Grandmother's Jelly Cookies
Ingredients & Directions 1 c Butter or margarine, -softened 1 1/2 c Sugar 1 Egg 1 1/2 ts Vanilla extract 3 1/2 c All-purpose flour 1 ts Salt 3/4 c Red raspberry, strawberry or -peach preserves In the spirit of the season, Grandmother’s Jelly Cookies guarantee that Santa Claus will recruit you to pack his bag. Make extra and give them as a gift to yourself. In a large bowl, cream together butter and sugar until light and fluffy. Add egg and vanilla; beat well. Stir to make a smooth dough. (If batter gets too hard to handle, mix with hands). Refrigerate about two hours. Preheat oven to 375 degrees. Lightly grease baking sheets. On a lightly floured board, roll out half of the dough to about a 1/8 inch thickness. Cut with a 2 1/2 inch cookie cutter. Roll out remaining dough; cut with a 2 1/2 inch cutter with a hole in the middle. Place on baking sheets. Bake 8 – 10 minutes, or until lightly browned. Cool about 30 minutes. To serve, spread preserves on plain cookie; top with a cookie with a hole. Nutritional information per serving: 142 calories; 5g fat; 3g sat. fat; 20mg cholesterol; 114mg sodium; 1g protein; 22g carbohydrate. Yield: Approximately 3 dozen cookies Preparation time: 10 minutes (plus two hours refrigeration) Cooking time: 12 – 14 minutes Assembly time: 10 minutes Yields 36 Servings
Cherry Sugar Cookies
Ingredients & Directions 1 c Confectioner’s sugar 1 c Granulated sugar 1 c Butter or margarine; 2 -sticks 1 c Vegetable oil 2 lg Eggs 1 tb Vanilla extract 4 1/4 c All-purpose flour; sifted 1 ts Salt 1 ts Baking soda 1 ts Cream of tartar Cherry Topping: 1 1/2 c Cherry pie filling 1/2 c Nuts; chopped 1/2 c Coconut flakes 3 tb Granulated sugar Cookie dough: 1-In a mixing bowl, using an electric mixer, cream the sugars, butter, oil, eggs and vanilla. 2-Add the flour, salt, baking soda and cream of tartar; mix well. 3-Divide the dough into 4 cylinder shapes, each about 1 1/4 inches in diameter. Wrap in plastic wrap and chill until firm, about 2 hours. To make the cookies: 4-Preheat oven to 350 degrees. 5-Combine all the topping ingredients and set aside. 6-Slice the chilled dough about 1/4 inch thick and place the slices on ungreased baking sheets about 1 1/2 inches apart. Using the back of a teaspoon, make a small depression in the center of each cookie and fill with about 1 teaspoon of the cherry topping. 7-Bake for 8-10 minutes or until golden. Cool on the baking sheets, then remove the cookies, using a spatula. Jo Merrill–recipe from Burt Wolf’s Eating Well cookbook. Yields 36 Servings
Frontier Fudge
Ingredients & Directions Jim Vorheis 1/2 c Butter 12 oz Evaporated milk 4 c Sugar 10 oz Large marshmallows 2 oz Unsweetened chocolate, -chopped 12 oz Semisweet chocolate chips 12 oz Milk chocolate, chopped 1 tb Vanilla 2 c Chopped walnuts or pecans Makes 5 pounds In 4-6 quart heavy metal pan, cook butter, evaporated milk, and sugar over medium-high heat until sugar is dissolved. Heat to boiling. Turn heat to low, cover and continue boiling for 5 minutes without stirring. Turn heat to warm and stir in marshmallows until dissolved. Add each kind of chocolate in turn, stirring until melted. Stir in vanilla and nuts. Pour into lightly buttered 9×13-inch pan. Let stand until firm, about 8-10 hours, before cutting. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis From Yields 5 Servings
Pesto-tomato Bread
Ingredients & Directions 1/3 c Sun-dried tomatoes; (not -oil packed) — coarse chop, soft * 1 c Water 2 tb Water 1/3 c Pesto sauce 3 c Bread Flour 2 tb Sugar 1 1/2 ts Salt 1 1/4 ts Yeast Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select basic/white cycle. Use medium or light crust color. Do not use delay cycles. Remove baked bread from pan and cool on wire rack. Yields 12 Servings
Olive Ladder Bread
Ingredients & Directions 1 tb Yeast 4 c Bread flour 2 c Wholemeal flour 1/4 c Buckwheat flour 2 tb Olive oil 2 ts Sea salt 1 1/2 c Chopped black olives or -substitute; (see above) Olive oil and sea salt to -garnish Mix the yeast, water and 2 cups of the plain flour and mix well with a wooden spoon for 3 minutes, until the mixture resembles a thick batter. Cover with plastic wrap and allow to ferment for 2 hours. Add all the remaining ingredients to the sponge and mix to a soft dough. Turn out onto a floured bench and knead well for about 10 minutes. Return the dough to an oiled bowl and allow to rise once more for an hour. Remove the dough from the bowl and divide into four even pieces. Working with one piece at a time, flatten the dough to a thickness of 1cm. and approximately 30cm. X 10cm. With a sharp knife, make deep cuts in the dough 1cm. inside each edge and extending from once side of the dough to the other. When you have made four cuts, gently pull the top and bottom of the dough to stretch the cuts, making the cuts look like rungs on a ladder. Complete the other pieces of dough in the same manner. Allow the dough to rise for 30 minutes, and brush with olive oil. Bake at 200c. for 20-25 minutes, until the loaves are crisp and golden. Yields 1 servings
Pumpkin Pineapple Cake
Ingredients & Directions 3 c Flour 2 c Sugar 1/2 ts Salt 2 ts Baking powder 1 ts Baking soda 2 ts Cinnamon 1/2 ts Ginger 1/4 ts Nutmeg 1 c Vegetable oil 15 oz Crushed pineapple, UNdrained 2 ts Vanilla 3 lg Eggs, beaten fluffy 2 c Pumpkin, raw, grated 1 c Pecans, chopped Combine dry ingredients in a large mixing bowl. Blend in oil, then pineapple and vanilla. Add eggs, beating mixture well. Then stir in pumpkin and nuts. Grease and flour a 10″ tube pan. Pour in batter. Bake in a 350 degree oven 1 hour and 15 minutes, or unitl cake tester inserted near center comes out clean. Yields 1 10″ cake
Cappuccino Mousse Pie Pt 1/2
Ingredients & Directions 1 3/4 ts Knox unflavored gelatine 1/2 c Cold water, divided 1/2 c 1% milk 1/2 c Plus 3 Tbsp granulated -sugar, divided 3 tb Instant espresso powder or -regular instant 1 ts Unsweetened cocoa 1/8 ts Cinnamon 1 pn Salt 2 tb Coffee liqueur (such as -Kahlua) 1 ts Vanilla extract 1/8 ts Cream of tartar 2 lg Egg whites, at room -temperature 1/4 c Heavy cream, chilled 1 Chocolate Crumb Crust (see -below), prepared through -Step 2 and refrigerated Chocolate-covered espresso -beans (optional -CHOCOLATE CRUMB CRUST- 25 Chocolate wafer cookies, -crumbled, about 2 tb Canola or safflower oil 1 tb Unsalted butter, melted 1 tb Skim milk, or as needed 1/2 ts Cinnamon Advance Preparation: Crust can be prepared several hours in advance; it must chill for at least 30 minutes before it is filled. The filled pie must be refrigerated for at least 3 hours, or overnight, before serving. Special Equipment: 9-inch pie plate, pastry brush, candy thermometer (optional) 1. Prepare the coffee base for the mousse: In a small saucepan, sprinkle the gelatin over 1/4 cup of the cold water, and set aside to soften about 3 minutes. Then place over low heat and stir until the gelatin is dissolved; do not boil. Remove the pan from the heat and whisk in the milk, 3 Tbsp of the sugar, the espresso of coffee powder, cocoa, cinnamon, and salt. 2. Return the pan to low heat and whisk for about 3 minutes, until the sugar is dissolved. Remove the pan from the heat and stir in the coffee liqueur and vanilla. Pour the mixture into a large heatproof bowl and set aside at room temperature. 3. Prepare the meringue: In a 1 1/2-quart saucepan, stir together the remaining 1/4 cup water, remaining 1/2 cup sugar, and the cream of tartar. Set over medium heat and cook, gently swirling the pan several times, until the sugar is dissolved. To prevent sugar crystallization, wash down the pan sides with a pastry brush dipped in cold water. If you have a candy thermometer, clip it to the pan. Increase the heat to medium high and boil without stirring until the thermometer reads 239 degrees to 242 degrees F, or until a drop of the syrup forms a soft ball when dropped in ice water. 4. While the syrup is cooking, begin to whip the egg whites in a medium bowl: Whip until medium peaks form. 5. When the syrup reaches the specified temperature, remove it from the heat, and gradually pour it over the whites while whipping them at medium-low speed. Pour the syrup in a steady stream between the sides of the bowl and the beaters (do not scrape in the hardened bits from the sides). Continue whipping until the whites feel cool and form stiff peaks, about 5 minutes. Set aside. 6. Prepare an ice water bath, with a tray or two of ice cubes in a large bowl, water, and a few sprinkles of salt. Set the bowl of coffee base in the ice water bath and stir until it chills and thickens to the consistency of raw egg whites. Don’t let it set completely; if it chills too much and feels stiff, place it over a pan of hot water and stir or whisk briefly until smooth and creamy (like soft pudding). 7. Whisk about 1 cup of the cooled meringue into the coffee mixture to lighten it, then fold in the rest of the meringue. 8. In a clean medium bowl, using clean beaters, whip the cream until soft peaks form. Fold the whipped cream into the coffee-meringue mixture. Don’t worry if a few streaks of white remain. 9. Turn the mousse into the chilled crust, and smooth the top. Refrigerate for at least 3 hours, or overnight. Just before serving, if desired, arrange a ring of chocolate-covered espresso beans around the rim of the pie. Yield: one 9-inch pie; 12 servings (Continued in part 2) Yields 1 Servings
