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
Buried Cherry Cookies
Ingredients & Directions 1/2 c Margarine (1 stick) 1 c Sugar 1 Egg 1 1/2 ts Vanilla extract 1 1/2 c Flour 1/2 c Cocoa powder 1/4 ts Baking soda 1/4 ts Baking powder 1/4 ts Salt FROSTING 10 oz Jar maraschino cherries -(about-48) 6 oz Pkg. semisweet chocolate -pieces 1-cup 1/2 c Eagle Brand Milk Turn oven to 350 degrees. In a large mixer bowl beat butter or margarine with electric mixer on medium speed till softened (about 30 seconds). Add sugar and beat till mixture is fluffy. Add egg and vanilla. Beat well. In a medium mixing bowl stir together flour, cocoa powder, baking soda, baking powder, and salt. With mixer on low speed gradually add flour mixture to butter mixture, beating till well mixed. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheets. Press down center of each ball with your thumb. Drain cherries, reserving juice. Place a cherry in the center of each cookie. For frosting, in a small saucepan combine chocolate and condensed milk. Cook and stir over low heat till chocolate is melted. Stir in a 4 teaspoons reserved cherry juice. Spoon 1 teaspoon frosting over each cherry, spreading to cover cherry. (Frosting may be thinned with additional cherry juice if necessary). Bake in the 350 degree oven about 10 minutes or till edges are firm. With a pancake turner lift cookies onto a cooling rack to cool. Makes about 48 cookies. Pam says that she doubles the cookie recipe and uses the frosting as is. Contributor: Barbara Jones from Pam Dyer Yields 48 Cookies
Gingerbread
Ingredients & Directions 2 3/4 c Flour 2/3 c Water 1 1/2 t Baking soda 1/3 c Shortening, melted 1/2 t Salt 1 c Molasses 1 t Ground cinnamon 1 Egg, beaten 1 1/2 t Ground ginger -Glaze (below) 1/4 t Ground cloves Preheat oven to 350 degrees. Combine first 6 ingredients in a large bowl; mix well. Combine water, shortening, molasses and egg. Mix well, and stir into flour mixture. Pour batter into a greased 9″ square pan. Bake for 35 to 40 minutes, or until a wooden pick inserted in center comes out clean. Spread glaze on warm gingerbread, if desired, and serve. GLAZE: 1 cup sifted powdered : -sugar 2 Tbsp. boiling water 1/2 tsp. vanilla extract Combine all ingredients; spread on warm cake. Serves: 6 Yields 1 servings
Mini Crawfish Pies
Ingredients & Directions 8 tb Butter 1 c Finely chopped onion 1 ea Green bell pepper – finely -chopped 1/2 ts Cayenne pepper 1/2 ts White pepper 1/4 ts Black pepper 1 ts Salt 2 tb Tomato paste 1 ts Paprika 2 tb Cornstarch – dissolved in 1 -cup water 1 lb Crawfish tails 1 ea Bunch green onions – -finely chopped 2 tb Minced parsley 4 ea Dozen bite-sized pre-baked -patty shells Saute onions and bell peppers in melted butter over medium heat. When tender, add salt and peppers; lower heat. Simmer for 10 minutes. Add tomato paste and paprika and let the mixture bubble for a few minutes. Add cornstarch dissolved in water and cook until a fine glaze appears on the mixture. Add the crawfish, green onions and parsley. Cook for about 20 minutes. Adjust seasonings to taste. Spoon mixture into pre-baked patty shells and bake for 5 minutes at 350F. Yields 48 servings
Old Fashioned Sweet Potato Pie
Ingredients & Directions 1/2 c Butter,softened 1/2 c Packed brown sugar 1 c Sweet potatoes,mashed,cooked 3 ea Eggs,lightly beaten 1/3 c Corn syrup 1/3 c Milk 1/2 ts Salt 1 ts Vanilla extract 1 ea Unbaked pie shell Cream butter and brown sugar in bowl until light and fluffy.Blend in sweet potato and eggs.Add next 4 ingredients;mix well.Pour into pie shell.Bake in a 425 degree oven for 10 minutes.Reduce heat to 325 degrees and bake 35 to 45 minutes longer or until well set.Yield: 6 servings. Yields 8 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
Bestever Pound Cake
Ingredients & Directions 1 c Butter 1/2 c Soft shortening 3 c Sugar 5 Eggs 3 c All-purpose flour; (Mama -Always used Gold Medal) 1 ts Baking powder 1/8 ts Salt 1 c Milk 1 ts Each vanilla and lemon -Extract; (Mama always -Substituted almond For the -lemon) Cream butter, shortening and sugar until very light and fluffy. Then add eggs, one at a time until very creamy. Blend in flour, baking powder and salt mixture alternately with milk in small amounts, beating well after each addition. Blend in flavorings. Turn into greased and floured 10-inch tube pan. Bake in preheated oven 350 degrees 1 hour. Turn off oven heat and allow cake to remain in oven 15 minutes longer. (Or place cake in cold oven, set temperature to 300 degrees and bake 1 hour 40 minutes.) Cake is done when cake tester inserted in center comes out clean. Cool 10-15 minutes in pan on cake rack, then remove from pan and finish cooling on rack. Delicious as is, dusted with confectioners sugar, or frosted with 7-minute icing. Yields 8 Servings
