3 recipes

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Here are three recipes. Cross-posted to the MC Recipes list

 

Candace

 

* Exported from MasterCook *

 

Cavatappi With Basil-Tomato-Pine Nut Relish

 

Recipe By : McCall's 6/99

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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***RELISH***

1 1/2 pounds ripe sweet tomatoes -- seeded & diced

1/2 cup basil leaves -- julienned

1 1/2 teaspoons rice wine vinegar

1 1/2 teaspoons olive oil

salt and pepper to taste

1/4 pine nuts -- toasted

***TOMATO BROTH***

9 ripe plum tomatoes -- cut in chunks

14 1/2 ounces vegetable broth

1/4 cup snipped chives

salt and pepper to taste

***PASTA***

3/4 pound cooked cavatappi pasta

 

Relish: In medium bowl, combine all ingredients.

 

Tomato Broth: In blender, working in batches if necessary, puree tomatoes.

Using rubber spatula, scrape puree, in batches, through fine-mesh sieve

into bowl (you'll have about 4 cups puree). Pour into large, deep skillet

or Dutch oven; add broth. Bring to a boil; boil 13 to 15 minutes or until

reduced by half. Stir in chives, salt and pepper.

 

Add cooked pasta to tomato broth in skillet; toss to coat. Spoon onto

serving plates; top each serving with 3/4 cup relish.

 

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NOTES : Use any tubular pasta.

 

* Exported from MasterCook *

 

Chunky Choco Cake Bars

 

Recipe By : McCall's 6/99

Serving Size : 18 Preparation Time :0:00

Categories : Bars Chocolate

 

Amount Measure Ingredient -- Preparation Method

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6 ounces semisweet chocolate -- melted

6 tablespoons unsalted butter -- melted

3 large eggs

1 cup sugar

1 cup all-purpose flour

4 ounces bittersweet chocolate -- cut 1/2 " pieces

4 ounces white chocolate -- cut 1/2 " pieces

4 ounces milk chocolate -- cut i1/2 " pieces

 

Preheat oven to 350 F. Line 13 x 9 x 2-in. baking pan with foil,

extending foil 2 in. beyond 2 short sides of pan. With cooking spray,

lightly coat pan and foil.

 

In large bowl, combine all ingredients; beat with wooden spoon until well

blended. Spread evenly in prepared pan with spatula.

 

Bake 28 minutes or until wooden pick inserted 1 in. from edge of pan comes

out with moist crumbs attached (center of pan will be slightly wet). Let

cool completely in pan on wire rack.

 

Lift by foil ends; transfer to cutting board. Cut into 3 lengthwise

strips; cut strips into 6 bars each.

 

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* Exported from MasterCook *

 

Glazed Peach-Almond Cake

 

Recipe By : McCall's 6/99

Serving Size : 8 Preparation Time :0:00

Categories : Cakes Fruits

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons unsalted butter

1 cup blanched almonds

1 cup superfine sugar

1/2 cup all-purpose flour

1/2 cup unsalted butter -- melted & cooled

1 teaspoon vanilla extract

1/4 teaspoon almond extract

5 large egg whites -- room temp

1/4 teaspoon cream of tartar

3 large ripe peaches

1/2 cup peach preserves

 

Preheat oven to 375 F. With butter, grease 8-in. springform pan. In

processor, finely grind almonds with 1/4 cup sugar and the flour. Add

butter and extracts; pulse until texture of almond paste. Transfer to

large bowl; crumble with fingers to form fine crumbs.

 

In separate large bowl, at high speed, beat whites and cream of tartar

until soft peaks form. Gradually beat in remaining 1/4 cup sugar until

stiff peaks form. Vigorously whisk about half beaten whites into almond

mixture. Gently fold in remaining whites. Spread into prepared pan. Bake

30 to 32 minutes, until pick inserted into center comes out clean.

 

Cool in pan on rack 15 minutes; remove sides, invert onto rack; remove

bottorm; reinvert. Cool.

 

Drop peaches into boiling water 15 seconds. Transfer with slotted spoon to

ice water. Remove skins. Cut peaches into thin wedges. In saucepan, heat

preserves until liquefied; strain into small bowl.

 

Transfer cake to plate; brush top with glaze. Place peach wedges on glaze;

glaze peaches. Refrigerate to set.

 

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NOTE: use candied violets for a garnish, if desired.