190 MERINGUES Meringue for 9-lnch Pie prep: 20 min * 8 r じⅲ This meringue has a special method: making a syrup with sugar, cornstarch and water. lt makes 紅 meringue that clings tO a fllling, does not shrink and cuts beau- ti 応 11 ) ,. lt's well worth the small bit of extra effort. 1 / 2 cup sugar 4 teaspoons cornstarch 1 / 2 cup co 旧 water 4 large egg whites 1 / 8 teaspoon salt ー ow 十 at 1. Heat oven to 350 . 2. Mix sugar and cornstarch in l-quart saucepan. stir in water. COOk over medium heat, stirring constantly, until mixture thickens and bOils. BOil and stir 1 minute; remove 丘 om heat. C001 completely while making 6 Ⅱー ing for pie recipe. ()O C001 more quicklY' place in freezer about 1() minutes. 3. Beat egg whites and salt in large bowl with electric mixer on high speed until soft peaks 、 iust み愈〃 to form. 姥りは ra ノⅧ / beat in sugar mixture until stiffpeaks form. 4. Spoon meringue onto hot pie fllling. Spread over filling, carefully sealing meringue to edge 0f crust to prevent shrinking. Bake about 15 minutes or until meringue is light brown. C001 away om drafts. CaIcium 0%; lr ℃ n 0% Diet Exchanges: 1 Starch (g); Protein 2g % Daily Value: Vitamin A O%; Vitamin C O%; Ch01esteroI Omg; Sodium 65mg; Carb0hydrate 14g (Dietary Fiber 1 Serving: CaIories 65 (Calories from Fat 0); Fat 0g (Saturated Og); ル〃 / sealing meringue t0 edge 0 「 crust t0 prevent shrinking. Spoon meringue onto h0t Pie 「 i 〃ⅲ g. Spread over 卩〃 ing, care- Meringue Shell prep: min; Bake: 2 M2 hr; COOI: 2 hr * 8 る e ⅲ 3 large egg whites 1 / 4 teaspoon cream Of tartar 3 / 4 cup sugar ー ow 十 at 1. Heat oven to 275 。 . Line cookie sheet with cooking parchment paper or heavy brown paper. 2. Beat egg whites and cream Of tartar in medium bO 、 with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff peaks form and mixture is glossy. DO not under- beat. Shape meringue on COOkie sheet intO 9-inch circle with back of spoon, building up side. 3. Bake 1 1 / 2 hours. Turn off oven; leave mermgue in oven with door closed 1 hour. Finish f001ing at room temperature, about 2 hours. ing 叩 side. Shape meringue with back 0 「 spoon into desired shape, build- is glossy. Beat egg whites and sugar unt 〃 stiff peaks 「 m and mixture

181 BAKED DESSERTS MiX sugar, cornstarch and salt in 2-quart saucepan. Cream Puffs Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and Prep: 30 min; Bake: イ 0 min; COOI:I hr * に cream p 可壥 stir 1 minute. Gradually stir at least halfofthe hot mix- ture intO egg メ Olks , then stir back intO hOt mixture in You can make cream puffs, éclairs or proflteroles—all saucepan. BOil and stir 1 minute; remove om heat. with this same pastry known as choux pastry,. Stir in butter and vanilla. Pour into bo 、 vl. Press plastic 1 cup water wrap on fllling to prevent a tough layer from forming 1 / 2 cup butter or stick margarine* on top. Refrigerate at least 1 hour until C001. 1 cup all-purpose flour* Sp 尾 4 必ん 4 65 % 0 どなみん房 / 覦〃ん脚記〃 & 9 ノ丿 . 4 large eggs & / 〃 g アの〃・覦〃ん記 Cream FiIIing (below) or Sweetened Whipped Cream 1 Serving: CaIories 205 (Calories from Fat 115 ) ; Fat 13g (Saturated (page 198 ) (g); Ch01esteroI 135mg : S0dium 130mg; Carbohydrate 17g Powdered sugar (Dietary Fiber (g); Protein 5g % DaiIy VaIue: Vitamin A 12 % ; Vitamin C O%; CaIcium 6 % : I\ ℃ n 4 % Diet Exchanges: 1 Starch, 1. Heat oven to 400 . 2 1 / 2 Fruit 2. Heat water and butter to rolling boil in 2 1/2-quart CHOCOLATE ECLAIRS: Make as directed ⅲ steps 1 , 2 saucepan. Stir in flour; reduce heat tO 10 、 h,r,. stir V1gor— and 3—except shape each scant 1 / 4 cupful of dough ousl メ over 10W heat about 1 minute or until mixture into finger shape, 4 1 / 2 inches long and 1 1 / 2 forms a ball; remove from heat. inches wide, with spatula. Continue as directed in steps 4 and 5. Fill with Cream FiIling ( le ). Omit powdered 3. Beat in eggs, a11 at once, with spoon; contlnue beat- sugar. Frost with Chocolate Frosting (below). ing until smooth. Drop dough by scant 1 / 4 cupfuls about 3 inches apart ontO ungreased cookie sheet. ChocoIate Frosting 4. Bake 35 to 40 minutes or until puffed and 1 ounce unsweetened baking chocolate golden. C001 away from draft, about 30 minutes. 1 teaspoon butter or stick margarine Cut off top third of each puff; pull out any strands 1 cup powdered sugar of soft dough. 1 to 2 tablespoons hot water 5. FiII puffs with Cream FiIling; replace tops. Dust Melt chocolate and butter in l-quart saucepan over 10W with powdered sugar. Cover and refrigerate until serv- heat, stirring frequently; remove 伝 om heat. Stir in ing. Store remaining dessert covered in refrigerator. powdered sugar and water. Beat until smooth and spreadable. Cream Filling PROFITEROLES: Make as directed in steps 1 , 2 and 3 ーー 1 / 3 cup sugar except drop dough by level tablespoonfuls about 2 tablespoons cornstarch 3 inches apart ontO ungreased COOkie sheet. Bake 1 / 8 teaspoon salt 20 to 25 minutes or until puffed and golden. C001 2 cups milk away 伝 om draft, about 30 minutes. Cut puffs hori- 2 large egg yolks, slightly beaten zontallyin half. Fill with ice cream ; replace top half. softened* 2 tablespoons butter or StiCk margarine, Serve with chocolate sauce. Makes 36 profiteroles. 2 teaspoons vanilla

186 CUSTARDS AND PUDDINGS 朝 0 ( 0 te Mousse Chocolate Mousse constantly, until mixture thickens ()o not boil). saucepan. COOk over 10W heat about 5 minutes, stirring egg メ 01k mixture, then stir back intO hOt cream ln 3. Gradually stir at least half of the hot cream into medium heat just until hOt. 2. Heat 1 cup whipping cream in 2-quart saucepan over colored. Gradually beat in sugar ・ high speed about 3 minutes or until thick and lemon 1. Beat egg yolks in small bowl with electric mixer on 1 1 / 2 cups whipping (heavy) cream 1 package ( 6 ounces) semisweet chocolate chips ( 1 cup) 1 cup whipping (heavy) cream 1 / 4 cup sugar 4 large egg yolks chocolate curls. For a special touch, garnish with fresh fruit or prep: 25 min; ・ Chill: 2 hr * 8 ろ er じⅲ 4. Stir in chocolate chips until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled. 5. Beat 1 1 / 2 cups whipping cream in chilled medium bowl on high speed until stiff. Fold chocolate mixture intO whipped cream. Pipe or spoon mixture intO dessert dishes or stemmed glasses. Refrigerate until serving. S tore covered in refrigerator. 1 Serving: CaIories 390 (Calories from Fat 290 ) : Fat 32g (Saturated 19g ) : ChoIesterol 190mg; Sodium B0mg; Carbohydrate 22g (Dietary Fiber (g); Protein 4g % Daily Value: \/itamin A 20%; Vitamin C 0 % : CaIcium 6 % : lr ℃ n 4 % Diet Exchanges: N0t Recommended Lighter Chocolate Mousse: For 13 grams of fat and 225 calories per serving, substitute 2 eggs for the 4 egg yolks, half-and-halffor the 1 cup whip- ping cream and 3 cups frozen (thawed) reduced- 無 whipped topping for the whipped 1 1 / 2 cups whipping cream. WHITE CHOCOLATE MOUSSE: Substitute white bak- ing chips for the chocolate chips.

205 EGGS Puffy OmeIet “ Huevos Rancheros prep: イ 5 min; C00 に min * 6 じⅲ Prep: min; Bake: min * 2 ⅲ 〃怩ロなん is Spanish for "ranch-style" or After beating the egg whites, you can use the same 'rancher's eggs ・ lt's a hearty combination of fried beaters—without washing them—to beat the egg yolks ・ eggs, sausage, salsa and tortillas. When buying tor- 4 large eggs, separated tillas, check for freshness. They should not 100k dry 1 / 4 cup water or cracked around the edges. 1 / 4 teaspoon salt 1 1 / 4 cups Tomat0 SaIsa (page 456 ) or prepared salsa 1 / 8 teaspoon pepper 1 / 2 pound bulk chorizo or pork sausage 1 tablespoon butter or StiCk margarine ltalian Tomato Sauce (page 436 ) , salsa or spaghetti Vegetable 0 ⅱ 6 corn tortillas ( 6 or 7 inches in diameter) sauce, heated, if desired 6 Fried Eggs (page 201 ) 1. Heat oven to 325 . 1 1 / 2 cups shredded Cheddar cheese ( 6 ounces) 2. Beat egg whites, water and salt in medium bowl with 1. Make Tomato Salsa. electric nuxer on high speed until stiffbut not dry. Beat egg yolks and pepper on high speed about 3 minutes or 2. Cook sausage in 8-inch skillet over medium heat, until very thick and lemon colored. Fold egg yolks into stirring occasionally, until no longer pink; drain. Cover egg whites. and keep warm. 3. Melt butter in 10-inch ovenproof skillet over medium 3. Heat 1 / 8 inch 0i1 in 8-inch skillet over medium heat heat. As butter melts, tilt skillet tO coat bOttom. Pour egg just until hOt. COOk tortillas, one at a time, in 0i1 about mIXture intO skillet. Gently level surface; reduce heat tO 1 minute, turning once, until crisp; drain. 10W. Cook about 5 minutes or until puffy and bottom is 4. Heat salsa in l-quart saucepan, stirring occasionally, light brown. (Carefullylift omelet at edge to judge C010r. ) until hOt. 4. Bake uncovered 12 to 15 minutes or until knife 5. Make Fried Eggs. lnserted in center comes out clean. 6. Spread 1 tablespoon salsa over each tortilla to 5. Tilt skillet and slip pancake turner or metal spatula soften. Place egg on each tortilla. Top with salsa, under omelet t0 loosen. F01d omelet in half, being care- sausage, additional salsa and cheese. ⅱ not tO break it. Slip ontO warm serving plate. Serve 1 Serving: CaIories 455 (Calories from Fat 295 ) ; Fat 33g (Saturated with ltalian Tomato Sauce. 14g ) : Ch01esteroI 275mg ; S0dium l,OlOmg; Carb0hydrate 16g 1 Serving: Calories 180 (Calories from Fat 125 ) ; Fat 14g (Saturated (Dietary Fiber (g); Protein 25g % Daily Value: Vitamin A 20%; (g); Ch01esterol 425mg S0dium 470mg; Carb0hydrate lg (Dietary Vitamin C 8 % ; CaIcium 24 % ; lron 12 % Diet Exchanges: 1 Starch, Fiber (g); Protein 13g % Daily Value: \/itamin A 1 8 % ; Vitamin C 3 High-Fat Meat, 1 1 / 2 Fat 0%; CaIcium 4 % ; lt ℃ n 6 % Diet Exchanges: 2 Medium-Fat Meat, 1 / 2 Fat HUEVOS RANCHEROS SHORTCUT and microwave on High about 2 min- directed on the package instead Of some time by using prepared s ave utes or until hOt; stir. Use purchased COOking them in 〇ⅱ as directed in , as suggested. Place it in a 4-cup salsa microwavable measuring cup crisp tortilla shells, and heat them as step 3. glass

58 Popovers prep: IO min; Bake: ィ 0 min * 6 popo じ e 局 Popovers can be baked ahead and reheated. When just out Of the oven, P1erce each popover with the point Of a knife tO let the steam out, and C001 completely on a WIre rack. When it s time tO eat, just reheat on an ungreased cookie sheet at 350 。 for 5 minutes. 2 large eggs 1 cup all-purpose flour* 1 cup milk 1 / 2 teaspoon salt 1. Heat oven to 450 。 . Generously grease 6-cup popover pan or six 6-ounce custard cups with shortening. Place custard cups on COOkie sheet. 2. Beat eggs slightly in medium bowl with fork or W1re whisk. Beat in remallllng ingredients just until smooth ()o not overbeat or popovers may not puffas high). Fill cups about half ん 11. 3. Bake 20 minutes. 4. Reduce oven temperature to 325 。 for popover pan or 350 。 for custard cups. Bake about 20 minutes longer or until deep golden brown. lmmediately remove 丘 om cups. Serve hot. 1 Popover: CaIories 120 (CaIories from Fat 25 ) ; Fat 3g (Saturated (g); CholesteroI 75mg; S0dium 240mg; Carb0hydrate 18g (Dietary Fiber (g); Protein 6g % DaiIy VaIue: Vitamin A 4 % ; Vitamin C 0%; Calcium 6 % ; I\ ℃ n 6 % Diet Exchanges: 1 Starch, 1 Fat Tips for Pancakes and French Toast For even browning, heat the griddle or skillet on medium heat or set at 375 。 about 10 minutes before cooklng pancakes or French toast. Depending on the pan, griddle or your stove, you may have tO adjust the temperature. Mix pancake batter right in a 4 ー or 8-cup glass measuring cup with 紅 handle and spout, which makes for easy pouring onto the griddle. Get that spatula ready! Turn pancakes as soon as they puff and the bubbles just begin to break. The second side never browns as evenly as the first. QUICK BREADS/POPOVERS AND PANCAKES Serve pancakes and French toast immediately, or keep them warm ln a / 〃ん℃ r on a WIre rack or paper towel—lined cookie sheet in a 200 。 oven. If you stack warm pancakes, they'll become soggy ・ ー ow ギ at Pancakes Prep: 5 min; COOk: IO min * Nine 4-inch pctncaked Consider m1Xing the batter in a 4 ー or 8-cup glass measuring cup with a handle and spout. Then pouring the batter onto the griddle will be easy. 1 large egg 1 cup all-purpose* or whole wheat flour 3 / 4 cup milk 1 tablespoon granulated or packed brown sugar 2 tablespoons vegetable 0 ⅱ 3 teaspoons baking powder 1 / 4 teaspoon salt Butter, StiCk margarine or shortening 1. Beat egg in medium bowl with hand beater until fluffy,. Beat in remaining ingredients except butter 」 ust until smooth. For thinner pancakes, stir in additional 1 to 2 tablespoons milk. 2. Heat griddle or skillet over medium heat or to 375 。 . ()o test griddle, sprinkle with a few drops of water. 狂 bubbles jump around, heat is just right. ) Grease griddle with butter if necessary.. 3. For each pancake, pour slightly less than 1 / 4 cup bat- ter 伝 om cup or pitcher onto hot griddle. Cook pancake until bubbly on top, puffed and dry around edges. Turn and cook other side until golden brown. ド 0 Pancakes 0 肥 ready to turn when they 0 肥 bubbly on top, puffed and dry around edges.

FROSTINGS 111 Note: To 6 Ⅱ and frost an 8-inch three-layer cake, use 4 1 / 2 cups powdered sugar, 1 / 2 cup butter or stick margarine, softened, 2 teaspoons vanilla and about 3 tablespoons milk. 1 Serving: Calories 165 (CaIories from Fat 45 ) : Fat 5g (Saturated (g); Ch01esteroI 15mg; S0dium 35mg; Carb0hydrate 30g (Dietary Fiber (g); Protein Og % Daily Value: \/itamin A 4 % ; Vitamin C 0%; Calcium 0%; lron 0% Diet Exchanges: 2 Fruit, 1 Fat BROWNED BUTTER BUTTERCREAM FROSTING: Heat 1 / 3 cup butter ()o not use margarine or spreads) over medium heat until just light brown. Watch carefully because butter can bro 、 vn then burn quickly. C001. Use browned butter instead of soft- ened butter in recipe. LEMON BUTTERCREAM FROSTING: Omit vanilla. Substitute lemon juice for the milk. Stir in 1 / 2 tea- spoon grated lemon peel. MAPLE-NUT BUTTERCREAM FROSTING: Omit vanil- la. Substitute 1 / 2 cup maple-flavored syrup for the milk. Stir in 1 / 4 cup finely chopped nuts. ORANGE BUTTERCREAM FROSTING: Omit vanilla. Substitute orange juice for the milk. Stir in 2 tea- spoons grated orange peel ・ PEANUT BUTTER BUTTERCREAM FROSTING: Substitute peanut butter for the butter. lncrease milk to 1 / 4 cup, adding more if necessary, a few drops at a time. Cream Cheese Frosting prep: IO min * に tO る e ⅲ . about 2 1/2 Because the cream cheese will spoil if left out at room temperature, you'll need tO refrigerate the frosted cake or any leftover frosting. 1 package ( 8 ounces) cream cheese, softened 1 / 4 cup butter 0 「 StiCk margarine 2 to 3 teaspoons milk 1 teaspoon vanilla 4 cups powdered sugar Fa $ に 1. Beat cream cheese, butter, milk and vanilla in medi- um bowl with electric mixer on 10W speed until smooth. 2. Gradually beat in powdered sugar, 1 cup at a time, on 10W speed until smooth and spreadable. Frosts 13 x 9 ー inch cake generously, or fllls and frosts an 8 ー or 9-inch two-layer cake. Store frosted cake or any remaming frosting covered in refrigerator. *Do 〃の〃眦 g どなみん房 / ゾ rea ゆ 4 & 7 な 1 Serving: CaIories 260 (CaIories from Fat (0); Fat 10g (Saturated (g); ChoIesteroI 30mg; S0dium 80mg; Carb0hydrate 40g (Dietary Fiber (g); Protein 2g % Daily Value: Vitamin A 8 % ; Vitamin C 0%; Calcium 2 % ; h ℃ n 0% Diet Exchanges: 1 Starch, 1 1 / 2 Fruit, 2 Fat CHOCOLATE CREAM CHEESE FROSTING: Add 2 ounces unsweetened baking chocolate, melted and cooled, with the butter. CarameI Frosting Prep: IO min; C00 に IO min; COOI: 30 min * ー 2 0 わ out 2 1 / 2 cup butter or StiCk margarine 1 cup packed brown sugar 1 / 4 cup milk 2 cups powdered sugar 1. Melt butter in 2-quart saucepan over medium heat. Stir in brown sugar. Heat tO boiling, stirring constant- 1 メ ; reduce heat tO 10W. BOil and stir 2 minutes. Stir in milk. Heat to boiling; remove 佇 om heat. C001 to luke- warm, about 3() minutes. 2. Gradually stir in powdered sugar. Place saucepan of frosting in bowl of cold water. Beat with spoon until smooth and spreadable. If frosting becomes t00 stiff, stir in additional milk, 1 teaspoon at a time, or heat over 10W heat, stirring constantly.. Frosts 13 X 9-inch cake, or fills and frosts an 8 ー or 9-inch two-layer cake. *Do 〃の〃記 0 どなみん房 / ゾァ•ea ケ ag ど 77 丿 . 1 Serving: Calories 225 (Calories from Fat (0); Fat 8g (Saturated (g); Cholesterol 20mg; Sodium 60mg; Carb0hydrate 38g (Dietary Fiber (g); Protein Og % Daily Value: Vitamin A 6 % ; Vitamin C O%; Calcium 2 % ; lt ℃ n 2 % Diet Exchanges: 2 1 / 2 Fruit, 1 1 / 2 Fat

BAR ( 00 灯 ES 143 2. Melt butter and chocolate in 1 ー quart saucep an over 10W heat, stirring constantly.. C001 5 minutes. 3. Beat sugar, vanilla and eggs in medium bowl with electric mixer on high speed 5 minutes. Beat in chOCO- late mixture on 10W speed, scraping bowl occasionally. Beat in flour just until blended, scraping bowl occa- sionall メ . Stir in walnuts. Spread in pan. 4. Bake 40 to 45 minutes or just until brownies begin to pull away 伝 om sides ofpan. C001 completely in pan on W1re rack, about 2 hours. Frost with Chocolate Buttercream Frosting. For bro 、 vnles, cut intO 4 rows by 4 rows. Sp 尾 4 / 坊雇ん / 65 % 眦 g ん房 / 〃 伽 & 97 丿・ 1 Brownie: Calories 300 (CaIories from Fat 160 ) : Fat 18g (Saturated (g); Ch01esteroI 40mg; Sodium 115mg ; Carbohydrate 32g (Dietary Fiber (g); Protein 4g % Daily Value: Vitamin A 12 % ; Vitamin C 0%; Calcium 2 % ■ ron 6 % Diet Exchanges: Not Recommended CHOCOLATE BROWNIE PIE: Grease bottom and side of pie plate, 10 x 1 1 / 2 inches, with shortening. Spread batter in pie plate. Bake 35 to 40 minutes or until center iS set. C001 completely in pan on W1re rack. Cut intO wedges. Omit frosting. Serve with ice cream and Hot Fudge Sauce (page 195 ) if desired. 12 serungs. CHOCOLATE-PEANUT BUTTER BROWNIES: Sub stitute 1 / 3 cup crunchy peanut butter for 1 / 3 cup of the butter. O mit walnuts. B efore b aking, arrange 16 one-inch chocolate-covered peanut but- ter cup candies, unwrapped, over top. Press intO bat- ter SO tops Of cups are even with top ofbatter. Cream Cheese Brownies prep: 25 min; Bake: 50 min * ィ 8 browniæ 1 cup butter or stick margarine 4 ounces unsweetened baking chocolate Cream Cheese Filling (right) 2 cups sugar 2 teaspoons vanilla 4 large eggs 1 1 / 2 cups all-purpose flour** 1 / 2 teaspoon salt 1 cup coarsely chopped nuts 1. Heat oven to 350 。 . Grease bottom and sides of rec- tangular pan, 13 x 9 x 2 inches, with shortening. 2. Melt butter and chocolate in l-quart saucepan over 10W heat, stirring frequently. Remove 伝 om heat; C001 5 mmutes. 3. Make Cream Cheese FiIIing; set aside. 4. Beat chocolate mixture, sugar, vanilla and eggs in large bowl with electric mixer on medium speed 1 mlnute, scraping bowl occasionally. Beat in flour and salt on 10W speed 30 seconds, scraping bowl occasional- ly. Beat on medium speed 1 minute. Stir in nuts. Spread 1 3 / 4 of the batter in pan. Spread filling over batter. Drop remaining batter in mounds randomly over 6 Ⅱー ing. Carefully spread tO cover cream cheese la ) ℃ r. 5. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. C001 in pan on W1re rack. For brownles, cut intO 8 rows by 6 rows. store covered in refrigerator. Cream Cheese FiIIing 2 packages ( 8 ounces each) cream cheese, softened 1 / 2 cup sugar 2 teaspoons vanilla 1 large egg Beat all ingredients until smooth. Sp 尾 4 ん / 65 % 眦 g ん房 / 〃んバ記 1 Brownie: CaIories 165 (CaIories from Fat 100); Fat 11 g (Saturated (g); ChoIesterol 30mg; Sodium 110mg; Carbohydrate 15g (Dietary Fiber 1 g); Protein 2g % Daily Value: Vitamin A 8 % : Vitamin C 0%; CaIcium 2 % ロ ron 2 % Diet Exchanges: 1 Stat て h, 2 Fat Lighter Cream Cheese Brownies: For 6 grams of fat and 120 calories per servlng, substitute 1 / 2 cup unsweetened applesauce for 1 / 2 cup of the butter and 2 eggs plus 4 egg whites for the 4 eggs ・ Decrease nuts tO 1 / 2 cup. Use reduced-fat cream cheese (Neufchåtel) , softened, in Cream Cheese Filling.

CUSTARDS AND PUDDINGS 185 Creamy Stirred Custard Refrigerate at le ast 1 hour but no 10 nger than 48 hours. custard tO prevent a layer Of skin om forming on top. until smooth. ) Pour into bowl. Press plastic wrap on ()f custard curdles, beat vigorously with hand beater 30 minutes, stirring occasionally, until custard is C001. 2. PIace saucepan in bowl or sink of cold water about heat. S tir in vanilla. ly, until mixture just coats a metal spoon; remove 丘 om over medium heat 15 tO 20 minutes, stirring constant- fork. Stir in sugar and salt. Gradually stir in milk. Cook 1. Beat eggs slightly in heavy 2-quart saucepan with 1 teaspoon vanilla 2 1 / 2 cups milk Dash of salt 1 / 3 cup sugar 3 large eggs curdle. the eggs will cook t00 quickly and the mixture will When cooking this sauce, don't be tempted to rush or 4 〃 & ななど . Serve it over cake, fruit or Other desserts. The French call this creamy custard sauce ロ・襯ど * 6 to 10 る e ⅲ 8 る Prep: 5 min; C00 に 20 min; COOI: 30 min: Chill:l hr Store covered refrigerator. Vitamin C 0 % ; Calcium 14 % : lr ℃ n 2 % Diet Exchanges: 1 Fat, 1 Milk (Dietary Fiber (g); Protein 7g % DaiIy Value: Vitamin A 8 % ; (g); ChoIesteroI 115mg : Sodium 120mg; Carbohydrate 16g 1 Serving: Calories 135 (CaIories from Fat 45 ) : Fat 5g (Saturated unt 〃 mixture JLlSt coats 0 metal spoon. ( 00k 0 / e 「 medium heat 15 tO 20 minutes, stirring constantly, 1 cup raspberries 1 / 3 cup granulated sugar 2 tablespoons cornstarch 1 / 4 teaspoon salt 2 cups half-and-half 1 / 2 teaspoon vanilla 4 teaspoons packed brown sugar 1. Divide raspberries evenly among 4 individual servlng bowls. 2. Mix granulated sugar, cornstarch and salt in 2-quart saucepan. Stir in half-and-half. Heat to boiling over medium heat, stirring frequently. Stir in vanilla. 3. Spoon custard over raspberries. Sprinkle with brown sugar. Serve warm or C001. Store covered in refrigerator. 1 Serving: CaIories 270 (CaIories from Fat 125 ) ; Fat 14g (Saturated (g); Ch01esterol 45mg; Sodium 200mg; Carbohydrate 34g (Dietary Fiber (g); Protein 4g % DaiIy Value: Vitamin A 12 % : Vitamin C 14 % : Calcium 14 % : lr ℃ n 2 % Diet Exchanges: 2 Fruit, 1 / 2 Skim MiIk, 2 1 / 2 Fat Raspberry Stirred Custard Prep: 5 min; C00 に IO min * イⅲ ド 0 $ t

148 DROP ( 00K に S Outrageous Double Choc01ate-White 朝 0 ( 0 te Chunk C00kies and White 朝 0 ( 0 te Chunk—Macadamia C00kies (page 149 ) Outrageous Double ChocoIate-White ChocoIate Chunk Cookies Prep: る min; Bake: に tO min per åheet; COOI: 2 min * About 2 doz 円 1 1 bag ( 24 ounces) semisweet chocolate chips ( 4 cups) 1 cup butter or stick margarine, softened 1 cup packed brown sugar 1 teaspoon vanilla 2 large eggs 2 1 / 2 cups all-purpose flour* 1 1 / 2 teaspoons baking soda 1 / 2 teaspoon salt 1 package ( 6 ounces) white baking bars, cut int0 1 / 4- to I/2-inch chunks 1 cup pecan or walnut halves 1. Heat oven to 350 。 . Heat 1 1 / 2 cups of the chocolate chips in l-quart saucepan over 10W heat, stirring constantly, until melted. C001 tO room temperature, but dO not a110W chocolate tO become firm. 2. Beat butter, brown sugar and vanilla in large bowl with electric nuxer on medium speed until light and fluffy. Beat in eggs and melted chocolate until light and fluffy. Stir in flour, baking soda and salt. Stir in remaining 2 1 / 2 cups chocolate chips, the white baking bar chunks and pecan halves. 3. Drop dough level 1 / 4 cupfuls or # 16 cookie/ lce—cream SCOOP about 2 inches apart ontO ungreased cookie sheet. 4. Bake 12 to 14 minutes or until set (centers will appear SOft and moist). C001 1 tO 2 minutes; remove from cookie sheet tO wire rack. *Do 〃の use 眦 g どなみん房 / ゾ尾 4 語 4 & 97 丿 . 1 Cookie: CaIories 375 (CaIories from Fat 200); Fat 22g (Saturated 12g ) ; CholesteroI 40mg; S0dium 200mg; Carbohydrate 42g (Dietary Fiber (g); Protein 4g % Daily Value: \/itamin A 6 % ; Vitamin C O%; CaIcium 4 % ; lr ℃ n IO% Diet Exchanges: Not Recommended

CUSTARDS AND PUDDINGS Rice Pudding ー ow - ド at 187 Créme Brülée Recommended Vitamin C 36 % : CaIcium 16 % ■ ron 4 % Diet Exchanges: N0t (Dietary Fiber (g); Protein 6g % Daily Value: Vitamin A 36 % : 24g ) ; Ch01esterol 340mg; S0dium 60mg; Carb0hydrate 54g 1 Serving: Calories 610 (CaIories from Fat 380 ) ; Fat 42g (Saturated ″ん〃ノ / ん加雇尹ク〃 2 んツ / / 〃 g 4 〃ノ襯の , んん のり〃の useglasscustard c ゞの・ g なアたアん , ・坊ヴ〃〃死 ered in refrigerator. refrigerate 1 to 2 hours or until slightly firm. Store cov- a glaze. Serve immediately (mixture will be runny)' or heat about 3 minutes or until sugar is melted and forms ly over custard. Broil with tops about 5 inches from 5. Set oven control tO broil. Sprinkle brown sugar even- overheating ・ broiling with brown sugar on top t0 keep custard 伝 om 24 hours. Custard must be completely chilled before and refrigerate at least 2 hours but no longer than ungreased ceramic pie plate, 9 x 1 1 / 4 inches. * Cover 4. pour custard intO four 6—ounce ceram1C ramekins* or until mixture thickens ()O not bOil ). Stir in vanilla. COOk over 10W heat 5 tO 8 minutes, stirring constantly, yolk mixture, then stir back intO hOt cream ln saucepan. 3. Gradually stir at least half of the hot cream into egg medium heat just until hOt. 2. Heat whipping cream in 2-quart saucepan over colored. Gradually beat in granulated sugar ・ on high speed about 3 minutes or until thick and lemon 1. Beat egg yolks in medium bowl with electric mixer 1 / 3 cup packed brown sugar 1 teaspoon vanilla 2 cups whipping (heavy) cream 3 tablespoons granulated sugar 4 large egg yolks a few taps ofa spoon. cake, break up the delicious caramelized topping with cake or pound cake. Before spoomng over fruit or its own or spooned over fruit or Of angel Od ture with a caramelized topping. lt's delicious a11 on This unbaked verslon of んツを has a puddinglike tex- prep: min: C00 に : min: Chill: 3 hr * ィろ er じⅲ Prep: 30 min: Bake: イ 5 min: Stand: る min * 8 ⅲ 第 vo cups of leftover cooked rice can be used for the rlce in this recipe; increase the bake time by about 5 minutes because the rice will be COld. 1 / 2 cup uncooked regular long-grain rice 1 cup water 2 large eggs or 4 large egg yolks 1 / 2 cup sugar 1 / 2 cup raisins or chopped dried apricots 2 1 / 2 cups milk 1 teaspoon vanilla 1 / 4 teaspoon salt Ground cinnamon or nutmeg Raspberry Sauce (page 197 ) or Sweetened Whipped Cream (page 198 ) , if desired 1. Heat rice and water to boiling in 1 1/2-quart saucepan, stirring once or tWice; heat tO 10 、 V. Cover and simmer 14 minutes ()O not lift cover or stir). AII water should be absorbed. 2. Heat oven to 325 。 . 3. Beat eggs in ungreased 1 1/2-quart casserole with W1re WhiSk or fork. Stir in sugar, raiS1ns, 1 れ , vanilla, salt and hOt rice. Sprinkle with cinnamon. 4. Bake uncovered 45 minutes, stirring every 15 min- utes. Top ofpudding will be very wet and not set (over- baking may cause pudding to curdle). 5. Stir well; let stand 15 minutes. Enough liquid will be absorbed while standing to make pudding creamy ・ Serve warm, or cover and refrigerate about 3 hours or until chilled. Serve with Raspberry Sauce. Store cov- ered in refrigerator. 1 Serving (about 2 卩 cup): CaIories 265 (Calories from Fat 25 ) ; Fat Bg (Saturated (g); Cholesterol 60mg; S0dium 130mg ; Carbohydrate 54g (Dietary Fiber 1 g); Protein 7g % Daily Value: Vitamin A 6 % : Vitamin C 0%; Calcium 12 % : on IO% Diet Exchanges: 2 Starch, 1 1 / 2 Fruit, 1 / 2 Fat