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Baked Apples
1. Wash and core apples, then remove a 1 inch strip of peel around the middle of each apple.
2. Place apples in a 2 quart square baking dish.
3. Mix sugar, and spices in a small bowl.
4. Fill center of each apple with mixture and dot with 1/4 ts. butter.
5. Add enough water to baking dish to cover the bottom of the dish.
6. Bake uncovered, at 350ø until apples are tender. Baste with glaze occasionaly.
Serve warm, covered with some of the baking glaze and real whipped cream.
*** 1/2 c of raisins can be added to the sugar and spice mixture. ***
Tip: McIntosh or Granny Smith apples are great for this.
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Baklava
Make the filling: Simply mix the nuts, sugar, spices in a bowl and set aside.
Make the pastry part: Melt the butter or margarine over low heat in a small saucepan and keep handy, with a pastry brush at hand. **Personally, I prefer to just skip this whole process and spray the sheets of dough with Pam instead. It works just as well. But if you want to do it up right the first time, read on.
Remove the phyllo dough from its inner lining. Unfold it so it lies flat and keep it covered with a moistened kitchen towel while you work with the pastry. Dip your pastry brush in the butter/oil and coat the bottom and sides of a 10 x 15 x 1" jelly roll pan (or a 9 x 13 x 2 cake pan in a pinch--the important thing is that it be deep enough to accept all the sugar syrup you're going to pour into it).Trim the sheets of phyllo so they fit the pan. (You'll probably have enough for another dish, such as wrapped chicken or spana- kopita (8-9).)
Layer one sheet of phyllo in the pan, brush it with butter/oil or spray it, and cover it with another sheet. Repeat. After 5 sheets, sprinkle some of the nut mixture onto the sheets, covering them pretty completely. Repeat the above every 3 sheets of dough until you have no more nuts left, then top with 5 more sheets of dough. (Tip from personal experience: At least the first time, yes you gotta butter each sheet of phyllo. The pastry is very dry without it. That's why I like to use PAM instead) Don't forget to cover the remaining dough each time you retrieve a sheet of it from the pile.
Score the pastry by cutting into diamond shapes with a sharp knife. The book says to cut only partway through, but I always cut all the way through. Bake at 350 for 1 hour. The pastry should be golden on top.
While the baklava is in the oven, prepare the syrup: Combine the sugar, water, citrus peel and 1/2 c honey in a medium saucepan. Slowly heat the mixture over medium heat, swirling the pan, until the sugar dissolves; then simmer, uncovered and undistrubed, until the mixture reaches 212 on a candy thermo- meter (about 10 minutes). Remove the syrup from the heat and now add the remaining honey and the lemon juice. Cool completely.
To complete the pastry, when it is done take it from the oven and IMMEDIATELY pour the syrup over the top of the entire hot pan. If you can stand it, let the baklava sit for at least 4 hours or overnight. This recipe freezes; or you can store it at room temperature; or, you can bring it to my house and not worry about storage. :)
*to make the Hawaiian baklava, I replaced the walnuts with macadamia nuts, the lemon and orange peel with pineapple juice, and tossed in some dried pineapple chunks and coconut into the nut mix. Spices could be replaced by ginger, but I think that is gilding the lily.
To make choclava, the last layer of nuts before putting the "lid" on the pastry can also contain a layer of chocolate chips. I like to put the choco- late chips near the top rather than the bottom so as not to scorch the chips. The Hawaiian baklava got a layer of white chocolate chips.
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Banana Chocolate Cream
Arrange the macaroons in 2 serving dishes. Combine orange juice and rum, then drizzle over the macaroons. Let stand for 20 minutes. Mash bananas with a fork. Stir orange rind into the confectioners' custard, then fold in the bananas. Fold in the whipped cream, then mound the banana mixture over the macaroons. Sprinkle evenly with grated chocolate. May be refrigerated for 3 to 4 hours before serving if desired. Arrange orange sections around side of each dish as a border just before serving. BASIC CONFECTIONERS' CUSTARD directions: Combine the milk and the vanilla pod in a small saucepan. Cook over medium heat to just below the boiling point. Combine the flour and sugar in a medium mixing bowl, blending well. Add the egg yolks and beat thoroughly with an electric mixer. Remove the vanilla pod from the milk (then dry and store for later use). Pour the milk slowly into the flour mixture, stirring constantly with a wooden spoon until well blended. Pour the milk mixture into the top of a double boiler. Cook over boiling water, stirring constantly, until the custard is thick and smooth. Cool to lukewarm.
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Bananas Foster
Melt brown sugar and butter in flat chafing dish. Add banana, saute until tender. Sprinkle with cinnamon. Pour in banana liqueur and rum over all and flame. Baste with warm liquid until flame burns out. Service immediately over ice cream.
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Berries Cicero
Place 3/4 c of strawberries & 3/4 c of blueberries with 1/2 c of raspberries in a blender. Blend at low speed for 30 seconds. Pour into a bowl & stir in the remaining blueberries & raspberries. Slice the remaining strawberries & use as a garnish. Serve immediately. If keeping, cover & keep for 3 to 5 days in the refrigerator, but it will not be as fresh tasting.
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Blackberry Grunt
Preheat the oven to 375 F. Wash the berries carefully and combine them with the sugar, spices, molasses and lemon juice. Transfer to a deep, 9-inch baking dish. Prepare the biscuit topping: Sift the flour with the baking powder and salt. Cut the butter and oil with a pastry blender or with your fingertips until the mixture resembles coarse crumbs. Stir together the egg and 1 tablespoon of the milk if necessary to form a soft dough. Roll the dough out lightly on a floured surface to about 1/2-inch thick and stamp out circles of dough, using a biscuit cutter. Cover the berries with the dough circles. Make a glaze by combining the egg yolk with the remaining milk and brush this mixture over the surface of the dough. Bake, uncovered, in the preheated oven for 25 minutes until nicely browned. Serve alone hot, or at room temperature with a small scoop of creme fraiche, whipped cream or ice cream.
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Blueberry Buckle
Preheat oven to 375 degrees. Cream half of margarine and half of sugar. Beat in egg and vanilla. Combine 1 cup flour, baking powder and salt. Add alternately with milk to creamed mixture. starting and ending with dry ingredients. Pour into a greased 9\" square baking dish. Yop with blueberries. Combine remaining sugar, flour, cardamon and nutmeg. Using a pastry blender, cut in remaining margarine until the texture of cornmeal. Sprinkle over blueberries. Bake 40-45 mins. Cool slightly before serving. Good served with ice cream.
The cardamon gives this a really good and unusal taste.
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Blueberry Snow
Break angel food cake into small pieces, and spread into the bottom of a 9 x 13" baking dish. Mix together confectioner's sugar, cream cheese, vanilla and milk until smooth. Fold in whipped topping. Pour over cake pieces. Pour blueberries over all. Chill for 4 hours or overnight. Makes 1 trifle
Per serving (excluding unknown items): 138 Calories; less than one gram Fat (3% calories from fat); 3g Protein; 32g Carbohydrate; 1mg Cholesterol; 288mg Sodium Food Exchanges: 1/2 Fruit; 1 1/2 Other Carbohydrates.
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Brown Betty
Combine butter and bread crumbs, toss until well blended, then set aside. Prepare the apples, then toss with sugar, cinnamon, lemon rind and juice. Layer the apples and crumbs in a buttered baking dish, beginning and ending with crumbs. Cover the dish with foil and bake at 350 F. for one half hour; remove foil and continue baking another ten minutes or until the crumb topping is crisp and brown. Serve hot with cream.
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Buche de Noel
Line jelly-roll pan with waxed paper & grease. Sift flour, cocoa, baking powder and salt together in a small bowl; set aside. In seperate bowl beat eggs until thick and creamy. Gradually add sugar, beating constantly until mixture is very thick. Stir in coffee & vanilla. Fold in flour mixture. Spread batter evenly in pan. Bake at 375 degrees for 12 minutes. Sprinkle kitchen towel with powdered sugar, invert cake onto towel, remove waxed paper and roll cake & towel jelly roll fashion. Cool. When cake has cooled unroll, spread with filling, reroll. Beat cream until stiff. Add instant coffee and powdered sugar. Melt chocolate chips with coffee over hot, not boiling water. Cool. Beat butter in small bowl until light and fluffy. Beat corn syrup and egg yolks into butter. Stir in cooled chocolate mixture.
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Cannoli
Sift together sugar, flour and salt. Work the wine in gradually, kneading to a soft dough. Roll out on a floured surface to 1/8-inch thickness, and cut out five-inch discs. Wrap each disc around a cannoli form, sealing the edge with egg white.
Heat oil, five inches deep, in a small, deep saucepan, and fry one at a time until golden and crisp. Remove with tongs, let oil run off, and drain on a paper towel. Let the pastry cool slightly, then slip it carefully off the form.
Note: Shells will keep for a week or two in a sealed container, so they can be made ahead.
Filling: In a mixing bowl, beat the ricotta with an electric mixter. Add remaining filling ingredients. Stuff shells just before serving. Sprinkle with powdered sugar. Each pastry contains 206 calories, 5 grams protein, 8 grams fat, 29 grams carbohydrate, 6 milligrams cholesterol, 76 milligrams sodium.
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Charlotte Russe
Beat egg whites until stiff, add sugar slowly and mix well. Softene gelatin in milk and place on very low heat for a few minutes until gelatin is thoroughly dissolved. Cook gelatin and milk mixture a little, and pour this over the egg whites and sugar mixture, mixing well. Add vanilla and sherry. Then fold in cream which has been whipped, and pour Charlotte into a decorative serving bowl. Chill. Ladyfingers may be placed in the bowl first, around the sides, before pouring in the Charlotte. May be prepared the day before.
Serves: 6
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Cherry Angel Dessert
Place half cake pieces in 9 x 9 x 2 pan. Reserve 1/3 cup cherry filling; spoon remainder over cake. Top with remaining cake. Combine pudding mix, milk and sour cream; beat smooth. Spoon over cake. Chill 5 hours, cut in 9 squares, garnish with filling.
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Cherry Mold
To be served with cold chicken, turkey, or duck.
Drain the cherries, add their juice to the cold cranberry juice and sprinkle the gelatin over. Heat until almost simmering. Remove from heat, stir in the gelatin until it is thoroughly dissolved, and then add sugar, if needed. Pour into a 4-cup mold and cool. Pit the cherries, if necessary. When the liquid is about the consistency of egg whites, spoon in the cherries and chill until set. Serve garnished with watercress and cream cheese balls.
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Chocolate Cannoli
FOR FILLING: Puree ricotta and sugar in processor until smooth. Transfer to large bowl. Mix in next 4 ingredients. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead.) Bring filling to room temperature before using.
FOR DOUGH: Combine the flour, baking powder, sugar and pinch of salt in large bowl. Make well in center. Add beer, butter, half of egg (reserve remainder for another use) and vanilla to well. Gradually draw flour from edge of well into center until all flour is incorporated. Knead dough on lightly floured surface until smooth. Cover and let stand 1 hour.
Roll out dough out into 12-inch square. Cut into nine 4-inch squares. Wrap 1 square around each cannoli form,* brushing edges with water and pressing gently to seal.
Heat oil in deep fryer or heavy large skillet to 350F. Add cannoli in batches and cook until golden brown, turning occasionally, about 4 minutes. Drain on paper towels. Remove shells from cannoli forms. Cool. Spoon filling into pastry bag without tip. Pipe filling into cannoli shells.
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Cinnamon Torte
Sift the flour and cinnamon into a bowl or food processor, then put in the ground almonds, sugar, butter or margarine and grated lemon rind. Process, without the plunger (to let in more air and make the mixture light), or rub the fat into the other ingredients with your fingers. Either way, the result will be a soft dough. You can roll this out straight away, but it's easier to handle if you wrap it in polythene and chill it for 30 minutes.
Set the oven to 180 C/350 F/Gas Mark 4. On a lightly floured board, roll out two-thirds of the almond mixture, to fit a 20 cm/8 inch flan tin. Put the pastry into the tin and trim the edges. Spread the jam over the pastry, then roll out the remaining pastry, including the trimmings, and cut long strips to make a lattice across the top of the jam. Bake the torte for 30 minutes, or until the pastry is set and lightly browned. Serve hot or cold, with a snowy topping of sifted icing sugar.
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Cool Lime Treat
In a small saucepan, bring 2 cups of water to a boil , Remove from heat. Add 1 box of jello, stirring, until dissolves. Pour into Med. sized casserole dish and chill until firm.***** In a small saucepan, bring remaining 1/2 cup water to a boil. Remove from heat. In a medium bowl, combine water and remaining box of jello. Stir until jello dissolves. Cool slightly. Fold in Cool Whip, stirring until smooth. Spoon fruit cocktail evenly over chilled jello. Spread Cool Whip mixture evenly over fruit cocktail. Sprinkle with graham cracker crumbs. Chill until firm.
SHORT CUT:::::: *****To speed the setting process, place first jello in freezer for about 30 minutes. Proceed as recipe directs.
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Crema
Combine milk and 1/2 cup sugar in a medium saucepan; bring to boiling point, stirring occasionally (do not boil). Remove from heat. Combine egg yolks and remaining 1/4 cup sugar in a medium mixing bowl; gradually add cornstarch, stirring well. Gradually stir half of hot milk into the egg mixture; add to remaining hot milk, stirring constantly. Cook over medium heat, stirring constantly, until smooth and thickened. Stir in vanilla.
Pour custard into serving bowl and chill. To serve, top with fresh strawberries. Yield: 6-8 servings. Note: Recipe may be double or tripled if desired.
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Crickets
Combine all ingredients except almonds and raisins in large mixer bowl. Beat 1 minute at medium speed or mixer. Stir in almonds and raisins. Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 375 degrees for 10 to 12 minutes.
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Dirt
1. Combine cream cheese with powdered sugar.
2. Combine instant pudding mix with milk (do not use pudding that needs to be cooked!)
3. Combine the cream cheese mixture with the pudding.
4. Fold in cool whip and vanilla extract.
5. In a food processor, crush cookies until they are fine crumbs.
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