Neapolitan Cookies
Ingredients & Directions 1 c Dried cranberries; chopped 1 c Walnuts; chopped === ORANGE-SABLE DOUGH === 1 1/4 c Whole blanched almonds 1 c Confectioners’ sugar 3/4 c Unsalted butter 3 tb Grated orange zest 1 lg Egg 1 tb Fresh lemon juice 1 1/2 c All-purpose flour === CHOCOLATE-ESPRESSO DOUGH -=== 1 1/2 c All-purpose flour 1/2 c Dutch-process cocoa powder 1/2 tb Finely ground espresso beans 1 c Unsalted butter; room -temperature 1 c Confectioners’ sugar 1 ts Pure vanilla extract To make the Orange Sable Dough: Place almonds and sugar in the bowl of a food processor. Process until mixture resembles coarse cornmeal; set aside. Place butter and zest in bowl of an electric mixer fitted with paddle attachment. Beat on medium speed until white and fluffy, 2 to 3 minutes. On low speed, add almond mixture; beat until combined, 10 to 15 seconds. Add egg and lemon juice; combine. Add flour; beat until combined. Wrap in plastic, and store, refrigerated, until ready to use. To make the Chocolate-Espresso Dough: In a large bowl, sift together flour, cocoa powder, and espresso beans; set aside. In bowl of an electric mixer fitted with paddle attachment, combine butter, sugar, and vanilla until creamy, 3 to 4 minutes. Working in additions, gradually beat in flour mixture, scraping down sides of bowl twice. Wrap in plastic; store, refrigerated, until ready to use. Line an 8-inch-square baking pan with plastic. In a large bowl, stir cranberries into Orange-Sable Dough. In another large bowl, stir walnuts into Chocolate-Espresso Dough. Press orange mixture into bottom of pan. Using an offset spatula, smooth top evenly. Spread chocolate mixture over orange mixture, and smooth evenly. Cover pan with plastic. Chill at least 2 hours. Heat oven to 350 degrees. Line two baking sheets with parchment paper. Unmold dough; remove plastic. Cut into 2- by 8-inch bricks; cut bricks into 1/4-inch-thick slices. Place slices on sheets, spaced 1 1/2 inches apart. Bake until firm to the touch, 12 to 15 minutes. Transfer cookies to a wire rack to cool. Bake or freeze remaining dough. Store in an airtight container up to 2 weeks. Makes about 8 dozen cookies. Yields 96 servings
Lacy Cookies
Ingredients & Directions 1 c Almonds;blanched 1 tb Flour;white 1/2 c Sugar 2 tb Milk 1/2 c Butter Insert steel blade in food processor. Process nuts, a half cup at a time, until finely ground. Combine with remaining ingredients in a small saucepan and stir and blend over moderate heat until butter is melted. Drop by teaspoonfuls onto a greased and floured baking sheet. Bake in a preheated 350F oven 6 to 8 minutes. Remove carefully with a spatula to a rack to cool. Yields about 2 dozen cookies. Yields 1 servings
Deep South Chocolate Pie
Ingredients & Directions 1 1/4 c Sugar 3 tb Cocoa 1 1/2 c Milk 4 Egg yolks 4 tb All-purpose flour 1 ts Vanilla extract 1/2 Stick margarine MERINGUE 4 Egg whites 8 tb Sugar 4 tb Cornstarch 1 pn Cream of tartar 1/2 ts Vanilla — optional Beat egg yolks. Mix sugar, flour, cocoa and milk together. Blend and add to egg yolks. Chip up the margarine into small pieces and add to the egg mixture; add vanilla and blend. Cook over medium heat until margarine is melted, stirring constantly. Pour into unbaked pie crust and bake in preheated 350-degree oven until firm and pastry is browned (about 30 minutes). Check since time will vary. MERINGUE: In large mixing bowl, combine egg whites and pinch of cream of tartar. Beat until stiff but not dry. If you desire, add 1/2 teaspoon vanilla extract. Mix 8 tablespoons sugar with 4 tablespoons cornstarch and gradually add to egg whites. Beat well for at least five minutes, as mixing too little will cause the meringue to separate. Spread on top of pie, sealing to edges. Bake for few minutes until meringue is light golden brown. Cool a few minutes before slicing. Yields 8 servings
Quick Chocolate Zucchini Picnic Cake
Ingredients & Directions 1 pk Devil’s food (no pudding) 3 c Zucchini; packed shredded — cake mix; (18.25 oz) 1 tb Cinnamon 1 pk (4 oz) instant chocolate/ 1 tb Orange zest; grated — chocolate fudge pudding 1/2 c Coconut; flaked or shredded — mix 1/2 c Walnuts; chopped 4 Eggs Powdered sugar 1/4 c Vegetable oil Recipe by: 365 Great Chocolate Desserts – ISBN 0-06-016537-5 Preparation Time: 0:55 1. Preheat oven to 350 F. In a large bowl, beat cake mix, pudding mix, eggs, oil, zucchini, cinnamon, and orange zest with an electric mixer on medium, 3 to 4 mins, until fluffy and thoroughly blended. Stir in coconut and walnuts. Turn into a greased and floured 9 x 13-inch baking pan. 2. Bake 40 to 45 mins, or until a cake tester inserted in center comes out clean. Let cake cool in pan. Sprinkle powdered sugar over top before serving. Yields 10 servings
Janet's Powdered Sugar Cookies
Ingredients & Directions -AMERICAN MEASUREMENTS- 1 1/2 c Powdered sugar 1 c Butter * 1 Egg 1 ts Vanilla flavoring 1/2 ts Almond flavoring 2 1/2 c All-purpose flour 1 ts Baking soda 1 ts Cream of tartar -THIN POWDERED SUGAR ICING- 1 c Sifted powdered sugar 1 tb (To 2) milk, water or cream 1/2 ts Vanilla * Use real butter or stick margarine NOT SPREAD. Do not substitute reduced fat spread, their higher water content often yields less-satisfactory results. These are soft cookies and are great for decorating or holidays. COOKIES: With an electric mixer of wooden spoon, cream sugar and butter together until creamy. Add egg, vanilla, almond, flour, baking soda and cream of tartar. Mix until thoroughly combined. Chill this dough at least 3 hours. Preheat oven to 350 degrees F. Roll out dough 1/8-inch thick and cut cookies into shapes, then bake 8 to 10 minutes. Cool the cookies and coat with icing. Makes 4 to 5 dozen cookies. ICING: Mix the powdered sugar, milk and vanilla until smooth. Yields 4 To 5 dozen
Ice Cream Soda Cakes
Ingredients & Directions 12 Flat Bottom Ice Cream Cones Yellow/Chocolate Cake mix Chocolate Chips M & M’s Nuts Frosting Regular Straws – cut the -straws every 2. in. Make the batter for a yellow or chocolate cake. Put the batter into the Ice Cream Cones. Keep at least an inch from the top (for when they rise). Put in the oven 350 for 30-35 min. When done; frost the top with a frosting of your choice. Decorate the top with the above ingredients: (m&m’s, nuts, chocolate chips.). Put the straws in and Eat!!!!. Enjoy!!! Yields 1 Servings
Date Pudding Cake (bon Appetit/july 1983)
Ingredients & Directions 3 Eggs 2 1/2 c Chopped dates 1 c Sugar 1 c Chopped nuts 1/4 c AP flour Vanilla ice cream or 1 ts Baking powder Whipped cream 1/4 ts Salt Preheat oven to 350. Grease 9 x 9″ baking pan. Beat eggs in large bowl until light and fluffy. Gradually add sugar, beating until thick. Stir in flour, baking powder and salt. Mix in dates and nuts. Pour batter into prepared pan. Bake about 30 minutes. Serve warm with ice cream or whipped cream. Yields 6 servings
