FUDGE-1 — Rich fattening chocolate fudge
This recipe makes fudge. Not fudge brownies, just fudge. I'm not sure what else to say about it.
INGREDIENTS (Makes 1 8-inch pan)
2 cups sugar (granulated)
1 cup condensed milk (unsweetened!)
2 ½ Tbsp butter
¼ tsp salt
2 oz unsweetened chocolate (I use Hershey's baking chocolate. Bakers chocolate does NOT work)
1 Tbsp corn syrup (light)
1 cup walnuts (chopped)
1 tsp vanilla extract
1 Tbsp rum (I use Stroh's Inlander rum)
PROCEDURE
(1) Combine sugar, condensed milk, butter, salt, chocolate, and corn syrup in a HEAVY 3-quart saucepan. Heat slowly.
(2) Stir until everything is melted.
When the chocolate is melted thoroughly, beat with electric mixer (I
ain't proud!) until smooth.
(3) Let cook to halfway between soft and medium ball stage (use candy thermometer if available)
(4) Let cool until barely touchable. (due to heat)
(5) Stir in chopped walnuts, vanilla, and rum. Beat the mixture until it starts to set.
(6) When it starts to set, get it
into an 8-inch square pan. (buttered, of course) If you wait to do
this, you will eat it out of the saucepan.
NOTES
This is guaranteed to cause obesity if over-indulged in.
RATING
Difficulty: Moderate to hard. Melted
chocolate is tricky, and the timing is fairly important. Time: about an
hour. Precision: Measurement important for some ingredients.
CONTRIBUTOR
TEDDY BEARS ARE SHY, SAVE A POWDERMILK BISCUIT FOR YOURS!
"When Eddie said he didn't like his Teddy, you knew he was a no good kid!"
Jim Johnston
(ihnp4;allegra;research)!alice!jj
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GINGER-COOKIES — Ginger cookies
(Originally from The Settlement Cook Book.) These have a lot of zest.
INGREDIENTS (4 dozen cookies)
¾ cup butter
1 cup sugar
¼ cup dark molasses
1 egg
2 cups flour
2 tsp baking soda
1 tsp ginger
1 tsp cinnamon
1 tsp ground cloves
PROCEDURE
(1) Cream the butter and sugar togather.
(2) Add the egg (beaten) and the molasses.
(3) Sift the rest of the dry ingredients together and add to the mixture.
(4) Form into 1-inch balls and roll in granulated sugar.
(5) Place 2 inches apart on a greased cookie sheet and bake at 350º F for 10 to 12 minutes.
RATING
Difficulty: easy. Time: 10 minutes preparation, 10 minutes cooking. Precision: measure the ingredients.
CONTRIBUTOR
Evelyn C. Leeper
AT&T Information Systems, Middletown, New Jersey, USA
ihnp4!mtgzy!ecl
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GINGERBREAD — Traditional gingerbread, soft and chewy
I got this recipe from a college roommate, who got it from her mother.
INGREDIENTS (makes 1 pan gingerbread)
1 cup butter
1 cup white sugar
2 tsp baking soda (That's SODA, not POWDER)
1 cup water (boiling)
1 cup blackstrap molasses
1 tsp salt
1 tsp ginger
1 tsp cinnamon
2 3/4 cups white flour
2 eggs (large)
1/4 cup powdered sugar
1/4 cup diluted milk (half milk and half water)
PROCEDURE
(1) Preheat oven to 350º F
(2) Cream together the butter and sugar in a bowl big enough to hold the entire recipe.
(3) Dissolve the baking soda in 1 cup
boiling water. Add that mixture, and the molasses, salt, ginger,
cinnamon, and flour to the butter-sugar cream. Mix only until moistened
and evenly distributed.
(4) Lightly beat the eggs, then add them to the bowl and beat the complete mixture well.
(5) Grease a 9×13 shallow baking pan
(or a .AB "10-inch" 25-cm" round casserole dish). Pour the mixture into
the dish. Bake for about 45 minutes, or until a poked toothpick comes
out clean.
(6) Mix the powdered sugar and the diluted milk together to form an icing, and brush on to the gingerbread.
NOTES
Serve warm! You can make a refreshing
variation on this basic recipe by replacing 1 cup of the flour with
whole-wheat flour, reducing the sugar to ½ cup and increasing the
molasses to 1¼ cups
RATING
Difficulty: easy. Time: 20 minutes plus baking and cooling time. Precision: measure the ingredients.
CONTRIBUTOR
Loretta Guarino Reid, guarino@decwrl
DEC Western Software Laboratory
Palo Alto, California
GINGERBREAD
This moist gingerbread is a good
recipe for the holidays or any other time. This recipe was originally
published in Sunset magazine before I was born.
INGREDIENTS (serves 12)
1 cup white sugar
¼ tsp salt
1 tsp ginger
½ tsp cinnamon
½ tsp powdered cloves
1 cup vegetable oil
1 cup light molasses
2 tsp baking soda (That's baking soda, not baking powder)
1 cup boiling water
2 ½ cups all-purpose flour, unsifted
2 eggs, well beaten
PROCEDURE
(1) Mix the sugar, salt, ginger, cinnamon and cloves together in a bowl.
(2) Add the vegetable oil and the molasses, stirring until well blended.
(3) Mix the baking soda into the boiling water and immediately stir into the mixture.
(4) Add the flour gradually, mixing well after each addition.
(5) Mix in the beaten eggs.
(6) Pour into a greased 9×13 baking pan and bake at 350º F for 40 minutes.
NOTES
Top with whipped cream or lemon sauce.
RATING
Difficulty: moderate. Time: 20 minutes to prepare, 40 minutes to cook. Precision: measure the ingredients.
CONTRIBUTOR
Jonathan Hue
Lockheed Missiles and Space Company—Mechanisms & Servos, Sunnyvale, CA
amdcad!cae780,sun!sunncal!leadsv!msunix!jon
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GRAPE-PIE — Fruit pie made from green seedless grapes
This recipe came originally from the
Los Angeles Times Magazine. It's unusual: I'd never before thought of
using grapes in a pie before. But it's good!
INGREDIENTS (1 pie)
1½ cups Graham cracker crumbs
3 Tbsp sugar
1/3 cup butter, melted
3 tsp cornstarch
2/3 cup sugar
¼ cup cold water
2 lbs green seedless grapes, with stems removed
1 Tbsp lemon juice
1 cup sour cream
1 Tbsp sugar
1 tsp vanilla extract
PROCEDURE
(1) Preheat oven to 350º F.
(2) Combine cracker crumbs, 3 Tbsp sugar, and butter.
(3) Reserve ¼ cup of this crumb mixture and press the rest into a 9-inch pie pan.
(4) Bake at 350º F for 8 minutes. Allow to cool.
(5) Dissolve cornstarch and 2/3 cup sugar in cold water in saucepan. Add grapes, and bring to boil, stirring constantly.
(6) Reduce heat and simmer for 5 minutes. Remove from heat and stir in the lemon juice. cool.
(7) Spoon this filling into the baked
and cooled crust. Mix sour cream with 1 Tbsp sugar and vanilla and
spread over pie. Sprinkle with reserved crumbs. Serve.
RATING
Difficulty: easy to moderate (burns easily). Time: 30 minutes. Precision: approximate measurement OK.
CONTRIBUTOR
Michelle Berteig
Caltech, Pasadena, California, USA
michelle@tybalt.caltech.edu
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GUMDROP-CAKE — Cake with gumdrops, applesauce, raisins, and coconut
INGREDIENTS (Makes 2 large loaves)
4 cups flour
2 eggs
1 tsp baking soda
1½ cups applesauce
¼ tsp salt
1 tsp vanilla
1 tsp cinnamon
1 lb white raisins
¼ tsp ground cloves
8 oz gumdrops (no black ones). Two standard bags.
¼ tsp nutmeg
12 oz coconut (shredded). One standard bag.
1 cup butter
walnuts, to taste
2 cups sugar
PROCEDURE
(1) Cream together butter, sugar and
eggs in one bowl. In another bowl, mix the dry ingredients together
(flour, salt, soda and seasonings). Add the flour mixture to the butter
mixture half at a time, alternating it with the applesauce. Pick all
the black gumdrops out and eat them or throw them away. Add the nuts,
raisins, coconut, and remaining gumdrops; blend well.
(2) Line 2 large loaf pans or 5 small
loaf pans with wax paper! (Grease won't work). Fill pans about 2/3
full. Bake at 300º F for about 2 hours. Let cool for about 15 minutes
before you try to remove the loaves from the pan. They should just fall
right out when turned upside down, then peel off the wax paper.
RATING
Difficulty: easy, though creaming
butter and sugar without a food processor is tedious. Time: 10 minutes
preparation, 2 hours baking, 15 minutes cooling. Precision: approximate
measurement OK.
NOTES
The smaller gumdrops work best when
you go to cut the cake. I can never find small gumdrops that are not
'spice drops', so I buy the large ones and cut them into quarters. The
cake also slices a lot better when almost entirely cool. If you try to
cut a piece while it's still hot, it'll taste GREAT, but it will
crumble all over.
CONTRIBUTOR
Jane Medefesser
NASA-Ames Research Center, Mountain View, CA
dual,riacs,hplabs,ihnp4!ames!jane
HALVAS — A Greek dessert with semolina
This is a traditional greek dessert that is extremely tasty, and as easy to make as 1-2-3-4 (see below).
INGREDIENTS (fills a cake-mold)
1 cup olive oil
2 cups semolina
3 cups sugar
4 cups water
powdered cinnamon
PROCEDURE
(1) Dissolve the sugar in the water and bring it to a boil.
(2) At the same time, brown the semolina in the oil on high heat, stirring continuously.
(3) When the semolina has taken a
golden brown colour, add the syrup into it (taking care not to burn
your hands), turn down the heat and keep stirring until you get a kind
of thick porridge.
(4) Pour into any kind of mold you can think of (a cake-mold is perfect for the job), and let it cool.
(5) Unmold into a platter and sprinkle with cinnamon. Slice it using a wet knife, serve, and watch your weight go sky high!
NOTES
You should be very careful during
step 3, as the browned semolina is extremely hot, and pouring water on
it causes an eruption of scaldingly hot steam. You should not put this
dessert in the refrigerator. It can keep for a few days outside the
refrigerator, assuming you can gather enough will power not to eat it
all at once. Some oil will start to drain off after a day or so, but
this is to be expected. Just make sure you don't leave the dessert on
your favourite tablecloth!
The recipe doubles, halves etc. nicely as long as you keep the proportion of the ingredients.
I have seen variations on this
dessert using any kind of fat imaginable, ranging from cooking fat to
olive oil or butter, though I've only tried it with olive oil.
RATING
Difficulty: easy. Time: 15–20 minutes. Precision: Measure the ingredients, except for the sugar which you can adjust to taste.
CONTRIBUTOR
Kriton Kyrimis
Princeton University, Princeton, New Jersey, USA
princeton!kyrimis
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Hamantashen are a triangular pastry,
traditionally eaten during the Jewish Holiday of Purim. Purim
celebrates the failure of the evil Haman in his attempt to exterminate
the Jews; Haman wore a three- cornered hat.
INGREDIENTS (Makes a bunch)
PASTRY
2 cups flour
1 cup butter
MOHN FILLING
½ cup poppy seeds
1 cup walnuts (chopped fine)
1 cup raisins (chopped fine)
8 oz honey
PROCEDURE
(1) Sift the flour. Cream the butter
and cream cheese until well blended. Gradually add the flour, mixing,
and make a ball of dough. Refrigerate overnight.
(2) Combine the mohn filling
ingredients. It may take a little more, or a little less, than 8 oz of
honey; use enough to hold the mixture together.
(3) Roll out the dough (not too
thin), and cut into 3-inch squares. Fill each square with 1 Tbsp of
mohn, and fold the dough square over to make a triangle.
(4) Bake on a greased pan at 350º F until golden brown, about 20 minutes.
RATING
Difficulty: easy. Time: 1 hour
preparation (in two ½ hour pieces), 20 minutes baking. Precision:
measure the pastry ingredients carefully.
CONTRIBUTOR
Alan M. Marcum
Sun Microsystems, Mountain View, California
sun!nescorna!marcum
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CHOCOLATE SAUCE DELUXE
This is the fudgiest and best sauce you'll ever taste. The recipe has been passed down in our family for years and years.
INGREDIENTS (Makes 3 cups)
½ cup butter
3 oz bitter chocolate
2 ½ cups powdered sugar
1 ½ cups evaporated milk
1/8 tsp salt
1 tsp vanilla
PROCEDURE
(1) Melt butter with chocolate in saucepan.
(2) Add other ingredients (except vanilla) and cook 20–25 minutes over medium heat. Mixture will slowly thicken.
(3) Add vanilla and serve over ice cream.
NOTES
This sauce becomes like fudge candy
when refrigerated, and it's hard to keep from poking your finger in it
for a taste. Simply reheat in a saucepan to melt it down.
RATING
Difficulty: easy. Time: 30 minutes. Precision: approximate measurement OK.
CONTRIBUTOR
Pat Boren
The Rand Corporation, Santa Monica CA
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KEY-LIME-PIE — Traditional lime pie dessert from the Florida Keys
This very easy custard pie originated
in the Florida Keys in the 1800's when fresh ingredients other than the
local limes were hard to come by. See the notes for information on some
of the ingredients.
INGREDIENTS (One 8-inch pie)
3 eggs
14 oz condensed milk (one standard can)
4 oz Key Lime juice
sugar
1 Graham cracker pie crust
PROCEDURE
(1) Separate the eggs. You'll be whipping the whites, so put them in a large enough bowl.
(2) Combine the egg yolks, the
condensed milk, and the juice, and stir until thoroughly combined. The
acidity of the juice thickens the milk and eggs into a custard.
(3) Add a pinch of sugar to the egg whites, and beat them until stiff but not dry.
(4) Spoon the custard into the pie crust and even it out.
(5) Spoon the beaten egg whites on top of the custard and even it out so it looks pretty.
(6) Chill before serving. If you
like, run the pie under a hot broiler for a minute until the egg whites
are slightly browned. (This is primarily for appearance, it doesn't
affect the flavor much.)
NOTES
Everybody in the Florida Keys seems
to have a variant of this recipe. It shows up on postcards, place mats,
lime juice bottles, and guide books. Some people fold a little of the
beaten egg white into the custard to make it lighter. Some put
sweetened whipped cream on top rather than egg white. Some use two or
four eggs. Traditionally, this pie is made from the juice of the Key
lime, a small yellow citrus fruit quite different from the larger and
more familiar Persian lime. Key limes are very sensitive to cold and in
the U.S. have never been grown above the very southern tip of Florida.
Bad weather and disease have killed off so many of them that the only
remaining grove is a private one on one of the Keys, so you cannot buy
Key lime juice in the U.S. any more. Key limes are still grown widely
in South America and probably elsewhere on other continents.
There is something called "Key West
lime juice" sold in pint bottles which everybody uses instead now,
which seems to be regular lime juice slightly concentrated. It's widely
available in Florida and occasionally elsewhere in the U.S. It's also
available via mail order from Key West Aloe, telephone +1 305 294 5592
or 800-327-5866. In a pinch, you can substitute regular lime juice,
though it doesn't produce quite the bright yellow custard that
traditionalists like. You may have to use extra juice, because Persian
limes are less acidic than Key limes.
RATING
Difficulty: easy. Time: 20 minutes preparation, 1–2 hours chilling. Precision: approximate measurement OK.
CONTRIBUTOR
John Levine
Interactive Systems Corp, Boston, Massachusetts, USA
johnl@ima.isc.com
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KOLACHKI
This recipe is from Mrs. Malinch, my
little sister's high school Russian teacher. I usually make this recipe
at Christmas or Easter. My favorite fillings are poppy seed and walnut.
A recipe for the walnut filling is included. The poppy seed filling can
be found canned (Solo brand) in either the gourmet or cake section of
most grocery stores.
INGREDIENTS (6 dozen Kolachki)
COOKIE DOUGH
½ lb cream cheese (at room temperature)
½ lb butter (at room temperature)
3 cups flour
12 oz poppy seed filling (1 can), OR make the walnut filling, below.
WALNUT FILLING
1 lb finely ground walnuts
1 egg
1 cup sugar
water
PROCEDURE
(1) Mix butter and cream cheese until
smooth. Add flour, and mix again until smooth. Making this dough is
easy with a food processor, hard with a mixer.
(2) Roll dough into 3 balls.
Refrigerate dough to keep it from drying out. The dough can be
refrigerated for 1–2 hours, but it is not necessary.
(3) Roll out 1 ball at a time and flour lightly. Roll dough out in flour or granulated sugar so it doesn't stick.
(4) Cut dough into squares or circles using cookie or biscuit cutter.
(5) Add about a teaspoon of filling. Roll squares into "logs". Fold circles over and seal with a fork.
(6) Bake at 375º F for 10–15 minutes or until lightly browned.
PROCEDURE
(1) Mix all ingredients together.
(2) Add water to obtain a sticky consistency.
NOTES
The kolachki are delicate, so do not
throw them in a plastic bag or pile high in a jar as you would cookies.
The kolachki can be frozen.
RATING
Difficulty: moderate—the assembly
requires nimble fingers. Time: 30 minutes preparation, up to 2 hours
cooling, 15 minutes baking. Precision: measure carefully.
CONTRIBUTOR
Laura Scarbro
c/o David Scarbro
Integrated Solutions, Inc. Boulder, Colorado
ucbvax|hao|allegra!nbires!fred!hds
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KOURABIEDES — Traditional Greek Christmas cookies coated with powdered sugar
This is one of the two kinds of
confection that are traditionally consumed in large quantities in
Greece during the holiday season (the other is melomacarona). As a
quick lesson in greek, "kourabiedes" (pronounced "kou-ra-bi-ETH-es", is
the plural of the word "kourabies" (kou-ra-bi-ES). Now all you need to
enjoy them is the recipe. I got this one from a Greek cookbook and
translated it into English.
INGREDIENTS (makes about 30 pieces)
2 cups unsalted butter
1 cup powdered sugar
3 egg yolks
3 Tbsp brandy
2 tsp vanilla extract
6 cups flour
½ cup blanched almonds, chopped
1 lb powdered sugar (one package)
PROCEDURE
(1) Beat the butter with the sugar until it becomes fluffy.
(2) Add the egg yolks one by one, beating continuously.
(3) Add the brandy and vanilla.
(4) Blend in the almonds and the
flour, a cup at a time. Use enough flour to get a firm dough (it may
take a bit more or less than the amount mentioned in the ingredients
list). Use your hands to do the mixing, as an electric mixer will be
useless after the first two or three cups of flour have been added.
(5) Place the dough in the refrigerator for at least one hour.
(6) Shape the dough into balls, about
one inch in diameter, flatten them, and place on greased cookie sheets.
Bake at 350º F for 20 minutes.
(7) Remove from the oven. Roll each
cookie, while it is still hot, in the powdered sugar, and put it back
on the cookie sheet. Repeat this step once more, so that you get a
thicker coating.
(8) Place the coated cookies on a
platter, liberally sprinkling each layer and the bottom of the platter
with powdered sugar. When you are done, there shouldn't be any sugar
left.
(9) Let them cool, and they are ready to eat!
NOTES
The cookbook suggests the following
variations: using ouzo or scotch instead of brandy, and almond extract
instead of vanilla extract, but I have not tried any of them. Also,
putting granulated instead of powdered sugar in the dough didn't seem
to affect the recipe—there's so much sugar in it, that you couldn't
tell the difference anyway. The cookbook also suggested using twice the
amount of sugar for coating. This is obviously too much, but it should
make you realize that you must really be liberal with the sugar!
RATING
Difficulty: Easy to moderate. Time:
30 minutes preparation, one hour refrigeration, 20 minutes baking.
Precision: approximate measurement OK.
CONTRIBUTOR
Kriton Kyrimis
Princeton University, Princeton, New Jersey, USA
princeton!kyrimis kyrimis@princeton.edu
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LEMON-PIE — A French dessert cake
My girlfriend got this recipe when she lived in Paris three years ago. In French it is called Tarte au citron.
INGREDIENTS (One pie)
PIE CRUST
¾ cup wheat flour
¼ lb butter
2 Tbsp water
FILLING
1 lemon
4 Tbsp butter
1 egg
½ cup sugar
PROCEDURE
(1) Preheat the oven to 425º F.
(2) Make crust: Mix flour and butter in a food processor. Add water and form a dough. Press into a pie pan.
(3) Make filling: Grate the lemon peel. Press the juice out of the lemon.
(4) Melt the butter.
(5) Beat the egg with sugar, the melted butter, lemon juice and lemon peel.
(6) Pour the filling into the pie crust.
(7) Bake in oven for about 30 minutes at 425º F.
(8) Let the pie cool down.
NOTES
If you don't have a food processor, you can use your hands instead.
RATING
Difficulty: Easy to moderate. Time: 50 minutes. Precision: Measure the ingredients.
CONTRIBUTOR
Anders Rantila
CS Dept, Univ of Linkoping, Sweden
seismo!mcvax!enea!liuida!ara
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LIME-BARS — Delicious and caloric lime-flavored bar cookies
INGREDIENTS (Makes about 50)
2 cups flour
½ cup confectioners sugar
1 cup butter
4 eggs
2 cups sugar
dash salt
1/3 cup lime juice
confectioners sugar
PROCEDURE
(1) Preheat oven to 350º F. Combine flour and powdered sugar; cut in the butter.
(2) Press mixture into a 13×9-inch inch baking pan. Bake at 350º F for 20–25 minutes, or until golden.
(3) Beat eggs at high speed with
electric mixer until light and pale yellow. Gradually add sugar, salt,
then lime juice, continuing to beat at high speed.
(4) Pour lime mixture over hot crust and return to 350º F oven for 20–25 minutes or until golden.
(5) Sprinkle at once with powdered sugar. Cool. Cut into bars.
RATING
Difficulty: easy. Time: 10 minutes preparation, 1 hour baking. Precision: measure the ingredients.
CONTRIBUTOR
Katherine Rives Albitz
Hewlett-Packard, Ft. Collins, Colorado, USA
hplabs!hpfcla!hpcnof!k_albitz
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MAPLE-SOUFFLE — A classic souffle, flavored with maple syrup
This recipe was given to me by a
colleague from the Université Laval in Québec, P. Q., Canada. If you
cannot get maple syrup, try pancake syrup or some fruit liqueur (such
as Grand Marnier, Fraise des Bois, etc.)
INGREDIENTS (Serves 2)
½ cup powdered sugar
2 tsp baking powder
1 cup maple syrup
4 egg whites
PROCEDURE
(1) Preheat oven to 375º F. Beat the egg whites.
(2) Add slowly the sugar and baking powder, turning slowly with a spatula.
(3) Slowly add the maple syrup, turning with a spatula.
(4) Grease a soufflé dish with butter.
(5) Bake at 375º F for 30 minutes.
(6) Serve immediately.
RATING
Difficulty: easy. Time: 5 minutes preparation, 30 minutes baking. Precision: measure carefully.
CONTRIBUTOR
Laurent Siklóssy
Vrije Universiteit, Amsterdam, The Netherlands
siklossy@cs.vu.nl
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MELOMACARONA — Traditional greek Christmas cookies soaked in honey syrup
This is one of the two kinds of
confection that are traditionally consumed in large quantities in
Greece during the holiday season (the other is kourabiedes). I suppose
the name translates to something like "honey macaroons", except that
they are not really macaroons. I got the recipe from a greek cookbook.
INGREDIENTS (makes about 40 pieces)
1½ cups olive oil
½ cup unsalted butter (at room temperature)
1 cup beer
¾ tsp ground cinnamon
¼ tsp ground cloves
orange peel (use the grated peel of one orange)
1 cup sugar
2 cups finely ground semolina
6 cups flour
½ tsp baking soda
½ tsp baking powder
1 tsp salt
1½ cup sugar (for the syrup)
1½ cup honey
1 cup water
½ cup chopped walnuts
PROCEDURE
(1) Put the olive oil, butter, beer,
cinnamon, cloves, orange peel and sugar in a mixing bowl and beat until
they are thoroughly blended.
(2) Sift about one cup of flour with the baking soda, baking powder and salt, and blend into the mixture.
(3) Add the semolina, a cup at a time, into the mixture.
(4) Add the enough of the remaining
flour, a cup at a time, until you get a rather firm dough (you may need
a bit more or less than the amount mentioned in the ingredients list).
Use your hands to do the mixing, as an electric mixer will be useless
after the first two or three cups of flour have been added.
(5) Roll the dough into cylinders,
about two inches long and one inch in diameter, flatten them with your
hands, and place them on cookie sheets greased with a little olive oil.
Bake at 350º F for half an hour.
(6) Remove the cookies from the oven, and let them cool for about half an hour.
(7) Make the syrup: mix the sugar,
honey and water, and bring them to a boil. Cook on low heat for three
minutes and skim off the foam that forms on top.
(8) Pour the hot syrup over the cookies, sprinkle them with the chopped walnuts and let them soak overnight.
NOTES
You can use flour instead of
semolina, but only as a last resort, as you won't be able to get that
wonderful grainy texture which you get if you use semolina. The amounts
given here are for only half a recipe. Considering that it is very hard
to eat only one melomacarono, making the full recipe may not be as
outrageous as it sounds!
RATING
Difficulty: Easy to moderate. Time:
30 minutes preparation, 30 minutes baking, 30 minutes cooling,
overnight soaking. Precision: approximate measurement OK.
CONTRIBUTOR
Kriton Kyrimis
Princeton University, Princeton, New Jersey, USA
princeton!kyrimis kyrimis@princeton.edu
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MISS-MUD-CAKE — Mississippi mud cake
INGREDIENTS (Makes 1 large-pan cake)
1 cup margarine
½ cup cocoa
2 cups sugar
4 eggs, slightly beaten
1 tsp vanilla
1½ cup flour
1/8 tsp salt
1½ cup chopped peanuts
2 cups miniature marshmallows
PROCEDURE
(1) Preheat oven to 350º F.
(2) Melt the margarine in a saucepan.
(3) Add the cocoa, and stir until blended.
(4) Remove the saucepan from the heat, add the sugar, eggs, vanilla, and mix them all together.
(5) Combine the flour, salt, and the
nuts in a bowl, and stir so that the nuts are coated with the flour.
Add this gradually to the mixture in the saucepan.
(6) Spoon this into a greased 13×9×2 inch pan and bake for 35–40 minutes in the preheated oven.
(7) Spread the marshmallows on the warm cake.
NOTES
When the cake cools, you will notice the reasoning behind its name. It may not look like much, but it sure tastes great.
RATING
Difficulty: easy. Time: 10 minutes preparation, 40 minutes cooking. Precision: measure the ingredients.
CONTRIBUTOR
Arun Welch
Ohio State University, CIS Dept., Columbus, Ohio
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MOUSSE-CHOC-1 — A rich but not cloying chocolate mousse
This recipe is based on one that
appeared several years ago in Bon Appetit. After much experimentation,
we have come up with this recipe, which is less sweet than the original
and downright scrumptious. (I even like it, and I don't generally like
chocolate anything.)
INGREDIENTS (Serves 12–20)
CRUST
½ cup butter
1 cup flour
1 egg yolk (see note)
1 tsp vanilla
1 tsp grated lemon peel (optional)
FILLING
13 oz semisweet chocolate (see note)
3 oz unsweetened chocolate
2 whole eggs
4 eggs, separated
16 oz whipping cream
powdered (confectioner's) sugar
PROCEDURE
(1) Make the crust: Preheat oven to
350º F. Cut flour and butter together. With a fork mix in egg yolk,
vanilla, and lemon peel. Press onto the bottom and sides of a 9 inch
springform pan, and bake for 10–12 minutes at 350º F, or until it just
begins to turn slightly golden.
(2) Melt all the chocolate in a double boiler.
(3) Whip the whipping cream with 2–3 Tbsp of powdered sugar (the stiffer you whip it, the stiffer the mousse will be).
(4) Beat the eggs whites with 2–3 Tbsp powdered sugar.
(5) Remove the top pan of the double
boiler (with the melted chocolate) from the bottom pan and let it cool
a bit. ("Cool" means it's only cool enough so that when you add the
eggs in the next step, they don't cook. You still need to be able to
stir it.)
(6) Add the whole eggs to the chocolate, one at a time, and mix well.
(7) Then add the egg yolks one at a time and mix well.
(8) Mix some of the whipping cream (enough to lighten the chocolate) into the chocolate.
(9) Alternately fold in the whipping cream and the egg whites into the chocolate.
(10) Pour into the crust.
(11) Refrigerate 6 hours or overnight.
NOTES
This is my cheesecake crust. A graham
cracker crust works well too. The original recipe used a crust made
from chocolate wafer cookies. If you have no better use for the extra
egg white in making the crust, add it to the eggwhites used in the
filling.
I don't recommend Ghirardelli chocolate, as it's too sweet.
The function of the powdered sugar is
to help the cream/whites stiffen. The sweetness of the mousse comes
from the semisweet chocolate, not the powdered sugar. Note 6: You can
also use a 12-inch springform. Instead of putting the crust up the
entire sides, just go up half way. Or you can use two 8-inch
springforms. In this case either spread the crust very thin or increase
the crust by 50%.
RATING
Difficulty: moderate to hard. Time:
About 45–60 minutes for beginners, 30 minutes once you have it down.
Cooking time: 15 minutes for the crust. Precision: crust ingredients
should be measured precisely.
CONTRIBUTOR
Aviva Garrett
Santa Cruz, CA
Excelan, Inc., San Jose, CA
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MOUSSE-CHOC-2 — Sinful and light mint chocolate mousse
This concoction is a variation of
another white chocolate mousse, which is a variation of a dark rum
chocolate mousse. It was invented for a friend's birthday, which
happens to be on St. Patrick's Day. We were sitting around the day
before, planning the celebration, and I offered to bring some white
mousse. Someone suggested it should be green, in honor of the occasion.
I came up with the perfect way to make green chocolate mousse
INGREDIENTS (serves 4)
4 oz white chocolate
3 Tbsp green creme de menthe
2 egg whites (at room temperature)
1 cup heavy cream
PROCEDURE
(1) Melt the white chocolate in a
double boiler. When melted, stir in the creme de menthe. Let it cool a
bit, and stir in 2½ Tbsp of cream. Let cool.
(2) Beat the egg whites until stiff,
but not dry. Fold the chocolate-creme-cream mixture into the beaten egg
whites. The more carefully you fold, the lighter will be the mousse.
(3) Whip the remaining cream, until
soft peaks form. Fold the egg whites–chocolate mixture into the whipped
cream. Again, the more air you preserve, the lighter the mousse.
(4) Spoon carefully into small bowls or cups, and chill for about two hours.
RATING
Difficulty: moderate, depending on folding and whisking skills. Time: 30 minutes. Precision: approximate measurement OK.
CONTRIBUTOR
Alan M. Marcum
Sun Microsystems, Mountain View, California
sun!nescorna!marcum
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MOUSSE-CHOC-3 — Extremely quick and easy chocolate mousse
This is an adaptation of a very easy
chocolate mousse recipe from Sandra Boynton's hilarious book,
Chocolate, the Consuming Passion . It requires none of the laborious
preparation that most French mousse recipes call for, and really
optimizes the effort needed to consume the chocolate, which is, after
all, what this is all about.
INGREDIENTS (Serves one to six people)
4 oz semisweet chocolate
2 oz bittersweet chocolate
2 cups heavy cream, well chilled. Whipping cream will do nicely.
1 tsp almond extract (optional)
PROCEDURE
(1) Melt the chocolate together in
the top of a double boiler. Be careful to do this slowly, so as not to
burn the chocolate, and to keep all moisture away from the pot. Let the
chocolate cool for five minutes.
(2) While the chocolate cools, whip the cream and almond extract together until very stiff.
(3) Gently fold the cooled chocolate into the whipped cream. There will be many flecks of chocolate in the mixture.
(4) If you're not going to eat it all yourself, spoon into six large wine glasses. Chill one hour.
NOTES
If you're careful, you can also melt
the chocolate in a microwave oven, in its wrapper. If you try this, be
especially mindful of the semisweet chocolate, as the sugar therein
caramelizes very quickly, leading to an awful mess (and ruined
chocolate).
RATING
Difficulty: easy to moderate. Time: 20 minutes preparation, 1 hour chilling. Precision: measure the ingredients.
CONTRIBUTOR
Chris Kent
Digital Equipment Corp., Western Research Lab, Palo Alto, Calif., USA
kent@decwrl.dec.com decwrl!kent
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NANAIMO-BARS-1 — A Favorite Canadian sweet
This comes from a page in an obscure
magazine called something like Canadian Homemaker, by way of a Canadian
friend, Steve Deering. This is a traditional Canadian sweet, much loved
and admired. The origin of the recipe seems to be lost in the mists of
time, though everyone seems to agree that it comes from the town of
Nanaimo, in British Columbia.
INGREDIENTS (2 dozen)
½ cup butter or margarine
¼ cup white sugar
1 egg
4 Tbsp cocoa
2 cups Graham wafer crumbs
1 cup coconut
½ cup chopped nuts
¼ cup butter
3 Tbsp milk
2 Tbsp vanilla custard powder (or pudding powder)
2 cups sifted icing sugar
4 squares semisweet chocolate
1 tsp butter
PROCEDURE
(1) Mix the ½ cup butter, white sugar, egg, and cocoa. Set over boiling water and stir until mixture resembles a custard.
(2) Combine crumbs, coconut, and
nuts. Combine with the butter/sugar mixture, blending well. Spread and
press tightly into a 9×9 inch pan.
(3) Cream the ¼ cup butter, milk,
custard powder, and icing sugar. Spread over mixture in pan. Melt the
chocolate over hot water; add butter and blend well. Spread over the
icing. Let set. Chill and keep refrigerated.
RATING
Difficulty: easy. Time: 20 minutes preparation, several hours chilling. Precision: measure the ingredients.
CONTRIBUTOR
Barry Hayes
Stanford University, Stanford, California, USA
bhayes@glacier.stanford.edu decwrl!glacier.stanford.edu!bhayes
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NANAIMO-BARS-2 — No-bake 3-layer (chocolate covered) bars
Nanaimo bars are a traditional
Canadian dessert, though nobody is certain where the tradition came
from. Laura Secord is a Canadian candy company; their cook book says
this about the origin of these fattening delicacies:
"A version of these no-bake bars
developed in the Canadian kitchens of a well-known food company, was
christened by them "Nanaimo bars" after the city of that name on
Vancouver Island. Nanaimo (from sne-ny-mo, a local Indian term for a
loose confederation of five bands) started as a Hudson Bay Trading Post
in 1849."
INGREDIENTS (Makes 20)
CRUST
½ cup butter
¼ cup granulated sugar
5 Tbsp cocoa
1 egg
1 tsp vanilla
1 2/3 cups fine Graham wafer crumbs
1 cup desiccated coconut
½ cup chopped walnuts
CREAMY CENTER
¼ cup butter
2 cups sifted icing sugar
1 egg
CHOCOLATE TOPPING
4 oz semi-sweet chocolate
1 Tbsp butter
PROCEDURE
(1) Grease a 9-inch square cake pan.
(2) In a sauce pan combine the
butter, sugar, cocoa, egg, and vanilla. Cook over medium heat stirring
constantly, until smooth and slightly thickened.
(3) Stir in the remaining crust ingredients and press into prepared pan.
(4) Make the creamy center: cream the
butter and gradually beat in icing sugar and egg. Spread over crumb
mixture and chill for about 15 minutes.
(5) Make the chocolate topping: melt
the chocolate and butter together over hot water or in a microwave,
being careful not to burn. Spread on top of the previous parts.
(6) Chill until set. Cut into squares with a sharp knife.
RATING
Difficulty: Easy. Time: 1 hour preparation, several hours chilling. Precision: Approximate measurement OK.
CONTRIBUTOR
Steven Sutphen
University of Alberta, Edmonton, Alberta, Canada
Steve@alberta.uucp
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OATMEAL-BARS — Chewy rolled oatmeal bar cookies
If I had ever dreamed that my oldest
son would grow up to be the moderator of mod.recipes, I might have
taught him how to make these cookies when he was young. They were his
favorite cookies.
INGREDIENTS (Serves 6 children)
1 cup shortening
1 cup brown sugar
1 cup granulated sugar
4 eggs, beaten well
1 tsp vanilla extract
1½ cups white flour, sifted
1 tsp salt
1 tsp baking soda
2 cups quick-cooking oats
½ cup chopped walnuts (optional)
PROCEDURE
(1) Preheat oven to 350º F.
(2) Cream shortening and sugars. Add eggs and vanilla. Beat well.
(3) Sift flour, salt, and soda and add to creamed sugars. Add oatmeal and nuts, and mix well.
(4) Spread evenly into a greased 13×9×2-inch baking pan. Bake at 350º F for 20 minutes.
(5) While still warm, cut into squares and remove from pan.
RATING
Difficulty: easy. Time: 10 minutes preparation, 20 minutes baking. Precision: Measure the ingredients.
CONTRIBUTOR
Betty Reid
Choate Rosemary Hall, Wallingford, Conn. USA
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OATMEAL-COOK-1 — Delicious high-fiber oatmeal drop cookies.
These oatmeal cookies are for cookie
lovers to splurge with. Not only are they great tasting, but they are
very high in fiber content and easy to make. The recipe is mine and is
based on several different ideas in different cookbooks as how to best
to make them. In fun, I call them "Invisible Oatmeal Cookies" because
they are wont to disappear whenever unguarded. Enjoy.
INGREDIENTS (4 dozen cookies)
1 cup flour
2 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ cup butter (softened to room temperature)
1 cup brown sugar (packed firmly into measuring cup)
1½ cups quick cooking oats (uncooked)
2 large eggs (lightly beaten)
1 tsp vanilla extract
1 tsp almond extract
1 cup raisins
1 cup dates (chopped)
1 cup pecans (chopped)
PROCEDURE
(1) Preheat oven to 350º F. Sift together flour, baking powder, salt, cinnamon, and nutmeg until well blended.
(2) In a separate bowl, stir softened butter with brown sugar until well mixed.
(3) Stir sifted dry ingredients into
butter–sugar mixture. Stir in dry oats and beaten eggs. Add vanilla and
almond extracts. Mix thoroughly. Stir in raisins, chopped dates, and
chopped pecans. Mix well until batter is firm.
(4) Drop small dollops (each about 1
heaping teaspoon) about 2 inches apart onto a greased cookie sheet.
Bake for 18 minutes in 350º F oven until golden brown. Remove from
cookie sheet, lay flat, and cool for 10 minutes before serving.
NOTES
If any children (young or old) live
within smelling distance of your stove, make extra cookies for when
they suddenly show up for an unexpected visit. The recipe may be
halved, doubled, or whatever without harm. The batter as well as the
baked cookies freeze well. Thaw batter on countertop. Thaw cookies
either in microwave or in oven.
RATING
Difficulty: easy. Time: 30 minutes. Precision: measure the ingredients.
CONTRIBUTOR
George Robertson
Tandy Electronics R&D, Fort Worth, Texas
ihnp4!sys1!sysvis!george
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OATMEAL-FUDGE — No-bake chocolate oatmeal cookies
This may be my all-time favorite
cookie recipe. I don't remember where I got this particular version of
the recipe but I remember my great-aunt making these cookies for us as
kids.
INGREDIENTS (3 dozen cookies)
3 cups rolled oats
1 tsp vanilla extract
1 cup chopped nuts, (optional)
2 cups granulated sugar
½ cup cocoa powder
½ cup evaporated milk
¼ lb butter
PROCEDURE
(1) Combine oats, vanilla and nuts in a bowl and set aside.
(2) Combine sugar, cocoa and evaporated milk in a heavy, 2-quart sauce pan.
(3) Bring to a full rolling boil over medium high heat, STIRRING CONSTANTLY. Let boil, while stirring, for 2 minutes.
(4) Remove pan from heat and add the butter. Stir until butter is melted and incorporated.
(5) Quickly add oat mixture to pan and stir until well mixed.
(6) Drop by the spoonful onto waxed paper. Let cool for 2 hours to set.
NOTES
My great-aunt never put nuts in these cookies. I like nuts but I find that they get lost in the recipe.
If you want the oats to be less prominent, use quick-cooking oats. They will fall apart somewhat in the final mixing.
A heavy sauce pan makes burning the fudge less likely but stir, stir, stir, anyway.
The cooking time at boil is
important. Cooked too little the cookies will not set; too much and
they start to harden before you get them out of the pan.
These cookies are better the next day, if there are any left.
RATING
Difficulty: easy to moderate. Time:
20 minutes preparation and cooking, 2 hours cooling. Precision: measure
the ingredients, watch the cooking time.
CONTRIBUTOR
Suzanne Padgett
Hadron, Inc., Fairfax, Virginia, USA
seismo!hadron!suz
"There is no such thing as too much chocolate!"
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PAVLOVA-1 — Pavlova (Australian meringue dessert)
This is a quintessentially Australian
dish. The legend behind it is that it was created by a chef in Adelaide
after he had seen Anna Pavlova dance, saying that he wanted to create a
dessert that was as light and airy as her dancing. Australians pride
themselves on their ability to cook a good Pavlova. When important
visitors come to an Australian household, they are likely to be served
a Pavlova with plenty of fresh fruit. There are many variations on the
recipe. This one comes from my friend Janet Wiles.
INGREDIENTS (Serves 6–8)
4 egg whites (at room temperature)
1 cup castor sugar
1 Tbsp vinegar
cornflour
PROCEDURE
(1) With an electric mixer, beat the
egg whites until soft peaks form, then gradually add the sugar (about 1
tsp every 30 seconds). This will take around 15 minutes. Beat until
firm.
(2) Add the vinegar. When combined,
turn out onto a flat baking sheet that has been greased and dusted with
cornflour. Shape it so that there will be a hollow in the centre to
hold the fruit.
(3) Cook in a pre-heated, warm oven (350–375º F) for 10 minutes, then at 200–250º F for 40–50 mins.
(4) When cooked, turn the oven off,
and allow to cool slowly in the oven for at least an hour, preferably
overnight. Gradual cooling is important.
(5) Serve cold, topped with whipped cream and fresh fruit such as strawberries, bananas, and kiwi fruit.
NOTES
Castor sugar is known in North
America as "granulated sugar." Cornflour is likewise "cornstarch." The
higher temperature initially is to form a crust on the outside of the
meringue base—it should be crisp on the outside, though not browned,
and soft inside. It's important that the beaters and the bowl are
really dry and clean. Uneven temperatures will cause the base to
collapse (keep the oven door closed and let it cool slowly).
Experienced Pavlova cooks claim that electric ovens work best because
they heat more uniformly.
RATING
Difficulty: moderate. Time: 30 minutes preparation, 1 hour cooking, 1 or more hours cooling. Precision: Measure the ingredients.
CONTRIBUTOR
Janet Wiles (Janetw@basser.oz), Sydney University, Australia
Transcribed by Kathy Morris (morris@diablo.ARPA), Stanford University
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Community Trust or the original contributor. PAVLOVA II
INGREDIENTS (Serves 6–8)
4 egg whites (from large eggs)
1 cup castor sugar
1 tsp cornflour
1 tsp vinegar
1 tsp vanilla flavour
PROCEDURE
(1) Preheat oven to 250º F.
(2) With an electric mixer beat the egg whites until soft peaks form, then gradually add the sugar. Beat until firm.
(3) Add the cornflour, vinegar and
vanilla. When combined, turn out onto a flat tray that has been greased
and dusted with cornflour. Try a circular shape with slightly more
mixture at the edges so that it may be served by placing goodies in its
centre depression.
(4) Cook in a pre-heated, cool (250º
F) oven for one hour. When cooked, turn the oven off, leave the oven
door slightly ajar, and allow to cool slowly in the oven. This slow
cooling works to prevent the loss of too much height.
(5) Serve cold, with whipped cream and fresh fruit pieces, strawberries and kiwi fruit for example.
NOTES
Cornflour is known in North America
as cornstarch. Castor sugar is known there as granulated sugar. Make
sure that you start off with a clean bowl and beat the egg whites well.
A bowl with smooth sides (glass, metal) will help the eggs to whip up.
A plastic bowl with scratches prevents the eggs from attaining a very
light texture. Also ensure that the sugar is fully dissolved before
going on to the next step. I have never had troubles from
over-whipping. The final texture should be meringue on the inside with
a thin crust on the outside.
RATING
Difficulty: moderate. Time: 30 minutes preparation, 1 hour cooking, 1 hour cooling. Precision: Measure the ingredients.
CONTRIBUTOR
Alex Patison UUCP: pyrcorp,sun!pta!alex
Pyramid Technology Australia ACSNET: alex@pta.oz
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ED'S PEANUT BUTTER FUDGE
PBUTTER-FUDGE — An extremely rich candy
I got this recipe from a friend, Ed
Firestone, who is arguably the best cook in Palo Alto. The results
resemble Reese's Peanut Butter Cups that have attained Nirvana. Don't
scrimp on the peanut butter; get the best you can find or make it
yourself. If there's anything besides peanuts and salt in it, find
another brand.
INGREDIENTS (3 lbs of fudge)
1 lb smooth natural peanut butter
1 lb powdered sugar
½ lb butter (2 sticks—save the wrappers)
1 tsp vanilla extract
12 ounces semi-sweet chocolate (otherwise known as 1 bag of chocolate chips)
PROCEDURE
(1) Melt the chocolate in a bowl over
hot water or the top of a double boiler. Make sure you don't get even a
drop of water in the chocolate. Stir frequently with a spatula while
doing the following steps and remove it from the hot water just as soon
as it's melted.
(2) Melt the butter.
(3) Mix together the powdered sugar,
the melted butter, and the vanilla. Don't bother sifting the powdered
sugar. Just stir everything together with a wooden spoon until it's
smooth and creamy.
(4) Stir in the peanut butter. This
will break most flimsy wooden spoons if you're not careful. Mushing
everything together with your hands works well and is lots of fun.
(5) Press the fudge into a buttered
8- or 9-inch square pan. You don't need much butter—just wipe the
butter papers over the inside of the pan. You can also line the pan
with foil and butter that; this works especially well if you're making
several batches in a row to give to people as holiday presents. Press
the fudge in firmly; you don't want any air bubbles in it. You will get
your hands messy here.
(6) Pour the chocolate over the fudge
and spread it in an even layer. The easiest way to do this is to shake
the pan gently until the chocolate is even.
(7) Let the chocolate cool to room temperature. Do not put it in the refrigerator.
(8) Using a sharp knife cut the fudge
into 1-inch squares. If you defied my instructions and put it in the
refrigerator, the chocolate layer will shatter when you try to cut it.
(9) Unless you are going to serve it immediately, store it in the refrigerator. Let it come to room temperature before serving.
NOTES
Again, don't scrimp on the peanut
butter! Skippy simply will not do. Unless you use the foil method, you
will inevitably destroy at least one piece getting it out of the pan.
The best method is to line the pan with foil, let the fudge cool, lift
it out, peel off the foil, put it back in the pan, and cut it. This
keeps it from sticking to the pan. If you try to cut it out of the pan,
it tends to fall apart.
RATING
Difficulty: moderate. Time: 20 minutes preparation, 15 minutes cooling. Precision: no need to measure.
CONTRIBUTOR
Paul Asente
Stanford University, Computer Systems Lab, Palo Alto CA
decwrl!glacier!cascade!asente asente@SU-Cascade.ARPA
"You got peanut butter on my chocolate!"
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MICE
In general, a typical Australian dish
is a typical British dish, which is to say a typical European or
American dish with most of the subtleties of flavour (and difficulty in
making) removed. The following dessert is a genuine Old Family Favorite
in Australia.
INGREDIENTS (Makes 1 serving)
2 pear halves Preferably canned (for authenticity), but cooked fresh pear would do.
2 blanched almonds
angelica (Cut two pieces of crystalized (candied) angelica, each 1/8 inch by 2 inches)
PROCEDURE
(1) Carefully halve the almonds along the natural split in the nut. (This is easiest after they are still wet from blanching.)
(2) Place the pear halves, round side up, in the serving dish.
(3) At the narrow end of each half,
add two almond halves to make mouse ears. At the other end, insert the
angelica to make a tail.
NOTES
Candied angelica is almost impossible
to find in North America. Anything else with the appropriate properties
of sweetness and shape may be substituted, e.g. a piece of chocolate or
candy cut to size, such as an Ovation mint divided longitudinally.
RATING
Difficulty: easy. Time: 2 minutes. Precision: don't measure, count.
CONTRIBUTOR
//// An Australian, far from home.
\\ Graeme Hirst University of Toronto Computer Science Department
//// utcsri!utai!gh / gh@toronto
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PECAN-PIE-1 — The traditional recipe for pecan pie
INGREDIENTS (makes 1 pie)
3 eggs, beaten
1 cup dark corn syrup
1 cup sugar
2 Tbsp butter
1 tsp vanilla extract
1½ cups pecans
1 unbaked pastry shell
PROCEDURE
(1) Preheat oven to 375º F.
(2) Blend eggs, corn syrup, sugar, butter, and vanilla together.
(3) Add pecans.
(4) Bake at 375º F for 10 minutes,
then lower the temperature to 350º F and bake for another 45 minutes or
so (until a knife inserted halfway between the edge and the center
comes out clean.
(5) Remove and let cool.
NOTES
If you use pecan halves it will look nicer than pecan pieces, but be more difficult to cut.
RATING
Difficulty: easy. Time: 10 minutes preparation, 1 hour cooking. Precision: measure the ingredients.
CONTRIBUTOR
Evelyn C. Leeper
AT&T Information Systems, Holmdel, New Jersey, USA
ihnp4!mtgzy!ecl
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PECAN-PRALINES — Texas-style creamy pecan cookies
My family is from Texas, and we
dearly love "authentic" Mexican food. Authentic as defined by my
father: home-style Tex-Mex. (On a trip to Acapulco, he complained that
he couldn't find any real Mexican food in the whole damn town.) We feel
that the perfect ending to an orgy of tacos, enchiladas, tamales,
beans, rice and Dos Equis beer is pralines. However, we have been
consistently disappointed by the pralines served at restaurants. They
are always either crystalline and crunchy, or sticky like undercooked
taffy. Both are equally unacceptable.
At the age of 10, I decided to try my
hand at making pralines, and happened on a recipe in a current (1958)
issue of The Ladies Home Journal, which I accidently adapted to make
the perfect praline—not gooey, not crunchy, but of a solid consistency
that becomes creamy in texture as it is eaten. The secret is to first
screw up the recipe (at this point you are tempted to throw the whole
thing out, including the pot) and then rectify the mistake into a
wonderfully sinful sugary concoction. Now, no Mexican dinner or
Christmas candy plate at our house is complete without them.
INGREDIENTS (Makes 16–24)
1 cup milk
1 cup white granulated sugar
1 cup dark brown sugar, firmly packed.
1 tsp vanilla extract
3 Tbsp dark corn syrup
8 oz pecan halves
¾ cup boiling hot water
24 cupcake papers
PROCEDURE
(1) Place the white sugar, brown
sugar, milk and corn syrup in a heavy 3-quart saucepan over medium-high
heat. Stir to thoroughly dissolve.
(2) Measuring the temperature with a
candy thermometer, stir constantly with a long-handled wooden spoon.
When the mixture reaches "jelly" temperature on the thermometer (220º
F) it will bubble furiously. Splattering is a danger (this is why you
want a spoon with a long handle). You may wish to wear heavy rubber
gloves for further protection. Continue stirring until mixture reaches
256º F ("medium ball" stage).
(3) Remove from heat, add vanilla and
let it sit for 10 minutes. During this time, set out the cupcake papers
on the countertop and place 3–4 pecan halves in each paper.
(4) Beat the mixture by hand with the
wooden spoon, while it is still in the pan, until it loses its glossy
sheen. This can take up to 10 minutes or more, and calls for a strong
arm.
(5) At this point, the mixture will
very quickly begin to form lumps and harden in the pan. As this begins
to happen, return the pan to low heat; add boiling hot water a
tablespoon at a time, and beat out the lumps until nearly all are gone.
Add just enough water so that the mixture is somewhat runny and has
lost much of its previous lumpy consistency (no more than ¾ cup of
water, and often much less.) Leaving a few lumps is permissible and
often unavoidable.
(6) Remove from heat and spoon it
into the cupcake papers. Let it harden for 20–30 minutes, then remove
papers. Be sure not to let the papers remain on after the candy has
hardened somewhat or they will be difficult to remove later.
NOTES
I prefer Karo brand corn syrup. Store the pralines in an airtight container.
RATING
Difficulty: moderate to hard. Time:
30 minutes cooking, 30 minutes cooling. Precision: Measure the
ingredients and the temperatures.
CONTRIBUTOR
Pamela McGarvey
UCLA Comprehensive Epilepsy Program
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PECN-PMPKN-PIE — Pecan-pumpkin pie
This pie is not as terribly sweet as
straight pecan pie, and less ordinary than pumpkin pie. The recipe came
originally from Gourmet magazine.
INGREDIENTS (1 pie)
CRUST
1 9-inch uncooked flaky pastry pie shell
PUMPKIN LAYER
¾ cup pumpkin
2 Tbsp packed light brown sugar
1 large egg
2 Tbsp sour cream
1/8 tsp cinnamon
1/8 tsp grated nutmeg
PECAN LAYER
¾ cup light corn syrup
½ cup packed light brown sugar
3 large eggs,
3 Tbsp melted unsalted butter cooled
2 tsp vanilla,
¼ tsp grated lemon rind
1½ tsp lemon juice
¼ tsp salt
1 1/3 cups pecans
PROCEDURE
(1) Prepare pie shell. Keep chilled.
(2) Whisk together until smooth pumpkin, 2 Tbsp brown sugar, 1 egg, sour cream, cinnamon, and nutmeg.
(3) In another bowl, combine corn
syrup, ½ cup brown sugar, 3 eggs, 3 Tbsp butter, vanilla, lemon rind,
lemon juice, and salt. Stir in pecans.
(4) Spread the pumpkin layer into the
pie shell, then carefully spoon the pecan mixture over it. Bake in the
upper third of a preheated 425º F oven for 20 minutes, then reduce to
350º F for 20–30 minutes more. The filling will puff slightly, but the
center will not be completely set. Cool on a rack.
NOTES
Serve warm or at room temperature. Reheat in a preheated 350º F oven for 10 to 15 minutes.
RATING
Difficulty: moderate. Time: 30 minutes preparation, 1 hour cooking. Precision: approximate measurement OK.
CONTRIBUTOR
Ed Sznyter
Distributed Systems Group, Stanford, Stanford, CA, USA
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PERSIM-PUDDING — Holiday persimmon pudding with walnuts
This is a simple steamed pudding gotten from Sunset Magazine many years ago. It has become a holiday tradition with my family.
INGREDIENTS (Serves 6–10)
1 cup persimmon pulp, puréed (about 2 large persimmons)
½ cup milk
2 Tbsp butter, melted
2 tsp vanilla extract
2 cups regular all-purpose flour
1 cup sugar
1½ tsp baking soda
1 tsp salt
½ tsp cinnamon
1 cup golden raisins
½ cup chopped walnuts
PROCEDURE
(1) Blend together the persimmon pulp, milk, butter, and vanilla.
(2) Sift flour, measure, and sift again with sugar, soda, salt, cinnamon.
(3) Combine the liquid ingredients with the dry ingredients, and stir in the raisins and nuts.
(4) Pour into a well-buttered 6-cup mold. Cover tightly with a buttered lid.
(5) Place the mold in a deep pan,
using a rack or inverted perforated foil pan to keep the mold out of
the water. Pour boiling water into the deep pan just up to, but not
touching, the mold.
(6) Cover tightly and keep the water
simmering; add boiling water as necessary. Steam the pudding for 1 hour
45 minutes to 2 hours, depending upon the size and shape of the mold.
The pudding is done when a toothpick comes out clean.
(7) Cool about 10 minutes before unmolding. Serve warm, with hard sauce.
RATING
Difficulty: easy. Time: 10 minutes preparation, 2 hours steaming. Precision: approximate measurement OK.
CONTRIBUTOR
Marianne Evans
Tektronix, Wilsonville, Oregon, USA
marianne@tekecs.GWD.TEK.COM
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POUND-CAKE-1 — A luscious orange-flavored pound cake
Absolutely the best cake I have ever
eaten! I got the recipe from the mother of a friend. I think Don's mom
got the recipe off the back of a sugar box.
INGREDIENTS (1 cake)
1 lb butter
1 lb powdered sugar
2 Tbsp grated orange rind
6 large eggs
3½ cups sifted all purpose flour
½ tsp mace
¼ tsp salt
¼ cup orange juice
1 cup apricot jam, strained
2 Tbsp shredded orange peel
PROCEDURE
(1) Preheat oven to 350º F.
(2) Cream butter until light and
fluffy. Gradually add sifted sugar and rind. Cream thoroughly. Add
eggs, one at a time, mixing well after each addition.
(3) Sift the flour before measuring, then combine the dry ingredients. Sift.
(4) Gradually add sifted dry ingredients to butter mixture. Add orange juice and combine thoroughly.
(5) Turn into buttered and floured
10-inch tube pan. Bake at 350º F for 50–60 minutes or until toothpick
inserted in center comes out clean and cake is golden brown. Cool for 5
minutes.
(6) Turn into wire rack and cool thoroughly. Brush with jam and top with orange peel.
NOTES
If you try to make a pound cake with
margarine or shortening you will end up with a tasteless mess. Butter
is the major taste in a pound cake; even if it weren't, butter and
margarine have different properties in baking, and this recipe is
adjusted for butter. Don't make this cake if you don't have an electric
mixer or very strong wrists. I figure I spend nearly half an hour
beating butter and such when I make this cake. Also, this cake is
easier to handle if you have a tube pan that comes apart into two
pieces.
RATING
Difficulty: easy to moderate. Time: 30–40 minutes preparation, 1 hour baking. Precision: measure the ingredients.
CONTRIBUTOR
Liz Sommers
The Soup Kitchen, Edison NJ
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PRINZ-TORTE — Austrian 8-layer chocolate cake
I made this recipe for my boyfriend
on his birthday and he asked me to marry him (I did). I'm not saying
for sure that the Prinzregent Torte is why Don wanted to marry me, but
I've always worried that it might have been. It is a magnificent recipe
that always evokes incredulous cries of pleasure from people that I
serve it to. The cake is a lot of work, so I only make it about once a
year, but the people that I make it for feel very special.
INGREDIENTS (Serves 2–8)
CAKE
9 oz salted butter
9 oz sugar
1/8 tsp vanilla extract
4 eggs, (large, or 5 medium) beaten.
1 2/3 cups cake flour (sift before measuring!!)
½ cup cornstarch
1 tsp baking powder
FILLING
2 cups chocolate pudding (extra strong)
7 oz unsalted butter
1 2/3 cup powdered 10X sugar
FROSTING
1 oz bitter cocoa powder
1 oz melted sweet butter
3–4 Tbsp boiling water
PROCEDURE
(1) In an electric mixer, whip the salted butter. Add sugar, vanilla, and eggs. Beat smooth.
(2) Mix flour with cornstarch and
baking powder and sift a second time (you sifted it once before you
measured it, right?). Add flour mixture to egg mixture, stirring
constantly.
(3) Make 8 layers, each less than ¼
inch thick, by baking each in the bottom of an 8-inch springform layer
pan. Do this by cutting a round of baker's parchment that exactly fits
the bottom of the layer pan, then using a spatula to spread the dough
evenly over the parchment. Make sure that it doesn't get too thin at
the edges.
(4) Bake each layer for 7 minutes in a preheated 400º F oven. Stack the layers separated by waxed paper.
(5) Make the pudding. Use more
chocolate in the pudding than you would normally use. If you want to be
lazy and use pudding from a mix, then add a tablespoon of top-quality
cocoa to the pudding mix. Stir the pudding while it cools so that it
does not congeal.
(6) Beat the unsalted butter until it
is very smooth. When the butter and pudding are about the same
temperature, add the pudding to the butter to get an even, smooth
buttercream.
(7) Use the pudding/butter mixture as
mortar, and layer the cake together, spreading the pudding/butter
evenly between the layers. Make sure the layers are even, and parallel;
if they are not, or if one is not straight, you can mend things with a
little extra pudding here and there. Do not put pudding on top of the
topmost layer, and try not to get too much on the outside edges.
(8) Make a chocolate frosting: sift
the powdered 10X sugar and cocoa together, add the melted butter while
stirring constantly, then add boiling water.
(9) Frost the cake, taking pains to
make sure the sides are perfectly smooth and the top is perfectly
smooth. Let the cake sit at cool room temperature for at least an hour
before serving.
NOTES
If you are not an experienced baker,
you should be warned that in recipes like this it is important to
measure exactly and to follow the instructions exactly. People who
prefer to cook by testing, tasting, and adding more ingredients should
avoid intricate baking. These layers are baked in the bottom of a
springform pan. Such a pan bottom is 8 inches in diameter, and has a
raised lip that is about 1/8 inch high. It resembles a miniature pizza
pan. I have never succeeded in making this torte with layers bigger
than 10 inches; 8 inches is easier. The baker's parchment is crucial
and there is no good substitute, though buttered kraft paper (from
shopping bags) will work in a pinch. Use a new piece of parchment for
each layer. If you don't make the layers straight, then when you pile
them up, the cake will be mounded up in the middle or will sag down in
the middle or will tilt to one side.
If you are not an experienced cake
froster, then make double the recipe of frosting. Unskilled frosters
usually use too much frosting, and you don't really want to run out.
You can charge money to people who want to lick the spoon if there is
any left over.
RATING
Difficulty: rather difficult. Time: 1 hour. Precision: measure carefully.
CONTRIBUTOR
Delight Covill
Fairchild Camera and Instrument
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PUMPKIN-BREAD — A dessert bread made from pumpkins
Every year in Half Moon Bay,
California there is a Pumpkin Festival, at which prizes are given for
the largest pumpkin in the world. Never mind that for the last two
years the winner has been in Nova Scotia: the citizens of Half Moon Bay
take pumpkins very seriously. At Christmastime in Half Moon Bay, people
give each other little tins of this bread as presents. I also take it
backpacking, because it's pretty resistant to being squashed (and
tastes fine even when it is).
INGREDIENTS (3 1-pound loaves)
3 cups granulated sugar
3½ cups all-purpose flour
½ tsp salt
2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
4 large eggs
1 cup vegetable oil
2 cups cooked pumpkin
2/3 cup water
1½ cups chopped walnuts
cream cheese (optional; for serving)
PROCEDURE
(1) Preheat the oven to 350º F.
(2) Butter your containers well.
(3) Sift the dry ingredients together into a large bowl.
(4) Make a well in the center of the
dry ingredients, and add the eggs, oil, pumpkin and water. Beat
thoroughly. It's easier to get all the lumps out if you use an electric
mixer.
(5) Stir in the walnuts with a wooden spoon.
(6) Pour the batter into the containers, filling each only half to two-thirds full.
(7) Bake for 60–90 minutes, depending
on the sizes of your containers. If you're using a very small
container, start checking much sooner. The bread is done when a
toothpick in the middle comes out clean.
(8) Cool about ten minutes, then
loosen the edges of the bread with a knife, and turn out of the pans to
cool the rest of the way on a rack.
NOTES
For baking containers, you can use a
loaf pan, metal cans, or whatever. I usually use 1-pound coffee cans,
and it takes three of them. If you want tiny loaves, you could probably
use soup cans. I think the nuts are important in this recipe. Unless
you absolutely hate them, leave them in.
It's not necessary, but you can serve some good cream cheese with it to spread on the slices if you like.
RATING
Difficulty: easy to moderate. Time: 15 minutes preparation, 90 minutes cooking. Precision: measure the ingredients.
CONTRIBUTOR
Vicki O'Day
Hewlett-Packard Laboratories, Palo Alto, California, USA
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PUMPKIN-CAKE — A cheesecake rich with pumpkin flavor
INGREDIENTS (1 10-inch cake)
1½ cups graham cracker crumbs
½ cup walnuts, finely chopped
3 Tbsp sugar
¼ tsp pumpkin pie spice mixture
1½ tsp pumpkin pie spice mixture
6 Tbsp butter (melted)
1 lb creamed cottage cheese (small curd)
4 large eggs
1½ lb cream cheese, softened by warming
1 cup sugar
2 Tbsp flour
1 tsp orange rind (grated)
¼ tsp salt
16 oz cooked pumpkin (not pumpkin pie filling)
16 oz sour cream
¼ cup orange marmalade (or more to taste, up to 1 cup)
some orange slices for garnish (optional)
PROCEDURE
(1) Preheat oven to 300º F.
(2) Mix graham cracker crumbs, walnuts, sugar, ¼ tsp of the pumpkin pie spice, and the butter.
(3) Press evenly into the bottom of a 10-inch springform pan. Bake 10 minutes, then cool. (Leave the oven on).
(4) Mix cottage cheese and eggs in a
blender until smooth. Beat the cream cheese, sugar, flour, orange rind,
1½ tsp pumpkin pie spice, salt and cottage cheese mixture in a large
mixing bowl until smooth. Fold in the pumpkin.
(5) Pour over the graham cracker
crust. Bake at 300º F for 1½ hours. Turn the oven off, and leave the
cheesecake in the oven with the door ajar for 1 hour.
(6) Remove cake from oven. Heat the oven to 350º F.
(7) Mix the sour cream and the marmalade. Spread over the top of the cheesecake.
(8) Bake 10 minutes. Cool slightly, garnish with orange slices if you like, then refrigerate.
NOTES
A North American pumpkin is not the same vegetable as a European or Asian pumpkin, but it will probably taste nice anyhow.
RATING
Difficulty: Moderate. Time: 40 minutes preparation, 2 hours cooking, 1 hour cooling. Precision: Measure carefully.
CONTRIBUTOR
Vicki O'Day
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PUMPKIN-CAKE-2 — Fluffy whipped pumpkin upside-down cake
Someone brought this to an office
party last year and ended up having to make about thirty copies of the
recipe for people who tasted it.
INGREDIENTS (1 cake)
1 cup granulated sugar
3 eggs, beaten
29 oz pumpkin (1 large can)
2 tsp cinnamon
½ tsp ginger
¼ tsp ground cloves
½ tsp salt
12 oz evaporated milk (1 large can)
1 lb yellow cake mix (1 standard box of cake mix)
1 cup chopped nuts
4 Tbsp sweet butter, melted
whipped cream
PROCEDURE
(1) Preheat oven to 350º F.
(2) Mix together sugar, eggs,
pumpkin, cinnamon, ginger, cloves, salt and milk. Line a 9×13-inch pan
with wax paper and pour the mixture in.
(3) Sprinkle the dry cake mix on top, then sprinkle the nuts. Pour melted butter evenly over the cake mix and nuts.
(4) Bake at 350º F for 50–60 minutes.
(5) Cool (very important). Flip over and remove from pan. Remove the wax paper.
(6) Top with whipped cream (which would dissolve if the cake weren't cooled first).
RATING
Difficulty: moderate. Time: 15 minutes preparation, 1 hour baking, 30 minutes cooling. Precision: measure the ingredients.
CONTRIBUTOR
Tovah Hollander
UCLA Comprehensive Epilepsy Program, Los Angeles, California USA
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PUMPKIN-CAKE-3 — A holiday alternative to pumpkin pie
This cheesecake has to be tried to be
believed. It was developed by Karen Reynolds, a charming lady, fine
programmer, and amazing cook.
PASTRY
1 cup flour
¼ cup sugar
1 tsp vanilla
1 egg yolk
¼ cup butter, softened
FILLING
2½ lb packaged cream cheese, softened
¾ cup packed light brown sugar
1 cup sugar
3 Tbsp flour
¾ tsp ground allspice
¾ tsp ground ginger
½ tsp ground cinnamon
1 lb canned pumpkin
2 egg yolks
5 eggs
1 tsp vanilla extract
¼ cup heavy cream
PROCEDURE
(1) Preheat the oven to 400º F. Grease the bottom and sides of a 9 inch diameter 3 inch deep springform pan.
(2) Prepare the pastry by stirring
flour and sugar together in a bowl. Cut in butter, egg yolk and
extract. Work the dough (which will be very crumbly) with hands to
complete the mixing. Evenly press the dough on the bottom and up the
sides (to within ½ inch of the top) of the springform pan. Bake in the
preheated oven for 10 minutes, or until golden brown. Remove and set
aside to cool while preparing the filling.
PROCEDURE
(1) Increase the oven temperature to 475º F.
(2) Beat the cream cheese in a large
bowl until smooth and soft. Beat in the sugars, flour, spices and
pumpkin until well blended. Add egg yolks and eggs one at a time,
beating well after each addition. Add vanilla extract, beat in well.
Stir in the cream.
(3) Pour filling into the pastry
crust. Bake for 12 minutes. Without opening the oven door, reduce the
oven temperature to 200º F degrees and leave the cheesecake in the oven
for an additional 1 hour and 15 minutes. At the end of the baking time,
turn off the oven, but leave the cheesecake sitting inside (without
opening the door) until the oven cools (about 2 to 3 hours). Remove
from the oven, refrigerate overnight.
RATING
Difficulty: moderate. Time: 1 hour preparation, several hours baking. Precision: measure carefully.
CONTRIBUTOR
Mark Thompson
Megatek Corporation, San Diego, California, USA
mark@megatek.uucp
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PUMPKIN-PIE-2 — A rich pie with pumpkin and pecans
I've been cooking this recipe for a few years, and my people love it. It combines the best of the flavors of pumpkin and pecan.
INGREDIENTS (1 9-inch pie)
1 deep dish unbaked pie crust
3 eggs
1 cup dark corn syrup
1½ cups sugar
¼ cup melted butter (or margarine)
1 cup pumpkin
1 tsp vanilla
1 cup pecan halves
PROCEDURE
(1) Preheat oven to 350º F.
(2) Beat eggs. Add other ingredients except pecans, and beat well.
(3) Put pecans in bottom of pie crust and slowly pour egg mixture over nuts.
(4) Bake 45 minutes, or until knife inserted one inch from edges comes out clean.
(5) Let pie cool (if cut warm, the pie will be runny) Serve with whipped cream.
NOTES
You can use choopped pecans, but pecan halves are prettier.
RATING
Difficulty: easy to moderate. Time: 10 minutes preparation, 1 hour baking and cooling. Precision: measure the ingredients.
CONTRIBUTOR
Ann Hill Wiebe
University of Texas Computation Center, Austin, Texas, USA
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PUMPKIN-PIE-3 — A Pumpkin Pie with flour
This is my mother's recipe for her
traditional Thanksgiving dinner pumpkin pie. It is different from most
other pumpkin pie recipes in that flour and brown sugar are used in the
batter. Even my wife, who is not a big pumpkin pie fan, thought this
was a yummy pie. When my parents first got married, every pumpkin pie
my mom made for my dad was rejected with the comment "it's not like
mother used to make." She even tried to use his mother's recipe, but
she could not follow it: his mother used ordinary kitchen utensils for
measuring devices (like a teacup for a "cup," a real table spoon for a
"tablespoon," etc.). She finally found a recipe that looked similar to
grandma's. Through the years she has altered it slightly to make the
pie even more tastier.
INGREDIENTS (Makes one pie)
2 Tbsp butter, melted
1¾ cup pumpkin (one standard can)
2 eggs
2 Tbsp flour
1 cup evaporated milk
½ cup dark brown sugar
½ cup white sugar
1 tsp ginger
1 tsp cinnamon
¼ tsp mace
¼ tsp cloves, ground
½ tsp salt
1 standard uncooked pie shell
PROCEDURE
(1) Preheat the oven to 450º F.
(2) Beat the eggs until frothy.
(3) Mix in the sugars and the flour.
(4) Mix in the spices and the salt.
(5) Mix in the pumpkin.
(6) Mix in the melted butter.
(7) Finally, mix in the milk.
(8) Pour the mix into the pie crust and bake at 450º F for 15 minutes.
(9) Decrease heat to 375º F and bake for an additional 45 minutes.
(10) Remove the pie from the oven and set it out to cool.
NOTES
Don't be surprised if the pie rises
slightly. It will go down again after it cools. Make sure you get just
pumpkin. Don't use a can of "pumpkin pie mix" instead! If you were very
ambitious, you could gut a pumpkin yourself for this recipe, but I have
never had the time or courage to do that.
You can buy a pie shell crust or you can make your own. Certainly, the results are better when you make your own.
Light brown sugar can be used instead of dark, but the result isn't as good.
RATING
Difficulty: easy to moderate. Time:
20 minutes preparation, 1 hour cooking, plus desired cooling time.
Precision: measure the ingredients, especially the spices.
CONTRIBUTOR
William LeFebvre
Department of Computer Science, Rice University, Houston, Texas, USA
phil@Rice.edu
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PUMPKIN-SCONES — Pumpkin scones
Scones (pronounced with a short `o',
rhymes with `Fonz') are a popular accompaniment to afternoon tea. They
are often served with jam and whipped cream. In this variation the
scones are flavoured with pumpkin. It is not a typical scone recipe.
Pumpkin scones can be eaten in place of bread with a meal. This recipe
was made famous by the wife of the Premier of Queensland.
INGREDIENTS (Serves 4–6)
1 Tbsp butter
½ cup sugar
1 egg
1 cup cold mashed cooked pumpkin
2 cups self raising flour
1/8 tsp salt
PROCEDURE
(1) Grease a scone tray or baking tray.
(2) Cream together the butter and sugar until light and fluffy.
(3) Add egg and beat well.
(4) Add pumpkin, flour and salt and fold in by hand. Knead lightly and cut into 1–inch squares.
(5) Place close together on the scone tray and bake at 425º F until well risen and golden on top (about 15 minutes).
NOTES
To an Australian, a pumpkin is a
large round, squat, green or blue-green vegetable that is orange on the
inside. There are many varieties, all of species Cucurbita maxima. In
North America a good substitute is acorn squash (Cucurbita pepo);
elsewhere a butternut squash (Caryoka nuciferum) would be a fair
substitute. Serve hot, with butter.
RATING
Difficulty: easy. Time: 15 minutes preparation, 15 minutes baking. Precision: approximate measurement OK.
CONTRIBUTOR
bob@basser.oz (Bob Kummerfeld)
Dept of Computer Science,
University of Sydney, Australia.
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QUICK-COBBLER — An extremely quick cherry cobbler dessert
This recipe came from a PTA recipe
collection from my Aunt's school a number of years ago. It's not a
true, classic cobbler, but I think it's better. My favorite dessert!
INGREDIENTS (serves 6)
¼ cup butter (or margarine, if you must)
½ cup sugar
2/3 cup milk
1 cup flour
2 tsp baking powder
13 oz tart cherries (one normal U.S. can)
2 Tbsp sugar to sweeten and thicken (use less or more as needed)
PROCEDURE
(1) Preheat oven to 350º F.
(2) Drain cherries, saving liquid.
(3) Cream butter and sugar together.
(4) Alternately add in milk and sifted dry ingredients.
(5) Pour into a buttered and floured casserole dish.
(6) Top evenly with cherries. Sprinkle sugar on top and cover with saved liquid/juice.
(7) Bake 45–50 minutes.
NOTES
The batter will expand and surround
the cherries so they're evenly mixed throughout the cobbler. The juice
will congeal to fruity and puddinglike. Serve warm topped with cream,
milk or ice cream. (I prefer milk). If any is left, it's good cold,
too. As the name implies, this is a very quick recipe to make.
Depending on how soft the butter is to start with, or whether or if you
use a food processor (I don't, but it should work) this recipe takes
only 5 to 10 minutes to mix.
You can use any unsweetened canned
fruit for this recipe. You can also use frozen fruit, by thawing it
before adding to the pan. Berries or peaches are standard substitutes.
Yesterday I made one with crushed pineapple. I used brown, rather than
white sugar atop the fruit. It tasted very much like pineapple upside
down cake (though the appearance was a bit different).
RATING
Difficulty: easy, I've been making
this since I was about 8 or 9. Time: 5 minutes preparation, 45 minutes
cooking. Precision: approximate measurement OK.
CONTRIBUTOR
Suzanne Barnett-Scott
Calcomp/Sanders Display Products, Scottsdale, Arizona
suze@terak.UUCP
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RHUBARB-FOOL — A delicious dessert with fruit and soft cheese
This is based on a recipe that a friend of mine found on the top of a Sainsburys quark tub. It's delicious.
INGREDIENTS (serves 4–6)
1 lb rhubarb
¼ cup soft brown sugar
1¼ tsp preserved ginger
2 large bananas, thinly sliced
2 egg whites
1 Tbsp castor sugar
8 oz quark (soft cheese)
PROCEDURE
(1) Cook and purée the rhubarb, and allow to cool.
(2) Add the sugar, ginger, and most of the banana (leave some for decorating). Mix well.
(3) Gradually beat the above mixture into the quark.
(4) Fold in the egg whites.
(5) Transfer into individual dishes and chill.
(6) Top with the rest of the banana and serve.
(7) Enjoy.
RATING
Difficulty: easy. Time: 15 minutes to prepare, 5 minutes to eat. Precision: No need to measure.
CONTRIBUTOR
Calvin Sambrook
STC Telecomunications Ltd, New Southgate, London.
calvin@stc mcvax!ukc!stc!calvin
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ROLLED-COOKIES — Rolled cookies for the Christmas holidays
I almost never make these cookies
except at Christmas time. They just seem to be Christmas cookies. (I
did make a batch of heart shaped ones last Valentine's day for my
then-fiance.) I usually make these cookies in Christmas shapes and
frost them with green and red frosting. This is a good recipe for kids
to help out with.
INGREDIENTS (3 dozen)
COOKIES
1 cup brown sugar
½ tsp salt
½ cup soft butter
1 egg
½ tsp vanilla
1¾ cups flour, sifted
½ tsp baking powder
¼ tsp baking soda
¼ tsp cinnamon
GLAZE
1½ cup confectioners sugar
1 egg white, slightly beaten
1 Tbsp melted butter
1/8 tsp salt
½ tsp vanilla
food coloring (optional)
PROCEDURE
(1) Mix sugar, salt and butter thoroughly. Add egg and vanilla, and beat till fluffy.
(2) Sift flour, baking powder, soda, and cinnamon and add to mixture.
(3) Chill well, several hours, or over night.
(4) Make the glaze: mix the glaze ingredients together until smooth.
(5) Roll the dough out until it is
1/8 inch thick. Cut into fancy shapes and bake on ungreased cookie
sheet for 8–10 minutes at 350º F. Let cool, and glaze.
NOTES
It helps to keep most of the dough in
the refrigerator while you are cutting shapes. It cuts much better when
it is cold. These are time-consuming and fairly difficult, but worth it.
RATING
Difficulty: moderate. Time: 30
minutes preparation, overnight chill, 1 hour cutting and baking.
Precision: measure the ingredients.
CONTRIBUTOR
Katherine Rives Albitz
Purdue University, Computer Science Dept.
hpfcla!hpcnof!k_albitz@hplabs.hp.com
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RUM-BALLS — Intoxicating chocolate snack with rum or bourbon
I got this from my mom who uses more
alcohol than the original recipe called for but less than I like to
use. It makes a great party snack.
INGREDIENTS (Makes about 30 small balls)
3 cups vanilla wafers (crushed)
1 cup powered sugar
1 1/2 cups chopped nuts
1 1/2 Tbsp cocoa powder
2 Tbsp white corn syrup (honey also works well)
1/2 cup rum or bourbon
PROCEDURE
(1) Mix all dry ingredients and set aside.
(2) Mix corn syrup or honey with rum or bourbon to thin the syrup.
(3) Blend wet mixture into dry ingredients with fork. Mix well. Allow to sit for 1–2 hours.
(4) At this point, if you let it sit
a couple of hours, you can come back and add another ½ cup of rum or
bourbon and let sit again. This process may be repeated a few times to
your taste. The last time, the mix should sit a couple of hours so it's
not really moist. There's a good midpoint between too moist and too dry
where rolling into balls won't be difficult (too wet) or cause
crumbling (too dry).
(5) Roll into balls, then roll in powered sugar to make a sugar coating.
NOTES
When rolling in powered sugar, the
moister they are, the more sugar will be absorbed over time. They may
need another roll in the sugar right before serving.
RATING
Difficulty: easy to moderate. Time: ½ to 1 hour preparation; 3 or more hours waiting. Precision: approximate measurement OK.
CONTRIBUTOR
King Ables
Microelectronics Computer Corporation, Austin, Texas
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RUM BALLS
My mother makes this recipe. It is very simple and easy.
INGREDIENTS (makes 16)
4 oz semi-sweet chocolate
1 Tbsp whipping cream
2 Tbsp rum
1 1/3 cups icing sugar, sifted
2–3 oz chocolate vermicelli
PROCEDURE
(1) Over slow heat, melt the chocolate and stir in cream and rum.
(2) Beat in the icing sugar until mixture is fairly stiff.
(3) Roll into small balls and coat with the chocolate vermicelli.
(4) Place on a cookie sheet, and refrigerate for several hours.
RATING
Difficulty: easy. Time: 15 minutes preparation, several hours cooling. Precision: approximate measurement OK.
CONTRIBUTOR
Guy Middleton
University of Waterloo, Waterloo, Ontario, Canada
gamiddleton@watmath.uucp
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SHORTBREAD-3 — Rich shortbread cookies
This recipe is from The Cookbook, by the Worchester Museum of Art.
INGREDIENTS (makes 6-8 dozen cookies)
2 cups butter
1 cup brown sugar
5 cups flour
PROCEDURE
(1) Preheat oven to 300º F. Cream the butter and sugar.
(2) Gradually add the flour.
(3) Roll out dough until it is about ¼ inch thick.
(4) Cut into squares, or any other shape you desire.
(5) Bake on greased cookie sheet for 20–30 minutes at 300º F. The cookies are done just before they start turning brown.
NOTES
These cookies store well in cans.
RATING
Difficulty: easy if you have an
electric blender; else moderate. Time: 15 minutes preparation, 30
minutes baking. Precision: measure the ingredients
CONTRIBUTOR
Aviva Garrett
Santa Cruz, CA
Excelan, Inc., San Jose, California, USA
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SNOWBALL-2 — Chocolate cookies with powdered sugar coating
This recipe was handed down to me from my step-sister who got it from her mother.
INGREDIENTS (Several dozen)
½ cup vegetable oil
2 cups granulated sugar
4 oz unsweetened chocolate
4 eggs
2 tsp vanilla
2 tsp baking powder
2 cups flour
1 cup powdered sugar
PROCEDURE
(1) Melt chocolate in double boiler or microwave.
(2) Combine melted chocolate, granulated sugar, vanilla, and vegetable oil in a mixer.
(3) Add eggs, one at a time, blending
well each time. Sift (or stir) together flour and baking powder, add to
wet mixture. Mix well.
(4) Let stand in refrigerator for a
few hours or overnight. Roll dough into small balls (no more than 1
inch in diameter), and roll in powdered sugar until coated.
(5) Bake for 12 minutes in a preheated 350º F oven.
NOTES
The temperature is very important:
any lower and the cookies won't bake properly; any higher and the
powdered sugar will glaze. If you coat your palms with powdered sugar
before attempting to roll the balls your hands will get less sticky.
Put the dough back in the refrigerator whenever you are not actively
using it; it is easier to work when cold.
You don't actually have to bake
these: they make a reasonable fudge when left uncooked, but if left in
the refrigerator for several days before baking they will become dried
out. When done, the unused powdered sugar will have small shards of
chocolate in it; these can be strained out and the sugar will be
re-usable.
RATING
Difficulty: moderate. Time: 30
minutes preparation, overnight chilling, 20 minutes baking and cooling.
Precision: measure the ingredients.
CONTRIBUTOR
Judy Anderson
Lucid, Inc., Menlo Park, California, USA
edsel!yduj@labrea.stanford.edu
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SOUR MILK CAKE
Don't cry over sour milk; make a
chocolate cake out of it. This cake is from the "Farm Journal's Choice
Chocolate Recipes" cookbook, and was originally posted to net.cooks by
kathyd@azure. It is moist and rich and does not need frosting Mint
chocolate ice cream and a slab of this cake makes an outrageous dessert.
INGREDIENTS (Serves 1 or more)
1½ cups sifted flour
1 cup sugar
3 Tbsp baking cocoa
1 tsp baking soda
½ tsp salt
1 egg
¼ cup butter or margarine, melted
1 cup sour milk
¼ cup hot water
1 Tbsp vanilla
PROCEDURE
(1) Preheat oven to 350º F. Sift together flour, sugar, cocoa, baking soda and salt into mixing bowl.
(2) Add egg, butter, sour milk, hot water and vanilla.
(3) Beat (preferably with an electric mixer) at medium speed for 2 minutes.
(4) Pour batter into a greased 13×9×2-inch baking pan.
(5) Bake at 350º F for 20 minutes or until it tests done (a toothpick or fork comes out clean). Cool in pan.
NOTES
To sour sweet milk, place 1 Tbsp vinegar in a measuring cup and add enough milk to make 1 cup.
RATING
Difficulty: easy. Time: 15 minutes mixing, 20 minutes baking. Precision: Measure the ingredients.
CONTRIBUTOR
Tony Lill
XIOS Systems Corporation, Ottawa, Ontario, Canada
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SPANISH-CREAM — Exquisite New Zealand custard dessert
This dessert was a family favourite,
and although we used to eat it in conjunction with some flavored
jellies, it's delicious in its own right. The recipe comes from my
mother, and I don't know what the Spanish part signifies.
INGREDIENTS (serves six)
2½ cups milk (one Imperial pint)
4 tsp gelatine
2 eggs
½ tsp vanilla essence
1/3 cup sugar
PROCEDURE
(1) Save a small amount of the milk; put the rest in a saucepan, together with the sugar and vanilla, and heat.
(2) Separate the egg whites and save
for later. Beat the egg yolks with the remainder of the milk and add to
the heating mixture.
(3) Stir to ensure the sugar is dissolved and bring to near boiling point to thoroughly cook the eggs. Do not actually boil.
(4) Take the saucepan off the heat. Dissolve the gelatine in ¼ cup of boiling water and stir into hot custard.
(5) Pour into serving dish and put into refrigerator to cool.
(6) When mixture has cooled and
almost set (it should be shivery at this point) thoroughly beat the egg
whites until stiff and fold them in using a metal spoon. Return mixture
to refrigerator to properly set.
NOTES
The texture of this dessert is
supposed to be semi-fluffy. In this regard, step 6 is somewhat
critical. If you fold in the egg whites too soon, the liquid custard
won't support them and you end up with a two-layer result—solid custard
on top, very light on the bottom. Some people may like this, but it's
not the way I make it. On the other hand, if you leave things too long,
it becomes difficult to fold in the egg whites at all.
It's a good idea to whip the custard a little with a fork prior to folding in the whites. This breaks up the custard a little.
Depending on sweetness of taste, you
may wish to alter the amount of sugar. Our family had a sweet tooth,
and I've reduced the original quantity as it is.
One of the amazing things about this dessert is that it's so easy to make, and yet tastes so good.
RATING
Difficulty: easy. Time: 20 minutes + setting. Precision: approximate measurement OK.
CONTRIBUTOR
Peter C. Maxwell,
Computer Science Dept., Uni. of New South Wales, Sydney, Australia
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STRAW-RHU-PIE — A sweet and tart dessert
This recipe came from the Los Angeles Times about 15 years ago.
INGREDIENTS (serves 8)
PIE CRUST
2¼ cups flour
¾ cup shortening
5 Tbsp cold water or milk (milk preferred)
PIE FILLING
1 cup sugar
6 Tbsp tapioca (tapioca starch preferred, but quick-cooking tapioca is ok too)
1 lb rhubarb, cut into ½-inch pieces
4–6 cups strawberries
PROCEDURE
(1) Cut the stawberries in half.
Place in a bowl with the rhubarb and add the sugar and tapioca. Mix and
let sit for at least 15 minutes.
(2) Make the pie crust: Cut the
shortening and flour together. This can be done with two knives, with a
pastry cutter, or with some electric mixers. (I do mine in a Kitchenaid
food processor/mixer.) When the mixture has an even consistency (it
should resemble coarse sand), add in the milk (or water). Take about
5/8ths of the dough and roll out on a floured board until it is a
little bit larger than a 10-inch pie pan. Put this in the pie pan. (The
rest of the dough is for the top of the pie.)
(3) Pour the strawberries and rhubarb mixture into the pie crust.
(4) Roll out the remainder of the pie
crust. Place on top of the pie, crimping the edges of the top and
bottom crusts together. Make one or two slits in the top of the crust
for steam to escape.
(5) Bake 45 to 50 minutes at 400º F or until syrup boils with heavy bubbles that do not burst.
NOTES
Strawberries and rhubarb are both
seasonal fruits. Their season is late spring/early summer. You can use
¾ cup sugar if you like it less sweet.
I recommend putting a piece of
aluminum foil under the pie as it is cooking, because it invariably
leaks. This will save you from having to clean up the oven.
RATING
Difficulty: easy. Time: Preparation:
20–25 minutes; baking: 45–50 minutes; cooling: 30 minutes. Precision:
Measure the crust ingredients!
CONTRIBUTOR
Aviva Garrett
Santa Cruz, CA
Excelan, Inc., San Jose
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SUG-COOKIES-1 — Delicate and buttery sugar cookies
INGREDIENTS (makes 10 dozen)
1 cup butter, softened
1 cup salad oil
1 cup powdered sugar, sifted if it is lumpy
1 cup sugar
2 eggs
1 tsp vanilla
4 cups flour
1 tsp baking soda
2 tsp cream of tartar
½ tsp salt
extra sugar (for dipping)
PROCEDURE
(1) Cream the butter and sugars, then add oil and mix well.
(2) Add the eggs and vanilla and mix well.
(3) Sift the flour, baking soda, cream of tartar and salt together, then add to above and mix well.
(4) Refrigerate overnight, or until
dough is firm. If you want to speed this up, put the dough in the
freezer, but keep an eye on it.
(5) Preheat oven to 350º F.
(6) Drop dough in ½tsp amounts on an
ungreased cookie sheet. Dip a glass in dough and wipe excess off. Then
dip the glass in sugar and flatten a cookie. Repeat the dip-in-sugar
flatten-cookie sequence until all are done. The cookies won't spread in
baking, so you can easily judge how far apart to put them (you want
room to cook, but not to grow). If you find that the dough is getting
too soft to flatten easily, put it in the refrigerator between batches.
(7) Bake for about 5–6 minutes, until
the edges are JUST beginning to turn golden brown. Take off the cookie
sheet and put on waxed paper or foil to cool.
NOTES
You can add 2–3 Tbsp cocoa to about
1½ cups dough for chocolate cookies, or add cinnamon to the dipping
sugar for spice cookies. I like the sugar cookies plain, so I've never
actually tried this. These cookies don't freeze well, because they pick
up the flavors of the other things in the freezer. Make only as many as
you can eat before they go stale.
RATING
Difficulty: easy. Time: 10 minutes
preparation, 8 or more hours in refrigerator, 30 minutes final
preparation and baking. Precision: Measure the ingredients.
CONTRIBUTOR
Vicki O'Day
Hewlett-Packard Laboratories, Palo Alto CA
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SUMMER-PUDDING — Uncooked fruit and bread pudding
Here is my friend Kate Ashcroft's Yorkshire version of the dessert known as "summer pudding".
INGREDIENTS (Serves 8)
6 cups bramble fruit (see note)
1 lb whole wheat bread
raw sugar
heavy cream
PROCEDURE
(1) In a two-quart pudding mold, crush but don't sieve the fruit. Sweeten to taste with raw sugar (not brown sugar).
(2) Tear into small pieces enough homemade whole-wheat bread, crust and all, to pack the mold till it's full.
(3) Refrigerate the pudding for something between 6 and 24 hours.
(4) Don't even dream of unmolding it, just spoon it out and serve it with heavy unsweetened cream.
NOTES
For "bramble fruit" use some berry
that grows on a brambly vine. Raspberries, blackberries, presumably
huckleberries and ollalie berries. Some currants are OK, some
gooseberries are OK, even some blueberries are OK, but no strawberries,
they don't fit the mood. Day-old bread is better than dead fresh for
this recipe, but not older than a day.
For contrast, here is the standard
version: In a two-quart pudding mold, truck out one pint of Woolworth's
raspberry jam with enough Golden Syrup to make a quart and a half of
goo. Tear into small pieces enough stale crumb, not crust, of bakery
white bread to pack the mold till it's full. Refrigerate the pudding
for six weeks. Serve with Bird's Custard Sauce.
RATING
Difficulty: easy. Time: 10 minutes preparation, 6 hours cooling. Precision: no need to measure.
CONTRIBUTOR
Mary-Claire van Leunen
Digital Equipment Corp., Systems Research Center, Palo Alto, California
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SWEEPTO-PIE — A very simple holiday sweet potato pie
This is an extremely simple and
extremely good pie recipe. You can even cheat and use store-bought pie
crusts, in which case the whole thing takes about 5 minutes to put
together.
INGREDIENTS (Serves 3–8)
1½ lb sweet potatoes
1 cup granulated sugar
12 Tbsp unsalted butter (or use corn-oil margarine)
2 eggs
1 tsp vanilla
½ tsp nutmeg
1 pie crust, unbaked
PROCEDURE
(1) Boil potatoes until tender (20–30 minutes). Drain and peel.
(2) In a blender, put the potatoes, sugar and butter. Mix up a little, then add eggs, vanilla and nutmeg.
(3) Blend ingredients together well, until mixture is very smooth.
(4) Pour into unbaked pie shell and bake at 375º F for 45–55 minutes until filling is set.
NOTES
If you don't want to make your own pie shell, I find that the Pet Ritz factory pie shells work well.
RATING
Difficulty: easy. Time: 30 minutes preparation, 1 hour baking. Precision: approximate measurement OK.
CONTRIBUTOR
Susan Liebeskind
Georgia Institute of Technology, Atlanta, Georgia, USA
shl%gitpyr@gatech.csnet
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TRIFLE-1 — 1000 calorie-a-bite trifle
The title says it all. This recipe is my own invention.
INGREDIENTS (one trifle)
FRUIT
3 pears
8 oz raspberries (tinned or fresh)
1 passion fruit
1 bottle dry sherry
SPONGE CAKE
½ cup butter
10 Tbsp castor sugar
1¼ cups self-raising flour
2 eggs (slightly whisked)
CUSTARD
2 eggs
pinch salt
pinch nutmeg
10 oz double cream (or use whipping cream)
TOPPING
10 oz double cream
roast almonds
PROCEDURE
(1) Peel and slice pears, drain
raspberries if tinned, and scoop out passion fruit. Place fruit in
large trifle bowl and add an ample quantity of sherry. Leave for
twenty-four hours to soak in the refrigerator.
(2) Preheat oven to 350º F. Cream
butter and sugar until light and fluffy. Add eggs and 2 Tbsp of flour
and beat. Fold in rest of flour. Bake in 7-inch square tin for 25–30
mins until brown. Let cool. Slice into fingers and arrange on top of
fruit. More sherry may be added at this point.
(3) Pour one large glass of sherry.
Mix eggs and add all ingredients to small bowl. Place bowl in pan of
simmering water. Stir continuously with wooden spoon, sipping sherry,
until custard thickens. This takes about ten minutes. Pour custard on
top of sponge. Chill in fridge.
(4) Whip cream until stiff and smooth over top of custard. Arrange almonds decoratively.
RATING
Difficulty: moderate Time: 1 hour preparation, 1 day waiting, 10 minutes cooking. Precision: no need to measure.
CONTRIBUTOR
Angi Lamb
Department of Computer Science, University of York, UK
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TRUFFLES-1 — French-style chocolate confectionery
For those of you who are crazy enough
about chocolate to go to the extremes that I do, here is the recipe for
the chocolate truffles that I make. The formula is taken from Paul
Bocuse's French Cooking, but the directions are my own.
INGREDIENTS (5 pounds of truffles)
3 lb chocolate (semi-sweet or semi-bittersweet)
4 cups very heavy cream
½ lb sweet butter (i.e. unsalted butter)
cocoa powder
PROCEDURE
(1) Melt the chocolate in the top of a double boiler. Do not cook the chocolate. This should be done SLOWLY over minimum heat.
(2) Boil the cream. Once the chocolate is completely melted, and the cream just boiled, combine in the top of the double boiler.
(3) Take off the top pan from the
water, and (off heat) mix until completely combined. Keep stirring
until it is relatively cool. Allow to sit until it is cool enough to
put into a refrigerator.
(4) Refrigerate overnight (NO SHORT CUTS HERE!!!).
(5) The next morning, melt this
wonderful mixture again in a double boiler. When it is completely
melted again, mix in the butter until it is completely absorbed. Whip,
either with a hand whisk or a very slow electric gizmo, until the
butter is completely absorbed and the mixture is cool again. This can
take an hour or longer, depending upon the chocolate, etc. Let cool,
and refrigerate overnight once more (this is not as critical as the
first cooling; a few hours will be enough).
(6) Heat once again, and whip until
cool. Refrigerate until it is thick enough to pipe through a pastry
bag. Using a half-inch ozzle, make little balls on a big piece of
parchment paper that has cocoa powder spread on it. Roll in the powder.
Keep chilled until just before serving. Let them return to just above
room temperature before eating.
NOTES
If you like Grand Marnier or Kahlua
or rum or whatever in your chocolate, the last melting (step 6) is the
time to add. I think it's a small but forgivable sin myself. I
recommend Guittard chocolate. You can buy their semisweet chips in 12
ounce bags. You can also buy it in 10 pound bars. You can also buy big
bars of Guittards "French Vanilla Semi bittersweet" which is so good
you might eat all of it before you cook with it. Guittard makes five
types of bittersweet if you like you chocolate really bitter
Use genuine, real-live, honest "heavy cream" and not ultrapasteurized whipping cream. Try a wholesale dairy.
I only use Challenge sweet butter.
Under no circumstances should you use anything but unsalted butter in
this recipe. I use Hershey's Cocoa. Still the best for my taste.
RATING
Difficulty: quite difficult (melting
the chocolate 3 times requires tremendous care). Time: 3 or 4 hours of
preparation during a 3-day period. Precision: measure the ingredients.
CONTRIBUTOR
Maurice Bizzarri
Bizzarri Computing
mo@csli.stanford.edu decwrl!mejac!mo
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TRUFFLES-2 — Classic chocolate confectionery
These are as good—or better—than anything you can buy in a store.
INGREDIENTS (makes 10 dozen)
2 lb dark coating chocolate
6 oz unsweetened baking chocolate (or more, to taste)
3 oz unsalted butter
1¼ cup Cointreau
PROCEDURE
(1) Chop the chocolate. Melt together
with the butter over simmering water. Stir continuously with a rubber
spatula. Don't let water get into the chocolate.
(2) Warm the Cointreau to the same
temperature as the chocolate. Slowly blend the Cointreau into the
chocolate (still over the water). Stir continuously. Do this slowly (as
if you were making hollandaise). Using an electric mixer, beat the
mixture until cool and somewhat thickened. (Takes about 5 minutes;
you'll need a good mixer.)
(3) Line a large baking sheet (11×17
inches) with wax paper. Pour in the truffle mix. (This will fill the
pan.) Chill in the refrigerator until solid (several hours).
(4) Use a pizza cutter to cut the
stuff into strips (peel off the wax paper first), then into squares.
Take each one, mash it in your palm, and roll in cocoa. Chill some more.
NOTES
I recommend Merckens Yucatan or Lindt
Extra Bittersweet for the dark coating chocolate. In place of the
Cointreau, try substituting other liqueurs (Chambord, Amaretto, Kahlua)
and coatings (chopped roasted almonds, finely chopped candied orange
peel, coffee beans run through a nutmeg grinder, etc.) Truffles rolled
in cocoa are "classic"—here are some rough and ready instructions for
coating anything with chocolate, abstracted from Making Chocolates by
Alec Leaver, published in 1975 by Weathervane Books by arrangement with
Michael Joseph Ltd. (The book is out of print.)
Melt some chocolate over hot water,
let it cool slowly until it just thickens (80–84ºF). Now warm the
chocolate gently and slowly until it thins slightly. The temperature
should be above 85º F, but below 91º F. This maximum working
temperature is absolutely crucial. The temperature of the room you work
in should not exceed 70º F.
Pre-bottom all centers—that is, smear
a little couverature on what will be the bottom of the center with the
back of a spoon and place it, bottom side up, on a plate. This lets you
check that the couverature is properly tempered.
After the bases have set and hardened
a little, stir the couverature thoroughly, trying not to get too many
air-bubbles in. Drop a center into the couverature, bottom down and,
with an ordinary fork, slightly warmed, push it down to submerge it
fully. Immediately, pick it out with the fork, tap the fork on the side
of the bowl in order to settle the chocolate, and wipe any excess from
underneath the fork. Transfer the center to a sheet of wax paper. Stir
the couverature after depositing each center to keep it well mixed.
The basis of the truffle centre is
ganache paste, a mixture of melted chocolate and warm cream well
blended and cooled until it hardens. Orange, honey, peppermint, rum or
vanilla can be added to give flavor, but it is important that the final
mixture should be hard enough to be moulded to shape and be capable of
standing up to being coated with chocolate. The texture of ganache
paste depends upon the kinds of cream and chocolate and the proportions
in which they are used. Plain chocolate is harder than milk chocolate,
so more cream can be added to it. Single cream is thinner than double
so must be used in smaller quantities. Incorporating cream or other
liquids fulfills two functions: it softens the chocolate and it gives
flavor.
After the centre has been made and
moulded to shape, it is coated with chocolate to seal it and help to
keep it moist. It is then rolled in a final decorative coating, and
this can cocoa sweetened with a little icing sugar, or chopped mixed
nuts.
RATING
Difficulty: moderate for classic
truffles, quite difficult for coated centers. Time: most of a day.
Precision: measure carefully.
CONTRIBUTOR
Martin Minow
Digital Equipment Corporation, Ultrix Engineering Group, Merrimac, NH
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TRUFFLES-3 — Easy-to-make candies with chocolate and creamcheese
Here's a good recipe for lazy
chocolate freaks. They're not as good as the ones you buy in good candy
stores, but they're still yummy.
INGREDIENTS (makes 2 dozen)
4 cups powdered sugar
8 oz cream cheese (one large package or 3 small packages less a nibble)
1 tsp vanilla extract
5 oz unsweetened chocolate
PROCEDURE
(1) Mix the powdered sugar into the
softened cream cheese a little at a time, making sure it is well
blended after every addition.
(2) Melt the chocolate in a double boiler and add it to the cream cheese mixture along with the vanilla. Mix well.
(3) Chill for a couple hours. Roll mix into one-inch balls, then roll them in a topping. Chill.
NOTES
If you're adventurous, try substituting the liqueur of your choice for the vanilla.
RATING
Difficulty: easy. Time: 30 minutes preparation, 2 hours chilling, 20 minutes rolling. Precision: measure the ingredients.
CONTRIBUTOR
Chan Benson
Hewlett-Packard Company, Fort Collins, CO
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TRUFFLES-4 — Very simple chocolate truffles
I found this recipe in the flight
magazine for a trip from London to Vienna. I think Vienna is probably
the best place in the world for cakes and sweets. Whatever you do,
never go to Vienna if you are on a diet. This is also the only recipe I
have ever collected that is in cups rather than grams!
INGREDIENTS (Makes 25–30)
1 cup sugar
¾ cup powdered chocolate
½ cup whipping cream
¼ cup unsalted butter
PROCEDURE
(1) Put all ingredients in a solid sauce-pan, mix while bringing slowly to the boil.
(2) Boil gently.
(3) After two minutes you will have a wonderful icing for cakes, and a sauce for ice cream.
(4) After six minutes (or a little
longer if you want your truffles harder) take sauce-pan off heat and
allow the mixture to cool slightly. At this point you can add dark rum
or any other liqueur if you wish. Cool in the refrigerator for about
one hour.
(5) Form into balls about the size of large marbles and roll them in powdered chocolate. Cool to room temperature, or chill.
RATING
Difficulty: easy. Time: 30 minutes preparation, 1 hour cooling, 1 hour forming balls. Precision: measure the ingredients.
CONTRIBUTOR
Martin Prime.
Rutherford Appleton Laboratory, Chilton, Didcot, Oxfordshire, UK
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MINDERBINDER
This is a recipe I invented after I
had cornered the cotton market and couldn't get rid of the stuff. While
good orlon can be substituted for the cotton, the resulting product
won't have the same flavor or texture as the real thing. Your friends
will be able to tell that you've been skimping. Egyptian cotton works
best.
INGREDIENTS (About fifty servings)
50 plain cotton balls
OR
3 by 6 feet cotton wool
2 lb bittersweet chocolate [optional]
½ cup any favorite liqueur
PROCEDURE
(1) If starting from cotton wool,
divide it into about 50 pieces, making sure they are well formed,
round, and the rough edges have been worked back into the mass to make
a smooth surface.
(2) Melt the chocolate in a double boiler being careful not to get any water in the chocolate.
(3) In batches of about ten put the
balls of cotton on a fine rack or grate. Sprinkle with the liqueur if
you're using it. [Be careful! Too much will overpower the other
flavors.]
(4) Slowly pour enough chocolate over each ball of cotton to coat it thoroughly, letting excess drip off.
(5) Allow the chocolate coating to cool before taking the chocolate covered cotton from the rack.
NOTES
Keep stored in a closed container in
a cool place away from light. Munitions boxes work well for this. As a
special cold-weather treat, use wool instead of cotton.
RATING
Difficulty: moderate. Time: 2 hours. Precision: no need to measure.
CONTRIBUTOR
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WAFFLE-CONE — Waffle ice-cream cone, pizelles
This recipe comes from a recent issue
of Canadian Living magazine. Waffle cones look like round waffles
shaped into a cone, and have a wonderful taste. (I admit it—I'm hooked
on them.) This recipe is actually for a type of cookie called the
pizelle, but it tastes just like the waffle cones you can get at an
ice-cream parlor.
INGREDIENTS (about 20 cones)
3 eggs
¾ cup granulated sugar
½ cup butter, melted
2 tsp vanilla
1½ cups flour
2 tsp baking powder
PROCEDURE
(1) Beat the eggs and gradually beat in the sugar until the mixture is creamy.
(2) Stir in the melted butter and vanilla.
(3) Combine the flour and baking powder, and then add it to the mixture. Blend it in well.
(4) Drop about 4 tsp of the batter
into a heated pizelle iron, and cook both sides over medium-high heat
for about 1 minute each, or until golden brown.
(5) Remove the waffle from the pizelle iron and immediately shape it into a cone while it is still pliable.
NOTES
A pizelle iron looks like a round
waffle iron. There are "manual" irons, and electric ones too. If you
don't have a pizelle iron, another idea is to use an ordinary waffle
iron and have ice-cream on top of the waffle. Not having either a
waffle iron or a pizelle iron, we tried making these on an electric
griddle, but since the batter is fairly thick it wouldn't spread into a
large enough circle to make cones from. When you form the cones, there
will probably be a small hole in the bottom of them that ice-cream can
drip out of. One idea for plugging this hole is to put miniature
marshmallows in the bottoms of the cones.
RATING
Difficulty: easy to moderate. Time: 5
minutes preparation, 1–2 minutes (per cone) cooking. Precision:
approximate measurement OK.
CONTRIBUTOR
Geoff Loker
Department of Computer Science, University of Toronto
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WALNUT-HORNS — Rolled, walnut-filled cookies
This recipe has been in the family for a while. These cookies make great Christmas gifts.
INGREDIENTS (makes about 60 cookies)
2 cups flour
1 cup butter
8 oz sour cream
1 egg yolk
1 cup brown sugar
1 cup ground walnuts
½ tsp cinnamon
butter
PROCEDURE
(1) Cream the flour and butter.
(2) Mix in the sour cream and the egg yolk.
(3) Divide the dough into four parts, wrap in plastic wrap, and chill for several hours.
(4) Mix together the brown sugar, walnuts, and cinnamon.
(5) Roll each dough section on a floured surface until about 1/8 inch thick.
(6) Spread about ¼ of the
sugar/walnut/cinnamon mixture over each rolled dough section. Cut the
dough into pie-shaped wedges and roll, beginning at the wide end.
(7) Place cookies on an ungreased cookie sheet. Brush with melted butter (2 Tbsp should be enough).
(8) Bake for about 20 minutes at 375º
F. If you remove the cookies from the oven before they turn brown, the
dough will be softer and flakier. If you remove them after they have
browned slighly, the dough will be crisper.
(9) Remove cookies from cookie sheet before they have cooled completely, or else they stick to the cookie sheet.
NOTES
During my childhood, these cookies
tasted wonderful. However, now they strike me as a bit sweet. You could
probably decrease the amount of brown sugar by ¼ to ½ and make up for
the loss in volume by increasing the amount of nuts.
RATING
Difficulty: easy to moderate. Time:
Initial preparation: 10 minutes; chilling: at least 2 hours; final
preparation: 20 minutes; baking: 20 minutes. Precision: Measure the
dough ingredients.
CONTRIBUTOR
Aviva Garrett
Santa Cruz, CA
Excelan, Inc., San Jose, California, USA
ucbvax!mtxinu!excelan!aviva
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WELSHCAKES — Traditional Welsh biscuity cakes
This is a very old traditional Welsh
recipe from my boyfriend's family. It was passed on to his mother from
his grandmother, whose family ran the village bakery in Ammanford, near
Swansea, Wales. The family name is Morgan, of course. They claim to be
related to Captain Morgan the pirate. The Welsh for welsh cakes is
teisen lap (tea 'ion lap) which means "plate cake". It is traditionally
cooked on a "maern"(pronounced marn), which is a half-inch thick piece
of cast iron placed on the fire or cooker. A heavy frypan or griddle
will do.
INGREDIENTS (Makes 40–50)
½ lb flour
½ lb self-raising flour
4 oz butter
4 oz lard
3 oz currants
¾ cup sugar
1 tsp mixed spice (see note)
1 tsp ground nutmeg
1 large egg
milk, to mix
PROCEDURE
(1) Sieve flour and spices into a mixing bowl.
(2) Add fat and mix to crumbs like pastry.
(3) Stir in remaining dry ingredients.
(4) Break up the egg in a separate bowl.
(5) Add broken egg to dry ingredients, mix well until it starts to form a lump.
(6) If it is s not sticking together, add a little milk (it should be moister than pastry but should not be soggy)
(7) Roll out on a floured board to about ¼ to ½ inch thick.
(8) Cut into rounds using a biscuit cutter.
(9) Heat "pan" (see above) grease
"pan" and when fat has melted wipe off with absorbent paper. This
leaves a residue of fat, the cakes actually cook in their own fat. The
"pan" is hot enough when you can hold your hand just above it for about
a minute.
(10) Place some cakes on "pan" and wait till they turn a speckled golden brown colour.
(11) Turn them over and repeat on the other side. They are better cooked quite slowly about 3–5 minutes each cake.
NOTES
Mixed spice is a mix of ground spices
that is available premixed here in England. It is typically 60%
coriander, 30% cinnamon, 5% nutmeg, with small traces of ginger and
clove. Sometimes it has 10–15% caraway or 10% cassia (Saigon cinnamon)
mixed in. Since almost all "cinnamon" sold in North America is really
cassia, and cassia has a stronger flavor than true cinnamon, a North
American formula for mixed spice would be 70% coriander, 15% cinnamon,
5% nutmeg, and 10% caraway. Welsh cakes are great eaten hot or cold,
with or without butter, though I never use butter myself. I usually
make a double batch because they don't keep. But to store them, allow
to go cold and place in an airtight box. They will keep for up to a
week.
I often add a little more of the spices to give them more of a kick.
RATING
Difficulty: easy. Time: 5 minutes preparation, 20 minutes cooking. Precision: Measure all ingredients.
CONTRIBUTOR
Tina Coulson
STC Telecomunications Ltd, New Southgate, London.
tina@stc
root44,ukc,datlog,idec,stl,creed,iclbra,iclkid!stc!tina
[ Life is hard in the fast lane of life
and slow in the fast lane of the M1 ]
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WHIPPED-CREAM — A simple way to make whipped cream extra yummy
There is almost no dessert that can't
be improved by adding a dollop of whipping cream. Unfortunately, most
people seem to be afraid of actually whipping the cream, so they buy
the awful stuff that comes in a pressurized can, or spend money on
expensive devices to inject gas into the cream. (Or worse, they use
Cool Whip.) The truth is that making your own whipped cream is trivial,
with the appropriate mechanical aids.
INGREDIENTS (makes about 2 cups)
1 blender or food processor
½ cup whipping cream
2 tsp vanilla sugar (or use white sugar and ½ tsp vanilla extract)
PROCEDURE
(1) Shake the carton of whipping cream well, and pour it into the blender or food processor.
(2) Add the vanilla sugar (see below if you don't know what vanilla sugar is.)
(3) Whip the cream in the machine. If
it's a food processor, leave the pushing device out; if a blender,
remove the center of the lid, or just cover the top of the jar with
your hand. The trick is to allow lots of air into the cream. Run the
machine for no more than five seconds at a time, to avoid making
butter. The cream is done when it holds a peak.
NOTES
If you don't know what vanilla sugar
is, don't panic. My mother makes this variation in a separate sugar
container; fill the container with sugar, add a vanilla bean, and wait.
After a week or two, the sugar will take on the vanilla flavor. Use
this sugar whenever a recipe calls for sugar and vanilla extract; just
remember to keep the container full. If you don't have vanilla sugar
around, use regular sugar and vanilla extract for the cream.
RATING
Difficulty: easy. Time: 1 minute. Precision: no need to measure.
CONTRIBUTOR
Chris Kent
Department of Computer Sciences, Purdue University
cak@purdue.EDU ihnp4,decwrl,decvax!purdue!cak
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JABLKA NA WINIE CZERWONYM
This recipe could be used as part of
a 12 course meal known in Polish as Wigilia, or on its own. Wigilia is
eaten after sundown on Christmas Eve.
INGREDIENTS (Serves 8)
8 apples, cored
cherry or strawberry jam
½ cup sugar
½ tsp mace or nutmeg
1 cup red wine
½ tsp vanilla
PROCEDURE
(1) Place apples in a buttered casserole or baking dish. Fill each with jam.
(2) Blend sugar and mace and stir in wine and vanilla. Pour over apples and cover.
(3) Bake at 350º F for 1 hour.
(4) Refrigerate for 2 to 4 hours before serving.
RATING
Difficulty: easy. Time: 5 minutes preparation, 1 hour cooking. Precision: Approximate measurement OK.
CONTRIBUTOR
Original recipe passed down through the generations and
translated from Polish into English (with a few mods) by
Edward Chrzanowski
MFCF, University of Waterloo, Waterloo, Ontario, Canada
echrzanowski@watmath.waterloo.edu or ihnp4,allegra,utzoo!watmath!echrzanowski
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WIGILIA-12 — Marzipan
This recipe could be used as part of
a 12 course meal known in Polish as Wigilia, or on its own. Wigilia is
eaten after sundown on Christmas Eve.
INGREDIENTS (Makes 2 lbs)
1 lb blanched almonds, finely ground
1 lb powdered sugar (confectioner's sugar)
2 Tbsp orange water or rose water (Can be obtained from your local drugstore)
food colouring and decorations
PROCEDURE
(1) Combine ground almonds, sugar and flavouring in a saucepan. Cook until mixture leaves side of pan.
(2) Roll almond mixture on a flat
surface to a ½-inch thickness. Cut into shapes, mold, paint with food
colouring, decorate, etc.
(3) Place on wax paper to dry for 2 hours.
RATING
Difficulty: easy. Time: ½ hour plus time to decorate. Precision: Approximate measurement OK.
CONTRIBUTOR
Original recipe passed down through the generations and
translated from Polish into English (with a few mods) by
Edward Chrzanowski
MFCF, University of Waterloo, Waterloo, Ontario, Canada
echrzanowski@watmath.waterloo.edu or ihnp4,allegra,utzoo!watmath!echrzanowski
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WIGILIA-13 — 12-fruit compote with spirits
This recipe could be used as part of
a 12 course meal known in Polish as Wigilia, or on its own. Wigilia is
eaten after sundown on Christmas Eve.
INGREDIENTS (Serves 12)
3 cups water
1 lb mixed dried fruit (pears, figs, apricots, and peaches)
1 cup pitted prunes
½ cup raisins
1 cup pitted sweet cherries
2 apples, peeled and sliced
½ cup cranberries
1 cup sugar
1 lemon, sliced
6 whole cloves
2 cinnamon sticks
1 orange
½ cup grapes, pomegranate seeds, or pitted plums
¾ cup brandy
PROCEDURE
(1) Combine water, mixed dry fruits,
prunes, and raisins in a pot large enough to hold all the ingredients.
Bring to a boil, cover and then simmer for about 20 inutes (or until
the fruit is plump and tender).
(2) Add cherries, apples, and cranberries. Stir in sugar, lemon, and spices. Cover and simmer for about 5 minutes.
(3) Grate orange peel and set aside.
Peel and section the orange (removing the skin and white membrane). Add
to fruits in kettle.
(4) Stir in grapes and brandy. Bring
just to boiling and then remove from heat. Stir in the orange peel,
cover and let stand 15 minutes.
RATING
Difficulty: easy. Time: 1 hour. Precision: No need to measure.
CONTRIBUTOR
Original recipe passed down through the generations and
translated from Polish into English (with a few mods) by
Edward Chrzanowski
MFCF, University of Waterloo, Waterloo, Ontario, Canada
echrzanowski@watmath.waterloo.edu or ihnp4,allegra,utzoo!watmath!echrzanowski
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XMAS-ICECREAM — A southern-hemisphere Christmas plum pudding
We here in the Southern Hemisphere
have a summer Christmas so we have adapted some of the more traditional
festive fare to local conditions. Here is one example. It is very easy,
and it can be made up to a week ahead of using.
INGREDIENTS (Serves 8–10)
4 cups mixed dried fruits, finely chopped
1 tsp grated orange rind
2 Tbsp cocoa
½ cup brandy or masala
2 tsp gelatine
1 Tbsp boiling water
1 gal. vanilla ice cream, slightly softened but not melted
PROCEDURE
(1) Combine fruit, spice, orange
rind, cocoa and brandy in a large saucepan. Over medium heat, bring
almost to a boil, stirring occasionally.
(2) Cool, stirring occasionally.
(3) Mix gelatine and boiling water; simmer in a small pan for a few seconds, until evenly melted. Blend into fruit, chill.
(4) Fold the fruit into the softened ice cream, blending evenly.
(5) Pack into foil lined bowl, cover with foil and freeze overnight or longer.
(6) To serve, unmould onto a serving plate, cut into wedges and serve with cinnamon-flavoured whipped cream.
NOTES
The original recipe called for the
use of a microwave to do the heating and cooking. This works well for
melting the gelatine but is a bit of a nuisance otherwise.
RATING
Difficulty: easy to moderate (timing
matters). Time: 15 minutes preparation, overnight freezing. Precision:
approximate measurement OK.
CONTRIBUTOR
Graham Tongs
University of Melbourne, Parkville, Victoria, Australia
graham@murdu.oz.au
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XMAS-PUDDING — Old-fashioned Christmas boiled pudding
This recipe was first written down by
my great-grandmother. It's an old-fashioned boiled pudding, and was
always a special part of Christmas in my family. Nana Moon's family
came from Sofala, the site of the 1851 gold rush in New South Wales,
Australia, where they raised sheep (before the gold rush). It's
probably based on an English recipe. This recipe differs from others
I've seen in that it uses no spices—just dried fruit and brandy.
Perhaps spices were too difficult to get—it tastes great anyway.
INGREDIENTS (Makes two puddings)
3 cups flour (unbleached)
½ lb suet (see note below)
1 cup brown sugar
1 cup bread crumbs
¾ lb raisins
¾ lb sultanas (or golden raisins)
¼ lb currants
1 cup brandy (or orange juice, or a mixture of both)
1 Tbsp golden (cane) syrup
5 eggs
½ tsp baking soda
1 Tbsp milk
PROCEDURE
(1) Combine the suet, flour, sugar, breadcrumbs, fruit and brandy.
(2) Cover, and allow to stand overnight.
(3) Add the syrup and beaten eggs.
(4) Dissolve the baking soda in the
milk, and add to mixture. Stir until everything's combined. (The
mixture will be fairly thick. My mother used to get help at this stage
by telling us that if we stirred it three times and made a wish, the
wish would come true. This only works with Christmas puddings.)
(5) Place in two 1 ½ quart pudding basins, cover with paper and several layers of aluminium foil, and steam for 4 hours.
(6) When you're going to eat it,
steam it for a further 2 hours. Serve by turning it out of the bowl,
and pouring flaming brandy over it (see below). Serve with brandy
butter (hard brandy sauce).
NOTES
This pudding needs time to age
between when you cook it and Christmas. My mother generally makes it
about a month before. Keep it in the refrigerator until the day you
will be eating it. Each pudding will serve about 8-10 people. If you
halve the recipe, use 3 eggs. You can also add cherries, figs, almonds,
and so on when you're adding the fruit.
The suet can be replaced with some
other form of shortening. The packaged suet we used to be able to get
in Australia was only about 35% suet, the rest was cornflour
(cornstarch). Avoid that at all costs. For a few years, we bought suet
from the butcher and grated it ourselves (ok, we used a blender), but
no one should have to do that (at least, not during an Australian
summer).
If you decide to go for authenticity and use a pudding bag, here's how:
Get a large piece of calico (it must
have a tight weave), and boil it for a few minutes. Rub flour into the
inner surface. Place ½ the mixture on it, and bring the corners
together, leaving room for the mixture to rise. Tie with string. Cook
by immersing in boiling water—when you add extra water, it must be
already boiling, or the pudding will get soggy. The pudding will be
rounder, and have a better crust than one steamed in a pudding bowl. A
good crust means that the brandy won't soak in when you light it, so
it'll burn for longer. Age the pudding by hanging it in a cool, dry
place. The problem with using a pudding bag is that it tends to grow
mold if the climate is too humid.
To light the pudding, heat about ¼ cup of brandy in a saucepan. Light it, then pour over the pudding and carry it to the table.
RATING
Difficulty: moderate. Time: 1 day
waiting, 30 minutes preparation, 4 hours cooking, 1 month aging.
Precision: approximate measurement OK.
CONTRIBUTOR
Kathy Morris
Stanford University, Palo Alto, Calif., USA
sun!navajo!morris morris@navajo.stanford.edu
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Community Trust or the original contributor. old recipe originally used
pounds, ounces, cups, teaspoons and tablespoons . I translated it into
metric, after a fashion, so I could make it in Australia. Then I had to
translate it back when I got to the U.S., though it now uses pounds
instead of just cups, so it's not in ``American'' either.
XMAS-STARS — Frosted cookie-cutter cookies
My mom got this recipe many years ago
in a cookbook that came in installments, so it didn't have a name on
the binder and I don't know what it was called. She had us (the kids)
make these cookies every year.
INGREDIENTS (2–4 dozen)
COOKIES
1 cup solid shortening (not butter)
2/3 cup granulated sugar
2 eggs
1 tsp salt
1 tsp vanilla
1 tsp almond flavoring
2¾ cup flour
FROSTING
1½ cup powdered sugar
2 Tbsp cream or milk
1½ tsp vanilla (not Mexican, unless you like tan frosting)
food coloring
PROCEDURE
(1) Cream together the shortening and sugar. Beat in the eggs, salt, and flavorings.
(2) Stir in the flour until blended.
(3) Chill in the refrigerator for an hour or two.
(4) Preheat oven to 375º F.
(5) Roll out on a floured surface to
a thickness of 1/8 to ¼ inch. Cut with the cookie cutters of your
choice (this was always a cause for argument in our family).
(6) Bake on ungreased cookie sheets until tan around the edges—about 8–10 minutes.
(7) Allow to cool.
(8) Make the frosting by beating together the sugar, milk, and vanilla until smooth. Divide and color each portion.
(9) Frost the cookies.
NOTES
These cookies are about the only ones
I know that taste better cooked and cold than as raw dough. Cinnamon
red hots make good eyes for animals or Santas.
RATING
Difficulty: easy to moderate. Time:
15 minutes preparation, 2 hours chilling, 15 minutes rolling and
baking. Precision: measure the ingredients.
CONTRIBUTOR
Kate Hedström
UC San Diego, San Diego, Calif., USA
ihnp4,decvax,ucbvax!sdcsvax!sdcc6!ix403
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YOGURT-FROZ-1 — A low-calorie frozen dessert with yogurt and fruit
This refreshing and healthful dessert
can be made with any of several types of fruit, such as bananas or
strawberries, for a low calorie summer-time treat.
INGREDIENTS (Serves 6–8)
2/3 cup sugar (or vary based on sweetness of fruit)
½ cup orange juice
2 cups fruit, cut into pieces
2 tsp lemon juice
1 cup plain yogurt
2 egg whites
PROCEDURE
(1) Combine sugar and orange juice in a saucepan. Heat and stir until sugar is dissolved. Set aside to cool.
(2) Whirl fruit and lemon juice in
blender until fruit is pulp. Add yogurt, blending well. With motor
running, add cooled orange juice mixture.
(3) Pour into a 9-inch square flat pan and place in freezer for two hours or until mixture is frozen into a slush.
(4) Break up mixture and put in mixer
bowl. Beat until smooth, adding eggs one at a time. Continue beating
until light and fluffy.
(5) Return to pan or freezer-proof dessert containers and freeze until firm, about one hour.
NOTES
For very juicy fruit, such as
raspberries or frozen fruit, the orange juice may be decreased in
proportion to the amount of juice. Increase the lemon juice by 1 tsp
for each 1/8 cup the orange juice is decreased.
RATING
Difficulty: easy. Time: 10 minutes preparation, 3 hours freezing. Precision: approximate measurement OK.
CONTRIBUTOR
Cathy Hooper
ISC Systems Corporation, Spokane, Washington, USA
cathyh@iscuva.iscs.com
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ZUCCOTTO — Ladyfingers with cream and rum
This makes a great dessert for a
party. It only takes about an hour to make (more if you bake a cake
yourself instead of buying one) and only requires a few seconds to get
ready when served.
INGREDIENTS (Serves 10–20)
10–12 oz cake or lady fingers (lady fingers, pound cake, or sponge cake. If you make sponge cake, a 6-egg cake is about right)
3 cups whipping cream
¼ cup spirits (rum or amaretto or whatever you like. See step 2 for quantity hints.)
assorted flavorings (chocolate, nuts, coffee, liqueurs, extracts.)
2 tsp unflavored gelatin (optional)
3 Tbsp powdered sugar (or more or less, to taste)
PROCEDURE
(1) Line a large hemispherical bowl
with the cake or lady fingers. If you use cake, cut slices in half
diagonally to make large triangles and arrange them in a sunburst
pattern. If you use lady fingers, cut some in half diagonally and
arrange in a flower-like pattern.
(2) Douse generously with spirits; cake should be quite wet but not soggy.
(3) Dissolve the gelatin in 2
tablespoons hot water in a cup; place the cup in a bowl of very hot
water so the gelatin melts. Check occasionally to make sure the
surrounding water stays hot. (I suppose you could use a microwave for
this, but I've never tried.)
(4) Divide the cream into two very
cold bowls. Whip each until stiff; if the flavoring for either half
isn't sweet, add powdered sugar to taste at this point. Beat the
dissolved gelatin into the cream. Flavor each half separately. Spread
one half around the inside of the cake-lined bowl; fill with the other
half.
(5) Top with more cake and douse with more spirits. Since this part doesn't show you don't need to be creative.
(6) Cover with plastic wrap and chill overnight.
(7) Turn out onto a platter and
garnish with chopped nuts, grated chocolate, or powdered sugar if
desired. Cut into wedges; serves about 10–20 people depending.
NOTES
The most recent zuccotto I made used
rum to flavor the lady fingers. The first filling had powdered sugar,
vanilla extract, and 1½ oz chopped semi-sweet chocolate. The second had
5 oz melted semi-sweet chocolate mixed with about 2 tsp instant coffee
dissolved in a little boiling water, and another 1½ oz chopped
semi-sweet chocolate. (Just chop 3 of the squares of chocolate and melt
the other 5). Chopped hazelnuts or almonds are also quite good. You can
make a smaller one by using less, of course!
RATING
Difficulty: moderate. Time: 60 minutes preparation, overnight cooling. Precision: no need to measure.
CONTRIBUTOR
-paul asente
ZWETSCHGEND — A Bavarian plum delicacy for dessert
My mother and grandmother make this
Bavarian specialty without a recipe; this recipe is from my mother,
after I pressed her to write it down so I could make my own. It also
includes variations from a few other folks that you might like to try.
Roughly translated from Bavarian to German, this is Pflaumenkuchen,
which, roughly translated from German to to English is Plum cake.
However, Zwetschgen aren't ordinary plums, a Datschi isn't really a
Kuchen, and a Kuchen is most definitely not a cake! This dessert is
made of the slightly tart Italian plums, which are unfortunately only
available at certain times of the year. Don't try to make it with
ordinary plums; they're too sweet and too juicy.
INGREDIENTS (Fills one round cake pan)
¼ lb butter
1/3 cup sugar
½ tsp vanilla (or use vanilla sugar)
1 egg
1 pinch salt (only if you use unsalted butter)
1 tsp lemon peel
1 Tbsp sour cream
1¾ cup flour
1 tsp baking powder
2 cups Italian plums
6 Tbsp butter
¾ cup flour
1/3 cup sugar
½ tsp cinnamon
PROCEDURE
(1) In a large bowl, cream the
butter, add the sugar (and vanilla), add the egg, (salt,) lemon peel,
and sour cream. Mix the flour and baking powder, and add that.
(2) Pit the plums, splitting them
into halves or thirds. Grease the pan and spread the dough. Liberally
spread plums over the dough, meat side up. If the plums are sour (as
opposed to just tart), sprinkle them lightly with sugar.
(3) To make the optional Streusel topping, cream the butter, add flour, sugar and cinnamon. Sprinkle over the plums.
(4) Bake for 30–45 minutes in the middle rack at 375º F. Be careful not to let the bottom burn!
(5) Serve liberally topped with freshly-made whipping cream.
NOTES
A Datschi may actually be made with
any fruit; I happen to love it with Zwetschgen the best. I don't know
this with Streusel on top, and never prepare it that way, but several
of my acquaintances swear by it. Made with other fruit, I would be more
likely to accept the Streusel.
If you like, you may sprinkle rum or
cinnamon over the fruit before baking. Also, you might try substituting
rum for the sour cream in the dough, or just adding both.
If you want to make a cookie-sheet-sized Datschi, simply double the recipe.
RATING
Difficulty: moderate. Time: 20 minutes preparation, 20 minutes baking. Precision: approximate measurement OK.
CONTRIBUTOR
Chris Kent
DEC Western Research Lab, Palo Alto, California
kent@decwrl.DEC.COM ihnp4,ucbvax,decvax!decwrl!kent
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