Bakery Shoppe Anniversary 2000!
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Happy Anniversary, Suzy-Q!

We wanted to think of a special way to celebrate the Bakery Shoppe's anniversary this year, and here is what we've come up with.:) We hope you enjoy your gift, and that every time you use one of these recipes, it will remind you that every single person loves and cares about you. You are such a caring, giving person, Suzy, and we all thank you from the bottoms of our hearts for all the caring and loving you give to us every day.


Frozen Lemon Mousse with Raspberry Sauce

--sent in by (Christine)

Lemon Mousse
1-1/2 tsp. unflavored gelatin
1/2 cup lemon juice
3 eggs separated
2/3 cup sugar
grated peel of one lemon
pinch of salt
1 cup whipping cream
3 stale macaroons (opt)

Raspberry Sauce
1-15oz pkg. frozen raspberries with juice
juice of 1/2 lemon
1/2 cup sugar
1/2 tsp cornstarch
1/4 cup framboise or kirsch or grand marnier
Dissolve gelatin in lemon juice in top of double boiler set over simmering water. Beat egg yolks with 1/3 cup sugar until mixture is lemon colored. Fold lemon gelatin mixture and peel into beaten yolks. Gradually adding remaining 1/3 cup sugar, beat egg whites with pinch of salt until they form stiff peaks. Blend large spoonful of beaten whites in lemon-egg yolk mixture. Whip cream and fold remaining whites and cream into
lemon-egg mixture, don't overblend -Allow some white to show. Fill souffle dish or individual glass dishes 2/3 full. If using macaroons crush and sprinkle over dessert, then fill dish with remaining mixture. Freeze for 2-3 hours.
To make sauce:
Combine thawed raspberries and juice with lemon juice in blender. Puree until smooth and strain to remove all seeds. Pour raspberry mixture into pan and add sugar. Bring to boil over medium heat, then simmer for 15 minutes.
Dissolve cornstarch in liqueur and stir into raspberry mixture. Remove from heat and cool. Cover and refrigerate. Serve over lemon mousse.
Serves 4

* Exported from MasterCook *

Pasta with Shiitake Alfredo Sauce

Recipe By : RisaG
Serving Size : 4 Preparation Time :0:00
Categories : Mushrooms Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb radiatore pasta
1/8 cup white sauce mix
1/8 cup water -- plus extra
6 med mushrooms -- sliced thin
1/4 cup shiitake tapenade -- * see note
1/4 cup Land O'Lakes Fat-Free Half-and-Half
Parmesan cheese -- grated

Make pasta, according to package directions, including salt in the
water. Cook until al dente. Drain and set aside.

While pasta is cooking, place mushrooms in a microwave container, add a
tiny bit of water and cook on HIGH for 2 minutes. Remove and drain out
excess water. Add shiitake tapenade to the mushrooms. Add some
half-and-half and some parmesan cheese.

In microwave container, place sauce mix and water and mix well. Cook on
Medium for 1 minute. Whisk until smooth. Add sauce to mushroom mixture.

To serve, place pasta in a large bowl. Add mushroom mixture and mix
well. Sprinkle with extra Parmesan and serve.

- - - - - - - - - - - - - - - - - -

NOTES : * Shiitake Tapenade is a product put out by California Harvest.
It is really a great product. You can find it at gourmet and specialty
stores and through the internet. If you can't find it I include a recipe
that comes close.

* Exported from MasterCook *

Shiitake Tapenade

Recipe By : Lisa, UK
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 lg mushrooms -- chopped
1 tsp canola oil
1 tsp oriental sesame oil
1/8 cup onion -- chopped
1 1" pc ginger -- minced
1 tbsp garlic -- minced
2 tbsp soy sauce
2 tbsp rice wine or dry sherry
1 tbsp rice wine vinegar
1 tbsp lemon juice
1 tbsp chives -- snipped
1 tsp salt
1/2 tsp chile paste

Chop the shiitake mushrooms as finely as you can but not in a food
processor. Heat the oils, add the onion, ginger and garlic. Saute until softened but not browned. Add the mushrooms and sherry. Stir and fry for a good long time, until all the moisture from the mushrooms comes out and then has been reabsorbed again. The mixture should look like very fine chopped liver if that is any help. Mix in soy sauce, snipped chives, salt, chile paste, lemon juice and rice wine vinegar. Mix very well while on a low heat.

Note: It finally finishes up cooking like a dense pate.
- - - - - - - - - - - - - - - - - -
NOTES : Posted by Lisa, UK to Mimi's when I posted about copycatting the California Harvest Shiitake Tapenade. She saw something similar made on TV and copied it down as best she could.

Hi Suzy-Q!
The BAKERY-SHOPPE is the greatest thing. Thank you so much for making it so enjoyable!! It's so good, that I spend less and less time in my cookbooks, and more and more time searching through the BAKERY-SHOPPE mail looking for new recipes to try!! Thank you for such a fun and friendly site. I've made a very good e-mail buddy through the BAKERY-SHOPPE! : )


3/4 c. white rice (Carolina)
1 1/2 qt. milk
1 cup sugar
1/2 tsp. salt
2 eggs (large)
1 pt. heavy cream
2 Tbs.. vanilla

Rinse rice and drain (to prevent lumping).

Mix together the milk, sugar and salt in a heavy pan.

Cook over a medium flame until mixture boils. Be sure to stir frequently.

Add the rice and stir thoroughly.

Cook over a medium flame until the liquid boils down and rice shows through top of liquid (approximately 50-60 minutes). Stir frequently.

Mix eggs, cream and vanilla. Add this to the milk and rice mixture.

As soon as this mixture comes to a slow boil, remove from heat and pour into a bowl. Sprinkle with cinnamon and nutmeg.

Cover with Saran Wrap and refrigerate at least 4 hours.

This recipe takes a little time to prepare, but it makes one of the creamiest and tastiest rice puddings! ENJOY!! : )


1 cup butter
1½ cup flour
1 cup minute oats
½ cup brown sugar
1½ cup nuts

½ gallon Vanilla ice cream, softened
1 jar caramel topping

Melt butter and mix with flour, oats, brown sugar and nuts. Press on cookie sheet and Bake at 350º oven for 20-25 minutes. Cool and crumble 1/ 2 on
bottom of 9x13 pan. Spread topping over crumbs . Spread ice cream on topping. Sprinkle remaining cookie mixture on top. Freeze until set.


This is one of our favorite ways of preparing lamb.
The meat is melt-in-your-mouth tender.
We don't use the jalapeno, and I always make more marinade, but end up having some left. If we're not entertaining, a whole leg is certainly too much for us.
After I bone and butterfly the leg, I'll cut the meat into smaller portions.
Then I'll freeze the smaller pieces separately along with some marinade right in a ziploc. Then it's ready to enjoy whenever we want! :)

Grilled Leg of Lamb Robert

1 leg of lamb -- 8 pounds

1 medium onion -- peeled
3 cloves garlic -- peeled
1 piece ginger -- peeled (about the same amount as the garlic)
1/2 seeded medium jalapeno pepper
1/4 C soy sauce
1/4 C honey
2 Tbsp peanut oil

Bone and butterfly the leg of lamb.
Place onion, garlic, ginger and pepper in food processor and process until the mixture is pureed.
Add soy, honey, and oil, and mix just enough to combine.
Spread mixture all over the lamb and seal in a plastic bag to marinate overnight.

Grill the lamb over high heat for 4-5 minutes a side. The meat should be nicely browned and seared on both sides.
Place the meat in a roasting pan or on a jelly roll pan and place in a preheated 170-190 degree oven and let it cook in its own juice for a minimum of 30 minutes and as long as an hour before serving.
The internal temperature should be around 130 degrees.
The leg of lamb is now relaxed and pink throughout.
Carve lamb into slices 1/4 inch thick, and serve with its juices.

From: Jacques Pepin’s The Art of Cooking Vol. 1


Pound Cake
Given to me many years ago by my friend Grace Marie Hill.

1 lb Butter
1 box Confectioners Sugar
6 eggs
3 c Cake Flour
1 Tbsp Vanilla
1 Tsp salt

In large mixing bowl, blend butter and add confectioners sugar and
beat until light and creamy. Add eggs, one at a time, mixing after
each egg until fluffy. Mix together the cake flour and salt. Add
to the creamed mixture slowly. Add vanilla; blend. Spoon mixture
into a tube pan (greased and floured). Bake at 325 for 1 1/2 hours.

Suzy - is the kind of person I want to be. She is not only the
administrator and owner of our BakeryShoppe she is a friend to us
all. She is always there to lend a helping hand or pass along a kind
word to those of us in need and she encourages us to reach out to each
other. She fosters friendship among us all by organizing our swaps!!

She really is the "kind of person her dog thinks she is"!

--the following recipes come from Patricia in NJ.:)

White Chocolate-Coconut Cheesecake With Chocolate Macadamia Nut Crust

Refrigerate the 1 cake for 8 hours before serving.

Chocolate macadamia nut crust:

1 cup chocolate wafer crumbs
1/2 cup macadamia nuts, coarsely ground
1/4 cup sweetened coconut, lightly toasted
5 tablespoons unsalted butter, melted

Coconut topping:

1/2 cup sweetened coconut, lightly toasted
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 tablespoons unsalted butter, cut into small pieces


1 cup milk
3/4 cup sweetened coconut, lightly toasted
1 1/2 pounds cream cheese, at room temperature
3/4 cup granulated sugar
2 tablespoons cornstarch
3 large eggs
1 teaspoon vanilla extract
2 teaspoon dark rum
6 ounces white chocolate, cut into 1/8-inch chunks

Garnish (optional):

1/2 cup chocolate wafer crumbs
Confectioners' sugar
White chocolate curls

Make the chocolate macadamia nut crust:
Position a rack in the center of the oven and preheat to 350 degrees F. Remove the side from a 9-by-3-inch spring form cake pan. Trim a 9-inch cardboard cake circle so that it fits within the curved lip of the bottom of the springform pan. Cover the bottom of the pan with a piece of aluminum foil, leaving a 2-inch overhang all around the edge. Carefully attach the side of the pan. (Lining the bottom of the pan this way will give the cheesecake an even flat base, making it easy to remove from the pan.)
In a medium bowl, stir together the chocolate wafer crumbs, ground macadamia nuts, and toasted coconut. Add the melted butter and mix well. Press the mixture evenly onto the bottom of the prepared pan.
Bake for 10 to 12 minutes until the crust is puffy and bounces back when gently pressed with a finger. Cool on a wire rack.
Prepare the coconut topping:
In a medium bowl, using a wire whisk, stir together the toasted coconut, flour and salt. Add the butter cubes and with your fingers toss to distribute thoroughly. Chill until ready to bake the cheesecake.
Make the filling:
Position a rack in the lower third of the oven and reduce the oven temperature to 325 degrees F. Using two large pieces of heavy-duty aluminum foil, tightly wrap the outside of the pan.
In a medium saucepan combine the milk and the toasted coconut and bring to a boil. Reduce the heat and simmer for 5 minutes. Remove the pan from the heat and cover. Steep the mixture for 30 minutes. Strain the coconut milk, pressing the solids to extract all of the liquid: you should have 3/4 cup of liquid.
In the 4 1/2-quart bowl of a heavy duty mixer using the paddle attachment, beat the cream cheese at low speed for 1 minute, until creamy. Gradually add the sugar in a steady stream and heat at medium speed until blended. Add the corn starch. Scrape down the side of the bowl and beat 30 seconds longer. At medium-low speed, one at a time, add the eggs, beating well after each addition. Gradually add the strained coconut milk and beat until blended. Beat in the vanilla and the rum.
Pour the filling into the prepared pan. Sprinkle the white chocolate chunks evenly over the filling.
Sprinkle the prepared coconut topping over the center of the cheesecake, leaving a 1-inch plain border around the rim of the cheesecake.
Place the cheesecake in a high-sided roasting pan on the lower rack of the oven. Pour boiling water into the roasting pan so that the water comes half way up the side of the springform pan. Bake the cheese cake for 70 to 80 minutes, until the sides are puffy and the center quivers. Leave the cheesecake in the pan in the oven and turn off the oven. Prop open the door of the oven with a wooden spoon and allow the cheesecake to cool down slowly in the oven for 30 minutes.
Remove the cheesecake from the roasting pan and remove the foil from around the outside of the springform pan. Run a thin-bladed knife around the inside of the pan to release the cheesecake from the side of the pan. This will prevent the top of the cheesecake from cracking. Cool the cheesecake in the pan set on a wire rack. Refrigerate uncovered for at least 8 hours or overnight.
Garnish the cheesecake:
Run a thin-bladed knife around the edge of the cheesecake to loosen it from the side of the pan. Unclamp and remove the side of the springform pan. Gently press the chocolate wafer crumbs onto the side of the cheesecake. Dust the top with confectioners' sugar and decorate with white chocolate curls, if desired
Slide a metal cake spatula under the cheesecake to loosen it from the bottom of the springform pan. Slide two long metal cake spatulas underneath the cheesecake and transfer to a serving plate.
Cut the cheesecake with a sharp, thin-bladed knife, dipping the blade in hot water and wiping it dry after each slice.


3 to 3 1/2 cups sifted flour
1/4 c Sugar
1 ts Salt
1 pk Active dry yeast
1 c Water
2 tb Butter
1 Egg
1/2 c Semi-sweet chocolate chips
2 tb Butter
1/2 c Pecans, chopped

In a large bowl, combine 1 1/2 cups flour, sugar, salt and yeast. Heat water and 2 Tbsp. butter until hot (120-130 degrees). Add water mixture
and egg to flour mixture and blend at low speed just until mixed. Continue
mixing at high speed for 3 minutes. Stir in as much remaining flour as you
can until dough pulls cleanly away from sides of bowl.

On floured surface, knead about 2 minutes. Roll dough into a 15x7"
rectangle. Melt chocolate chips and 2 Tbsp. butter together; cool and
spread over rectangle. Sprinkle with pecans. Starting with long side,
roll dough up jelly-roll fashion. Cut into 12 slices.
Sprinkle a greased 13x9" pan with Topping ingredients (to follow). Place
dough slices on top. Cover loosely with plastic wrap or a towel. Let rise
in warm place until nearly double (35 to 40 minutes). Bake at 375 degrees
for 25 to 30 minutes; turn out onto a serving platter. If desired, drizzle
Chocolate Glaze (to follow) over the top of rolls.


1/2 cup brown sugar
1/4 cup pecans, chopped
1/2 cup butter, softened
2 Tb corn syrup

In a small bowl, combine all topping ingredients and mix well.


1/3 cup semi-sweet chocolate chips
1 Tb butter

In a small saucepan, melt chocolate chips and butter over low heat. Drizzle
chocolate mixture over rolls, after you have turned them out onto serving

Gardenia Easter Pie
Yield: 8 servings

2 c Gardenia Mozzarella Cheese, shredded
1 cn Gardenia Ricotta (15 oz
Basic pastry for two crusts
1 sm Red bell pepper, quartered & thinly sliced
8 oz Precooked smoked ham, thinly sliced in strips
1 t Olive oil
5 oz Frozen chopped spinach, thawed
12 Basil leaves (or 1 t. dried)
3 Eggs
Pepper to taste

Preheat oven to 375'F. Roll out half of dough & line 9" buttered pie
pan. Saute peppers & ham in oil 3 minutes; season with pepper. Wisk 2
eggs & ricotta in large bowl. Spread mixture in pastry shell. Pat
spinach dry, sprinkle on top. Sprinkle saute mix over spinach & top
with mozzarella. Add basil. Roll out remaining dough & cover pie.
Trim edges. Cut 4 vents & brush top with beaten egg. Bake 50-60
minutes, or until golden brown. Set 20 minutes & serve.

German Chocolate Pie

1 1/2 cups sugar
2 tbs flour
3 tbs cocoa
2 eggs
1/2 cup butter, melted
1 1/4 cup evaporated milk
1/4 cup water
3/4 cup chopped pecans
1/2 cup coconut (sweetened)
1 unbaked 9 inch pie shell

Combine sugar, flour and cocoa. Stir in eggs and butter, add milk, water
pecans and coconut; mix well. Pour into pie shell. Bake in preheated 350
degree oven for 35 minutes or until set.

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