Easy Cheesy Snack Bread
Ingredients & Directions 4 1/2 c All-Purpose Flour, divided 2 pk FLEISCHMANN’s 8 g Quick-Rise 1 x Instant Yeast (2 Tbls) 2 ts Italian Seasoning, 1 x Dried, crushed 1 1/2 ts Salt 1 ea Garlic clove, minced 1 1/2 c Very warm Water(125F-130F) 2 ea Eggs 2 c Cheddar Cheese, shredded 2 cn Green Chilies, 114Ml each, 1 x Diced, drained 1/4 c Pimentos, drained, sliced In a large bowl, combine 2 cups of the flour, undissolved yeast, Italian seasoning, salt and garlic. Stir warm water into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup more flour; beat 2 minutes at high speed scraping bowl immediately. With spoon mix in 1 cup of cheese and enough flour to make a soft dough. Cover; let rest for 10 minutes. With back of a large metal spoon or lightly oiled hands, spread dough in greased 15x10x3/4-inch(2L) jelly roll pan. Sprinkle with remaining cheese. Top with chilies and pimentos. Cover; let rise in a warm, draft-free place until light and puffy, about 20 minutes. Bake in 400F(200C) oven 20 to 25 minutes or until done. Serve warm, cut into squares. Makes about 24 squares. Yields 8 Servings
Jackass Bread
Ingredients & Directions 1 c Sourdough starter 2 c Warm water (105 degrees) 2 tb Sugar 1 pk Yeast 1 ts Salt 2 tb Vegetable oil 2 ts Baking soda 6 c Bread flour The night before mix sourdough starter, water, 1 Tbsp. sugar and 2 cups flour and place in a warm spot overnight. The oven with the light on is usually 85 degrees (check it first!). The next morning mix yeast, 1 Tbsp. sugar with 1/4 cup warm (105) water and set aside to get foamy. Mix starter, yeast, salt, oil and soda thoroughly. Mix in flour till it won’t take any more or if using a mixer till you have a clean bowl. Knead for 5 minutes. Put in greased bowl covered with a cloth or plastic wrap in a warm place to rise till double. Punch down, knead again for 3 minutes and put into a wll oiled 8 inch dutch oven (about half full), oil top of dough and place lid loosely on pot. Let rise to top of kettle. Bake covered in 375 oven for 30 minutes, then turn down to 325, bake 40 minutes more. Turn out on rack, butter top and sides, cover with cloth and let cool. Cut in quarters after cooling. Instead of dutch oven use 4 one pound loaf pans. (NOTE: If cooking in a hole in the ground let bake 5 – 6 hours.) Shared Yields 1 servings
Impossible Pumpkin Pecan Pie
Ingredients & Directions —–patti – vdrj67a—– 15 oz Pumpkin 12 oz Evaporated milk 2 Eggs 2 ts Vanilla 1 c Bisquick 1/2 c Sugar 1 tb Pumpkin pie spice 3/4 c Pecans; chopped —–spiced topping—– 1 1/2 c Cool whip; thawed 1/4 ts Pumpkin pie spice Heat oven to 350~. Grease 10″ pie plate. Beat all ingredients except pecans and topping, until smooth, 1 minute in blender or 2 minutes by hand; stir in pecans. Pour into pie plate. Bake 50-55 minutes or until knife inserted in center comes out clean. Mix the Cool whip well with the pie spice; spread over pie. Garnish with additional pecans if desired. Yields 6 Servings
Beacon Hill Cookies
Ingredients & Directions 2 ea Egg whites 1/2 t Vanilla 1/2 c Sugar 1 c Chocolate chips 1/2 t Vinegar 3/4 c Chopped walnuts or pecans Preheat oven to 350 degrees. Beat egg whites until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringues stand in stiff peaks. Stir in vinegar and vanilla. Fold in chocolate chips and chopped nuts. Drop by teaspoonfuls on prepared baking sheets. Bake for 10 minutes. With a spatula, remove meringues immediately and place on a wire rack to cool. Makes 3 dozen. From The Gazette 90/12/19. Yields 36 servings
Crispy Lemon Cake
Ingredients & Directions 6 oz Unsweetened applesauce 6 oz Self-rising flour; (1 1/4 -cup) 1 c Granulated brown sugar; -(demerara sugar) 2 Eggs FROSTING 1 Lemon; juiced 4 oz Granulated sugar; white 1 Lemon rind; grated; optional Warm apple sauce, then beat in brown sugar (you may not need as much as 6oz). Add sifted flour, then wellbeaten eggs. Pour into a shallow greased and floured tin (about 7 in x 11 in) and bake near the bottom of a merdate oven (350 F, Mark 4) for 20-30 min. Meanwhile mix white sugar and lemon juice and pour over the tope of the cooked cake while still hot and in the tin. Leave to cool, then cut into fingers. Yields 1 Servings
Black Chocolate Cake Frosting
Ingredients & Directions 1 Egg white 1 c Sugar 1/4 c Brown sugar 1/4 ts Cream of tartar 1/3 c Water Salt; pinch 1 ts Vanilla Combine ingredients in double boiler on low heat. Beat with electric mixer 4 minutes. Spread on cool cake. Yields 1 Servings
Ultimate Caramel Chocolate Pecan Pie
Ingredients & Directions -CRUST- 2 c Pecans, finely chopped 1/4 c Sugar 1/4 c Butter or margarine, melted FILLING 1 pk (14oz) caramels (48) 1/4 c Milk 1 c Pecans, chopped 1 pk (8 squares) semi-sweet Chocolate 1/3 c Milk 1/4 c Powdered sugar 1/2 ts Vanilla crust: heat oven to 350 degrees. mix pecans, sugar and butter. press onto bottom and sides of 9 inch pie plate. bake 12 to 15 min. or until lightly browned. cool. filling: melt caramels with 1/4 cup milk in heavy saucepan over low heat, stirring frequently until smooth. pour over crust. sprinkle with pecans. stir chocolate, 1/3 cup milk, powdered sugar, and vanilla in heavy saucepan over very low heat just until melted. pour over caramel pecan filling, spread to edge of pie. refrigerate. serve with whipped cream if desired. Tip: the ultimate carmel chocolate pecan pie can befrozen for up to 2 weeks. cool prepared pie in refridgerator 3 hours. whap securely in plastic wrap followed by heavy duty aluminum foil. place in freezer bag, label and date. to thaw: place wrapped pie in refrigerator 12 hours or overnight, let stand at room temperature 15 min. before serving. recipe from “Kraft Creative Kitchens” From Yields 1 Pie
