Dede's Buttermilk Bread
Ingredients & Directions 7/8 c Buttermilk or 1 ts Salt 3 tb Dry buttermilk powder and 1 tb Butter or margarine 7/8 c Water 2 tb Honey (for Welbilt/Dak machines 1/4 ts Baking soda* Add 1 T more buttermilk) 1 1/2 ts Red Star active dry yeast 2 c Bread flour * Prodigy “research” has shown that if using powdered buttermilk we should omit the baking soda. Place all ingredients in bread pan, select Light Crust setting, and pres Start. From Bread Machine Magic by Linda Rehberg and Lois Conway. Yields 1 servings
Grasshopper Cheesecake
Ingredients & Directions 1 9-in springform pan CHOCOLATE COOKIE CRUMB CRUST 1 1/2 c Chocolate cookie crumbs 1/4 ts Cinnamon 1/4 c Melted butter CHEESE FILLING 1 lb Cream cheese 1/2 ts Salt -at room temperature 6 Eggs; separated 1 c Sugar 1 c Sour cream 1/3 c Green creme de menthe 2 oz Semisweet chocolate 3 tb Creme de cacao – grated to garnish 2 tb Flour – the top of the cake CHOCOLATE COOKIE CRUMB CRUST: Combine chocolate cookie crumbs with melted butter and cinnamon. Toss and mix well. Press into the bottom and partially up the sides of the springform pan. Refrigerate and, while making the filling, preheat the oven to 325F. CHEESE FILLING: Put the cream cheese in a mixing bowl and beat until light and soft. Add 3/4 cup of the sugar and mix well. Stir in the creme de menthe and the creme de cacao, flour and salt. Beat until the mixture is blended well. Add the egg yolks and sour cream, and beat until the batter is smooth and blended. Combine the egg whites and 1/4 cup remaining sugar and beat until the whites stand in soft peaks. Fold the beaten whites into the cream-cheese mixture. Pour the batter into the crust and bake for about 1 hour, or until the cake has puffed and trembles just slightly when shaken. A wooden skewer inserted in the cake should come out almost clean, with just a trace of batter or moist crumbs on it. Don’t overbake; it will settle and firm somewhat as it cools. Don’t worry if the cake cracks as it bakes. Remove and cool. Refrigerate if standing more than 4 hours. Garnish the top with grated chocolate. Yields 8 servings
Twinkie Pie
Ingredients & Directions Butter 9 Twinkies 3 Eggs; Large, Seperated Cream Of Tartar; Dash of 1/2 c Sugar 1/2 ts Vanilla Extract 6 oz Chocolate Chips; Semisweet 1 c Pecans; Chopped 1 c Heavy Cream; Whipped Grease pyrex square or rectangular casserole with butter. Cut 8 Twinkies in thirds, LENGTHWISE, and put one layer on the bottom of the casserole. Beat egg whites, with the cream of tartar and sugar, adding vanilla. Melt chocolate chips in the top of a double boiler. Add egg yolks to chocolate, slowly, continuing to stir over boiling water. Fold chocolate into egg whites. Spread over Twinkies, then sprinkle with about half of the nuts. Layer on more twinkies, more chocolate, more nuts. Continue layering. Top with whipped cream and a single whole Twinkie. Chill and serve. From Yields 8 Servings
Chocolate Mind Snow-top Cookies
Ingredients & Directions 1 1/2 c All-purpose flour 6 tb Butter, softened 1 1/2 ts Baking powder 1 c Granulated sugar 1/4 ts Salt 1 1/2 ts Vanilla extract 1 pk NESTLE Toll House mint 2 Eggs -flavored semi-sweet Confectioners’ sugar -chocolate morsels, divided In small bowl, combine flour, baking powder and salt; set aside. Over hot (not boiling) water, melt 1 cup Nestle Toll House mint flavored semi-sweet chocolate morsels, stirring until smooth; set aside. In large mixer bowl, beat butter and granulated sugar until creamy. Add melted mint flavored semi-sweet chocolate morsels and vanilla extract. Beat in eggs. Gradually beat in flour mixture. Stir in remaining 1/2 cup mint flavored semi-sweet chocolate morsels. Wrap dough in plastic wrap and freeze until firm, about 20 minutes. Preheat oven to 350’F. Shape dough into 1″ balls; coat with confectioners’ sugar. Place on ungreased cookie sheets. Bake 10-12 minutes until tops appear cracked. Let stand on cookie sheets 5 minutes. Remove from cookie sheets; cool completely. Makes about 3 dozen cookies. Yields 36 servings
Lavender Herb Bread
Ingredients & Directions 1 pk Active dry yeast 1/4 c ;Warm water 1 c Low-fat cottage cheese 1/4 c Honey 2 tb Butter 1 ts Dried lavender buds 1 tb Fresh lemon thyme 1/2 tb Fresh basil; finely chopped 1/4 ts Baking soda 2 Eggs 2 1/2 c Unbleached flour Butter In a small bowl, dissolve yeast in water. In a larger bowl, mix together the cottage cheese, honey, butter, herbs, baking soda and eggs. Stir in the yeast mixture. Gradually add flour to form a stiff dough, beating well after each addition. Cover and let rise about 1 hour, or until doubled in bulk. Stir the dough down with a spoon. Place in a well-greased 1 1/2 or 2 qt. casserole or ten 4″ individual pie tins. Let rise 30 to 40 minutes, or until doubled in bulk. Bake at 350 F. for one hour for a large loaf, 20 to 30 minutes for small loaves. When done, turn onto a rack, brush top(s) with soft butter, and let cool. Yield: 1 large round loaf or 10 individual dinner rolls. From Joyce Ellenbecker/Anaheim, CA in “The Kitchen Table: Where Herbs and Spices Make the Difference” column in “The Herb Companion.” February/March 1994, Vol. 6, No. 3. Pg. 64. Yields 1 Loaf
Banana Cream Pie
Ingredients & Directions ———————–INGREDIENTS FOR CUSTARD———————– 3 Egg yolks 5 ts Cornstarch 3/4 c Granulated sugar 1 1/2 c Milk 1/4 ts Salt 1 tb Unsalted butter 1 ts Vanilla extract 1/2 c Whipping or heavy cream or 1 -cup whipped ; topping 2 Bananas PROCEDURE: 1. Beat the egg yolks in a heavy, medium-sized sauce pan. Add the cornstarch and sugar and mix well. Then stir in the milk, salt and butter. 2. Cook the egg ;mixture over medium heat, stirring constantly, until it is bubbling and thick, 5 to 7 minutes. 3. Remove the pan from the heat and stir in the vanilla. Transfer the mixture to a glass bowl, cover it with plastic wrap and refrigerate for 2 to 4 hours. 4. Whip the cream until it forms stiff peaks and fold it into the chilled custard. 5. Peel and slice one of the bananas lengthwise and arrange the slices on the bottom of a prepared pie crust. Spoon the filling into the crust and chill until ready to serve. Just before serving, peel and slice the other banana and arrange the slices neatly on the top of the pie and serve immediately. Yields 1 servings
Easter Bunny Cake — Progressive Farmer
Ingredients & Directions 1 pk White cake mix (18oz) 1 Sheet pink construction 1 cn Flaked coconut (3oz) . paper (12×9-inch) 2 Pink jelly beans 1 Sheet white construction 1 Red jelly bean . paper (12×9-inch) 6 Yellow plastic picks -VANILLA FROSTING- 1 1/2 c Butter or margarine, softend 2 tb Milk 4 c Powdered sugar, sifted 1 ts Vanilla extract Prepare cake mix according to package directions; spoon batter into two greased and floured 8-inch round cakepans. Bake according to package directions or until a wooden toothpick inserted in the center comes out clean. Cool in the pans on wire racks for 10 minutes. Remove from the pans, and cool completely on the wire racks. Cut one layer in half crosswise forming two half-circles. (Freeze the other layer for future use, or make two Easter Bunny Cakes.) Spread 1/2 cup frosting (see below) on the bottom (flat sides) of one half-circle; top with second half-circle (flat sides together). Stand the layers upright on the cut edge on a piece of foil-covered cardboard or a platter. Cut to shape a bunny; then shape reserved coconut portion to form a tail, and attach with frosting. Spread the remaining frosting on the cake, rounding out the sides; sprinkle with coconut. Position the pink jelly beans for eyes and the red jelly bean for the mouth. Attach the plastic picks on the sides of the mouth for whiskers. Cut out 2 pink and 2 white paper ears (about 5 1/2 x 1 1/2-inches); trim the pink pieces 1/8-inch smaller than the white. Glue the pink pieces to the white pieces; crease the lower half of the ears, and attach. ** Vanilla Buttercream Frosting ** Beat the butter at medium speed with a mixer until creamy; gradually add the sugar, beating until light and fluffy. Add the milk and vanilla, beating until spreading consistency. Yields about 3 cups. ** Progressive Farmer — April 1995 ** Yields 1 cake
