Juice : Juice and pulp of 1 lime
3 : Garlic cloves -- mashed
1 : ts Minced ginger root
2 : Allspice berries -- crushed
1/4 : ts Saffron threads -- crushed
1/2 : ts Dried summer savory
1/2 : ts Dried dill
1/2 : ts Ground cinnamon
1/4 : ts Curry powder
2 : Cornish hens -- halved
3 : c Flour
1 : c Brown sugar
1 : ts Cinnamon
4 : tb Shortening
3 : ts Baking powder
1/2 : ts Salt
1/2 : Sweet dough mixture
1/2 : c Packed light brown sugar
1/2 : c Pecans, chopped
1/2 : c Dark seedless raisins
1 : ts Ground cinnamon
1/4 : c Butter or margarine, melted
Sugar : Sugar Glaze (below -- opt)
1 : c Warm water (0-5 F)
1/4 : c Instant dry milk
1 : Package active dry yeast
3 : 1/2 c All purpose flour, divided
1/8 : ts Ground ginger
1/4 : c Vegetable oil
1 : ts Salt
1 : ts Cinnamon (optional)
Liquid : Liquid sugar subsitute to
Equal : Equal 2 tbsp sugar,optional
1 : /2 ts Margarine at room temp
1/2 : c Brown sugar twin granulated
Sugar : Sugar substitute
1 : /2 tb Margarine at room temp
1 : /2 c WATER (20-degrees)
1/2 : c GRANULATED SUGAR
1/2 : c VEGETABLE OIL
1/2 : c POTATOES, mashed (unseasoned
-and : -and
Without : Without milk)
1 : EGG
2 : ts SALT
3 : tb ACTIVE DRY YEAST
3 : tb NONFAT DRY MILK POWDER
3 : c UNBLEACHED ALL-PURPOSE FLOUR
2 : 1/ To 3 cups BREAD FLOUR
1/3 : c BUTTER, softened
3/4 : c BROWN SUGAR
1 : /2 tb GROUND CINNAMON
FROSTING : FROSTING
1/2 : c BUTTER (1 stick), softened
2 : tb ALL-PURPOSE FLOUR
1 : c CONFECTIONER'S SUGAR
Speck : Speck SALT
1 : ts VANILLA EXTRACT
In : In a large mixer bowl, place
-the : -the warm water, sugar, oil,
Potatoes, : Potatoes, egg, salt, and
-yeast : -yeast and mix thoroughly.
-Add : -Add the
Milk : Milk powder and the
0: * not juice oranges, peeled and white pith removed Sorbets can be served either as a dessert or as a refresher between courses
1: Peppers add just a little heat to the frozen fruit juices
2: If your ice-cream freezer holds less than 6 cups, make this in batches or halve the recipe
3: At once cold and hot, Citrus-Pepper Sorbet has fruity flavor with a bite
4: Combine 1 1/4 cups water with sugar in a small saucepan and bring to a boil, stirring, until the sugar dissolves
5: Remove from the heat and cool to room temperature
6: Chill in the refrigerator for 2 hours
7: Meanwhile, chop the fruit, discarding any seeds
8: (You should have about 3 1/2 cups
9: ) In a blender or food processor, Puree oranges and remaining ingredients
10: Add 1/2 cup water, blend briefly and strain through a sieve
11: Refrigerate until needed
12: Stir the sugar mixture into the fruit mixture
13: Pour the mixture into an ice cream freezer and freeze according to the manufacturer's directions
14: (Alternatively, transfer the mixture to a shallow pan and freeze until almost solid
15: Break into large chunks and whirl the mixture in a blender or food processor until smooth
16: Transfer to a chilled airtight container and return to the freezer for 30 minutes to 1 hour, or until firm
17: ) 118 CALORIES PER 1/2 CUP: 1 G PROTEIN, 0 G FAT, 29 G CARBO- HYDRATE; 4 MG SODIUM; 0 MG CHOLESTEROL
18: Posted by Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at www
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20: com/~gemini