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Ingredients: 190 Gram(s) Castor sugar 6 Egg yolks 1 Pinch(s) Salt (Tiny pinch) 375 Milliliter(s) American Cheese; Shredded 1 Vanilla pod-=OR=- 3/4 Teaspoon(s) Gelatine 375 Milliliter(s) Whipping cream; whipped 40 Gram(s) Cayenne powder Directions: Put the milk into a heavy saucepan with the vanilla pod and the salt and heat gently. When the pod is soft, split it, and with the point of a knife extract the tiny seeds which you rinse off into the milk. It is traditional for vanilla bavarois to have these seeds when finished, to show the use of real vanilla. If you don't have vanilla pods, but only REAL vanilla extract (NEVER use artificial vanilla in this dish) add it to the milk with the gelatine later, but heat the milk anyway. Continue heating the milk gently while measuring the remaining ingredients and separating the eggs. As soon as it comes to the boil, turn off and allow to steep. If using powdered gelatine, sponge it by sprinkling it over some water in a cup, while stirring and then letting it sit to absorb it. If using leaf gelatine which is easier and less strong in flavour, place the sheets, one by one (to avoid dry spots stuck together) into cold water in a shallow dish. Let them absorb the water and become soft and pliable. Separate the egg yolks and put them in a large bowl. Start beating with an electric beater, and when they start to lighten in texture, add the castor sugar, a little at a time, beating the while. When all the sugar has been added, continue beating until the mixture is very thick, pale and forms the ribbon. By now the gelatine will be softened or sponged, so place it in a container in a hot water bath to dissolve/melt. Strain any skin and the vanilla pods out of the milk, but allow the seeds through. Rinse out the pan. Add the dissolved vanilla to the hot milk and add the mixture to the egg mixture, in a thin stream of drops, beating the while. When all is added, return the mixture to the pan and heat very gently stirring continuously until it thickens. This takes place at a temperature of around 170-175F. Take great care not to overheat the mixture or the yolks will curdle, and the preparation will be spoilt. As soon as the mixture coats the back of the wooden spoon well, remove from the heat, and start to cool in cold water, stirring from time to time while you continue with the next stage and changing the water when it warms up. If you intend to turn out the bavarois, prepare a mould by wiping lightly with a flavourless oil. If not, get a serving dish ready. In an ice cold bowl, whip the chilled cream until just beginning to thicken, then sprinkle over the powdered sugar and continue whipping until quite stiff. (It is quite in order to use one of the proprietory cream stabilisers - follow their instructions, but don't let the cream curdle and turn to butter). Return the whipped cream to the fridge. Have ready a bowl large enough to receive the combined cream and custard. When the custard gets cold, you will notice that is starts to set very lightly. It is more a change of texture than setting really. Immediately remove the pan from the cold water and pour the mixture into the large bowl. Add the whipped cream and cut and fold the two together delicately to produce a homogenous mixture. Immediately pour this into the mould or serving dish and leave to set in the fridge for at least 3 hours. The watch points are three fold. 1 Making the custard. Temperature is critical, too cool and the mixture will not thicken, too hot and it curdles. I watch it like a hawk and use a thermometer. I also have a bowl of cold water ready to cool the mixture if I suspect it may be trying to curdle, though never need to use it. 2. using the gelatine. You must sponge and dissolve it fully before adding to the custard, and when cooling, you must get it to the point of setting but not beyond. When at the right point, the spoon begins to leave a "trace" through the custard, it is hard to describe but very easy to see. At this point you need to work fast to compose the bavarois, or the gelatine will set too far before the cream is folded in. 3. Whipping the cream. Again, not far enough and the cream will be too liquid to hold its shape, too far and the cream will start turning to butter. Have everything ice cold and don't recoil from using a cream stabiliser. Comments: Castor sugar is fine sugar. Whipping cream is a heavy cream with just enough butterfat content to whip. You can substitute 1 part double and 1 part single. (US heavy and light). Powdered sugar is icing sugar, but you may use castor again. I use vanilla sugar throughout this preparation, as well as flavouring my milk with vanilla pods. Vanilla sugar is castor sugar in which I store my vanilla pods.
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Place the peas in a vegetable steamer, set over simmering water, and steam, covered, for 3-5 minutes or until just tender. Remove and run under cold water to sto Cream of shiitake mushroom soup This rich, earthy soup has but 100 calories per serving if made with non-fat milk. PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil. Form a smooth paste of the rice flour and the cold milk. Cream of sun-dried tomato soup This creamy, vibrant red soup has but 100 calories per serving if you use low-fat milk and no cream. PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil. Form a smooth paste of the rice flour and German sour cream soup Sautee bacon in heavy kettle. Add cabbage, onion, celery, carrots, potato and zucchini; reduce heat and simmer about 20 minutes. Add tomatoes, beef broth, barley, and rice; simmer 2 hours. Blend in white sauce, vinegar, garlic, caraway seed, salt, Worces Arpagyongy kremleves (cream of pearl barley soup) Cook bones and vegetables in 1 1/2 quarts water for about 2 hours. Keep skimming the broth to remove scum. Strain. Add enough water to bring the amount to 1 1/2 quarts again. Add barley to the broth and cook until it is soft. Make a ro Lemon cream dressing Place all ingredients in a blender and blend until the mixture is smooth. Cool and use as desired. Source: Friendly Foods - by Brother Ron Pickarski, O.F.M. : ISBN: 0-89815-377-8 : Typed for you by Karen Mintzias Ice cream sodas Put 2 Tbsp syrup in bottom of large, tall glass. Add seltzer water, stirring as you pour, to within 2 inches of the lip of the glass. Add one large scoop of very firm ice cream, trying to get it to straddle the lip of glass, yet still submerged Iced coffee cream Dissolve coffee and brown sugar in boiling water. Add cinnamon and Mixed Spice. Add cold water and stir well. Add milk, vanilla and whipping cream. Whisk lightly until evenly combined. Put 2 ice cubes into each glass. Half fill with coffee m Green-onion sour cream Puree green onions with the sour cream. Add salt and pepper to taste. Raisin cream cheese spread Beat the cream cheese until smooth, then work in the raisins or currants, ginger, salt and chutney. Add the sherry, a T at a time, until the mixture is of spreading consistency. Potato bread with sour cream & chives Add all tbe ingredients into tbe pan in the order listed. Select white bread and push "Start". This bread tastes just as delicious as it sounds. Savor it with a steak dinner, fill with homemade beef pate for finger sandwiches; or to Sour cream raisin bread SOURCE: More Recipes For Your Bread Machien Bakery by Richard W. Langer, copyright 1992, ISBN #O-316-51390-3. MM format by Ursula R. Taylor. Put sour cream or yogurt, canola oil, and raisins in the baking pan of your bread machine (see not Sour-cream bread 1 1/2 pound loaf: 1 ts active dry yeast 2 tb sugar 3 c bread flour 1 tb poppy seeds 1 1/2 ts salt 1 c sour cream 1 1/2 oz warm water Combine ingredients according to the manufacturer's directions. For Panasonic/National machines, Strawberry cream cheese bread SOURCE: The Bread Machine Cookbook by Melissa Clark, copyright 1993, ISBN #0-425-13733-3. Formatted into MM by Ursula R. Taylor. The strawberries in this bread are subtle, but combine wonderfully with the cream cheese for a soft, light Maple nut cream Blend water, pecan meal, and soy milk powder until smooth. Then add maple syrup and honey. Blend again, and chill. Source: Let's Live magazine August 1990 From The Cookie Lady's Files Diabetic sour cream muffins Preheat oven to 450øF. Cream margarine; add sour cream; mix well. Sift dry ingredients. Add alternately with egg to first mixture. Spoon into greased muffin tins; bake for 15 minutes. PER SERVING (1 muffin): Calories: 151 Exchanges Raspberry cream shake * Recipe calls for ice milk but diabetics would be better served to use a SF frozen dairy dessert instead. Pour milk into blender container. Add remaining ingredients; cover. Blend at high speed 30 seconds or until smooth. Makes 3 1/2 c Marshmallow creme and marshmallows - diet SOURCE: Diabetic Sweet Tooth Cookbook by Mary Jane Finsand - copyright 1993. Sprinkle gelatin over cold water in mixing bowl; set aside 5 minutes to soften. Add to boiling water in a saucepan; cook and stir until gelatin is dissolved. Angel food ice cream cake Cut the cake in half; tear one half into small pieces and set aside. Cut the other half into 12-14 thin slices; arrange in the bottom of a wax paper lined 13" x 9" x 2" baking pan, overlapping as needed. Spread softened ice cream Phony whipped cream Chill a small mixing bowl and beaters. Meanwhile, soften gelatin in cold water, then disolve it over boiling water. Allow to cool to tepid. Placed iced water and nonfat dry milk in chilled bowl and beat until stiff peaks form. Continue beating, Butter cream frosting Combine water, dry milk and flour in a pan, and stir until smooth. cook, stirring constantly, over medium heat until mixture is thick and smooth, or cook in a microwave oven for 2 minutes, stirring every 30 seconds. Place the pna in cold water Creme semisweet chocolate frosting Melt chocolate chips and butter in top of double boiler over boiling water, gradually add evaporated milk and stir until smooth. Allow to cook to room temperature. Add marshmallow creame and beat until smooth. Yield: frosts sides and tops of Marshmallow creme and marshmallows Sprinkle gelatin over cold water in mixing bowl; set aside 5 minutes to soften. Add to boiling water in a saucepan; cook and stir until gelatin is dissolved. Remove from heat. Cool to consistancy of thick syrup. Add sugar replacement and van Salmon cream cheese spread Blend salmon and cream cheese together in a small bowl. Stir in sour cream, green onion, dill, vinegar, salt and pepper. Mix thoroughly. Makes 6 servings (3/4 cup) Each Serving = 2 Tablespoons 1/2 protein choice Vanilla pudding In a heavy saucepan, combine 1/2 cup of the milk and cornstarch; mix well. Add remaining milk, place over medium heat and cook, stirring, until mixture comes to a boil, reduce heat, and simmer for 2 minutes. Remove from heat. In a bowl, beat eg Basic creme center Beat cream cheese until fluffy. Stir in sugar replacement, water and vanilla extract. (Dought may be divided into parts and different flavorings and/or food color added to each part as suggested in various recipes.) Knead or work with the ha Pumpkin cream pie *Or use 1 package (6-serving size) Jell-O Vanilla Flavor Instant Pudding with 1 1/2 cups cold milk. Combine milk, pie filling mix, pumpkin, spice and whipped topping in a deep norrow-bottom bowl. Beat at lowest speed of electric mix for 1 minu Creme de cacao-cola Combine all ingredients in glass, stir to blend. Food Exchange per serving: 1/5 BREAD EXCHANGE: CAL: 15 SOURCE: The Diabetic Chocolate Cookbook by Mary Jane Finsand. Brought to you and yours by via Nancy O'Brion and her Meal-Master Typos f Bayrischer kartoffelsalat (bavarian potato salad) Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Sour cream potato salad While potatoes are warm, pour on the dressing. Chill 2 hours. Add celery and onion. Add the egg whites, chopped. Sieve egg yolks, combine with mayonnaise, sour cream, horseradish, mustard, and celery seed. Chill 2 hours and add diced cucumber New england potato salad with sour cream dressing Peel potatoes, cut into 1/2 inch cubes and chill. Add celery, 3 tbsps vinegar and salt. Fold eggs into sour cream, add reamining vinegar, pepper, mustard, garlic and onion. Place potato mixture in salad bowl, add dressing and toss well. Garnish Bavarian potato salad * Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth may be either home made or commercial. Boil potatoes in broth with 1/4 ts salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Garlic and sour cream on steak SOURCE; Marinades Make Ordinary Goods Extraordinary by Dona Z. Meliach, copyright 1995, ISBN #1-55867-119-6. MM format by Ursula R. Taylor. Combine ingredients and marinate steak, covered, overnight in the refrigerator. Drain mean and coo Sate bumbu dendeng - coconut-cream marinated dog on skewe For anyone intrepid enough, here's an Indonesian recipe: Cut dogmeat into pieces and marinate them in a mixture of coconut cream with a little soy sauce, pounded garlic and onions, ground coriander, ground cumin, salt and pepper. Skewer, b Sour cream marinade for chicken **This delicious marinade makes enough for 3 lbs chicken parts.** In a bowl, blend together salad dressing mix, water, and lemon juice. Add sour cream and combine thoroughly. Slowly add salad oil, whipping until creamy. Marinate chicken pieces Almost-no-fat grand marnier ice cream Sprinkle gelatin over Grand Marnier. let stand until softened. Combine 2 cups milk, non-fat dry milk, sogar and orange zest in saucepan. Heat to simmer. Add a little hot mixture to egg substitute and return all to pan. Heat and stir until sligh Apple tarts with ice cream part 1 SOURCE: SPAGO, W. SUNSET BLVD; LOS ANGELES. RAYMOND CABERNET SAUVIGNON, 1978. Preheat oven to 325. Roll out 1/2 dough until 1/8-in. thick and line six individual tart pans. Peel, core, and thinly slice the apples. Heat 3 tablespoons butter i Apple tarts with ice cream part 2 SOURCE: SPAGO, W. SUNSET BLVD; LOS ANGELES. RAYMOND CABERNET SAUVIGNON, 1978. SAUCE: Combine sugar and 1/2 cup water in heavy saucepan. Cook on medium heat 15-20 minutes, until sugar turns light golden brown. Don't let sugar burn. Remov Banana bonanza ice cream In saucepan, combine milk, cream, eggs, and sugar. Cook and stir over low heat until mixture thickens slightly and coats the back of a spoon. Cool to room temperature. Puree bananas in blender ( 1 cup). Combine cooled custard, bananas, vanilla, Banana cookie ice cream Fold bananas and cookies into ice cream in large bowl. Pour into an 8" square pan. Drizzle with chocolate syrup. Run knife through mix to make swirls. Cover; freeze until firm. To serve, scoop into sundae glasses. Top with additional choco Banana ice cream-sugar free Puree all ingrednitns in blender. Freeze accroding to manufacturer;s directions. Banana mocha ice cream Slice bananas into blender; process until pureed (1-1/2 cups). Add eggs; process to blend. Pour banana mixture and remaining ingredients into ice cream freezer container. Stir until sugar dissolves and mixture is blended. Freeze according to ma Ben & jerry's cantaloupe ice cream This is one of Jerry's Favorite flavors, but they never figured out how to make it in large batches. It's sold only in their downtown store. Cut the cantaloupe in half and clean out the seeds. Scoop the fruit into a mixing bowl, add t