Requests from 1998 Issues

[Mamasue]

A friend of mine let me look at a back issue of CL, March 1999, and I was reading the letters section and three recipes has curbed my interest. Would anyone have the following three recipes in their files?

Mint Chocolate Truffles, December 1998, page 142

Make Ahead Ooey-Gooey Sticky Buns, December 1998, page 172

Thanks for your help. I am in no rush for these....just curious because they sound so good. http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by Mamasue (edited 09-15-2000).]

[sneezles]

The archives lists the Truffles recipe but not the Sticky Buns (or I'm just not clever enough to find it). I wish that all my cookbooks were unpacked but if someone else has the 1999 book of CL recipes they should be able to find them both in there.

[Natasha]

Mamasue - if nobody has posted the sticky bun recipe before I get home I would be happy to do it...just wanted to say that these buns are WONderful. You will love them (or I hope you will)!

[slknight]

I've never tried it, but it was in my file (please pardon any typing errors)


Make-Ahead Ooey-Gooey Sticky Buns

1 package dry yeast (about 2 1/4 teaspoons)
1 tsp. granulated sugar
1/4 c warm water (105 to 115 degrees)
4 c all purpose flour, divided
1/4 c granulated sugar
1 tsp ground nutmeg
3/4 tsp salt
1 c evaporated skim milk,divided
1/4 c water
1 large egg, lightly beaten
cooking spray
1 1/4 c packed dark brown sugar, divided
1/3 c dark corn syrup
2 tbl stick margarine or butter
3/4 c chopped pecans
1 tbl ground cinammon

1) Dissolve yeast and 1 tsp granulated sugar in 1/4 c warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Place 3 3/4 c flour, 1/4 c granulated sugar, nutmeg, and salt in a food processor; pulse 2 times or until blended. Combine 2/3 c milk, 1/4 c water, and egg. With processor on, slowly add milk mixture and yeast mixture through food chute; process until dough forms a ball. Process for an additional minute. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tbl at a time, to prevent dough from sticking to hands.

2) Place dough in a lage bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees),free from drafts, 45 minutes or until doubled in size. Combine 1/3 c milk, 1 cup brown sugar, corn syrup, and margarine in a small saucepan; bring to a boil, stirring constantly. Remove from heat. Divide pecans evenly betwen 2 (9-inch) round cake pans coated with cooking spray. Top each with half of brown sugar mixture.

3) Punch dough down; let rest 5 minutes. Roll into a 24x10-inch rectangle on a lightly floured surface; coat entire surface of dough with cooking spray. Combine 1/4 c brown sugar and cinnamon in a small bowl; sprinkle evenly over dough. Beignining with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 24 (1-inch)slices, using string or dental floss. Arrange 12 slices, cut sides up, in each pan. Cover with plactic wrap coated with cooking spray, and let rise in refrigerator 8 to 24 hours or until doubled in size.

4)Preheat oven to 375.

5) Bake rolls at 375 for 23 minutes. Run a knife around outside edges of pans. Place a plate upside down on top of pan; invert onto plate. Yield: 2 dozen (serving size: 1 bun).

Calories 188 (19% from fat); FAT 4 g (sat 0.5g, mono 2.1 g, poly 1g), PROTEN 3.7g, CARB 35.1g; FIBER 1 g; CHOL 10 mg; IROn 1.5 mg; SODIUM 110 mg; CALC 51 mg.

Mixer variation: Combine yeast mixture, 3 c flour, granulated sugar, nutmeg, and salt in a bowl. Add 2/3 c milk, 1/4 c water, and egg. Beat at medium speed of a mixer until blended. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tbl at a time, to prevent dough from sticking to hands. Proceed to step 2.



[This message has been edited by slknight (edited 09-15-2000).]

[Mary Ann]

Here are the Mint Truffles. What was the third recipe you were interested in?

CookWare(tm) from Cooking Light(r).

Mint-Chocolate Truffles

SOURCE: Cooking Light YEAR: 1998 ISSUE: December PAGE: 144

INGREDIENTS FOR 48 SERVINGS:
1/3 cup semisweet mint-chocolate chips
4 ounces 1/3-less-fat cream cheese, softened (about 1/2 cup)
1 (16-ounce) package powdered sugar, sifted
1/4 cup unsweetened cocoa
1/4 cup sifted powdered sugar
2 tablespoons semisweet mint-chocolate chips

INSTRUCTIONS:
1. Place 1/3 cup chips in a glass bowl. Microwave at high 1 minute or
until almost melted; stir until smooth. Cool.

2. Add cheese to melted chips; beat at medium speed of a mixer until
smooth. Add 1 (16-ounce) package powdered sugar to cheese mixture;
beat until well-blended.

3. Press mixture into a 6-inch square on plastic wrap; cover with
additional plastic wrap. Chill at least 1 hour.

4. Remove top sheet of plastic wrap; cut mixture into 48 squares. Roll
each square into a ball; place on wax paper. Roll half of balls in
cocoa; roll remaining balls in 1/4 cup powdered sugar.

5. Place 2 tablespoons chips in a heavy-duty zip-top plastic bag;
microwave at high 1 minute or until soft. Knead bag until smooth. Snip
a tiny hole in corner of bag; drizzle chocolate over balls rolled in
cocoa. Serve at room temperature. Yield: 4 dozen (serving size: 1
piece).

Note: Store frozen in a single layer in an airtight container up to 1
month. Thaw at room temperature 1 hour before serving.

NUTRITIONAL INFORMATION:
CALORIES 58 (22% from fat); FAT 1.4g (sat 0.8g, mono 0.4g, poly 0g);
PROTEIN 0.5g; CARB 11.5g; FIBER 0g; CHOL 2mg; IRON 0.1mg; SODIUM 10mg;
CALC 3mg

[Mamasue]

Boy, you guys are quick! Thanks for taking the time to posting and offering to post. I have the day off today...getting ready to clean house and pack before off to vacation with DH. We are heading up north to Ogunquit, Maine which is a beautiful quaint town on the coast...been going there for years. http://www.cookinglight.com/bbs/smile.gif http://www.cookinglight.com/bbs/smile.gif

The third recipe was Baked Apples with Meringue and I found it (search) after posting. Here it is if anyone is interested. Thanks again ladies! http://www.cookinglight.com/bbs/biggrin.gif


* Exported from MasterCook *

Baked Apples with Meringue

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Apple Desserts
Fruit

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon stick margarine or butter
2 cups chopped McIntosh or other cooking apple
(about 2 apples)
1 tablespoon dried currants or raisins
1 tablespoon dark rum
1 teaspoon brown sugar
4 McIntosh or other cooking apples
1/2 cup maple syrup
1/2 cup apple cider
2 large egg whites
1/4 cup granulated sugar

Preheat oven to 350`. Melt margarine in a large skillet over medium-high heat; add 2 cups chopped apple, and saute 5 minutes. Stir in currants, rum, and brown sugar, and cook 1 minute. Set aside. Core 4 apples, cutting to, but not through, bottoms. Enlarge cavity of each apple by cutting out about 1 inch around inside of core. Peel each apple. Place apples in an 8-inch square baking dish. Spoon 1/2 cup apple mixture into center of each apple. Pour maple syrup and cider over apples; cover dish with foil. Bake at 350` for 15 minutes. Remove from oven; uncover dish. Beat the egg whites at high speed of a mixer until foamy. Add granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Spoon the mixture into a pastry bag fitted with a star tip. Pipe the egg white mixture onto tops of apples. Bake the apples at 350` for an additional 20 minutes or until lightly browned. Serve baked apples with sauce.

Yield: 4 servings (serving size: 1 apple and 1/4 cup sauce). Note: A heavy-duty zip-top
CALORIES 302 (11% from fat); FAT 3.6g (sat 0.7g, mono 1.3g, poly 1.1g); PROTEIN 2.1g; CARB 69.2g; FIBER 5.0g; CHOL 0mg; IRON 1.0mg; SODIUM 65mg; CALC 44mg


Source:
"November 1998, page 112"

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[This message has been edited by Mamasue (edited 09-15-2000).]

[andi]

I just have to add that those sticky buns are really good and I think now that I'm drooling on the keyboard (and it's finally cool out!!!) I may just have to make some! Yummy idea!

[Natasha]

Mamasue - I also loved the graphic of the Mad Scientist-inspired woman (well, that s what she looks like to me) on the other thread http://www.cookinglight.com/bbs/biggrin.gif Thanks! I always enjoy the graphics you dig up.

Hope you have a nice holiday in Maine and that the weather cooperates for you. I am so envious!

[This message has been edited by Natasha (edited 09-16-2000).]

[Shelly]

The mint truffles are good too!! I made them for Christmas last year. They make nice gifts. They are very sweet though!


BTW Mamasue, what is the third recipe? http://www.cookinglight.com/bbs/confused.gif You only mentioned two!

[This message has been edited by Shelly (edited 09-16-2000).]