This issue "Q" 04-18-201

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Queen Anne's Spiral
2. Quiche Laverne
3. Quick and Easy (And Lethal) Beef Stir Fry
4. Quick Tuna Pasta
5. Quinoa/potato Croquettes
1. Queen Anne's Spiral

Categories: Desserts

Yield: 6 Servings

   3/4 c Granulated sugar      
      6 oz Semisweet chocolate pieces, broken
      2 tb Unsweetened cocoa powder
  1 1/4 c  Whipping cream, chilled
      5 tb Espresso coffee OR double-strength coffee at room temp.
      3 tb Powdered sugar
    1/2 ts Vanilla
      1 tb Creme de cacao, Kahlua or Tia Maria
           Chocolate Glaze (recipe follows)
      6 lg Eggs, separated, at room temperature

           Chocolate Glaze
      4 tb Unsalted Butter
      3 tb Light Corn Syrup
      4 oz Semi-Sweet Chocolate broken
      2 tb Coffee, Room Temp.
      1 tb Rum

Vegetable oil
Place oven rack in center of oven; heat to 350~F. Coat sides and ends of 15-1/2 x 10-1/2 x 1 inch jelly-roll pan with oil; line pan with oiled parchment or waxed paper, overhanging 1 inch on one end of the pan. Reserve. 2. Melt chocolate with 2 tablespoons of the espresso and the creme de cacao. 3. Beat egg yolks in medium mixer bowl at high speed 1 minute; gradually beat in granulated sugar. Continue beating until mixture is pale yellow and slightly thick; about 3 minutes. Gradually beat chocolate mixture into egg-yolk mixture. 4. Beat egg whites in large mixer bowl at high speed until stiff but not dry peaks form. Fold chocolate mixture thoroughly into whites. 5. Spread mixture in reserved pan in even layer using the back of a large wet spoon. Bake 15 minutes.
Transfer pan to wire rack and cover with a slightly dampened lightweight kitchen towel; cool to room temperature. (Cake can be set aside covered at room temperature 2 to 3 hours). Remove towel. 7. Overlap, side by side, two 16-inch sheets of waxed paper on work surface. Sprinkle top of cake evenly with cocoa. Loosen sides and ends of cake. Invert cake onto waxed paper; remove pan and peel parchment liner from cake. Reserve cake. 8. Whip cream in chilled mixer bowl at high sped until soft peaks form. Add powdered sugar and vanilla. Continue beating cream while drizzling in remaining 3 tablespoons espresso; beat until stiff peaks form. 9. Spoon whipped cream onto cake; spread evenly, leaving 1-inch border of cake uncovered along one long side and both ends. Beginning with the long side covered with cream, carefully roll up cake jelly-roll fashion (use the waxed paper to help turn the roll, but do not roll paper into the cake). Work as gently as possible. (Cake will crack a bit on the sides) <snicker>. Then roll entire cake snugly in waxed paper; place seam-side down on baking sheet. Refrigerate until well chilled, about 2 hours. 10. Prepare Chocolate Glaze. 11. Wile glaze is cooling, fold a 15 x 7-1/2 inch piece of parchment paper wit a letter-fold to form a triple-thickness 15 x 2-1/2 inch strip. Place wire rack (or two small racks) long enough to accommodate length of roll, on baking sheet, and place parchment strip lengthwise on rack. Remove waxed paper from cake; place cake seam-side down on parchment strip <snicker, snicker>. 12. Pour Chocolate Glaze very slowly over cake to coat evenly; use a spatula to spread around bottom curve of cake. (Scrape glaze drippings from baking sheet with spatula into small bowl; let stand 3 minutes. Drizzle crosswise over cake at 1/2 inch intervals, building up smooth ridges, if desired.) 13. Refrigerate cake until glaze sets, about 45 minutes. Transfer cake to serving platter <many more snickers>. Cut roll cross- wise into 1 to 1-1/2 inch slices. Serve immediately.

Chocolate Glaze 1. Measure butter, coffee, rum and corn syrup into small saucepan. Heat over low heat to boiling; boil slowly, stirring constantly, 1 minute. Remove from heat. 2. Stir in chocolate and whisk until smooth. Let stand until glaze cools and thickly coats a wooden spoon dipped into it, about 12 minutes. Use immediately.

2. Quiche Laverne

Categories: Veg08

Yield: 1 servings

2 c Potatoes; shredded
1/4 c Onion; grated
3 tb Unbleached all-purpose flour
1/2 ts Salt           
(2 tsp. canola oil - for brushing on crust substitutions? maybe Wonderslim would work
1    Head cauliflower broken into bite-size Florets steamed; (about 4 1/2 cups)
1 pk Firm lowfat* silken tofu; (10.5 oz.)
1 1/4 c Water
1/3 c Nutritional yeast flakes
1/3 c Quick-cooking rolled oats      
4 tb Arrowroot or cornstarch
3 tb Fresh lemon juice
1 tb Onion granules
1 ts Salt
1/2 ts Garlic granules
1/8 ts Turmeric
1/2 c Scallions; thinly sliced      
2 tb Vegan bacon bits; (optional)

Yield: one 10-inch quiche (serves 6) Quiche Lorraine is a very special, French onion pie, traditionally made with a custard of eggs and cream that is seasoned with onions, Gruere or Swiss cheese, and bacon. Our delicious offbeat, Laverne version has a crispy potato crust, is totally vegan, much lower in fat, and completely cholesterol-free.

Preheat the oven to 400F. For the crust, place the potatoes and onion in a bowl and toss together. Sprinkle on the flour and salt and toss again, using a fork or your hands. Pat into a non-stick or well-oiled 10-inch pie plate, using your fingers to spread the mixture evenly over the bottom and up the sides. Bake for 30 minutes. Remove from the oven and brush the (oil?) over the crust, or spread it evenly using the back of a spoon.

Return the crust to the oven to crisp and bake for 15 minutes more, until the surface is lightly browned. Let cool while you prepare the filling. Reduce the oven temperature to 375F. Prepare the cauliflower and steam until tender. Refresh under cold water to stop the cooking. Drain and transfer to a large bowl. Place the next ten ingredients in a blender, and process until the oats are finely ground and the sauce is completely smooth. Pour into a saucepan along with the scallions, and bring to a boil, stirring constantly. Reduce the heat to low and continue to cook, beating constantly with a wire whisk or wooden spoon, until very thick and smooth.

Remove from the heat and stir in vegan bacon bits. Pour over the cauliflower, mixing well. The sauce will be thick and stretchy. Spoon the filling into the crust, and dust the top liberally with paprika. Bake for 25-30 minutes, until golden brown. Let rest for 10 minutes. serve warm or at room temperature. This is also delicious cold the following day. Per serving: Calories: 184, Protein: 8 gm., Carbohydrates: 28gm., *(Fat: 4gm.) This is the fat content using oil and regular tofu - with the proper substitutes, it should come out more like 2 grams. The Uncheese Cookbook(p. 118)

Recipe by: The Uncheese Cookbook (p. 118)

3. Quick and Easy (And Lethal) Beef Stir Fry

Categories: None

Yield: 1 Servings      

      1 lb Steak (I use sirloin but any tender piece will do) cut  in 3/8" strips
      1    Green Bell Pepper (trust me) cut in 1/4" strips
      1    Carrot also cut in 1/4" strips
      1 tb Hot Red Chile Oil (Japanese if you can find it)
      1 ts Sesame seeds

Speakin' of beef, this is quick and easy (and lethal if you have the right kinda chile oil):

In a very hot cast iron frying pan or wok, heat the oil (Do NOT let it smoke unless you have a fondness for tear gas), toss in the carrots, then the peppers (carrots take a little longer but not much) then the beef. Sprinkle the Sesame seeds, stir fry rapidly till the beef is browned and then serve over rice.

Aside from the cutting and the rice (which you can do ahead of time), the whole process takes about a minute and looks impressive when you do it in an electric wok in the middle of the table. Little sprinkle of garlic flavored Soy Sauce and a cold Kirin on the side. Yummy.


4. Quick Tuna Pasta

Categories: Schwartz, Schwartz2

Yield: 4 servings

   175 g Pasta shapes; (6 oz)     
     15 g  Butter; (1/2 oz)
     15 g  Plain flour; (1/2 oz)
    300 ml Semi-skimmed milk; (1/2 pint)
      1 tb Schwartz Garlic Italian Seasoning
    1/4 ts Schwartz Ground Nutmeg
      2 ts Wholegrain mustard
    100 g  Frozen mixed vegetables; defrosted (4 oz)
      1    200 gram tin tuna in brine; drained (7 oz)
           Salt and pepper
     50 g  Low fat Cheddar cheese; grated (2 oz)

-------------------TO SERVE------------------------

Crisp green salad

Cook the pasta according to the pack instructions. Drain.

Meanwhile, melt the butter in a saucepan. Stir in the flour and cook for 1 minute. Gradually blend in the milk. Bring to the boil, stirring until thickened. Stir in the Garlic Italian Seasoning, Nutmeg, mustard, vegetables and tuna. Season. Cook for 2-3 minutes.

Stir in the cooked pasta, heat through and transfer to a heat-proof serving dish. Top with cheese and place under a pre-heated grill until golden.

5. Quinoa/potato Croquettes

Categories: Potatoes, Side dishes

Yield: 1 Servings      

      2 c  Potatoes, cooked -- mashed W/skins on
      2 c  Quinoa, cooked (the basis Recipe) (1 cup grain , 2 c water  Cook 15 min)
      2    Eggs Subst Beaten  or 1/2 cup egg
   1/2 c Onion -- chopped
   1/4 c Parsley -- chopped
   1/2 ts Salt
   1/2 ts Cumin
   1/2 ts Oregano

combine all ingredients. Mix well and form into 1" balls. Deep fry until golden brown. Note: Try oven roasting.

Recipe By : SASSYJO

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A CraftELady Mailing
Julia G
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