_{*Exported from MasterCook*}

SWEET CROSTADA DOUGH

Serving Size : 8

Amount Measure Ingredient -- Preparation Method

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2 1/2 cups All Pupose Flour

2 tablespoons sugar

1/2 teaspoon salt

1/2 pound butter -- chilled

2/3 cup ice water

1) In a bowl of an electric mixer, with the paddle attachment mix the

flour, sugar, and salt together.

2) Cut the chilled butter into 1 inch chunks, and add to the flour

mixture. Mix until the butter is cut into the flour mixture and resembles

coarse cornmeal.

3) Add the ice cold water all at once and mix until the dough just comes

together. Turn out the dough and knead a couple times. Wrap in plastic

and form into a disc. Chill for at least an hour before rolling.

4) Roll the dough out to 1/8 inch thickness and cut into large circles.

Refrigerate until ready to use.

Description:

"Stacey Kucy, Staceycakes"

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Per Serving (excluding unknown items): 216 Calories; 23g Fat (93.9%

calories from fat); trace Protein; 3g Carbohydrate; 0g Dietary Fiber; 62mg

Cholesterol; 368mg Sodium. Exchanges: 4 1/2 Fat; 0 Other Carbohydrates.

NOTES : DOUGH KEEPS 3 DAYS REFRIGERATED

DOUGH KEEPS IN THE FREEZER FOR A MONTH.

HUCKLEBERRY ICE CREAM

Serving Size : 1 

Amount Measure Ingredient -- Preparation Method

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2 cups heavy cream

1 cup half and half

6 each yolks

1/4 pound sugar

1/2 each vanilla bean

1 cup huckleberry preserves

1) Scald heavy cream and half and half in steam kettle with vanilla bean

that has been scraped.

2) whisk together the yolks and sugar.

3) temper in some of the scalded cream into the yolk mixture and then

return to the whole heavy cream mixture.

4) Stir until thicken and has reached 170F.

5) strain, and chill.

6 spin according to manafacturer's direction. Once ice cream is spun fold

in huckleberry preserves and freeze to set before scooping.

Optional method;

1. Soften 1 pint of Haagen Daz Vanilla Ice Cream in mixer with paddle

attachment, fold in preserves and freeze.

Description:

"GARY KUCY, CHEF, TAMARACK RESORT LLC"

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Per Serving (excluding unknown items): 2396 Calories; 204g Fat (74.9%

calories from fat); 17g Protein; 137g Carbohydrate; 0g Dietary Fiber;

742mg Cholesterol; 279mg Sodium. Exchanges: 2 1/2 Non-Fat Milk; 41 Fat; 7

1/2 Other Carbohydrates.

HAZELNUT MERINGUE STICKS

Serving Size : 1

Amount Measure Ingredient -- Preparation Method

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1/2 cup Hazelnuts

1/2 cup Powdered Sugar

1/4 cup All Purpose Flour

1/8 cup Egg Whites

1/8 cup Sugar

Method

1) In a cuisinart, process the nuts with the flour until it is a powder.

2) Combine the nut flour, and powdered sugar in a bowl.

3) Whip the egg whites with the sugar until stiff peaks.

4) Fold some of the flour mixture with some of the egg white mixture,

continue to alternate until both mixtures are combined.

5) pipe onto slitpat, bake at 300F in oven

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Per Serving (excluding unknown items): 795 Calories; 44g Fat (47.4%

calories from fat); 14g Protein; 96g Carbohydrate; 4g Dietary Fiber; 0mg

Cholesterol; 78mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat;

8 1/2 Fat; 5 1/2 Other Carbohydrates.

NOTES : yeilds 4 sheet trays