CHOCOLATE SCOTCH TRUFFLES

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Christmas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Good-quality unsweetened
-chocolate
2 Egg yolks
1 c Confectioner’s sugar
1/2 c Heavy or whipping cream
4 tb (1/2 stick) unsalted butter
1/4 c Scotch whiskey
30 Whole shelled hazelnuts
1 c Sifted unsweetened cocoa
-powder, for dusting

1. Preheat the oven to 375F.

2. Place 10 oz. of the chocolate in a heavy saucepan,
and melt over low heat. Remove the pan from the heat
and set aside.

3. Combine the egg yolks and 1/2 cup of the
confectioner’s sugar in a large bowl, and cream until
well blended.

4. Combine the cream, butter, and remaining 1/2 c.
sugar in a medium-size saucepan and bring to a boil,
stirring until the butter and sugar are thoroughly
melted.

5. Slowly pour the hot sugar mixture over the egg
yolk mixture, whisking constantly. Mix thoroughly and
set aside to cool slightly. Then stir in the melted
chocolate and the Scotch; beat for 1 minute.

6. Place the mixture in the refrigerator and chill
until firm, 30 to 45 minutes.

7. Meanwhile, place the hazelnuts on a baking sheet
and toast them in the oven for 15 minutes. Remove
them from the oven and rub handfuls of nuts in a
kitchen towel to remove the skins. Set them aside.

8. Roll a spoonful of the chilled chocolate around
each hazelnut to form a truffle about 1 inch in
diameter. Set them on a baking sheet lined with waxed
paper, and chill thoroughly in the refrigerator 2 to 3
hours.

9. Melt the remaining 14 oz. chocolate in a heavy
saucepan over low heat. Remove the pan from the heat.

10. Sprinkle a shallow dish generously with cocoa.
Dip each truffle in the melted chocolate, covering it
completely. Then lift it out with a fork and roll it
in the cocoa. Arrange the truffles on the baking
sheet again, and chill before serving.

Source: “The New Basics Cookbook,” Julee Rosso
Sheila Lukins

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Popularity: 4% [?]

Hot Buttered Cow

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Holidays

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Brown sugar
1/4 pound Soft butter
1/2 teaspoon Vanilla
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Cloves
1/4 teaspoon Mace
1/4 teaspoon Allspice
1 pinch Salt

Beat sugar and butter together until thoroughly creamed and fluffy. Beat in
vanilla and spices. Chill.
For each cup to be served, place 1+1/2 teaspoons batter in a preheated mug
along with 1+1/2 ounces dark rum and 1/2 ounce gold or white rum. Stir well.
Fill with hot milk and serve.

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Popularity: 2% [?]

Title: Brown Nugget Dessert
Categories: Desserts
Yield: 6 servings

1/2 c Butter
2 c Powdered sugar
3 tb Cocoa
1/4 ts Salt
2 Eggs; separated
1/2 ts Vanilla
3/4 c Chopped Calif. Dried Figs
9 sl Pound cake
1/2 c Heavy cream
Small chocolate candies

Cream butter and sugar; beat in cocoa and salt. Add egg yolks, one at a
time. Beat egg whites until stiff; fold into creamed mixture. Add
vanilla and California Dried Figs. On small tray or platter, place 3
slices of pound cake in a row (about 3 x 9 inches). Pour part of fig
mixture over cake. Make another layer of cake; then more filling. Top
with layer of cake. Frost sides with remaining fig mixture. Chill
several hours. Whip cream; spread on top of cake; garnish with candies.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Popularity: 3% [?]

3 eggs
2 c. sugar
1 c. vegetable oil
1 c. prunes, cooked pitted then chopped
2 c. flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1/2 tsp. salt
1 tsp. soda
1 c. buttermilk (can use regular milk)
1 tsp. vanilla
1 c. nuts, optional

Mix eggs, sugar and oil together till well blended; then add prunes.
Sift together flour, cinnamon, nutmeg, cloves and salt. Set aside.
Dissolve soda in the buttermilk; let set for a few minutes.
Add flour mixture to the egg mixture alternately with the buttermilk
mixture, stirring well after each addition. Add vanilla and nuts and mix
well.
Put into an ungreased pan (angel food pan or Bundt). Bake at 350
degrees for one hour or until done. Insert knife into center, if it
comes out clean then cake is done.
Makes a wonderfully moist cake. Careful not to eat too much,
though.

Popularity: 3% [?]

Title: Creamy Smooth Peanut Butter Cookies
Categories: Cookies, Peanut butt
Yield: 12 servings

1 c Butter or margarine
1 1/2 c Creamy peanut butter
1 c Granulated sugar
1 1/2 c Brown sugar; packed
2 lg Eggs
2 ts Vanilla extract
1 ts Salt
1 ts Baking soda
2 c Unbleached all-purpose flour

Cream the butter and peanut butter. Beat in the
sugars, blending well. Add the eggs, vanilla, salt,
baking soda and flour and mix well. Drop by spoonfuls
onto a greased cookie sheet. Bake in a preheated 350
Degree oven for 10 to 12 minutes

Yield: About 5 dozen cookies

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Popularity: 2% [?]

Boiled Icing

Recipe By : Net
Serving Size : 1 Preparation Time :0:00
Categories : Fillings Frostings Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Sugar
4 tablespoons Water — cold
1 each Egg white — beaten
1 teaspoon Vanilla

Add the water to the sugar and boil until the syrup spins a thread. Pour the
hot
syrup very slowly into the beaten white of egg, whip
ping constantly. Flavor with vanilla and spread the icing on the cake. For
chocolate icing, add 2 Tbsp grated chocolate to the warm i
cing. To tint icing: Lemon juice will whiten icing. The grated rind of an
orange will give a yellow color. Strawberry, raspberry or
cranberry juice will give a pink shade. Source: Pennsylvania Dutch Cook Book -
Fine Old Recipes, Culinary Arts Press, 1936.

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Popularity: 6% [?]

Title: Sweet Squash Soup
Categories: Soups, Mcdougall, Vegan
Yield: 8 servings

1 lg Butternut or buttercup
– squash
1 1/2 c Sliced onion
1 1/2 c Peeled chopped apple
1 c Chopped carrot
2 t Minced fresh ginger
5 c Water

Put the whole squash in a microwave oven and cook on high power for 8
minutes. Peel the squash and cut into cubes. (If you don’t have a
microwave oven, this step may be omitted. This brief cooking time simply
makes the squash easier to peel and cut up.)

Place all of the ingredients in a large soup pot and simmer over
medium-low heat for 45 minutes. Place the soup in a blender or food
processor, in batches, and blend until smooth and creamy.

Inputted by Sue Smith. From _The New McDougall Cookbook_ (1993).

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

Popularity: 5% [?]

Cheese Biscuits-1

Recipe By : Mrs. Meredith K. Rice
Serving Size : 15 Preparation Time :0:45
Categories : Appetizers To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 10 Oz. Roll Sharp Process Cheese
1 Stick Butter Or Margarine
1 Cup Flour
1/4 Teaspoon Red Pepper
1/4 Teaspoon Worcestershire Sauce
1 Package Whole Pecans — for garnish

Soften and blend cheese and butter; add flour, pepper, and Worcestershire.
Knead together until well mixed. Roll in a long roll the size of a silver
dollar. Freeze. When ready to use, let soften 5 minutes. Slice 1/4 inch
thick, place on cookie sheet. Add pecan on top. Bake at 350° for 10
minutes. Remainder of roll can be re-frozen.

Serves: 15

Source: “Mountain Measures” by Junior League of Charleston, WV
ed. 1974

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Serving Ideas : Serve as an appetizer or with luncheon salads.

Popularity: 3% [?]

HONEY WHEAT BREAD – DG

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dg Whole wheat
Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 c Water
1/3 c Honey
1/3 ts Salt
1 1/2 tb Gluten — to 3 T
3 c Whole-Wheat Flour
2 ts Yeast

D. German IV – medium – page 23 NOTES : 75 cal/oz

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Popularity: 5% [?]

MY PAD THAI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Thai

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 tb Distilled white vinegar
2 tb Water
2 1/2 tb Fish sauce
3 tb Tomato paste
2 1/2 tb Sugar
1/2 tb Dried shrimp
— pounded to a powder
9 oz Flat rice sticks, 1/8″ wide
Vegetable oil
1/3 c Fresh sweet basil leaves
– (Thai or purple basil)
2 Red Serrano chili peppers
-seeded very finely minced
4 Garlic cloves — minced
1 1/2 lg Boned chicken breast halves
– cut crosswise into
– 3/8 inch thick strips -OR-
1 lb -Lean pork, cut into thin
-slices 3/8 inch by 2 inches
8 oz Small, cooked shelled shrimp
2 Eggs — lightly beaten
2 c Fresh bean sprouts
– beans removed
1/4 c Roasted, unsalted peanuts
– coarsely ground
Cherry tomatoes — halved
Lime wedges
Mint sprigs
-OR- sliced green onions

Combine the vinegar, water, fish sauce, tomato paste, sugar, and dried
shrimp in a small bowl; mix until well blended and reserve. In a large
pot, soak the noodles in enough water to cover. In a small skillet or pot,
heat vegetable oil 3/4 to 1 inch deep to 350 degrees, or until a dried rice
noodle puffs instantly when dropped into the oil. Deep-fry the basil
leaves a few at a time, turning them once or twice until they are crisp, or
40 seconds to a minute; drain on paper toweling.

Bring the noodles to a boil and cook them 2 minutes, or until they are
almost tender. Drain and rinse them well, then spread them on paper
toweling to dry slightly. Head a wok or large skillet and add about 2 1/2
tablespoons vegetable oil. Fry the Serrano peppers about 30 seconds, then
add the garlic and stir-fry until it is soft. Add the chicken or pork and
stir-fry until the chicken is almost opaque throughout or the pork is
browned. Stir in the shrimp and the sauce and mix completely. Make a well
in the center of the mixture and pour in the eggs. When they are almost
set, scramble them evenly. Add half the noodles, throughly incorporating
them into the mixture; stir in the remaining noodles and half the bean
sprouts. Cook just until the bean sprouts are nearly wilted.

Heap the meat and noodles onto a platter. Cover one half of them with
ground peanuts and the other half with uncooked bean sprouts. Ring the
noodles with lime wedges, cherry tomatoes, and mint sprigs and garnish the
top with the fried basil.

Source: Asian Pasta, by Linda Burum

From: stigle@cs.unca.edu (Sue Stigleman)

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Popularity: 16% [?]