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Chef2Chef Recipe Club - Volume 6 Issue 81 - April 26, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, A sad thing about running an Internet business is that you rarely meet the people you do business with. It's all done by email or phone. Recently I had the pleasure of meeting this week's host of our Recipe Club. We met here in my town, down at the park by the river. She brought me a copy of her book and the opportunity to meet her dog. Even though there was a light rain in the air, we stood outside and visited for nearly a half hour. I'll treasure that time and the copy of her book. Allow me to introduce, author Randi Lee Levin. The High Altitude Muffin Lady, Randi Lee Levin, has been baking at an altitude of around 8,000 feet (2,700 m) for the past 13 years. Randi's book, Baking at High Altitude / The Muffin Lady's Old Fashioned Recipes also addresses, among others, the topics of low fat and sugar free baking. Some recipes were handed down by her family and friends and are over 100 years old. If you have any questions about the subject, this book should answer them all. Contact the author at muffinchic@earthlink.net or by calling (303) 670-3712. NOTE: Her book is also available at Barnes and Noble and the Tattered Cover. -------------------------------------------------- Short Hours, Great Pay! Demonstrate your culinary skills at the EXPO Kitchen and Design Center's Kitchens that Cook! show. Ideal engagement for Personal Chefs and Caterers. 15 locations in California, Florida, Massachusetts, New Jersey, Texas and Virginia are still available. Apply today at http://chef2chef.net/features/expo/ -------------------------------------------------- Happiness Cake A friend gave this recipe to me many, many years ago. It is one of the finest cakes I have ever made. I hope this recipe will be shared by many generations to come. Preheat oven to 98.6 degrees F. Mix thoroughly: 1 cup good thoughts 1 cup kind deeds 1 cup well-beaten faults 1 cup consideration for others 2 cups sacrifice 3 plus cups forgiveness Add: Tears of joy, sorrow and sympathy Flavor with love and kindly service Fold in 4 cups prayer and faith Blend well Fold into daily life Bake well with the warmth of human kindness and serve with a smile any time It will satisfy the hunger of starved souls. -------------------------------------------------- Recipe Club, You can always win cool stuff at Chef2Chef.net The Bandito is Back! You can win the following: Mild Mango Chipotle Sauce, Fajita Marinade and Spicy BBQ Sauce - PLUS a 3-piece Siesta Canister Set. http://html.chef2chef.net/goto.php?id=215 Chefs, Caterers and Personal Chefs…No More Masking Tape! Win a New DayMark Label Applicator and 6000 dissolvable labels. A $131 value. Four winners each month. http://html.chef2chef.net/goto.php?id=408 Do you need a brand new Chef Knife? Chef Revival is giving away five 7 inch Santoku-Granton Knives on April 30th to some lucky Chef2Chef.net Recipe Club members. Register for a chance to Win! http://ads.chef2Chef.net/goto.php?id=36 Register to win a copy of the Chef of the Month, Rick Bayless's cookbook, Authentic Mexican. A must have for your cookbook collection 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 -------------------------------------------------- Pecan Balls I make this recipe every year for Christmas. Rich and delicate, these cookies look astounding and quite tempting on a Christmas dessert table or in a gift basket. When your temptation gets the best of you, these cookies will simply melt in your mouth. Makes 40 plus cookies Ingredients: 1 cup (2 sticks) butter (no substitutions) 1/4 cup sugar scant 2 cups flour 2 teaspoons vanilla 2 cups finely ground pecan nutmeats (or walnuts or hazelnuts) (To grind the nuts into nutmeats, pour whole or chopped nuts into a food processor and grind them until you have 2 cups full. Or, place whole or chopped nuts into a plastic baggie and with a rolling pin beat them until they become ground enough to fill 2 measuring cups with the nutmeats.) 1/2 cup powdered sugar and/or cocoa Preparation: Preheat oven to 300 degrees F. Cream together the butter and sugar. Add the flour and vanilla to the butter mixture. Mix the dough thoroughly, it will be just a bit dry. Grease 2-3 cookie sheets. Roll 1 tablespoonful of dough into a ball in the palms of your hands. Roll each ball in the nutmeats to completely coat. Place each ball onto the prepared cookie sheets, making sure the balls do not touch each other. Bake 25-30 minutes or until they begin to turn golden. Immediately upon removal from the oven, roll each ball into a bowl full of powdered sugar and/or cocoa. -------------------------------------------------- The Bandit's Party Favorite - a Bandana Bandito Spicy BBQ Sauce recipe Bandana Bandito's no heat, all taste Spicy BBQ Sauce is a winner at any party. Click here to try it out in our special Spicy Swedish Meatball recipe. http://www.bandito.com/land_c2c_recipe_042004.html Try our wide variety of gourmet salsas, sauces and condiments - and more Bandana Bandito recipes here or call 800.880.5938. http://www.bandito.com/land_c2c_recipe_042004.html -------------------------------------------------- Schnecken Sugar Free) I am not sure who in my family created this recipe. I remember devouring these cookies as a kid, but didn't know where the recipe came from since it was not in my Grandmom's Tin Box. One day, while visiting my parents in Philadelphia, I found it written down in my Mother's cooking notebook. I proceeded to take the recipe home to Colorado. I made some adjustments for high altitude baking, and when they came out of the oven, these cookies tasted just as I had remembered. This recipe is similar to my Grandmom's Rugalach, but much easier to make. Makes 36 plus cookies Ingredients: 3/4 cup sugar or sugar substitute 1/4 cup cinnamon (less if you like) Mix the cinnamon and sugar together and set aside. 1/2 cup (1 stick) butter, melted and set aside. 1/2 cup (1 stick) butter 2 tablespoons sugar or sugar substitute 2 cups plus 2 tablespoons flour 1 tablespoon baking powder 1 egg plus enough milk to make 1/2 cup (add 1 extra teaspoon milk at a time if dough is very dry, do not exceed 1 tablespoon) 1 1/2 cups raisins and/or chopped walnuts Preparation: Preheat oven to 375 degrees F. Mix 1/2 cup butter, sugar, flour and baking powder, add egg mixture and mix by hand or with a slow mixer until fully incorporated. Knead dough for about 4-5 minutes on a floured surface. Divide the dough in half. Roll each half of the dough on a floured board until thin, but not too thin. With a pastry brush or fork, brush half the melted butter onto dough. Sprinkle half the cinnamon sugar mixture all over the dough. Sprinkle half the raisins and/or nuts on top of the cinnamon sugar. Roll the dough up tightly into a jellyroll or cookie roll. Pinch the seam of the cookie rolls into the cookie base to seal the roll. Repeat with the remaining dough. Grease 2 cookie sheets. Slice each roll into 1 1/2 inch pieces. Place each cookie onto the prepared cookie sheets. Sprinkle a pinch of cinnamon sugar on top of each cookie. Bake about 15 minutes or until firm and golden brown around the edges. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |