------------------------CHOC. PEANUT BUTTER FILLING------------------------ 2 T Heavy cream (whipping cream) 2 1oz squares semi-sweet chocolate, Finely chopped 2 t Granulated sugar 1/4 c Peanut butter ----------------------------------CUPCAKES---------------------------------- 6 1oz squares semi-sweet chocolate 6 T Butter or margarine 2 Eggs 2/3 c Granulated sugar 1 t Vanilla extract 3/4 c All-purpose flour 1/4 t Baking soda 1/4 t Salt Confectioners' sugar, (optional) An hour before baking prepare the Chocolate Peanut Butter Filling. Chocolate Peanut Butter Filling: In a small saucepan, heat the cream to boiling. Add the chocolate and sugar, stirring until the chocolate melts. Remove from heat, and beat in the peanut butter until well combined. Refrigerate the mixture until firm but not hard, about 40 minutes. Line twelve 2 1/2-inch muffin-pan cups with paper baking cups. In the top of a double boiler, over simmering water, melt the chocolate and butter. Remove from heat and set aside. In a large bowl, with an electric mixer on high speed, beat the eggs until foamy. Beat in the sugar and vanilla until the mixture is fluffy and lemon coloured, about 5 minutes. Reduce the mixer speed to low, and slowly beat in the chocolate-butter mixture; beat in the flour, baking soda, and salt just until combined. Heat the oven to 350F. Divide the batter among the prepared muffin-pan cups. Using the palms of the hands, roll rounded teaspoonfuls of the chocolate-peanut butter filling into 12 balls. Push one ball into the center of the batter in each muffin-pan cup. (Make sure that the chocolate peanut butter ball is covered by the cupcake batter.) Bake the cupcakes 15 to 20 minutes, or until the center springs back when touched lightly with fingertip. Cool the cupcakes completely in the pan on a wire rack. Remove the cupcakes from the pan. If desired, cover the centers of the cupcakes with a small piece of aluminum foil or paper towel, and sift confectioners' sugar over the edges. Remove foil or towel. Store the cupcakes in an airtight container. These taste best after they have cooled completely. ----- Gigi ... Happiness: A modem, a rainy day and e-mail friends. --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: 192.231.66.193 (1:167/323) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EBC00046Date: 07/07/97 From: GHISLAINE DUMONT Time: 12:48am \/To: ALL (Read 1 times) Subj: recipes.cr * Crossposted from: [MME] Gourmet ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruit Tacos Categories: Desserts, Fruits Yield: 8 servings 1 1/2 c Cold milk 1 pk Instant pudding 4 svr size 1 3/4 c Cool whip 4 oz 8 Taco shells 2 c Cut up fruit 1/2 c Coconut Chocolate syrup 8 Taco shells Pour cold milk into bowl. Add pudding mix. Beat with wire whisk until blended. Let stand 5 minutes. Stir in whipped topping very gently. If you do not want to prepare and eat tacos right away, put pudding mixture into refrigerator and chill until serving time. Just before serving, spoon an equal amount of pudding into each taco shell. Top with fruit and coconut. Pour a little chocolate syrup over filling. ~~~ ... Sincerely yours Gigi --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: 192.231.66.193 (1:167/323) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EBC00047Date: 07/07/97 From: GHISLAINE DUMONT Time: 12:48am \/To: ALL (Read 1 times) Subj: recipes.cr * Crossposted from: [MME] Gourmet ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Pudding Cake Categories: Desserts, Cakes Yield: 6 servings 3 lg Eggs 1 c Sugar 2 T Margarine, room temperature 1 T Lemon peel, grated 1 c Buttermilk or 4 T Powdered buttermilk and 1 c Water 1/3 c Lemon juice, fresh 1/4 c All purpose flour 1 c Buttermilk or 4 T Powdered buttermilk and 1 c Water Preheat oven to 350 degrees. Set a spray coated souffle dish or other straight sided baking dish in a larger baking pan that is at least 2 inches deep. Set aside. In a deep bowl, beat egg whites with an electric mixer on high speed until foamy, Gradually beat in 1/4 cup of the sugar; continue to beat until whites hold short, distinct peaks. Set aside. In another bowl, combine butter, remaining 3/4 cup sugar, lemon peel and egg yolks. Beat on high speed until mixture is thick and lemon colored. Stir in butter milk, lemon juice and flour. (Or if using powdered buttermilk, stir in water, lemon juice and flour that has been sifted with the powdered buttermilk.) Add 1/4 of the egg whites to batter; stir to mix well. Gently, but thoroughly, fold in remaining whites. Pour batter into souffle dish. Set dish (in baking pan) on middle rack of oven. Pour boiling water into BAKING PAN up to the level of the batter in the souffle dish. Bake until top of pudding is a rich brown and center feels firm when lightly pressed, about 1 hour. Serve pudding warm or cool, spooning portions up from the bottom of the dish to get the lemon sauce that forms under the pudding. ~~~ ... Sincerely yours Gigi --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: 192.231.66.193 (1:167/323) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EBC00048Date: 07/07/97 From: GHISLAINE DUMONT Time: 12:48am \/To: ALL (Read 1 times) Subj: recipes.cr * Crossposted from: [MME] Gourmet ---------- Recipe via Meal-Master (tm) v8.01 Title: Mixed Grain Griddle Cakes Categories: Breakfast Yield: 12 servings 1/2 c Quick oats 1/2 c Whole wheat flour 1/4 c Yellow cornmeal 1/2 t Baking soda 2 T Baking powder 1/2 t Salt 1 Egg 1 c Buttermilk, room temp 1/2 c Yogurt 2 T Butter, melted and cooled 1 T Maple syrup To a large bowl, add the dry ingredients. Whisk together to combine. In a small bowl, beat the egg lightly, then whisk in the remaining liquid ingredients and combine with the dry ingredients. Let stand for 15 minutes, then stir down with a wooden spoon. If you have powdered buttermilk, mix it with the dry ingredients, then add 1 c water with fluids. : Ladle onto hot griddle, and serve with syrup. ~~~~ ... Sincerely yours Gigi --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: 192.231.66.193 (1:167/323) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EBC00049Date: 07/07/97 From: GHISLAINE DUMONT Time: 12:49am \/To: ALL (Read 1 times) Subj: recipes.cr * Crossposted from: [MME] Gourmet MM: Soudzoukakia (Sausage Rolls in Wine Sauce) ---------- Recipe via Meal-Master (tm) v8.03 Title: Soudzoukakia (Sausage Rolls in Wine Sauce) Categories: Ethnic, Ground meat, Favorite Yield: 3 Servings ---------------------------GREEK--------------------------- -----------------------SAUSAGE ROLLS----------------------- 3 sl Firm white bread 3/8 c Dry wine 1 1/8 lb Lean ground beef 3/4 cl Garlic, minced 3/4 ts Cumin powder 3/4 lg Egg, beaten Salt & pepper to taste ------------------------WINE SAUCE------------------------ 3/4 cn Tomato puree (16 oz.) 3/4 c Water 3/8 c Dry wine 3/4 ts Sugar 3/4 Piece cinnamon stick 3/4 Bay leaf Salt & pepper to taste Place bread in a medium sized bowl and moisten with wine. Add remaining ingredients for the sausage rolls and mix thoroughly. Take 1 T. of the mixture and, with your hands, form into a roll about 2" long. Continue procedure until all mixture is used. Placer rolls on a broiling pan and broil, turning once, until browned. Drain on paper towels and set aside. ***WINE SAUCE*** In a 4 qt. saucepan, mix in all ingredients. Bring to a boil, reduce heat to low. Add sausage rolls and return to a boil. Cover saucepan, reduce heat to low and simmer for 30 more minutes. ----- ... Sincerely yours Gigi --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: 192.231.66.193 (1:167/323) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EBC00050Date: 07/07/97 From: GHISLAINE DUMONT Time: 12:49am \/To: ALL (Read 1 times) Subj: recipes.cr * Crossposted from: [MME] Gourmet ---------- Recipe via Meal-Master (tm) v8.05 Title: Green Gage Plum Salad Categories: Salad Yield: 10 servings 2 cn (16-oz) green gage or purple -plums 1/2 c syrup from plums 2 c grape juice 2 pk (3-oz) lemon gelatin 1/4 ts salt 1 ts lemon juice 2 pk (3-oz) cream cheese Heat grape juice and add to gelatin, with syrup, mashed plums, salt and lemon juice. Cool. Pour 1/2 gelatin mixture into 1-1/2 quart mold and chill until firm. When remaining gelatin thickens like raw egg white, beat in cream cheese until frothy. Pour over firm gelatin mixture and chill until firm. ----- ... Sincerely yours Gigi --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: 192.231.66.193 (1:167/323)