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New Year’s Sherried Figs

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***** NONE *****

Place plenty of California dried figs in a bowl.
Cover with California sherry.
Turn occasionally so all figs are well soaked in the sherry.
Let them stand for 24 hours or longer.
Drain and roll lightly in confectioners’ sugar.
Keep the sherry for pudding sauce. These Sherried Figs are guaranteed to disappear like the Old Year at midnight! Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias

Prune Puree and Prune Butter

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3 oz Pitted prunes (about 1/2 c)

1 c Water or fruit juice

2 ts Lecithin granules

8 oz Pitted prunes

-(about 1 1/3 c) 6 tb Water or fruit juice

“Prune Puree and Prune Butter allow you to make moist and flavorful baked goods with little or no fat.
Thes wonderful fat substitutes also add fiber and nutrients to cakes, muffins, cookies, and other sweet treats.” * PRUNE PUREE: Place all ingredients in a blender or food processor, and process at high speed until the mixture is smooth.
Use immediately, or place in an airtight container and store for up to 3 weeks in the refrigerator. PRUNE BUTTER: Place all ingredients in a food processor, and process at high speed until the mixture is a smooth paste.
(Note that this mixture is too thick to be made in a blender.) Use immediately, or place in an airtight container and store for up to 3 weeks in the refrigerator.
Source: “Secrets of Fat-Free Baking” by Sandra Woodruff, RD * The book contains detailed guidelines on how much to substitute in what situations, but a general rule would be to replace all of the fat in a recipe with half as much Prune Puree or Prune Butter, and if the recipe is too dry, add more, up to a 1 to 1 relationship.
The Chef’s Comments: “On another topic, I got a book a while back that explains a way to cut almost all of the fat from a recipe.
Here are the two “miracle substances” that are supposed to be able to pull this off.” - Lisa From: Lisa Date: 09-08-96 (12:30) The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627

Macerated Melon

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2 Small cantaloupes

3/4 Cup cava (Spanish sparkling wine)

or other dry sparkling wine 3 Tablespoons orange marmalade

1/2 Bunch mint — washed and

julienned

Cut off top and bottom poles of melons.
Place one cut side against cutting board and slice off rind in segments, cutting smoothly from top to bottom.
Repeat with second melon.
Halve melons lengthwise and scoop out seeds.
Cut flesh into 1inch wedges, then cut wedges crosswise at an angle into diamonds or triangles.
In a small bowl, whisk together remaining ingredients.
Pour over melon. Stir gently, cover, refrigerate and let macerate for 46 hours. Serve cold.
10/21/96 show

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