Category : A Collection of Games for DOS and Windows
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Filename : RECIPES.7

 
Output of file : RECIPES.7 contained in archive : CHEF1OF2.ZIP

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Barbara and Pat together developed these tasty, healthful morsels.

Peanut Butter Carob Balls

CAROB BALLS: TOPPING:
1 jar (20 oz) peanut butter 2 T butter
1/2 c honey 3 T honey
2 1/2 c graham cracker crumbs 1 carob candy bar, melted,
1 T buttermilk or carob chips, melted
4 T dry milk powder 2 T flour
1 1/2 c cream
1 1/2 t vanilla extract

To make the carob balls, blend all ingredients together and form into one-inch
balls. Bake at 350 degrees, 10 minutes or until tops are barely toasted.

Meanwhile, melt butter and honey together with carob. Stir in flour. Slowly
pour in cream, and stir in vanilla. Pour over balls. Chill 1 hour.

Makes 36 balls

KEY WORDS: cookies, baked goods, kids, bake sale, stores well, make ahead
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Summer favorite for picnics, potlucks and Fourth of July.

Strawberry Pie

2 cups strawberries, crushed 2 1/2 T cornstarch
1/3 cup water 1 T butter
1/2 cup maple syrup 2 baskets whole strawberries
1 T fresh lemon juice 1 graham cracker crust, baked

In a saucepan, mix crushed strawberries with water, syrup, lemon juice,
cornstarch and butter. Simmer about 2 minutes or until mixture thickens and
clears. Cool 15 minutes.

Remove stems from berries and arrange them, pointed end up, in baked 9-inch
graham cracker pie crust. Carefully spoon glaze over berries. Chill. Serve
with whipped cream if desired.

Serves 6.

KEY WORDS: dessert, entertain, easy, kids, gift, pie, make ahead, potluck,
brunch
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A basic crust for many different fillings.

Graham Cracker Crust

2 T honey 1 2/3 c graham cracker crumbs
1/4 c butter

Melt honey and butter together. Mix in graham cracker crumbs. Press mix in an
even layer over sides and bottom of oiled 9-inch pie pan. Bake at 350 degrees
for 9-12 minutes. Let cool before filling.

Makes 1 pie shell

KEY WORDS: easy, baked goods, pie, make ahead, freezes well
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Just a hint of sophistication.

Amaretto Peach Pie

6 c sliced peaches 1/2 tsp arrowroot
1 whole wheat double pie crust 1/3 c Amaretto
1/8 c honey 3 T flour
1/4 c butter 3 T lemon juice
1/4 c maple syrup 1/2 tsp nutmeg

Place peaches in bottom of 9-inch pie crust. In saucepan, heat together honey,
butter, and maple syrup until just melted. Stir in arrowroot; mixture will
thicken. Add Amaretto, flour, lemon juice and nutmeg. Pour liquid over
peaches. Cover with top pie crust. Seal edges and cut small holes in top
crust. Bake at 350 degrees for 60 minutes or until pie is golden brown and
bubbling at holes.

Serves 6

KEY WORDS: baked goods, entertain, pie, dessert, make ahead
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For your coffee break, a tasty coffee cake.

Sour Cream Coffee Cake

CAKE: TOPPING:
1/2 c butter 1/2 c fine graham cracker crumbs
1/4 c honey 1/2 c nuts
1/8 c molasses 1/4 tsp nutmeg
1/8 c maple syrup 1 c whole pecans
2 eggs
2 tsp vanilla
2 c white unbleached pastry flour
1 tsp baking powder
1 c sour cream
1/4 c cream

Cream together butter, honey, molasses, maple syrup, eggs and vanilla. Add the
flour a little at a time, mixing well. Add baking powder, sour cream and
cream; blend well. Pour half of batter into oiled 9 x 7-inch baking dish.
Combine topping ingredients. Sprinkle half the topping over the batter. Spoon
on rest of batter. Sprinkle remaining topping over top of cake. Bake at 350
degrees for 30 minutes.

Serves 8

KEY WORDS: baked goods, brunch, entertain, cake, make ahead
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Lemon pie to go.

Lemon Bars

BARS: FROSTING:
2 c flour 1/4 c flour
1/2 c powdered sugar 2 c sugar
1 c butter, softened 2/3 tsp baking powder
1/2 c lemon juice
4 eggs

Mix flour and sugar together. Using a pastry blender or fork, mix in butter
until well-blended. Press mixture into unoiled 9 x 13-inch pan. Bake at 350
degrees for 30 minutes, or until lightly browned.

Meanwhile, to prepare frosting, beat together flour, sugar, baking powder,
lemon juice and eggs. Pour this mixture over hot, baked bars. Bake again at
350 degrees for 25 minutes. While still hot, dust top with powdered sugar.
Cool and cut.

Makes 24 bars

KEY WORDS: bake sale, potluck, cookies, baked goods, kids, make ahead
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Quick and easy.

Peach Brulee

2 lb fresh peaches, sliced 3/4 tsp grated lemon peel
1 pint sour cream 1 c brown sugar OR
1 T sugar 1/2 c honey

Arrange peach slices in 9-inch pie plate. Blend together sour cream, sugar and
lemon peel. Pour over fruit. Sprinkle brown sugar over sour cream, covering
thoroughly. Broil 3 inches from broiler for 1-4 minutes or until sugar
bubbles. Serve immediately.

Serves 6

KEY WORDS: dessert, entertain, easy, sinfully rich, quick
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Brunch suggestion.

Peach Bread

2 c flour 2 T butter, softened
3/4 c brown sugar 2 c sliced peaches, drain and reserve syrup
2 tsp baking powder 1/2 c reserved syrup
1/2 tsp salt 2 eggs
1/2 tsp baking soda 1 c raisins (optional)
1/8 tsp ground cloves

Combine dry ingredients. Add butter, peaches, syrup and eggs. Beat 2-3
minutes at medium speed. Add raisins if desired. Pour into buttered 5 x 9-
inch loaf pan. Bake at 350 degrees for 60-65 minutes.

Makes 1 loaf

KEY WORDS: bread, entertain, kids, baked goods, brunch, stores well, snack,
make ahead
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Dessert lover's choice.

Half and Half Bars

FILLING: CRUST:
1 c semisweet chocolate chips 1 1/2 c flour
1 pkg (3 oz) cream cheese 1/2 tsp baking powder
1/2 c condensed milk 1/4 tsp salt
2 T cashews, ground 3/4 c sugar
1/2 c chopped walnuts 1/2 c butter, softened
1/4 tsp almond extract 1 egg
1/4 tsp almond extract

Make the filling first. In a saucepan, combine chocolate chips, cream cheese
and milk. Melt over low heat, stirring constantly. Remove from heat. Stir in
nuts and almond extract; blend well. Set aside.

In a large bowl, combine all remaining ingredients. Mix well until crumbly.
Press half the crust mixture into an oiled 7 x 11-inch pan. Spread filling
over crust. Sprinkle rest of crust mixture over filling. Bake at 350 degrees
for 20-25 minutes.

Makes 18 bars

KEY WORDS: entertain, sinfully rich, cookies, bake sale, baked goods, potluck,
kids
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Whenever pears are in season, so is this Michele original.

Chunky Pear Cake

CAKE: FROSTING:
1 1/2 c dark brown sugar 1/3 c butter
1 1/2 c salad oil 3 ounces cream cheese
2 tsp baking powder 1 1/2 tsp vanilla extract
2 tsp baking soda 2 1/2 c powdered sugar
1 1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt
2 c flour
4 eggs
2 lbs pears

In a large bowl, blend together sugar, oil, baking powder, baking soda,
cinnamon, ginger, salt and flour. Beat at medium speed for 5 minutes. Add
eggs, one at a time, beating well after each addition. Core pears, and cut
them into half-inch chunks. Stir pear chunks into batter. Pour batter into
unoiled 9 x 13-inch glass pan. Bake at 350 degrees for one hour or until done.
Cool before frosting.

For frosting, beat together butter, cream cheese and vanilla until smooth.
Beat in powdered sugar. Frost the cooled pear cake, and serve when ready.

Serves 8

KEY WORDS: entertain, cake, baked goods, frosting, dessert, kids
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Triple good and triple easy.

Triple Rich Brownies

FIRST LAYER: SECOND LAYER:
1 oz unsweetened chocolate 1/4 c butter
1/4 c butter 2 c powdered sugar
1 egg 3/4 tsp vanilla
2/3 c sugar 3 T whipping cream
1/4 c flour THIRD LAYER:
1 c chopped pecans 1 oz unsweetened chocolate
1/4 c butter

Combine chocolate and butter by melting over low heat, stirring constantly.
Beat together egg and sugar. Slowly add to the chocolate mixture, beating
well. Stir in flour and nuts. Pour into lightly buttered 9-inch square pan.
Bake at 350 degrees about 20 minutes. Cool.

Next, prepare the second layer. Cream together butter, powdered sugar,
vanilla, and whipping cream. Spread on top of the cooled brownies.

Combine the remaining chocolate and butter, and melt over low heat. Pour the
chocolate butter over the second layer. Chill until top two layers are firm.
Cut into one-inch squares.

Makes 36 squares

KEY WORDS: entertain, cookies, sinfully rich, baked goods, bake sale, easy,
kids, potluck, make ahead
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With origins in the coffee houses of the Middle East, this special drink is
sure to please.

Alexander Espresso

1 c cold water 2 t brandy
2 T ground espresso coffee 2 T whipping cream, chilled
1/2 cinnamon stick (6-inch long sticks) grated semisweet chocolate or
4 t creme de cacao chocolate curls

Make espresso with water and coffee. Break cinnamon stick into small pieces
and add to hot espresso. Allow to cool slightly.

Add creme de cacao and brandy, and stir gently. Pour into demitasse cups.
Whip the cream, and float a dollop on top of each cup. Garnish with grated
chocolate or chocolate curls.

Multiply proportions by six and it's perfect for a party.

Serves 2

KEY WORDS: sinfully rich, beverage, entertain
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Peanut butter and chocolate, a winning combination.

Sweet 'n' Peanutty Chocolate Balls

3 c powdered sugar, sifted 3/4 c peanut butter
1 1/2 c graham cracker crumbs 1 1/2 c semisweet chocolate chips
1 c pecans finely chopped 4 T butter
3/4 c butter 1 T milk

Combine powdered sugar, graham cracker crumbs and pecans; stir until uniform in
color. In a saucepan, melt butter and peanut butter together. Pour over sugar
mix, and stir until just moistened. Form into one-inch balls.

In a separate saucepan, combine chocolate chips, butter and milk. Melt
together over low heat, stirring just enough to blend. Coat balls with
chocolate by dipping into chocolate mixture one at a time. Place on waxed
paper, and chill before serving.

Makes 60 balls

KEY WORDS: candy, holiday, entertain, kids, make ahead, stores well
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Strawberry bliss a la francaise.

La Culinaire

1 basket fresh strawberries with stems
2 ounces Grand Marnier
2 squares white or bittersweet chocolate

Inject strawberries with Grand Marnier, using flavorizer. Inject gently until
each berry will hold no more liquid. Melt chocolate in top of a double boiler.
Holding the injected berries by their stems, dip them one at a time into the
chocolate. Turn them stem side down onto a piece of wax paper that covers a
plate. When finished dipping berries, place plate in refrigerator and chill
one hour before serving.

Serves 6

KEY WORDS: sinfully rich, entertain, dessert
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They'll ask for seconds.

Blueberry Pie

1 can (13.5 oz) sweetened condensed milk 1 c water
2 T maple syrup 1 carton (8 oz) sour cream
1/3 c lemon juice 1 basket blueberries
2 T unflavored gelatin 1 graham cracker crust, baked
1/4 c hot water

Beat together condensed milk, maple syrup and lemon juice. In a separate bowl,
dissolve the gelatin in hot water. When dissolved, add the rest of the water.
Pour into milk mixture. Beat in sour cream. Crush one third of the berries
and beat into mixture. Carefully fold in remaining berries and pour into a
baked 9-inch graham cracker crust. Chill two hours before serving.

Serves 6

KEY WORDS: easy, entertain, pie, dessert, make ahead
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A basic European dessert popular across the continent.

Summer Fruit Compote

1/2 c maple syrup 2 naval oranges, peeled and sectioned
2 c water 1 grapefruit, peeled and sectioned
1 1/2 lb plums, halved and pitted 1/2 lb green seedless grapes
1 basket boysenberries 1/3 c wine (plum is good)
1 basket raspberries fresh mint leaves

In a saucepan, bring maple syrup and water to a boil; simmer for two minutes.
Reduce heat to low simmer and poach plums (submerge them in the hot water) for
one-half minute. Transfer plums with a slotted spoon to the serving bowl.
Poach boysenberries and raspberries for fifteen seconds, and then transfer them
to the serving bowl. Poach orange and grapefruit sections one minute, and
remove them to the serving dish. Poach grapes for fifteen seconds, and
transfer them to the serving dish. Stir wine into the syrup and simmer two
minutes. Let wine syrup cool; spoon over fruit. Sprinkle compote with fresh
mint leaves. Ladle into individual bowls. May be served alone, or with ice
cream or yogurt.

Serves 6

KEY WORDS: easy, brunch, entertain, salad, dessert, English tea, outdoor
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Coffee lovers will love this.

Coffee Chiffon Dessert

2 T unflavored gelatin 1 c whipping cream
1 c coffee liqueur 2 tsp vanilla
2 c hot strong coffee 1 creme de menthe pie crust OR
1/2 c pure maple syrup 1 graham cracker crust
2 tsp lemon juice

In large mixing bowl, soften gelatin in coffee liqueur. Add hot coffee, maple
syrup, and lemon juice. Stir until gelatin is totally dissolved. Chill the
coffee mixture until almost firm, then beat until totally free of lumps. In a
separate bowl, whip the cream and vanilla together, until the cream forms soft
peaks. Fold cream into coffee mixture. Spoon into 9-inch pie crust. Chill at
least 2 hours before serving.

Serves 8

KEY WORDS: easy, entertain, sinfully rich, pie, dessert, make ahead, holiday
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A variation on the graham cracker crust.

Creme de Menthe Pie Crust

1 2/3 c graham cracker crumbs 3 T maple syrup
3/4 c pecans, crushed 1/3 c creme de menthe

Combine graham cracker crumbs with crushed pecans. Stir in maple syrup and
creme de menthe. Press into a lightly oiled 9-inch pie plate. Bake at 350
degrees 10-12 minutes; do not overbake.

Makes 1 pie shell

KEY WORDS: easy, baked goods, pie, make ahead
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For your next luncheon.

Cream Cheese Whities

FILLING: 2 tsp vanilla
2 T butter 2 T cream
1 package (8 oz) cream cheese 2 c white unbleached flour

2 tsp maple syrup 1/2 tsp baking powder
BATTER: 1/2 tsp baking soda
1 c maple syrup 1/2 c nuts
3 eggs 1/4 tsp almond extract

For the filling, combine butter and cream cheese with maple syrup; set aside.

In a separate bowl, blend together maple syrup, eggs, vanilla, and cream. Add
flour in three additions, mixing well after each addition. Add baking powder
and baking soda. Stir in nuts and almond extract.

Pour half the batter into an oiled 8-inch square baking dish. Carefully spread
cream cheese filling on top. Spoon remaining batter over the top. Bake at 350
degrees for 30 minutes. Top will be golden brown, perhaps with some "whitie"
peeking through. Serve warm.

Serves 4

KEY WORDS: baked goods, cake, brunch, entertain, dessert
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Even better than drinking it straight.

Coffee Liqueur Mousse

4 eggs, separated 1/4 c coffee liqueur
1/4 c maple syrup 1/8 c cognac
1 c water 1 c whipping cream

In a blender or with electric beater, blend together egg yolks, maple syrup and
water. Transfer to a saucepan and bring to a boil. Remove from heat and add
coffee liqueur and cognac. Chill. Beat cream and egg whites until soft peaks
form. Carefully fold into chilled liqueur mixture. Spoon into demitasse
glasses, and chill 2 hours.

Serves 6

KEY WORDS: easy, entertain, sinfully rich, dessert, holiday
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Ole!

Mexican Coffee Liqueur Cookies

1/2 c butter 2 c white unbleached flour
1/2 c cream 1 tsp baking soda
2/3 c maple syrup 1/2 c oats
1/2 c Kahlua or other coffee liqueur 1/2 c nuts
1 tsp vanilla 1 1/2 c mint carob chips
1 egg

Cream together butter, cream, maple syrup, coffee liqueur and vanilla. Stir in
egg. Add flour in three additions, making sure each addition is thoroughly
mixed. Add baking soda and oats. By hand, stir in nuts and mint chips. Drop
by teaspoonfuls on an unoiled cookie sheet. Bake at 350 degrees 10-12 minutes.
Cookies will be golden brown.

Makes 48 cookies

KEY WORDS: easy, bake sale, baked goods, brunch, entertain, potluck, cookies
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The answer to a peach lover's dream.

Peach Kuchen

1 lb fresh peaches or pears, sliced 1/2 c maple syrup
2 T lemon juice 1 1/2 t baking powder
1/3 c butter, melted 1 egg
1/2 c cream 2 tsp vanilla extract
1 c flour 1/8 tsp nutmeg

Slice peaches or pears and dip in lemon juice. Combine melted butter and
cream. Blend in flour, maple syrup and baking powder. Beat in egg and
vanilla. Transfer batter to a very lightly oiled, 9-inch round pie plate.
Place peaches on top. Sprinkle with nutmeg. Bake at 350 degrees for 30
minutes. Batter will rise to slightly cover peaches. Serve warm.

Serves 6

KEY WORDS: easy, brunch, entertain, cake, dessert, make ahead
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