Irish Cream-chocolate Mousse Cake With Coconut Crust
Ingredients & Directions -CRUST- 1 1/2 c Famous Wafer chocolate -cookie crumbs 1/2 c Ground toasted cashews 1/2 c Ground toasted coconut 1/3 c Sugar 1 ts Ground cinnamon 5 tb Unsalted butter; melted FILLING 1 lb Bittersweet chocolate 1/4 c Unsalted butter; diced 2 ts Instant espresso 4 Eggs; separated 1/2 c Sugar 1/2 c Irish cream 1/2 ts Pure vanilla extract 2 c Heavy whipping cream Mint sprigs To prepare the crust, butter a 10-inch springform pan. Put the cookie crumbs, cashews, coconut, sugar, and cinnamon in a medium bowl and mix well. Add the melted butter and mix well. Press the mixture into the prepared pan and place in the refrigerator to chill while you prepare the filling. To prepare the filling, put the chocolate, butter, and espresso in a metal bowl and place over gently simmering water until the chocolate is melted, about 5 minutes. Remove the top of the double boiler and set aside. Do not remove the simmering water from the heat. Put the egg yolks, sugar, Irish cream, and vanilla in a medium metal bowl (just large enough to nest in the bottom of the double boiler without touching the water) and whisk together. Place the bowl over the simmering water and whisk until the mixture is very thick and resembles softly whipped cream. Fold the melted chocolate and 1 cup of whipped cream into the egg mixture and set aside. Remove the crust from the refrigerator. In a medium bowl, whisk the egg whites until they form soft peaks but are not dry. Gently fold the whites into the chocolate mixture and pour the mixture into the crust. Refrigerate until completely cold, 3 to 4 hours. Whip the remaining cup of cream to soft peaks. To serve, cut the cake into slices. Top each slice with a dollop of whipped cream and several mint leaves. Yields 12 servings
Drop Biscuits
Ingredients & Directions 4 3/4 qt WATER 13 oz MILK; DRY NON-FAT L HEAT 12 lb FLOUR GEN PURPOSE 10LB 1 1/2 lb SHORTENING; 3LB 10 oz BAKING POWDER 3 oz SALT TABLE 5LB PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 450 F. OVEN : 1. SIFT TOGETHER FLOUR, MILK, BAKING POWDER AND SALT INTO MIXER BOWL. 2. BLEND SHORTENING AT LOW SPEED INTO DRY INGREDIENTS UNTIL MIXTURE RESEMBLES COARSE CORNMEAL. 3. ADD WATER; MIX AT LOW SPEED ONLY ENOUGH TO FORM A SOFT DOUGH. 4. DROP DOUGH BY HEAPING TABLESPOONS, 1 INCH APART, ON GREASED SHEET PANS IN ROWS 6 BY 9. 5. BAKE 15 MINUTES OR UNTIL LIGHTLY BROWNED. : NOTE: 1. FOR BROWNER TOPS: IN STEP 1, ADD 8 OZ (1 CUP) GRANULATED SUGAR TO DRY INGREDIENTS. NOTE: 2. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 15 MINUTES Recipe Number: D00103 SERVING SIZE: 2 BISCUITS From the Army Yields 100 Servings
Mom's Sugar Cookies
Ingredients & Directions 1 1/3 c Butter/margarine 2 c Sugar 2 Eggs 8 oz Sour cream 2 ts Vanilla 6 c Flour 4 ts Baking powder 1 1/3 ts Baking soda (odd amount I -know, I usually just put -in 1 tsp a smidge heaped) Cream together butter, sugar, eggs and sour cream, then add vanilla. Stir, then sift in flour, baking powder and soda. The dough will be really thick – it is better to refridgerate it a bit but it can be used right away. Roll out a 1/4 inch thick trying not to add too much extra flour – you will get dry cookies of too much flour is added. Use your favorite cookie cutters and bake in a 375-400F oven for 8 – 10 minutes, just until you can touch the centers not leave a depression. YOU DO NOT WANT THE EDGES TO BROWN!!! This will make these very dry! Cool and frost. This make a bunch!! Yields 1 Servings
Rye Bread With Onions & Caraway
Ingredients & Directions -BETTIE COOPER (VGXB82A) 2 c Bread flour 1/2 c Rye flour 2 tb Sugar 1 tb Dry milk 1 ts Salt 1 tb Butter 1/4 c Onions; chopped 1 1/2 ts Caraway seeds 3/4 c Water 1 ts Yeast I will probably add more of the caraway seeds. We enjoy the taste. The Irish Soda Bread has 2 TBSP. caraway seeds in its recipe. FROM: BETTIE COOPER (VGXB82A) Yields 1 Servings
Grain Bread
Ingredients & Directions ———————–MICHAEL HATALA RJHP21A———————– FOR 1-1/2 LB. LOAF 1 pk Yeast 1 tb Sugar 2 c Whole wheat flour 3/4 c Rye flour 3/4 c Wheat germ 3/4 c Unprocessed bran 1/2 c Nonfat dry milk powder 1/2 c Sunflower seeds 1 ts Salt 1 Whole egg Yields 1 Servings
Oatmeal Cornmeal Blueberry Bread
Ingredients & Directions Oil Spray 1 1/2 c Unbleached white flour 1/3 c Stone ground yellow cornmeal 1/4 ts Baking soda 1 ts Baking powder 1/2 ts Salt 1 c Blueberries; washed and -picked ; over 2 tb Walnuts; toasted and ; chopped, optional, ; up to 4 1/4 c Rolled oats; (“regular”, not ; instant, oatmeal) 3 tb Mild oil; such as corn, ; canola, or peanut 2 Eggs 1/2 c Plus 2 tablespoons -buttermilk 3/4 c Sugar Finely grated rind of 1 -lemon Preheat oven to 350 degrees. Oil spray 1 large, 2 medium, or 3 small loaf pans. Sift the dry ingredients (flour, cornmeal, soda, baking powder, and salt) together into a large bowl. Combine the blueberries, walnuts, and oats in a second bowl, and sprinkle 1 tablespoon of the flour mixture over them. In a third bowl, beat together the oil, eggs, buttermilk, sugar, and lemon rind. Quickly combine dry and wet mixtures, using as few strokes as possible. Gently stir in the berries. Batter should be stiff. Spoon batter into prepared pan/ pans. Bake 45 to 55 minutes (large pans), 35 to 50 (medium), and 35 to 40 (small). Check 2/3 of the way through the baking period; if loaves are browning excessively, tent loosely with foil. Let baked breads cool 10 minutes in pan, run knife around the edge of pan, and turn loaves out. Let finish cooling on a rack. Yield: 1 large, 2 medium, or 3 miniloaves Yields 1 servings
Pumpkin Marble Cheesecake *** Mm
Ingredients & Directions 1 1/2 c Gingersnap crumbs 1/2 c Finely chopped pecans 1/3 c Margarine, melted 16 oz Cream cheese, softened 3/4 c Sugar 1 ts Vanilla 3 ea Eggs 1 c Canned pumpkin 3/4 ts Cinnamon 1/4 ts Ground nutmeg Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Yields 10 Servings
