Candy Bar Pie
Ingredients & Directions 1 Pillsbury; (15 OZ) All Ready -Pie Crust FILLING 5 SNICKERS; (2.07-oz) candy -bars 1/2 c Sugar 4 pk (3-oz) cream cheese; -Softened 2 Eggs 1/3 c Sour cream 1/3 c Creamy peanut butter TOPPING 3 tb Whipping cream 2/3 c Milk chocolate chips Heat oven to 450 F. Prepare pie crust according to package instructions for FILLED ONE-CRUST PIE using 9 inch pie pan. Bake at 450 F. for 5-7 minutes or until very light golden brown. Remove from oven;cool. Reduce temperature to 325 F. Cut candy bars in half lengthwise; cut into 1/4 inch pieces. Place candy bar pieces over bottom of partially baked crust. In small bowl, combine sugar & cream cheese;beat until smooth. Add eggs one at a time, beating well after each addition. Add sour cream & peanut butter, beating until mixture is smooth. Pour over candy bar pieces. Bake at 325 F. for 30-40 minutes or until center is set. Cool completely. In small saucepan, heat whipping cream until very warm. Remove from heat; stir in chocolate chips. Stir until chips are melted & mixture is smooth. Spread over top of pie. Refrigerate 2-3 hours before serving. Store in refrigerator. 10 SERVINGS : EASW09B Dee Lowe Per serving: 192 Calories; 12g Fat (53% calories from fat); 4g Protein; 19g Carbohydrate; 48mg Cholesterol; 67mg Sodium From The Chocolate Archives, Dec 1997, Yields 10 Servings
Apricot Upside Down Cake
Ingredients & Directions Text Recipe Another of my scores this weekend was “from SOUP to DESSERT with the NEW Irradiated PET MILK”. That’s a book title believe it or not. It’s copyrighted 1934 by Pet Milk company. I was naturally curious as to why they were nuking Pet Milk in 1934. That screwed up my historical perspective pretty good, but it turns out that “irradiated” refers to running the milk under an ultraviolet light to increase vitamin D content, not making it glow in the dark. So once my reality check had subsided and I paged through the book, I saw this which made me think of you. 1. In a 9-inch skillet melt 3 tablespoons butter. 2. Remove from heat and sprinkle with 1/2 cup brown sugar. 3. Arrange on sugar 24 canned apricot halves. Let stand while mixing batter. 4. Beat until very light 2 eggs. 5. Add, while beating, 1/4 tsp salt, 1 cup sugar and 1 tsp vanilla. 6. Heat to boiling point: 1/4 cup Pet Milk diluted with 1/4 cup water and 1 Tbl shortening. 7. ea Beat into egg mixture. 8. Sift together: 1 cup sifted cake flour and1 tsp baking powder. 9. ea Add milk mixture beating quickly but thoroughly. 10. lb over apricots. 11. ea Bake in a moderate oven (350F) for 25 to 30 minutes or until cake shrinks from sides of pan. Turn out while warm and serve with Whipped Pet Milk Topping. Serves 6. That’s all pretty straight forward. What it shows in the pictures but not in the text is that the cake is baked in a cast-iron skillet like a nice mess of cornbread. Here’s the topping though I can’t help but think it’s a tad redundant. WHIPPED PET MILK (as a topping): Soak for 5 minutes: 1/4 tsp granulated gelatin in 1 tsp cold water. Scald in top of double boiler: 1/2 cup Pet Milk. Add gelatin and stir until dissolved. Pour into bowl and chill until icy cold. Then whip with rotary beater until stiff. Fold in 1 Tbl powdered sugar and 1 tsp vanilla. Makes about 1 1/2 cups…Serves 8. NOTE: The following flavorings may be substituted for the vanilla: 2 t orange extract 1 t lemon extract 1/2 t almond extract and 1/2 teaspoon lemon extract 1/2 t peppermint extract 4 dr oil of peppermint Yields 8 servings
Rye Bread & Sausage
Ingredients & Directions 1 lb Lean ground beef 1 lb Jimmy Dean hot sausage 1 lb Velveeta cheese 2 pk Pepperidge Farm party rye Fry the beef and hot sausage, and drain excess fat. Melt the cheese. Mix the ground beef, sausage and melted cheese. Let it cool. Spread the mix on the rye bread. Freeze on a cookie sheet. Put into plastic bags. Thaw. Bake at 350’F. for 15 minutes. Serve hot. Yields 1 Servings
Cheesecake Cookies #2
Ingredients & Directions 5 tb Butter; softened 1/3 c Brown sugar; packed 1 c Flour 1/2 c Sugar 1 pk (8-oz) cream cheese; -softened 1 Egg 2 tb Milk 1 tb Lemon juice 1/2 ts Vanilla From: mark@alexr.co.uk Date: Sun, 25 Feb 1996 00:00:24 GMT KAREN ADLER (FNGP13B) Heat over to 350. In a medium bowl blend thoroughly butter; brown sugar and flour with a fork until mixture resembles coarse crumbs. Put 1 cup of the mixture aside for topping. Press remaining mixture into an 8x8x2 inch baking dish; bake for 15 minutes. In another bowl combine sugar and cream cheese, mixing until smooth. Thoroughly beat in egg, milk, lemon juice and vanilla. Spread over the baked crust and sprinkle with remaining brown sugar mixture. Bake for 25 minutes. Let cool, then chill for at least 1 hour. Cut into 16 squares; serve. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #56 From the Meal Yields 16 Servings
Gomer's Banana Bread Pyle
Ingredients & Directions 1 c Butter or Oil 2 c Sugar 4 Eggs – beaten well 2 ts Baking Soda 6 Bananas – mashed (or 7) 1/2 c Chopped Macadamia Nuts 2 1/2 c Sifted All-Purpose Flour 1 ts Salt Grease 2 large loaf pans or 5 small one. Cream the butter with the sugar. Add the eggs and beat well. Add the mashed bananas, stirring to blend. In a separate bowl sift together the dry ingredients. Fold the dry ingredients into the batter, mixing well. Add the macadamia nuts. Pour the batter into the pans. Bake in a 350″ oven for 50 to 60 minutes, or until done. For muffins, fill 12 muffin cups 3/4 full and bake in a 350″ oven for 35 to 45 minutes. Makes 2 large loaves, 5 small loaves, or 12 large muffins. Yields 1 Servings
Prince Of Wales Cake
Ingredients & Directions DARK PART 1/2 c Butter 2 c Flour, sifted 1 c Brown sugar 1/2 c Sour milk 3 Egg yolks 1 ts Nutmeg 1 c Raisins, dredged with flour 1 ts Ground cloves 1 tb Molasses 1 ts Baking soda WHITE PART 1 c Flour 1/2 c Milk 1/2 c Cornstarch 2 ts Baking powder 1/2 c Butter, softened 3 Egg whites, stiffly beaten 1 c Granulated sugar DARK CAKE: Cream butter; then add sugar, beating well. Add egg yolks singly, with a spoonful of the flour. Beat well and add raisins. Slowly pour in molasses and milk, with a small amount of the flour. Sieve in remaining flour, with spices and soda. Mix well. Pour into prepared straight-sided pan and bake at 350F for about 1 hour. WHITE CAKE: Sift flour and cornstarch. Rub in butter. Blend in sugar. Mix milk with baking powder and combine well. Fold in egg whites. Pour into prepared pan. Bake at 350F for about 1 hour. While no instructions were provided, caramel or almond icing are suggested for this cake. Yields 1 servings
Quaker Choc-oat-chip Cookies
Ingredients & Directions 1 c (2 sticks) margarine or but 1/2 ts Salt (optional) 1 1/4 c Firmly packed brown sugar 2 1/2 c Quaker oats (quick or old- 1/2 c Granulated sugar Fashioned, uncooked) 2 x Eggs 2 c (1 12-oz. pkg.) semi-sweet 2 tb Milk Chocolate morsels 2 ts Vanilla 1 c Coarsely chopped nuts 1 3/4 c All-purpose flour (optional) 1 ts Baking soda Heat oven to 375. Beat margarine and sugars until creamy. Add eggs, milk, and vanilla; beat well. Add flour, baking soda and salt, mix well. Stir in oats, chocolate morsels and nuts; mix well. Drop by rounded measuring tablespoons onto ungreased cookie sheet. (for easy bar cookies press dough instead into bottom of ungreased 13 X 9 inch baking pan.) Bake cookies 9 to 10 mins for chewy and 12 to 13 for crispy (bake bar cookies 35 to 40 mins until light golden brown). Cookies: cool 1 min on cookie sheet; move to wire rack. Cool completely. ABout 5 dozen cookies. Yields 60 servings
