* Exported from MasterCook * Kathleen's Low-Fat Chocolate Chip Ice Cream Sandwich Recipe By : Chef Kathleen Daelemans, Cafe Kula, Grand Wailea Resort
Serving Size : 4 Preparation Time :0:00
Categories : Chefs Desserts
Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- **Cookies**
2 1/2 cups whole wheat flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup unsalted butter -- at room temperature
1 whole banana (pureed about 1/2 cup) -- pureed
3/4 cup Sucanot (from health food store)
3/4 cup light brown sugar -- lightly packed
1 teaspoon vanilla extract
4 egg whites
8 ounces nondairy chocolate chips
4 scoops Kathleens Virtually No Fat Choco Ice
Cream (recipe follows)
4 ounces bittersweet chocolate -- melted
OR cocoa for dusting (optional)
**K's Virtually No-Fat Choco Ice Cream**
4 pounds bananas, slightly overripe -- peeled
(about 10-15 bananas) To make the cookies: Preheat the oven to 280F. Line a baking pan with
parchment paper or aluminum foil. In a medium bowl stir the flour,
baking soda, and salt together. Set aside. In another medium bowl beat
the butter, banana puree, Sucanot, and brown sugar until fluffy. Beat in
the vanilla, egg whites, and non dairy chips (available from health food
store). Stir in 1/4 of the reserved dry ingredients, then fold in the
remainder until blended. The batter will be thick and chunky. Scoop 2
tablespoons of batter for each cookie and drop 3 inches apart on the
prepared baking sheet. Bake for 12 to 15 minutes until golden brown. Let
cool before removing from pan. The cookies will be chewy; if you prefer
them crunchy, bake them at 320F. Place a cookie on each serving plate and top with a scoop of ice cream.
Lean another cookie against the ice cream. Drizzle with melted chocolateor dust with cocoa if desired. To make Kathleen's Virtually No-Fat Ice Cream: Line a baking sheet with
parchment paper or waxed paper and place the bananas on the paper. Freeze overnight. Remove from the freezer and place in the bowl of a
food processor. Add the cocoa. Pulse until smooth and creamy. If
necessary, this can be done in two batches. Freeze in an ice cream
freezer according to the manufacturer's instructions. Cook's Notes: Hard to believe, but each of these cookies has only 2 grams of fat.
Sucanot, which is evaporated cane juice, gives a distinctive
molasses-like taste to the cookies. The ice cream should be made a day
ahead; purchased low fat frozen yogurt or sorbet can also be used
Recipe from "Great Chefs Great Chocolate" - Spectacular Desserts from
America's Great Chefs ISBN 1-888952-83-0
Grand Wailea Resort Hotel 3850 Wailea Alanui Drive
Kihea, HI 96753
Tel (808) 874-2355 Contributed to FareShare, February 7, 1999, Y2V2-6
JoAnn Pellegrino at gigimfg@ix.netcom.com
Formatted in MasterCook by Art Guyer, thepoint@beachlink.com
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* Exported from MasterCook * Kolaches by Martha Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 pkg active dry yeast
1/4 cup warm water
3/4 cup milk
1/2 cup butter or margerine
1/4 cup sugar
1 tsp salt
3 3/4 cups all purpose flour -- (3 3/4 to 4 1/4)
2 eggs
1 recipe Prune or Apricot filling
sifted powdered sugar -- (optional) Step 1: In a bowl, add yeast to water, stirring to dissolve.
In a saucepan, heat milk, butter, sugar and salt to just warm
(115 - 120F) stirring till butter melts. Step 2: In large mixing bowl, stir together 2 cups flour and
beat in the milk mixture. Add the soft yeast and eggs. Beat
well. Step 3: Stir in as much of the remaining flour as you can
mix in with a spoon. Turn out onto lightly floured surface.
Knead in enough of the remaining dough to make a moderately
soft dough. Continue kneading till soft and elastic. (5
minutes). Shape into a ball. Place into a lightly greased
bowl, turn once to grease surface.
Step 4: Cover, let rise till double 1 to 1 1/2 hours. Punch
down. Turn onto a lightly floured surface. Divide dough into
2 portions. Cover, let rest 10 minutes.
Step 5: Divide and shape each half into 9 balls. Place 3
inches apart on greased baking sheets. Step 6: Flatten each of the balls to a 3 inch circle.
Cover, let rise in warm place till double, about 45 minutes. Step 7: With your fingers, make a depression in the center
of each. Spoon a heaping tablespoon of the filling evenly
into each depression. Step 8: Bake in 375 degree oven for 12 to 15 minutes ortill golden brown. Remove to wire rack and cool completely. If desired, dust with powdered sugar. Prune filling: In a sauce pan,
combine 2 cups coarsely snipped pitted dried prunes and enough water to
come to 1 inch above prunes. Simmer, covered 10 minutes. Drain. Stir
in 1/2 cup chopped walnuts, 1/3 cup sugar, 2 teaspoons lemon juice, Cool. Apricot Filling: In saucepan, combine 2 cups coarsely
snipped chopped dried apricots and water to come to 1 inch
above apricots. Simmer, covered 10 minutes, drain. Stir in
1/3 cup sugar, 1 tablespoon butter or margarine and 1/2
teaspoon ground nutmeg. Cool. Cook's Notes: Someone on a bread machine list wanted an authentic
Kolache recipe that they could hopefully try to recreate
in the ABM. I hope they succeed because this is lovely.
I included a prune and an apricot filling, but if you can
find a poppyseed filling, those are the best! I still had the recipe up on my clipboard when the Valentine
Notice came in. perfect! From the Czechoslovak Publishing Co, West, Texas.
NOTE: "West" Texas isn't West Texas! It's a little Czech
community just North of Waco, and they also have some of the
best hams and sausage (actually award winning) in the SW.
When I'd haul a hog (100 miles at least) to the processor
in that town, I always made sure I brought home about the
hog's weight in kolaches. (and ate 1/2 of them on the way home!) martha (tx) http://www.geocities.com/Heartland/Fields/5505
Contributed to FareShare, February 3, 1999, Y2V2-3
Martha Wells at flylo@txcyber.com
Formatted in MasterCook by Art Guyer, thepoint@beachlink.com
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