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***QUEEN’s KITCHEN***

Apple and Cheddar Cheese Crumble
Ingredients


5 large apples , 1 tablespoon ground cinnamon , 1/2 cup firmly packed brown sugar , 1/2 pound cheddar cheese -- grated , 1/2 cup flour , 1/2 cup rolled oats , 1/2 cup granulated sugar , 1/2 cup unsalted butter -- cut into small piece


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Method


1. Preheat oven to 375 degrees farenheit. Grease a 10-inch square baking dish. , 2. Peel and core apples. Cut each into 8 pieces. In a medium bowl, toss together apples, cinnamon, and brown sugar. Place in baking dish. , 3. In a medium bowl, combine cheese, flour, oats, and granulated sugar. Cut unsalted butter into dry ingredients with your fingers, a pastry blender, or two knives. Combine until mixture holds together in large crumbs. Cover apples with crumb mixture. Bake until apples are tender and topping is slightly browned (35 minutes).



Posted on 4/27/2005 2:15:23 PM
Apple-Apricot Pastries
Ingredients


safflower oil for coating baking pan , 2 cups thinly sliced green apples , 1/2 cup dried currants , 2 tablespoons lemon juice , 1 teaspoon vanilla extract , 1/2 cup date sugar , 3/4 teaspoon cinnamon , 1/2 teaspoon nutmeg , 3/4 cup ground almonds , 8 sheets filo , 1/3 cup melted unsalted butter , 1/2 cup apricot preserves


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Method


1. Preheat oven to 375 degrees F. Lightly oil a 9- by 12-inch baking pan with shallow sides. , 2. In a medium saucepan over medium-high heat, cook apples, currants, lemon juice, vanilla, and date sugar until soft (about 15 minutes). Remove from heat and let cool. , 3. In a small bowl mix cinnamon, nutmeg, and almonds. Set aside. , 4. Sprinkle each sheet of filo with 2 teaspoons of the melted butter, then spread butter to coat filo evenly. Sprinkle sheets with almond mixture and pile one sheet on top of another. Line prepared baking pan with stack of filo sheets, folding edges where necessary to make 1-inch sides. , 5. In a small saucepan over medium heat, cook apricot preserves until soft, then spread evenly over top sheet of filo. Spoon apple mixture over preserves. , 6. Bake pastry until slightly browned (about 20 minutes). Let cool, then cut into 2-inch squares. , Makes 12 squares.



Posted on 4/27/2005 2:16:11 PM
Autumn Apple Cake
Ingredients


3 eggs , 3/4 cup vegetable oil , 2 teaspoons vanilla extract , 2 1/4 cups flour , 1 1/2 cups sugar , 1 1/2 teaspoons ground cinnamon , 1/4 teaspoon ground nutmeg , 3/4 teaspoon baking soda , 3/4 teaspoon baking powder , 1/2 teaspoon salt , 3 cups apples, peeled -- cored & diced , 1 1/2 cups walnuts -- chopped


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Method


1. Preheat oven to 375 degrees F. In large bowl of electric mixer, beat eggs, oil, and vanilla until well combined. , 2. Combine flour, sugar, cinnamon, nutmeg, baking soda, baking powder, and salt, stirring to combine thoroughly. Add to egg mixture and stir to blend. Stir in apples and nuts. , 3. Spoon batter into a greased 9- by 13-inch baking pan, or a 10-inch fluted or plain tube pan. , 4. Bake until a skewer inserted in center comes out clean (30 to 40 minutes, or 40 to 50 minutes if using a tube pan). Cool 30 minutes in pan on rack before cutting. , * Timesaver Tip: Batter can be made ahead and frozen before baking. Line a 9- by 13-inch pan with heavy-duty foil and add batter. Freeze, uncovered, until frozen solid. Remove from pan; wrap tightly. For tube pan, spoon batter into unlined greased pan, wrap pan tightly with heavy-duty aluminum foil, and freeze. Label and date package. Freeze at 0 degrees F up to 4 weeks. To bake, peel off foil; put batter in greased pan. Bake in preheated 375 degrees F ove



Posted on 4/28/2005 5:24:21 PM
Baby Cakes
Ingredients


2/3 cup butter or margarine -- softened , 1 3/4 cups sugar , 2 eggs , 2 teaspoons vanilla extract , 3 cups cake flour , 2 teaspoons baking powder , 3/4 teaspoon salt , 1 1/4 cups milk , slightly sweetened whipped cream , fresh fruit, such as berries or kiwi


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Method


1. Preheat oven to 325 degrees F. Wash and dry 14 tin cans14 to 16 ounces each, or 14 small (1-cup) souffle dishes; grease and flour insides. , 2. In large bowl of electric mixer, beat butter, sugar, eggs, and vanilla until fluffy. Beat 5 minutes on high speed, scraping bowl occasionally. , 3. Combine flour, baking powder, and salt. , 4. Add dry ingredients to batter alternately with milk. , 5. Spoon about 1/3 cup of batter into each prepared tin can. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. (The tops will not brown.) , 6. Remove to a wire rack and cool completely, until the edges become dry and crusty. Run a knife around the inside of cans or dishes to loosen edges, tap on a counter, then turn cakes out; they should slide out easily. , 7. With a serrated knife, cut off and discard the rounded tops of cakes. Turn cakes upside down so cut edges are on the bottom. Cut cakes into two layers and fill with whipped cream and fresh fruit. , * Timesaver Tip: Cake batter can be



Posted on 4/28/2005 5:25:42 PM
Apple-Cranberry Gem Tarts
Ingredients


1 2/3 cups whole wheat pastry flour , 2 tablespoons date sugar , 4 tablespoons unsalted butter -- chilled , 3 tablespoons safflower oil , 1 egg white , 1 tablespoon apple cider vinegar , 3 1/2 tablespoons ice water , 3/4 cup cranberries , 2 cups sliced green apples , 1/4 cup apple juice or apple brandy , 1/4 cup dried currants or raisins , 1 cup maple syrup , 2 tablespoons arrowroot powder , 1 tablespoon lemon juice , 1/2 teaspoon cinnamon , 1 tablespoon lemon rind -- grated , 1/2 cup ground almonds or walnuts


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Method


1. Preheat oven to 375 degrees F. In a large mixing bowl, combine flour and date sugar. Make a well in center of dry ingredients and grate in butter and stir in oil. With fingers or a pastry mixer, combine butter and flour mixture until it is the texture of cornmeal. Do not overmix or butter will melt. Add egg white, vinegar, and enough of the ice water to form 8 small balls of dough. Wrap each in plastic wrap and refrigerate for 10 minutes. , 2. In a saucepan over medium-high heat, combine cranberries, apples, apple juice, currants, and maple syrup. Cook, uncovered, until berries pop. In a small bowl combine arrowroot with lemon juice and add to cranberries along with cinnamon and lemon rind. Cook, stirring frequently, until mixture thickens. Remove from heat and let cool 10 minutes. , 3. Lightly flour a counter or breadboard. Roll each ball of dough into a 6-inch circle and press into a 4-inch tart pan (preferably one with fluted edges). Fill two thirds full with cranberry filling and sprinkle with ground



Posted on 4/28/2005 5:27:30 PM
Baked Brie
Ingredients


1 pound wedge of Brie , crackers


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Method


Place a 1-pound wedge of Brie on an ovenproof serving platter with a 1-inch-deep rim.. Bake in a preheated 350 degree F oven until softened and slightly runny (20 minutes). , Serve with crackers. , Nutr. Assoc. : 202 0



Posted on 4/29/2005 12:56:19 PM
Baked Cranberry Apples
Ingredients


8 large tart apples , 1 orange , 1/2 cup pecans -- toasted , 4 tablespoons butter -- melted , 1 cup cranberries , 1/3 cup maple syrup or honey , 1 teaspoon ground cinnamon


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Method


1. Preheat oven to 350 degrees F. Slice tops from apples. Carefully remove cores, taking care not to cut through to bottoms. , 2. Peel skin from orange, leaving the bitter white membrane. Dice orange peel. Juice orange. Discard membrane. Coarsely chop pecans. Drizzle 2 tablespoons of the melted butter in the bottom of a 9- by 12-inch baking dish. In a small mixing bowl combine cranberries, orange peel, orange juice, pecans, remaining butter, maple syrup, and cinnamon. , 3. Place 1/8 of the mixture into each cored apple. Put apples into baking dish. Cover pan with aluminum foil. Bake for 20 minutes. Remove foil and bake until a knife inserted in the side of apples meets no resistance (5 minutes). Apples will be tender but should still hold their shape.



Posted on 4/29/2005 12:59:59 PM
Bananas New Orleans
Ingredients


2 tablespoons butter or margarine , 3 tablespoons brown sugar , 1/4 cup orange juice , 1 tablespoon dark rum -- (optional) , 1/8 teaspoon ground cinnamon , 2 bananas , ice cream or pound cake


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Method


1. Melt butter in a medium skillet. Stir in brown sugar, orange juice, rum (if used), and cinnamon. Bring to a boil; cook and stir over medium-high heat for several minutes, or until mixture is reduced by about one quarter. Sauce will be slightly syrupy. , 2. Peel bananas, split in half lengthwise, then cut into 1-1/2-inch pieces, or slice bananas crosswise into 1-inch chunks. Add bananas to sauce in pan. Cook bananas just enough to heat through, basting with sauce. Do not overcook, or bananas will be mushy. , 3. Spoon bananas and sauce over ice cream or cake. Serve immediately. , * Timesaver Tip: Recipe can be prepared up to 4 hours ahead. Just before serving, reheat sauce and add bananas. , Variation: Split 3 bananas lengthwise, then cut in half. Follow directions above, adding 2 tablespoons whipping cream or half-and-half along with ingredients in step 1. Arrange 3 banana slices per serving on dessert plates. Spoon on sauce. Garnish with mint sprig. , Microwave Version 1. Place butter in a 9- or 10-inc



Posted on 4/29/2005 1:02:18 PM
hai! Queen ji, Shahrukh ji, kya tum duno haf a Restaurant or sunthing over in Pakistan or haf u two been wrking as a Chef b4?
Interesting recipes u haf cunm up wif,y dun the 2 of u join hands and publish a cook book?
Posted on 4/30/2005 12:04:04 PM
thanx lina dear

I am a doctor

and wt abt u shah?
Posted on 4/30/2005 2:48:12 PM
Basic Brownie Mix
Ingredients


6 cups sugar , 4 cups flour , 2 1/4 cups unsweetened cocoa , 2 teaspoons baking powder , 1 teaspoon salt , 4 cups butter, margarine, or shortening


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Method


1. In a large bowl combine sugar, flour, cocoa, baking powder, and salt. Cut butter in with a pastry blender until mixture resembles cornmeal. , 2. Store mix in one large plastic bag or package in 3-cup portions. (Mix should be measured firmly packed.) , 3. Mix made with butter or margarine can be stored in freezer up to 4 months. Mix made with shortening can be stored in cupboard up to 6 months. , Makes enough mix for 4 batches of brownies. , Nutr. Assoc. : 0 0 5390 0 0 2394



Posted on 4/30/2005 2:49:35 PM
Berry's Brownies
Ingredients


3 cups Basic Brownie Mix -- see recipe , 3 eggs , 1 1/2 teaspoons vanilla extract , 3/4 cup walnuts -- chopped


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Method


1. Preheat oven to 350 degrees F. In an 8- or 9-inch square pan, stir together Basic Brownie Mix, eggs, vanilla, and nuts until dry ingredients are well moistened. , 2. Bake until a toothpick inserted in the center comes out barely moist, 20 to 25 minutes. Do not overbake. , 3. Cool brownies on a wire rack, then cut into squares. , Double Chocolate Brownies: Stir 1 package (6 oz) semisweet chocolate chips into the batter. , Quick-Iced Brownies: Break up 1 or 2 milk chocolate bars into squares. After removing brownies from oven, place chocolate pieces on top and spread chocolate as it melts. , Microwave Version 1. In an 8- or 9-inch square glass dish, stir together Basic Brownie Mix, eggs, vanilla, and nuts until dry ingredients are well moistened. , 2. Shield corners of dish with aluminum foil. Microwave on 70% power 10 to 12 minutes, rotating dish, if necessary, for even doneness. Brownies are done when a toothpick inserted in center comes out barely moist. Remove foil shields the last 2 minutes of cooki



Posted on 4/30/2005 2:52:16 PM
Brown Bear Cookies
Ingredients


3/4 cup butter or margarine , 1 cup sugar , 1 egg , 1/4 cup light molasses , 2 cups flour , 2 teaspoons baking soda , 1 teaspoon ground cinnamon , 3/4 teaspoon ground ginger , 1/4 teaspoon ground cloves , 1/4 teaspoon salt


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Method


1. Preheat oven to 375 degrees F. In large bowl of electric mixer, cream butter and sugar until light and fluffy. Mix in egg and molasses. , 2. Combine flour, baking soda, cinnamon, ginger, cloves, and salt. Add to butter mixture, mixing thoroughly. , 3. Form dough into small balls. Place 1-1/2 to 2 inches apart on greased baking sheets. , 4. Bake until done10 to 15 minutes. Remove to wire rack to cool. , Makes 2 dozen cookies. , * Timesaver Tip: Cookie dough can be made ahead and frozen before baking. Place balls of dough on baking sheets. Freeze, uncovered, until frozen solid. Package in heavy-duty foil or plastic bags. To bake, place cookies 1-1/2 to 2 inches apart on greased baking sheets. Do not thaw. Bake at 375 degrees F 25 to 35 minutes. Remove from pans immediately. Cool on wire racks.



Posted on 4/30/2005 2:56:54 PM
Brownie Binge
Ingredients


1 cup butter or margarine , 2 ounces unsweetened chocolate , 1 cup sugar , 1/2 cup flour , 1 teaspoon baking powder , 2 eggs , 1 teaspoon vanilla extract , 1/2 cup walnuts or pecans -- coarsely chopped , 1 6 oz. pkg. semisweet chocolate chips


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Method


1. Place butter and chocolate in an 8- or 9-inch square glass baking dish. Microwave on 50% power 5 minutes, or until melted. Stir to combine. , 2. Stir sugar, flour, and baking powder into butter mixture with a fork. Beat in eggs and vanilla until mixture forms a batter. , 3. Sprinkle top with nuts and chocolate chips. Shield corners of dish with foil. , 4. Microwave on 50% power 12 to 15 minutes, turning if necessary to insure even doneness. Brownies are done when toothpick inserted in center comes out barely moist. Remove foil shields last 5 minutes of baking time. , 5. Cool completely, then cut into squares.



Posted on 5/2/2005 12:06:00 PM
Carob-Mocha Souffle
Ingredients


2 tablespoons softened butter , 1 tablespoon unbleached white flour , 1/3 cup milk , 4 tablespoons honey , 2 tablespoons carob powder , 1 tablespoon coffee liqueur or grain coffee , 1 teaspoon vanilla extract , 1 tablespoon arrowroot powder , 2 tablespoons orange juice , 2 egg whites


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Method


Makes about 1-1/4 cup. 1. Preheat oven to 375 degrees F. Using 1 tablespoon of the butter, lightly butter 4 custard cups. , 2. In a small saucepan over medium heat, melt remaining butter. Stir in flour and cook for 2 minutes, stirring constantly. Pour in milk and cook until mixture thickens. Remove from heat and add in honey, carob powder, coffee liqueur, and vanilla. Mix arrowroot with orange juice and add to carob mixture. , 3. Beat egg whites until stiff peaks form. Fold into carob mixture and pour into prepared custard cups. Set custard cups in a shallow baking pan and fill with hot water to one half the height of the pan. Bake souffle until slightly puffed and springy (15 to 20 minutes). Let cool and serve.



Posted on 5/2/2005 12:06:27 PM
Carrot Cake with Cream Cheese Hard Sauce
Ingredients


1 1/2 cups flour , 2 1/4 teaspoons ground cinnamon , 1 1/2 teaspoons baking soda , 3/4 teaspoon ground nutmeg , 1/2 teaspoon salt , 1 1/2 cups sugar , 1 cup vegetable oil , 2 eggs , 4 medium carrots -- grated , 1 cup walnuts -- coarsely chopped , ----- Cream Cheese Hard Sauce ----- , 3 ounces cream cheese -- softened , 1/4 cup butter or margarine -- softened , 1 teaspoon vanilla extract , 1 1/2 cups confectioner's sugar -- sifted


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Method


1. Combine flour, cinnamon, baking soda, nutmeg, and salt; set aside. , 2. In a large bowl beat together sugar, oil, and eggs. Stir in carrots and nuts. Add dry ingredients; mix to combine thoroughly. , 3. Lightly butter a ceramic or plastic fluted tube pan. Spoon in batter. Elevate pan on an inverted dish or plastic trivet. , 4. Microwave on 50% power 18 to 24 minutes, rotating pan a half turn, if necessary, for even cooking. Cake will pull away slightly from the side of the pan when done, and a skewer inserted in the center will come out clean. , 5. Cool slightly before inverting onto a serving plate. Serve with Cream Cheese Hard Sauce. , ----- Cream Cheese Hard Sauce ----- , With an electric mixer or by hand, cream together cream cheese, butter, and vanilla. Gradually beat in confectioners' sugar until smooth. , To make in food processor: Process cream cheese, butter, and vanilla. Add sugar all at once and process a few seconds. Cover and refrigerate to cool. Serve cool but not thoroughly chilled or sauc



Posted on 5/2/2005 12:11:41 PM
Chilled Banana Custard
Ingredients


1 cup nonfat milk , 1 whole egg , 2 egg yolks , 3 tablespoons maple syrup , 3 tablespoons whole-wheat pastry flour , 1 teaspoon vanilla extract , 1 tablespoon arrowroot , 1 tablespoon apple juice or water , 2 large bananas


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Method


1. In a small saucepan over medium-high heat, heat milk until it steams. Remove from heat and pour into a mixing bowl. , 2. In a separate bowl whisk together egg, egg yolks, and maple syrup until smooth. Add flour and vanilla. Mix arrowroot with apple juice and add to egg mixture. Add hot milk. Puree bananas in a blender, then add to egg mixture. , 3. Return custard to pan and cook over medium-high heat, stirring, until thick. Pour into 8 dessert glasses and chill in the refrigerator for 4 hours before serving.



Posted on 5/3/2005 2:52:17 PM
Chocolate Chip Cookies
Ingredients


2 eggs , 1 teaspoon vanilla extract , 4 3/4 cups Cookie Mix (see recipe) , 12 ounces (2 cups) chocolate chips , 1 cup coarsely chopped nuts (optional)


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Method


1. Preheat oven to 375 degrees F. In a large bowl beat together eggs and vanilla. Add Cookie Mix; beat with electric mixer until smooth. Stir in chips and nuts (if used) by hand. , 2. Drop batter by tablespoonfuls onto ungreased baking sheets. Bake until golden brown (8 to 10 minutes). Remove to a wire rack to cool. , Makes 3 to 4 dozen cookies.



Posted on 5/3/2005 2:55:04 PM
Chocolate Fudge Sauce
Ingredients


1 cup whipping cream , 8 ounces semisweet chocolate -- chopped , 4 tablespoons unsalted butter , 1/4 cup firmly packed brown sugar , 2 tablespoons light corn syrup


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Method


In a small saucepan, heat cream over medium heat. Stir in chocolate, butter, brown sugar, and corn syrup. Cool slightly before serving. , Makes about 2 cups.



Posted on 5/3/2005 2:57:23 PM
Chocolate Madness
Ingredients


1 cup whipping cream , 1/2 cup unsalted butter or margarine -- at room temperature , 6 ounces semisweet chocolate chips , 4 egg yolks , 1/2 teaspoon mint extract, or other flavoring -- to taste , mint leaves or whipped cream -- for decoration


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Method


1. Bring cream to a boil in a small, heavy saucepan. , 2. Cut butter into chunks. Put butter, chocolate chips, egg yolks, and mint extract in bowl of food processor or blender; add hot cream. Process until smooth (about 30 seconds). Adjust flavoring to taste. , 3. Pour mixture into small dessert dishes and chill in freezer about 45 minutes, or in refrigerator for several hours. Decorate with mint leaves or whipped cream, if desired. , Makes 6 servings1/2 cup each. , * Timesaver Tip: Recipe can be prepared up to a day ahead and stored, covered, in refrigerator. , Microwave Version: Pour cream into a glass bowl or 2-cup glass measure. Microwave on 100% power until tiny bubbles break the surface (2 to 3 minutes). Continue with step 2. Preparation time and timesaver tips same as above.



Posted on 5/4/2005 2:40:32 PM
Chocolate Waffles with Ice Cream
Ingredients


1 1/2 cups flour , 1/4 cup cocoa powder , 1 teaspoon baking powder , 1 teaspoon baking soda , 1/3 cup sugar , 2 cups buttermilk , 1/2 cup vegetable oil or melted butter , 2 large eggs -- separated , 1 teaspoon vanilla extract , Pinch cream of tartar , 1 cup chopped pecans (optional) , Ice cream -- for accompaniment


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Method


1. Sift together flour, cocoa, baking powder, baking soda, and sugar. Make a well in center of sifted dry ingredients. , 2. In a separate bowl mix buttermilk, oil, egg yolks, and vanilla. Pour into the well and mix with dry ingredients. , 3. Beat egg whites with cream of tartar until soft peaks form. Gradually fold into batter, one third at a time. Fold in pecans (if used). , 4. Cook in waffle iron according to manufacturer's instructions. Top with ice cream. , Makes 4 large waffles.



Posted on 5/4/2005 2:42:07 PM
Chocolate-Coconut Squares
Ingredients


1/2 cup butter or margarine -- at room temperature , 1 cup dark brown sugar , 1 cup flour -- plus 1 tbsp. , 2 eggs , 1 teaspoon vanilla extract , 1 cup chopped pecans or walnuts , 1 cup flaked or shredded coconut , 6 ounces semisweet chocolate chips


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Method


1. Cream butter and 1/2 cup of the brown sugar until smooth. Add 1 cup of the flour and combine until mixture forms coarse crumbs. Press dough into an 8- or 9-inch square glass baking dish. , 2. Microwave on 100% power 3 to 5 minutes, rotating dish if necessary for even doneness. Crust should lose all moist spots and look like a cooked pie shell (it will not brown). , 3. Combine eggs, vanilla, nuts, coconut, chocolate chips, remaining flour, and remaining brown sugar. , 4. Spread mixture over crust. Microwave on 100% power 4 to 5 minutes, until set, rotating dish if necessary for even doneness. , 5. Cool on wire rack, then cut into squares. , Makes 16 squares. , Note: You can substitute butterscotch chips for the chocolate, or use a combination of both.



Posted on 5/4/2005 2:49:19 PM
Chocolate-Raspberry Sauce
Ingredients


10 ounces raspberries frozen in syrup , 1/4 cup sugar , 5 ounces semisweet chocolate -- in 1/2-inch pieces , 2 tablespoons unsalted butter -- softened


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Method


1. Thaw raspberries in their syrup. Mash berries to a mushlike consistency. , 2. In a heavy small saucepan, bring sugar and berries to a boil. Add chocolate and butter and cook, stirring constantly, until melted. , 3. Serve hot, or cool to room temperature and refrigerate. Sauce will keep for several weeks. To use, reheat over hot water. , Makes about 1-1/4 cups.



Posted on 5/5/2005 12:48:45 PM
Cinnamon Brown Rice
Ingredients


1 cup brown rice , 2 1/2 cups water , 1/4 teaspoon salt , 1/2 cup dried currants , 1/2 cup toasted slivered almonds , 1 1/2 teaspoons ground cinnamon


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Method


1. Wash rice under running water to remove starch, dust, stones, or broken grains. Place brown rice, the water, and salt in a medium saucepan over medium heat. , 2. Bring to a boil, reduce temperature to medium-low, and cover pan. Cook until grains are tender and separated (35 to 40 minutes). All the liquid will be absorbed. Let pan rest, covered10 minutes. Just before serving, stir in currants, almonds, and cinnamon. Serve immediately, or keep warm in the pan on the stove for up to 20 minutes.



Posted on 5/5/2005 12:49:23 PM
Chocolate-Filled Chocolate Nests
Ingredients


1/4 cup raspberry jam or preserves , 4 ounces semisweet chocolate -- coarsely chopped , 2 tablespoons granulated sugar , 2 tablespoons butter , 1/4 cup whipping cream , -----Cocoa Pastry----- , 1 cup flour , 1 tablespoon unsweetened cocoa , 3 tablespoons confectioner's sugar , 1/3 cup firm butter , 1 egg yolk , 2 teaspoons water


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Method


1. Preheat oven to 350 degrees F. Pinch off 1-inch balls of Cocoa Pastry and press into ungreased 1-3/4-inch muffin pans. Bake until lightly browned and firm when touched gently (10 to 15 minutes). , 2. Let tart shells cool in pans on wire racks. Carefully remove shells from muffin pans. Spoon a scant 1/2 teaspoon raspberry jam into each. , 3. In a heavy pan over low heat, combine chocolate, sugar, and butter. Heat, stirring occasionally, until chocolate and butter melt and sugar is dissolved. Add whipping cream; stir over medium heat until mixture is hot to the touch (2 to 3 minutes). Remove from heat and let stand until cooled to room temperature (about 20 minutes). , 4. Spoon about 1/2 tablespoon of the chocolate filling into each tart shell. Let stand at room temperature until filling is set (about 1 hour). , Makes 2 dozen cookies. , Cocoa Pastry: In a bowl stir together flour, cocoa, and sugar to combine thoroughly. Using a pastry blender or 2 knives, cut in butter until mixture resembles coars



Posted on 5/5/2005 12:52:11 PM
Cinnamon-Pear Frosty
Ingredients


4 very ripe Bartlett pears -- peeled and chopped , 2 tablespoons lemon juice , 1/2 cup lowfat milk , 1/2 teaspoon ground cinnamon -- or to taste , sugar to taste, if necessary


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Method


1. Toss pears with lemon juice; spread in one layer on a baking sheet. Freeze, uncovered, until frozen solid. , 2. Place frozen pears, milk, and cinnamon in a food processor or blender. Process until smooth. If your machine struggles to process the frozen fruit, let fruit stand 10 to 15 minutes at room temperature to thaw slightly. , 3. Add sugar, if necessary (this will depend on the sweetness of the pears). Serve immediately. , Serves 4 to 6. , Variation: Add 1 teaspoon grated fresh ginger or ground ginger to taste.



Posted on 5/5/2005 12:52:53 PM
Citrus-Scented Fillets en Papillote
Ingredients


4 skinless, thin, lean white fish fillets , salt and white pepper to taste , 2 tablespoons butter or margarine , 1 large orange , 1 large lemon , 2 tablespoons finely chopped chives or green onion


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Method


1. Cut 4 pieces of parchment paper or foil into rough heart shapes measuring about 12 inches long and 10 inches at widest point. Paper must be at least 3 inches longer than fish. , 2. Butter paper. Rinse fillets; pat dry with paper towels. Season with salt and pepper. Place 1 fillet on right side of each heart, thickest end of fillet toward rounded edge of heart. , 3. Cut orange and lemon in halves. For each fruit, use the grated rind and juice of one half and cut the other half into wedges for garnish. , 4. In a small dish, melt butter in microwave oven on 100% power for 30 seconds. Stir grated rinds and juices into melted butter. Drizzle butter mixture over fillets and sprinkle with chives. , 5. Fold left half of each heart over fish, matching edges. Starting at top of heart, seal packets by folding edge in 2 or 3 narrow folds. Twist tip of heart to hold case closed. , 6. Place papillotes in microwave oven in a spoke pattern, with twisted tips pointing inward. Microwave on 100% power 5 minutes. , 7. To se



Posted on 5/6/2005 1:08:56 PM
Coco-Mac Cookies
Ingredients


2 eggs , 1 teaspoon vanilla extract , 1 1/4 cups coarsely chopped macadamia nuts -- toasted , 4 3/4 cups Cookie Mix (see recipe) , 2 1/4 cups flaked or shredded coconut


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Method


1. Preheat oven to 375 degrees F. In a medium bowl beat together eggs and vanilla. Add Cookie Mix; beat with electric mixer until smooth. Stir in macadamia nuts and coconut by hand. , 2. Drop tablespoonfuls of batter onto ungreased baking sheets. Bake until golden brown (8 to 12 minutes). Remove cookies to a wire rack to cool. , Makes 4 dozen cookies. , Note: If macadamia nuts are salted, blanch in boiling water to cover for 30 seconds, to remove salt. Rinse under cold running water and chop coarsely. Transfer to baking sheet and toast in a 325 degrees F oven until golden brown. Set aside to cool. If nuts are unsalted, just chop and toast.



Posted on 5/6/2005 1:10:49 PM
Coconut-Cream Clouds
Ingredients


8 ounces cream cheese -- softened , 1 teaspoon vanilla extract , 3/4 cup coconut snow , 1/4 cup cream of coconut , 2 tablespoons lemon juice , 2 cups whipping cream , fresh fruit for garnish, such as , strawberries or kiwi fruit , toasted coconut (optional)


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Method


1. In large bowl of electric mixer or food processor fitted with steel blade, beat together cream cheese and vanilla. , 2. Beat in coconut snow, cream of coconut (stir well before adding), and lemon juice. , 3. In another bowl, whip cream until it forms soft peaks. Fold into cream cheese mixture. , 4. Divide mixture among 6 to 8 souffle dishes, dessert cups, stemmed glasses, or charlotte molds. Refrigerate 1 hour or longer. , 5. Garnish with fresh fruit, and toasted coconut, if desired. , Serves 6 to 8. , * Timesaver Tip: Dessert can be made up to a day ahead.



Posted on 5/6/2005 1:12:23 PM
Compote of Winter Fruits in Red Wine
Ingredients


2 cups sliced pears , 2 cups sliced green apples , 1/3 cup chopped dried apricots , 1/4 cup chopped dried pineapple , 1 teaspoon vanilla extract , 1 1/2 cups dry red wine , 1/4 teaspoon ground ginger , 1/4 teaspoon cinnamon , 1/2 teaspoon nutmeg , grated rind of 1 lemon , 2 tablespoons orange juice , 1 cup nonfat plain yogurt


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Method


1. In a large saucepan over medium heat, combine pears, apples, apricots, pineapple, vanilla, wine, ginger, cinnamon, nutmeg, lemon rind, and orange juice. Cook, stirring frequently, until most of wine has been absorbed and fruit is very soft (about 30 minutes). , 2. Serve warm or chilled, topped with nonfat yogurt. , Makes approximately 5 cups compote.



Posted on 5/7/2005 11:24:37 AM
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