.
Salvatore's Kitchen Header Graphic

Navigation Buttons
Previous Button Graphic Home Button Graphic Menu Button Graphic Links Button Graphic Next Button Graphic

Recipes

RcpCardAngel Food Cake
RcpCardAnne's Cheesecake
RcpCardApple - Blackberry Crisp
RcpCardApple Cobbler
RcpCardApple Cobbler II
RcpCardApple Fritters
RcpCardApple Fritters II
RcpCardApple Strudel
RcpCardApple Tart
RcpCardApple Tart II
RcpCardApple-Spice Cake
RcpCardApricot-peach Torte
RcpCardApricot-Peach Wrap
RcpCardAtlantic Saltwater Taffy
RcpCardBabe's Apple Cake
RcpCardBaked Apple Cream
RcpCardBaklava
RcpCardBasic Almond Tart Crust
RcpCardBasic Berry Dumpling
RcpCardBasic Berry Sauce
RcpCardBasic Blackberry Cobbler
RcpCardBasic Cafe-Rice Pudding
RcpCardBasic Cheese Blintzes
RcpCardBasic Cherries Jubilee
RcpCardBasic Chocolate Christmas Cookies
RcpCardBasic Chocolate Souffle
RcpCardBasic Custard Bread Pudding
RcpCardBasic Fortune Cookies
RcpCardBasic Fruit-Oatmeal Squares
RcpCardBasic Grasshopper Pie
RcpCardBasic Hazelnut-Chocolate Cream Cake
RcpCardBasic Heavenly Brownies
RcpCardBasic Lacy Cookies
RcpCardBasic Lemon Meringue Pie
RcpCardBasic Lemon Souffle
RcpCardBasic Lemon Sponge Pudding
RcpCardBasic Lime Pie
RcpCardBasic Molokai Pie
RcpCardBasic Passover Nut Torte
RcpCardBasic Pineapple Sherbet
RcpCardBasic Plum Tart
RcpCardBasic Rum Cream Pie
RcpCardBasic Soofganiyah
RcpCardBasic Strawberry Fool
RcpCardBasic Strawberry Rhubarb Pie
RcpCardBasic Sunny Peanut-Oat Cookies
RcpCardBasic Swedish Coffee Loaves
RcpCardBasic Vanilla Mousse
RcpCardBasic Zabaglione
RcpCardBelgian Waffles
RcpCardBerry Zabaglione
RcpCardBlack Forest Cake
RcpCardBoston Vanilla Ice Cream
RcpCardBourbon-Flavored Walnut Bites
RcpCardBrandy-Flavored Walnut Bites with Vanilla Wafer Crust

Any Comments?  E-mail me.

ContentsNextRcp

Angel Food Cake

12 servings

1 cup powdered sugar
1 cup cake flour
12 each egg whites, (about 1-1/2 cups)
1 teaspoon cream of tartar
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt

SIFT TOGETHER POWDERED SUGAR AND FLOUR, SET ASIDE COMBINE EGG WHITES AND CREAM OF TARTER-BEAT UNTIL FOAMY GRADUALLY BEAT IN SUGAR, VANILLA, ALMOND EXTRACT, AND THEN SALT, UNTIL STIFF AND SHINY BEAT FOR 2-3 MINUTES, UNTIL SLIGHTLY DRY SPRINKLE 1/4 CUP FLOUR MIXTURE OVER THE TOP FOLD IN JUST UNTIL SUGAR DISSAPEARS REPEAT WITH REMAINING FLOUR MIXTURE CAREFULLY SPOON INTO AN UNGREASED TUBE PAN CUT THROUGH THOROUGHLY WITH A KNIFE TO RELEASE AIR BAKE @ 375 DEGREES FOR 30-35 MINUTES, UNTIL CRACKS IN TOP ARE DRY AND SPRINGY REMOVE FROM OVEN AND INVERT TO COOL

Nutrition Facts
Amount Per Serving: Calories 154 - Calories from Fat 1
Percent Total Calories From: Fat 0%, Protein 11%, Carbohydrate 89%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 124mg, Total Carbohydrate 34g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Anne's Cheesecake

6 servings

45 each vanilla wafer cookies
1/2 cup melted butter
3 tablespoons sugar
1/2 teaspoon freshly grated nutmeg
1 teaspoon cinnamon
1 tablespoon vinegar
3/4 cup sugar
1 pound room temperature cream cheese
1 cup whipping cream, chilled
1 teaspoon all-purpose flour
2 teaspoons vanilla
1/2 teaspoon finely grated lemon zest
4 each eggs, separated


Pre-heat oven to 225F. Adjust oven rack to middle of oven; place cookie sheet on rack. Butter a 9 inch springform pan. In a food processor fitted with a metal blade, place vanilla wafers, pro- cess to crumb size. Add the 1/2 cup butter, 3 Tbl. sugar, cinnamon, and nutmeg, and process 10 seconds. Press crumbs in bottom of springform pan and 2 inches up sides. In the food processor, again fitted with a metal blade, place egg whites, process 8 seconds. Add vinegar, process 1 minute, 15 seconds. Remove whites to mixing bowl. Process egg yolks and 3/4 cup sugar for 1 minute, scraping the sides of the bowl down once. Add cream cheese, process 30 seconds.Add whipping cream, lemon zest, flour, and vanilla, process 15 seconds. Spoon whites onto mixture in a ring, turn machine on/off twice. Run a spatula around the sides, then on/off 3 more times. Transfer mixture to crust, place pan on cookie sheet, bake 2 hours. Turn off oven and leave cheesecake in for 1 more hour with door closed. Remove cheesecake and let cool on a rack. Cover and refrigerate.

Nutrition Facts
Amount Per Serving: Calories 867 - Calories from Fat 583
Percent Total Calories From: Fat 67%, Protein 6%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 65g, Saturated Fat 38g, Cholesterol 332mg, Sodium 513mg, Total Carbohydrate 58g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 2496 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Apple - Blackberry Crisp

12 servings

2 cups all-purpose flour
1 cup sugar
1/4 teaspoon salt
1 cup cutup,chilled butter
5 pounds apples, peeled, cored, sliced
1 cup blackberry, thawed or fresh
1 cup sugar
1/4 cup flour

COMBINE 2 CUPS FLOUR, 1-1/2 CUPS SUGAR, AND SALT IN A FOOD PROCESSOR GRADUALLY ADD BUTTER AND PULSE UNTIL MIXTURE RESEMBLES COARSE CRUMBS COVER AND CHILL FOR 1-24 HOURS COMBINE APPLES, BLACKBERRIES, REMAINING SUGAR, AND REMAINING FLOUR-TOSS TO MIX WELL PLACE INTO A BUTTERED 9x13x2-INCH BAKING DISH, MOUNDING SLIGHTLY CRUMBLE CHILLED MIXTURE OVER THE TOP BAKE @ 350 DEGREES UNTIL BUBBLY AND GOLDEN ON TOP REMOVE FROM HEAT AND ALLOW TO STAND A MINIMUM OF 15 MINUTES SERVE WARM OR AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 485 - Calories from Fat 147
Percent Total Calories From: Fat 30%, Protein 2%, Carbohydrate 67%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 10g, Cholesterol 41mg, Sodium 206mg, Total Carbohydrate 81g, Dietary Fiber 2g, Sugars 0g, Protein 3g, Vitamin A 699 units, Vitamin C 13 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Apple Cobbler

6 servings

5 each apples, peeled,cored,sliced
1 teaspoon cinnamon
1 cup sugar
1 teaspoon flour
2 cups sifted flour
1 cup light brown sugar
1 cup unsalted butter, room temperature
1 cup cream, whipped

PLACE APPLES INTO A CASSEROLE COMBINE CINNAMON, SUGAR, AND 1 TABLESPOON FLOUR SPRINKLE OVER APPLES COMBINE 2 CUPS FLOUR AND BROWN SUGAR-MIX WELL CUT IN BUTTER TO A COARSE MEAL SPREAD OVER APPLES TO COVER BAKE @ 350 DEGREES FOR 35-45 MINUTES, COVERING WITH FOIL WHEN LIGHTLY BROWNED SERVE WARM, GARNISHED WITH WHIPPED CREAM

Nutrition Facts
Amount Per Serving: Calories 847 - Calories from Fat 375
Percent Total Calories From: Fat 44%, Protein 3%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 42g, Saturated Fat 25g, Cholesterol 118mg, Sodium 26mg, Total Carbohydrate 112g, Dietary Fiber 2g, Sugars 0g, Protein 6g, Vitamin A 1622 units, Vitamin C 10 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Apple Cobbler II

6 servings

5 each apples, peeled,cored,sliced
1 teaspoon cinnamon
1 cup sugar
1 tablespoon flour
2 cups sifted flour
1 cup light brown sugar
1 cup cream, whipped

PLACE APPLES INTO A CASSEROLE COMBINE CINNAMON, SUGAR, AND 1 TABLESPOON FLOUR SPRINKLE OVER APPLES COMBINE 2 CUPS FLOUR AND BROWN SUGAR-MIX WELL CUT IN BUTTER TO A COARSE MEAL SPREAD OVER APPLES TO COVER BAKE @ 350 DEGREES FOR 35-45 MINUTES, COVERING WITH FOIL WHEN LIGHTLY BROWNED SERVE WARM, GARNISHED WITH WHIPPED CREAM

Nutrition Facts
Amount Per Serving: Calories 572 - Calories from Fat 99
Percent Total Calories From: Fat 17%, Protein 4%, Carbohydrate 79%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 6g, Cholesterol 35mg, Sodium 22mg, Total Carbohydrate 113g, Dietary Fiber 2g, Sugars 0g, Protein 6g, Vitamin A 464 units, Vitamin C 10 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Apple Fritters

16 servings

3/4 cup cornmeal
1/2 cup flour
2 teaspoons baking powder
6 tablespoons sugar
1/4 teaspoon salt
1 each egg, beaten
1/2 cup milk
1 cup peeled,cored,diced apple
2 tablespoons corn oil
for frying corn oil
1 * cup powdered sugar

COMBINE CORNMEAL, FLOUR, BAKING POWDER, SUGAR, AND SALT ADD EGG-MIX WELL ADD MILK-MIX WELL ADD 2 TABLESPOONS OIL-MIX WELL ADD APPLES-MIX WELL HEAT OIL IN A DEEP FRYER OR A DUTCH OVEN TO 370 DEGREES DROP BATTER BY TABLESPOONSFUL INTO THE HOT OIL AND FRY UNTIL GOLDEN ON ALL SIDES REMOVE TO DRAIN BRIEFLY ON A PAPER TOWEL SPRINKLE WITH POWDERED SUGAR SERVE WARM OR AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 94 - Calories from Fat 30
Percent Total Calories From: Fat 31%, Protein 7%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 14mg, Sodium 89mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 60 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Apple Fritters II

16 servings

3/4 cup corn meal
1/2 cup flour
2 teaspoons baking powder
6 tablespoons sugar
1/4 teaspoon salt
1 each egg, beaten
1/2 cup milk
1 cup peeled,cored,diced apple
2 tablespoons corn oil
corn oil, for frying
1 cup powdered sugar

COMBINE CORNMEAL, FLOUR, BAKING POWDER, SUGAR, AND SALT ADD EGG-MIX WELL ADD MILK-MIX WELL ADD 2 TABLESPOONS OIL-MIX WELL ADD APPLES-MIX WELL HEAT OIL IN A DEEP FRYER OR A DUTCH OVEN TO 370 DEGREES DROP BATTER BY TABLESPOONSFUL INTO THE HOT OIL AND FRY UNTIL GOLDEN ON ALL SIDES REMOVE TO DRAIN BRIEFLY ON A PAPER TOWEL SPRINKLE WITH POWDERED SUGAR SERVE WARM OR AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 123 - Calories from Fat 30
Percent Total Calories From: Fat 24%, Protein 5%, Carbohydrate 71%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 14mg, Sodium 89mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 60 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Apple Strudel

6 servings

1 cup flour
1/4 teaspoon salt
2 teaspoons oil
1/2 each egg, beaten
1/4 cup warm water
1 pound apple, peeled,cored,sliced
1/4 cup currants
1/2 cup golden raisins
1 teaspoon cinnamon
1/4 cup unseasoned dry breadcrumbs
2 tablespoons melted butter
1/4 cup sifted powdered sugar

SIFT FLOUR AND SALT TOGETHER INTO A MIXER BOWL ADD OIL, EGG, AND ENOUGH WATER TO MAKE A FAIRLY LOOSE PASTE-MIX WELL BEAT ON LOW SPEED FOR 2 MINUTES COVER AND ALLOW TO REST COMBINE APPLES, CURRANTS, RAISINS, CINNAMON, AND HALF OF BREADCRUMBS-MIX WELL, SET ASIDE ROLLOUT DOUGH TO A THICKNESS OF 3/8-INCH INVERT ONTO A FLOURED TOWEL ALLOW TO REST FOR 10-12 MINUTES GENTLY PULL EDGES TO STRETCH VERY THIN, WITHOUT TEARING LIGHTLY COAT WITH MELTED BUTTER THEN REMAINING BREADCRUMBS SPREAD EVENLY WITH APPLE MIXTURE, LEAVING A 2-INCH BORDER ON ONE END BEGINNING AT THE END OPPOSITE BORDER, ROLLUP INTO A LOG PLACE, SEAM SIDE DOWN, ONTO A GREASED BAKING SHEET LIGHTLY SCORE TOP WITH PARALLEL DIAGONAL SLICES BRUSH WITH MELTED BUTTER BAKE @ 400 DEGREES FOR 20-25 MINUTES, UNTIL GOLDEN LIGHTLY SPRINKLE WITH POWDERED SUGAR SERVE WARM OR AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 263 - Calories from Fat 59
Percent Total Calories From: Fat 22%, Protein 6%, Carbohydrate 72%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 3g, Cholesterol 28mg, Sodium 175mg, Total Carbohydrate 47g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 229 units, Vitamin C 13 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Apple Tart

8 servings

1/4 teaspoon cinnamon
2 tablespoons sugar
7 to 6 each apples, peeled,cored,halved
1 each lemon, halved
1/2 pound frozen puff pastry, thawed
2 tablespoons unsalted butter, room temperature
1 each egg, beaten
1 teaspoon water
1/2 cup apricot jam
1/4 cup water

COMBINE CINNAMON AND SUGAR-MIX WELL, SET ASIDE COMBINE EGG AND 1 TABLESPOON WATER, MIX WELL, SET ASIDE RUB APPLES WITH LEMON AND PLACE CUT-SIDE-DOWN ONTO A CUTTING BOARD CUT INTO THIN SLICES AND KEEP TOGETHER, PRESERVING SHAPE ROLLOUT PASTRY INTO A 12-INCH CIRCLE CUTOUT INTO THE SHAPE OF A LARGE APPLE PLACE ONTO A JELLY ROLL PAN PRICK WITH A FORK, LEAVING A 1-INCH BORDER ARRANGE APPLES ONTO PIERCED AREA OF PASTRY TO FIT TIGHTLY SPRINKLE WITH CINNAMON MIXTURE FOLD BORDER UP OVER SIDES OF FILLING, PRESERVING OVERALL APPLE SHAPE DOT WITH BUTTER AND CHILL FOR MINUTES CUT DOUGH SCRAPS INTO THE SHAPE OF LEAVES AND STEMS PLACE ONTO A PIECE OF FOIL NEXT TO APPLE TART BRUSH WITH EGG MIXTURE BAKE @ 375 DEGREES FOR 20-25 MINUTES REMOVE PASTRY STEMS AND LEAVES BAKE @ 375 DEGREES FOR 10-15 MINUTES, UNTIL GOLDEN COMBINE JAM AND 1/4 CUP WATER-MIX WELL BRUSH OVER THE TOP OF APPLE TART PLACE INTO OVEN BRIEFLY UNTIL SHINY ARRANGE PASTRY GARNISH ON TOP SERVE AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 322 - Calories from Fat 108
Percent Total Calories From: Fat 34%, Protein 4%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 4g, Cholesterol 34mg, Sodium 146mg, Total Carbohydrate 50g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 232 units, Vitamin C 13 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Apple Tart II

8 servings

1/4 teaspoon cinnamon
2 tablespoons sugar
7 to 6 each apples, peeled,cored,halved
1 each lemon, halved
1/2 pound frozen puff pastry, thawed
2 teaspoons unsalted butter, room temperature
1 each egg, beaten
1 tablespoon
1/2 cup apricot jam
1/4 cup water

COMBINE CINNAMON AND SUGAR-MIX WELL, SET ASIDE COMBINE EGG AND 1 TABLESPOON WATER, MIX WELL, SET ASIDE RUB APPLES WITH LEMON AND PLACE CUT-SIDE-DOWN ONTO A CUTTING BOARD CUT INTO THIN SLICES AND KEEP TOGETHER, PRESERVING SHAPE ROLLOUT PASTRY INTO A 12-INCH CIRCLE CUTOUT INTO THE SHAPE OF A LARGE APPLE PLACE ONTO A JELLY ROLL PAN PRICK WITH A FORK, LEAVING A 1-INCH BORDER ARRANGE APPLES ONTO PIERCED AREA OF PASTRY TO FIT TIGHTLY SPRINKLE WITH CINNAMON MIXTURE FOLD BORDER UP OVER SIDES OF FILLING, PRESERVING OVERALL APPLE SHAPE DOT WITH BUTTER AND CHILL FOR MINUTES CUT DOUGH SCRAPS INTO THE SHAPE OF LEAVES AND STEMS PLACE ONTO A PIECE OF FOIL NEXT TO APPLE TART BRUSH WITH EGG MIXTURE BAKE @ 375 DEGREES FOR 20-25 MINUTES REMOVE PASTRY STEMS AND LEAVES BAKE @ 375 DEGREES FOR 10-15 MINUTES, UNTIL GOLDEN COMBINE JAM AND 1/4 CUP WATER-MIX WELL BRUSH OVER THE TOP OF APPLE TART PLACE INTO OVEN BRIEFLY UNTIL SHINY ARRANGE PASTRY GARNISH ON TOP SERVE AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 307 - Calories from Fat 92
Percent Total Calories From: Fat 30%, Protein 4%, Carbohydrate 66%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 3g, Cholesterol 29mg, Sodium 153mg, Total Carbohydrate 51g, Dietary Fiber 2g, Sugars 0g, Protein 3g, Vitamin A 422 units, Vitamin C 13 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Apple-Spice Cake

12 servings

1 cup chopped pecans
3 cups peeled,cored,diced apples
1 cup vegetable oil
2 cups sugar
2 each eggs
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1/2 teaspoon ground ginger
2 cups flour
1 teaspoon vanilla

COMBINE PECANS AND APPLES, SET ASIDE COMBINE OIL, SUGAR, AND EGGS-BLEND UNTIL CREAMY SIFT TOGETHER DRY INGREDIENTS GRADUALLY MIX INTO OIL MIXTURE STIR IN VANILLA FOLD IN PECANS AND APPLES SPREAD EVENLY INTO A GREASED 10-INCH TUBE OR BUNDT PAN BAKE @ 350 DEGREES FOR 55-60 MINUTES REMOVE TO A RACK, COOL FROST AS DESIRED

Nutrition Facts
Amount Per Serving: Calories 473 - Calories from Fat 233
Percent Total Calories From: Fat 49%, Protein 3%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 3g, Cholesterol 35mg, Sodium 335mg, Total Carbohydrate 56g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 83 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Apricot-peach Torte

8 servings

22 each Zweiback
16 ounces apricot halves in syrup
16 ounces cling peach halves in syrup
1 cup sugar
3 each eggs, beaten
3/4 cup sour cream
1/2 teaspoon nutmeg
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract


In a processor, turn zweiback crackers into crumbs. Pat 2/3 crumbs into bottom of well buttered 8' springform pan. Drain peaches and apricots. Place peach halves, cut side up, on crumbs. Fill in spaces with apricot halves, keeping 3 aside for garnish. Blend together the last 6 ingredients and pour over the fruit. Sprinkle with last 1/3 of the crumbs and bake in 350 degree oven for 1 hour. Cool; remove sides of pan. Garnish with apricot halves and dollops of sour cream.

Nutrition Facts
Amount Per Serving: Calories 326 - Calories from Fat 76
Percent Total Calories From: Fat 23%, Protein 5%, Carbohydrate 71%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 3g, Cholesterol 93mg, Sodium 66mg, Total Carbohydrate 58g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 1122 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Apricot-Peach Wrap

12 servings

2 pounds dried apricots
1 pound dried peach
1 cup powdered sugar

COMBINE APRICOTS AND PEACHES IN A FOOD PROCESSOR
PROCESS TO MINCE VERY FINE
SPRINKLE WORK SURFACE WITH POWDERED SUGAR
TRANSFER MINCED FRUITS TO WORK SURFACE
PAT AND ROLLOUT TO A THICKNESS OF 1/8-INCH
ALLOW TO DRY FOR 12 HOURS
ROLLUP TIGHTLY
WRAP IN PLASTIC
STORE IN AN AIRTIGHT CONTAINER
SERVE AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 328 - Calories from Fat 5
Percent Total Calories From: Fat 1%, Protein 5%, Carbohydrate 94%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 10mg, Total Carbohydrate 77g, Dietary Fiber 3g, Sugars 0g, Protein 4g, Vitamin A 9797 units, Vitamin C 10 units, Calcium 0 units, Iron 5 units


PrevRcpContentsNextRcp

Atlantic Saltwater Taffy

4 servings

1 cup sugar
1 tablespoon cornstarch
2/3 cup light corn syrup
1 tablespoon unsalted butter
1/2 cup water
1/4 teaspoon kosher salt
food coloring
flavoring, extract, or candy oil

COMBINE SUGAR AND CORNSTARCH IN A SAUCEPAN, OVER A MEDIUM FLAME
STIR IN SYRUP, BUTTER, WATER, AND SALT
HEAT AND STIR TO DISSOLVE SUGAR
RAISE FLAME TO MODERATE
HEAT WITHOUT STIRRING TO A TEMPERATURE OF 254 DEGREES REMOVE FROM HEAT, STIR IN COLORING AND FLAVORING
POUR ONTO A BUTTERED COOL AND SLICK SURFACE
WITH BUTTERED HANDS, PULL AND FOLD UNTIL OPAQUE AND FIRM PULL INTO A 1-INCH ROPE
CUT WITH BUTTERED SCISSORS
WRAP IN PLASTIC OR WAXED PAPER
STORE IN A COOL, DRY PLACE
SERVE AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 427 - Calories from Fat 56
Percent Total Calories From: Fat 13%, Protein 0%, Carbohydrate 87%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 8mg, Sodium 185mg, Total Carbohydrate 93g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 109 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Babe's Apple Cake

4 servings

2 cups flour
1 * cup sugar
1/4 * cup toasted wheat germ
1 * cup brown sugar
1 * teaspoon cinnamon
1 * cup chopped walnuts
1 * teaspoon salt
2 beaten eggs
1/2 * teaspoon nutmeg
1 * teaspoon vanilla
4 * cup diced apples
1/2 * cup oil
2 * teaspoon baking soda


Sift together whole wheat flour, wheat germ, baking soda, cinnamon, salt and nutmeg. Set aside. In large bowl combine peeled and diced apples, sugars, oil, walnuts, eggs and vanilla. Add flour to mixture. Stir gently. Blend well. Turn into 2' deep pan. Bake in preheated oven (350 degrees) for 50 minutes or till cake pulls from side of pan. Cool in pan or rack. If desired, sprinkle with confectioner's sugar. Cut into 12 bars.

Nutrition Facts
Amount Per Serving: Calories 420 - Calories from Fat 52
Percent Total Calories From: Fat 12%, Protein 10%, Carbohydrate 78%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 106mg, Sodium 460mg, Total Carbohydrate 82g, Dietary Fiber 2g, Sugars 0g, Protein 10g, Vitamin A 266 units, Vitamin C 11 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Baked Apple Cream

8 servings

6 cups peeled, cored, sliced apples
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
1/4 cup unsalted butter
2/3 cup sugar
1 beaten egg
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup cream

TOSS APPLES WITH 1/2 CUP SUGAR, CINNAMON, AND NUTMEG-MIX WELL
PLACE INTO A BUTTERED BAKING PAN
CREAM BUTTER WITH REMAINING 2/3 CUP SUGAR
ADD EGG AND BEAT UNTIL LIGHT AND AIRY
SIFT TOGETHER FLOUR, BAKING POWDER, AND SALT
ADD TO BUTTER MIXTURE AND BEAT JUST UNTIL WELL BLENDED SPREAD OVER APPLE MIXTURE IN PAN
BAKE @ 350 DEGREES FOR 30 MINUTES
MOISTEN TOP EVENLY WITH CREAM
BAKE @ 350 DEGREES FOR 10 MINUTES, UNTIL GOLDEN
SERVE WARM

Nutrition Facts
Amount Per Serving: Calories 336 - Calories from Fat 129
Percent Total Calories From: Fat 38%, Protein 3%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 9g, Cholesterol 68mg, Sodium 116mg, Total Carbohydrate 49g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 582 units, Vitamin C 5 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Baklava

40 servings

1/2 pound melted unsalted butter
1 pound finely chopped walnuts
1/2 pound finely chopped blanched almonds
1/4 cup sugar
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1 pound sheets frozen filo dough, thawed
1/2 pound sugar
1 cup honey
2 cups water
1/4 cup strained fresh lemon juice
2 whole cloves
1/4 teaspoon finely grated lemon zest

COMBINE WALNUTS, ALMONDS, SUGAR, CINNAMON, AND GROUND CLOVES-MIX WELL
PLACE 1 FILO SHEET INTO A BUTTERED BAKING PAN
BRUSH WITH MELTED BUTTER
REPEAT FOR A TOTAL OF 10 LAYERS
SPRINKLE EVENLY WITH NUT MIXTURE
BUTTER 2 SHEETS OF FILO DOUGH AND PLACE ON TOP OF NUT MIXTURE
CONTINUE TO LAYER NUT MIXTURE AND FILO DOUGH FOR A TOTAL OF 20-24 LAYERS
BRUSH TOP WITH REMAINING BUTTER
SCORE TOP LAYER WITH PARALLEL DIAGONAL SLICES
BAKE @ 325 DEGREES ON LOWEST RACK OF OVEN FOR 30 MINUTES BAKE @ 325 DEGREES ON TOP RACK OF OVEN FOR 30 MINUTES
COVER WITH FOIL IF TOPS BROWN TOO QUICKLY
COMBINE REMAINING INGREDIENTS IN A SAUCEPAN, OVER A MODERATE FLAME
BRING TO AND ALLOW TO BOIL FOR 10 MINUTES
STRAIN WELL, COOL
POUR HALF OF SYRUP MIXTURE OVER HOT BAKLAVA
COOL FOR 30-60 MINUTES
POUR REMAINING SYRUP MIXTURE OVER BAKLAVA
ALLOW TO STAND FOR 8-12 HOURS BEFORE CUTTING
SERVE AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 241 - Calories from Fat 132
Percent Total Calories From: Fat 55%, Protein 5%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 4g, Cholesterol 12mg, Sodium 43mg, Total Carbohydrate 24g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 189 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Basic Almond Tart Crust

8 servings

1/3 cup unsalted butter
3 tablespoons soft almond paste
1/4 cup sugar
1 cup flour
1 egg


Cream butter, sugar and almond paste in bowl until light. Add flour and egg; mix until dough just holds together. Pat dough into one 9' round tart pan with removable bottom and sides. Refrigerate 1/2 hour. Line crust with foil and weight it with beans. Bake in 375 F for 15 minutes. Remove beans and foil and bake another 10 minutes. Cool and fill with tart filling.

Nutrition Facts
Amount Per Serving: Calories 183 - Calories from Fat 89
Percent Total Calories From: Fat 48%, Protein 7%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 5g, Cholesterol 47mg, Sodium 10mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 329 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Basic Berry Dumpling

6 servings

2 cups flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup shortening
1/2 cup milk
-FILLING-
3/4 cup sugar
1/2 cup melted butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups blueberries


Crust: Sift together flour, sugar, baking powder, salt and cinnamon. Cut in shortening; stir in milk. Knead slightly and roll out into a 12' square. Place diagonally in an 8 x 8 x 2' pan. Press to fit and leave edges hanging over sides. Filling: Stir together sugar, melted butter, cinnamon and nutmeg. Mix in blueberries. Spoon mixture into crust. Fold corners of dough over mixture to meet in center. Sprinkle with sugar. Bake at 400 F for 30 minutes or until light brown. Serve warm.

Nutrition Facts
Amount Per Serving: Calories 621 - Calories from Fat 321
Percent Total Calories From: Fat 52%, Protein 4%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 36g, Saturated Fat 13g, Cholesterol 44mg, Sodium 514mg, Total Carbohydrate 69g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 712 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Basic Berry Sauce

4 servings

2 cups fresh strawberries
1/3 cup sugar
1 tablespoon lemon juice
1/4 teaspoon lemon zest
2 teaspoons cornstarch
2 tablespoons brandy


Sauce for fruit or ice cream. Yields about 1 1/2 cups for standard serving size. Blueberries or Raspberries may be used instead of strawberries. Cook berries in sugar until just hot. Add lemon juice, grated lemon rind, and simmer 5 minutes. Force through a sieve. Mix together cornstarch and brandy till smooth. Add berry mixture and cook over low heat, stirring constantly until it is clear and thickened. Sauce may served hot or cold. Serve over fruit or ice cream.

Nutrition Facts
Amount Per Serving: Calories 116 - Calories from Fat 2
Percent Total Calories From: Fat 2%, Protein 2%, Carbohydrate 81%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1mg, Total Carbohydrate 23g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 21 units, Vitamin C 44 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Basic Blackberry Cobbler

6 servings

4 cups fresh blackberries
2/3 cup sugar
3 tablespoons white flour
1 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon lemon rind
1 cup cake flour
1 1/4 teaspoons double-acting baking powder
1/2 teaspoon salt
2 teaspoons sugar
2 tablespoons unsalted butter
1/3 cup cream


Pre-heat oven to 425F degrees. Heat the berries, sugar, and flour together in a saucepan. Add the lemon rind, cinnamon and cardamom, stir. Sift together the cake flour, baking powder, salt, and sugar. Cut in the butter with a pastry cutter or fork, till the mixture has the consistency of cornmeal. Add the cream, stir with a fork, and turn dough onto a floured board. Knead lightly for 1/2 minute. Pat dough to a thickness of 1/4 inch; cut with a biscuit cutter or a floured water glass. Place warmed berries in an 8 inch baking dish and top with little pieces of butter, place biscuits on top of that; and bake for 30 minutes, or until golden brown. Serve warm with a scoop of vanilla ice cream, or plain from the oven.

Nutrition Facts
Amount Per Serving: Calories 298 - Calories from Fat 70
Percent Total Calories From: Fat 23%, Protein 4%, Carbohydrate 73%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 4g, Cholesterol 22mg, Sodium 275mg, Total Carbohydrate 54g, Dietary Fiber 4g, Sugars 0g, Protein 3g, Vitamin A 429 units, Vitamin C 21 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Basic Cafe-Rice Pudding

6 servings

1/2 cup rice
2 cups brewed coffee
3 tablespoons unsalted butter
3 beaten eggs
1/2 cup dark corn syrup
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon kosher salt
1 1/2 cups milk
1/2 teaspoon cinnamon


Cook rice, coffee and butter in a double boiler for about 25 minutes. Combine all ingredients except cinnamon and pour into 1 1/2 quart casserole dish. Sprinkle with cinnamon. Set casserole in a pan of warm water. Bake at 350F for about 1 hour. Turn off heat and let stand in oven 30 minutes. Serve warm with whipped cream.

Nutrition Facts
Amount Per Serving: Calories 335 - Calories from Fat 94
Percent Total Calories From: Fat 28%, Protein 8%, Carbohydrate 64%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 6g, Cholesterol 130mg, Sodium 181mg, Total Carbohydrate 54g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 454 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Basic Cheese Blintzes

5 servings

2 eggs
1 1/4 teaspoons salt
1 teaspoon peanut oil
1 cup unsifted flour
8 ounces cottage cheese
1/4 cup sugar
1/4 teaspoon cinnamon
1 cup milk
sour cream
jam


Beat half the eggs slightly in a small bowl. Add 3/4 salt, oil and milk. Blend thoroughly. Gradually add flour. Beat till smooth. Pour 2 tablespoons batter into hot, lightly oiled 6-inch skillet. Tilt pan to spread batter. Cook over low heat until set. Remove from pan. Re- peat with remaining batter. Combine cottage cheese, other egg, sugar, remaining salt and cinnamon. Place 2 tablespoons cheese filling in center of each blintz. Fold sides toward center, roll up. Shallow fry in hot (375 F) oil until golden brown. Serve with sour cream and jam.

Nutrition Facts
Amount Per Serving: Calories 244 - Calories from Fat 62
Percent Total Calories From: Fat 25%, Protein 20%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 3g, Cholesterol 98mg, Sodium 821mg, Total Carbohydrate 33g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 264 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Basic Cherries Jubilee

10 servings

16 ounces pitted cherries
1/4 cup dark rum
3/4 cup currant jelly
1/4 cup kirshwasser or brandy
1 quart vanilla ice cream


Use a 16 oz can of pitted sweet cherries. Drain can, reserving 1/4 cup of syrup. Combine 1/4 cherry syrup with rum. Pour over cherries and refrigerate for 1-2 hours. In saucepan/chafing dish, melt currant jelly over low heat. Add in cherry mixture. Cook, stirring constantly, until mixture simmers. Heat brandy in another saucepan until warm. Pour slowly over cherry mixture and ignite immediately. Spoon cherries and sauce into individual dishes filled with vanilla ice cream. NOTE: Do not stir flaming mixture. _ ___________________________________

Nutrition Facts
Amount Per Serving: Calories 305 - Calories from Fat 88
Percent Total Calories From: Fat 29%, Protein 5%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 6g, Cholesterol 40mg, Sodium 84mg, Total Carbohydrate 44g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 423 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Basic Chocolate Christmas Cookies

8 servings

1/2 cup vegetable oil
4 ounces unsweetened chocolate
2 cups sugar
4 eggs
2 teaspoons vanilla
1/2 teaspoon kosher salt
2 cups white flour
2 teaspoons baking powder
1 cup powdered sugar


Mix oil, chocolate, and sugar. Blend in 1 egg at a time until well mixed; add vanilla. Stir in salt, flour, and baking powder. Chill several hours or overnight. To Bake: Pre-heat oven to 350F. Place powdered sugar on a plate. Drop teaspoonfuls of dough onto powdered sugar, roll them around in it, and shape them into balls. Place the balls about 2 inches apart on greased baking sheets and bake 10 - 12 minutes. Cool cookies on racks before storing them.

Nutrition Facts
Amount Per Serving: Calories 621 - Calories from Fat 216
Percent Total Calories From: Fat 35%, Protein 5%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 7g, Cholesterol 106mg, Sodium 268mg, Total Carbohydrate 93g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 167 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Basic Chocolate Souffle

6 servings

2/3 cup sugar
2 tablespoons cornstarch
1 cup milk
2 ounces unsweetened chocolate
4 eggs
2 tablespoons unsalted butter
1 1/2 teaspoons vanilla
1/2 teaspoon kosher salt
1/4 teaspoon cream of tartar


Butter a 1 quart souffle dish and dust well with sugar. Prepare souffle collar to help extend depth of the dish. Combine sugar, cornstarch, milk and chocolate in a saucepan. Cook, stirring constantly until mixture thickens and chocolate melts. Boil for 1 minute and remove from heat. Separate eggs. Beat egg yolks till thick and add to chocolate mixture. Stir in butter and vanilla. Cool to room temperature. In meantime, beat egg whites with salt and cream of tartar until stiff peaks form. Fold 1/2 of the egg whites into cooled chocolate mixture. Fold in remaining egg whites. Pour into prepared souffle dish and bake 50 minutes in a 350F oven. Serve immediately.

Nutrition Facts
Amount Per Serving: Calories 268 - Calories from Fat 122
Percent Total Calories From: Fat 46%, Protein 10%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 7g, Cholesterol 158mg, Sodium 269mg, Total Carbohydrate 30g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 413 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Basic Custard Bread Pudding

8 servings

5 cups water
2 eggs
1/2 cup sugar
1 quart milk
1 teaspoon cinnamon
1 tablespoon vanilla
8 cups 1-inch dice, 1-2 day old bread
1/3 cup raisins


Preparation time: 10 minutes Cooking time : 1 hour Place steamer insert into wok. Pour water into wok. In a large mixing bowl combine eggs, sugar, milk, cinnamon and vanilla extract. Pour 1/3 of the mixture into the bottom of a 1 1/2-quart oven proof casserole dish. Add 1/3 of the bread and raisins. Press down until bread absorbs some liquid. Continue to layer ingredients ending with milk mixture. Press down until bread absorbs most of the liquid. Place casserole dish on steamer insert, cover top of dish with waxed paper; cover wok. Set heat control dial at 250F, or cook over medium flame. Steam. Check water level after 30 minutes; add water as needed. Be sure not to let the wok cook dry. Steam for an hour or until a knife inserted 1' from the center comes out dry. Serve warm or cold with whipped cream or ice cream.

Nutrition Facts
Amount Per Serving: Calories 454 - Calories from Fat 75
Percent Total Calories From: Fat 17%, Protein 13%, Carbohydrate 70%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 4g, Cholesterol 73mg, Sodium 657mg, Total Carbohydrate 80g, Dietary Fiber 0g, Sugars 0g, Protein 15g, Vitamin A 235 units, Vitamin C 1 units, Calcium 0 units, Iron 3 units


PrevRcpContentsNextRcp

Basic Fortune Cookies

12 servings

1 unbeaten egg white
1/4 cup sugar
1/2 cup flour
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
2 tablespoons unsalted butter


Combine unbeaten egg white and sugar in a small 1-quart bowl and mix well until all sugar is dissolved. Stir in, one at a time, the other dry ingredients. Then beat until well blended. Melt butter in a small 1-quart bowl in microwave oven, 15 seconds. Remove from oven and beat batter into the butter. Drop by teaspoonfuls, well apart onto a lightly greased baking dish. Microwave at FULL POWER 3 minutes. (9-12 cookies can bake at once.) Let stand only one minute because it is necessary to curl cookie while warm. The top of the cookie will be the outside and the underneath part will be folded inward with the message. Repeat for the next batch. Makes 1 to 1 1/2 dozen.

Nutrition Facts
Amount Per Serving: Calories 55 - Calories from Fat 18
Percent Total Calories From: Fat 33%, Protein 6%, Carbohydrate 61%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 5mg, Sodium 5mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 73 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Basic Fruit-Oatmeal Squares

4 servings

2 cups oatmeal
1/2 cup chopped walnuts
3/4 cup melted unsalted butter
1 cup white flour
1/2 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups raspberry jam


Pre-heat oven to 350F degrees. Grease a 9 inch square pan. Combine all ingredients except jam and stir well. Set aside 1 cup of the mixture. Press the rest of the oatmeal mixture into the pan. Bake 10 minutes, then spread the jam over the cooked oatmeal mixture. Sprinkle the reserved oatmeal mixture over the top of the jam and bake for 20 more minutes, or until the top is golden brown. Cool before cutting into bars.

Nutrition Facts
Amount Per Serving: Calories 1008 - Calories from Fat 421
Percent Total Calories From: Fat 42%, Protein 5%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 47g, Saturated Fat 23g, Cholesterol 93mg, Sodium 421mg, Total Carbohydrate 134g, Dietary Fiber 2g, Sugars 0g, Protein 13g, Vitamin A 1372 units, Vitamin C 2 units, Calcium 0 units, Iron 4 units


PrevRcpContentsNextRcp

Basic Grasshopper Pie

6 servings

1 1/2 cups finely ground chocolate wafer cookie crumbss
1/4 cup melted unsalted butter
3 cups mini marshmallows
1/2 cup milk
1/4 cup green or white creme de menthe
3 tablespoons Creme de Cacao liqueur
1 1/2 cups cream, whipped
1/4 cup finely grated chocolate


Crush chocolate wafers into very fine crumbs and add melted butter. Press evenly into an 8' pie pan. Bake in 350F oven for 10 minutes. In saucepan, combine marshmallows and milk. Cook, stirring constantly until melted. Chill till thickened. Gradually add liqueurs into marshmallow mixture. Fold 1 cup of whipped cream into mixture. Pour into baked crust. Garnish with remaining whipped cream and grated chocolate. Chill at least 4 hours before serving. Keep refrigerated.

Nutrition Facts
Amount Per Serving: Calories 524 - Calories from Fat 268
Percent Total Calories From: Fat 51%, Protein 3%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 17g, Cholesterol 86mg, Sodium 108mg, Total Carbohydrate 51g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 910 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Basic Hazelnut-Chocolate Cream Cake

10 servings

1/2 cup unsalted butter
6 room temperature eggs
12 ounces chocolate chips
1/2 cup ground hazelnuts
1 cup sugar
1 1/2 tablespoons Frangelico liqueur
1/4 teaspoon vanilla
2 cups whipping cream
2 tablespoons Frangelico liqueur
1/4 cup powdered sugar
2 ounces semi-sweet chocolate
1/2 teaspoon cream of tartar


Butter and flour a 10 inch springform pan. Melt butter and chocolate chips in a double boiler. Separate eggs. Beat yolks till thick, slowly add 1/2 cup sugar. Stir in nuts, Frangelico, vanilla, and melted chocolate. Beat egg whites with cream of tartar until they form soft peaks. Slowly add 1/2 cup sugar, beat until stiff. Fold 1/4 of the egg whites into the chocolate mixture; fold all the chocolate mixture into the whites. Pour into springform pan and bake in a pre-heated 350 degree oven for 30 minutes. Lower heat to 275 degrees, bake 30 minutes. urn off heat, let cake stand in oven, door ajar, 30 minutes. Remove cake from pan, place on platter. Beat cream till soft peaks form. Slowly add powdered sugar and Frangelico. Spread cream evenly over top of cake. Sprinkle with chocolate curls made from the semi-sweet chocolate. Refrigerate 6-8 hours. Let sit at room temperature 30-40 minutes before serving. n

Nutrition Facts
Amount Per Serving: Calories 669 - Calories from Fat 429
Percent Total Calories From: Fat 64%, Protein 4%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 48g, Saturated Fat 26g, Cholesterol 218mg, Sodium 70mg, Total Carbohydrate 50g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 1251 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Basic Heavenly Brownies

16 servings

3/4 cup flour
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/3 cup unsalted butter
1 1/4 cups sugar
2 tablespoons water
12 ounces chocolate chips
1 teaspoon vanilla
2 eggs
1/2 cup finely chopped toasted blanched almonds


Combine flour, baking soda and salt in small bowl and set aside. In saucepan, bring butter, sugar and water just to a boil. Remove from heat and add 6 oz of chocolate chip morsels and vanilla. Stir until smooth. Place chocolate mixture into a mixing bowl. Add eggs one at a time and beat well after each egg. Blend in flour mixture. Stir in remaining chocolate chip morsels and the chopped almonds. Spread into a 9' square baking pan and bake for 30 minutes in a 325 degree oven. Cool and cut into squares.

Nutrition Facts
Amount Per Serving: Calories 276 - Calories from Fat 131
Percent Total Calories From: Fat 47%, Protein 5%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 7g, Cholesterol 37mg, Sodium 59mg, Total Carbohydrate 33g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 189 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Basic Lacy Cookies

8 servings

1 cup blanched almonds
1/2 cup sugar
1/2 cup unsalted butter
1 tablespoon flour
2 tablespoons milk


Insert steel blade in food processor. Process nuts, a half cup at a time, until finely ground. Combine with remaining ingredients in a small saucepan and stir and blend over moderate heat until butter is melted. Drop by teaspoonfuls onto a greased and floured baking sheet. Bake in a preheated 350F oven 6 to 8 minutes. Remove carefully with a spatula to a rack to cool. Yields about 2 dozen cookies.

Nutrition Facts
Amount Per Serving: Calories 274 - Calories from Fat 191
Percent Total Calories From: Fat 70%, Protein 6%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 8g, Cholesterol 32mg, Sodium 5mg, Total Carbohydrate 17g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 439 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Basic Lemon Meringue Pie

6 servings

6 to 5 tablespoons cornstarch
2 teaspoons lemon rind
1 cup sugar
1 1/4 cups warm water
1/3 cup strained fresh lemon juice
3 eggs
1 teaspoon vanilla
1 pre-baked 9-inch pie shell
1/4 teaspoon cream of tartar


Separate eggs. Grate lemon rind. Cook first 5 ingredients and 3 egg yolks till mixture thickens, stirring occasionally. Cool before putting into cooked 9 inch pie shell. Beat egg whites, cream of tartar, vanilla, and 3 Tbl. sugar. Put in oven to brown meringue at 350 degrees for 10 minutes.

Nutrition Facts
Amount Per Serving: Calories 350 - Calories from Fat 113
Percent Total Calories From: Fat 32%, Protein 6%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 3g, Cholesterol 106mg, Sodium 226mg, Total Carbohydrate 54g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 162 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Basic Lemon Souffle

4 servings

4 eggs
2/3 cup sugar
1 lemon
1/2 teaspoon lemon rind


Separate eggs. Beat egg whites till stiff. A tablespoon at a time add half the sugar. Set aside. Beat yolks till thick. Beat in rest of sugar and add lemon juice and grated rind from lemon. Fold in whites. Pour in greased baking dish. Bake 40 min at 325F in a preheated oven.

Nutrition Facts
Amount Per Serving: Calories 212 - Calories from Fat 45
Percent Total Calories From: Fat 21%, Protein 12%, Carbohydrate 66%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 213mg, Sodium 64mg, Total Carbohydrate 35g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 322 units, Vitamin C 8 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Basic Lemon Sponge Pudding

5 servings

4 eggs
3/4 cup sugar
1/8 teaspoon salt
2 lemons
1 teaspoon lemon rind


Separate eggs. Beat egg whites and 1/3 of the sugar till stiff. Separately beat egg yolks with remaining sugar, salt, grated lemon rind, and lemon juice till thick. Fold in egg white mixture in a bowl over hot water till thick. Pour into greased baking dish; Brown lightly in oven at 375F.

Nutrition Facts
Amount Per Serving: Calories 188 - Calories from Fat 37
Percent Total Calories From: Fat 20%, Protein 11%, Carbohydrate 69%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 170mg, Sodium 110mg, Total Carbohydrate 33g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 261 units, Vitamin C 13 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Basic Lime Pie

6 servings

1 pre-formed graham cracker pie shell
3 eggs
1/4 cup sugar
1 cup whipping cream
1/2 cup sugar
1 teaspoon lime peel
1/3 cup fresh lime juice


Separate eggs. In top of double boiler beat egg yolks until light colored and thick. Gradually add the sugar and lime juice. Heat 5 minutes over simmering water, stirring often. Set aside to cool. Whip cream and sugar in a chilled bowl. In a small bowl beat eggs at high speed until whites are stiff but not dry. Gently fold beaten egg whites and whipped cream into lime mixture. Stir in grated peel. Spoon into graham cracker crust. Freeze until firm.

Nutrition Facts
Amount Per Serving: Calories 432 - Calories from Fat 245
Percent Total Calories From: Fat 57%, Protein 5%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 12g, Cholesterol 161mg, Sodium 230mg, Total Carbohydrate 41g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 744 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Basic Molokai Pie

8 servings

1 1/4 cups sweetened crushed pineapple
3 ounces powdered lemon flavored gelatin
1 cup sugar
1 tablespoon lemon juice
1 cup whipped cream
1 pre-formed 9-inch graham cracker pie shell


Bring pineapple to a boil in saucepan. Add jello, stir until dissolved. Mix in sugar and lemon juice. Cool until almost stiff. Fold into whipped cream and pour into graham cracker pie shell. Chill about 1 hour.

Nutrition Facts
Amount Per Serving: Calories 299 - Calories from Fat 83
Percent Total Calories From: Fat 28%, Protein 4%, Carbohydrate 69%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 3g, Cholesterol 6mg, Sodium 182mg, Total Carbohydrate 51g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 84 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Basic Passover Nut Torte

6 servings

6 eggs, separated
1/2 cup matzoh meal
1 teaspoon baking powder
1 cup finely ground blanched almonds
1 cup sugar
1/2 teaspoon vanilla


Blend egg yolks and sugar. Add matzoh meal, baking powder, vanilla, and almonds. Beat egg whites till they hold a stiff peak. Fold whites into the nut- matzoh mixture, pour into a buttered 8 inch springform pan. Bake in a pre-heated 350F oven for 40-50 minutes. Turn upside down on a plate to cool. Serve plain or with strawberries and whipped cream.

Nutrition Facts
Amount Per Serving: Calories 400 - Calories from Fat 160
Percent Total Calories From: Fat 40%, Protein 12%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 3g, Cholesterol 213mg, Sodium 125mg, Total Carbohydrate 48g, Dietary Fiber 1g, Sugars 0g, Protein 12g, Vitamin A 318 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Basic Pineapple Sherbet

4 servings

1 pineapple
1 cup water
1 tablespoon strained fresh lemon juice
1/4 cup sugar


Slice pineapple in half, lengthwise. Remove pulp and place in saucepan with the remaining ingredients. Cook 5 minutes. Place in food processor or blender until smooth. Freeze until firm. Remove from freezer, beat until frothy, place into pineapple shell and freeze until ready to serve.

Nutrition Facts
Amount Per Serving: Calories 301 - Calories from Fat 18
Percent Total Calories From: Fat 6%, Protein 2%, Carbohydrate 92%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 5mg, Total Carbohydrate 69g, Dietary Fiber 2g, Sugars 0g, Protein 2g, Vitamin A 105 units, Vitamin C 72 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Basic Plum Tart

8 servings

1 pre-baked tart crust
1 3/4 pounds pitted fresh plums
2/3 cup sugar
2 tablespoons strained fresh lemon juice
1/4 teaspoon lemon zest
1 1/2 tablespoons cornstarch


Mix sugar, cornstarch, lemon juice and lemon zest in a large bowl. Add pitted, sliced plums and stir. Spread on TART CRUST and bake at 375 F for 30 minutes. Serve at room temperature.

Nutrition Facts
Amount Per Serving: Calories 246 - Calories from Fat 73
Percent Total Calories From: Fat 30%, Protein 4%, Carbohydrate 67%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 2g, Cholesterol 0mg, Sodium 138mg, Total Carbohydrate 41g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 322 units, Vitamin C 11 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Basic Rum Cream Pie

8 servings

1 envelope unflavored gelatin
3/4 cup sugar
3/4 cup water
5 beaten yolk eggs
1/3 cup dark rum
1 cup whipping cream
1 pre-formed 9-inch graham cracker pie shell
2 ounces semi-sweet chocolate


Shave chocolate into curls with a sharp knife and set aside. Combine water, gelatin and sugar in a saucepan over low heat until gelatin dissolves. Slowly dribble mixture into beaten egg yolks, stirring constantly. Return mixture to saucepan; cook until slightly thickened. Cool slightly; add rum. Chill until partially set. Whip cream until it holds a soft peak. Whip rum-gelatin mixture 3 minutes until light. Fold whipped cream into gelatin mixture and pour into pie shell. Garnish with chocolate and chill 2 hours, or until set.

Nutrition Facts
Amount Per Serving: Calories 402 - Calories from Fat 218
Percent Total Calories From: Fat 54%, Protein 7%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 11g, Cholesterol 174mg, Sodium 190mg, Total Carbohydrate 34g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 638 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Basic Soofganiyah

8 servings

4 1/2 cups white flour
1 teaspoon baking powder
1 1/4 cups sugar
1/4 teaspoon freshly grated nutmeg
1 cup fruit juice
1 teaspoon cinnamon
1 teaspoon kosher salt
2 eggs
jelly or jam
sifted powdered sugar
1/4 cup vegetable oil
vegetable oil, for deep-frying


Sift together flour, salt, sugar, baking powder, cinnamon, and nutmeg. Beat together till smooth eggs, oil, and fruit juice (raspberry juice is great, apple juice will do). Add to the flour mixture and stir to make a soft dough. Form dough into flat cakes (about 3 dozen). Place 1/2 tsp. of jelly (again, raspberry is wonderful, but any jelly or jam can be used) in the center of each and roll dough to cover jelly, forming a ball. Deep-fry balls in hot (380F) oil for 4-5 minutes. Drain on paper towels. Dust with powdered sugar.

Nutrition Facts
Amount Per Serving: Calories 492 - Calories from Fat 95
Percent Total Calories From: Fat 19%, Protein 7%, Carbohydrate 73%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 2g, Cholesterol 53mg, Sodium 357mg, Total Carbohydrate 90g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 267 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Basic Strawberry Fool

4 servings

1 1/2 pints hulled fresh strawberries
1/2 cup sugar
2 drops strained fresh lemon juice
1 cup whipping cream


Puree strawberries, sugar, and lemon juice in food processor fitted with steel blade. Whip cream till it holds stiff peaks; stir the puree into it till the mixture is smooth. Adjust for sweetness, if desired. Refrigerate for several hours before serving.

Nutrition Facts
Amount Per Serving: Calories 347 - Calories from Fat 202
Percent Total Calories From: Fat 58%, Protein 2%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 14g, Cholesterol 82mg, Sodium 24mg, Total Carbohydrate 34g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 906 units, Vitamin C 64 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Basic Strawberry Rhubarb Pie

8 servings

1 pint fresh strawberry, halved
1 pound rhubarb, trimmed and chopped
1 1/2 cups sugar
3 tablespoons tapioca
2 tablespoons unsalted butter


Mix all ingredients except butter. Pour into unbaked pie shell; dot with butter. Bake at 350 degrees for 45 - 55 minutes

Nutrition Facts
Amount Per Serving: Calories 214 - Calories from Fat 28
Percent Total Calories From: Fat 13%, Protein 1%, Carbohydrate 86%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 2g, Cholesterol 8mg, Sodium 2mg, Total Carbohydrate 46g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 179 units, Vitamin C 24 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Basic Sunny Peanut-Oat Cookies

12 servings

1/2 cup creamy peanut butter
1/2 cup honey
1/4 teaspoon kosher salt
1 1/2 cups rolled oats
1/2 cup unsalted sunflower seeds


In a medium-sized bowl stir together peanut butter, honey, and salt until well mixed. Stir in oats and seeds. Drop by teaspoon onto ungreased cookie sheet. Bake at 350F for 10 minutes or until brown.

Nutrition Facts
Amount Per Serving: Calories 170 - Calories from Fat 80
Percent Total Calories From: Fat 47%, Protein 11%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 1g, Cholesterol 0mg, Sodium 52mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 8 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Basic Swedish Coffee Loaves

8 servings

2 packages yeast
4 cups warm water
2/3 cup unsalted butter
1/3 cup sugar
2 teaspoons ground cardamom
1/2 teaspoon kosher salt
3/4 cup scalded milk
1 large egg
4 cups white flour
3/4 cup seedless raisins
1 beaten egg
1/4 cup powdered sugar
1/2 cup chopped almonds


In food processor with metal knife in place, add yeast, butter, sugar, cardamom, salt and egg. Add 3 1/2 cups flour; pulse to crumble butter and blend egg. Add raisins, water and then with motor running, add cooled milk through feed tube. Process to form ball. Add flour if necessary and process to form smooth and elastic dough, 50 seconds. Punch down; divide in half. Cut each half into 3 pieces. Roll into long ropes. Braid together for each loaf. Place on baking sheets and let rise, covered, 45 minutes. Brush with beaten egg and bake in 375F oven for 20 - 25 minutes. Top with sugar and chopped almonds.

Nutrition Facts
Amount Per Serving: Calories 553 - Calories from Fat 205
Percent Total Calories From: Fat 37%, Protein 9%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 11g, Cholesterol 98mg, Sodium 181mg, Total Carbohydrate 75g, Dietary Fiber 1g, Sugars 0g, Protein 12g, Vitamin A 689 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Basic Vanilla Mousse

4 servings

2 eggs
1/2 cup powdered sugar
1 pint heavy cream
1 teaspoon vanilla
1/4 teaspoon grated lemon rind


Separate eggs. Beat egg whites until stiff. Beat in half the sugar and set aside. Whip cream, remaining sugar and vanilla until thick. Fold in egg whites, add lemon rind. Pour in ice cube trays with bars removed, cover and freeze. Serve at room temperature.

Nutrition Facts
Amount Per Serving: Calories 517 - Calories from Fat 419
Percent Total Calories From: Fat 81%, Protein 4%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 47g, Saturated Fat 28g, Cholesterol 270mg, Sodium 76mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 1911 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Basic Zabaglione

3 servings

4 yolks eggs
2 tablespoons powdered sugar
2 tablespoons marsala


Beat egg yolks and powdered sugar till thick. Put in a heavy bowl over hot water. Beat constantly, adding a little marsala at a time, until the mixture starts to hold shape. Place immediately into heated cups for serving warm or cold.

Nutrition Facts
Amount Per Serving: Calories 132 - Calories from Fat 60
Percent Total Calories From: Fat 46%, Protein 25%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 283mg, Sodium 85mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 423 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Belgian Waffles

4 servings

1 cup flour
1/8 teaspoon kosher salt
12 ounces beer
1/4 cup corn oil
1 beaten egg
1 tablespoon finely grated lemon zest
1/2 teaspoon strained fresh lemon juice
1/2 teaspoon vanilla
2 cups strawberry preserves
2 cups whipped cream
2 tablespoons superfine sugar

COMBINE ALL INGREDIENTS IN A MIXER BOWL
PROCESS JUST UNTIL BLENDED AND SMOOTH
COVER AND CHILL FOR 4-48 HOURS
SPOON A THIN LAYER INTO A WAFFLE IRON
LOWER TOP AND COOK UNTIL LIGHTLY BROWNED
REMOVE FROM IRON, SEPARATE INTO SECTIONS, AND SET ASIDE REPEAT WITH REMAINING BATTER
TOP WITH STRAWBERRY PRESERVES AND WHIPPED CREAM
SPRINKLE WITH SUGAR
SERVE WARM OR AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 808 - Calories from Fat 198
Percent Total Calories From: Fat 25%, Protein 3%, Carbohydrate 69%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 6g, Cholesterol 76mg, Sodium 151mg, Total Carbohydrate 140g, Dietary Fiber 2g, Sugars 0g, Protein 7g, Vitamin A 369 units, Vitamin C 25 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Berry Zabaglione

6 servings

1 quart hulled, halved fresh strawberry
6 egg yolks
3 tablespoons sugar
2 tablespoons hazelnut or almond liqueur
1/2 cup heavy cream, whipped

COMBINE EGGS AND SUGAR, BEAT UNTIL THICKENED
SET BOWL OVER HOT WATER, AND WHISK UNTIL VERY THICK
REMOVE FROM HEAT, STIR IN LIQUEUR
PLACE ON ICE OR FREEZE TO CHILL FOR 30-45 MINUTES
FOLD WHIPPED CREAM INTO CHILLED MIXTURE
SPOON INTO DESSERT CUPS
GARNISH LIBERALLY WITH STRAWBERRY HALVES
SERVE SLIGHTLY CHILLED

Nutrition Facts
Amount Per Serving: Calories 198 - Calories from Fat 114
Percent Total Calories From: Fat 58%, Protein 7%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 6g, Cholesterol 232mg, Sodium 15mg, Total Carbohydrate 15g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 630 units, Vitamin C 56 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Black Forest Cake

8 servings

5 tablespoons room temperature unsalted butter
1/4 cup vegetable shortening
1 cup sugar
4 eggs
2 ounces unsweetened chocolate
1 cup buttermilk
2 cups sifted cake flour
1/2 teaspoon baking powder
2 cups cream, whipped
1/4 cup superfine sugar
3/4 cup drained pitted tart cherries
1/2 cup sugar
1/4 cup kirsch
3 ounces finely grated semisweet chocolate

COMBINE BUTTER, SHORTENING, 1-1/4 CUPS SUGAR, AND EGGS IN A MIXER BOWL
BEAT UNTIL WELL BLENDED AND FLUFFY
HEAT UNSWEETENED CHOCOLATE UNTIL MELTED IN A BOWL, SET OVER HOT WATER
ALLOW TO COOL ALMOST TO ROOM TEMPERATURE
GRADUALLY BEAT INTO THE BATTER MIXTURE
SIFT TOGETHER THE FLOUR AND BAKING POWDER
FOLD A SMALL AMOUNT INTO THE BATTER MIXTURE
MOISTEN WITH A SMALL AMOUNT OF BUTTERMILK
REPEAT WITH REMAINING FLOUR MIXTURE AND BUTTERMILK
DIVIDE BETWEEN TWO BUTTERED AND FLOURED CAKE PANS
BAKE @ 375 DEGREES FOR 35 MINUTES
REMOVE FROM OVEN AND TURNOUT ONTO A RACK TO COOL MEANWHILE, POACH THE CHERRIES IN 1 CUP OF BOILING WATER SIMMER FOR 3-4 MINUTES, UNTIL TENDER
ADD 1/2 CUP SUGAR, HEAT AND STIR FOR 3-4 MINUTES
REMOVE FROM HEAT, ALLOW TO COOL, AND DRAIN WELL
DIVIDE EACH CAKE INTO 2 LAYERS
COVER EACH BOTTOM LAYER WITH 2-INCHES OF WHIPPED CREAM DIVIDE CHERRIES BETWEEN THESE TWO LAYERS
COVER CHERRIES WITH THE TOP LAYERS AND SPRINKLE WITH KIRSCH ASSEMBLE AND FROST THE CAKE WITH THE REMAINING WHIPPED CREAM
GARNISH WITH GRATED CHOCOLATE ALLOW TO STAND 4-24 HOURS BEFORE SERVING

Nutrition Facts
Amount Per Serving: Calories 711 - Calories from Fat 352
Percent Total Calories From: Fat 49%, Protein 5%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 39g, Saturated Fat 20g, Cholesterol 179mg, Sodium 111mg, Total Carbohydrate 81g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 1038 units, Vitamin C 1 units, Calcium 0 units, Iron 3 units


PrevRcpContentsNextRcp

Boston Vanilla Ice Cream

32 servings

4 cups cream
2 cups sugar
6 beaten eggs
4 teaspoons vanilla
4 cups milk

COMBINE CREAM AND SUGAR IN A SAUCEPAN, OVER AN MEDIUM-LOW FLAME
HEAT AND STIR UNTIL SUGAR HAS DISSOLVED
STIR 1 CUP HEATED CREAM MIXTURE INTO BEATEN EGGS-MIX WELL WHISK EGG MIXTURE BACK INTO HEATED CREAM MIXTURE-MIX WELL HEAT AND STIR FOR 5 MINUTES, UNTIL MIXTURE COATS A SPOON REMOVE FROM HEAT AND ALLOW TO COOL
STIR IN VANILLA
CHILL COMPLETELY
STIR IN MILK
PROCESS IN AN ICE-CREAM FREEZER, UNTIL FIRM
COVER AND FREEZE TO STORE
REMOVE FROM FREEZER FOR 15 MINUTES BEFORE SERVING

Nutrition Facts
Amount Per Serving: Calories 157 - Calories from Fat 85
Percent Total Calories From: Fat 54%, Protein 7%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 6g, Cholesterol 70mg, Sodium 38mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 379 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Bourbon-Flavored Walnut Bites

36 servings

2 cups flour
1 teaspoon kosher salt
2/3 cup vegetable oil
1/4 cup chilled grapefruit soda
1 cup chopped walnuts
4 beaten eggs
1 cup light brown sugar
1/4 cup corn syrup
1/2 cup maple syrup
1/2 teaspoon kosher salt
1/4 cup room temperature unsalted butter
1/4 teaspoon bourbon whiskey

SIFT 2 CUPS FLOUR COMBINE SIFTED FLOUR, OIL, AND SALT-MIX WELL COVER AND CHILL FOR 30 MINUTES RETURN TO ROOM TEMPERATURE MIX IN GRAPEFRUIT SODA-MIX WELL ROLLOUT TO DESIRED THICKNESS PRESS INTO MINI MUFFIN PAN PRICK BOTTOMS WITH A FORK BAKE @ 350 DEGREES FOR 8 MINUTES, UNTIL SLIGHTLY DRIED REMOVE FROM OVEN AND ALLOW TO COOL SPRINKLE WALNUTS INTO BOTTOMS OF PREPARED SHELLS COMBINE REMAINING INGREDIENTS-BEAT TO MIX WELL POUR OVER WALNUTS TO FILL SHELLS 2/3 FULL BAKE @ 350 DEGREES FOR 5 MINUTES BAKE @ 325 DEGREES UNTIL SET, ABOUT 5-10 MINUTES REMOVE FROM OVEN AND ALLOW TO COOL COMPLETELY SERVE AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 136 - Calories from Fat 72
Percent Total Calories From: Fat 53%, Protein 6%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 2g, Cholesterol 27mg, Sodium 109mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 88 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContents

Brandy-Flavored Walnut Bites with Vanilla Wafer Crust

24 servings

2 cups finely ground Vanilla Wafer cookie crumbss
1/2 cup melted unsalted butter
1 cup walnut pieces
4 beaten eggs
1 cup light brown sugar
1/4 cup light corn syrup
1/2 cup maple syrup
1/2 teaspoon kosher salt
1/4 cup room temperature unsalted butter
1/4 cup brandy, or brandy extract

COMBINE VANILLA WAFER CRUMBS AND BUTTER-MIX WELL
PRESS THINLY INTO THE BOTTOM OF MINI MUFFIN PAN
SPRINKLE WALNUTS INTO BOTTOMS OF PREPARED SHELLS
COMBINE REMAINING INGREDIENTS-BEAT TO MIX WELL
POUR OVER WALNUTS TO FILL SHELLS 3/4 FULL
BAKE @ 350 DEGREES FOR 10 MINUTES
BAKE @ 325 DEGREES UNTIL SET
REMOVE FROM OVEN AND ALLOW TO COOL COMPLETELY
SERVE AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 190 - Calories from Fat 99
Percent Total Calories From: Fat 52%, Protein 5%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 4g, Cholesterol 54mg, Sodium 86mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 287 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Nutrition Facts
Amount Per Serving: Calories 163 - Calories from Fat 5
Percent Total Calories From: Fat 3%, Protein 4%, Carbohydrate 93%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 141mg, Total Carbohydrate 38g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 4788 units, Vitamin C 49 units, Calcium 0 units, Iron 1 units


This page last updated on 28 May 2001.
Copyright © 1997-2016 Salvatore's Kitchen. Page designed and maintained by MultiWebs.net.