Desserts from the Food Channel

November 3, 1999

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<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<Summ>

<Nam>

INDIAN PUDDING

</Nam>

<Nam>

MAZAMORRA MORADA (Purple Pudding)

</Nam>

<Nam>

PECAN PRALINES

</Nam>

<Nam>

ROSEHIP SAUCE

</Nam>

<Nam>

WARM CHOCOLATE RASPBERRY PUDDING CAKE

</Nam></Summ>

<RTxt>

<![CDATA[

* Exported from MasterCook *

INDIAN PUDDING

Recipe By :Recipe courtesy Loretta Barret Oden

Serving Size : 0 Preparation Time :0:00

Categories : Baked goods Dessert

To Send

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups milk

1 cup maple syrup

1/4 cup butter

2/3 cup cornmeal

1/2 teaspoon dried ginger (Native American equivalent

is called Snakeroot)

1/4 teaspoon ground allspice

1 1/2 cups dried cranberries or cherries

Preheat oven to 300 degrees.

Butter a 2 quart casserole. In a saucepan, combine 3 cups of milk and the maple

syrup over medium heat. Heat until just boiling and add butter. In separate

bowl, combine cornmeal, ginger and allspice. Gradually stir cornmeal mixture

into hot milk. Reduce heat to low and cook until thickened. Fold in cranberries

or cherries. Spoon mixture into casserole and pour remaining milk over top of

pudding...DO NOT STIR...

bake for 2 1/2 hours or until milk has been absorbed and top is golden brown.

Serve warm with a coulis of blackberry, cranberry or apricot and a dollop of

honey-sweetened whipped cream.

Cuisine:

" Native American (ish) "

Source:

" COOKING LIVE PRIMETIME SHOW #CP0065 NATIVE AMERICAN NIGHT "

Copyright:

- - - - - - - - - - - - - - - - - - -

Per serving: 2170 Calories (kcal); 81g Total Fat; (32% calories from fat); 40g

Protein; 329g Carbohydrate; 257mg Cholesterol; 978mg Sodium

Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 15 Fat;

14 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0

]]>

</RTxt>

<CatS>

<CatT>

Baked goods

</CatT>

<CatT>

Dessert

</CatT>

<CatT>

To Send

</CatT>

</CatS>

<IngR name= " dried ginger (Native American equivalent is called Snakeroot) "

unit= " teaspoon " qty= " 1/2 " ></IngR>

<DirS>

<DirT>

Preheat oven to 300 degrees.

Butter a 2 quart casserole. In a saucepan, combine 3 cups of milk and the maple

syrup over medium heat. Heat until just boiling and add butter. In separate

bowl, combine cornmeal, ginger and allspice. Gradually stir cornmeal mixture

into hot milk. Reduce heat to low and cook until thickened. Fold in cranberries

or cherries. Spoon mixture into casserole and pour remaining milk over top of

pudding...DO NOT STIR...

bake for 2 1/2 hours or until milk has been absorbed and top is golden brown.

Serve warm with a coulis of blackberry, cranberry or apricot and a dollop of

honey-sweetened whipped cream.

</DirT>

</DirS>

<Natn>

Native American (ish)

</Natn>

<Srce>

COOKING LIVE PRIMETIME SHOW #CP0065 NATIVE AMERICAN NIGHT

</Srce>

<CpyR>

</CpyR>

</RcpE>

<RcpE name= " MAZAMORRA MORADA (Purple Pudding) " author= " TOO HOT TAMALES SHOW

#TH6359 " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

MAZAMORRA MORADA (Purple Pudding)

Recipe By :TOO HOT TAMALES SHOW #TH6359

Serving Size : 6 Preparation Time :0:00

Categories : Dessert Fruit

To Send

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds dried purple corn on the cob (maiz morado)

10 cups water

1 pineapple -- washed, stem and bottom removed, diced with

skin on

2 fresh quince or green apples -- washed and chopped with

skins on

2 cinnamon sticks

8 whole cloves

Juice of 1 lemon

1 1/2 cups sugar

1/2 cup dried prunes

1/2 cup dried cherries

1/2 cup dried apricots

1 1/2 cups sweet potato flour or 3/4 cup cornstarch

Ground cinnamon (for garnish)

Crema

Soak the purple corn in the 10 cups of cold water overnight. Transfer the corn

to a large pot and measure the soaking liquid. Add enough water to make 15 cups.

Pour the liquid back over the corn, and add the pineapple, quince, cinnamon

sticks, cloves, lemon juice and sugar. Bring to a boil, reduce the heat, and

simmer for 2 to 2 1/2 hours.

Remove from the heat, remove the corn cobs and strain the mixture, pressing

against the strainer with a spoon to extract all the juice from the fruits and

spices. There should be about 8 cups of liquid. If not, place the corn and fruit

in a saucepan with water just to cover and simmer for about 20 minutes. Strain

and add amount needed to total 8 cups. Discard the corn and fruit. Place the

liquid in a heavy saucepan, reserving 1 cup of the liquid.

Add the dried prunes, cherries and apricots to the 7 cups of liquid.

In a small bowl, combine the reserved 1 cup of liquid and the sweet potato flour

or cornstarch. Mix thoroughly with a fork until dissolved. Pour this mixture

back into the saucepan with the liquid and dried fruits. Bring to a boil over

medium heat, whisking until the mixture is thick, about 25 minutes.

Remove from the heat and pour the pudding into a deep 2 quart serving dish or

individual ramekins. Let cool. To serve, dust the top with ground cinnamon.

Serve the pudding with crema.

Yield: 6 to 8 servings

Cuisine:

" Native American (ish) "

Source:

Copyright:

- - - - - - - - - - - - - - - - - - -

Per serving: 372 Calories (kcal); 3g Total Fat; (5% calories from fat); 2g

Protein; 94g Carbohydrate; 0mg Cholesterol; 39mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 1/2

Fat; 3 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

]]>

</RTxt>

<CatS>

<CatT>

Dessert

</CatT>

<CatT>

Fruit

</CatT>

<CatT>

To Send

</CatT>

</CatS>

<IngR name= " dried purple corn on the cob (maiz morado) " unit= " pounds "

qty= " 2 " ></IngR>

<IPrp>

washed, stem and bottom removed, diced with skin on

</IPrp>

</IngR>

<IPrp>

washed and chopped with skins on

</IPrp>

</IngR>

<IngR name= " sweet potato flour or 3/4 cup cornstarch " unit= " cups " qty= " 1

1/2 " ></IngR>

<DirS>

<DirT>

Soak the purple corn in the 10 cups of cold water overnight. Transfer the corn

to a large pot and measure the soaking liquid. Add enough water to make 15 cups.

Pour the liquid back over the corn, and add the pineapple, quince, cinnamon

sticks, cloves, lemon juice and sugar. Bring to a boil, reduce the heat, and

simmer for 2 to 2 1/2 hours.

Remove from the heat, remove the corn cobs and strain the mixture, pressing

against the strainer with a spoon to extract all the juice from the fruits and

spices. There should be about 8 cups of liquid. If not, place the corn and fruit

in a saucepan with water just to cover and simmer for about 20 minutes. Strain

and add amount needed to total 8 cups. Discard the corn and fruit. Place the

liquid in a heavy saucepan, reserving 1 cup of the liquid.

Add the dried prunes, cherries and apricots to the 7 cups of liquid.

In a small bowl, combine the reserved 1 cup of liquid and the sweet potato flour

or cornstarch. Mix thoroughly with a fork until dissolved. Pour this mixture

back into the saucepan with the liquid and dried fruits. Bring to a boil over

medium heat, whisking until the mixture is thick, about 25 minutes.

Remove from the heat and pour the pudding into a deep 2 quart serving dish or

individual ramekins. Let cool. To serve, dust the top with ground cinnamon.

Serve the pudding with crema.

Yield: 6 to 8 servings

</DirT>

</DirS>

<Natn>

Native American (ish)

</Natn>

<Srce>

</Srce>

<CpyR>

</CpyR>

</RcpE>

<RcpE name= " PECAN PRALINES " author= " Recipe courtesy Jessica Harris, " The Welcome

Table " " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

PECAN PRALINES

Recipe By :Recipe courtesy Jessica Harris, " The Welcome Table "

Serving Size : 0 Preparation Time :0:00

Categories : Dessert Nuts

To Send

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup firmly packed light brown sugar

1 cup granulated sugar

1/2 cup light cream

2 tablespoons salted butter

1 cup pecan halves

Place both types sugar and the cream in a heavy saucepan and bring to a boil

over medium heat, stirring constantly. When the temperature reaches 228 degrees

on candy thermometer, stir in the butter and pecans and continue to cook,

stirring constantly, until the mixture reaches 236 degrees.

Remove the pan from the heat and allow the mixture to cool for 5 minutes.

Beat the mixture with a wooden spoon until the candy coats the pecans but does

not lose its gloss. Drop the pralines 1 tablespoon at a time onto a well-greased

piece of aluminum foil or a slab of confectioner's marble. Allow the pralines to

cool. They can be eaten as is, stored in tins, or crumbled over vanilla ice

cream for a New Orleans - style dessert.

Cuisine:

" French "

Source:

" COOKING LIVE PRIMETIME SHOW NUMBER CP0062 FRENCH QUARTER CELEBRATION "

Copyright:

- - - - - - - - - - - - - - - - - - -

Per serving: 2555 Calories (kcal); 96g Total Fat; (32% calories from fat); 12g

Protein; 438g Carbohydrate; 79mg Cholesterol; 136mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 18 1/2

Fat; 28 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0

]]>

</RTxt>

<CatS>

<CatT>

Dessert

</CatT>

<CatT>

Nuts

</CatT>

<CatT>

To Send

</CatT>

</CatS>

<DirS>

<DirT>

Place both types sugar and the cream in a heavy saucepan and bring to a boil

over medium heat, stirring constantly. When the temperature reaches 228 degrees

on candy thermometer, stir in the butter and pecans and continue to cook,

stirring constantly, until the mixture reaches 236 degrees.

Remove the pan from the heat and allow the mixture to cool for 5 minutes.

Beat the mixture with a wooden spoon until the candy coats the pecans but does

not lose its gloss. Drop the pralines 1 tablespoon at a time onto a well-greased

piece of aluminum foil or a slab of confectioner & apos;s marble. Allow the

pralines to cool. They can be eaten as is, stored in tins, or crumbled over

vanilla ice cream for a New Orleans - style dessert.

</DirT>

</DirS>

<Natn>

French

</Natn>

<Srce>

COOKING LIVE PRIMETIME SHOW NUMBER CP0062 FRENCH QUARTER CELEBRATION

</Srce>

<CpyR>

</CpyR>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

ROSEHIP SAUCE

Recipe By :Recipe courtesy Loretta Barrett Oden

Serving Size : 0 Preparation Time :0:00

Categories : Sides and Appetizers To Send

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 quart vegetable stock (4 cups or 32 ounces)

1 tablespoon balsamic vinegar

2 tablespoons brown sugar

1/2 orange juiced -- plus zest

1/2 cups reconstituted seedless rosehips (available

at most health food stores)

1 Pinch salt

Reduce stock by about 1/3 to intensify flavor (watch saltiness if using canned

stock) add remaining ingredients and cook down until the consistency of light

syrup.

Recipe courtesy Loretta Barrett Oden

Cuisine:

" Native American (ish) "

Source:

" COOKING LIVE PRIMETIME SHOW NUMBER CP0065 NATIVE AMERICAN NIGHT "

Copyright:

" TV Food Network "

- - - - - - - - - - - - - - - - - - -

Per serving: 70 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g

Protein; 19g Carbohydrate; 0mg Cholesterol; 140mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1

Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0

]]>

</RTxt>

<CatS>

<CatT>

Sides and Appetizers

</CatT>

<CatT>

To Send

</CatT>

</CatS>

<IPrp>

plus zest

</IPrp>

</IngR>

<IngR name= " reconstituted seedless rosehips (available at most health food

stores) " unit= " cups " qty= " 1/2 " ></IngR>

<DirS>

<DirT>

Reduce stock by about 1/3 to intensify flavor (watch saltiness if using canned

stock) add remaining ingredients and cook down until the consistency of light

syrup.

Recipe courtesy Loretta Barrett Oden

</DirT>

</DirS>

<Natn>

Native American (ish)

</Natn>

<Srce>

COOKING LIVE PRIMETIME SHOW NUMBER CP0065 NATIVE AMERICAN NIGHT

</Srce>

<CpyR>

TV Food Network

</CpyR>

</RcpE>

<RcpE name= " WARM CHOCOLATE RASPBERRY PUDDING CAKE " author= " Recipe courtesy

Gourmet Magazine, January 1999 " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

WARM CHOCOLATE RASPBERRY PUDDING CAKE

Recipe By :Recipe courtesy Gourmet Magazine, January 1999

Serving Size : 6 Preparation Time :0:00

Categories : Baked goods Dessert

Fruit To Send

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

FROSTING:

3 ounces fine-quality bittersweet chocolate (not

unsweetened)

1/2 cup seedless raspberry jam (about 5 ounces)

1/2 cup heavy cream

CAKE BATTER:

1/2 cup boiling water

1/3 cup unsweetened cocoa powder (not Dutch

process) plus

2 teaspoons unsweetened cocoa powder (not Dutch

process)

1/4 cup whole milk

1/2 teaspoon vanilla

1/3 cup seedless raspberry jam (about 3 1/2

ounces)

1 stick unsalted butter -- softened

1/3 cup packed light brown sugar

1/3 cup granulated sugar

2 large eggs

1 cup all purpose flour

3/4 teaspoon baking soda

1/4 teaspoon salt

Garnish

1 pint raspberries

Preheat oven to 350 degrees, and generously butter a 9 by 2-inch round cake pan.

To make the frosting, chop the chocolate.

In a small heavy saucepan bring jam, cream, and chocolate to a simmer, stirring

occasionally, until smooth. Pour frosting into cake pan.

To make the cake batter, whisk together boiling water and cocoa powder until

smooth and whisk in milk, vanilla, and jam. In a large bowl with an electric

mixer beat together butter and sugars until light and fluffy and add eggs 1 at a

time, beating well after each addition. Into another bowl sift together flour,

baking soda, and salt and add to egg mixture in batches alternately with cocoa

mixture, beginning and ending with flour mixture and beating well after each

addition.

Pour batter evenly over frosting mixture and bake in middle of oven 30 to 35

minutes, or until a tester inserted into cake comes out clean (frosting on

bottom will still be liquid). Cool cake slightly in pan on a rack, 10 to 20

minutes. Cake may be made 1 day ahead, cooled completely in pan and left in pan,

covered, at room temperature. Reheat cake, uncovered, at 350 degrees for 10 to

15 minutes.

Run a thin knife around edge of pan and twist pan gently back and forth on a

flat surface to loosen cake. Invert a cake plate with a slight lip over cake pan

and holding pan and plate together with both hands, invert cake onto plate.

Serve cake garnished with raspberries.

Source:

" COOKING LIVE PRIMETIME SHOW NUMBER CP0060 JUST DESSERTS "

Copyright:

- - - - - - - - - - - - - - - - - - -

Per serving: 343 Calories (kcal); 25g Total Fat; (63% calories from fat); 3g

Protein; 29g Carbohydrate; 132mg Cholesterol; 285mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 1/2

Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

]]>

</RTxt>

<CatS>

<CatT>

Baked goods

</CatT>

<CatT>

Dessert

</CatT>

<CatT>

Fruit

</CatT>

<CatT>

To Send

</CatT>

</CatS>

<IngR name= " fine-quality bittersweet chocolate (not unsweetened) " unit= " ounces "

qty= " 3 " ></IngR>

<IngR name= " seedless raspberry jam (about 5 ounces) " unit= " cup "

qty= " 1/2 " ></IngR>

<IngR name= " unsweetened cocoa powder (not Dutch process) plus " unit= " cup "

qty= " 1/3 " ></IngR>

<IngR name= " unsweetened cocoa powder (not Dutch process) " unit= " teaspoons "

qty= " 2 " ></IngR>

<IngR name= " seedless raspberry jam (about 3 1/2 ounces) " unit= " cup "

qty= " 1/3 " ></IngR>

<IPrp>

softened

</IPrp>

</IngR>

<DirS>

<DirT>

Preheat oven to 350 degrees, and generously butter a 9 by 2-inch round cake pan.

To make the frosting, chop the chocolate.

In a small heavy saucepan bring jam, cream, and chocolate to a simmer, stirring

occasionally, until smooth. Pour frosting into cake pan.

To make the cake batter, whisk together boiling water and cocoa powder until

smooth and whisk in milk, vanilla, and jam. In a large bowl with an electric

mixer beat together butter and sugars until light and fluffy and add eggs 1 at a

time, beating well after each addition. Into another bowl sift together flour,

baking soda, and salt and add to egg mixture in batches alternately with cocoa

mixture, beginning and ending with flour mixture and beating well after each

addition.

Pour batter evenly over frosting mixture and bake in middle of oven 30 to 35

minutes, or until a tester inserted into cake comes out clean (frosting on

bottom will still be liquid). Cool cake slightly in pan on a rack, 10 to 20

minutes. Cake may be made 1 day ahead, cooled completely in pan and left in pan,

covered, at room temperature. Reheat cake, uncovered, at 350 degrees for 10 to

15 minutes.

Run a thin knife around edge of pan and twist pan gently back and forth on a

flat surface to loosen cake. Invert a cake plate with a slight lip over cake pan

and holding pan and plate together with both hands, invert cake onto plate.

Serve cake garnished with raspberries.

</DirT>

</DirS>

<Srce>

COOKING LIVE PRIMETIME SHOW NUMBER CP0060 JUST DESSERTS

</Srce>

<CpyR>

</CpyR>

</RcpE></mx2>

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