Bali Hai Banana Cream Pie
Ingredients & Directions 3/4 c Sugar 3 tb Cornstarch 1/4 ts Salt 2 c Milk 1 Whole 9″ Baked Pastry Shell 3 Whole Bananas; Large 3 Whole Egg Whites 1/2 ts Vanilla 1/4 ts Cream Of Tartar 6 tb Sugar 1. In saucepan, combine sugar, cornstarch and salt; gradually stir in milk. 2. Cook and stir over medium heat until bubbly. 3. Cook and stir 2 minutes. Remove from heat. 4. Stir small amount of hot mixture into egg yolks; immediately return to hot mixture; cook 2 minutes, stirring constantly. 5. Remove from heat. Add butter and vanilla. 6. Slice bananas into bottom of pastry shell. Pour cream mixture over bananas. 7. Beat egg whites with vanilla and cream of tartar until soft peaks form. 8. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved. 9. Spread meringue over hot filling, sealing to edge of pastry. 10. Bake at 350 degrees for 12 to 15 minutes, or until meringue is golden. Cool. Yields 1 Servings
Microwave Chocolate Crazy Cake
Ingredients & Directions 1 1/2 c Flour 2 ts Cider vinegar 1 c Granulated sugar 2 1/2 ts Vanilla extract 3 tb Unsweetened cocoa powder 1/2 c Semisweet chocolate chips 1 ts Baking soda 2 tb Butter 1/2 ts Salt 1 tb Light corn syrup 1/3 c Vegetable oil 2 tb Powdered sugar Recipe by: 365 Great Chocolate Desserts – ISBN 0-06-016537-5 Preparation Time: 0:28 1. In an ungreased 6 x 10-inch microwave-safe glass baking dish, mix together flour, granulated sugar, cocoa, baking soda, and salt. Make 3 holes (1 large, 1 medium, 1 small) in mixture. Add oil to large hole, vinegar to medium hole, and 2 tsp vanilla to small hole. Pour 1 cup cold water over all. Stir well with fork or whisk to blend. Scrape down sides of dish with a rubber spatula. 2. Cook in microwave on Medium 4 mins, turning dish twice during cooking time. Then cook on High 2 to 2 1/2 mins, or until done. Do not overcook. Let cool. 3. In a small glass bowl, combine chocolate chips, butter, and corn syrup. Heat in microwave on High 45 to 60 secs, or until melted and smooth when stirred. Add 1 Tbs hot water, powdered sugar, and remaining 1/2 tsp vanilla; mix until smooth. Spread frosting over cooled cake and let srand till set. NOTE: To bake in a conventional oven, preheat oven to 350 F. Prepare cake as directed above. Bake 25 to 30 mins, or until a cake tester inserted in center comes out clean. Prepare frosting in a small saucepan over low heat and spread on cooled cake. NOTES: Tested in 600-700 watt micro. Yields 8 servings
Premier White Fruit Tart
Ingredients & Directions Pastry for single-crust; -9-inch pie 1/3 c Granulated sugar 1/4 c All-purpose flour 3 Egg yolks 1 c Milk 1 pk (6 ounces) NESTLE Premier -White Baking Bars; chopped 1 ts Vanilla extract 1/4 c Apricot jam; warmed 2 Kiwifruit; peeled and sliced 1 c Raspberries Premier White Leaves;, -(recipe follows), optional Line 9-inch tart pan with pastry; trim edges. Prick pastry with fork. Bake in preheated 425 degree F. oven for 10 to 12 minutes until crust is lightly browned. Cool to room temperature. Combine sugar and flour in small saucepan; stir in egg yolks and milk. cook over medium heat, stirring constantly, until mixture comes to a boil. Reduce heat. Simmer, stirring constantly, for 3 minutes until mixture is thickened and smooth. Remove from heat. Add baking bars and vanilla; stir until smooth. Press plastic wrap directly on surface of filling; chill completely. Remove tart shell from pan. Brush jam over bottom; let stand 5 minutes. Spread with filling. Arrange fruit on top. Chill. Garnish with Premier White Leaves, if desired. Makes 6 to 8 servings Premier White Leaves: Wash and dry very well about 6 non-toxic leaves, such as lemon leaves, grape leaves, rose leaves, violet leaves or nasturtium leaves;* set aside. Melt 4 ounces NESTLE Premier White Baking Bars. Onto the back side of each leaf, spoon or brush melted Premier White mixture about 1/16 inch thick. If Premier White mixture runs over edge of leaf, wipe off edge of leaf with fingertip. Place coated leaves on plate or cookies sheet; refrigerate about 30 minutes or until firm. Gently peel leaf from firm Premier White mixture. Arrange white leaves on dessert, as desired. Makes about 6 large leaves *These non-toxic leaves are available in florist shops. Yields 1 Servings
My Favorite Cookies
Ingredients & Directions 1 c Brown sugar 1/2 c Shortening 1 ea Egg 1 c Raisins; small 2 c Pastry flour; sifted before -measuring 1 ts Spice; mixed – ground 1/2 ts Baking soda 2 ts Baking powder 1/2 ts Salt 1/2 c Buttermilk; rich – sour Cream shortening, add sugar, mix well. Add egg, beat thoroughly. Sift together flour, spices, soda, baking powder and salt, add alternately with buttermilk to first mixture. Mix well and drop by teaspoon on well greased pans or cookie sheet. Oven 375 F. Soak raisins and drain well. More flour may be needed. Nuts are good instead of raisins. Note: Spices were not specified, just “mixed ground spice”. To your taste or preferance. Yields 1 Servings
Vanilla Peanut Butter Pie
Ingredients & Directions 1/3 c Peanut butter 1 c Powdered sugar 1 pk Instant vanilla pudding Baked pie shell Cool Whip whipped topping Mix peanut butter and powdered sugar;crumble.Prepare instant pudding according to package directions.Spread most of crumble on bottom of baked pie shell.Pour prepared pudding over.Cover with Cool Whip. Sprinkle with remaining crumble.Chill at least 1 hour. From Yields 8 Servings
Cottage Cheese Pie
Ingredients & Directions 1 1/2 c Creamed cottage cheese 4 tb Melted butter 1/2 c Sugar 1/4 ts Salt 1 tb Flour 1 Lemon rind (grated) 2 Eggs 1/2 c Raisins 1/2 c Chopped nuts 1/4 c Milk Press the cheese through a sieve 2 times. Add the butter, sugar,salt,flour,lemon rind,unbeaten egg yolks,chopped raisins,nuts and milk. Stir well.Beat the egg whites until stiff.Fold into cheese mixture.Bake in moderately hot oven (400 degrees) for 30 minutes or until browned and firm. From Yields 8 Servings
Buttermilk Cheese Bread
Ingredients & Directions -Judy Garnett (PJXG05A) 1/2 c Sourdough starter 1 pk Yeast; (or 1 1/2 tsp) 1/4 c Warm water 3 c Bread flour 1 c Cheddar;sharp, cubed 1 ts Baking powder 1/2 c Blue cheese 1 ts Salt 1 c Green chilies; chopped 1 tb Sugar 1 ts Ground red pepper 1/2 c Buttermilk Have all ingreds. at room temp. except water. Put into pan in order listed. Set on White Bread setting. Check whether too wet or dry during knead cycle. Correct with a TBSP or so more of water or flour, if necessary. This is a dense loaf and I like it best toasted. Kyllikki, there is also a seed bread loaf and a Potato Loaf Bread that I’ll be glad to send you adaptions to use s/d starter with, if you’re interested. 08/29 02:41 am JUDY/NC PJXG05A FROM: JUDY GARNETT (PJXG05A) Yields 16 servings
