Chocolate Cake Roll -- below 1 container (12 oz.) whipped topping -- thawed 2/3 cup crused hard peppermint candies -- about 18 CHOCOLATE CAKE ROLL 4 eggs 1 cup granulated sugar 1/3 cup water 1 teaspoon vanilla 1 cup cake flour 1/4 cup baking cocoa 1 teaspoon baking powder 1/4 teaspoon salt powdered sugar Prepare Chocolate Cake Roll. Beat whipping cream in chilled large bowl with electric mixer on high speed until stiff. Reserve 2 cups of the whipped cream. Fold 1/2 cup of the candies into remaining whipped cream. Unroll cake and remove towel. Spread cake with peppermint topping. Cut cake lengthwise evenly into 6 strips. Roll up one of the stirps and place it cut side up on a 10 inch serving plate. Coil remaining strips tightly around center roll. Smooth top with spatula if necessary. Frost top and side of torte with reserved whipped cream. Sprinkle remaining candies over top of torte. Cover and refrigerate at least 2 hours before serving. Cover and refrigerate any remaining torte. 12 servings. Cake Roll: Heat oven to 375. Line jelly roll pan, 15 1/2x10 1/2 x1 inch, with cooking parchment paper, aluminum foil or waxed paper; grease aluminum foil or waxed paper generously. Beat eggs in small bowl with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Pour eggs into medium bowl. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, cocoa, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners. Bake 12 to 15 minutes or until toothpick inserted incenter comes out clean. Immediately loosen cake from edges of pan and invert onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 3 minutes. |
4 Pork shoulder steaks (cut 1/2 inch thick 1 tablespoon Cooking oil 1 large Onion ( slice and separate into rings 1 large Green pepper -- thinly sliced 2 Tomatoes -- sliced 1 tablespoon Quick-cooking tapioca 1/2 cup Bottled barbeque sauce 1/4 cup Dry red wine 1/2 teaspoon Ground cumin Cut pork steaks in half lengthwise. Trim excess fat. In a large skillet brown steaks on both sides in hot oil. Drian steaks on paper towels. In a 3 1/2- or 4-quart electric crockpot arrange the onion, green pepper, and tomatoes. Sprinkle tapioca over vegetables. Place pork steaks atop vegetables and tapioca. In a small bowl stir together barbecue sauce, wine, and cumin. Pour over meat and vegetables in the crockpot. Cover and cook on low-heat setting for 6 to 8 hours or till meat and vegetables are tender. To serve, transfer meat and vegetables to a serving platter. Makes 4 to 6 servings. |
2 tb Butter 1 White onion, small, or -shallot 1 tb Flour 1/2 c Broth, water, or white wine 3/4 c Cooked (or 6-1/2 oz can) -crabmeat, drained And flaked CHEESE TOPPING: 2 tb Butter 2 tb Flour 4 oz Parmesan cheese (1 cup), -grated 4 oz Swiss or Gruyere cheese, -grated 1 Loaf white bread Butter for sauteing FORCEMEAT: Melt butter, add onion, and cook over moderate heat until onion is soft. Add flour, stir to blend, cook 1 minute; stir in broth, cooking until smooth. Add crabmeat, simmer 8 to 10 minutes. Remove from fire; cool. Cheese Topping: Melt butter, add flour to make a roux, and cook two or three minutes. Add cheses, blend well. Remove from fire, cool, then form into small firm, round balls. Cut bread into canape-sized pieces; saute in butter. Spread each with the crab mixture; then place a cheese ball over the crab. Just before serving, place in hot oven for 5 minutes until cheese is melted and bubbly. Makes about 50. From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966. Shared by: June Hoffman, 7/93 |
1.00 c Greetings 0.50 c Smiles 1.00 lg Hug 0.67 c Love 1.00 ts Sympathy 2.00 c Hospitality separately. Slowly stir in love. Sift sympathy and hospitality and fold in carefully. Bake in warm heart. Serve often. |
5 1/2 c Apples; peeled and sliced 1/4 c Water 3/4 c Sugar 1 tb Flour 1/2 ts Cinnamon 1/2 ts Nutmeg 1/2 c Pecans; chopped 3/4 c Graham cracker crumbs 1/4 ts Salt 1/3 c Butter or margarine; melted 1/2 lb Caramels 1/2 c Hot milk Combine apples and water in saucepan. Cover and steam about 3 minutes. Drain and spread apples on cookie sheet to cool quickly. Arrange slices in 9 or 10 inch pie plate. Combine sugar, flour, cinnamon, nutmeg, pecans, graham cracker crumbs, salt, and melted butter or margarine; sprinkle over apples. Bake at 425~ for 10 minutes then reduce heat to 350~ and bake for 20 minutes. While pie is baking, combine caramels and hot milk in top of a double boiler; cook until caramels are melted. Pour the hot caramel sauce over top of pie and continue baking for an additional 10 minutes. Cool before serving. ----- |
1 sm Yellow onion; peeled & chopp 2 Cl Garlic; crushed 4 Onions; finely chopped 8 Chicken breasts 2 tb Olive oil 1/2 c Flour Salt and pepper; to taste 2 tb Butter 2 tb Dry sherry 2 tb Fresh lemon juice 1 tb Capers; chopped 2 tb Hicken stock; (optional) 8 Lemon slices 2 tb Chopped parsley Recipe by: Pat Campbell <[email protected]> Saut the yellow onion, garlic and gr onions in the olive oil just until tender. Remove from the pan and set aside. Remove skins and bones from chicken breasts and pound them flat. Mix flour, salt and pepper together and place in flat bowl. Dip chicken into flour mixture, lightly brown chicken in butter 2 or 3 minutes per side. Add the sauted onions and garlic. Over high heat add sherry, lemon juice and capers. This should thicken to make a nice gravy for chicken. Per Vidalia discussion. This recipe is delicious if you are a vidalia onion fan like myself ----- |
2 Egg whites 1 c Superfine granulated sugar 1 1/2 c Toasted almonds, ground 3/4 c Toasted hazelnuts, ground 2 tb All-purpose flour 1 ts Cinnamon 1/4 ts Nutmeg Confectioner's sugar ---------------------------ICING--------------------------- 1 Egg white 1 1/2 c Confectioner's sugar 1 ts Water In small mixer bowl, beat 2 egg whites until soft peaks form (tips curl over). Gradually beat in the 1 cup of superfine sugar, beating until stiff peaks form (tips stand straight up). Stir together nuts, flour, and spices; fold in beaten egg whites. Let mixture rest 30 minutes or longer so nuts can absorb mixture. Roll out to 1/4-inch thickness on surface lightly sprinkled with powdered sugar. Cut with star-shapped cookie cutter(*). Place on greased baking sheet. Bake in 325 Baked Goods / 6
Duck a L'Orange
Apple Chip Cookies
Baked Goods / 7
Elaine's Dolmas
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