Oatmeal Pecan Pie
Ingredients & Directions 1/4 c Rolled oats 3 Egg; beaten 1/2 c Honey 1/2 c Sugar, white 1 c Sugar, brown 1/8 ts Pepper, black 2 tb Butter, sweet; melted 1/4 c Heavy cream 1/2 ts Vanilla 1 c Pecans -RUMMED OAT CRUST- 1/3 c Rolled oats 3/4 c Flour 1 ts Sugar 1/2 ts Salt 6 tb Crisco; chilled 1 Egg yolk; beaten 2 tb Rum, dark Roll out the Rummed Oat Crust dough on a lightly floured board, and line a 9-inch pie plate with it. Trim and flute the edges. Preheat the oven to 400F. Place the oats in a medium-sized skillet over medium heat. Cook, stirring constantly, until lightly toasted, about 5 minutes. Allow to cool. Lightly beat the eggs in a large bowl. Beat in the honey, both sugars, pepper, butter, cream and vanilla. Stir in the oats and the pecan pieces. Pour into the pie shell and bake 10 minutes. Reduce the heat to 325F and continue to bake until the filling is firm, about 30 minutes longer. Serve warm. Serves 8. Crust: Combine oats, flour sugar and salt. Cut chilled shortening into dry ingredients. Mix in the egg yolk with a fork, and add enough rum to form a soft dough. Wrap in plastic wrap and refrigerate 1 hour before using. Makes one 9 crust Yields 6 Servings
Cheese Biscuits
Ingredients & Directions 1/4 lb Sharp Cheddar cheese; grated 1 c Flour 1 Stick butter 1/8 ts Cayenne (or less to taste) 1 1/2 ts Corn meal Salt to taste Pecan halves (optional) Date: Thu, 14 Mar 1996 06:42:06 +1100 From: sherae@zeta.org.au (Sheri McRae) Mix all ingredients in food processor just until a ball of dough forms. On a floured board shape into a log 1 1/2″ thick. Refrigerate for at least one hour. Preheat oven to 350F. Remove from refrigerator and slice into 1/4″ thick slices. If desired place a pecan half or pecan quarter in the centre of each biscuit. Bake approximately 12 minutes, watching carefully. They will continue to brown while cooling and taste better if they are not overdone. These keep well in tightly covered containers. The logs of dough may also be frozen until ready to use. Thaw the log and slice into biscuits. 5 dozen. Per serving: 76 Calories; 3g Fat (39% calories from fat); 3g Protein; 8g Carbohydrate; 10mg Cholesterol; 59mg Sodium MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the Yields 12 Servings
Country Pie
Ingredients & Directions 2 cn (8-oz) tomato sauce; divided 1/2 c Bread crumbs 1 lb Ground chuck 1/4 c Chopped onion 1/4 c Chopped green pepper 1 1/2 ts Oregano 1/8 ts Pepper 1 1/3 c Instant rice 1 c Water 1 c Shredded cheddar cheese; -divided 1/2 ts Salt Combine 1/2 cup tomato sauce, bread crumbs, chuck, onion, green pepper, oregano and pepper. Mix well. Pat meat mixture on bottom and sides of 9-inch pie plate. Combine rice, water and remaining tomato sauce, 1/4 cup cheese, and salt. Spoon over meat and cover with foil. Bake at 350 for 25 minutes. Uncover and sprinkle with remaining cheese. Bake 10-15 minutes. MRS BILL HEIDELBERGER (CONNIE) MARVELL, AR From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive, Yields 6 Servings
Crumb-nut Cheesecake Crust
Ingredients & Directions 5 oz Pecans (approx.) 3/4 c Vanilla Wafer Crumbs 1/4 c Confectioners Sugar 1/4 c Melted Butter Chop nuts very finely in food grinder or food processor (a salad shooter works great, put through twice.) Should have 1 cup of ground nuts. Cookies should also be chopped very finely. Combine crumbs, chopped nuts and sugar, and mix thoroughly; drizzle with melted butter and mix lightly. Press onto bottom and 1 1/2 inches up side of springform pan. Note 1: Requires about 25 vanilla wafers to make 3/4 cups crumbs. Note 2: Any type of dry, unfilled, unfrosted cookies may be used for the From Yields 1 Servings
Lemon Poppy Seed Sweet Bread Abm
Ingredients & Directions 8 oz Lowfat Lemon Yogurt 2 tb Oil 2 Eggs 2 tb Lemon Rind; finely minced 1 ts Salt 3 tb Sugar 4 tb Buttermilk; dried 3 1/3 c Bread Flour 3 tb Poppy Seeds 1 tb Yeast Place all ingredients in the machine. Program for sweet bread or basic white bread and push start. Yields 8 Servings
No-frills Cheesecake
Ingredients & Directions -COOKING LIVE #CL8973- -CHEESECAKE CRUST- 3 tb Butter; unsalted, softened 3 tb Sugar 1 Egg yolks 1 c Flour 1/4 ts Baking powder 1/8 ts Salt FILLING 32 oz Cream cheese 1 c Sugar 1 ts Vanilla extract 1 ts Juice, lemon 4 Eggs 1 9″ springform pan 1 Jelly-roll pan; or roasting Pan CHEESECAKE CRUST: Cream together the butter and sugar until light and fluffy. Beat in the yolk until smooth. Combine the flour, baking powder and salt and gently fold into the butter mixture with a rubber spatula. Mixture will be crumbly. Variations: With Almonds: Add 1/2 cup finely chopped sliced or slivered almonds to the dry ingredients of Cheesecake Crust. With Pecans: Add 1/2 cup finely chopped pecans to dry ingredients of Cheesecake Crust. Set a rack at the middle level of the oven and preheat to 350 degrees. Butter only the bottom of a 9-inch springform pan and line it with a round of parchment. Place the dough in the pan and pat it down evenly and firmly to cover the bottom. Bake for about 25 minutes, until dough is golden and baked through. Lower the oven temperature to 325 degrees. All of the following should be done on your mixer’s lowest speed. To make the filling, beat cream cheese smooth, no more than 30 seconds. Stop mixer and scrape bowl and beater. Add sugar in a stream, mixing for no more than 30 seconds. Stop and scrape. Add vanilla, lemon juice and 1 egg; mix only until absorbed, no more than 30 seconds. Stop and scrape. Add remaining eggs, one at a time, mixing only until each is absorbed. Stop and scrape after each addition. Wrap aluminum foil around the bottom of the spring form pan so it comes at least one inch up the sides. Pour the filling into the pan over the crust. Place the pan in a jelly roll or roasting pan and pour warm water into pan to a depth of 1/2-inch. Bake the cheesecake for about 60 minutes, or until lightly colored and firm except for the very center. Remove from pan of hot water. Remove foil and cool completely on a rack. Wrap cheesecake and chill overnight before unmolding. Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat. Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, visit my homepage: Yields 1 9″-cake
Vegetable Tamale Pie
Ingredients & Directions -VEGETABLE FILLING- 14 oz Beans, cooked pinto; drained 1 c Onion, white; chopped 1/2 c Pepper, green bell; cubed 2 Pepper, jalapeno; seeded and -chopped 2 c Tomatoes, chopped canned; -drained 1/2 c Pepper, red bell; cubed 6 oz Cheese, sharp cheddar; -grated 8 Olives, ripe; sliced 3/4 ts Garlic 3/4 ts Cumin, ground 3/4 ts Chile powder TAMALE TOPPING 1/2 c Flour, all purpose 1 tb Flour, all purpose; (add to -above) 1 1/2 ts Baking powder 3 3/4 oz Cornmeal, yellow 1/2 ts Baking soda 1/8 ts Salt 1 lg Egg; @ room temp 1/2 c Yogurt, plain 2 ts Margarine; melted & cooled 1 tb Chives; cut to garnish, opt. Preheat oven to 375F. Spray an 8″x8″ pan with non-stick cooking spray. Into prepared baking pan, place all filling ingredients. Toss until well mixed; set aside. To prepare tamale topping, in medium bowl, place flour, cornmeal, baking powder, baking soda, and salt; stir until evenly mixed. In a small bowl, beat yogurt, egg and margarine. Add to dry ingredients and stir just until dry ingredients are moistened. Spoon mixture evenly on top of vegatable filling. If desired, sprinkle evenly with chives. Bake 35-40 minutes, until filling is hot and bubbly, topping is lightly browned and a toothpick inserted in center of topping comes clean. From Yields 4 Servings
