Recipes Included On This Page Baked Chocolate-Cinnamon Custards Baked Soy Flatbread Basic Cream Puff Pastry Best Pie Pastry Brie with Rustic Fruit Broiled Tomato Fish Fillets Buttermilk Pie with Grapefruit Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Baked Chocolate-Cinnamon Custards Recipe By : Serving Size : 4 Preparation Time :0:15 Categories : Volume 7-10 Oct 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 1 ounce unsweetened chocolate -- chopped 1/2 teaspoon ground cinnamon 1 cup whipping cream 5 beaten egg yolks 1/4 cup no-calorie heat-stable granular sugar substitute [such as Splenda] 1 teaspoon vanilla 1. In a small saucepan combine water, chocolate and cinnamon; cook and stir over medium heat until chocolate is melted and mixture is smooth. Gradually stir in whipping cream. Continue to cook and stir until smooth. Remove from heat. Gradually stir chocolate mixture into egg yolks. Add sugar substitute and vanilla; beat with a wire whisk or rotary beater until combined. 2. Place four 6-ounce custard cups in a 2- or 3-quart rectangular baking dish. Divide mixture among custard cups. Place baking dish on oven rack. Pour boiling water into the baking dish around custard cups to a depth of 1 inch. 3. Bake in a 325 degree F oven for 30 to 45 minutes or until a knife inserted near the center of each cup comes out clean. Remove custard cups from water. Cool slightly on a wire rack before serving. Makes 4 servings. Nutritional facts per serving: calories - 328, total fat - 33g, saturated fat - 18g, monounsaturated fat -10g, polyunsaturated fat - 2g, cholesterol - 348mg, sodium - 35mg, carbohydrate - 6g, total sugar - 2g, fiber - 1g, protein - 5g, vitamin C -4%, calcium - 11%, iron - 10% Prep : 15 minutes, Bake: 30 minutes Source : "Better Homes and Gardens http://www.bhg.com" Copyright : "© Copyright 2004 Meredith Corp." T(Baking Time): "0:30" S(Mc Formatting by): "Bobbie" Contributed to the FareShare Gazette by Bobbie; 12 October 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 246 Calories; 26g Fat (90.5% calories from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 82mg Cholesterol; 24mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 5 Fat. * Exported from MasterCook * Baked Soy Flatbread Recipe By : LJ Maas at the Atkins Lowcarb List Serving Size : Preparation Time :0:00 Categories : Volume 7-10 Oct 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large eggs 2 tablespoons oil -- (I use olive oil) 2 tablespoons water 1/2 cup soy powder 1/2 teaspoon salt 1 teaspoon baking powder Beat eggs with oil and water. Stir dry ingredients together and beat into egg mixture till blended. Bake in greased 7 x 11-inch pan at 350F. for 10 minutes. Don't let it brown - it will get too dry. This toasts pretty well too. Variations : Add *Splenda, cinnamon and nuts. Add *Splenda, lemon extract and poppy seeds. Add *Splenda, nuts and almond extract *Since it only bakes for 10 minutes you could probably use an artificial sweetener and it would hold it's sweetness, but I prefer the taste of Splenda. S(Formatted by Chupa): "10.04.04" Contributed to the FareShare Gazette by Chupababi; 16 October 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Cream Puff Pastry Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 7-10 Oct 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup milk 2 tablespoons butter 1 tablespoon sugar 1/8 teaspoon salt 3/4 cup sifted all purpose flour 3 eggs Combine milk, butter, sugar and salt in heavy pan; cook over medium heat until butter is melted and sugar dissolved, stirring constantly. Add all the flour and stir vigorously with a wooden spoon until it is smooth and leaves the sides of the pan forming a ball. Turn off heat; add one egg and beat until well mixed in. Add the other two eggs, one at a time and beat well after each one. A hand held mixer can be used, Marie has a Kitchen Aid hand held. Beat until smooth; cover lightly and let stand until cool. Spoon this into a pastry bag with the 1-inch plain tube, pipe out as required and bake in pre-heated 450F oven for 8 minutes; reduce to 350F and continue baking for between 20 to 30 minutes depending on size of puffs or whatever. Cool on wire rack! Have fun, cheers, Doug & Marie in BC Contributed to the FareShare Gazette by Doug in response to a request; 24 October 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Best Pie Pastry Recipe By : Cook's Magazine November 1987 Serving Size : 12 Preparation Time :1:30 Categories : Volume 7-10 Oct 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons butter -- chilled 2 cups all-purpose flour 1 teaspoon salt 4 tablespoons vegetable shortening 1/4 cup cold water -- or more if needed Cut the chilled butter into small pieces. If making the dough by hand, combine flour and salt in bowl. Cut butter and shortening into dry ingredients with a pastry blender or work quickly with fingertips until mixture resembles a coarse meal with some pea-sized pieces remaining. Add 1/4 cup cold water, tossing with a fork. If needed, add more water, a tablespoon at a time, until dough just holds together. If using a food processor, put flour, salt, butter and shortening into the bowl; process with the steel blade until mixture resembles a coarse meal. Continue processing, gradually adding water, until dough forms a ball. Divide the dough in half if making 2 single-crust pies or so that one piece is slightly larger than the other for a double-crust pie. Form 2 discs. Wrap in plastic and chill for at least 20 minutes. Pie pastry dough can be made a day ahead but should be softened at room temperature until workable before rolling. Yield : 2 9-inch pies NOTES : Cook's tested as the flakiest pastry with flavor. The combination of butter and vegetable shortening produces the flakiest crust without sacrificing flavor. Contributed to the FareShare Gazette by Robin; 18 October 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 165 Calories; 10g Fat (55.9% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 237mg Sodium. Exchanges: 1 Grain(Starch); 2 Fat. * Exported from MasterCook * Brie with Rustic Fruit Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 7-10 Oct 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons unsalted butter 2 shallots -- minced 1 small tart green apple -- sliced with peel 6 dried figs -- sliced 1 orange -- skin zested 1/2 orange -- juiced 1/3 cup walnuts -- chopped 1/3 cup dried cherries 1/3 cup apple jelly or guava jelly 2 medium Brie rounds -- (6-inch) or 1 large Melt butter in a saute pan and saute the minced shallots until soft. Add the apples, figs, orange zest, orange juice, walnuts and cherries; simmer on low until the apples are just tender. Prepare the Brie round(s) by removing white rind from the top. Spoon topping over. Heat jelly in the microwave or in a small pan set over low until just melted. Brush jelly over fruit to add shine. Serve at room temperature with plain flavored crackers. Click here to see a photo of this wonderful appetizer. www.fareshare.net/brie-fruit.html Photographed by Art www.digitalphotosbyartguyer.com As pictured, prepared and served by Curtis www.curtiscooks.com Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; 26 October 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 53 Calories; 2g Fat (32.0% calories from fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Broiled Tomato Fish Fillets Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-10 Oct 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fish fillets -- * 2 tablespoons lemon juice 1 clove garlic -- minced 3 tablespoons light margarine 2 teaspoons dried oregano 2 teaspoons dried basil 2 large tomatoes -- sliced Salt and pepper -- to taste 1/4 cup grated Parmesan cheese * use haddock, cod, perch, sole, orange roughy or snapper Pat fish dry with paper towel. Using a 1/2 tablespoon of margarine, lightly grease a baking dish, just large enough to hold fillets snugly in a single layer. Sprinkle with lemon juice; let stand 5 minutes. Saute garlic in remaining margarine over medium heat for 2 minutes. Stir in herbs. Sprinkle evenly over fish. Top with tomato slices. Season to taste. Sprinkle cheese on top. Broil about 5 inches from the heat for 5-10 minutes or until fish easily flakes. Cooking time will vary with the kind of fish and thickness of fish. Serves 4. Source : "Becel Margarine Booklet" S(From): "Carol Floyd--c.floyd@arnprior.com" NOTES : Bobbie's Note: This was amazingly good. We both loved this dish. Great flavor and very attractive to serve. I would say it make more like 3 servings than 4. Contributed to the FareShare Gazette by Bobbie; 16 October 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 173 Calories; 7g Fat (35.1% calories from fat); 23g Protein; 5g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 264mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat. * Exported from MasterCook * Buttermilk Pie with Grapefruit Recipe By : Cook's Magazine November 1987 Serving Size : 12 Preparation Time :2:00 Categories : Volume 7-10 Oct 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Best Pie Pastry -- (see recipe) 5 cups granulated sugar 6 tablespoons white flour 10 tablespoons butter 6 eggs 3 cups buttermilk 2 teaspoons vanilla 2 teaspoons red wine vinegar 6 grapefruits 1 cup apricot preserves -- or apricot jam Make the Best Pie Pastry recipe. On a lightly floured work surface, roll out half the dough to measure slightly larger than a 9-inch pie pan and line pan with dough. Flute or crimp edges. Repeat with the second half. Chill prepared pie shells at least 20 minutes or even overnight. Heat oven to 450F. Press a double thickness of aluminum foil against the dough to hold it in place. Bake in preheated oven for 10 minutes. Reduce heat to 375F, remove foil, and bake until beginning to brown, about 10 minutes more. Combine sugar and flour. Melt the butter, in a bowl, whisk together butter, eggs, buttermilk, vanilla, and red wine vinegar. Mix into flour mixture. Reduce oven heat to 350F. Pour filling into the pie shells and bake in preheated oven until a toothpick inserted into the middle comes out clean, about 45 minutes. Cool. With a sharp paring knife, peel the grapefruits, cutting right down to the flesh to remove all the white pith. Cut sections away from grapefruit membrane. Heat the apricot jam with 1 tablespoon of water in a small saucepan over low heat until dissolved; strain if using preserves. Arrange grapefruit sections on top of pie and brush with apricot glaze. Pie can be prepared several hours ahead. Cut into wedges and serve. Yields 2 9-inch pies. NOTES : Sweet, rich buttermilk pie is even better with the contrast of tangy grapefruit. Remember though, folks, grapefruit has been shown to have a tendency to enhance the effects of some medications so govern yourselves accordingly (in other words, don't eat the whole pie by yourself). Contributed to the FareShare Gazette by Robin; 18 October 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 583 Calories; 13g Fat (18.7% calories from fat); 6g Protein; 116g Carbohydrate; 2g Dietary Fiber; 122mg Cholesterol; 201mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 6 1/2 Other Carbohydrates.

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