* Exported from MasterCook * Gingerbread Biscotti Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Cookies Desserts
Nuts Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 c Almonds -- blanched
3/4 c Sugar
1/4 lb Butter
1/2 c Molasses -- dark
1/4 c Ginger -- fresh; minced
3 Egg
3 c Flour
1/2 T Baking powder
1 T Cinnamon -- ground
1 t Nutmeg -- ground
1/2 t Cloves -- ground
1/2 t Allspice -- ground Place almonds in a 8 to 9 inch square pan. Bake in a 350 F. oven until
golden, 10 to 15 minutes. Let cool, coarsely chop, and set aside.
In large bowl of an electric mixer, beat sugar, butter, molasses, and
ginger until smooth. Add eggs, 1 at a time, beating after each addition.
In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice
and almonds. Add to egg mixture; stir to blend. On two greased 12x15
inch baking sheets, use well-floured hands to pat dough into 4 flat
loaves, spacing them evenly on sheets; each loaf should be about 1/2 inch
thick, 2 inches wide and the length of the baking sheet. Bake in a 350 F.
oven until browned at edges and springy to touch, about 25 minutes; switch
positions of pans halfway through baking. Let loaves stand on baking sheets until cool to touch, then cut into long,
1/2-inch thick diagonal slices. On baking sheets, arrange slices close
together with a cut side down. Return to oven and bake at 350 F. until
cookies are brown, 15 to 18 minutes longer; switch positions of pans
halfway through baking. Transfer biscotti to racks and let cool completely. Serve, or store
airtight up to 1 month; freeze for longer storage.
Usability or other questions about this web site should be directed
to recipes@wenzel.net This page provided as a free service by Sean Wenzel Makes 50 Posted on FareShare 11-98 by Gayle <ddmmom@popalex1.linknet.net> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Gingerbread Biscotti #2 Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 2, Nov. '98 Cookies
Desserts Nuts Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 c Almonds -- blanched
3/4 c Sugar
1/4 lb Butter
1/2 c Molasses -- dark
1/4 c Ginger -- fresh; minced
3 Eggs
3 c Flour
1/2 T Baking powder
1 T Cinnamon -- ground
1 t Nutmeg -- ground
1/2 t Cloves -- ground
1/2 t Allspice -- ground
Place almonds in a 8 to 9 inch square pan. Bake in a 350 F. oven
until golden -- 10 to 15 minutes. Let cool, coarsely chop, and set
aside. In large bowl of an electric mixer, beat sugar, butter, molasses, and
ginger until smooth. Add eggs, 1 at a time, beating after each
addition. In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves,
allspice and almonds. Add to egg mixture; stir to blend. On two
greased 12x15 inch baking sheets, use well-floured hands to pat dough
into 4 flat loaves, spacing them evenly on sheets; each loaf should
be about 1/2 inch thick, 2 inches wide and the length of the baking
sheet. Bake in a 350 F. oven until browned at edges and springy to
touch, about 25 minutes; switch positions of pans halfway through
baking. Let loaves stand on baking sheets until cool to touch, then cut into
long, 1/2-inch thick diagonal slices. On baking sheets, arrange
slices close together with a cut side down. Return to oven and bake
at 350 F. until cookies are brown, 15 to 18 minutes longer; switch
positions of pans halfway through baking. Transfer biscotti to racks and let cool completely. Serve, or store
airtight up to 1 month; freeze for longer storage. Posted on FareShare 11/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Gingerbread-Bisquick Recipe By : www.culinary.com
Serving Size : 4 Preparation Time :0:00
Categories : Volume 2, Nov. '98 Breads - Quick Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 cup Bisquick; mix
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon ginger
1 yolk -- or half egg
1/4 cup molasses water Stir in sugar and spices into mix. Add water, egg, and Molasses. Stir
half into mix beat 2 minutes. Add remainder and beat 1 minute. Bake in
a 4 X 6 inch pan that has been greased and floured at 350 for about 40
minutes. Or bake in a waffle Iron for gingerbread waffles top waffles
with whipped cream and chopped bananas for something special. Formatted by Diana Lewis
Posted at http://www.culinary.com
Posted to FareShare 11/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Golden Flax Almond Waffles -Hanneman Recipe By : Hanneman (1998:Nov)
Serving Size : 3 Preparation Time :0:15
Categories : Pancakes/Waffles Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2/3 cup skim milk
1 medium egg
1 cup Reduced fat Bisquick®
1/2 teaspoon walnut oil
3 tablespoons finely ground blanched almonds
3 teaspoons finely ground golden flax seed
1/4 teaspoon Butter Buds® sprinkles -- optional
water -- as needed These fine textured waffles have a buttery taste from the almonds and
flaxseed. The smoother the batter the richer the flavor per bite. We use
an immersion blender. Blend the milk and egg; add the bisquick and blend well until smooth. Add
the oil, ground nuts and seed, and the optional butter buds. Blend until
smooth, adding water to thin as needed. Bake waffles in a preheated
waffle iron (baker). Yield: three 7-inch waffles. [Per Serving: 272 Calories; 11 g total fat; 61 mg cholesterol; Calories
from Fat 36%] 11/1/98 kitpath@earthlink.net - - - - - - - - - - - - - - - - - - NOTES : Posted on FareShare 11-98 by Pat Hanneman
Nutr. Assoc. : 0 2392 32851 2277 0 0 0 0
* Exported from MasterCook * Grouper Saor Recipe By : Carlucci on Halsted Street, Chicago
Serving Size : 4 Preparation Time :0:30
Categories : Volume 2, Nov. '98 Fish
Italian Main Dishes Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 ounces virgin olive oil
6 large onions -- sliced
1 pinch salt -- to taste
1 pinch black pepper -- to taste
4 ounces golden seedless raisins -- soaked & drained
12 ounces red wine vinegar
4 ounces balsamic vinegar
24 ounces grouper fillets -- cut in 6-oz portions
salt and pepper -- to taste
virgin olive oil -- to saute the fish
2 ounces pine nuts -- toasted (garnish)
1 tablespoon fresh chives -- chopped (garnish)
2 ounces additional virgin olive oil -- (garnish) STEP ONE: Soak golden raisins in water until plump, then drain. STEP TWO: Heat saute pan on high heat, until very hot. Add 4
ounces oil, heat until smoking. Toss in onions, stirring quickly
so they don't burn. Season with salt and pepper, and cook 5 to 10
minutes until lightly caramelized. Add raisins and vinegars and cook
on low heat until all vinegar is absorbed into the onions. Set aside,
keep warm. STEP THREE: Season fish with salt, pepper, and oil. Grill each
side 2 to 3 minutes over high heat until done. Place bed of onions on
serving platter, top with fish, and garnish with pine nuts, chives, and
additional olive oil. Posted on FareShare 11-98 by Bright <bright@twave.net> - - - - - - - - - - - - - - - - - - Suggested Wine: Pinot Bianco
Serving Ideas : Garnish with pine nuts, chives, and olive oil. Nutr. Assoc. : 5460 356 0 986 0 695 1573 1573 1230 0 0 995 986
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