Chocolate Freezer Cake

Recipe By : Net
Serving Size : 12 Preparation Time :0:00
Categories : Frosting/Filling Pesach

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
250 gr dark chocolate
200 gr margarine
7 eggs
6 tablespoons sugar
1/2 cup nuts — finely chopped
2 tablespoons matzo flour — or breadcrumbs

Separate eggs. Beat yolks lightly with fork. Melt chocolate and margarine,
add yolks. Beat whites with sugar until stiff, fold in chocolate mixture.
Divide in half and pour one half into a greased 26cm spring form. (nb.,
I’d probably use a cake tin
Bake for approx 15 minutes or until dry on top. Cool for a few minutes,
then pour over second half of mixture. Freeze immediately. If placed in
deep freeze, take out at least 30 mins before serving.

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Popularity: 9% [?]

Ingredients:

2 cups persimmon pulp (I purchase pulp from Dillman Farms – see note)
1 1/2 C. sugar (I used fructose)
3 egg whites beaten lightly
1 3/4 C unbleached white flour
2 t. baking powder
1/8 t. salt
2 t. vanilla
2 cups of some type of milk (original called for 1 cup half and half
and 1 cup milk – I used a 12 ounce can of evaporated skimmed milk
and 1/2 cup of non-fat rice milk)
1 t. baking soda
2 t. cinnamon
1 t. ginger
1/2 t. nutmeg
1/8 t. cloves (original called for 1 t. – optional – YIKES)

Instructions:

Preheat the oven to 325 degrees. Mix sugar, pulp, egg whites, vanilla,
and milk. In another bowl combine the rest of the ingredients. Blend
the two mixtures. Pour into a 9X13 pan than has been sprayed with Pam or
something similar. Bake for 60 minutes or until set and a toothpick
inserted comes out clean. Let cool completely. Traditionally this is
served with Cool Whip. I bought Cool Whip Light to have on hand at our
house just in case we need a dab! This pudding is so good and moist – I
can’t believe it ever would need the butter. I can’t tell the
difference without it! Some recipes I read called for from 2 T – to 1/3
cup butter for the above size recipe.

Popularity: 3% [?]

ZUCCHINI AND LEMON PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pie crust — unbaked
Zucchini filling
3 sm Zucchini — thinly sliced
2 tb Butter
1/2 ts Caraway seed
1 t Lemon rind — grated
2 tb Sugar
2 tb Lemon juice
Custard
6 tb Butter
2/3 c Sugar
2 Whole eggs
2 Egg yolks
2 tb Flour
1/4 c Lemon juice

Preheat the oven to 400 degrees. Melt the 2
tablespoons of butter in a skillet and saute the
zucchini and remain filling ingredients over high heat
until the zucchini loses it color. Place in the pie
shell and bake for 15 minutes. Then reduce the oven
temperature to 375 dregees. While this is baking make
the custard by creaming the 6 tablespoons of butter
with the sugar. Add the 2 whole eggs and 2 extra egg
yolks alternately with the flour and mix well. Then
add the lemon juice, don’t worry if it looks funny.
Pour the custard over the zucchini and bake for and
additional 35 minutes.

Recipe By :

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Popularity: 3% [?]

Title: Corn Crisps
Categories: Snacks
Servings: 20

5 tb Butter
1/2 c White cornmeal
1/2 c All-purpose flour
1/4 ts Salt
1 1/2 ts Sugar
1 1/2 ts Baking powder
1 Egg
3/4 c Milk

PREPARATION: Melt the butter and lightly brush it over 2 sheets of
parchment paper. Line 2 baking sheets with the paper, buttered side up.
Set remaining butter aside. Adjust oven racks to middle position and heat
oven to 425F. Sift the cornmeal with the flour, salt, sugar and baking
powder into a large bowl. Beat egg lightly with milk and stir into dry
ingredients until batter is lump-free. Stir in 2 1/2 tablespoons melted
butter.

COOKING AND SERVING: Drop tablespoons of the batter onto the parchment
paper, 5 inches apart.. With the back of a spoon, spread batter into
4-inch discs, leaving a 1-inch margin between them. Bake until browned, 10
to 12 minutes. Brush crisps with the remaining butter and cool on wire
rack. (Can store for 1 week in airtight container.)

Makes 20 crisps.

[COOKS; Jul/Aug 1988] Posted by Fred Peters.

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Popularity: 4% [?]

Title: Apricot-Cardamom Bars
Categories: Desserts, Cookies, Low-fat
Yield: 24 bars

1 c All-purpose flour
1/2 c Brown sugar, packed
1/2 ts Baking powder
1/4 ts Baking soda
1/4 ts Ground cardamom; OR…
1/8 ts -Ground cloves
1/2 c Apricot nectar
-OR- Orange juice
1/4 c Unsweetened applesauce
2 tb Cooking oil
1 Egg; slightly beaten
1/2 c Dried apricots
-(finely snipped)

——————————-APRICOT ICING——————————-
1/2 c Powdered sugar
3 ts Apricot nectar
-OR- Orange juice

In a medium mixing bowl stir together flour, brown sugar, baking powder,
baking soda, and cardamom or cloves; set aside. Stir together apricot
nectar or orange juice, applesauce, oil, and egg till combined. Add to
dry ingredients, stirring till just combined. Stir in the snipped
apricots.

Spread batter in an ungreased 11 x 7 x 1-1/2-inch baking pan. Bake in a
350 F oven about 25 minutes or till a wooden pick inserted near the center
comes out clean. Cool in pan on a wire rack. Drizzle with Apricot Icing.
Cut into bars.

Apricot Icing: In a small mixing bowl, stir together 2 to 3 teaspoons
apricot nectar or orange juice.

Nutrition facts per serving: 67 cal., 1 g total fat (0 g sat. fat), 9 mg
chol., 17 mg sodium, 13 g carbo., 0 g fiber, 1 g pro. Daily Value: 3%
vit. A, 3% vit. C, 0% calcium, 3% iron.

* Source: Better Homes and Gardens, January 1994
* Typed for you by Karen Mintzias

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Popularity: 5% [?]

Creamy Broccoli Soup (Lane)

Recipe By : Charlotte Balcomb Lane (Aug 1996)
Serving Size : 6 Preparation Time :1:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds broccoli — with stems
2 teaspoons olive oil
1 medium yellow onion — chopped
3 cloves garlic — pressed
1 tablespoon flour
8 cups water
1 large baking potato, peeled and chopped
1 3/4 teaspoons salt
1/2 teaspoon dried thyme
1/4 teaspoon white pepper
1 can evaporated skim milk — 12 oz
1 tablespoon lemon juice

CHOPPED MEASURES: 1-1/2 cup onion; 1-3/4 cup potato

PREPARE the broccoli by cutting off and reserving the dark
green florets. With a small, sharp knife, peel the stems
lengthwise to reach the tender, nonfibrous part inside.
Discard the peelings and coarsely chop the tender parts
of the stems. Set aside stems and florets.

In a large kettle, heat olive oil over medium-low heat.
Add onion and saute for 3 to 4 minutes or until soft. Add
garlic and saute 1 minute longer. Stir in the flour until
it coats the onion mixture and cook for 1 minute, stirring
constantly. Add the water and bring to a boil over low heat.
Add the potato, broccoli, salt, thyme and white pepper and
simmer covered for 35 minutes.

Add the evaporated skim milk and lemon juice and simmer
uncovered for 15 minutes longer. Strain broth and the
vegetables. Puree the vegetables in a food processor or
blender; (or use a hand-held immersion blender). Recombine
the pureed vegetables and the broth and stir well.
Makes 9-1/2 cups.

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[release: Knight-Ridder/Tribune News Service; run:
Riverside Press-Enterpise 22 Aug 96]
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NOTES : “Creamy comes from the evaporated skim milk, potato,
and vegetable puree.”–Charlotte. “Do not bring the soup to
a boil again after adding the lemon juice or it will curdle.”–PatH

Hotel del Coronado’s Cream of Broccoli Soup
(revamped by Cook It Light)

Popularity: 4% [?]

Split Pea Soup -2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pound Green Split Peas
3 Quarts Water
1 1/2 Teaspoons Salt
2 1/2 Tablespoons Butter
1 1/2 Cups Carrots — sliced
1 Cup Sweet Potato — diced
1 Cup Chopped Onion
1/2 Cup Celery — chopped
1/2 Teaspoon Marjoram
1/2 Teaspoon Cumin
1 Teaspoon Basil
2 Cloves Garlic — minced
1/2 Cup White Wine
Black Pepper — to taste

Put peas in large pot with water and salt; bring to boil, lower heat
and simmer for 1 hour. Skim off foam and discard. Saut‚ finely chopped
carrots, sweet potato, onion and celery for 10 minutes, stirring
constantly. Add herbs, cook vegetables for another 5 minutes, then add
to soup. Simmer soup, stirring occasionally, for another 45 min to 1
hour. Remove approximately half the soup, pur‚e. Return pur‚e to pot,
add wine and pepper, and stir. Bring soup back to simmer before
serving.

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Popularity: 14% [?]

Fudge Truffle Cheesecake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Desserts
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Crust:
1 1/2 c chocolate cookie crumbs — Oreos
4 tbsps unsalted butter — melted
3 tbsps sugar
Filling:
1 1/2 lbs cream cheese — softened
1 c sugar
3 lg eggs
8 ozs semisweet chocolate — melted and cooled
1 tsp vanilla

Heat oven to 325 degrees. Line the bottom of your springform pan with waxed
paper (or do whatever you normally do to keep it from sticking.)

For the crust, mix the oreos, melted butter, and sugar in a bowl. Press the
mixture onto the bottom of your pan.

For the filling, beat the cream cheese, sugar and vanilla until blended. Add
the eggs, one at a time, mixing after each addition just until blended. Stir
in the chocolate.

Pour the filling into the crust and bake for 60-65 minutes or until
center is almost set.

Note: I always put a pan of water in the oven with the cheesecake –
helps keep the oven moist so the cheesecake is less likely to crack.

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Per serving: 5005 Calories; 367g Fat (63% calories from fat); 76g Protein; 402g
Carbohydrate; 1420mg Cholesterol; 2219mg Sodium

Popularity: 4% [?]

Title: Hearty Vegetable Beef Soup
Categories: Soups/stews, Beef
Yield: 8 servings

2 lb Stew beef, cubed 1 1/2 c Corn
3 1/2 qt Water 2 ea Onions, sliced
1 ea Onion, chopped 1 ea Large potato, cubed
1 tb Salt 1 c Spinach, chopped
1/2 ts Thyme 1 c Green beans, chopped
1/2 c Split peas 1 c Green peas
6 ea Carrots; sliced 1 c Lima beans
3 c Celery, diced 1 c Ketchup
1 ea Green pepper, diced 2 tb Parsley, chopped
3 ea Medium tomatoes, cubed

In large kettle, cover beef with water and add chopped onion, salt,
thyme. Bring to boil. Skim fat from surface. Add split peas, cover
and simmer over low heat, 3-4 hours. Add all remaining
ingredients. Cover and simmer 30 minutes. Adjust seasoning.

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Popularity: 3% [?]

Title: One Dish Pork Chop Dinner
Categories: Diabetic, Meats, Vegetables, Main dish
Yield: 8 sweet ones

8 Pork chops 1 lb Small whole onions
-(1/2 inch thick) -=OR=-
1/3 c All-purpose flour 1 sm Jar whole onions,
1/4 c Butter or margarine -drained (16 oz.)
Salt and pepper to taste 1 lb Carrots, peeled cut
2 c Apple juice, divided -into 3 inch pieces
2 lb Small red potatoes 6 c To 8 C Shredded cabbage

Coat pork chops in flour; reserve excess flour. In a large dutch oven
melt butter over medium-high heat. Brown chops on both sides. Season
with pepper and salt if desired. Remove and set aside. Stir reserved
flour into pan; cook and stir until paste forms. Gradually wisk in 1
1/2 cups apple juice; blend until smooth. Return chops to dutch oven;
cover and bake at 350 degrees for 30 minutes. Add potatoes, onions,
carrots and remaining apple juice. Cover and bake 30 minutes longer.
Top with cabbage; cover and bake 1 to 1 1/2 hours or until the pork
chops are tender, basting occasionally with juices. Yield 8 servings.

Diabetic Exchanges: One serving prepared with margarine and without
additional salt equals: 2 meat, 2 starch, 2 vegetable, 2 1/2 fat,;
also 464 calories, 333mg sodium, 56 mg cholesterol, 43 gm
carbohydrate, 19 gm protein, 24 gm fat.

SOURCE: *Pat Waymire, Yellow Springs, OH, Country Woman Magazine
May/June 93 POSTED BY: Jim Bodle 11/93

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Popularity: 5% [?]