NYT Original Plum Torte – Burros Levine

Recipe By : 8/5/98 Christian Science Monitor
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Fruit
Want To Try

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 stick unsalted butter — softened
3/4 cup sugar — PLUS
2 tablespoons sugar
1 cup unbleached flour — sifted
1 teaspoon baking powder
2 eggs
pinch salt
24 halves Italian plums (prune or purple) — pitted
1 teaspoon cinnamon

Arrange a rack in the lower third of the oven. Preheat the oven to 350.

Cream the butter and the 3/4 c. sugar. Add the flour, baking powder, eggs, and
salt and beat to mix well. Spoon the batter into an ungreased 9 or 10-inch
springform pan. Cover the top with the plums, skin sides down. Mix the
cinnamon with the 2 T. sugar and sprinkle over the top.

Bake for 40 to 50 minutes, until the cake tester inserted in the center comes
out clean. Remove from the oven and let cool; refrigerate or freeze if
desired.

To serve, let the torte return to room temperature and reheat at 300 until
warm. if desired. Serve plain or with vanilla ice cream.

Serves 8.

NOTE: “Because of reader demand, this recipe has been published in one form or
another in The New York Times almost every year since I went to work there in
1981. Lois (Levine) brought this recipe, originally called Fruit Torte, to
Elegant but Easy, and its appeal comes from its lovely old-fashioned flavor
and its speed of preparation…” Kirsten A> Conover

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NOTES : from The New Elegant but Easy Cookbook by Marian Burros and Lois
Levine

Popularity: 9% [?]

Title: Chocolate Mint Baked Alaska
Categories: Mint, Chocolate, Desserts
Yield: 12 servings

MMMMM—————————CRUST——————————–
1 1/2 c Mint-Chocolate Chips;Nestles
3 ts Butter
1 1/2 c Chocolate Wafer Crumbs

MMMMM————————–FILLING——————————-
1 c Mint-Chocolate Chips;Nestles
2 tb Corn Syrup
2 tb Heavy Cream
3 pt Vanilla Ice Cream; Softened

MMMMM————————–MERINGUE——————————-
4 Egg Whites; Large
1/2 ts Cream Of Tartar
3/4 c Sugar

CRUST: Combine over hot (not boiling) water, 1/2 cup mint-chocolate
chips and butter. Stir until chips are melted and mixture is smooth.
Add chocolate wafer crumbs; stir until well blended. Press into
bottom of 9-inch springform pan; freeze until firm. FILLING: Combine
over hot (not boiling) water, remaining 1 cup of chips, corn syrup,
and heavy cream. Stir until chips are melted and mixture is smooth.
Cool to room temperature. In a large bowl, whip the ice cream until
smooth but not melted. Gradually stir in chocolate mixture (flecks
will appear in ice cream). Spoon into center of crust, mounding high
in center and leaving 3/4-inch edge. Using spatula, smooth to form
dome. Freeze until firm. Remove sides of pan. Preheat oven to 450
degrees F. MERINGUE: In a large bowl, combine egg whites and cream of
tartar; beat until soft peaks form. Gradually add sugar, beat until
stiff peaks form. Spread meringue over ice cream and crust to cover
completely; swirl to decorate. Bake at 450 degrees F. for 4 to 6
minutes or until lightly browned. Serve IMMEDIATELY !

MMMMM

Popularity: 15% [?]

CREOLE CORN MUFFINS

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Creole Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Eggs,beaten
1 1/2 c Milk
3/4 c Vegetable shortening,melted
2 tb Bell pepper,chopped
2 tb Onion,chopped
2 tb Pimiento,chopped
3/4 c American cheese,grated
3/4 c Cheddar cheese,milk,grated
2 1/2 c Flour,all-purpose
1 t Salt
2 tb Baking powder
2 tb Sugar
2 tb Cornmeal

1. Mix eggs, milk and shortening.

2. In another bowl, combine remaining ingredients.

3. Add milk mixture and stir just to mix (there will
be lumps).

4. Pour into greased muffin cups and bake in preheated
400′F. oven 25 to 30 minutes, or until done.

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Popularity: 3% [?]

Clam Chowder 3

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Fish Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 C Clams-Large (About 8 Clams)
2 Potatoes-Diced — large
2 Med Onions-Sliced
2 Bell Peppers — chopped
2 Celery Stalks-Chopped Fine
1 Tbsp Paprika
2 Tbsp Butter
2 Tbsp Flour
1 tbsp Accent
1 qt Clam Stock
2 tbsp Clam Base
1 C Whole Tomatoes — chopped

Steam clams in 1 qt. water in large kettle. Re- serve liquid to use as
clam stock. Dice the clams. Cook the potatoes separately in 2 cups of
boiling water for 5-10 min. Drain. In a large pot,saute the onion,
peppers, celery, paprika in butter until the vegetables are ten- der,
about 6 min. Add flour and Accent,stirring well so that mixture does not
brown. Add clam stock, clam base, potatoes, clams. Allow to simmer for
15 min. Add tomatoes simmer for 5-10 min., covered. Serve.

This recipe may be kept for a week. The clam base may be purchased at
any fish market.

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Popularity: 8% [?]

beans’n'greens

1 bunch (app. 20 med. leaves) collards
1 cup FRESH butterbeans (limas or blackeyed peas would work too)
1 small onion, chopped
1 or 2 fresh hot peppers, seeded and chopped
1/2 c white wine
2 bayleaves

put the wine in the pressure cooker and add the rinsed beans, the
bayleaves, and enough water to cover. put the heat on medium to
medium high, and do not cover (yet). let the beans simmer as you
prepare the greens: rinse each leaf, devein, stack flat on top of
one another, roll them up tightly, and slice across the roll to
shred them nicely. add the onions to the beans and cook until
just translucent. add the greens and the hot peppers and mix
well. put the lid onto the pressure cooker and bring up to
pressure. cook at pressure for about 3 minutes. cool the cooker
under cool water. serve the beans and greens with your favorite
vinegar (like apple cider, balsamic, or rice).

Popularity: 3% [?]

BEANS CUBANO
1 large green pepper, coarsely chopped
1 tsp minced garlic
2 cans (16 oz) undrained black beans
1 jar (4 oz) sliced pimientos
3 T red wine vinegar
1/2 tsp oregano
Saute pepper and garlic in liquid of your choice 3-5 mins, until’
tender-crisp. Stir in remaining ingredients, bring to boil, simmer 5-7
mins., till tender. Serve with rice.
(Adapted from Woman’s Day, 4/26/94)

Popularity: 10% [?]

Yellow Squash Soup

Recipe By : American Heart Association Cookbook, copyright 1984
Serving Size : 1 Preparation Time :0:00
Categories : Squash – Summer*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 medium yellow summer squash — sliced
2 medium onions — sliced
2 cans chicken broth
black pepper — to taste
1/4 cup yogurt

makes about 1 1/2 quarts

Cook squash and onions in chicken broth for 15 minutes, or until vegetables are
soft. Add pepper and yogurt. Puree soup in blender, serve. Can be served ho
t or cold. Additional yogurt and pepper may be added to taste.

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Popularity: 2% [?]

TRIPLE WHEAT-HONEY MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Breakfast
Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Uncooked wheat flakes
–(rolled wheat)
3/4 c Water
1 1/4 c Nonfat buttermilk
1/3 c Honey
1/4 c Vegetable oil
1 t Vanilla
2 lg Egg whites or 1/4 cup
–cholesterol free egg prod.
1 1/4 c Whole wheat flour
1 c Wheat bran
1 t Baking powder
1/2 ts Baking soda
1/2 ts Salt

Heat wheat flakes and water to boiling in 1-quart
saucepan; reduce heat.
Cover and simmer about 30 minutes or until liquid is
absorbed. Cool 10 minutes.
Heat oven to 400ø.
Spray bottoms only of 12 medium muffin cups, 2 1/2″ x
1 1/4″ with nonstick cooking spray or line with paper
baking cups. Beat buttermilk, honey, oil, vanilla and
egg whites in large bowl. Stir in flour, wheat bran,
baking powder, abaking soda and salt just until flouri
is moistened. Fold in cooked wheat flakes. Divide
batter evenly among muffin cups (cups will be fery
full). Bake 22 to 24 minutes or until golden brown.
Immediately remove from pan.
*3/4 cup cooked brown rice can be substituted for
wheat flakes and water.

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Popularity: 4% [?]

Beef Stew

Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :3:00
Categories : Beef Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup all-purpose flour
salt
black pepper
2 pounds beef stew meat
3 tablespoons olive oil
1 tablespoon sugar
2 whole celery stalks — diced
4 whole parsley sprigs — chopped
1 whole garlic cloves — minced
1 whole bay leaf
2 cups canned tomatoes
4 cups beef bouillon
1 tablespoon tomato paste
4 whole carrots — peeled quartered
3 whole potatoes — peeled quartered
12 whole small white boiling onions — peeled

Season flour with salt and pepper to taste. Dredge meat in flour. In a
large soup kettle, brown meat in hot olive oil. Add sugar, celery, parsley,
garlic, bay leaf, tomatoes, bouillon, and tomato paste. Bring to a boil,
reduce heat, and simmer one hour. Taste and season with additional salt and
pepper, or herbs of your choice, if desired. Add carrots and potatoes and
continue to simmer until vegetables are tender. Add onions and simmer until
onions are tender.

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With the weather getting cooler, I made this today. It is very simple, and
extremely satisfying.

Popularity: 4% [?]

Title: Chocodiles
Categories: Cookies
Yield: 40 servings

1 1/4 c Brown sugar; firmly packed
1/2 c Butter
1/2 c Shortening
1/3 c Peanut butter; crunchy
1 ts Vanilla
1 Egg
2 1/4 c Flour; all purpose
1/2 ts Salt
Topping:
1 c Chocolate chips; semisweet
1/2 c Peanut butter; crunchy
1 1/2 c Corn flakes, slightly crushe

Fat grams per serving: Approx. Cook Time: :15
Preheat oven to 350F.In large bowl, combine all cookie ingredients
except flour and salt; blend well. Stir in flour and salt; mix well.
Press dough into ungreased square cake pan. Bake 15 to 20 minutes
till lightly golden brown. Cool slightly.
In medium saucepan, melt chocolate chips over low heat. Stir in 1/2
cup peanut butter and corn flakes. Spread over slightly cooled base.
Cool slightly and cut into bars.

from the Toronto Star

MMMMM

Popularity: 3% [?]