Baker's Square French Silk Pie
Ingredients & Directions 9″ prepared pie crust 1 sm Box instant choco pudding -substitute buttermilk for -milk 1 Env Knox gelatin 1/4 c Cold water 9 oz Container cool whip Whipping cream, whipped Chocolate shavings Prepare small box instant pudding, using buttermilk instead of milk; set aside. Prepare 1 envelope Knox gelatine with 1/4 cup cold water. Use glass measuring cup to mix gelatine. Set mixture in a pot or pan of hot water, while still in the cup, to help dissolve gelatine. Gelatine is dissolved when mixture is clear. Wire whisk gelatine into pudding and fold in the 9oz. cool whip. Pour into prepared crust; chill. Apply whipping cream on top before serving. Garnish with chocolate shavings. From Yields 1 Servings
Lemon Bread #4
Ingredients & Directions 1 pk Dry yeast 2 tb Sugar 3/4 c Lukewarm water (110?) 1/2 c Grated lemon rind 3 c All purpose flour; sifted 1/2 ts Salt 1/4 c Lemon juice 1 1/2 ts Coarsely ground black pepper 2 tb Virgin olive oil From: JGruhn@aol.com Date: Wed, 5 Jul 1995 17:47:51 GMT From Cooking for All Seasons by Jimmy Schmidt. In a small bowl, combine the yeast, sugar, and warm water. Allow the yeast to activate and foam. In a food processor, combine the flour, pepper and salt. Add the lemon rind and chop very fine. Add the yeast mixture and lemon juice and process until a ball forms; work just until the dough pulls away from the side of the bowl.Add the olive oil. Remove immediately to an oiled bowl, cover with a clean cloth, and allow to rise in a warm, draft free place until doubled, ab. 10 min. Punch down. Place a baking stone on the lower rack of the oven and preheat oven to 400o. Form the dough into a long, thin ficelle. Allow to rise 1 1/4 times in volume, ab. 10 min. Place on the stone in the lower rack of the oven. Bake for 10 min, reduce the heat to 350o and continue to bake until golden, ab. 10 min. Remove to a rack to cool. Yield: 1 ficelle loaf, ab. 1 1/4″ in diameter and 16″ long. REC.FOOD.RECIPES ARCHIVES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Chicken Flowerpot Pie
Ingredients & Directions -PASTRY: 2 c All-purpose flour 1 ts Salt 1 1/2 c Butter or margarine, -chilled and cut into thin -slices 3 tb Shortening 1/3 c Ice water -FILLING: 1 Broiler/fryer chicken (3 to 4 Pounds), cut up 2 qt Water 1 Bay leaf 1 Garlic clove, minced 1 1/2 c Fresh or frozen cut green -beans 1 1/2 c Thinly sliced carrots 1 c Diced peeled potatoes 1/2 ts Dried basil 1/2 c Sliced fresh mushrooms 1 pk (10 ounces) frozen peas 1 cn (16 ounces) whole tomatoes, -drained and chopped 4 tb Butter or margarine 1/4 c All-purpose flour 1 c Heavy cream 2 Egg yolks Salt and pepper -to taste -GLAZE: 1 Egg yolk 1 tablespoon cold -water -OTHER MATERIALS NEEDED: 6 New clay flowerpots (4-inch -diameter) -Vegetable oil -Aluminum foil -Decorative seed packets -glued onto wooden craft -sticks In a large mixing bowl, combine flour and salt. Using a pastry blender, cut in butter and shortening until mixture resembles coarse meal (work quickly so the butter does not soften). Sprinkle with ice water; rapidly blend together with a fork. Gather the dough into a ball, then flatten into a circle. Wrap in foil; chill at least 3 hours or overnight. For filling, place chicken, water, bay leaf and garlic in a Dutch oven. Bring to a boil; reduce heat and cook for 30-40 minutes or until chicken is tender. Rem ove and debone chicken; set aside. Skim fat from the stock. Add beans, carrots, potatoes and basil; cover and simmer 12-15 minutes or until the vegetables are tender. Add mushrooms, peas and tomatoes; cover and simmer for 3-5 minutes. Drain vegetables and reserve stock; set aside. Melt butter in another large kettle. Whisk in flour and cook until bubbly; stir in 1-1/2 cups of reserved stock. Discard remaining stock. In a small bowl, stir together cream and egg yolks. Whisk into the sauce; remove from heat. Season with salt and pepper. Gently fold in reserved chicken and vegetables. To assemble flowerpots, brush the outside of pots with vegetable oil. Line each pot with a 15-in. x 12-in. piece of foil; pressing the foil gently down into the pot and being careful not to tear it. Fill each pot with about 1-1/2 cups of filling; leaving about 1/2-in. headroom; set aside. Roll pastry to 1/8-in. thickness; cut six 6-in. circles. Place one circle on each flowerpot, turndown the edges and flute the ends. Cut three sma ll steam holes in the center of each pastry. In a small bowl, lightly beat glaze ingredients; brush on top of each crust. Place flowerpots on a baking sheet. Bake at 425! for 30-35 minutes or until the crust is browned and the filling’s hot and bubbly. Place one stick with a seed packet in each pot before serving. Yield: 6 servings. From the files of Al Rice, North Pole Alaska. Feb 1994 From Yields 1 Servings
Butter Tart Pie
Ingredients & Directions 3 Eggs 1 1/2 ts Vanilla 3/4 c Brown sugar; packed 1/4 ts -salt 3/4 c Corn syrup 2 1/4 c Currants or raisins 3 tb Butter; melted 1 Pie shell, 9″, unbaked 4 ts Flour; all purpose In bowl, beat eggs lightly. Stir in brown sugar, corn syrup, butter, flour, vanilla and salt until blended. Stir in currants or raisins. Pour in pie shell. Bake in 400F for 5 minutes. Remove heat to 250F. Bake for about 30 minutes longer or till centre is just firm to the touch, covering edges of pastry with foil if browning too much. Let cool completely before cutting. MAKES:10 Serving This version of butter tarts (a Canadian speciality) is easier to prepare than the traditional individual tarts. It is very rich and best served in small pieces. Canadian Living magazine Yields 1 servings
Premier White Cheesecake Tart
Ingredients & Directions 1 1/2 c Chocolate wafer crumbs 6 tb Melted butter 1/2 c Sugar 2 (8 oz) packs softened cream Cheese 2 Eggs 6 oz Pack Premier White baking Bars, melted 1 ts Vanilla Cherry pie filling (optional) Preheat oven to 375. In small bowl, combine chocolate wafer crmbs, butter & 1/4 cup sugar. Press evenly onto bottom of 9″ springform pan. Refrigerate. In large bowl, beat cheese & 1/4 cup sugar until smooth. Add eggs, one at a time, beating well after each addition. Blend in melted white chocolate & vanilla. Pour into prepared pan. Bake 30-35 minutes until center is set. Cool completely. Loosen edge from pan; refrigerate until serving time. Top with pie filling. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
Best Oatmeal Cookies
Ingredients & Directions 3/4 c Low ft margarine, room temp 1 t Ground cinnamon 1 c White sugar 1/4 t Ground nutmeg 1/2 c Packed brown sugar 1 1/2 c Oats, uncooked 2 ea Egg whites, slightly beaten 1 c Raisins 1 1/2 c All purpose flour 1 t Vanilla 1 t Baking soda In a large mixing bowl, beat margarine and sugars until light and fluffy. Add egg whites. In a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. Stir in oats, raisins and vanilla. Chill 1 hour. Preheat oven 350F. Roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. Grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies. Bake 10 min. Cool on racks. Cal: 61, fat: 1 g. Yields 55 servings
My Favorite Christmas Cookies
Ingredients & Directions 1 1/2 c Butter 1 c Sugar 2 Eggs 3 tb Milk 1 ts Vanilla 3 1/4 c Flour 1 ts Baking Powder 1/2 ts Salt Cream butter and sugar in mixer bowl until light. Add eggs, milk, and vanilla and blend well. Stir together flour, baking powder, and salt. Add to creamed mixture and blend well. Divide dough inot 3 parts; wrap each snugly in plastic wrap and refrigerate 2 hours or until firm enough to roll out. Dust work surface and rolling pin with flour. Roll out 1 piece of dough at a time to 1/8-inch thickness. Cut with cookie cutters (press cutters into flour before using on dough. Chill dough if necessary.). Place cookies on greased baking sheet. Sprinkle with sugar sprinkles. Bake at 350 degrees for 13 minutes, or until golden. Cool on wire racks. Each cookie contains about: 121 calories; 109 mb sodium; 28 mg cholesterol; 7 grams fat; 13 grams carbohydrates; 1 gram protein; 0 grams fiber; 52% of calories from fat. Yields 36 Servings
