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----- Original Message -----
From: "Leyla"
To: phaedrus
Sent: Monday, February 17, 2003 11:10 PM
> Hi,
>
> I just had a great chocolate merengue cookie with pecans;
> do you have a recipe for it?
>
> Thanks,
> Leyla
Hello Leyla,
Well, I don't know about the exact cookie that you just had, but I did find
some chocolate meringue cookie recipes. See below. Only the first one has
nuts, though.
Phaed
Low-Fat Chocolate Nut Meringues
2 large egg whites, at room temperature
Pinch cream of tartar
1/2 cup sugar, preferably superfine
4 tablespoons unsweetened cocoa
1 teaspoon pure vanilla extract
1/2 cup chopped nuts (we prefer pecans)
Preheat oven to 250 degrees. Grease a baking sheet well.
In a large bowl, beat egg whites on medium speed of an electric mixer until
foamy. Beat in cream of tartar. With mixer on high speed, continue beating
until soft peaks form. Slowly add sugar, about 1 tablespoon at a time,
beating well after each addition. As soon as all sugar has been added, beat
in unsweetened cocoa. Continue beating until stiff peaks form. Beat in
vanilla; fold in chopped nuts.
Drop meringue mixture about 1 inch apart on baking sheets. (How many cookies
you will get depends upon how large you make them. We used about a heaping
teaspoonful for each meringue.) Bake in center of oven about 1 hour, or
until outside is very dry and set.
If you have an electric oven, you might want to prop door open with a wine
cork or wooden spoon handle during last 10 minutes of baking. Electric ovens
generally don't vent as well as gas ovens and moisture can be trapped
inside. If you prop open the door, the temperature will drop, but it will
help the drying process.
Let cookies cool on baking sheets about 5 minutes, then transfer to wire
racks to cool completely. As soon as they are completely cool, store
airtight. Makes about 3 dozen.
Per meringue: 21 calories, 56 percent calories from fat, .46 gram protein,
2 grams carbohydrates, .36 gram total fiber, 1 gram total fat, .15 gram
saturated fat, no cholesterol, 3 milligrams sodium.
----------------------------
Chocolate Meringue Puffs
Recipe By : Mrs. Fields Cookie Book
Serving Size : 30 Preparation Time :0:00
Categories : Drop Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces unsweetened baking chocolate
3/4 cup confectioners' sugar -- sifted
3 tablespoons unsweetened cocoa powder -- sifted
3 large egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
Line cookie sheet with foil. Finely chop baking chocolate squares in
a blender and set aside. In a small bowl combine confectioners' sugar
and cocoa with a wire whisk. In a med. bowl beat egg whites and cream
of tartar with an electric mixer at med. speed until mixture thickens.
Increase speed to high, while adding sugar slowly. Beat until mixture
forms stiff peaks and turns glossy. Gently fold in cocoa mixture and
chopped chocolate with a rubber spatula. Fold ingredients into egg
whites until mixture is uniformly brown with no streaks. Fill a pastry
bag fitted with a large star tip with the meringue. Pipe meringue in
decorative shapes onto foil-lined baking sheets. Preheat oven to 200
degrees. Allow meringues to dry at room temperature for about 45 min
or until not sticky. (Don't try making these on humid or rainy days.)
Bake for 1 hour. when cool, remove from foil with a metal spatula.
- - - - - - - - - - - - - - - - - -
Chocolate Meringues
Recipe By : 1001 Chocolate Treats
Serving Size : 36 Preparation Time :0:00
Categories : Drop Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces semisweet chocolate -- grated
3 large egg whites
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup ground almonds
1/2 teaspoon chocolate extract
powdered sugar
Position a rack in center of oven and preheat oven to 350 degrees.
Lightly grease cookie sheets. Melt the chocolate. remove from heat.
In a large bowl, using electric mixer on high speed, beat the egg
whites and salt until stiff but not dry. Beat in the sugar. Fold
in the almonds, chocolate extract and melted chocolate. Drop by
teaspoonfuls onto prepared pans. Bake for 12-15 min., or until
dry-looking. Cool on the pans for 5 min. Roll in powdered sugar.
Transfer to wire racks to cool completely.
----- Original Message -----
From: Lonijean
To: phaedrus
Sent: Tuesday, February 18, 2003 6:49 PM
Subject: Looking For Recipie
For baked halibut,,just mainly cracker crumbs and butter
but forgot what else and how log to cook
Thank You
Hi Loni Jean,
Try the below recipes for your halibut.
Phaed
Baked Halibut
Ingredients :
Halibut or white fish like cod with no bones for 4-6, cut into serving size pieces
Water
White wine
Melted butter
Bread crumbs
1 c. sour cream
1/2 c. mayonnaise
Chopped onion
Parsley flakes
Salt
Pepper
Preparation :
Soak fish in mixture of 1/2 water and 1/2 white wine for 15-30
minutes. Drain on paper towel. Roll the fish in melted butter and
then in bread crumbs and put in a baking pan.
----------------------------------
Baked Halibut
Ingredients :
1 lb. halibut fillet
1 tsp. salt
1/2 c. sour cream
Paprika
1 c. white wine
1 c. mayonnaise
1/4 c. to 1 cup chopped onions
Fine bread crumbs, enough to cover
Preparation :
Soak fish in wine and salt solution, marinate 1 hour or
overnight. Place in baking dish after draining. Add onions to
mayonnaise, sour cream mixture and spread over fish. Sprinkle
crumbs over fish then sprinkle with paprika. Bake for 20 minutes at
450 degrees or until fish tests done by flaking.
----------------------------------
Crispy Baked Halibut
Ingredients :
1 1/4 lbs. fresh or frozen halibut steaks, cut 1" thick
2 tsp. cooking oil
3/4 c. soft sour dough or other bread crumbs
2 tbsp. Parmesan cheese
1 tbsp. snipped fresh tarragon**
1/2 tsp. paprika
Dash pepper
Fresh tarragon sprigs (opt.)
Lemon wedges (opt.)
Preparation :
**Or 1/2 teaspoon dried tarragon, crushed. Thaw fish if frozen.
Cut fish into 4 portions; pat dry and brush with cooking oil. In a
shallow baking dish stir together bread crumbs, Parmesan cheese,
tarragon, paprika and pepper. Dip fish or chicken into crumb
mixture to coat both sides. Arrange pieces in a 12" x 7 1/2" x 2"
baking dish. Sprinkle any leftover bread crumb mixture on top. For
fish, bake, uncovered in a 450 degree oven for 8 to 12 minutes or
until the fish flakes easily when tested with a fork. For chicken,
bake, uncovered about 15 minutes or until the chicken is no longer
pink in the center. Do not turn during baking. If desired, garnish
with fresh tarragon and serve with lemon wedges. Makes 4 servings.
From: "Tricia"
To: "phaedrus"
Subject: Re: Seven Bean and Pasta Soup Mix
Date: Monday, February 17, 2003 10:51 AM
I found it!!! It was in a publication put out by Southern Living called
"Southern Living Christmas at Home"...the recipe follows! Thanks so much
for checking for me. I highly recommend this soup - as does everyone I
gave it to this Christmas!
Bean And Pasta Soup Mix
1 (16. oz. pkg. each): dried kidney beans, dried black-eyed peas,
dried navy beans, dried black beans, dried yellow split peas,
dried green split peas, dried pinto beans.
1 (16 oz. pkg.) small shell pasta*
Layer six (1 quart) jars evenly with the seven beans, in the order listed.
Divide pasta into six even portions and place in six small ziplock bags.
Place 1 bag of pasta over the beans in each jars. Top with a package of
seasoning mix, secure jars with lids, and attach the instructions.
Soup Seasoning Packets
3/4 cup dried onion flakes
3 tablespoons dried oregano
f1/2 cup dried parsley flakes
2 teaspoons garlic powder
1/2 cup dried celery flakes
4 teaspoons seasoned pepper
2 (2 1/4 ounce) jars beef bouillon granules
1 (2.1 ounce) pkg. ham bouillon cubes
3 tablespoons dried basil
Combine first eight ingredients and spoon evenly into six small ziplock bags.
Add one foil-wrapped ham bouillon cube to each packet; seal bags. Place on
top of pasta bag in each jar; close jar lids.
These directions need to be written down and handed out with the gift jars:
Directions For Bean And Pasta Soup Mix
Remove pasta bag and seasoning packet from jar; set aside. Place beans
in a jar or bowl and cover with two inches of water; let soak 8 hours or
overnight.
Drain beans and put in stockpot with 2 1/2 quarts of water, contents of
seasoning packet, and ham bouillon cube. Add 2 sliced carrots and 3 cups
of chopped cooked ham. Bring to a boil, reduce heat, and simmer 1 1/2 to
2 hours until beans are tender. Stir in past and cook an additional twenty
minutes. Enjoy!
*Many people prefer this soup without the pasta!
----- Original Message -----
From: Virginia
To: phaedrus
Sent: Tuesday, February 18, 2003 10:01 AM
Subject: armadillo cake
my daughter wants me to make a armadillo cake for her wedding. I have
never done this before. Help Need pans and directions step by step.
or a bakery close to Pine Island.Fl.
Please call xxx-xxx-xxxx or e-mail x@x.net
Need help!!!
Hello Virginia,
Take a deep breath... Exhale... That's better...
This cake has become so popular since the movie "Steel Magnolias" came
out that practically every bakery and caterer in the country can make
one. Pine Island is near Sarasota and Fort Myers, right? I'm willing to
bet that within 30 minutes on the phone you can find a local bakery that
will make one. Open your phone book to the yellow pages and look up wedding
cakes, then try bakeries, then try caterers. Who's catering your daughter's
wedding? They can probably make one.
If you have no luck there, go to this website:
Olympia Bakery
The Olympia Bakery is in Tampa, and they make armadillo cakes for absolute certain. They even have a photo of one on their website.
Tampa's not that far
from you.
If you absolutely have to make it yourself, it's a red velvet cake cut fancy
and with some fancy icing work. There are no pans for it, and I could not
locate step-by-step instructions. You have to get a picture of an armadillo
and wing it.
Below is a recipe for the cake and the icing.
Phaed
You can make armadillo colored icing by using a couple of teaspoons
of cocoa and a drop or two of blue food coloring.
Red Velvet Cake
1/2 cup shortening 1/2 teaspoon salt
1 and 1/2 cups sugar 1 cup buttermilk
2 eggs 2 ounces red food coloring
2 cups flour 1 teaspoon baking soda
1 tablespoon cocoa powder 1 tablespoon vinegar
Preheat the oven 350 degrees.
Cream the shortening and sugar together with an electric mixer
till light and fluffy.
Beat in the eggs.
Mix together the four, cocoa powder, and salt. Add to creamed
mixture alternately with buttermilk and food coloring, beating
well after each addition.
Dissolve the baking soda in the vinegar and fold in. Turn into
three greased and floured 8" or two 9" layer pans. Bake 25
minutes or until done. Cake is done when toothpick inserted in
center comes out clean.
Cool on racks and frost with white butter icing.
White Butter Icing
1, 1pound box 10X confectioner's sugar
1 stick of butter or margarine
2 teaspoons vanilla extract
Milk
In a deep mixing bowl, let butter or margarine stand till soft.
Add confectioner's sugar and vanilla and mix. Add milk little
by little till icing is of sprading consistency. Mix on high speed
till there are no lumps of sugar left. Spread on cake.
----- Original Message -----
From: "Leyla"
To: phaedrus
Sent: Monday, February 17, 2003 11:15 PM
> Hi,
>
> How can I make typical cake/cookie recipes low in fat? Specifically, what
> could I use instead of oil that would still taste good, especially in
> cookies?
>
> Thanks,
> Leyla
Hello Leyla,
Gosh, I'm no expert on low-fat cooking. Better you should go to a site like
this for such a question:
Low Fat Cooking
However, I can tell you some general things:
1) There is no single overall substitute for fats used in baking. In looking
at different recipes, one thing might be used in one, something else might
be used in another. It just depends on the recipe.
2) Start by getting rid of butter, lard, coconut or palm oil, suet,
margarine, and vegetable shortening. Stick to liquid vegetable oil whenever
possible.
3) Whenever possible, use reduced-fat ingredients.
Phaed
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