2 : tb Butter
1 : /2 c Milk
3 : lg Eggs
3/4 : c All Purpose Flour
1/2 : c Whole Wheat Flour
1/2 : c Rye Flour
1/4 : c Stone Ground Cornmeal
1 : /2 tb Sugar
1 : tb Baking Powder
1 : ts Salt
1/4 : ts Baking Soda
1 : c Maple Syrup; Warmed
2 : c All-purpose flour
1 : ts Baking powder
2 : c Whole wheat or rye flour
1/4 : c Butter or margarine
4 : c Oat or wheat bran
1 : Egg; beaten
1/4 : c Packed brown sugar
1 : 3/4 c Buttermilk
1 : ts Caraway seeds (optional)
1/2 : ts Salt
1 : ts Baking soda
3 : tb Red wine vinegar
1 : Clove garlic; minced
1/2 : ts Dijon-style mustard
3/4 : c Olive oil
1/2 : ts Oregano
1/4 : ts Marjoram
1/4 : ts Thyme
Salt : Salt and pepper; to taste
2 : Garlic cloves, coarsely
-chopped : -chopped
1 : c Firmly packed fresh basil
-leaves : -leaves
1 : c Firmly packed fresh italian
-parsley : -parsley leaves
1 : c Firmly packed fresh mint
-leaves : -leaves
1/2 : c Toasted pine nuts, cooled
1/2 : c Freshly grated parmesan
Salt : Salt and freshly ground
-black : -black pepper
3/4 : c Olive oil
(19.8. : (19.8. oz)pkg fudge brownie
Mix : Mix
1/2 : c Kahlua or coffee-flavored
Liquer : Liquer
3 : x (.9 oz) pkgs. chocolate
Instant : Instant pudding mix
12 : oz Container Cool Whip
6 : x (1.4 o) Heath Bars, crushed
3 : different types of
-lettuce; : -lettuce; Iceberg; Bibb,
-Romaine, : -Romaine, etc.
2 : Avacados
2 : Bell peppers
2 : Small/medium tomatoes
2 : Jars (small) artichoke
-hearts : -hearts
1 : cn (small) chopped ripe olives
1 : Bottle capers
1 : ts Salt
sm : sm Amount of olive oil
sm : sm Amount of red wine
-vinegar : -vinegar
1 : Bunch green onions or
-shallots : -shallots
1 : /2 ts Garlic salt
Oregano : Oregano to taste
3/4 : c Flour
1 : ts Baking powder
1/2 : c Plus 2 tablespoons sugar
1 : pn Salt
3 : Eggs large
1/2 : c Milk
1 : ts Vanilla
21: 6
0: YIELD: 8 eclairs DIFFICULTY: ** PREPARATION: 1 hour plus baking, cooling and chilling times Make the eclairs: 1
1: Position a rack in the center of the oven and preheat to 425 degrees F
2: Line two baking sheets with baking parchment
3: 2
4: In a glass measuring cup, stir the eggs with a fork until blended
5: Pour approximately 2 tablespoons of the beaten eggs into a small cup, leaving 1/2 cup of the egg mixture in the measuring cup
6: 3
7: In a medium heavy saucepan, combine the water, butter and sugar
8: Over medium heat, stirring occasionally, heat the water mixture until the butter has melted
9: Increase the heat to medium-high and bring the mixture to a boil
10: Remove the pan from the heat
11: 4
12: Using a wire whisk, stir in the flour, coffee and cinnamon
13: Whisk vigorously for 20 to 30 seconds, until the mixture is smooth and pulls away from the side of the pan
14: Return the pan to the heat and stirring constantly with a wooden spoon, cook for 30 to 60 seconds, until the paste forms a very smooth ball
15: Transfer the paste to a large bowl
16: 5
17: Pour the reserved 1/2 cup of beaten eggs over the paste and beat vigorously with a wooden spoon for 45 to 60 seconds, until the mixture forms a smooth, soft dough
18: The dough should hold its shape when scooped up with a spoon but be soft enough to slowly slide off the spoon when tilted
19: If the dough does not slide off the spoon, add 1/2 tablespoon of the reserved egg mixture, beat until smooth and retest the dough with a spoon
20: The remaining 1 1/2 to 2 tablespoons of egg will be used to glaze the tops of the eclairs before they are baked
22: Fill a pastry bag fitted with a 5/16-inch plain tip (such as Ateco #3) with the eclair dough
23: Pipe 5-inch strips approximately 1/2-inch wide on the prepared baking sheets, leaving about 1 1/2 inches between eclairs
24: Dip your finger in some of the remaining beaten egg and gently smooth down any "tails" left from piping
25: Lightly brush the tops of the eclairs with more of the egg
26: 7
27: Bake the eclairs, one baking sheet at a time, for 10 minutes, propping the oven door open about 2 inches with the handle of a wooden spoon
28: Reduce the oven temperature to 375 degrees F and close the oven door
29: Continue baking the eclairs for 20 to 25 minutes, until they are crisp
30: Transfer the eclairs to a wire rack and cool completely
31: The eclairs may be prepared up to this point and stored in an airtight container at room temperature for one day or in the freezer for up to one month
32: Make the mascarpone filling: 1
33: In a large bowl, whisk together the cheese, heavy cream and sugar until smooth
34: Stir in rum
35: Make the glaze: 1
36: In a small bowl combine confectioners' sugar with heavy cream
37: Stir until smooth
38: Assemble and glaze the eclairs: 1
39: Slice eclairs in half; remove any moist dough
40: Fill each eclair with about three tablespoons filling
41: Replace top of each eclair
42: Spread glaze over top of each eclair; dust with sifted cocoa powder and garnish with whipped cream, if desired
43: Posted to Bakery-Shoppe Digest V1 #189 by docden <docden@mnl
44: v-link
45: net> on Aug 15, 1997