3 Mousse Molds

　
Tuna- Olive Mousse　
1 envelope unflavored gelatine
2 tablespoons lemon juice
2 cans(7oz) tuna,drained and flaked
3 tablespoons tarragon vinegar
1/2 cup mayonaise or cooked salad dressing
1 cup dairy sour cream
1/2 cup chopped pimento-stuffed olives
Crisp salad greens
Whole pimento stuffed olives
2 tomatoes, cut into wedges
　
　
1. Sprinkle gelatine over lemon juice combined with 1/4 cup cold water in small bowl; let stand 5 minutes to soften.
2.Set bowl in pan of boiling water; stir to dissolve gelatin
3.Combine tuna with vinegar, mayonaise,sour cream,chopped olives, and gelatine mixture;mix very well.
4.Turn mixture into a 4 to 4 1/2 cup ring mold. Refrigerate overnight.
5.To unmold;Run a small spatula around edge of mold.Invert onto serving platter: shake gently to release. If necessary,place a hot damp dish cloth over mold;shake to release.
6.Fill center of mold with greens and olives.
Arrange tomato wedges around mold.
Makes 6 Servings
　
　
　
　
　
　
Salmon Mousse　
　
1 can (16 oz) red salmon
1/4 cup vinegar
1/4 cup dairy sour cream
1 tabelspoon prepared horseradish
1 envelope gelatine
1/4 cup lemon juice
1 teaspoon salt
1 teaspoon prepared mustard
1/2 cup heavy cream,whipped
　
　
1. Day before: Drain salmon;remove any bones and skin.
2. Turn salmon into medium bowl;break into small pieces, with fork.
3. In electric blender, at high speed,blend salmon with vinegar,one third at a time,1 1/2 minutes, to make a puree.
4. Turn into large bowl. Fold in sour cream and horseradish.
5. In measuring cup, sprinkle gelatine over lemon juice combined with 1/4 cup water. Let stand 5 minutes to soften.
6.Set in pan of boiling water, stirring to dissolve gelatine.
7.Gradually stir gelatine mixture into salmon mixture,along with salt and mustard.Fold in whipped cream just until well combined.
8.Turn into 6 (4oz) molds. Refrigerate,covered overnight,
9. Run a spatula around edge of molds; invert onto serving platter;unmold. Serve at once.

Makes 6 Servings
　
　
　
　
　
　
Fish Mousse
2 1/2 cups water
2 envelopes unflavored gelatin
1 small onion,sliced
2 teaspoons salt
1/2 teaspoons peppercorns
1/2 teaspoon basil
1 16- ounce package frozen flounder,pollock,sole, or cod fillets
1/2 cup salad dressing or mayonaise
1 tablespoon lemon juice
1/4 teaspoon hot pepper sauce
1/2 cup heavy or whipping cream
pitted olives and pimentos for garnish
lettuce leaves
lemon wedges
　
1. In 12- inch skillet,into water,sprinkle gelatin. Cook over low heat, stirring,until gelatinis dissolved.
2. Add onion,salt,peppercorns and basil; heat to boiling. Reduce heat to low; cover and simmer 5 minutes.
3. Add frozen fish fillets to skillet;heat to boiling. Reduce heat;simmer 15 minutes until fish flakes easily.
with slotted spoon,remove fish from liquid,
4.Strain liquid into 4 cup measure, disgaurding onion and peppercorns.If needed add water to make 2 1/2 cups liquid. Add fish; cover; refrigerate until thickened.
5. In covered blender container,at medium speed,blend until smooth fish mixture,salad dressing,lemon juice and hot pepper sauce.
6.Pour mixture into large bowl. Whip cream; fold into mixture. Pour into 5 cup fish shaped mold; refrigerate until set, about 4 hours.
7. To serve;Unmold mousse by dipping mold into hot water for a few seconds.
8. Place flat platter over mold; invert both together and lift off mold.With sharp knife, finely slice olives and pimentos.
9. Arrange lettuce leaves and lemon wedges around fish mousse and garnish with sliced pitted olives and pimentos.
8 Appetizer or 4 Main-Dish Servings
　
　

Double Chocolate Decadance Biscotti

Double Chocolate Decadence
preheat oven to 350 degrees

2/3 cup whole almonds

1/4 teaspoon salt

3/4 cup sugar

1/3 cup unsweetened cocoa

2 eggs

2/3 cup chopped milk chocolate

1/2 cup butter

1 1/2 teaspoons baking powder

2 tablespoons Amaretto
or Kahlua or
double-strength coffee
2 cups plus 2 tablespoons
unbleached or all purpose flour


Place nuts in shallow pan and bake in oven for 8-10 minutes,or untill golden brown.
Let cool. In a mixing bowl cream butter and sugar untill lightly fluffy. Beat in eggs and
Amaretto , Kahula or coffee. In a bowl combine the flour,cocoa,baking powder and
salt.Add to the creamed mixture,mixing untill blended.Cut nuts into halves or thirds.
Fold in nuts and milk chocolate.Divide dough in half.On a greased and floured
baking sheet pat out into two logs about 1/2 inch high,1 1/2 inches wide and 14
inches long,spacing them atleast 2 inches apart.Bake in middle of oven for 25 minutes
or untill lightly browned.Transfer from baking sheet to rack.Let cool fo 5 minutes.
Place on cutting board.With serated knife slice diagonally on 45 degree angle about
1/2 inch thich.Place the slices upright on baking sheet 1/2 inch apart and return to oven
for 8-10 minutes longer to dry slightly.Let cool on a rack.Store in tightly covered container.
Makes about 3 1/2 -4 dozen biscotti.

White Chocolate Biscotti

White Chocolate Macadamia Biscotti
preheat oven to 325 degrees

1/2cup butter
1 teaspoon vanilla extract
3/4 cup sugar
2 tablespoons Amaretto
2eggs
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup white chocolate chips
2/3 cup macadamia nuts
2 cups plus 2 tablespoons
unbleached or all purpose flour


In mixing bowl cream butter and sugar untill light and fluffy.
Beat in eggs,vanilla and Amaretto.In a bowl combine the flour,
baking powder and salt.Add to the creamed mixture,mixing
untill blended.Fold in nuts and white chocolate chips.Divide
dough in half.On greased and floured baking sheet pat out
into two logs about 1 1/2 inches wide and 14 inches long,
spacing them at least 2 inches apart.Bake in middle of preheated
oven for 25 minutes or untill lightly browned.Transfer from baking
sheet to rack.Let cool 5 minutes.Place on a cutting board.With
a serrated knife slice diagonally on a 45 degree angle about
1/2 inch thick.Place the slices upright on the baking sheet and
return to oven for about 8 minutes longer to dry slightly.Let cool
on rack.Store in tightly covered container.
makes 3 1/2 to 4 dozen biscotti.

Biscotti Toscani

Biscotti Toscani

1/2 cup whole almonds
1/3 cup butter
3/4 cup sugar
1 teaspoon vanilla extract
2 eggs
2 teaspoons almond extract
1/8 teaspoon nutmeg
2 1/4 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons grated orange zest
1 1/2 teaspoons baking powder

preheat oven to 325 degrees
Place nuts in shallow pan and bake 8- 10 minutes,untill golden brown.Let
cool.In mixing bowl cream butter and sugar untill light and fluffy.Beat in eggs,
vanilla,almond extract and orange zest.In a bowl combine flour,baking powder,
nutmeg and salt.Add to the creamed mixture,mixing untill blended.Cut almonds
into halves or thirds and fold in.Divide dough in half. Place on greased and floured
baking sheet and form into two logs about 1/2 inch thick,1 1/2 inches wide and
12 inches long, spacing them at least 2 inches apart.Bake in the middle of preheated
oven for 25 minutes or untill a light golden brown.Transfer from baking sheet to rack.
Let cool 5 minutes.Place on a cutting board.With a serrated knife slice diagonally at
45 degree angle about 1/2 inch thick.Lay the slices flat on baking sheet and return to
oven for 10 minutes,turning over once,to dry slightly.Let cool on rack.Store in a tightly
covered container.
makes about 3 1/2 dozen biscotti.

Biscotti

Biscotti
Baking biscotti at home is easy and quick. You will need a bowl
a spoon,or a mixer,and a baking sheet.It only takes 15 minutes
to mix the dough and shape logs and just another minute to cut
them diagonally at 45-degree angle for the second baking to
dry them further.These will keep for weeks in a decorative tin.
For the best results measure ingredients accurately use
lightly salted butter- can use unsalted butter. Mix just untill dough
clings together; do not overwork the dough.Use clean lightly floured
hands to shape dough into logs.If hands get sticky re-flour them.
The dough is sticky.Line baking sheet with parchment paper for easy
clean up and removal.Use serrated knife fo slicing. Chocolate is listed
by weight.For dry measure equivalent, 3 ounces chopped chocolate
equals 1/2 cup,or 4 ounces chopped chocolate equals 2/3 cup chocolate.
Chocolate melts at 98.6 degrees,so heat over simmering,not boiling
water. Avoid steam, moisture causes chocolate to sieve or cling to
together. Every oven variesand bakes differently.Check for signs of
doneness prior to suggested bakingtime.Let baked logs cool a few
minutes before slicing diagonally. Use cutting board with firm decisive
strokes to prevent crumbling.Return sliced cookies to oven lying cut
side down if a crispy surface is desired or standing upright for simply
drying the cookie,especially if it contains clocolate or dried fruit.Let
cool completly on the pan or rack then store in a tightly closed container.
Chocolate frostedcookies should stand at room temperature to firm up.
Refrigerating them will cause chocolate to turn grayish white in color.
If cookies are overly dry,place in paper bag and let sit at room temperature
to age for a few days so they may absorb moisture from the air and soften.
Cookies can be tightly wrapped in freezer paper and a plastic bag
and frozen, should be eaten within a month for best flavor.You may reheat
in 300 degree oven for 10-15 minutes to freshen flavor.

Cinnamon Sugar Pecans

Cinnamon Sugar Pecans

preheat oven to 300

1 lb. pecan halves
1 cup sugar
2 egg whites
1 teaspoon salt
1 tablespoon water
1 1/2 teaspoon cinnamon


Place egg whites in large bowl and beat with electric mixer untill
frothy but not stiff.Add pecans and stir untill well coated.Combine
sugar,salt and cinnamon.Sprinkle over pecans and mix well.
Spread pecans on sprayed baking sheet.Bake 45 minutes at
300 untill crisp.Turn and stir every 10 minutes.Cool 1 hour Enjoy

Cinnamon Spice Nuts

Cinnamon Spice Nuts

2 sticks butter (do not substitute)
3 cups powered sugar
1 tablespoon corn syrup
2 tablespoon nutmeg
2 cup pecan halves
2 tablespoons cinnamon
2 cups walnut halves
2 teaspoon dried orange peel(optional)


Melt butter with corn syrup in large skillet over very
low heat.Add nuts.Cook 10 minutes,stirring
constantly.Mix sugar and spices in large bowl.
Drain nuts on paper towels.Add nuts to sugar
mixture and stir to coat well.Place nuts in colander
over sink to shake off excess sugar.Spread
on paper towels and allow to cool.
(Almonds are also a nice addition to this.)