Plain Oven Scones (Scottish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz SR flour
2 oz Butter
1 t Caster sugar
1/4 pt Buttermilk, full cream milk
Or soured milk
pn Salt

Set oven to 450F or Mark 8. Grease and tlour a baking
sheet. Sift the dry ingredients into a bowl and rub in
the butter. Add suf icient Of the milk to make a moist
and spongy dough. Turn out on to a floured surface and
knead gently. Roll out to 1/2 inch thickness and cut
into rounds with a 2 1/2 inch pastry cutter. Place
on the baking sheet. Brush the tops with milk and
bake for 8-10 minutes until risen and light golden in
colour. Cool on a wire rack. Serve split in half
with butter and jam.

For rich scones add 1 beaten egg to the dry
ingredients before adding sufficient milk. Brush the
tops of the scone with beaten egg rather than with
milk.

From the booklet Scottish Teatime Recipes

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Popularity: 5% [?]

Toasted Coconut Cake w/Lime Filling

Recipe By : Gourmet/April 1989 tpogue@idsonline.com
Serving Size : 12 Preparation Time :0:00
Categories : Cake

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup coconut — flaked
2 1/4 cups cake flour — not self rising
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shortening — room temperature
1 1/4 cups sugar
3 large egg — separate out yolks
1 teaspoon vanilla
1 cup milk
1/4 teaspoon salt
1/4 teaspoon cream of tartar
for the filling
1/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup lime juice — fresh
2 tablespoons lemon juice — fresh
1 large egg — lightly beaten
2 tablespoons butter — unsalted, softened
1/4 cup coconut — flaked
for the icing
1 1/2 cups sugar
2 tablespoons light corn syrup
3 large egg white — room temperature
1/2 teaspoon cream of tartar
3/4 teaspoon vanilla
1 1/2 cups coconut — flaked
lime slices for garnish

Make the cake: Line the bottoms of 2 greased 8 by 2 inch round cake pans with
rounds of wax paper and grease and flour the pans, shaking out the excess
flour. Spread the coconut in a jelly-roll pan, toast it in a preheated 350F
oven, stirring once or twice, for 7 minutes, or until it is golden and let
it cool. In a bowl whisk together the flour, the baking powder, the salt. In
a large bowl with an electric mixer cream the shortening, beat in 3/4 cup of
the sugar, and beat the mixture until it is light and fluffy. Beat in the
yolks, one at a time, and the vanilla and add the flour mixture alternately
with the milk, beginning and ending with the flour and beating until the
batter is smooth. In another large bowl with the electric mixer beat the
whites with the salt until they are foamy, add the cream of tartar, and beat
the whites until they hold soft peaks. Beat in the remaining 1/2 cup sugar,
a little at a time, and beat the meringue until it holds stiff glossy peaks.
Stir! the toasted coconut and one fourth of the meringue into the batter to
lighten it and fold in the remaining meringue gently but thoroughly. Divide
the batter between the prepared pans and bake the layers in the middle of
the preheated 350F oven for 30 to 35 minutes, or until tester comes out
clean. Let the layers cool in the pans on racks for 10 minutes, invert them
onto the racks, and let them cool completely.

Make the filling: In a small heavy saucepan whisk together the sugar,
cornstarch, salt, lime juice, lemon juice, and the egg until the mixture is
combined and bring the mixture to a rolling boil over moderately high heat,
whisking constantly. (The mixture will thicken as it cooks.) Whisk in the
butter and let the filling cool.

Split each cake layer in half horizontally with a long serrated knife and
brush off any loose crumbs. On a cake plate arrange one of the cake layers,
cut side up, and spread it with one third of the lime filling, leaving a 1/2
inch border. Sprinkle the filling with 1/4 cup of the coconut and top the
coconut with another cake layer, cut side down. Continue to layer and fill the
cake in the same manner with the remaining filling and coconut.

Make the icing: In a saucepan combine the sugar, corn syrup, 1/3 cup water,
bring the mixture to a boil, covered, over moderate heat, stirring
occasionally to dissolve the sugar, and boil the syrup, uncovered until it
registers 240F on a candy thermometer. While the syrup is boiling, in a
heatproof bowl with an electric mixer beat the whites with a pinch of salt and
the cream of tartar until they are frothy. As soon as the syrup reaches 240F.
add it to the whites in a thin stream, continuing to beat the whites while the
syrup is being added. Beat in the vanilla and beat the icing until the bowl is
not longer hot. (If the icing is too stiff, beat in 1 to 2 tablespoons hot
water, or enough to form a fluffy, spreadable icing.) Spread the icing over
the side and top of the cake and cover the cake with the coconut. Garnish the
cake with the lime slices.

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Per serving: 450 Calories; 16g Fat (31% calories from fat); 5g Protein; 74g
Carbohydrate; 68mg Cholesterol; 270mg Sodium

Popularity: 6% [?]

Waldorf Salad No. 583 Yields 6 Servings

The Salad: 1/2 Cup Sugar
1 Cup Celery, Diced 2 Tbls Melted Butter
1 Cup Apple, Diced 6 Tbls Cream
1 Cup Tokay Grapes, Seeded 3 Eggs
1/2 Cup Walnut Meats 1/2 tsp Prepared Mustard
The Dressing: 6 Tbls Lemon Juice
1 tsp Salt Fruit Juice
1/3 tsp Paprika

The Dressing:
Combine the salt, paprika, sugar, melted butter, cream, eggs and mustard in
the top of a double-boiler.
Beat well.
Heat over – NOT IN – boiling water, while beating, until thick.
Slowly add the lemon juice.
Thin with fruit juice if required.
The Salad:
Cut the grapes in half and combine with the celery and apples.
Add the nut meats.
Blend in the dressing.
Chill and serve.

Popularity: 18% [?]

CARROT CAKE MUFFIN TREATS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Whole wheat flour
1 t Baking soda
1 tb Baking powder
1 t Ground cinnamon
1/4 ts Ground nutmeg
1/4 ts Ground ginger
1 Egg
2 tb Vegetable oil
1/4 c Raisins
1/4 c Chopped walnuts
1/3 c Lowfat milk
8 oz Can uns. crushed pineapple
1 1/2 c Grated carrots

Combine the dry ingredients in a bowl. Add the remaining ingredients
and stir to blend. Spoon into oiled muffin tins or paper muffin
cups. Bake at 350 F for 20 to 25 minutes.

1 muffin – 127 calories, 1 bread, 1 fat exchange 19 grams
carbohydrate, 4 grams protein, 5 grams fat 149 mg sodium, 201 mg
potassium, 23 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93

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Popularity: 9% [?]

Title: Hot Orange Soup with Wafers
Categories: Soups/stews, Ethnic
Yield: 6 servings

5 c Water 6 Thin slices of orange
3/4 c Rock sugar 6 Thin slices of lime
4 c Fresh orange juice 6 Maraschino cherries
1 tb Preserved ginger, in syrup 6 Mint leaves
3 tb Cornstarch paste 12 Vanilla cream wafers

Preparation: Squeeze orange juice, strain. Break up rock sugar. Mince
preserved ginger.

Cooking: Combine water and rock sugar; bring to boil. When rock sugar is
dissolved, add orange juice and cornstarch paste; stir. Cornstarch paste
should give soup a light body. Pour into individual warmed bowls; add
preserved ginger to each serving. Float orange and lime slice and a
cherry; garnish with mint leaf. Serve with wafers.

—–

Popularity: 10% [?]

Title: Cream of Vegetable Soup
Categories: Soups/stews, Diabetic, Crockpot, Low-fat/cal
Yield: 4 servings

1 1/2 c Fine chop cooked vegetables 2 tb Melted margarine
3 1/2 c Fat-free chicken broth Salt to taste
1/4 c All-purpose flour Sprinkle of pepper,
optional

Use one or a combination of: asparagus, broccoli, carrots,
cauliflower, celery, mushrooms, onions, string beans.

Cook vegetables, drain well and chop into small pieces. Use within 30
minutes or refrigerate them.

Place broth in a saucepan and bring to a simmer over moderate heat.
Place flour, dry milk and melted margarine in a small bowl and mix
well to form coarse crumbs. Stir the flour mixture into the
simmering broth using a wire whip.

OR add the flour mixture to cold broth, cook and stir over moderate
heat to form a sauce. Cook and stir over moderate heat until mixture
is smooth and the starchy taste is gone. Add the vegetables to the
sauce and reheat to serving temperature. Taste for seasoning and add
salt and pepper. (Nutritive values are based on the use of commercial
broth with no added salt.) Serve hot. Makes 4 cups.

1 cup serving – 121 cal, 1 skim milk, 1 fat exchange 12 grams
carbohydrate, 5 grams protein, 6 grams fat, 1099 mg sodium.

Low-sodium diets: Use fresh or frozen vegetables cooked without salt,
low-sodium broth and salt-free margarine. Do not add salt.

Low-cholesterol diets: May be used as written.

Source: The High Fiber Cookbook for Diabetics by Mabel Cavaiani, 1987
Shared but not tested by Elizabeth Rodier Dec 93

Suggestions: Experiment with herbs or spices. A big fancy hotel is
serving Ginger Carrot Soup….maybe try 1/4 tsp to start.

MMMMM

Popularity: 12% [?]

Grandma’s Peanut Butter No-Bakes

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups sugar
4 tablespoons cocoa
1/2 cup milk
1/2 cup margarine
3 cups uncooked oatmeal
1/2 cup peanut butter
1/2 cup chopped walnuts — (optional)

Combine sugar, cocoa, milk and oleo. Bring to a boil and boil gently for one f
ull minute. Remove from heat and stir in oats, peanut butter and nuts, if desi
red. Drop from a teaspoon onto waxed paper. Store in covered container in a c
ool place after cookies have set. 36 cookies.

Calories 108, fat 4.8 gm, calories from fat 38%, sodium 49.4 mg.

Community Relations

busted by sooz

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Popularity: 4% [?]

Title: Linda Williams’ Many Bean Soup
Categories: Soups, Beans
Yield: 1 servings

Formatted by: Gaye Levy
-DTXT63A
2 c Mixed beans
2 tb Salt
1 Hambone or hamhock
1 Large onion, chopped
1 Lg can chopped tomatoes;
-undrained
1 ts Chili powder
1/4 ts Garlic powder
1 c Diced carrots
1 Juice of 1 lemon

Wash the beans and pick them over. Cover with water and let soak
overnight. Drain the soaked beans. Put the beans in a large pot. Add
2 qts. of water and bring to a boil. Turn the heat down and simmer 2
1/2 to 3 hours. Add all the other ingredients and simmer another 45
mins.

If you want, you can also add 1 C of diced potatoes. This is a
wonderful soup!

Gayes notes: I used 1/4 lb smoked turkey instead of the hamhock.
Also, I used 2 9 oz cans of tomatoes. Next time, I will only use one
can.

MMMMM

Popularity: 3% [?]

VEGAN: RATATOUILLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Yellow onion, chopped
2 Cloves garlic. chopped
1 Globe eggplant, chopped
8 Roma tomatoes, chopped
-coarsely
1/2 lb Meat substitute*
1/2 ts Pepper
1 tb Oregano
1 tb Basil

Sautee onions in 1 TSP oil (olive and canola mixed)
until translucent; add garglic and eggplant. Cook 4
minutes. Add tomatoes, meat substitute (if used),
pepper, oregano, basil. Cover pan. Cook 5 minutes,
serve.

We served with a green salad, and graines (brown rice,
kamut, couscous). A wonderful and fast supper.

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Popularity: 8% [?]

ASPARAGUS CREPES WITH MUSHROOM DILL-SAUCE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CREPES—–
1/2 c Whole wheat pastry flour
1/4 ts Salt
3/4 c Soymilk
1 t Safflower oil
—–SAUCE—–
1 tb Margarine
1 sm Onion, quartered thinly
— sliced
1 ea Garlic clove, minced
1 c Small white mushrooms, slice
1 tb + 1 ts flour
3/4 c Soymilk
2 tb Fresh minced dill
1/2 ts Dried tarragon
2 ts Lemon juice
Salt pepper to taste
—–FILLING—–
24 ea Slender asparagus stalks

CREPES: Combine flour salt in mixing bowl. Make a
well in the centre pour in the soymilk oil. Beat
till smooth. Heat a 6 or 7-inch skillet. when hot,
pour in 1/4 c of batter tilt skillet till it’s
evenly coated. Cook over moderate heat till lightly
browned on the bottom. Flip brown the other side.
Remove set on a plate. Repeat with the rest of the
batter, you should have 6 crepes. SAUCE: Heat
margarine in a small pot. Add onion garlic saute
over moderate heat till onion is golden. Add
mushrooms cover. Cook till the mushrooms are limp
juicy. Sprinkle in the flour stir till it
disappears. Slowly pour in the soymilk, stirring.
Bring to a simmer, then stir in the dill tarragon.
Cook at a simmer till the sauce thickens. Stir in the
lemon juice season to taste. Remove from heat
cover. FILLING: Trim about 1/2-inch of the asparagus
stalks scrape off any tough looking skin. Cut
stalks in half steam till tender crisp. ASSEMBLE:
Place 6 asparagus stalks in the centre of each crepe,
letting the tips protrude from the top overlapping
the halved stalks in the centre if necessary. Spoon a
very small amount of sauce over the asparagus. fold
one end of the crepe in towards the centre overlap
the other end over it. Arrange the crepes, folded
side down, in an oiled, shallow baking dish. Spoon
remaining sauce evenly over the crepes. Bake in a
preheated 350F oven until just heated through. Serve
at once.

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Popularity: 4% [?]