This issue "Q" 03-15-2010
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Index
1. Queen
of Sheba
2. Quesadilla
3. Quiche Lorraine
4. Quick
Banana Pudding
5. QUICK PEACH KUCHEN
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1. Queen of Sheba
Categories: Dujour12
Yield: 12 servings
6 oz Bittersweet or
semi-sweet chocolate; cut into bits
6 oz Sweet butter; cut into
pieces
3 tb Brandy
1/8 ts Almond extract
4 lg Eggs; separated
3/4 c Sugar
1/2 c Ground blanched almonds; (2 ounces)
1/4 c Flour; (1-ounce)
1/8 ts Cream of tartar
Bittersweet Chocolate Glaze;
1 oz White and/or milk chocolate; (optional) for
marbling the glaze
1/2 c
Sliced toasted almonds
Special Equipment: 8-inch corregated cake circle
Preheat oven to 375 degrees. Line the bottom of 8x3-inch
springform pan with waxed or parchment paper. Melt chocolate
and butter in a small bowl placed in a barely simmering
waterbath, stirring occasionally until melted and smooth.
Remove from heat. Or microwave on medium (50 percent) power
for about 2 minutes. Stir until smooth and completely
melted. Stir in brandy and almond extract. Set aside.
In a bowl, whisk egg yolks with 1/2 cup of sugar until pale
and thick. Stir in chocolate mixture. Set aside.
In a clean, dry mixer bowl, beat egg whites and cream of
tartar at medium speed until soft peaks are formed.
Gradually sprinkle in the remaining 1/4 cup sugar, beating
at high speed until stiff but not dry. Set aside just long
enough to stir the warm chocolate mixture, nuts and flour,
into the reserved egg yolk mixture. Finally, fold about
one-fourth of whites into the batter to lighten it. Fold in
the remaining whites. Turn the batter into the prepared pan
and bake 40 to 45 minutes, or until a toothpick or wooden
skewer plunged into the center of the torte shows moist
crumbs. Cool completely in the pan on a rack.
Torte will rise like a souffle during baking, then fall in
the center as it cools, leaving a faintly crusty higher rim
around the edges. Level the torte before removing it from
the pan, as follows: Run a small metal spatula or knife
between the edges of the torte and the sides of the pan to
release it. Press the raised edges of the torte down with
your fingers until it is level with the center. Place
cardboard cake circle on the torte. Release the sides of the
pan and invert the torte so that the bottom becomes the top,
then remove the pan bottom and paper liner. If the torte is
still uneven or appears slightly sunken in the center, level
it again by pressing the top firmly with the bottom of the
empty cake pan. Wrap well and store at room temperature up
to 3 days, or freeze for up to 3 months. Bring to room
temperature before serving, glazing, or decorating.
Glaze with Bittersweet Chocolate Glaze, plain or marbled and
sliced toasted almonds. Store and serve at room temperature.
Yield: 10-12 servings
Busted and entered for you by: Bill Webster
CHEF DU JOUR ALICE MEDRICH SHOW #DJ9151
Source: FreeGroups.net
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2. Quesadilla
Categories: Cakes, Cheese, Tex-mex, Times, Wrv
Yield: 12 Servings
3 c Pancake mix
1 c Sugar
1/2 c Cotija cheese; or
1/3 c Parmesan cheese; grate
1 ts Baking powder
2 c Milk
4 Eggs
1/2 c Butter
1 pt Sour cream
1 tb Sesame seeds
Combine pancake mix, sugar, cheese and baking powder in a
mixing bowl. Add milk gradually and blend. Beat in eggs.
Place butter and sour cream in saucepan and heat over low
heat until butter melts. Stir butter mixture into cake
batter. Pour into well-greased 13x9 baking pan. Sprinkle
with sesame seeds. Bake at 350~ until cake is golden brown,
about 1 hour to 1 hour 15 minutes. Cool in pan. Cut into
squares to serve. 395 cal; 23 gr fat; 52% fat.
Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM
on Jan 3, 1999
Source: FreeGroups.net
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3. Quiche Lorraine
presented by Nana's House Bed & Breakfast
Pastry for one crust pie:
1 cup all purpose flour
1/2 teaspoon salt
1/3 cup shortening
2-4 tablespoons ice water
Combine flour and salt. Using pastry blender cut shortening
into flour until mixture resembles coarse crumbs. Sprinkle
flour mixture with water one tablespoon at a time, mixing
lightly with fork. Add water until dough is just moist
enough to form a ball when lightly pressed together.
Shape dough into ball, flatten ball to 1/2 inch thickness,
roll on floured surface from center to edge 1 1/2 inch
larger than inverted 9 inch pie pan; place in pie pan.
Filling:
8 oz. (2 cups) Swiss cheese,
cut into thin strips
2 tablespoons flour
4 eggs
1 1/2 cups half-n-half
1/4 cup chopped
onions
8 slices crisply crumbled, cooked bacon
Dash pepper
Heat oven to 350°. Toss cheese with flour. In large bowl
beat eggs slightly. Add half-n-half, onions, bacon, pepper
and cheese; mix well. Pour into pastry-lined pan. Bake at
350° for 40-45 minutes or until knife inserted just off
center comes out clean. Cool 10 minutes before serving.
Store in refrigerator. 6 servings
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4. Quick Banana Pudding
Get in touch with your inner architect and build a
dessert everyone will love.
2 5.1-oz. packages instant vanilla pudding
5 cups Plain Mountain High Yoghurt
4 bananas, sliced*
54 vanilla wafer cookies
2 cups whipped topping
In a large glass or ceramic bowl, whisk together pudding mix
and yoghurt for about 2 minutes to combine well.
To make 6 individual servings, use 9 cookies and 9 slices of
banana per serving. For each serving, place one cookie and a
banana slice on the bottom of an individual dessert dish.
Line the sides with 5 cookies, and then repeat with banana
slices. Pour in pudding and top with 3 more cookies and 3
banana slices. Cover and chill for 3 to 4 hours to let the
cookies soften. Garnish with whipped topping just before
serving.
* To prevent banana slices from turning brown, sprinkle with
Fruit Fresh after slicing.
Makes 6 servings.
Source: Mountain High Yoghurt
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5. QUICK PEACH KUCHEN
Combine:
1/2 c. butter
2 c. flour
1/4 tsp. baking powder
1/2 tsp. salt
Press into an 8 x 10 inch pan. Bake for 10 mins at 400
degrees. (Crust will be fairly thick so if preferred, use a
slightly larger pan.)
Arrange peach slices on top of crust. Sprinkle with a
mixture of:
2 Tbsp. sugar
1 tsp. cinnamon
Next, mix:
1 c. sweet or sour cream
1/2 c. brown sugar
1/2 c. white sugar
2 egg yolks, beaten
pour over peaches. Bake at 370 degrees for 45 to 50 mins.
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