9:01 AM 2/24/98

CCChefBrat & Kim


APRICOT-ALMOND COFFEE RING
1 CUP DRIED APRICOTS, SLICED
1 CUP WATER
3-1/2 TEASPOONS EQUAL MEASURE OR 12 PACKETS EQUAL SWEETENER OR 1/2 CUP EQUAL SPOONFUL
1/8 TEASPOON GROUND MACE
1 LOAF (16 OUNCES) FROZEN ITALIAN BREAD DOUGH, THAWED 
1/3 CUP SLICED OR SLIVERED ALMONDS 
SKIM MILK
1 TEASPOON EQUAL MEASURE OR 3 PACKETS EQUAL SWEETENER OR 2 TABLESPOONS EQUAL SPOONFUL 

HEAT APRICOTS, WATER, 31/2 TEASPOONS EQUALMEASURE OR 12 PACKETS EQUAL SWEETENER OR 1/2 CUP EQUAL SPOONFUL AND MACE TO BOILING IN SMALL SAUCEPAN; REDUCE HEAT AND SIMMER, COVERED, UNTIL APRICOTS ARE TENDER AND WATER IS ABSORBED, ABOUT 10 MINUTES. SIMMER, UNCOVERED, UNTIL NO WATER REMAINS, 2 TO 3 MINUTES. COOL.
ROLL DOUGH ON FLOURED SURFACE INTO 14X8-INCH RECTANGLE. SPREAD APRICOT MIXTURE ON DOUGH TO WITHIN 1 INCH OF EDGES; SPRINKLE WITH 1/4 CUP ALMONDS. ROLL DOUGH UP JELLY-ROLL STYLE, BEGINNING WITH LONG EDGE; PINCH EDGE OF DOUGH TO SEAL. PLACE DOUGH SEAM SIDE DOWN ON GREASED COOKIE SHEET FORMING CIRCLE; PINCH ENDS TO SEAL. 
USING SCISSORS, CUT DOUGH FROM OUTSIDE EDGE ALMOST TO CENTER, MAKING CUTS 1 INCH APART. TURN EACH SECTION CUT SIDE UP SO FILLING SHOWS. LET RISE, COVERED, IN WARM PLACE UNTIL DOUGH IS DOUBLE IN SIZE, ABOUT 1 HOUR. 
BRUSH TOP OF DOUGH LIGHTLY WITH MILK; SPRINKLE WITH REMAINING ALMONDS AND 1 TEASPOON EQUAL MEASURE OR 3 PACKETS EQUAL SWEETENER OR 2 TABLESPOONS EQUAL SPOONFUL. BAKE COFFEE CAKE IN PREHEATED 375F OVEN UNTIL GOLDEN, 25 TO 30 MINUTES. COOL ON WIRE RACK. 
MAKES ABOUT 12 SERVINGS. 
NUTRITION INFORMATION PER SERVING:
CALORIES: 154, PROTEIN: 4 G, CARBOHYDRATES: 27 G, CHOLESTEROL: 0 MG, SODIUM: 180 MG 
FOOD EXCHANGES:
1/2 FRUIT, 1 BREAD, 1/2 FAT 
19% CALORIE REDUCTION FROM TRADITIONAL RECIPE


BLUEBERRY SUPREME
1/2 TSP. SALT
1 TBSP. SUGAR
1/2 CUP BUTTER
ICE WATER
1 EGG SEPARATED
11/2 TBSP. ALL-PURPOSE FLOUR
1 PT. FRESH BLUEBERRIES
1/2 CUP ALL-PURPOSE FLOUR
1/2 CUP SUGAR
1/4 CUP BUTTER
COMBINE 11/3 CUPS FLOUR, SALT, SUGAR; CUT IN THE BUTTER UNTIL THE MIXTURE RESEMBLES COARSE CRUMBS. ADD THE ICE WATER TO THE BEATEN EGG YOLK TO MAKE 1/4 CUP; STIR YOLK MIXTURE INTO THE FLOUR MIXTURE. PRESS MIXTURE INTO A GREASED 10 IN. PIE PLATE. SPRINKLE WITH 11/2 TBSP. FLOUR; SET ASIDE. BEAT THE EGG WHITE UNTIL STIFF; FOLD IN THE BERRIES & SPREAD OVER THE DOUGH. 
(TOPPING)
COMBINE THE FLOUR & SUGAR. CUT IN THE BUTTER WITH A PASTRY BLENDER; SPRINKLE THE MIXTURE OVER THE BLUEBERRIES. BAKE IN A 400' OVEN FOR 30-40 MIN. ON THE BOTTOM RACK UNTIL THE TOPPING IS GOLDEN. LET STAND FOR 10 MIN. BEFORE SERVING.
SERVES 8


BUNUELOS
1 3/4 CUPS ALL-PURPOSE FLOUR
1 TEASPOON EQUAL MEASURE OR 3 PACKETS EQUAL SWEETENER OR 2 TABLESPOONS EQUAL SPOONFUL
1/2 TEASPOON BAKING POWDER
1/4 TEASPOON SALT
2 TABLESPOONS COLD MARGARINE, CUT INTO PIECES
2 EGG WHITES, BEATEN
1/4 CUP SKIM MILK
VEGETABLE OIL
6 TEASPOONS EQUAL MEASURE OR 20 PACKETS EQUAL SWEETENER OR 3/4 CUP PLUS 4 TEASPOONS EQUAL SPOONFUL
1 TEASPOON GROUND CINNAMON
COMBINE FLOUR, 1 TEASPOON EQUAL, BAKING POWDER AND SALT IN MEDIUM BOWL; CUT IN MARGARINE WITH PASTRY BLENDER UNTIL MARGARINE IS IN VERY SMALL PIECES. MIX EGG WHITES AND MILK; STIR INTO FLOUR MIXTURE TO MAKE SOFT DOUGH. KNEAD DOUGH ON FLOURED SURFACE UNTIL SMOOTH, 2 TO 3 MINUTES. SHAPE DOUGH INTO LOG; DIVIDE INTO 30 PIECES. ROLL EACH PIECE OF DOUGH ON FLOURED SURFACE UNTIL ALMOST PAPER THIN; LET STAND ON COOKIE SHEETS 15-30 MINUTES. HEAT 2 INCHES OIL TO 375 DEGREES IN SAUCEPAN OR DEEP SKILLET. FRY DOUGH, A FEW PIECES AT A TIME, UNTIL PUFFED AND GOLDEN, ABOUT 30 SECONDS ON EACH SIDE. DRAIN WELL ON PAPER TOWELING.  COMBINE 6 TEASPOONS EQUAL MEASURE AND CINNAMON IN SMALL BOWL, SPRINKLE EACH WARM BUNUELO WITH SCANT 1/4 TEASPOON MIXTURE. SERVE WARM.
MAKES 2 1/2 DOZEN.NUTRITION INFORMATION PER SERVING: 
40 CAL., 1 G PRO., 7 G CARBO., 1 G FAT, 0 MG CHOL., 40 MG SODIUM
FOOD EXCHANGE: 
1/2 BREAD
5% CALORIE REDUCTION FROM TRADITIONAL RECIPE


CREAM FILLED CINNAMON GATEAU
CAKE:
1 1/2 C. BUTTER, SOFTENED
2 EGGS
2 TBSP. GROUND CINNAMON
4-6 TBSP. CONFECTIONER'S SUGAR
POWDERED SUGAR CHERRIES TO GARNISH
2 C. SUGAR
2 1/4 C. FLOUR
4 C. WHIPPING CREAM
2-3 TBSP. KIRSCH

   CUT OUT 14 NINE INCH PARCHMENT PAPER CIRCLES.  TURN TWO 9" ROUND CAKE PANS UPSIDE DOWN: GREASE BOTTOM SURFACE.  PLACE ONE PARCHMENT CIRCLE ON GREASED SURFACE OF EACH PAN.  LIGHTLY GREASE PARCHMENT PAPER.  SET ASIDE.
   CAKE:   IN LARGE BOWL BEAT MARGARINE AND SUGAR UNTIL LIGHT AND FLUFFY.  BEAT IN EGGS, ONE AT A TIME, BEAT WELL AFTER EACH. SIFT FLOUR AND CINNAMON OVER BUTTER; FOLD IN.  SPREAD ABOUT 1/3 CUP BATTER ONTO EACH CIRCLE, START FROM CENTER, SPREAD BATTER TOWARD OUTSIDE EDGE.  PLACE PANS ON A BAKING SHEET.  BAKE AT 375 DEGREES FOR 10 MINUTES.  COOL LAYERS ON PANS 2 MINUTES. INVERT CAKE LAYER TO WIRE RACK.  CAREFULLY PEALS OFF PAPER.  COOL COMPLETELY.  REPEAT TO MAKE 14. DO NOT STACK LAYERS.
   FILLING:   WHIP CREAM TO SOFT PEAKS.  BEAT IN 10X SUGAR AND KIRSCH.  BEAT TO STIFF PEAKS.  SPOON 2/3 CUP WHIPPED CREAM MIXTURE INTO PASTRY BAG WITH ROSETTE TIP.  REFRIGERATE. 
   CAREFULLY PLACE 1 CAKE LAYER ON SERVING PLATE, SPREAD WITH THIN LAYER OF REMAINING WHIPPED CREAM MIXTURE.  REPEAT WITH REMAINING LAYERS.  DUST CENTER  OF TOP OF CAKE WITH 10X SUGAR.  PIPE RESERVES WHIPPED CREAM MIXTURE IN CIRCLE ON TOP OF CAKE.  DECORATE WITH CHERRIES.  REFRIGERATE UNTIL SERVED.


FRESH FRUIT AMBROSIA
2 BANANAS SLICED
2 CUPS ORANGE SECTIONS
1/2 CUP HALVED GRAPES
1/2 CUP CHOPPED DATES
3 TBSP. FRESH LEMON JUICE
1/3 CUP WHIPPED CREAM
1 TBSP. MAYONNAISE
LETTUCE LEAVES
1/3 CUP FLAKED COCONUT
COMBINE BANANAS, ORANGES, GRAPES, & DATES. SPRINKLE WITH THE LEMON JUICE & CHILL. DRAIN THE FRUIT. COMBINE WHIPPED CREAM & MAYONNAISE; STIR INTO THE FRUIT. SERVE ON LETTUCE LEAVES & SPRINKLE WITH FLAKED COCONUT.
SERVES 4


MANDARIN ALMOND CREAM
AS LUSCIOUS AS ITS NAME SOUNDS, THIS ORIENTAL-INSPIRED DESSERT IS THE SMOOTH, CREAMY KIND EVERYONE HAS ROOM FOR. 

2 ENVELOPES (1/4 OUNCE EACH) UNFLAVORED GELATIN 
1 QUART 2% MILK
1/3 CUP EQUAL SPOONFUL
1/4 TO 1/2 TEASPOON ALMOND EXTRACT
1 CAN (20 OUNCES) MANDARIN ORANGE SEGMENTS, DRAINED
SPRINKLE GELATIN OVER MILK IN MEDIUM SAUCEPAN; LET STAND 2 TO 3 MINUTES. COOK OVER MEDIUM-LOW HEAT, STIRRING CONSTANTLY, UNTIL GELATIN IS DISSOLVED. REMOVE FROM HEAT; STIR IN EQUAL SPOONFUL AND ALMOND EXTRACT.
POUR MIXTURE INTO SERVING BOWL; REFRIGERATE UNTIL MIXTURE IS THE CONSISTENCY OF UNBEATEN EGG WHITES, ABOUT 1 HOUR. STIR IN ORANGES. REFRIGERATE UNTIL CUSTARD IS SET, 2 TO 3 HOURS. SPOON INTO INDIVIDUAL DISHES.
NOTE: AFTER STIRRING ORANGES INTO THE CUSTARD, THE MIXTURE CAN BE SPOONED INTO INDIVIDUAL DISHES OR STEMMED GOBLETS; REFRIGERATE AS ABOVE. SWEET CHERRIES, PEACH SLICES, OR OTHER FRUIT CAN BE SUBSTITUTED FOR THE ORANGES. 
MAKES 6 SERVINGS. 
NUTRITION INFORMATION PER SERVING: 
SERVING SIZE: 1/6 RECIPE CALORIES: 115, SATURATED FAT: 2 G, PROTEIN: 8 G, CHOLESTEROL: 36 MG, CARBOHYDRATES: 14 G, FIBER: 1 G, TOTAL FAT: 3 G, SODIUM: 85 MG 
FOOD EXCHANGES:
1 LOW FAT MILK OR 1 SKIM MILK, 1/2 FAT 


Pears with Creamy Chocolate Sauce

Delectable on pears, this creamy sauce is wonderful on cakes and frozen 
desserts.

1 tbsp butter or margarine
1 tbsp all purpose flour
1 can (28 oz) no sugar added pear halves in fruit juice
2 tbsp cocoa
1 can 2% evaporated milk
3 tbsp Equal Spoonful

In small saucepan, melt butter; whisk in flour; cool 1 minute. Drain 
pears reserving 1/3 cup liquid; set pear halves aside. Whisk cocoa into 
reserved liquid; add to flour mixture in saucepan. Stir in evaporated 
milk. Cook over medium heat until mixture boils and thickens. Remove 
from heat and stir in Equal. Divide pear halves on serving plates; 
drizzle with warm chocolate sauce. 

Makes 8 servings.

Per pear half with 2 tbsp sauce:
76 calories, 2.3 g protein, 2.4 g fat, 12.9 g carbohydrate.



STRAWBERRY BANANA TORTE
1 BAKED 10 IN. PASTRY SHELL OR TART SHELL
1 PT. STRAWBERRIES WASHED & STEMMED
7 TBSP. SUGAR
11/2 TBSP. CORNSTARCH
DASH OF SALT
1/2 CUP WATER
1 TBSP. LEMON JUICE
3 BANANAS PEELED
1 TSP. VANILLA EXTRACT
1 CUP HEAVY CREAM WHIPPED
COMBINE THE STRAWBERRIES, 5 TBSP. SUGAR, CORNSTARCH, SALT, & WATER IN A SAUCEPAN; COOK, STIRRING UNTIL THICKENED. COOL. ADD THE LEMON JUICE. SLICE BANANAS IN THE BOTTOM OF THE COLD TART SHELL; TOP WITH THE STRAWBERRY MIXTURE. ADD THE REMAINING 2 TBSP. SUGAR & VANILLA TO THE WHIPPED CREAM; SPREAD OVER TART. CHILL UNTIL READY TO SERVE. 
SERVES 8 

