|
|
|
~ Classic Cheese Blintze ~
Ingredients :-
for the Batter :
- 4 eggs
- 1/2 cup milk
- 1/2 cup water
- 1 cup flour
- 1/4 cup sugar
- 1 package vanilla sugar
- Pinch of salt
- 1 Tbsp. oil
for the Cheese Filling 1 :
- 1/2 pound farmer cheese
- 4 ounces cream cheese
- 4 Tbsps. honey or
- maple syrup
- juice of 1/2 lemon
- 1 egg yolk
for the Cheese Filling 2 :
- 1 pound cottage cheese,
- strained
- 2 egg yolks
- 2 Tbsps. flour
- 2 Tbsps. sugar
- 1 tsp. vanilla sugar
- 1/4 cup raisins (optional)
*USE: 7 inch skillet.
*Whole wheat pastry flour can be used instead of white flour.
Batter :
In a large mixer bowl combine eggs, milk, water and blend well. Gradually add flour, then both sugars, salt and oil. Beat well until there are no lumps in the batter.
Filling 1 :
Combine all ingredients in a bowl and beat well. Or combine all the ingredients in a blender container and blend until smooth.
Filling 2 :
Combine all ingredients, except raisins, in a bowl and beat well. Or all the ingredients can be combined in a blender container and blended until smooth. Then add raisins.
TO ASSEMBLE CREPES :-
1. Prepare batter and filling of your choice. Using a paper towel or basting brush, apply a thin coating of oil to a 7 inch skillet. Place skillet over medium heat until skillet is hot but not smoking.
2. Ladle approximately 1/3 cup of batter into the skillet. Tilt pan to swirl the batter so it covers the bottom of the skillet.
3. Fry on one side until small air bubbles form, and top is set. Bottom should be golden brown. When done, carefully loosen edges of crepe and slip out of skillet onto a plate.
4. Repeat the above procedure until all the batter is used. Grease the skillet as needed.
5. Turn each crepe so that golden brown side is up. Place 3 tablespoons of filling on one edge in a 2 1/2 inch long by 1-inch wide mound.
6. Roll once to cover filling. Fold the sides into the center and continue rolling until completely closed.
7. Heat 2 tablespoons of oil in the skillet and place each crepe seam side down in the skillet and fry 2 minutes on each side, turning once.
|
|
|
|
|
|
~ Cheese Pie ~
Ingredients :
for the Crust :
- 1/2 cup sugar
- 1 cup plus 3 Tbsps.
- margarine, softened
- 1 egg
- 3 Tbsps. orange juice
- 1/2 tsp. rum flavoring
- 2 1/2 cups sifted flour
for the Filling :
- 3 eggs, separated
- 3/4 cup sugar
- 2 cups cottage cheese, sieved
- 2 Tbsps. flour
- 1/4 tsp. salt
- 2 Tbsps. sour cream
- 1 Tbsp. melted margarine
- 1 tsp. lemon juice
- 1/2 cup finely chopped pecans.
*USE: 2 9-inch pie pans.
*Grease two 9 inch pie pans.
Crust :
In a large bowl cream sugar and margarine. Add egg and beat until smooth. Stir in juice, rum flavoring, and flour. Mix until dough forms a ball. Wrap in wax paper and refrigerate overnight. Next day, divide dough in half. Roll each half out into a 1/4 inch thick circle on a floured board. Fit loosely into two 9 inch pie pans. The crust should be 1 inch wider than the pan so it can be fluted upright.
Preheat oven to 325°.
Filling :
In a small bowl beat whites until stiff. Add 1/4 cup sugar and beat until thick and glossy. Set aside. In another bowl beat yolks, add 1h cup sugar, and beat again until thick and smooth. Set aside. Combine cottage cheese, flour, salt, and sour cream and mix in a large bowl. Add yolk mixture. Blend in melted margarine and lemon juice and mix until blended. Fold whites into cottage cheese mixture. Pour into pastry and sprinkle with nuts. Bake for 1 hour and 15 minutes.
Serve chilled.
|
|
|
|
|
|
~ Salmon in Puff Pastry ~
Ingredients :
- 1 package puff pastry (2 large sheets)
- 1 whole salmon, filleted
- 2 cups white wine
- 1-cup sour cream
- 1 onion, diced and Sautéed in 1 teaspoon oil
- 1-tablespoon dill
Directions :
Preheat oven to 350 degrees. Place salmon in large baking pan. Pour white wine over salmon. Cover and bake for 1 hour. Remove from pan and cool. Break salmon into small pieces and combine with sour cream, onion and dill. Mix well. Lay one sheet of puff pastry on greased baking sheet. Spread salmon mixture over pastry leaving 1/2 inch border along all sides. Top with remaining puff pastry sheet. Crimp and seal edges. Brush with egg wash (1 egg white mixed with 1 teaspoon water) and bake for approximately 1 hour until brown. If you have extra puff pastry, you can make decorative shapes on the top.
|
|
|
|
|
|
~ Whole Baked Fish ~
Ingredients :
- 1 Whole fish, cleaned (trout, red snapper, whitefish, grouper, etc.)
- paprika
- 1 clove garlic, crushed
- salt
- lemon pepper
- butter or margarine
- parsley
- dill
- onions
Directions :
Season fish very graciously the day before serving with a paste of paprika, fresh garlic-crushed, salt, (lemon) pepper, etc. inside and out. Dot with butter or margarine. Place sprigs of fresh parsley and dill, and a few chopped onions inside, on top and on under side of fish. Wrap air tight in heavy foil, place in plastic bag, and refrigerate overnight or for 24 hours. Next day, open foil and bake, uncovered at 350 degrees F (180 degrees C) until fish flakes, about one hour. Cool. Fish may be eaten at this time, or wrapped in heavy foil and plastic bag and refrigerated until next day when flavors have blended beautifully. Serve at room temperature. Great to take to a cottage or to have on hand for a weekend!
|
|
|
|
|
|
~ Greek Orzo Salad ~
Ingredients :
- 1-pound orzo
- 1 jar (14 ounces) roasted red peppers
- 1/2 cup kalamata olives
- 1-pound feta cheese, crumbled
- 1/4 cup toasted pine nuts
for Dressing :
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 1-teaspoon oregano
- 1-teaspoon basil
- 1/2 teaspoon freshly ground pepper
Directions :
Cook orzo according to package directions. Rinse with cold water to separate pieces. Drain and cool. Mix with peppers, olives and cheese. Pour dressing over and combine thoroughly. Sprinkle with toasted pine nuts.
|
|
|
|
|
|
~ French
Onion Soup ~
Ingredients :
- 10 onions, sliced
- 4 tablespoons butter
- 4 tablespoons olive oil
- 1-tablespoon sugar
- 1-teaspoon nutmeg
- 8 teaspoons parve beef soup mix
- 10 cups water
- Salt and pepper to taste
- 3/4 cup dry red wine
- 12 slices thick French bread, toasted
- 2 cups grated mozzarella cheese mixed with 1/2 cup
- grated Parmesan cheese
Directions :
Preheat oven to 400 degrees. Heat butter and
oil in large stockpot. Sauté onions until soft. Add
sugar and nutmeg and continue to Sauté. Add soup mix
water, salt and pepper and bring to a boil. Simmer for
10 minutes, add wine and simmer for another 10 minutes.
Prepare 12 ovenproof bowls. Sprinkle some cheese in the
bottom of each bowl. Ladle in soup. Cover with slice of
bread and then sprinkle cheese on top to cover. Bake
until top browns.
|
|
|
|
|
|
~ Fresh Salmon Steaks Baked on Red Wine with Grapes ~
Ingredients :
- 4 salmon steaks
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 Tbsp. margarine
- 3 Tbsp. green onion, chopped
- 1/2 cup red wine
- juice of 1/2 lemon
- 1/2 tsp. cornstarch
- 1 Tbsp. cold water
- 2 cups seedless green grapes
Directions :
Preheat oven to 400 degrees Fahrenheit. Grease an ovenproof dish or casserole.
Season salmon with salt and pepper. Brush with melted butter. Please in oven for 5 minutes.
In a saucepan, combine the green onion, wine and lemon juice. Bring to a boil and simmer for 5 minutes.
Dissolve cornstarch in water and stir into the sauce to thicken.
Remove the salmon from oven and pour sauce over it. Return to oven for 5 minutes.
Add the grapes and bake for 5 minutes.
|
|
|
|
|
|
~ Rice Pudding ~
Ingredients :
- 1-cup water 250mL
- 1/2-cup short grain rice 125mL
- 5 cups milk 1.25L
- 2 teaspoons corn starch 10mL
- 1/2 cup granulated sugar 125mL
- 1-teaspoon vanilla 5mL
- 1/2-cup raisins 125mL
- 1 tablespoon cinnamon 15mL
Directions :
Bring water to a boil in a saucepan. Add rice and cover. Reduce heat and simmer for 15 minutes or until water is absorbed. Place rice in 4 1/2 cups (1.125mL) of the milk in a large heavy saucepan. Cook until milk just comes to a boil. Meanwhile combine cornstarch with sugar and very gradually whisk in remaining 1/2-cup (125mL) milk until mixture is smooth. Whisk this mixture into hot rice/milk mixture. Reduce heat to low. Cover and cook gently for 40 - 55 minutes, or until rice is very thick and creamy. Add vanilla and raisins. Pour into individual serving dishes or one large serving bowl. Sprinkle with cinnamon, Serve warm or cold. Serves 6 - 8.
|
|
|
|
|
|
~ Sour Cream Coffee Cake ~
Ingredients :
- 1-1/2 sticks butter (3/4 cup)
- 1-1/2 cups sugar
- 3 eggs
- 1-1/2 teaspoons vanilla
- 1-1/4 cups sour cream
- 2-1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
for Streusel :
- 3/4 cup brown sugar
- 1/2 cup flour
- 1-1/2 teaspoons cinnamon
- 3 tablespoons butter, cut into pieces
Directions :
Preheat oven to 350 degrees. Cream the butter and sugar until light. Add eggs one at a time, then vanilla and sour cream. Add dry ingredients and mix until just combined.
For streusel, place all ingredients in a bowl and use fork to combine. It should be crumbly.
Pour half the batter into greased 10-inch tube pan. Sprinkle with half the streusel. Pour rest of batter into pan and sprinkle remaining streusel on top. Bake for 50 to 60 minutes. Cool in pan for 10 minutes, then carefully remove, streusel-side up, to wire rack to finish cooling.
|
|
|
|
|
|
~ Toffee Fingers ~
Ingredients :
- 27 Graham Wafers 27
- 1-cup butter 250mL
- 1-cup brown sugar 250mL
- 1 - 4 ounce package slivered almonds 113g
or,
2 tablespoons sesame seeds 30mL
Directions :
Preheat oven to 350 degrees F (180 degrees C). Cover jelly roll pan with foil. Cover with wafers, touching. Melt butter, stir in brown sugar, and bring to a boil. Add almonds or sesame seeds and spread immediately over wafers. Bake 9 minutes or until very bubbly. Cut while warm. Store in refrigerator. May be frozen. Quick, easy and delicious!
|
|
|
|
|
|
~ Lemon Shortbread Cookies ~
Ingredients :
- 1 1/2 cups all purpose flour 375mL
- 1 teaspoon baking powder 5mL
- 1/2-teaspoon salt 2mL
- 1/2-cup butter 125mL
- 1 cup granulated sugar 250mL
- 1 whole egg
- 1 egg yolk
- 1/4 cup lemon juice 50mL
Directions :
Preheat oven to 350 degrees F (180 degrees C). Sift together flour, baking powder and salt. Cream butter and sugar thoroughly. Add egg and egg yolk separately and continue beating. Add sifted dry ingredients alternately with lemon juice. Add grated rind of 1 lemon. Drop on greased cookie sheet. Bake 12 - 15 minutes. Remove and cool on racks. Sprinkle with icing sugar.
|
|
|
|
|
|
~ (Low-Fat) Apple Cheese Tart ~
Ingredients :
- 6 sheets phyllo dough
- 1 tablespoon melted butter
- 2 tablespoons light raspberry jam spread
- 1 cup lowfat ricotta cheese
- 6 tablespoons granulated sugar, divided
- 1 tablespoon grated lemon rind
- 1 egg
- 4 medium peeled apples, thinly sliced
- 1/2 teaspoon ground cinnamon
Directions :
Place 2 sheets of phyllo in centre of a 9" pie plate, allowing edges to overhang. Brush lightly with butter. Repeat twice. Spread bottom of phyllo with jam.
Whisk together cheese, 3 tbsp. sugar, lemon rind and egg; pour over jam.
Combine apples with remaining sugar and cinnamon. Arrange apples over top of cheese layer. Carefully roll and crumble overhanging edges of phyllo and tuck into pie plate, making a rim.
Bake at 375°F for 45 to 55 minutes, or until apples are tender and cheese is set. Cool at room temperature; refrigerate. Serve warm or cold.
|
|
|
|
|
|
~ Chocolate Almond Mousse ~
Ingredients :
- 3/4 cup milk
- 4 eggs
- 1/4 cup sugar
- 1 package semi-sweet chocolate pieces (6 oz.)
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 2 tablespoons slivered almonds
Directions :
In medium saucepan, stir together milk, eggs, and sugar until thoroughly blended.
Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F.
Remove from heat. Stir in chocolate and flavorings until chocolate is melted. Spoon into 8 pot-de-creme cups or 1/4-cup dessert dishes. Sprinkle with almonds. Refrigerate several hours or overnight.
MICROWAVE: In small bowl, stir together eggs and sugar until thoroughly blended. In 1-cup liquid measure, cook milk on full power until bubbles form at edges, about 2-1/2 minutes. Stir into egg mixture. Cook on 50% power, stirring every minute, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F, about 3 to 4 minutes. Continue as above.
**Note :-
All microwave cooking times are based on a full power output of 600 to 700 watts. For a lower wattage oven, allow more time.
|
|
|
|
|
|
~ Frozen Strawberry Yogurt ~
Ingredients :
- 2 large feijoas, guavas
- 1 cup strawberries, fresh or frozen
- 1/2 cup granulated sugar
- 1/2 cup milk, 1% lowfat
- 1 teaspoon unflavored gelatin
- 1/4 cup light corn syrup
- 1 cup plain lowfat yogurt, stirred
Directions :
Halve the feijoas, scoop out the pulp and discard the shell. In a blender or food processor fitted with a metal blade, puree the pulp and strawberries with the sugar.
In a small saucepan, combine the milk and gelatin, let stand for 1 minute. Cook and stir over low heat until the gelatin dissolves. Combine with the corn syrup and fruit. Stir in the yogurt.
Freeze in an ice cream maker according to the manufacturer's directions.
|
|
|
|
|
|
~ Sweetened Condensed Milk ~
Ingredients :
- 1/2 cup cold water
- 1-1/3 cups nonfat dry milk powder
- 1/2 cup sugar / sugar substitute
Directions :
Place cold water in a 2-cup glass measuring cup.
Stir in dry milk powder until mixture makes a smooth paste.
Cover and microwave on HIGH (100%) for 45 to 60 seconds or until mixture is very hot, but not to the boiling point.
Stir in sugar / sugar substitute substitute. Mix well to combine.
Cover and refrigerate for at least 2 hours before using.
Will keep up to 2 weeks in refrigerator. Use in any recipe that calls for sweetened condensed milk. Makes equivalent of one 12 fluid ounce can of commercial brand.
|
|
|
|
|
|
|
