Apple Cheddar Cookies
Ingredients & Directions 1/2 c Butter 1/2 t Cinnamon; Ground 1/2 c Sugar 1/2 t Salt 1 ea Egg; Lg 6 oz Cheddar; Sharp, Shredded 1 t Vanilla 1 1/2 c Apples; Cored,Peeled,Chopped 1 1/2 c Unbleached Flour 1/4 c Nuts; Chopped 1/2 t Baking Soda Cream the butter and sugar until light and fluffy, then stir in the egg and vanilla. Add the combined dry ingredients, blending well. Stir in the cheese, apples and nuts. Drop rounded teaspoonfuls of the dough onto an ungreased cookie sheet and bake at 375 degrees F. for 15 minutes. Remove from the cookie sheet and cool on a wire rack or plate. Yields 6 servings
Old Fashioned Apple-blueberry Cake
Ingredients & Directions 1/2 c Unsalted butter 2 c Granny Smith apples,peel 1/4 c Wipping cream Cored and coarsley chopped 1 1/4 c Sugar 2 c Frozen bueberries 2 ts Baking powder 3 Eggs 1 ts Salt 2 1/3 c Flour Heat oven to 350 F. In 1 quart saucepan, melt butter and cream over low heat, stirring occasionally, and set aside. In large mixing bowl, combine sugar and eggs. beat with electric mixer on edium speed, scraping bowl often until well mixed. Add butter mixutre, flour, baking powder and salt. Continue beating, scraping bowl often until smooth. Yields 15 servings
Egg Nog Sourdough Bread
Ingredients & Directions 4 c Sourdough starter sponge 2 tb Honey 1 1/2 ts Cream of tartar 1 ts Salt 3 Eggs 2 tb Butter, melted 1/2 ts Nutmeg 1 ts Vanilla or rum -extract 4 c All purpose flour Set your starter the night before by adding your sourdough start to 2 1/2 cups water and 2 1/2 cups all-purpose flour. Mix well. Sprinkle top with 1 teaspoon sugar. cover and let set overnight. Next morning take your original starter amount back out and return to the refrigerator for future use. To the 4 cups of starter sponge add the eggs and beat well. Add the melted butter, honey and vanilla. Stir until blended. Mix flour, salt, cream of tartar and nutmeg. Add to sponge a cup at a time. Knead until smooth. About 10 minutes. Put into a glass bowl that has been greased, turn once to get oil on both sides. Cover with a damp cloth and let rise until double in size. Beat down with fists and make into loaves. Put into 2 loaf pans, let raise again until double in size. Bake for 50 minutes at 375F or until done. Makes 2 loaves or 30 dinner rolls. Goes wonderfully with Thanksgiving Dinner and makes great turkey sandwiches. Yields 1 Loaf
Mama Tucker's Crab Cakes
Ingredients & Directions 1 lb Fresh lump crabmeat, picked Over for shells and Cartilage 1 Egg 2 tb Mayonnaise 3 sl White bread (such as Wonder) Crusts removed and cut in 1 Inch Chunks 1 1/2 ts Worcestershire sauce, plus Extra for serving 1 Heaping teaspoon honey Mustard, plus extra for Serving 1/2 ts Old Bay Seasoning Peanut oil and lard, for Deep-frying Place crabmeat in a large bowl. In a small bowl whisk together egg, mayonnaise, bread, Worcestershire sauce, mustard and seasoning; pour over crabmeat and mix well. Pat one handful of crabmeat mixture into a cake; this amount should make 5 cakes. In a large cast-iron skillet, heat about 1-inch oil and lard over medium-high heat. Add crab cakes and fry 3 to 4 minutes per side, or until well-browned. Remove crab cakes and drain on paper towels. Serve with Worcestershire sauce and honey mustard, if desired. Yield: 5 Crab Cakes TASTE SHOW #TS4623 Yields 4 servings
Tex-mex Cornbread
Ingredients & Directions 2 Egg 2/3 c Salad oil 1 c Sour cream 1 c Corn meal, yellow 3/4 c Cream style corn 1 tb Baking Powder 1 1/2 ts Salt 2 Green Onion Tops chopped fin 4 Jalapeno Peppers sm chpped 1 c Cheddar cheese, grated Combine all ingredients except cheese…add half the cheese..pour into a well greased 8/12 pan and rest of cheese bake 425 20-25 min from”Deep in the Heart of Texas” received from YLR in cookbook swap *the needler* Notes: I used 1 cup of cream style corn, that is what is in those little cans and I used one with no salt. I thought it was a bit oily for my taste, so next time I would use less oil maybe about a half cup. I used 3 heaping tablespoons of Ortego hot chopped Jalopenos…I would use more next time..it was ok but I like it hotter. It was fine for those who dont like it really hot. frances *the needler* Yields 8 Servings
Pineapple Tart With Pina Colada Sauce
Ingredients & Directions 1/2 c Sugar 4 Puff pastry shells 4 Large egg yolks 2 Pineapples,med,peeled 3/4 c Canned coconut milk Mint sprigs (opt) 1 tb Rum (opt) STRAWBERRY SAUCE All-purpose flour 1. In a 1 1/2 to 2 quart pan, mix 1/3 cup sugar, yolks, and 3/4 cup coconut milk. Stir over medium-low heat until mixture thickly coats a metal spoon, about 10 minutes; do not boil. Stir in rum. Let cool. If made ahead, chill airtight up to 1 day. Bring to room temperature; stir. If sauce is too thick to pour, thin with a little coconut milk. 2. On a lightly floured board, roll each pastry shell into a 8″ round; trim edges to neaten. Set rounds slightly apart on 2 baking sheets, each 12×15″ Bake in a 400’F. oven until golden and crisp, 10-15 minues (in 1 oven, switch pans halfway through baking). Cool pastries on racks. If made ahead, store airtight up to 1 day. 3. Halve pineapples lengthwise; core. Slice crosswise 1/4″ thick. Place 1/2 the pineapple on each baking sheet. Place 1 pan about 3″ below broiler. When tinged brown, about 10 minues, turn pineapple over and sprinkle with 1 tablespoon sugar. Broil until brown, about 6 minutes. Repeat to broil remaining fruit. If made ahead, let stand up to 2 hours. 4. To present, put 1/2 or 1 pastry (break large bubbles to flatten) on each dinner plate. Fan pineapple equally on pastries; pour coconut sauce around desserts. Spoon dots of strawberry sauce onto coconut sauce. Garnish with mint. Yields 10 servings
Zucchini Cake
Ingredients & Directions 4 Eggs 1 1/2 c Corn oil 3 c Sugar 3 c Zucchini; grated 3 c Flour 1 1/4 ts Baking powder 1 ts Baking soda 1 1/2 ts Cinnamon 1 ts Salt 1 c Nuts 1 c Raisins Beat eggs until they become light yellow. Add next 3 ingredients. Add to egg mixture and blend well. Add nuts and raisins. Bake in a well greased tube pan for 1 1/2 hours or a 9 x 13″ pan for 1 hour @ 350 degrees. Yields 1 Servings
