fruity desserts

[Guest guest]

Hi All! Too much time spent today playing with McTagit! and foodtv.com .... so

here's the first of many many recipes, from Sara Moulton, emeril, Mario, and

vegtimes.....

 

Enjoy!

Rudy

 

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<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 5.0 " date= " August 27, 2000 " >

<Summ>

<Nam>

Almond And Grain Tart (Pastiera Di Mandorle)

</Nam>

<Nam>

Almond Custards With Almond Milk (Biancomangiare)

</Nam>

<Nam>

Four Berry Fruit Cobbler

</Nam>

<Nam>

Kicked Up Ambrosia Salad Parfaits

</Nam>

<Nam>

Lemon Confit

</Nam>

<Nam>

Lemon-Vanilla Angel Food Cake With Raspberry-Blueberry Sauce

</Nam>

<Nam>

Loads-Of-Bluberries Coffee Cake

</Nam>

<Nam>

Lowest Fat Chocolate And Grand Marnier Souffle

</Nam>

<Nam>

Mascarpone And Berry Parfaits

</Nam></Summ>

<RcpE name= " Almond And Grain Tart (Pastiera Di Mandorle) " author= " " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Almond And Grain Tart (Pastiera Di Mandorle)

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

PASTRY:

2 cups flour

1 large egg -- beaten, plus 2 yolks

1/2 cup sugar

3 tablespoons unsalted butter -- melted with 3

tablespoons extra-virgin olive oil and cooled

1/2 teaspoon vanilla extract

FILLING:

2 cups fresh ricotta

1 1/2 cups sliced blanched almonds -- ground to

powder in food processor

1/2 cup cracked wheat -- soaked in water over

3/4 cup sugar

2 tablespoons orange flower water

1/2 teaspoon cinnamon

6 eggs -- separated

1/2 cup orange blossom honey

 

Mound the flour on a pastry board. Make a well in the flour and place the egg,

yolks, sugar, butter and olive oil mixture, and the vanilla in the center.

Proceed as you would with fresh pasta, bringing the flour in bit by bit from the

sides. When the dough comes together, knead until smooth, then allow to rest 10

minutes. The dough will be very soft; chill if necessary.

 

Preheat the oven to350 degrees F.

 

Roll the dough out to a 12-inch circle with a thickness of 1/8-inch. Fit the

pastry to the inside of a 10-inch tart pan and set aside. In a large bowl,

combine the ricotta, almonds, cracked wheat, sugar, orange flower water and

cinnamon and mix well to combine. Add the egg yolks and mix to incorporate

completely. In a separate large bowl, whip the egg whites to soft peaks with a

whisk or electric mixer. Carefully fold the egg whites into the ricotta mixture

with a spatula. Pour the mixture into the pastry and bake for 45 to 50 minutes,

until the crust is golden and the filling is solid. When cooled, slice and serve

with the honey.

 

S: 8

 

Copyright:

" Copyright 2000, Mario Batali. All rights reserved. "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 2651 Calories (kcal); 68g Total Fat; (23% calories from fat); 65g

Protein; 446g Carbohydrate; 1402mg Cholesterol; 401mg Sodium

Food Exchanges: 12 1/2 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10

Fat; 17 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

]]>

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<CatS>

<CatT>

Desserts

</CatT>

</CatS>

<IngR name= " PASTRY: " code= " S " ></IngR>

<IngR name= " flour " unit= " cups " qty= " 2 " ></IngR>

<IngR name= " egg " unit= " large " qty= " 1 " >

<IPrp>

beaten, plus 2 yolks, beaten

</IPrp>

</IngR>

<IngR name= " sugar " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " unsalted butter " unit= " tablespoons " qty= " 3 " >

<IPrp>

melted with 3

</IPrp>

</IngR>

<IngR name= " extra-virgin olive oil and cooled " unit= " tablespoons " ></IngR>

<IngR name= " vanilla extract " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " FILLING: " code= " S " ></IngR>

<IngR name= " fresh ricotta " unit= " cups " qty= " 2 " ></IngR>

<IngR name= " sliced blanched almonds " unit= " cups " qty= " 1 1/2 " >

<IPrp>

ground to

</IPrp>

</IngR>

<IngR name= " powder in food processor " ></IngR>

<IngR name= " cracked wheat " unit= " cup " qty= " 1/2 " >

<IPrp>

soaked in water overnight

</IPrp>

</IngR>

<IngR name= " sugar " unit= " cup " qty= " 3/4 " ></IngR>

<IngR name= " orange flower water " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " cinnamon " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " eggs " qty= " 6 " >

<IPrp>

separated

</IPrp>

</IngR>

<IngR name= " orange blossom honey " unit= " cup " qty= " 1/2 " ></IngR>

<DirS>

<DirT>

Mound the flour on a pastry board. Make a well in the flour and place the egg,

yolks, sugar, butter and olive oil mixture, and the vanilla in the center.

Proceed as you would with fresh pasta, bringing the flour in bit by bit from the

sides. When the dough comes together, knead until smooth, then allow to rest 10

minutes. The dough will be very soft; chill if necessary.

</DirT>

<DirT>

Preheat the oven to350 degrees F.

</DirT>

<DirT>

Roll the dough out to a 12-inch circle with a thickness of 1/8-inch. Fit the

pastry to the inside of a 10-inch tart pan and set aside. In a large bowl,

combine the ricotta, almonds, cracked wheat, sugar, orange flower water and

cinnamon and mix well to combine. Add the egg yolks and mix to incorporate

completely. In a separate large bowl, whip the egg whites to soft peaks with a

whisk or electric mixer. Carefully fold the egg whites into the ricotta mixture

with a spatula. Pour the mixture into the pastry and bake for 45 to 50 minutes,

until the crust is golden and the filling is solid. When cooled, slice and serve

with the honey.

</DirT>

<DirT>

S: 8

</DirT>

</DirS>

<CpyR>

Copyright 2000, Mario Batali. All rights reserved.

</CpyR>

</RcpE>

<RcpE name= " Almond Custards With Almond Milk (Biancomangiare) "

author= " foodtv.com " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Almond Custards With Almond Milk (Biancomangiare)

 

Recipe By :foodtv.com

Serving Size : 0 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 sheets gelatin

6 1/2 cups whole milk

zest of 2 lemons

1/2 pound blanched skinless almonds

1 1/2 cups plus 1/2 cup sugar

1 cup heavy cream -- very cold

2 tablespoons almond oil

1 tablespoons vanilla extract

1 egg plus 4 yolks

1 pomegranate -- seeds removed from p

EQUIPMENT:

10 6-ounce flan molds

 

N: I'm not sure that this is really vegetarian - can gelatin sheets be made from

agar et al.? Does anyone have any possible suggestions for substitution?

 

Place the gelatin leaves in 2 cups of cold water and set aside.

 

Place the milk and lemon zest in a non-reactive pan over medium-high heat. Place

the almonds in a food processor, grind to a powder and pour into the heating

milk. Bring the milk and almonds to a boil, remove from heat, cover and let

stand 20 minutes.

 

Line a conical sieve with cheesecloth and strain the lemon zest and almond

solids from the milk, pressing with the back of a spoon to remove all of the

liquid. Set aside 1 1/2 cups of the flavored milk for the sauce and place the

remaining milk, 1 1/2 cups sugar and the soaked gelatin leaves into a saucepan

and bring just to a boil, stirring constantly. Remove from the heat immediately

and allow to cool to room temperature.

 

Grease the flan molds with the almond oil and set aside. Whip the cream to soft

peaks and fold the cooled almond milk into the whipped cream. Spoon the almond

milk mixture into the greased flan molds so that they're 90 percent full, and

refrigerate at least 4 hours.

 

Meanwhile, crack the eggs and beat together the egg and the yolks. Add the egg

mixture to the remaining 1 1/2 cup flavored milk, and add the remaining 1/2 cup

sugar. Place over medium heat and, stirring constantly, heat to a high simmer,

175 F. Remove from heat, pour through a strainer into a small bowl and

refrigerate 1 hour. To serve, dip the molds upright into a bowl of hot water,

without allowing any water to go over the edge into the mold, and carefully

invert onto a large plate. Whisk the sauce to loosen it and pour over the

custards into the plate. Garnish with pomegranate seeds and serve.

 

S:10

 

Copyright:

" All recipes copyright 2000, Mario Batali. All rights reserved. "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 2178 Calories (kcal); 169g Total Fat; (69% calories from fat); 58g

Protein; 111g Carbohydrate; 542mg Cholesterol; 871mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 32 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 0 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Desserts

</CatT>

</CatS>

<IngR name= " sheets gelatin " qty= " 8 " ></IngR>

<IngR name= " whole milk " unit= " cups " qty= " 6 1/2 " ></IngR>

<IngR name= " zest of 2 lemons " ></IngR>

<IngR name= " blanched skinless almonds " unit= " pound " qty= " 1/2 " ></IngR>

<IngR name= " plus 1/2 cup sugar " unit= " cups " qty= " 1 1/2 " ></IngR>

<IngR name= " heavy cream " unit= " cup " qty= " 1 " >

<IPrp>

very cold

</IPrp>

</IngR>

<IngR name= " almond oil " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " vanilla extract " unit= " tablespoons " qty= " 1 " ></IngR>

<IngR name= " egg plus 4 yolks " qty= " 1 " ></IngR>

<IngR name= " pomegranate " qty= " 1 " >

<IPrp>

seeds removed from pith and skin

</IPrp>

</IngR>

<IngR name= " EQUIPMENT: " code= " S " ></IngR>

<IngR name= " flan molds " unit= " 6-ounce " qty= " 10 " ></IngR>

<DirS>

<DirT>

N: I & apos;m not sure that this is really vegetarian - can gelatin sheets be made

from agar et al.? Does anyone have any possible suggestions for substitution?

</DirT>

<DirT>

Place the gelatin leaves in 2 cups of cold water and set aside.

</DirT>

<DirT>

Place the milk and lemon zest in a non-reactive pan over medium-high heat. Place

the almonds in a food processor, grind to a powder and pour into the heating

milk. Bring the milk and almonds to a boil, remove from heat, cover and let

stand 20 minutes.

</DirT>

<DirT>

Line a conical sieve with cheesecloth and strain the lemon zest and almond

solids from the milk, pressing with the back of a spoon to remove all of the

liquid. Set aside 1 1/2 cups of the flavored milk for the sauce and place the

remaining milk, 1 1/2 cups sugar and the soaked gelatin leaves into a saucepan

and bring just to a boil, stirring constantly. Remove from the heat immediately

and allow to cool to room temperature.

</DirT>

<DirT>

Grease the flan molds with the almond oil and set aside. Whip the cream to soft

peaks and fold the cooled almond milk into the whipped cream. Spoon the almond

milk mixture into the greased flan molds so that they & apos;re 90 percent full,

and refrigerate at least 4 hours.

</DirT>

<DirT>

Meanwhile, crack the eggs and beat together the egg and the yolks. Add the egg

mixture to the remaining 1 1/2 cup flavored milk, and add the remaining 1/2 cup

sugar. Place over medium heat and, stirring constantly, heat to a high simmer,

175 F. Remove from heat, pour through a strainer into a small bowl and

refrigerate 1 hour. To serve, dip the molds upright into a bowl of hot water,

without allowing any water to go over the edge into the mold, and carefully

invert onto a large plate. Whisk the sauce to loosen it and pour over the

custards into the plate. Garnish with pomegranate seeds and serve.

</DirT>

<DirT>

S:10

</DirT>

</DirS>

<CpyR>

All recipes copyright 2000, Mario Batali. All rights reserved.

</CpyR>

</RcpE>

<RcpE name= " Four Berry Fruit Cobbler " author= " Cooking Live with Sara Moulton " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Four Berry Fruit Cobbler

 

Recipe By :Cooking Live with Sara Moulton

Serving Size : 0 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pint strawberries -- halved

1 pint blueberries

1 pint blackberries

1 pint raspberries

juice of 1 orange

zest of 1 orange

juice of 1 lemon

zest of 1/2 lemon

2 tablespoons grand marnier -- optional

3/4 cup sugar

5 tablespoons cornstarch

2 teaspoons ground cinnamon

TOPPING:

1/2 cup butter -- softened

1/2 cup sugar

1 teaspoon cinnamon

1 cup flour

 

In a large bowl, place strawberries, blueberries, blackberries and raspberries,

add orange juice, orange zest, lemon juice, lemon zest and optional Grand

Marnier, sugar, cornstarch and cinnamon; mix lightly. Let set for 5 minutes.

Meanwhile make streusel topping. In a medium bowl combine butter, sugar and

cinnamon, mix well with a fork. Add flour and mix until crumbly.

 

Place berry mixture into a souffle dish. Top with streusel topping. Place in

center of cooking grate. Cook 40 minutes or until brown and bubbly.

 

N: may be made in individual souffle dishes, cooking time is 15 to 20 minutes.

 

PT: 0:20 TT: 0:40 minutes

 

Source:

" Courtesy of Elizabeth Karmel "

Copyright:

" Recipe adapted from Gourmet Magazine "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 3041 Calories (kcal); 98g Total Fat; (28% calories from fat); 22g

Protein; 526g Carbohydrate; 248mg Cholesterol; 967mg Sodium

Food Exchanges: 9 Grain(Starch); 0 Lean Meat; 0 Vegetable; 8 Fruit; 18 1/2 Fat;

17 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 0 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Desserts

</CatT>

</CatS>

<IngR name= " strawberries " unit= " pint " qty= " 1 " >

<IPrp>

halved

</IPrp>

</IngR>

<IngR name= " blueberries " unit= " pint " qty= " 1 " ></IngR>

<IngR name= " blackberries " unit= " pint " qty= " 1 " ></IngR>

<IngR name= " raspberries " unit= " pint " qty= " 1 " ></IngR>

<IngR name= " juice of 1 orange " ></IngR>

<IngR name= " zest of 1 orange " ></IngR>

<IngR name= " juice of 1 lemon " ></IngR>

<IngR name= " zest of 1/2 lemon " ></IngR>

<IngR name= " grand marnier " unit= " tablespoons " qty= " 2 " >

<IPrp>

optional

</IPrp>

</IngR>

<IngR name= " sugar " unit= " cup " qty= " 3/4 " ></IngR>

<IngR name= " cornstarch " unit= " tablespoons " qty= " 5 " ></IngR>

<IngR name= " ground cinnamon " unit= " teaspoons " qty= " 2 " ></IngR>

<IngR name= " TOPPING: " code= " S " ></IngR>

<IngR name= " butter " unit= " cup " qty= " 1/2 " >

<IPrp>

softened

</IPrp>

</IngR>

<IngR name= " sugar " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " cinnamon " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " flour " unit= " cup " qty= " 1 " ></IngR>

<DirS>

<DirT>

In a large bowl, place strawberries, blueberries, blackberries and raspberries,

add orange juice, orange zest, lemon juice, lemon zest and optional Grand

Marnier, sugar, cornstarch and cinnamon; mix lightly. Let set for 5 minutes.

Meanwhile make streusel topping. In a medium bowl combine butter, sugar and

cinnamon, mix well with a fork. Add flour and mix until crumbly.

</DirT>

<DirT>

Place berry mixture into a souffle dish. Top with streusel topping. Place in

center of cooking grate. Cook 40 minutes or until brown and bubbly.

</DirT>

<DirT>

N: may be made in individual souffle dishes, cooking time is 15 to 20 minutes.

</DirT>

<DirT>

PT: 0:20 TT: 0:40 minutes

</DirT>

</DirS>

<Srce>

Courtesy of Elizabeth Karmel

</Srce>

<CpyR>

Recipe adapted from Gourmet Magazine

</CpyR>

</RcpE>

<RcpE name= " Kicked Up Ambrosia Salad Parfaits " author= " foodtv.com " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Kicked Up Ambrosia Salad Parfaits

 

Recipe By :foodtv.com

Serving Size : 0 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pint fresh blackberries -- rinsed and hulled

1 pint fresh raspberries -- rinsed and hulled

1/2 pint fresh strawberries -- rinsed and quartered

2 large bananas -- peeled and cut into

2 medium oranges -- peeled and cut into

2 cups medium diced fresh pineapple

1 lemon -- juiced

2 tablespoons chiffonade fresh mint leaves

1/2 cup granulated sugar

2 cups heavy cream

1/2 cup sifted confectioners' sugar

1 teaspoon pure vanilla extract

1 cup coconut flakes -- toasted

 

In a large bowl, combine all the fruit. Add the lemon juice, mint and sugar. Mix

well and set aside. In a cold bowl of an electric mixer, combine the cream,

sugar and vanilla. Using an electric mixer fitted with a whip attachment or

hand-held mixer, whip the cream until soft peaks form. To assemble, spoon some

of the fruit mixture in the bottom of each parfait or martini glass. Sprinkle

some of the coconut over the fruit. Spoon some of the whipped cream over the

coconut. Continue layering until all of the ingredients are used. Serve

immediately or chill until ready to serve.

 

Y: 6 servings

 

Source:

" Recipe courtesy Emeril Lagasse, 2000 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 2899 Calories (kcal); 203g Total Fat; (60% calories from fat); 21g

Protein; 280g Carbohydrate; 653mg Cholesterol; 375mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 10 1/2 Fruit; 40 Fat;

6 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 0 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Desserts

</CatT>

</CatS>

<IngR name= " fresh blackberries " unit= " pint " qty= " 1 " >

<IPrp>

rinsed and hulled

</IPrp>

</IngR>

<IngR name= " fresh raspberries " unit= " pint " qty= " 1 " >

<IPrp>

rinsed and hulled

</IPrp>

</IngR>

<IngR name= " fresh strawberries " unit= " pint " qty= " 1/2 " >

<IPrp>

rinsed and quartered

</IPrp>

</IngR>

<IngR name= " bananas " unit= " large " qty= " 2 " >

<IPrp>

peeled and cut into 1/4-inch slices

</IPrp>

</IngR>

<IngR name= " oranges " unit= " medium " qty= " 2 " >

<IPrp>

peeled and cut into segments

</IPrp>

</IngR>

<IngR name= " medium diced fresh pineapple " unit= " cups " qty= " 2 " ></IngR>

<IngR name= " lemon " qty= " 1 " >

<IPrp>

juiced

</IPrp>

</IngR>

<IngR name= " chiffonade fresh mint leaves " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " granulated sugar " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " heavy cream " unit= " cups " qty= " 2 " ></IngR>

<IngR name= " sifted confectioners & apos; sugar " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " pure vanilla extract " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " coconut flakes " unit= " cup " qty= " 1 " >

<IPrp>

toasted

</IPrp>

</IngR>

<DirS>

<DirT>

In a large bowl, combine all the fruit. Add the lemon juice, mint and sugar. Mix

well and set aside. In a cold bowl of an electric mixer, combine the cream,

sugar and vanilla. Using an electric mixer fitted with a whip attachment or

hand-held mixer, whip the cream until soft peaks form. To assemble, spoon some

of the fruit mixture in the bottom of each parfait or martini glass. Sprinkle

some of the coconut over the fruit. Spoon some of the whipped cream over the

coconut. Continue layering until all of the ingredients are used. Serve

immediately or chill until ready to serve.

</DirT>

<DirT>

Y: 6 servings

</DirT>

</DirS>

<Srce>

Recipe courtesy Emeril Lagasse, 2000

</Srce>

</RcpE>

<RcpE name= " Lemon Confit " author= " Cooking Live with Sara Moulton " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Lemon Confit

 

Recipe By :Cooking Live with Sara Moulton

Serving Size : 0 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 organic lemons

2 shallots minced

1/2 cup salt

 

Slice lemons 1/8-inch thick. Layer half the lemons slices and shallots in a pan.

Sprinkle with 1/4 cup of salt. Repeat layering process with remaining

ingredients. Cover the pan with plastic wrap making sure the plastic touches the

top layer of lemons. Leave the pan overnight or up to 48 hours. Rinse the lemon

slices and use as you would preserved lemons.

 

Y: 5 lemons

 

Source:

" Recipe Courtesy of Marie Ostrosky "

Copyright:

" Recipe adapted from Gourmet Magazine "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g

Protein; 0g Carbohydrate; 0mg Cholesterol; 51161mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0

 

]]>

</RTxt>

<Serv qty= " 0 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Desserts

</CatT>

</CatS>

<IngR name= " organic lemons " qty= " 5 " ></IngR>

<IngR name= " shallots minced " qty= " 2 " ></IngR>

<IngR name= " salt " unit= " cup " qty= " 1/2 " ></IngR>

<DirS>

<DirT>

Slice lemons 1/8-inch thick. Layer half the lemons slices and shallots in a pan.

Sprinkle with 1/4 cup of salt. Repeat layering process with remaining

ingredients. Cover the pan with plastic wrap making sure the plastic touches the

top layer of lemons. Leave the pan overnight or up to 48 hours. Rinse the lemon

slices and use as you would preserved lemons.

</DirT>

<DirT>

Y: 5 lemons

</DirT>

</DirS>

<Srce>

Recipe Courtesy of Marie Ostrosky

</Srce>

<CpyR>

Recipe adapted from Gourmet Magazine

</CpyR>

</RcpE>

<RcpE name= " Lemon-Vanilla Angel Food Cake With Raspberry-Blueberry Sauce "

author= " Cooking Live with Sara Moulton " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Lemon-Vanilla Angel Food Cake With Raspberry-Blueberry Sauce

 

Recipe By :Cooking Live with Sara Moulton

Serving Size : 0 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

RASPBERRY-BLUEBERRY SAUCE:

2 cups fresh or unsweetened frozen raspberries

1/3 cup raspberries preserves or jam

1/3 cup water

2 tablespoons granulated sugar

1 cup fresh or frozen blueberries (small berries

LEMON-VANILLA ANGEL FOOD CAKE:

1 1/2 cups egg whites

butter to grease pan (if using a pan witho

1 cup all-purpose flour -- or 1 1/4 cups cake f

1 cup granulated sugar -- or 2 cups confection

1 1/2 teaspoons cream of tartar

3 tablespoons freshly squeezed lemon juice

1 teaspoon vanilla extract

confectioners' sugar (optional)

10 by 4-inch tube pan or 9 to 10-inch round c

 

For the raspberry sauce, mix 1 cup of the raspberries, the preserves, water, and

the sugar in a medium-size heavy saucepan (not uncoated aluminum.) Bring to a

boil over moderately high heat, mashing the raspberries with a wooden spoon.

Boil 1 minute. Remove from the heat.

 

Strain the raspberry mixture through a fine strainer suspended over a bowl,

pressing down on raspberries to release the juices. Discard the seeds. Stir the

blueberries and the remaining 1 cup raspberries into the hot raspberry syrup.

 

Cover and let stand until cool. Refrigerate until ready to use. Yield: 2 cups

 

For the cake, check that one rack is in the middle of the oven and heat the oven

to 325 degrees. Pour the egg whites into the bowl in which you will be making

the batter. If the pan has a removable bottom, do nothing to it. If it does not,

lightly butter the bottom. Line the bottom with waxed paper or parchment paper

cut to fit, and lightly butter the paper.

 

Thoroughly mix the flour and 1/4 cup of the granulated sugar or 1/2 cup of the

confectioners' sugar in a small bowl. Have all the ingredients and tools at

hand.

 

Beat the egg whites with an electric mixer on medium speed for about 2 minutes,

until frothy and well broken up. Add the cream of tartar and increase the speed

to medium-high. Beat until the whites lose their yellow cast, greatly increase

in volume, and start to turn white.

 

With the mixer running, slowly sprinkle the remaining 3/4 cup sugar over the

whites. Beat until the whites become very thick, very glossy, and white, and the

beaters leave a deep trail. Depending on the mixer, this need take only about 3

minutes total. Beat in the lemon juice and vanilla, just enough to mix.

 

Reduce the speed to the lowest possible. Quickly sprinkle the flour

sugar-mixture over the whites. As soon as it is all added, but not completely

mixed in, stop the machine and remove the bowl. With a rubber spatula or a large

metal spoon, complete mixing in the flour by folding or gently stirring. Stop

just as soon as the flour seems blended in.

 

With a rubber spatula, scrape the batter (9 cups) into the pan and spread

evenly. Inscribe a circle deep in the batter to release any large air bubbles.

 

Bake until no moist patches remain in the surface cracks, the cake springs back

when touched, and a cake tester inserted in the center comes out clean, about 50

minutes for a 10 by 3-inch pan, 1 hour for a tube pan.

 

Turn the pan upside down on a wire rack. Let cool completely. Loosen the edges

(and tube) with a knife. Turn out the cake, loosen and remove the pan bottom, or

peel off the paper.

 

Store airtight 1 day at room temperature before serving or freezing. When

serving, top cake with sauce and confectioners'sugar, if you wish.

 

Y: 12 servings

 

Source:

" Recipe courtesy Elizabeth Alston "

Copyright:

" Recipe adapted from Gourmet Magazine "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 1532 Calories (kcal); 1g Total Fat; (0% calories from fat); 51g

Protein; 328g Carbohydrate; 0mg Cholesterol; 607mg Sodium

Food Exchanges: 6 1/2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;

15 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 0 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Desserts

</CatT>

</CatS>

<IngR name= " RASPBERRY-BLUEBERRY SAUCE: " code= " S " ></IngR>

<IngR name= " fresh or unsweetened frozen raspberries " unit= " cups " qty= " 2 " ></IngR>

<IngR name= " raspberries preserves or jam " unit= " cup " qty= " 1/3 " ></IngR>

<IngR name= " water " unit= " cup " qty= " 1/3 " ></IngR>

<IngR name= " granulated sugar " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " fresh or frozen blueberries (small berries work better here) "

unit= " cup " qty= " 1 " ></IngR>

<IngR name= " LEMON-VANILLA ANGEL FOOD CAKE: " code= " S " ></IngR>

<IngR name= " egg whites " unit= " cups " qty= " 1 1/2 " ></IngR>

<IngR name= " butter to grease pan (if using a pan without a removable

bottom) " ></IngR>

<IngR name= " all-purpose flour " unit= " cup " qty= " 1 " >

<IPrp>

or 1 1/4 cups cake flour

</IPrp>

</IngR>

<IngR name= " granulated sugar " unit= " cup " qty= " 1 " >

<IPrp>

or 2 cups confectioners & apos; sugar

</IPrp>

</IngR>

<IngR name= " cream of tartar " unit= " teaspoons " qty= " 1 1/2 " ></IngR>

<IngR name= " freshly squeezed lemon juice " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " vanilla extract " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " confectioners & apos; sugar (optional) " ></IngR>

<IngR name= " by 4-inch tube pan or 9 to 10-inch round cake pan with sides at

least 3 inches high (a removable bottom is helpful) " qty= " 10 " ></IngR>

<DirS>

<DirT>

For the raspberry sauce, mix 1 cup of the raspberries, the preserves, water, and

the sugar in a medium-size heavy saucepan (not uncoated aluminum.) Bring to a

boil over moderately high heat, mashing the raspberries with a wooden spoon.

Boil 1 minute. Remove from the heat.

</DirT>

<DirT>

Strain the raspberry mixture through a fine strainer suspended over a bowl,

pressing down on raspberries to release the juices. Discard the seeds. Stir the

blueberries and the remaining 1 cup raspberries into the hot raspberry syrup.

</DirT>

<DirT>

Cover and let stand until cool. Refrigerate until ready to use. Yield: 2 cups

</DirT>

<DirT>

For the cake, check that one rack is in the middle of the oven and heat the oven

to 325 degrees. Pour the egg whites into the bowl in which you will be making

the batter. If the pan has a removable bottom, do nothing to it. If it does not,

lightly butter the bottom. Line the bottom with waxed paper or parchment paper

cut to fit, and lightly butter the paper.

</DirT>

<DirT>

Thoroughly mix the flour and 1/4 cup of the granulated sugar or 1/2 cup of the

confectioners & apos; sugar in a small bowl. Have all the ingredients and tools at

hand.

</DirT>

<DirT>

Beat the egg whites with an electric mixer on medium speed for about 2 minutes,

until frothy and well broken up. Add the cream of tartar and increase the speed

to medium-high. Beat until the whites lose their yellow cast, greatly increase

in volume, and start to turn white.

</DirT>

<DirT>

With the mixer running, slowly sprinkle the remaining 3/4 cup sugar over the

whites. Beat until the whites become very thick, very glossy, and white, and the

beaters leave a deep trail. Depending on the mixer, this need take only about 3

minutes total. Beat in the lemon juice and vanilla, just enough to mix.

</DirT>

<DirT>

Reduce the speed to the lowest possible. Quickly sprinkle the flour

sugar-mixture over the whites. As soon as it is all added, but not completely

mixed in, stop the machine and remove the bowl. With a rubber spatula or a large

metal spoon, complete mixing in the flour by folding or gently stirring. Stop

just as soon as the flour seems blended in.

</DirT>

<DirT>

With a rubber spatula, scrape the batter (9 cups) into the pan and spread

evenly. Inscribe a circle deep in the batter to release any large air bubbles.

</DirT>

<DirT>

Bake until no moist patches remain in the surface cracks, the cake springs back

when touched, and a cake tester inserted in the center comes out clean, about 50

minutes for a 10 by 3-inch pan, 1 hour for a tube pan.

</DirT>

<DirT>

Turn the pan upside down on a wire rack. Let cool completely. Loosen the edges

(and tube) with a knife. Turn out the cake, loosen and remove the pan bottom, or

peel off the paper.

</DirT>

<DirT>

Store airtight 1 day at room temperature before serving or freezing. When

serving, top cake with sauce and confectioners & apos;sugar, if you wish.

</DirT>

<DirT>

Y: 12 servings

</DirT>

</DirS>

<Srce>

Recipe courtesy Elizabeth Alston

</Srce>

<CpyR>

Recipe adapted from Gourmet Magazine

</CpyR>

</RcpE>

<RcpE name= " Loads-Of-Bluberries Coffee Cake " author= " Cooking Live with Sara

Moulton " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Loads-Of-Bluberries Coffee Cake

 

Recipe By :Cooking Live with Sara Moulton

Serving Size : 0 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

COFFEE CAKE:

4 tablespoons unsalted butter -- plus extra butter fo

3 cups (1 dry pint) blueberries

2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

2/3 cup granulated sugar

2 large eggs

TOPPING:

2 tablespoons sugar mixed with 1/4 teaspoon ground nutme

8 or 9-inch square glass baking dish

 

Heat the oven to 350 degrees. Grease the dish. Melt the butter in a medium-size

saucepan (or in a bowl in a microwave oven.) Let cool. Wash and drain the

blueberries; spread them out on paper towels to dry, removing any bits of leaf

or stalk. Put the flour, baking powder, and salt in a large bowl. Stir to mix

well. Add the milk, sugar, and eggs to butter. Whisk to blend well. Add to the

flour mixture, stirring to blend well. Fold in the blueberries. Spread the

batter in the prepared dish. Sprinkle with the sugar-nutmeg topping. Bake until

a wooden pick inserted in the center of the cake comes out clean, 50 to 60

minutes. Place the dish on a wire rack to cool at least 30 minutes before

serving.

 

Y: 9 servings

 

Source:

" Recipe courtesy Elizabeth Alston "

Copyright:

" Recipe adapted from Gourmet Magazine "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 2082 Calories (kcal); 63g Total Fat; (27% calories from fat); 43g

Protein; 336g Carbohydrate; 523mg Cholesterol; 2498mg Sodium

Food Exchanges: 12 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11

Fat; 9 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 0 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Desserts

</CatT>

</CatS>

<IngR name= " COFFEE CAKE: " code= " S " ></IngR>

<IngR name= " unsalted butter " unit= " tablespoons " qty= " 4 " >

<IPrp>

plus extra butter for greasing baking dish

</IPrp>

</IngR>

<IngR name= " (1 dry pint) blueberries " unit= " cups " qty= " 3 " ></IngR>

<IngR name= " all-purpose flour " unit= " cups " qty= " 2 " ></IngR>

<IngR name= " baking powder " unit= " teaspoons " qty= " 2 1/2 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " milk " unit= " cup " qty= " 3/4 " ></IngR>

<IngR name= " granulated sugar " unit= " cup " qty= " 2/3 " ></IngR>

<IngR name= " eggs " unit= " large " qty= " 2 " ></IngR>

<IngR name= " TOPPING: " code= " S " ></IngR>

<IngR name= " sugar mixed with 1/4 teaspoon ground nutmeg " unit= " tablespoons "

qty= " 2 " ></IngR>

<IngR name= " or 9-inch square glass baking dish " qty= " 8 " ></IngR>

<DirS>

<DirT>

Heat the oven to 350 degrees. Grease the dish. Melt the butter in a medium-size

saucepan (or in a bowl in a microwave oven.) Let cool. Wash and drain the

blueberries; spread them out on paper towels to dry, removing any bits of leaf

or stalk. Put the flour, baking powder, and salt in a large bowl. Stir to mix

well. Add the milk, sugar, and eggs to butter. Whisk to blend well. Add to the

flour mixture, stirring to blend well. Fold in the blueberries. Spread the

batter in the prepared dish. Sprinkle with the sugar-nutmeg topping. Bake until

a wooden pick inserted in the center of the cake comes out clean, 50 to 60

minutes. Place the dish on a wire rack to cool at least 30 minutes before

serving.

</DirT>

<DirT>

Y: 9 servings

</DirT>

</DirS>

<Srce>

Recipe courtesy Elizabeth Alston

</Srce>

<CpyR>

Recipe adapted from Gourmet Magazine

</CpyR>

</RcpE>

<RcpE name= " Lowest Fat Chocolate And Grand Marnier Souffle " author= " Cooking Live

with Sara Moulton " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Lowest Fat Chocolate And Grand Marnier Souffle

 

Recipe By :Cooking Live with Sara Moulton

Serving Size : 0 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

butter or margarine

granulated sugar

4 egg yolks

5 egg whites

1/2 teaspoon cream of tartar

1/3 cup granulated sugar

1/3 cup unsweetened cocoa

1/4 cup all purpose flour

1/8 teaspoon salt

3/4 cup no-fat (skim) milk

1/4 cup grand marnier

1/2 teaspoon vanilla

1 tablespoon grated orange peel

 

Preheat oven to 350 degrees. Butter and dust a 1-1/2 quart souffle dish with

sugar. Put egg whites in mixer bowl with cream of tartar. In a medium saucepan,

stir together sugar, cocoa, flour, and salt. Stir in milk and Grand Marnier and

cook over medium heat, stirring constantly until mixture boils and is smooth and

thickened. Stir in the vanilla and orange peel. Set aside. Beat the egg whites

only until they cling to the side of the mixing bowl when you tilt it. Stir the

yolks into the sauce. Mix about a quarter of the whites right into the sauce in

the pan, then empty the sauce into the whites in the mixing bowl. Gingerly but

thoroughly fold the sauce into the whites. Then pour the mixture into the

prepared souffle dish. Bake for about 30 to 40 minutes. Don't open oven door for

at least 30 minutes. Serve immediately.

 

Y: 6 servings

 

Source:

" Recipe courtesy of Howard Helmer and the American Egg Board "

Copyright:

" Recipe adapted from Gourmet Magazine "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 926 Calories (kcal); 23g Total Fat; (26% calories from fat); 36g

Protein; 109g Carbohydrate; 851mg Cholesterol; 585mg Sodium

Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 5 1/2

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 0 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Desserts

</CatT>

</CatS>

<IngR name= " butter or margarine " ></IngR>

<IngR name= " granulated sugar " ></IngR>

<IngR name= " egg yolks " qty= " 4 " ></IngR>

<IngR name= " egg whites " qty= " 5 " ></IngR>

<IngR name= " cream of tartar " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " granulated sugar " unit= " cup " qty= " 1/3 " ></IngR>

<IngR name= " unsweetened cocoa " unit= " cup " qty= " 1/3 " ></IngR>

<IngR name= " all purpose flour " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/8 " ></IngR>

<IngR name= " no-fat (skim) milk " unit= " cup " qty= " 3/4 " ></IngR>

<IngR name= " grand marnier " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " vanilla " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " grated orange peel " unit= " tablespoon " qty= " 1 " ></IngR>

<DirS>

<DirT>

Preheat oven to 350 degrees. Butter and dust a 1-1/2 quart souffle dish with

sugar. Put egg whites in mixer bowl with cream of tartar. In a medium saucepan,

stir together sugar, cocoa, flour, and salt. Stir in milk and Grand Marnier and

cook over medium heat, stirring constantly until mixture boils and is smooth and

thickened. Stir in the vanilla and orange peel. Set aside. Beat the egg whites

only until they cling to the side of the mixing bowl when you tilt it. Stir the

yolks into the sauce. Mix about a quarter of the whites right into the sauce in

the pan, then empty the sauce into the whites in the mixing bowl. Gingerly but

thoroughly fold the sauce into the whites. Then pour the mixture into the

prepared souffle dish. Bake for about 30 to 40 minutes. Don & apos;t open oven

door for at least 30 minutes. Serve immediately.

</DirT>

<DirT>

Y: 6 servings

</DirT>

</DirS>

<Srce>

Recipe courtesy of Howard Helmer and the American Egg Board

</Srce>

<CpyR>

Recipe adapted from Gourmet Magazine

</CpyR>

</RcpE>

<RcpE name= " Mascarpone And Berry Parfaits " author= " Cooking Live with Sara

Moulton " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Mascarpone And Berry Parfaits

 

Recipe By :Cooking Live with Sara Moulton

Serving Size : 0 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup strawberries

1/2 cup raspberries

1/2 cup blueberries

1/2 cup blackberries

4 tablespoons cassis

1 8-ounce container mascarpone cheese

1 cup heavy cream

1/4 cup confectioners' sugar

1 tablespoon vanilla

whole strawberries and mint sprigs -- for garnish

 

In a bowl combine berries and cassis. Let macerate for 30 minutes. In a mixer

combine mascarpone, heavy cream, confectioners' sugar and vanilla. Whip until

firm peak stage. Chill. In wine glasses make layers alternating berries and

mascarpone cream, finishing off with mascarpone cream. Garnish with whole

strawberries and mint sprig.

 

Y: 4 servings

 

Copyright:

" Recipe adapted from Gourmet Magazine "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 1159 Calories (kcal); 89g Total Fat; (72% calories from fat); 7g

Protein; 70g Carbohydrate; 326mg Cholesterol; 95mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 17 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 0 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Desserts

</CatT>

</CatS>

<IngR name= " strawberries " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " raspberries " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " blueberries " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " blackberries " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " cassis " unit= " tablespoons " qty= " 4 " ></IngR>

<IngR name= " container mascarpone cheese " unit= " 8-ounce " qty= " 1 " ></IngR>

<IngR name= " heavy cream " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " confectioners & apos; sugar " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " vanilla " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " strawberries and mint sprigs " unit= " whole " >

<IPrp>

for garnish

</IPrp>

</IngR>

<DirS>

<DirT>

In a bowl combine berries and cassis. Let macerate for 30 minutes. In a mixer

combine mascarpone, heavy cream, confectioners & apos; sugar and vanilla. Whip

until firm peak stage. Chill. In wine glasses make layers alternating berries

and mascarpone cream, finishing off with mascarpone cream. Garnish with whole

strawberries and mint sprig.

</DirT>

<DirT>

Y: 4 servings

</DirT>

</DirS>

<CpyR>

Recipe adapted from Gourmet Magazine

</CpyR>

</RcpE></mx2>