* Exported from MasterCook * Oat And Hazelnut Scones with Apricots and Cardamom Recipe By : Grains by Miriam Rubin (1995 Collins)
Serving Size : 14 Preparation Time :0:30
Categories : Biscuits/Scones Breads - Quick
Fruit Nuts
Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 cup hazelnuts -- peeled
3/4 cut rolled oats
1 cup all-purpose flour -- PLUS
1 1/3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
3/4 cup cold unsalted butter -- cut
into small pieces
3/4 cup dried apricot halves -- chopped
2/3 cup lowfat buttermilk
1/2 cup granulated white sugar -- or less to taste
2 large eggs
1 teaspoon vanilla extract Use moist California Apricots. Scones are best eaten within hours of
coming from oven but leftovers can be tightly wrapped and reheated. Tested: half recipe makes 7 scones. Instead of 1/4 cup white sugar, we
used 2 tablespoons light brown sugar. Instead of ginger, we substitute
a pinch of ground allspice. -kitpath@earthlink.net 12/98 1. Measure hazelnuts and pan-toast over medium low heat (4-5 minutes).
If they are not peeled, increase time to 15 minutes, shaking pan
vigorously several times. The skins will be easier to remove. Let cool.
Coarsely chop. 2. Meanwhile process oats with 1 cup of the flour in a food processor
fitted with the metal blade until finely ground. 3. In a large bowl, stir together oat and flour mixture, the remaining
flour, baking powder, baking soda, cardamom, ginger and salt. Cut in
butter with a pastry blender until the mixture forms fine crumbs. Add
the nuts and apricots and toss to distribute evenly. 4. Preheat the oven to 375F Degrees. 5. In a small bowl or measuring cup, beat together buttermilk, sugar,
eggs and vanilla extract. Drizzle over dry ingredients and mix just
until incorporated. 6. Drop dough by 1/3-cupfuls spaced about 2 inches apart on a prepared
baking (cookie) sheets. 7. Bake for 18 to 20 minutes or until scones are browned in spots on
the top. Transfer scones to a wire rack and let cool, loosely covered
with a dish towel, until warm. EACH 270cals, 14g fat. Posted to FareShare 12-98 by Pat Hanneman <kitpath@earthlink.net> - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 652 0 0 0 1553 0 0 0 0 0 0 0 0
* Exported from MasterCook * Old-Fashioned Grated Sweet Potato Pudding - Corriher Recipe By : St. Louis Post-DispatchTaste Tested Recipe from Lipton
Serving Size : 8 Preparation Time :0:00
Categories : Side Dishes Sweet Potatoes
Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- Nonstick cooking spray
1 pound sweet potatoes -- 2-lg, peeled
and cut into chunks
1/2 cup packed dark brown sugar
1/2 cup packed light brown sugar
3/4 teaspoon salt
2 teaspoons ground ginger
3 tablespoons cornmeal
1 large egg
2 large egg yolks
1 cup heavy cream
1 tablespoon vanilla Preheat oven to 325F degrees. Coat a 9-by-6-by-3-inch casserole with
cooking spray. Finely chop sweet potatoes to texture of large rice in several batches
in food processor, pulsing machine on and off. Combine sweet potatoes,
brown sugars, salt, ginger and cornmeal in large mixing bowl. Stir in
egg, egg yolks, cream and vanilla. Transfer to casserole. Bake for 15 minutes. Stir from outside to middle.
Bake 10 minutes longer; stir again. Bake until lightly browned and just
set, about 15 to 25 minutes longer (for a total of about 40 to 50
minutes). Serve hot or at room temperature. Yield: 8 servings. STORY: "Grated sweet potatoes were secret of Grandma's pudding,"
(Dec 1998) By Shirley O. Corriher. My grandmother's sweet potato pudding bears no resemblance to the
modern marshmallow-topped versions. It is made in the traditional way
of preparing sweet potatoes from her mother's time, a truly old, very
different dish. One of my students took the pudding to a nursing home.
She said that tears rolled down the cheeks of one of the patients as she
ate these sweet potatoes. The woman said, "I haven't had sweet potatoes
like this since I was a girl." Nannie, my grandmother, grated the sweet potatoes raw; in the time of
hand graters, this was quite a chore. The potatoes were a deep brownish
orange by the time she finished. The predominant seasoning that she
added was ginger -powdered, from the can. Fresh ginger was unknown. The rest of the ingredients were simple - brown sugar, a little salt and
cornmeal, rich milk from Bessie, our cow, and a fresh egg. The cornmeal
prevents the egg proteins from curdling and aids in the thickening of
the dish. Nannie's baking techniques were outstanding. Notice in the recipe how
she advises you to stir the custard after 15 minutes and again 10
minutes later so that the outside edge that was beginning to set is now
in the middle. This prevents having a dish that is dry and overcooked
around the edge before the center is done. Baking is a good cooking method for sweet potatoes. Their deep orange
color comes from carotenoid compounds, like beta carotene, which is
supposed to help save us from disease. There are three types of red
compounds in foods - the orange and orange-red carotenoids, the betalins
and the blue-red anthocyanins. Of all these, the carotenoids are the
easiest for cooks to handle. Their colors are fat-soluble and very
stable. They retain their nutrients and remain a good deep orange or
red-orange even after lengthy baking. Pumpkins, squash, carrots, tomatoes,
red bell peppers - all can be thrown into nearly any dish and they will
retain their color well. Copyright (c) 1998, St. Louis Post-DispatchTaste Tested Recipe from The
Lipton Kitchens Posted on FareShare 12-98 by Pat Hanneman < kitpath@earthlink.net> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Olivada Spread Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/4 cup Wish-Bone Italian or Lite Italian Dressing
1 can pitted ripe or Spanish olives -- (6 oz.) drained
1 medium clove garlic
1/4 cup loosely packed parsley
3 tablespoons grated Parmesan cheese This Mediterranean spread is very quick to make, goes a long way...and
is quite impressive! In a blender or food processor, process all ingredients until coarsely
blended. Spread on fresh or toasted sliced French or Italian bread. Makes about 1 cup spread. Taste Tested Recipe from The Lipton Kitchens
From http://www.lipton.com/recipe-index.html
Posted on FareShare 12/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Olives in Cheese Pastry Recipe By : adapted from Finger Foods
Serving Size : 50 Preparation Time :0:00
Categories : Appetizers Cheese
Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 cup all-purpose flour -- [250ml]
1 pinch cayenne pepper
1/4 cup butter -- [100g]
1 1/4 cups grated sharp cheddar cheese -- [150g]
Or any other tasty cheese you like
50 small stuffed green olives
1 egg -- lightly beaten
poppy seeds -- or cumin seeds Mix the flour, pepper and butter together until well-combined.
This can be done with a few pulses in a food processor if you wish.
Add the cheese and mix until a ball forms. Turn dough out onto a lightly floured surface and knead until smooth.
Cover and chill for 30 minutes. Drain the olives on some paper towel. Remove pastry from the refrigerator and roll it between two sheets
of waxed paper to a thickness of 1/8 inch [3mm]. Cut 1 1/2-inch
diameter [4cm] circles of pastry. Place an olive on each circle and
close the pastry around it to seal. Roll it into a smooth ball. Dip the tops of the balls first into the lightly beaten egg, then into
the seeds. Place the balls on a greased baking sheet; cover and chill
for 30 minutes. Bake in a preheated 350F [190C] oven for about 15 minutes or until
browned. Cool before serving. Makes 50 pieces. This recipe can be made a day ahead; not suitable for freezing. Adapted from Finger Foods, a publication of The Australian Women's
Weekly; 1990; ISBN 0 949128-26-0. Formatted for MasterCook and contributed to FareShare 12-98
by Hallie du Preez. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Orange Sauce For Cranberry Bread Pudding Recipe By : Prudence Hilburn
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Desserts
Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/2 cup butter or margarine -- room temperature
1 cup sugar
1 egg yolk
1/4 cup water
1/4 cup orange juice Combine the softened butter, sugar, egg yolk, and water in a medium
size saucepan. Mix well. Cook over medium heat until the sugar has
dissolved and the mixture starts to thicken. Stir in the orange juice.
Serve warm. From http://www.annistonstar.com/yourtable/yourtable_19981125_1598.html
MC and Posted to FareShare, J Pellegrino 12/98 - - - - - - - - - - - - - - - - - -
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