|
----- Original Message -----
From: Marylou
To: phaedrus
Sent: Wednesday, April 03, 2002 4:00 PM
Subject: Re: eggplant recipe on martha stewart
> Couldn't find eggplant recipe on martha' stewart's website.
> Ingredients for the baked eggplant are eggplant, basil,
>tomatoes. Thanks
Marylou,
Well, if it's not on her site, and you can't tell me anything special about
it, there's no way I can find it out of all the baked eggplant recipes that
contain tomatoes and basil. All I can do is send you a couple of recipes
with those ingredients.
Phaed
Baked Eggplant
Ingredients :
1 med. eggplant, peeled
Salt
3/4 c. fine bread crumbs
1 stick margarine or butter
2 lg. onions, sliced
Pepper
2 to 3 tomatoes, peeled and sliced
1/2 tsp. sugar
1 tsp. crumbled basil
Mozzarella cheese slices
2 tbsp. Parmesan cheese
Preparation :
Wash eggplant; wipe dry and cut crosswise into half inch slices.
Fit these into buttered or oiled 13 c 9 inch baking pan. Sprinkle
lightly with salt and bread crumbs and dot with butter. Cover with
layer of sliced onion and sprinkle lightly with pepper and more
bread crumbs; dot with butter. Cover with sliced tomatoes and
sprinkle with a little salt, sugar, basil, and bread crumbs; dot
with butter. Cover pan and bake in a 350 degree oven about 20
minutes. Remove from oven; cover with a layer of sliced Mozzarella
cheese and sprinkle with Parmesan cheese and bread crumbs over all.
Dot with butter. Bake 10 more minutes until mixture is delicately
browned and bubbly. Serve hot.
----------------------------------
Baked Eggplant
Ingredients :
1 med. eggplant
1 egg, beaten
Bread crumbs for coating
1 can stewed tomatoes
1 med. onion, sliced
1 med. pepper, sliced
4 med. mushrooms, sliced
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. pepper
1/4 tsp. salt
1 c. shredded Mozzarella cheese
Preparation :
Peel eggplant and slice into 1/2 inch thick pieces. Cut any
remaining eggplant into cubes and set aside. Dip eggplant slices
into beaten egg and then bread crumbs. Arrange the slices in an
oiled 9 x 13 inch pan. Bake at 350 degrees for 25 minutes. While
eggplant is baking, combine the rest of ingredients, including left
over cubes, in a saucepan. Boil together for 20 minutes. Remove
eggplant slices from oven and turn slices over. Pour mixture over
eggplant and top with Mozzarella. Bake for 20 minutes more.
----- Original Message -----
From: Anna
To: phaedrus
Sent: Tuesday, April 02, 2002 8:12 PM
Subject: chocolate ricotta cake
> Hi Phaedrus
>
> I am wondering if you can help me. I am looking for a recipe for a
> chocolate ricotta cake, Italian in origin I think. It does not have a
> crust or is particularly creamy and I think it does have some kind of
> flour.
>
> Many thanks
>
> anna
Hello Anna,
Below are the three chocolate ricotta cake recipes that I found.
Phaed
Chocolate Ricotta Cake
Serves 8
For the crust
3/4 cup graham cracker crumbs
5 tablespoons unsalted butter, melted
For the Filling
8 ounces bittersweet chocolate
5 ounces milk chocolate
1 1/2 sticks unsalted butter
1 cup marscapone cheese
1 cup whole milk ricotta
16 ounces cream cheese, softened
1 cup of sugar
3 large eggs
1 cup chopped pecans
Making the crust
Melt the butter and add the graham cracker crumbs and press into an 81/2" pan.
Making the filling
Melt the chocolate with the butter over very low heat and cool. Put the
cheeses into a mixing bowl and add the sugar and whip till light add the
eggs and slowly add the melted chocolate and pecans, pour into pie pan.
Cook in a 300-degree oven for about 2 hours till set.
----------------------------------
Chocolate Ricotta Cake (Chokladricottakaka)
Categories: Cakes
Yield: 1 Servings
1 3/4 c White Flour, All-Purpose
3 1/2 oz Cold Unsalted Butter, Diced
2 T Sugar
Filling:
2 1/4 lb Ricotta Cheese
1/2 c Sugar
2 T Wheat Flour, (White)
1 t Instant Coffee Powder
3 1/2 oz Chocolate, Chopped
4 Egg Yolks
1 1/2 oz Chocolate
1 t Vegetable Oil
Make a sweet shortbread dough: Put the flour in a large bowl and add
butter. Work with your fingertips to a fine, smooth mixture. Stir in
the sugar. Add 3 tbsp cold water and chop together with a knife to a
dough; add more water if necessary. Unmold on a lightly floured surface
and gather to a ball. Lightly grease a baking dish, diameter 10" and
with a removable bottom. Roll out the dough and dress the dish so that
the dough covers about 2/3 of the walls. Cover and put in the fridge
while you make the filling.
Mix ricotta, sugar, flour, and a pinch of salt to a smooth mixture.
Dissolve the instant coffee powder in 2 tsp hot water. Stir in the
coffee, chocolate, and egg yolks in the ricotta mixture and blend it
all well. Put the mixture in the cold shortbread crust and even out the
surface. Refrigerate for 30 minutes or until the batter is firm. Heat
the oven to 350 F.
Put the dish on a baking plate and bake for 1 hour or until the filling
has set. Turn off the heat and allow to cool with the oven door
slightly open - the cake may crackle a little, but it won't show when
it's cooled and decorated.
Decoration: Melt the extra chocolate and stir in the oil. Take a fork
and drizzle melted chocolate in thin bands over the surface, or pipe it
if you want a more "organized" decoration. Allow to cool completely
before cutting it in pieces and serving. Serves 8 to 10.
------------------------------
Chocolate Ricotta Cake
Cake:
1 3/4 cups flour
2 cups sugar
12 oz. unsweetened chocolate (12 squares), melted
2 teaspoons baking soda
1 teaspoon baking powder
1 cup buttermilk
2 eggs
2 teaspoons instant coffee
1 cup hot water
1/2 cup vegetable oil
3 teaspoons vanilla
Filling:
1/4 cup sugar
1 1/2 pounds ricotta cheese
1/4 cup heavy cream
1/4 cup brandy
1 1/2 tablespoons grated orange peel
1/2 cup semisweet chocolate chips
Frosting:
1/3 cup powdered sugar
2 tablespoons Cocoa
1 cup heavy cream
2 teaspoons vanilla extract
To make the cake, mix in a mixing bowl the flour, sugar, baking soda, baking
powder, and instant coffee. Add eggs, buttermilk, water, oil, melted
chocolate and vanilla. Beat together until well blended. Pour into 2 circle
cake pans and bake at 350 degrees for 30 minutes or until toothpick inserted
in center comes out clean. Cool completely before doing filling.
To make the filling, in a mixing bowl blend the sugar, ricotta, cream and
brandy until smooth. Stir in the orange peel and the chocolate chips. Spread
filling over one layer of the cake and top with remaining cake. Place in the
refrigerator for 2 hours before frosting the cake to let it firm up some.
To make frosting, combine al the ingredients into an electric mixer and beat
until stiff peaks develop. Frost the sides and top of cake. Refrigerate for
at least another 2 hours before serving. (Serves 8 )
----- Original Message -----
From: Susie
To: phaedrus
Sent: Wednesday, April 03, 2002 6:24 AM
Subject: (no subject)
Years ago I had a Jello recipe cookbooks that had 2 pie that were
just outstanding. The one that I had tried to look for is called
Sundae Lemon Pie and you use lemon pudding and pie filling with
extra lemon juice add, with milk, I believe butter-margarine, lemon
peel and I don't know if any other items or not. Also Jello had a
outstanding tasting Banana Cream Pie. In that pie you used banana
pudding and pie filling, with milk, used whole pkg. of Dream Whip
but you only mix 1 cup Dream Whip with 1 cup pudding pie filling
mixture and let it set in the refrig for an hour with wax paper on it.
I have not been able to get the correct on this one.
Thank you for any help that you can offer.
Susie
Hi Susie,
Bunch of recipes below for ya. Maybe not exact, but very close to what you describe.
Phaed
?
Sunday Lemon Pie
Ingredients :
1 pkg. Jello lemon pudding & pie mix
1 env. unflavored gelatin
1 c. sugar
2 1/4 c. water
2 tbsp. lemon juice
3 egg yolks
1 tsp. grated lemon rind
1 tbsp. butter
3 egg whites
1 env. Dream Whip
1 (9") pie shell OR also good on a
graham cracker crust
Preparation :
Combine pie filling, gelatin, sugar, 1/4 cup water and lemon
juice in saucepan. Blend in egg yolks and add rest of water. Cook
and stir over medium heat until it comes to a full boil. Remove
from heat and add lemon rind and butter. Then beat egg whites to
soft peaks and gradually fold in hot pie filling. Cover with wax
paper and chill in refrigerator. Then fix Dream Whip. Blend 1 cup
into the chilled pie filling and then pour into pie. Chill until
set, about 3 hours. When ready to serve, add other cup of Dream
Whip on top of pie.
----------------------------------
Banana Cream Pie
Ingredients :
1 graham cracker crust
1 (4 oz.) vanilla instant pudding
1 env. Dream Whip, whipped
1 1/2 c. milk
1/2 tsp. vanilla
2 ripe bananas
Preparation :
Combine pudding, whip topping, milk, and vanilla. Beat slowly.
Increase until mixture is thick. Slice 1 1/2 bananas into pie
crust. Top with filling until set, 3 hours. Garnish with topping
mix and remaining bananas.
----------------------------------
Banana Cream Pie
Ingredients :
1 lg. pkg. vanilla instant pudding
1 env. Dream Whip
2 1/2 c. milk - at least 2%
1 tsp. vanilla
Preparation :
Beat until thick. May use vanilla wafers for crust or regular
pie crust. Slice bananas over crusts. Top with pudding. Let set.
----------------------------------
Banana Cream Pie
Ingredients :
1 banana
1 (9 inch) pie shell, baked & cooled
2 (4 serving size) pkgs. Jello vanilla or banana cream flavor instant pudding
2 1/2 c. cold milk
2 c. Cool Whip
Preparation :
Slice banana into pie shell. Prepare pie filling mix as directed
on package for pie, using 2 1/2 cups milk. Fold in 1/2 cup of the
whipped topping and pour over banana in shell. Chill at least 3
hours. Top with remaining whipped topping; garnish with banana
slices if desired.
----------------------------------
Hazel's Banana Cream Pie
Ingredients :
2 med. bananas
1 box banana pudding
1 (9-inch) graham cracker pie shell
2 c. milk
Preparation :
Pour 2 cups of cold milk into bowl. Add banana pudding mix; beat
until well blended, about 2 minutes. Mix in 2 sliced bananas with
spoon. Pour into pie shell. Cool in refrigerator for at least 1
hour. Top with Cool Whip before serving.
----------------------------------
Banana Cream Pie
Ingredients :
1 pie crust shell
1 lg. banana
1 3/4 oz. banana cream instant pudding
1/2 c. Cool Whip, thawed
Preparation :
Bake pie crust shell as package directs. Cool, slice banana over
bottom of crust. Prepare pudding according to directions on
package. Beat in Cool Whip. Pour into crust. Chill several hours,
until firm.
----------------------------------
Banana Cream Pie
Ingredients :
1 banana
1 baked 9 inch pie shell, cooled
2 (4 serving size) pkg. Jello vanilla or banana cream flavor instant pudding and pie filling
2 1/2 c. cold milk
2 c. thawed Birds Eye Cool Whip
whipped topping
Preparation :
Slice banana into pie shell. Prepare pie filling mix as directed
on package for pie, using 2 1/2 cups milk. Fold in 1/2 cup of the
whipped topping and pour over banana in shell. Chill at least 3
hours. Top with remaining whipped topping; garnish with banana
slices and mint, if desired.
----------------------------------
Hazel's Banana Cream Pie
Ingredients :
2 med. bananas
1 box banana pudding
1 (9-inch) graham cracker pie shell
2 c. milk
Preparation :
Pour 2 cups of cold milk into bowl. Add banana pudding mix; beat
until well blended, about 2 minutes. Mix in 2 sliced bananas with
spoon. Pour into pie shell. Cool in refrigerator for at least 1
hour. Top with Cool Whip before serving.
----------------------------------
Banana Cream Pie
Ingredients :
1 pet Ritz pie shell
1 pkg. banana pudding and pie mix
1 c. milk
1 3/4 whipped topping, thawed
1 lg. banana
Preparation :
Bake shell. Prepare pie filing using 1 cup milk. Slice banana
into crust, put filling over them. Chill 2 hours until set. Put
whipped topping on top.
----- Original Message -----
From: Ray
To: phaedrus
Sent: Tuesday, April 02, 2002 7:29 PM
Subject: Pineapple Graham Bars
> Looking for recipe that involves:
>
> a. sweetened, buttery, graham cracker crumb base; do not know if it is
> baked or only pressed fairly thickly nto the bottom of a square pan,
>
> b. layered with a rich topping which involves pineapple mixed with, I
> believe cream cheese--this sweetened, too,
>
> c. with perhaps a thin, top layer of...well, I don't recall, maybe just
> more cream cheese w/o pineapple, or perhaps it was just a two-layer
> affair,
>
> d. not baked, but refrigerated, cut into squares when ready.
>
> Ray
Hello Ray,
The only recipe that I could find that was called "pineapple graham bars"
was cooked, so it couldn't be the one. The closest recipe that I found to
what you describe is the one below.
Phaed
Pineapple Jewel Squares
Ingredients :
1 c. graham cracker crumbs
2 tbsp. sugar
1/4 c. butter or margarine, melted
1 (8 3/4 oz.) can (1 c.) crushed pineapple
3 oz. pkg. orange pineapple gelatin
1/4 c. boiling water
3 oz. pkg. cream cheese, softened
3 tbsp. sugar
1/4 tsp. grated orange peel
1 c. dairy sour cream
Preparation :
Mix crumbs, 2 tablespoons sugar and butter; press into bottom of
8x8x2 inch baking dish. Chill drained pineapple, reserving 1/2 cup
of syrup. Dissolve gelatin in the boiling water; add pineapple
syrup; cool. Blend cream cheese with 3 tablespoons sugar, vanilla
and orange peel. Stir 1/2 cup gelatin into drained pineapple,
vanilla and orange peel. Set aside. Gradually blend remaining
gelatin into cream cheese mixture; stir in sour cream. Pour into
crust; chill until firm. Spoon pineapple mixture evenly over cream
cheese layer. Chill 4 to 6 hours. Makes 6 to 9 servings.
----- Original Message -----
From: Susie
To: phaedrus
Sent: Thursday, April 04, 2002 6:36 AM
Subject: (no subject)
I am so glad you are on the internet to help people such as myself.
Thank you again invance for find the recipe that I have lost. I
have 2 recipe today that one is a brownie recipe using ice cream
syrup in place of chocolate squares, cocoa, or chocolate chips.
Another one I believe it is out of Make It Now---Bake It Later by
Barbara Goodfellow. If I remember correctly it is 3 layers and I
am not sure what was used but it was outstanding. I believe it was
said to be a Canadan Brownie with 3 layers. I believe one layer
was a brownie texture, another one was I believe cream cheese layer
and I have forgotten what the 3 layer is but maybe a custard layer.
If you could find the 2 request that would be great.
Susie
Hi Susie,
Well, let's see what I've got for ya. Nothing that said "ice cream syrup", but if you mean Hershey's chocolate syrup,
there are two good ones below. I didn't find any recipes at all for a "Canadian brownie" or a recipe like that from
"Make It Now---Bake It Later", but there's a very good recipe below for a brownie that's a cream cheese layer between
two brownie layers. But, look at the first recipe below. It's a chocolate brownie layer topped by a creme de menthe
ice cream topping layer, topped by a chocolate chip layer! Can you resist it? It sounds delicious to me. Makes my mouth
water just reading the ingredients. And, look at the last recipe below. Graham cracker crumbs, coconut, vanilla pudding,
and chocolate! Wow!
Phaed
There is a recipe here for "Canadian Three-Layer Bars". Maybe that's what you want: Group Recipes
Creme De Menthe Brownies
Ingredients :
1 c. sugar
4 eggs, slightly beaten
1 (16 oz.) can Hershey syrup
1/2 c. nuts
1/2 c. butter or margarine
1 c. flour
1 tsp. vanilla
Second Layer:
2 c. confectioners' sugar
2 1/2 tbsp. creme de menthe (ice cream topping)
1/2 c. butter or margarine
Third Layer:
6 oz. semi-sweet chocolate bits
6 tbsp. butter
Preparation :
Mix and pour into a 9 x 13 inch grease pan. Bake at 350 degrees
for 30 minutes. Cool. Beat together and spread over cooled cake.
Let set. Melt together. Spread over top. Chill and enjoy.
----------------------------------
Super Moist Brownies
Ingredients :
--For Brownies:--
1 c. flour
1 stick butter
16 oz. can Hershey syrup
1 c. sugar
4 eggs
--For Frosting:--
1 1/2 c. sugar
6 tbsp. butter
6 tbsp. milk
6 oz. semi sweet chocolate chips
Preparation :
For brownies: Mix all ingredients together. Pour into jelly roll
pan. Bake at 350 degrees for 25 minutes. For frosting: Mix
sugar, butter and milk together in saucepan over medium heat until
it comes to a rolling boil. Let boil one minute. Remove from heat
and stir in chocolate chips. Spread over cooled brownies.
----------------------------------
Iowa Brownies
Ingredients :
1/2 c. butter, softened
1 c. sugar
1 (16 oz.) can Hershey chocolate syrup
3 eggs
1 c. flour
1 c. nuts
Preparation :
Cream together butter and sugar until fluffy. Mix in eggs and
syrup. Add flour. Fold in nuts. Bake 25-30 minutes at 350
degrees. Sprinkle powdered sugar on top when cooled.
----------------------------------
Double Fudge Cream Cheese Brownies
Ingredients :
1 c. butter
4 oz. unsweetened chocolate
2 c. sugar
1 1/2 c. all-purpose flour
4 eggs
1 tsp. salt
1 tsp. baking powder
2 tsp. vanilla
1 c. semi-sweet chips
FILLING:
1/4 c. sugar
2 tbsp. butter
3 oz. cream cheese
1 egg
1 tbsp. flour
1/2 tsp. vanilla
Preparation :
Heat chocolate and butter until melted. Stir in remaining brownie
ingredients except chocolate chips. Fold in chocolate chips, spread
half of batter into greased 13 x 9 inch baking pan. In small bowl
stir together all filling ingredients. Spread over brownie mixture.
Spoon remaining batter over cream cheese. Bake for 30 to 35
minutes or until brownies pull away from sides of pan.
-----------------------------------
3 Layer Brownies
Ingredients :
--First Layer:--
Betty Crocker Fudge Brownie Mix (22 oz.)
1/2 c. margarine
1/4 c. water
1 tsp. vanilla
3/4 c. coconut
3/4 c. crushed graham crackers
1 c. nuts
Second Layer:
3/4 c. margarine
4 tbsp. milk
3 tbsp. vanilla instant pudding mix
3 c. powdered sugar--
Third Layer:
6 oz. semi sweet chocolate
1 1/2 tbsp. margarine
Preparation :
Mix all ingredients for first layer together and bring to boil.
Pour in 9 x 13 pan. Mix together ingredients for second layer and
pour on top of first. For third layer, melt chocolate in margarine
and spread on top of second layer.
|
