Fritz: All Fritz/All Fritz.zip/All Fritz/FILES/FOODTION/RECIPES.LZH/RECIPES1.EXE/RECIPES.15

Text File | 1987-01-10 | 19KB | 554 lines

"Definitely an Italian Delight."

                                 BUDINO AMARO

2 cups milk
3 oz unsweetened chocolate
3 oz bittersweet chocolate
3 egg yolks
3 T sugar
1 pkg unflavored gelatin (1/2 oz. each)
1/2 cup water (room temperature)
1 1/4 tsp. vanilla extract
1/4 tsp. orange extract
1/2 tsp. almond extract
4 T Drambuie OR Brandy
2 T strong coffee
1/2 cup heavy cream
CREMA ZABAIONE:
3 egg yolks
3 tsp. sugar
1/2 cup Marsala
1 cup whipped cream
2 tsp. powdered sugar

BUDINO:
Combine the milk and chocolates in a double boiler over low heat until melted
and blended.  Beat the yolks with the sugar until pale and fluffy.  Soften the
gelatin in water and add to the chocolate mixture. stir in the vanilla, orange
and almond extracts along with the Drambuie and coffee.  Slowly pour the hot
chocolate mixture into the yolks, beating constantly.  Return the entire
mixture to the double boiler and stir over gentle heat until thickened.  Allow
to cool then refrigerate until mixture just begins to set.  Whip the cream
lightly and fold into the chocolate mixture.  Turn into a serving bowl and
chill until completely set. Serve with the Crema Zabaione.

CREMA:
Beat the yolks and sugar together in a large mixing bowl until pale.  Place
over a pot of boiling water and slowly beat in the Marsala.  Continue to beat
until stiff, remove from heat, beating another three minutes.  Let cool.  Whip
the cream until lightly thickened then add sugar, continuing to beat until
very thick.  Fold into the cooled Zabaione.  Cover and refrigerate until ready
to serve.

Serves: 6

KEY WORDS: dessert, ethnic, entertain
-----
"This is a new approach to cooking brownies (the "bain-marie" or water bath
method) with the gooiest results ever."

                              WARM BROWNIE FUDGE

3 oz unsweetened chocolate
1 cup sweet butter
2 cups sugar
1/4 tsp. salt
4 eggs, large (lightly beaten)
2 tsp. vanilla extract
1/2 cup all-purpose flour
35 pecan halves

Two pans are needed: a 9" x 9" baking pan and a larger pan for the bain-marie.
Preheat oven to 350 degrees.  Melt chocolate together with butter in a double
boiler over low heat.  When melted, remove from heat and stir in sugar.  Add
salt, eggs and vanilla just until well combined.  Sift flour over chocolate
mixture and stir gently just until all is absorbed.  Pour batter into pan and
arrange pecan halves on top in rows of seven by five.  Place smaller baking
pan in larger pan and put both in oven.  Pour one inch of hot water into the
larger pan, creating a bath.  Bake 45 minutes or until a knife inserted 1/2"
from the edge comes out clean and a brownie-like crust is formed.  DO NOT OVER
BAKE.  Remove from water bath and let cool on rack until warm.  Scoop onto
serving plates along with your favorite ice cream or chill and cut into
squares and serve with whipped cream.

Serves: 8

KEY WORDS:  brownies, dessert, unusual
-----
"One question you WILL be asked: 'May I have more, please?'"

                         NO QUESTIONS ASKED DESSERT!

36 single ladyfingers
orange-flavored liqueur
12 oz semisweet chocolate chips
16 oz cream cheese
1/2 cup sugar
1/2 tsp. salt
2 tsp. vanilla extract
3 eggs, separated
2 cups heavy cream, whipped
additional whipped cream and
        chocolate curls for garnish

Brush the flat sides of ladyfingers with orange-flavored liqueur.  Line the
sides of a 9 inch springform pan with the rounded sides of the ladyfingers
against the rim.  Line the bottom of the pan with the remaining ladyfingers.
Melt the chocolate chips in the double boiler over hot, not boiling water.  In
a separate bowl, beat the cream cheese, sugar, salt and vanilla extract
together until very creamy (a food processor does this very well).  Beat in
the egg yolks then the melted chocolate.  Beat egg whites in a separate bowl
until stiff but not dry. Fold into the chocolate mixture then fold in the
whipped cream. Pour the mixture into the lined pan and chill until firm (about
3 hours or overnight).  Before serving, release from the springform pan and
garnish with whipped cream and chocolate curls.

Serves: 12

KEY WORDS: dessert, entertain, make ahead, non-bake, liqueur
-----
"This is a deceptively light and dastardly rich concoction."

                           FROZEN CHOCOLATE SQUARES
-
3/4 box of vanilla wafers (11 oz. size)
1/2 cup unsalted butter, softened
2 oz unsweetened chocolate
3 egg yolks, well beaten
2 cup confectioners sugar, sifted
1/2 cup walnuts, chopped
1 tsp. vanilla extract
3 egg whites
1 qt. Swiss (or any other type) chocolate
      ice cream, slightly softened for easy cutting

Finely crush vanilla wafers and spread half of them over the bottom of a 9" x
13" baking pan.  Melt chocolate and butter together over a double boiler.
Remove from heat.  Gradually stir in the beaten egg yolks, then add the
confectioners sugar, nuts and vanilla extract.  Cool thoroughly.  In a
separate bowl, beat egg whites until stiff, but not dry, then fold into the
chocolate mixture gently.  Spread mixture into pan lined with crumbs. Slice up
the quart of ice cream and spread over the top of the chocolate mixture.
Sprinkle the rest of the wafer crumbs over the top and cover with foil or
plastic wrap. Put in the freezer overnight.  When ready to serve, cut into
approximately 3" squares.

Makes: 12

KEY WORDS: dessert, snack, make ahead, non-bake
-----
"The Devil made us do it...."

                             CHOCOLATE DAMNATION

BROWNIE LINING:
2/3 cup butter
4 oz unsweetened chocolate
2 cup sugar
4 eggs, well beaten
1 1/2 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 T vanilla extract
FILLING:
3/4 lb semisweet chocolate, roughly chopped
1/4 cup strong coffee
2 eggs, separated
1/4 cup coffee liqueur
3 tsp. sugar
1/4 cup whipping cream
GLAZE:
4 oz semisweet chocolate, coarsely chopped
3 T strong coffee

BROWNIE:
Preheat oven to 350 degrees.  Line a greased jellyroll pan with wax paper.
Grease and dust lightly.  Melt butter and chocolate together over a low heat
double boiler.  Remove from heat and add sugar and eggs.  Combine flour,
baking powder and salt in a separate bowl, then beat into the chocolate
mixture. Finally, add the vanilla extract.  Pour batter into prepared oven for
12 to 15 minutes or until cake springs back when lightly touched.  Turn out on
rack to cool and peel off paper backing.

FILLING:
Melt chocolate and coffee together in a double boiler. Remove from heat.  In a
separate bowl, beat egg yolks until pale, then stir in about a quarter of the
chocolate mixture.  Return the whole egg and chocolate mixture into the melted
chocolate, stirring until completely blended.  Gradually incorporate the
coffee liqueur and cool.  Beat the egg white separately until foamy, then
slowly add the sugar.  Beat until stiff.  Whip cream and fold it into cooled
chocolate mixture.  Finally fold in the egg whites.

GLAZE:
Place both ingredients in a double boiler and melt.  Allow to cool slightly
before using as a glaze.  Rewarm if consistency becomes too thick.

ASSEMBLY:
Line the bottom and sides of a buttered, 1 1/2 quart, straight-sided mold with
brownie shell.  Cut strips for the sides to fit.  Pour chocolate filling into
the brownie-lined mold and smooth.  Cover with plastic wrap and chill for at
least three hours or until firm.  When chilled, invert onto a serving platter
and glaze.  Garnish with whipped cream if desired.

Serves: 8

KEY WORDS:  brownies, dessert, entertain, liqueur
-----
"A multi-million calorie masterpiece."

                       DEVIL'S DELIGHT CHOCOLATE FLUFF

CRUST:
4 cups chocolate wafers crushed
1 tsp. cinnamon
1/2 cup clarified butter
FILLING:
18 oz milk chocolate, melted and cooled to
      lukewarm
12 egg yolks, beaten light and fluffy
8 oz butter, soft creamed
1 qt. heavy cream, beaten stiff
3 oz milk chocolate, chopped small
1 orange's rind, grated

CRUST:
Preheat oven to 350 degrees.  Mix all ingredients together.  Press crust into
a 12" (8" if recipe is halved) springform pan, covering bottom and sides.
Reserve a few crumbs to use for garnish.  Bake in a preheated oven for 6
minutes.  Cool and place in refrigerator before filling.

FILLING:
Beat yolks into melted chocolate.  Beat in butter, then fold in cream and
chocolate "chips" with orange rind.  Pour into crust and chill in refrigerator
for at least 3 hours until firm.  When ready to serve, release from springform
pan and top with whipped cream and cookie crumbs if desired.

Serves: 16

KEY WORDS: dessert, entertain
--------
"This one is well worth the work!"

                               BLACK-BOTTOM PIE

CRUST:
1 3/4 cups ginger snaps (crushed)
5 T melted butter
FILLING:
2 cups milk
4 eggs, separated
1/2 cup sugar
1 1/2 T flour
1 T cornstarch
1/4 tsp. salt
2 oz unsweetened chocolate
1 tsp. vanilla extract
1 T gelatin dissolved in
2 T warm water
1/2 cup bourbon whiskey
1/2 cup sugar
1/2 tsp. cream of tartar
1/2 pint whipped heavy cream
    sweetened WITH......
2 T sugar
grated chocolate for garnish

CRUST:
Mix both ingredients and line a 10" (or 9") Pyrex pie pan.  Bake 10 minutes at
400 degrees.  Allow to cool.

FILLING:
Scald the milk and set aside. In a separate bowl, mix egg yolks, sugar, flour,
cornstarch and salt.  Add mixture to the scalded milk and cook over a double
boiler until thickened (about 20 minutes over medium heat).  Remove half the
custard mixture and, while still hot, add chocolate and vanilla extract.  Stir
until thoroughly incorporated.  Pour chocolate custard into crust and
refrigerate. To the remaining custard, add dissolved gelatin, and whiskey.
Beat the egg whites with sugar and cream of tartar.  When stiff (but not dry)
fold into custard mixture and pour into pie crust over the chocolate layer.
Chill in refrigerator.  Top with heavy cream and garnish with grated
chocolate.

Serves: 10

KEY WORDS: pie, dessert, liqueur
-----
                               FRENCH MINT PIE

1 cup confectioners sugar
1/2 cup unsalted butter
2 oz unsweetened chocolate
2 eggs
3 drops peppermint extract
  (more, if necessary to suit your taste)
whipped cream for garnish

Cream powdered sugar and butter together until light and fluffy.  Melt
chocolate and allow to cool before adding to sugar mixture.  Add eggs, one at
a time, beating thoroughly after each addition.  Add pepperint extract;
depending on taste, you may wish to use up to 3 times as much.  Pour into an
8" round graham cracker crust and chill about six hours or overnight.  Serve
with whipped cream.  Slice small - very rich!

Serves: 8

KEY WORDS:  pie, dessert, entertain, make ahead, non-bake
-----
                                FUDGE NUT PIE

1/3 cup butter or  margarine
3 oz unsweetened chocolate
2 cups sugar
4 eggs, well beaten
1/4 tsp. salt
1 tsp. vanilla extract
2/3 cup pecans, coarsely chopped
3 drops peppermint extract
    (or more, to suit taste)
1 pie shell, unbaked, nine inches
whipped cream for garnish

Preheat oven to 350 degrees. Melt butter and chocolate in double boiler over
low heat. Remove from heat, stir in remaining ingredients, except for last
two. Pour into pie shell, bake in preheated oven 45 minutes. Top will rise
into a hard crust, leaving a soft, fudgy center below. Cool completely before
cutting. Garnish with whipped cream.

Serves: 8

KEY WORDS: pie, easy, make ahead
-----
"Move over, Hostess cupcakes, here comes 'Surprise Fudgies' !"

                               SURPRISE FUDGIES

FUDGIES:
1 3/4 cups cake flour, sifted
1 1/4 cups sugar
1 1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup unsweetened cocoa
1/2 cup vegetable shortening
1 cup milk
3 eggs
1 1/2 tsp. vanilla extract
1 or more lightly greased muffin tin(s)
FILLING:
6 T vegetable shortening (like Crisco)
1 egg white
1/2 tsp. vanilla extract
1 1/2 cups confectioners sugar
GLAZE:
4 oz unsweetened chocolate
8 tsp. vegetable shortening (like Crisco)
4 cups confectioners sugar
3/4 cup water

FUDGIES:
Preheat oven to 350 degrees.  Combine dry ingredients in a bowl.  Add shorten
ing and 3/4 of the milk, alternating in small quantities.  Beat at low speed
with mixer to combine, then beat at high speed for two minutes.  Add remaining
milk and vanilla extract and continue to beat for two minutes more.  Fill
prepared muffin tins halfway with batter.  Bake in preheated oven for 20
minutes or until the tops spring back when lightly touched.  Remove from tins
and cool on wire rack.

FILLING:
Beat shortening with egg white, vanilla and a third of the confectioners sugar
until blended.  Beat in remaining sugar until thick.

GLAZE:
Melt chocolate and shortening in a double boiler.  Remove from heat.  Beat in
confectioners sugar and water with a wire whisk until smooth.  NOTE:  If glaze
is too thick, add more warm water slowly until the right consistency for
covering cupcakes.  Keep mixture over warm water until ready to use.

ASSEMBLY:
With a sharp knife, cut a 1/8 " thick slice from the bottom of the cupcake.
Set slice aside.  Cut a cone-shaped pocket into the bottom (about 1/8 " from
the sides and almost to the top of the cupcake).  Fill with about two
teaspoons of the surprise filling.  Press the reserved slice back onto the
bottom of the cupcake.  Place filled cupcakes on wire rack with a piece of wax
paper beneath.  Coat evenly with chocolate glaze and let set.  Decorate top
with nuts or white icing if desired.

Makes: 26 cupcakes

KEY WORDS: kids
-------
"This recipes is the foundation for several of our delicious beverage
recipes."

                         COCOA SUPREME (BASIC RECIPE)

2 cups half-and-half
1 cup milk
1 whole vanilla bean ...OR...
1/4 tsp. vanilla extract
     (and omit scalding the half-and-half and milk)
1/4 cup + 2 T unsweetened cocoa
4 oz white chocolate, coarsely chopped

Place vanilla bean in a small saucepan with half-and-half and milk.  Scald
mixture and remove from heat.  Cover and allow vanilla bean to remain in the
milk for 1/2 hour while it steeps.  Remove vanilla bean, dry off and reserve
for another use.  Put cocoa in a medium-sized, heavy saucepan.  Pour in a few
tablespoons of the cream-milk mixture and stir to a smooth paste with a wooden
spoon.  Gradually stir in the remaining milk.  Add the chopped white
chocolate.  Bring to just under a boil over moderately low heat, stirring
constantly.  Pour into mugs.

Serves: 4

KEY WORDS: beverage
----------
"A Frothy little delight!"

                                 FANCY FROTH

1 recipe Cocoa Supreme...MADE WITH...
2 oz extra white chocolate
3/4 cup whipped cream
1 T sugar ( use to sweeten whipped cream)
Grated white and dark chocolate for garnish

Whirl the hot cocoa at high speed in a blender in 2 or 3 batches, until
frothy.  Pour mixture into mugs.  Top each filled mug with 3 tablespoons
whipped cream and sprinkle with the grated chocolates.

Serves: 4

KEY WORDS: beverage, entertain
------
"Great for your very special guests"

                             THE CONTINENTAL CUP

1/2 cup brandy
1 recipe Cocoa Supreme
3/4 cup whipped cream
1 T sugar (use to sweeten whipped cream)
Grated dark chocolate for garnish

Set out mugs and pour 2 tablespoons brandy into each.  Fill the mugs with hot
cocoa.  Top each with 3 tablespoons whipped cream and sprinkle with grated
chocolate.

Serves: 4

KEY WORDS: beverage, entertain, liqueur
------
"Everyone is sure to shout 'OLE!' when they taste this one !!!"

                                MEXICAN MARVEL

1/2 cup coffee liqueur
1 recipe Cocoa Supreme
3/4 cup whipped cream
1 T sugar (use to sweeten whipped cream)
chocolate coffee beans and
            cinnamon sticks for garnish

Set out mugs and pour 2 tablespoons coffee liqueur into each.  Fill mugs with
hot cocoa.  Top each with 3 tablespoons whipped cream, drop in a cinnamon
stick and sprinkle with a few chocolate coffee beans.

Serves: 4

KEY WORDS: beverage, entertain, liqueur
------
"The next best thing to a vacation in Bermuda ..."

                              CARIBBEAN COMFORT

1/2 cup dark Meyer's rum
1 recipe Cocoa Supreme (but add:
1 two-inch piece of cinnamon stick along with the
  vanilla bean when scalding the cream-milk mixture)
3/4 cup whipped cream
1 T sugar (use to sweeten whipped cream)
cinnamon for garnish

Set out mugs and pour 2 tablespoons rum into each.  Fill mugs with hot cocoa.
Top each with 3 tablespoons whipped cream and sprinkle with cinnamon.

Serves: 4

KEY WORDS: beverage, liqueur
------
"This one has a special charm....."

                                  MONK'S MUG

3/4 cup Frangelico (Italian hazelnut liqueur)
1 recipe Cocoa Supreme
3/4 cup whipped cream
1 T (use to sweeten whipped cream)
Grated fresh nutmeg (or pre-ground) for garnish

Set out mugs and pour 3 tablespoons Frangelico into each.  Fill mugs with hot
cocoa.  Top each with 3 tablespoons whipped cream and sprinkle with a little
nutmeg.

Serves: 4

KEY WORDS: beverage, entertain, liqueur
------
"Now for something cold and fabulous."

                             MARSHMALLOW SMOOTHIE

1 recipe Cocoa Supreme, chilled (but melt in
20 marshmallows instead of white chocolate)
1 1/2 cups chocolate ice cream

Whirl chilled cocoa and ice cream in 2 or 3 batches in blender until smooth.
Pour into tall glasses and serve with a straw.

Serves: 4

KEY WORDS: beverage
------
"This one looks as great as it tastes! And what a great idea for a Christmas
get-together."

                              FROSTY MINT COOLER

8 scoops mint chip ice cream
1 recipe Cocoa Supreme, chilled (but melt in
1 4.75-oz chocolate-covered Peppermint Patty
      INSTEAD of white chocolate)
3/4 cup whipped cream
1 T sugar (use to sweeten whipped cream)
4 small red-striped peppermint candies,
       crushed, for garnish

Set out tall glasses and put 2 scoops of ice cream into each.  Pour chilled
cocoa into the glasses.  Top with whipped cream and sprinkle with the crushed
mints.

Serves: 4

KEY WORDS: beverage, entertain, holiday
-------
"Try this one at your next ice cream party."

                                 COCOA FLOAT

8 scoops vanilla, chocolate or coffee ice cream
1 recipe Cocoa Supreme, chilled
3/4 whipped cream
1 T sugar (use to sweeten whipped cream)
4 tsp. almonds or walnuts, coarsely chopped
4 maraschino cherries (optional)

Set out tall glasses and put 2 scoops of ice cream into each.  Pour chilled
cocoa into the glasses.  Top each with 3 tablespoons whipped cream and
sprinkle with the chopped nuts.  Garnish with a cherry if desired.

Serves: 4

KEY WORDS: beverage, entertain
------