Foods Recipes

4 ea Lg. eggs*

600 ml Milk

4 oz Fresh breadcrumbs

1 tb Parsley, chopped

1 pn Chopped thyme

2 tb Chopped chives or scallions

1 x Salt and pepper

2 tb Butter

* Or six small ones. -- Beat the eggs lightly, then add the milk, breadcrumbs, herbs and seasonings, and mix well. Heat 1 tablespoon of the butter in a pan until foaming, then pour in the mixture and cook over a low flame until it is brown underneath and just set on top. Put under the grill to finish. Serve cut into wedges with a knob of butter on each portion.

1 1/2 c Whole wheat flour

3/4 c Sugar

1 t Baking powder

1 t Baking soda

1 t Cinnamon (or more to taste -

I like LOTS) 1/2 t Salt (optional)

2/3 c Applesauce

2 Egg whites or Ener-G

Replacements 1 c Finely shredded carrot

1/2 c Juice packed pineapple (with

Juice) 1 t Vanilla (I was out and

Didn't miss it) In a large mixing bowl, combine dry ingredients. Make a well in the center and add in remailing ingredients. Mix well (use an electic mixer if you want your cake especially light). Bake in a Pam sprayed 8 or 9 inch square pan at 350F (180 C) for 30-35 minutes or until toothpick-test done.* I didn't use a frosting-it was very moist and yummy without. If you must, you could mix ff cream cheese, vanilla and powdered sugar and frost with that. *insert toothpick into center of cake. If it comes out clean, the cake is done. Margie - I'm still working on the cookies! From: "Margaret M. Saad" . Fatfree Digest [Volume 9 Issue 5] June 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

------------------------------------CAKE------------------------------------ 8 oz White chocolate, finely

.chopped 3 c Sifted cake flour

2 ts Baking powder

1/2 ts Salt

1 Stick unsalted butter (1/2c)

1 1/4 c Sugar

3 lg Eggs

2 ts Vanilla

1 c + 1 T milk

----------------------------FILLING AND FROSTING---------------------------- 1 1/2 lb White chocolate, finely

.chopped 2 1/2 c Heavy cream

6 tb Unsalted butter

1/2 c Coarsely chopped macadamia

.nuts ----------------------------------GARNISH---------------------------------- White macadamia nuts & Strawberries or raspberries 1. Preheat oven to 350F. Butter and flour 2 9-inch cake pans.

2. Make the Cake: In a double boiler, melt the white chocolate over

hot, not simmering, water. Set aside to cool slightly. 3. In a large bowl with an electric mixer, cream the butter and sugar.

Beat in the eggs one at a time, beating well after each addition. On low speed, add the melted chocolate and the vanilla. In three additions, on low speed, alternately beat in the flour mixture and the milk. Beat until just smooth, about 20 seconds. 4. Pour the batter into the prepared pans and bake for 25 - 30

minutes or until the top is golden and a cake tester inserted in the center comes out clean. Set the cake pans on a wire rack to cool for 20 minutes. Then invert the cakes onto the racks to cool completely.

5. Prepare the Filling and Frosting: Place the white chocolate in a

medium bowl. In a small heavy saucepan, bring 1 1/2 cups of the cream and the butter to a simmer. Pour over the chocolate. Let stand, covered, for 5 minutes, then stir until smooth. Refrigerate the white chocolate mixture until firm enough to spread, about 1 hour. 6. To Assemble: Spread the bottom layer with 1 cup of the chilled

white chocolate mixture. Arrange the chopped macadamia nuts over the filling, and top with the second cake layer. 7. In a medium bowl, beat the remaining 1 cup cream until firm peaks

form. Fold the whipped cream into the remaining white chocolate mixture. Spread this over the top and sides of the cake. Arrange whole macadamia nuts around the rim and base of the cake. Chill until ready to serve. Garnish each piece with a fanned strawberry or raspberries.

4 c (1 3/4 pounds) mixed diced

-fruits and peels for -fruitcake 1/2 c Pitted dates, cut up

1/2 c Dried apricots, cut up

1/2 c Dried figs, cut up

1 1/4 c (8 ounces) light seedless

-raisins 2 c (8 ounces) blanched almonds,

-slivered 2 c Flaked coconut

2 c Sifted enriched flour

1 1/2 ts Baking powder

1 ts Salt

1 c Shortening

1 c Sugar

1 ts Rum flavoring

5 Eggs

1/2 c Unsweetened pineapple juice

Mix fruits and peels, dates, apricots, figs, raisins, almonds, and coconut. Sift together flour, baking powder, and salt; sprinkle 1/2 cup over fruit mixture, mixing well. Thoroughly cream shortening, sugar, and flavoring; add eggs, one at a time, beating well after each. Add dry ingredients to creamed mixture alternately with pineapple juice, beating well after each addition. Add- 'fruit mixture, stirring until well mixed. Line two 8 1/2x4 1/2x2 1/2 inch loaf pans with paper, allowing 1/2 inch to-extend above all

sides of pan. (Or bake in smaller pans.) Pour batter into pans, filling 3/4 full. Bake in very slow oven (275?) 2 1/2 hours or till done. (Have pan of water on bottom shelf of oven while baking.) Makes about 5 pounds.

-----------------------------------CRUST----------------------------------- 2 c Graham cracker crumbs

1 c Ground almonds

1/4 c Clarified butter in liquid

Form ----------------------------------FILLING---------------------------------- 8 oz Fine-quality white chocolate

4 8oz packages cream cheese

1/2 c +2 tablespoons sugar

4 lg Eggs

2 lg Egg yolks

2 T Flour

1 ts Vanilla

2 pt Raspberries

Crust: Blend together the graham crumbs and the almonds, add the butter and combine mixture well. Press the mixture onto the bottom and two thirds up the sides of a 10-inch springform pan. Filling: In a double boiler melt the chocolate, stirring until it is smooth, and remove the bowl from the heat. In a large bowl with an electric mixer beat the cream cheese until it is light and fluffy; add the sugar and beat in the whole eggs and egg yolks, 1 at a time and beating well after each addition. Beat in the flour and the vanilla, and add the melted chocolate in a slow stream, beating until the filling is well combined. Scatter the raspberries over the bottom of the crust, pour filling over them, and bake the cheesecake in the middle of a preheated 250F oven for 1 hour, or until top is firm to the touch. Let the cheesecake cool in the pan on a rack; chill, covered loosely, overnight. Remove side of pan to serve. Gourmet Magazine December 1992