A. B. C.Brownies
1/2 c Butter 1 1/2 tsp Baking powder 1 c Brown sugar -- packed 1/2 c Almonds -- coarsely chop 2 Eggs -- beaten 1 tsp Vanilla extract 1/2 c Chocolate chips 1 1/2 c Flour Melt butter in saucepan. Stir in brown sugar. Bring to a boil; turn off heat. Cool for 5-10 minutes. Rapidly stir in eggs, being careful not to cook them. Add vanilla. In bowl, combine flour and baking powder. Stir into sugar-egg mix. Pour into a greased
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Pastel Pretties
3/4 c Sugar 1 3/4 c Flour 1 Egg 1/2 ts Baking powder 1 ts Vanilla 1/2 ts Salt 1/4 ts Anise extract 1/2 c Butter DESCRIPTION: Buttery, anise-flavored discs of pink, green and yellow. Sift together flour, baking powder and salt. Set aside. Beat butter until soft. Cream in sugar. Add egg, vanilla and anise, mixing well. Add in flour and mix until incorporated. Chill dough slightly (half an hour). Divide dough in half. Return half to refrigerator. Divide remaining half into three parts. Color one part pale pink, one part pale green and one part pale yellow. Roll each color into two, 10-inch long ropes. Place the six ropes on a baking sheet and refrigerate. Remove plain dough from refrigerator and divide in half. Return half to refrigerator. Roll remaining half into a 10 x 6 inch rectangle. Place one pink, one green and one yellow rope in rectangle, with two ropes on the bottom and the third
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Orange Biscuits #2
4 oz Butter Grated rind of 1/2 orange 2 oz Caster sugar 1 oz Bird's custard powder 3 oz Plain flour Cream together the butter, sugar and orange rind until light and fluffy. Gradually blend in the custard powder and flour. Form into 24 small balls and place, well apart, on greased baking sheets. Flatten with a fork and bake at 350 degrees F Leave to cool on a wire rack. -----
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Neapolitan Cheesecake
1 Chocolate crumb crust 10 oz Frozen strawberries* 1/2 c Semi sweet chocolate chips 3 pk Cream cheese (8oz ea)** 1 1/2 c Sugar 3 Eggs 1/3 c Dairy sour cream 3 T All-purpose flour PLUS 1 t All-purpose flour 1/2 t Vanilla extract 1/4 t Salt 1/4 t Red food color, optional * strawberries should be thawed and drained thoroughly ** cream cheese should be softened Prepare Chocolate crumb crust. Heat oven to 400F. In blender or food processor puree strawberries to yield 1/2 cup; set aside. In small microwave-safe bowl, place chocolate chips. Microwave at High 1 1/2 minutes; stir. If necessary, microwave at HIgh an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred; set aside. In large mixer bowl, beat cream cheese with sugar until smooth. Blend in eggs, sour cream, flour, vanilla and salt; beat until smooth. In separate bow
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1992 3rd Place: Chocolate Mint Sticks
Mmmm---------------- -----------brownie----- -------------------------- 1 c Butter, softened 2 c Granulated sugar 4 Eggs 2 ts Vanilla 4 oz Unsweetened chocolate, Melted 1 c Unsifted all-purpose flour 3/4 c Chopped pecans or walnuts Mmmmm--------------- ------------filling---- -- € --------------------------- 2 c Confectioners' sugar 4 tb Butter or margarine, Softened 2 tb Milk 1/2 ts Peppermint extract 1-2 drops green food Coloring, if desired Mmmmm--------------- -------------glaze----- -- € --------------------------- 2 oz Sweetened chocolate 2 tb Butter or margarine 1. Heat oven to 350 degrees. Grease a 13-by-9-inch baking pan. 2. With an electric mixer, cream the butter, granulated sugar, eggs and vanilla until light, 2 minutes. Add the chocolate and mix well. Stop the mixer and fold in the flour then the nuts. 3. Transfer batter to prepared pan. Bake just until a toothpick inserted in the center comes out clean, 30 minutes. Cool completely. 4. For the filling, mix all ingredients until smooth. Spread in an even layer over the cooled brownies. 5. For the glaze, melt chocolate with butter; mix well. Pour over filling and gently tilt pan so glaze covers the entire surface. Refrigerate until glaze is set; cut into squares or sticks. For holiday cookie trays, cut the brownies into small squares and decorate them with holiday finery. Jill Kaltenhaler of Homewood, Illinois from the Chicago Tribune fifth annual Food Guide Holiday Cookie Contest December 3, 1992 -----
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Onion Ring Batter
1.50 c Flour 3.00 tb Cornmeal 3.00 tb Onion powder 2.00 ts Salt 1.50 c Milk 1.00 ea Egg 0.50 c Water Blend all ingredients.
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Orange-Butterscotch Cheesecake2
-----BASE----- 1 1/4 c Old fashioned or quick oats, 1/4 c Packed brown sugar 2 tb Flour 1/4 c Margarine, melted -----BODY----- 3 pk 8-ounce cream cheese, soften 3/4 c Granulated sugar 2 ts Grated orange peel 1 t Vanilla 4 ea Eggs -----TOPPING----- 1/2 c Packed brown sugar 1/3 c Light corn syrup 1/4 c Margarine, melted 1 t Vanilla BASE: Combine oats, brown sugar, flour and margarine; press onto bottom of 9-inch springform pan. Bake at 350, 15 minutes. BODY: Combine cream cheese, granulated sugar, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition; pour over crust. Bake at 325, 1 hour and 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. TOPPING: Combine brown sugar, corn syrup and margarine in saucepan; bring to boil, stirring constantly. R
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Ossa Da Mordere ""Bones To Chew""
3 Egg whites 1 3/4 c Sugar 2 ts Lemon peel 1/2 ts Baking powder 1 1/2 c Almonds, blanched Coarsely chopped 1 3/4 c Flour; unsifted Beat egg whites and sugar with lemon peel and baking powder until smoothly blended. With a heavy spoon, work the nuts in thoroughly, then the flour. Lightly flour your hands then pinch off tablespoon sized lumps of dough and shape like short sturdy bones. Place cookies on a greased baking sheet and bake in a 375 degree oven for 10-12 minutes or until pale brown. Cool on wire racks. Store airtight. NB: You don't have to shape them into bones, but it looks cute. Serving Ideas : Nice dunked into coffee or wine. NOTES : These biscuits are so called ""bones to chew"" because they are hard and pale. They are traditionally baked on All Soul's Day in Italy. Copied by Tom Shunick Oct '95 -----
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Orange Cube Minute Muffins
3 c Bake it all mix 1 Egg 3 tb Sugar 1 tb Orange peel -- grated 3 tb Orange juice 3/4 c Milk 12 Sugar cubes Orange juice Place egg into bowl, blend in sugar. (NOTE: Place peel into a measuring cup. Fill to the 1/4 cup mark with orange juice and add enough milk to make 1 cup.) Add Mix and stir quickly until just blended. Batter will be lumpy. Fill muffin cups, rubbed well with shortening, 1/2 full. Onto the top of each unbaked muffin, press a cube of sugar dipped into orange juice. Bake in a 425 F. oven about 15 minutes. Recipe By :
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No-Bake Coconut/Oatmeal Cookies
6 tb Cocoa powder 1 c Flaked coconut 3 c Oats-quickcooking 1 Margarine 1/2 c Milk 2 c Sugar 1 ts Vanilla extract Mix 6 tablespoons cocoa, 1 cup coconut, and 3 cups oatmeal in a large bowl. Set aside. In a saucepan, bring to a boil 1 stick margerine, 1/2 cup milk, and 2 cups sugar. Boil 2 minutes then add a capfull of vanilla. Pour over oatmeal mixture. Mix well. Drop by teaspoonfulls until wax paper. Set until firm. Lori Makowski -----
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Agression Cookies
Ingredients 3 cups brown sugar 3 cups margarine 6 cups oatmeal 3 cups flour 1 tablespoon baking soda 2 cups chocolate chips <TD colSpan=4>Directions:<TD colSpan=4>Put the ingredients in large bowl. Mash, squeeze, knead, etc until it iscompletely blended. Form into small balls about 1 to 1 1/2 inches in size.Place on an ungreased cookie sheet. butter the bottom of a small glass anddip into white sugar, then pound the cookies flat. Bake at 350 degrees F for about 10 to 12 minutes. This is a good recipe to use when you need to getrid of some aggression because the dough is too heavy for most mixers. So you have to use your hands and beat it! You can also use peanut butter or butterscotch chips or a mixture of them."
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No Bake Caramel Cookies
2 c Sugar 3/4 c Margarine; softened 1 cn Evaporated milk; 6-oz can 1 pk Instant butterscotch -pudding -- mix 3 1/2 c Quick cooking oats In saucepan, combine sugar, margarine and milk. Bring to a boil and add pudding and oats. Remove from heat and stir thoroughly. Drop by spoonfuls on cookie sheet or waxed paper. Let cool for 15 minutes before eating. -----
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Moments Of Bliss
1 Cup boiling water 1/4 Cup butter 1 Cup flour -- sifted 4 eggs 1/2 Cup sugar 1 Cup pecans -- chopped 1 Teaspoon maple extract Deep Fryer at 350=B0F. Bring water to a rolling boil. Add butter and stir to dissolve. Add flour all at once. Stir vigorously to prevent batter from sticking and burning to pan. Cook mixture until it forms a ball in center of pan. Allow to cool slightly. Add eggs, one at a time. Beat well after each addition. An electric beater is helpful for this part of the work. Beat in sugar, nuts, and extract. Drop by half teaspoonful into deep fat at 350 degrees. Fry until nicely brown. About 2 or 3 minutes. Drain on paper towel and toss in confectioners' sugar.=20 Serve warm.
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Nut Crust
1/2 c Nuts (of choice) -- finely --minced. ds Salt 4 tb Margarine, cut into small --pieces 1 1/4 c Flour (white, with a little --whole wheat) 5 tb Cold water Place nuts, margarine, salt and flour together in a bowl. Use a pastry cutter to work the mixture until it is uniform and resembles coarse corn meal. Gradually drizzle in the cold water, and graduate from pastry cutter to fork. Mix by pushing the dough into itself in the center of the bowl. When thedough adheres to itself, you've added enough water. Rll out the dough and form your crust. Chill until time to fill. Adapted from The Enchanted Broccoli Forest by Mollie Katzen. MM by Dianne Smith/DEEANNE
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Ovo: Fudgy Brownies
1/2 c Unsweetened cocoa powder 3/4 c Unbleached flour 1 1/2 c Sugar 2 Egg whites 1/2 c Applesauce 1 t Baking powder 1 t Vanilla 2 tb Oil Walnuts Spray 8 x 8 pan w/ Pam. In medium bowl, sift together cocoa, flour, baking powder salt. (measure ingredients before sifting) In large bowl, mix oil sugar. Wisk in egg, applesauce vanilla. Combine flour mixture w/ egg mixture. Add nuts. Bake 35-40 minutes @350! In place of the oil I usually use equal an amount of peanut butter w/ a little kahlua heated in the microwave and then add the sugar. These are so incredibly chocolatey and rich that you won't need icing. Enjoy! Lorraine Brooks
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Parsley Biscuits
Ingredients 2 cup flour 1/2 teaspoon salt 1 tablespoon baking powder 1 each lemon, finely shredded zest 3 tablespoon parsley, fresh, finely chopped 1/2 cup vegetable shortening 1/2 cup milk 1/4 cup heavy cream Directions: Preheat oven to 425F. Grease 1 or 2 baking sheets or pans and set aside.In a bowl stir together the flour, salt, baking powder, lemon zest and parsley. Add the shortening and, using a pastry blender, fingertips or 2 knives, mix together until the mixture resembles oatmeal. Add the milk and cream and, using a fork, mix together until the mixture forms a mass and holds together.Gather up the dough into a ball, place on a floured board and knead a few times. Flatten the dough with your hands (or roll it out with a rolling pin) until it is 3/8 to 1/2 inch thick. Using a round cutter or glass 2 to 2 1/2 inches in diameter, cut out as many biscuits as possible.Place on the prepared pan(s) about 1/4 in
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Mrs. Olaf Simonsen's Peanut Butter Pie
1/3 cup Peanut butter 3 Egg yolks -- beaten 3/4 cup Confectioner's sugar 2 tablespoons Butter or margarine 9 pastry shell -- baked Cream filling-- 1 teaspoon Vanilla extract 1/3 cup Flour 1/2 cup Sugar 1/8 teaspoon Salt 2 cups Scalded milk Meringue-- 3 Egg whites 9 tablespoons Sugar 1/4 teaspoon Cream of tartar 1 teaspoon Cornstarch The key to pleasing the pallet of a Peanut Butter Pie connoisseur is to not mix the peanut butter into the filling. Note that everything is made from scratch. This extra effort will reward you with excellent flavors. The following recipe is from the private collection of a deceased Swedish woman who with her husband, Olaf Simonsen, operated a restaurant for over 25 years in Ft. Pierce, Fla.. They were famous, statewide, for their Peanut Butter Pie. This recipe is published in the ""Indian River Cuisine"". OVEN
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Oh Boy Cookie Cake
25 Cream filled chocolate Sandwich cookies 3 c Flour 1 1/2 c Sugar 1 1/4 c Milk 1 c Shortening 2 1/2 ts Baking powder 1 ts Salt 1 ts Vanilla 4 Eggs -----chocolate glaze----- 6 oz Chocolate chips 3 tb Shortening 1 tb Milk 1 tb Cornsyrup Preheat voen to 350 F. Grease and flour 9 inch fluted tube pan. Cut each sandwich cookie into quarters. In lagre bowl, with mixutre at low spped, beat flour and remaining ingredients, except chocolate glaze, until blended. Increase spped to high, beat 2 minutes. Spoon about 3/4 cup batter into pan. Gently sirt cut up cookies into remaining batter and spoon into same pan. Bake 50 minutes or until cake springs back when lightly touched with finger. Cool cake in pan on wire rack 10 minutes. remove from pan, cool completely on rack. In 1-quart saucpean over low hea,t, heat glaze ingredneints together, stirring constantly, until melted and
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No-Bake Almond Chocolate Cookies
1 c Semisweet chocolate chips 1 c Butterscotch-flavored chips 3/4 c Sifted powdered sugar 1/2 c Sour cream 1 t Grated lemon peel 1/4 t Salt 1 3/4 c Vanilla wafer crumbs 3/4 c Chopped toasted almonds In a microwave-safe bowl, combine chocolate and butterscotch chips. Heat on high power in microwave oven 1 1/2 to 2 minutes until smooth and melted when stirred. Stir in powdered sugar, sour cream, lemon peel and salt until smooth. Blend in wafer crumbs. Refrigerate 15 to 20 minutes or until firm. Shape into 1 inch balls; then roll in chopped almonds. Store in a covered container in refrigerator. Makes about 3 1/2 dozen. From The Austin American Statesman typed by jessann :)
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1989 Honorable Mention: Dottie's Mexican Wedding Cookies
1 c Butter, softened 1/2 c Confectioners' sugar 2 c All-purpose flour 1/4 ts Salt 1 ts Vanilla 1 c Chopped pecans Confectioners' sugar for Garnish 1. Heat oven to 350 degrees. Cream butter and sugar until smooth in mixer bowl. Add flour, salt and vanilla and mix until blended. Mix in nuts. 2. Roll teaspoon-size pieces of dough in a ball and put onto an ungreased cookie sheet. Bake until light golden, 10 to 12 minutes. The cookie bottoms should be golden brown. Roll cookies in confectioners' sugar immediately after baking. Honorable mention went to Kathleen Shelton of Marengo. These cookies freeze well. from the Chicago Tribune second annual Food Guide Holiday Cookie Contest December 14, 1989 -----
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1988 3rd Place: Gloria Heeter's Best Gingerbread Cookies
1 c Corn oil margarine 1 c Molasses 1 c Sugar 1 Egg 4 c Flour 2 ts Baking powder 1 ts Baking soda 3 ts Ground cinnamon 2 ts Ground cloves 2 ts Ground ginger 1 ts Ground nutmeg Currants, raisins, silver Balls and candy, For decoration 1 Egg yolk mixed w/1 ts water Icing for decorating Baking time: 7 to 10 minutes 1. Beat margarine, sugar and molasses in a large mixing bowl. Add egg and mix well. 2. Sift together flour, baking powder, baking soda, cinnamon, cloves, ginger and nutmeg. Add to butter mixture; mix well. 3. Divide dough into 4 equal portions on a large piece of plastic wrap. Wrap and shape into a flat disk about 1 inch thick. Refrigerate until firm, about 8 hours, or freeze for 2 hours. (Dough can be refrigerated up to 3 days.) 4. Heat oven to 350 degrees. Working with 1 disk of the dough at a time, roll out on a well-floured board, dusting the rolling pin as you work. Dough will be very soft and can be difficult to work with so work quickly and use plenty of flour. Using cookie cutters dipped in flour, cut into desired shapes. Put cookies 1 inch apart on an ungreased cookie sheet. Use currants or candy for eyes or buttons, if desired. 5. Bake until lightly puffed, 7 to 10 minutes. First batch may be puffier because they will have less flour rolled in them. While still warm, paint with egg yolk wash if desired. Cool on wire racks. Cool completely, then decorate as desired with icing. Icing: Mix confectioners' sugar with a small amount of water until thick and spreading consistency. Add food coloring if desired and put in a small plastic bag. Cut a small hole in one corner and drizzle icing out onto the cooled cookies. Note: A 4-inch gingerbread cookie cutter was used in testing. Oak Brook's Gloria Heeter is a newcomer to the Chicago area and brings her favorite gingerbread cookie with her from Kansas City, Kan. "About nine years ago, my neighbor, Diane Collins, brought them over for Halloween in Halloween shapes,"" she says. ""I took out some of the egg yolks and substituted corn oil margarine rather than shortening, which sometimes can have palm oil in it."" Calling them ""truly a cookie for all seasons,"" Heeter once even made them for her golden retriever's first birthday party. ""We invited the neighborhood kids in for punch and cookies-cookies shaped like dogbones."" At Christmas, though, ""I typically print the names of each person on the cookies, place them in a plastic bag and decorate them with a red and green ribbon,"" writes Heeter of her personalized gingerbread people. ""A handmade gift is always filled with love."" from the Chicago Tribune annual Food Guide Holiday Cookie Contest December 8, 1988 -----
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Paintbrush Sugar Cookies
1 1/2 c Powdered sugar 1 c Margarine or butter; -softened 1 ts Vanilla 1/2 ts Almond extract 1 Egg 2 1/2 c All-purpose flour* 1 ts Baking soda 1 ts Cream of tartar 1 Egg yolk 1/4 ts Water Food colors *if using self-rising flour --- omit Baking soda and cream of -tartar. Recipe by: Betty Crocker's Cookbook Mix powdered sugar, margarine, vanilla, almond extract and egg. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours. Heat oven to 375 degrees. Grease cookie sheet lightly. Divide dough in half. Roll each half 1/4-inch thick on lightly floured surface. Cut into desired shapes with 2 to 2-1/2-inch cookie cutters. (Cut no more than 12 cookies at a time to keep them from drying out.) Mix egg yolk and water. Divide mixture among several custard cups. Tint each with different food color to make bright colors. (If paint thickens while st
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No-Crust Apple Pie
3/4 c Sugar 1/2 c All purpose flour 1 Egg 1/4 ts Cinnamon 1/4 ts Nutmeg 1 ts Baking powder 1/2 ts Vanilla 1/4 ts Salt 1/2 c Nuts; chopped 1 c Apples; peel/chop Mix sugar, flour and egg. Add next 5 ingredients; blend well. Stir in nuts and apples. Pour into greased 9 inch pie plate. Bake at 350 for 30 minutes. Allow to cool 10 minutes before serving. -----
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Oatmeal Raisin Cookies # 3
1/2 c Margarine; softened 1/2 c Shortening 1 c Brown sugar; packed 1/2 c Sugar 2 Eggs 2 tb Water 2 tb Corn syrup; light 2 ts Vanilla 2 ts Cinnamon; ground 1/4 ts Nutmeg 1/8 ts Ginger 1 1/2 c Flour all purpose; unsifted 1 ts Baking soda 1 ts Salt 3 c Oats; old fashioned 1 c Raisins Cream margarine, shortening, sugars, eggs, corn syrup, water, and vanilla; beat well. Combine flour, baking soda and salt; add to creamed mixture. Beat well; stir in oats and raisins. Drop by rounded teaspoonfuls onto ungreased baking sheet. Bake at 350F for 15 minutes. Cool slightly on sheet before removing to cooling racks. -----
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7 Up Bundt Cake
-patdwigans fwds07a 1 1/2 c Margarine or butter 3 c Sugar 5 Eggs 3 c Flour 2 tb Lemon extract 3/4 c 7-up Cream sugar and shortening until light and fluffy. Add eggs one at a time beating well after each addition. Add flour. Beat in lemon extract and 7-Up. Pour batter into well greased and floured bundt pan. Bake at 325~. for 1 hour and 15 minutes. Cool 10 minutes on wire rack before moving from pan. Source: family friend -----
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New England Apple Pie
----------------------FLAKY PIE DOUGH---------------------- 1 1/4 c Bleached flour 1/4 ts Salt 1/8 ts Baking powder 1/2 c Cold unsalted butter 2 tb Cold water (2 to 3 Tbsp) -----------------------CRUMB TOPPING----------------------- 1/3 c Light brown sugar, packed 1 c Bleached flour 6 tb Unsalted butter, melted --------------------------FILLING-------------------------- 2 1/2 lb Firm tart apples - (Granny Smith, Pippin, - Golden Delicious, Rhode - Island, Northern Spy, - as available) 2 tb Flour 1/3 c Granulated sugar, light - brown sugar or combinatio 1 ts Ground cinnamon 1 ts Finely grated lemon zest - (yellow peel only) 3 tb Cold unsalted butter FLAKY PIE DOUGH: Combine flour, salt and baking powder in work bowl of food processor and pulse 2 to 3 times to mix. Cut butter into 8 pieces and add to bowl. Pulse rapidly about 15 times, until mixture resembles
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New Year's Cookies (Portzelky)
1 t Sugar 1/2 c Lukewarm water 1 pk Active dry yeast 2 c Raisins 1 c Lukewarm milk 1/2 ts Salt 3 Eggs 3 c Flour Dissolve sugar in lukewarm water. Sprinkle yeast over liquid and let rise for 10 minutes. Wash and dry raisins. Combine yeast mixture, raisins and dry ingredients. Beat well and cover. Set in warm place to rise till double in bulk. Drop by spoonfuls into deep hot fat, 375F(190C). Cook until delicately brown. Sprinkle with icing sugar and serve at New Year's. Variation: Left over Cookies may be placed in slightly greased casserole dish. Pour hot milk over, not quite covering portzelky. Close and bake in 180C oven for about 45 minutes or until milk is mostly absorbed and portzelky are thoroughly heated. Serve hot.
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1986 Winner: Sirups Kager (Danish Brown Spice Cookies)
1 c Butter or margarine -(softened) 1 c Sugar 1 c Dark corn syrup 2 ts Cinnamon 1 ts Ground cloves 1/2 ts Baking soda mixed with 1 ts water Flour (3 3/4 to 4 cups) to 10 minutes 1. Cream butter or margarine with sugar and corn syrup. Stir in cinnamon, cloves and baking soda mixture. Add flour a little at a time, mixing well after each addition until stiff dough forms. Cover dough and refrigerate until firm. 2. Heat oven to 400 degrees. Roll dough to 1/8-inch thickness on floured surface. Cut with cookie cutters into reindeer or desired shapes. Or roll dough into logs about 1-inch in diameter and slice crosswise into 1-inch-thick rounds. 3. Bake on ungreased cookie sheets until lightly browned, about 8 to 10 minutes. Sirups kager, a Danish spice cookie ""as brown as a reindeer,"" was a humble but coveted Christmas prize enjoyed by her grandfather in Denmark, writes our contest winner, Julie K. Cook, of Chicago. from the Chicago Tribune annual Food Guide Holiday Cookie Contest December 4, 1986 -----
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1994 1st Place: Rumprint Cookies
2/3 c Unsalted butter, softened 1/3 c Granulated sugar 1 Egg 1 ts Vanilla extract 1/4 ts Salt 1 3/4 c All-purpose flour 1/4 ts Nutmeg or to taste Mmmmm--------------- ------------filling---- -- € --------------------------- 1/4 c Unsalted butter, softened 1 c Sifted confectioners' sugar 1 ts Rum extract or to taste Nutmeg for garnish Cooking time: 12 minutes per batch 1. Beat butter in large bowl of electric mixer until light; beat in sugar until fluffy. Beat in egg, vanilla and salt; beat well. Stir in flour and nutmeg until well mixed. Refrigerate dough, covered, 1 hour. 2. Heat oven to 350 degrees. Have ungreased baking sheets ready. 3. Shape dough into 1-inch diameter balls. Place 2 inches apart on baking sheets. Press down centers with thumb. Bake until barely golden, about 12 minutes. Cool on wire racks. 4. For filling, beat butter until light. Beat in confectioners' sugar until fluffy. Add rum extract to taste. Beat well. Fill a pastry bag fitted with a medium star tip with the filling. Pipe a star into the center of each cookie. Sprinkle with nutmeg. Chill until filling firms, 15 minutes. This is a light and delicate cookie with a rum-flavored filling. Rebecca Gottfred of Arlington Heights, Illinois says her recipe doubles and triples easily and the baked cookies freeze well. from the Chicago Tribune seventh annual Food Guide Holiday Cookie Contest December 8, 1994 -----
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Oatmeal Raisin Cookies Lowfat
Ingredients 1 cup flour 1/2 teaspoon baking soda 1 cup quick oats 1/2 teaspoon cinnamon 1/2 cup sugar 2 each egg whites 1/2 teaspoon salt 1/3 cup karo syrup, light, or dark 1/2 teaspoon baking powder 1 teaspoon vanilla 1/2 cup raisinsDirections:Preheat oven to 375 degrees. Spray cookie sheets with cooking spray. In large bowl combine dry ingredients. Stir in egg whites, corn syrup and vanilla until well mixed, add raisins. (Batter will be stiff.) Drop by rounded teaspoons onto prepared cookie sheets. Bake 10 minutes or until firm. Do not overbake. Remove on wire rack to cool. Makes 2 1/2 dozen cookies. Variation: use molassas for half of
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Oatmeal Sesame Crisps
1/2 cup butter 1 cup brown sugar, packed 1 teaspoon vanilla 1 1/2 cups rolled oats 1/2 cup sesame seeds 1/2 teaspoon baking powder In a saucepan over medium heat, melt butter. Stir in sugar and vanilla and cook until bubbly. Remove from heat and stir in remaining ingredients. Mix well. Pour into greased 12x8 inch pan and bake in 350F oven for 7-10 minutes or until golden brown. When cool, cut into pieces of desired size
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Old-Fashioned Chocolate Pudding Cake
1 c Flour 3/4 c Sugar 6 tb Unsweetened cocoa powder 1/2 c Milk 2 tb Oil 1 ts Baking powder 1/4 ts Salt 1 ts Vanilla 3/4 c Brown sugar 1 3/4 c Hot water 1/4 c Seedless raspberry jam Recipe by: Sue Klapper Heat oven to 350. In medium bowl stir together flour, sugar, 2 T. cocoa, milk, baking powder, salt and vanilla. Spread into greased 8 inch square baking pan. In medium bowl stir together remaining 4 T. cocoa, brown sugar and water. Pour over mixture in pan. Bake for 45 to 50 minutes or until pudding bubbles around edges. Remove from oven; let stand 20 minutes. Meanwhile, in small bowl stir jam until smooth. Drizzle each serving of warm pudding with jam. From: Irresistible Desserts - Land o Lake. -----
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Mound Cake
1 Box Devils Food Cake Mix Filling: 1 Cup Milk 1 Cup Sugar 1 Stick Margarine 20 Large Marshmallows 12 Oz Coconut Icing: 1 Stick Margarine 1 Box Powdered Sugar 4 Tbsp Cocoa 8 Oz Cream Cheese Prepare cake mix as directed. Cool and cut into 4 layers. Filling: bring to boil: Milk, sugar and margarine. Boil for 3 min. Remove from heat and add marshmellows. Stir in coconut. Mix well and put between layers. Icing: Mix margarine and cream cheese. Add sugar and cocoa a little at a time. Spread on top of cake. Store in refrigerator. Copied from the files of Dianne Waller
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60-Minute Honey-Nut Ladder Loaf
3 3/4 cups flour -- all-purpose 1 tablespoon sugar 1 teaspoon salt 1 package yeast -- rapid-rise 1 cup hot water (125-130) 1 tablespoon margarine -- softened nut filling- 1/2 cup almonds -- sliced 1/2 cup raisins 1/2 cup coconut -- flaked 2 tablespoons honey 2 tablespoons margarine -- melted 1/2 teaspoon cinnamon Set aside 1 cup flour. Mix remaining flour, sugar, salt, and yeast in mixer bowl. Stir in hot water and margarine. Add enough reserved flour to make soft dough. Knead 4 minutes. Roll dough to 14 x 8"" rectangle. Place on greased baking sheet. Spread filling down center third. Cut 1"" wide strips from sides of filling to dough edges. Alternately fold strips over filling. Cover. Place boiling water in large shallow pan on counter. Place baking sheet over pan and let dough rise for 15 min. Bake 20 min at 375 or until done. Remove from sheet and cool on wire rack. Can drizzle with a confectioner's sugar glaze, if desired. Fran's notes: on a hot, humid day, I didn't need the extra cup of flour. I used a 12 oz can of solo almond filling instead of the one listed here. I didn't have any 10x sugar, but a glaze would have been nice. Otherwise, I'll use a butter or egg wash to 'pretty' it up. This is definitely a keeper and I can't wait to try apricot, etc. filling.
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Mrs. F Marbles
2 c All-purpose flour 1/2 t Baking powder 1/4 t Salt 1/2 c Light brown sugar 1/2 c Sugar 1/2 c Salted butter, softened 1 lg Egg 1/2 c Sour cream 1 t Vanilla 1 c Semisweet chocolate chips Preheat oven 300F. In med bowl, combine flour, baking powder, and salt with wire whisk. Set aside. Combine sugars in a lg bowl using an electric mixer set at med speed. Add butter and beat until batter is grainy. Add egg, sour cream, and vanilla, and beat at med speed until light and fluffy. Scrape bowl. Add flour mixture and blend at low speed until just combined. Do not overmix. Place chocolate chips in double boiler over hot but not boiling water. Stir constantly until melted. Or microwave, stirring every 20 sec until melted. Cool chocolate for a few minutes and pour over cookie batter. Using a wooden spoon or rubber spatula, lightly fold melted chocolate into the dough. Do not mix chocolat
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Olive Bread Part 1
--- ------COOKING WITH MASTER CHEFS----------------- 7 c Bread flour -- a little more -if needed 2 ts Raw wheat germ 2 ts Fragrant dried thyme, -coarsely ground 1 1/3 c Grape starter 2 c Tap water, 70 degrees F 1 tb Salt 1 c Greek Kalamata olives, -pitted and roughly -chopped 1 c Oil cured olives, pitted -and roughly chopped 1 tb Active dry yeast Special equipment suggested: A food processor fitted with a steel blade (if your machine is too small for the proportions here, make the dough in two batches and combine them for the final hand-kneading) A dough scraper A 2X2 foot wooden, plastic, or marble work board surface Two wicker baskets about 10"" across and 4"" deep, lined with a clean dry cloth and lightly floured An instant meat thermometer A bread peel A pizza stone or ceramic bread tiles (you will find these in most good cookware departments, gourmet shops and catalog
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1991 3rd Place: Christmas Ginger Cookies
1 c Unsalted butter or Margarine, softened 1 1/4 c Granulated sugar 1 Egg 2 tb Dark corn syrup 1 1/2 tb Grated orange rind 1 tb Water 3 1/4 c All-purpose flour 2 ts Baking soda 2 ts Cinnamon 1 ts Ground ginger 1/2 ts Ground cloves 1/4 ts Salt Mmmmm--------------- -------------icing----- -- € --------------------------- 1 Egg white 1 ts Almond extract Confectioners' sugar, as Needed (about 2-4 cups) minutes 1. Cream butter and sugar in large mixer bowl with electric mixer. Beat in egg until light. Stir in corn syrup, orange rind and water. Mix flour, baking soda, cinnamon, ginger, cloves and salt. Stir into butter mixture to form a dough. Divide dough in half. Wrap in wax paper and refrigerate overnight. 2. Heat oven to 325 degrees. Have lightly greased baking sheets ready. 3. Roll out one piece of dough at a time on a lightly floured surface or between sheets of floured wax paper to 1/8 -inch thickness. Cut into shapes with cookie cutters. Place on baking sheets, leaving 2 inches between each cookie. Bake until golden, 8 to 10 minutes. Transfer to wire racks to cool. 4. For icing, mix egg white and almond extract in small bowl until frothy. Stir in confectioners' sugar until mixture is a drizzling consistency. Drizzle over cookies. Let stand until icing sets. Store covered. Note: This recipe uses raw egg white. Cases of salmonella poisoning have been traced to raw eggs, although this is rare and usually associated with the yolks. These orange-flavored ginger cookies captured third place for Janis C. Peterson of Geneva, Illinois. The rolled, cutout cookies are easy to bake, have a delicious combination of fresh tastes and are sure to bring pleasure to the recipients. from the Chicago Tribune fourth annual Food Guide Holiday Cookie Contest December 5, 1991 -----
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Olive Garden Apple Praline Cheesecake
WALDINE VAN GEFFEN VGHC42A----- CRUST 1 c Graham cracker crumbs 2 tb Sugar 2 tb Butter APPLE MIX 1/4 c Butter 1/2 c Light brown sugar 2 lb Red delicious apples -- peeled Cored, dice 1/2"" pcs 1 t Cinnamon 1/2 ts Nutmeg 1/2 ts Allspice PRALINE TOPPING 1 1/2 c Dark brown sugar 1/2 c Butter -- softened 1 c Pecan pieces APPLE CHEESECAKE 16 oz Cream cheese -- softened 1/2 c Granulated sugar 3 lg Eggs 1 c Heavy whipping cream CRUST-Melt butter. Stir in the crumbs and sugar until thoroughly blended. Press into the bottom of a 9"" springform pan. Set aside. APPLE MIX-In a Dutch oven, melt butter over low heat, add brown sugar, apples, cinnamon, nutmeg and allspice. Simmer over low heat until apples are soft, but still hold their shape. Cool mixture to room temperature and reserve. TOPPING-In a small bowl, mix all ingredients together with a for
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Mrs. Fields Cookies
2 c Butter 5 c Oatmeal * 2 c Sugar 1 ts Salt 2 c Brown sugar 2 ts Baking powder 4 ea Eggs 2 ts Baking soda 2 ts Vanilla 1 ea Chocolate chips (24-oz bag) 4 c Flour 1 x Chopped nuts. Optional * (put small amount into a blender and blend until it turns into a Cream together butter, sugar, and brown sugar. Add 4 eggs and vanilla. Mix in flour, oatmeal, salt, baking powder, and baking soda. Add a 24-oz bag of chocolate chips, one 8-oz Hershey bar (grated), and/or 3 c chopped nuts. Bake on an ungreased cookie sheet. Bake golf ball sized cookies, placed 2 inches apart at 375 degrees for 15 minutes. -----
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Norwegian Birthday Cake (Blotkake)
---------------------------LARRY LUTTROPP FVKC70A--------------------------- ------------------------L.A. TIMES FOOD SECTION 2/94------------------------ 5 Eggs, separated 3/4 ts Cream of tartar 1 1/2 c Sugar 1/2 c Water 1 ts Vanilla 1 1/2 c Flour 1 ts Baking powder 2 c Whipping cream Strawberries, optional In a bowl beat egg whites until foamy. Add cream of tartar and beat until stiff peaks form. Gradually beat in sugar. Set aside. Beat egg yolks until thick and lemon colored. Stir in water and vanilla. Sift flour twice with baking powder. Stir flour into egg-yolk mixture by hand, until thoroughly combined. Fold in egg-white mixture. Pour mixture into 2 (8-inch) round parchment-lined cake pans and bake at 350 degrees about 30 to 40 minutes, or until wood pick inserted in center comes out dry. When cool, divide each cake into 2 layers. Whip cream. Save enough whippe
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Mother's Coconut Kisses (Christmas)
1/2 ts Salt 4 ea Egg whites 1 1/4 c Granulated sugar -- superfine 1 t Vanilla 1 t Almond extract 2 c Shredded coconut Red Green candied cherry&gt;&gt; -halves. Oven 350~. Add salt to egg whites and beat until stiff, but not dry. Add sugar, 1 tb. at a time, beating until granules are dissolved. Add vanilla and coconut, mixing lightly. Drop by teaspoonsful onto ungreased brown paper on cookie sheets. Put a cherry half on each cookie. Bake in moderate oven at 350~ for about 20 min. Slip paper onto wet tabletop or board. Let stand for 2-3 min. Loosen cookies with spatual and remove to wire racks to cool. Store in tin box between layers of waxed paper.
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Paper- Bag Apple Pie
1 (9 inch) unbaked pastry shell 6 c. sliced apples -- to 7 cups 1/2 c. sugar -- (for filling) 2 tbsp. flour -- (for filling) 1/2 tsp. nutmeg 2 tbsp. lemon juice 1/2 c. sugar -- (for topping) 1/2 c. flour -- (for topping) 1/2 c. butter or margarine -- 1 stick Make an unbaked 9 inch pastry shell. Pare, quarter, and core apples, then halve each quarter crosswise to make chunks (about 7 cups). Place in large bowl. Make filling by combining 1/2 cup sugar, 2 tablespoons flour, and nutmeg in a cup. Sprinkle over apples and toss to coat well. Spoon into pastry shell, then drizzle with lemon juice. Combine 1/2 cup sugar and 1/2 cup flour for topping in small bowl. Cut in butter or margarine; sprinkle over apples to cover top. Slide pie into a heavy brown paper bag large enough to cover pie loosely. Fold open end over twice and fasten with paper clips. Place on large cookie sheet for
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Oven-Fried Apple Pies
------------------------MARTHA WHITE'S SOUTHERN SAMP------------------------ 2 pk Martha White Pizza Crust Mix -(6 1/2 oz. ea) 1/2 c Water plus 2 tbsp 1/4 c Butter or margarine, melted -(1/2 stick) Dried Apple Filling, below Melted butter or margarine Preheat oven to 400. Grease a large baking sheet. Combine pizza crust mix, water, and butter in mixing bowl; stir to blend. Turn dough out onto lightl floured board or pastry cloth; knead gently just until smooth. Divide dough in half. Divide each half into 8 pieces. Spoon 1 heaping tablespoon of filling into center of each circle. Fold top half of circle over bottom half, moistening edges very lightly to seal. Crimp edges with a floured fork. Pierce top of pie with fork several times to vent. Place on prepared baking sheet. Bake for 15 to 17 minutes or until golden brown. Brush with melted butter. Cool slightly before serving--filling will be hot.
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1995 2nd Place: Brown Butter Maple Spritz
1 1/4 c Unsalted butter 1 c Confectioners' sugar 2 ts Pure vanilla extract 1 1/4 ts Salt 1 Egg 2 Egg yolks 2 1/4 c Unsifted all-purpose flour 1/2 c Pure maple syrup Milk or whipping cream, -if necessary 1. To brown the butter, melt butter in a small, heavy saucepan over low heat. When fully melted, increase heat to medium and cook, stirring constantly, until the butter turns a medium brown and smells nutty. Measure out 1 cup to use for cookies and reserve the rest for the filling. Refrigerate until firm but not solid, about 30 minutes. 2. For cookies, heat oven to 325 degrees. Have ready a cookie press and ungreased baking sheet(s). 3. Beat the 1 cup brown butter, 1/2 cup of the confectioners' sugar, vanilla and salt in large bowl of electric mixer until creamy. Add egg and egg yolks and mix to combine. Stop mixer and add flour; mix on low speed just until flour disappears. 4. Transfer dough to a cookie press and press onto baking sheet in desired shapes, spacing them 1 1/2 inches apart. Bake until set, 16 to 18 minutes. Transfer to a wire rack to cool. 5. For filling, cook maple syrup in a heavy 2-quart saucepan over high heat for 5 minutes. Cool to lukewarm then stir in remaining 1/2 cup confectioners' sugar. Beat the reserved brown butter in a food processor or a small bowl of electric mixer until light. Add the syrup mixture and beat until smooth. If mixture is too thick, add a small amount of milk or cream until it is spreadable. 6. Assemble cookies by spreading about 1/2 teaspoon filling on the flat side of half the cookies. Sandwich with another cookie. Second-place winner in the 1995 Chicago Tribune Holiday Cookie Contest: by Sarah Frudden of Chicago -----
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Oatmeal-Chocolate Morsel Cookies
1 pk Yellow cake mix w/pudding 1 c Oats; regular uncooked 1 c Raisins 1 c Semisweet chocolate morsels 1 c Pecans; chopped 1/3 c Vegetable oil 1/2 ts Vanilla extract 3 lg Eggs; lightly beaten Combine all ingredients, stir well. Drop dough by rounded spoonful 2 inchs apart onto a lightly greased cookie baking sheet. Bake at 350 degrees Source: Southern Living -----
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Oatmeal Pie Crust
1 c All-purpose flour 2 tb Sugar 1/2 ts Salt 1/2 c Shortening 1/2 c Regular oats; uncooked 3 tb Water; 3 to 4 Recipe by: Southern Living Combine flour, sugar, and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Stir in oats. Sprinkle water (1 tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball; chill. Roll dough on a lightly floured surface to fit a 9-inch pieplate. Place in pieplate; trim off excess pastry along edges. Fold edges under and flute. Prick bottom and sides of pastry generously with a fork. Bake at 425 degrees for 10 to 12 -----
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Absolutely Deep Dark Chocolate Fudge Biscuits
7 1/2 oz All-purpose flour 2 oz Cocoa Powder 1 t Baking soda 1 t Salt 8 oz Chocolate -- broken in 16 Pcs 4 oz Unsweetened Chocolate -- Broken in 8 pcs 12 oz Light Brown Sugar 6 oz Unsalted Butter 3 Eggs 1 t Vanilla 1 1/2 lb Chocolate Chips [Note: Instead of the unsweetened chocolate, I just used an extra 4ozs of plain chocolate, and got perfect results. I think as long as you're using *really* good plain chocolate, say at least 55% cocoa solids, it doesn't really matter!] Preheat the oven to 325F / 170C / Gas 3. Sift together the flour, cocoa powder, bicarbonate of soda, and salt. Set aside. Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place the plain and the unsweetened chocolates in the top half of the double boiler. Tightly cover the top with cling film and allow to heat for 12 to 15 minutes. Remove from the heat and stir until smooth. Keep at room temperature until needed. Place the soft light brown sugar and butter in the bowl of an electric mixer fitted with a paddle. Beat on medium for 1 minute. Scrape down the bowl and beat on high for an additional 30 seconds. Scrape down the bowl. Add the eggs, one at a time, while beating on medium, and stopping to scrape down the bowl after incorporating each addition. Add the vanilla essence and beat on medium for 30 seconds. Add the melted chocolate and beat on low for 10 seconds more. Scrape down the bowl and beat for an additional 30 seconds. Add the sifted flour, cocoa powder, bicarbonate of soda, and salt, and the chocolate chips, and beat on low until thoroughly combined - about 20 to 30 seconds. Remove the bowl from the mixer and mix thoroughly with a rubber spatula. Portion 6 to 8 biscuits per baking sheet by dropping 2 level tablespoons of batter per biscuit onto each of 2 non-stick baking sheets. Place the biscuits on the top and middle shelves of the preheated oven and bake for 18 to 22 minutes, rotating the sheets from top to bottom about halfway through the baking time. Allow the biscuits to cool for 5 to 6 minutes on the baking sheets. Transfer the biscuits to a cooling rack to thoroughly cool before storing in a sealed plastic container. Repeat this procedure until all the biscuits have been baked. Makes 3 to 3. 5 dozen biscuits &gt;From Marcel Desaulniers' ""Death By Chocolate"" Recipe By: Paul Vincent &lt;KNDUSR18@MSMAIL-GATEWAY. UNIVERSITY-CENTRAL- EN
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Olive Bread(From My Garden)
2 cups calamata olives -- chopped 3 tablespoons rosemary -- chopped 1 recipe pizza dough 3 tablespoons olive oil Preheat oven to 400 degrees. In bowl mix together olives and rosemary. Combine with dough and knead together gently. Form dough into a circular ring shape. Transfer to lightly oiled baking sheet, brush the ring with olive oil. Bake for 35 minutes. Serve hot or warm.
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Nutty Choco-Pumpkin Ice Cream Pie *
-----patti - vdrj67a----- 4 Chocolate toffee bars 1.4oz --- coarsely chopped 1 1/2 pints Vanilla ice cream -- soften 1 9"" chocolate cookie crust 1/2 cup Solid pack pumpkin 2 tablespoons Sugar 1/2 teaspoon Ground cinnamon 1/4 teaspoon Ground nutmeg Combine half the candy bar pieces and 1 pint softened ice cream in a small bowl. Spoon into crust, smoothing top. Freeze until hardened, about 3 hours. Mix together remaining ice cream, pumpkin, sugar, cinnamon and nutmeg in a small bowl. Spread over top of frozen ice cream layer. Return to freezer for 1 hour. Press remaining candy pieces around outside rim of pie. Return to freezer for 2 hours more or overnight. To serve, let stand at room temperature to soften. SOURCE: Family Circle Magazine, 10/10/95. -----
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Parmesan Bread Sticks
1/4 c egg whites 1 lb Frozen Bread Dough -- * see note 1/4 c fat-free parmesan cheese 1 tbsp garlic powder Preheat oven to 450. Prepare baking sheets with cooking spray; set aside. Pour egg whites into a 9 x 13"" pan. In another 9 x 13"" pan sprinkle with parmesan cheese and garlic powder. Divide dough into 16 pieces and shape each piece into a ball. On lightly floured surface, roll each ball into a rope, 12"" long. Dip rope in egg whites, then into the parmesan cheese mixture, coating evenly. Gently twist each rope several times to create a spiraled look, then lay bread sticks on prepared baking sheets, 2"" apart. Bake for 12 mintues, or until crisp and golden brown.
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No-Cholesterol Apple Cake
-Nancy Speicher DPXX20A Nonstick spray coating 2/3 c Sugar 1/3 c Brown sugar; packed 1/4 c Vegetable oil 3 Egg whites 2/3 c All-purpose flour 2/3 c Whole wheat flour 1/2 c Oat bran 1 1/2 ts Baking soda 1 ts Ground cinnamon 1/4 ts Ground allspice or nutmeg 3 c Shredded unpeeled apples Powdered sugar Spray a 13x9x2"" baking pan with nonstick coating; set aside. In a large mixing bowl combine sugars, oil, and egg whites. Beat with a wooden spoon till well blended. Add sugars, oat bran, baking soda, cinnamon, and allspice or nutmeg; stir just till moistened. Stir in shredded apples. Pour batter into prepared pan. Bake in a 350~ oven for 25 to 30 minutes. Cool. If desired, sift powdered sugar atop cake. Nutrition information per serving: 147 cal., 2 g pro., 4 g fat, 0 mg chol., 1,057 mg sodium, 100 mg potassium, and 2 g dietary fiber. From Better Homes and Gardens March 199
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Absolutely Deep Dark Chocolate Fudge Cookies
Ingredients 1/2 cup cocoa, unsweetened 1 1/2 cup flour, all-purpose 1 teaspoon baking soda 1 teaspoon salt 8 oz chocolate, baking, semisweet, broken 4 oz chocolate, baking, unsweetened, broken 1 1/2 cup sugar, light brown, firmly packed 3/4 cup butter, unsalted 3 each eggs 1 teaspoon vanilla 18 oz chocolate chips, semisweet 1 cup whipping cream 2 tablespoon butter, unsalted 2 tablespoon sugar, granulated 12 oz chocolate, baking, semisweet, broken <TD colSpan=4>Directions:<TD colSpan=4>To prepare Cookies: Preheat oven to 325 degrees. Sift together cocoa, flour, baking soda and salt onto a sheet of wax paper. Set aside. Heat 1 inch of water in the bottom of a double boiler over medium heat. Place semisweet and unsweetened baking chocolate in top half of the double boiler. Tightly cover the top pan with plastic wrap and heat 12 to 15 minutes. Remove from heat and stir chocolate until smooth. Keep at room temperature.Place brown sugar and butter in the bowl of electric mixer and beat on medium speed 1 minute. Scrape down bowl and beat on high speed additional 30 seconds. Scrape down bowl. Add eggs, 1 at a time, while beating on medium, stopping to scrape down bowl after incorporating each addition. Add vanilla and beat on medium 30 seconds. Add melted baking chocolate and beat on low 10 seconds more. Scrape down bowl and beat additional 30 seconds. Add flour mixture and beat on low until thoroughly combined, 20 to 30 seconds. Remove bowl from mixer, add chocolate chips and mix thoroughly with rubber spatula.Using 2 baking sheets, portion 6 to 8 cookies per baking sheet by dropping 2 level tablespoons batter per cookie onto each sheet. Place pans on top and middle shelves of oven. Bake 18 to 22 minutes, rotating sheets from top to bottom about halfway through baking time. Cool cookies on pans 5 to 6 minutes.Transfer cookies to wire rack. Repeat procedure until all cookies have been baked. Cool cookies thoroughly before storing in sealed plastic container.To prepare chocolate Ganache: Heat cream, butter and sugar in medium saucepan over medium-high heat. When hot, stir to dissolve sugar. Bring mixture to boil. Place chocolate in stainless steel bowl and pour boiling cream over chocolate. Let stand 5 minutes. Stir until smooth. Cool to room temperature. (Ganache can be made 3 to 4 days ahead and refrigerated. Reheat, stirring. Bring to room temperature before using.)Put ganache in a serving bowl, so guests can dip their cookies in before eating. Makes about 2 1/2 cups.Makes 3 to 3 1/2 dozen cookies."
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1996 1st Place Winner: Chocolate Shots
1 c Unsalted butter; softened 1 c Confectioners' sugar 2 tb Vanilla extract 1 1/2 c All-purpose flour 1/2 ts Baking soda 1 c Rolled oats; not instant 3 Bottles chocolate sprinkles -1.75 oz each First place winner in the Chicago Tribune's 1996 Annual Holiday Cookie Contest. Kimberly H. McGuire of Oak Park, Illinois entered her grandmother's chocolate shot cookie recipe. 1. Beat butter in large bowl of electric mixer at high speed until creamy, about 1 minute. Add sugar and vanilla; beat until light and fluffy, about 2 minutes. Grandually beat in flour and baking soda until smooth. Stir in oats. Refrigerate dough in mixer bowl 10 minutes for easier handling. 2. Remove dough from refrigerator. Divide dough into 2 to 3 equal pieces. Roll each piece into a log about 1 1/2 inches in diameter. Pour sprinkles into pie plate; roll logs in sprinkles to coat evenly. Wrap logs in plastic wrap and refrigerate overnight. 3. Heat oven to 325'F. Cut dough into 1/4-inch slices. Bake on greased baking sheet until lightly browned and slightly firm to the touch, about 20 minutes. Remove to cooling rack. Source: Chicago Tribune, December 4, 1996. -----
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Paper Bag Apple Pie
4 apples -- to 5 sliced 1/2 c. sugar 3 tbsp. lemon juice 3 tbsp. flour 1 tsp. cinnamon 1 pie shell TOPPING: 1 c. flour 1/2 c. butter 1 c. sugar Mix flour, sugar, cinnamon, and lemon juice well with apples. Pour into pie shell. Mix topping ingredients well until it becomes crumbs. Pour on top of apple mixture. Place pie in a large brown paper bag and bake at 350 degrees for 1 hour
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Orange Cookies/No Sugar
1 md Orange 1/2 c Shortning 2 tb Granulated suger replacement 1 Egg 2 c Flour 1/2 ts Baking powder 1/2 ts Baking soda 1/4 ts Salt 1/2 c Buttermilk Recipe by: Mary Jane Finsand Juice and grate the rind of the orange; remove seeds from the juice. Cream together shortening and sugar replacement. Add egg, orange juice and grated orange rind, beating until light and fluffy. Combine flour, baking powder, baking soda and salt in sifter, and add alternately with buttermilk to creamed mixture. Stir to blend. Drop by teaspoonfuls onto lightly greased cookie sheets, 2 to 3 in. apart. Bake at 375* F. for 10 to 12 minutes -----
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1992 1st Place: Gingerbread Bears
3 1/2 c Unsifted all-purpose flour 1 1/2 ts Ground ginger 1 1/2 ts Cinnamon 1 ts Baking soda 1 ts Ground cloves 1/4 ts Salt 1/2 c Butter, softened 3/4 c Sugar 1 Egg 3/4 c Light molasses 1 ts Grated lemon rind Decorations as desired Cooking time: 7 to 10 minutes 1. Measure 3 1/2 cups flour; sift together with spices, baking soda and salt; set aside. Beat butter with an electric mixer in a large bowl until smooth. Add sugar and mix on high speed until light and fluffy, 2 minutes. Add egg and mix well. Stop the mixer and add molasses and lemon rind. Mix on low speed to combine. Stir in dry ingredients with a wooden spoon. 2. Divide dough into four parts. Wrap each one separately in plastic wrap and refrigerate 2 hours or overnight. 3. Heat oven to 375 degrees. Lightly grease baking sheets. 4. Remove one piece of dough from the refrigerator at a time. Roll the well-chilled dough on a floured board or between sheets of waxed paper to a 1/8-inch thickness. Cut out with cookie cutters and carefully transfer to prepared baking sheets, leaving 1-inch between each cookie. 5. Bake just until the cookies are lightly browned and set, 7 to 10 minutes. Do not overbake. Transfer from baking sheets to a wire rack and cool completely before decorating. Decorate as desired. Store in airtight containers. Nancy Schubert of Schaumburg, Illinois took first place with these chubby little bears. She uses colored sugar, little candies and a classic royal icing to decorate the bears. Confectioners' sugar icing or tubes of decorator icing can be also can be used. from the Chicago Tribune fifth annual Food Guide Holiday Cookie Contest December 3, 1992 -----
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Aggression Cookies
3 c Brown sugar, packed 3 c Margarine; softened 6 c Rolled oats 1 tb Baking powder 3 c Flour These cookies you squeeze, smash, beat. The more aggression you take out on the dough the better the cookies. Pile it all into a huge bowl. Squeeze smash beat! Form into balls the size of a walnut. Flatten with the bottom of a glass dipped in sugar. Bake on an ungreased cookie sheet about 10-12 minutes at 350. MAKES 12-15 DOZEN (large batch) these freeze well for weeks. Pat Dwigans -----
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No Bake Caramel Oatmeal Cookies
2 c Sugar 3/4 c Margarine 1 cn Evaporated milk; 6-oz can 1 pk Instant butterscotch pudding = mix/ small package 2 1/2 c Quick oats Recipe by: Pat Dwigans fwds07a- Combine sugar, margarine and milk in saucepan. Bring to a boil. Add pudding and oats and remove from heat. Stor to mix. Drop by spoonfuls on waxed paper. Let cool 15 minutes. -----
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Absolutely Apricot Bread
Ingredients 3/4 cup water 2 cups flour 1 tablespoon nonfat dried milk, skim milk powder 3 teaspoons salt 1/2 tablespoon apple sauce 2 tablespoons apricot jam 1/2 cup apricots, dried chopped 2 teaspoons yeast <TD colSpan=4>Directions:<TD colSpan=4>Add ingredients to your bread maker and bake on regular cycle. Follow the instructions that came with your break maker for order of the ingredients."
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Old Fashioned Sugar Cookies-Tvfn
1/2 c Butter 3/4 c Sugar 1 Egg 1 tb Whipping cream 1 ts Pure extract Vanilla or lemon 1 1/4 c Unbleached allpurpose flour 1/4 ts Baking powder 1/4 ts Salt Coarse sugar for decorating = colored or plain Preheat oven to 375 degrees. Cream butter and sugar. Add egg. Blend in cream and extract. Combine dry ingredients, and add until well blended. Shape into a flattened ball. Wrap in parchment and chill at least 1/2 hour. Roll out onto lightly floured board until approximately 1/4 inch thick. Cut into desired shapes. Sprinkle with sugar, and place on parchment covered baking sheet about 2 inches apart. Bake until golden brown. Yield 4 dozen Sugar Cookies BAKERS' DOZEN SHOW #BD1A07 -----
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Onion Rye
1 package active dry yeast 1 1/2 teaspoons sugar 1/2 cup warm water (105 to 115 degrees) 2 1/2 cups bread flour -- (2 1/2 to 3) 2 teaspoons salt 1 cup rye flour 3/4 cup milk -- at room temperature =09 1 egg 2 tablespoons butter -- softened=7F 1 tablespoon Dijon mustard 3/4 cup chopped onion 1 tablespoon caraway seeds 1 tablespoon sesame 1 egg beaten with 1 tablespoon water -- for glaze Dissolve the yeast and sugar in the warm water. In a food processor or mixer, combine 1 cup of the bread flour, salt, 1/2 cup of the rye flour, the milk, egg, butter, Dijon mustard, onion, and caraway and sesame seeds. Add the yeast mixture. Beat in the rest of the rye and any of the remaining flour necessary to make a soft but firm dough. (It will still be slightly sticky.) Place in an oiled plastic bag or oiled bowl. Seal or cover and let rise until doubled (or refrigerate overnight). P
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No-Molasses Gingerbread
1 teaspoon baking soda 1/2 cup cane syrup 1/2 cup butter -- softened 1/2 cup sugar 2 large eggs -- lightly beaten 1 1/2 cups all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon salt 1/2 cup water * Combine soda and syrup; set aside. * Beat butter with an electric mixer until creamy. Gradually add sugar, beati ng well. Add eggs, one at a time, beating after each addition. Stir in syrup mixture. * Combine flour and next 4 ingredients; add to butter mixture alternately with water, beginning and ending with flour mixture. Mix after each addition. * Pour batter into a greased and floured 9-inch square pan. Bake at 350F for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack at least 10 minutes before serving.
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Orange Nut Bread
-JUDI M. PHELPS (BNVX05A) 1 1/2 c All pupose flour 1/4 c Sugar 2 ts Baking powder 1/2 ts Salt 1/3 c Almonds or walnuts; chopped 1/4 c Raisins; chopped 2 tb Orange peel; grated 1 Egg; beaten 1/2 c Orange juice 2 ts Vegetable oil Combine flour, sugar, baking powder and salt in a mixing bowl. Stir in nuts, raisins, and orange peel. Combine beaten egg, orange juice and oil. Pour into flour mixture. Mix only until flour is dampened and fruits and nuts are well distributed. Turn into a greased (8 x 4-in) loaf pan. Bake in a 350 degree oven 40 minutes until cake tester comes out clean. Let cool in pan 10 min; turn out of pan and cool completely on rack. Wrap in waxed paper and store overnight before slicing. Each serving: 1 slice, about 1/2-inc thick. 1 bread or starch choice, 1/2 fat choice 14 g carbohydrate, 2 g protein, 3 g fat, 91 calories -----
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Mrs. F Double-Rich Chocolate Cookies
--------MRS. FIELDS COOKIE BOOK---- 2 1/2 Cup All purp flour 1/2 Teaspoon Baking soda 1/4 Teaspoon Salt 1/2 Cup Unsweetened cocoa powder 1 Cup Dark brown sugar 3/4 Cup Sugar 1 Cup Salted butter -- softened 3 lg Eggs 2 Teaspoon Vanilla 2 Cup Semisweet chocolate chips 12 oz Preheat oven 300 F. In med bowl combine flour, soda, salt, and cocoa. Mix well with wire whisk and set aside. In lg bowl blend sugars with mixer at med speed. Add butter and beat to form a grainy paste. Scrape sides then add eggs and vanilla. Beat at med speed until light and fluffy. Add flour mixture and chocolate chips. Blend at low speed until just combined. Do not overmix. Drop dough by rounded Ts onto ungreased cookie sheets 1 1/2"" apart. Bake 21-23 mins. Immediately transfer to a cool surface.
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My Favorite Ice Box Cookies
1 lb Dark brown sugar 1/2 lb Butter 1 Egg 1 ts Vanilla 2 pk English walnuts,chopped fine 2 c Sifted flour Cream butter and sugar. Add egg, vanilla, and walnuts. Beat by hand until well mixed. Add flour. Make into one or two rolls and refrigerate. When ready to bake, cut in thin slices (size and thickness of half dollar). Bake at 350 degrees for 4 minutes. Watch carefully as they tend to burn easily. Cool 30 seconds before removing from cookie sheet. Mrs. Henry D. Chaplin -----
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Mung Bean Pastries
1/2 c Mung bean flour 3/4 c Sugar 2 dr Red or green food colouring 1/4 c Rice flour 3/4 c Coconut milk 1/2 ts Salt 2 tb Yellow mung beans, optional In a large bowl, combine the mung bean flour, sugar, food colouring 2 c cold water. Stir until the flour is almost dissolved. Strain through cheesecloth into a pot. Over medium heat, stir the liquid until all remaining solids are completely dissolved the mixture is thick sticky enough to coat a spoon. Cool for 15 minutes. Cover a baking sheet with waxed paper. Drop the mixture by the spoonful onto the sheet. Do not allow the circles to touch. Let cool to room temperature. In a large bowl, combine the rice flour, milk salt, stirring until dissolved. Strain into a pot cook over medium heat for 10 minutes. Drop 1 ts of this onto the cooling gelatin circles. In a dry skillet, toast the yellow mung beans until they
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Oatmeal Butterscotch Chews
1 1/4 c Golden crisco shortening 3/4 c Granulated sugar 3/4 c Lightly-packed brown sugar 3 tb Maple syrup 1 Egg 1 ts Vanilla 1 3/4 c All-purpose flour 1 ts Baking soda 1 ts Salt 3 c Quick oats 1 c Milk chocolate chips 2 Crisp toffee chocolate bars = 50 g each/ chopped 1. Preheat oven to 375oF (190oC). Grease baking sheet lightly with Golden Crisco Shortening. 2. Cream Golden Crisco Shortening, sugars, syrup, egg and vanilla in large bowl on medium speed of electric mixer until light and creamy. 3. Combine flour, baking soda and salt. Gradually add to creamed mixture on low speed, mixing until blended. Stir in remaining ingredients. 4. Shape dough into 1-inch (2.5 cm) balls and place on greased baking sheet. 5. Bakeat 375oF (190oC) for 7-8 minutes for chewy cookies, 9-11 minutes for crisper cookies. Makes: About 6-1/2 dozen cookies. Freezing: Excel
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Orange Cream Pie
-----JONI CLOUD SSMW41A----- 1 Baked Pie shell -- 9 inch 3 Eggs -- separated 1 cup Orange Juice 3 tablespoons Lemon juice 1/4 cup Hot water 1 cup Sugar 5 tablespoons Cornstarch This is from old handwritten cook book(journal) Combine all ingredients except the egggs in the top of a double boiler. Cook for 5-8 min's, or until smooth.Beat the egg yolks slightly and dilute gradually with some of the hot mixture. When eggs are thoroughly diluted and all danger of curdling is past, add them to the double boiler mixture, and cook and stir for about 5 minutes more. Cool the custard, then pou into baked pie shell.Top with fresh or canned orange segments. (If fresh be sure to remove all membrane from oranges.) Cover with a meringue made of the beaten egg whites, a pinch of salt and 6 tbls of sugar. Beat until stiff peaks. Bake in preheated oven 375 degrees for 8-10 minutes or until Meringue is
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Mud Pie#2
-----CRUST----- 12 Oreo cookies -- crushed well 3 tablespoons Butter -- melted 1 quart Coffee ice cream -----MUD SAUCE----- 1 cup Semi-sweet chocolate chips 1 cup Miniature marshmallows 1 cup Evaporated milk 1 teaspoon Vanilla -----GARNISH----- 1 cup Whipping cream -- whipped 2 ounces Kahlua liqueur 1/4 cup Powdered sugar 1/2 cup Nuts -- chopped Combine cookie crumbs and butter and press into bottom of buttered 9-10"" pie pan. Refrigerate. When chilled, spoon one-half softened ice cream on top of crust. Pour half of Mud Sauce over ice creeam and proceed with another layer of ice cream and top off with the remaining Mud Sauce. Mud Sauce: In medium saucepan, melt the sauce ingredients over medium heat, stirring constantly until mixture thickens, adding vanilla after removing sauce from heat. Cool long enough so as to not melt the ice cream while pouring Mud Sauce over it. Top with
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No-Bake Marshmallow-Chip Clusters
3 tbsp unsalted butter 4 1/4 cups mini marshmallows -- divided 1 tsp vanilla 3/4 cup chopped roasted peanuts 1/2 cup raisins 1 1/2 cups broken-up pretzels -- preferably unsalted 1 cup semisweet chocolate chips 1. In saucepan, melt butter. Stir in 3-1/4 cups marshmallows until melted. O ff heat, add vanilla. 2. In large bowl, mix together peanuts, raisins and pretzels. Add marshmallow mixture and stir to coat. Let cool slightly and add remaining marshmallows an d chocolate chips. 3. Spray hands with cooking spray and roll mixture into haystacks or ball-shap es and place on waxed paper lined baking sheets. Chill until set.
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Nutty Oatmeal Raisin Cookies
1 c Margarine; (2 sticks) at -room Temperature 1 1/2 c Packed dark brown sugar 1 c Granulated sugar 1 ts Vanilla; (1 to 2) 2 Eggs 1 1/2 c All-purpose flour 1 ts Baking soda 1 ds Salt 1 ts Ground cinnamon 1 ds Ground nutmeg 1 Generous cup raisins 1 Generous cup chopped walnuts Or walnut halves 3 c Uncooked rolled oats Recipe by: St. Louis Post-Dispatch 12/2/96 Preheat oven to 350 degrees. With electric mixer, beat together margarine and sugars until creamy. Add vanilla and eggs; beat until smooth. Stir in flour, baking soda, salt, cinnamon and nutmeg; mix until smooth. By hand, stir in raisins, walnuts and rolled oats. Drop dough by heaping teaspoons onto parchment-lined cookie sheets. Bake 12 to 14 minutes or until cookies are lightly and evenly browned. Leave on cookie sheets for 1 minute before removing to wire racks to cool completely. -----
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Orange Peanut Butter Bread
1/2 c Peanut butter 2 c Sifted all-purpose flour 2 tb Salad oil 1/2 ts Salt 1 1/3 c Orange juice 1 tb Baking powder 1 Egg 1 tb Grated orange rind 3/4 c Sugar Beat peanut butter until fluffy. Gradually add salad oil and orange juice, beating until smooth. Beat in egg and sugar. Sift together flour, salt and baking powder; stir into peanut butter mixture, blending well. Stir in orange rind. Turn one greased 9x5x3-inch loaf pan and bake in 350 degree oven for 1 hour 15 minutes. Makes yer basic one nice loaf, pal. -----
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Old-Style Wheat Biscuits
1 c Unbleached white flour 1 c Whole wheat flour 2 ts Baking powder 1/4 ts Lite salt or less or none 1/4 ts Baking soda 1/4 c Canola oil 2 tb Vinegar 1 c Skim milk Preheat oven to 475 degrees. Sift together flours, baking powder, lite salt and baking soda. Cut in oil until mixture looks like coarse corn meal. Put vinegar and milk together in a cup and stir. Stir enough milk into flour mixture until soft dough is formed. Sprinkle flour on countertop and knead dough. Roll out dough to 1 inch thick. Cut with a biscuit cutter or glass. Place on baking sheet. Bake about 12 minutes. Makes 16 2"" biscuits. ~------------------------------------------------------ ~------------- ~ 1 Biscuit calories 86,protein 2.3 gm,carb. 11.5 gm,total fat 3.6 gm,CSI Units 0.6,dietary fiber 1.1 gm,sodium 81 mg,potassium 76 mg,calcium 51 mg,iron 0.5 mg ~-------------------------------------------
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Multi Blend Soft Cookies
4 1/2 c AM Multi Blend Flour 2 pk Dry active yeast 1 t Sea salt (optional) 1 t Cinnamon 1/2 c Honey (or less to taste) 2 1/2 c Warm water 2 tb Apple cider vinegar 1/4 c AM Unrefined Vegetable Oil 1 c Raisins Combine flour, yeast, cinnamon and salt in mixing bowl. Combine vinegar, oil, honey, water and raisins in a second bowl. Add liquid mixture to dry and mix thoroughly. Batter will become quite stiff, but should not be dry. If dry, add a little water. Drop on cookie sheet. Spread cookies out (they spread very little in baking). Bake in 350 F. oven about 15-20 minutes or until done. Makes 4-6 dozen. Yeast-Free Variation: Substitute a tablespoon of baking powder for the yeast. Use cool, but not warm water. Source: Arrowhead Mills ""Multi Blend Flour Recipes"" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias
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Mrs. F Peanut Butter Kisses
--------THE DESSERT SHOW, TVFN-------- 1 3/4 Cup All purp flour 1 Teaspoon Baking soda 1/2 Teaspoon Salt 1 Stick unsalted butter 1/2 Cup Creamy peanut butter 1 Cup Sugar -- divided 1/2 Cup Brown sugar 1 lg Egg 1 Teaspoon Vanilla 2 Tablespoon Milk 1 Teaspoon Vanilla 36 Hersheys chocolate kisses With rack in top third position, preheat oven 375 F. Sift flour, soda and salt onto a piece of waxed paper. In lg bowl, with mixer on high beat butter and peanut butter together until creamy Gradually add 1/2c sugar and all the brown sugar. Beat until li ght in color and consistency Beat in egg, milk, and vanilla. Using wooden spoon, stir in flour. Place remaining granulated sugar in sm bowl. Using 1T of dough for each, form dough into balls. roll in sugar. Place 1 1/2"" apart on ungreased baking sheets. Bake one sheet at a time, until edges are set, 8 mins. Remove. Pl
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Orange Almond Cheesecake
Crust: 1 1/2 cups graham cracker crumbs 1 cup unblanched almonds -- coarsely ground 1/4 cup sugar 6 tbsps. sugar Filling: ]4 eggs 1 cup sugar 1 1/2 lbs. cream cheese 2 tbsps. amaretto 2 tbsps. Cointreau or Grand Marnier 10 tbsps. freshly squeezed orange juice 1 tsp. pure vanilla Topping: 1 tsp. gelatin 1/4 cup lukewarm water 1 1/2 cups whipping cream 1 tbsp. sugar 1/4 tsp. pure vanilla 2 tbsps. Cointreau or Grand Marnier To make crust, combine ingredients and pat and spread over bottom and up sides of a 9"" springform pan. Chill for 30 minutes. To make filling, preheat oven to 350 degrees. Beat eggs and sugar until fluffy. Beat in cream cheese, then add Amaretto, Cointreau, orange juice and vanilla. Beat until well blended. Pour into chilled crust and bake for about 60 minutes or until filling is set. Allow to cool for about one hour before addin
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No-Bake Peanut Brownies
----------------------------NORMA WRENN NPXR56B---------------------------- 4 c Graham cracker crumbs 1 c Peanuts; chopped 1/2 c Confectioners' sugar 1/4 c Peanut butter 2 c Semisweet chocolate chips 1 c Evaporated milk 1 ts Vanilla extract Combine crumbs, peanuts, sugar and peanut butter using a whisk or pastry blender. In a small saucepan, melt the chocolate chips and milk over low heat, stirring constantly until smooth. Remove from the heat; add vanilla. Set aside 1/2 cup. Pour remaining chocolate mixture over crumb mixture and stir until well blended. Spread evenly in a greased 9-inch square baking pan. Frost with the reserved chocolate mixture. Chill for 1 hour. Yield 2-1/2 dozen. Source: Country Woman, Collector's Edition -----
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Oatmeal Cookie/Florida
1 1/4 c Margarine 3/4 c Firmly packed brown sugar 1/2 c Granulated sugar 1 Egg = ""egg beaters"" 1 ts Vanilla 3 c Oats 1 1/2 c All-purpose flour 1 ts Baking soda 1 ts Salt 1 ts Cinnamon 1/4 ts Nutmeg Recipe by: Governor Lawton Chiles, Florida The following recipe is a favorite of Governor and Mrs. Chiles. They are delighted to share this recipe and hope you enjoy preparing it. Heat oven to 375. Beat margarine and sugars until fluffy. Beat in egg and vanilla. Add combined flour, baking soda, salt and spices; mix well. Stir in oats. Drop by rounded tablespoon onto ungreased cookie sheet. Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie.JM. Governor Lawton Chiles, Florida -----
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Oatmeal Cut Out Cookies
1 1/2 c Pow. suger 1 c Butter 1 Egg 1 ts Vanilla 2 1/4 c Flour 1 c Finely chopped oats 1 ts Bak. soda cream pow. suger and butter add egg and vanilla add remaining ingredients roll out and cut into shapes bake 375 ` about 8-10 minutes formatted by carole spooner 9/19/96 -----
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1993 3rd Place: Springerle
1/2 ts Baker's ammonia 2 tb Milk 6 Eggs, at room temperature 1 1/2 lb Confectioners' sugar (about 6 cups) 1/2 c Unsalted butter, softened 1/2 ts Anise oil 1/2 ts Salt 2 lb Cake flour, sifted (about 8 cups) Cooking time: 10 to 12 minutes Aging time: 1 week or more 1. Mash baker's ammonia with a rolling pin if it is not powdered. Dissolve it in the milk in a small bowl and let stand 1 hour before using. 2. Beat eggs in large bowl of electric mixer until thick and lemon-colored, about 5 minutes. Gradually beat in confectioners' sugar until creamy and smooth. Add butter and beat again until creamy. Add anise oil, dissolved baker's ammonia and salt; beat to mix. Gradually beat in enough flour to make a stiff dough. 3. Cut off pieces of dough and work in more flour on a floured work surface until dough is stiff enough to roll out and hold the design of the springerle rolling pin or mold. Roll out on a lightly floured board with a floured rolling pin to 1/4-inch thickness. Press design on dough with a floured springerle rolling pin or mold. Cut cookies apart using a floured knife. Leave on work surface covered with a clean kitchen towel overnight. 4. The next day, heat oven to 325 degrees. Bake cookies on greased baking sheets, until barely golden on the bottom, 10 to 12 minutes. Cool on wire racks. Store in tightly covered tins and allow to mellow at least 1 week before serving. Note: This recipe also can be made using 1 1/2 teaspoons baking powder (in place of the milk and the baker's ammonia) and anise extract instead of anise oil. However, the cookies will not be as delicately textured and the anise flavor not quite as rich. If using baking powder, add it with the salt to the batter. Connie Meisinger of Buffalo Grove tied for third place with this recipe. from the Chicago Tribune sixth annual Food Guide Holiday Cookie Contest December 2, 1993 -----
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Orange-Currant Scones *Jb
3.00 c All purpose flour 0.33 c Sugar 2.50 ts Baking powder 0.75 ts Salt 0.50 ts Baking soda 0.50 c (1 stick) chilled unsalted -butter, cut into pieces 0.50 c Chilled solid vegetable -shortening, cut into pieces 1.00 c Plus 2 tablespoons chilled -buttermilk 0.75 c Dried currants 1.00 tb Grated orange peel Additional sugar These scones are terrific with butter and honey or marmalade. Preheat oven to 425F. Line large baking sheet with foil. Stir flour, 1/3 cup sugar, baking powder, salt and baking soda in large bowl to blend. Add butter and shortening; using fingertips, rub in until coarse meal forms. Add 1 cup buttermilk, currants and orange peel. Stir gently until dough comes together in large moist clumps. Gather dough into ball. Transfer dough to lightly floured work surface. Gently knead 3 or 4 turns to combine will. Divide into 2 pieces; flatten into 3/4-inch
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Oatmeal Chocolate Chip Cookies # 2
1 c Shortening 1 c Granulated sugar 1 c Firmly packed brown sugar 2 Eggs 1 ts Vanilla 2 c All-purpose flour; sifted 1 ts Baking soda 1 ts Cinnamon 1/4 ts Salt 2 c Quick-cooking oats 1 pk Semisweet chocolate morsels = (6 ozs) 1 c Chopped pecans Preheat oven to 375. Grease a large baking sheet. Cream shortening and sugars together in mixing bowl until light and fluffy. Add eggs and vanilla; beat well. Sift flour, soda, cinnamon, and salt together; blend into creamed mixture. Stir in oats, chocolate morsels and pecans. Drop dough by level tablespoonfuls two inches apart onto prepared baking sheet. Bake for 10 to 12 minutes or until golden brown. Cool on wire racks. -----
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Not Exactly The Nieman-Marcus Cookie
2 1/2 Cups Oatmeal 1 Cup Butter 1 Cup Brown Sugar, Packed 1 Cup Granulated Sugar 2 Eggs 1 tsp Vanilla 2 Cups Flour 1/2 tsp Salt 1 tsp Baking Powder 1 tsp Baking Soda 12 oz Chocolate Chips 4 oz Hershey Bar, grated 1 1/2 Cups Walnuts or Pecans, Chopped Preheat the oven to 375 degrees. Process the oatmeal into a fine powder using a blender or food processor. Set aside. Cream the butter with both sugars. Beat in the eggs one at a time. Beat in the vanilla. Beat in the flour, salt, baking powder, baking soda and oatmeal. Stir in the chocolate chips, grated Hershey bar and nuts. Roll into balls. Place 2"" apart on a cookie sheet. Bake for 10 minutes.
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100% Pleasure's Pumpkin Pie
3/4 c Brown sugar, packed 1 1/2 tb Granulated sugar 3/4 ts Cinnamon 1/2 ts Ginger 1/2 ts Nutmeg 1/4 ts Allspice 2 c Pumpkin 1 1/4 c Evaporated skim milk 3/4 c Egg whites; whipped 2 1/2 ts Vanilla Preheat oven at 375. Make pie crust. In a mixing bowl, combine sugars, cinnamon, ginger, nutmeg, and allspice. In another mixing bowl, combine pumpkin, milk, egg whites, and vanilla. Mix dry ingredients with wet ingredients just until moistened. Pour into prepared pie pan. Bake for 50 to 60 minutes, or until crust is nicely browned and the filling is set in the center when jiggled. by 100% Pleasure 10 servings -----
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My Strawberry Pie
1 each pie crust (9 inch) -- baked 1 1/2 quarts strawberries 1 1/2 cups sugar 1/3 cup cornstarch 1/2 cup water 3 cups Cool Whip Lite® Chop 2 cups of berries. In saucepan combine sugar and cornstarch. Slowly add water to combine smoothly. Add chopped strawberries. Cook, stirring constantly until mixture thickens and boils. Cool in refrigerator for about 1/2 hour. Pour about 3/4 of mixture into prepared pie crust. Stand up whole strawberries in syrup (to fill crust). Pour remaining syrup over strawberries. Chill until firm (about 3 hours). Spread cool whip over top of pie and serve.
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Oatmeal Chocolate-Chip Cake
1 3/4 c Boiling water 1 c Uncooked oatmeal 1 c Brown sugar 1 c Granulated sugar 1/2 c Margarine 1 3/4 c Unsifted flour 3 tb Milk 1/2 ts Baking soda 2 tb Cocoa 1 Chocolate chips =(mini chocolate chips ) 1 c Chopped walnuts 3 Eggs 1/2 ts Salt Pour boiling water over oatmeal; let stand at room temperature for 15 minutes. Add sugars, milk, margarine, eggs and beat well.. Add flour, soda, salt, cocoa and mix thoroughly. Add half of chocolate chips and blend in. Pour into greased 9x13 inch pan. Sprinkle remaining chocolate chips and walnuts on top. Bake at 350 degrees for 40 minutes. Note: doesn't need icing, sweet enough. But I have also sprinkled confectioner's sugar atop it or drizzled chocolate over it. Jeanne jeannepie@aol.com JM -----
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Orange Cappuccino Drops
1 c Brown sugar, packed 1/2 c Butter or margarine; -softened 2/3 c Sour cream 1/2 c Brewed coffee; strong Or 2 teaspoons instant coffe -e Dissolved in 1/2 cup hot -water 3 oz Unsweetened chocolate Melted cooled 1 Egg 1 ts Vanilla extract 2 c All-purpose flour; or -unbleached 1/2 ts Baking powder Frosting: 2 c Powdered sugar 2 tb Butter or margarine; melted 1 1/2 ts Orange peel; grated 2 tb Milk; to 3 tablespoons Recipe by: Pillsbury, Cookies, Brownies Bars, 1991 Preheat oven to 375 degrees. In a large bowl, beat the brown sugar and margarine until light and fluffy. Add the sour cream, coffee, chocolate, egg and vanilla extract; blend well. Lightly spoon flour into measuring cup; level off. Stir in the flour and baking soda; mix well. The dough will be very soft. Drop the dough by teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 5 to 7
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Oatmeal Banana Cupcakes
1/2 cup butter or margarine -- softened 1/2 cup sugar 2 eggs 1 cup ripe bananas -- mashed 3/4 cup honey 1 1/2 cups all-purpose flour 1 cup quick-cooking oats 1 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon salt In a mixing bowl, cram butter and sugar. Add eggs, bananas and honey; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees for 18-20 minutes or until cupcakes test done. Cool in pan 10
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1986 Winner: Chocolate Covered Cherry Cookies
1 1/2 c Flour 1/2 c Unsweetened cocoa powder 1/4 ts Salt 1/4 ts Baking powder 1/4 ts Baking soda 1/2 c Butter or margarine, Softened 1 c Sugar 1 Egg 1 1/2 ts Vanilla 48 Maraschino cherries Mmmmm--------------- ------------frosting--- -- € ---------------------------- 6 oz Semisweet chocolate chips 1/2 c Sweetened condensed milk Cherry juice (4 to 5 tsp) 1. In bowl, stir together flour, cocoa, salt, baking powder and baking soda. In another bowl, beat butter and sugar until fluffy. Add egg and vanilla to butter-sugar mixture and beat well. Gradually add dry ingredients to butter-sugar mixture and beat until well blended. 2. Shape dough into 1-inch balls. Place on ungreased cookie sheet and push down center of each ball with thumb. Drain cherries and reserve juice. Place 1 cherry in center of each indentation. Heat oven to 350 degrees. 3. For frosting, put chocolate chips and sweetened condensed milk in small saucepan. Heat until chocolate melts. Stir in 4 teaspoons cherry juice. If too thick, add more juice. 4. Spoon 1 teaspoon frosting over each cherry. Spread to cover cherry. Bake 10 minutes or until done. Do not overcook. Remove to wire rack and cool. The cookies freeze nicely. Winner Donna M. Farrell of Naperville entered her chocolate covered cherry cookie recipe: ""Christmas and chocolate-covered cherries are forever entwined in my mind and memories. Not the expensive department store kind, mind you, with their dark bitter chocolate and runny syrup, but your basic Brach's. Each Christmas found the coveted white box stretching my stocking, two layers of cream-filled heaven with a cherry floating therein--and no requirement to share them with anyone. ""Taste and calories have kept me away from the box of delights for many years, even after the incredible discovery that Brach's actually sold these morsels all year long. (How my parents managed to deceive me on this, I'll never know.) That is, until my mother-in-law came to Chicago one autumn with the ultimate cookie. A Christmas tradition in one bite. Nostalgia from the oven. Capable of reducing this 36-year-old woman's taste buds and mentality to that of my 9-year-old daughter. A chocolate-covered cherry cookie!"" from the Chicago Tribune annual Food Guide Holiday Cookie Contest December 4, 1986 -----
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1935 Chocolate Bread
1 package dry yeast 1/2 cup warm milk (105 to 115 degrees) 2 cups sifted all-purpose flour -- divided 3 tablespoons sugar 3 tablespoons cocoa 1 teaspoon salt 1 egg -- beaten 1 teaspoon shortening -- melted 1 cup pecans -- chopped 1 tablespoon vanilla extract vegetable oil Dissolve yeast in warm milk; let stand 5 minutes. Sift together 1-1/2 cups flour, sugar, cocoa, and salt; set aside. Combine dissolved yeast, egg, shortening, pecans, and vanilla; mix well. Gradually add flour mixture to make a soft dough . Turn dough out onto a surface sprinkled with remaining 1/2 cup flour; knead&#729;10 minutes or until smooth and elastic. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down; turn out onto a floured surface, and shape into a loaf. Place in a greased 7-1/2 x 3 x 2-inch loaf-pan. Brush top with oil; cove&#729; and repeat rising procedure 1 hour. Bake at 375 degrees for 40 minutes or until loaf sounds hollow when tapped. Remove bread from pan immediately; cool on wire rack. from ""The Southern Heritage Breads Cookbook""
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Muffins, Queen Of
1/4 cup butter -- very soft 1/2 cup sugar -- heaping 1/2 cup Egg Beaters® 99% egg substitute 1 1/2 cups flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 2/3 cup milk, 1% lowfat Cream butter and sugar. Add Egg Beaters. Sift dry ingredients together and add alternately with milk. Stir gently. DO NOT BEAT! Add blueberries, cranberries or fruit of choice. (1 cup) Bake in greased muffin rings at 400 for about 20 minutes.
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Oatmeal Raisin Drops
1/2 c Plus 1 tb flour 3 3/4 oz Quick-cooking oats; uncooked 1/2 ts Double-acting baking powder 1/2 ts Baking soda 1/4 ts Ground cinnamon Sweetener = to 1/4-cup Firmly packed brown sugar 1/4 c Plus 1 tbs + 1tsp reduced Calorie margarine 1 Egg 1 ts Vanilla extract 2 tb Water 1/2 c Raisins Preheat oven to 375 degrees. In a medium bowl, combine flour, oats, baking powder, baking soda, cinnamon and sweetener. Add margarine. Mix well with a fork until mixture resembles coarse crumbs. Beat egg with vanilla and water. Stir into dry ingredients. Add raisins and stir until all ingredients are moistened. Drop mixture by teaspoonfuls onto a nonstick cookie sheet, making 32 cookies. Bake 10 to 12 minutes, until lightly browned. Remove to a rack to cook. Makes 8 servings; each serving = 4 cookies. Each serving gives: 1 Bread, 1 Fat, 1/2 Fruit, 6 additional calories (add 24 calories if brown
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7 Layer Bars
16809&url=http%3A%2F%2Fwww.recipeland.com%2Frecipe%2F43847%2F&ad_type=text_image&cc=210&u_h=768&u_w=1280&u_ah=742&u_aw=1280&u_cd=32&u_tz=-360&u_his=76&u_java=true"" /></IFRAME></DIV>Ingredients 1/2 cup butter 1 cup graham cracker crumbs 1 cup semisweet chocolate chips 1 cup butterscotch chips 1 1/3 cups flaked coconut 1/2 cup walnuts, chopped 1 can sweetened condensed milk <TD colSpan=4>Directions:<TD colSpan=4>Melt butter in a 13 x 9 x 2 inch pan. Sprinkle crumbs evenly over butter. Sprinkle in layers, chocolate chips, butterscotch chips, nuts, and top with coconut.Pour condensed milk over all. Bake in a pre-heated 350 degree F oven for 30 minutes. Let cool and cut in bars."
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Alabama Cookies
1 cup shortening 1 cup sugar 1 cup brown sugar firmly packed 2 eggs 1 teaspoon vanilla 1 1/2 cups flour 1 teaspoon salt 2 cups regular oats 2 cups chopped pecans 1 cup rice crispies 1 cup flaked coconut Cream shortening, gradually add sugars, beating well at medium speed of mixer. Add eggs and vanilla, beating well. Combine flour and salt, add to creamed mixture, mixing well. Stir in oats and remaining ingredients. Drop dough by heaping teaspoons onto greased cookie sheets. Bake at 325° for 10 to 12 minutes. Let cool slightly on cookie sheets, remove to wire rack to cool completely. 6 dozen
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No-Crust German Chocolate Pie
2 ounces German chocolate 1/2 cup butter or margarine 1 teaspoon vanilla 3 beaten eggs 3/4 cup sugar -- (orig 1 cup) 3 tablespoons all-purpose flour 1/4 teaspoon salt 1 cup chopped walnuts whipped cream additional chopped nuts for garnish -- optional In a saucepan, melt chocolate and butter or margarine over low heat; remove from heat. Stir in vanilla; cool. Lightly grease and flour a 9"" pie plate. Preheat oven to 350F. In a small mixer bowl, combine eggs, sugar, flour, and salt. Beat with electric mixer just till blended; DO NOT OVERBEAT. Fold in cooled chocolate mixture; fold in the 1 cup nuts. Pour into prepared pie plate. Bake at 350F for 1 hour or till knife inserted just off-center comes out clean. Refrigerate the pie overnight before serving. To serve, dollop it with whipped cream and garnish with additional chopped walnuts, if desired.
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Pastel Tres Leches Aldaco
3/4 c Flour 1 ts Baking powder 1/2 c Plus 2 tb sugar A pinch salt 3 lg Eggs 1/2 c Milk 1 ts Vanilla Milk mix: 12 oz Evaporated milk 14 oz Sweetened condensed milk 1 cn Whole milk = use empty condensed milk -can 1 ts Vanilla 1 ts Rum; (1 to 2) Chopped pecans Or cinnamon to sprinkle on -top Preheat oven to 350 degrees. Lightly grease a 9-inch round cake pan. Mix together flour, baking powder, sugar and pinch of salt in medium bowl. In another bowl, stir together the eggs, milk and vanilla lightly. Mix with the dry ingredients and stir well. Scrape into the cake pan and bake for about 20 minutes or until the top is light golden and springs back when touched in the center. Take cake out, cool 15 minutes, then remove from pan so cake doesn't stick. Let cool completely. When cake is cooled, cut it in half horizontally with a long-bladed knife. To make the milk mixture: put t
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Olive Garden Raspberry Mousse Cheesecake
-----WALDINE VAN GEFFEN VGHC42A----- RASPBERRY MOUSSE 1 1/2 teaspoons Gelatin 1 1/2 tablespoons Cold water 1/2 cup Raspberry preserves 2 tablespoons Sugar 1 cup Heavy whipping cream FILLING 1 pound Cream cheese -- softened 1/2 cup Sugar 2 Eggs 1/2 teaspoon Vanilla 1 9"" chocolate crumb crust -- prepared FILLING-Preheat oven to 325. Mix cream cheese, sugar, eggs and vanilla with electric mixer on medium until thoroughly blended, about 3 to 4 minutes. Pour into prepared crust. Place on baking sheet and bake for 25 minutes. Cool to refrigerated temperature. MOUSSE-Sprinkle gelatin over cold water, stir and let stand 1 minute. Micro on HIGH for 30 seconds or until gelatin is completely dissolved. (Or heat on stove with 1 additional tb of water.) Combine gelatin with preserves. Chill 10 minutes. CREAM-Whip cream until soft peaks form. Add 2 tb sugar and co
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Panforte
1 1/4 c Hazelnuts; toasted, halved 1 1/4 c Blanched almonds; toasted, -halved 1/2 c All-purpose flour 1/2 c Unsweetened cocoa powder 1 ts Ground cinnamon 1/2 ts Ground coriander; optional 1/4 ts Ground allspice 1/4 ts Ground nutmeg 2 c Dates or figs; snipped 1/3 c Red candied cherries; -chopped 1 c Granulated sugar 1/2 c Honey Recipe by: Woman's Day, Cookies Sweet Treats Preheat oven to 300 degrees; line two 8-inch round layer pans with foil and grease the foil. Measure and set aside 1/2 cup each almonds and hazelnuts. Combine the remaining nuts, the flour, cocoa, cinnamon, coriander, allspice and nutmeg in a large bowl; toss to mix, then stir in the dates and cherries. In a small saucepan, bring the sugar and honey to a boil over medium heat, stirring occasionally. Boil for 2 to 3 minutes until a candy thermometer registers 234 to 240 degrees, or a small amount dropped into v
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Norwegian Hazelnut Cake
2 pk (2 1/2oz) hazelnuts( -filberts) ; or pecans 6 tb Butter or margarine 3 Eggs 1 1/2 c Sugar 1 ts Vanilla 2 c Pillsbury all-purpose flour 2 1/4 ts Baking powder -----glaze----- 1/2 c Whipping cream 1 ds Salt 1 c Semi-sweet chocolate chips 1/2 ts Vanilla Heat oven to 350~F. Lightly grease bottom only of 10-inch springfoam pan. Reserve 12 whole nut pieces for garnish. In blender container or food processor bowl with metal blade, grind nuts (about 1 1/3cups); reserve 1 tablespoon ground nuts for garnish. Melt butter; cool. In large bowl, beat eggs, sugar and 1 teaspoon vanilla until thick and lemon colored, 2-3 minutes. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, and ground nuts; mix well.Continue beating; adding cooled, melted butter gradually until well blended. (Mixture will be thick.) Spread batter in prepared pan. Bake for 35-45 minut
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Morning Glorious Muffins
1 3/4 cups Flour 1 cup Whole wheat flour 3/4 cup Sugar 2 1/2 teaspoons Baking soda 1 teaspoon Baking powder 2 1/2 teaspoons Cinnamon 1/2 teaspoon Salt 2 1/3 cups Carrots; peeled -- shredded 2 1/3 cups Apples; peeled -- shredded 2/3 cup Coconut 2/3 cup Raisins 2/3 cup Walnut pieces 3 Eggs -- beaten 1/2 cup Oil 1 teaspoon Vanilla 3/4 cup Unsweetened applesauce 3/4 cup Plain or vanilla yogurt or grease cups of muffin pans. In medium mixing bowl, combine fours, sugar, baking soda, baking powder, cinnamon, and salt. Set aside. In large mixing bowl, combine carrots, apples, coconut, raisins, and walnuts. Add eggs, oil, vanilla, applesauce, and yogurt. Combine flour mixture with ingredients in large mixing bowl. Mix just to moisten dry ingredients. Divide batter into 24 muffin cups. Bake 20 - 25 minutes or until tester inserted comes out clean. Remov
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