Best Fudge Cake
Ingredients & Directions 3 oz Baking chocolate (pre-melted -or melted squares) 1/2 c Butter or margarine 2 1/4 c Light brown sugar; lightly -packed 3 Eggs 1 1/2 ts Vanilla 2 ts Baking soda 1/2 ts Salt 2 1/4 c Sifted cake flour 1 c Dairy sour cream 1 c Boiling water From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:15 +0200 From: dianebi@ice.wv.tek.com (Diane Biernat) In a large mixer bowl, cream butter until smooth. Add brown sugar and eggs. Beat with mixer till light and fluffy, about 5 min. With mixer on low speed, beat in vanilla and chocolate, then baking soda and salt. Add flour alternately with sour cream, beating on low speed until smooth. Pour in boiling water; stir with spoon until blended. Pour into greased and floured pan(s). Bake 35 minutes or until done. Makes one 9×13″ pan or one 2-layer 9″ round cake. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 16 Servings
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
Neiman-marcus Cookies
Ingredients & Directions 2 c Butter 2 c Granulated sugar 2 c Light brown sugar 4 Eggs 2 ts Vanilla extract 4 c All-purpose flour 5 c Oatmeal, blended* 1 ts Salt 2 ts Baking powder 2 ts Baking soda 24 oz Chocolate chips 1 8 oz. Hershey bar (grated) 3 c Chopped pecans Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar, and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies (recipe may be halved. *Measure oatmeal, then blend in a blender to a fine powder. Yields 1 Servings
Tarragon Potato Bread
Ingredients & Directions 4 c Bisquick baking mix 1/3 c Sour cream 1 cn Condensed cream of potato -soup; (10 3/4 oz.) 2 Eggs 2 tb Sugar 1 ts Dried tarragon leaves Heat oven to 350 degrees. Grease 1 1/2 quart round casserole. Mix all ingredients; beat vigorously 30 seconds. Spread in casserole. Bake until deep golden brown, 60 to 65 minutes. Loosen edge from side of casserole; remove from casserole. Cool on wire rack about 20 minutes before slicing. Possum Kingdom Lake Cookbook MC Yields 1 Servings
Janet's Chocolate Chip Cookies
Ingredients & Directions 1/2 c Margarine/butter 1/2 c Shortening 1 c Brown sugar 1/2 c White sugar 2 Eggs 1/2 tb Vanilla 2 1/2 c Flour 1 ts Baking soda 1/2 ts Salt 1 c Chocolate chips Mix all in order. 350F. Remove slightly underdone. From Marie Campbell From Yields 1 Batch
Vegetable Puff Pie Thornton
Ingredients & Directions 1 tb Peanut oil; or more as -needed 1 lg Onion 1 md Leek 2 lg Carrots 2 lg Potatoes 1 sm Head of broccoli 2 tb Garden peas 4 Cooked chickpeas OR cooked -lentils; optional 1 pk Puff pastry 1 ts Mixed herbs 1/2 ts Dijon mustard; mild 1 Vegetable stock cube Black pepper Salt Milk or beaten egg; to brush Pastry Select a large oven-proof, lidded casserole dish. Roll out the puff pastry to desired thickness (usually up to half a centimetre thick is fine). Stand the dish upside down on the rolled out pastry and using a sharp knife, cut the shape out an inch bigger than the dish. Leave the pastry somewhere cool. Set the oven at the temperature required for the puff pastry (usually quite hot). Chop the onion and leek and fry over a medium heat in the casserole dish for about 5 minutes. Scrub/peel the potatoes and carrots and then dice the potatoes and chop the carrots similarly. Add to the onion and leek mixture and cook for a few more minutes, without burning. Add enough water to cover the mixture, followed by the stock cube, herbs, mustard, black pepper and pinch of salt. Mix thoroughly, then bring to the boil and reduce to a simmer, put the lid on and allow to bubble gently for about 10 minutes. Wash and chop the broccoli into bite-sized pieces and add the rest of the vegetables and cook for another 5 minutes. There should be only just enough liquid for the vegetables to sit in, like a thick soup, but they should not be swimming in it. If there is too much liquid, remove the lid and let the mixture cook a little longer. Remove from the heat. Carefully place the pastry lid on top, and crinkle the extra pastry around the edges to make a crust. Brush with milk or beaten egg and make some steam holes with a sharp knife. Cook in the oven for about 40 minutes until the pastry has risen and is golden brown. Personal WebPage: Lynda’s (11 Mar 98) by Lynda Thornton, United Kingdom. Interests include vegetarian cuisine. Yields 4 Servings
Cottage Cheese Pancakes (blender Method)
Ingredients & Directions 1/2 c Rolled Oats 1 c Cottage Cheese or Tofu 4 Eggs 1/3 c Milk ;approx OPTIONAL 1/4 ts Salt 1/2 ts Vanilla 1/2 ts Baking Soda -if cottage cheese -is very sour Combine all ingredients except milk in blender and process at medium speed until smooth. Add milk until batter is like medium-thick pancake batter. Bake as for ordinary pancakes on a lightly greased skillet or griddle over medium high heat until brown on both sides. Serve hot with fresh fruit, jam, hot applesauce or butter and cinnamon-sugar. A delicious change! Makes about 25 3″ pancakes. These are all from the _Whole_Foods_For_The_ _Whole_Family_Cookbook_. PROTEIN: 66.1 GRAMS; CALORIES: 808 Yields 1 Servings
