Search Results for '("C'

[rottiedogs]

Crockpot Bean Cassoulet
Submitted by brianjwood on August 18, 2002 at 6:18 am

DESCRIPTION
Crockpot Bean Cassoulet

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
Courtesy of RecipeHound via e=mail

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Slow-Cooked Bean Cassoulet

INGREDIENTS:
1 (16-oz) can vegetarian baked beans, undrained
1 (15.5-oz) can butter beans, drained, rinsed
1 (15.5-oz) red kidney beans, drained, rinsed
1 (14.5-oz) can stewed tomatoes with Italian seasoning, undrained, cut up
1 (9-oz) frozen baby lima beans
1 cup thinly sliced carrots
1 cup chopped onions
1/2 teaspoon garlic salt
1/8 teaspoon fennel seed, crushed
1/8 teaspoon ground red pepper (cayenne)

In 3-1/2 or 4-quart crock-pot combine all ingredients; mix well.
Cover; cook on low setting for at least 8 hours or until vegetables are tender.
variants. if you can buy a tin of Confit De Canard and Toulouse sausage, take the duck piece, rinse off the duck fat with hot water and add to the cassoulet above. Gently fry the sausage until crisp on the outside, cut into chunks and put in the cassoulet. The true cassoulet has a thick crust of breadcrumbs on the surface, produced by sprinkling on a layer, letting it crisp in the oven, pushing it down into the juices, and repeating maybe twice more. Hard to do in the crockpot, but you could transfer the 'done' dish to a cassrole dish and finish off in the oven.
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[rottiedogs]

Crepe Suzettes
Submitted by brianjwood on April 07, 2004 at 2:54 am

DESCRIPTION
Crepe Suzettes

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Crepes Suzette

For the crepes
4oz plain flour, sifted
2 medium eggs
pinch of salt
7 fl. oz. Milk mixed with
3 fl. oz water
grated zest of 1 medium orange
1 tbsp caster sugar
2 oz butter

For the sauce
Grated zest of 1 medium orange
Grated zest and juice of 1 small lemon
1 tbsps caster sugar
3 – 4 tbsps Gran Marnier or Cointreau (you could use brandy)
2 oz unsalted butter
extra Gran Marnier for flaming

Sift the flour and salt into a basin (hold the sieve high to get plenty of air in the flour). Make a well in the centre of the flour, break the eggs in and start whisking, making sure to get all the flour mixed in fully. Then slowly add the milk/water mix, whisking continuously until the batter is made and any lumps are gone. It should have the consistency of thin cream. Add the zest and caster sugar and whisk to dissolve the sugar. Melt the butter gently but fully and add 2 tbsps to the batter and whisk in well. Reserve the remaining butter for cooking the pancakes. Get a 7 inch pan (non stick preferably) really hot, smear some of the melted butter over the pan with a wad of kitchen paper. Tip 1 ½ tbsps of batter into the pan and quickly swirl round to cover the bottom. It doesn’t matter if they are ragged, they are folded later. Cook for about ½ minute, lifting the edges with a spatula to check. When slightly golden in colour, flip over and do the other side – this should only take 15 – 20 seconds. Repeat until all the batter is used up, stacking the crepes on a plate with greaseproof paper between each one. You should get 15 – 16 crepes, thinner than normal pancakes. You can do these a day or two ahead and keep, covered, in the fridge.

For the sauce, mix all the ingredients except the butter in a bowl. Warm the serving plates. Melt the butter in a large frying pan, add the sauce mix and heat through gently. Add the first crepe, give it time to warm through, then fold in half, then half again – it will be roughly triangular. Push the crepe well to the edge, tilting the pan slightly to let all the sauce drain off, and repeat the process with all the other crepes. Now, if you are brave, warm a small ladle over a flame, then off the flame pour the extra Gran Marnier into the ladle, tip it slightly over the flame to get it alight. Carry the crepes (in the fry pan) to the table and pour the flaming spirit into the pan in fron of your guests. Shake until the flames die out (the pan shakes, not you!) then serve onto the warm plates, 2 or 3 crepes per serving. If the ladle approach worries you, heat the spirit in a small saucepan, set light to it and pour it into the fry pan in the kitchen, then carry the flaming pan into the dining area.

Tips; add 1 tbsps Gran Marnier into the batter mix, reducing the water by 1 tbsp. Add the juice of the orange as well as the lemon to the sauce. This gives slightly more sauce which helps. Make sure the pan for cooking the crepes is really hot to be successful. They should take no more than 30 seconds to cook the first side, 15 seconds for the other side. Try to find a ladle or spoon that just holds the right amount of batter for one crepe. That way you don’t have to think about how much to pour in each time.

[rottiedogs]

Creamy Whipped Brie With Cranberry Salsa
Submitted by brianjwood on December 03, 2004 at 5:51 am

DESCRIPTION
Creamy Whipped Brie with Cranberry Salsa

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
Creamy Whipped Brie with Mer's Cranberry Salsa

8 to 10 servings
Salsa:
2 cups fresh cranberries
3 medium green onions, finely chopped
1 small red jalapeno pepper, seeded and minced
¼ cup plus 2 tablespoons sugar
¼ teaspoon salt
3 tablespoons minced fresh cilantro
1 ½ tablespoons lemon juice
1 ½ tablespoons peeled and finely minced fresh gingerroot

Whipped brie:
¾ pound brie cheese, room temperature
8 ounces cream cheese, room temperature
¼ teaspoon black pepper
1 teaspoon finely grated lemon zest
Crackers

1. To prepare the salsa: Pulse the cranberries in a food processor until very finely chopped. Transfer to a bowl.

2. Stir in the green onions, jalapeno, sugar, salt, cilantro, lemon juice and ginger. Cover and refrigerate at least 4 hours. Stir occasionally.

3. To prepare the whipped brie: Remove the rind from the brie and put the cheese into a food processor with the cream cheese, pepper and lemon zest. Process
until very smooth. Transfer to a serving bowl. Cover and refrigerate. (This can be made 24 hours in advance.) Bring to room temperature 1 hour before serving.
Serve with crackers and the salsa on the side.

Salsa recipe from Merrilee Wong.

© 2002, The Seattle Times.
Distributed by Knight Ridder/Tribune Information Services.
from
http://www.kget.com

[rottiedogs]

Cream Of Orange Bread
Submitted by brianjwood on April 28, 2004 at 11:20 am

DESCRIPTION
Cream Of Orange Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
This is a good summer bread.
Cheers, Brian

Cream of Orange Bread - Abm

1 Loaf x 1 1/2 lbs

1 pk Active or Instant Dry Yeast
3 cups Bread flour
3 tablespoon Brown sugar
1 teaspoon Salt
2 tablespoon Grated orange peel
1 teaspoon Grated lemon peel
1/8 teaspoon Ginger or cardamom
2 tablespoon Cool butter,cut in pieces
2/3 cup Light cream
1/2 cup Water
1/4 cup Undiluted,concentrated
Frozen orange juice,thawed

Place all ingredients into pan in the order suggested by the manufacturer. Process accordingly. Note: I've made this on the manual/dough cycle and shaped the dough into rolls, did an additional rise and proceeded with standard oven baking.

[rottiedogs]

Crab Quesadillas
Submitted by brianjwood on August 02, 2002 at 5:44 am

DESCRIPTION
Crab Quesadillas

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
Crab Quesadillas
4 flour tortillas
1 Tbs (15 ml) soft butter or margarine
1 cup (250 ml) shredded queso fresco, Monterey jack, or mild flavored, semi-soft
cheese.
1-6 oz (170 g) can crab meat, drained and picked over
Hot sauce (optional)
Salt and freshly ground pepper to taste
Grease a large baking sheet with the butter or margarine. Rub the tortillas on
the greased surface so as to lightly grease one side of each tortilla. With the
tortillas greased side down on the baking sheet, place one quarter of the
shredded cheese on one half of each tortilla. Top this with the crab, a dash or
two of the optional hot sauce, and salt and pepper to taste. Fold each tortilla
over and bake in a 350F (180C) oven for about 5 minutes, until the bottom is
golden brown. Flip the quesadillas over and cook an additional 5 minutes, or
until the other side is golden brown and the cheese is melted. Cut into wedges
and serve immediately. Serves 4 to 6 as an appetizer.

[rottiedogs]

Cous Cous X 2
Submitted by brianjwood on May 22, 2004 at 5:39 am

DESCRIPTION
Cous Cous x 2

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
Love the stuff - I hope someone else does too.
Cheers, Brian

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MOROCCAN-SPICED PORK WITH COUSCOUS
C:North African
M:Pork;Spices
S:4-6
N:Martin the Ballet Master

4 boneless pork chops, cut into 3/4-inch cubes
1/2 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons olive oil
1 (14 1/2-ounce) can chicken broth
1 1/4 cups couscous
1 (14 1/2-ounce) can diced tomatoes, drained
1/3 cup chopped onion
3 tablespoons snipped fresh parsley
3 tablespoons snipped fresh cilantro
3 tablespoons snipped fresh mint
Fresh cilantro sprigs

Combine garlic powder, cumin, paprika, ginger, allspice, salt and pepper in a large self-sealing bag. Add pork cubes; seal bag and toss until pork is evenly coated. Heat oil over medium-high heat in large nonstick skillet. Add pork cubes; cook and stir 4 to 5 minutes, or until nicely browned.
Meanwhile, bring broth to a boil in a medium saucepan. Stir in couscous, cover, remove from heat and let stand 5 minutes. Stir in tomatoes, onion, cilantro, parsley and mint. Spoon couscous onto serving platter; top with pork cubes. Drizzle lemon juice over pork and couscous, garnish with cilantro.
Wine Suggestion: Try a chilled Sauvignon Blanc, Viognier or a bottle of vin gris or rose wine.
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BALSAMIC CHICKEN WITH GARLIC COUSCOUS
C:North African
M:Chicken;Spices
S:4
N:Martin The Ballet Maste
4 chicken breasts
1/3 cup balsamic vinegar
1/2 cup chicken stock
2 tablespoons sugar
1 clove garlic, crushed
FOR COUSCOUS
1 1/2 cups couscous
2 1/4 cups boiling chicken stock
2oz butter
4 cloves garlic, sliced
2 tablespoons fresh thyme

Place chicken in a shallow dish and pour over the combined vinegar, chicken stock, sugar and garlic.
Let marinate at least 10 minutes per side.
TO MAKE COUSCOUS
Pour boiling stock over couscous in a large bowl.
Cover tightly with plastic wrap and allow to stand for 5 minutes or until all liquid is absorbed.
Heat butter or margarine over medium-low heat and saute garlic and thyme for about 3 minutes (garlic should be soft but not brown).
Add the couscous to the pan and stir for 3 minutes.
To cook the chicken, preheat an oiled frying pan over medium-high heat.
Cook chicken about 4 minutes per side.
Add the marinade to the pan and cook for an additional 1 minute per side or until the chicken is cooked through and the marinade has thickened.
Place couscous and top with chicken and sauce.
20 minutes (5 mins prep time, 15 mins cook time )
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[rottiedogs]

Cornish Pasty A La Mrs. Beaton
Submitted by brianjwood on November 21, 2002 at 11:20 am

DESCRIPTION
Cornish Pasty a la Mrs Beaton

SUMMARY
Yield 0 File under Pies

INSTRUCTIONS
In Cornwall, pasties are straight, not curved at all. They are leaf shaped from above, and half leaf shaped from the side. here is a genuine Cornish recipe from around 1870. Makes 8. Filling, 1 large or two small potatoes; 1 med onion, s & p; 1 small turnip; 1 med carrot; 12 ozs lean chuck steak' Pastry: 1 lb all purpose flour (we call it plain), 1 tsps salt; 4 ozs lard; 4 tbsps shredded suet (refined beef fat), beaten egg for glazing. make the pastry first - sift flour and salt together, rub in the lard and mix in the suet; moistenwith enoughwater to make a stiff dough. Roll outonfloured board and cut into eight 5 - 51/2 inc rounds. Peel the pot, and turnip, and slice very thinly, together with the onion. Finely chop the peeled carrot. Mix all the veg together and season well, then divide into 8. Place a line of this mixture across the centre of each circle. Wash & dry the meat, chop finely (NOT mince, you need around 1/8th to 1/4 inch pieces - your preference) and place equal amounts on top of veggies. Dampen edges of pastry, and lift to meet over the filling. Pinch together and flute with your fingers. Make small slits in the pastry on both sides near the top (to let out the steam - important!). Mark one end of each pasty with the initial of the intended eater - do this with slits, or pinch the pastry up to form a raised letter. Place pasties on a baking sheet, glaze with beaten egg. Bake in v hot oven (230 degrees C) for 10 mins, then reduce to 180 and bake for about 45 mins more. Check after 35, your oven maybe hotter/cooler than indicated. Test by piercing with a thin, heated skewer to see if meat is done.
Please note, the lard & suet are essential if you want anything remotely resembling a true Cornish pasty. Eat with a mug of cider at hand!
Cheers, Brian

[rottiedogs]

Cocoanut Custard Pies X2
Submitted by brianjwood on August 21, 2002 at 9:57 am

DESCRIPTION
Cocoanut Custard Pies x2

SUMMARY
Yield 0 File under Pies

INSTRUCTIONS
These come from my Recipe Manager in response to a plea from Sparky (Hughlene). Any attribution there is is in the recipe text.
Cheers, brian

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Cocoanut Custard Pie
Categories: Penndutch
Yield: 1 Servings

3 Egg yolk
2 c Sugar
1 qt Milk
4 T Flour
1 t Vanilla
1 Cocoanut,grated
3 Egg white,beaten
1 *pastry

To the beaten egg yolks, add the sugar and milk, and cook all
together. Add the flour which has been mixed with a little cold water and cook until mixture thickens. Add vanilla and let mixture cool. Mix half of the cocoanut with the custard filling and pour into baked pie shells. Beat the
whites of eggs until stiff and frothy, add 3 Tbsp sugar and spread on top of pies, sprinkle with remaining cocoanut. Brown in 325-F oven about 10 minutes. This recipe will make 2 medium pies.

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A slight variation, if you like blenders.

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Coconut Custard Blender Pie
Categories: Desserts
Yield: 6 Servings

2 c Milk
1/3 c Butter (or Margarine)
3/4 c Sugar
1 1/2 t Vanilla
4 Eggs
1/2 c Flour
1 c coconut,Shredded
1/2 t Nutmeg

Combine all ingredients in blender container. Blend on high for 1 minute. Pour into greased and floured 10" pie dish. Bake at 350F for 45 minutes or until custard is set. Source: Connie Putnam, Warren, MI

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[rottiedogs]

Cinnamon Nut Rolls
Submitted by brianjwood on May 06, 2004 at 1:11 am

DESCRIPTION
Cinnamon Nut Rolls

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Some very god olls from a yber friend.
Cheers, brian

Helen's Cinnamon Nut Rolls

* Exported from MasterCook *

Helen's Cinnamon Nut Rolls

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Family Yeastbreads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 tsp Yeast, quickrise
1/4 cup Butter
1 cup Milk -- plus
1/8 cup Milk
1 tsp Salt
1/2 cup Sugar
4 cup Flour
4 Tbsp Gluten
2 Eggs
1/4 cup Butter -- for pan
1/4 cup Brown sugar -- packed - for
Pan
1/4 cup Butter -- for rolls
1/2 cup Brown sugar -- packed - for
Rolls
Walnuts -- chopped
Cinnamon

Warm milk and add eggs to make 1 1/2 cups. Put in mixer bowl or pan. Melt butter and add to bowl. Add sugar, salt, 4 cups flour and gluten. Add yeast last. Turn on mixer with dough hook and mix well then let knead for 10 minutes. Let rise till over double. Or turn breadmaker on in dough mode. Cream together 1/4 cup brown sugar and 1/4 cup butter and spread in bottom of a 8X12 pan. Roll out 12 x 16. Spread with 1/4 cup butter and sprinkle with brown sugar and cinnamon. Sprinkle nuts or raisins over surface as desired and press all down. Roll up tightly and cut in 2 inch sections. Place slices cut side down about an inch apart in pan and let rise till doubled in a warm, draft free place, covered with a tea towel. Bake at 375 for 25 minutes.

Recipe and MM by H Peagram

[rottiedogs]

Ciabatta
Submitted by brianjwood on March 16, 2004 at 1:08 am

DESCRIPTION
Ciabatta

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
I came acroos this recipe ecently in a bread group. Its author, John W gave me permission to post it. I tried it and the result was excellent - but, as he says, the handling is tricky and takes resolve!!
Cheers, Brian

Ciabatta - will give light, holey very tasty bread. The
method works very well on any Ciabatta formula with the requisite 80% or so hydration.

POOLISH

2oz(50 gm) rye flour
450 gm high-protein white flour
30oz(850 gm) water
1/2 tsp instant yeast

DOUGH

The Poolish
4oz(100 gm) wholewheat "bread" flour
14oz(400 gm) high-protein (strong or bread) white flour
or
7oz(200 gm) sifted wholewheat "bread" flour
11oz(300) gm high-protein white flour

3/4tsp salt
1 tsp instant yeast

METHOD

Mix the Poolish ingredients to a smooth batter and leave AT ROOM TEMPERATURE overnight. The resultant goo will smell strongly of sour rye and yeast by-products.
Add the dough's dry ingedients to the Poolish and mix roughly until just hydrated. Leave for 20 minutes.

If you are making the dough by hand. Mix with a wet spoon or hand (Thanks to my American lady baking correspondent for pointing out that a cupped hand is more effective than a spoon in doughs like this.) for 5 minutes or
so, until fairly smooth and showing signs of elasticity.
If you are making the dough by mixer, run the machine at medium (3 on a Kenwood) for 5-6 minutes until the dough is smooth and elastic.Flour your counter, generously, and scrape the very wet dough onto the
flour, dust all over with more flour and use a scraper to help you roll the dough in the flour until it's coated all over. Leave for 10 minutes, sprinkle more flour around the dough and use your scraper under the dough to release it. With floured hands perform a stretch and fold. Leaving to
relax as necessary, repeat the stretch and fold 3 more times if made in a mixer 4 more times if made by hand, then leave to rise for about an hour - 1.5 to 2 times growth.
Degassing as little as possible, cut the dough into 4 strips, shape into fat loaves by stretching and folding and proof, en couche, to at least 1.5 times increase.
Invert the loaves out of the couche and stretch to the typical Ciabatta shape by gently grasping the ends of each loaf and pulling. Place each loaf as it is stretched on parchment or peel or whatever arrangements you
normally favour for getting loaves into the oven
Bake, immediately, no recovery, at your oven's max, on stones, steam optional, can't say it made a difference in my bakes, for 1/2 hour, or 40 minutes if you like dark tasty crusts - I do.
Cool on racks for at least 1 hour before eating.

NOTES
The dough is a bit of a bugger to handle but the elastic crumb produced, in part, by the high hydration is magnificent. The bread is obviously a Ciabatta variant but it is a lean dough so will not keep as long as a typical Ciabatta made with oil and milk.

[rottiedogs]

Christmas Puddings From Britain X 2
Submitted by brianjwood on October 21, 2002 at 10:32 am

DESCRIPTION
Christmas Puddings From Britain x 2

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
Very much a British tradition, even now, whereever Christmas is celebrated in these Islands.
Cheers, Brian
Christmas Pudding {I) {rich boiled)
6 helpings per pudding
fat for greasing; 250g shredded suet
200g plain flour; 250g sultanas
a pinch of salt; 250g currants
1 X 5ml spoon ground 200g seedless raisins
ginger
200gcut mixed peel
1 x 5ml spoon mixed spice 175g stale white breadcrumbs
1 X 5ml spoon grated 6 eggs
nutmeg 75ml stout
50g chopped blanched almonds; juice of 1 orange
400g soft light or dark brown sugar
50ml brandy or to taste; 125-250ml milk
Grease three 600ml basins. Sift together the flour, salt, ginger, mixed spice, and nutmeg into a mixing bowl. Add the nuts, sugar, suet, sultanas, currants, raisins, peel, and bread crumbs. Beat together the eggs, stout, orange juice, brandy, and 125ml milk. Stir this into the dry ingredients, adding more milk if required, to give a soft dropping consistency. Put the
mixture into the prepared basins, cover with greased paper or foil, and a floured cloth. Put into deep boiling water and boil steadily for 6- 7 hours, or half steam for the same length of time. To store, cover with a clean dry cloth, wrap in grease proof paper and store in a cool place until required. To re-heat, boil or steam for 11-2 hours.
Serve with Brandy Butter or Pouring Cup Custard

Christmas Pudding or Plum Pudding (2) (vegetarian)
I6 helpings per pudding
fat for greasing; l00g soft light brown sugar
200g dried figs
200g blanched almonds; l00g cut mixed peel
25g shelled Brazil nuts; a pinch of salt
100 g pine nut kernels; grated rind and juice of 1 lemon
100g cooking apples; 200g seedless raisins
100g currants; 100g butter or margarine
l75g stale white breadcrumbs;3 eggs
1 X 5ml spoon mixed spice; 100g honey

Grease two 750ml basins. Chop the figs and nuts. Peel, core, and chop the apples. Mix together the dried fruits, nuts, apple, bread crumbs, spice, sugar, peel, salt, and rind and juice of the lemon. Warm the butter and honey together until the butter melts. Beat the eggs until liquid and add to the honey mixture. Stir into the dry ingredients; mix all thoroughly
together. Put into the prepared basins, cover with greased paper or foil and a floured cloth. Put into deep boiling water and boil steadily for 3 hours, or half steam for 3 - 4 hours.
Store as for Christmas Pudding (rich boiled). To re-heat, boil or steam for 1 1/2 hours.
Note The Christmas pudding of today is also frequently known as Plum pudding, largely as a result of the popularity of prunes ie dried plums) in Tudor times, when they were first used in boiled puddings. The name has become a portmanteau label for all dried fruits.

[rottiedogs]

Chocolate Pecan Pie Bars
Submitted by brianjwood on April 10, 2004 at 3:14 am

DESCRIPTION
Chocolate Pecan Pie Bars

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Chocolate Pecan Pie Bars
Categories: Cookies
Yield: 36 Servings

----- CRUST ==========================
1 1/2 c All-purpose flour
1/2 c Butter,softened
1/4 c brown sugar,Firmly Packed
----- FILLING ========================
3 Eggs
3/4 c Dark (or light corn syrup)
3/4 c Granulated sugar
2 T Butter,melted
1 t Vanilla extract
1 1/2 c Coarsely pecans,Chopped
1 pk NESTLE Toll House semi-sweet
-chocolate morsels (12 oz)

CRUST: Preheat oven to 350'F. In small mixer bowl, beat flour, 1/2 cup butter and brown sugar until crumbly. Press into greased 13x9" baking pan. Bake 12-15 minutes until lightly browned.
FILLING: In medium bowl with wire whisk, beat eggs, corn syrup,
granulated sugar, melted butter and vanilla extract. Stir in pecans and Nestle Toll House semi-sweet chocolate morsels. Pour evenly over baked crust. Bake 25-30 minutes until set. Cool; cut into 2x1 1/2" bars. Makes about 3 dozen bars.

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[rottiedogs]

Chocolate Orange Guinness Cake
Submitted by brianjwood on August 17, 2002 at 5:27 pm

DESCRIPTION
Chocolate-Orange Guinness Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Chocolate-Orange Guinness Cake
Categories: Irish
Yield: 4 Servings

----- CAKE ===========================
8 oz Butter,room temperature
8 oz Soft dark brown sugar
10 oz Self-raising flour
1 t Baking powder
1 pn Salt
2 T Cocoa (rounded T's)
rind of 1 orange,Grated
4 Eggs
1/2 c Guinness
----- ICING ==========================
4 oz Butter
8 oz Confectioners' sugar
Orange(juice,grated rind)

Preheat oven to 375F. Grease 2 8-9-inch cake pans. Cream the butter and sugar until light and fluffy. Sift the flour, baking powder, salt and cocoa into a bowl. Add the orange rind to the creamed butter and beat in the eggs, one at a time, including a spoonful of the measured flour mixture with each one, and beating well between additions. Gently mix in the Guinness, a tablespoonful at a time, including another spoonful of flour with each addition. If there's any flour left over, fold it in gently to mix; blend thoroughly withoutover-beating. Divide the mixture between the tins, smooth down, and put the cakes into the center of the preheated oven. Reduce the heat to moderate (350F) and bake for 35-40 minutes, or until the cakes are
springy to the touch and shrinking slightly in the pans. Turn out and cool on a wire rack. . Meanwhile, make the icing. Cream the softened butter and icing sugar together thoroughly, then blend in the grated orange rind and enough juice to make an icing that is soft enough to spread. When the cakes are cold,use half the icing to sandwich themtogether, and spread the rest on top.

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[rottiedogs]

Chocolate Orange Cheesecakes
Submitted by brianjwood on September 30, 2004 at 8:33 am

DESCRIPTION
Chocolate Orange Cheesecakes

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Chocolate Orange Cheesecakes
Categories: Cakes
Yield: 12 Pieces

2 T unsalted butter,softened,
plus additional for
-greasing m
12 chocolate wafers such as
-Nabisco
-Famous (1/2 cup)
1/3 c packed light brown sugar
4 oz cream cheese,softened
Rounded 1/4 teaspoon finely
-grated
-fresh orange zest
1/2 c well-chilled heavy cream

[Note: Gourmet September 2004 ]
Special equipment: a nonstick mini-muffin pan with 12 (1/8-cup) muffin cups
Garnish: bittersweet chocolate shavings (made with a vegetable peeler)
Put oven rack in middle position and preheat oven to 350F. Butter
muffin cups.
Grind wafers to a fine powder in a food processor.
Mix together wafer crumbs, 2 tablespoons butter, and 2 tablespoons
brown sugar in a bowl with a rubber spatula until combined well. Divide
crumbs among muffin cups, then firmly press onto bottom and a little up
side of each cup with your fingertips or with bottom of an 1/8-cup
measure by twisting measure.
Bake 5 minutes, then transfer to a rack and cool in muffin pan 10
minutes. Gently rotate crusts with your fingertips to loosen and turn
out onto rack.
Beat together cream cheese, zest, and remaining brown sugar (3
tablespoons plus 1/3 teaspoon) with an electric mixer at medium-high
speed until fluffy. Beat cream in another bowl with cleaned beaters
until it just holds stiff peaks. Stir about one third of whipped cream
into cream cheese mixture to lighten, then gently fold in remaining
whipped cream until just combined.
Mound filling into crusts with a spoon (or pipe filling into crusts
with a pastry bag) and serve, or chill until ready to serve.

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[rottiedogs]

Chocolate Nut Crunch
Submitted by brianjwood on October 21, 2002 at 4:52 am

DESCRIPTION
Chocolate Nut Crunch

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
For those with a sweet (strong!) tooth.
Cheers, Brian
Here is a sweet treat that will please chocolate lovers and nut nuts
alike.

Chocolate Nut Crunch

1 cup (250 ml) sugar
1 cup (250 ml) butter
3 Tbs (45 ml) water
1 1/2 cups (375 ml) whole peanuts, almonds, hazelnuts,
pistachios, or coarsely chopped pecans or walnuts
4 oz (100 g) semisweet chocolate, melted
1/2 cup (125 ml) finely chopped nuts (see choices above)

Combine the sugar, butter, and water in a large heavy skillet over high heat and cook, stirring constantly, about 10 minutes, until the mixture reaches the hard-crack stage (300F, 149C). Stir in the nuts and pour the mixture onto a buttered slab or baking sheet. Form into a 1-foot (30 cm) square. When almost cool, brush with the melted chocolate and sprinkle with the finely chopped nuts. Break into pieces when cold. Makes about 2 lbs (1 Kg).
reproduced with The Chef's permission
Bon appetit from the Chef at World Wide Recipes