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FareShare Gazette Recipes -- August 2001 - M's (Page 2)

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Recipes Included On This Page

Mississippi Mud Pie
Mississippi Mud Pie #4
Mississippi Mud Pie (Claiborne)
Mississippi Mud Pie (Maida Heatter)
Mocha Risotto
Mocha Sauce
Mud Pie

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                   * Exported from MasterCook *
                           Mississippi Mud Pie
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 4-8 Aug. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             Sticks  butter or margarine
  4                     Eggs
  1           teaspoon  Vanilla extract
  1                cup  Chopped pecans -- optional
  2               cups  Sugar
     1/2           cup  Cocoa
  1 1/2           cups  Flour
  1                Jar  marshmallow creme
Mix butter,2 eggs and cocoa together.Then,add and mix in vanilla 
extract,2 eggs,flour and pecans,if desired.Put into a greased 11 x 14" 
pan.Bake @ 350 degrees for 30 minutes. Remove from oven.While cake is 
hot,spread 3/4 jar of marshmallow creme on top. Mix together 1 stick 
butter,6 tbsp. milk,1/2 cup cocoa,1 box powdered sugar,1 tsp. vanilla 
extract and 1 cup medium chopped pecans.Spread over marshmallow 
topping. 
Source : http://www.mayas.com/emailrecipes/
Contributed to the FareShare Gazette by Dee; 28 August, 2001.
www.fareshare.net
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 628 Calories; 36g Fat (50.0% 
calories from fat); 8g Protein; 74g Carbohydrate; 4g Dietary Fiber; 
156mg Cholesterol; 264mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 
Lean Meat; 7 Fat; 3 1/2 Other Carbohydrates.
                      * Exported from MasterCook *
                          Mississippi Mud Pie #4
Recipe By     :Mud Pies and Dirt Cakes
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-8 Aug. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             ounces  sweet baking chocolate
  1              stick  butter
  3                     eggs
  3        tablespoons  light corn syrup
  1                cup  sugar
  1           teaspoon  vanilla
     1/8      teaspoon  salt
  1             9 inch  unbaked deep dish pie crust
  1               pint  vanilla ice cream
Melt chocolate and butter in heavy pan over low heat. Beat eggs. Add 
corn syrup, sugar and vanilla. Add egg mixture to chocolate mixture. 
Pour into pie crust. Bake 35-40 minutes at 350. Top will be cracked 
and filling will be soft.
Cool to room temperature. Serve with ice cream.
Contributed to the FareShare Gazette by Bobbie; 31 August, 2001.
www.fareshare.net
                    - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 417 Calories; 22g Fat (47.1% 
calories from fat); 4g Protein; 52g Carbohydrate; 0g Dietary Fiber; 
154mg Cholesterol; 276mg Sodium.  Exchanges: 1/2 Lean Meat; 4 Fat; 3 
1/2 Other Carbohydrates.
                      * Exported from MasterCook *
                     Mississippi Mud Pie (Claiborne)
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 4-8 Aug. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4         Pound  Butter
  3             Ounces  unsweetened chocolate -- (3 squares)
  3                     Eggs
  1 1/2           Cups  Sugar
  3        Tablespoons  Light corn syrup
  1           Teaspoon  Pure vanilla extract
                        Vanilla ice cream -- (optional)
You'll also need pastry for a 9" pie.
1. Preheat the oven to 350 degrees.
2. Line a 9" pie plate with the pastry.
3. Combine the butter and chocolate in a saucepan. Heat gently, 
stirring often, until melted and blended.
4. Beat the eggs until light and frothy. Stir in the corn syrup, 
sugar.
From Craig Claiborne's "Southern Cooking" posted by Bud Cloyd
Contributed to the FareShare Gazette by Bobbie; 31 August, 2001.
www.fareshare.net
                   - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 349 Calories; 19g Fat (46.2% 
calories from fat); 3g Protein; 47g Carbohydrate; 2g Dietary Fiber; 
101mg Cholesterol; 149mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean 
Meat; 3 1/2 Fat; 3 Other Carbohydrates.
                      * Exported from MasterCook *
                   Mississippi Mud Pie (Maida Heatter)
Recipe By     :Maida Heatter's Chocolate Dessert Cookbook
Serving Size  : 10    Preparation Time :0:00
Categories    : Volume 4-8 Aug. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        CRUST
  7 1/2         ounces  cookies
                        FILLING
  2              pints  ice cream
                        CHOCOLATE GLAZE
  1             square  unsweetened chocolate
  2             square  semisweet chocolate
  1         tablespoon  plus 1 1/2 teaspoon water
  2        tablespoons  light corn syrup
  1 1/2    tablespoons  sweet butter
CRUST :  Break cookies into pieces and in processor blend until crumbs 
are find. Mix with melted butter and press firmly into pan. Place in 
freezer for several hours or overnight.
FILLING :  Fill crust with ice cream mounding higher in center. Return 
to freezer until ice cream is very firm.
CHOCOLATE GLAZE:  Bring water, corn syrup and butter to boil.  Add 
chocolate and remove from heat at once. Stir until chocolate is melted 
and mix is smooth. Set aside to cool at room temperature.
Pour the cool glaze over the frozen ice cream to cover top.
Contributed to the FareShare Gazette by Bobbie; 31 August, 2001.
www.fareshare.net
               - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 295 Calories; 17g Fat (48.3% 
calories from fat); 4g Protein; 38g Carbohydrate; trace Dietary Fiber; 
24mg Cholesterol; 55mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean 
Meat; 3 1/2 Fat; 2 1/2 Other Carbohydrates.
                      * Exported from MasterCook *
                              Mocha Risotto
Recipe By     :The Rice Cookbook; Australian Women's Weekly;1999
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-8 Aug. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  strong black coffee -- (125 mL)
  3               cups  milk -- (750 mL)
     2/3           cup  arborio rice -- (130 g)
     1/2           cup  caster sugar -- (110 g)
                        [very fine granulated sugar]
  2 3/4         ounces  dark chocolate -- grated (80 g)
  2          teaspoons  grated lemon rind -- (10 mL)
Combine coffee, milk, rice and sugar in medium-size heavy-based pan. 
Simmer gently, uncovered, stirring often for about 40 minutes or until 
the mixture is thickened and the rice is tender. Stir in the chocolate 
and the lemon rind.
Serve warm with cream.
Best made just before serving. Not suitable to freeze or microwave.
From The Rice Cookbook; an Australian Women's Weekly publication; 
1999; ISBN 1 86396 033 3.
MC formatted by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 18 August, 2001.
www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 317 Calories; 12g Fat (33.2% 
calories from fat); 9g Protein; 45g Carbohydrate; 1g Dietary Fiber; 
25mg Cholesterol; 97mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Fruit; 1/2 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates.
                      * Exported from MasterCook *
                               Mocha Sauce
Recipe By     :Saucery; Australian Women's Weekly; 1993
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-8 Aug. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  roasted coffee beans -- (45 g)
     1/3           cup  caster sugar -- (75 g)
                        [very fine sugar]
  1 1/3         ounces  butter -- (40 g)
  2        tablespoons  dark rum -- (30 mL)
  1 1/4           cups  cream -- (300 mL)
  3             ounces  dark chocolate -- (90 g)
                        finely chopped
Blend or process the coffee beans until coarsely chopped.  Combine 
beans, sugar and butter in pan; stir over heat, without boiling, until 
sugar is dissolved. Add rum; cook, stirring, 1 minute; add cream and 
simmer 3 minutes. Strain sauce, discard beans. Add chocolate; stir 
until chocolate is melted and sauce is smooth and thick.
Serve hot or cold.
Serves 4. Makes about 1 1/4 cups (310 mL).
Suitable for ice cream, cakes, mousses, poached pears, etc.
Hallie's note: I think the addition of some fresh mint when adding the 
rum would make an interesting variation for this sauce.
From Saucery; an Australian Women's Weekly publication; 1993; 
ISBN 1 86396018 X.
MC formatted by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 10 August, 2001.
www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 367 Calories; 33g Fat (79.8% 
calories from fat); 3g Protein; 16g Carbohydrate; 1g Dietary Fiber; 
86mg Cholesterol; 108mg Sodium.  Exchanges: 6 1/2 Fat; 1 Other 
Carbohydrates.
                      * Exported from MasterCook *
                                 Mud Pie
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 4-8 Aug. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        THE CRUST
  20                    Oreos
     1/2         stick  butter -- melted
                        THE FILLING
  1               pint  chocolate ice cream
  1               pint  coffee ice cream
                        THE GLAZE
  1             square  unsweetened chocolate
  2            squares  bittersweet chocolate
  1 1/2    tablespoons  water
  2        tablespoons  light Karo syrup
  1 1/2    tablespoons  butter
                        THE SAUCE
     1/2           cup  whipping cream
  3        tablespoons  butter
     1/3           cup  granulated sugar
     1/3           cup  brown sugar
     1/2           cup  Dutch-process cocoa powder
                        Salt
                        THE CREAM
  1                cup  whipping cream
                        Bourbon -- to taste
The crust: Using a 9" pie plate, first line with foil and smooth 
completely. Crush the cookies with a blender or food processor until 
finely crushed. Place in a bowl and mix with the melted butter. Pour 
into the foil lined pie plate and press crumbs evenly over the entire 
surface, pushing up from the bottom to form the crust. Be careful not 
to have the top of the crust too thin. Bake in a 375 oven for 8 
minutes, Remove from oven, cool and place in freezer for several hours 
or overnight.
Remove crust from freezer and carefully remove the foil from the 
crust, then ease back into the pan.
The filling: The chocolate and coffee ice cream should be slightly 
softened so that it may be mixed thoroughly and transferred to the pie 
shell. Turn the ice cream into the shell, spread smoothly, mounding 
slightly in the center of the crust. Return to freezer until the ice 
cream in very firm.
The glaze: While the filling is freezing, cut the chocolate into small 
pieces and set aside. Place the remaining ingredients in a small 
saucepan over low heat and stir until the mixture comes to a boil. Add 
the chocolate and remove from the heat. Stir until the chocolate is 
melted and the sauce is smooth. Cool to room temperature. When the 
glaze is cooled and the ice cream frozen solid, pour glaze over the 
top to cover completely, being careful not to get any down the sides 
of the pie. Quickly spread the glaze if necessary to a very thin 
layer. Return the pie to the freezer. When the glaze is firm, wrap the 
pie in airtight wrap and keep frozen until ready to use.
The sauce: On the day before or early in the day you plan to serve the 
pie, make the sauce. Place the sugar, cocoa and salt in a bowl. Add 
the butter and whipping cream. Place in a microwave oven and cook 
until the butter is melted and the sugar dissolved, stirring about 
every minute or less. Watch carefully so it doesn't boil over.
Although this is the easiest way to make this chocolate sauce, the 
traditional method is: Place the cream and butter in a small saucepan 
and heat over moderate heat, stirring until the butter is melted and 
cream begins to boil. Add the sugar and stir until dissolved. Reduce 
the heat, add the salt and cocoa. Stir well until the sauce is smooth. 
Sauce should be thick. Cooling and reheating will make it much 
thicker.
The cream: Whip the cream and add bourbon to taste if desired.
Assembling the pie: On the plate intended to serve a portion of this 
Mud Pie, pour a small quantity of hot chocolate sauce. On top of that, 
place a wedge of the frozen pie (best if removed from freezer about 10 
to 20 minutes before serving, depending on the weather). Garnish with 
the whipped cream.
Contributed to the FareShare Gazette by Jennie; 29 August, 2001.
www.fareshare.net
               - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 676 Calories; 49g Fat (62.2% 
calories from fat); 6g Protein; 61g Carbohydrate; 4g Dietary Fiber; 
120mg Cholesterol; 383mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean 
Meat; 0 Non-Fat Milk; 9 1/2 Fat; 3 1/2 Other Carbohydrates.

 

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