Cindy's Chocolate Chip Cookie
Ingredients & Directions 1 ea Stick of butter 3/4 c Flour 6 T Brown sugar 1 c Chocolate chips 6 T White sugar 1 c Oats 1/2 t Vanilla 1/2 t Salt 1 ea Egg Bake at 350 for 10-12 minutes. Can substitute 3 bags of instant oatmeal instead of oats and salt. Yields 12 servings
Crumb Cake Recipe
Ingredients & Directions 1 pk Duncan Hines yellow cake mix -(I used Moist Deluxe 18.25 -oz.) 1/4 c Flour (stir into cake mix -for high altitude baking -before other ingredients) 1 Envelope Dream Whip topping -mix 4 Eggs 1 c Water 1 ts Vanilla CRUMB TOPPING 3 1/2 c Flour 1 c Sugar 1 tb Cinnamon 3 Sticks margarine Beat these together for 5 minutes at low speed with a mixer. Grease a 9″round cake pan and a jelly roll pan (16″ x 11″ x 1″). Fill batter evenly into both pans (at high altitude it is too much for Just the jelly roll pan ~ at sea level you can use 1-17″x12″x1 1/2″ pan). Bake at 350 degrees for 20 minutes. For crumb topping: Mix dry ingredients, then pour margarine over flour mixture and blend/fluff with fork. Put crumbs on cake, which has already baked for 20 minutes as above. Bake an additional 15-20 minutes. Cool completely and sprinkle with powdered sugar. Yields 1 Servings
Cheddar Corn Biscuits
Ingredients & Directions 2 c All-purpose flour 1 c Cornmeal 3 tb Sugar 2 tb Baking powder 3/4 ts Salt 1/4 ts Freshly ground pepper 1 Stick cold unsalted butter; -cut into small pieces 1 c Grated Cheddar cheese 1 c Fresh; thawed frozen corn 1 1/2 c Heavy cream Vanisa_Yuthasastrakosol@baylor.edu This one doesn’t have any chiles in it, but what the heck. You can eat them with your favorite chile recipe or maybe even toss a few into the recipe itself (this recipe I mean, not the biscuits into your favorite chile recipe. 1. Preheat oven to 375 F. In a large bowl, stir together flour, cornmeal, sugar, baking powder, salt and pepper. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarsemeal. Stir in cheese and corn. Pour in crewam and stir just until dough begins to hold together. 2. On a well-floured surface roll out dough to 9 x 10 rectangle about 3/4″ thick. Using 1 1/2″ round biscuit cutter, cut out as many biscuits as possible and place them 1″ apart on ungreased baking sheets. Bake for 15 to 18 minutes. Transfer to racks. Reroll scraps. Cut out and bake remaining biscuits. (makes about 3 dozen biscuits) CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 36 Servings
Tennessee Pumpkin Bread
Ingredients & Directions 1 2/3 c Sifted regular flour 1/4 ts Baking powder 1 ts Baking soda 3/4 ts Salt 1/2 ts Cinnamon 1/2 ts Nutmeg 1/3 c Shortening 1 1/3 c Sugar 1/2 ts Vanilla 3 Eggs 1 c Canned mashed Pumpkin 1/3 c Water 1/2 c Chopped walnuts or pecans Grease a regular loaf pan (9 X 5 X 3inches) or use a non-stick coated one and do not grease. On wax paper sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. In a medium mixing bowl , cream shortening, sugar and vanilla. Add eggs, one at a time, beating thoroughly after each addition. Stir in pumpkin. Stir in dry ingredients in 4 additions, alternately with water until just smooth; do not overbeat. Fold in nuts, Turn batter into prepared pan. Bake in a preheated 350 degree oven until a cake tester inserted in center comes out clean, 45 to 55 minutes. Turn out on a wire rack, turn right side up; cool. Store in a tightly covered tin box. Loaf will keep nicely for several days. or wrap tightly and store in refrigerator; bring to room temperature before serving. From the Greenville Record Argus Newspaper, Greenville, PA. Yields 1 Loaf
Praline Bread Pudding
Ingredients & Directions 1 tb Butter 4 Eggs 1 c Light brown sugar 1/2 ts Ground cinnamon 1 pn Nutmeg 1 ts Pure vanilla extract 3 c Heavy cream 1 c Milk 6 c Day-old bread cubes; -(1/2-inch) 2 c Crumbled Pralines; see * -Note 2 c Anglaise Sauce; see * Note * Note: See the “Pralines I” and “Anglaise Sauce” recipes which are included in this collection. Preheat the oven to 350 degrees. Grease muffin tins with the butter. In a mixing bowl, whisk the eggs, sugar, cinnamon, nutmeg, and vanilla together. Whisk in the cream and milk. Fold in the bread and pralines. Cover the mixture with plastic wrap and place in the refrigerator. Refrigerator for 2 hours. Spoon the filling into each muffin tin. Place the muffin tin on a baking sheet and bake for about 30 to 35 minutes or until the center is firm. Serve the pudding with the Anglaise Sauce. Yields 12 Servings
Vegetable Custard Pie
Ingredients & Directions 1 Prepared 10-inch pie shell -in a tart pan 1 tb Olive oil 1 c Sliced wild mushrooms 2 tb Minced shallots 1 tb Minced garlic 2 Grilled medium red onion -slices 5 Grilled eggplant slices 10 Grilled zucchini slices 10 Grilled yellow squash slices 4 Italian Roma tomatoes; -roasted and cut into a -julienne 4 Egg yolks 2 c Heavy cream 1/2 c Grated Parmigiano-Reggiano -cheese 2 tb Chopped parsley Salt and pepper 1 c Carrot puree; warm, recipe -follows 1/4 c Grated Parmigiano-Reggiano -cheese 2 tb Chopped green onions 2 tb Brunoise red peppers 2 tb Brunoise yellow peppers ESSENCE OF EMERIL SHOW #EE2297 Carrot Puree: Cook 3 small or 2 large carrots and puree in blender Preheat the oven to 400 degrees F. In a saute pan, heat the olive oil. When the pan is smoking hot, saute the mushrooms, shallots and garlic for 2 minutes. Season with salt and pepper. Remove from the heat. Start layering the vegetables in the tart shell, onions first, tomatoes and mushrooms last. In a mixing bowl, whisk the yolks, cream, cheese and parsley together. Season with salt and pepper. Pour over the vegetables. Bake for 35 to 40 minutes or until the custard is set. Remove from the oven and let cool. Spoon the puree in the center of the plate. Place a slice of the tart in the center of the sauce. Garnish with the cheese, green onions and peppers. Yield: 1 10-inch tart Yields 1 Servings
Mrs Fields Peanut Butter Cream-filled Cookies
Ingredients & Directions COOKIES 1 1/2 c All-purpose flour 1/2 ts Baking soda 1/2 ts Ground cinnamon 1 c Quick oats (NOT instant) 1 c Light brown sugar, firmly – packed 1/2 c Salted butter, softened 1 lg Egg 1 ts Pure vanilla extract FILLING 3/4 c Smooth peanut butter 1/4 c Salted Butter, softened 2 tb Half-and-half 1 ts Pure vanilla extract 1 1/2 c Confectioners sugar Preheat overn to 325-degrees F. In medium bowl combine flour, soda, cinnamon and oats. Mix well with a whire whisk. Set aside. Cream sugar and butter in a large bowl using an electric mixer set at medium speed. Add the flour-oat mixture, and blend at low speed until just combined. Do not overmix. Separate dough into two balls, flatten them into disks, and wrap each tightly in plastic wrap or a plastic bag. Chill 1 hour. On floured board using a floured rolling pin, roll out one disk to 1/4 inch thickness. Cut cookies with a 2-inch round fluted cookie cutter dipped in flour. Repeat procedure with the second disk, reworking scraps until all the dough is used. Bake cookies on ungreased baking sheets 1/2 inch aprt for 13-15 minutes or until bottoms turn light brown. Transfer immediately to a cool, flat surface with a spatula. When cookies are cool, spread 1 tablespoon of peanut butter filling on the bottom side of a cookies. Top with another cookie-bottom side toward the filling-to make a sandwich. Repeat with the remaining cookies and filling Yield: 3 1/2 dozen cookies. Yields 36 Servings
