Holiday Skeleton Bones (cookies)
Ingredients & Directions 4 lg Egg whites 1 3/4 c Sugar 1 t Grated orange peel 1/2 t Baking powder 1 1/2 c Salted almonds 1 3/4 c Flour With an electric mixer on medium speed, beat egg whites and sugar with orange peel and baking powder until blended. Gradually add nuts and flour, beating until mixture is thoroughly mixed. Cover and chill until firm enough to handle, at least 1 hour or up to 1 day. Lightly flour your hands and pinch off a 3-Tbsp-size piece of dough. On a lightly floured board, use the palms of both hands to evenly roll an 8-inch-long rope. Cut rope in half; roll each half out again to 8 inches. Fold 1 inch of each end back onto rope; pinch ends to make bone-end shapes. Repeat to shape all the dough. Place bones 1 inch apart on buttered and flour-dusted 12×15 inch baking sheets. Bake in a 325 oven until cookies are lightly browned on bottoms, about 20 minutes. (If using 2 pans in 1 oven, switch positions halfway through baking). With a wide spatula, transfer bones to racks to cool. Serve or store airtight up to 3 days. Makes about 2 dozen. Notes: Be sure to use *only* the 3-Tbsp-size dough to size bones. Any bigger and you’ll end up with clubs, not bones. The finished shape looks like a femur (thigh-bone). Also, try rolling the dough out and use bone-shaped cookie cutters. Don’t place cookies closer than 1-inch apart – they spread during baking! Yields 1 servings
Two Crusted Pie Dough (mf)
Ingredients & Directions 2 c All purpose flour 1/4 ts Salt 1/3 c Chilled shortening, cut into -tablespoon-sized pieces 1/4 lb Chilled butter, cut into -tablespoon-sized pieces 2 tb Ice water, (up to 4) Flour for rolling out In the bowl of a food processor process the flour with some salt. Add the chilled shortening and butter at once and pulse the machine for 15 seconds until the fat is broken up into oatmeal sized pieces. Add 2 tablespoons of ice water and process; if the dough is dry, add more water, one tablespoon at a time. Be sure your dough holds together and absorbs enough water. If it is too dry you’ll have a hard time rolling it out. Divide the dough into two pieces, one slightly larger than the other and roll out larger half into a 12inch circle. Line a 10inch deep glass pie plate with the 12-inch circle and chill the dough. Roll out other half into a 10 1/2inch round for top crust and transfer to a baking dish and refrigerate. Yield: Two crusted, 10 inch pie Yields 16 Servings
Crisp Pasta Pancake With Spicy Pepper Relish
Ingredients & Directions 1 lg Red bell pepper 1 lg Yellow bell pepper 8 Fresh serrano chilies — (red or green) 1 c Sugar 2/3 c Distilled white vinegar 8 oz Fresh capellini 1 tb Sesame oil 2 tb Salad oil Stem and seed peppers and chilies; slice into thin strips. In a large bowl, mix together peppers, chilies, sugar and vinegar. Transfer mixture to a nonstick frying pan. Cook and stir over medium heat until most of liquid has evaporated, about 30 minutes. Meanwhile, cook pasta according to package directions. Drain pasta completely, then transfer to a bowl and toss with sesame oil to coat. Heat a 12-inch pizza pan in a 500 F. oven until hot, about 5 minutes. Without turning off oven, remove pizza pan. Coat pan evenly with the salad oil, then spread pasta in pan. Return pan to oven and bake pasta on lowest rack until golden brown (about 20 minutes). Slide out pancake onto a serving platter. Top with pepper mixture and cut into wedges. From Yields 8 Servings
White Chocolate Rasberry Cheesecake
Ingredients & Directions GVTJ37D Crust: With On bottom of 9″ springform p Filling: 2 c Sugar 5 Large eggs 1/2 lb White chocolate; melted 1 pk Loose-packed; 1/2 Nabisco famous wafers; crush 2 tb Sugar and 3 tbs. melted butt Degrees for 8 minutes. let c 2 1/2 lb Cream cheese; cubed and room 1/4 c Flour 1/3 c Milk 1 Pint fresh rasberries or Unsweetened frozen rasberri Beat cream cheese; sugar and flour in large bowl with heavy duty mixer until very smooth. Beat in eggs; one at a time; only until blended. Stir in milk; then white chocolate; by hand. Grease sides of prepared pan and pour in half of cheesecake mixer. Sprinkle with half of rasberries. Repeat with remaining cheesecake batter and rasberries; pressing the second layer of rasberries down into the batter so they don’t dry out in the oven. Bake at 375 degrees for 15 min. Reduce heat to 235 degrees and continue baking for one hour and thirty minutes or until done. Center will no longer be sticky but will not appear cooked. It will firm up upon cooling. Let come to room temperature and refrigerate overnight. Remove from pan. TOPPING: 1/2 C. semi-sweet chocolate chips melted with 2 Tbs. Crisco shortening 1/2 C. heavy cream whipped with 1 Tbs. powdered sugar Chocolate curls and fresh rasberries Spread cooled cake with chocolate and let stand until firm. Decorate with whipped cream; chocolate curls and raspberries Hope you enjoy. If by chance your cheesecake cracks; just press the cracked edges together before topping. Pat Yields 12 Servings
Frozen Pumpkin Mousse Torte With Caramel-pecan Topping
Ingredients & Directions -CRUST- 3 c Pecans; toasted (about 11 ; ounces) 1/2 c Firmly packed golden brown -sugar 3 tb Butter; melted FILLING 2 1/2 c Chilled whipping cream 1 c Firmly packed golden brown -sugar 8 lg Egg yolks 1 1/2 c Canned solid pack pumpkin 1/2 c Light corn syrup 3 tb Dark rum 1 1/2 ts Ground ginger 3/4 ts Ground cinnamon 1/4 ts Ground nutmeg TOPPING 1 1/2 c Pecan halves; toasted (about -5 ; 1/2 ounces) 1 Jar butterscotch caramel -fudge sauce; (17-ounce) For Crust: Preheat oven to 350F. Finely chop nuts and sugar in processor. Add butter and blend, using on/off turns, until moist crumbs form. Using plastic wrap as aid, press mixture onto bottom and all the way up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides, covering completely. Freeze 10 minutes. Bake crust until golden, about 10 minutes. Cool. For Filling: Whisk 1 cup cream, sugar and yolks in heavy medium saucepan. Stir constantly over medium heat until candy thermometer registers 160 about 6 minutes. Strain into large bowl. Using electric mixer, beat mixture until cool and slightly thickened, about 8 minutes. Beat in pumpkin, corn syrup, rum and spices. Using electric mixer, beat remaining 1 1/2 cups cream in large bowl to medium-stiff peaks. Fold cream into pumpkin mixture. Transfer filling to crust. Cover and freeze overnight. For Topping: Arrange pecans side by side atop torte, covering completely. Drizzle 1/2 cup caramel sauce over, covering nuts completely (pan will be filled to top). Freeze until caramel sets, at least 3 hours or overnight. Run sharp knife around pan sides to loosen torte. Release pan sides. Stir remaining caramel sauce in heavy small saucepan over medium heat until warm. Slice torte and serve with sauce. Serves 12. Yields 1 servings
Oatmeal Bread
Ingredients & Directions 2 c Oats 2 c Boiling water 1/2 c Molasses 1/2 c Brown sugar 1 tb Salt 1/2 c Shortening 1/2 c Lukewarm water 1 ts Sugar 2 tb Dry yeast 6 c Flour Pour boiling water over oats. Stir & add molasses, salt, shortening & brown sugar. Let stand till lukewarm. Mix lukewarm water with sugar & yeast & let stand till yeast starts to work. Add to the soaked mixture. Beat in flour. Add more or less flour depending on consistency. When firm, knead well for about 10 minutes or so. Let rise for 1 hour. Punch down, shape into loaves. Cover & let rise for another 45 to 60 minutes. Bake for 35 minutes at 400F. Yields 1
Applesauce Fruitcake
Ingredients & Directions 1 1/2 c Sweetened applesauce 1/2 c Shortening 1 c Sugar 1 pk (8 ozs.) pitted dates; -sliced 4 oz Chopped pecans 1/2 lb Red cherries; halved 1/2 lb Green cherries; halved 2 c Raisins 2 1/4 c All-purpose flour 2 ts Baking soda 1 tb Cinnamon 1/4 ts Allspice 1/2 ts Salt Grease and flour a tube pan and set aside. Combine applesauce, shortening and sugar together in a saucepan. Bring to a boil; boil for 5 minutes, stirring occasionally. Combine fruit and nuts in a large bowl, adding flour, soda, salt and spices and stir together. Fold in cooked mixture until well moistened. Pour into the prepared pan and bake at 275 degrees for 2 hours or until done. Cool on a wire rack for 10 minutes. Remove from pan and cool completely. Yield: 1 fruitcake Yields 1 Servings
