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FareShare Gazette Recipes -- June 2000 - L's

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Lane Cake
Lauwarmer Kartoffelsalat Mit Pfifferlingen (Warm Potato Salad)
Le Ruth's Cheese Cake
Lemon Torte (HotRod)

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* Exported from MasterCook *
                           Lane Cake
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Cakes                           Desserts
                Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  butter -- (2 sticks)
  2               cups  sugar
  3 1/4           cups  sifted cake flour
  2               tsp.  baking powder
     1/2          tsp.  salt
  1                cup  milk
  8                     egg whites -- stiffly beaten
  1               tsp.  Ronald Reginald's Pure Vanilla Extract
Cream butter and sugar with electric mixer. Add sifted dry 
ingredients alternately with milk. Add vanilla and fold in whites. 
Pour into 3 greased and waxed paper lined 9-inch pans.  Bake in 375 
oven 25 to 30 minutes.  Cool slightly in pans.
Filling:
1/2 cup (1 stick) butter
1 cup sugar
8 egg yolks
1 cup seedless raisins, chopped
1 1/2 cup chopped pecans
1 cup shredded coconut
1 cup brandy
2 tsp.  Ronald Reginald's Pure Vanilla Extract
Cream butter and sugar with electric mixer. Beat egg yolks until 
thick. Add to creamed mixture and cook over very low heat until 
thick (15 to 20 minutes).  Add raisins, pecans, and coconut. Cool.  
Add brandy.  Spread between layers of cake.
Frosting:
2 egg whites
1 1/2 cups sugar
1/8 tsp. salt
1/3 cup dark corn syrup
2/3 cup water
1 tsp. Ronald Reginald's Pure Vanilla Extract
Beat egg whites with electric mixer until foamy.  Bring sugar, salt, 
syrup, and water to a boil.  Pour 3 tablespoons of the boiling syrup 
into the egg whites.  Continue beating whites until stiff but not 
dry.  Boil syrup mixture to 240F, or soft ball test. Pour over 
egg whites, beating until the frosting begins to lose its gloss and 
holds its shape.  Add vanilla.  Spread over cake.  If frosting 
becomes too stiff, add a drop or two of hot water to the mixture.
Estelle Leruth
From http://www.ronaldreginalds.com/
Posted on FareShare 6-2000 by Fawcett <fawcett@ols-inc.com>
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* Exported from MasterCook *
     Lauwarmer Kartoffelsalat Mit Pfifferlingen (Warm Potato Salad)
Recipe By     :Monika Eckert
Serving Size  : 4     Preparation Time :0:00
Categories    : Mushrooms                       Onions
                Potatoes                        Side Dishes
                Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 7/8         pounds  potatoes
                        salt
     3/4         pound  chanterelle mushroom
  2                     onion
     3/8           cup  oil
  1              bunch  chives
  1 1/16          cups  vegetable broth
  2        tablespoons  vinegar, cider -- (to 3 tablespoons)
  1         tablespoon  mustard
                        pepper
                        sugar
  2                     egg yolks
Cook the potatoes unpeeled for about 20 minutes in salt-water. Clean 
the chanterelle mushrooms and cut the onions in very small cubes.
Heat the oil and steam onions and chanterelle mushrooms. Cut the 
chives in pieces. Add broth, vinegar, mustard and chives to the pan 
and let boil for one time. Flavor with salt, pepper and a pinch of 
sugar. Take the pan from the oven and stir in the egg yolks.
Peel the potatoes and cut in slices. Give into to warm mixture, mix 
well and serve warm.
Posted on FareShare 6-2000 by Monika <quax-mgm@t-online.de>
S(MC formatting by):  "and Posted on FareShare 6-2000 by 
Monika <quax-mgm@t-online.de>"
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* Exported from MasterCook *
                          Le Ruth's Cheese Cake
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Cheesecakes                     Cream Cheese
                Desserts                        Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  sugar
     1/4           cup  flour
  3               lbs.  cream cheese (room temperature)
  6                     eggs
  2                     yolks
  1                     grated lemon rind
  1                     grated orange rind
     1/4           cup  half & half cream
  1 1/2      teaspoons  Ronald Reginald's Pure Vanilla Extract
Preheat oven to 475 degrees. Grease pan generously with butter and 
line with graham crumbs.  Sift flour and sugar into mixing bowl.  
With mixer running, add softened chunks of cheese.  When all cheese 
is mixed into sugar, begin to add eggs slowly.  Scrape bowl often 
to keep batter smooth.
Then add orange, lemon, vanilla, and half & half cream.
Bake in 1" of water at 475 degrees for 15 minutes.  Then reduce oven 
to 225 degrees for about 45 minutes to 1 hour.
Depan when cold and chill well before serving. Good cheesecake is 
always better when served with fresh raspberries, strawberries, or 
blueberries.
Chef Lawrence F. Leruth
From http://www.ronaldreginalds.com/
Posted on FareShare 6-2000 by Fawcett <fawcett@ols-inc.com>
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* Exported from MasterCook *
                         Lemon Torte (HotRod)
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Citrus                          Desserts
                Pies and Tarts                  Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Filling:
  5                     lemons zested and juiced
  9                     eggs
  14                oz  sugar
  12                    fl. oz whipping cream
  1                     portion pastry -- (see below)
Crack and whisk eggs into mixing bowl. Add sugar, cream, then
lemon zest and juice last.
Mix together well until it has a smooth texture too it.
****Do not let this mixture sit for a prolonged amount of time,
it may curdle due to the lemon juice and cream.
Pastry; yields 2 portions:
8 oz unsalted butter cubed
10 oz flour
4 oz icing sugar
2 pc egg yolks
1 tsp vanilla
pinch salt
Sift together dry ingredients. Cut in butter cubes until a mealy
texture is attained. Add yolks and vanilla, mix just until mixture
comes together. Can use a little extra icing sugar if it seems a
little soft. Chill 30 min. (may be soft due to room temp. so don't
add too much extra sugar).
Divide mix in 1/2 and press into a 9-10" springform pan. Blind bake
crust with parchment paper and beans on top of crust until slightly
golden at 350' for 20-30 min. Remove parchment, then add lemon 
mixture above and bake at 350' for approx. 45 min. Check with 
toothpick or skewer.
Serve with Raspberry coulis.
Contributed to Fareshare 6-2000 by HotRod <trishrod@ns.sympatico.ca>
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NOTES : Pastry Recipe is also used in other recipes in this Volume: 
Chocolate Pecan Pie and Dutch Clipper Pie
 

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