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Calcium Rich Recipes |
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Serves 6 Ingredients: 1 6-oz. Pound Cake, cut into 1/2-inch cubes 8-oz. Mascarpone Cheese 1 1/4 cup Heavy Cream 2 large Eggs 2/3 cup Granulated Sugar Water (amounts follow) 1 packet Unflavored Gelatin 1/4 cup Granulated Sugar 6 Tbs. Amaretto or Coffee-Flavored Liqueur (or same amount strong coffee) 1/4 tsp. Vanilla Extract Ingredients for optional garnish: Unsweetened Cocoa Powder, Whipped Cream, Shaved Semi-Sweet Chocolate |
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Directions: Spread cake pieces evenly over the bottom of a 9-inch by 9-inch glass baking dish; set aside. In a mixing bowl, beat cheese and heavy cream at high speed with a mixer until the ingredients are thoroughly combined (at least 5 minutes), then set aside. In a separate mixing bowl, beat eggs until fluffy, approximately 6 to 8 minutes. Meanwhile, in a saucepan set over high heat, combine 2/3 cup sugar with 1/4 cup water and bring to a boil, stirring frequently. Cook until the sugar dissolves entirely. (Better yet, simply cook the simple syrup until it reaches 250-F degrees on a candy thermometer.) Very gradually beat the boiling sugar syrup into the beaten eggs. Continue beating until slightly cooled, at least 3 minutes; set aside. In a small bowl, combine 3 tablespoons of water with gelatin and let stand for about 5 minutes. In a small saucepan over high heat, combine 1/2 cup water with remaining 1/4 cup sugar and bring to a boil. Cook until sugar dissolves, approximately 3 or 4 minutes. Remove from heat and stir in liqueur, vanilla, and gelatin until dissolved. Fold 3/4 cup of the liqueur mixture into the egg mixture, then gently fold into the cheese mixture. Drizzle the remaining liqueur mixture over the cake cubes. With a spatula, smooth the cheese mixture evenly over the top of the cake cubes. Refrigerate until firm, at least 1 hour. Garnish with a sprinkling of cocoa, whipped cream, and chocolate shavings, if desired. |
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Serves 4 Ingredients: 12 whole Eggs 3 Tbs. Heavy Cream 1 tsp. Onion Powder 1 tsp. dried Basil 1 tsp. dried Parsley Flakes 1/2 tsp. Celery Seeds 2 Tbs. Butter or Margarine 4 slices processed American Cheese |
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Directions: In a large mixing bowl, beat together the eggs, heavy cream, onion powder, basil, parsley flakes, and celery seeds until well-blended and frothy. This recipe provides three eggs for each of four persons; so you'll need to either divide your cooking efforts in half and do it twice, or get two skillets ready for cooking the eggs simultaneously. Either way, melt one tablespoon of butter in a non-stick skillet over medium heat. Add half the egg mixture, and let the eggs cook until they are just set at the edges; then lift the edges a bit and swirl the skillet so the uncooked eggs are evenly distributed over the pan surface. When the eggs are completely set, remove the skillet from the heat and place 2 slices of cheese on half the cooked eggs in each skillet. Fold the omelet in half over the cheese, and serve half of it to each of two people. If you're using a single skillet, repeat the process with the remaining ingredients. |
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Makes 12 Appetizers or Entree for 6 Ingredients: 1 1/2 cups Mayonnaise 1 tsp. Tarragon Vinegar 1/2 cup Chili Sauce 1 tsp. dry Mustard 2 Tbs. fresh Lemon Juice 1 tsp. Paprika 1 tsp. Tabasco Dash Celery Salt 1 lb. Crabmeat 6 strips Bacon, fried crisp and crumbled |
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Directions:
Pre-heat oven to 400-F degrees. In a small mixing bowl, combine mayonnaise, vinegar, chili sauce, dry mustard, lemon juice, paprika, Tabasco, and celery salt. Blend well. Divide crabmeat evenly into six large ramekins (or, for appetizer servings, 12 small ones). Spoon the sauce generously over the crabmeat, and top with the crumbled crisp bacon. Bake for 15 minutes, or until sauce bubbles. If you want the tops to brown, place them under a broiler for 1-2 minutes. |
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