Neiman Marcus Chocolate Chip Cookie
Ingredients & Directions 2 c Butter 2 c Sugar 2 c Brown sugar 4 Eggs 2 ts Vanilla 4 c Flour 1 ts Salt 2 ts Baking powder 24 oz Chocolate chips 8 oz Hershey bar — grated 3 c Walnuts — chopped 5 c Blended oatmeal — * see Note Cream butter and sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt and baking powder and soda. Add chocolate and nuts. Place 2″ apart. Bake for 10 minutes and 375?. –Recipe does not say if to roll or drop– Yields 112 Servings
Peanut Butter And Chocolate Torte
Ingredients & Directions 16 oz Semi-sweet chocolate 2/3 c Melted butter 1/2 c Creamy peanut butter 5 lg Eggs 1/4 c Flour PEANUT BUTTER SAUCE 1/4 c Creamy peanut butter 1 c Sweetened condensed milk 1/4 c Half and half In a double boiler, melt the semi-sweet chocolate and melted butter together. Remove from the heat and stir in the creamy peanut butter until smooth. Place the eggs in a large mixing bowl. Beat with an electric mixer and medium speed and slowly add the chocolate mixture to the eggs, blending well. Continue to beat for 5 minutes until the mixture thickens slightly. Fold in the flour to the mixture. Spray a 9″ springform pan with non-stick spray. Pour the batter into the pan and bake at 400 degrees for 15 minutes. The center will be soft. Allow the pan to cool completely. Refrigerate overnight until firm. To make the sauce, melt the peanut butter in a small sauce pan over medium heat. Slowly stir in the condensed milk and half and half. Cook until heated through. Serve the torte with the warm sauce. Yields 1 servings
Orange Cloud Cakes With Boysenberry Sauce
Ingredients & Directions -BOYSENBERRY SAUCE- 2 c Frozen Boysenberries; thawed Undrained 1 tb Sugar -CAKES- Solid Vegetable Shortening 1/4 c Whole Wheat Flour 1/4 c All-Purpose Flour 2 tb Sugar 1/2 ts Baking Powder 1/4 ts Baking Soda 1/8 ts Salt 1 Egg Yolk 2 tb Nonfat Milk 1 1/2 tb Vegetable Oil 1 1/2 ts Orange Peel; grated 1/2 ts Vanilla Extract 1/4 Vanilla Bean; split 3 Egg Whites 1 1/2 ts Powdered Sugar Combine Boysenberries and sugar in a food processor. Process until pureed. Strain to remove seeds. (Can be prepared up to 3 days ahead; chill.) Preheat oven to 350?F. Grease 6 2/3 cup custard cups or souffle dishes with vegetable shortening. Sift both flours, sugar, baking powder, baking soda nd salt into a medium bowl. Whisk egg yolk, milk, vegetable oil, orange peel and vanilla extract in a small bowl to blend. Scrape seeds from vanilla bean into egg yolk mixture. Add to dry ingredients and mix until just combined. Using an electric mixer, beat egg whites with powdered sugar until stiff but not dry. Fold into batter. Divide batter among prepared cups. Bake until golden brown and when toothpick inserted in center comes out clean, about 20 minutes. Cool on rack. (Can be prepared up to 4 hours ahead.) Using a small knife, cut between cakes and cups to loosen. Transfer cakes to plates. Serve with sauce. Yields 6 Servings
White Texas Cake
Ingredients & Directions 1/2 c Shortening 2 c Sugar 2 Egg whites 1 ts Baking powder 2 c Flour 1 ts Salt 1 3/4 c Buttermilk 1 ts Vanilla 1/2 ts Almond flavoring Cream together shortening and sugar; mix in egg whites. Sift dry ingredients together; mix buttermilk, vanilla and almond flavoring. Add 2 mixtures alternately to egg white mixture. Spread in 15 x 11″ jelly roll pan. Bake @ 350 degrees, 25 minutes. Frost with Basic Icing when cool. Yields 1 Servings
Banana Cream Pie
Ingredients & Directions 8 oz Short Or Flaky Pastry 4 oz Sugar 4 ts Cornflour 1 pn Salt 1 pt Milk 3 Egg Yolks 1/2 oz Butter 1/4 ts Vanilla Essence 3 md Bananas 2 1/2 fl Double Cream Roll out pastry to fit an 8 inch pie plate. Flute edges and bake “blind” that is, bake without a filling. To preserve shape of pie, fit a circle of greaseproof paper into pastry-lined dish and fill with dried beans. Remove paper and beans for last 5 minutes of baking time – about 25 minutes in all. Meanwhile, make the cream filling. Mix sugar, cornflour and salt together in a saucepan. Add milk gradually. Stir until mixture comes to the boil and for 1 minute longer. Stir half of the mixture into the slightly beaten egg yolks. Return to the pan and boil 1 minute. Remove from heat. Blend in butter and vanilla, and leave to cool. Slice bananas into base of cooled pastry shell. Cover with cream filling. Chill. Before serving, whip double cream and pipe or spoon round edge of pie. Yields 6 Servings
Black Walnut Cake:::gwhp32a
Ingredients & Directions BARB DAY 1/2 c Butter; or margerine 3/4 c Granulated sugar 1/4 c Brown sugar 2 Eggs 1/2 c Orange juice 1/4 c Molasses 1 ts Orange peel; grated 1/2 ts Vanilla 2 c Flour; sifted 3 ts Baking powder 1/2 ts Nutmeg 1/4 ts Salt 1/4 ts Cinnamon 1 Cloves; a dash 1 c Black walnuts 1/2 c Raisins; optional 3 tb Butter; or margerine 1 1/4 c Conf.sugar; sifted 2 tb Orange juice 1 ts Vanilla 1 1/4 c Conf sugar; sifted Orange juice; as needed Cream together, butter, sugar and brown sugar till fluffu. Add eggs one at a time, beating well after each addition. Combine orange juice, molasses, orange peel and vanilla. Sift together flour, baking powder, nutmeg, salt, cinnamon and cloves. Add to creamed mixture, alternately with orange juice mixture, mixing after each addition. Stir in black walnuts and raisins. Pour into lightly greased and floured 9 X 9 X 2 inch baking pan. Bake in moderate oven (350) for 40 to 45 minutes, till done. Cool. Frosting: Cream together 3 Tbsp. butter, gradually add 1 1/4 c. sifted confectioners’ sugar, blending well. Beat in 2 Tbsp. otange juice and 1 tsp. vanilla. Gradually blend in an additional 1 1/4 c. sifted confectioners sugar. Add : 08/09/92 1:01 PM just enough orange juice to make the frosting of spreading consistency. From Barb Day’s Database Yields 1 Servings
Matar Kochuri (fried Bread Stuffed With Peas)
Ingredients & Directions 2 1/2 tb Ghee 1 pn Cumin seeds 1 pn Asafetida 3/4 ts Ginger, grated 1 1/2 c Green peas, boiled & mashed 1/4 ts Salt 1 pn Turmeric 1 pn Sugar 1 pn Garlic powder 1/4 ts Cayenne 1/2 ts Cumin, ground & roasted Luchi dough Oil for deep-fat fring Heat the ghee & fry the cumin seeds, asafetida & ginger for a few seconds. Add the amshed peas, salt, turmeric, suagr & garlic. Cook, stirring constantly, for 2 to 3 minutes. Add cayenne, roasted cumin powder & continue to cook for 5 minutes or until all the moisture has evaporated. Remove from the heat & allow to cool. Form into balls about the size of grapes. Prepare the luchi dough as directed in Luchi recipe. Divide the dough into 12 balls. Press a thumb into the centre of each dough ball to form a cup. Fill this cup with a portion of the pea mixture. Reform into a ball so that the pea mixture is enclosed inside. Flatten the balls & roll very carefully so that the filling remains inside, into circles about 2″ to 2 1/2″ in diameter. Heat oil till hot & fry until the kochuris are light brown, crisp & puffed. Drain & serve immediately. Pranati Sen Gupta, “The Art of Indian Cuisine” Yields 12 kochuris
