Pannekuchen

BANANA SPLIT CAKE 2 cups graham cracker crumbs 1 stick margarine, melted 2 eggs 1 stick margarine, softened 6 bananas, sliced 1 15 oz. can crushed pineapple 1 large carton dessert topping (Cool Whip) chopped pecans maraschino cherry halves Combine graham crackers and melted margarine to make crust. Line casserole with crumb mixture, pressing down. Drain pineapple. Beat eggs. Add softened margarine and powdered sugar and beat for 6 minutes. Pour over graham cracker crust. Place bananas over egg mixture. Spread drained pineapple over bananas. Top with dessert topping. Decorate with pecans and cherry halves. -----------------------------011013906415445 Content-Disposition: form-data; name="userfile"; filename="chocfudge.txt" Content-Type: text/plain FINALE'S CHOCOLATE FUDGE COOKIES from the Christian Science Monitor, Wednesday, Oct. 21, 1998 (* means Heather's changes/suggestions; see below) 6 oz. bittersweet chocolate 16 oz. semi-sweet chocolate 1 C unsalted butter 6 large eggs 2 1/2 C sugar 1 Tbsp. vanilla* 1 1/3 C all-purpose flour 1/2 tsp. baking powder 3/4 tsp. salt In a double boiler over simmering water**, melt chocolate*** and butter; blend together. In a large bowl, beat eggs, sugar, and vanilla until thick and light (about 1 minute). In a small bowl, sift together flour, baking powder, and salt. Slowly beat chocolate into egg mixture; fold in dry ingredients. Cover; set in cool place for 3 hours. Dough will become firm. Preheat oven to 350 degrees F. Spoon 2-3 tablespoons**** of round balls of dough onto lightly greased baking sheet - about 6 per sheet. Space wide apart, as batter will spread. (A double baking sheet - one on topof the other, wil help safeguard against burning.)***** Bake about 10 minutes or until cookies begin to puff up in the center. With a spatula, remove cookies to brown paper****** to cool. Finale Chocolate Fudge Cookies should be served as soon as possible.******* Yields 3 to 3 1/2 dozen cookies. HEATHER'S NOTES, COMMENTS, OBESERVATIONS *Make that 2 Tbsp, vanilla - always double it, unless you're using real Mexican vanilla. **Or use a microwave instead of a double boiler. ***Try reserving about 2 oz. of the semi-sweet chocolate bits and fold in after the flour; this may make them more like the Tosci's cookies. ****Can make smaller cookies by using a heaping spoonful. Either way, your hands will be covered in dough. Refrigerate dough between batches to keep it cool. *****CSM's comment, not mine. Anyhow, I always use insulated cookie sheets because it is nigh impossible to burn cookies on them. ******Brown paper? A regular cookie rack works well too. Don't let the cookies stand for too long on baking sheet or else they will bond with it, no matter how much you greased it. *******Yes, they are delicious right out of the oven, but they also taste wonderful days later. They complement a strong cup of joe. -----------------------------011013906415445 Content-Disposition: form-data; name="userfile"; filename="pannekuchen.htm" Content-Type: text/html Pannekuchen

PANNEKUCHEN

from my sister, Karen

There once was a restaurant, The Pannekuchen Huis, in my hometown¹. It specialized in Dutch souffles. (My favorite was the dessert apple kuchen.) Whenever one was made, the waitres would run through the restaurant to the table before the souffle fell.

Below is the basic recipe; you can add meat, cheese, spices, fruit, whatever to make it into a meal or a dessert. It is also easy to double or triple. Best of all, you only need to use one bowl.

Mix together extremely well:: 1 C milk; 1 C flour; 1/2 tsp. salt
Then add:: 2 eggs; 1 C flour; 1 Tsbp. melted butter²

Pour the mixture into a cast iron skillet or glass pie plate.

Bake at 450 degrees F for 20 minutes.

Then turn down to 350 degrees F for 7-10 minutes (until brown).

Take it out of the oven. Enjoy the oohs and aahs of your friends. Enjoy!

HEATHER'S NOTES, COMMENTS, OBSERVATIONS

¹It's actually part of a chain of restaurants located in Minnesota. I have no idea how or why one opened in Bartlesville.

²You can melt the butter in the skillet in the oven, while it is preheating. Saves time & energy as well!

-----------------------------011013906415445 Content-Disposition: form-data; name="userfile"; filename="pesto.TXT" Content-Type: text/plain VONNIE'S END-OF-THE-SUMMER PESTO RECIPE half a bottle of lemon juice 3 cloves garlic 1 cup grated Romano cheese 1-lb bag of shelled walnut pieces 1/2 cup olive oil shopping-bag crammed full of basil Wash basil and pull off leaves and tips from the stems. Drain. If you have a food processor, it's easy: put everything in, mix. If you own a blender: pulverize walnuts and cheese. Remove to a bowl. Pack in a garlic clove, about half a blenderful of basil leaves and tips (flowers are fine, too), and add lemon juice to nearly the surface of the basil. Liquefy garlic-basil-lemon-juice mixture. Add nut-cheese mixture until you get the desired texture. Add a bit of oil if you need to wet the pesto more. Remove immediately to storage container, top off with a film of oil (to stop oxidation). Repeat until you are out of basil. -----------------------------011013906415445 Content-Disposition: form-data; name="userfile"; filename="potatosalad.TXT" Content-Type: text/plain CORINNA'S SPINACH POTATO SALAD Here's the recipe, more or less... really it's more of an idea 2-3 pounds red potatos, boiled, quartered into big bite-sized chunks (use more really, and C size is about right if they are available. DON'T PEEL!) 1 bunch fresh spinach, torn or cut into smallish strips. (Buy a bag of the pre-washed, or spend all day washing it) 1-2 cups cottage cheese, pureed in a blender or food processer. You can mix mayo in (the original recipe called for a cup), but it tastes fine made with just low-fat cottage cheese, and just a spoonful of mayo. I put in some mustard, and a little vinegar until it tasted potato-salady. Also black pepper. 1 onion, chopped - red is pretty, but a vidalia or TX1015 is good too. i.e., get a sweet onion. AND/OR chopped fresh chives. Once the potatos have cooled a bit, mix it all together. I found it easier to mix the spinach into the dressing first and then add the potatos. By the way, don't overcook the taters or it will be mushy because it is kind of hard to mix. Enjoy! -----------------------------011013906415445 Content-Disposition: form-data; name="userfile"; filename="pumpkincake.rtf" Content-Type: application/rtf {\rtf1\mac\ansicpg10000\cocoartf102 {\fonttbl\f0\fswiss\fcharset77 Helvetica;} {\colortbl;\red255\green255\blue255;} \margl1440\margr1440\vieww9000\viewh9000\viewkind0 \pard\tx566\tx1133\tx1700\tx2267\tx2834\tx3401\tx3968\tx4535\tx5102\tx5669\tx6236\tx6803\ql\qnatural \f0\fs24 \cf0 PUMPKIN CAKE\ A family staple. It tastes even better after 1 day in the fridge.\ \ Preheat oven to 350 F.\ Grease and flour a tube or bundt pan.\ \ In 1 large bowl mix together really well:\ 2 C sugar\ 2 C flour\ 1 tsp. salt\ 2 tsp. soda\ 2 tsp. cinnamon\ 1 tsp. nutmeg\ 1/2 C white raisins (optional)\ \ In 1 medium bowl, beat together:\ 4 eggs\ 1 1/2 C vegetable oil (can substitute applesauce for part of oil)\ 1 can pumpkin (about 2 C)\ \ Then add wet ingredients to the dry ingredients.\ Make sure that batter is well-beaten.\ Pout into greased and floured tube of bundt pan.\ Bake for 1 hour, or until done.\ \ Let cool and frost with cream cheese frosting (below) or sift powdered sugar on top.\ Store in refrigerator.\ \ CREAM CHEESE FROSTING\ Can be used on other cakes.\ \ Have butter and cream cheese at room temperature. \ \ Blend well to spreading consistency:\ 1/2 box powdered sugar (a little less than 2 C)\ 1/2 stick butter (1/4 C)\ 1 pkg. cream cheese (8 oz.)\ 1 tsp. vanilla\ 1/2 chopped pecans or walnuts (optional)\ \ Frost the cake immediately. Do not put frosting back into fridge because it will be harden and your work will be for naught.\ \ Enjoy!\ \ \ }