From wetleather@onpmomma.isc-br.com Wed Oct 25 15:40:23 1995
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From: bethd@netcom.com (Beth Dixon)
To: Multiple recipients of list
Subject: Carrot cake recipe
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A couple of folks asked me for this, so here it is. Blame Charles
and Ann for the bandwidth. They started this. :-) --- Beth
Forty-Karat Carrot Cake
(Stolen from "Favorite Old-Fashioned Desserts" by Pat Dailey)
4 to 5 medium carrots
1 T fresh lemon juice
1 medium seedless orange (I use a medium to large one)
1-2/3 C granulated sugar
1-1/4 C vegetable oil
4 large eggs
1 T cinnamon
2 1/4 tsp baking soda
1/2 tsp salt
1/4 tsp grated nutmeg
1/4 tsp ground allspice
1 C chopped walnuts
(the recipe calls for toasted walnuts or pecans, but I'm lazy)
3/4 C raisins
2 C unbleached all-purpose flour
Preheat oven to 325 degrees F. Generously butter three 8-inch cake
pans.
Grate carrots in a food processor or with largest holes of a four-sided
grater. Measure out 3 packed cups, toss with lemon juice. Cut a flat
top and bottom on the orange and stand it on a cutting board. Using
a small sharp knife, cut away all rind and white pith. Coarsely chop
the orange and add it along with any juice to the carrots. In a large
food processor or with an electric mixer, mix granulated sugar, oil
and eggs for 2 to 3 minutes. Add cinnamon, baking soda, salt,
nutmeg and allspice, and mix well. Stop the processor or mixer and
add the carrots-and-orange, nuts and raisins. Mix just enough to
combine. Add flour and mix in lightly.
Transfer batter (which is lumpy and rather thin) to prepared pans.
Bake at 325 degrees F until a toothpick inserted in the center comes
out clean, 55 to 60 minutes. Cool cake in pans for 10 minutes and
then invert cake onto a wire rack. Remove pans and cool cake
completely.
Frost as desired. I use the cream cheese frosting recipe from the
Better Homes & Gardens Cookbook (the one with the red-and-white-
checks cover).
Cake can also be baked in a 12-cup Bundt pan. Dailey's cookbook
contains a recipe for cream cheese glaze, or toss slices of "bare" cake
on plates and top with plenty of real whipped cream. I've also done
cupcakes, which take about 35 minutes to bake. Use the toothpick
doneness test.
From wetleather@micapeak.com Tue Nov 19 15:25:09 1996
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Date: Tue, 19 Nov 1996 15:24:59 -0800
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From: steve powers
To: "Northwest Bikers' Social Mailing List"
Subject: Seasonal Recipe...
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Here's a little recipe I found - just in time for that holiday
cheer (blech!!)...
(sp?)
Recipe for Rum Cake:
1 or 2 quarts of Rum
1 c. butter
1 tsp sugar
2 lg eggs
1 c dried fruit
1 tsp soda
lemon juice
brown sugar
nuts
baking powder
Before you start, sample the rum to check for
quality. Now go ahead. Select a large mixing
bowl, measuring cup, etc. Check rum again. To
be sure it is of the highest quality, pour one level
cup of rum into glass and drink it as fast as you
can. Repeat.
With electric mixer, beat one cup of butter in a large
fluffy bowl. Add on seaspoon of thugar and beat
again. Meanwhhile, make sure thata the rum is
still of the finest quality. Try another cup. Open the
second quarat if necessary. Add 1 arge leggs, 2
cups fired druit and beat til high. If druit get stuck in
beater, just pry it loose with a drewscriver. Sample
the rum again, check for tonscicticity.
Next, shift 3 cusps of peppar or salt (it really doesn't
matter which). Sample the rum again. Sift 1/2 pint
lemon juice.
Fold in chipped butter and strained nuts. Add
1 babblespoon of brown thrgar, or whatever color
you can find. Wix mel. Grease the oven and turn
cake pan to 350 gredees. Now pour into coven
and bake.
Check the rum again and go to bed!
From wetleather@micapeak.com Mon May 12 09:44:17 1997
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Date: Mon, 12 May 1997 09:37:56 -0700
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From: Dave Uebele
To: Northwest Bikers Social Mailing List
Subject: cheesecake recipe
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No one seemed to mind the lack of asparagus in the cheescake,
and several expressed in interest in the recipe.
Special thank you to Martin for hosting YAWP and even
if the turnout was small, Zoli and I enjoyed meating people
and sampling all the yummy dishes (and to think I didn't
like asparagus as a kid).
Anyway, here's the cheesecake recipe.
crust:
1 1/2 cups graham crack crumbs
1/4 cup sugar
1 teaspoon cinamon
1/3 to 3/4 cup butter
Base filling:
1/2 cup sugar
2 eggs
2, 8 ounce packages of cream cheese
1 teaspoon vanilla
1 teaspoon Grand Marnier
Top filling:
1 pint sour cream
6 Tablespoons sugar
1 teaspoon vanila
1 teaspoon Grand Marnier
Directions:
Combine crumbs, cinamon, 1/4 cup sugar, and butter (melted,
and I usually use 1/2 cup (one stick).
Butter a spring form pan (I've used both an 8 inch and a 10 inch
pan) and press crumbs into side and bottom of pan
(1/2 to 3/4 of the way up the side)
Bake for 5 minutes @ 350 degrees.
beat the eggs then add 1/2 cup sugar and beat at least 5 minutes.
Add the vanila, Grand Marnier, and cream cheese. blend as well
as you can (there is usually still some lumps).
pour into the pan/crust and bake 20 minutes at 375 degrees.
Take out of oven and let cool for 15 minutes.
Combine sour cream, sugar, vanilla, and Grand Marnier,
Pour on top of base filling (spread out gently)
bake 5 minutes at 475 degrees.
Let cool overnight in a refriderator.
Misc notes:
The 10 inch pan gives a slightly shallower cheasecake
if you want to get more slices, while the 8 inch is
deaper more decadent slices.
I tried all kinds of methods to break up the graham crackers
and what seems to work best is the grinder attachment
on a kitchen-aide blender. A food proccessor would probably work
as well. Using too much butter in the crust causes it to bleed
out and burns on the bottom of the oven for the final 475 bake.
Use just enough to get the other ingredients to bind together
well.
Give the crust the 5-10 minutes time to cool while preparing
the filling. Don't be afraid to really beat the eggs/sugar
thats what helps the filling its light texture. (The
kitchen-aide comes in handy here). Rum or other extracts can
be subbed for the Grand Marnier depending on taste/interest.
The sourcream topping is light enough you can use a whisk
attachment or possibly even an eggbeater, don't be afraid
to beat it well.
That last time in the oven at 475 is hot. It may generate
smoke which can give an off flavor the cheesecake, if in
doubt, make sure the oven is clean and put a drip pan to
catch any butter that leaks out of the springform pan.
Keep chilled for transport, and don't try to transport
less than a whole cheescake or you will get an avalance.
--
Dave Uebele Spotted Dog Systems
http://sptddog.com/daveu.html
From wetladies@micapeak.com Mon May 19 13:39:02 1997
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Date: Mon, 19 May 1997 13:35:53 -0700
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From: Angela_Barkes@ccmail.columbia.com (Angela Barkes)
To: WetLadies Chocolate & Mischief Society
Subject: No-bake cookies
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I thought it had coconut in it, but I guess not. This is a super simple recipe.
I'm beginning to wonder if it is simple enough for the camp site (since this is
where I'll be makin them) Hmmm..... I wonder if they freeze well. I can make
some before I go on my trip and have a 'cager' bring them to the gather.
Angela
"Practice Makes Perfect, So Be Careful What You Practice"
angela_barkes@ccmail.columbia.com
1987 Radian "Rattle"
______________________________ Forward Header __________________________________
Subject: NO BAKES
Quarter cup margarine
2 cups sugar
1/2 cup milk
1/2 cup cocoa
Stir and bring to boil on Med heat (barely let it boil)
take off heat and add 1/2 c peanut butter and 1 teaspoon vanilla and 3
or 3 1/2 cups oatmeal. (So it's not runny)
and wella...no bakes!
From wetleather@micapeak.com Mon May 19 23:53:57 1997
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Date: Mon, 19 May 1997 23:51:53 -0700
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From: Bri Hess
To: Northwest Bikers Social Mailing List
Subject: Recipe of the day
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Beetle Bars (Just like mom used to make!)
* 1 cup granulated sugar
* 1 cup brown sugar, packed
* 2/3 cup milk
* 2 tablespoons corn syrup
* 1/8 teaspoon salt
* 2 tablespoons butter
* 1 teaspoon vanilla flavoring
* 1/2 cup dry roasted mealworms, finely chopped
In a saucepan mix sugars, milk, corn syrup and salt. Cook over medium heat,
stirring constantly until sugars are dissolved. Cook, stirring
occasionally, until your candy thermometer reads 234 degrees or until a
small amount makes a ball when dropped into cold water. Remove from heat
and add butter. Cool mixture to 120 degrees. Do not stir. Add vanilla; beat
with a wooden spoon until mixture becomes thick and no longer glossy. Shape
candy into 12-inch roll. Roll in =BD cup of finely chopped mealworms. Wrap=
in
waxed paper. Chill until firm. Cut into 1/4-inch slices.
Bri Hess
http://www.nwlink.com/~backflip/
From wetladies@micapeak.com Tue May 20 16:07:18 1997
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From: Frances Wainwright
To: WetLadies Chocolate & Mischief Society
Subject: Re: No-bake cookies
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On Mon, 19 May 1997, Angela Barkes wrote:
> Quarter cup margarine
> 2 cups sugar
> 1/2 cup milk
> 1/2 cup cocoa
>
> Stir and bring to boil on Med heat (barely let it boil)
> take off heat and add 1/2 c peanut butter and 1 teaspoon vanilla and 3
> or 3 1/2 cups oatmeal. (So it's not runny)
This looks a lot like my mom's recipe for "Mountain Bars". She'd do them
either as a bar cookie or a drop cookie and then refrigerate them. They
never lasted more than a day in our house; they are absolutely addictive!
'cesca
From wetleather@micapeak.com Wed Jun 4 22:09:35 1997
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From: Paul Ritter
To: Northwest Bikers Social Mailing List
Subject: Zabaglione
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Martin writes:
> OBfood: Anybody have any advice for my first excursion into zabaglione?
1. Use a copper bowl to whip things up, the Old San Francisco Italians
claim it DOES make a difference compared to stainless steel or crockery,
2. Eat it whilst sitting upon an Italian motorcycle.
From wetladies@micapeak.com Tue Jun 24 13:03:05 1997
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From: "Suzanne Bachelor (RhoTech)"
To: WetLadies Chocolate & Mischief Society
Subject: Gather Recipe...
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After a subtle reminder from 'cesca, I remembered that I need to post my
recipe for Gateau d'Amandes.. or the marzipan bars that I made last
year. It now looks like my work schedule's going to be from home, and
since I have a sous-chef or two (if I can keep Jim from eating
everything, first) I can probably cover any of these that no one else is
making after I get the puff-pastry cookies done...
It's a super-easy recipe that doesn't take a whole heck of a lot of
time. But make sure you keep your receipts... that almond paste must
have some gold in it! 8-}
This recipe is for a 9 inch cake pan. I think I did 3 times as much for
2 9x13 pans. I also used homemade blueberry jam for the top instead of
apricot conserves... use your imagination... I also cut them into about
1.5 inch squares. They're pretty rich, but apparently make for a good
breakfast as well as dessert, right Ln?
suz
Ingredients:
7 ounces almond paste
1/4 cup butter
1/2 cup sugar
1 cup ground almonds
2 eggs
1/4 teaspoon almond extract
1 cup white or pastry flour
1 tsp baking powder
__________
2 Tbsp water
1/4 cup apricot conserves
Preheat oven to 350. Butter and flour pan.
Cream together the almond paste, butter and sugar. Mix in ground
almonds. In another bowl, beat the eggs lightly with almond extract and
add to creamed mixture. Combine flour and baking powder and stir into
the liquid ingredients. Mix together as lightly as possible (pretend
it's muffins...) Pour into cake pan and bake for 20-25 minutes. The cake
should be fairly dense, very moist, and golden brown on top.
In a small saucepan, stir water into the conserves and heat slowly until
it's thin enough to easily brush on the top of the warm cake.
From wetladies@micapeak.com Fri Jun 27 16:46:56 1997
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Date: Fri, 27 Jun 1997 15:28:36 -0700
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From: winifred@netscape.com (Winifred Powers)
To: WetLadies Chocolate & Mischief Society
Subject: Cookie recipe for the Gather
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We can call them Dutch Sugar cookies but the real name is Jan Hagel
Koekjes:
1 cup butter (don't substitute margarine!)
1 cup sugar
1 large egg, separated
2 cups flour
1/2 tsp. cinnamon
1 tbsp. water
1/2 cup finely chopped walnuts, or toasted sliced almonds
Preheat oven to 350 degrees. Lightly grease cookie sheet. Mix butter,
sugar and egg yolk. Measure flour by sifting. Blend flour and cinnamon,
stir into butter mixture. Pat into pan. Beat water and egg white until
frothy, brush over dough, a thin layer just enough to cover. Sprinkle
with nuts.
Bake 20-25 minutes or until lightly browned. Cut immediately into
finger-like strips. Makes 3-4 dozen.
Eet smakelijk!
Later,
Winny
--
Remember what Voltaire said: "God is not on the side of the biggest
battalion, but on the side of the battalion that can shoot straight".
From wetleather@micapeak.com Thu Jul 3 12:59:36 1997
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From: martin@plaza.ds.adp.com
To: Northwest Bikers Social Mailing List
Subject: Re: Aleggedly complementary comments (was: Stouts)
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In-Reply-To: <33BBCD29.79F3@halcyon.com> from "Thornton Wilson" at Jul 3, 97 09:20:29 am
Status: RO
> Steve Gross wrote:
> > What the Esteemed Counsellor doesn't tell you is that I was not on the
> > "other side" until he mentioned in a letter to my boss that he knew me.
T remarked:
> All the more reason for butter, Steve. I had to do something to atone
> for that unexpected (and legally unforeseeable, if you're trying to cook
> up a tort)
Cherries and peaches are in season. Carol's been able to find some real
ripe peaches with real ripe peach flavor; dip 'em in good bittersweet,
brush a nice fat puff pastry with a little red currant jelly and slather
on the pastry cream (REAL vanilla, none of your distilled wood pulp,
thankYouVeryMuch (Oh, BTW, you misspelled ... oh, TORT... oh))
Never mind,
Martin
Martin Golding | Since I ate lots of olive oil when it was bad for me,
DoD #236 | do I have to eat twice as much now to make up?
martin@plaza.ds.adp.com Portland, OR
From wetfood@micapeak.com Mon Feb 23 08:33:39 1998
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Date: Mon, 23 Feb 1998 09:52:41 -0800
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From: Frances Wainwright
To: Pacific NW Motorcycle Food Forum
Subject: Lemon Curd
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On Mon, 16 Feb 1998 martin@plaza.ds.adp.com wrote:
> On or about the 11th of February, 'cesca remarked:
> > I'll send you my Mom's recipe for Lemon Curd.
>
> and then she DIDN'T.
Mea culpa, mea culpa, mea _maxima_ culpa!
> > It's the most effective,
> > naturally ocurring anti-depressant know to human kind.
>
> Better even than chocolate? And yet you sit there chortling in front of
> your monitor, depriving us your lifelong friends of this wonder.
Well, from where I'm sitting right now, anyting that resembles sunshine
just pulled out in front of chocolate. We just got back from Mexico, and
this pale, watery Seattle sunshine is not cutting it. :( I'm going
through withdrawal.
Margaret Wainwright's Lemon Curd
5 eggs
2 cups sugar
juice of 3 lemons (strained)
rind of 2 lemons
1 stick unsalted butter
Beat eggs lightly and add sugar to them. Add lemon juice, rinds and
butter to this mixture and cook slowly in the top of a double boiler
until mixture thickens slightly. It will thicken more when cool. Pour
into hot, sterilized jars and seal.
It's good to eat right out of the jar, too. :)
'cesca
From wetfood@micapeak.com Wed Feb 25 21:28:18 1998
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From: diana lee tracy
To: Pacific NW Motorcycle Food Forum
Subject: Re: Grand Mariner Souffle
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Grand Mariner souffle (Encyclopedia of Creative Cooking; C. Turgeon)
12 small macaroons
6 T Grand Mariner
1/2 c milk
1-(1 inch) piece vanilla bean
1/2 c butter
1/3 c all purpose flour
1/2 c sugar
1 1/4 c half and half
3 egg yolks lightly beaten
6 egg whites stiffly beaten (not beaten stiffly)
1/2 cup heavy cream
1 T confectioner's sugar
Arrange macaroons in shallow dish; sprinkle with 4 T Grand Mariner. Let
soak till soft (about 10 min). Remove with spatula; spread over bottom
of buttered ald lightly sugared 6- or 7-inch souffle dish.
Scald milk with vanilla bean; remove from heat. Remove vanilla pod.
Dry pod and store for future use (well, that's what it says). If using
vanilla extract, add after scalding milk.
Melt butter in top of double boiler. Stir in flour to make a smooth
paste. Add milk and suggar alternately, stir constantly to keep smooth
paste. Pour in half and half gradually; stir constantly until smooth
and creamy. Remove from heat. Por about 1/4 of hot mixture slowly into
egg yolks; stir constantly. Stir egg yolk mixture into remaining hot
mixture. Add 1 T grand Mariner; mix well. Coo mixtture to RT.
Thoroughly fold in 1/4 of egg whites; use wire whisk. Add remaining egg
whites; fold in thoroughly but carefully. Pour over macaroons in
souffle dish. Bake in preheated 425 degree oven 25-30 min till puffed
and brown.
While souffle is baking, whip cream with confectioners sugar until soft
peaks form. Blend in 1 T Grand Mariner.
Remove souffle from oven; serve immediately with dolllops of whipped
cream (on the souffle). Sprinkle each serving with confectioner's
sugar, if desired.
Never tried it...looks pretty standard.
Maybe a few strategic bits of orange peel, or orange marmalade?
May your souffles always be as puffy as you wish.....
DLT
From wetladies@micapeak.com Tue Mar 17 10:07:50 1998
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From: "Kaddee Lawrence"
To: WetLadies Chocolate & Mischief Society
Subject: Re: Truffle Recipe
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sorry, i totally forgot. here goes:
one 11.5 oz. package of milk (or semi-sweet) chocolate chips
6 tbl butter (cut into 4 or 5 pieces)
3 tbl heavy cream
1.5-2 tbl instant espresso powder (i use Medaglia D'Oro, i think it tastes
best)
put all ingredients in a glass bowl, and nuke on HI for 1-1.5 minutes. turn
part way thru if your microwave doesn't have a turntable. stir until
smooth. put in the freezer for about 1 hour, or until firm. scoop out with
a melon baller, or other implement, and roll in a mix (~1:1) of
confectioners sugar, and instant espresso powder. keep refrigerated or
frozen.
i'll spare you the "nutritional" information. it is too scary for
words!!!!!!
enjoy!
kd
-----Original Message-----
From: Relaena Sindelar
To: WetLadies Chocolate & Mischief Society
Date: Monday, March 16, 1998 11:27 AM
Subject: Truffle Recipe
>Oh kaaaaaaaaaaaddeeeeeeeeeee........
>
>Beginning to feel dt's setting in... truffle remedy needed soon....
>
>Relaena
>
>
>
From wetfood@micapeak.com Mon May 11 13:06:12 1998
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From: Dave Hastings
To: Pacific NW Motorcycle Food Forum
Subject: Nut free Blackberry Linzer Torte
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The following was adapted (slightly) from a Raspberry Linzer Torte recipe
found at http://www.epicurious.com/db/recipes/recipesH/9/929.html
Crust
2/3 cup packed golden brown sugar
1/2 cup butter
1 egg
1 1/2 cups flour
3/4 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
Filling
6 oz. semi-sweet chocolate chips
1 16 oz bag whole frozen blackberries (I only used about 2/3 of it)
1/2 cup seedless blackberry jam
To make crust
Cream together butter, sugar and egg. Add dry ingredients, and mix 'till
blended. Save 3/4 of a cup of dough for the top crust (and chill), and
press the rest of it into a 9" tart pan with removable bottom. Chill for at
least an hour.
Preheat oven to 375 degrees. Bake crust until light golden, piercing with
toothpick if crust bubbles, about 15 minutes. Be careful not to overbake
now, as that will decrease the time you can bake it with the filling in.
Cool crust.
Take the dough you saved for the top crust, roll it out, and cut it using
2-3" cookie cutters. I found this easier to say than do. I finally wound
up with a collection of irregular shapes. Bake the shapes on a cookie sheet
at 375 'till light golden, about 6 minutes. Cool.
To make filling
Melt chocolate chips in the top of a double boiler. Spread chocolate over
bottom crust. Drain the blackberries and arrange blackberries on top of
chocolate. Melt jam in a small saucepan. Spoon evenly over berries.
To finish
Bake at 375 for about 35 minuties, until crust is golden brown. Cool. Put
dough shapes artistically on top. Eat.
Notes:
Damp potholders conduct heat to your finger tips in a real hurry.
Frozen black berries take a _long_ time to thaw in a very cold refrigerator.
I think the filling would come out less soupy if the berries were completely
thawed before being used.
When pressing the dough into the pan, attention should be paid to th edges
where the sides of the pan and bottom come together. I wound up with a
very thick crust there, sort of ramping up to the top of the pan.
For a setting where nuts were OK, I think I'd put the 1/2 cup toasted
blanched almonds the recipe called for in.
Next time, I want to try laticing the top crust, instead of using irregular
blobs.
Enjoy!
-daveh
--------------------
Dave Hastings
daveh@microsoft.com
I don't speak for Microsoft.
From wetladies@micapeak.com Thu Aug 6 11:34:48 1998
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From: Relaena Sindelar
To: WetLadies Chocolate & Mischief Society
Subject: Killer Dessert Sauce
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White Chocolate Caramel Sauce
Caramelize 1 cup sugar to a deep amber color using your favorite technique.
Using extreme caution, add 1 cup water.
Stir in 1 lb. chopped white chocolate and stir over low heat until melted.
Strain through a tea strainer. Serve warm if possible - otherwise reheat
gently.
From wetfood@micapeak.com Fri Aug 7 17:54:04 1998
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From: Brian Curry
To: Pacific NW Motorcycle Food Forum
Subject: Deviled Strawberries
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Status: RO
I had something last night that was just delicous and had to share. I
don't have a recipe per se, but from the menu description it should not be
too hard.
They sliced fresh stawberries, and put on some sugar, and balsamic vinegar.
Then shaved chocolate and just a smidge of cracked peppercorns. It was
served with orange sorbet and was VERY GOOD. The contrast of the sweet of
the strawberries and sugar, and the sour/acid of the balsamic vinegar.
Then the accent of the chocolate shavings and just a smidge of pepper. The
orange sorbet helps too.
I am salivating from being reminded of this....
Deers-Slayer from the East.
From wetfood@micapeak.com Thu Oct 8 11:49:17 1998
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From: John Thompson
To: Pacific NW Motorcycle Food Forum
Subject: Re: champagne cake
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>Anyone heard of and hopefully a recipe or a pointer
>to a recipe for this mythical object?
>
>dave
Found at: http://russia.uthscsa.edu/Cuisine/RX/Messages/253.html
Champagne Cake
2 2/3 cups sifted flour
3 t baking powder
1 1/2 cups sugar
6 egg whites
1 t salt
2/3 cup shortening
3/4 cup champagne
Resift flour with baking powder and salt. Cream shortening with 1 cup sugar
until light and fluffy. Blend in flour mixture and champagne (alternating),
mixing to a smooth batter. Beat egg white until stiff. Gradually beat in
remaining 1/2 cup sugar, continuing to beat to a stiff meringue. Fold about
half the meringue into the batter, mixing thoroughly with wire whip. Gently
fold in remaining meringue. Turn into 2 greased and floured 9" layer cake
pans. ake at 350 25 - 30 minutes, just until cake tests done. Let stand 10
minutes then turn out on wire racks to cool.
Champagne Buttercream Filling:
3/4 cup shortening
3/4 cup butter
1 T. champagne
tint of red food coloring (just to make pink)
4 1/2 cups powdered sugar, sifted
Beat shortening and butter until combined. Add champagne and food coloring
and beat till smooth and fluffy. Beat in powder sugar.
Thin if needed with additional drops of champagne until consistency for
spreading. When cake is completely cool....... frost. Decorate with flowers.
Champagne Celebration Cake:
SERVES 24:
4 c flour
5 t baking powder
1 2/3 c milk
1/2 c champagne
12 red food coloring (optional)
9 T champagne
3 c sugar
1/2 t baking soda
1 c shortening
1 T vanilla
8 egg whites edible carnations
Champagne Butter Cream:
3/4 c shortening
1 T champagne
red food color
3/4 c butter or margarine
4 1/2 c powdered sugar
Grease and lightly flour one 9" round pan and one 13x9x2 pan; set aside.
In a very large bowl mix flour, sugar, baking powder, soda, and 1/4 t salt.
Add milk, shortening, 1/2 cup champagne, vanilla, and, if desired, red food
coloring. Beat on low to medium speed about 30 seconds or just till
combined, scraping bowl constantly. Beat on medium speed 2 minutes. Add
unbeaten egg
whites; beat 2 minutes. Batter may appear slightly curdled. Spread 2 3/4
cups batter in 9" pan and remaining batter in 13x9x2 pan. Bake at 350F,
30-35 min. for round cake and 40-45 min. for rectangular cake or until cake
tests done. Cool cakes in pans on racks 10 minutes. Remove from pans and
cool completely. Using cardboard circle patterns of 4 and 6", cut one 4"
and one 6" cake
layer from the 13x9x2 cake. If desired, drizzle 3 T champagne over the top
of each round cake layer. Place the 9" cake layer on a serving plate; frost
side and top. Lining up the backs of the layers, place the 6" cake on top
of the 9" cake; frost sides and top.
Repeat with remaining 4 " cake. If desired, tint any remaining frosting;
decorate with tinted frosting and flowers.
Champagne Butter Cream frosting:
In a bowl beat shortening and butter or margarine until combined. Beat in
champagne or cream sherry. Beat in sifted powdered sugar and a few drops
red food coloring. If necessary, beat in additional champagne or cream
sherry to make frosting spreading consistency. Makes 3 3/4 cups.
Champagne Cake
1 box French Vanilla cake mix ( I'm sure white will do too.)
2 envelopes Dream Whip
4 egg whites
1 whole egg
1/4 cup oil
1 1/4 cups champagne
Let champagne go flat before using.
Beat all ingredients together in mixer for 3 minutes. Pour in greased and
floured pans and bake according to cake mix directions, til it tests done.
You can use pink champagne and a small amount of pink food color to make it
a pink champagne cake.
From wetleather@micapeak.com Tue Oct 27 08:08:09 1998
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From: "Keith Underdahl"
To: Northwest Bikers Social Mailing List
Subject: Re: Cookoff memories
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>Alright, you lot, RECIPES! I want RECIPES!
>
OK, I'll bite.
I brought those rolled up thingies with the figgy cream filling. The wrapper
was lefse, the filling was, well, figs and cream.
The only figs I could find were sun dried, which is fine because they were
quite flavorful. Anyway, I pureed the figs and cooked them in some water and
sugar down to a syrup.
Next, I whipped up the cream. I don't have an electric mixer, so I had to
whip the cream by hand! I'm not proud...
Finally, I put the cream in the lefse and rolled it up.
======================
What is lefse?
Lefse (pronounced lef-sah) is a scandinavian bread, similar to tortillas. It
is made from potatos and flour. You can use it to make snadwiches and stuff,
but I find they work better with sweeter fillings (such as the fig cream
filling I made).
Keith Underdahl
kcunderdahl@proaxis.com
From wetleather@micapeak.com Fri Dec 11 16:21:54 1998
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From: Paul_Deherrera@radian.com
To: Northwest Bikers Social Mailing List
Subject: Driftwood Bars
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I Cow Orker made these for the office and I had to share. I am still in a
state of Driftwood euphoria.
Have a great weekend !
Paul D
DRIFTWOOD BARS
½ cup Butter
¼ cup white sugar
5 Tbsp. Instant cocoa
1 tsp. Vanilla
1 egg
2 cups graham cracker crumbs
½ cup nuts, chopped
1 cup coconut
½ cup butter
2 cups powdered sugar
2 Tbsp. Instant vanilla pudding + 1 Tbsp. milk
2 oz. Semi-sweet chocolate
1 large (6 oz) Hershey Bar
1 Tbsp. Butter
Melt ½ cup butter in pan. Add sugar, cocoa, vanilla and egg. Stir well.
Add crumbs, nuts and coconut.
Pack into an ungreased 9-inch square pan
Cream ½ cup butter. Add pudding mixture. Then add 2 cups powdered sugar.
(Electric mixer works best)
Spread over base and refrigerate for about 1 hour.
Melt 2 oz. Semi-sweet chocolate, add Hershey bar and 1 Tbsp. Butter. Spread
over middle and chill.
Let warm up for 20 - 30 minutes before cutting into bars.
From wetfood@micapeak.com Sat Jan 9 17:13:04 1999
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From: Fogobum@aol.com
To: Pacific NW Motorcycle Food Forum
Subject: Gulla malacca
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Gulla Malacca is the only excuse I know for tapioca. Wait! Stop that
finger (I see it heading for the 'delete' key!). This recipe comes
from southeast asia, where tapioca is a food substance; the tapioca
pudding recipes YOU'RE thinking about are inherited from the English,
where, like sago pudding, blancmange, and spotted dick, they were
developed to punish school boys (which explains why, before today's
gentler treatment, so many young Englishmen set off around the world,
in search of something decent to eat).
This was originally made of palm sugar (gulla malacca translates
'molaccan sugar'), but brown sugar is a perfectly satisfactory
substitute. The pudding is, essentially, an excuse to spoon up large
quantities of brown sugar syrup and coconut milk, so if you serve it
without either, don't come whining to me about how it's boring.
Gulla Malacca
1/2 C large pearl tapioca, NOT instant, soaked overnight in
3 C water
1 C brown sugar
1/4 t salt
1 T cornstarch mixed with
1 T water
Add brown sugar and salt to tapioca, simmer until transparent (about
an hour) stirring often.
Add cornstarch combined with water, cook until clear.
Put into jello mold or individual custard cups and chill.
Serve with brown sugar syrup (below) and coconut cream (belower).
Brown sugar syrup
1 C brown sugar
1/2 C water
Heat, stirring, until all the sugar is dissolved. Cool.
Coconut cream
1 C unsweetened dried coconut
1 C evaporated milk
1 C milk
Bring to a boil, squeeze in a cheesecloth bag or ricer while still
hot, and chill.
Alternative: Open a can of coconut milk. I've seen this made, but
in these enlightened times, I've never had reason to make it myself.
NOTE that coconut milk (an extract of ripe coconut) is unrelated in
ANY WAY to coconut water, the tart juice from an unripe coconut.
Boil 'em if you got 'em,
Martin
From wetladies@micapeak.com Thu Jan 21 14:59:50 1999
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Date: Thu, 21 Jan 1999 14:57:55 -0800
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From: Relaena
To: WetLadies Chocolate & Mischief Society
Subject: Cardamom Ice cream recipe
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Status: RO
This stuff rocks!!!!
Relaena
---
SAFFRON CARDAMOM ICE CREAM, CIAO BELLA
Gourmet Magazine, August 1993
Yield: 1 1/2 quarts
2 cups milk
2 cups heavy cream
1/4 teaspoon saffron threads
8 large egg yolks
3/4 cup sugar
2 teaspoons ground cardamom
1/2 cup shelled natural pistachio nuts
In a heavy saucepan combine the milk, cream, saffron and bring to a boil.
Remove pan from heat and let cream mixture stand, covered, for 1 hour.
Return pan to the heat and bring mixture to just the boiling point.
Meanwhile, in a bowl, whisk egg yolks, sugar and pinch of salt together.
Add the cream mixture in a steady stream, whisking and pour the entire
mixture back into the pan. Cook this custard over moderate low heat,
stirring until a thermometer reaches 170F. Strain through a fine sieve
into another bowl and stir in cardamom. Let custard cool completely and
freeze in ice cream freezer according to manufacturer's recommendations.
Add pistachios during last few minutes of freezing time.
From wetleather@micapeak.com Sat Feb 6 18:32:07 1999
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Date: Sat, 6 Feb 1999 18:31:34 -0800
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From: Tina Louigi
To: Northwest Bikers Social Mailing List
Subject: Egg Custard and Other Delights
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Hey Joe~
Found a couple recipes for you to try. I admit, I haven't made these,
but the first sounds easy and the second, well, it sounds an awful lot
like my favorite dessert at the Langley Cafe... the closest experience
I've had to the true "Oral Orgasm". Nummmmmy!
Vanilla Custard
1 cup half n half
1/4 cup sugar
1 tsp. vanilla extract
1 whole egg
2 egg yolks
Scald half n half with the sugar. Cool slightly and add the vanilla.
Beat egg and egg yolks until light and lemon colored. Add hot half n
half, stirring constantly. Strain thru a fine sieve (get out a big
piece of your pipe screen) into 4 small custard cups or pots.
Set in a pan of hot water. Cover. Bake at 325' for 20 to 25 min. or
until a knife inserted in the center comes out clean. If overcooked,
it will become watery.
Garnish with mounds of slightly sweetened whipped cream, etc.
sounds fun!
Hazelnut Bavarian Cream
Soak: 1 T. gelatin
in: 2 T. cold water
Scald: 1/2 cup milk
Beat Together:
1/4 cup sugar
4 egg yolks
1/8 t. salt
Combine the milk with the egg mixture by pouring first a little of the
hot milk over the mixture and adding the rest gradually. Stir over
(not in) hot water until the ingredients begin to thicken. Stir in the
soaked gelatin until desolved.Grind and add:
3/4 cup hazelnuts
Add: 1 t. vanilla
Chill these ingredients until they are about to set. Whip until stiff:
1 Cabana Boy
OOPS! Sorry, wrong recipe book...
*2 cups whipping cream* (THAT'S it!)
Fold into the other ingredients. Place the pudding in the serving
dish(s). Chill thoroughly. Serve with raspberry juice (you find this
with the canned pie fillings.)
Tell me how this turns out. If my girlish figure hadn't gotten so
matronly, I'd make and eat it all myself!
Deliriously yours
Tina
_________________________________________________________
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From wetfood@micapeak.com Mon Apr 5 22:01:03 1999
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From: "'Nick' Olson"
To: Pacific NW Motorcycle Food Forum
Subject: Grandpa's Swedish Pancakes
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[Ok - that was a lie.
This is the same 'Grandpa' who had the Scoop Shovel Stew recipe
and he called these German, not Swedish.]
Divides in half ok.
I have modified where indicated* for a nutty flavor.
Grandpa's Swedish Pancakes
1 cup water
3 tsp brown sugar* (IDM - I Don't Measure )
1/2 tsp salt
2 eggs
1 1/2 cups milk
1/2 tsp nutmeg* (IDM)
1/2 tsp cinnamon* (IDM)
~ 2 cups flour
Use a blender if possible. Add flour last, and slowly, while checking the
consistency. Batter _must_ be _thin_. (Can I emphasize THIN?) Fry in hot
skillet like a crepe. Use Pam for each. I like a skillet with a rounded edge.
Put batter in pan and roll pan for thin cake. Turn when brown on edges.
Serve w/butter, syrup, powdered sugar, honey, etc.
1 batch serves 5-6.
I like this as a social breakfast. I can usually work 2 cooking pans at a
time and serve people seated at the breakfast bar. People get to watch how
others make up their cakes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
OTOH, sometimes I get up late and (if it's just me) mimic the recipe by
using Krusteze mix and making it _very_ thin (as described above) and add
the brown sugar, cinnamon and nutmeg. It's nearly as good and a lot
easier, even at a campout.
(I don't apologize for substitutions, Martin.)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Fruit Soup (Berry Syrup) [some call it a compote]
2 pkg (approx 16oz) Blueberries (or blackberries, etc.)
1 1/2 cup water
1 1/2 cup sugar
4 tbsp cornstarch
2 tsp lemon juice
Put sugar and water in saucepan, heat til sugar dissolves. Add fruit &
lemon juice. Dissolve cornstarch in a little water. Add to syrup. Bring
to a boil and simmer for about 10 minutes until it thickens. Freeze.
This turns out really thick. Great for the pancakes, above.
For breakfast pull some of this out and defrost. You can refreeze later if
you need to.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Nick...
From wetladies@micapeak.com Fri May 21 19:12:37 1999
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Date: Fri, 21 May 1999 19:08:33 -0700
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From: Suzanne Bachelor
To: WetLadies Chocolate & Mischief Society
Subject: By popular demand...
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Okay, so not so terribly popular, but a couple of you asked me to post
the recipe for those calorie-free cookies I brought to the weekend...
here it is!
1/2 cup butter or marg
4 oz cream cheese
1 cup sugar
1/2 tsp vanilla
1/2 tsp grated lemon peel
1 cup flour
Beat butter, sugar and cream cheese 'til creamy. Add the rest of the
stuff and mix thoroughly. Drop by spoonfuls onto baking sheets and bake
at 350F for about 12 minutes or until edges are golden.
Stuff your face... they're small, so you can eat more without feeling
guilty...
Any questions?
suz
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From wetfood@micapeak.com Tue May 25 15:06:56 1999
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Date: Tue, 25 May 1999 15:06:34 -0700
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From: Rick McKee
To: Pacific NW Motorcycle Food Forum
Subject: A wee bit more than surprisingly tasty
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Here's a little dessert tasty that I whipped up for a BBQ. Cut into
lengthwise slices (after quartering and coring) 4 to 6 Bosc pears. Toss in
a bowl with a mixture of 1/4 cup apricot preserve or orange marmalade and 3
oz. bourbon or triple sec or gran...you get the idea. Lay the slices out
(no more than a layer of 2) in a buttered gratin pan (shallow baking pan)
and sprinkle with a good amount of granulated sugar (for caramelization).
Place on oven rack about 6 to 8 inches from the top broiler element/burner.
Bake for 15 minutes at 400 deg. F. Then, turn on broiler and brown
(almost burn) the sugar on top of the pears (about 3 to 5 minutes should do
it, it's ok to burn a few of the edges as this adds a certain flavor to the
dish). The top of the pears should be a little crispy (from the
caramelized sugar) when you remove it from the oven.
Serve about 2 - 3 table spoon servings in a shallow bowl or boat, spoon a
little of the juices over the pears and top off with about 1 tsp. of aged (
6 to 10 years $$) balsamic vinegar.
If it doesn't come out right, come over to my place and I'll make it for
you. 8^)
Rick Mc ...where there's smoke, there's dinner.
From wetfood@micapeak.com Mon Jun 14 21:40:35 1999
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From: Brian Curry
To: Pacific NW Motorcycle Food Forum
Subject: Apple Pie recipe
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I just got this from a friend, and had to share:
========================================
1 - 9" unbaked pie shell
1 cup sugar
3 Tbsp flour
dash of salt
1 cup sour ream
1 tsp cinnamon
2 Tbsp sugar
3 cups tart apples (sliced)
1. combine sugar, flour & salt
2. Add sour cream and beat until smooth
3. Pour mixture over fruit in pastry shell
4. Sprinkle cinnamon & sugar over filling.
5. Bake at 425 for 15 minutes. Reduce heat to 350 for a further 35 minutes
or until apples are tender and topping has browned.
Variations:
Sliced peaches
Pitted fresh cherries
Mixed fruit (plums, cherries, peaches)
Sliced Pears
Lower fat - drained thickened plain yogurt - gives a slightly tarter taste
Sugar can also be reduced or replaced with brown sugar
I like to add a little nutmeg
+++++++++++++++++++++++++++++++++++++++++++++++++++++
For good luck, here is my pastry recipe
No Fail Pastry
5 ½ cups pastry flour
1 tsp salt
1 lb. shortening (or lard)
1 egg
1 Tbsp white vinegar
cold water
Blend first three ingredients together with pastry blender or two knives
Break egg into measuring cup, add vinegar and enough water to make one cup
of liquid.
Mix liquid into flour and blend well. If dough is too soft, add ¼ - ½ up
more flour.
Chill before using. Roll out chilled pastry on well floured board
Note: this is a large recipe and should make three double-crust pies. It
is very nice, since it will take a fairly heavy hand without getting tough.
Keeps well in the fridge (two weeks max). Freezes very well - I usually make
one pie and package up the leftovers to be frozen for later use.. This
pastry works well both with savoury and sweet fillings. Lard makes a
'shorter' crust.
Deers-Slayer
From SWTPEA2NIA@aol.com Mon Jun 28 23:45:32 1999
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Date: Tue, 29 Jun 1999 02:42:26 EDT
Subject: Washington Apple Cake Recipe
To: carlp@wetleather.com, leighann@best.com
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Hi from SwtP!
Here ya go.............
Washington Apple Cake
The Captain Whidbey
Inn-Coupeville, Washington
Ingredients
3 eggs
2 C. sugar
1 C. cooking oil
2 C. all-purpose flour
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 tsp vanilla
1 C. chopped walnuts
4 C. thinly sliced pare tart
apples, 5 med.
Directions
Beat eggs with a mixer until thick and light. Combine sugar and oil; pour
into eggs with mixer on medium speed. Stir together flour, cinnamon, soda and
salt; add to egg mixture with vanilla, beat to mix. Stir in walnuts. Spread
apples in a buttered 13x9x2 inch pan. (Captain Whidbey's Inn uses a bundt
type pan, so did I and I like the presentation better.) Pour batter over
apples, spreading to cover. Bake in a 350 degree oven for 1 hour. Remove from
oven and cool. Spread with Cream Cheese Icing.
(Captain Whidbey's Inn uses a carmel drizzel with a garnish of very thinly
sliced tart green apple slices in a pretty little arrangement just off to the
side held in place by the carmel drizzel on the plate)
Cream Cheese Icing:
Ingredients
2 3-oz. pkgs cream cheese,
softened
1/4 C. melted butter
2 C. powdered sugar
1 tsp. lemon juice
Directions
Beat cream cheese until fluffy. Beat in butter; then beat in powdered sugar
and lemon juice. Spread over cooled cake.
Refrigerate. Makes 12 to 15 servings.
From wetladies@micapeak.com Sun Jul 11 19:05:18 1999
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Date: Sun, 11 Jul 1999 19:03:45 -0700
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From: SWTPEA2NIA@aol.com
To: WetLadies Chocolate & Mischief Society
Subject: Re: Whisky truffles?
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Status: RO
WHISKEY TRUFFLES
8 oz semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter
2/3 cup finely crushed gingersnap cookies
3 tablespoons Jack Daniel's Whiskey
1/2 cup unsweetened cocoa powder
1/2 cup powdered sugar
Melt chocolate and butter in heavy medium saucepan over low heat, stirring
until smooth. Mix in crushed cookies and whiskey. Pour into bowl. Cover
and chil until firm, about 45 minutes.
Line cookie sheet with foil. Drop truffle mixture by tablespoons (or a
little smaller) onto foil, spacing apart. Freeze 15 minutes. Roll each
between palms of hands into smooth round. Sift cocoa powder and sugar into
shallow dish. Roll each truffle in cocoa mixture.
(Can be prepared 1 week ahead. Cover and refrigerate in air-tight container.)
Let stand 15 minutes at room temperature before serving.
Makes about 2 dozen.
Yum,
SwtP
From wetladies@micapeak.com Wed Jul 28 09:25:59 1999
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Date: Wed, 28 Jul 1999 09:24:36 -0700
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From: "angela barkes"
To: WetLadies Chocolate & Mischief Society
Subject: Rum Cake
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I found a few rum cake recipes. You guys still want Rum cake along with the
flaming bananas, whisky truffles, lemon cheesecake cookies?
http://www.cakerecipe.com/az/RumCake.asp
Rum Cake (or make it chocolate)
Submitted by: Mariann (Suzanne Stull)
Ingredients:
1 cup chopped walnuts (1/2 C chopped nuts)
1 (18.25 ounce) box yellow cake mix (1 box chocolate cake mix)
1/2 cup dark rum (1/2 cup white rum)
4 eggs (4 eggs)
1/2 cup water (1/2 C water)
1/2 cup vegetable oil (1/2 C vegetable oil)
1 (3 3/4 ounce) package instant vanilla pudding (1 pkg choc pudding)
1/4 cup butter or margarine (1/2 C butter/margarine)
1/2 cup white sugar (1 C white sugar)
1/8 cup water (1/4 C rum)
1/4 cup rum (80 proof)(1/4 C rum)
Directions:
1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour one
10 inch tube or bundt pan. Sprinkle walnuts over the bottom of the
pan.
2 Mix together the cake mix, eggs, 1/2 cup rum, eggs, 1/2 cup
cold water, cooking oil and instant pudding. Pour batter over
nuts.
3 Bake at 325 degrees F (165 degrees C) for 1 hour. Cool, invert on a
serving plate and prick the top.
4 To Make Glaze: Melt the butter in a saucepan. Stir in water
and sugar. Boil for 2-5 minutes, stirring constantly. Remove mixture
from heat and stir in rum. Drizzle and smooth glaze evenly over the
top and sides of cake. Enjoy!
http://www.northpole.com/cooking/rec050.html
Holiday Rum Cake
>From the kitchen of Virginia Jean Jones
Makes 12
18 ounce commercial yellow cake mix
1 small package instant vanilla pudding mix
1/2 cup water
1/2 cup rum
1/2 cup oil
4 eggs
1 cup sugar
1/4 cup water
1/4 cup rum
1 stick oleo (butter)
1/2 cup raisins
Blend dry cake mix, dry pudding mix, 1/2 cup water, 1/2 cup rum, oil
and eggs for 2 minutes. Spray a bundt or tube pan with a non stick
cooking spray. Bake in preheated
325 degree oven for an hour. Prepare hot sauce just before the cake is
finished baking. In heavy frying pan heat 1 cup sugar, 1/4 cup water,
1/4 cup rum, oleo, and raisins. While stirring, boil mixture for 2 - 3
minutes. Remove cake from oven. While in pan, slowly pour hot sauce
over cake and let the cake cool in the pan for 30 minutes before
flipping onto cake plate.
_______________________________________________________________
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From wetfood@micapeak.com Mon Aug 16 19:58:41 1999
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Date: Mon, 16 Aug 1999 19:56:59 -0700
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From: Debb Kopp
To: Pacific NW Motorcycle Food Forum
Subject: Bourbon Balls
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I promised I would post the recipe for the Bourbon Balls I brought to the
Gather. Their official name on the recipe is "Sugared Nut Balls" but for
some strange reason I prefer Bourbon Balls.
2-1/2 cups finely crushed nilla vanilla wafer crumbs
2 Tbsp sifted cocoa
1-1/2 cups sifted XXX sugar, divided
1 cup finely chopped walnuts
1/3 to 1/2 cup bourbon
3 Tbsp white corn syrup
Takes about 25-30 mins.
In a medium bowl, combine crumbs, cocoa, 1 cup XXX sugar and nuts. Mix
well. Add bourbon and corn syrup; mix well with fork until crumb mixture
is evenly wet.
Shape into 1-inch balls; then roll in remaining XXX sugar.
Store in loosely covered container to mellow, about 2 days.
Will keep several weeks.
Makes about 3-1/2 dozen balls.
Debb
From wetfood@micapeak.com Sat Aug 28 16:34:43 1999
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From: SWTPEA2NIA@aol.com
To: Pacific NW Motorcycle Food Forum
Subject: Truffle Recipes
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Following, please find 3 recipes.......
1. Whiskey Truffles
2. Basic White Chocolate Truffles
3. SwtP's Lemon Tequila White Chocolate Truffles
WHISKEY TRUFFLES
8 oz semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter
2/3 cup finely crushed gingersnap cookies
3 tablespoons Jack Daniel's Whiskey
1/2 cup unsweetened cocoa powder
1/2 cup powdered sugar
Melt chocolate and butter in heavy medium saucepan over low heat, stirring
until smooth. Mix in crushed cookies and whiskey. Pour into bowl. Cover
and chill until firm, about 45 minutes.
Line cookie sheet with foil. Drop truffle mixture by tablespoons (or a
little smaller) onto foil, spacing apart. Freeze 15 minutes. Roll each
between palms of hands into smooth round. Sift cocoa powder and sugar into
shallow dish. Roll each truffle in cocoa mixture.
(Can be prepared 1 week ahead. Cover and refrigerate in air-tight container.)
Let stand 15 minutes at room temperature before serving.
Makes about 2 dozen. Travels well 600 miles over twisty mountain roads in
sweltering heat if packed in dry ice.
BASIC WHITE CHOCOLATE TRUFFLES
1/2 cup Heavy Cream
1 teaspoon Lemon Peel (finely grated)
1/2 lb **White Baker's Chocolate (chopped up into small pieces)
**DO NOT use packaged white chocolate chips! I learned this the hard way!
White chocolate chips do not melt!!!!
1 Tablespoon Unsalted Butter
1/2 teaspoon Vanilla Extract
Powdered Sugar (to coat)
Heat heavy cream and lemon peel just to simmer. Remove from heat. Stir in
White Baker's Chocolate pieces and let sit 5 minutes. Add Butter and Vanilla
Extract and stir till smooth. Cover and chill 3 hours.
Cover cookie sheets with waxed paper and drop chilled mixture by teaspoon
fulls onto waxed paper. Chill again 10 minutes. Roll into round balls.
Roll in sifted powdered sugar to coat. Keep refrigerated or frozen. If
frozen, remove from freezer 15 minutes before serving. Can be served
straight from refrigerator if not frozen.
SWTP'S LEMON TEQUILA WHITE CHOCOLATE TRUFFLES
Use Basic White Chocolate Truffle recipe above BUT reduce Heavy Cream to 1/4
cup, add 3 tablespoons Tequila and increase the lemon peel to taste.
Note: If you double or triple the recipe you may need to reduce the Tequila
even further to only 2 tablespoons per basic recipe because, as a part of the
total liquid used in the recipe, the Tequila makes the recipe more runny than
an equal amount of cream would.
Makes around 24 truffles.
Bon Appetit!!!
SwtP Rebecca Mayer
From wetleather@micapeak.com Tue Jun 1 15:34:00 1999
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From: Rick McKee
To: Northwest Bikers Social Mailing List
Subject: RE: Wine Country Ride & BBQ
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At 02:45 PM 6/1/99 -0700, you wrote:
>kathy writes, stepping into the conversation between Spider and Rick:
>
>
>> >And you'll make that amazing pear dessert... right?
>>
>>
>> That or BBQ Peaches! Depends on what is in season.
>>
>>
>BBQ Peaches!?!? Please, tell this Georgia girl more ....
>
>
>Kathy
After you're done BBQ'n the meat/vegis, wash peaches and place on grill
(med-low heat) turn four to six times (about 5-8 minutes on a side). Top
with rum/cointreau/etc. and ice cream/whipped cream/etc. or balsamic
vinegar. SIMPLE!
Rick Mc
From wetfood@micapeak.com Fri Nov 20 20:47:12 1998
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From: "'Nick' Olson"
To: Pacific NW Motorcycle Food Forum
Subject: Recipes on GMA
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Status: RO
One of the mixed blessings of being self-(un)employed is having the TV on
for company as I change from sleepwear to workwear and begin my day. :)
This morning on GMA Emeril Lagasse made Cranberry Apple Pie with Sweet
Walnut Topping. Mmmmmm...
Was leery of posting the recipe from their web site as they were pretty
bold with their copyright messages. OTOH they said quite clearly I could
share with friends... So, friends, here is that recipe.
After that I'll list a few other descriptions w/ URLs. Viewing the full
index is left as an exercise to the reader. Hope I got all the "extended"
characters out...
from ABC/GMA's site:
~ ~ ~ ~ ~
Cranberry Apple Pie
Emeril Lagasse serves up a cranberry apple pie with a sweet walnut topping
for pie lovers everywhere.
http://www.abcnews.com/onair/goodmorningamerica/recipes/gma_recipe981120.html
Airdate: 11/20/98
GMA's Emeril Lagasse serves up a delicious cranberry apple pie with sweet
walnut topping ... just in time for Thanksgiving! The recipe is taken from
his book, Emeril's New New Orleans Cooking.
~ ~ ~ ~ ~
Cranberry Apple Pie
From: Emeril’s New New Orleans Cooking
Ingredients
1/2 recipe Basic Pie Dough
1 3/4 cups light brown sugar
2 tablespoons heavy cream
5 tablespoons cornstarch
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1 pound Granny Smith apples, peeled, cored,
and cut into 1/4-inch slices (about 4 cups)
2 cups fresh cranberries, rinsed and picked over
2 tablespoons freshly squeezed lemon juice
10 tablespoons unsalted butter, in all
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 cup walnut pieces
Ice cream (optional)
Directions
1. Preheat the oven to 350 degrees Fahrenheit
2. Prepare the Basic Pie Dough and line pie pan.
Refrigerate until ready to fill.
3. In a bowl combine the brown sugar, cornstarch, cinnamon,
nutmeg, and salt, and mix well. In another bowl combine the
apples, cranberries, and lemon juice, and toss well. Pour the
dry mixture over the fruit. Melt 2 tablespoons of the butter,
pour it over all, and mix thoroughly.
4. Turn the mixture into the pie shell and bake the pie until
the fruit is tender, for about 1 hour. Remove from the oven and
set the pie on a rack to cool.
5. In a large skillet oven medium heat, melt the remaining 8
tablespoons butter with the granulated sugar. Cook, stirring,
until the mixture is bubbling and the consistency of a thick roux,
for about 5 to 6 minutes. Stir in the cream, vanilla, and walnuts
and cook, stirring constantly, for 4 minutes. Remove from the heat
and cool for 20 minutes. Spoon the topping over the cooled pie and
refrigerate overnight.
6. To serve, cut the pie into wedges, and add a scoop of ice cream,
if you like.
Makes one 9-inch tart
~ ~ ~ ~ ~
other tasty ideas:
~ ~ ~ ~ ~
Vegetable Custard Tart
Emeril Lagasse has done it again with this mouth-watering tart, great for
brunch or a picnic!
http://www.abcnews.com/onair/goodmorningamerica/recipes/gma_recipe981113.html
Airdate: 11/13/98
~ ~ ~ ~ ~
Beignets 2 Ways:
Two delicious treats from Emeril Lagasse
Airdate: 1/15/98
Banana and Pecan Beignets
http://www.abcnews.com/onair/goodmorningamerica/recipes/beignet_banana_recip
e.html
Shrimp Beignets
http://www.abcnews.com/onair/goodmorningamerica/recipes/beignets_shrimp_reci
pe.html
~ ~ ~ ~ ~
Full GMA recipe index available at:
http://www.abcnews.com/onair/goodmorningamerica/recipes/Recipes_Index.html
~ ~ ~ ~ ~
Included is a reference to:
CIA Cookbook Recipes
West Indies Paella
Mango Pie
Elephant Pudding
(Martin - do you have this cookbook? If you tell me do you have to kill me?)
Nick...