Tiramisu Toffee Torte

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cakes
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cake:
1 package pudding-included white cake mix
1 cup strong coffee — room temperature
4 egg whites
4 toffee candy bars (1/4 oz each) — very finely
chopped
Frosting:
2/3 cup sugar
1/3 cup chocolate syrup
1/2 8 oz package cream cheese — softened
2 cups whipping cream
2 tsp vanilla
1 cup strong coffee — room temperature
Garnish:
Chopped toffee candy bars or chocolate
curls, if desired

Heat oven to 350. Grease and flour two 9 or 8 inch round cake pans. In
large bowl,
combine cake mix, 1 cup coffee and egg whites at low speed until
moistened; beat 2 minutes at high speed. Fold in chopped toffee bars.
Spread batter in greased and floured pans. Bake at 350. Bake 9-inch
pans 20-30 minutes, bake 8-inch pans 30-40 minutes or until toothpick
inserted in centre comes out clean. Cool 10 minutes; remove from pans.
cool completely.

In med. bowl combine first 3 frosting ingredients, beat until smooth.
Add whipping cream and vanilla;beat until light and fluffy. Refrigerate
until ready to use.

To assemble cake:
slice each layer in half horizontally to make 4 layers. Drizzle each cut
side with 1/4 cup coffee. Place 1 layer, coffee side up on serving
plate, spread with 3/4 cup frosting. Repeat with second and third cake
layers. Top with remaining cake layer. Frost sides and top of cake with
remaining frosting. Garnish with chopped toffee bars. Store in
refrigerator.

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Popularity: 3% [?]

APPLE STREUSEL MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 Regular muffins

The delicious crumb topping makes these muffins taste
like miniature coffee cakes. Good at tea time and also
for brunch. Cool at least 1 hour before serving.

Topping

1/2 cup chopped walnuts 1/4 cup all-purpose flour 3
tablespoons granulated sugar 2 tablespoons butter, at
room temperature 1/4 teaspoon ground cinnamon

Batter

1 1/2 cups all-purpose flour 1/2 cup granulated sugar
2 teaspoons baking powder 1 teaspoon ground cinnamon
1/4 teaspoon baking soda 1/4 teaspoon salt 2 large
eggs 1 cup sour cream 1/4 cup (1/2 stick) butter,
melted 1 cup diced unpeeled apple, preferably a tart
apple such as Granny Smith or Greenings

Heat oven to 375 F. Grease muffin cups or use foil
baking cups.

Put streusel topping ingredients into a medium-size
bowl. Mix with a fork, then crumble with fingers until
mixture looks like chopped walnuts.

To make the muffin batter, thoroughly mix fllour,
sugar, baking powder, cinnamon, allspice, baking soda,
and salt in a large bowl.

Break eggs into another bowl. Add sour cream and
melted butter, and whisk until well blended. Stir in
diced apple.

Pour egg mixture over flour mixture and fold in just
until dry ingredients are moistened.

Scoop batter into muffin cups. Top each muffin with
about 2 teaspoons of the streusel topping.

Bake 20 to 25 minutes, or until browned. A toothpick
inserted into the center should come out clean. Remove
from pans and let cool at least 1 hour before serving.

Source: Muffins By Elizabeth Alston

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Popularity: 3% [?]

Title: Anytime Broccoli-Cheese Sauce
Categories: Sauces
Yield: 12 Servings

1 c condensed Broccoli Cheese Soup
1/3 c milk

In 1-quart saucepan, combine soup and milk. Over
medium heat, heat through, stirring often. Serve over
cooked meat, poultry, fish, vegetables, rice or
noodles. Makes about 1 1/2 cups sauce.

PARMESAN BROCCOLI SAUCE: Prepare Broccoli-Cheese Sauce
as directed, except add 1/4 cup grated Parmesan cheese
with the soup.

CREAMY BROCCOLI SAUCE: Prepare Broccoli Cheese Sauce as
directed, except in 1-quart saucepan gradually stir soup
into half of a 3-oz package cream cheese, softened; stir
in milk.

TIP: To soften cream cheese, remove foil wrapping and
place on microwave-safe plate. Microwave, uncovered, on
HIGH 20 seconds or until soft.

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Popularity: 3% [?]

Date: Tue, 12 Jul 94 15:42:27 EDT
From: larcherr@craft.camp.clarkson.edu (Roxanne Larcher)

adapted from Jeanne Jone’s _Cook It Light, Pasta, Rice, and Beans_

This has been tested and even my pro-meat-eater hubby and son ate 2nds and
3rds!

Spicy Southwestern Pasta

1 1/2 teaspoons cumin
2 14-ounce cans of tomatoe puree
1 lrg onion, finely chopped
3 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon red pepper flakes (or red chili) to taste
2 teaspoons chili powerd
2 teaspoons oregano (dried and crushed)
1 16-ounce can of red enchilada sauce, your choice on mild or hot
1 16-ounce can of beans (I used Pintos)
1 16-ounce can of corn kernels
1 lb. pasta of your choice 6 ounces of reduced or fat-free cheddar cheese *opti
onal*

In a medium to large pot, over medium heat, add cumin and toast until you can
smell the seasoning (if using seeds, until golden brown). Add 3 cups of the
tomatoe puree, onion, garlic, salt, pepper, chili and pepper flakes, and
oregano. Mix well, bring to a simmer.

Reduce to a low heat, cook covered for 25 minutes. Add the remaining
ingreadients, excluding the cheese and pasta. Mix well, cook for 10 minutes,
add your cooked pasta. Or … place 1 cup of the cooked pasta on
a plate and top each serving with the sauce. Sprinkle each plate with cheese,
and serve. Cilantro spriggs look great as garnish!

Popularity: 3% [?]

Title: Danablu Soup
Categories: Soups/stews
Yield: 4 servings

1 1/2 tb Butter 2 1/2 tb Flour
4 c Boiling water 4 ea Chicken bouillon cubes
1 1/2 c Danish blue cheese, crumbled 2 c Half and half
1/2 c Whipping cream, whipped 1 tb Parsley, finely chopped

In a large 3-quart saucepan, melt butter and blend in flour. Remove from
heat and stir in boiling water, a little at a time. Bring to a rolling
boil. Add bouillon cubes and stir to dissove. Add crumbled Danish Blue
Cheese, stirring as cheese is added to dissolve. Return to boiling and
boil 10 minutes. (This is necessary to develop flavour). Reduce heat and
add the half and half, stirring constantly. Heat just to boiling and serve
hot, adding a spoonful of the topping to each serving.

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Popularity: 3% [?]

Title: Sweet and Sour Polynesian Sauce
Categories: Other sauce
Yield: 1 servings

1/2 c Pineapple juice
1/4 c Honey
3 tb Worcestershire sauce
1 1/2 ts Ground ginger
1 ts Salt
1/2 ts Garlic powder

Combine all ingredients and use to brush over ribs, chicken or
pork during the last 15 minutes of cooking (Makes one cup
sauce)

Source: Best Barbeque Recipes by Mildred Fischer
—–

Popularity: 3% [?]

Title: Strawberry Butter
Categories: Butters
Yield: 1 cup

1/2 c Butter, at room temperature
8 md Strawberries, washed and
-sliced
3 tb Powdered sugar
1 Grated peel of lemon

In a blender or food processor, blend together all ingredients.

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Popularity: 3% [?]

CHESTNUT RICE SAVOURY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Onion
1 tb Vegetable oil
1 sm Tomato
1 c Mushrooms
1/2 c Brown rice, cooked
2 oz Dried chestnuts
2 tb Water
1 t Yeast extract
1 t Tomato paste

Cover the chestnuts with boiling water and leave them to soak for several
hours, then cook them until tender. (If the chestnuts are soaked in warm
water in a wide-rimmed thermos flask, or in a warm cupboard, them may be
tender enough not to require more cooking.)

Chop the onion and saute it in the oil in a saucepan for about 3 minutes.

Skin and chop the tomato. Slice the mushrooms. Add them to the pan and
cook for a further 3 minutes or so.

Add the rice and chestnuts to the pan and stir well. Then add the water,
yeast extract and tomato paste. Mix together very thoroughly as it heats
up so that the yeast extract is amalgamated evenly into the mixture.
Continue cooking over a gentle heat until all the ingredients are well
heated.

* Source: The Single Vegan – by Leah Leneman (ISBN: 0 7225 1454 9) * Typed
for you by Karen Mintzias

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Popularity: 3% [?]

Title: French Onion Soup
Categories: Polkadot, Lisa, Onions, Soups/stews
Yield: 1 Servings

MMMMM——————WHITE STOCK (FONDS BLANC———————–
2 lb Veal bones
2 Chicken carcasses, cut into
-pieces
1 Gal water
2 Carrots, sliced
1 Onion, sliced
1 Celery stalk, sliced
2 Leeks, washed well and
-sliced
6 Cracked black peppercorns
4 Parsley sprigs
2 Sprigs thyme
2 Bay leaves

MMMMM———————FRENCH ONION SOUP————————–
8 c Fonds blanc
3 c Onion, sliced
2 tb Butter
8 tb Mixed grated Gruyere
-and Parmesan cheese
Salt and pepper to taste
1 Baguette

I’ve recently been making French onion soup. The recipe I’ve been
using is from the Chez Francois cookbook (Chez Francois is a rather
good French restaurant in the DC area). I’m writing this from memory,
but I’m pretty certain it’s accurate.

Place bones, carcasses, and water in a large stock pot. Bring to a
boil. Reduce heat, skim fat, and add vegetables and herbs. Allow to
simmer for 4-5 hours partly covered, skimming fat as necessary.
Strain well (or just ladle the soup out, leaving the bones, etc.
behind). Melt the butter on low heat in a large saucepan. Add the
onion, and cook for 30-40 minutes, stirring often, until the onions
are soft and golden brown. Add the fonds blanc, and simmer for 30
minutes. Add salt and pepper to taste. In a 375 F oven place 16
1/2-inch slices of bread, cut into ~1-inch pieces. Bake until golden
brown (5-8 mins). Put the soup into individual serving dishes, top
with the croutons and 1 heaping tbsp. cheese each (I find I really
need more like 2 tbsp each). Brown the cheese under a broiler and
serve immediately.

From the Internet Cookbook

[Wow! That looks quite complicated. I don't even have half of those
ingredients. -Lisa]

* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA

MMMMM

Popularity: 4% [?]

GRANDMAS STICKY ROLLS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breadmaker Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-DIANA LEWIS (VGWN37A)
3 c Bread flour
1/4 c Sugar
6 tb Butter
1 t Salt
3 tb Powdered buttermilk
7/8 c Water
2 ts Active dry yeast
1 1/2 ts Quick rising yeast.
1 1/2 ts Cardomon — + -

Make on dough cycle. There are several ways to make these one is to
cut into 12 to 15 equal pieces then roll each into a rope about 6 to
8 inches long tie in a knot and pinch ends together and place pinched
end side down in a lightly greased pan. Let rise till doubled about
45 minutes. The other way is to cut up 36 equal pieces and roll into
balls then place three balls into a muffin tin. Let rise as
previously stated. Bake in a preheated 350 degree oven for 13 to 15
minutes till tops are a golden brown. For the sticky part after
removal of rolls from oven brush on a mixture of melted butter about
1 TBL and 1 Tbl sugar heated in a sauce pan till sugar is slightly
dissolved let mixture cool some and brush on rolls. These rolls are
just as good without. They also reheat real well. If you would like
to make brown and serve rolls bake rolls at 250 for 20 to 30 minutes.
DO NOT BROWN. Let them cool completely before storing (DO NOT put on
the glaze) tops of rolls will be slightly tacky will last 5 to 7 days
in fridge and a month in freezer to bake brown and serve preheat oven
to 350 bake 8 minutes. This dough also make excellent cinnamon rolls
roll out dough into a rectangle about 1/4 to 1/8 inch thick depend on
how many and how big you want to make them. Take 1 TBL of soft butter
and spread all around leaving 1/4 inch of edge. Then sprinkle
cinnamon all around as much as you want then take 1/2 cup brown sugar
and sprinkle. You can also add the same amount raisins. Roll up into
a log and cut off about 1-1/2 to 2 inches and place in a lightly
greased pan. Let rise 45 minutes and bake 15 to twenty minutes at
350. when somewhat cooled drizzle on a glaze of powdered sugar,
butter, vanilla extract and milk then devour. Happy holidays
Diana (:>) 2010PST181291 FROM: DIANA LEWIS (VGWN37A)

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Popularity: 4% [?]