Muffin Mix Buffet Bread (1967)
Ingredients & Directions 8 1/2 oz Pkg corn muffin mix 10 3/4 oz Can condensed cheddar cheese 2 pk Active dry yeast Soup 3/4 c Warm water 1/2 c Butter, melted 4 c Flour 1967 Pillsbury Bake Off Winner Grease two 8 or 9 inch square pans. Set aside 2 T of the dry muffin mix. In large bowl, dissolve yeast in warm water (105 to 115 degrees). Lightly spoon flour into measuring cup; level off. Add remaining dry muffin mix, 2 c of flour, soup and 1/4 cup of the melted butter; mix just until dry ingredients are moistened. Gradually stir in remaining 2 c flour to form a stiff dough. Knead on floured surface until smooth, about 1 minute. Cover; let rest 15 minutes. Heat oven to 375 degrees. Divide dough in half; press into greased pans. Cut each into 8 strips. Drizzle remaining 1/4 c melted butter over loaves; sprinkle with reserved muffin mix. Cover; let rise in warm place 12 to 15 minutes or until light. Bake at 375 degrees for 18 to 25 minutes or until golden brown. Immediately remove from pans. Break apart or cut with knife. Serve warm. Maxine Bullock, TN. Yields 16 servings
Crumb Cake (cake Mix Yell
Ingredients & Directions 1 c BUTTER PRINT SURE 1 3/4 lb RAISINS #10 10 lb CAKE MIX YELLOW #10 1 lb NUTS MIX SHELL #10 2 lb SUGAR; BROWN, 2 LB 1 oz CINNAMON GROUND 1 LB CN PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. USE 10 LB (2-NO. 10 CN) CANNED YELLOW CAKE MIX. PREPARE BATTER ACCORDING TO MANUFACTURER’S DIRECTIONS. FOLLOW STEPS 5 THROUGH 9. 2. FOLD RAISINS AND NUTS INTO BATTER. 3. POUR ABOUT 3 1/2 QT (7 LB 10 OZ) BATTER INTO EACH LIGHTLY GREASED PAN. 4. MIX BROWN SUGAR, BUTTER OR MARGARINE, CINNAMON, AND CAKE CRUMBS UNTIL MIXTURE RESEMBLES CORNMEAL. SPRINKLE HALF OF MIXTURE OVER BATTER IN EACH PAN. 5. BAKE 30 MINUTES OR UNTIL DONE. 6. CUT 6 BY 9. 7. IN STEP 8, CAKE MAY BE TOPPED WITH VANILLA GLAZE (RECIPE #D046). Recipe Number: D01201 SERVING SIZE: 1 PIECE From the Army Yields 100 Servings
Mocha Truffle Cookies
Ingredients & Directions 1/2 c Butter or margarine 2 t Vanilla 1/2 c Semisweet chocolate pieces 2 c Flour 1 T Instant coffee crystals 1/3 c Unsweeted cocoa powder 3/4 c Granulated sugar 1/2 t Salt 3/4 c Packed brown sugar 1 c Semisweet chocolate pieces 2 Eggs Melt butter and 1/2 cup chocolate pieces in large saucepan over low heat. Stir in coffee crystals; cool 5 minutes. Stir in sugars, eggs, and vanilla. Combine flour, cocoa powder, baking powder, and salt in a mixing bowl. Stir into coffee mixture. Stir in the 1 cup chocolate pieces. Drop dough by rounded tablespoons 2 inches apart onto lightly greased cookies sheets. Bake in 350deg oven 10 minutes. Cool on cookie sheet 1 minute. Remove; cool on wire rack. makes 30. Charlotte’s note: LIGHTLY GREASED cookie sheets! Yields 30 servings
Black Magic Cake 1
Ingredients & Directions 2 c Sugar 1 3/4 c All-purpose flour 3/4 c Hershey’s Cocoa 2 ts Baking soda 1 ts Baking powder 1 ts Salt 2 Eggs 1 c Buttermilk or sour milk* 1 c Strong black coffee or 2 -teaspoons Powdered instant coffee plus -1 cup Boiling water 1/2 c Vegetable oil 1 ts Vanilla extract Heat oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round baking pans or one I 3x9x2 inch baking pan. in a large bowl, stir together sugar, flour, cocoa, baking Soda, baking powder and salt. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of electric mixer 2 minutes (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. 10 to 12 servings. * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup. Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Yields 1 Servings
Hyde Park Fudge Cake
Ingredients & Directions 5 1/3 oz Bitter chocolate (bakery -uses Guittard brand) 2/3 c Shortening 2 2/3 Eggs (this is right — comes -from conversion of recipe)* 1 1/3 c Water 3/4 c Sour milk 1 1/3 ts Vanilla 3 c Flour 2 3/4 c Sugar 1 1/3 ts Baking soda 1 1/3 ts Salt Icing: 3/4 c Sugar 6 tb Evaporated milk 3 oz Chocolate, unsweetened 1 1/2 ts Butter *Whether home cooks throw in that extra 1/3 egg is up to them, but baker and Rio Grande store manager Janine Gwaltney believes it makes a difference. “Too much egg and the cake falls in the center,” she says. Grease a Bundt pan. Dust with fine bread crumbs and chill. Preheat oven to 350 degrees. Melt the chocolate with the shortening. Combine eggs, water, milk, and vanilla. Blend well. Mix flour, sugar, soda, and salt thoroughly. (If you don’t, the flour will clump in the batter.) Gradually add dry ingredients to liquid ingredients, blending on low speed of mixer until just mixed, scraping bowl well. Pour into pan and bake until done, 50-65 minutes. Cool in the pan 30 minutes. Turn out on a cake rack and glaze with icing. Icing: While cake is cooling, heat the sugar in the evaporated milk in the top of a double boiler until the sugar is dissolved. (The mixture will not feel grainy when rubbed between the fingers.) Melt butter and chocolate together. Combine with chocolate mixture. You may add one to two tsp hot water to the icing to enhance the sheen. Pour icing over the cake. Texas French Bread bakery, Austin, TX From Yields 6 Servings
White Mousse Cake
Ingredients & Directions Los Angeles Times Cookbook Store-bought genoise or plain sponge, angel food or pound cake may be substituted. Created by: John Sedlar, St. Estephe, Manhattan Beach, Calif. Genoise: 6 eggs, separated 3/4 C sugar 1/4 C flour 2 T Mexican vanilla or 2 t vanilla Mousse: 1 C sugar 1 C lemon juice 1 C water Peel of 3 oranges, 3 grapefruits and 3 lemons, shredded 1 lb white chocolate 3 C whipping cream 1/2 C pine nuts, chopped or whole Powdered sugar Grease, flour and line bottom of 15 1/2- x 10 1/2-inch jellyroll pan with waxed paper. Beat egg yolks with 3/4 cup sugar until mixture falls in ribbon when beaters are lifted. Stir in 1/4 cup flour and vanilla. Beat egg whites until stiff but not dry. Fold into yolk mixture. Turn into prepared pan, spreading evenly. Bake at 350F 20 minutes. Cool. To make mousse, combine 1 cup sugar, lemon juice and water in saucepan. Add citrus peels and cook until tender. Drain peel, reserve syrup for another use. Using half of chocolate, make chocolate curls with vegetable peeler. Place curls on waxed paper-lined tray and freeze to harden. Meanwhile, melt remaining chocolate in top of double boiler over barely simmering water. Cool. Whip cream until stiff. Alternately fold half of chocolate, alf of peel and half of pine nuts into cream. Add remaining melted chocolate, half of remaining peel and half of remaining pine nuts until incorporated into cream. Cut genoise crosswise into 4 equal rectangular layers, (If using purchased loaf cake, split into 4 layers.) Spread some of white chocolate mousse on first layer. Top with another cake layer. Spread with more mousse. Repeat with next 2 layers, spreading mousse over top and sides. Cover top and sides with frozen chocolate curls. Delicately place reserved peel and nuts over chocolate curls. Sprinkle with powdered sugar. (C) 1992 The Los Angeles Times ===== Yields 10 Servings
Impossible Tuna-cheese Pie
Ingredients & Directions Waldine Van Geffen — VGHC42A 1 1/4 c Milk 2 md Onions — Chopped 1/4 ts Salt — If Desired 1/4 c Butter or Margarine 1/8 ts Pepper 2 cn Tuna — Drained 6-1/2oz 3 Eggs 2 c Shredded Cheddar Cheese 2 Tomatoes — Thinly Sliced 1 c Biscuick Heat oven to 400~. Grease 8x8x2″ square baking dish. Cook onions and margarine in 10″ skillet over low heat, stirring occasionally, until onions are light brown. Sprinkle tuna, 1 cup of the cheese and the onions in plate. Beat Bisquick, milk, salt, pepper and eggs with wire whisk or hand beater until almost smooth, about 1 minute. Pour into plate. Bake until knife inserted in center comes out clean, 25 to 30 minutes. Top with tomato slices and remaining cheese. Bake until cheese is melted 3 to 5 minutes. Yields 1 Servings
