Irresistable Ice Cream Pie
Ingredients & Directions **** NO E ***** PATTI – VDRJ67A 3/4 c Evaporated milk 1/4 c Butter or margarine 2 oz Unsweetened chocolate 1/2 c Sugar 1 pt Coffee ice cream; slightly – softened 1 6oz chocolate ready crust – save lid from crust 1/2 c Whipping cream 2 tb Kahlua 1/4 c Pecans; chopped In small saucepan, cook evaporated milk, butter, chocolate and sugar over low heat, stirring constantly, 10-15 minutes until thick as pudding (before it cools). Cool completely. Spoon ice cream into pie crust and spread in even layer. Spread chocolate mixture over ice cream. Place pie in freezer. Beat cream with mixer until soft peaks form when beaters are lifted. With mixer running, add kahlua and beat until blended and stiff peaks form. Spread over chocolate mixture. Cover pie with plastic lid; freeze at least 4 hours. About 15 minutes before serving, remove lid; sprinkle pie with nuts and refrigerate to soften ice cream slightly. Yields 1 Servings
Buttermilk Cinnamon Coffee Cake
Ingredients & Directions 2 1/4 c FLOUR 3/4 c VEGETABLE OIL 1 c BROWN SUGAR 1 c CHOPPED WALNUTS OR PECANS 3/4 c GRANULATED SUGAR 1 ts BAKING POWDER 2 ts CINNAMON 1 ts BAKING SODA 1/2 ts SALT 1 c BUTTERMILK 1/4 ts GINGER 1 ea LARGE EGG PREHEAT OVEN TO 350 DEG F. LIGHTLY GREASE A 9″ X 13″ PAN. MIX FLOUR, SUGARS, 1 ts SPOON CINNAMON, SALT AND GINGER. STIR IN OIL UNTIL MIXTURE IS CRUMBLY AND EVENLY MOISTENED. FOR CAKE TOPPING, PUT 3/4 CUP FLOUR MIXTURE INTO A SMALL BOWL. STIR IN NUTS AND REMAINING CINNAMON. STIR BAKING POWDER AND SODA INTO REMAINING MIXTURE. BEAT BUTTERMILK AND EGG TO BLEND. ADD TO FLOUR MIX, STIRRING UNTIL BATTER JUST FORMS. POUR MIXTURE INTO PREPARED PAN. SPRINKLE TOPPING OVER PAN EVENLY. BAKE AT 350 DEG F. FOR 40 TO 45 MINUTES OR UNTIL PICK INSERTED IN THE CENTER COMES OUT CLEAN. COOL COMPLETELY, IN THE PAN, ON A WIRE RACK. MAKES 12 SERVINGS. PER SERVING: 398 CALORIES, 4 g PROTEIN, 51 g CARBO, 21 g FAT, 19 mg CHOL, 228 mg SODIUM. EACH SERVING = 47.8 % CALORIES FROM FAT. Yields 12 servings
Whole-wheat Carrot Cake
Ingredients & Directions 1 3/4 c Whole wheat flour 2 c Brown sugar; packed 2 ts Baking soda 1 ts Cinnamon 1/2 ts Nutmeg 1/4 ts Cloves 1 ts Salt 1 c Oil 4 Eggs 3 c Grated carrots; lightly -packed 1 ts Vanilla BROWN SUGAR FROSTING 8 oz Cream cheese 1/2 c Unsalted butter or margarine 1 c Brown sugar; packed 1 ts Vanilla 1 c Chopped walnuts or pecans From: Felicia Pickering MNHAN063@SIVM.SI.EDU Date: Sun, 14 Jul 1996 18:25:19 EDT This is my favorite carrot cake – so moist and rich – courtesy of my college friend Jennifer Sanyour. Combine flour, brown sugar, baking soda, cinnamon, nutmeg, cloves, and salt in a bowl. Mix well, then blend in oil. Add eggs one at a time, beating well after each addition. Stir in carrots and vanilla. Turn into two greased and lightly floured 9-inch cake pans. Bake at 350 F 35 minutes or less – until tops of layers spring back when touched lightly. Let cool 10 minutes in pans. Turn out and cool completely. Frost. Brown Sugar Frosting: Let cream cheese and butter stand ihn bowl for an hour or so to soften. Cream together at high speed of mixer or by hand. Gradually beat in brown sugar and vanilla. Fold in half the nuts. Use to frost carrot cake. Sprinkle remaining nuts in circle around edge of top of cake. EAT-L Digest 13 July 96 From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Banana Meringue Pie
Ingredients & Directions 1 1/4 c All-Purpose Flour 2 tb Granulated Sugar 6 tb Cold Unsalted Butter, diced 1 Egg, beaten 6 Ripe Bananas 1/2 c Warm Light Cream 1/2 c Granulated Sugar 1 tb Cornstarch 1 ts Vanilla 4 Egg Whites, room temperature 1 pn Salt 1/3 c Granulated Sugar + FILLING ~- + MERINGUE ~- To make pastry, combine flour, sugar and butter in a food processor. Process until the consistency of fine meal. Add beaten egg; continue to process just until dough starts to come together. Gather into a ball, wrap and refrigerate for one hour or place in freezer for 15 minutes to chill. Roll out dough on a floured surface or roll out between two sheets of plastic wrap to an 11-inch circle. Dough is sticky and falls apart easily; just patch together and fit into a nine-inch flan pan with removable bottom; trim edges. (If you don’t have a flan pan, a pie plate can be used.) Chill for 30 minutes. Bake pastry at 375 degrees for 12 minutes until light golden in color. Thinly slice five of the bananas and arrange on bottom of pastry shell. Mash the remaining banana and combine with warm cream, 1/2 cup sugar, cornstarch and vanilla. Pour over banana layer. Bake at 350 degrees for 35 – 40 minutes or until filling is set. Let pie cool slightly. To make meringue, beat egg whites with a pinch of salt until soft peaks form. Gradually beat in 1/3 cup sugar until meringue is stiff and glossy. Spread meringue over warm pie; bake at 350 degrees for 12 – 15 minutes or until browned. Let cool; refrigerate until serving time. Serves 6. From The Gazette, 91/02/13. From Yields 6 Servings
Orange Peanut Butter Cake
Ingredients & Directions 2 2/3 c Sifted flour 1 c Granulated sugar 2 ts Baking soda 3/4 ts Cinnamon 1/4 ts Salt 2/3 c Brown sugar, packed 1 c Peanut butter 2 Eggs, large 1 1/3 c Fresh orange juice 1 Orange 1/3 c Brown sugar, packed From: Arizona Cookbook Sift together flour, granulated sugar, baking soda, cinnamon, and salt into large bowl. Add 2/3 cup brown sugar, peanut butter, eggs, and orange juice. Stir gently to mix, then beat about 100 times until batter is smooth. (Or, beat at medium speed with electric mixer until batter is smooth.) Grate 1 tbsp of peel from orange. Peel orange, cut into fine pieces and drain. Stir orange pieces and peel into batter. Pour batter into greased and floured 13x9x2 in cake pan. Sprinkle 1/3 cup brown sugar evenly over top of batter. Bake at 325 for 45 to 50 minutes, until cake tests done. Cake is done if springs back when touch lightly in center. Serve warm or cool. From Yields 6 Servings
Crabmeat Salad Pie
Ingredients & Directions 8 Inch single crust pastry Shell 7 1/2 oz Can Crab 1 c Chopped celery 1 c Shredded Cheddar cheese 1/4 c Grated Parmesan cheese 1/4 c Chopped green bell pepper 1/4 c Mayonnaise 1 tb Lemon juice 1 ts Tabasco sauce 2 tb Bread crumbs 1/4 c Slivered almonds Crabmeat or 1 pkg. imitation Bake pastry shell. Combine drained and flaked crabmeat, celery, 3/4 c. of shredded. Cheddar cheese, grated Parmesan cheese, 1/4 c. chopped green pepper, mayonnaise, lemon juice and Tabasco sauce. Sprinkle with rest of cheese, bread crumbs and slivered almonds. Bake at 350 F. for 15-20 mins. Yields 4 Servings
Hazelnut Pumpkin Bread
Ingredients & Directions 3 c Sugar 1 c Cooking oil 4 Eggs 2 c Pumpkin 1 c Water 4 c Flour 2 ts Salt 1/2 ts Baking powder 2 c Chopped Oregon hazelnuts 2 ts Soda 1 c Raisins or chopped dates 1 ts Cloves 1 ts Cinnamon 1 ts Allspice 1 ts Nutmeg Blend sugar and oil; add eggs and pumpkin. Sift flour, baking powder, soda, salt and spices together. Add to first mixture, alternating with the water. Add raisins or dates, then the hazelnuts. Divide batter into three large greased loaf pans. Bake at 350 for 1 hour. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board Yields 3 Loaves
