Recipes Included On This Page Diabetic Low Fat Almond Mushroom Pate - Veggie Double Chocolate Layer Cake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Diabetic Low Fat Almond Mushroom Pate - Veggie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-02 Feb 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons margarine 1 small onion -- chopped 1 garlic clove -- minced 1 1/2 cups sliced fresh mushrooms 1/2 tablespoon tarragon 1 cup blanched whole almonds -- (6 ounces) 1 tablespoon fresh lemon juice 2 tablespoons soy sauce 1 dash white pepper 2 tablespoons cream cheese -- optional For Garnish: slivered or chopped almonds fresh parsley sprigs pimento strips red bell pepper strips In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Sauté until tender but not browned. Add tarragon, stir until it is softened. Pour mixture into a bowl of food processor. Add remaining ingredients. Process until mixture is smooth. Add cheese if you prefer a more spreadable consistency. Spoon into a serving bowl. Top with garnish of your choice. Makes 1 1/2 cups. Serving Size : 6 VARIATIONS: ~ Substitute other vegetables for the mushrooms (maybe broccoli.) ~ Substitute 1/2 teaspoon fennel for the tarragon and 1 cup whole pecans for the almonds ~ vary the flavor by using other seasonings such as basil, oregano, dill weed, curry powder or nutmeg. Frank's Recipes Formatted by Chupa Babi in MC: 02.11.06 People who do not like ordinary pate seem to love this one. Vary the herbs and substitute the vegetables as you wish. Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers. May be frozen. Yield : "1 1/2 cups" Contributed to the FareShare Gazette by Chupa; 17 February 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 68 Calories; 6g Fat (71.2% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 403mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat. * Exported from MasterCook * Double Chocolate Layer Cake Recipe By : Serving Size : 14 Preparation Time :0:30 Categories : Volume 9-02 Feb 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For cake layers: 3 ounces fine-quality semisweet chocolate [such as Callebaut] 1 1/2 cups hot brewed coffee 3 cups sugar 2 1/2 cups all-purpose flour 1 1/2 cups unsweetened cocoa powder -- (not Dutch process) 2 teaspoons baking soda 3/4 teaspoon baking powder 1 1/4 teaspoons salt 3 large eggs 3/4 cup vegetable oil 1 1/2 cups buttermilk -- well-shaken 3/4 teaspoon vanilla For ganache frosting: 1 pound fine-quality semisweet chocolate [such as Callebaut] 1 cup heavy cream 2 tablespoons sugar 2 tablespoons light corn syrup 1/4 cup unsalted butter -- (1/2 stick) Special equipment: two 10- by 2-inch round cake pans Make cake layers: Preheat oven to 300F. and grease pans. Line bottoms with rounds of wax paper and grease paper. Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth. Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes. Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature. Make frosting: Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency). Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving. Serves 12 to 14. March 1999 Engine Co. No. 28, Los Angeles CA Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art in response to a request; 9 February 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 502 Calories; 24g Fat (41.1% calories from fat); 7g Protein; 71g Carbohydrate; 4g Dietary Fiber; 79mg Cholesterol; 452mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 3 Other Carbohydrates.

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