My Recipe Collection

Almond Cake in a Crust
by Merrijo T. Dean

1. Preheat oven to 350°F. In a medium bowl combine 1 1/2 cups all-purpose flour, 2 tablespoons sugar, and 1/4 teaspoon salt. Use a pastry blender to cut 1/2 cup cold butter, cut up, into flour mixture until pieces are pea-size. Stir together 1 egg yolk and 1 tablespoon water. Sprinkle over flour mixture; toss with fork to combine (mixture will be crumbly). Press crumb mixture on bottom and up sides of greased 9×2-inch round cake pan or springform pan. Spread 1/4 cup peach, strawberry or raspberry preserves over bottom crust; set aside. For batter, in a large bowl combine 1 1/4 cups all-purpose flour, 3/4 cup sugar, 1/2 cup finely chopped almonds, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. In small bowl combine 2 egg yolks, 1/2 cup milk, 1/3 cup cooking oil, and 1 teaspoon vanilla. Add to flour mixture, stirring just until combined; set aside.

2. In a medium mixing bowl beat 3 egg whites and 1/8 teaspoon cream of tartar with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Fold egg whites into batter. Pour into crumb-lined pan.

3. Bake about 45 minutes or until cake springs back when lightly touched and a wooden toothpick inserted near center comes out clean. Cool on a wire rack 15 minutes. Remove from pan; cool on wire rack. Place cake on serving plate, crust side down. Spread top with 1/4 cup peach, strawberry or raspberry preserves. Arrange 2 cups fresh, frozen, or canned cut up peaches, strawberries or raspberries, drained, atop cake. Heat 1/4 cup peach, strawberry or raspberry preserves over low heat until melted. Drizzle over fruit atop cake. Serve with sweetened whipped cream. Makes 8 servings.

Red-Pepper Chicken

Make Creamy Red-Pepper Sauce omitting the peas. Brush 6 boneless, skinless chicken breast halves (about 6 ounces each) with olive oil and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Grill for 5 to 6 minutes per side until cooked through. Meanwhile, cook 2 bunches escarole, trimmed, washed and cut into 1-inch strips, and 1 small sweet red pepper, cored and sliced, in 2 tablespoons olive oil along with 2 cloves minced garlic in a large pot, covered, for 8 minutes. Stir occasionally. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Slice chicken breasts, top with sauce and serve with escarole on the side. Make 6 servings.

Red, White and Green Fusilli
While Creamy Red-Pepper Sauce is simmering, boil 1 pound fusilli or rotini until firm but tender, following package directions. Toss with sauce. Garnish with additional chopped cilantro, if desired. Makes 6 servings.

Creamy Red-Pepper Sauce

Makes: 4 cups.
Prep: 15 minutes.
Cook: 15 minutes.

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, peeled and chopped
12 oz jar of roasted red peppers, drained and pureed
1 cup heavy cream
1 1/2 teaspoons salt
1/2 teaspoon ground cumin
1/4 teaspoon ground chipotle chile pepper or cayenne pepper
1 cup frozen peas, thawed
1 cup grape tomatoes, halved
1/2 cup chopped cilantro
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1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook 8 minutes, stirring occasionally, until golden. Add garlic; cook 1 minute.

2. Add pepper puree, cream, salt, cumin and ground chipotle. Bring to a boil. Lower heat to medium low; simmer, covered, 5 minutes. Add peas, tomatoes, cilantro; cook for 1 minute.

Chicken and Vegetable Tacos

The trick to keeping your tacos from braking is to not overstuff them. Two or three strips of chicken and two tablespoons of vegetables per taco are plenty.

Prep time: 15 minutes
Cooking time: about 15 minutes

4 teaspoons vegetable oil, divided
1 small onion, diced
1 cup sliced mushrooms
1 garlic clove, pressed
2 plum tomatoes
2 medium zucchini, diced
1 cup whole-kernel corn, drained
2 tablespoons chopped cilantro
1/4 cup heavy cream
3/4 teaspoon salt, divided
1/4 teaspoon black pepper
3 boneless, skinless chicken breast halves
1/4 teaspoon chili powder
12 taco shells
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1. Heat oven to 375°F. Heat 2 teaspoons oil in a large skillet over medium heat. Add onion and cook until translucent, 5 minutes. Stir in mushrooms and garlic, 2 minutes.

2. Puree tomatoes in a food processor until almost smooth, add to skillet with zucchini, corn, cilantro, cream, 1/2 teaspoon salt and pepper. Cook, stirring frequently, until zucchini is tender crisp, about 5 minutes more.

3. Meanwhile, heat remaining oil in a large nonstick skillet over medium heat. Sprinkle chicken with remaining salt and chili powder. Cook, turning once, until chicken is just cooked through, 5 to 7 minutes. Slice. Fill tacos. Makes 4 to 6 servings.

Chocolate Raspberry Truffle Squares
by Working Mother Magazine
64 squares

These elegant little chocolates are quicker to make than the usual truffles, because they’re cut into squares rather than shaped by hand. Serve in a gold foil candy cup.

1 cup raspberry-flavored or plain semisweet chocolate chips
12 ounces semisweet or bittersweet chocolate, coarsely chopped
1/3 cup heavy cream
Fresh raspberries
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1. Place chocolate chips in small microwave-safe bowl. Microwave uncovered for 40 seconds on high power. Stir, then microwave for 10 seconds longer and stir again. Repeat until chocolate is completely melted and smooth.

2. Pour half of melted chips into an ungreased 8-inch square disposable foil pan and spread in thin layer. Put in freezer until firm, about 3 minutes. Set remaining melted chips aside.

3. Meanwhile, combine chopped chocolate and heavy cream in medium microwave-safe bowl. Microwave uncovered for 60 seconds on high power. Stir, then microwave at 10-second intervals, stirring in between, or until cream and chocolate are combined and smooth. Pour chocolate cream mixture on top of firmed layer of chocolate, spreading evenly. Return to freezer until firm, about 20 minutes longer.

4. If reserved melted chocolate chips have firmed up too much, microwave for about 10 seconds to soften again. Quickly spread melted chips evenly over firm chocolate-cream mixture.

5. With paring knife, score through top layer of chocolate, dividing into 8 sections in each direction to make 64 squares (this will make cutting truffles easier once completely firm). Cover pan with foil and refrigerate until ready to serve.

6. Bend foil pan to pop out truffles. Cut into suares along score lines. (Truffles can be refrigerated in airtight container for up to 2 weeks or frozen for up to 2 months.) Top each with a raspberry.

Double Strawberry Ice Cream
Makes: 8 servings
Prep: 15 minutes
Cook: 12 minutes.
Refrigerate: 3 hours
Freeze: at least 4 hours or overnight

2 cups heavy cream
1 cup plus 1/2 cup sugar
4 large egg yolks
1/8 teaspoon salt
2 teaspoons vanilla extract
1 quart strawberries, hulled and cut into 1/2-inch slices
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1. In medium-size heavy saucepan, combine heavy cream, 1 cup sugar, egg yolks and salt. Heat over medium-low heat, stirring constantly with wooden spoon, until mixture registers 160°F on instant read thermometer, 12 to 14 minutes. Strain mixture through fine sieve into bowl. Stir in vanilla. Cover; refrigerate custard until well chilled, 3 hours or overnight.

2. Meanwhile, in same saucepan, combine strawberries and remaining 1/2 cup sugar. Bring to boiling over medium-high heat; boil, uncovered, 3 minutes or until syrupy. (You should have about 1 2/3 cups.) Cover; refrigerate until ready to use.

3. To finish: Puree 1 cup strawberry mixture in food processor (keep remaining refrigerated); stir pureed strawberries into chilled custard. Freeze in ice-cream maker according to manufacturer’s directions. Transfer to shallow 2 1/2-quart container. Dollop remaining strawberry mixture on top; run metal spatula through to swirl. Cover; freeze 4 hours.