Mrs Field's Molasses Raisin Cookies
Ingredients & Directions 3 1/4 c Flour 1 ts Baking soda 1/4 ts Salt 2 ts Ground cinnamon 1 ts Ground ginger 1/2 ts Allspice 1 c Dark brown sugar, softened 3/4 c Unsulfured molasses 1 lg Egg 1 1/2 c (6 oz) raisins Icing: 1 c Confectioners sugar (candy -sugar) 2 tb Milk From: Mrs. Fields Cookie Cookbook Posted by: Donna Ransdell Cookies: Preheat oven to 300 F. In a medium bowl, combine flour, soda, salt, cinnamon, ginger and allspice. Mix well with a wire whisk and set aside. In a large bowl beat sugar and butter with an electric mixer at medium speed til mixture forms a grainy paste. Scrape sides of bowl, then add molasses and egg. Beat until light and fluffy. Add the flour mixture and raisins, and blend at low speed just until combined. Do not overmix. Divide dough in half and shape each half roll into a roll 1 1/2 inches in diameter. Wrap rolls in waxed paper and refrigerate until firm, about 2 hours. Slice cookies 1/2″ thick and place on ungreased cookie sheets, 1 1/2″ apart. Bake for 25-27 minutes until cookies are set. Immediately transfer cookies with a spatula to a cool surface like your countertop. To prepare the icing: Blend sugar and milk in a small bowl until smooth. Using a small spoon or knife, drizzle cookies with icing. Yields 6 Servings
Caramel Biscuit Ring-a-round
Ingredients & Directions 3/4 c Firmly packed light brown -sugar 1/2 c Nuts; chopped 1/3 c Butter or margarine 2 tb Water 2 cn (7.5 oz) Pillsbury -Refrigerated Buttermilk Heat oven to 400 degrees. Generously grease 12 cup Bundt pan. In small saucepan, combine brown sugar, nuts, margarine and water; heat until margarine melts, stirring occasionally. Separate dough into 20 biscuits. Cut each biscuit into quarters; place in large bowl. Pour brown sugar mixture over biscuits; toss lightly to coat evenly. Spoon coated biscuit pieces into greased pan. Bake for 20-30 minutes or until golden brown. Cool upright in pan 3 minutes; invert onto serving plate. Serve warm. Yields 10 Servings
Israeli Sum Sum Sesame Cookies
Ingredients & Directions 2 Eggs 1/2 c Sugar 4 tb Olive oil 1/2 ts Baking soda 1/2 c Sifted flour 2 c Sesame seeds Source: National Council of Jewish Women cook book METHOD: Cream eggs, sugar and oil together. Sift soda and flour and add. Work in the sesame seeds. Roll mixture into small balls and spread them on a greased cookie sheet. Press cookie down with your thumb. Bake in a 350* oven for about 20 minutes or until golden brown. Yields 1 Servings
Vanilla Cream Pie (desser
Ingredients & Directions 7 qt WATER; COLD2 13/16 c WATER; COLD 1 1/2 lb MILK; DRY NON-FAT L HEAT 6 lb FLOUR GEN PURPOSE 10LB 5 1/2 lb DSRT PWD VANILLA3 9/16 lb SHORTENING; 3LB 3 oz SALT TABLE 5LB PAN: 9-INCH PIE PAN : 1. SEE RECIPE NOS. IG001 AND I00100. 2. COMBINE MILK AND WATER IN MIXER BOWL. 3. ADD DESSERT POWDER TO MILK AND WATER. USING WHIP, BLEND AT LOW SPEED 15 SECONDS OR UNTIL WELL BLENDED. SCRAPE DOWN SIDES OF BOWL; WHIP AT MEDIUM SPEED 2 MINUTES. 4. POUR ABOUT 3 CUPS FILLING INTO EACH BAKED PIE SHELL. . 5. REFRIGERATE UNTIL READY TO SERVE. 6. CUT 8 WEDGES PER PIE. : Recipe Number: I00700 SERVING SIZE: 1/8 PIE From the Army Yields 100 Servings
Here's My Heart Fudge
Ingredients & Directions 10 oz Premier White Chips -(HERSHEY’S), divided 1 ts Almond extract 1/2 c HERSHEY’S Cocoa -OR European Style Cocoa 1/4 c Butter or margarine; melted 1 ts Vanilla extract 4 1/2 c Sugar 7 oz Marshmallow creme 12 oz Evaporated milk 1/4 c Butter or margarine Few drops red food color -(optional) 1 c Candied red cherries -quartered 1. Line 13x9x2-inch pan with foil. 2. In medium bowl, place 1 cup white chips and almond extract. In second medium bowl, stir together cocoa, melted butter and vanilla extract until mixture is smooth; add remaining 2/3 cup white chips (chips do not need to melt). 3. In heavy 4-quart saucepan, stir together sugar, marshmallow creme, evaporated milk and 1/4 cup butter. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil (bubbles can’t be stirred down); continue boiling and stirring 5 minutes. Remove from heat. Immediately add half of hot mixture to bowl with white chips only. Pour remainder into cocoa mixture; stir to blend. 4. Beat white chip mixture until chips are completely melted; stir in red food color, if desired, and cherries. Spread evenly in prepared pan. Beat cocoa mixture until chips are melted and mixture thickens slightly. Spread evenly over top of white layer. Cover; refrigerate until firm. Remove from pan; peel off foil. Cut with heart-shaped cookie cutters or cut into squares Cover; store in refrigerator. About 8 dozen squares. NOTE: For best results, do not double this recipe. Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal- Yields 96 Squares
Best Chocolate Mocha Cake
Ingredients & Directions BEST: BASIC CAKE MIX 8 c Cake-and-pastry flour 6 c Granulated sugar 1/4 c Baking powder 2 ts Salt CHOCOLATE MOCHA CAKE 2 tb Hot water 1 tb Instant coffee granules 3 1/3 c Basic Cake Mix [above] 3/4 c Buttermilk 1/2 c Unsweetened cocoa powder, -sifted 1/2 ts Baking soda 1/2 c Vegetable oil 2 Eggs 2 ts Vanilla -VANILLA CREAM CHEESE ICING- 1 pk Cream cheese [250g] 2 ts Vanilla 1 c Icing sugar, sifted Basic Cake Mix: In large bowl, mix together flour, sugar, baking powder and salt until well combine. [To store: transfer to airtight container, store in cool dry place for up to 2 months. Stir well before using.] Makes enough for 4 cakes. Best: Chocolate Mocha Cake In small bowl, stir water with coffee; let cool. In large bowl and using electric mixer at medium speed, beat Basic Cake Mix, buttermilk, coffee, cocoa and baking soda for 2 minutes. Add oil, eggs and vanilla; reduce speed to low and beat for 1 minute. Pour into greased 9-inch square cake pan; bake in 375F 190C oven for about 35 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. Vanilla Cream Cheese Icing: In bowl, beat cream cheese with vanilla at medium speed for 30 seconds or until blended. Add icing sugar; beat for 1-1/2 minutes or until smooth and creamy. Makes 1-1/2 cups. Yields 12 Servings
Cheyenne Batter Bread
Ingredients & Directions 1 qt Sweet milk 1/2 ts Salt 1 tb Melted butter 3 Eggs, separated 1 pt White cornmeal Bring milk to a full boil; stir in cornmeal slowly. Cool. Add well-beaten egg yolks, melted butter and salt. Add stiffly beaten egg whites. Bake in moderate oven – 375 until done. Yields 6 servings
