10k Food Recipes

2 c Dried apricots (firmly

-packed 4 c Water

2 c Sugar

1/2 ts Cinnamon

Wash fruit, soak 8 hours in the 4 c of water. Place over heat in water in which it has been soaked; simmer until very soft; rub through coarse sieve, return pulp to heat; when it reaches boiling point, add sugar and simmer gently for 40 to 45 minutes, stirring almost constantly as it scorches very easily. Add cinnamon while cooking. Pour into sterilized half-pints to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in boiling water bath ten minutes. Posted by Terri St.Louis-Woltmon

————————————CAKE———————————— 5 oz Semisweet chocolate

1/2 c Butter, softened

2 tb Butter, softened

1 c Sugar

1 pn Salt

1 pn Ground cinnamon

1 pn Lemon peel, grated

6 Eggs, separated

1 c All-purpose Flour, sifted

———————————-FROSTING———————————- 8 tb Butter

7 oz Semisweet chocolate

2 Eggs, beaten

3 c Powdered sugar, sifted

1/4 c Rum

Line 14×10 inch cake pan with waxed paper and grease paper. Preheat oven to 350F. CAKE…. Melt chocolate in double boiler over low heat. In a large bowl, cream butter and half the sugar until light and fluffy. Add salt, cinnamon and lemon peel. Beat in egg yolks, one at a time, with melted chocolate. Beat egg whites until stiff; fold in remaining sugar. Fold egg white mixture into creamed mixture with flour. Spread batter evenly in prepared cake pan. Bake 20 minutes or until a wooden pick inserted in center comes out clean. Sprinkle a sheet of waxed paper with sugar and turn out cake onto it. Peel off lining paper. Cool 2 hours, then cut cooled cake lengthwise into two 14×5 strips. FROSTING… Melt butter, cool slightly. Finely grate chocolate. Mix chocolate, eggs, powdered sugar, butter and rum in double boiler. Stir constantly over low heat until chocolate has melted and all ingredients are thoroughly combined. Cool. Place the two 14×5 strips on top of one another, with about half of the frosting used as filling. Spread remaining frosting thickly over top. Cut into slices when frosting is firm. Brought to you by Scott Welliver, Episoft Systems for Cyberealm BBS Watertown, NY 315-786-1120

1 c Strawberries, fresh

1 c Raspberries, fresh

1 c Blueberries, fresh

1/2 c Sugar

1/2 c Water

2 oz Butter

Ice cream, vanilla In a large saucepan, bring the sugar and water to a boil. Simmer for 10 minutes. Add the strawberries and blueberries to the pan and cook for

2 minutes. At the last minute, add the mixed raspberries and butter to

the saucepan with the other ingredients. Heat just until butter melts. Spoon the mixture onto a flat plate and serve with a scoop or ice cream in the center. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA

2 Env unflavored gelatin

1 1/2 c Sugar

1/2 c Water

10 oz Frozen sliced strawberries

2 c Dark sweet cherries

4 c Light cream or half & half

2 c Whipping cream

2 ts Vanilla

In a small saucepan combine unflavored gelatin and sugar. Add water and strawberries. Cook over medium heat, stirring constantly, until mixture just comes to a boil. Remove from heat and cool to room temperature. Meanwhile, chop cherries. In a 3 quart or larger ice cream freezer combine half and half, whipping cream, vanilla, strawberry mixture and cherries. Freeze according to manufacturer’s direction or place in freezer containers and freeze at least 4 hours.

Makes about 3 quarts. From Tops Grocery store circular.

1 tbs. honey

3 tbs. fresh lemon juice

1 cup sugar

1 cup water

2 Large or

3 Med Cantaloupes

3 tbs. brandy

W & S TEMPLE STS. SALT LAKE CITY BEV: HEIDSIECK CHAMPAGNE, 1979 1. Bring honey, lemon juice, sugar, and water to a boil over medium heat. Cook for 5 min.. Let cool. 2. Seed the cantaloupes. With a melon baller make 18 cantaloupe balls. Soak the melon balls in brandy. Set aside for garnish. 3. Cut the rest of the cantaloupe flesh into 1-inch pieces and puree in a food processor until there are 3 cups of puree. 4. Combine the cooled honey-sugar syrup and the cantaloupe puree. Mix well and freeze in an ice cream machine according to manufacturer’s instructions. Transfer to a plastic container and store in the freezer until needed, no more than 3 days. 5. Allow the frozen sorbet to thaw slightly before serving to enhance

the flavor. Serve with brandied cantaloupe balls as a garnish. Note: Honeydew melon may be substituted, then substitute lime juice for lemon juice.

1 ts Apple cider vinegar

1 tb Flour

1/2 c Sugar

1 Egg; beaten

1 8 oz crushed pineapple

1 8 oz Cool Whip

4 c To 6 cups diced apples

1 Small bag crushed peanuts

Drain and save pineapple juice. Cook apple cider vinegar, egg, flour, sugar and pineapple juice on medium heat for 5 minutes to custard consistency, stirring constantly. Let cool. Mix apples and pineapple first, then add custard mixture and cool whip. Refrigerate. Add nuts before serving.

6 Baking apples

6 California dried figs

1 Lemon; sliced

1 c Brown sugar

1 c Water

6 Whole cloves

1 Cinnamon stick

Bring sugar and water to a boil. Add lemon rind and spices. Core apples and place in baking dish or skillet. Place figs around and between apples. Pour spiced syrup over all and cover. Bake or simmer gently, basting occasionally, until apples are tender and syrup thickened. Then serve each apple topped with a plump juicy fig, to 6 lucky people. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias

2 Crepes

2 ts Cream cheese (heaping ts)

2 tb Sour cream

1/2 c Stawberries

Sugar Butter Strawberry liqueur Kirsch Make crepes by your favorite recipe. Roll cream cheese and sour cream in crepes and put on a plate. Cook stawberries in sugar and a small amount of butter. Flame in strawberry liqueur and kirsch and pour over crepes. Southern Living … August, 1971

1 1/8 c Cream, whipping

13 oz Sugar, confectioner’s

18 oz Flour

12 lg Egg whites

Berries, fresh OR Fruit, fresh Puree, strawberry OR Puree, apricot Mint leaves In a large bowl, combine the egg whites and cream, then mix well with a whip. In a separate bowl, sieve together the confectioner’s sugar and flour. Slowly add the sugar-flour mixture to the egg whites and cream until a smooth paste is formed. Place a teaspoon at a time on a well-greased sheet pan. With the back of a spoon, spread the mixture to approximately 5 inches in diameter. Prepare the basket molds by greasing the bottoms of teacups. Bake cookies 2 – 3 minutes in a 375 F oven. While still soft, mold into desired basket shapes, then continue baking until light brown and completely dry. Cool and store in an air-tight container until used. To serve, fill cookie baskets with fresh fruit such as raspberries. Garnish with strawberry or apricot puree and fresh mint leaves. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Werner Albrecht, The French Room – : Four Season’s Clift Hotel, San Francisco, CA

1 Pastry for 2-crust pie

6 Apples [peeled & cored]

——————————-FOR THE SYRUP——————————- 1 c Granulated white sugar

2 c Water

3 tb Butter (Softened)

1/4 ts Cinnamon

1/4 ts Nutmeg

——————————FOR THE FILLING—————————— 1/2 c Granulated white sugar

1 1/2 ts Cinnamon

1 1/2 ts Nutmeg

2 tb Butter (softened)

Vanilla Ice cream Pre-heat oven to 450o 1) Roll pastry slightly less than 1/8″ thick. Cut into seven inch

squares. 2) Bring syrup ingredients to boil. Boil 3 min. Put apple on

center of each pastry square. Fill with mixture of sugar, cinnamon, nutmeg. 3) Dot each with teaspoon of butter. Bring points of pastry up over apple and overlap. Place in a baking pan separated slightly and pour one cup of the hot syrup mixture around dumplings. Bake at 425o for 45 min. Just before serving pour rest of warm syrup over dumplings and serve with the ice cream. Variation: Peach Dumplings: use 3 large peaches, peeled and pitted (in place of apples) Put peach half on center of each square and proceed as for apple dumplings above.