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CraftE's Recipe Club This issue "A" :-) 07-31-08
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CraftELady
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Jul 31, 2008 08:24 PDT
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Today's Recipes Online:
http://www.craftelady.com/recipes/073108.html
[Archives ] http://www.craftelady.com/recipes/recipearchives.html
Index
1. Almond-Choco Swirl Bread
2. Apple Cranberry Raspberry Pie
3. Apricot & Chocolate Pastry Pillows
4. Apricot-Honey Baked Ham
5. Asparagus and Mushroom Saute
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1. Almond-Choco Swirl Bread
This is an excellent choice for a “picker-upper” anytime. Ground and
slivered
almonds and chocolate can tempt the most selective palate.
Ingredients:
2 -3 cups all-purpose flour
2 envelopes FLEISCHMANN'S RapidRise Yeast
1 teaspoon salt
3 tablespoons granulated white sugar
3/4 cup milk
1/2 cup water
2 tablespoons margarine
3/4 cup small semi-sweet chocolate chips
1/4 cup ground almonds
1/2 cup slivered almonds
Directions:
Mix 2 cups all-purpose flour, yeast, salt, and sugar. Heat milk, water
and
margarine to very warm (120º to 130º F). Stir into dry ingredients. Add
enough of the remaining all-purpose flour to form a soft dough. Knead on
a
lightly floured surface until smooth and elastic, about 8-10 minutes.
Cover; let
rest on floured surface for 10 minutes. Divide dough into two equal
portions
and roll each into a 7 by 12-inch rectangle. Sprinkle evenly with
chocolate and
almonds, press filling lightly into dough; roll up tightly and pinch
edges to seal.
Place into TWO greased 8 1/2 X 4 1/2-inch loaf pans. Cover; let rise in
warm
draft-free place until doubled, about 30-40 minutes. Bake at 375º F 30
minutes or until done. Remove from pans; let cool on wire racks.
Yield: 2 loaves
Source: LOH Recipes
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2. Apple Cranberry Raspberry Pie
Prep Time: 25 min Cook Time: 50 min Servings: 1
Ingredients
Crust : Classic Crisco Pie Crust
Prep Time:
Cook Time: 15 min
Yield:
DOUBLE CRUST
2 cups Pillsbury BEST® All Purpose Flour
1 teaspoon salt
3/4 stick well-chilled Crisco® All-Vegetable Shortening Sticks
OR 3/4 cup well-chilled Crisco® All-Vegetable Shortening
4-8 tablespoons ice cold water
DEEP DISH DOUBLE CRUST
2 2/3 cups Pillsbury BEST® All Purpose Flour
1 teaspoon salt
1 stick well-chilled Crisco® All-Vegetable Shortening Sticks
OR 1 cup well-chilled Crisco® All-Vegetable Shortening
6-10 tablespoons ice cold water
1. BLEND flour and salt in medium mixing bowl.
2. CUT chilled shortening into 1/2-inch cubes. Cut in chilled shortening
cubes into flour mixture, using a pastry blender, in an up and down
chopping motion, until mixture resembles coarse crumbs with some small
pea-sized pieces remaining.
3. SPRINKLE half the maximum recommended amount of ice cold water over
the flour mixture. Using a fork, stir and draw flour from bottom of bowl
to the top, distributing moisture evenly into flour. Press chunks down
to bottom of bowl with fork. Add more water by the tablespoon, until
dough is moist enough to hold together when pressed together.
TIP Test dough for proper moistness by squeezing a marble-sized ball of
dough in your hand. If it holds together firmly, do not add any
additional water. If the dough crumbles, add more water by the
tablespoonful, until dough is moist enough to form a smooth ball when
pressed together.
4. SHAPE dough into a ball for single pie crust. Divide dough in two for
double crust or double deep dish crust, one ball slightly larger than
the other. Flatten ball(s) into 1/2-inch thick round disk(s).
TIP For ease in rolling, wrap dough in plastic wrap. Chill for 30
minutes or up to 2 days.
5. ROLL dough (larger ball of dough for double crust pie) from center
outward with steady pressure on a lightly floured work surface (or
between two sheets of wax or parchment paper) into a circle 2-inches
wider than pie plate for the bottom crust. Transfer dough to pie plate
by loosely rolling around rolling pin. Center the rolling pin over the
pie plate, and then unroll, easing dough into pie plate.
6. For a SINGLE pie crust, trim edges of dough leaving a 3/4-inch
overhang. Fold edge under. Flute dough as desired. Bake according to
specific recipe directions.
7. For a DOUBLE pie crust, roll larger disk for bottom crust, trimming
edges of dough even with outer edge of pie plate. Fill unbaked pie crust
according to recipe directions. Roll out smaller dough disk. Transfer
dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch
overhang. Fold top edge under bottom crust. Press edges together to seal
and flute as desired. Cut slits in top crust or prick with fork to vent
steam. Bake according to specific recipe directions.
Two Methods for Pre-baking Pie Crusts (Cream Pies)
1. Pre-baking without weights: Thoroughly prick bottom and sides of
unbaked pie dough with fork (50 times) to prevent it from blistering or
rising. Bake crust in lower third of oven, at 425°F, 16-20 minutes or
until edges and bottom are golden brown.
2. Pre-baking with weights: Thoroughly prick bottom and sides of unbaked
pie dough with fork (50 times) to prevent it from blistering or rising.
Chill or freeze for 30 minutes. Line pie dough snugly with foil or
parchment paper. Fill with dried beans or pie weights. Bake at 375°F for
20 minutes. Remove foil and weights. Reduce oven to 350°F. Bake 5-10
minutes or until edges and bottom are golden brown.
www.pillsburybaking.com
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Filling
3 cups peeled, chopped Granny Smith apples (about 3 medium)
2 cups coarsely chopped fresh cranberries
1 package (10 ounces) frozen dry pack raspberries, thawed
1 1/2 cups sugar
3 tablespoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon almond extract
1 large egg
1 tablespoon water
Sugar
Preparation Directions
1.
Heat oven to 375°F.
2.
Combine apples, cranberries and raspberries in a large mixing bowl. Mix
sugar, tapioca, cinnamon, salt and almond extract in a small bowl. Add
to fruit mixture and toss well.
3.
Roll out half of the pastry dough fitting it into a 9-inch pie pan.
Spoon filling into unbaked crust. Roll out remaining dough. Place top
crust over filling. Fold top edge under bottom crust. Flute. Cut slits
or prick top crust.
4.
Beat egg with 1 tablespoon water. Brush on surface of pie. Sprinkle with
sugar. Cover edge with foil to prevent over-browning. Bake 25 minutes.
Remove foil. Bake an additional 25 to 35 minutes or until filling in
center is bubbly. Serve warm.
© / TM / ® The J. M. Smucker Company
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3. Apricot & Chocolate Pastry Pillows
Ingredients:
3 ounces (1/2 cup) dried apricots
1 sheet (1/2 pound) frozen puff pastry, defrosted
2 tablespoons apricot preserves or jam
3 tablespoons semisweet chocolate chips
1 large egg, beaten
3 tablespoons sugar
1 tablespoon finely ground coffee
1 pint coffee ice cream
Directions:
Heat oven to 400° F. In a small saucepan, combine the apricots and 1/2
cup of water and bring to a boil. Remove from heat, cover, and let stand
5
minutes. Remove the apricots from the water, let cool, and coarsely
chop. On
a lightly floured surface, cut the sheet of puff pastry lengthwise into
thirds,
and cut each third in half (for six 4-by-6-inch pieces). Place 1
teaspoon of the
preserves in the lower center of each piece of dough. Top with the
chocolate
chips and chopped apricots. Brush the edge of each pastry with egg and
fold
the pastry over the filling, pressing the edges together. Using the
tines of a
fork, seal the packets securely and brush the tops with the remaining
egg.
Sprinkle each with 1 teaspoon of sugar. Place the pastries on a cookie
sheet
lightly coated with vegetable cooking spray and bake 25 to 30 minutes,
or
until golden brown. In a small bowl, combine the ground coffee with the
remaining sugar. Serve the Pastry Pillows warm or at room temperature
with
the ice cream sprinkled with coffee sugar.
Yield: 6 servings
Source: LOH Recipes
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4. Meat and Poultry:
Apricot-Honey Baked Ham
from Above & Beyond Parsley...
Food for the Senses
INGREDIENTS:
1 (12-pound) smoked ham, partially boned
1/2 pound dried apricots
3 tablespoons Dijon mustard
2 tablespoons white wine vinegar
1/4 cup honey
1-1/2 cups water
2 (8-ounce) cans apricot nectar
1/4 cup melted apricot preserves
2 tablespoons melted butter
TO PREPARE:
Preheat oven to 325 degrees. Place ham, fat-side up, on a rack in a
roasting pan. With a sharp knife, cut semicircle pockets (1-inch deep)
in rows. Continue until all fat is cut into pockets. Place apricots
within, anchoring with toothpicks.
In a small bowl, combine mustard, vinegar and honey. Brush over ham and
apricots. Pour 1-1/2 cups water into roasting pan and loosely cover
with foil. Bake for 1 hour. Remove foil and continue baking, basting
ham with apricot nectar and pan juices every 20 minutes until internal
temperature reaches 140 degrees (about 2 hours).
Remove ham from oven and place on a carving board. Combine apricot
preserves with melted butter and 2 tablespoons basting liquid. Brush
ham with glaze, then let rest for 15 minutes before carving. Serve warm
or at room temperature.
SERVES: 8 - 10
Copyright 1984 The Junior League of Kansas City, Missouri, Inc. All
rights reserved.
To purchase copies of Above & Beyond Parsley, visit the Junior League of
Kansas City, Missouri, Inc. cookbook order web site or call (816)
444-2112 from 8:30am-4:30pm M-F Central time.
Source: DailyInbox
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5. Soup and Vegetables:
Asparagus and Mushroom Saute
from True Grits . . .
Tall Tales and Recipes from the New South
INGREDIENTS:
1 pound tender asparagus spears
1/2 cup chopped green onions
3 tablespoons olive oil
1 pound mushrooms, cut into halves
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon pepper
6 tablespoons dry white wine
1/2 cup grated Parmesan cheese
2 teaspoons grated lemon zest
TO PREPARE:
* Trim the asparagus and cut into 1-inch pieces.
* Cook the green onions in the olive oil in a skillet over medium heat
for 1 minute, stirring constantly. Add the asparagus, mushrooms, thyme,
salt and pepper. Cook for 3 minutes, stirring constantly.
* Stir in the wine. Cook, covered, for 2 minutes; drain.
* Spoon into a serving dish. Sprinkle with the cheese and lemon zest to
serve.
SERVES: 6
Copyright 1982 The Junior League of Atlanta, Inc. All rights reserved.
Visit The Junior League of Atlanta web site
(http://www.jlatlanta.org/cookbooks/) to purchase copies of True Grits .
. . Tall Tales and Recipes from the New South and other fine cookbooks,
or call (404) 233-4767.
Source: DailyInbox
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