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
Crab Cheesecake
Ingredients & Directions 1 c Crackers – ritz, crushed 3 tb Butter – melted 16 oz Cream cheese softened 3 Eggs 1/4 c Sour cream 1 ts Lemon juice – fresh 2 ts Onion – grated 1/4 ts Old Bay or chowder seasoning 2 dr Tabasco sauce 1/8 ts Ground pepper – fresh 1 c Lump crabmeat — canned 1/2 c Sour cream Preheat the oven to 350 degrees. Mix together the crackers and butter and use the mixture to line a 9 inch springform pan. Bake for about 10 minutes. Set aside to cool. Reduce the oven to 325 degrees. With an electric mixer, beat together until fluffy the cream cheese, eggs, and 1/4 cup sour cream. Add the lemon juice, onion, Old Bay seasoning, Tabasco, and black pepper. Stir in the crabmeat and mix well. Pour into the cooled crust and bake 50 minutes until the cake sets. Remove from the oven. Run a knife around the edge of the cake, loosening it from the pan. Cool on a wire rack. Remove the sides of the pan. Spread the cake with the sour cream. Yields 12 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
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
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
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
Gingerbread Cookie Mix With Recipe
Ingredients & Directions 2 1/2 c Flour -COOKIES: 3/4 ts Salt 1 pk Mix 1/2 c Sugar 1/2 c Molasses 1/2 ts Baking soda 1/2 c Butter, softened 3/4 ts Ground ginger 1/4 c Hot water 1/4 ts Ground nutmeg Mix: Combine and store in an airtight container. Gingerbread Cookies: Preheat oven to 375. Beat all ingredients until smooth. Refrigerate 2 hours. Cut dough in quarters and work with one at a time, leaving rest in fridge. Roll out 1/4″ thick on a floured board. Cut into assorted shapes and place on ungreased cookie sheets. Yields 3 servings
