Hersheys Fudgey Chocolate Torte
Ingredients & Directions 3/4 c Butter/margarine 6 tb Hersheys cocoa 1 c Divided sugar 2/3 c Ground blanched almonds 2 tb Flour 3 Separated eggs 2 tb Water 2 tb Butter/margarine 2 tb Hersheys cocoa 2 tb Water 1/2 ts Vanilla 1 c Confectioners sugar Melt butter in medium saucepan over low heat. Stir in hersheys cocoa and 3/4 cup sugar, blend until smooth. Remove from heat; cool 5 minutes. Blend in almonds and flour. Beat in egg yolks, one at a time. Stir in water. In medium bowl, beat egg whites until foamy. Gradually add remaining sugar, beating just until soft peaks form. Gently fold chocolate mixture into egg whites, blending thoroughly. Pour into greased and floured 9 inch layer pan. Bake at 350 degrees for 30 minutes. Cake will settle slightly. Remove from pan onto wire rack. Cool completely. INvert cake onto serving plate. Spread top and sides with chocolate glaze. Garnish as desired.CHOCOLATE GLAZE: Melt 2 tablespoon butter in small saucepan over low heat. Add 2 tablespoon hersheys cocoa and 2 tablespoon water; stirring constantly until mixture thickens. Do not boil. Remove from heat; add 1/2 teaspoon vanilla. Gradually add 1 cup confectioners sugar, beating with whisk until smooth. From Yields 6 Servings
Olive Garden Breadsticks
Ingredients & Directions —–waldine van geffen vghc Garlic powder 1 Loaf unfrozen bread; thaw in Dry oregano leaf; rub to a Bowl at room temp Between fingers Pam When dough is soft enough to knead, spray your fingers with Pam or oil and knead just until you can shape into cigar-sized pieces (about 8 to 10). Place these 3″ apart on Pam-sprayed cookie sheets. Let rise in warm place until doubled – about 1-1/2 hours. Then holding Pam about 8″ from sticks, lightly spray top of each and then dust with garlic powder and oregano. Bake at 375~ about 20 to 25 minutes or until golden brown. Cool in pan on rack to serve within a day or two. Yields 8 servings
Hydrox Cookie Dessert
Ingredients & Directions 1/2 c Milk 1 c Heavy Cream; Whipped 2 ea Egg Yolks; Large 36 ea Hydrox Chocolate Cookies 24 ea Marshmallows; Full Size 8 T Butter; Melted 2 ea Egg Whites; Lge,Beaten Stiff Mix milk, egg yolks, and marshmallows. Heat to custard consistency, cool. Add beaten egg whites and whipped cream. Mas cookies thoroughly and add melted butter to make crumbs. Place all but a couple of Tbls of the crumbs on the bottom of a 9 X 13-inch pan. Spread custard mixture neatly over crumbs. Sprinkle reserved crumbs over the top. Chill until firm. NOTE: Oreo Single filling and Hydrox cookies are about the same. If you can’t find Hydrox you can substitute Oreo singles for the Hydrox. Yields 8 servings
Teddy Bear Bread
Ingredients & Directions 1/2 c Milk 3 tb Sugar 2 ts Salt 3 tb Margarine 1 pk Active Dry Yeast 1 1/2 c Warm water 7 c Flour 1 Egg Raisins Scald 1/2 cup milk; stir in 3 tb sugar, 2 ts salt and 3 tb margarine. Cool to lukewarm. Dissolve 1 package Active dry Yeast in 1 1/2 cups warm water. Add milk mixture and 3 cups unsifted flour; beat until smooth. Stir in enough more flour (3 1/2-4 cups) to make a stiff dough. Onto floured board knead 8-10 minutes. Place in greased bowl, grease top and cover. Let rise until doubled, about 1 hour. Punch down. Divide in 4 equal parts. Cut one piece in half and one piece in 14 pieces. Shape into balls. Put large balls on greased baking sheets, for bodies. Place medium balls above for heads.Flatten slightly. Pinch seams. Attach small balls for paws, noses and ears. Cover. Let rise until doubled, about 1 hour. Make indentations in ears. Place raisins for eyes and belly buttons. Mix 1 egg and 1 tb water, brush on bears. Bake at 400, 25-30 minutes. Cool Yields 2 Bears
Impossible Turkey And Stuffing Pie
Ingredients & Directions 2 c Turkey; cooked;diced 1/2 ts Seasoned salt 1 c Prepared turkey stuffing 1/4 c Green onions; w/tops,sliced 1/2 c Green peas; cooked 1 c Milk 2 Eggs 1/2 c Bisquick Heat oven to 400. Grease a 9″ pie plate. Arrange turkey in plate; sprinkle with seasoned salt. Separate stuffing into small pieces; arrange on turkey. Top with onions and peas. Beat remaining ingred. until smooth, 15 sec. in blender on high. POur into plate. Bake until knife inserted in center comes out clean. 30-35 min. Cool 5 min. Sreve with hot turkey gravy. 6 servings. FROM; BISQUICK RECIPE CLUB. LISA CRAWLEY TSPN00B Judy*Bloomington*IN*04/18 02:21 pm* File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-impos.zip Yields 6 Servings
Momma Tate's Pink Pound Cake
Ingredients & Directions 3 c Sugar 1 c Butter 5 Eggs 1/2 ts Baking soda 1 c Buttermilk 3 c Flour 3 tb Mellow Fruity flavoring* Preheat oven at 350 degrees. Cream together sugar and butter. Add eggs one at a time. In a separate bowl, mix baking soda and buttermilk. Add this mixture and flour to creamed mixture. Mix well and add flavoring. Pour into greased and floured tube pan and bake for one hour. *Vanilla flavoring can also be used, but only 1 1/2 teaspoons is needed. Yields 1 servings
Apricot Danish Coffee Cake
Ingredients & Directions CREAM CHEESE FILLING 1 Pack Betty Crocker Supermoist white cake mix 3 Eggs 1 1/2 c Sour cream 1 cn (16 oz) apricot havles, Drained 1 tb Firm butter 1/2 c Slivered almonds GLAZE Heat oven to 350. Grease & flour jelly roll pan, 15 1/2x 10 1/2x 1″. Prepare Cream Cheese Filling; reserve. Measure out 1/2 cup of the dry cake mix; reserve. Beat eggs slightly with fork in medium bowl. Stir in sour cream. Mix in remaining cake mix (batter will be thick & slightly lumpy). Spread in pan. Make 15 shallow wells evenly spaced in batter with back of spoon (do not scrape bottom of pan). Spoon about 1 Tbls. filling into each well. Place 1 apricot half, cut side up, on each spoonful of filling; press down slightly. Cut butter into reserved cake mix until crumbly; stir in almonds. Sprinkle evenly over mixture in pan. Bake 25-30 minutes or until toothpick inserted into cake portion comes out clean. Cool about 15 minutes. Drizzle with glaze. CREAM CHEESE FILLING 1 pack (8oz) softened cream cheese 2 Tbls. milk Beat cheese & milk together on low for 1 minute or until fluffy. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
