A
Almond Butter Sugar Cookies
Apple Cake
Apple Cider Indian Pudding
Apple Crisp
Apple Dumplings, German
Apple Pie, Crumb Top
Applesauce
B
Baked Apples
Banana Cake
Banana Cream Pie
Berry Cr�me Brulee
Berry Grunt
Blackberry Cake
Blueberry Soup
Broiled Peaches
Brown Sugar Cookies
Brownie Ice Cream Pie
Butter Crunch Toffee
C
Candy Cane Cookies
Cappuccino Cheesecake
Caramel Pecan Cheesecake
Carrot Cake
Cheese Freeze
Cheesecake
Chewy Caramel Bars
Chewy Chocolate and Cinnamon Cookies
Chewy Chocolate Cookies with Peanut Butter Chips
Chinese Almond Cookies
Chocolate and Peanut Butter Chip Cookies
Chocolate Chip Cheesecake Dip
Chocolate Hazelnut Truffles
Chocolate Triple Layer Pie
Chocolate Peanut Butter Pie
Chocolate, Peanut Butter, and Banana Pie
Chocolate Raspberry Truffles
Chocolate Waffle Turtle Cookies
Cinnamon Sticks
Cool Island Caper
Cream Cheese Cutout Cookies, Philadelphia
Cream Cheese Frosting
Cream Cheese Drop Cookies
Cream Cheese Squares
Cream Cheese Sugar Cookies
D
E
Egg Nog Chiffon Pie
Egg Nog Icing
Egg Nog Cookies
English Toffee
F
Fried Ice Cream
Fruitcake, Uncooked Sugarless
Fruit Cheese Ball
Fruit Salad
Fudge Brownies
G
German Chocolate Cake
H
Honey Gingerbread
I
Ischl Tartlets
J
K
Key Lime Pie
L
Lemon Meringue Pie
M
N
New York-Style Cheesecake
Nut Torte, Hungarian
O
Oatmeal-Butterscotch Wafers
Orange Blossom Cheesecake
Orange Cobbler
OREO O's Bars
P
Pastelitos de Boda (Mexican Wedding Cookies)
Peach Kuchen (German Peach Cake)
Peanut Butter Balls
Peanut Butter Chocolate Chunk Pie
Peanut Butter Ice Cream
Peanut Butter Pie
Pecan Pie
Pie Crust
Pina Colada Fruit Salad
Pineapple pumpkin Cheesecake
Polvoronies
Pumpkin
Pumpkin Pie
Pumpkin Pound Cake
Pumpkin Spice Cookies
Q
R
S
Seven-Up Cake
Sour Cream Apple Pie
Sour Cream Cookies
Sour Cream Cutouts
Spiced Pecans
Strawberries Gerald
Strawberry Cream Pie
Sugar Cookies
Sugar Cookies, Shirley's
T
U
V
Vinegar Pie
W
Watermellon Ice Cream
White Chunk Macadamia Cookies
White Velvet Cutouts
X
Y
Z
Almond Butter Sugar Cookies
1 C butter
8 oz cream cheese (softened)
1 1/2 C sugar
1 egg
1 t vanilla
1/2 t almond extract
3 1/2 C flour
1 t baking powder
Icing:
1 C powdered sugar
1 T butter
1/8 t almond extract
add milk to spreading consistency
Cream butter and cream cheese together until blended. Then add sugar and beat until fluffy. Add egg, vanilla and almond. Stir in flour and baking powder (usually this must be done by hand, but since I use a Kitchen Aide mixer, I can get away with using a machine). Chill one hour, then roll on lightly floured board to approximately 1/4 inch thick. Cut in shapes desired. Bake at 375 degrees for 8 - 10 minutes. The edges should be slightly browned. Cool on wire racks. Ice when cool. (I cheat and use commercial frosting.) Sprinkle colored sugar on cookies before icing sets if desired.
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Apple Cake
4 cups apples, peeled
3 cups flour
2 cups sugar
2 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1 cup Crisco oil (or other vegetable oil)
2 eggs, beaten well
1/2 cup raisins (if desired) ((I never use the raisins))
1/2 cup nuts (if desired) ((I use pecans, but walnuts work wonderfully))
Grate apples and sprinkle with flour, sugar, soda, baking powder, and spices. Mix well. Pour on oil and eggs and mix till well blended. Stir in nuts and raisins. Bake in a greased and floured tube, Bundt or loaf pan at 350 degrees for 45 to 50 minutes. Serves 15 to 30 depending on the width of the slices and which pan you use to bake it in.
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Apple Cider Indian Pudding
1 cup milk
2/3 cup yellow cornmeal
3 cups unpasteurized apple cider
1 large egg, beaten lightly
1/2 cup firmly packed light brown sugar
1 teaspoon cinnamon
1 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, cut into bits
1/2 cup raisins
vanilla ice cream as an accompaniment
In the top of a double boiler set over simmering water scald 1/2 cup of the milk. In a bowl whisk together the cornmeal and the cider, stir the mixture into the scalded milk, and cook the mixture, stirring occasionally, for 20 to 25 minutes, or until it is thickened. (The mixture may appear slightly curdled.) Remove the pan from the heat, whisk in the egg, the brown sugar, the cinnamon, the salt, the butter, and the raisins, and pour the mixture into a buttered 13-by 9-inch baking pan. Whisk in the remaining 1/2 cup milk and bake the pudding in the middle of a preheated 325�F. oven for 1 hour. Serve the pudding warm with the ice cream.
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Apple Crisp
4 cups sliced tart apples -- (about 4 medium)
2/3 cup packed brown sugar -- (2/3 to 3/4)
1/2 cup all-purpose flour
1/2 cup oats
1/3 cup butter -- softened
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg
Heat oven to 375. Arrange apples in greased square 8x8x2 pan. Mix remaining ingredients; sprinkle over apples. Bake untl topping is golde brown and apples are tender, about 30 minutes. Yield: 6
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Apple Dumplings, German
8oz plain flour
pinch of salt
4 oz butter
3 oz sugar
2 eggs, separated
2 tbsp sour cream
4 small apples (either cooking or eating apples)
4 tsp jam (your desired flavor)
4 tsp flaked almonds
Sift together flour and salt. Cut in butter until the mixture resembles fine breadcrumbs. Stir in sugar. Add egg yolks and sour cream. Quickly knead to a smooth dough. Wrap in wax paper and chill for 45 minutes. Divide the dough into four equal portions. Roll each section quickly to make a round of pastry. Peel and core the apples and fill the center of each round with them, add the jam and almonds. Wrap the pastry into a square, pinching the top to seal. Glaze with beaten egg white and bake at 350 for 40 minutes in lightly greased baking pan. Serves 4
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Apple Pie, Crumb Top
5-6 large apples, Granny Smith, Pippins. NO red delicious
1/2 cup sugar
1 tsp cinnamon
Topping:
1/2 cup sugar
3/4 cup flour
1/4 cup butter
Peel, core, and slice up the apples. Mix up cinnamon and sugar, pour over apples and toss. Pile high in crust. Cut ingredients together until it forms coarse crumbs. Pile on top of the apples. Bake at 450 for 10 minutes. Turn heat down to 350 and bake for at least another 35 minutes
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Applesauce
2 to 3 lbs tart apples, peeled, cored, and cut into large pieces
Lemon juice (to taste)
Place the apples in a saucepan with enough water to half-cover them. Bring to a simmer and cook covered until tender. Drain the apples and puree with a food mill, potato ricer, or electric food processor or blender. Adjust the taste with lemon juice if necessary. Makes about 4 cups.
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Baked Apples
Apples (whatever type you prefer, 1 apple per person)
Cinnamon Red Hots (Pea-sized, hard, red, cinnamon-flavored candies
Peel and core apples. Fill the apple core space with as many candies as you can. Wrap the apple with aluminum foil and bury in hot coals of campfire. Apples should take approximately 20-30 minutes to "bake" and melt candies. (You can use a toothpick to check doneness, just don't push toothpick into the apple core space, because your candy-syrup will run out. When done, CAREFULLY remove aluminum foil, candy syrup will be HOT!!! Enjoy!!!
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Banana Cake with Cashews
3 eggs
1 cup (250 ml) sugar
3/4 cup (180 ml) cream
1+1/2 cups (375 ml) flour, sifted
4 lbs (2 Kg) very ripe bananas, peeled and slightly mashed
1+1/2 cups (375 ml) coarsely chopped cashews
1 cup (250 ml) grated coconut
1 tsp (5 ml) Chinese five spice powder*
* Available in finer supermarkets, Asian specialty shops, and from AmericanSpice.com
Beat the eggs and sugar together until thick and pale. Add the cream and stir to combine. Add the flour, bananas, cashews, coconut, and five spice powder and stir just enough to combine the ingredients. Pour into two greased and floured 8 inch (20 cm) cake pans and bake in a preheated 350F (180C) oven for about 1 hour, until the top is golden brown. Serve warm or at room temperature. Makes two 8 inch (20 cm) cakes.
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Banana Cream Pie
Nut Crust
2 c Pecans
1 c Butter, softened
3 c Flour
1 Egg, beaten
1/2 c Sugar
Chocolate Layer
1 c Chocolate chips
1 Stick unsalted butter
1 tbsp Light corn syrup
1 t Vanilla
Banana
1 c Milk
4 Egg yolks
1 c Sugar
5 tbsp Flour
3 tbsp Unsalted butter
1 tbsp Rum or 1 tsp. vanilla
2 Bananas
Juice of 1/2 lemon
2 c Heavy cream
Chopped pecans, optional
For the crust: Chop pecans very fine, preferably in a food processor fitted with a metal blade. Place in bowl with other crust ingredients and mix until well blended. Divide in half and press into the bottom of 2 pie pans. Chill 30 minutes. Bake the piecrusts for 25 minutes @ 350 degrees. Cool completely.
For chocolate layer: Melt chocolate with butter and corn syrup in the top of a double boiler set over hot, not boiling water. Stir frequently. Remove from heat and cool, then stir in vanilla. Divide between cooked pie crusts and spread evenly.
For Filling: Heat milk in a medium size saucepan over medium heat to scald. Beat the egg yolks and gradually add sugar. Then beat in flour. Gradually stir in hot milk. Transfer to medium saucepan and cook, stirring constantly over medium high heat(use a whisk).The mixture will lump as it begins to thicken. Bring the mixture to a boil and boil 1 minute, stirring constantly. Remove from the pan from heat and continue to stir until the mixture is smooth. Then, beat in butter and optional rum. Cool to room temperature. Peel the bananas, slice very thin and toss with lemon juice. Whip 1 cup of the cream until it is firm but not stiff. Mix about 1/4 of the cream into the cooled egg mixture to lighten it, then fold the remaining cream and bananas into egg mixture. Fill the pastry shells with banana cream and smooth to even. Beat remaining cream until stiff. Spoon around edge of the pies and sprinkle with chopped pecans, if desired. Makes 2 pies.
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Berry Creme Brulee
2 cups fresh berries (raspberries, strawberries, blueberries, or blackberries)
2 tbsp sugar
2 tsp cornstarch
1 egg, lightly beaten
1 cup skim milk
2 tbsp low fat sour cream
1/2 tsp vanilla extract
2 tbsp brown sugar
Divide berries among 4 ovenproof ramekins or dessert cups, set aside. Combine sugar and cornstarch in a small saucepan. Add egg, stir well. Slowly add milk, stirring well. Cook over low heat 10-12 minutes or until thickened, stirring constantly. Remove from heat and let cool 5 minutes. Add sour cream and vanilla, stir well. Spoon mixture evenly over berries.
place individual dishes on baking sheet. Sprinkle each with 1/2 tsp brown sugar. Broil 5 inches from heat for about 2 minutes or until sugar is melted. Serve warm. Serves 4
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Berry Grunt
3 cups (750 ml) fresh strawberries, blueberries, or raspberries (or combination), or frozen berries, thawed and drained
1 cup (250 ml) water
2/3 cup (160 ml) sugar
1 tsp (5 ml) grated lemon rind
1+1/2 cups (375 ml) all-purpose flour
1+1/2 tsp (7 ml) baking powder
1/4 tsp (1 ml) salt
A grating of fresh nutmeg
2/3 cup (160 ml) buttermilk
Combine the berries, water, sugar, and lemon rind in a saucepan over moderate heat and cook for 5 minutes, stirring often. Meanwhile, combine the flour, baking powder, salt, and nutmeg in a mixing bowl. Stir in the buttermilk; do not over mix. Drop the batter over the berries, making 8 dumplings. Cover and simmer for 8 to 10 minutes. Serves 8.
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Blackberry Cake
3/4 cup butter
1 cup sugar
2 eggs
1 cup blackberry jam or jelly (homemade is best)
1 cup fresh (or frozen) blackberries (drain juices, or cook to reduce to syrup and add)
1 cup buttermilk
1 teaspoon baking soda
2 1/2 cups cake flour (all-purpose will work)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon allspice
2 teaspoons baking powder
1 teaspoon vanilla
1/4 teaspoon salt
Cream together butter, sugar, eggs, blackberries, and jelly. Mix together buttermilk, soda and salt. Sift together flour, all spices and baking powder. Combine the butter mixture with the flour mixture, add buttermilk mixture, then vanilla. Bake in desired pans for about 40 - 45 minutes at 350 degrees.
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Blueberry Soup
1 cup (250 ml) sugar
1 cup (250 ml) water
1/2 lemon, sliced
1 cinnamon stick or 1/4 tsp (1 ml) ground cinnamon
3 - 4 cups (750 ml - 1 L) blueberries
1 cup (25 ml) heavy cream, half and half, or milk
Combine the sugar, water, lemon slices, and cinnamon in a saucepan and bring to a boil over moderate heat. Boil gently for 5 minutes. Add the blueberries, reduce the heat and simmer for 5 minutes. Allow the mixture to come to room temperature, remove the lemon slices and cinnamon stick, and stir in the cream. Chill for at least 1 hour before serving. Serves 6 to 8.
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Broiled Peaches
6 canned peach halves, drained
1/2 cup sour cream
1/2 cup vanilla yogurt
6 tsp light brown sugar
put the peach halves (cut side up) in an oven proof baking dish that is just big enough to hold them. Mix the sour cream and the yogurt together in a small bowl, and spoon this mixture over the peach halves. You can do this before dinner and keep it in the fridge until you are ready to finish cooking it. Just before you are read yto serve dessert, turn the oven broiler on. put a teaspoon or brown sugar on top of each peach half, and put the baking dish under the broiler, about 3 inches away from the heat. Cook for 3 to 4 minutes, until sugar is melted and bubbles a little. Remove from the oven carefully and serve immediately. Serves 6.
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Brown Sugar Cookies
1 cup sugar
1 cup brown sugar, packed
1 cup margarine (not spread)
3 eggs
1 tsp. vanilla
1 cup buttermilk
2 tsp. baking soda
5 cups flour
dash of nutmeg
In medium bowl, mix soda and buttermilk well, set aside to 'grow'. Cream sugars, and butter until fluffy. Add eggs, mix well. Add nutmeg and vanilla. Alternately add flour and buttermilk mixture till mixed well. ( this gets difficult to mix, so thick, but in the end, it will appear to be too runny for roll outs, it is supposed to be that way). Chill overnight in frig.. Keep the bowl in the frig inbetween batches of rolling. Flour the pastry cloth well, but try not to add much flour when rollling, or manipulate the dough too much, it keeps the cookie tender. Roll dough to approx. 3/8 to 1/2 inch thick. You will get the feel for the thickness after your first sheet comes out of oven ! I roll them the 1/2 inch all the time. I usually use a biscuit cutter, that seems to make the right size pumpkin, christmas ball etc.. Any cutter with sharp points or little edges won't work, the dough is too sticky ! They really rise and spread out in the oven. Bake at 400 degrees, about 8 - 10 mins, till lightly brown around edges, and white on top. They almost appear 'not done' in the middle.
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Brownie Ice Cream Pie
1 cup (6 oz) semisweet chocolate chips
2 Tbsp water
3 Tbsp stick butter or margarine (not spread)
1/2 cup plus 2 tsp sugar
2 large eggs
1 tsp vanilla extract
1/4 tsp baking powder
1/8 tsp baking soda
1/2 cup flour
1 pint good-quality coffee, or other flavor ice cream
2 pints good-quality chocolate, or other flavor ice cream
1/2 cup heavy whipping cream
warmed bottled chocolate fudge sauce
maraschino cherries
Prep time: 15 min - Bake: 35 min - Freeze (brownie): 1 hr - Freeze (pie); 4 hrs Planning Tip: You can make this pie in stages - the brownie part can be made up to 1 month ahead and frozen. Once filled, the pie can be frozen up to 1 week. Heat oven to 350 degrees. Grease a 9" glass pie plate. Microwave the chocolate and water in a medium bowl on high for 50 seconds. Repeat at 10 second intervals until chocolate has completely melted and the mixture is smooth (you can also melt the chocolate with water in a saucepan over low heat, stirring often until smooth, then scrape the mixture into a medium bowl). Add butter and beat with mixer on medium speed until smooth and glossy. Beat in the 1/2 C sugar, then the eggs. Scrape down sides of bowl and beat in vanilla, baking pwder, and baking soda. Reduce mixer speed to low and beat in flour just until blended. Spread evenly in the prepared pie plate.
Bake 30 to 35 minutes until a wooden pick inserted in center comes out with moist, not wet, crumbs sticking to it. Place on a wire rack and when cool enough to handle, about 15 minutes, hold pie plate still and gently rotate brownie with your thumbs until it loosens from pie plate (this makes serving easier).
With a metal spoon, scoop soft brownie mixture from center, leaving a shell about 1/4" thick. Loosely wrap scooped-out brownie, place in center of pie plate, wrap pie and freeze at least 1 hour or up to 1 month.
Remove scooped-out brownie. Spread coffee ice cream over bottom of pie shell. Sprinkle with about half the scooped-out brownie. Cover and freeze until firm, at least 1 hour. Spread with chocolate ice cream. Cover and freeze at least 3 hours and up to 1 week.
About one hour before serving: Beat heavy cream with remaining 2 tsp of sugar until stiff peaks form when beaters are lifted. Spread over ice cream, or spoon whipped cream into a decorating bag fitted with a star tip and pipe around the edge of pie. Garnish with remaining scooped-out brownie, the warmed chocolate sauce, and maraschino cherries. Return to freezer until 30 minutes before serving, then transfer to refrigerator so ice cream can soften slightly.
Makes 10 servings
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Butter Crunch Toffee
1 lb butter (no substitutes)
2 C sugar
2 Tbsp White corn syrup
1/4 C water
1-1/3 C blanched & lightly toasted slivered almonds
Cook in a LARGE frying pan (I recommend using two pans -- this gets BIG fast!) Melt butter over low heat. Dissolve sugar in butter. Add water & corn syrup. Cook on low heat until candy reaches 290 degrees (use a candy thermometer and STIR CONTINUALLY) Remove from heat. Add nuts. Pour onto buttered pans or cookie sheets. Use forks or your fingers to stretch candy as it cools. Once it is completely cool, break into pieces.
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Candy Cane Cookies
1/2 cup granulated sugar
1/2 cup crushed peppermint candy canes or hard peppermint candies
1/2 cup (1 stick) salted butter or margarine, at room temperature
1/2 cup plain or butter-flavored shortening
1 cup confectioners' sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 1/2 cups all-purpose flour
1/2 teaspoon liquid red food coloring
Adjust two racks to divide the oven into thirds. Preheat the oven to 375 degrees. Have ready two ungreased baking sheets. In a small bowl, mix the sugar with the crushed candy; set aside. In a large bowl, with an electric mixer at medium-high speed, beat together the butter, shortening, confectioners' sugar, egg, vanilla, and peppermint extract until light and fluffy, 2 or 3 minutes. With the mixer at medium-low speed, gradually add the flour, beating just until blended. Remove half of the dough from the bowl and set aside on a sheet of waxed paper. To the dough remaining in the bowl, add the red food coloring and beat until evenly colored. (At this point both of the doughs can be tightly wrapped separately in aluminum foil and refrigerated for up to a week or frozen for up to three months. If frozen, thaw in the refrigerator and bring to room temperature before proceeding.)
For each candy cane, scoop 1 teaspoonful of the plain dough and the same amount of pink dough. Roll each scoop between the palms of your hands to make a 4-inch rope. Twist the ropes together and shape into a candy cane. As they are made, arrange the canes on an ungreased baking sheet, spacing them about 1 inch apart. Bake for about 9 minutes until firm to the touch and barely golden. Reverse the baking sheets on the racks and from front to back once during baking. The moment the cookies come from the oven, sprinkle each one with the sugar-and-peppermint mixture. With a wide turner, immediately transfer the cookies to wire racks to cool completely. Store in a tightly covered container, separating the layers with sheets of waxed paper.
Yield: About 48 cookies
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Cappuccino Cheesecake
1 1/2 cup finely chopped nuts
3 tbsp margarine, melted
1 cup sugar
4 ea large eggs
1 tbsp instant coffee granules
1/4 cup boiling water
2 tbsp sugar
32 oz cream cheese, softened
3 tbsp unbleached all-purpose flour
1 cup sour cream
1/4 tsp cinnamon
Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring-form cake pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole coffee beans if desired. Yield: 10
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Caramel Pecan Cheesecake
2 8-oz. packages cream cheese, softened
1/2 cup sugar
2 eggs
20 caramels
2 tbsp milk
1/2 cup chopped pecans
1 grahm cracker crust (6-oz. or 9 in.)
Mix cream cheese, sugar, and vanilla with electric mixer until well blended. Add eggs; mix until blended. Melt caramels with milk on low heat; stirring frequently until smooth. Stir in pecans. Pour caramel mixture into crust. Top with cream cheese batter. Bake at 350 for 40 minutes or until center is almost set. Cool, refrigerate 3 hours or overnight. Serves 8
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Carrot Cake
3 cup Flour
2 cup Sugar
1 tsp Salt
1 tsp Soda
1 tsp Cinnamon
3 Beaten eggs
1 1/2 cup Vegetable oil
2 cup Grated carrots
1 sm Cn crushed pineapple
2 tsp Vanilla
1 1/2 cup Chopped pecans
Into a large mixing bowl sift dry ingredients. Add eggs, oil, carrots, & pineapple. Mix well. Add vanilla & pecans. Bake in tube pan or 6 1/2x 10 1/2-inch oblong cake pan for one hr. at 350 degrees.
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Cheese Freeze
For the crust:
20 Graham crackers* (or 1+1/2 cups (375 ml) Graham cracker crumbs)
4 Tbs (60 ml) butter
1/4 cup (60 ml) sugar
For the filling:
1 lb. (450 g) cream cheese
2 eggs
1/3 cup (80 ml) sugar
1 tsp (5 ml) vanilla extract
1/8 tsp (1/2 ml) salt
For the topping:
1 pint (500 ml) sour cream
1/3 cup (80 ml) sugar
1 tsp (5 ml) vanilla extract
Crush the Graham crackers and mix with butter and sugar. Press into a greased 8 inch (20 cm) square pan. Combine the cream cheese, eggs, sugar, salt, and vanilla and blend until thoroughly mixed. Pour into the crust and bake 35 minutes at 350F (180C). Remove from oven and cool for 10 minutes. Mix the ingredients for the topping, pour over the cooled pie, and bake an additional 10 minutes. Serves 6 to 8.
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Cheesecake
Butter a 9 in pie dish
Beat until smooth:
2 - 8 oz. cream cheese
3 eggs
2/3 cup sugar
1/8 tsp. almond extract
Bake this in a 325 degree oven for 50 minutes or until top is glossy.
In the meantime mix:
1/2 pint sour cream
1 tsp. vanilla
3 Tablespoons sugar
When the cheese cake is done - add this to the top and place back in oven and bake for 10 minutes more. You can then top with cherries, apples, etc.
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Chewy Caramel Bars
8 cups Post Golden Crisp sweetened puffed wheat cereal
1 cup peanuts
1 package (14 oz.) caramels, unwrapped
2 tbsp water
mix cereal and peanuts in a large bowl. Microwave caramels and water on high2-3 minutes or until caramels are melted and mixture is smooth, stirring every minute. Mix lightly until well coated. press firmly into greased 13 x 9 inch pan with lightly greased hands. Cool until firm; cut into bars. Store in tightly covered container. Makes about 32.
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Chewy Chocolate and Cinnamon Cookies
1/4 cup butter/oil replacement
2/3 cup packed brown sugar
3 tbsp sugar, plus 1/4 cup (set aside)
1/4 cup egg substitute
1 tsp baking soda
1/4 cup light corn syrup
1 tsp vanilla
1 1/2 cups flour
1/3 cup cocoa powder
1/4-1/2 tsp cinnamon
Preheat oven to 350. Coat cookie sheet with nonstick cooking spray. Combine 1/4 cup sugar with the cinnamon; set aside. Combine butter replacement with brown sugar and the remaining 3 tbsp sugar. Beat until blended. Add the egg substitute, baking soda, corn syrup, and vanilla. Beat well. Stir together flour and cocoa. Beat into margarine mixture. If batter becomes stiff; use a wooden spoon to stir in remaining flour. Cover. Refrigerate a short time, if necessary, until batter is firm enough to shape. Shape dough into 1 inch balls. Roll balls in combined cinnamon-sugar. Place 2 inches apart on cookie sheet. Bake 9-10 minutes or until cookies are set and tops are cracked. Cool slightly, move to wire rack, cool completely. Makes approx. 40 cookies.
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Chewy Chocolate Cookies with Peanut Butter Chips
2 cups all-puropose flour
3/4 cup cocoa
1 tsp baking soda
1 1/4 cups (2 1/2 sticks) butter or margarine, softened
2 cups sugar
2 eggs
2 tsp vanilla extract
1 2/3 cups peanut butter chips
Heat oven to 350. Stir together flour, cocoa, baking soda, and salt. In a large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 9 minutes( do not overbake, cookies will be soft. They will puff while baking and flatten while cooling.) coolslightly; remove from cookie sheet to wire rack. Cool completely. About 4 1/2 dozen cookies.
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Chinese Almond Cookies
2 3/4 cup Sifted flour
1 cup Sugar
1/2 tsp Soda
1/2 tsp Salt
1 cup Butter
1 Slightly beaten egg
1 tsp Almond extract
1/3 cup Whole almonds
Sift flour, sugar, soda and salt together into bowl. Cut in butter till mixt resembles cornmeal. Add egg and almond extract; mix well. Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie sheet. Place an almond atop each cookie and press down to flatten slightly. Bake at 325 degrees for 15 to 18 minutes. Cool on rack.
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Chocolate and Peanut Butter Chip Cookies
2 cups all-purpose flour
l tsp baking soda
1 cup shortening or 3/4 cup butter or margarine, softened
1 cup sugar
1/2 cup packed light brown sugar
1 tsp vanilla extract
2 eggs
1 2/3 cups (10. oz. package) peanut butter chips
2/3 cup chocolate chips
Heat oven to 350. Stir together flour and baking soda. In a large bowl, beat shortening, sugar, brown sugar, and vanilla with electric mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chips. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.
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Chocolate Chip Cheesecake Dip
1/2 c Raisins
1 tb Brandy
2 c Cream Cheese; Softened
1/2 c Whipping Cream
1/2 ts Vanilla Extract
1/4 c Dark Brown Sugar
1 ts Cinnamon; Ground
1/2 c Mini Chocolate Chips
1 x Cinnamon; Ground
Mix the raisins and brandy (making sure all the raisins are coated) and let soak for 15 minutes. In another bowl, beat the cream cheese and whipping cream until well blended and smooth. Add the vanilla, mixing well. Blend in the brown sugar and cinnamon. Mix in the "slushed" raisins and chocolate chips, blending well. Garnish with a light dusting of cinnamon. Serve at room temperature. DIPPERS: Graham Crackers, Honeydew Melon, Strawberries, Peaches, Dried Fruit, Pound Cake Cubes Yield: 6 Servings (about 3 3/4 cups of dip)
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Chocolate Hazelnut Truffles
6 oz (180 g) unsweetened chocolate, chopped
8 Tbs (120 ml) unsalted butter
4 Tbs (60 ml) cream
2/3 cup (160 ml) sifted confectioner's (powdered) sugar
4 Tbs (60 ml) finely ground hazelnuts
Cocoa, chocolate pastilles, or chocolate shot for covering
Melt the chocolate and butter together in a double boiler or in a heavy pot over very low heat. Stir in the cream. Add the sugar and Hazelnuts gradually, stirring to eliminate lumps before adding more. Cover and refrigerate for at least 4 hours. Form individual balls by rolling about a teaspoonful (5 ml) in between the palms of your hands. The warmth of your hands will melt the surface just enough for the covering to adhere. Roll in the covering and refrigerate. For best flavor, remove from refrigerator 2 hours before serving. Makes about 6 oz (175 g).
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Chocolate Triple Layer Pie
2 cups cold milk
2 4-serving size packages JELL-O Chocolate flavor instant pudding
1 graham cracker pie crust (6-oz.)
1 8-oz. tub cool whip
Pour milk into large bowl. Add pudding mixes, beat with wire whisk 1 minute (mixture will be thick). Spoon 1 1/2 cups of the pudding into crust. Gently stir 1/2 of the whipped topping into remaining pudding. Spread over pudding in crust. Top with remaining whipped topping. Refrigerate 4 hours or until set. Makes 8 servings.
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Chocolate Peanut Butter Pie
1 prepared shortbread crust by Nabisco
1 pkg sugar free chocolate pudding
Non-fat milk
1 oz. cream cheese
2 tbsp powdered sugar
2 tbsp peanut butter, creamy
Cool Whip
Cream peanut butter, cream cheese, and powdered sugar. Add 1/2 of the Cool Whip. Spread this in the bottom of the pie crust. Next mix the pudding according to the directions for pie. Pour this over the cream cheese mixture. When set, top with the remainder of the Cool Whip. Refrigerate until ready to serve
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Chocolate, Peanut Butter, and Banana Pie
1 1/2 cup rice crispies
2 tbsp honey
4 tbsp peanut butter (crunchy is best, but creamy will work)
1 medium banana
1 pkg. sugar free chocolate pudding (not instant)
2 cup skim or 1% milk
Put honey and peanut butter in a small dish and microwave on high for 20 seconds. Stir. Add to rice crispies and stir until blended. Press mixture into pie plate to form a crust (if you wet your hands with cold water, the mixture will press in easily and not stick to your hands) Cook pudding mix according to package directions. Slice banana into bottom of crust, arranging in a single layer. Pour chocolate pudding on top of banana and chill until set. Serves 8
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Chocolate Raspberry Truffles
1/3 Cup Whipping Cream
8 oz finely chopped Bittersweet or Semisweet Chocolate
6 Tablespoons Unsalted Butter
1/4 Cup Seedless Raspberry Jelly
Sweetened Cocoa or Ground Almonds
In large saucepan, heat cream to a simmer and turn off heat. Add chocolate and butter to hot cream and allow to melt. Whisk until smooth. Add jelly and mix until blended. Allow to cool to room temperature. Refrigerate until firm. Roll chocolate mixture into balls of any size. Roll each in cocoa or nuts. Transfer to paper candy cups and chill. May be stored in an airtight tin in refrigerator for 2 weeks or frozen up to 1 month. I make a dozen at a time and keep the rest in a covered bowl in the refrigerator until I need to make more. I usually double the recipe. One recipe makes approximately 24 1-inch truffles.
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Chocolate Waffle Turtle Cookies
(makes approximately 16 cookies)
2 ounces semisweet chocolate chips
1/3 cup margarine or butter
1 cup all purpose flour
1/2 cup sugar
1/4 cup milk
1 egg
1/2 cup chopped nuts, optional
Chocolate Glaze (recipe follows)
Heat waffle iron to low. Heat chocolate and margarine in 1 1/2 quart saucepan, until melted. Stir in remaining ingredients. Drop 1 tablespoon batter onto each of the four sections of ungreased waffle iron. (Batter will not spread.) Close waffle iron and bake for 3 minutes, remove and cool. Drizzle with chocolate glaze (recipe follows) Sprinkle with chopped nuts if desired.
Chocolate Glaze
3 ounces semisweet chocolate chips
1 teaspoon shortening (like Crisco)
Heat 3 ounces of semisweet chocolate and 1 teaspoon of shortening until melted. Drizzle on cooled cookies.
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Cinnamon Sticks
Cinnamon and Sugar*
Either the ready to cook pie crust dough or the following pie crust dough recipe
pie dough
1/2 cup shortening or 1/4 cup plus 3 tablespoons lard
1 1/3 cups all-purpose flour
1/2 teaspoon salt
3 to 4 tablespoons cold water
(this is the recipe for about a 10" pie crust)
Cut shortening into flour and salt until dough is size of small peas. Sprinkle in water, 1 tablespoon at a time, smashing with a fork until all flour is moistened and pastry almost cleans side of bowl (extra water can be added if necessary)
Preheat oven to 475 degrees (F)
On a floured surface, flatten out dough. Shape doesn't matter unless you're a perfectionist. Cut into strips and sprinkle lightly with cinnamon and sugar*. Put into oven and cook for 7-9 minutes or until light brown. Take out and sprinkle with a little bit more cinnamon and sugar* Enjoy.
* If using a sugar substitute, don't use equal or anything like it for cooking purposes. The heat kills it and leaves a taste worse than without sugar. If you are into no sugar cooking, then I'd suggest holding the sweetener until after cooking the crust, unless you're familiar with another sweetener (and sweet 'n' low doesn't taste good on these things at all unless that's your taste).
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Cool Island Caper
16 oz. can fruit cocktail
16 oz. can Lichee nuts
11 0z. can Mandarin oranges
1 small jar maraschino cherries
1 small can pineappple chunks
2 bananas
1 small papaya or substitute apple
1 small mango or substitute pear
1 cup sliced almonds
3 packages plain gelatin
3 1/4 cups water
1 small can evaporated milk
1 cup sugar
3 tsp almond extract
To extend this recipe add: 2 cups watermelon, 1/2 cantaloup, 1/2 honeydew, 1 cup seedless green grapes, and 1 cup seedless red grapes. Make fruit balls and cubes of the fresh fruit.
In a seperate bowl, soften gelatin in 1/2 cup water. Scald the remaining water, milk, and sugar. Add gelatin and stir. Let cool. Add almond extract and 1/2 of the sliced almonds. Usinf a 9x13 inch flat pan, pour in mixture and refridgerate. Before serving cube gelatin and add to fruit. Then sprinkle with remaining almond slices. If you can't find Lichee nuts at your local grocery store, they can be bought at an Oriental specialty store, or substitute green grapes.
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Cream Cheese Cut-Out Cookies, PHILADELPHIA�
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup butter, softened
1 cup powdered sugar
2-1/4 cups flour
1/2 teaspoon baking soda
Beat cream cheese, butter and sugar in large mixing bowl with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Refrigerate 30 minutes. Roll dough to 1/8-inch thickness on lightly floured surface. Cut with assorted 3-inch cookie cutters. Sprinkle with colored decorator sugar before baking, if desired. (Or, decorate with decorator icings after baking and cooling.) Place on greased cookie sheet. Bake at 325F. 10 to 12 minutes or until edges begin to brown. Cool on wire rack. Makes about 3 dozen.
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Cream Cheese Frosting
2 packages (3 ounces each) nonfat cream cheese, softened
1 1/2 cups confectioner's sugar, sifted
1/2 teaspoon vanilla
In a medium bowl, beat the cream cheese, sugar and vanilla until smooth and creamy. Spread on cool cake. Nutrition Facts (per Serving): 66 calories, 1.5 mg cholesterol, 0 g fat
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Cream Cheese Cookies
1/4 c butter or margarine, softened
1 8 oz package cream cheese, softened
1 egg
1/4 tsp vanilla
1 pkg (regular size) yellow or devils food cake mix
Cream butter and cheese. Blend in egg an vanilla. Add cake mix(dry), 1/3 at a time mixing well after each addition. Cover; chill 30 minutes or more. Heat oven to 375. Drop by scant teaspoonfuls onto ungreased baking sheet. Bake 8-10 minutes or until light brown. Cool slightly before removing from baking sheet.
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Cream Cheese Squares
2 cups of flour
2 sticks of butter
One 8 oz cream cheese
Combine all and put in ref for several hours. Roll out using confectioners sugar instead of flour on the board. They can be cut into little squares and filled with jelly then close opposite ends together. Or a nut filling of any kind. If you don't use confectioners sugar and use flour it could be used with a savory filling ie. chicken-veg. etc. We then put them into mini muffin tins.
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Cream Cheese Sugar Cookies
1 cup Sugar
1 c Butter or margarine, softened
1 pk 3-oz. cream cheese, softened
1/2 tsp Salt
1/2 tsp Almond extract
1/2 tsp Vanilla
1 Egg yolk
2 cup Flour
3 tbsp Colored sugar (optional)
In lg. bowl, combine sugar, butter, cream cheese, salt, almond extract, vanilla, and egg yolk; blend well. Stir in flour until well blended. Cover with plastic wrap; refrigerate 2 hrs. for easier handling. Heat oven to 375~. On lightly floured surface, roll out dough 1/3 at a time to 1/8" thickness. (Keep remaining dough refrigerated). Cut into desired shapes with lightly floured 2.1/2" cookie cutters. Place 1" apart on ungreased cookie sheets. Leave cookies plain or, if desired, sprinkle with colored sugar. Bake at 375~ for 7 to 10 mins. or until light golden brown. Immediately remove cookie sheets; cool completely. If desired, frost and decorate plain cookies.
Per cookie - 50 cal (25 cal from fat), 3 g tot fat (2 g sat fat), 10 mg chol, 45 mg sod, 6 g carbo (-0- g fiber, 3 g sugars), 1 g pro Source - Pillsbury Classic Cookbooks, 12/95
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Eggnog Chiffon Pie
Stir together and heat in a double boiler, stirring constantly until thick:
1 tsp unflavored gelatin (Knox)
3/4 C sugar
2 Tbsp corn starch
1/4 tsp salt
1 C milk
NOTE: Blend dry sugar, knox, and cornstarch first -- it will dissolved better and less lumpy. Slightly beat 3 egg YOLKS. Add to (thickened) mixture and bring to a soft boil (stir constantly -- it might not really "boil" with your stirring it, but I'd give it 10 minutes or with the heat up enough to keep the water in the double boiler boiling). Remove from heat.
Add: 1-1/2 tsp vanilla
1/4 tsp nutmeg
1/4 tsp almond extract
Cool (in fridge).
Beat 1 C whipping cream until whipped. Fold into cooled egg mixture.
Pour mixture into one large (cooked) pie crust. Sprinkle nutmeg on top for decoration. Place in fridge until set (about 4 hours or overnight). Serve from and store in fridge.
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Egg Nog Icing
3 cups powdered sugar
1/4 cup butter or margarine, softened
1/3 cup egg nog
In a small mixing bowl, beat sugar and butter until well blended. Gradually beat in egg nog until icing is smooth. Makes about 1 1/2 cups.
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Egg Nog Cookies
1 cup butter or margarine, softened
2 cups sugar
1 cup egg nog
1 tsp baking soda
1/2 tsp ground nutmeg
5 1/2 cups flour
Egg Nog Icing (See above for icing recipe), optional
In a large mixing bowl, beat butter and sugar until fluffy. Add egg nog, baking soda, and nutmeg, mix well. Divide dough in half; chill overnight in refrigerator or 2 hours in freezer. Preheat oven to 375. On a well-floured surface, roll out half of dough to 1/8 inch thickness; cut with floured cookie cutters. Place 1 inch apart on ungreased cookie sheet. Bake 8-10 Minutes, or until lightly browned. Cool. Decorate if desired.
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English Toffee
2 bars (4 oz. each) Ghirardelli sweet dark chocolate
1 1/8 cups sugar
1/2 pound butter (2 sticks)
1/4 tsp salt
Chopped nuts (walnuts, almonds, or cashews)
Combine butter, sugar, and salt in a heavy skillet or pan and cook over medium-high heat. Stir constantly until the color is deep amber and the candy is at the hard crack stage (300-310 degrees) which takes about 15 minutes. Immediately pour onto a cookie sheet lined with aluminum foil.
In a double broiler over medium heat, melt 6 sections of chocolate. When candy has cooled, spread one side with the melted chocolate. Press chopped nuts into the coating. Let set. Melt another 6 sections of chocolate in a double broiler. Turn candy over and repeat coating process. After the second side has set, break candy into individual pieces.
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Fried Ice Cream
1 qt vanilla ice cream
1/2 tsp ground cinnamon
1/2 cup sugar
1 cup cornflakes crumbs
oil for deep fryer
1/4 cup honey
whipped cream
4 maraschino cherries
Let the ice cream stand at room temperature for about 5 minutes to soften slightly. Combine the cinnamon, sugar, and cornflake crumbs in a shallow pan. Using an ice-cream scoop, make four balls of ice cream.
Roll these balls in the crumb mixture to cover completely. Wrap in a piece of aluminum foil and freeze five hours. Heat oil to 450 degrees in a deep pan. As soon as it comes to heat, uncover the ice cream balls and deep fry them very briefly, about 2 seconds. Drain momentarily and place in dessert dishes. Top each ball with 1 tbs. honey, a little whipped cream, and a maraschino cherry Serve immediately.
Yield: 4
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Uncooked, Sugarless Fruitcake
1 Large can Milnot (Pet or Carnation)
1 #* Vanilla wafers or graham crackers, crumbed
1 # Marshmallows
1 # figs, chopped
1/2 # dates, chopped
1 # raisins
1 # nuts, chopped (more if desired)
1/2 # candies fruit
1/2 # coconut
Put all fruits and nuts in a BIG mixing bowl. Heat milk and marshmallows together until well blended. Add to fruit/nut mixture with crumbs and blend well. This takes quite some time and strength. Pack into angel food pan or in loaf pans. Set in cool place for at least 2 hours. The longer it sets, the better it is.
* # = lb.
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Fruit Cheeseball
2 ripe mangoes or fresh peaches (4 to 6) peeled and chopped
2 T. lime juice
1 lb. cream cheese, softened
1 C. coconut, flaked
1 C. pecans, almonds or macadamia nuts chopped
Combine fruit & lime juice in blender. Add cream cheese & blend until thoroughly mixed. Add coconut & nuts. Form into ball. Refrigerate until serving time. Delicious with crackers! Serves about 12.
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Fruit Salad
1 6 oz. container non fat peach yogurt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
4 nectarines, sliced
2 peaches. sliced
2 cups seedless grapes
Combine yogurt and spices. Stir into fruit. Makes 4-6 servings.
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Fudge Brownies
3/4 cup flour
1/4 cup +2 tbsp cocoa powder
1 cup sugar
1 1/2 tsp baking powder
1/3 cup applesauce
3 egg whites
1 tsp vanilla
1/4 cup very hot water
Sift together dry ingredients. Mix together the egg whites and vanilla. Add the egg mixture and applesauce to the dry ingredients and mix together. Add the water and mix thoroughly. Spray the bottom of an 8" square cake pan and pour in the batter. Bake in preheated oven at 350 for 25-30 minutes or until wet spot in center is gone.
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German Chocolate Cake
1 4 ounce bar Ghirardelli Sweet Dark Chocolate
1/2 cup water
1 cup butter
2 cups sugar
4 large eggs, separated
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 cup buttermilk
1/2 tsp salt
In a heavy saucepan on low heat, melt broken chocolate with water, stirring until smooth; set aside.
Cream butter with sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Mix in melted chocolate and vanilla. Sift flour with soda. Add dry ingredients alternately with buttermilk to chocolate mixture. Mix until smooth. Beat egg whites with salt until very stiff peaks form; fold into batter. Spread into 3 8 or 9 inch round cake pans lined with wax paper. Bake at 350 for 30-35 minutes. Cool on rack 10 minutes; remove cake from pans. Frost with Butter Pecan Frosting (See Sauces, Garnishes, and Miscellaneous file)
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Honey Gingerbread
1 egg, beaten
1 cup sour cream
1 cup honey
2 1/2 cups flour
1/2 tsp salt
1 tsp baking soda
2 tsp ginger, ground
1/2 tsp cinnamon
1/4 cup vegetable oil
Preheat oven to 350 degrees. In small bowl, beat sour cream and honey. Blend into beaten eggs. Sift together dry ingredients. Mix the wet and dry mixtures together and beat well. Blend in oil. Bake 30-40 minutes or until done in center. Cool on rack 5 minutes. Remove from pan. Serve warm with ice cream or whipped cream. Recipe By : The Pennsylvania State Beekeepers Association
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Ischl Tartlets
2 and 3/4 cups sifted flour
1/2 teaspoon baking powder
1 cup softened butter
1/2 cup ground almonds
3 ounce package softened cream cheese
1 cup granulated sugar
1 egg
1 tablespoon grated lemon rind
1 12 ounce jar raspberry preserves
Confectioner�s sugar
Sift flour and baking powder onto wax paper. Beat butter, cream cheese, sugar, and egg in a large bowl until light and fluffy. Add flour mixture, blending thoroughly. Stir in ground almonds and lemon rind. Turn dough onto wax paper (mixture will be sticky). Shape into ball. Chill several hours or overnight. Cut dough in half, refrigerate other half. Roll out to 1/8 inch thickness on a lightly floured pastry board with a lightly floured rolling pin. Cut out with a cookie cutter (I use hearts) as many cookies from the dough as you can. Place them on ungreased cookie sheets. Refrigerate scraps of dough for second rolling. Repeat with the other half of the dough, cutting out an equal number of cookies as from the first batch. With a smaller cutter of the same shape (for instance, 3 inches vs. slightly larger than thimble size) cut out center of each circle. Use all scraps of dough for second rolling, cutting out equal number of solid and cut-out cookies. Bake in a moderate oven, 350 degrees, 8 minutes, or until edges of cookie are lightly browned. Remove from oven. Let stand one minute. Remove with a wide spatula to wire racks. Cool thoroughly. Heat raspberry preserves in a small saucepan. Spread each of the solid cookies completely to edge with a thin layer of hot preserves. Top with a cut-out cookie and press together gently. Place on wire rack, and using flour sifter, sprinkle tops with confectioners sugar. Spoon a dab of preserves into the opening of each tart. Let preserves cool and set slightly. Store between layers of wax paper in airtight tin.
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Key Lime Pie
5 eggs, separated
3/4 cup sugar
1/3 cup Key Lime juice
1 tablespoon butter
1/4 cup sugar (for meringue)
1 9" baked pie shell
Separate eggs into three bowls - 5 yolks in one bowl, 2 egg whites in another, and 3 egg whites in the third. This is the most important step in the whole operation!!! Cream egg yolks, add 3/4 cup sugar and lime juice and mix thoroughly. Cook over low heat until thick, add butter and remove from heat. Let cool slightly. Meanwhile beat two egg whites until stiff, then fold into cooled lime mixture. Fill pie shell. Beat other whites until stiff. Beat in 1/4 cup sugar. Pile meringue on top of lime filling and bake at 325 degrees for 15 minutes.
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Lemon Meringue Pie
Filling:
1 1/2 cups water
1 cup sugar
1/4 cup cornstarch
3 egg yolks, slightly beaten (save the egg whites!)
Stir constantly over medium heat until mixture boils. Boil for 1 minute, then remove from heat. Stir in:
1/4 cup lemon juice
1 tbsp butter
grated rind of 1 lemon
Gently pour the hot filling into a baked pie crust.
Meringue:
3 egg whites (beaten at high speed until foamy)
gradually stir in until stiff peaks form:
1/3 cup sugar
1 tsp cream of Tarter (optional)
Spread the meringue evenly over the hot filling, sealing the meringue to the crust. Bake at 350 for 15-20 minutes or until the meringue is golden. Cool on a wire rack, then refrigerate.
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New York-Style Cheesecake
For the crust:
1 cup (250 ml) all-purpose flour
1/4 cup (60 ml) sugar
1 tsp (5 ml) grated lemon zest
1 egg yolk
8 Tbs (120 ml) butter, softened
About 2 Tbs (30 ml) water
Mix the flour, sugar, and lemon zest in a large bowl. Add the egg yolk and butter and blend with a fork. Work the mixture, adding a few drops of water at a time, until a dough is formed. Form into a ball, cover, and refrigerate for 1 hour. Roll one third of the dough on a floured surface into a 9 inch (23 cm) round and ease it into the bottom of a buttered 9 inch spring-form pan. This dough is fragile, so if it breaks just patch it back together. Roll the remaining dough in pieces and fit it against the sides of the pan, pressing the seams together as you go.
For the filling:
40 oz (1100 g) cream cheese, softened
1+1/2 cups (375 ml) sugar
3 Tbs (45 ml) all-purpose flour
2 tsp (10 ml) grated lemon zest
5 eggs
2 egg yolks
1/2 tsp (2 ml) vanilla extract
1/4 cup (60 ml) heavy cream
Beat the cheese, sugar, flour, and lemon zest in a large bowl until smooth. Beat in the eggs and yolks, followed by the vanilla and cream. Pour the cheese mixture into the crust and place on a heavy-duty baking sheet. Bake in a preheated 550F (290C) oven for 15 minutes. Reduce the oven temperature to 200F (90C) and bake 1 hour. Turn the oven off, open the oven door, and allow the cheesecake to cool for 30 minutes. Cake may be served chilled or at room temperature. Makes one 9-inch (23 cm) cake to serve 10 to 12.
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Nut Torte, Hungarian
12 eggs
12 Tablespoons granulated sugar
12 Tablespoons ground walnuts
10 Tablespoon breadcrumbs
1 teaspoon vanilla
Separate eggs: beat yolks with sugar 15 minutes until thick and lemony. Add nuts, bread crumbs, and vanilla. Fold in stiffly beaten egg whites. Bake 25 min. at 350 degrees. Makes 2 - 9 inch layers.
Icing
1 pkg. German Sweet Chocolate - melt over double boiler and let cool
1/2 pound unsalted butter
6 Tablespoon granulated sugar
2 eggs
1 teaspoon vanilla
Cream butter and sugar. Add eggs and vanilla. Add cooled chocolate and beat until smooth. Cake should be refrigerated if it lasts that long.
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Oatmeal Butterscotch Wafers
3/4 cup flour
3/4 cup brown sugar, firmly packed
1/4 cup granulated sugar
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1 1/2 cup rolled oats
1/2 cup chopped nuts
1/2 cup melted shortening
1/4 cup boiling water
1 tsp vanilla
Mix and sift the flour, sugar, baking soda, salt and spices; add rolled oats and nuts; add remaining ingredients and blend well. Chill dough thoroughly. Place teaspoonfuls of the dough about 3 inches apart on a greased and floured baking sheet; bake in a 350 degree oven for 8 to 10 minutes. Let cool for 3 or 4 minutes before removing from pan with a spatula. Makes 4 dozen cookies.
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Orange Blossom Cheesecake
1 lb cream cheese, at room temperature
1/2 cup orange blossom honey
1/4 cup orange juice
1 tsp vanilla
3 large eggs
1 1 /2 tsp lemon rind, grated
2 Tbsp orange rind, grated
1 - 9" spring form pan with pre-baked graham cracker crust in bottom
Beat cream cheese until smooth. Add, beating in, the honey, orange juice, flour and vanilla. Then beat in the eggs, 1 at a time, until well blended. Whisk or fold in the lemon rind and orange rind. Pour into prepared 9" spring form pan.. Bake at 225 degrees for 15 min then turn the heat down to 200 degrees and bake for 1 1/2 hours.
Meanwhile prepare TOPPING: Mix :
1 1/2 C. sour cream
1 tbsp grated orange rind
3 tbsp honey
Remove cheesecake from the oven and spread the topping over hot cheesecake. Return to oven, raise temp. to 400 degrees and bake 5 more minutes ONLY.
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Orange Cobbler
2 tbsp sugar
1 tbsp cornstarch
1/2 cup cold water
1/4 cup orange marmalade
2 tbsp orange juice concentrate
2 tsp butter or margarine
1/2 cup biscuit /baking mix
Dash of ground nutmeg
3 tbsp milk
Vanilla Ice Cream
In a sauce pan, combine sugar and corn starch. Stir in water, marmalade and orange juice concentrate. Cook and stir over medium-low heat until thickened. Stir in the butter until melted. Pour into a greased 1-quart baking dish. In a bowl combine biscuit mix and nutmeg; stir in milk just until moistened. Drop by Tablespoonfuls over orange mixture. Bake uncovered at 400 for 20-25 minutes or until topping is golden brown. Serve with ice cream. Yield: 2 servings
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OREO O's Bars
1/4 cup (1/2 stick) butter or margarine
1 package (10 1/2 oz.) miniature marshmallows (6 cups)
8 cups POST OREO O's Cereal
Microwave butter in a 4-quart microwavable bowl on HIGH 45 seconds or until melted. Add marshmallows; mix to coat. Microwave1 /12 minutes, stirring after 45 seconds, until marshmallows are melted and smooth. Add cereal, mix to coat well. Press firmly into a greased foil-lined 13 x 9 inch pan. Cool; cut into rectangles. Makes about 18 bars.
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Pastelitos de Boda (Mexican Wedding Cookies)
2 cups (500 ml) flour
1/2 cup (125 ml) sifted powdered (confectioner's) sugar
1 cup (250 ml) finely chopped pecans or walnuts
Pinch of salt
1 tsp (5 ml) vanilla extract
1 cup (200 g) unsalted butter, softened
Additional powdered sugar for dusting
Combine the flour, sugar, nuts, and salt together in a mixing bowl. Mix in the vanilla and butter until the dough forms a ball. Shape the dough into 24 small, round patties and place on a lightly greased baking sheet. Bake in a preheated 350F (180C) oven for 30 minutes, until the cookies are light golden brown. Dust liberally with powdered sugar. Makes 2 dozen cookies.
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Peach Kuchen (German Peach Cake)
1 1/2 cups sifted flour
1/2 tsp salt
1/2 cup butter
1/3 cup sour cream
4 cups sliced peaches
3 egg yolks
1 cup sugar
Mix 1 1/4 cups flour and 1/4 tsp salt. Cut in butter until the size of peas. Stir in 2 tablespoons sour cream. Press mixture into 8" x 8" pan. Bake at 375 degrees (F) for 20 minutes. Spread peaches on baked crust. Mix remaining ingredients (1/4 cup flour, 1/4 tsp salt, 3 tbsp plus 1 tsp sour cream, 3 egg yolks and 1 cup sugar) and pour over peaches. Bakes at 375 an additional 35-40 minutes or until firm. Serve with whipped cream.
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Peanut Butter Balls
peanut butter, approx 1/2 cup creamy
flour
sugar
cinnamon, nutmeg, ground cloves to taste
1/2 cup or so melted chocolate
Mix peanut butter and flour until medium-sticky like warm taffy or gum. Add sugar to taste, then more flour until it is solid and non-sticky enough to roll into balls. Roll into approx. 1/2 inch balls. Dip in chocolate, use a spoon if you want to. Put on waxed paper and refrigerate. Keep refrigerated until solid, store where cool...if it is not cold out, keep them in the fridge.
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Peanut Butter Chocolate Chunk Pie
Pie:
1 8ounce package cream cheese, softened
1/2 cup creamy peanut butter
2/3 cup powdered sugar
1/2 tsp vanilla
1 cup whipping cream
3/4 bar (3 oz.) Ghirardelli sweet dark chocolate, chopped
1 9 inch prepared chocolate flavored crumb crust
Drizzle:
1/4 bar (1 oz.) Ghirardelli sweet dark chocolate, broken into 1" pieces
Pie:
In a small bowl, beat cream cheese and peanut butter on medium speed about 2 minutes or until light and fluffy. Add powdered sugar and vanilla, mix until well blended. Stir in chocolate pieces. In a large bowl, beat whipping cream until stiff peaks form. Fold cream cheese mixture into whipping cream. Spoon into prepared crust.
Drizzle:
Melt chocolate in microwave on medium, about 1 1/2 minutes, stirring every 30 seconds.. Drizzle chocolate in parallel lines over filling. Pull blunt knife vertically through chocolate to create decorative effect. Chill 2-3 hours before serving. Serves 8
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Peanut butter ice-cream
4 eggs
2 cups sugar
3/4 cup crunchy peanut butter
6 cups milk
1 qt 1/2 & 1/2
1 tbs vanilla
1 tsp salt
Beat eggs with electric mixer at med speed until frothy. gradually add sugar, beating till thick. Add p-nut butter, beating till blended. Add remaining ingredients; mix well pour mixture into freezer can of a 1 gallon hand turned or electric freezer. freeze according to manufactures directions. Let ripen at least 1 1/2 hours yield 1 gallon
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Peanut Butter Pie
crust:
1 1/4 cups chocolate cookie crumbs (approx. 20 cookies)
1/4 cup sugar
1/4 cup butter or margarine, melted
optional: a pre-made chocolate cookie crust or graham cracker crust will work
Filling:
1 package (8 ounce) softened cream cheese
1 cup creamy peanut butter
1 cup sugar
1 tbsp butter or margarine, softened
1 tsp vanilla extract
1 cup heavy whipping cream
Crust instructions: Combine all the ingredients and press into a 9" pie plate. Bake at 375 for 10 minutes and let cool.
Filling instructions: In a large mixing bowl, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth. Fold in whipped cream. Gently spoon filling into crust. Garnish with chocolate cookie crumbs, chocolate chips, or chocolate sauce. Keep refrigerated.
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Pecan Pie
1 egg
1/4 cup sugar
dash salt
1/3 cup dark corn syrup
2 TBS butter, melted
1/3 cup pecan halves
1 6 inch unbaked Pie crust
Beat egg thoroughly with all other ingredients except pecans, then add pecans and pour into pie shell. Bake at 350 Degree's for 40 to 45 minutes or till knife inserted between center and edge comes out clean Allow to cool. This serves 2 people
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Pie Crust - April's Favorite*
2 2/3 cups flour
3/4 tsp salt
1 cup butter flavored Crisco
Cut shortening into flour until it resembles coarse crumbs. Use a pastry blender, it works well.
Mix into a bowl:
3 tbsp beaten egg (one large egg)
3 tsp brown sugar
1 1/2 tsp vinegar
3 tbsp cold water
Add liquid to flour. Stir with fork until it forms a ball. Divide in half and roll between waxed paper. Makes 2 9"crusts or one two crust pie.
Note: Do not add any more flour! This is a very moist crust, and should be a wee bit gooey. Adding more flour will make it tough.
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Pina Colada Fruit Salad
1/3 cup shredded coconut
1 can (8 oz. or so) lichee nuts, drained
1 can (15 oz. ) pineapple tidbits, drained
1 can (15 oz.) mandarin oranges, drained
1 jar (small) maraschino cherries, well drained
1 cup coarsely chopped pecans
1 cup mini marshmallows
1 1/2 cups while seedless grapes, cut in half
1/4-1/2 cup Cononut Run (optional)
1/2 cup each of mayonnaise and sour cream
Mix all ingredients except mayo and sour cream in a large glass bowl. Mix the mayo and sour cream in a seperate bowl. Mix both bowls together and refridgerate 8 hours before serving. Serves 6
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Pineapple Pumpkin Cheesecake
1-1/2 cups firmly packed brown sugar
12 ounces light cream cheese, softened
1 can (16 ounces) pumpkin
4 eggs
2 tablespoons flour
4 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 can (15-1/2 ounces) sliced pineapple in heavy syrup
Preheat oven to 350�F. Place a 93-inch pan of hot water on lower rack in oven. Set aside 2 tablespoons of brown sugar. In food processor, combine remaining sugar with cream cheese. Process 20 seconds. Add pumpkin, eggs, flour, spice and vanilla extract. Process 10 seconds, scraping sides once.
To bake: Pour into 8-inch springform pan coated with vegetable cooking spray. Bake 50 minutes without opening door. Turn off oven. Let cake stand in oven 1 hour.
To cool: Immediately run knife around sides of pan. Cool; refrigerate 3 hours. Drain pineapple; reserving syrup. Dice 1 pineapple slice. Cook reserved syrup, reserved sugar and diced pineapple over medium-high heat 8 minutes or until thick, without stirring. Just before serving, arrange pineapple on cake. Top with glaze.
Helpful hints: For a small food processor, combine as directed above, omitting pumpkin. Remove to large bowl, combine pumpkin and processed ingredients. If food processor is not available, prepare in large bowl, as directed above using wooden spoon to mix ingredients. Cracking is common in cheesecake. Variation: Substitute 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground allspice for pumpkin pie spice. Servings: 8 Prep Time (min.): 75:
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Polvorones
1 cup butter or margarine (butter makes a better cookie)
1/2 cup confectioner's sugar
2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon vanilla
Preheat oven to 375F. Beat butter, sugar and salt together. Stir in flour until smooth and then stir in vanilla. Chill dough for at least two hours. Form into small balls and bake on an ungreased cookie sheet until lightly brown and set. Remove from cookie sheet and immediately roll in confectioner's sugar. Amount made varies according to how large or small you make your cookies but should be at least 2 dozen.
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Pumpkin
one small pumpkin in good shape (maybe 5 pounds max, should be less than 6 inches thick) butter or margarine, melted boiling water Preheat oven to 350. Wash outside of pumpkin thoroughly with fresh water. Slice pumpkin in half from stem to blossom area on bottom. Remove seeds and pulp. Scrape inside of pumpkin clean, and rinse if necessary. Remove stem completely. Brush inside with melted butter and place cut side down in a 9x13 inch pan or whatever it fits into. Fill with boiling water until all cut surfaces are covered. Bake without peeking very often until the peel starts to brown or pumpkin is fork tender, depends how thick the pumpkin is how long it will need to cook. Give it about 20 minutes then check.
When pumpkin is done cooking, remove one half at a time from the pan. Peel should come off easily with your fingers or a knife if it is too hot to handle. Drop peeled chunks of pumpkin into a food processor, blender, or a bowl to mash them. Add pumpkin pie seasonings, cinnamon, cloves, nutmeg, sugar, brown sugar, ginger or whatever sweet things you want, or leave plain to use in recipes instead of old canned pumpkin.
Pumpkin Pecan Pie
1 teaspoon vanilla
4 eggs, slightly beaten
3/4 teaspoon cinnamon
2 cups canned or mashed cooked pumpkin
1/4 teaspoon salt
1 cup sugar
1 nine inch unbaked pie shell
1/2 cup dark corn syrup
1 cup chopped pecans
Preheat oven to 350'. Combine eggs, pumpkin, sugar, corn syrup, vanilla, cinnamon and salt. Pour into pie shell. Top with pecans. Bake 40 minutes, or until set when knife inserted into center comes out clean.
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Pumpkin Pie, The Old Fashioned Way
pastry for 1 9" 1 crust pie
2 cups mashed cooked pumpkin (or 1 16 oz. can pumpkin)
1 12 oz. can evaporated milk
2 eggs
3/4 cup packed brown sugar
1 1/2 tsp ground cinnamon*
1/2 tsp ground ginger*
1/2 tsp ground nutmeg*
1/2 tsp salt
1/4 cup heavy or whipping cream (optional)
*Or instead of *ed spices, 2 tsp pumpkin pie spice
Prepare pie crust, make high stand-up edge To prepare pumpkin, cut in half or quarters. Remove seeds and stringy parts. Peel, place in deep saucepan with 1" boiling water. Boil until tender. Or, leave shell on until after boiled, then scrape pulp out. Preheat oven to 400. In a large bowl, with mixer at medium speed, beat pumpkin with remaining ingredients except cream until well mixed. Place pastry lined pie plate on oven rack; pour in pumpkin mixture. Bake pie 40 minutes or until knife inserted 1 inch from edge comes out clean. Cool pie on wire rack, about 1 1/2 hours. Beat cream in small bowl with mixer at medium speed until stiff peaks form. Use to garnish finished pie.
240 calories/serving without cream
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Pumpkin Pound Cake
2 3/4 Cup Sugar
1 1/2 Cup Butter, softened
1 tsp Vanilla extract
6 Eggs
1 Cup Pumpkin, cooked and mashed
3 Cup Flour
1/2 tsp Baking Powder
1/2 tsp Ginger, ground
1/2 tsp cloves, ground
1/2 tsp Salt
3/4 tsp Cinnamon, ground
1 Cup Pecans, chopped (optional)
Cream together butter and sugar with electric mixer. Add vanilla and then eggs one at a time, mixing after each addition. By hand stir in the dry ingredients alternately with the pumpkin. I then folded in chopped pecans (the recipe did not call for them.) Spoon into a 12 Cup bundt pan/tube pan or 2 loaf pans that have been greased and lightly floured. Bake 350 F 60-70 minutes. Cool in pan 15 minutes before removing.
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Pumpkin Spice Cookies
1/2 cup margarine
1 cup sugar
2 egg whites, whipped
1 cup pumpkin
2 cup flour
2 tsps baking powder
1/4 tsp salt
3 tsps cinnamon
1 tsp nutmeg
1/2 tsp ginger
Preheat oven at 350. Prepare baking sheet with cooking spray. In a mixing bowl, combine margarine, sugar, egg whites, and pumpkin. In another mixing bowl, combine flour, baking powder, salt, cinnamon, nutmeg, and ginger. Mix wet ingredients with dry ingredients just until moistened. Arrange by teaspoonfuls on cookie sheets, 1" apart. Bake for 15 minutes or until firm to the touch.
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Seven-Up Cake
1 1/2 cups (3 sticks) butter or margarine, room temperature
3 cups sugar
5 eggs, room temperature
3 cups cake flour
2 tablespoons pure lemon extract
3/4 cup 7-Up, room temperature
Preheat the oven to 350 degrees F. Place the rack in the lower third of the oven. Grease and flour a 10" tube pan. Cream the butter in a bowl with an electric mixer at medium speed for 30 seconds. With the mixer running at medium speed, slowly add the sugar and continue creaming for 3 to 4 minutes longer. Again at medium speed, add the eggs, one at a time, creaming after each addition. Continue creaming for another 2 minutes. Using rubber spatula (not an electric mixer), fold the flour in gradually, about a third at a time, mixing gently but thoroughly. Fold in the lemon extract and 7-Up a third at a time. Pour the mixture into the prepared pan, smooth the top, and bake for 1 1/4 hours (75 minutes) or until a toothpick inserted in the middle comes out clean and the cake begins to withdraw from the sides of the pan. Cool on a wire rack for 15 minutes. Remove from the pan and cool thoroughly on a wire rack before slicing. Slice with a serrated knife Yield: 16 - 20 Servings.
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Sour Cream Apple Pie
Crust:
1 1/2 cups flour
1/2 tsp salt
3 Tbs sugar
1/2 tsp cinnamon
1 stick cold unsalted butter, cut in chunks
2-4 Tbs ice cold apple juice to bind
Combine the dry ingredients in a mixing bowl and cut in the cold butter chunks with a pastry cutter until the mixture resembles pea gravel. Carefully add the apple juice a little at a time until the dough comes together in a ball. Wrap the dough in plastic wrap and chill for at least an hour before rolling. Roll out the dough on a lightly floured surface and place in a deep 10-inch pie pan, crimping the edges in a decorative pattern. Chill the pie shell while filling is assembled. Filling:
11/4 cup sour cream
1 large egg
3/4 cup sugar
1/4 cup flour
1/2 tsp salt
2 tsp vanilla
7 Granny Smith (or other crisp, tart apples) peeled, cored, and sliced
Preheat oven to 400deg. F. In a mixing bowl, whisk together the sour cream and the egg. Combine the sugar and flour and whisk into the liquid mixture. Add the salt and vanilla. Place the apple slices in the custard as they are sliced. Pour the apple custard into the prepared pie shell, place on a cookie sheet, and bake for 10 minutes at 400deg. F to set the crust. Lower the heat to 350deg. F and bake for 40 minutes more. While pie is baking, prepare topping. Topping:
1 cup flour
1/2 cup sugar
1/2 cup brown sugar
1 tsp cinnamon
a dash of salt
1 cup walnut pieces
6 Tbs melted butter (approx)
Combine dry ingredients in a mixing bowl and carefully add melted butter, working with hands to form a crumbly topping. When the pie has baked 40 minutes, remove from oven, completely cover the apples with topping and return to oven for 10 minutes more at 350deg. F. Remove from oven and cool on a rack. This pie must be stored in the refrigerator but it tastes best at room temperature or warmed just a bit. It will serve 10 people and there are rarely any leftovers.
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Sour Cream Cookies
4 c flour
1 c sugar
3 eggs
1 T baking powder
1 t vanilla
1 c sour cream
1/2 c butter
1 c chopped nuts or dried fruit [optional]
Cream the butter and sugar. Beat in the eggs until light and fluffy. Mix in the baking powder and half the flour. Mix in the vanilla and sour cream. Mix in the fruit or nuts, if desired. Mix in the remaining flour. Chill completely.
Preheat oven to 350 degrees. Roll the dough out on a floured surface, cut into shapes, transfer to a greased cookie sheet, and bake until lightly browned, ~12 min. Keep the dough cold whilst working with it. These cookies burn very easily. An alternative to chilling and rolling is to wrap the dough up in plastic wrap to make a log. Freeze this, slice into 1/4-1/2" rounds, and bake. Chris Owens
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Sour Cream Cutouts
1/2 cup butter (no substitutes)
1/3 cup shortening
1 cup sugar
1/3 cup dairy sour cream
1 egg
1 tsp. vanilla
3/4 tsp. baking powder
1/2 tsp. ground mace
1/4 tsp. baking soda
Dash salt
3 cups all-purpose flour
BEAT butter and shortening in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, sour cream, egg, vanilla, baking powder, mace, baking soda and salt. Beat till combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Divide dough in half. Cover and chill for 1 to 2 hours or till easy to handle.
ROLL each portion of dough on a well floured surface (keep remaining portion chilled) till 1/8 to 1/4 thick. Place 1/2 to 1 inch apart (depending on size of cookies) on ungreased cookie sheet.
BAKE in 375 degree oven for 7 to 8 minutes or till edges are firm and bottoms are very light brown. Transfer to wire racks to cool. Store at room temperature up to 3 days or freeze up to 1 month.
EGG PAINT Mix together 1 egg yolk and 1/4 tsp. water in a small mixing bowl. Divide mixture among three or four small bowls.. Add a small amount of paste food coloring to each bowl; mix well. Paint egg yolk mixture onto unbaked cookies using a small, clean paintbrush. If the mixture thickens, stir in water a drop at a time.
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Spiced Pecans
1 Egg white
2T cold water
1/2 C sugar
1/4 t each Cinnamon, allspice, cloves
1/2 t Salt
4 C pecan halves
Mix & let stand 15 minutes, spread on cookie sheet that has been sprayed with Pam. Cook at 250 for 1 hour, turning pecans over after 30 minutes (turning can be tricky, I have tried many different methods and found that just turning each with your finger tips seems to work the best).
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Strawberries Gerald
Lots of strawberries, washed, hulled and if large, halved or sliced.
Maple syrup
Acacia flowing honey.
You can either make this in a large bowl and place in separate serving bowls after it's been refrigerated or make individual portions. In either case, drizzle first the maple syrup and then the honey over the strawberries and refrigerate for at least an hour. The taste of the strawberries are marvelously enhanced. Can be eaten as is, or served with ice-cream.
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Strawberry Cream Pie
reduced fat graham cracker crust-9" or homemade graham cracker crust
1 package 8 ounce reduced fat cream cheese, softened
1 tsp vanilla
1 3/4 tsp Equal (6 packets)
1 cup cold water
2 tbsp cornstarch
1 .3ounce package sugar-free strawberry gelatin
3 1/2 tsp Equal (12 packets)
1 pint strawberries, hulled and sliced
8 tbsp frozen light whipped topping
Beat cream cheese, vanilla, and 1 3/4 tsp Equal in small bowl until fluffy; spread evenly in bottom of crust. Mix cold water and cornstarch in a small saucepan; heat to boiling, whisking constantly until thickened, about 1 minute. Add gelatin and 3 1/2 tsp Equal until gelatin is dissolved. Cool 10 minutes. Arrange half of the strawberries over the cream cheese; spoon half the gelatin mixture over strawberries. Arrange remaining strawbeiires over pie and spoon remaining gelatin mixture over.
Refrigerate until pie is set and chilled, 1 to 2 hours. Serve with whipped topping, if desired. Serves 8. 200 calories, 5 g protein, 26 g carbs., 8 g fat, 16 mg cholest., 181 mg sodium hint: making the cornstarch and gelatin mixture a little on the thinner side and spooned over whole strawberries in plain crust, omit cream cheese, tastes a lot like Shoney's strawberry pie.
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Six Minute Strawberry Preserves
6 cups whole strawberries, hulled
6 cups sugar
3 to 4 tbsp lemon juice
Place strawberries in a collander and immerse in enough boiling water to cover them. Let them remain immersed for 1 minute. Drain thoroughly and place in a 6 to 8 quart kettle and add half the sugar and the lemon juice. Bring to a rolling boil and boil for 3 minutes. Remove from heat and skim any foam off the surface. Add the remaining sugar and boil another 3 minutes. Remove from heat and skim again. Allow to stand overnight, pushing the berries down into the syrup occasionally. The berries should absorb some of the syrup and become plump. If syrup is to runny, boil again for 1 minute. After strawberries have cooled, store them in jars. Makes 5 to 6 cups of preserves.
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Sugar Cookies
1/2 cup butter or margarine
1/2 tsp salt
1 tsp freshly grated lemon rind
1/2 tsp grated nutmeg
1 cup sugar
2 eggs
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
Combine first six ingredients and beat thoroughly. Add dry ingredients and mix well into a firm dough. Chill at least two hours. Roll chilled dough 1/4-inch thick on a lightly floured board. Cut into desired shapes. Brush with lightly beaten egg white and decorate as desired, or bake plain and decorate afterwards. Place on lightly greased cookie sheets, and bake in a preheated 375 F oven for 8-10 minutes or until just lightly browned on the edges. These are supposed to be thick and chewy rather than thin and crispy. VARIATION: Eliminate lemon rind and nutmeg. Form chilled dough into 1-inch diameter balls and roll each in a 50-50 cinnamon-sugar mixture to coat completely. Bake as above. NOTE: Thorough chilling of dough for rolled cookies helps prevent spreading during baking. Because of the baking powder in this recipe, it is not adaptable for use with cookie stamps.
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Sugar Cookies, Shirley's
1/2 c. margarine
1/2 c. Crisco
2 c. sugar
3 eggs
1 t. vanilla
1 c. sour cream
5 1/2 c. flour
1 t. soda
1/2 t. salt
Beat: sugar, Crisco and margarine. Add eggs and beat. Add 1 c. sour cream, 1 tsp. vanilla, then mix in flour, soda, and salt. Roll out and cut into shapes. Bake at 350� for 10 minutes. Shirley from KS
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Vinegar Pie
Serves 8
9-inch unbaked pie crust
1 1/4 cups sugar
1/4 cup flour
1 tablespoon grated lemon zest
1/2 cup cider vinegar
2 cups water
3 eggs, well-beaten
1 tablespoon butter
Preheat oven to 425 degrees. Combine sugar, flour and lemon zest in a saucepan and stir them together until thoroughly blended. Add cider vinegar while stirring or whisking constantly, then add the water. Place over medium heat, bring the mixture to a boil and cook, stirring constantly, for 1 minute. Remove from heat and stir a little of the hot mixture into the eggs, then stir the warmed egg mixture into the remaining hot mixture. Stir in butter. Pour the mixture into the prepared pie shell and bake for 10 minutes at 425 degrees and then reduce heat to 350 and continue baking for 30 minutes more. Remove the pie from the oven and let it cool completely before serving. The filling will seem quite liquid, but will firm as the pie cools.
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Watermellon Ice Cream
1 half gallon lime sherbet
1 half gallon strawberry sherbet
1 package milk chocolate chips
Soften lime sherbet. Line a large bowl with plastic wrap and place lime sherbet, about an inch to an inch and a half thick to mold the inside of the bowl. Put bowl in freezer and refreeze. Soften strawberry sherbet and add chocolate chips. Fill lime lined bowl with strawberry sherbet and refreeze. Serves 6 to 8. Variation: Use vanilla ice cream instead of strawberry sherbet and add enough red food dye to make it red. You can also use chocolate chip or mint chocolate chip ice cream, red food dye and you do not have to add your own chocolate chips.
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White Chunk Macadamia Cookies
Top Secret Recipes version of Great American Cookies
1/2 cup butter (1 stick), softened
1 cup brown sugar
1/2 cup coconut flakes, finely minced
1 egg
1 tablespoon milk
1 teaspoon vanilla
1 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
8 ounces solid white chocolate, cut into chunks
1 cup macadamia nuts, chopped
Cream together the butter and sugar in a large bowl with a mixer on high speed. Add the coconut, egg, milk and vanilla and mix well. In another bowl combine the flour, baking soda, and salt. Add the dry mixture to the wet mixture and mix until dough forms. Mix in the white chocolate and macadamia nuts. Preheat oven to 300 degrees while you let the dough rest for 30-60 minutes in the fridge. Measure out about 2 1/2 tablespoons of the dough and form a ball. Drop each ball of dough onto an ungreased cookie sheet about 3 inches apart and bake for 12-14 minutes. Do not over bake! Cookies should come out of the oven appearing slightly browned, yet under cooked. When cooled the cookies will be soft and chewy like the original. Makes 16-18 cookies.
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White Velvet Cutouts
2 cups butter or margarine
1 (8oz) package cream cheese, softened
2 cups sugar
2 egg yolks
1 tsp vanilla
4 1/2 c flour
Cream butter and cream cheese until light and fluffy. Add sugar, egg yolks and vanilla and mix well. Gradually add flour. Cover and chill 2 hours until firm. Roll on floured surface to 1/4 inch thick. Bake at 350 degrees, 10-12 min (not browned). Cool 5 min then move to wire racks.
Butter cream frosting:
3 1/2 cups powdered sugar, divided
3 tsp. softened butter or margarine
1 tsp shortening
1/2 tsp vanilla extract
3-4 tbsp milk, divided
coloring
Beat 1 1/2 c sugar, butter, shortening, vanilla, and 3 tbsp milk until smooth. Gradually add the remaining sugar. Beat until light and fluffy- approx. 3 min. Add enough milk and food coloring until desired consistency.
If you don't wish to ice them, sprinkle cookies with colored sugar, cinnamon and sugar or whatever your heart desires! If you plan to keep for a while, refrigerate or freeze.
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