|
----- Original Message -----
From: gretchen
To: phaedrus
Sent: Friday, January 25, 2002 5:02 PM
Subject: Is there?
Is there a reciepe out there for tofu cream cheese, and tofu whip cream?
Hi Gretchen,
There sure is. See below.
Phaed
*Tofu Cream Cheese*
1 cup extra firm (MoriNu 1% fat) silken tofu
1.5 T fresh squeezed lemon juice
1/2 T brown rice syrup, or 1 t pure maple syrup
1.5 t low-sodium tamari
1/4 t ground nutmeg
1/2 t nutritional yeast flakes
Wrap the tofu in a clean kitchen towel and allow to rest for 30
minutes (to draw out extra moisture). Place all ingredients in
the bowl of a food processor and blend until completely smooth.
Refrigerate overnight to allow flavours to blend, and thereafter
store in the fridge.
Variations:
*Herbed Cream Cheese*
Add: 1 clove minced garlic
1/4 t dried dill
1/4 t dried rosemary
1/4 t dried thyme
1/4 t parsley flakes
*Caraway Cream Cheese*
Add: 1 finely minced clove garlic
1 T chopped capers
2 t ground caraway seed
*Date & Nut Cream Cheese*
Add: 1/4 cup toasted, chopped walnuts
1/4 cup chopped pitted dates
*Pineapple Cream Cheese*
Add: 1/4 cup well drained unsweetened pineapple
*Veggie Cream Cheese*
Add: 1 scallion, minced
1 clove garlic, crushed
1 small carrot, finely grated
1/4 cup bell pepper, minced
1/4 fresh parsley, chopped
*Herb & Tomato Cream Cheese*
Add: 3 T tomato paste
1 t onion powder
1/2 t garlic powder
1/4 t dried thyme
1/4 t paprika
1/8 t ground dill seed
pinch of cayenne
*Vegan Lox & Cream Cheese*
Roast a red pepper and marinate it in your favourite smoky marinade
(alternately, add a few drops of liquid smoke to your fave marinade).
Use half of the roasted pepper atop a bagel that's been spread with
the vegan cream cheese.
---------------------------
Tofu Cream Cheese
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 oz Tofu
1/2 ts Salt
1/8 ts Caraway seeds
1/4 ts Dill
Juice of 3 small limes
2 tb Water
Place all ingredients in blender and blend until
creamy. Serve on bread or baked potatoes.
-------------------------------------------
Tofu Whipped Cream Topping
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 1/2 oz Firm tofu
1/4 c Vegetable oil
1/4 c Confectioners sugar
1/2 ts Lemon juice
1/4 ts Salt
1 tb Vanilla
Combine all ingredients and blend in blender until
smooth. Serve immediately or chill.
--------------------------------------
Tofu Whipped Cream
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Tofu, fresh, soft -- do NOT use
-pressed,flavoured or
-Japanese varieties or
-previously frozen
-225 g
4 tb Maple syrup -- up to 6 tbsp
-or fruit concentrate
1 t Vanilla -- up to 2 tsp
-----Optional-----
2 ts Arrowroot powder -- up to 3 tsp
-OR- tapioca flour
-OR- 1/2 tsp guar gum
-OR- 1/2 tsp xanthan gum
-to thicken
1 d Cinnamon -- up to 2 dashes
Rinse the tofu in cold water and press between several
layers of paper or clean cloth towels to squeeze out
all water possible. Break the tofu into small pieces
or mash it, and out it in a blender or food processor.
Add the remaining ingredients and blend. Taste and
adjust flavouring if desired, then blend again, if
necessary. Add optional thickener if desired. Chill
and serve.
Use in place of whipping cream, on top of pies etc.
--------------------------------
Tofu Whipped Cream
Great as a topping on desserts and for dipping fresh fruit in.
8oz (225 gr) fresh, soft tofu
4-6 tbsp maple syrup
1-2 tsp vanilla extract
2-3 tsp arrowroot powder or tapioca flour (optional -- for thickening)
dash of cinnamon (optional)
Rinse tofu well under cold running water and dry thoroughly between
layers of paper towels to squeeze out all water possible. Break into
small pieces or mash it, and put in the blender or food processor.
Add remaining ingredients and blend. Taste and adjust flavouring if
desired, then blend again. Add optional thickener if desired.
Chill and serve.
---------------------------------------
Tofu Whipped Cream
Recipe Ingredients
1-1/2 cup tofu
3 Tbs. maple syrup
1/8 tsp. sea salt
1/2 tsp. vanilla
1 Tbs. corn oil
Puree in a blender until smooth.
----- Original Message -----
From: Sandra
To: phaedrus
Sent: Friday, January 25, 2002 11:59 AM
Subject: sweet cherries
I am looking for dessert dishes or sauces made from sweet cherries.
We went to N.Y last 4th of July to pick cherries and I have some
sweet ones in My freezer and am looking for some recipes to use these up.
Tank You Sandra from Pa.
Hi Sandra,
Here are a few ideas.
Phaed
Cherry Sauce
Ingredients :
1 (1 lb.) can pitted dark sweet cherries
1/4 c. orange juice
3 tbsp. brown sugar
3 tbsp. vinegar
3 tbsp. lemon juice
1/4 tsp. Worcestershire sauce
2 tbsp. soy sauce
1/4 tsp. grated orange rind
1 tbsp. cornstarch
Preparation :
Mix all ingredients and simmer for 10 minutes.
----------------------------------
Brandied Cherry Sauce
Ingredients :
1 lb. sweet cherries, pitted
1/2 c. brandy
1/2 c. granulated sugar
2 tsp. cornstarch
1/4 tsp. almond extract
Preparation :
In 2 quart saucepan, combine first 4 ingredients. Over medium
heat, cook, stirring constantly, until mixture is thickened and
boils; remove from heat. Stir in almond extract. Serve warm or
cover and refrigerate. Serve over vanilla ice cream, crepes, bread
pudding, or pound cake.
----------------------------------
Clafouti
Ingredients :
1 lb. fresh sweet cherries OR 1 can dark sweet cherries
1/2 c. sifted unbleached flour
2/3 c. sugar
Pinch salt
3 eggs, slightly beaten
1 1/2 c. milk
3 tbsp. butter or margarine, melted and cooled
Preparation :
Wash and dry fresh cherries, or thoroughly drain canned cherries.
In large bowl combine flour, 1/2 cup of the sugar and the salt.
Add eggs, blending thoroughly with wire whip or wooden spoon. Add
milk and melted butter, stirring until mixture is quite smooth. (Do
not beat.) Butter a 9x9x2 inch baking pan. Sprinkle in 1 tbsp. of
the remaining sugar. Spread cherries on bottom; pour in batter.
----------------------------------
Fresh Cherry Cobbler
Ingredients :
2 tbsp. cornstarch
2 tbsp. sugar
1/8 tsp. ground allspice
1 c. white grape juice
4 c. pitted fresh sweet cherries
1/2 tsp. almond extract
Vegetable cooking spray
1/4 c. whole wheat flour
1/4 c. all-purpose flour
1/8 tsp. salt
1/8 tsp. ground cinnamon
2 1/2 tbsp. shortening
1-1 1/2 tbsp. cold water
Preparation :
Combine cornstarch, sugar and allspice in a saucepan; stir in
grape juice until blended. Cook over medium heat, stirring
constantly, until clear and thickened. Remove from heat; stir in
cherries and almond extract. Spoon mixture into a 1 1/2 quart
casserole coated with cooking spray; set aside. Combine flour, salt
and cinnamon; cut in shortening with a pastry blender until mixture
resembles coarse meal. Sprinkle cold water evenly over surface;
stir with a fork until all dry ingredients are moistened. Roll out
pastry to 1/8 inch thickness on a lightly floured surface; cut into
decorative shapes. Place pastry cutouts on top of cherry mixture;
bake at 425 degrees for 20 minutes or until lightly browned. Yield
6 servings. About 202 calories per serving.
----- Original Message -----
From: L & D
To: phaedrus
Sent: Thursday, January 24, 2002 2:03 PM
Subject: Rice Krispies
Another food question -- how can I make something like Rice Krispies
at home?
Hi L & D,
Got an old cannon handy?
An American biochemist discovered how to puff rice in 1902, when he stuffed rice into an old cannon,
a relic from the Spanish-American war. Puffing rice is not exactly like popping popcorn. Today puffed
rice is made in a machine that uses tremendous steam pressure to produce a similar result to the cannon.
It's doubtful that it could be done at home, even in a pressure cooker.
Phaed
----- Original Message -----
From: Grandpa Clyde
To: phaedrus
Sent: Thursday, January 24, 2002 7:05 PM
Subject: Marshmellows and ,for Paul,Cream brule (?)
> Hi Unc, I want to make marshmallows. My son Paul on the other hand
> fell in LOVE with cream brule. Can you help us with a recipe or two.
> Thanks, Grandpa Clyde
Hey Grandpa Clyde,
No trouble at all. Below are two good creme brulée recipes and below those
are a bunch of homemade marshmallow recipes. Enjoy!
Phaed
Creme Brulée
Ingredients
3 eggs, lightly beaten
1/4 cup white sugar
2 cups light cream
1/2 teaspoon vanilla extract
1/2 cup brown sugar
Directions
1 In a medium bowl, stir together eggs and sugar until smooth; set aside.
In the top of a double boiler over simmering water, heat cream until
bubbles start to form at edges. Remove from heat and whisk into egg mixture,
a little at a time, until fully incorporated. Return mixture to double
boiler and cook, stirring constantly, until mixture thickens enough to coat
the back of a metal spoon. Cook 2 minutes more, then remove from heat.
Cool completely. Stir in vanilla.
2 Preheat oven broiler.
3 Pour cooled mixture into a 1 quart, shallow baking dish and place dish
in an ice bath, in a larger, ovenproof dish. Sprinkle brown sugar over
surface of mixture and place under preheated broiler 1 to 2 minutes, until
top is lightly browned and bubbly.
-----------------------------
Vanilla Creme Brulée
6 large egg yolks
6 tablespoons sugar
1 vanilla bean, split lengthwise
1 1/2 cups whipping cream
6 teaspoons granulated sugar (or 8 -12 teaspoons packed brown sugar).
Preheat oven to 325°F.
Whisk yolks and 6 tablespoons sugar in medium bowl to blend. Scrape in
seeds from vanilla bean. Gradually whisk the cream into the sugar.
Divide mixture among 6 - 3/4 cup custard cups or ramekins. Arrange dishes
in 13x9x2-inch baking pan. Pour enough hot water into pan to come halfway
up sides of dishes.
Bake custards approximately 35-40 minutes until the custard is set. Do
not overbake or your custard will be rubbery. Remove the pan from the
oven and remove custard cups from the water. Allow custards to cool before
placing in the refrigerator. Chill overnight.
Two hours before serving:
Preheat broiler. Sprinkle 1 teaspoon sugar atop each custard. Place
dishes on small baking sheet. Broil until sugar just starts to caramelize,
rotating sheet for even browning, about 2 minutes. Chill until caramelized
sugar hardens, about 2 hours.
---------------------------
Marshmallows
Ingredients :
2 pkg. Knox gelatin
1/4 c. cold water
1/4 c. boiling water
1 c. sugar
1/2 c. boiling water
1 c. white corn syrup
Preparation :
Pour gelatin into a large bowl and add cold water. Stir until
dissolved and add 1/4 cup boiling water; set aside. In a saucepan
add 1 cup sugar and 1/2 cup boiling water. Boil until dissolved,
then add 1 cup white syrup. Pour this mixture into gelatin and cool
by stirring often. When cold, beat with mixer until it stands in
peaks. Pour into 9 x 13 inch pan lined with toasted fine coconut
and spread coconut on top. Cool until set, cut into squares and
roll in coconut to coat cut sides. Store in large glass jar.
----------------------------------
Homemade Marshmallows
Ingredients :
1 lg. pkg. Jello, any flavor
1 1/2 c. boiling water
1/2 c. corn syrup
Dish of white sugar
Preparation :
Empty Jello into a mixing bowl, pour boiling water in bowl and
stir until Jello is completely dissolved. Add corn syrup and stir
well. Let mixture sit (or refrigerator), when thickened, whip with
mixer until fluffy. Pour into baking pan and let set until firm.
Cut into cubes and roll in sugar. Use assorted flavors for a
variety of colors.
----------------------------------
How To Make Marshmallows
Ingredients :
1 1/2 c. water
2 env. of gelatin
2 c. sugar
1/8 tsp. salt
1/2 tsp. vanilla
Preparation :
Line a 9 inch pan with foil, then grease. Pour 3/4 cup water into
a large bowl. Sprinkle gelatin on water and mix. In a medium sauce
pan, combine 3/4 cup water, the sugar and salt. Heat to boiling
(250 degrees). With mixer at low speed, pour hot syrup in,
streaming in the gelatin. Add vanilla, increase speed. Beat 20
minutes, until it forms stiff peaks. Spread in pan. Cover and
refrigerate.
----------------------------------
Marshmallows
Ingredients :
2 rounded tbsp. gelatin
2 c. sugar
Pinch of salt
Flavoring
Preparation :
Soak gelatin in 8 tablespoons cold water. Heat sugar with 8
tablespoons until dissolved. Add gelatin to syrup. Let stand in
crock until partially cool. Add salt and flavoring. Beat with an
egg whip until too stiff, then with a spoon until only soft enough
to settle in a sheet. Dredge pans thickly with confectioners sugar
and pour in the mixture. Place to cool until it will not come off
on the finger. Turn out on a powdered paper, cut into cubes and
roll in confectioners sugar.
----------------------------------
No Cook Marshmallows
Ingredients :
1/2 c. cold water
4 tbsp. unflavored gelatin
1 1/2 c. invert sugar
3/4 c. light corn syrup
1/2 c. warm water
2 1/2 c. sugar
1 tsp. vanilla
Preparation :
Soak gelatin in cold water and set aside. In a saucepan, combine
warm water, sugar and invert sugar. Heat, but do not boil. Pour
into a mixing bowl and add gelatin, corn syrup and vanilla. Whip
until white and doubled in bulk. Pour into a buttered 12 x 18-inch
pan and let set 24 hours before cutting. Squares may be rolled in
toasted coconut, dipped in chocolate, or rolled in confectioners'
sugar. Makes 100 pieces.
----------------------------------
Marshmallows
Ingredients :
2 env. Knox gelatine
1/2 c. cold water
Food coloring
2 c. sugar
1 c. water
1 tsp. flavoring
Pinch salt
Grated coconut, powdered sugar or
finely ground nuts
Preparation :
Butter pyrex dish 6x10 inch. FIRST STEP: Dissolve 2 envelopes
of Knox gelatine in 1/2 cup cold water, add coloring to gelatine.
Set aside. SECOND STEP: In a deep pan boil 2 cups sugar and 1 cup
water (stir just enough to mix). Bring to a boil and boil hard for
4 1/2 minutes (not necessary to stir while boiling). Remove from
heat, add gelatin (from step 1) and add 1 teaspoon flavoring and
pinch salt. Stir just enough to mix. Let set until barely warm.
Beat with electric mixer until thick and fluffy (at least 20
minutes). Pour into buttered dish-should almost fill dish to the
top. Let cool for several hours or overnight. Cut with buttered
knife. Roll in grated coconut (fine coconut at health store),
powdered sugar, or finely ground nuts. HINTS: Time the boiling
from the time it just starts to boil. When you are ready to cut
them the top should be sticky, if it has a crust you know you have
boiled the syrup too long. VARIATIONS: Red and green for Christmas
candy Blue and pink for baby showers White or no coloring for
vanilla Green for mint Pink for peppermint
----------------------------------
Melt - In - Your Mouth Marshmallows
Ingredients :
1 3/4 c. walnuts
2 env. unflavored gelatin
1 1/4 c. water, divided
2 c. granulated sugar
2 tsp. vanilla
1 box powdered sugar
Preparation :
Chop walnuts fine, sprinkle about 1 cup evenly in 9 inch square
pan. Set remaining walnuts aside. Combine gelatin and 1/2 cup of
the water; set aside to soften. Combine remaining 3/4 cup water and
sugar. Microwave on high 5 minutes. Stir well until sugar
dissolves. Microwave on high 7 to 8 minutes or until mixture
reaches 234 degrees. Stir in softened gelatin; let stand until
slightly cooled (about 130 degrees). Stir in vanilla. Beat at high
speed until mixture is very fluffy and increased 4 to 5 times in
volume, about 12 to 15 minutes. Turn into walnut-coated pan and
sprinkle remaining walnuts on top. Let stand at room temperature
several hours or overnight until mixture is firm and set. Use a
sharp knife dipped in powdered sugar to cut mixture into 1 inch
squares. Roll sides in walnuts remaining in pan and additional
powdered sugar, if desired. Makes about 1 1/2 pounds.
----------------------------------
Plain Marshmallows
Ingredients :
1 tbsp. gelatin
1/4 c. cold water
1 c. sugar
1/2 c. hot water
Dash salt
1 tsp. vanilla
Powdered sugar
Preparation :
Dissolve gelatin in cold water; set aside. Combine sugar and hot
water; boil to soft ball stage. Add softened gelatin, salt and
vanilla to syrup. Beat until stiff (about 10 minutes) electric
mixer helps. Pour into buttered pan. Refrigerate overnight before
cutting up. When cold cut in squares and roll in powdered sugar.
These will dry hard by next day unless wrapped in plastic or paper.
Store them in gallon jars.
----- Original Message -----
From: Cj
To: phaed
Sent: Friday, January 25, 2002 12:49 PM
Subject: Cake w/ Lemon filling
> Hi, I am looking for a cake recipe with a lemon filling. Can you help?
> Cj
Hi Cj,
How about the one below.
Phaed
Lemon Filled Cake With Coconut Frosting
Ingredients :
--White Cake:
3 c. flour
1 c. Crisco shortening
1 tsp. vanilla
1 tsp. salt
2 c. sugar
1 1/2 c. milk
3 tsp. baking powder
5 egg whites, beaten
Lemon Filling:
1/2 c. sugar
1/8 tsp. salt
1/2 c. water
1 tbsp. butter or margarine
2 tbsp. cornstarch
1/3 c. lemon juice
1 egg, slightly beaten
Coconut Frosting:
1 1/2 c. sugar
2 egg whites
1/4 tsp. salt
1 sm. can Angel Flake coconut
1/3 c. water
1/4 tsp. cream of tartar
1 tsp. vanilla
Preparation :
Put all ingredients except egg whites in large bowl and mix.
After mixing well, fold in egg whites. Pour batter into 3 (9 inch)
cake pans, greased and dusted with flour. Bake at 350 degrees
approximately 25 minutes. Combine sugar, cornstarch and salt in top
of double boiler. Add lemon juice and water, egg and butter; mix
well. Place over rapidly boiling water, cook, stirring constantly
until mixture thickens. Cool. Refrigerate until cold, spread
between layers. Combine sugar, water, egg whites, cream of tartar
and salt in top of double boiler. Beat with electric mixer until
blended. Place over rapidly boiling water. Beat constantly, 7 to
10 minutes, or until frosting holds a peak. Remove from heat; add
vanilla, continue beating until frosting is cool and of spreading
consistency. Spread over top and sides of cake, sprinkle with
coconut. NOTE: I put layer of lemon filling, then a layer of
white frosting and sprinkle with coconut between the layers of the
cake. You may have to put some toothpicks in cake because it is
pretty tall.
|
