cheese
2 tablespoons chopped fresh parsley
2 tablespoons butter -- melted

Preheat oven to 400�F. Saut� onion in hot oil until tender.

Combine egg and milk and add to biscuit mix. Stir until moistened.

Add onion, parsley and half of the measured amount of cheese. Spread dough
in a greased round cake pan. Sprinkle with remaining cheese and butter.
Bake 20 minutes.

Description:
"A fast and easy Bisquick bread made with Cheddar, onions and
parsley."
Cuisine:
"American"
Yield:
"1 loaf"
T(Baking Time):
"0:20"
Ratings : Cholesterol Rating 1 Complete Meal 2
Complexity 1 Cost 1
Depth 2 Difficulty 1
Fanciness 2 Fat Content 4
Good for Crowds 10 Intensity 0
Kid Appeal 0 Portability 10
Richness 0
- - - - - - - - - - - - - - - - - - -

Per serving: 133 Calories (kcal); 8g Total Fat; (54% calories from fat); 4g
Protein; 11g Carbohydrate; 32mg Cholesterol; 263mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates

NOTES : Good, quick recipe for the boater.
Nutr. Assoc. : 0 0 0 0 2250 20081 0 0
* Exported from MasterCook *

Cherry Cobbler

Recipe By :
Serving Size : 6 Preparation Time :0:45
Categories : Dessert Fruit Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CHERRIES AND SAUCE
2 1/2 cups canned cherries
1 cup juice drained from cherries, water added
to total 1 cup
1/2 cup granulated sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon butter

BISCUIT TOPPING
1 1/4 cups white flour
1 1/2 tablespoons granulated sugar
1/2 teaspoon salt
1 1/2 teaspoons baking powder
4 tablespoons shortening or butter
1/3 cup milk

Drain juice from cherries and add water to 1 cup. Combine sugar,
cornstarch and salt in sauce pan. Stir in cherry juice. Bring to boil and
stir 1 minute. Remove from heat and add lemon juice and butter and pour
over cherries in casserole dish.

Sift flour, sugar, salt and baking powder together, then cut in shortening
or butter. Add milk and mix till moistened. Knead lightly on floured board
for 1/2 minute. Pat out to fit casserole and cover cherries.

Bake at 400�F for 20 to 25 minutes.

Description:
"Fruit in a sweet, thick sauce baked with a shortbread topping."
Cuisine:
"American"
Source:
"Earth Kitchen Cookbook by Dee Bell"
Ratings : Cholesterol Rating 1 Complexity 1
Cost 3 Depth 0
Difficulty 1 Fanciness 3
Fat Content 4 Good for Crowds 10
Intricacy 1 Kid Appeal 10
Portability 0 Sweetness 7
Tartness 5
- - - - - - - - - - - - - - - - - - -

Per serving: 335 Calories (kcal); 11g Total Fat; (29% calories from fat); 4g
Protein; 56g Carbohydrate; 7mg Cholesterol; 420mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 2 Fat; 1
1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 1582 0 0 0 0 0 0 0 0 0 0 0 1368 0

* Exported from MasterCook *

Chocolate Chip Cookies

Recipe By :Dee Bell
Serving Size : 24 Preparation Time :0:30
Categories : Cookie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
3/4 cup light brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla
1 cup plus 2 tablespoons white flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup plus 2 tablespoons semisweet chocolate
chips
1/2 cup chopped nuts (optional)
1/2 cup oatmeal or 1 tablespoon white flour
(optional)

Heat the oven to 375�F. Cream together butter and sugars, add beaten egg
and vanilla.

Mix together dry ingredients and slowly stir into wet mixture. If not
using nuts, add extra flour or oats now. When well-mixed, stir in
chocolate chips and nuts.

Using a heaping tablespoon per cookie, drop onto cookie sheet and bake for
about 10 minutes (only 8 minutes if using a dark cookie sheet). Remove
from oven when light brown. (They will finish baking a little after they
are out of the oven.

Description:
"A brown sugar cookie with crisp edges and chewy centers, loaded with
chocolate chips."
Cuisine:
"American"
Yield:
"2 Dozen"
Ratings : Cholesterol Rating 2 Complete Meal 2
Complexity 1 Cost 3
Difficulty 1 Fat Content 5
Freeze-ability 10 Good for Crowds 10
Kid Appeal 10 Looks 7
Sweetness 9 Tartness 0

- - - - - - - - - - - - - - - - - - -
Per serving: 121 Calories (kcal); 6g Total Fat; (44% calories from fat); 1g
Protein; 16g Carbohydrate; 18mg Cholesterol; 115mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 5534 0 0 4886 2130706543 970

* Exported from MasterCook *

Chocolate Pecan Squares

Recipe By :
Serving Size : 16 Preparation Time :1:30
Categories : Cookie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Butter -- softened for pan
6 ounces pecans (about 1 1/2 cups) -- chopped
1/2 cup white flour
2 eggs
Salt
1 tablespoon rum (optional)
3 ounces semisweet chocolate
3 tablespoons butter
1/4 cup granulated sugar
1/2 cup dark corn syrup
Powdered sugar-for garnish

PREPARATION AND BAKING: Heat oven to 325�F. Butter an 8-by-8-inch baking
pan and line bottom with a piece of parchment or wax paper. Chop pecans.
In a bowl, mix the pecans with the flour. In a separate bowl, beat eggs
with a pinch of salt and the rum.

Chop the chocolate into small pieces. Put chocolate and the butter in a
bowl. In a medium saucepan, bring 2 inches of water to a simmer. Remove
pan from heat. Set the bowl over the hot water and stir until mixture is
melted; cool.

In a small saucepan, bring sugar and corn syrup to a boil. Remove pan from
heat and stir in the cooled chocolate mixture, then stir in the beaten
eggs. Stir in pecan mixture.

Pour batter into prepared pan and bake until set, about 35 minutes. Cool
in the pan, about 10 minutes, and then turn out onto a wire rack to cool.
Put confectioners' sugar in a sieve and dust over bars. Cut into 16
squares.

Chocolate-pecan squares can be made 3 days ahead and stored in an
air-tight container.

Description:
"A dense chocolate brownie."
Cuisine:
"American"
Source:
"Cook's Magazine May 1988"
Yield:
"16 2-inch square bars"
Ratings : Cholesterol Rating 8 Cost 5
Depth 2 Difficulty 2
Fanciness 3 Fat Content 7
Freeze-ability 8 Good for Crowds 10
Intensity 7 Intricacy 3
Kid Appeal 10 Looks 7
Portability 10 Richness 7
Serving Temperature 5 Sweetness 7
Tartness 2
- - - - - - - - - - - - - - - - - - -

Per serving: 179 Calories (kcal); 12g Total Fat; (54% calories from fat); 2g
Protein; 19g Carbohydrate; 29mg Cholesterol; 46mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1
Other Carbohydrates

NOTES : This is a perfect treat for casual entertaining or for taking
along on picnics.
Nutr. Assoc. : 0 1089 0 0 0 2130706543 0 0 0 0 2130706543

* Exported from MasterCook *

Chocolate Souffl� Roll

Recipe By :
Serving Size : 10 Preparation Time :1:30
Categories : Cake Dessert
International

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 eggs
6 ounces semisweet chocolate
2 tablespoons butter
2 tablespoons cognac or water
1 tablespoon cognac (optional) for whipping cream
Salt
1/3 cup granulated sugar
1 cup heavy cream
Powdered sugar-for garnish
1/2 pint raspberries - (optional)

PREPARATION: Heat oven to 350�F. Butter and line a 10- by 15-inch
jelly-roll pan with waxed paper. Separate eggs.

Cut the chocolate into small pieces and combine butter and 2 tablespoons
of the cognac in a large bowl. In a medium saucepan, bring 2 inches of
water to a simmer over low heat. Remove pan from heat. Set the bowl of
chocolate over hot water and stir until mixture is smooth. Remove bowl
from hot water and add the egg yolks, one at a time, beating thoroughly.
Set aside.

Beat the egg whites with a pinch of salt until they just begin to hold
soft peaks. Add the sugar in a slow stream and continue beating until
stiff. Gently stir about 1/4 of the egg-white mixture into the chocolate
mixture, and fold in remainder.

Pour batter into the pan and smooth the top with a metal spatula. Bake
until firm to the touch, about 15 minutes.

Run a small, sharp knife along the edge of cake to loosen it. Slide cake
onto work surface and let cool about 20 minutes.

Slide a cookie sheet under the cake layer and cover cake with a sheet of
waxed paper. Set another cookie sheet on top and carefully invert the
cake. Lift off top pan. Peel off the paper and replace with a clean sheet.
Put the cookie sheet back on top and invert the cake again. Remove top
cookie sheet and paper.

Combine the cream and remaining tablespoon cognac and whip until stiff.
Spread the cream over the cake.

To roll the cake, pick up the long edge of the paper with both hands and
ease the cake into a curve. Still holding the paper, simultaneously lift
and roll the cake directly onto a serving platter, seam inside down. Trim
edges. Put the confectioners' sugar into a sieve and dust over roll.

SERVING: Garnish with raspberries, if desired.

Recipe can be made and refrigerated, covered, several hours ahead.

Description:
"Baked chocolate-egg meringue rolled with whipped cream."
Cuisine:
"French"
Source:
"Cook's Magazine May 1988"

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

Per serving: 249 Calories (kcal); 18g Total Fat; (64% calories from fat); 4g
Protein; 18g Carbohydrate; 132mg Cholesterol; 62mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1
Other Carbohydrates

NOTES : Loosely based on James Beard's Chocolate Roll, this recipe also
can be used to make a chocolate souffl� in a 1 1/2 quart gratin
dish, or a round cake covered with whipped cream.
Nutr. Assoc. : 0 0 0 2770 2130706543 0 0 0 2130706543 2130706543

* Exported from MasterCook *

Chocolate Spice Cake

Recipe By :
Serving Size : 18 Preparation Time :2:00
Categories : Cake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CAKE
6 ounces (1/2 package) semisweet chocolate
1 pound butter -- softened
2 cups granulated sugar
2 cups brown sugar
6 eggs
1 teaspoon salt
1 teaspoon fresh ground nutmeg
6 cups white flour
1 teaspoon ground ginger
2 teaspoons ground allspice
2 teaspoons ground cloves
2 teaspoons baking powder
2 teaspoons baking soda
3 cups milk

CINNAMON WHIPPED CREAM
4 cups heavy cream
1 teaspoon vanilla
2 tablespoons powdered sugar
1/2 teaspoon cinnamon

PREPARATION: Heat oven to 325�F. Butter two 4-quart tube or bundt pans.
Chop chocolate into 1/4-inch chunks. Cream the butter in a large bowl. Add
the granulated and brown sugars and cream together until very light. Add
the eggs, one at a time, beating thoroughly before the next addition. In
another bowl, sift together the flour, salt, nutmeg, ginger, allspice,
cloves, baking powder, and baking soda. Alternately add the flour mixture
and the milk, 1/4 at a time, to the egg mixture. Fold chocolate into the
batter and turn into prepared pans.

Bake cakes in preheated oven until a toothpick inserted in the center
comes out clean, about 1 1/2 hours.

Cake can be made two days ahead.

For the Cinnamon Whipped Cream, combine cream, vanilla, confectioners
sugar, and cinnamon and whip until cream holds soft peaks.

Cream can be whipped a couple of hours ahead.

SERVING: Cut cake into slices and top each piece with a generous dollop of
whipped cream.

Description:
"An aromatic combination of chocolate and several sweet spices."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Yield:
"2 9-inch cakes"
Ratings : Cholesterol Rating 8 Cost 5
Depth 3 Difficulty 3
Fanciness 5 Fat Content 8
Freeze-ability 7 Good for Crowds 10
Intensity 8 Intricacy 3
Kid Appeal 10 Looks 3
Portability 7 Richness 7
Serving Temperature 5 Sweetness 8
Tartness 2
- - - - - - - - - - - - - - - - - - -

Per serving: 760 Calories (kcal); 46g Total Fat; (53% calories from fat); 9g
Protein; 81g Carbohydrate; 196mg Cholesterol; 588mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 3
Other Carbohydrates

NOTES : Essentially an old-fashioned spice cake, this chocolatized version
is served with drifts of barely whipped cream and, although it
retains its practicality, it is special enough for a party.
Nutr. Assoc. : 0 1353 0 0 0 0 0 962 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Chocolate-Orange Cake

Recipe By :
Serving Size : 12 Preparation Time :3:00
Categories : Cake International

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CHOCOLATE GENOISE
Butter -- softened for pan
1/3 cup cake flour
1/3 cup cornstarch
3 tablespoons cocoa
1/8 teaspoon baking soda
4 eggs
Salt
2/3 cup granulated sugar

ORANGE SYRUP
1/3 cup granulated sugar
3 tablespoons orange liqueur
OR
3 tablespoons orange juice

ORANGE FILLING
1/3 cup orange marmalade
2 tablespoons orange liqueur
OR
2 tablespoons orange juice

WHIPPING GANACHE FILLING
12 ounces semisweet chocolate
1 cup heavy cream

Candied Orange Zest -- see recipe

PREPARATION: Prepare the Candied Orange Zest (see recipe).

For the g�noise, adjust oven rack to middle position. Heat oven to 350�F.
Butter a 9-inch cake pan or springform pan and line the bottom with
buttered parchment or waxed paper. Sift the cake flour with the
cornstarch, cocoa powder, and baking soda.

In a medium saucepan, bring 2 inches of water to a simmer over low heat.
Combine eggs and pinch of salt in the bowl of a stand mixer or in a large
bowl. Whisk in the sugar. Put the bowl over the pan of simmering water and
continue whisking until mixture is warm, about 110 degrees F. Using the
whisk attachment of the mixer, whip egg mixture on high speed until cool,
lightened in color, and risen in volume, about 5 minutes. If using a hand
mixer, whip mixture on high speed, about 8 minutes. Fold the dry
ingredients into the egg mixture in 3 batches.

Pour batter into the cake pan. To help cake rise evenly, tilt pan in a
circular motion so that batter reaches the rim and then level batter by
rapping pan once against work surface. Bake until cake is firm to the
touch and edges begin to pull away from side of the pan, about 35 minutes.
Run a small, sharp knife along the edge of cake to loosen it. Invert cake
layer on a wire rack. Leaving paper on the bottom, turn the layer over and
let it cool completely.

For the syrup, in a small saucepan, bring 1/3 cup water and sugar to a
boil over medium heat and cook, stirring frequently, until sugar is
dissolved. Remove from heat and cool. Stir in the liqueur or juice.

For the orange filling, in small bowl, stir together the marmalade and
liqueur or juice.

For the Ganache filling, chop chocolate into small pieces. In a large
saucepan, bring cream to a simmer. Remove from heat and stir in chocolate.
Let the mixture stand for 2 minutes, and then whisk until smooth. Cool
ganache at room temperature until thick and set. Store in a cool place,
but do not refrigerate.

G�noise, syrup, orange, and ganache fillings can be prepared to this point
1 day before assembly. Wrap g�noise in aluminum foil; cover ganache
loosely; set aside at room temperature.

For the ganache glaze, chop chocolate into small pieces. In a saucepan,
bring cream to a simmer. Remove from heat and stir in chocolate. Let
mixture stand for 2 minutes, and then whisk until smooth. Ganache glaze
can be made 2 hours ahead. Do not refrigerate.

ASSEMBLY: Split g�noise horizontally into 3 equal layers. Put 1 layer on a
9-inch springform bottom or a 9-inch cardboard disk. Using a pastry brush,
moisten layer with 1/3 of the syrup. Spread with 1/2 of the orange filling
and then with 1/4 of the whipped ganache. Put a second layer of g�noise on
top of the ganache and moisten with 1/3 of the syrup. Spread with the
remaining orange and then with 1/4 of the ganache. Put the last layer of
g�noise on top of the cake and moisten with remaining syrup. Spread the
top and sides of cake thinly with another 1/4 of the whipped ganache,
reserving the remainder for decoration. Refrigerate cake at least 30
minutes, or until whipped ganache becomes firm.

Put cake on a rack over a jelly-roll pan to catch drippings. Pour cool
ganache glaze over the cake, allowing the glaze to drip down the sides.
Smooth with a metal spatula. Refrigerate until glaze has set, at least 30
minutes.
Put the remaining whipped ganache in the top a pastry bag fitted with
1/4-inch star tip and pipe out 12 rosettes about 1 inch apart around the
top perimeter of the cake. Decorate with candied orange peel.

Cake can be assembled and refrigerated, unwrapped, overnight.

Serves 8 to 12

Description:
"An extravagant, citrus-tinged chocolate g�noise."
Cuisine:
"French"
Source:
"Cook's Magazine May 1988"

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

Per serving: 470 Calories (kcal); 17g Total Fat; (31% calories from fat); 4g
Protein; 81g Carbohydrate; 90mg Cholesterol; 59mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat;
5 Other Carbohydrates

NOTES : This cake explores the possibilities of different chocolate
textures and appearances in the same dessert.

The best chocolate is not defined by price and gourmet labeling
but by beans and production. In Cook's Magazine research,
Callebaut, Lindt, and Valrhona were best for baking but in baking,
flavor is not as critical. When chocolate dominates, as in a
ganache, Valrhona was preferred. Baker's and Ghirardelli did not
offer as much intensity.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 2130706543 0 0 0 0 0 2130706543 0 0
0 0 0 0 0 2130706543

* Exported from MasterCook *

Candied Orange Zest

Recipe By :
Serving Size : 8 Preparation Time :1:30
Categories : Candy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 orange
1 1/2 cups granulated sugar
1/3 cup light corn syrup

PREPARATION: For the candied orange zest, strip off the orange zest with a
vegetable peeler or a small knife and slice into 1/8-inch-wide strips. Put
zest in a small saucepan with boiling water to cover. Boil for 5 minutes
to remove bitter taste. Drain and rinse under cold water. Bring 1 cup
sugar, 1/3 cup water, and corn syrup to a boil in the saucepan. Remove
from heat, stir in zest, and let stand 30 minutes. Bring liquid back to a
boil; set aside 30 minutes. With a fork, remove orange strips from syrup,
one at a time, and put them 1/2-inch apart on a rack set over a pan to
catch drippings. Let cool. Spread remaining 1/2 cup of sugar on a plate
and roll cooled orange strips in sugar.

Candied orange zest can be made one week ahead and stored, tightly
covered, at room temperature.

Description:
"Bittersweet citrus preparation."
Source:
"Cook's Magazine May 1988"

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

Per serving: 191 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 50g Carbohydrate; 0mg Cholesterol; 17mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 Other
Carbohydrates

Nutr. Assoc. : 0 0 0

* Exported from MasterCook *

Chocolate-Pecan Mud Pie

Recipe By :
Serving Size : 8 Preparation Time :3:00
Categories : Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST
6 ounces chocolate wafer cookies
1 1/2 tablespoons granulated sugar
3 tablespoons butter -- melted, warm

MOUSSE
1/2 pound bittersweet or semisweet chocolate
2 egg yolks
3 tablespoons strong coffee
1/4 cup granulated sugar
1/4 pound butter -- cut into pieces
3 egg whites
2 teaspoons lukewarm water
6 ounces pecans -- shelled halves
1 cup light brown sugar
Pinch salt
1/2 cup butter
1/4 cup (to 1/3) heavy cream
2 tablespoons dark rum

Preheat oven to 350�.

CRUST: Insert metal blade in dry processor container. Process chocolate
cookie wafers with sugar to fine crumb consistency. With machine running,
drizzle melted butter through food chute, clean container side with a
spatula and process 5 seconds more. Press crumb crust into an 11-inch
fluted tart pan with removable bottom. Chill 5 minutes. Bake 5 minutes and
set aside to cool.

MOUSSE: Put half of the chocolate in dry processor container. With machine
running, add remaining chunks through food chute and process until
chocolate is ground to small bead consistency. Add egg yolks.

Heat coffee, sugar and butter in a medium saucepan over low heat. Stir
until sugar dissolves. Heat to simmering. With machine running, pour hot
butter mixture through food chute in a thin stream. Stop to clean
container side with a spatula and process 5 seconds longer. Transfer to a
mixing bowl.

Wash and dry processor container and blade. Mix egg whites with water and
process, drizzling whites through food chute. Process until whites are
whipped to firm peaks, usually 1 1/2 minutes. Fold whites into chocolate
mixture and refrigerate until partially set.

Dry processor container and blade with paper toweling.

CARAMEL MIXTURE: Very coarsely chop 4 ounces (about 1 cup) of pecans using
one-second pulses; set aside and set remaining whole pecans aside.

Heat sugar, salt and butter, stirring until dissolved. Add cream and rum.
Heat to boiling and simmer until caramel thickens to a consistency that
coats the back of a spoon. Transfer half of the caramel to a small
saucepan; set aside. Add chopped pecans to caramel remaining in pan, stir
and immediately pour onto bottom of crumb crust, carefully spreading into
an even layer. Refrigerate until caramel sets.

ASSEMBLY: Spoon chocolate mousse on caramel-nut layer. Spread top of
mousse smooth. Refrigerate until firmly set.

Reheat remaining caramel over low heat (add 2 tablespoons cream to mixture
to thin, if necessary). Place pecan halves in a decorative design on top
of mousse. When caramel has cooled slightly, pour evenly over top of tart
and distribute evenly with a pastry brush. Refrigerate until caramel
becomes firm, about 2 hours. Cut with a hot knife.

Description:
"Chocolate mousse, caramel and pecans in an intense, incredibly rich
chocolate experience"
Cuisine:
"American"
Ratings : Cholesterol Rating 8 Cost 5
Depth 5 Difficulty 7
Fanciness 8 Fat Content 8
Good for Crowds 10 Intensity 10
Intricacy 8 Kid Appeal 7
Looks 8 Portability 7
Richness 10 Serving Temperature 3
Sweetness 7 Tartness 5

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

Per serving: 780 Calories (kcal); 64g Total Fat; (69% calories from fat); 8g
Protein; 54g Carbohydrate; 138mg Cholesterol; 438mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 12 1/2 Fat;
2 1/2 Other Carbohydrates
NOTES : This is the kind of dessert you serve to strangers, then they
taste it, their eyes widen and they exclaim "You made this??!?"
Nutr. Assoc. : 0 0 0 0 0 0 2253 0 402 0 0 0 5472 0 0 0 0 720 0

* Exported from MasterCook *

Cinnamon Coffee Bars

Recipe By :Amy Walters
Serving Size : 12 Preparation Time :0:45
Categories : Breakfast Cake
Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter
1 cup brown sugar
1 egg
1/2 cup brewed coffee -- hot
1/4 cup applesauce
1 1/2 cups white wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup raisins
1/2 cup pecans

ICING
Powdered sugar
Milk

Preheat oven to 350�F. Combine and mix all ingredients. Bake for 18 to 20
minutes.

Mix confectioners' sugar and milk to desired consistency. Frost bars with
icing.

Cool in pan. Cut into bars, serve.

Yields 9 � 13-inch baking dish.

Description:
"Spicy applesauce, brown sugar, nut and raisin coffee cake with a
sweet glaze."
Ratings : Cost 2 Difficulty 1
Fat Content 4 Good for Crowds 10
Kid Appeal 2 Portability 7
Serving Temperature 7
- - - - - - - - - - - - - - - - - - -

Per serving: 194 Calories (kcal); 7g Total Fat; (33% calories from fat); 3g
Protein; 31g Carbohydrate; 26mg Cholesterol; 161mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 5534 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Cinnamon-Apple Butter

Recipe By :
Serving Size : 16 Preparation Time :0:20
Categories : Fruit Dessert Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 medium apples - McIntosh, Jonathan or Winesap -- peeled, cored,
and sliced thin
1/2 cup apple juice
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves

TO PREPARE AND COOK: Bring all ingredients to boil in a medium saucepan;
simmer, stirring occasionally until apples soften, about 10 minutes. Cool
slightly, then transfer apple mixture to a food processor or blender;
pur�e until smooth. (Can be cooled, covered, and refrigerated up to 3
days.)

Description:
"Apples simmered with sweet spices, sweetened with apple juice, and
pur�ed."
Cuisine:
"American"
Source:
"Cook's Magazine April 1990"
Yield:
"2 Cups"
Ratings : Cholesterol Rating 0 Complete Meal 0
Cost 0 Depth 7
Difficulty 0 Fanciness 3
Fat Content 0 Freeze-ability 10
Good for Crowds 10 Intensity 7
Kid Appeal 10 Richness 7
Saltiness 8 Serving Temperature 7
Sweetness 0 Tartness 8

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

Per serving: 19 Calories (kcal); trace Total Fat; (4% calories from fat); trace
Protein; 5g Carbohydrate; 0mg Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 30 0 0 0 0

* Exported from MasterCook *
Corn Muffins with Spiced Ham

Recipe By :
Serving Size : 12 Preparation Time :0:45
Categories : Appetizer Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup frozen corn
1 1/2 ounces tasso ham or other spicy ham
1/4 red bell pepper
1 1/2 teaspoons minced fresh coriander (optional)
3/4 cup sour cream
2 tablespoons oil
2 eggs
3/4 cup yellow cornmeal
3 tablespoons white flour
2 1/4 teaspoons baking powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 teaspoons granulated sugar

PREPARATION: Heat oven to 400�F. Thaw corn. Butter muffin tins. Dice the
ham. Chop the red bell pepper. Mince the coriander.

In a bowl, combine the sour cream, oil, corn, ham, bell pepper, and
coriander. Lightly beat eggs and add to mixture.

In a separate bowl, mix together the cornmeal, flour, baking powder,
cayenne, salt, and sugar. Add dry ingredients to the sour cream mixture
and stir to combine.

Pour into prepared muffin tins and bake in preheated oven until golden
brown, about 20 minutes. Cool for about 5 minutes in the tin.

SERVING. Serve warm, or cool the muffins to room temperature.

Yield: 12 medium muffins

Description:
"Substantial muffins with meat and vegetables to accompany a roast or
a hearty soup."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Yield:
"12 Muffins"
Ratings : Cholesterol Rating 7 Complete Meal 0
Cost 3 Difficulty 0
Fanciness 5 Good for Crowds 10
Intricacy 2 Looks 5
Portability 10 Richness 7
Spicy Hotness 7
- - - - - - - - - - - - - - - - - - -
Per serving: 120 Calories (kcal); 7g Total Fat; (49% calories from fat); 3g
Protein; 12g Carbohydrate; 40mg Cholesterol; 245mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Serving Ideas : These spicy muffins are a perfect match with roast chicken or bean
soup.

Nutr. Assoc. : 0 3650 0 414 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Cornmeal Muffins

Recipe By :Dee Bell
Serving Size : 12 Preparation Time :0:30
Categories : Bread Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup yellow cornmeal
1 cup white flour
1/3 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup milk
1 cup yogurt
OR
1 cup sour cream
2 eggs -- well beaten

BROWN SUGAR TOPPING
1 tablespoon brown sugar
3/4 teaspoon cinnamon

Preheat oven to 425�F. Grease muffin pan. Combine the dry ingredients.

Melt the butter and mix together with the sour cream, milk and eggs.
Quickly stir into the dry ingredients, stirring only long enough to mix.

Spoon into muffin pans until each is about three-quarters full. Sprinkle
batter equally with topping and bake for 15 to 20 minutes. Test with a
toothpick. Muffins should spring back when pressed and pull away from the
pan.

Description:
"Light cornbread with a sweet, crusty top."
Cuisine:
"American"
Ratings : Cholesterol Rating 4 Complete Meal 3
Complexity 1 Cost 2
Difficulty 1 Fanciness 4
Fat Content 5 Good for Crowds 10
Intensity 4 Kid Appeal 10
Looks 6
- - - - - - - - - - - - - - - - - - -

Per serving: 125 Calories (kcal); 2g Total Fat; (13% calories from fat); 4g
Protein; 23g Carbohydrate; 34mg Cholesterol; 299mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates

NOTES : To serve this as a luncheon or dinner bread, eliminate the
topping. This batter can be baked in a square baking pan instead
of individual muffins.
Nutr. Assoc. : 0 0 0 0 0 0 0 1671 0 2130706543 0 0 0 0 0

* Exported from MasterCook *

Cottage Cheese Onion Dill Bread

Recipe By :Dee Bell
Serving Size : 12 Preparation Time :3:00
Categories : Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages active dry yeast
1/2 cup water -- lukewarm
1 cup cottage cheese
1 tablespoon butter -- melted
2 tablespoons honey
2 tablespoons onion flakes
OR
4 tablespoons finely chopped onions -- saut�ed
2 teaspoons dried dill
OR
5 teaspoons finely chopped fresh dill
1 teaspoon salt
1/4 teaspoon baking soda
1 egg
2 1/3 cups white flour
Butter, margarine or oil, to grease pans

Dissolve yeast into warm water. Heat cheese in pan till lukewarm and stir
into yeast mix.

Add honey, dill, butter, onion, baking soda, egg and half of the flour
until mixed.

Stir in remaining flour to make a soft dough. Let rise. Spoon into one
large or two small greased bread pans. Let rise 45 minutes.

Bake in moderate oven (350�F) for 30 minutes. Sprinkle top with some salt,
cover with foil and bake 15 minutes more until done.

Yields: 1 large loaf

Description:
"An aromatic, easy, yeasted batter bread."
Cuisine:
"American"
Yield:
"1 Loaf"
Ratings : Complexity 3 Cost 2
Difficulty 2 Fanciness 6
Good for Crowds 10 Kid Appeal 8
Richness 7
- - - - - - - - - - - - - - - - - - -

Per serving: 135 Calories (kcal); 2g Total Fat; (13% calories from fat); 6g
Protein; 23g Carbohydrate; 20mg Cholesterol; 297mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 26366 0 0 0 0 2130706543 0 0 0 0 2130706543 0 0 0 0
2130706543

* Exported from MasterCook *

Cream Caramel Cake

Recipe By :
Serving Size : 8 Preparation Time :1:30
Categories : Cake Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 eggs
1 1/8 cups condensed milk
4 cups milk
1 cup granulated white sugar
1/4 teaspoon cardamom
OR
1 teaspoon vanilla -- or more to taste
1 18 1/4-ounce package cake mix (optional)

Preheat the oven to 325�F. Caramelize the sugar by putting it in a heavy
saucepan over high heat without stirring until it starts to melt and
caramelize. Pour into an angel food cake pan (or for strict creme caramel
version - a bain-marie pan) making sure you cover the edges too.

Beat the eggs well; add the vanilla. Add the condensed milk and beat well.
Gradually beat in the milk. Pour mixture on top of the caramelized sugar.
At this point you can bake this dish in a bain-marie for 1 to 1 1/4 hours.

To prepare the cake variation, simply add the cake mix after preparing the
batter as directed on the package. Spoon the batter on top of the milk
mixture. Notice that the batter will float on top. Cover the pan with
foil. Bake for 1 hour and remove the foil. Continue to bake until the cake
is done and lightly browned.

Description:
"Egg custard baked in a caramel sauce with or without cake
simultaneously baked on top."
Yield:
"1 10-inch tube cake"

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

Per serving: 352 Calories (kcal); 11g Total Fat; (26% calories from fat); 11g
Protein; 55g Carbohydrate; 148mg Cholesterol; 149mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 3
Other Carbohydrates

Nutr. Assoc. : 0 1465 0 652 2130706543 0 0 2130706543

* Exported from MasterCook *

Cream Cheese Icing for Carrot Cake

Recipe By :
Serving Size : 28 Preparation Time :0:10
Categories : Cake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese -- softened
1/4 pound butter -- softened
1 pound powdered sugar
1 teaspoon vanilla extract

With the butter and cream cheese at room temperature, mix everything
together well (this is the kind of thing food processors are made for) and
apply to your carrot cake.

Description:
"Rich sugary cream-cheese fluff."
Cuisine:
"American"
Yield:
"3 1/2 cups"
Ratings : Cholesterol Rating 10 Depth 7
Difficulty 0 Fat Content 10
Freeze-ability 8 Good for Crowds 8
Intensity 8 Intricacy 0
Kid Appeal 8 Richness 8
Sweetness 10 Tartness 0

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

Per serving: 121 Calories (kcal); 6g Total Fat; (44% calories from fat); 1g
Protein; 16g Carbohydrate; 18mg Cholesterol; 58mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 0

* Exported from MasterCook *
Cream Cheese Pastry

Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories : Pastry Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups all-purpose flour
1 cup butter -- coarsely chopped
2/3 cup cream cheese
OR
2/3 cup light cream cheese (Neufch�tel)
2 large eggs

Combine flour, butter, and cream cheese in a bowl. Rub with fingers until
coarse crumbs form. Add egg; stir with a fork until dough holds together.
Pat into a ball. Roll out into pie pan, fill with desired filling: ground
beef and tomatoes, quiche, etc. Bake at 425�F for at least 30 minutes
(relative to the filling). Can be chilled air tight up to 3 days.

Description:
"A light, rich pie crust for quiche or dinner pies."
Ratings : Cholesterol Rating 2 Complete Meal 2
Complexity 2 Cost 2
Depth 3 Difficulty 1
Fanciness 3 Good for Crowds 5
Kid Appeal 8
- - - - - - - - - - - - - - - - - - -

Per serving: 572 Calories (kcal); 42g Total Fat; (65% calories from fat); 9g
Protein; 41g Carbohydrate; 173mg Cholesterol; 408mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 473 0 2130706543 0

* Exported from MasterCook *

Dad's Sesame Delights

Recipe By :
Serving Size : 30 Preparation Time :0:20
Categories : Cookie Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sifted white wheat flour
1/2 teaspoon baking soda
2 1/4 cups Kellogg's Sugar Frosted Flakes cereal -- or crush to equal
3/4 cup
1/2 teaspoon salt
1 cup margarine
1 cup granulated white sugar
1 teaspoon vanilla
1 egg
1/4 cup sesame seeds

Preheat oven to 375�F. Sift together in a bowl: flour, salt, soda. Stir in
two-thirds of the measure of crushed Frosted Flakes, or 1/2 cup crushed
flakes.

Cream margarine and sugar. Add vanilla and egg - well beaten.

Stir in dry ingredients except sesame seeds. Mix well.

Combine sesame seeds and remaining measure of crushed Frosted Flakes. Form
balls no larger than 1 inch. Roll in crumbs. Bake for 10 minutes � don't
overbake.

Description:
"A cookie dessert made of cookie dough, Frosted Flake cereal and
sesame seeds."
Cuisine:
"American"
Yield:
"5 Dozen"
Ratings : Cholesterol Rating 1 Complete Meal 2
Complexity 1 Cost 3
Difficulty 1 Fanciness 3
Fat Content 4 Good for Crowds 10
Kid Appeal 10 Portability 10
Sweetness 7
- - - - - - - - - - - - - - - - - - -

Per serving: 127 Calories (kcal); 7g Total Fat; (48% calories from fat); 1g
Protein; 15g Carbohydrate; 6mg Cholesterol; 152mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 5534 0 417 0 0 1440 0 0 0

* Exported from MasterCook *

Danish Pastry

Recipe By :Marybeth Bontadelli
Serving Size : 10 Preparation Time :1:30
Categories : Breakfast Dessert
Pastry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
YEASTED DOUGH
1/4 cup granulated white sugar
4 tablespoons butter -- softened
1 teaspoon salt
1 1/4 cups warmed milk
1 package active dry yeast
1/4 cup warmed water
1 egg -- well beaten
1/4 teaspoon vanilla
1/4 teaspoon mace
1 1/2 cups white wheat flour
1 cup white wheat flour
1/2 cup white wheat flour -- about
1 cup butter

DOUGH FILLING
1 cup granulated white sugar
3 tablespoons cinnamon
1 cup raisins -- optional
1 cup nuts -- optional
1 egg -- slightly beaten

Mix together milk, butter, sugar and salt in a bowl. Add yeast, egg,
vanilla, mace and the first measure of flour. Beat well, add the second
measure of flour and stir until well blended. Add enough more flour from
the third measure to make a kneadable soft dough. Cover and let rise until
double in bulk. Punch down and turn out on floured pastry cloth. Knead
slightly. Roll out into a 1/4-inch thick oblong shape.

Divide second measure of butter in small bits and place half down center
of dough. Fold bottom third of dough over the butter, add remaining butter
and fold top half over. Press edges together firmly. Turn 1/4 way around,
pat with rolling pin and roll as thin as possible. Fold each end to
center, pat, fold to make 4 layers. Turn 1/4 way around and repeat rolling
and folding 3 more times. Cover and let rise 20 minutes.

Preheat oven to 350�F. Roll out 1/2-inch thick, sprinkle with sugar and
cinnamon and raisins and/or nuts, if used. Roll tight as possible and cut
in 3/4-inch slices. Place close together on cookie sheet covered with
brown paper or parchment. Brush with beaten egg. Bake 25 minutes. Frost
with powdered sugar icing if desired.

Description:
"Butter-rich, yeasted pastry with cinnamon, raisins and nuts. All time
favorite. Best ever cinnamon rolls. Originally from Fannie Farmer,
1951 edition, deleted from later editions and I don't know why."
Yield:
"10 Rolls"
Ratings : Cholesterol Rating 3 Complete Meal 3
Complexity 6 Cost 4
Depth 7 Difficulty 7
Fanciness 8 Fat Content 7
Freeze-ability 5 Good for Crowds 10
Kid Appeal 10 Portability 10
Sweetness 8
- - - - - - - - - - - - - - - - - - -

Per serving: 607 Calories (kcal); 33g Total Fat; (48% calories from fat); 9g
Protein; 72g Carbohydrate; 104mg Cholesterol; 479mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 6 1/2 Fat; 1
1/2 Other Carbohydrates

NOTES : This dough can also be used to make shaped pastries of all sorts.
Nutr. Assoc. : 0 1440 0 0 4138 0 1582 3218 5401 854 5534 5534 5534 222
3309 3309 1440 0 0 4248 0
* Exported from MasterCook *

Date-Nut Squares

Recipe By :
Serving Size : 16 Preparation Time :0:45
Categories : Cake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs -- beaten until foamy
1/2 cup granulated sugar
1/2 teaspoon vanilla
1/2 cup white flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped walnuts
2 cups chopped dates

Grease an 8 � 8 baking pan and preheat the oven to 325�.

Beat the eggs, sugar and vanilla. Blend the flour, baking powder and salt,
then mix with the egg mixture. Stir in the nuts and dates.

Bake for 25 to 30 minutes.

Description:
"These are a perfect reflection of the chewy sweetness of dates, with
nutty texture thrown in for good measure."
Cuisine:
"American"
Yield:
"16 Squares"
Ratings : Cholesterol Rating 7 Cost 7
Depth 2 Difficulty 2
Fanciness 5 Fat Content 3
Freeze-ability 8 Good for Crowds 10
Intensity 8 Kid Appeal 7
Portability 10 Richness 8
Serving Temperature 5 Sweetness 8

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

Per serving: 156 Calories (kcal); 5g Total Fat; (27% calories from fat); 3g
Protein; 27g Carbohydrate; 23mg Cholesterol; 90mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 1/2
Other Carbohydrates

NOTES : Mom's own chewy date bars.
Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Double Berry-Almond Buckle
Recipe By :
Serving Size : 6 Preparation Time :1:00
Categories : Cake Fruit Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
BERRY FILLING
1 pint blackberries
1/2 pint red raspberries
1/3 cup granulated sugar

ALMOND CAKE TOPPING
1 cup white flour
1 teaspoon baking powder
1/8 teaspoon salt
6 tablespoons butter -- softened
1/2 cup granulated sugar
1 teaspoon grated lemon zest from 1/2 lemon
1 egg -- beaten and
1 egg yolk -- beaten
1 1/2 teaspoons vanilla extract
1/8 teaspoon almond extract
3 tablespoons milk
1/4 cup sliced almonds
1/4 teaspoon ground cinnamon
1 1/2 pints vanilla ice cream -- (optional)
OR
1 1/2 pints frozen yogurt
1 cup cr�me fra�che or heavy cream -- (optional)

TO PREPARE: For the berries, mix berries, sugar, and 3 tablespoons water
in a deep pie pan that is 10 inches in diameter; set aside.

For the topping, mix first 3 ingredients in a medium bowl; set aside. Beat
butter sugar, and lemon zest in a medium bowl until fluffy. Add egg, yolk,
and vanilla and almond extracts; beat until smooth. Alternately beat in
the flour mixture and milk, one-third at a time, until batter is smooth.

TO COOK: Adjust oven rack to middle position and heat oven to 350�F. Drop
large tablespoonfuls of the topping batter around the circumference of the
berry-filled pie pan, leaving a 1-inch border of exposed berries around
the edge and a circle (2 inches in diameter) of berries in the center.
Sprinkle topping ring with almonds and cinnamon; bake until topping is
golden brown, 35 to 40 minutes. Transfer cake in pan to a wire rack; cool
the cake slightly.

TO SERVE: Spoon portions of dessert into individual serving bowls; serve
with ice cream on the side.

Or for an unusual touch, serve this dessert with Spiced Whipped Cream:
Stir 1/2 teaspoon ground cinnamon and 2 teaspoons sugar into 1/2 heavy
cream, then whip to stiff peaks.

Description:
"Fresh berries cooked under a rich almond-scented cake."
Cuisine:
"American"
Source:
"Cook's Magazine June 1990"
Ratings : Cholesterol Rating 7 Complete Meal 3
Depth 5 Difficulty 0
Fanciness 7 Fat Content 7
Freeze-ability 3 Good for Crowds 10
Intensity 7 Intricacy 2
Kid Appeal 10 Looks 8
Portability 7 Richness 8
Serving Temperature 7 Sweetness 7
Tartness 7
- - - - - - - - - - - - - - - - - - -

Per serving: 385 Calories (kcal); 17g Total Fat; (38% calories from fat); 6g
Protein; 54g Carbohydrate; 99mg Cholesterol; 258mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 2
Other Carbohydrates

NOTES : You can substitute an equal quantity of blueberries, strawberries,
or sliced plums for the raspberries and/or blackberries in the
filling recipe of this fruit cobbler that hails from New England.
Nutr. Assoc. : 0 0 1232 0 0 0 0 0 0 0 0 802 0 0 0 0 0 0 0 2130706543 0
2130706543 2130706543

* Exported from MasterCook *

Dutch Apple Souffl� Pancake with Apricot Sauce

Recipe By :
Serving Size : 6 Preparation Time :1:30
Categories : Dessert International

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large apple (Granny Smith or pippin works well) -- about 1/2
pound
5 tablespoons butter
1/4 cup apricot preserves
2 tablespoons granulated sugar
1 orange
3 eggs
3/4 cup milk
3/4 cup white flour
1/8 teaspoon fresh ground nutmeg
1/4 cup powdered sugar

PREPARATION AND COOKING: Make the Apricot Sauce. Peel, core, and thinly
slice the apple. Melt 1 tablespoon of the butter in a large, heavy
skillet. Add the apple slices and apricot preserves, sprinkle with sugar,
and toss over medium-low heat until apples wilt and release their juices,
about 3 minutes. Raise heat to medium and cook until apples are just
tender, and the juices have thickened, about 8 minutes. Cover and keep
warm over very low heat.

Squeeze 2 tablespoons orange juice into the workbowl of a food processor
fitted with the metal blade. Add the eggs, milk, flour, and nutmeg and
process until smooth. Adjust oven rack to middle position and heat oven to
425�F. Put the remaining 4 tablespoons butter in a 2-quart baking dish
that is no more than 3 inches deep. Put dish in the oven until butter
melts, about 5 minutes. Carefully tilt the dish to coat the bottom and
sides with butter. Spoon the apples and their cooking juices into the dish
and pour the batter over the apples. Bake until golden and puffed, 15 to
20 minutes. Rewarm Apricot Sauce.

SERVING: Immediately dust Apple Pancake with confectioners' sugar and
serve with Apricot Sauce.

Serves: 4 to 6

Description:
"An impressive, rich, quick cake."
Cuisine:
"Dutch"
Source:
"Cook's Magazine September 1988"

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

Per serving: 285 Calories (kcal); 13g Total Fat; (40% calories from fat); 6g
Protein; 37g Carbohydrate; 124mg Cholesterol; 146mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat;
1 Other Carbohydrates

Serving Ideas : A lovely apricot-apple syrup is a good accompaniment, but any
topping of your choice will do.

NOTES : Make this pancake in an ovenproof baking dish with low sides, and
remember to work fast when the pancake is assembled.
Nutr. Assoc. : 30 0 0 0 0 0 0 0 962 0

* Exported from MasterCook *

Easy Pecan Pie Bars

Recipe By :Frances Bolton
Serving Size : 48 Preparation Time :1:00
Categories : Cookie Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 18 1/4-ounce box white, yellow or chocolate cake mix -- 2 layer size
(reserve 1 cup of cake mix from package)
1/4 cup butter -- softened
1 egg -- slightly beaten
3 eggs
3/4 cup packed brown sugar
3/4 cup dark corn syrup
1 teaspoon vanilla
1 1/4 cups coarsely chopped pecans

Lightly grease a baking pan; set aside. Set aside second measure of the
cake mix for the filling.
Preheat oven to 350�F.

For the crust, in a large mixing bowl combine remaining cake mix, butter,
and slightly beaten egg. Stir with a fork until crumbly. Turn into
prepared pan. With lightly floured hands, press evenly onto the bottom to
form a crust. Bake for 12 minutes.

Meanwhile, for filling, in a medium bowl combine the second measure of
eggs, brown sugar, corn syrup and vanilla. Add the reserved cake mix; stir
with a fork just until blended. Some tiny cake clumps will remain.

Spread filling evenly over baked crust; sprinkle with pecans. Bake for 25
- 30 minutes or till filling appears set when pan is gently shaken. Cool
completely on wire rack. Cut into bars. Cover and chill to store.

Description:
"The taste of pecan pie in an easy to eat bar."
Cuisine:
"American"
Yield:
"48 Pieces"
Ratings : Cholesterol Rating 4 Complexity 1
Cost 5 Difficulty 3
Fanciness 6 Good for Crowds 10
Kid Appeal 8 Portability 10
Richness 7 Serving Temperature 3
Sweetness 0
- - - - - - - - - - - - - - - - - - -

Per serving: 108 Calories (kcal); 5g Total Fat; (37% calories from fat); 1g
Protein; 16g Carbohydrate; 18mg Cholesterol; 95mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other
Carbohydrates

Nutr. Assoc. : 5517 0 0 0 0 0 0 20148

* Exported from MasterCook *

Easy Rhubarb Cake

Recipe By :Frances Bolton
Serving Size : 10 Preparation Time :1:00
Categories : Cake Dessert
Fruit Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 18 1/4-ounce package white cake mix
4 cups chopped rhubarb -- more or less
1 cup granulated white sugar
1 1/3-ounce package strawberry Jello
8 ounces miniature marshmallows

Preheat oven to 350�F. Line the bottom of an ungreased baking pan with
enough chopped rhubarb to cover bottom. Sprinkle sugar evenly over
rhubarb. Then sprinkle Jello and marshmallows.

Prepare a standard white cake mix according to package directions. Pour
the mix over ingredients in pan. Bake about 45 minutes. Let stand a few
minutes and invert pan on serving sheet.

Yields 9 � 13-inch baking dish.

Description:
"A rhubarb upside down cake made with fresh rhubarb, cake mix,
marshmallows and strawberry Jello."
Cuisine:
"American"
Ratings : Complete Meal 2 Cost 3
Difficulty 3 Good for Crowds 8
Kid Appeal 3 Portability 7
Richness 0 Serving Temperature 3
Sweetness 5 Tartness 7

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

Per serving: 384 Calories (kcal); 6g Total Fat; (13% calories from fat); 3g
Protein; 82g Carbohydrate; 0mg Cholesterol; 358mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 5 Other
Carbohydrates

Nutr. Assoc. : 5517 1248 1440 5144 0

* Exported from MasterCook *

Eclair Cake

Recipe By :Jacki Barineau
Serving Size : 15 Preparation Time :4:00
Categories : Cake Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
TOPPING
1/2 cup margarine
1 cup granulated white sugar
1/3 cup cocoa
1/4 cup milk
1/2 teaspoon vanilla
1/8 teaspoon salt

BATTER
2 3-ounce boxes vanilla instant pudding (6 ounces)
1 8-ounce container Cool Whip

CRUST
1/2 box Graham crackers
3 cups milk

NOTE: Make topping first, so it can cool.
Topping: Melt margarine in a medium sauce pan. Add sugar, cocoa, and first
measure of milk. Bring to a boil and cook 1 minute. Remove from heat and
add vanilla and salt. Let cool.

Batter: Mix together pudding mix and second measure of milk. Mix well.
Fold in Cool Whip.

Bottom: Place graham crackers in a 9 � 13 � 2 baking pan, covering the
bottom of the pan.

Layers: Spread half the pudding mixture on top of the graham crackers. Put
a second layer of graham crackers and spread the other half of the pudding
mixture on top. Put a third layer of graham crackers and spread topping on
top.

Refrigerate for 3-4 hours. (NOTE: This is much better the second day!)

To serve, cut into 15 squares (3 across and 5 down). Carefully lift out
each square with a wide spatula. Top with a red cherry if desired.

Description:
"Creamy, delicious, chilled dessert of layered graham crackers,
pudding with whipped cream and a chocolate topping. Delicious and
cool!"
Cuisine:
"American"
Yield:
"15 Squares"
Ratings : Cholesterol Rating 2 Complete Meal 2
Complexity 2 Cost 3
Fanciness 6 Fat Content 6
Good for Crowds 10 Kid Appeal 10
Portability 5 Serving Temperature 2
Sweetness 7
- - - - - - - - - - - - - - - - - - -

Per serving: 233 Calories (kcal); 11g Total Fat; (42% calories from fat); 2g
Protein; 31g Carbohydrate; 7mg Cholesterol; 284mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 2 Other
Carbohydrates

Nutr. Assoc. : 0 0 1440 0 0 0 0 0 0 5409 2862 0 0 0 0

* Exported from MasterCook *

Famous Bran Muffins

Recipe By :
Serving Size : 36 Preparation Time :0:30
Categories : Bread Breakfast
Snack

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups bran flakes
2 cups wheat germ
2 cups boiling water

MIX ALL THESE TOGETHER:
2 cups brown sugar
1 cup safflower oil
5 tablespoons baking soda
4 eggs
1 cup honey
1 quart buttermilk
1/2 cup molasses
5 1/2 cups whole wheat flour
1 cup crushed canned pineapple -- drained (optional)
1 cup raisins (optional)

Preheat oven to 350�F. Mix all together and add bran, wheat germ and
water. Mix until well blended. Place mixture in well greased cupcake tin
until 3/4 full. Bake for 20 minutes.

Yield amount is correct when pineapple and raisins are used.

Description:
"A buttermilk bran muffin with three sweeteners and pineapple and
raisins for heartiness."
Cuisine:
"American"
Yield:
"3 Dozen"
Ratings : Cholesterol Rating 2 Complete Meal 4
Complexity 1 Depth 4
Difficulty 2 Fanciness 3
Fat Content 4 Good for Crowds 10
Kid Appeal 4 Portability 10
Serving Temperature 4 Sweetness 8

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

Per serving: 248 Calories (kcal); 8g Total Fat; (27% calories from fat); 6g
Protein; 42g Carbohydrate; 22mg Cholesterol; 617mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
1 Other Carbohydrates

Nutr. Assoc. : 2005 0 0 0 0 0 0 0 0 0 0 0 0 2130706543 2130706543

* Exported from MasterCook *

Fat-Reduced Custard Sauce

Recipe By :
Serving Size : 8 Preparation Time :0:45
Categories : Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups lowfat milk
1 vanilla bean -- split lengthwise
2 strips orange zest -- 2 1/2 by 1-inch each
2 eggs
1/3 cup granulated sugar

TO PREPARE AND COOK: Bring milk, vanilla bean, and orange zest to simmer
in a medium nonreactive saucepan; simmer to blend flavors, about 5
minutes. Beat eggs and sugar in a medium nonreactive bowl until pale
yellow. Strain hot milk mixture; discard vanilla bean and orange zest.
Gradually beat hot milk into the egg mixture; return this sauce mixture to
saucepan. Cook over low heat, stirring constantly until sauce coats the
back of a spoon, about 10 minutes.

Strain sauce through a fine sieve into a nonreactive bowl. Put a sheet of
plastic wrap directly on the surface of the sauce to prevent a skin from
forming; cool sauce to room temperature. (Can be covered and refrigerated
overnight.)

Description:
"Dessert sauce enlivened by orange zest."
Cuisine:
"American"
Source:
"Cook's Magazine June 1990"
Ratings : Cholesterol Rating 7 Depth 7
Difficulty 3 Fanciness 3
Fat Content 0 Good for Crowds 10
Intensity 3 Intricacy 2
Kid Appeal 10 Looks 3
Portability 7 Richness 2
Serving Temperature 3 Sweetness 7
Tartness 2
- - - - - - - - - - - - - - - - - - -

Per serving: 77 Calories (kcal); 1g Total Fat; (14% calories from fat); 4g
Protein; 13g Carbohydrate; 48mg Cholesterol; 53mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates

NOTES : For excellent use of this custard, see Southern Strawberry
Nonsense recipe.
Nutr. Assoc. : 900 5402 1012 0 0

* Exported from MasterCook *

Figs and Missouri Pecans with Honey

Recipe By :
Serving Size : 4 Preparation Time :3:00
Categories : Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon butter
16 small fresh figs -- slightly overripe
4 1/3 tablespoons granulated sugar
2 tablespoons muscat wine (or other good quality dessert
wine)
1/2 cup pecans (see Note)
1 tablespoon honey
4 teaspoons lemon juice
Black pepper
1/2 cup cr�me fra�che

Heat oven to 400�F.

Coat a shallow baking dish with the tablespoon of butter and place figs in
it, stems up. Sprinkle with 4 tablespoons of the sugar and add wine. Bake
in preheated oven on center rack 20 minutes, basting occasionally.

Add pecans and sprinkle with remaining 1 teaspoon sugar. Lower oven
temperature to 300�F and bake 6 to 8 minutes longer.

Transfer figs and pecans carefully to a serving dish. Add honey to cooking
juices and cook over low heat to blend. Spoon syrup over figs and sprinkle
with lemon juice and pepper. Set aside to cool and then refrigerate. Serve
cold with cr�me fra�che.

Description:
"Baked figs, nuts and cr�me fra�che make an intense dessert plate."
Cuisine:
"American"
Source:
"Cook's Magazine September 1984"
Ratings : Cholesterol Rating 8 Difficulty 2
Fanciness 8 Good for Crowds 10
Intensity 10 Intricacy 3
Kid Appeal 5 Portability 10
Richness 8 Serving Temperature 3
Sweetness 10 Tartness 7

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

Per serving: 427 Calories (kcal); 21g Total Fat; (42% calories from fat); 3g
Protein; 61g Carbohydrate; 35mg Cholesterol; 45mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 4 Fat; 1
Other Carbohydrates

NOTES : If possible, use Missouri river bottom pecans�a small, intensely
flavored variety.
Nutr. Assoc. : 0 0 0 4195 1089 0 0 0 0

* Exported from MasterCook *

Focaccia with "Saut�ed" Rosemary

Recipe By :
Serving Size : 12 Preparation Time :3:00
Categories : Appetizer Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FOR THE SPONGE
2 cups all-purpose flour and
1 tablespoon all-purpose flour
1/2 ounce compressed yeast
OR
1 package active dry yeast
1 1/2 cups lukewarm or hot water -- depending on the yeast
Pinch salt

FOR THE DOUGH
4 tablespoons olive oil
3 tablespoons fresh rosemary (or salt preserved)
3 tablespoons dried rosemary -- blanched
OR
3 tablespoon fresh sage (or salt preserved)
2 cups white flour
1/4 cup lukewarm water
Salt
Fresh-ground black pepper

TO BAKE THE FOCACCIA
7 tablespoons olive oil
Coarse salt

Prepare the sponge: Place the 2 cups of flour in a large bowl and make a
well in the center. Dissolve the yeast in the water, then pour it into the
well along with the salt. Use a wooden spoon to incorporate the flour,
little by little, until it is all used. Sprinkle on the remaining
tablespoon of flour, cover the bowl with a cotton dish towel and let rest,
in a warm place away from drafts, until the sponge has doubled in size,
about 1 hour. (Two signs that the sponge has doubled in size are the
disappearance of the tablespoon of flour or the formation of large cracks
on top.)

Heat the oil in a small saucepan over low heat and when the oil is warm,
remove the pan from the heat and add the rosemary.

Spread out the 2 cups of flour on a board and place the sponge in it. Make
a well in the sponge, then pour in the oil with the rosemary, water and
salt and pepper to taste. First mix all the ingredients in the well
together, then start incorporating the flour, little by little, until a
ball of dough is formed. Knead the dough in a folding motion, until all
the flour is incorporated and the dough is elastic and smooth.

Use 4 tablespoons of the oil to grease a 15 1/2- by 10 1/2-inch jelly-roll
pan. Use a rolling pin to stretch the dough into a rectangle that is the
same size as the pan. Place the dough in the pan, spreading it out to
reach the sides if necessary. Drip the remaining olive oil all over, then
sprinkle on coarse salt to taste. Prick the dough all over with a fork,
then cover the pan with plastic wrap and a cotton towel, and let rest, in
a warm place away from drafts, until doubled in size, about 1 hour.

Preheat the oven to 400 degrees. When the dough is ready, bake it for 30
minutes. Remove the focaccia from the oven and sprinkle with more coarse
salt and olive oil. Cut into squares and serve hot.

Serves 8 to 12

Description:
"Traditional Tuscan bread with fragrant herbs."
Cuisine:
"Italian"
Source:
"Galliano Bugialli's Foods of Tuscany by Giulliano Bugialli"

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

Per serving: 270 Calories (kcal); 13g Total Fat; (43% calories from fat); 5g
Protein; 33g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 14 0 5626 0 2130706543 5472 0 0 0 0 3399 0 0 2130706543 0
5472 0 2130706543 0 0 0 0

* Exported from MasterCook *

Fresh Fruit Cobbler

Recipe By :Dee Bell
Serving Size : 6 Preparation Time :0:45
Categories : Dessert Fruit Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FRUIT AND SAUCE
2 1/2 cups fruit
1 cup orange, apple, pineapple, or white grape
juice
1/2 cup granulated sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon butter

BISCUIT TOPPING
1 1/4 cups white flour
1 1/2 tablespoons granulated sugar
1/2 teaspoon salt
1 1/2 teaspoons baking powder
4 tablespoons shortening or butter
1/3 cup milk

Dice or slice fruit. Combine sugar, cornstarch and salt in sauce pan. Stir
in fruit juice. (If using canned fruit, drain the fruit and add water or
juice to the reserved liquid to equal 1 cup.) Bring to boil and stir 1
minute. Remove from heat and add lemon juice and butter and pour over
fruit in casserole dish.

Sift flour, sugar, salt and baking powder together then cut in shortening
or butter. Add milk and mix till moistened. Knead lightly on floured board
for 1/2 minute. Pat out to fit casserole and cover fruit.

Bake at 400�F for 20 to 25 minutes.
Description:
"Fruit in a sweet, thickened sauce baked with a shortbread topping."
Cuisine:
"American"
Ratings : Cholesterol Rating 1 Complexity 1
Cost 3 Difficulty 1
Fanciness 3 Fat Content 3
Good for Crowds 10 Intricacy 1
Kid Appeal 10 Sweetness 7
Tartness 5
- - - - - - - - - - - - - - - - - - -

Per serving: 399 Calories (kcal); 11g Total Fat; (25% calories from fat); 5g
Protein; 72g Carbohydrate; 7mg Cholesterol; 419mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 2 Fat; 1
1/2 Other Carbohydrates

NOTES : You can use fresh or canned fruit. If you use canned fruit, drain
the juice from the fruit and add water or fruit juice to equal the
liquid measure needed for the sauce.
Nutr. Assoc. : 0 4157 1006 0 0 0 0 0 0 0 0 0 0 0 1368 0

* Exported from MasterCook *

Fresh Fruit or Apple Cake

Recipe By :Dee Bell
Serving Size : 8 Preparation Time :1:30
Categories : Cake Dessert
Fruit Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup granulated sugar
1/4 cup shortening or butter
1 egg
2 cups diced apples or fruit, raw or canned and
drained
1 cup white flour
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt

Cream together sugar and shortening or butter. Add egg, then fruit, then
dry ingredients. Bake in 9�9-inch pan for 1 hour at 350�. If you wish,
sprinkle with a little powdered sugar to make it pretty.

Tastes even better if you can wait a day.

Description:
"Moist and delicate apple spice or fresh fruit cake."
Cuisine:
"American"
T(Baking Time):
"1:00"
Ratings : Complete Meal 3 Cost 3
Difficulty 1 Fanciness 2
Fat Content 3 Good for Crowds 10
Kid Appeal 7 Looks 4
Portability 10 Sweetness 7

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

Per serving: 239 Calories (kcal); 7g Total Fat; (27% calories from fat); 2g
Protein; 42g Carbohydrate; 23mg Cholesterol; 298mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1
1/2 Other Carbohydrates

Serving Ideas : Try a dollop of rum or brandy or bourbon flavored whipped cream
before serving.

NOTES : Peaches, pineapple, drained leftover fruit salad, and pears all
work in this cake.
Nutr. Assoc. : 0 1368 0 26658 0 0 0 0 0

* Exported from MasterCook *

Fruit Crisp

Recipe By :Dee Bell
Serving Size : 5 Preparation Time :1:00
Categories : Dessert Fruit Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 large apples, pears, peaches -- sliced
5 cups pitted cherries
OR
5 cups chopped rhubarb
2 tablespoons brown sugar
2 tablespoons white flour
1/4 cup orange juice
3 tablespoons brown sugar

TOPPING CUT TOGETHER WELL:
3/4 cup brown sugar
1/2 cup butter
1 cup white flour
1/2 teaspoon cinnamon or nutmeg
1 teaspoon vanilla

Heat oven to 400�F. Toss sliced fruit in flour, then orange juice and
sugar, then spread out in baking dish. For topping, cream together butter
and sugar, then cut in flour and the rest of the ingredients. Sprinkle
topping over the fruit.

Bake 40 minutes at 400�F.

Description:
"Apple, peach, pear, cherry, rhubarb or combination fruit in a baked
sauce and crunchy, sweet topping."
Cuisine:
"American"
T(Baking Time):
"0:40"
Ratings : Cholesterol Rating 1 Complete Meal 3
Complexity 1 Difficulty 1
Fanciness 4 Fat Content 3
Good for Crowds 10 Kid Appeal 10
Serving Temperature 8
- - - - - - - - - - - - - - - - - - -

Per serving: 565 Calories (kcal); 20g Total Fat; (30% calories from fat); 5g
Protein; 97g Carbohydrate; 50mg Cholesterol; 205mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 Fruit; 3 1/2 Fat;
2 Other Carbohydrates

NOTES : Apples are the most traditional fruit, but why not experiment or
throw together a combination of several fruits that you happen to
have on hand.

For extra heartiness, substitute oats or coconut for some of the
flour in the topping.
Nutr. Assoc. : 4410 4517 0 2130706543 0 0 0 0 0 0 0 0 0 385 0

* Exported from MasterCook *

Gingerbread

Recipe By :Dee Bell
Serving Size : 8 Preparation Time :0:45
Categories : Cake Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups white flour
1 1/2 teaspoons baking powder
1/4 teaspoon mace or allspice
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup granulated sugar, brown sugar, or honey
4 eggs
1 teaspoon powdered ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 cup shortening or butter
1/2 cup molasses
1/2 cup buttermilk
OR
MIX TOGETHER FOR SOUR MILK:
1/2 cup milk and 1 teaspoon vinegar

Heat oven to 350�F. Cream shortening and sugar and add eggs and half of
the buttermilk. If you don't have buttermilk, mix vinegar and milk
together and let it sit for 3 minutes, then add half. Add dry ingredients,
remaining milk and molasses. Put into greased cake pans.

Bake at 350� for 30 minutes.

Description:
"A moist, ginger spice cake."
T(Baking Time):
"0:30"

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

Per serving: 372 Calories (kcal); 16g Total Fat; (37% calories from fat); 7g
Protein; 52g Carbohydrate; 94mg Cholesterol; 356mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 2
Other Carbohydrates

NOTES : This is good with flavored whipped cream or a lemon sauce.
Nutr. Assoc. : 0 0 854 0 0 1440 0 3617 0 0 0 1368 0 0 0 0 2130706543

* Exported from MasterCook *

Golden Sugar-Crusted Baked Apples

Recipe By :
Serving Size : 4 Preparation Time :1:30
Categories : Dessert Fruit Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup halved walnuts (2 ounces)
1/4 cup granulated sugar
1/2 teaspoon cinnamon
6 tablespoons butter
1/4 cup firmly packed dark brown sugar
1/4 cup raisins
4 apples, baking type (about 2 pounds)
1 lemon
4 small cinnamon sticks
3/4 cup apple juice
1 cup heavy cream (optional)

PREPARATION: Adjust oven rack to middle position and heat oven to 375�F.
Put the walnuts, sugar, and cinnamon in the workbowl of a food processor
fitted with the metal blade and process until nuts are ground. Transfer
nut mixture to a small bowl and set aside. In a small saucepan, melt 4
tablespoons of the butter and set aside. Cut the remaining butter into
1/4-inch cubes and put in a small bowl with the brown sugar. Mix with a
fork until well blended. Stir in raisins and set aside.

Use a paring knife to remove the core of each apple in one rectangular
piece. Remove the top two-thirds of the peel. Halve the lemon. Rub the
tops and sides of the apples with lemon juice and squeeze juice into the
cored centers. Brush the apples with the melted butter and press the
walnut mixture evenly over the tops and peeled sides of the apples.

COOKING: Transfer apples to a shallow 8-inch baking dish and fill the
centers with the brown sugar-raisin mixture. Place a cinnamon stick in the
center of each apple and drizzle with remaining melted butter. Pour the
apple juice into the dish and bake until the apples are tender, 50 to 60
minutes. Cool 15 minutes on a rack.

SERVING: Serve warm or at room temperature in shallow bowls accompanied by
the pan juices, and heavy cream, if desired.

Description:
"Whole apples baked with cinnamon in a caramel-sugar crust."
Cuisine:
"American"
Source:
"Cook's Magazine September 1988"
Ratings : Cholesterol Rating 7 Cost 3
Depth 5 Difficulty 3
Fanciness 8 Fat Content 5
Good for Crowds 10 Intensity 7
Intricacy 5 Kid Appeal 8
Looks 8 Portability 7
Richness 8 Serving Temperature 5
Sweetness 8 Tartness 7

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

Per serving: 517 Calories (kcal); 27g Total Fat; (43% calories from fat); 5g
Protein; 74g Carbohydrate; 47mg Cholesterol; 188mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 5 Fat; 1
1/2 Other Carbohydrates

NOTES : Baked apples are beloved as a comfort food; to be consumed with
lots of cream after, or in lieu of, a light supper. What gives
this baked apple its distinction is the paucity of outside peel.
Crushed, seasoned walnuts make an admirable edible exterior
instead.
Nutr. Assoc. : 5471 0 0 0 4336 0 30 0 0 0 2130706543

* Exported from MasterCook *

Gouraiba

Recipe By :Hanadi Rifae
Serving Size : 12 Preparation Time :0:20
Categories : Cookie Dessert
International

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 2/3 cups white wheat flour
2 1/2 cups butter
1 cup powdered sugar
Pinch powdered cardamom -- or more to taste
3/4 cup pistachio nuts, pine nuts or sesame seeds -- approximately

Beat the sugar and butter until it appears pale in color. Sift together
the flour and cardamom and add gradually to the creamed sugar mixture.
Shape into balls and decorate with sesame seeds, pistachios or pine nuts.
Bake until golden on the bottom.

Variation: You can use the ready cookies (It would be better if you had
stuffed each one with a roasted pistachio) in making some chocolate cups.
You put each cookie in a small paper liner cup (small cupcake paper) and
you cover it with melted chocolate. Sprinkle the top with finely ground
pistachios

Description:
"An unleavened butter cookie, sweet treat garnished with nuts or
seeds."
Cuisine:
"Middle Eastern"

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

Per serving: 640 Calories (kcal); 43g Total Fat; (59% calories from fat); 8g
Protein; 57g Carbohydrate; 103mg Cholesterol; 392mg Sodium
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 1/2
Other Carbohydrates

NOTES : A great recipe. Can be covered with chocolate. See the instruction
for this variation.
Nutr. Assoc. : 5534 0 0 253 1139

* Exported from MasterCook *

Graham Cracker Applesauce Cake

Recipe By :
Serving Size : 8 Preparation Time :0:45
Categories : Cake Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces graham crackers -- crushed
3/4 cup butter -- melted
3/4 cup granulated white sugar
1 teaspoon cinnamon
3 cups applesauce
Whipping cream or ice cream

Combine butter, sugar and cinnamon with cracker crumbs. Press half of the
mixture into a springform pan. Top with applesauce and remaining crumbs.
Bake 30 minutes at 350�F. Serve with whipped cream or ice cream.

Description:
"A tart-like cake of sweetened graham cracker crumbs layered with
applesauce and baked, then served with your favorite cream."
Cuisine:
"American"
Yield:
"1 9-inch cake"
T(Baking Time):
"0:30"
Ratings : Cholesterol Rating 1 Complete Meal 3
Complexity 1 Cost 2
Depth 2 Difficulty 1
Fat Content 6 Kid Appeal 8
Portability 6 Serving Temperature 6
Sweetness 6 Tartness 3

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

Per serving: 418 Calories (kcal); 20g Total Fat; (42% calories from fat); 2g
Protein; 60g Carbohydrate; 47mg Cholesterol; 350mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 4 Fat; 1
1/2 Other Carbohydrates

NOTES : More a tart than a cake, this was a Bess Bowen specialty.
Nutr. Assoc. : 0 0 1440 0 0 2130706543

* Exported from MasterCook *

Graham Cracker Cookies

Recipe By :Amy Walters
Serving Size : 24 Preparation Time :0:15
Categories : Cookie Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 graham crackers -- double variety
1/2 cup butter
1/2 cup margarine
1/2 cup granulated white sugar
1 cup crushed almonds
1 teaspoon vanilla

Preheat oven to 325�F. Break double graham crackers into 4 pieces each and
place on jelly roll pan (not cookie sheet). Sprinkle almonds evenly over
graham crackers.

In sauce pan combine butter, margarine and sugar. Bring to a boil for 1
minute. Remove from heat and add vanilla. Pour this glaze over graham
crackers. Bake for 10 minutes.

Remove from pan immediately onto waxed paper.

Description:
"Graham crackers sprinkled with almonds and covered and baked in a
buttery, vanilla glaze and served as cookies. Buttery graham snacks to
keep the kids quiet on a rainy day, or any time you feel like
sinning."
Cuisine:
"American"
Yield:
"48 Cookies"
Ratings : Cholesterol Rating 1 Complexity 0
Cost 2 Difficulty 0
Fat Content 7 Good for Crowds 10
Kid Appeal 8 Portability 10
Serving Temperature 5 Sweetness 8

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

Per serving: 134 Calories (kcal); 11g Total Fat; (72% calories from fat); 2g
Protein; 8g Carbohydrate; 10mg Cholesterol; 105mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2
Other Carbohydrates

NOTES : They are best a day later (if they last that long).
Nutr. Assoc. : 0 0 0 1440 18 0

* Exported from MasterCook *

Grandmother's Mile-High Pie

Recipe By :
Serving Size : 8 Preparation Time :1:30
Categories : Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
PIE PASTRY
1/4 pound butter -- chilled
2 cups white flour
1/2 teaspoon salt
1/4 teaspoon granulated sugar
3 tablespoons vegetable shortening -- chilled
5 tablespoons cold water

PIE FILLING
5 large Granny Smith apple - 2 1/2 lbs - or any
variety good for pie
1 lemon
1 1/2 tablespoons white flour
1 cup granulated sugar
1 tablespoon cinnamon
1/8 teaspoon fresh ground nutmeg
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 egg
1 1/2 tablespoons butter

PREPARATION: For the pastry, cut the chilled butter into 1/4-inch pieces.
To make dough by hand, put the flour, salt, and sugar in a medium bowl.
Cut butter and shortening into dry ingredients with a pastry blender, or
work quickly with fingertips until mixture resembles a coarse meal with
some pea-sized pieces remaining. Add 1/4 cup cold water, tossing with a
fork. Add 1 more tablespoon water, if necessary, so that the dough just
holds together. Or, put flour, salt, sugar, butter, and shortening into
the workbowl of a food processor fitted with the metal blade and pulse
until mixture resembles a coarse meal. Add water and pulse until dough
holds together. Divide the dough into two discs, one slightly larger than
the other. Wrap in plastic and chill for at least 20 minutes. (Can wrap
and refrigerate overnight, or freeze up to 1 month.)

For the filling, peel, core, and slice the apples over a large bowl. Grate
the zest from the lemon into the bowl and squeeze in 1 tablespoon lemon
juice. Sprinkle the apples with the flour, sugar, cinnamon, nutmeg,
vanilla, and salt and toss to combine.

COOKING: Adjust oven rack to middle position and heat oven to 425�F. In a
small bowl, beat the egg lightly. On a lightly floured work surface, roll
out the larger disc of dough to an 11-inch round and ease it into a 9-inch
pie pan. Pile the apple filling into the pie shell and dot with butter.
Roll out the remaining dough and put it over the apples. Seal, trim, and
flute the crust. Cut decorative slashes in the top pastry and brush with
the beaten egg.

Transfer pie to a foil-lined baking sheet and bake for 15 minutes. Reduce
heat to 350�F and continue baking until pie crust is golden and apples are
tender, about 50 minutes. (Can cool, cover, and refrigerate pie up to 3
days. Reheat for 20 minutes in a 300�F oven.)

Description:
"Apple pie with a distinctive pastry crust."
Cuisine:
"American"
Source:
"Cook's Magazine September 1988"
Ratings : Cholesterol Rating 5 Cost 2
Depth 3 Difficulty 5
Fanciness 3 Fat Content 2
Freeze-ability 5 Good for Crowds 8
Intensity 5 Intricacy 3
Kid Appeal 8 Looks 5
Portability 10 Serving Temperature 7
Sweetness 5 Tartness 8

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

Per serving: 432 Calories (kcal); 19g Total Fat; (39% calories from fat); 5g
Protein; 62g Carbohydrate; 60mg Cholesterol; 316mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 Fat; 1
1/2 Other Carbohydrates

NOTES : The flaky crust, made from a combination of vegetable shortening
and butter, has a rich, buttery taste. Use Granny Smith apples for
this pie.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 3545 0 0 0 0 962 0 0 0 0

* Exported from MasterCook *

Homemade Dinner Rolls

Recipe By :Dee Bell
Serving Size : 12 Preparation Time :2:00
Categories : Bread Thanksgiving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages active dry yeast
2 cups water -- lukewarm
1/2 cup butter or shortening
1/2 cup granulated sugar or honey
2 teaspoons salt
2 eggs
4 cups whole wheat pastry flour and
2 cups unbleached white flour
OR
6 cups whole wheat pastry flour
OR
6 cups white wheat flour
1 cup white flour-added while kneading

Heat oven to 425�F. Dissolve yeast packages in lukewarm water. Cream
together butter or shortening, sugar or honey, salt and eggs. Slowly add
flour. Mix well and then turn out onto floured board and add 1 cup of
flour while kneading on the board. Let rise, then punch down. Use
immediately or store in refrigerator for up to two days.

Roll into 1-inch balls and put three in each muffin tin, or roll dough
out, cut into triangles, then roll into crescents.

Bake 425�F for 15 minutes.

Description:
"Fluffy, yeasted dinner rolls with a sweet hint."
Cuisine:
"American"
T(Baking Time):
"0:15"
Ratings : Cholesterol Rating 2 Complete Meal 2
Complexity 3 Cost 2
Fat Content 4 Good for Crowds 10
Kid Appeal 10 Serving Temperature 10
Sweetness 0
- - - - - - - - - - - - - - - - - - -

Per serving: 364 Calories (kcal); 10g Total Fat; (22% calories from fat); 10g
Protein; 62g Carbohydrate; 52mg Cholesterol; 447mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2
Other Carbohydrates

NOTES : This traditional Thanksgiving dinner roll dough can be the base
for pecan sticky rolls.
Nutr. Assoc. : 26366 0 222 652 0 0 585 5534 0 2130706543 0 2130706543 5534

* Exported from MasterCook *

Honey Walnut Tart

Recipe By :
Serving Size : 16 Preparation Time :2:00
Categories : Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SWEET PASTRY
1/2 pound butter -- chilled
3 cups white flour
3/4 cup granulated sugar
1/4 teaspoon salt
2 egg yolks

HONEY WALNUT FILLING
2 cups walnuts
6 eggs
1 cup honey
2/3 cup corn syrup
3 tablespoons dark rum
3 tablespoons butter
1/2 teaspoon vanilla

PREPARATION: For the pastry, cut the chilled butter into small pieces.

If making the dough by hand, combine flour, sugar, and salt in a bowl. Cut
butter into dry ingredients with a pastry blender or work quickly with
your fingertips until mixture resembles a coarse meal with some pea-size
pieces remaining. Work in the egg yolks and add up to 2 tablespoons of
water if necessary to hold dough together.

If using a food processor, put flour, salt, sugar and butter into the bowl
and process with the steel blade attachment until mixture resembles a
coarse meal with some pea-size pieces remaining. Continue processing,
gradually adding egg yolks and up to 3 tablespoons of water, until dough
forms a ball.

Divide the dough in half and press into two discs. Wrap in plastic and
chill at least 20 minutes before rolling. It can be refrigerated for a
couple of days, but should be softened at room temperature before rolling.

Roll out one disc of dough to measure slightly larger than a 10-inch tart
pan and line pan with dough. Gently press the dough on the bottom of the
pan toward the middle. Press the dough around the sides down so that just
a fraction of an inch extends. Roll the rolling pin across the top to cut
off excess dough. Repeat the same procedure with the second disc of dough.
Chill at least 20 minutes or even overnight.

Heat oven to 425�F. Press a double thickness of aluminum foil against the
pastry to hold it in place. Bake in preheated oven until pastry begins to
brown, about 10 minutes. Reduce heat to 350�F, remove the foil, and
continue to bake until lightly browned, about 10 minutes.

For the filling, break walnuts into pieces. In a bowl, mix together the
eggs, honey, corn syrup, rum, butter, and vanilla. Add the walnuts. Put in
prepared tart shells. Bake tarts in preheated oven until filling is puffed
and pastry is golden, about 35 minutes.

Tarts can be made several hours ahead.

SERVING: Cut into wedges and serve.

Description:
"Reminiscent of Southern pecan pie, but laced with rum and made with
walnuts."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Yield:
"2 10-inch tarts"
Ratings : Cholesterol Rating 8 Cost 2
Depth 2 Difficulty 5
Fanciness 5 Fat Content 7
Freeze-ability 2 Good for Crowds 10
Intensity 8 Intricacy 3
Kid Appeal 8 Looks 5
Portability 10 Richness 10
Serving Temperature 6 Sweetness 8

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

Per serving: 479 Calories (kcal); 25g Total Fat; (45% calories from fat); 9g
Protein; 57g Carbohydrate; 134mg Cholesterol; 212mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat;
2 1/2 Other Carbohydrates

NOTES : Sweetened with honey and laced with rum, this delicious tart is
Robin Sanders' Northwest rendition of Southern pecan pie, made
with locally grown walnuts rather than pecans.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Hoosier Corn Bread

Recipe By :Dee Bell
Serving Size : 12 Preparation Time :0:30
Categories : Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup white flour
1 cup yellow cornmeal
2 tablespoons granulated sugar
3 tablespoons firmly packed brown sugar
1 teaspoon baking soda
3 teaspoons baking powder
3/4 teaspoon salt
1 cup yogurt
OR
1 cup sour cream
1/4 cup milk
2 eggs -- well beaten
4 tablespoons butter -- melted

Heat oven to 425�F. Grease baking dish. Combine all dry ingredients and
mix well. Stir yogurt or sour cream, milk, eggs, and butter into dry
ingredients only enough to mix. Pour batter immediately into baking pan
and bake until top is springy and sides are beginning to pull away: about
20 minutes. Cool a little and serve warm with butter or honey whipped
butter.
Description:
"A rich, cake-like cornbread."
Cuisine:
"American"
Yield:
"1 loaf"
Ratings : Cholesterol Rating 2 Complete Meal 3
Complexity 1 Cost 1
Fanciness 3 Fat Content 3
Good for Crowds 10 Kid Appeal 10
Portability 9 Richness 5
Serving Temperature 0
- - - - - - - - - - - - - - - - - - -

Per serving: 162 Calories (kcal); 6g Total Fat; (31% calories from fat); 4g
Protein; 24g Carbohydrate; 45mg Cholesterol; 422mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 1671 0 2130706543 0 0 0

* Exported from MasterCook *

Jamaican Fudge Pie

Recipe By :
Serving Size : 8 Preparation Time :1:00
Categories : Dessert International
Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter
3/4 cup packed brown sugar
1 12-ounce package semisweet chocolate -- melted
2 teaspoons instant coffee
1/4 cup all-purpose flour
1 cup coarsely chopped walnuts -- or broken
1 teaspoon rum flavoring or rum
1/2 cup halved walnuts -- for decoration
1 pie shell -- ready-made, partially baked

Preheat oven to 375�F. Cream butter and sugar. Beat in eggs one at a time.
Add melted chocolate, instant coffee and rum. Stir in the flour and broken
walnuts and pour into pie shell. Top with second measure of walnut halves.
Bake for 25 minutes. Cool and serve with whipped cream if desired.

Description:
"Chocolate, coffee, walnut and rum custard baked in a ready-made pie
shell."
Cuisine:
"Jamaican"

- - - - - - - - - - - - - - - - - - -
Per serving: 589 Calories (kcal); 38g Total Fat; (54% calories from fat); 9g
Protein; 63g Carbohydrate; 16mg Cholesterol; 217mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 3
Other Carbohydrates

Nutr. Assoc. : 0 0 1353 0 0 20187 4793 5471 0 0

* Exported from MasterCook *

Jodie and Bobbie's Famous Angel Food Cake Dessert

Recipe By :
Serving Size : 24 Preparation Time :2:00
Categories : Cake Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup milk
8 ounces prepared whipped topping
8 ounces cream cheese
1 cup powdered sugar
1 teaspoon vanilla
1 (18 1/4 ounce) box angel food cake mix -- baked
OR
1 angel food cake
16 ounces sliced frozen strawberries, fruit, or pie
filling

Bake angel food cake or use purchased cake. Cut cake in chunks. Have cream
cheese out to soften. Defrost berries if frozen.

Mix cream cheese, milk, vanilla, powdered sugar and defrosted whipped
topping with an electric mixer.

Mix this into cut-up cake chunks. Top with desired fruit. Chill and serve.

Description:
"Chunks of angel food cake smothered with a mixture of cream cheese,
whipped cream and vanilla; then topped with berries."
Cuisine:
"American"

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

Per serving: 184 Calories (kcal); 6g Total Fat; (29% calories from fat); 3g
Protein; 30g Carbohydrate; 12mg Cholesterol; 194mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1 1/2
Other Carbohydrates

NOTES : You can use any fresh fruit in season you desire. Yummy Smooshed
Dessert.
Nutr. Assoc. : 0 1612 0 0 0 2052 0 2130706543 3473

* Exported from MasterCook *
Kaitie's Apple Pie

Recipe By :
Serving Size : 16 Preparation Time :1:30
Categories : Dessert Fruit Dessert
Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FILLING
10 apples -- chopped
1 cup granulated white sugar
OR
3/4 cup granulated white sugar
AND
1/4 cup brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 stick butter
1/2 lemon

CRUST
4 cups all-purpose flour
2 teaspoons salt
1 tablespoon granulated white sugar
1 3/4 cups Crisco
1/2 cup cold water
1 egg
1 tablespoon vinegar or 1 tablespoon fresh lemon juice

In a bowl add the flour, salt, sugar and Crisco from the crust section of
the ingredients list and chop with knives, pastry cutter or fork until pea
size.

In a separate bowl, blend together the remaining crust ingredients. That
would be the water, egg, vinegar or lemon juice.

Now blend everything together, mold into a ball and refrigerate while
doing the apples.

Peel, core and chop up the apples. Add the apples, sugar, flour cinnamon,
and nutmeg together. Squeeze the lemon all over this and mix with a spoon.

Preheat oven to 350�F. Roll out bottom crust on a floured bread board. (A
chilled wine bottle works well as a rolling pin.) Put bottom crust in pie
pan, dump in the filling, and dot the apples with the butter.

Roll out top crust and assemble the pie. Prick holes in the lid so as it
won't blow up or nuthin'.

Bake 1 1/2 hours. Crust should be a nice golden color and juice should be
a bubbling out all over, like syrup.

Description:
"The classic apple pie. This goes with a red and white checker board
table cloth, a summer day and vanilla ice cream."
Cuisine:
"American"
Yield:
"1 9-inch pie"
Ratings : Cholesterol Rating 2 Complete Meal 3
Cost 3 Depth 3
Difficulty 3 Fanciness 4
Fat Content 5 Freeze-ability 9
Good for Crowds 8 Kid Appeal 10
Sweetness 8
- - - - - - - - - - - - - - - - - - -

Per serving: 452 Calories (kcal); 26g Total Fat; (51% calories from fat); 4g
Protein; 51g Carbohydrate; 19mg Cholesterol; 300mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 5 Fat; 1
Other Carbohydrates

NOTES : This makes one 9 inch round pie as it sits. So only scale it at
multiples of whatever the amount of people it serves. For example
if a pie serves 6 then only scale to those multiples 6, 12, 18
etc.
Nutr. Assoc. : 0 0 652 0 2130706543 0 2130706543 0 0 0 0 0 0 0 0 0 652
1564 0 0 5458 0

* Exported from MasterCook *

Kooky Quick Crust

Recipe By :Dee Bell
Serving Size : 12 Preparation Time :0:30
Categories : Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup white flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup butter, shortening or margarine
1/2 cup sour cream
OR
1/2 cup yogurt

Heat oven to 425�F. Combine all ingredients until well-blended (about 55
strokes). Batter will look bumpy and lumpy. Spread with a spoon or spatula
on a lightly greased pie pan or casserole dish, including thick sides,
leaving at least a 1/4-inch at top of pan. Fill with your choice of
fillings and bake about 20 minutes or 10 minutes longer for very thick
fillings.

Description:
"No fuss crust for Shepard's Pie or any favorite meat/vegetable
fillings: a cross between a biscuit and a pizza dough."
Cuisine:
"American"
Yield:
"1 crust"
Ratings : Cholesterol Rating 2 Complete Meal 2
Complexity 1 Cost 2
Difficulty 1 Intricacy 1
Kid Appeal 8 Richness 4
Sweetness 0
- - - - - - - - - - - - - - - - - - -

Per serving: 59 Calories (kcal); 4g Total Fat; (63% calories from fat); 1g
Protein; 4g Carbohydrate; 12mg Cholesterol; 153mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

NOTES : This is the Shepard's Pie Crust. Also try your favorite
combination of slightly saut�ed and drained vegetables mixed with
cheese or browned ground beef, beans, tomatoes and cheese with
varying spices.
Nutr. Assoc. : 0 0 0 222 2130706543 0 0

* Exported from MasterCook *

Lemon Bars

Recipe By :
Serving Size : 6 Preparation Time :1:30
Categories : Cookie Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST
2 cups all-purpose flour
1 cup butter -- softened
1/2 cup granulated white sugar

TOPPING
2 cups granulated white sugar
4 eggs
4 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 lemon -- juice and grated
OR
4 tablespoons lemon juice
AND
1 lemon peel -- grated

Preheat oven to 350�F.

Crust : Blend the flour, butter and sugar. Then press dough into baking
(metal) pan. The pan size is important. Bake for 15 - 20 minutes. Remove
before the dough becomes light brown.

Topping: While the crust is baking, grate all of the yellow lemon peel you
can off the lemon. Mix this and the juice with all of the remaining
ingredients. Beat 'till light and fluffy.
When the crust is done, pour the topping over it and return it to the oven
for 25 - 30 minutes more. Bake 'till a light touch leaves no imprint.
Well, maybe a slight dent.

Cool and slice into desired size squares.

Cuisine:
"American"
Yield:
"12 Pieces"
Ratings : Cholesterol Rating 3 Complete Meal 3
Cost 3 Depth 3
Difficulty 4 Fanciness 5
Good for Crowds 10 Kid Appeal 10
Portability 7 Serving Temperature 3
Sweetness 7 Tartness 7

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

Per serving: 810 Calories (kcal); 34g Total Fat; (37% calories from fat); 9g
Protein; 121g Carbohydrate; 207mg Cholesterol; 610mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2
Fat; 5 1/2 Other Carbohydrates

NOTES : Soft baked dessert bars. A tart lemon topping blended into a
cookie crust.

Serve with a tall glass of chilled milk. Also, don't try to scale
this recipe. Every time I've tried it has led to disaster.
Nutr. Assoc. : 0 0 0 652 0 0 652 0 0 0 0 0 0 2130706543 0 2130706543

* Exported from MasterCook *

Lena Robinowitz's Honey Nut Cake

Recipe By :
Serving Size : 24 Preparation Time :2:00
Categories : Cake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound honey
10 tablespoons granulated sugar
4 eggs -- separate out yolks
1/2 cup peanut oil
1/3 cup candied fruit -- diced
1/3 cup golden raisins
3 1/4 cups sifted white flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
Pinch salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup coffee -- cold, strong
2 tablespoons whiskey
1/2 cup chopped walnuts
12 almonds -- halved, blanched

Preheat oven to 325�F. Line two 8- by 4-inch loaf pans with waxed paper
allowing a 2-inch overhang.

Combine honey and sugar in a saucepan and stir over low heat until sugar
is dissolved. Do not allow to boil. Cool.

With an electric mixer, beat cooled honey mixture with egg yolks. Add oil
and beat until thick, 3 to 5 minutes. In a small bowl, toss candied fruits
and raisins with about 1 tablespoon of the flour. Combine the remaining
flour with the spices, salt, and baking powder. In another bowl, dissolve
the baking soda in the coffee and stir in the whiskey.

Alternately add dry ingredients and coffee to the honey mixture until well
blended. Fold in the fruits and walnuts. Beat the whites to stiff peaks.
Stir about 1/4 of the whites into the batter to lighten and then gently
fold in the remainder.

Divide the batter between prepared loaf pans. Decorate with almond halves.
Bake cakes in preheated oven for 60 to 65 minutes until golden brown and a
cake tester comes out clean. Cool 10 minutes in pans and turn out onto a
rack. Peel off waxed paper and let cakes cool.

Description:
"A traditional Jewish honey cake with candied fruit and walnuts."
Cuisine:
"Jewish"
Source:
"Cook's Magazine September 1984"

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

Per serving: 633 Calories (kcal); 44g Total Fat; (59% calories from fat); 17g
Protein; 51g Carbohydrate; 31mg Cholesterol; 87mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat;
1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 26379 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Mainouse Chocolate Cake

Recipe By :Jack Ligon
Serving Size : 16 Preparation Time :0:45
Categories : Cake Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
MIX TOGETHER:
1 cup granulated white sugar
1 cup water
1 cup mayonnaise
1 tablespoon vanilla
1/2 teaspoon coriander
1 tablespoon coffee

MIX TOGETHER:
2 1/4 cups white wheat flour
1 1/2 teaspoons baking soda
1/4 cup cocoa
1/8 teaspoon salt

Preheat oven to 375�F. Combine wet ingredients. Combine dry ingredients.
Add the dry ingredients to the wet. Mix well and bake for 20 - 25 minutes.
Do not overbake.

Description:
"Mayonnaise, coffee and coriander make this chocolate cake rich and
flavorful."
Cuisine:
"American"
Yield:
"1 cake"
Ratings : Cholesterol Rating 3 Cost 4
Fat Content 8 Good for Crowds 10
Kid Appeal 10 Portability 10
Richness 5 Sweetness 5

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

Per serving: 216 Calories (kcal); 12g Total Fat; (48% calories from fat); 2g
Protein; 27g Carbohydrate; 5mg Cholesterol; 214mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other
Carbohydrates

Nutr. Assoc. : 0 652 0 0 0 0 0 0 0 3309 0 0 0

* Exported from MasterCook *

Miraculous Microwave Chocolate Cake

Recipe By :Frances Bolton
Serving Size : 12 Preparation Time :0:30
Categories : Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup cocoa
1/3 cup water
3/4 cup plus 2 tablespoons all-purpose flour
1/3 cup water
1 cup granulated white sugar
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 cup plus 2 tablespoons oil
1/4 teaspoon salt
1 egg
2 teaspoons vanilla
For six servings, use an 8-inch round glass pan or the reusable plastic
one that came with Pillsbury's microwave cake mix.

In a small bowl or cup, combine the cocoa and the first measure of water.
Don't bother to stir; the cocoa won't dissolve. Microwave on High for 40
seconds. Stir until smooth; mixture will be thick. Set aside.

In a mixing bowl, combine the flour, sugar, baking soda, baking powder and
salt. Mix thoroughly. Make a well in the center of the dry ingredients and
add the cocoa mixture, the remaining measure of water, oil, egg and
vanilla. With a spoon, mix the wet ingredients thoroughly, then blend in
the dry ingredients until the batter is smooth.

Pour the batter into the microwave pan and microwave on High for 5 to 6
minutes, until the cake begins to pull away from the side of the pan.
Check the cake after 5 minutes, and if it isn't pulling from the sides,
return it to the microwave for another minute. Let cool in pan. The flavor
improves if it can rest 1 hour.

This is as good as any of the packaged microwave cake mixes at a fraction
of the cost.

I use 1/3 of a can of purchased chocolate frosting. I refrigerate the rest
to use at a later date on 2 more cakes.

Description:
"Rich and satisfying, quick to prepare, chocolate cake."
Cuisine:
"American"
Yield:
"1 cake"
Ratings : Cholesterol Rating 0 Complexity 2
Cost 3 Difficulty 2
Fat Content 4 Good for Crowds 10
Kid Appeal 10 Portability 10
Sweetness 7
- - - - - - - - - - - - - - - - - - -

Per serving: 145 Calories (kcal); 5g Total Fat; (31% calories from fat); 2g
Protein; 24g Carbohydrate; 16mg Cholesterol; 113mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 0 0 14 0 652 0 0 4267 0 0 0

* Exported from MasterCook *

Mock Kounafa

Recipe By :Hanadi Rifae
Serving Size : 12 Preparation Time :0:45
Categories : Cake Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 slices white bread -- toasted, made into fine crumbs
1/2 cup butter -- melted
1/2 cup walnuts -- coarsely ground

PUDDING
3 tablespoons cornstarch
3 tablespoons granulated white sugar
4 tablespoons nonfat dry milk
1 cup milk
Sugar Syrup -- see recipe

Preheat oven to 425�F. Mix bread and butter and add some of the nuts. Half
of the bread mixture goes into your serving dish. Press the mixture well
in the dish

On low heat cook the pudding ingredients in a saucepan. Stir until
thickened, then spread on the pressed bread. Sprinkle some nuts on that
layer and top it with the rest of the bread crumbs and press them in. Bake
for about 15 minutes or until the surface has some color to it. Pour some
sugar syrup on it and serve warm.

Description:
"Two layers of sweetened, buttery breadcrumbs and nuts with a pudding
filling; covered in a sugar syrup."
Yield:
"1 10-inch cake"

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

Per serving: 353 Calories (kcal); 12g Total Fat; (31% calories from fat); 5g
Protein; 57g Carbohydrate; 24mg Cholesterol; 271mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 2
1/2 Other Carbohydrates

NOTES : A hit every time.
Nutr. Assoc. : 2334 0 5471 0 0 0 652 0 0 2130706543

* Exported from MasterCook *

Sugar Syrup

Recipe By :Hanadi Rifae
Serving Size : 6 Preparation Time :0:15
Categories : Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups granulated white sugar
1 cup water
3 drops lemon juice

Put water and sugar on a medium heat and stir constantly until the sugar
dissolves and the mixture starts to boil. Let it boil until you get the
desired consistency. Add lemon and let it boil a little then remove and
cool completely.

Description:
"Simple syrup flavored with lemon."
Yield:
"1 1/2 Cups"

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

Per serving: 258 Calories (kcal); 0g Total Fat; (0% calories from fat); trace
Protein; 67g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 4 1/2
Other Carbohydrates

NOTES : Known as Atter in Arabic. Used in a lot of desserts.
Nutr. Assoc. : 652 0 0

* Exported from MasterCook *

Mrs. B's Peanut Butter Cookies

Recipe By :
Serving Size : 12 Preparation Time :0:30
Categories : Cookie Snack

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sifted brown sugar
1/2 cup sifted granulated white sugar
1/2 cup butter
1 egg
3/4 cup peanut butter
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups white wheat flour
1/2 teaspoon vanilla

Preheat oven to 350�F.

Sift sugars. Cream butter and add to sugars. Beat in the egg, peanut
butter, salt, soda, and sift in the flour. Add in the vanilla. Roll in
balls. Mash with glass and make a cross mark with a fork. Bake on greased
pan for about 10 minutes. Transfer to cooling rack.

Description:
"Flavorful peanut butter cookies. Real Peanut Butter taste."
Cuisine:
"American"
Yield:
"2 Dozen"
Ratings : Cholesterol Rating 3 Complete Meal 2
Complexity 1 Cost 3
Depth 3 Difficulty 2
Fat Content 7 Good for Crowds 10
Kid Appeal 10 Portability 10
Richness 7 Serving Temperature 6
Sweetness 0
- - - - - - - - - - - - - - - - - - -
Per serving: 281 Calories (kcal); 16g Total Fat; (50% calories from fat); 6g
Protein; 29g Carbohydrate; 36mg Cholesterol; 302mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 210 1440 0 0 0 0 0 3309 0

* Exported from MasterCook *

O'Brien's Irish Soda Bread

Recipe By :
Serving Size : 12 Preparation Time :2:00
Categories : Bread International

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups all-purpose flour
1 tablespoon baking powder
1/4 cup granulated white sugar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 pound butter
2 eggs -- beaten
2 cups golden raisins or black raisins
1 1/4 cups plus 1 tablespoon buttermilk
3/4 teaspoon caraway seeds, for the real Irish taste -- optional
1/2 cup all-purpose flour -- for kneading

Preheat oven to 350�F. Sift flour salt, sugar, powder and soda together.
Cut butter in with a knife or pastry cutter until mixture resembles bread
crumbs. Add beaten eggs to dry mixture and then raisins, cut in as before.
Mix in buttermilk and stir gently to form a soft dough.

Flour hands and turn dough out on floured board to knead gently into a
ball. Shape into a 7-inch or so round thick cake. Place into glass pie
plate. Cut 1 1/4 inch deep cross, called a farl, into the top. Bake for
about 1 1/4 hours or until center of cross is lightly browned. Remove to
wire rack, cool 15 minutes and then slice thickly and serve with plenty of
butter, jam and hot tea!

Description:
"Traditional favorite made with buttermilk, eggs, baking powder and
raisins; great with tea and jelly."
Cuisine:
"Irish"
Yield:
"1 loaf"

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

Per serving: 360 Calories (kcal); 9g Total Fat; (22% calories from fat); 8g
Protein; 63g Carbohydrate; 53mg Cholesterol; 390mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1 1/2
Fat; 1/2 Other Carbohydrates
NOTES : Placing a towel over bread after it comes from the oven will keep
crust soft.

For a real Irish touch, sprinkle caraway seed in the dough before
cooking.
Nutr. Assoc. : 0 0 652 0 0 0 0 3532 228 252 0

* Exported from MasterCook *

Oatmeal Cookies

Recipe By :Dee Bell
Serving Size : 24 Preparation Time :0:20
Categories : Cookie Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter or shortening
1 cup brown sugar
1/2 cup granulated sugar
1 egg
1/4 cup water
2 teaspoons vanilla
1 cup white flour
1 teaspoon salt
1/2 teaspoon baking soda
3 cups oats

Cream together butter and brown sugar, add egg and vanilla. Mix together
flour, salt and soda then blend into butter mixture. Add water and oats.
Bake at 350� for 12 minutes.

Description:
"The classic, chewy oatmeal cookie"
Cuisine:
"American"
Yield:
"2 Dozen"
T(Baking Time):
"0:12"
Ratings : Complexity 1 Cost 2
Difficulty 1 Fat Content 4
Kid Appeal 10 Portability 10

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

Per serving: 188 Calories (kcal); 7g Total Fat; (34% calories from fat); 4g
Protein; 27g Carbohydrate; 23mg Cholesterol; 179mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2
Other Carbohydrates

NOTES : Try adding raisins, dates, apple chunks, butterscotch drops, nuts
and/or chocolate chips. If adding fruit, use a little cinnamon and
nutmeg too.
Nutr. Assoc. : 222 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Oatmeal Muffins

Recipe By :Dee Bell
Serving Size : 12 Preparation Time :0:30
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup rolled oats
1 cup buttermilk
OR
Mix together for sour milk:
1 cup milk
AND
1 teaspoon vinegar
1 egg
1/3 cup brown sugar
1/3 cup butter -- melted
1 cup sifted white flour
1 teaspoon baking powder
1/2 teaspoon baking soda

Heat oven to 400�F. Combine oats and milk. Add egg and brown sugar. Beat
well and stir in butter. Add dry ingredients and mix only until dampened.

Drop into muffin cups and bake for 20 minutes.

Description:
"Simple, sweet and moist breakfast bread."
Cuisine:
"American"
Yield:
"1 Dozen"
T(Baking Time):
"0:20"
Ratings : Cholesterol Rating 3 Complete Meal 6
Complexity 1 Cost 1
Difficulty 1 Fanciness 2
Fat Content 3 Good for Crowds 10
Intensity 3 Intricacy 1
Kid Appeal 10 Looks 3
Serving Temperature 8 Sweetness 5

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

Per serving: 133 Calories (kcal); 6g Total Fat; (41% calories from fat); 3g
Protein; 17g Carbohydrate; 30mg Cholesterol; 173mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates

NOTES : Add raisins or dried fruit and/or nuts for a change.
Nutr. Assoc. : 0 228 0 0 2130706543 0 2130706543 0 0 0 20194 0 0
* Exported from MasterCook *

Orange Devil's Food Cake

Recipe By :
Serving Size : 12 Preparation Time :1:30
Categories : Cake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 navel oranges or Valencia oranges
3 ounces unsweetened chocolate
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 cup vegetable shortening
2 eggs
1 cup milk
2 cups white flour
Whipping cream
5 navel oranges or Valencia oranges -- for garnish

PREPARATION: Heat oven to 325�F. Generously butter a bundt or tube pan.
Grate 2 tablespoons zest from oranges. Squeeze 1/2 cup plus 2 teaspoons
orange juice. Chop the chocolate and put in the top of a double boiler
over hot, not boiling, water and stir occasionally until melted. Add 1/2
cup sugar, 1/2 cup of the orange juice, and 1 teaspoon cinnamon and stir
to dissolve sugar. Cool.

Mix the baking soda with remaining 2 teaspoons orange juice. Cream the
vegetable shortening with remaining cup of sugar until light. Add the
eggs, one at a time, and blend well. Add the milk and flour alternately,
about 1/4 cup of milk at a time followed by about 1/2 cup of flour. Add
the baking soda mixture and the orange zest. Stir in chocolate.

Pour the batter into prepared pan. Bake in preheated oven until the cake
springs back when touched in the center, about 1 hour. Cool on a rack for
15 minutes. Turn out onto a plate, and cool completely.

Cake can be made a day ahead..

SERVING: Garnish with whipped cream and/or thin slices of orange if
desired

Description:
"A moist meeting of orange, cinnamon and chocolate."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Yield:
"1 cake"
Ratings : Cholesterol Rating 7 Cost 3
Depth 5 Difficulty 2
Fanciness 7 Fat Content 5
Freeze-ability 7 Good for Crowds 10
Intensity 7 Intricacy 3
Kid Appeal 10 Looks 7
Portability 10 Richness 7
Serving Temperature 5 Sweetness 7
Tartness 3
- - - - - - - - - - - - - - - - - - -

Per serving: 367 Calories (kcal); 14g Total Fat; (33% calories from fat); 6g
Protein; 58g Carbohydrate; 34mg Cholesterol; 126mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 2 1/2 Fat; 1
1/2 Other Carbohydrates

NOTES : This is a moist, old-fashioned cake that bursts with exotic
flavor.
Nutr. Assoc. : 26406 0 0 0 0 0 0 0 0 0 26406

* Exported from MasterCook *

Original Irish Soda Bread

Recipe By :Dee Bell
Serving Size : 12 Preparation Time :24:00
Categories : Bread International

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon baking soda
1 1/2 teaspoons salt
2 teaspoons caraway seeds
4 cups white flour
1/2 cup raisins
2 cups buttermilk

Heat oven to 375�F. Mix together all ingredients adding buttermilk last
and slowly incorporating into the mixture. Knead for just one minute to
mix ingredients and pat into a greased cakepan or round loaf pan. Slice an
X across the top, brush with milk and bake for 45 minutes. Cool a little
and then wrap in a damp towel. Cool completely (about 7 hours), then
serve.

Prep Time: 1 day

Description:
"Tender, moist and quick snacking bread. The original, no baking
powder version."
Cuisine:
"Irish"
Yield:
"1 Loaf"
T(Baking Time):
"0:45"

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

Per serving: 188 Calories (kcal); 1g Total Fat; (4% calories from fat); 6g
Protein; 39g Carbohydrate; 1mg Cholesterol; 416mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 252 0 0 0

* Exported from MasterCook *

Ozark Pudding

Recipe By :
Serving Size : 8 Preparation Time :0:45
Categories : Pudding

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs
3 tablespoons white flour
1/2 cup granulated sugar (or more as needed)
2 teaspoons baking powder
Pinch salt
2 apples (tart) -- peeled, cored and chopped
1/2 cup coarsely chopped walnuts -- toasted
1 teaspoon vanilla
1 cup heavy cream -- whipped to soft peak

Preheat oven to 350�F.

In a large mixing bowl, beat eggs with sugar until light in color and
mixture forms a heavy ribbon when trailed from beater. Blend in flour,
baking powder, and salt. Fold in apples, nuts, and vanilla.

Pour mixture into a buttered 9-inch pie pan and bake until top is well
browned and puffed, 30 to 35 minutes. Remove from oven. Puffed top will
fall during cooling. Serve warm or at room temperature with cream.

Serves: 6 to 8

Description:
"Baked custard of apples and nuts, served with whipped cream."
Cuisine:
"American"
Source:
"Cook's Magazine September 1984"
Yield:
"1 pudding"
Ratings : Cholesterol Rating 8 Difficulty 3
Fanciness 7 Good for Crowds 8
Intensity 5 Intricacy 3
Kid Appeal 8 Richness 7
Serving Temperature 5 Sweetness 7

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

Per serving: 248 Calories (kcal); 17g Total Fat; (58% calories from fat); 4g
Protein; 22g Carbohydrate; 88mg Cholesterol; 147mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 1
Other Carbohydrates
Nutr. Assoc. : 0 0 1440 0 0 30 20187 0 0

* Exported from MasterCook *

Pastry Cornucopia

Recipe By :
Serving Size : 12 Preparation Time :6:00
Categories : Dessert Pastry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
PASTRY DOUGH
3 1/2 cups all-purpose flour
3/4 cup cake flour
3/4 teaspoon salt
2 1/2 tablespoons granulated sugar
1 3/4 cups butter (3 1/2 sticks) -- chilled
1 egg
1/2 teaspoon almond extract
Water -- iced
1 egg, lightly beaten with 2 teaspoons water
2 tablespoons granulated sugar -- for glaze

For the pastry dough, combine flours, salt, and 2 1/2 tablespoons of sugar
in a large mixing bowl. Combine butter and flour using a pastry blender or
your fingertips until pieces of butter are the size of large peas.

In a measuring cup, beat egg lightly. Add almond extract and enough ice
water to measure 1 1/4 cups. Sprinkle over flour/butter mixture. Stir and
toss gently.

Gather dough together and form 3 flattened balls. Wrap with plastic and
refrigerate at least 1 hour.

To make mold, loosely crumple eight to ten 9- by 9-inch squares of
heavy-duty aluminum foil and form into approximate shape of a cornucopia.
Tear off a sheet of regular-weight foil approximately 20 inches long and
loosely wrap it around crumpled foil to form shape of a cornucopia. Mold
should be about 12 to 14 inches long and about 5 inches high at front.

Coat form well with vegetable-oil spray. Set aside.

Lightly flour 3 baking sheets or cover with parchment paper. Remove 1 ball
of dough from refrigerator. On a lightly floured work surface, roll dough
out no more than 1/4-inch thick. Put pastry on paper. Place foil form on
pastry and cut out a base for the cornucopia, making it 1/2-inch wider
than bottom of foil form. Chill pastry base and foil form on one of the
baking sheets.

On a lightly floured work surface, roll 1 of remaining balls of pastry
dough into a rectangle about 10 by 14 inches and 1/8-inch thick. Using a
fluted pastry wheel or a small knife, cut strips of pastry l-inch wide and
place strips on prepared baking sheet. Repeat with remaining ball of
dough. Loosely cover all strips with plastic wrap and refrigerate.

Remove strips and foil form from refrigerator. Brush the edge of a pastry
strip with egg wash and, beginning with the tip of the cornucopia, start
winding dough onto form in a spiral, sticking egg-washed edge to dough
above, overlapping 1/4 inch. Cover tail completely.

Brush top edge of base with egg wash. Cut pastry strips about 2 inches
longer than necessary to go around form and touch base at each side. Brush
edge with egg wash. Lay strips across top of form, overlapping each
egg-washed edge over preceding dough about 1/4 inch. Gently press bottom
of strips to base to seal and trim at base with a small, sharp knife.
Continue laying strips in the same manner until strips come to within 1
inch of front of cornucopia.

Add a foil arch or crumpled strips of foil under form for additional
support.

Brush 2 dough strips with egg wash, fold each in half lengthwise, and
press gently to seal. Loosely wind the 2 strips together to make a braid.
Brush braid and final cornucopia strip with egg wash and lay braid across
top of cornucopia, pressing gently to seal. Using a small knife, flare
front edge of horn upward to make a lip.

Make 2 more long braids as above. Brush edge of base with egg wash and lay
braids along sides, making a decorative spiral at the back if desired.
Refrigerate cornucopia while making rest of decorations.

On a lightly floured board, roll one of remaining strips between palms of
hands to make a single smooth rope of dough for the grapevine. Make small
balls of dough for grapes and cut out several grape leaves from remaining
strips. Score leaves with the back of a small knife to resemble veins.

Remove cornucopia from refrigerator and place decorations to get a rough
idea of the desired design. Remove decorations, brush them with egg wash,
and reapply, pressing gently. Refrigerate at least 1 hour. Cornucopia may
be made ahead to this point and refrigerated up to 2 days, or wrapped well
and frozen for 3 to 4 weeks before baking.

Heat oven to 425�F.

Bake in preheated oven for 10 minutes. Turn heat down to 350�F and bake
until pastry is set but not browned, about 10 minutes more.

Remove from oven, brush with egg-white glaze and sprinkle cornucopia
liberally with sugar. Return to 350�F oven and bake until golden, 12 to 15
minutes more. Cover tip and front of cornucopia with small strips of foil
if these parts are over browning.

Remove from oven and cool on baking sheet for 5 minutes. Using a long,
wide spatula, carefully lift cornucopia onto a rack and let cool for at
least 40 minutes.

Reach into cornucopia and carefully pull out crumpled foil. Use a small
pair of scissors, if necessary, to cut foil free. It is not necessary to
remove foil from tail. Gently peel mold's foil covering from inside of
cornucopia. Wrap cornucopia loosely and store in a cool, dry place (not in
refrigerator) until ready to use. Cornucopia may be baked a day before it
is to be served.

Fill cornucopia to overflowing with an assortment of nuts and fresh and
dried fruit.

Description:
"A baked horn-of-plenty overflowing with dried fruits and nuts."
Cuisine:
"American"
Source:
"Cook's Magazine September 1984"
Ratings : Cholesterol Rating 0 Cost 5
Difficulty 8 Fanciness 10
Freeze-ability 0 Intricacy 10
Kid Appeal 8 Richness 3
Serving Temperature 5
- - - - - - - - - - - - - - - - - - -

Per serving: 424 Calories (kcal); 28g Total Fat; (59% calories from fat); 6g
Protein; 38g Carbohydrate; 104mg Cholesterol; 417mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 1/2
Other Carbohydrates

NOTES : Any combination of glazed, toasted, or raw nuts and fresh fruit �
grapes, kumquats, tiny plums, lady apples, or Seckel pears � mixed
with dried apples, apricots, pears, or currants � can be used to
fill this cornucopia and make an abundant yet light ending to a
harvest dinner. Nuts and fruits are eaten with the fingers and the
sweet pastry horn is simply broken into pieces and eaten as an
accompaniment. It is easy to make and satisfyingly Rabelaisian.
Nutr. Assoc. : 0 0 0 0 0 222 0 0 0 3218 652

* Exported from MasterCook *

Paul's Pumpkin Pie

Recipe By :Paul Rumball-Petre
Serving Size : 8 Preparation Time :2:00
Categories : Dessert Pie
Thanksgiving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups water -- warm from the tap
2 cups cooked pumpkin -- cooked fresh in a pressure cooker
2 eggs -- well-beaten
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch ground cloves
1 14-ounce can sweetened condensed milk
1 (9-inch) pie shell

To cook the pumpkin in a pressure cooker: Cut open the pumpkin (do not use
one that has been used as a jack-o-lantern, it will be dry and stringy).
Remove the stem completely, as well as the seeds. Scrape out as much of
the slimy orange strings as you can without removing any of the flesh.
Quarter the pumpkin from top to bottom. Cut each of the quarters into 2
inch slices. Cut each slice into 2 inch cubes. Place as many cubes as will
fit into the cooker (Be sure the removable false bottom is in place; this
will keep the pumpkin from burning.) Add hot tap water and cook as per
manufacturer's instructions for 15 to 20 minutes after the pressure cap
begins to jiggle. (If you have a pressure cooker with adjustable pressure,
use medium.) Lay the cooked pumpkin out to cool. As soon as it's just warm
enough to handle comfortably, carefully peel the skin off each piece.

Drain by grabbing a double handful at a time and squeezing the water out.
I like a nice dense pie, but if you like a softer pie, leave a little
water in the pumpkin. Either way you must squeeze out most of it. The
pumpkin can be used immediately or frozen at this point. I like to freeze
it in 2-cup portions so it is easy to defrost enough for just one pie. It
keeps very well frozen for seven or more months. In my house however, no
matter how much I seem to freeze, I find myself baking the last one on my
birthday in April.

Preheat oven to 350�F. Prebake the homemade pie crust partially. (I like
to add a little sugar and cinnamon to the flour before I mix the crust).
Heat the oven to 425�F.

Beat the eggs with the spices.

Beat in the sweetened condensed milk.

Add the pumpkin and mix until incorporated. (Never, Never, Never pur�e the
pumpkin.)

Batter should be somewhat liquid. Pour into partially baked pie shell.

Bake for 15 minutes and then lower heat to 350� and bake for 45 minutes or
until a knife inserted into center comes out clean. Cool. Then eat it all
yourself and bake another you can share with your friends.

Description:
"The definitive recipe for a pumpkin pie made with fresh pumpkin. Chef
Paul says you'll thereafter have it no other way. The greatest pie
served on this planet (greatest pie? Heck... it's the greatest
food!)."

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

Per serving: 298 Calories (kcal); 12g Total Fat; (34% calories from fat); 7g
Protein; 43g Carbohydrate; 64mg Cholesterol; 228mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 2
Other Carbohydrates

NOTES : Because of this recipe, you will come to know that pumpkin pie is
nothing unless fresh pumpkin is used; and cooking it in a pressure
cooker is the best way to get it cooked enough that the skin comes
off easily without its losing any color or flavor.

This recipe is a variation on my grandmother's, which was given to
my mother. They are Italian, so I call this an Italian pumpkin
pie.

I like it served anywhere from right out of the oven (a la mode),
to chilled and served with or without whipped cream.
Nutr. Assoc. : 0 26007 0 0 0 0 0 1465 1119

* Exported from MasterCook *

Peanut Butter Cookies

Recipe By :Dee Bell
Serving Size : 12 Preparation Time :0:20
Categories : Cookie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup white flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup shortening or butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1/2 cup peanut butter
1 tablespoon water
1 teaspoon vanilla

Cream shortening or butter together with sugars, add egg, water and
vanilla. Slowly add mixed-together dry ingredients.

Drop by spoonfuls on cookie sheet. Press each cookie twice with a fork
dipped each time in flour to make a crosshatch.

Bake at 350� for 15 minutes.

Cuisine:
"American"
Yield:
"2 Dozen"
T(Baking Time):
"0:15"
Ratings : Complexity 1 Cost 2
Difficulty 1 Fanciness 3
Fat Content 8 Good for Crowds 10
Kid Appeal 10 Looks 3
Portability 10 Richness 6

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

Per serving: 239 Calories (kcal); 14g Total Fat; (53% calories from fat); 4g
Protein; 24g Carbohydrate; 16mg Cholesterol; 259mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;
1 Other Carbohydrates

NOTES : A basic, but yummy, peanut butter cookie with a chewy center.
Nutr. Assoc. : 0 0 0 1368 0 0 0 0 0 0
* Exported from MasterCook *

Pear Brown Betty

Recipe By :
Serving Size : 12 Preparation Time :1:30
Categories : Dessert Fruit Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 slices white bread -- firm
8 tablespoons butter
1 1/2 cups granulated sugar
Pinch nutmeg
3/4 teaspoon ground cinnamon
1 lemon
12 pears
2 cups hard apple cider
OR
2 cups apple juice

PREPARATION: Heat oven to 375�F. Butter a 9- by 13-inch baking dish.

Make 3 cups of coarse bread crumbs from the firm slices of bread using a
grater or food processor. Melt the butter and toss with crumbs. Combine
the sugar with nutmeg and cinnamon. Grate zest and squeeze juice from
lemon. Peel, quarter, and slice pears 1/8-inch thick. Toss pears with
lemon juice and zest and half of sugar mixture.

Sprinkle baking dish with some of remaining sugar mixture. Put half of
pears in baking dish and sprinkle with 1/2 cup of crumbs and a small
amount of sugar mixture. Top with remaining pears and pour liquid over
pears. Top with remaining crumbs and sugar mixture. Cover with foil and
make a few holes in top.

Cook 45 minutes. Uncover and cook an additional 15 minutes or until golden
brown. Brown Betty can be made several hours ahead.

SERVING: Pear Brown Betty can be served either warm or at room temperature
with whipped cream or vanilla ice cream if you like.

Description:
"Baked fruit under a crispy sweet blanket."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Ratings : Cholesterol Rating 7 Complete Meal 3
Cost 3 Depth 5
Difficulty 2 Fanciness 3
Fat Content 3 Freeze-ability 7
Good for Crowds 10 Intensity 5
Intricacy 2 Kid Appeal 10
Tartness 7
- - - - - - - - - - - - - - - - - - -
Per serving: 328 Calories (kcal); 9g Total Fat; (23% calories from fat); 2g
Protein; 64g Carbohydrate; 21mg Cholesterol; 169mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 1 1/2 Fat; 1
1/2 Other Carbohydrates

NOTES : Traditional brown betty is a simple dish with no pretensions. This
version features pears instead of apples and adds hard cider or
apple juice.
Nutr. Assoc. : 1625 0 0 0 0 0 0 2130706543 0 0

* Exported from MasterCook *

Peasant Bread

Recipe By :Susan Carlisle
Serving Size : 12 Preparation Time :3:00
Categories : Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages active dry yeast
1 tablespoon granulated white sugar
2 cups warm water -- 105 to 115 degrees
1 tablespoon salt
1/2 cup unbleached-all purpose flour
5 cups unbleached all-purpose flour

In a food processor bowl dissolve yeast and sugar in warm water; do not
stir. Let it rest for 5 to 10 minutes to activate the yeast. Add salt and
first measure of flour and whirl to combine well. Add remaining flour and
process 2 minutes. Oil a bowl and place the dough in it; turning to coat
all sides with oil. Cover and put bowl in a warm place for about 1 hour or
until dough has doubled in size.

Punch down the dough to release the air and let it rest for 3 to 4
minutes. Oil a large baking sheet. Divide dough in half and shape each
half into a rounded mound. Place them on the baking sheet. Using a razor
blade or a very sharp knife make 3 parallel slashes on the top. Cover
again and let rise in a warm place for 20 to 30 minutes, or until rounds
have doubled in size. Preheat oven to 400�.

Place a pan of hot water on the bottom of the oven or the bottom rack in
an electric oven. Just before baking, spray dough with water to obtain a
harder crust. Bake for 30 minutes, or until loaves are golden and sound
hollow when thumped on the bottom. Remove to a rack and let cool.

Description:
"A very easy, yeasted, oil-free quick bread made in the food
processor."
Cuisine:
"American"

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

Per serving: 216 Calories (kcal); 1g Total Fat; (2% calories from fat); 6g
Protein; 45g Carbohydrate; 0mg Cholesterol; 536mg Sodium
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 26366 652 0 0 568 568

* Exported from MasterCook *

Pecan Pie

Recipe By :Dee Bell
Serving Size : 12 Preparation Time :0:45
Categories : Dessert Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Pie Crust -- see recipe (freeze other 1/2 of dough as
shell)
3 large eggs
1 cup dark corn syrup, honey or barley malt
syrup
1/2 cup dark brown sugar
1/4 cup butter -- melted
3 teaspoons vanilla
1 1/3 cups chopped pecans
Pinch salt (optional)

Prepare recipe for Pie Crust. Roll into two pie shells, freeze one shell
and set aside the other. Preheat the oven to 425�F.

Beat the eggs in a mixing bowl until the eggs are well-blended. Add the
sweetener, vanilla, salt, melted butter and mix well. Stir in the nuts and
pour all into reserved pie shell.

Bake at 425� for 15 minutes, then reduce heat to 350�F and continue to
bake for 15 or 20 minutes: just until the pie center has a slight jiggle
to it. This pie is best when not overbaked. Cool slightly and serve with a
scoop of vanilla ice cream or whipped cream.

Description:
"Sweet, nutty Southern pie."
Cuisine:
"American"
Yield:
"1 9-inch pie"
Ratings : Cholesterol Rating 4 Complete Meal 3
Complexity 1 Cost 5
Difficulty 1 Fanciness 8
Fat Content 8 Good for Crowds 10
Looks 8 Portability 10
Richness 8 Serving Temperature 6
Sweetness 7
- - - - - - - - - - - - - - - - - - -

Per serving: 284 Calories (kcal); 15g Total Fat; (46% calories from fat); 3g
Protein; 37g Carbohydrate; 57mg Cholesterol; 80mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 2
Other Carbohydrates

Nutr. Assoc. : 2130706543 0 731 0 0 0 20148 0

* Exported from MasterCook *

Pie Crust

Recipe By :Dee Bell
Serving Size : 12 Preparation Time :0:45
Categories : Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup white wheat flour
OR
1/2 cup unbleached white flour
AND
1/2 cup whole wheat pastry flour
1/3 cup shortening or butter- or half of each
1/2 teaspoon salt
2 tablespoons ice cold water

Mix together salt and flour, cut shortening into flour. When texture of
wet sand is achieved add water a little at a time until dough sticks
together. You may not need the full measure of water, relative to the
day's weather. Let dough rest and chill for 15 to 20 minutes. Roll out on
lightly floured board. Form into pie shells and pinch edges. Use or freeze
until needed.

Description:
"A basic recipe for dessert pies and quiche."
Yield:
"2 9-inch pie shells
9-inch"

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

Per serving: 88 Calories (kcal); 6g Total Fat; (59% calories from fat); 1g
Protein; 8g Carbohydrate; 0mg Cholesterol; 89mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

NOTES : Not as fast as using ready made, but you can make them ahead and
freeze them for quiche or dessert pies for the day you are short
on prep time. Roll out the leftover scraps, brush with butter,
sprinkle with brown sugar and cinnamon, roll up and cut into
little pinwheels. Bake at 350� for about 15 minutes. Great treats
for the kids.
Nutr. Assoc. : 3309 0 2130706543 0 2130706543 1368 0 2777

* Exported from MasterCook *

Pecan Rolls
Recipe By :Dee Bell
Serving Size : 12 Preparation Time :1:00
Categories : Bread Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
ROLL PREPARATION:
2 cups Uncooked Dough from Homemade Dinner Rolls -- (see Recipe)
2 tablespoons butter -- melted
1/4 cup brown sugar
2 tablespoons cinnamon

STICKY TOPPING
2 tablespoons butter
1/2 cup brown sugar
1/4 cup dark corn syrup, light corn syrup or
barley malt syrup
OR
1/4 cup brown sugar�additional
1/2 cup chopped pecans

Roll out leftover dough to 1-inch thick, brush with butter, sprinkle with
brown sugar and cinnamon and roll up tightly. Cut into 1-inch slices.

Sticky Topping: Melt butter in a round cake pan, add brown sugar and corn
syrup. Mix well and evenly sprinkle pecans into pan.

Place rolled spiral slices on top of mixture. Let rise until doubled.

Bake at 375� for 25 to 30 minutes.

Description:
"Sweet, gooey, yeasted breakfast rolls. A terrific use of leftover
dinner roll dough."
Cuisine:
"American"
Yield:
"12 rolls"
Ratings : Cholesterol Rating 2 Complete Meal 6
Complexity 3 Depth 4
Difficulty 4 Fat Content 6
Good for Crowds 10 Kid Appeal 10
Serving Temperature 8 Sweetness 8

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

Per serving: 487 Calories (kcal); 17g Total Fat; (29% calories from fat); 11g
Protein; 78g Carbohydrate; 62mg Cholesterol; 498mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1
1/2 Other Carbohydrates

Nutr. Assoc. : 0 2130706543 0 0 0 0 0 0 0 3927 0 2130706543 0

* Exported from MasterCook *
Homemade Dinner Rolls

Recipe By :Dee Bell
Serving Size : 12 Preparation Time :2:00
Categories : Bread Thanksgiving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages active dry yeast
2 cups water -- lukewarm
1/2 cup butter or shortening
1/2 cup granulated sugar or honey
2 teaspoons salt
2 eggs
4 cups whole wheat pastry flour and
2 cups unbleached white flour
OR
6 cups whole wheat pastry flour
OR
6 cups white wheat flour
1 cup white flour-added while kneading

Heat oven to 425�F. Dissolve yeast packages in lukewarm water. Cream
together butter or shortening, sugar or honey, salt and eggs. Slowly add
flour. Mix well and then turn out onto floured board and add 1 cup of
flour while kneading on the board. Let rise, then punch down. Use
immediately or store in refrigerator for up to two days.

Roll into 1-inch balls and put three in each muffin tin, or roll dough
out, cut into triangles, then roll into crescents.

Bake 425�F for 15 minutes.

Description:
"Fluffy, yeasted dinner rolls with a sweet hint."
Cuisine:
"American"
T(Baking Time):
"0:15"
Ratings : Cholesterol Rating 2 Complete Meal 2
Complexity 3 Cost 2
Fat Content 4 Good for Crowds 10
Kid Appeal 10 Serving Temperature 10
Sweetness 0
- - - - - - - - - - - - - - - - - - -

Per serving: 364 Calories (kcal); 10g Total Fat; (22% calories from fat); 10g
Protein; 62g Carbohydrate; 52mg Cholesterol; 447mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2
Other Carbohydrates

NOTES : This traditional Thanksgiving dinner roll dough can be the base
for pecan sticky rolls.
Nutr. Assoc. : 26366 0 222 652 0 0 585 5534 0 2130706543 0 2130706543 5534
* Exported from MasterCook *

Peppernuts

Recipe By :Jack Ligon
Serving Size : 12 Preparation Time :2:00
Categories : Christmas Cookie
Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound butter
1 egg -- well-beaten
3 3/4 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon anise extract
1 1/2 cups granulated white sugar
2 teaspoons baking soda
1 teaspoon cloves
2 tablespoons dark corn syrup

Mix all ingredients in a large bowl. Roll dough into coils about the size
of your little finger. Freeze them on wax paper. Preheat oven to 375�F.
After freezing, slice into 1/4-inch pieces. Bake for 8-10 minutes. DO NOT
OVERBAKE! Leave enough space between cookies when baking.

Description:
"Cinnamon, anise, clove and ginger Christmas cookies."
Cuisine:
"American"
Yield:
"2 Dozen"
Ratings : Cholesterol Rating 1 Complete Meal 2
Complexity 3 Cost 3
Depth 4 Difficulty 3
Fanciness 4 Fat Content 5
Freeze-ability 10 Good for Crowds 10
Kid Appeal 2 Portability 10
Richness 8 Serving Temperature 5
Sweetness 7
- - - - - - - - - - - - - - - - - - -

Per serving: 391 Calories (kcal); 16g Total Fat; (36% calories from fat); 5g
Protein; 58g Carbohydrate; 57mg Cholesterol; 377mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 2 Other
Carbohydrates

NOTES : Marge makes these each year.
Nutr. Assoc. : 0 0 0 0 0 2130706543 652 0 0 0

* Exported from MasterCook *

Perfect Pecan Pie

Recipe By :
Serving Size : 12 Preparation Time :1:30
Categories : Dessert Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Best Pie Pastry -- see recipe
4 eggs
6 tablespoons butter
3/4 cup dark corn syrup
3/4 cup dark brown sugar
1 tablespoon molasses
1/4 teaspoon salt
1 teaspoon lemon juice
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh ground nutmeg
3/4 cup halved pecans -- whole pieces

PREPARATION: Make the Best Pie Pastry recipe. Halve recipe to make one Pie
Pastry.

Heat oven to 375�F. On a lightly floured work surface, roll out the dough
and fit pastry into a 9-inch pie pan and flute or crimp the edges.

For the filling, beat the eggs slightly. Melt the butter. Combine all the
ingredients except the pecans. Pour mixture into the pie shell. Arrange
the pecans on top.

Bake pie in preheated oven until crust is golden brown and center is just
set, about 40 minutes. Pie can be baked several hours ahead.

SERVING: Serve warm or at room temperature.

Description:
"Less-sweet version of a classic, with the subtle spiciness of
cinnamon and nutmeg."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Yield:
"1 Pie"
Ratings : Cholesterol Rating 8 Cost 3
Depth 2 Difficulty 2
Fanciness 5 Fat Content 3
Good for Crowds 10 Intensity 8
Kid Appeal 10 Looks 5
Portability 10 Serving Temperature 6
Sweetness 8 Tartness 3

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

Per serving: 275 Calories (kcal); 14g Total Fat; (45% calories from fat); 3g
Protein; 36g Carbohydrate; 82mg Cholesterol; 218mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;
2 Other Carbohydrates
NOTES : Cook�s version is less cloyingly sweet than a strictly traditional
pecan pie. Cinnamon and nutmeg add a subtle spiciness.
Nutr. Assoc. : 2130706543 0 0 0 0 0 0 0 0 0 3620 4431

* Exported from MasterCook *

Best Pie Pastry

Recipe By :
Serving Size : 32 Preparation Time :1:30
Categories : Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons butter -- chilled
2 cups all-purpose flour
1 teaspoon salt
4 tablespoons vegetable shortening
1/4 cup cold water -- or more if needed

PREPARATION:
Cut the chilled butter into small pieces.

If making the dough by hand, combine flour and salt in bowl. Cut butter
and shortening into dry ingredients with a pastry blender or work quickly
with fingertips until mixture resembles a coarse meal with some pea-sized
pieces remaining. Add 1/4 cup cold water, tossing with a fork. If needed,
add more water, a tablespoon at a time, until dough just holds together.

If using a food processor, put flour, salt, butter, and shortening into
the bowl and process with the steel blade until mixture resembles a coarse
meal. Continue processing, gradually adding water, until dough forms a
ball. Divide the dough in half if making 2 single-crust pies or so that
one piece is slightly larger than the other for a double-crust pie. Form 2
discs. Wrap in plastic and chill for at least 20 minutes.

Pie pastry dough can be made a day ahead but should be softened at room
temperature until workable before rolling.

Description:
"Cook's tested as the flakiest pastry with flavor."
Source:
"Cook's Magazine November 1987"
Yield:
"2 9-inch pies"

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

Per serving: 62 Calories (kcal); 4g Total Fat; (55% calories from fat); 1g
Protein; 6g Carbohydrate; 6mg Cholesterol; 89mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

NOTES : The combination of butter and vegetable shortening produces the
flakiest crust without sacrificing flavor.
Nutr. Assoc. : 0 0 0 0 0
* Exported from MasterCook *

Perfect Pumpkin Pie

Recipe By :
Serving Size : 8 Preparation Time :2:00
Categories : Dessert Pie
Thanksgiving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Best Pie Pastry -- see recipe
4 tablespoons butter
1 3/4 cups canned pur�ed pumpkin
OR
1 3/4 cups fresh well-drained pur�ed pumpkin
1 3/4 cups milk
3 eggs
1 cup dark brown sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon salt
Fresh ground nutmeg (optional)
Sweetened Whipped Cream (optional)

PREPARATION AND BAKING: Make the Best Pie Pastry recipe.

On a lightly floured work surface, roll out the dough and fit pastry into
a 9-inch pie pan. Flute or crimp edges. Chill the pastry in its pan for at
least 20 minutes.

Heat oven to 450�F. Prick the bottom and sides of the pastry with a fork.
Line the pastry with double thickness of aluminum foil.

Bake in preheated oven until the pastry begins to brown, about 10 minutes.
Reduce heat to 375�F, remove the aluminum foil, and continue to bake until
crust is lightly browned, about 10 minutes. Remove from oven and set aside
to cool.

Reduce heat to 350�F. For the filling, melt the butter. In a large bowl,
combine butter, pumpkin, milk, eggs, brown sugar, spices, and salt. Pour
the filling into the prebaked pastry shell. Bake pie in preheated oven
until a knife inserted in the center comes out clean, about 50 minutes.

Pie can be baked several hours ahead.

Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Yield:
"1 Pie"
Ratings : Cholesterol Rating 7 Complete Meal 3
Cost 2 Depth 5
Difficulty 5 Fanciness 3
Fat Content 7 Freeze-ability 5
Good for Crowds 10 Intensity 7
Intricacy 3 Kid Appeal 8
Looks 3 Portability 10
Richness 7 Serving Temperature 5
Sweetness 7 Tartness 2

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

Per serving: 294 Calories (kcal); 13g Total Fat; (39% calories from fat); 5g
Protein; 40g Carbohydrate; 99mg Cholesterol; 341mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat;
2 Other Carbohydrates

NOTES : The secret: prebaking the crust.

Most traditional pumpkin pies have a soggy crust. In this version,
prebaking the pie shell before filling it remedies the problem.
For a truly spirited pumpkin pie, add up to 2 tablespoons of
either rum or brandy to the filling.
Nutr. Assoc. : 1119 0 26007 0 2130706543 0 0 0 0 0 0 0 0 0 2130706543
2130706543

* Exported from MasterCook *

Best Pie Pastry

Recipe By :
Serving Size : 32 Preparation Time :1:30
Categories : Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons butter -- chilled
2 cups all-purpose flour
1 teaspoon salt
4 tablespoons vegetable shortening
1/4 cup cold water -- or more if needed

PREPARATION:
Cut the chilled butter into small pieces.

If making the dough by hand, combine flour and salt in bowl. Cut butter
and shortening into dry ingredients with a pastry blender or work quickly
with fingertips until mixture resembles a coarse meal with some pea-sized
pieces remaining. Add 1/4 cup cold water, tossing with a fork. If needed,
add more water, a tablespoon at a time, until dough just holds together.

If using a food processor, put flour, salt, butter, and shortening into
the bowl and process with the steel blade until mixture resembles a coarse
meal. Continue processing, gradually adding water, until dough forms a
ball. Divide the dough in half if making 2 single-crust pies or so that
one piece is slightly larger than the other for a double-crust pie. Form 2
discs. Wrap in plastic and chill for at least 20 minutes.

Pie pastry dough can be made a day ahead but should be softened at room
temperature until workable before rolling.

Description:
"Cook's tested as the flakiest pastry with flavor."
Source:
"Cook's Magazine November 1987"
Yield:
"2 9-inch pies"

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

Per serving: 62 Calories (kcal); 4g Total Fat; (55% calories from fat); 1g
Protein; 6g Carbohydrate; 6mg Cholesterol; 89mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

NOTES : The combination of butter and vegetable shortening produces the
flakiest crust without sacrificing flavor.
Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Peter's Irish Whiskey Cake

Recipe By :
Serving Size : 6 Preparation Time :1:30
Categories : Cake Dessert
International

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 18 1/4-ounce package yellow cake mix
1 3-ounce package vanilla instant pudding
1/2 cup ice water
3/4 cup coarsely chopped walnuts
4 eggs
1/2 cup Irish whiskey
1/2 cup vegetable oil

WHISKEY GLAZE
1/4 cup butter
1/2 cup granulated white sugar
1/3 cup water
1/4 cup Irish whiskey

Preheat oven to 325�F. Blend yellow cake mix, pudding mix, ice water,
chopped walnuts, eggs, the first measure of Irish whiskey and the
vegetable oil in a large mixing bowl for about three minutes.

Grease a Bundt pan or tube pan. Pour batter into pan. Bake for 1 hour. Set
on rack to cool.

When cool, glaze with following mixture:

Glaze: Melt butter in saucepan, stir in sugar and water. Boil for 3
minutes, stirring constantly. Remove from heat and stir in second measure
of Irish whiskey. Pour over unmolded cake!

Description:
"Great St. Paddy's or any day treat. Hearty Irish cake with a rich
taste! Yellow cake mix enhanced with pudding, walnuts and whiskey then
topped with a whiskey glaze."
Cuisine:
"Irish"
Yield:
"1 10-inch bundt cake"

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

Per serving: 926 Calories (kcal); 48g Total Fat; (49% calories from fat); 11g
Protein; 99g Carbohydrate; 147mg Cholesterol; 887mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 6 1/2
Other Carbohydrates

Nutr. Assoc. : 5632 3760 0 20187 0 0 0 0 0 0 1440 0 0 0

* Exported from MasterCook *

Phforst

Recipe By :Jack Ligon
Serving Size : 8 Preparation Time :1:30
Categories : Bread Breakfast
International

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 sticks butter -- melted
1 1/2 cups milk
3/4 teaspoon baking soda
1 teaspoon salt
2 1/2 cups granulated white sugar
6 eggs
1 tablespoon Mexican vanilla
6 cups all-purpose flour and
1 cup all-purpose flour

Melt butter in large saucepan and remove from heat.

Add milk, baking soda, salt, sugar, vanilla and eggs. Mix thoroughly.

Add first measure of flour and slowly add in the last measure until dough
is moderately stiff. Knead 10 - 20 minutes; roll out about 1/4 inch thick.
Cut, shape and quickly deep-fry in a heavy pan.

Description:
"A Russian form of unyeasted, egg doughnuts."
Cuisine:
"Russian"

- - - - - - - - - - - - - - - - - - -
Per serving: 874 Calories (kcal); 23g Total Fat; (23% calories from fat); 17g
Protein; 149g Carbohydrate; 193mg Cholesterol; 627mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 4
Other Carbohydrates

NOTES : An old-fashioned Russian treat that my grandmother, E. Scholin,
brought over from the Ukraine.
Nutr. Assoc. : 0 0 0 0 1440 0 5401 14 0

* Exported from MasterCook *

Pie Crust

Recipe By :Dee Bell
Serving Size : 12 Preparation Time :0:45
Categories : Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup white wheat flour
OR
1/2 cup unbleached white flour
AND
1/2 cup whole wheat pastry flour
1/3 cup shortening or butter- or half of each
1/2 teaspoon salt
2 tablespoons ice cold water

Mix together salt and flour, cut shortening into flour. When texture of
wet sand is achieved add water a little at a time until dough sticks
together. You may not need the full measure of water, relative to the
day's weather. Let dough rest and chill for 15 to 20 minutes. Roll out on
lightly floured board. Form into pie shells and pinch edges. Use or freeze
until needed.

Description:
"A basic recipe for dessert pies and quiche."
Yield:
"2 9-inch pie shells
9-inch"

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

Per serving: 88 Calories (kcal); 6g Total Fat; (59% calories from fat); 1g
Protein; 8g Carbohydrate; 0mg Cholesterol; 89mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

NOTES : Not as fast as using ready made, but you can make them ahead and
freeze them for quiche or dessert pies for the day you are short
on prep time. Roll out the leftover scraps, brush with butter,
sprinkle with brown sugar and cinnamon, roll up and cut into
little pinwheels. Bake at 350� for about 15 minutes. Great treats
for the kids.
Nutr. Assoc. : 3309 0 2130706543 0 2130706543 1368 0 2777
* Exported from MasterCook *

Pizza Bread

Recipe By :Susan Carlisle
Serving Size : 9 Preparation Time :0:15
Categories : Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 10-ounce package pizza crust, Pillsbury ready made
1/2 cup grated Parmesan cheese -- or more to taste
1 1/2 tablespoons olive oil
1 teaspoon rosemary

Preheat oven to 400�F. Without stretching dough, place pizza crust on a
cookie sheet. Cover with a light coating of olive oil. Sprinkle with
rosemary and Parmesan cheese. Bake for 10 minutes. Cut into squares and
serve hot.

Description:
"Ready-made pizza crust, brushed with olive oil and flavored with
rosemary and Parmesan."
Cuisine:
"American"
Yield:
"9 Pieces"
Ratings : Cholesterol Rating 0 Complete Meal 2
Complexity 1 Cost 2
Depth 2 Difficulty 1
Fanciness 3 Fat Content 3
Good for Crowds 10 Kid Appeal 4
Portability 3 Serving Temperature 10

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

Per serving: 110 Calories (kcal); 4g Total Fat; (36% calories from fat); 4g
Protein; 14g Carbohydrate; 3mg Cholesterol; 84mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : A fast way to put flavorful, fresh Italian bread on the table.
Great addition to a winter stew meal.
Nutr. Assoc. : 4519 0 0 0

* Exported from MasterCook *

Plate Cake with Blueberries and Raspberries

Recipe By :
Serving Size : 12 Preparation Time :1:30
Categories : Cake Dessert
Fruit Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SPICED BISCUIT DOUGH
1 cup white flour
1/3 cup white johnnycake meal, made from Whitecap
flint corn
White cornmeal
1/2 cup milk
4 tablespoons chilled butter -- cut in 1-inch pieces
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1/8 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1 1/2 teaspoons baking powder
3 tablespoons granulated sugar

BERRY FILLING
1 1/2 cups blueberries
OR
3/4 cup blueberries
AND
3/4 cup blackberries
1/2 pint red or golden raspberries
1/3 cup granulated sugar
1 1/2 pints vanilla ice cream
OR
1 1/2 pints frozen yogurt (optional)

TO PREPARE: For the biscuit dough, put first 10 ingredients in a food
processor or bowl; pulse or mix to combine. Add butter; pulse or cut it
into the dry ingredients until the mixture resembles coarse meal. Sprinkle
milk over mixture; pulse or toss with a fork until dough holds together
when pinched. Transfer dough to a lightly floured work surface and flatten
dough into a 9-inch disc. Wrap in plastic wrap and refrigerate for 1 hour.

For the filling, put all ingredients in a medium nonreactive bowl; toss to
combine.

TO COOK: Adjust oven rack to middle position and heat oven to 400�F. Spoon
filling mixture into a buttered 9-inch pie pan. Place biscuit dough disc
atop the filling mixture. (Edges of dough do not need to be fluted or
tucked.) Make three 1/2-inch slits in the center of the dough disc. Bake
until biscuit top is golden brown and fruit is bubbly, 25 to 30 minutes.
Transfer cake in pan to a wire rack; cool slightly.

TO SERVE: Run a knife around the edge of the biscuit to loosen it, then
invert pan onto a plate so that when you remove the pan, the fruit side of
the dessert is up. Cut cake into wedges and serve with ice cream or frozen
yogurt on the side.

Description:
"A spicy, biscuit-like cake with fruit."
Cuisine:
"American"
Source:
"Cook's Magazine June 1990"
Yield:
"1 cake"
Ratings : Cholesterol Rating 3 Depth 7
Difficulty 3 Fanciness 3
Fat Content 3 Freeze-ability 7
Good for Crowds 10 Intensity 7
Intricacy 2 Kid Appeal 10
Looks 5 Portability 10
Richness 7 Serving Temperature 7
Sweetness 7 Tartness 7

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

Per serving: 142 Calories (kcal); 4g Total Fat; (27% calories from fat); 2g
Protein; 24g Carbohydrate; 12mg Cholesterol; 128mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates

NOTES : Black pepper heightens the spicy flavor in this recipe's biscuit
topping. A Middle Ages touch. An equal amount of blackberries,
pitted sour cherries, or sliced plums, peaches, or nectarines can
be substituted for the berries called for here. Johnnycake meal is
stone-ground Whitecap flint corn available by mail from Gray's
Grist Mill, PO Box 422, Adamsville, RI 02801. Otherwise, use white
cornmeal.
Nutr. Assoc. : 0 0 5527 0 0 222 0 0 0 0 0 0 0 0 0 0 2130706543 0 175 0 0
1232 0 2130706543 0 2130706543

* Exported from MasterCook *

Pumpkin Pie

Recipe By :Dee Bell
Serving Size : 12 Preparation Time :0:45
Categories : Dessert Pie
Thanksgiving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pie Crust -- see recipe
1/2 cup mashed pumpkin
3/4 cup brown sugar
OR
1/2 cup brown sugar
AND
1/4 cup granulated sugar
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon mace
4 eggs
2 teaspoons vanilla
3 tablespoons butter -- melted
3/4 cup milk or evaporated milk

Prepare pie shell recipe. Freeze one for later use.

Mix all ingredients together until very well blended, adding melted butter
last.
Put in unbaked shell, cover edges with a thin strip of foil and bake at
425� for 15 minutes then at 325� for 20 minutes, then remove foil and bake
for 10 more minutes.

Serve warm or cold. Terrific with whipped cream or ice cream.

Description:
"Flavorful, creamy, and not too spicy, this recipe favors the pumpkin
taste."
Yield:
"1 9-inch pie"

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

Per serving: 141 Calories (kcal); 8g Total Fat; (49% calories from fat); 3g
Protein; 15g Carbohydrate; 72mg Cholesterol; 193mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 2130706543 0 210 0 2130706543 0 2130706543 0 0 0 0 0 0 0
4138

* Exported from MasterCook *

Pie Crust

Recipe By :Dee Bell
Serving Size : 12 Preparation Time :0:45
Categories : Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup white wheat flour
OR
1/2 cup unbleached white flour
AND
1/2 cup whole wheat pastry flour
1/3 cup shortening or butter- or half of each
1/2 teaspoon salt
2 tablespoons ice cold water

Mix together salt and flour, cut shortening into flour. When texture of
wet sand is achieved add water a little at a time until dough sticks
together. You may not need the full measure of water, relative to the
day's weather. Let dough rest and chill for 15 to 20 minutes. Roll out on
lightly floured board. Form into pie shells and pinch edges. Use or freeze
until needed.

Description:
"A basic recipe for dessert pies and quiche."
Yield:
"2 9-inch pie shells
9-inch"

- - - - - - - - - - - - - - - - - - -
Per serving: 88 Calories (kcal); 6g Total Fat; (59% calories from fat); 1g
Protein; 8g Carbohydrate; 0mg Cholesterol; 89mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

NOTES : Not as fast as using ready made, but you can make them ahead and
freeze them for quiche or dessert pies for the day you are short
on prep time. Roll out the leftover scraps, brush with butter,
sprinkle with brown sugar and cinnamon, roll up and cut into
little pinwheels. Bake at 350� for about 15 minutes. Great treats
for the kids.
Nutr. Assoc. : 3309 0 2130706543 0 2130706543 1368 0 2777

* Exported from MasterCook *

Queen of Sheba Cake

Recipe By :
Serving Size : 10 Preparation Time :2:00
Categories : Cake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CAKE
4 ounces semisweet chocolate
4 ounces butter
3 eggs -- separated
5/8 cup granulated sugar
1/2 teaspoon vanilla
3/4 cup ground almonds
1/2 cup white flour -- sifted

GLAZE
3 1/2 ounces semisweet chocolate
1/2 cup butter

Preheat oven to 350�F.

In a small pan, melt chocolate over low heat. Cool to room temperature.

In a mixing bowl, cream butter and mix in melted, cooled chocolate. Add
egg yolks, one by one, and half of the sugar, beating well after each
addition. Mix in vanilla. Fold in ground almonds and then flour.

In another bowl, whip egg whites just until they are stiff. Add remaining
half of the sugar and beat until egg whites are glossy, about 30 seconds
more.

Stir 1/4 of the egg whites into chocolate mixture and then fold in the
rest of them. Pour mixture into a 20-cm (8-inch), buttered and floured
cake pan.

Bake until cake shrinks slightly from sides of the pan and the top springs
back when lightly pressed with a fingertip, about 30 minutes. Cool cake in
pan for a few minutes before turning it out onto a cake rack to cool
completely. At this point, cake can be stored in an airtight container for
a week.
For the glaze, a few hours before serving, melt chocolate with butter over
very low heat. Stir gently.

Put cake on a rack and spread warm glaze over its top and sides, working
quickly to finish before glaze sets.

Serves: 8 to 10

Description:
"Dense gateau-style chocolate cake with ground almonds."
Cuisine:
"French"
Source:
"Cook's Magazine September 1984"
Yield:
"1 cake"

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

Per serving: 413 Calories (kcal); 31g Total Fat; (64% calories from fat); 6g
Protein; 33g Carbohydrate; 106mg Cholesterol; 208mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 1
1/2 Other Carbohydrates

NOTES : * To make ground almonds, cover them with water, bring to a boil,
drain, and then slip each almond out of its skin by pinching
between your thumb and forefinger. In a 350�F oven, toast almonds
until they are light golden, about 10 minutes. Cool. In a food
processor, grind almonds with a few tablespoons of the sugar by
turning machine on and off.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Quick Orange Bread

Recipe By :Leigh Anne Richardson
Serving Size : 12 Preparation Time :1:30
Categories : Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups white wheat flour
4 1/2 teaspoons baking powder
3/4 teaspoon salt
1/3 cup shortening
1 cup granulated white sugar
1 egg -- beaten
1/3 cup grated orange peel
1 cup orange juice

Preheat oven to 350�F. Cream shortening and sugar together. Add egg and
beat well. Add rind and dry ingredients. Stir just enough to mix well. Do
not beat. Turn into a greased loaf pan. Bake for one hour.
Description:
"Orange peel and juice provide the flavor in this quick batter bread."
Cuisine:
"American"
Yield:
"1 Loaf"
Ratings : Cholesterol Rating 1 Complete Meal 2
Complexity 1 Cost 2
Depth 2 Difficulty 1
Fanciness 5 Freeze-ability 10
Good for Crowds 10 Kid Appeal 6
Sweetness 4
- - - - - - - - - - - - - - - - - - -

Per serving: 247 Calories (kcal); 6g Total Fat; (23% calories from fat); 4g
Protein; 44g Carbohydrate; 16mg Cholesterol; 322mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1
Other Carbohydrates

Serving Ideas : Terrific breakfast bread, summer fruit lunch accompaniment or
toasted for tea.

Nutr. Assoc. : 5534 0 0 0 652 0 0 0

* Exported from MasterCook *

Red and Golden Raspberry Sauce

Recipe By :
Serving Size : 18 Preparation Time :1:00
Categories : Fruit Dessert Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pint red or black raspberries
1/2 pint golden raspberries
1/3 cup superfine sugar

TO PREPARE: Mix all ingredients in a small nonreactive bowl; let stand,
stirring occasionally, for 1 hour. (Can be covered and refrigerated up to
4 hours.)

VARIATION: To make a Black and Blueberry Sauce you will need 1 pint each
of blueberries and blackberries. Pur�e the blueberries and 1/2 pint of the
blackberries in a food processor. Strain pur�e through a fine sieve into a
medium bowl; discard seeds. Stir in 1 1/2 teaspoons sugar, 1 1/2 teaspoons
lemon juice, and remaining 1/2 pint of blackberries; chill. This sauce can
be covered and refrigerated up to 2 days.

Description:
"Berries with sugar, for use on any dessert improved by a fruit
sauce."
Cuisine:
"American"
Source:
"Cook's Magazine June 1990"
Ratings : Cholesterol Rating 0 Cost 7
Fanciness 7 Fat Content 0
Freeze-ability 10 Good for Crowds 10
Intensity 8 Kid Appeal 10
Looks 8 Portability 10
Richness 3 Serving Temperature 5
Sweetness 8 Tartness 7

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

Per serving: 21 Calories (kcal); trace Total Fat; (2% calories from fat); trace
Protein; 5g Carbohydrate; 0mg Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

NOTES : You can substitute an equal measure of blackberries,
marionberries, or red currants for the raspberries in this sauce.
Or you can convert it to a Black and Blueberry Sauce (see
instructions).
Nutr. Assoc. : 1232 1232 1440

* Exported from MasterCook *

Rich Apple Pie

Recipe By :
Serving Size : 12 Preparation Time :1:30
Categories : Fruit Dessert Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Best Pie Pastry -- see recipe
2 pounds apples -- about 8
2 tablespoons white flour
1/2 cup dark brown sugar
1 1/2 tablespoons lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
6 tablespoons butter

PREPARATION: Make the Best Pie Pastry.

Heat oven to 425�F. On a lightly floured work surface, roll out the larger
disc of dough and fit pastry into a 9-inch pie pan.

Peel, core, and chop the apples. In a large bowl, toss the flour, brown
sugar, lemon juice, spices, and salt with the apples. Put the apple
mixture into the pie shell. Cut the butter into small pieces. Dot the top
of the apples with the pieces of butter. If you'd like to decorate the pie
with an apple cutout, pinch a walnut-size piece of dough off the second
disc of dough and reserve.
Roll out the disc, put on top of pie and flute or crimp edges. Roll out
small pieces of dough and cut into the shape of an apple. Moisten one side
with water and put the cutout, moistened side down, on top of the pie. Cut
decorative slits in the top.

Bake pie in preheated oven for 10 minutes. Reduce heat to 350�F and bake
until pie crust turns golden brown and the filling starts to bubble, about
45 minutes.

Pie can be baked several hours ahead.

Description:
"With a little extra butter in the filling, and a good helping of
spices, this pie qualifies for its name."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Yield:
"1 9-inch pie"
Ratings : Cholesterol Rating 5 Cost 2
Depth 5 Difficulty 5
Fanciness 5 Fat Content 5
Freeze-ability 8 Good for Crowds 10
Intensity 7 Intricacy 3
Kid Appeal 10 Looks 7
Portability 10 Richness 7
Serving Temperature 6 Sweetness 8
Tartness 7
- - - - - - - - - - - - - - - - - - -

Per serving: 215 Calories (kcal); 11g Total Fat; (45% calories from fat); 1g
Protein; 29g Carbohydrate; 23mg Cholesterol; 225mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1/2
Other Carbohydrates

NOTES : The exceptionally rich flavor in this apple pie comes from adding
a little extra butter to the filling. A slice of sharp Cheddar is
the perfect addition to this all-American favorite.
Nutr. Assoc. : 2130706543 0 0 0 0 0 0 0 3620 0 0 0

* Exported from MasterCook *

Best Pie Pastry

Recipe By :
Serving Size : 32 Preparation Time :1:30
Categories : Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons butter -- chilled
2 cups all-purpose flour
1 teaspoon salt
4 tablespoons vegetable shortening
1/4 cup cold water -- or more if needed
PREPARATION:
Cut the chilled butter into small pieces.

If making the dough by hand, combine flour and salt in bowl. Cut butter
and shortening into dry ingredients with a pastry blender or work quickly
with fingertips until mixture resembles a coarse meal with some pea-sized
pieces remaining. Add 1/4 cup cold water, tossing with a fork. If needed,
add more water, a tablespoon at a time, until dough just holds together.

If using a food processor, put flour, salt, butter, and shortening into
the bowl and process with the steel blade until mixture resembles a coarse
meal. Continue processing, gradually adding water, until dough forms a
ball. Divide the dough in half if making 2 single-crust pies or so that
one piece is slightly larger than the other for a double-crust pie. Form 2
discs. Wrap in plastic and chill for at least 20 minutes.

Pie pastry dough can be made a day ahead but should be softened at room
temperature until workable before rolling.

Description:
"Cook's tested as the flakiest pastry with flavor."
Source:
"Cook's Magazine November 1987"
Yield:
"2 9-inch pies"

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

Per serving: 62 Calories (kcal); 4g Total Fat; (55% calories from fat); 1g
Protein; 6g Carbohydrate; 6mg Cholesterol; 89mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

NOTES : The combination of butter and vegetable shortening produces the
flakiest crust without sacrificing flavor.
Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Rich Irish Soda Bread

Recipe By :Dee Bell
Serving Size : 12 Preparation Time :1:00
Categories : Bread International

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
MIX TOGETHER:
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 1/4 cups white flour
1/4 cup butter
1 tablespoon caraway seeds
1 cup raisins, currants or dried cranberries

BLEND TOGETHER:
1 egg
2/3 cup plus 2 tablespoons buttermilk

Heat oven to 375�F. Mix together the egg and buttermilk.

In a separate bowl, mix together dry ingredients. Cut butter into dry
ingredients using a fork or pastry cutter until mixture is like wet sand.

Stir in raisins and caraway seeds, then add egg and buttermilk mixture.

Knead just a little to make sure dough is well-mixed and pat dough into a
greased round cake pan or round loaf pan. Slice an X across the top and
brush with milk. Bake for 40 minutes.

Description:
"A quick and terrific snack bread flavored with caraway and raisins."
Cuisine:
"Irish"
Yield:
"1 Loaf"
T(Baking Time):
"0:40"

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

Per serving: 177 Calories (kcal); 5g Total Fat; (23% calories from fat); 4g
Protein; 31g Carbohydrate; 26mg Cholesterol; 371mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0
Other Carbohydrates

NOTES : This is a rich version of Irish Soda Bread. The Original version
is also in this cookbook.

Completely cool this bread before serving.
Nutr. Assoc. : 0 0 0 0 0 0 0 252 4680 0 0 0 228

* Exported from MasterCook *

Rum and Brown-Sugar Applesauce Cake

Recipe By :
Serving Size : 10 Preparation Time :3:00
Categories : Cake Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups Rum and Brown-Sugar Applesauce -- see recipe
1/2 cup halved walnuts -- 2 ounces
1/2 cup raisins -- 3 1/2 ounces
1/2 cup currants -- 3 ounces
1 1/2 cups white flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/4 pound butter -- softened
1 cup granulated sugar
1 egg
Applesauce Cake Icing -- see recipe

PREPARATION: Make the Rum and Brown-Sugar Applesauce (see recipe in the
Fabulous and Flavorful cookbook). For the cake, chop the walnuts and toss
with the raisins, currants, and 1/4 cup flour in a small bowl. Set aside.
Sift the remaining 1 1/4 cups flour with the baking soda, baking powder,
cinnamon, nutmeg, and cloves and set aside. In a large bowl, beat the
butter until lightened. Gradually beat in the sugar, egg, and flour
mixture in 3 batches, alternating with the applesauce. Stir in the
raisin-nut mixture.

COOKING: Adjust oven rack to middle position and heat oven to 350�F.
Butter and flour an 8- to 9-inch springform pan. Spoon batter into
prepared pan and bake until a toothpick inserted in the center comes out
clean, 50 to 60 minutes. Cool completely on a wire rack and remove
springform side.

Serves: 8 to 10

Description:
"Spicy, yet homey, moist and spicy dessert."
Cuisine:
"American"
Source:
"Cook's Magazine September 1987"
Yield:
"1 cake"
Ratings : Cholesterol Rating 7 Cost 2
Depth 7 Difficulty 3
Fanciness 7 Fat Content 3
Intensity 8 Intricacy 7
Kid Appeal 8 Looks 5
Portability 7 Richness 5
Serving Temperature 5 Sweetness 7
Tartness 7
- - - - - - - - - - - - - - - - - - -

Per serving: 568 Calories (kcal); 22g Total Fat; (33% calories from fat); 5g
Protein; 92g Carbohydrate; 68mg Cholesterol; 311mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 4 Fat; 4
Other Carbohydrates

NOTES : A wondrous, spicy dessert, here is a cake that old-time cooks
claimed was better the day after baking. The cake, incidentally,
is best with homemade applesauce� a great rummed recipe can be
found in the Fabulous and Flavorful cookbook.
Nutr. Assoc. : 0 5471 0 0 0 0 0 0 0 0 0 0 0 2130706543

* Exported from MasterCook *

Applesauce Cake Icing
Recipe By :
Serving Size : 10 Preparation Time :0:10
Categories : Cake Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons butter
1 1/2 teaspoons vanilla extract
3 cups powdered sugar
5 tablespoons heavy cream

PREPARATION: In a large bowl, beat the butter with the vanilla until
lightened. Gradually beat in the confectioners' sugar and continue beating
until fluffy. Beat in cream, as necessary, to thin the icing to a
spreadable consistency. Spread icing over the sides and top of cake.

Description:
"Sugary, buttery topping."
Cuisine:
"American"
Source:
"Cook's Magazine September/October 1988"
Ratings : Cholesterol Rating 10
- - - - - - - - - - - - - - - - - - -

Per serving: 208 Calories (kcal); 7g Total Fat; (31% calories from fat); trace
Protein; 36g Carbohydrate; 23mg Cholesterol; 50mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 2
1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0

* Exported from MasterCook *

Rum and Brown-Sugar Applesauce

Recipe By :
Serving Size : 12 Preparation Time :1:00
Categories : Condiment Dessert
Fall Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large apples for cooking (about 3 pounds)
1 lemon
3/4 cup firmly packed dark brown sugar
3 tablespoons dark rum
2 tablespoons butter

PREPARATION: Peel, core, and thinly slice apples (8 cups) and put slices
into a large saucepan. Grate 1/2 teaspoon lemon zest into the pan, set
lemon aside. Cover and stew the apples over low heat until very tender, 30
minutes. Mash the apples with a potato masher and squeeze in 2 teaspoons
lemon juice. Stir in sugar, rum, and butter, and over medium heat, simmer,
uncovered, until thickened, 10 minutes.

(Can cover and refrigerate up to 5 days.)

Description:
"Bold, robust version of an old favorite."
Cuisine:
"American"
Source:
"Cook's Magazine September/October 1988"
Yield:
"1 Quart"
Ratings : Cholesterol Rating 3 Cost 2
Depth 7 Difficulty 0
Fanciness 7 Fat Content 2
Freeze-ability 10 Good For Crowds 10
Intensity 8 Intricacy 2
Looks 2 Portability 10
Richness 3 Serving Temperature 3
Sweetness 8 Tartness 8

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

Per serving: 118 Calories (kcal); 2g Total Fat; (16% calories from fat); trace
Protein; 24g Carbohydrate; 5mg Cholesterol; 25mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1
Other Carbohydrates

NOTES : Use this rum-spiked applesauce as the base of the Applesauce Cake
or eat it on its own, as a simple, homey sweet.
Nutr. Assoc. : 30 0 4336 0 0

* Exported from MasterCook *

Satin Cream

Recipe By :
Serving Size : 12 Preparation Time :0:20
Categories : Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons golden raisins
3 eggs
1/2 cup granulated sugar
2 tablespoons granulated sugar
1 1/2 teaspoons brandy
1/2 pound Mascarpone cheese
OR
1/2 pound cream cheese
AND
Pinch salt
2 teaspoons grated lemon zest

PREPARATION: Plump the raisins by soaking them in hot water for 5 minutes.
Drain and dry. Separate the eggs, reserving 1 white for another use.

Beat the egg yolks with 1/2 cup granulated sugar until light yellow in
color, about 1 minute. Beat in brandy. Gradually beat in cheese until well
blended and sugar has dissolved.

In a separate bowl, beat the 2 egg whites until foamy. Gradually beat in
remaining 2 tablespoons granulated sugar and continue beating until whites
hold soft peaks. Fold together whites, yolk mixture, and raisins. Satin
Cream can be made several hours ahead.

SERVING: Top each slice of Feather Sponge Cake or the cake of your choice.
Sprinkle cream with grated lemon zest.

Description:
"Delicious fluffy sweet cheese meringue with sugar, raisins and lemon
zest."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Ratings : Cholesterol Rating 10 Cost 7
Depth 7 Difficulty 2
Fanciness 8 Fat Content 8
Freeze-ability 0 Good for Crowds 8
Intensity 3 Intricacy 2
Kid Appeal 10 Looks 7
Portability 5 Richness 2
Saltiness 5 Sweetness 7
Tartness 5
- - - - - - - - - - - - - - - - - - -

Per serving: 149 Calories (kcal); 10g Total Fat; (59% calories from fat); 2g
Protein; 13g Carbohydrate; 73mg Cholesterol; 26mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 652 0 0 0 0 2130706543 0 2130706543 802

* Exported from MasterCook *

Satin Cream on Feather Sponge Cake

Recipe By :
Serving Size : 12 Preparation Time :2:00
Categories : Cake Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 eggs
1 1/2 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold water
1 1/2 cups granulated sugar
1/2 teaspoon vanilla
1/4 teaspoon almond extract
3/4 teaspoon cream of tartar
Powdered sugar
1 Satin Cream -- see recipe

PREPARATION: For the Feather Sponge Cake, heat oven to 325�F. Separate the
eggs. Sift together the flour, baking powder, and salt. In a large bowl,
beat egg yolks 4 minutes. Gradually add the cold water and beat until
mixture is pale yellow and foamy on top, about 1 minute. Gradually beat in
granulated sugar until it is completely dissolved, about 3 minutes. Beat
in vanilla and almond extract. Sift the flour mixture over the yolk
mixture about 1/3 at a time, and fold in. In a separate bowl, beat egg
whites with cream of tartar until stiff but not dry, 5 to 6 minutes. Fold
into flour mixture.

Turn dough into an unbuttered 10-inch tube cake pan and bake in preheated
oven until top springs back when touched lightly, about 1 hour. Invert pan
and cool.

Run a sharp knife around the edges of the cake to loosen it. Remove from
pan. Dust lightly with confectioners sugar.

Cake can be made 1 day ahead. Make the Satin Cream. (Can be made several
hours ahead.)

SERVING: Cut cake into slices and top each piece with Satin Cream.
Sprinkle cream with grated lemon zest.

Description:
""Feather" is no exaggeration this is as light a morsel as you'll ever
savor."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Yield:
"1 cake"
Ratings : Cholesterol Rating 8 Cost 3
Depth 3 Difficulty 5
Fanciness 8 Fat Content 7
Freeze-ability 7 Good for Crowds 10
Intensity 3 Intricacy 3
Kid Appeal 10 Looks 7
Portability 7 Richness 2
Serving Temperature 5 Sweetness 8
Tartness 2
- - - - - - - - - - - - - - - - - - -

Per serving: 324 Calories (kcal); 12g Total Fat; (32% calories from fat); 6g
Protein; 49g Carbohydrate; 151mg Cholesterol; 114mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 2
1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 2130706543
* Exported from MasterCook *

Satin Cream

Recipe By :
Serving Size : 12 Preparation Time :0:20
Categories : Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons golden raisins
3 eggs
1/2 cup granulated sugar
2 tablespoons granulated sugar
1 1/2 teaspoons brandy
1/2 pound Mascarpone cheese
OR
1/2 pound cream cheese
AND
Pinch salt
2 teaspoons grated lemon zest

PREPARATION: Plump the raisins by soaking them in hot water for 5 minutes.
Drain and dry. Separate the eggs, reserving 1 white for another use.

Beat the egg yolks with 1/2 cup granulated sugar until light yellow in
color, about 1 minute. Beat in brandy. Gradually beat in cheese until well
blended and sugar has dissolved.

In a separate bowl, beat the 2 egg whites until foamy. Gradually beat in
remaining 2 tablespoons granulated sugar and continue beating until whites
hold soft peaks. Fold together whites, yolk mixture, and raisins. Satin
Cream can be made several hours ahead.

SERVING: Top each slice of Feather Sponge Cake or the cake of your choice.
Sprinkle cream with grated lemon zest.

Description:
"Delicious fluffy sweet cheese meringue with sugar, raisins and lemon
zest."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Ratings : Cholesterol Rating 10 Cost 7
Depth 7 Difficulty 2
Fanciness 8 Fat Content 8
Freeze-ability 0 Good for Crowds 8
Intensity 3 Intricacy 2
Kid Appeal 10 Looks 7
Portability 5 Richness 2
Saltiness 5 Sweetness 7
Tartness 5
- - - - - - - - - - - - - - - - - - -

Per serving: 149 Calories (kcal); 10g Total Fat; (59% calories from fat); 2g
Protein; 13g Carbohydrate; 73mg Cholesterol; 26mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 652 0 0 0 0 2130706543 0 2130706543 802

* Exported from MasterCook *

Schw�bischer Apfelkuchen

Recipe By :Trudi Barnes
Serving Size : 10 Preparation Time :2:00
Categories : Cake Dessert
Fruit Dessert International

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST
5/8 cup granulated white sugar
2 cups white wheat flour
3/4 cup butter
1 egg yolk
4 Granny Smith apples -- peeled and sliced

FILLING
1 cup whipping cream
3 teaspoons white wheat flour
1/2 teaspoon vanilla
1 lemon zest
3 eggs
1/2 cup granulated white sugar

Mix sugar, egg yolk, flour and butter in food processor. Refrigerate for
30 minutes.

Preheat oven to 400�F. Prepare topping: mix second measure of eggs with
sugar and add cream, flour and lemon zest.

Press crust into large springform pan. Arrange apples, pour in topping.
Bake for 45 to 55 minutes. If custard is not set after 55 minutes, cover
with foil and cook a few minutes longer.

A knife in the center should come out clean. Apples should be tender but
not mushy. You can sprinkle the top with cinnamon if desired.

Description:
"A rich, classic German apple cake of shortbread crust with apple and
custard filling."
Cuisine:
"German"

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

Per serving: 436 Calories (kcal); 25g Total Fat; (50% calories from fat); 5g
Protein; 50g Carbohydrate; 147mg Cholesterol; 169mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 1/2
Fat; 1 1/2 Other Carbohydrates
NOTES : Helga Fabriz was David's German mother ("Mutti" in German) during
his stay at Stanford in Germany, which was located near
Beutelsbach. She was famous among the Stanford students (and the
Beutelsbachers) for her apfelkuchen.
Nutr. Assoc. : 0 652 3309 0 0 0 0 0 0 3309 0 0 0 652

* Exported from MasterCook *

Scones

Recipe By :Dee Bell
Serving Size : 8 Preparation Time :0:30
Categories : Bread Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups white flour
4 teaspoons baking powder
1/4 cup brown sugar
1/2 teaspoon salt
4 tablespoons butter

BEAT TOGETHER:
2 eggs
1 egg yolk
2 teaspoons vanilla
1/2 cup yogurt
OR
1/2 cup cream
1/2 cup raisins or dried fruit (optional)

TOPPING MIX TOGETHER:
1 egg white
1 teaspoon water

MIX TOGETHER:
3 tablespoons brown sugar
1 teaspoon cinnamon

Heat oven to 450�F. Grease a cookie sheet with butter. Sift together
flour, sugar, salt and baking powder. Cut the cold butter in with a fork
or a pastry cutter until well mixed. Do not overwork. Add well-beaten eggs
and yolk, and vanilla. Add half the yogurt and then slowly add the rest
until it becomes a soft, but manipulatable dough and mix only until
blended. Add raisins, currants, dried cranberries or dried fruit, if
desired.

For fancy scones, turn dough out onto a floured board and knead briefly,
then roll into a 3/4-inch slab. Cut dough into 8 large diamond shapes or
triangles. Brush with egg and water mixture then sprinkle with brown sugar
and cinnamon mixture. Place on cookie sheet and bake about 15 to 20
minutes.

For the quick method: When dough is completely mixed together, scoop up a
large serving spoon of dough and hold in place on the spoon while you dip
it in the egg mixture, then the cinnamon mixture. Place on cookie sheet
and bake about 15 to 20 minutes.

Description:
"Sweet and fluffy biscuits for tea or breakfast."
Cuisine:
"English"
Yield:
"8 scones"

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

Per serving: 262 Calories (kcal); 8g Total Fat; (28% calories from fat); 6g
Protein; 41g Carbohydrate; 91mg Cholesterol; 469mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2
Fat; 1/2 Other Carbohydrates

NOTES : Traditional English scones have very little sugar in them. This
recipe is definitely sweeter, but a nice change from the morning
muffin. They can stand on their own without jam.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 1671 0 2130706543 4680 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Scotch Shortbread

Recipe By :
Serving Size : 12 Preparation Time :0:45
Categories : Cookie Dessert
International

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter -- softened
1/2 cup powdered sugar
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1/2 teaspoon salt
2 cups white flour

Preheat oven to 325�F.

Sift together the flour and salt.

Cream the butter with the powdered sugar, then beat in the vanilla and
almond extracts. Mix in the flour and salt mixture till smooth. Press into
a 9- by 12-inch baking pan. Bake for 25 minutes, or until golden brown.
Cool, then cut into 3 � 3-inch squares.

Description:
"Dense, smooth, buttery pastry squares."
Cuisine:
"Scottish"

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

Per serving: 164 Calories (kcal); 8g Total Fat; (43% calories from fat); 2g
Protein; 21g Carbohydrate; 21mg Cholesterol; 167mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2
Other Carbohydrates

NOTES : These rock-solid pastries are great with tea.
Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Scottish Rock Buns

Recipe By :
Serving Size : 6 Preparation Time :0:30
Categories : Bread International
Pastry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups white flour
2 tablespoons granulated sugar (or more to taste- up to
6 tablespoons)
3 ounces butter or margarine
1 1/2 teaspoons baking powder
3/8 cup currants
1/2 teaspoon vanilla extract
1 egg -- beaten
2 tablespoons milk

Combine flour, sugar, baking powder. Work the butter into the mixture with
your hands, leaving it chunky. Mix together milk, egg and vanilla, blend
into mixture. Add currants.

Break off 2- or 2 1/2-inch pieces of the dough and arrange on a dry baking
pan. Bake at 400� until golden brown on top (about 15-20 minutes).

Serves 4 to 6

Description:
"Simple, traditional, basic breakfast pastry."
Cuisine:
"Scottish"

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

Per serving: 311 Calories (kcal); 13g Total Fat; (36% calories from fat); 6g
Protein; 43g Carbohydrate; 63mg Cholesterol; 252mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat;
1/2 Other Carbohydrates

NOTES : Rock buns are a slightly drier, perhaps tastier, variation of
scones. Great the next day.

You might experiment with the sugar and butter content: more
butter makes them richer and more scone-like. Instead of currants
you can use chopped dry cranberries.
Nutr. Assoc. : 0 652 0 0 0 0 0 0
* Exported from MasterCook *

Skillet Cheesecake with Red and Golden Raspberry Sauce

Recipe By :
Serving Size : 12 Preparation Time :0:45
Categories : Cake Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Red and Golden Raspberry Sauce -- see recipe
2 pounds drained Ricotta cheese
1/2 cup granulated sugar
2 tablespoons cornstarch
3 eggs -- beaten
AND
1 egg yolk -- beaten
1 teaspoon olive oil
2 tablespoons powdered sugar

TO PREPARE: Prepare the Red and Golden Raspberry Sauce recipe. Let stand 1
hour, stirring occasionally. (This recipe also explains conversion to
Black and Blueberry Sauce, if you prefer.)

TO COOK: Heat oven to 350�F. Mix first 3 ingredients plus eggs and yolk in
a large bowl to make a batter. Heat oil in a 10-inch ovenproof nonstick
skillet with an ovenproof handle. (Or you can make the cake in a 10-inch
nonstick heavy metal cake pan, but be careful not to burn yourself as you
transfer the pan from stovetop to oven.) Pour batter into the skillet;
cook over very low heat until batter is partially set, about 7 minutes.
Transfer skillet to the oven; bake until cheesecake is set and top is
browned lightly, 20 to 25 minutes. Run a knife around the edge of the cake
to loosen it, then invert the pan onto a cake plate. Remove pan and let
cheesecake cool slightly.

TO SERVE: Dust the cheesecake top with confectioners sugar. Cut cake into
slices and transfer each piece to a dessert plate. Spoon a portion of the
Red and Golden Raspberry Sauce over each slice of cheesecake and serve
immediately.

Description:
"A crustless Italian version using Ricotta instead of cream cheese."
Cuisine:
"Italian"
Source:
"Cook's Magazine June 1990"
Yield:
"1 cake"

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

Per serving: 230 Calories (kcal); 12g Total Fat; (45% calories from fat); 10g
Protein; 21g Carbohydrate; 103mg Cholesterol; 78mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
1 Other Carbohydrates
NOTES : If possible, use fresh Ricotta cheese, available at Italian
markets and some cheese stores. The fresh Ricotta will make it
extra sweet and creamy.
Nutr. Assoc. : 0 1268 0 0 0 0 0 0 0

* Exported from MasterCook *

Red and Golden Raspberry Sauce

Recipe By :
Serving Size : 18 Preparation Time :1:00
Categories : Fruit Dessert Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pint red or black raspberries
1/2 pint golden raspberries
1/3 cup superfine sugar

TO PREPARE: Mix all ingredients in a small nonreactive bowl; let stand,
stirring occasionally, for 1 hour. (Can be covered and refrigerated up to
4 hours.)

VARIATION: To make a Black and Blueberry Sauce you will need 1 pint each
of blueberries and blackberries. Pur�e the blueberries and 1/2 pint of the
blackberries in a food processor. Strain pur�e through a fine sieve into a
medium bowl; discard seeds. Stir in 1 1/2 teaspoons sugar, 1 1/2 teaspoons
lemon juice, and remaining 1/2 pint of blackberries; chill. This sauce can
be covered and refrigerated up to 2 days.

Description:
"Berries with sugar, for use on any dessert improved by a fruit
sauce."
Cuisine:
"American"
Source:
"Cook's Magazine June 1990"
Ratings : Cholesterol Rating 0 Cost 7
Fanciness 7 Fat Content 0
Freeze-ability 10 Good for Crowds 10
Intensity 8 Kid Appeal 10
Looks 8 Portability 10
Richness 3 Serving Temperature 5
Sweetness 8 Tartness 7

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

Per serving: 21 Calories (kcal); trace Total Fat; (2% calories from fat); trace
Protein; 5g Carbohydrate; 0mg Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

NOTES : You can substitute an equal measure of blackberries,
marionberries, or red currants for the raspberries in this sauce.
Or you can convert it to a Black and Blueberry Sauce (see
instructions).
Nutr. Assoc. : 1232 1232 1440

* Exported from MasterCook *

Snickerdoodles

Recipe By :
Serving Size : 24 Preparation Time :0:30
Categories : Cookie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup shortening or margarine
1 1/2 cups granulated sugar
2 eggs
2 3/4 cups white flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons granulated sugar
2 teaspoons cinnamon

Preheat the oven to 400�F.

Cream the shortening or margarine together with the sugar (a food
processor is ideal for this), then beat in the eggs individually.

Sift everything remaining except the sugar and cinnamon together, then
beat into the sugar mixture.

Mix the sugar and cinnamon together and place into a shallow bowl. Scoop
the dough out with a teaspoon and shape into balls about 1-inch in size.
Roll the balls in the cinnamon-sugar mixture till coated all over, then
spread out on a cookie sheet (separate them, as they will spread out to
about 2-inch in size).

Bake for 8-10 minutes, until just beginning to brown on the underside.

Description:
"Simple buttery cinnamon sugar cookies. A family favorite: kids love
to help."
Cuisine:
"American"
Yield:
"4 Dozen"
Ratings : Cholesterol Rating 3 Difficulty 0
Fanciness 0 Fat Content 3
Freeze-ability 8 Good for Crowds 10
Intensity 2 Intricacy 0
Kid Appeal 10 Looks 2
Portability 10 Richness 2
Serving Temperature 6 Sweetness 5

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

Per serving: 187 Calories (kcal); 9g Total Fat; (43% calories from fat); 2g
Protein; 25g Carbohydrate; 16mg Cholesterol; 80mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1
Other Carbohydrates

NOTES : The dough freezes well for later finishing, but snickerdoodles are
so quick to put together it's hardly worth the trouble.
Nutr. Assoc. : 1368 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Sour Cream Coffee Cake

Recipe By :Dee Bell
Serving Size : 8 Preparation Time :1:30
Categories : Breakfast Cake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter
2 cups granulated sugar
2 eggs
1 cup sour cream
OR
1 cup yogurt
1 teaspoon vanilla
2 cups white flour
1 teaspoon baking powder
1/4 teaspoon salt

TOPPING
5 tablespoons brown sugar
2 tablespoons butter
2 tablespoons white wheat flour or rice flour
3 teaspoons cinnamon

Cream together butter and sugar. Add eggs, sour cream or stiff yogurt and
vanilla. Slowly mix in dry ingredients that have been mixed together.
Spoon half the batter into tube or bundt pan, cover with half of the
topping and repeat.

Bake at 350� for 55 minutes.

Description:
"Cinnamon-topped and rich batter bread."
Cuisine:
"American"
Yield:
"1 cake"
Ratings : Complete Meal 7 Complexity 2
Cost 3 Difficulty 3
Fanciness 5 Fat Content 6
Good for Crowds 10 Kid Appeal 10
Looks 7 Richness 6

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

Per serving: 648 Calories (kcal); 33g Total Fat; (45% calories from fat); 6g
Protein; 84g Carbohydrate; 129mg Cholesterol; 424mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat;
3 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 1394 0 2130706543 0 0 0 0 0 0 0 0 1251 0

* Exported from MasterCook *

Southern Sponge Cake

Recipe By :
Serving Size : 8 Preparation Time :0:30
Categories : Cake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs -- separated
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
2 tablespoons sifted cornstarch
3 tablespoons sifted white flour

TO PREPARE: Line the bottom of an 8-inch-square baking pan with greased
and floured parchment paper; set aside.

Beat egg whites in a medium bowl at low speed until foamy. Gradually add
sugar and continue beating until this meringue forms stiff peaks. Mix egg
yolks with vanilla extract, then fold this yolk mixture into the meringue.
Sift cornstarch and flour over the surface of the meringue mixture; gently
fold these dry ingredients into the meringue.

TO COOK: Adjust oven rack to middle position and heat oven to 375�F. Pour
batter into prepared pan; smooth the surface with a spatula. Bake until
top is golden brown and center springs back when touched, about 12
minutes.

Transfer cake in pan to a wire rack; cool slightly. Remove cake from pan,
carefully peeling off parchment paper; cool cake completely. (Can be
wrapped and stored at room temperature overnight, refrigerated up to 5
days, or frozen up to 1 month.)

See Southern Strawberry Nonsense recipe in this cookbook for an excellent
use of this cake.

Description:
"A very, very light cake, used in Southern Strawberry Nonsense."
Cuisine:
"American"
Source:
"Cook's Magazine June 1990"
Yield:
"1 cake"
Ratings : Cholesterol Rating 8 Complete Meal 0
Cost 2 Depth 0
Difficulty 2 Fanciness 5
Fat Content 0 Freeze-ability 10
Good for Crowds 10 Intensity 0
Intricacy 2 Kid Appeal 10
Looks 2 Portability 7
Richness 0 Serving Temperature 5
Sweetness 7 Tartness 0

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

Per serving: 55 Calories (kcal); 2g Total Fat; (28% calories from fat); 2g
Protein; 7g Carbohydrate; 70mg Cholesterol; 21mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 439 26379

* Exported from MasterCook *

Southern Strawberry Nonsense

Recipe By :
Serving Size : 12 Preparation Time :4:00
Categories : Cake Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Southern Sponge Cake -- see recipe
Fat-Reduced Custard Sauce -- see recipe
1 1/2 pints fresh strawberries with 1/4 cup reserved
for garnish -- if small, left whole or if large, quartered
1 1/2 pints fresh raspberries, fresh blueberries,
OR
1 1/2 pints thinly sliced fresh peaches -- peeled
2 tablespoons granulated sugar
1/2 cup heavy cream -- whipped to stiff peaks

TO PREPARE: Make the Southern Sponge Cake recipe in this cookbook. Make
the Fat-reduced Custard Sauce recipe in this cookbook.

TO ASSEMBLE: Cut sponge cake into 1-inch cubes. Place one-third of the
cake cubes in the bottom of a 1 1/2-quart serving bowl. Ladle 3/4 cup of
the Custard Sauce over the cake. Distribute half of the strawberries over
the custard. Sprinkle 1 tablespoon sugar over the strawberries. Top the
strawberries with a second layer of cake cubes, then another layer of
strawberries.

Sprinkle remaining 1 tablespoon sugar over the strawberries. Top the
strawberries with a final layer of cake cubes, then ladle remaining
Custard Sauce over the cake layer. Cover and chill at least 3 hours. (Can
be refrigerated overnight.)

TO SERVE: Spoon large dollops of whipped cream around the circumference of
the dish; top each dollop with a reserved strawberry and serve.

Description:
"A potentially low-fat version of trifle."
Cuisine:
"American"
Source:
"Cook's Magazine June 1990"
Yield:
"1 trifle"
Ratings : Cholesterol Rating 7 Complete Meal 3
Cost 5 Depth 5
Difficulty 3 Fanciness 7
Freeze-ability 2 Good for Crowds 10
Intensity 3 Intricacy 3
Kid Appeal 10 Looks 8
Portability 7 Richness 7
Serving Temperature 3 Sweetness 7
Tartness 7
- - - - - - - - - - - - - - - - - - -

Per serving: 157 Calories (kcal); 6g Total Fat; (33% calories from fat); 5g
Protein; 22g Carbohydrate; 92mg Cholesterol; 54mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2
Other Carbohydrates

NOTES : The combination of fruit, fat-reduced custard sauce, and sponge
cake may cause this dish to remind you of a trifle, only this is
lighter. Use whole, small strawberries or an equal amount of
fresh, juicy raspberries, blueberries, or even thin-sliced
peaches, alone or in combination.
Nutr. Assoc. : 2130706543 2130706543 903411 3398 0 2130706543 0 0 0

* Exported from MasterCook *

Fat-Reduced Custard Sauce

Recipe By :
Serving Size : 8 Preparation Time :0:45
Categories : Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups lowfat milk
1 vanilla bean -- split lengthwise
2 strips orange zest -- 2 1/2 by 1-inch each
2 eggs
1/3 cup granulated sugar

TO PREPARE AND COOK: Bring milk, vanilla bean, and orange zest to simmer
in a medium nonreactive saucepan; simmer to blend flavors, about 5
minutes. Beat eggs and sugar in a medium nonreactive bowl until pale
yellow. Strain hot milk mixture; discard vanilla bean and orange zest.
Gradually beat hot milk into the egg mixture; return this sauce mixture to
saucepan. Cook over low heat, stirring constantly until sauce coats the
back of a spoon, about 10 minutes.

Strain sauce through a fine sieve into a nonreactive bowl. Put a sheet of
plastic wrap directly on the surface of the sauce to prevent a skin from
forming; cool sauce to room temperature. (Can be covered and refrigerated
overnight.)

Description:
"Dessert sauce enlivened by orange zest."
Cuisine:
"American"
Source:
"Cook's Magazine June 1990"
Ratings : Cholesterol Rating 7 Depth 7
Difficulty 3 Fanciness 3
Fat Content 0 Good for Crowds 10
Intensity 3 Intricacy 2
Kid Appeal 10 Looks 3
Portability 7 Richness 2
Serving Temperature 3 Sweetness 7
Tartness 2
- - - - - - - - - - - - - - - - - - -

Per serving: 77 Calories (kcal); 1g Total Fat; (14% calories from fat); 4g
Protein; 13g Carbohydrate; 48mg Cholesterol; 53mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates

NOTES : For excellent use of this custard, see Southern Strawberry
Nonsense recipe.
Nutr. Assoc. : 900 5402 1012 0 0

* Exported from MasterCook *

Southern Sponge Cake

Recipe By :
Serving Size : 8 Preparation Time :0:30
Categories : Cake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs -- separated
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
2 tablespoons sifted cornstarch
3 tablespoons sifted white flour

TO PREPARE: Line the bottom of an 8-inch-square baking pan with greased
and floured parchment paper; set aside.

Beat egg whites in a medium bowl at low speed until foamy. Gradually add
sugar and continue beating until this meringue forms stiff peaks. Mix egg
yolks with vanilla extract, then fold this yolk mixture into the meringue.
Sift cornstarch and flour over the surface of the meringue mixture; gently
fold these dry ingredients into the meringue.

TO COOK: Adjust oven rack to middle position and heat oven to 375�F. Pour
batter into prepared pan; smooth the surface with a spatula. Bake until
top is golden brown and center springs back when touched, about 12
minutes.
Transfer cake in pan to a wire rack; cool slightly. Remove cake from pan,
carefully peeling off parchment paper; cool cake completely. (Can be
wrapped and stored at room temperature overnight, refrigerated up to 5
days, or frozen up to 1 month.)

See Southern Strawberry Nonsense recipe in this cookbook for an excellent
use of this cake.

Description:
"A very, very light cake, used in Southern Strawberry Nonsense."
Cuisine:
"American"
Source:
"Cook's Magazine June 1990"
Yield:
"1 cake"
Ratings : Cholesterol Rating 8 Complete Meal 0
Cost 2 Depth 0
Difficulty 2 Fanciness 5
Fat Content 0 Freeze-ability 10
Good for Crowds 10 Intensity 0
Intricacy 2 Kid Appeal 10
Looks 2 Portability 7
Richness 0 Serving Temperature 5
Sweetness 7 Tartness 0

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

Per serving: 55 Calories (kcal); 2g Total Fat; (28% calories from fat); 2g
Protein; 7g Carbohydrate; 70mg Cholesterol; 21mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 439 26379

* Exported from MasterCook *

Spicy Fruited Carrot Bread

Recipe By :Trisha Benedict
Serving Size : 24 Preparation Time :1:30
Categories : Bread Breakfast
Snack

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter or margarine -- softened
2 cups raw sugar
4 eggs
1 teaspoon vanilla
4 medium carrots -- grated
OR
1 1/2 cups grated carrots
2 1/2 cups all-purpose flour (unsifted)
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
3/4 teaspoon salt
1 cup buttermilk
OR
Milk
1 cup chopped dried fruit (prunes, apricots,
raisins)
3/4 cup chopped walnuts

Preheat oven to 350�F. Set the snipped fruit pieces in boiling water just
to cover.

Cream the butter and sugar. Add eggs, one at a time, beating well. Stir in
vanilla and carrots.

Sift the dry ingredients. Add the flour mixture alternately with the milk.

Stir in drained fruit and nuts. Pour into two greased and floured loaf
pans.

Bake 45 minutes to 1 hour until done. Cool in pan for 10 minutes, then
turn onto rack.

Description:
"Cinnamon, walnut, dried fruit and carrot bread."
Cuisine:
"American"
Yield:
"2 Loaves"
Ratings : Cholesterol Rating 2 Complexity 2
Depth 7 Difficulty 2
Fanciness 4 Fat Content 5
Freeze-ability 10 Good for Crowds 10
Portability 10 Sweetness 6

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

Per serving: 235 Calories (kcal); 11g Total Fat; (40% calories from fat); 4g
Protein; 32g Carbohydrate; 52mg Cholesterol; 249mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1
Other Carbohydrates

NOTES : Scissors dipped in warm water occasionally are the easiest way to
cut sticky dried fruit.
Nutr. Assoc. : 0 1440 0 0 0 0 2130706543 14 0 0 0 0 228 0 2130706543 515 0

* Exported from MasterCook *

Strawberry Shortcake

Recipe By :
Serving Size : 4 Preparation Time :1:00
Categories : Cake Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
BISCUITS
3/4 cup white flour
1/4 cup cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon granulated sugar
5 tablespoons butter -- chilled
1/3 cup milk

FILLING
2 pints ripe strawberries
1/3 cup granulated sugar
3 tablespoons butter -- softened

TOPPING
1/2 cup heavy cream
2 teaspoons granulated sugar

PREPARATION: For the biscuits, adjust oven rack to middle position and
heat oven to 375�F. Sift flours, baking powder, salt, and sugar onto waxed
paper and resift into a bowl. Cut cold butter pieces into dry ingredients
using a fork, wire pastry blender, or metal blade of a food processor
until mixture resembles coarse crumbs. Blend in all but 2 tablespoons of
the milk. Mix just until the dough holds together. Add remaining milk as
needed.

Turn dough out onto a lightly floured work surface and gently press it
together. Roll or pat dough into a 1/2 - 3/4 inch-thick round. Cut into 4
biscuits with a floured, 2-inch-round cutter. Do not twist cutter. Put
biscuits on an unbuttered cookie sheet and refrigerate for 20 minutes.

For filling, rinse and hull berries. Quarter or slice them if they are
large. In bowl, toss strawberries with sugar, and set aside for 15 to 20
minutes.

For topping, in a well chilled bowl, beat cream with sugar until it holds
soft peaks.

COOKING AND SERVING: Bake biscuits until golden brown, 12 to 15 minutes.
Split hot biscuits and spread cut sides with softened butter. Put bottom
halves of biscuits, cut sides up, on 4 individual dessert plates and
distribute half of strawberry filling evenly over each. Top with remaining
biscuit halves, cut side up, and remaining strawberry filling. Spoon
generous dollops of whipped cream on top of each shortcake and serve
immediately.

Description:
"The American favorite: a sweet, buttery biscuit topped with fresh
strawberries and whipped cream."
Cuisine:
"American"
Source:
"Cook's Magazine May 1988"
Ratings : Cholesterol Rating 8 Cost 5
Depth 2 Difficulty 3
Fanciness 7 Fat Content 8
Freeze-ability 7 Good for Crowds 10
Intensity 3 Intricacy 2
Kid Appeal 10 Looks 7
Portability 7 Richness 8
Serving Temperature 7 Sweetness 8
Tartness 5
- - - - - - - - - - - - - - - - - - -

Per serving: 558 Calories (kcal); 35g Total Fat; (55% calories from fat); 5g
Protein; 58g Carbohydrate; 106mg Cholesterol; 635mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 7 Fat; 1
1/2 Other Carbohydrates

NOTES : A classic Strawberry Shortcake consists of a large, rich and
slightly sweet biscuit, freshly baked and split in half, topped
with softened butter, sugared strawberries and lots of whipped
cream.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 1436 0 0 0 0 0 0

* Exported from MasterCook *

Strawberry-Rhubarb Tart

Recipe By :
Serving Size : 12 Preparation Time :3:00
Categories : Dessert Fruit Dessert
Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
PASTRY
1 1/4 cups white flour
1/4 cup cake flour
1/4 cup granulated sugar
1/2 teaspoon salt
1/4 pound butter -- chilled
2 egg yolks
Ice water -- if necessary

FILLING
1 1/4 pounds rhubarb
1 1/4 cups light brown sugar
1 tablespoon kirsch-(black cherry alcohol)

GLAZE
1/2 cup strawberry jam
Red currant jelly
2 pints fresh strawberries -- hulled
1 1/2 cups heavy cream
1/4 cup granulated sugar
1 teaspoon vanilla

PREPARATION: For the pastry, mix the flours, sugar, and salt in a bowl.
Cut the chilled butter into small pieces and work into dry ingredients
with your fingers or a pastry blender until the mixture is the consistency
of coarse meal with a few pea-size pieces remaining. Work in the egg
yolks, then add up to 1/3 cup of ice water as necessary to hold dough
together. Press the dough into a ball, cover with plastic wrap, and chill
at least 20 minutes or up to 1 hour before rolling.
For the filling, rinse rhubarb, discard leaves, trim stalks, and cut into
1/2-inch pieces. Combine the rhubarb and brown sugar in a heavy saucepan.
Cover and cook over low heat, stirring occasionally, for 10 minutes.
Uncover, increase heat to medium, and continue cooking, stirring
frequently to prevent scorching, until mixture is almost a pur�e but
pieces of rhubarb still remain, about 10 minutes longer. Remove pan from
heat. Stir in kirsch and cool. Recipe can be made to this point, covered
and refrigerated in an airtight container, several days ahead.

On a floured work surface, roll out pastry to a 14-inch circle. Transfer
dough to a 12-inch fluted tart pan with a removable bottom. Gently press
the dough onto bottom and sides of pan. Trim dough evenly with top of pan.
Pierce bottom of tart dough gently with a fork and freeze 10 minutes. Tart
shell can be prepared to this point one day ahead and frozen.

Line tart shell with buttered aluminum foil, shiny side down, and fill
with dry beans or pie weights. Heat oven to 375�F. Bake tart shell for 10
minutes. Lower the temperature to 350�F and continue baking for 10
minutes. Remove foil and beans and return shell to oven until dough is dry
and lightly browned, about 10 minutes longer.

For the glaze, combine the jam and 1 tablespoon water in a small saucepan.
Over low heat stir until the jam is liquid. Fill the baked shell with the
rhubarb filling and smooth the top. Arrange the strawberries on top of the
rhubarb and brush with the strawberry glaze. Tart can be assembled 2 hours
ahead. Whip the cream with the sugar and vanilla. Cream can be whipped up
to 1 hour ahead and refrigerated.

SERVING: Remove the ring to unmold the tart. Slice and serve tart with
dollops of whipped cream.

Description:
"Uncooked strawberries with a rhubarb filling."
Cuisine:
"American"
Source:
"Cook's Magazine May 1988"
Ratings : Cholesterol Rating 8 Cost 5
Depth 3 Difficulty 7
Fanciness 5 Fat Content 8
Freeze-ability 0 Good for Crowds 7
Intensity 7 Intricacy 5
Kid Appeal 10 Looks 7
Portability 7 Richness 7
Serving Temperature 3 Sweetness 5
Tartness 8
- - - - - - - - - - - - - - - - - - -

Per serving: 384 Calories (kcal); 20g Total Fat; (45% calories from fat); 3g
Protein; 49g Carbohydrate; 97mg Cholesterol; 193mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 Fat; 2
Other Carbohydrates

NOTES : The strawberries in this classic combination remain uncooked. The
pastry and filling can be prepared a day in advance, but assembly
of the tart should wait until just a few hours before serving.
Avoid refrigerating the tart once it is assembled.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 1248 0 2551 0 0 0 2130706543 0 0 0 0

* Exported from MasterCook *

Strudel Dough

Recipe By :
Serving Size : 8 Preparation Time :0:45
Categories : Appetizer Bread
Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 whole phyllo dough sheets, 16 by 11 inches
12 tablespoons butter -- melted

TO PREPARE: On a work surface that is lined with a towel, place one sheet
of phyllo, with its short edge toward you; brush with a portion of the
melted butter. Place a second sheet of phyllo atop the first sheet and,
again, brush with some of the melted butter.

Use scissors to halve this phyllo sheet, lengthwise, to form two 16- by 5
1/2-inch phyllo rectangles. Position the short edge of each rectangle
toward you. Leaving a 1-inch border along the left, right, and bottom
edges, spoon about 1/2 cup filling into a mound along the bottom edge of
each rectangle.

Form two 3 1/2-inch long phyllo cylinders. Transfer each phyllo cylinder
to a baking sheet lined with buttered aluminum foil, spacing them 1 1/2
inches apart. Repeat this procedure with remaining phyllo sheets to form 6
more phyllo cylinders. Bake the miniature pastries at 375�F for 30
minutes. This recipe makes 8 individual strudels.

Description:
"Made with phyllo sheets."
Cuisine:
"Greek"
Source:
"Cook's Magazine March 1990"
Yield:
"8 Strudels"

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

Per serving: 209 Calories (kcal); 18g Total Fat; (95% calories from fat); 2g
Protein; 1g Carbohydrate; 47mg Cholesterol; 267mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates

NOTES : Keep your phyllo sheets covered with a barely damp towel to keep
them from drying out when you are not working with them.
Nutr. Assoc. : 4453 0

* Exported from MasterCook *

Sugar Cookies
Recipe By :Dee Bell
Serving Size : 12 Preparation Time :0:20
Categories : Cookie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/4 cups white flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening or butter
1 cup granulated sugar
1 egg
2 teaspoons vanilla
1/2 teaspoon nutmeg
1/2 cup buttermilk
OR
1/2 cup yogurt

Mix dry ingredients together. In a separate bowl, cream shortening or
butter and sugar, add egg, vanilla and nutmeg. Slowly add buttermilk or
yogurt and dry ingredients.

Roll out dough on a lightly floured board, cut out large circles of dough
with a glass.

Bake at 425�F for 12 minutes. Remove and immediately sprinkle with white
granulated sugar.

Description:
"Delectable and light, cake-like cookie cut-outs."
Cuisine:
"American"
Yield:
"1 Dozen"
Ratings : Complexity 2 Cost 2
Difficulty 3 Fanciness 7
Good for Crowds 10 Kid Appeal 10
Looks 8 Portability 10
Sweetness 6
- - - - - - - - - - - - - - - - - - -

Per serving: 275 Calories (kcal); 9g Total Fat; (30% calories from fat); 4g
Protein; 43g Carbohydrate; 16mg Cholesterol; 210mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1
Other Carbohydrates

NOTES : Decorate these like Halloween pumpkins; before baking, use candy
corn for eyes and nose and raisins for a mouth. Or cut into heart
shapes and sprinkle with red sugar crystals.
Nutr. Assoc. : 0 0 0 1368 0 0 0 0 228 0 2130706543

* Exported from MasterCook *

Sugar Syrup

Recipe By :Hanadi Rifae
Serving Size : 6 Preparation Time :0:15
Categories : Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups granulated white sugar
1 cup water
3 drops lemon juice

Put water and sugar on a medium heat and stir constantly until the sugar
dissolves and the mixture starts to boil. Let it boil until you get the
desired consistency. Add lemon and let it boil a little then remove and
cool completely.

Description:
"Simple syrup flavored with lemon."
Yield:
"1 1/2 Cups"

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

Per serving: 258 Calories (kcal); 0g Total Fat; (0% calories from fat); trace
Protein; 67g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 4 1/2
Other Carbohydrates

NOTES : Known as Atter in Arabic. Used in a lot of desserts.
Nutr. Assoc. : 652 0 0

* Exported from MasterCook *

Sunflower Seed Cookies

Recipe By :
Serving Size : 24 Preparation Time :0:30
Categories : Cookie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup margarine
OR
1 cup Crisco
1 cup brown sugar
1 cup granulated white sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups white wheat flour
1/2 teaspoon salt
1 teaspoon baking soda
3 cups oats -- quick cooking rolled
1 cup sunflower seeds

Preheat oven to 350�F. Thoroughly cream together margarine, brown sugar
and sugar. Add eggs, vanilla and blend well. Add dry ingredients. Add
oatmeal and mix thoroughly. Gently blend in sunflower seeds. Bake on
ungreased cookie sheet for 10 minutes.
Description:
"Oatmeal cookies made with sunflower seeds."
Cuisine:
"American"
Yield:
"2 Dozen"
Ratings : Cholesterol Rating 0 Complete Meal 2
Complexity 1 Cost 3
Depth 3 Difficulty 2
Fat Content 5 Freeze-ability 10
Good for Crowds 10 Kid Appeal 7
Portability 0 Sweetness 6

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

Per serving: 267 Calories (kcal); 12g Total Fat; (40% calories from fat); 6g
Protein; 34g Carbohydrate; 16mg Cholesterol; 193mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 4098 0 2130706543 0 652 0 0 3309 0 0 0 0

* Exported from MasterCook *

Texas Sheet Cake

Recipe By :
Serving Size : 8 Preparation Time :24:00
Categories : Cake Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
THE CAKE
1 cup butter
1 cup water
3 tablespoons cocoa -- heaping
2 cups granulated white sugar
2 eggs
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 cup sour cream
2 tablespoons Crisco -- for greasing pan

THE FROSTING
1/2 cup butter
1/3 cup milk
5 tablespoons cocoa -- heaping
1 16-ounce box powdered sugar

Preheat oven to 350�F.

The cake: Add the butter and water, stir over medium heat until it starts
to boil. Remove from heat and add baking cocoa. Beat at medium speed. Now
add the rest of the cake ingredients and beat until smooth. Batter will be
thin. Pour into pan and bake for 25 - 30 minutes or until a toothpick
comes out clean. Cool on a rack.

The frosting: While the cake is baking. Start the frosting. Don't wash
sauce pan or beaters, use the dirty ones. Add butter and milk. Cook over
low heat until the butter melts. Remove from heat and add the cocoa. Beat
this in, then add the powdered sugar. Mix until smooth and pour onto warm
cake. Finished!

Cuisine:
"American"
Yield:
"1 cake"
Ratings : Complete Meal 2 Complexity 2
Cost 3 Depth 3
Difficulty 3 Fat Content 5
Good for Crowds 5 Kid Appeal 10
Portability 7 Richness 7
Sweetness 7
- - - - - - - - - - - - - - - - - - -

Per serving: 846 Calories (kcal); 46g Total Fat; (47% calories from fat); 4g
Protein; 111g Carbohydrate; 154mg Cholesterol; 679mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 7
Other Carbohydrates

NOTES : For an 8-serving scaled recipe, you will need a greased 15 1/2" �
10 1/2" � 1" jelly roll pan for baking and a large sauce pan for
mixing.

This one is better if left for the next day.
Nutr. Assoc. : 0 0 0 0 652 0 0 0 0 0 1564 0 0 0 0 0 1191

* Exported from MasterCook *

The Best Mincemeat Pie

Recipe By :
Serving Size : 12 Preparation Time :24:00
Categories : Christmas Pie
Thanksgiving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
MINCEMEAT
1 lemon
1 orange
1/4 pound beef suet
2 ounces almonds -- 1/2 cup chopped
2 ounces pecans -- 2/3 cup chopped
2 ounces walnuts -- 2/3 cup chopped
3/4 cup raisins
3/4 cup golden raisins
1 cup currants
1/4 cup molasses
1 1/4 cups dark brown sugar
1/2 tablespoon ground cinnamon
1/2 tablespoon ground mace
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cloves
1 1/2 teaspoons fresh ground nutmeg
1/4 teaspoon salt
1/4 cup sherry
1/4 cup brandy
1/4 cup bourbon
1 pound apples -- about 4

PASTRY
Best Pie Pastry -- see recipe
1 tablespoon butter

SWEETENED WHIPPED CREAM
3/4 cup heavy cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract

PREPARATION: For the mincemeat, grate zest from the lemon and orange into
a large bowl. Squeeze in the juice from each. Chop the beef suet, almonds,
pecans, and walnuts and put into the bowl. Add raisins, currants,
molasses, brown sugar, spices, salt, and liquors. Peel, core, and chop the
apples. Add apples to the mixture.

Put the mincemeat in a covered container in the refrigerator for at least
2 days. For best results, store for at least a week. Mincemeat can be made
several months ahead.

Make the Best Pie Pastry.

Heat oven to 425�F. On a lightly floured work surface, roll out the larger
disc of dough and fit pastry into 9-inch pie pan. Put the mincemeat into
the pie shell. Cut the tablespoon of butter into pieces and dot the top of
the mincemeat.

Roll out the remaining dough. With a sharp knife or a serrated pastry
wheel, cut rolled-out pastry into 1/2-inch-wide strips. Arrange half of
the strips on top of the pie, twisting each gently. Add the remaining
strips across the first strips to form a lattice. Trim off excess dough
and flute or crimp edges.

Bake pie in oven for 10 minutes. Reduce heat to 350�F and continue to bake
until crust is golden brown and filling is bubbly, about 40 minutes. Pie
can be baked several hours before serving.

For the Sweetened Whipped Cream, put the heavy cream, sugar, and vanilla
in a bowl and whip until the cream holds soft peaks. Cream can be whipped
an hour ahead.

SERVING: Serve warm or at room temperature with a big dollop of whipped
cream on each slice.

Prep Time: More than a day

Description:
"Wintery fruits, nuts and spices with fresh apples."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Yield:
"1 9-inch pie"
Ratings : Cholesterol Rating 8 Complete Meal 3
Cost 7 Depth 7
Difficulty 3 Fanciness 7
Fat Content 7 Freeze-ability 10
Good for Crowds 10 Intensity 10
Intricacy 3 Kid Appeal 0
Looks 2 Portability 10
Richness 10 Serving Temperature 6
Sweetness 7 Tartness 7

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

Per serving: 578 Calories (kcal); 29g Total Fat; (45% calories from fat); 5g
Protein; 72g Carbohydrate; 37mg Cholesterol; 196mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fruit; 5 1/2 Fat;
2 Other Carbohydrates

NOTES : You may want to make this mincemeat in a larger quantity. Stored
in an air-tight container in the refrigerator, it keeps for
several months. Since the mincemeat improves with age, make it at
least a week ahead for a superb pie filling. Add a few tablespoons
of each of the alcohol flavorings if the mincemeat seems dry.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 3620 0 0 2330 0 0 0 0
2130706543 0 0 0 0 0 0

* Exported from MasterCook *

Best Pie Pastry

Recipe By :
Serving Size : 32 Preparation Time :1:30
Categories : Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons butter -- chilled
2 cups all-purpose flour
1 teaspoon salt
4 tablespoons vegetable shortening
1/4 cup cold water -- or more if needed

PREPARATION:
Cut the chilled butter into small pieces.

If making the dough by hand, combine flour and salt in bowl. Cut butter
and shortening into dry ingredients with a pastry blender or work quickly
with fingertips until mixture resembles a coarse meal with some pea-sized
pieces remaining. Add 1/4 cup cold water, tossing with a fork. If needed,
add more water, a tablespoon at a time, until dough just holds together.

If using a food processor, put flour, salt, butter, and shortening into
the bowl and process with the steel blade until mixture resembles a coarse
meal. Continue processing, gradually adding water, until dough forms a
ball. Divide the dough in half if making 2 single-crust pies or so that
one piece is slightly larger than the other for a double-crust pie. Form 2
discs. Wrap in plastic and chill for at least 20 minutes.

Pie pastry dough can be made a day ahead but should be softened at room
temperature until workable before rolling.

Description:
"Cook's tested as the flakiest pastry with flavor."
Source:
"Cook's Magazine November 1987"
Yield:
"2 9-inch pies"

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

Per serving: 62 Calories (kcal); 4g Total Fat; (55% calories from fat); 1g
Protein; 6g Carbohydrate; 6mg Cholesterol; 89mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

NOTES : The combination of butter and vegetable shortening produces the
flakiest crust without sacrificing flavor.
Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Torta od Orihe

Recipe By :
Serving Size : 8 Preparation Time :1:30
Categories : Cake International

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 eggs -- separated
3/4 cup granulated sugar
1/4 cup orange juice
1 tablespoon rum or bourbon
1 1/2 teaspoons grated orange zest
1/2 teaspoon grated lemon zest
1/2 teaspoon vanilla
Pinch salt
Pinch cinnamon
Pinch nutmeg
Pinch ground cloves
2 cups ground walnuts
Powdered sugar -- for dusting
Heavy cream -- whipped and lightly sweetened

Heat oven to 325�F.

In a large bowl, beat egg yolks until very light and nearly tripled in
volume, 5 to 10 minutes. Gradually beat in sugar and then beat an
additional 5 minutes. Beat in orange juice, rum or bourbon, orange and
lemon zest, and vanilla.

In another bowl, beat egg whites with salt until they form stiff peaks.
Fold carefully into yolk mixture. Combine cinnamon, nutmeg, cloves, and
walnuts and fold, 1/4 at a time, into batter.

Carefully spoon batter into a lightly buttered 9-inch springform or deep
cake pan with a removable bottom and bake in center of oven until a cake
tester inserted in center comes out clean, 45 to 50 minutes.

Cool on a rack for about 10 minutes. Remove sides of pan and cool
completely. Lightly dust the torta with confectioners' sugar. Slice into
wedges and serve with a dollop of whipped cream.

Serves 6 to 8

Description:
"Flourless souffl�-like cake with ground walnuts, sweet spices and
citrus zest."
Cuisine:
"Mediterranean"
Source:
"Cook's Magazine September 1984"
Yield:
"1 Cake"

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

Per serving: 312 Calories (kcal); 20g Total Fat; (56% calories from fat); 11g
Protein; 24g Carbohydrate; 117mg Cholesterol; 35mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2
Fat; 1 1/2 Other Carbohydrates

NOTES : Torta can also be baked in a buttered 9- by 9-inch square pan.
Line bottom with buttered waxed paper. Cool baked torta 10 minutes
and then invert onto a rack and carefully peel off waxed paper.
Invert again onto another rack so torta is upright. Cool
completely and serve as directed above.
Nutr. Assoc. : 0 0 0 4793 1012 802 0 0 0 0 0 20187 0 0 0

* Exported from MasterCook *

Wacky Cake

Recipe By :
Serving Size : 8 Preparation Time :0:45
Categories : Cake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups white flour
1 1/2 cups granulated sugar
6 tablespoons cocoa
3/4 teaspoon salt
1 1/2 teaspoons baking soda
6 tablespoons vegetable oil
1 1/2 tablespoons vinegar
1 teaspoon vanilla
1 1/3 cups water

Sift the dry ingredients into a 9�9-inch cake pan.

Mix the wet ingredients together, then stir into the dry.

Bake at 350�F for about 35 minutes, until a toothpick inserted into the
middle comes out clean.

Serves 4 to 8

Cuisine:
"American"

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

Per serving: 375 Calories (kcal); 11g Total Fat; (25% calories from fat); 4g
Protein; 67g Carbohydrate; 0mg Cholesterol; 439mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 2 1/2
Other Carbohydrates

NOTES : Science in the kitchen.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Walnut Cake (Torta di Noci)

Recipe By :
Serving Size : 8 Preparation Time :1:30
Categories : Cake International

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound butter -- softened
2/3 cup granulated sugar
1 egg
2 tablespoons dark rum
1 1/2 teaspoons grated lemon zest
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
9 ounces walnuts, ground fine -- 2 1/2 cups
1 cup sifted white flour
2 tablespoons powdered sugar

TO PREPARE: Grease and flour a 9-inch round cake pan; set aside.

Beat butter and sugar until fluffy. Beat in next 5 ingredients, then
gradually beat in walnuts and flour.

TO COOK: Adjust oven rack to top-middle position and heat oven to 350�F.
Pour batter into prepared pan and smooth the surface with a spatula. Bake
until a cake tester inserted into the center of the cake comes out clean,
about 45 minutes. Transfer cake in pan to a wire rack; cool for 10
minutes. Run a knife around the edge of the cake to loosen it. Remove cake
from pan and place it, rounded side up, on a cake plate. Cool cake
completely. (Can be wrapped and stored at room temperature up to 4 days.)

TO SERVE: Dust cake with confectioners' sugar; cut into wedges and serve.

Description:
"A humble but scrumptious crumbly nut cake."
Cuisine:
"Italian"
Source:
"Cook's Magazine June 1990"

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

Per serving: 438 Calories (kcal); 30g Total Fat; (60% calories from fat); 10g
Protein; 34g Carbohydrate; 54mg Cholesterol; 216mg Sodium
Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 1
1/2 Other Carbohydrates

NOTES : With its cookie-like, dense, crumbly texture, this cake is meant
to be eaten plain. If you want to dress it up, however, you can
slice it in half, crosswise, into two layers and fill it with
berry preserves. Either way, it makes a perfect accompaniment to
the Peaches and Raspberries in Marsala and White Wine recipe (see
recipe in the Fabulous and Flavorful cookbook).
Nutr. Assoc. : 0 0 0 0 20084 0 0 5471 26379 0

* Exported from MasterCook *

Warm Almond Cake

Recipe By :
Serving Size : 12 Preparation Time :1:00
Categories : Cake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 eggs
5 egg whites
3 tablespoons butter
1 1/2 cups blanched, whole almonds
1 1/2 cups powdered sugar
1/2 cup white flour
2 tablespoons granulated sugar

PREPARATION: Bring 5 whole eggs to room temperature or warm eggs in hot
water. Butter and flour two 9-inch cake pans. Melt the 3 tablespoons
butter in a small pan and set aside to cool.

Heat oven to 325�F. Spread almonds in a shallow baking pan and toast,
stirring once or twice, until browned, about 10 minutes. Cool and chop.

Heat oven to 400�F. Put confectioners' sugar and almonds into the bowl of
a food processor and grind to a powder. Transfer to the bowl of an
electric mixer, add the 5 whole eggs, and blend well on high speed until
the mixture is light and forms a ribbon when trailed from beaters. Mix in
the cooled melted butter. Fold in the flour. Beat the 5 egg whites with
the granulated sugar until stiff and then fold, 1/3 at a time, into the
batter.

Pour batter into cake pans. Bake cakes in preheated oven until a knife
inserted in the center comes out clean, about 15 minutes. Cakes can be
made a day ahead, or they can be frozen. Reheat cakes in foil before
serving.

SERVING: Cut into wedges and serve warm with Honey Ice Cream.

Description:
"Almonds and eggs make a dense, nutty dessert."
Cuisine:
"American"
Source:
"Cook's Magazine November 1987"
Yield:
"2 Cakes"

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

Per serving: 251 Calories (kcal); 14g Total Fat; (49% calories from fat); 8g
Protein; 25g Carbohydrate; 86mg Cholesterol; 77mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1
Other Carbohydrates

NOTES : The nutty flavor of this dessert is strongest when the cake is
eaten warm. It can be made ahead and reheated.
Nutr. Assoc. : 0 0 0 2277 0 0 0

* Exported from MasterCook *

Whole-Wheat Bubble Loaf

Recipe By :
Serving Size : 12 Preparation Time :3:00
Categories : Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup milk -- warmed
1 package active dry yeast
2 tablespoons granulated sugar
1 cup milk
2 tablespoons butter or margarine
1 cup unbleached white flour
1 1/2 teaspoons salt
1 egg
1 1/2 cups whole wheat flour
3/4 cup (to 1 3/4 cup) unbleached white flour
4 tablespoons butter or margarine
2 tablespoons sesame seeds

Mix the first three ingredients together in a bowl or large measuring cup.
Set aside in a warm, draft-free place until the yeast proofs (starts to
billow foam).

Meanwhile, heat the milk and butter just warm enough to melt the butter
and set aside. Sift together the initial unbleached flour and salt.

When the yeast mixture has proofed, mix it together with the milk and
butter mixture and the sifted flour until smooth. Stir in the whole wheat
flour, then enough unbleached to make a stiff dough. Knead until smooth (5
to 10 minutes). Place in a buttered bowl, cover, and let rise in a warm,
draftless place until double, about 45 to 60 minutes.

Break off walnut-size pieces and make a layer of them in a casserole. Melt
the remaining butter and drizzle part of it over the top of the loaf, then
sprinkle with sesame seeds (apportioning both for subsequent layers).
Repeat with more pieces and layers. Cover and let rise in your trusty
warm, draft-free place until double in size.

Heat the oven to 400�F, insert loaf, and bake for 25 to 30 minutes, until
the loaf sounds hollow when rapped lightly with the knuckles. Let cool for
5 minutes, then remove from pan. Serve warm with good butter and try not
to think about calories or cholesterol.

Description:
"A fun pile-o-rolls in a pan."
Cuisine:
"American"
Yield:
"1 Loaf"
Ratings : Cost 2 Difficulty 3
Fanciness 3 Fat Content 5
Freeze-ability 8 Good for Crowds 5
Intensity 2 Intricacy 3
Kid Appeal 8 Looks 7
Portability 10 Richness 7
Serving Temperature 0 Tartness 2

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

Per serving: 207 Calories (kcal); 8g Total Fat; (34% calories from fat); 6g
Protein; 29g Carbohydrate; 35mg Cholesterol; 344mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates

NOTES : Putting this loaf together from balls of dough gives the process a
distinct air of fun which invites children to join in.
Nutr. Assoc. : 0 26366 0 0 222 5534 0 0 0 5534 0 0

* Exported from MasterCook *

Wholesome Bran Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:30
Categories : Bread Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup whole wheat flour
1 cup wheat bran
2 teaspoons baking powder
1/2 teaspoon salt
1 egg -- beaten
1/4 cup oil
1/4 cup molasses or honey
1 1/2 cups milk
1/2 cup raisins

Heat the oven to 400�.

Stir the first four ingredients together in one bowl, and mix the second
four together in another bowl. Fold quickly together with the raisins.

Spoon into greased muffin tins or cups. Bake for 20 minutes.

Description:
"Simple whole-wheat and molasses or honey muffin with raisins."
Yield:
"12 Muffins"
T(Baking Time):
"0:20"

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

Per serving: 145 Calories (kcal); 6g Total Fat; (36% calories from fat); 4g
Protein; 22g Carbohydrate; 20mg Cholesterol; 194mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2
Other Carbohydrates

NOTES : Nothing could be much simpler than these muffins, but they are
truly satisfying.
Nutr. Assoc. : 0 0 0 0 0 0 4171 0 0

* Exported from MasterCook *

Zucchini Brownies

Recipe By :Frances Bolton
Serving Size : 6 Preparation Time :1:00
Categories : Cookie Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups granulated white sugar
1 cup oil
3 eggs
1/2 cup milk
2 cups grated zucchini
2 1/2 cups white wheat flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon vanilla
1/4 cup cocoa

Preheat oven to 350�F. Mix sugar and oil. Sift together the dry
ingredients. Add milk to eggs. Mix these with sugar and oil. Mix in dry
ingredients and vanilla. Stir in the zucchini. Pour into large cookie
sheet and bake for 20 minutes or until done.

Description:
"Chocolate brownies made moist and nutritious with grated zucchini.
Hard to believe they contain zucchini!"
Ratings : Cholesterol Rating 2 Cost 1
Depth 3 Difficulty 3
Fanciness 2 Fat Content 5
Good for Crowds 10 Portability 10
Richness 0 Sweetness 7

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

Per serving: 834 Calories (kcal); 40g Total Fat; (42% calories from fat); 10g
Protein; 111g Carbohydrate; 96mg Cholesterol; 627mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2
Fat; 4 1/2 Other Carbohydrates

NOTES : You may add some chopped nuts if you desire. You can frost with
chocolate frosting also. I dust with powdered sugar.

For a 3-serving scaled recipe: I use a little more sugar and at
least a tablespoon more of cocoa, more zucchini that I chopped in
the food processor, 1 egg and baked it in a 9 � 13 pan.
Nutr. Assoc. : 652 0 0 0 5663 3309 0 0 0 0 0