Chess Pie — Mrs Huston
Ingredients & Directions FILLING 1/2 c Butter 1 c Sugar 1 c Chopped raisins 1 Egg; plus two yolks Mrs. Gordon S. Adams & Gurna Gilbert A chess pie is a custard pie, with or without the addition of fruit. This is a tropical recipe for this Southern favorite, though the most traditional versions usually use buttermilk. Chess pies often are baked in small pastries for individual servings and sometimes are topped with whipped cream or preserves at serving time. Cream the butter, adding the sugar gradually. When blended, add the raisins and beaten eggs. Bake the crust on an inverted muffin tin. Fill the shell 3/4 full, and cover with meringue. Cook in a moderate oven, and, when the meringue has browned slightly, stir the meringue briefly into the mixture with a fork. Chess pies keep a long time. Yields 1 Servings
Hawaiian Flours Zucchini/corn Bread
Ingredients & Directions 1 c Yellow cake mix 1 c All Purpose flour 1 c White bread flour 1/2 c Whole wheat bread flour 3 tb Gluten flour 3 tb Sugar 2 tb Oil 2 ts Yeast 1 ts Salt 3/4 c Corn (canned) * 3/4 c Zucchini (canned) diced ** 1/4 c Water and juice from cans 1 c Water 3 tb Nine grain mix (optional) 1 tb Sesame seeds 1 tb Poppy seeds 1 ts Cinnamon * Dice the squash and tomatoes. * ** Drain the juices (corn, tomato and squash) and use as part of the liquid. Amounts of corn and zucchini can be changed to suit. Regular or Mexican style corn can be used. Add at the beep.` Yields 12 Servings
Unadorned Perfection Pecan Pie
Ingredients & Directions -CRUST- 1 c All-purpose flour 1/8 ts Salt 1/2 c Crisco shortening 3 tb Water FILLING 1/4 c Butter or margarine,softened 1 c Sugar 4 Eggs 3/4 c Light corn syrup 2 ts Vanilla 1 1/4 c Pecan halves Heat oven to 375 degrees.For crust,combine flour and salt.Cut in Crisco with pastry blender (or two knives) until flour is just blended into form of pea-size chunks.Add all of water.Toss lightly with fork until dough will form a ball.Press between hands to form 5 to 6″ pancake. Flour rolling surface and pin lightly.Roll dough into circle and trim 1″ larger than upside-down 9″ pie plate.Loosen dough, carefully.Fold into quarters.Unfold and press into pie plate. Fold edge under.Flute as desired. For filling,cream butter and sugar in mixing bowl.Beat in eggs, syrup and vanilla.Stir in pecans.Pour filling into unbaked pie shell.Bake @ 375 degrees for 5 minutes.Reduce heat to 325 degrees. Bake for 45 minutes or until knife inserted in center comes out clean.Cool to room temperature before cutting.Makes one 9″ pie. From Yields 8 Servings
Mrs. Fields Cookies
Ingredients & Directions 2 c Butter 5 c Oatmeal * 2 c Sugar 1 t Salt 2 c Brown sugar 2 t Baking powder 4 ea Eggs 2 t Baking soda 2 t Vanilla 1 ea Chocolate chips (24-oz bag) 4 c Flour 1 x Chopped nuts. Optional * (put small amount into a blender and blend until it turns into a Cream together butter, sugar, and brown sugar. Add 4 eggs and vanilla. Mix in flour, oatmeal, salt, baking powder, and baking soda. Add a 24-oz bag of chocolate chips, one 8-oz Hershey bar (grated), and/or 3 c chopped nuts. Bake on an ungreased cookie sheet. Bake golf ball sized cookies, placed 2 inches apart at 375 degrees for 15 minutes. Yields 112 servings
Berry Topping For Pancakes
Ingredients & Directions 2 c Strawberries, sliced OR -raspberries 1/4 c Icing sugar 1 c Whipping cream 2 tb Orange liqueur OR 1 tb Vanilla 10 Crepes; 12 inch Sweeten berries to taste with icing sugar and set aside. Beat the remaining icing sugar with whipping cream, vanilla and liqueur until stiff. Serve the whipped cream filling and berries on pancakes or crepes. Yields 5 Servings
Hoppin' John's Huguenot Torte
Ingredients & Directions 3/4 c Ground pecans 3/4 c Ground English walnuts 1/2 c Ground black walnuts 2 md Apples; peeled 4 lg Eggs; room temperature 1 lg Egg yolk; room temperature 1 3/4 c Sugar 3/4 c Unbleached all-purpose flour 16 Perfect pecan halves Granulated sugar; for pecans 2/3 c Cream Prepare two 9-inch cake pans by lightly greasing them, lining them with waxed paper or parchment, greasing the paper, and lightly dusting with flour. Preheat the oven to 375 degrees and put a pan of water in the bottom of the oven. Mix the ground nuts together. Very finely chop the apples with a knife. You should have 1 3/4 cups. In a warmed electric mixer bowl, beat the eggs and egg yolk on high speed until doubled in volume. It may take 10 minutes or more. Slowly add the sugar while beating and continue beating until the volume is tripled. The eggs should be very thick and light in color. Don’t be afraid of over-beating. Sift the flour over the egg mixture. Sprinkle the ground nuts over all, followed by the apples. With a large spatula, fold the mixture together rapidly but gently, being certain to bring all the elements from the bottom of the bowl up into the mixture. Divide the batter between 2 cake pans and bake in the middle of the oven for about 25 to 30 minutes, or until the top is golden brown and the sides have begun to pull away. Do not push on the meringue like top, or it may cave in. Place on a rack in a draft-free place and let cool completely. Lightly toast the pecan halves while the cakes are in the oven. While the pecans are hot, quickly dip them in water and then roll them in granulated sugar until they are lightly coated. Let them dry on a rack. The cakes must be perfectly cool, or the heat with melt the cream. Invert the pans to remove the cakes, discarding the paper liners, and turn the cakes back over again so that the crusty top surface is in its original position. Place each cake on a serving platter. Using an electric standing mixer, fitted with a whip attachment, whip the cream with some sugar until stiff and place 8 dollops of the cream evenly around each cake. Garnish each bit of cream with a sugared pecan and serve with a shot glass of bourbon neat. This recipe yields 16 servings. Yields 16 servings
Sweetbreads With Wild Mushrooms
Ingredients & Directions 1 ts Oil 1 lb Prepared sweetbreads; -(previous recipe) Salt and pepper 1/2 c Flour seasoned with 1 tb Creole spice 3 tb Butter 2 tb Minced shallots 1 c Wild mushrooms,; sliced 1 ts Minced garlic 1 c Veal stock 1 tb Chopped thyme 2 tb Heavy cream Chopped parsley,; for -garnish Preheat oven to 350 degrees. In a saute pan heat oil. Season sweetbreads~ with salt and pepper, dredge them in seasoned flour and add them to hot pan. Add 1 tablespoon of butter to give them a crispy crust, and cook first side for 3 minutes. Turn, cook second side 2 minutes and transfer to baking dish. Roast in oven 7 to 10 minutes while you make sauce. In saute pan cook shallots and mushrooms in pan drippings for 3 minutes, tossing. Add garlic and cook 1 minute. Add stock and thyme, bring to a boil and begin to reduce. Stir in cream and butter and adjust seasonings to taste. Divide sweetbreads between 2 warmed dinner plates, top with sauce and garnish with chopped parsley. Yield: 2 servings Yields 1 Servings
