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
Onion Pie
Ingredients & Directions 2 lb Onions, sliced thin -(about 7 medium) Equivalent of 6 large eggs -(I wouldn’t recomend egg -whites) 1 c Fine fresh bread crumbs -(nothing highly seasoned) 1/2 c Low-fat parmesan cheese, -grated 1/2 c Chopped fresh parsley leaves Preheat the oven to 350 F. In a large heavy skillet, spray cooking spray (or you can just use water if you prefer), and place over moderately high heat until hot, but not smoking. Saute onions, stirring occasionally, until they are soft. In a large bowl, whisk together the egg sub, bread crumbs, parmesan, parsley, and onions until mixture is just combined. Transfer to 10-inch pie plate which has been sprayed with non-stick cooking spray. Bake the pie in the middle of the oven for 30-35 minutes, or until a tester comes out clean. Makes 6 servings. Variation: Replace 1/2 parmesan with lf/ff cheddar cheese. Yields 1 Servings
Applesauce Stack Cake
Ingredients & Directions 3/4 c Shortening 1 c Sugar 1 c Molasses 3 Eggs 4 c All-purpose flour 1/2 ts Baking soda 1 ts Salt 1 ts Ground ginger 1 c Milk 3 c Applesauce Ground cinnamon Cream shortening; gradually add sugar and molasses, beating until smooth. Add eggs, one at a time, beating well after each addition. Combine flour, soda, salt, and ginger; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Pour batter evenly into 6 greased and floured 9-inch round cakepans. Bake at 375F for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Remove layers from pans, and let cool completely on wire racks. Spread about 1/2 cup applesauce between each layer, and stack layers. Spoon remaining applesauce on top of cake. Sprinkle top of cake with cinnamon. Let stand at least 8 hours before serving. Store in refrigerator. Yield: one 9-inch stack cake. Note: Flavor of stack cake is enhanced when stored for up to 3 days. Busted by Gail Shermeyer 4paws@netrax.net Yields 1 Servings
Green Tomato Minced Meat Pie
Ingredients & Directions 1 lb Cubed stew beef 1/2 c Suet 20 Green tomatoes, cored 18 Tart apples,peeled 1 1/2 lb Raisins 3 tb Cinnamon 3/4 c Any sweet fruit juice 3/4 c Minced citron 6 tb Orange rind 3 ts Salt 1 tb Cloves 1 1/2 ts Allspice 1 ts Ginger 1 c Beef stock Brandy,if desired 1/2 To 1 t nutmeg Cover meat with water and simmer until tender.Force meat,suet, tomatoes and apples through coarse food chopper.Add remaining ingredients(except brandy) and simmer 1 hour,stirring frequently. Fill 3 hot,sterilized 1 quart jars.Place 2 tbsp. brandy on top, if desired.Seal.Store in cool place. Yields 6 servings
Black Chocolate Cake
Ingredients & Directions 2 oz Unsweetened chocolate 1/2 c Sugar 1/2 c Milk 1 c Sugar 1/2 c Butter 1 c Milk 2 Eggs 2 c Flour, sifted 1 ts Soda Boil first 3 ingredients until thick; set aside to cool. Mix together remaining ingredients. Add cooled chocolate; beat with electric mixer 2 minutes on medium speed. Bake in 9 x 13″ pan 25 minutes @ 350 degrees. Yields 1 Servings
Pao Doce (sweet Bread)
Ingredients & Directions 1 lb Potatoes; peeled Sugar 2 pk Dry yeast 1/8 ts Ground ginger 3/4 c Milk 2 ts Salt 6 Eggs 1/2 c Butter or margarine, -melted and cooled 8 c Flour Additional beaten egg -(optional) Boil potatoes in water to barely cover until tender. Drain, reserving 1/2 cup potato water. Mash potatoes to make 1 cup. Combine 3 tablespoons sugar, yeast and 1/2 cup lukewarm potato water and stir until dissolved. Blend in potatoes and ginger. Set aside to rise until doubled in bulk. Scald milk, add salt and cool to lukewarm. Beat eggs. Add 1 3/4 cups sugar gradually while continuing to beat. Stir in cooled butter. Combine yeast and egg mixtures. Blend thoroughly. Stir in 2 cups flour, add milk and beat until thoroughly blended. Add 2 more cups flour. Beat 5 minutes. Add remaining 4 cups flour gradually, kneading when dough becomes too stiff to beat. Turn out onto floured board and knead 10 minutes, adding only enough extra flour to prevent sticking. Place dough in greased bowl, turn to grease top, cover and let rise until doubled in bulk. Divide dough into 4 portions, shape into round loaves on greased baking sheets or place in greased loaf pans. Allow to rise until doubled in bulk. Brush loaves with additional beaten egg, if desired. Bake at 350F 20 minutes, then lower heat to 325F and bake about 20 minutes longer, or until brown. Makes 4 loaves (C) 1992 The Los Angeles Times Yields 4 servings
Berry Breakfast Cake
Ingredients & Directions 1 1/2 c AM Blue Cornmeal 1/2 c AM Unbleached White Flour 1 tb Non-alum baking powder 2 Egg whites 1 c Blueberries or boysenberries 1/2 c Blueberry syrup -OR- boysenberry syrup 1 tb AM Unrefined Vegetable Oil 1 1/2 c Milk or soymilk Combine first three ingredients. Beat egg whites until fluffy. Beat liquids, and gently fold in egg whites. Stir in dry ingredients, pour batter into an oiled cake pan, sprinkle with berries, and place on a baking sheet. Bake at 425 F. for 30-35 minutes until golden. Serve hot with butter or your favorite syrup. Yields 1 Recipe
