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| << July13, 2004 - Cajun Cooking |
July14, 2004 - Cajun Cooking >> |
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Cajun Cooking-Member's submitted recipes,members questions and more. ***************************************** Hi Y'all, We have two great recipes for you to rate today if you get a chance! There are more to come this week! We are posting them in the order we receive them. Thanks to everyone for sending in their recipes! ***************************************** Recipes Are Rated 1-5 (5 being best!) Beer Broiled Shrimp With Tabasco Sauce -Rated 5 Cappuccino Brownies-Rated 5 We are on a roll! ***************************************** Today's Recipes: ***************************************** Sent In By Chef' Old Gringo -Thanks! Almond Torte Ingredients 3/4 cup butter or margarine Topping: 1 1/2 cups sugar 2 Tblsp. slivered almonds 2 eggs, beaten 2 Tblsp. sugar 1 pinch salt 2 tsp. almond extract 1/2 tsp. vanilla 1 1/2 cups flour Directions Almond Torte Mix all ingredients. Line 8 or 9 inch pan with aluminum foil. Pour ( more like spread) batter into pan. Topping: Sprinkle 2 Tblsp. slivered almonds over cake, then 2 Tblsp. sugar. Bake at 350 degrees F. for 35-40 minutes. Cool and peel foil off and position on a serving plate. Slice into small wedges. Chef' Old Gringo Please rate this recipe under category: Cookies/Brownies/Etc. at http://www.cajuncookingrecipes.com/index.php Rate This Recipe! ***************************************** Sent In By Chef' Old Gringo-Thanks! Lemon Tart with Pine Nuts (8 servings) Ingredients Pastry: Filling: 1 1/3 cups all-purpose flour 1 cup sugar 1/3 cup sugar 1/2 cup (1 stick) unsalted butter 1/4 tsp. salt 6 Tblsp. fresh lemon juice 1/2 cup (1 stick) chilled unsalted buter, cut into pieces 1 Tblsp. grated lemon peel 1 Tblsp. (or more) whipping cream 3 large eggs 1 tsp. vanilla extract 1 large egg yolk 2 Tblsp. pine nuts, toasted Directions For pastry: Mix flour, sugar and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add 1 Tblsp. whipping cream and vanilla extract and process to blend. If dough is dry, add enough cream by teaspoonfuls to moisten. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. (Dough can be prepared 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before rolling.) Preheat oven to 400 degrees F. Roll out dough on floured surface to 11-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim edges. Pierce pastry several times with fork. Freeze 15 minutes. Line pastry with oil and fill with dried beans or pie weights. Bake until sides are set, about 15 minutew. Remove foil and beans. Bake until deep golden, about 15 minutes. Cool on rack. Filling: Mix sugar, butter, lemon juice and grated lemon peel in heavy medium saucepan. Stir mixture over medium heat until sugar dissolves and butter melts. Whisk eggs and egg yolk in large bowl to blend. Gradually whisk in hot sugar mixture. Return mixture to saucepan. Stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes ( do not boil). Pour filling into bowl. Cover and refrigerate at least 4 hours or overnight. Pour filling into crust. Cover with plastic and chill at least 30 minutes or up to 2 hours. Sprinkle tart with pine nuts and serve. Chef' Old Gringo Good luck. (Bon Appetit, May 1995) Please rate this recipe under category: Cookies/Brownies/Etc. at http://www.cajuncookingrecipes.com/index.php Rate This Recipe! ***************************************** Questions And Answers From Readers: ***************************************** Question: Does anyone have any Cajun recipes using lamb? -AZRiel ***************************************** Question: Does anyone know what size coffee cans to use with the Coffee Can Cake recipe? -Pete Answer: You use the one pound coffee cans.-Bamafanforlife ***************************************** Answers To The Recipe Challenge! Thanks everyone for answering Loretta's question about Popeye's Chicken! I have posted all three of the recipes at the message board for you, letting you know who sent them for you. http://www.cajuncookingrecipes.com/wwwboard/ ***************************************** Note*If you are trying to use the same username and password at the website as you have in the newsletter, and you are having problems logging in. Im sorry, it doesnt work that way. They are two different things. If you go to http://www.cajuncookingrecipes.com/index.php and look on the right hand side. Under "add recipe" it asks if you are a new user to click here. Then create a username and password. You can use the same one as for the newsletter as long as no one else has it so far. It would make it easier to remember. It's real short, and as soon as you do this, you can add your recipes. Please let us know if you have any problems. ***************************************** Our website has tons of recipes for you. We aren't all Cajun anymore. You will find recipes for Cajun, Mexican, Italian, Low Carb, Diabetic,cookies, and much more. http://www.cajuncookingrecipes.com/ Cajun Cooking Recipes *Note: If you have visited any of these pages before, you may need to reload the page to see the recent additions. ***************************************** Join us at Cajun Cooking Recipes Message Board! Post recipes,ask for recipes, leave us a message, just about anything, as long as it is family friendly! I keep a close watch on it, and try to remove anything that is not related, although sometimes a few slip by me. If you find anything offensive on this board, please inform us so that we can remove it! http://www.cajuncookingrecipes.com/wwwboard/ Cajun Cooking Recipes Message Board ***************************************** To Unsubscribe from our newsletter send: 26525-unsubscribe@zinester.com Unsubscribe ***************************************** I highly recommend the Recipe Gold Mine newsletter. Join them for great recipes, crafts, tips and sharing at Recipe Goldmine and Craft Exchange. To subscribe send: 61956-subscribe@zinester.com Subscribe To Recipe Gold Mine ***************************************** If you enjoy our newsletter,help us grow by sending it to who you think may enjoy it. ***************************************** Contact Us Send cajuncooking@cajuncookingrecipes.com Contact Us ***************************************** Thanks for reading everyone, ~~Peggy And That Wacky Quacky,Georgette! ***************************************** |
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July14, 2004 - Cajun Cooking >> |
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