Greatest Recipes

3 DOLE Bananas, sliced

1 ts Lemon juice

1 1/2 c Cut-up DOLE Fresh Fruit

-(oranges, grapes, plums, -strawberries, and peaches) 1 cn Lowfat vanilla, lemon or

-your favorite yogurt (16oz) 1/2 c Chopped CALIFORNIA WALNUTS

Toss bananas with lemon juice. Layer fresh fruit, yogurt, bananas and walnuts into 4 dishes. Top with additional chopped walnuts and bananas slices.

4 oz Self-raising flour

1 ts Powdered cinnamon

4 oz Ground almonds

4 oz Caster sugar

4 oz Butter or margarine

1 Lemon; (grated rind only)

8 oz Raspberry jam

Icing sugar Sift the flour and cinnamon into a bowl or food processor, then put in the ground almonds, sugar, butter or margarine and grated lemon rind. Process, without the plunger (to let in more air and make the mixture light), or rub the fat into the other ingredients with your fingers. Either way, the result will be a soft dough. You can roll this out straight away, but it’s easier to handle if you wrap it in polythene and chill it for 30 minutes. Set the oven to 180 C/350 F/Gas Mark 4. On a lightly floured board, roll out two-thirds of the almond mixture, to fit a 20 cm/8 inch flan tin. Put the pastry into the tin and trim the edges. Spread the jam over the pastry, then roll out the remaining pastry, including the trimmings, and cut long strips to make a lattice across the top of the jam. Bake the torte for 30 minutes, or until the pastry is set and lightly browned. Serve hot or cold, with a snowy topping of sifted icing sugar. Source: Rose Elliot’s Vegetarian Christmas Typed for you by Karen Mintzias

1 x Creme Anglaise **

———————————QUENELLES——————————— 10 lg Egg whites

1 ea Bean, vanilla

2 oz Sugar

1 qt Water OR

1 qt Milk

———————————-CARAMEL———————————- 5 tb Sugar

5 tb Water

** See recipe for Creme Anglaise. In a large bowl, whip the egg whites until they are very stiff. Add the vanilla bean paste. Add sugar (amount of sugar varies - it has to bind the eggs). In a large saucepan, heat (but do NOT boil) milk or water. Shape the beaten egg whites into quenelles and float them in the liquid to poach gently. After 2 minutes, turn the egg puffs with a spoon dipped in cold water. Cook for 3 more minutes, then remove to a baking pan. Drain the pan, and briefly reserve the quenelles. Boil the sugar and water in a saucepan until it forms caramel. Scoop Creme Anglaise into the bottoms of your serving bowls and then place a quenelle in each bowl. Sprinkle with roasted almonds and top with caramel sauce. Garnish with fresh fruit of the season. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA

1 x Pastry Cream **

2 c Water

1 c Butter

1 pn Salt

1 1/2 c Flour

7 lg Eggs

1 tb Sugar, powdered, to dust

Almonds, slivered ** See recipe for Pastry Cream. Boil water in a pan with butter and salt. Add flour all at once and beat vigorously until dough pulls away from the sides of the pan and forms a ball. Off the heat, beat in eggs, one or two at a time, until incorporated and smooth. Put mixture into a pastry bag and pipe in a circle on a buttered and lightly floured baking sheet. Make another circle just inside the first, and a third on top of the first two. Preheat oven to 375 F. Paint with melted butter and top with almonds. Place it in the oven and bake for 30 minutes. Remove and cool on a cake rack. When cool, split horizontally and fill bottom ring with pastry cream. Replace top ring and dust with powdered sugar. Note: The preceding recipe is a basic pate a choux, or cream puff pastry, and it may be used in other recipes. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Daniel Bonnot, Louis XVI Restaurant, : Marie Antoinette Hotel, New Orleans

———————————-FILLING———————————- 8 Granny Smith apples

3 tb Lemon juice

3/4 c Whole cranberries

3 tb Cornstarch

2 tb Butter; melted

2/3 c Brown sugar

———————————-TOPPING———————————- 2/3 c Oats

1 c Brown sugar

1/2 c Flour

1/2 ts Cinnamon

1/2 c Butter; in 1/2″ squares

Peel and slice apples and put in lemon juice. Then add all other filling ingredients and mix in a bowl. Make topping in separate bowl. Put apple mixture in pie shell. Sprinkle topping on liberally. Place butter squares on pie. Bake at 300 deg. for 1/2 to 1 3/4 hours.

6 Ripe peaches

1/3 c Sugar

8 Italian macaroons; crushed

-such as Amaretti di Saronno 1 Egg yolk

4 tb Unsalted butter; melted

Try this with white peaches, if available, for a subtle variation on the original. PREHEAT THE OVEN TO 350F and set a rack in the middle level. Rinse, halve and pit the peaches. Puree 2 of the peach halves in a food processor. Place the puree in a bowl and add the sugar, crushed macaroons and the egg yolk. Cover each peach half with this filling and place the peach halves in a buttered baking dish. Sprinkle the remaining butter over the peaches and bake for about 30 minutes, until the peaches are baked through and the filling is a deep golden color. Serve hot or at room temperature.