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Chef2Chef Recipe Club - Volume 3 Issue 105 - November 15, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Today I've got some dessert recipes for your Thanksgiving and Holiday gatherings. There is a really delicious Boston Cream Pie at the bottom of this page. It's a "Keeper" Does anyone out there know why this cake is called a pie? Next week we'll have some last minute Thanksgiving foods for you and some ideas for leftovers. Have a fine weekend. Today's Culinary Quote: Food is our common ground, a universal experience- James Beard -------------------------------------------------- Peach Brown Betty Serves 8 Preparation Total 1:35 Ingredients: 1 quart peaches, fresh, peeled and sliced 1 tablespoon lemon juice 2 tablespoons flour 1 tablespoon sugar 1 dash allspice 1 cup flour 1 cup sugar 1 teaspoon baking powder 1/8 teaspoon salt 1/3 cup butter, softened at room temperature 1 egg, beaten Preheat your oven to 350 degrees. Peel your peaches (about 7-8) slice them and place them in a large bowl. Sprinkle them with the lemon juice. Combine the 2 tbsp. of flour and the 1 tbsp. of sugar and the allspice in a small bowl. Toss it in the peaches and place them in a glass casserole dish Combine the 1 cup each of flour and sugar, the baking powder and salt in a large bowl and cut in the butter. Add the beaten egg and mix in with a fork until blended. Sprinkle the mix over the peaches and bake until golden brown on top. Serve warm with ice cream. -------------------------------------------------- Foodservice Professional, How would you like to win a 5 night stay at 5-star Outrigger Wailea Resort in Hawaii? Roundtrip airfare and an economy car rental? Sign In to NestléFoodservices.com right now and you'll be automatically entered to win the Picture Yourself in Hawaii Sweepstakes. The Sweepstakes closes November 30, 2002. http://html.chef2chef.net/goto.php?id=231 NestléFoodservices.com provides the very best brand products, services and solutions to satisfy your customers and help you build your business. You'll find innovative ideas, solutions and recipes that answer your foodservice needs. http://html.chef2chef.net/goto.php?id=231 -------------------------------------------------- I used to serve this dessert years ago at a little Country Inn in New Hampshire. The restaurant was called Blossoms at the Hillside Inn in the town of Hebron. The recipe came to me from my partner's wife Jan. It was very popular. Rhubarb Pudding Serves 8 Preparation Total 1:02 Ingredients: 1 cup flour 3 1/2 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons shortening 1 egg, beaten 1/4 cup milk 1 1/2 cups sugar 2 cups water, boiling 1 cup sugar 3 cups rhubarb, diced Preheat your oven to 400 degrees. Sift together the flour, baking powder and salt. Cut in the shortening until well blended. In a large bowl, combine the egg, milk and sugar until the sugar is dissolved. Add the dry ingredients and mix well. Pour the batter into a well greased baking dish. Bring the water to a boil and add the sugar. Stir well to dissolve the sugar and add the rhubarb. Allow this topping to rest for 2 minutes and then pour it over the cake batter. Bake for 30-35 minutes until cake is set. -------------------------------------------------- WWKitchens.com THANKSGIVING is coming up! Is YOUR Kitchen ready? World Wide Kitchens (wwkitchens.com) -- featuring holiday specials, promos & more in cooperation with cooking.com. If it's not in your kitchen, try ours! Huge selection of cooking tools, bakeware, table service & smallappliances. Gourmet, specialty and international foods. Even an online butcher shop! NEW contests, cooking forums, our HUGE food glossary, tips & techniques. Did we mention over 5000 recipes?? VISIT us this holiday season at: http://html.chef2chef.net/goto.php?id=232 -------------------------------------------------- Rice Raisin Pudding A classic New England recipe. Preparation Total: 55 Ingredients: 1 cup rice, cooked 1/2 cup butter, melted 1 1/2 cups milk 3/4 cup sugar 1 teaspoon vanilla 2 egg yolks 1/2 cup raisins, or use sun dried cranberries Preheat your oven to 350 degrees. In a large bowl, combine all the ingredients well. Pour the mix into a lightly greased baking dish. Bake until the pudding is firm, about 40 minutes. NOTE: Substitute sun-dried cranberries for the raisins if you like. -------------------------------------------------- Recipe Club, the Holidays are nearly upon us and I'd like you to know that the Chef2Chef team has made it easy for you to find all of our favorite holiday recipes in one place. Our Holiday Recipes Page is now posted on the site. You'll find tips on buying your turkey, storing and preparing tips, recipes for cooking turkeys, side dishes and desserts. Great ideas for your Thanksgiving celebration. We have Tree Trimming Party Recipes, Caroling Party Recipes and a great Cookie Exchange. Plus you'll find all the holiday recipes you need for Christmas Morning Buffet, Hanukkah, and New Years Eve. Visit our new Holiday Recipes Feature by clicking here and go ahead and bookmark or forward it to a friend if you like: http://recipes.chef2chef.net/holiday-recipe-collection/index.htm -------------------------------------------------- Boston Cream Pie "Really a Cake" Serves 8 Ingredients: 3 large eggs, separate the yolks and whites 1 tsp. pure vanilla extract 1/2 cup sugar Pinch of salt 3/4 cup cake flour 1/2 cup sugar 1/4 cup all-purpose flour 1-1/2 cups milk 6 large egg yolks 2 tsp. pure vanilla extract Pinch of salt 1/2 cup sugar 3 tbsp. light corn syrup 2 tbsp. water 4 ounces semisweet chocolate chips Procedure: Preheat your oven to 350 degrees and grease a 9 inch round cake pan. Line the pan with waxed paper. Beat the 3 yolks and vanilla until just blended. Add half the sugar and beat until the mixture is thick and pale. Using dry beaters, beat the 3 egg whites and salt until soft peaks form. Add remaining sugar and beat until stiff peaks form. Fold yolk mixture into whites and fold gently using a rubber spatula. Sift flour over the mixture and fold in gently until just mixed. Pour into pan. Bake about 25 minutes until center of cake springs back when pressed. Loosen cake around sides with a knife and invert to a wire cooling rack, leaving waxed paper on cake. Turn right side up and cool thoroughly. To prepare the filling, mix together in a saucepan the sugar and flour. Gradually whisk in the milk, then egg yolks, vanilla and salt. Bring to a medium boil for a minute, stirring. Strain into a bowl and place a piece of plastic film onto the filling. Chill. Once the cake is cool, cut it in half horizontally. Remove the wax paper carefully. Place the bottom on a serving dish and top with the filling. Top with remaining cake layer. To make the glaze: In a saucepan combine the sugar, corn syrup and water and bring to a boil until sugar has dissolved. Remove from heat and add the chocolate. Allow to sit for one minute, then whisk until smooth. Carefully pour the glaze over the cake allowing it to drip down the sides. Let stand until glaze is firm. This must be refrigerated. -------------------------------------------------- Recipe Club, hey it's the Holidays. Win some VERY cool prizes just by registering Welcome back our sponsor Chef Revival. They are giving away a set of two Chef Coats and Two Chef Pants to 8 lucky winners! Each set has an estimated value of $180 and you get to pick any style from their entire inventory! http://marketplace.chef2chef.net/sweep/ BandanaBandito.com has started a new sweeps that will run through the middle of December. You can win a Carmen Miranda Chip and Dip Plate and their famous Southern Pride Salsa Gift Set. A value of $95! http://marketplace.chef2chef.net/sweep/ Kentucky Virtual is giving away a "Hamtastic" gift assortment of great Kentucky products. The prize includes a Grand Champion Country Ham, a Bacon Combo Gift Pack, 2 dozen Beaten Biscuits and 30 Hickory Smoked Sausage Patties. http://marketplace.chef2chef.net/sweep/ Celebrity Chef Jim Coleman has donated 5 of his most recent cookbooks, Jim Coleman's Flavors. We'll be giving them away at the end of the month. http://marketplace.chef2chef.net/sweep/ Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only http://html.chef2chef.net/goto.php?id=242 -------------------------------------------------- Shopping Lists: 1 quart peaches Lemon juice Flour Allspice Sugar Baking powder Salt Butter 1 egg Flour Baking powder Salt Shortening 1 egg Milk Sugar 3 cups rhubarb 1 cup rice, cooked Butter Milk Sugar Vanilla 2 egg 1/2 cup raisins, or use sun dried cranberries Eggs Pure vanilla extract Sugar Salt Cake flour All-purpose flour Milk Light corn syrup Semisweet chocolate chips -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |