AMAZIN’ RAISIN CAKE


Raisin Cake


                    3 cups un-sifted flour

                    2 cups sugar

                    1 cup real mayonnaise

                    1/3 cup milk

                    2 eggs

                    2 tsp. baking soda

                    1 ½ tsp. ground cinnamon

                    ½ tsp. ground nutmeg

                    ½ tsp. salt

                    1/4 tsp. ground cloves

                              3 cups chopped peeled apples

                              1 cup seedless raisins

                              ½ cup coarsely chopped walnuts


Grease and flour 2 (9") round baking pans.

          In large bowl: (with mixer at low speed)

          Beat first 10 ingredients - 2 minutes - scraping bowl frequently

                    (Or: beat vigorously 300 strokes by hand)

                              BATTER WILL BE VERY THICK (in both cases.)

          With a spoon:

                    stir in apples, raisins and walnuts


                    Spoon batter into pans

                    Bake at: 350 degrees F. - 45 minutes - use toothpick test

                                                             (Inserted in center - will come out clean)

 

                                         Cool at least 10 minutes

                                         Fill and frost with 2 cups whipped cream


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Divinity Recipe

Divinity Recipe

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Blueberry Crepes

CREPES WITH BLUEBERRIES & CHEESE


Baking with the Culinary Institute of America


HYDE PARK, N.Y. — For Mother’s Day or any day, cheese-filled crepes with blueberry sauce made with this recipe from The Culinary Institute of America would be a treat to remember long after the day itself. Although traditionally eaten in the morning, crepes can be served as a light snack, an impressive brunch item, or

mouth-watering dessert.


Crepes (properly done) are light, tender and wafer-thin, with a delicate structure that relies on a very smooth and fluid batter. You can achieve the proper consist-ency either by hand-whisking it or mixing it in a blender or food processor. For the ideal texture, rest the batter 30 to 60 minutes before cooking.


The best way to avoid lumps is to “marry the dry ingredients with the wet,

Stephane Weber, lecturing instructor in baking and pastry arts at the institute,

explains.

          To make a paste, combine the dry ingredients with half of the liquid

          ingredients. Incorporate small amounts of the remaining liquid mixture,

          making sure the batter is smooth after each addition.

For an even smoother consistency, butter can be replaced with heavy cream. And, ‘To add extra zing, include one tablespoon of orange zest or two tablespoons of orange liquor,” Weber adds.


To save time, especially if you’re cooking for Mother’s Day, prepare the cheese filling, the blueberry sauce professionally called ‘coulis” and the crepes in advance, and store them in the refrigerator until you’re ready to assemble the finished dessert. Prepared crepes should be stacked between sheets of parchment or waxed paper, wrapped in plastic wrap, and refrigerated. You can also freeze crepes for a later date; just remember to thaw them before filling and folding.


The recipe, along with many others, is included and illustrated in ‘the Culinary Institute of America~ “Baking At Home with The Culinary Institute of America” (Wiley, 2004, $40).





Cheese-Filled Crepes


With Blueberry Coulis


For the Crepe Batter

          1 cup all-purpose flour

          2 tablespoons sugar

          ¾ teaspoon salt

-        1 large egg

          1 cup whole or low-fat milk

          1 tablespoon unsalted butter, melted

          ¾ teaspoon vanilla extract

Melted unsalted butter for greasing and drizzling


For the Cheese Filling:

          2 cups cottage cheese

          3-ounce package of cream cheese

          2 tablespoons sugar

          1 large egg

          ¾ teaspoon vanilla extract


To make the crepe batter;

sift the flour, sugar and salt into a bowl and set aside.


Combine the egg, milk, butter, and vanilla extract in another bowl and

stir until smooth.


Add this mixture to the pan, swirling and tilting the pan to coat the bottom.


Cook (reducing the heat if necessary) until the first side is set and has a little

color, about 2 minutes.


 Use a thin metal or heat proof rubber spatula to loosen the crepe, and turn it

over. Cook on the other side until set and very lightly colored (the crepe will not be as dark on the second side as on the first), 1 minute or more.


 Stack the crepes between layers of parchment or waxed paper as you cook;


To make the cheese filling,.

puree the cottage cheese and cream cheese in a blender until very smooth.


Transfer to a bowl and stir in the sugar, egg and vanilla extract by hand.

Keep refrigerated until you are ready to finish the crepes,


Preheat the oven to 400 F. Lightly brush a medium baking dish with melted butter.

Spoon or pipe about 2 table-spoons of the cheese filling onto each crepe. Fold each crepe into quarters, or fold the sides in to the center, then roll each crepe up.


Place the crepes seam side down in the prepared baking dish.

Drizzle with melted butter and bake until very hot, 8 to 10 minutes.


Serve immediately, 2 crepes per serving, with warm blueberry coulis.





Blueberry Coulis


          1 pound fresh or frozen blueberries (3¾ cups)

          3/4 to 1 cup sugar

          1 to 2 tablespoons freshly squeezed lemon juice


Combine the blueberries, 3/4 cup of the sugar, and 1 tablespoon of the lemon juice in a saucepan .

Bring to a simmer over medium heat.

Simmer until the sugar has dissolved, about 10 minutes.

( Taste the mixture and, if necessary, add more sugar.)

Continue to heat until any additional sugar is dissolved.


Strain the coulis through a fine-mesh sieve.

( After straining) , place the coulis in a clean saucepan and bring to a simmer.

Make a slurry by blending

          2 teaspoons cornstarch with 2 teaspoons cold water.

Drizzle the slurry into the simmering coulis gradually, adding just enough to lightly thicken the sauce.


Makes about 2 cups.

          Nutrition information per crepe (includes coulis): 250 cal., 8 g pro., 33 g          carbo., 10 fat, 230 mg sodium, 60 mg chol., 2 g fiber.



          (Recipe from The Culinary Institute of America’s

 Baking At Home with The Culinary Institute of America,

 Wiley, 2004, $40), available at bookstores nationwide or at:

          www.prochef.com/fbi/textbooks.html


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CARAMEL SWEET ROLLS

Caramel Sweet Rolls


                              ½ cup packed brown sugar

                              1/3 cup heavy whipping cream

                              1/4 cup chopped walnuts

                              1 tube (11 ounces) refrigerated breadsticks

                              2 tablespoons sugar

                              1 teaspoon ground cinnamon


In a small bowl,

combine brown sugar and cream until sugar is dissolved.

Spread into a greased 8-in, square baking dish.

Sprinkle with walnuts.


On a lightly floured surface, unroll breadstick dough (do not separate).

Combine sugar and cinnamon; sprinkle over dough.

RerolI, starting with a short end.

Cut along breadstick scored lines.

Place cut side down in prepared pan.


          Bake at 3500 for 25-30 minutes or until golden brown.

           Cool for 1 minute before inverting onto a serving plate.

                     Serve warm. Yield: 6 servings.



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